Dear Nancy, I can't believe I left out the garlic in the Salsa Recipe I sent to you. I do apologize, must have been a senior moment. ha as I was typing the recipe I got so hungry for it I went out in the kitchen and made a batch of Peach Salsa. I used same recipe with the Tomato Juice, which usually I don't do that. But when one eats it right away I believe that the Tomato Juice adds something. Sort of binds it all together, my son was here and he thought it was some of the best. Of course, he had just gone out and picked, the tomatoes, green pepper, red onion, jalapeno, peaches and parsley. Yes he grows the garlic too. He has a large garden & orchard.
Here is my corrected recipe. Sorry about my error.

FRESH TOMATO SALSA
2 cups tomato juice (I like Hunts)
3 or 4 diced vine ripe tomatoes (I squeeze out juice before dicing)
3 to 6 Jalapeno remove seeds and chop fine (adjust to taste)
1 (1 cup) large red onion chopped 1/4 inch size
1 green pepper chopped 1/4 inch size
2 or 3 cloves of fine chopped garlic.
1 tsp. red pepper flakes (adjust to taste)
Cilantro, as I do not like cilantro I use parsley
Juice of 1 lemons r lime
1/4 cup sugar
1/3 cup white vinegar This adds to the shelf life if there are leftovers
Salt & pepper to taste

Put tomato juice in a large container I use a stainless pot, add rest of ingredients and stir.. For variation I will add same amount of peaches and I use tomatoes. I used fresh peaches and chop fine. Ardith from CA

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

Hi Nancy,
This is again for Teri who wanted Gooseberry recipes. I found some of the recipes I made last year.
Betty in Canada

Though the name comes from the fact that the berries were commonly used as a sauce for roast goose, this tart, seedy relish makes a wonderful accompaniment to any meat or even with tourtiere.

Gooseberry Chutney (I tripled the recipe and it is delicious and I am now all out of it)
4-1/2 cups packed brown sugar
1 cup cider vinegar (I only had white vinegar)
1/2 cup water
1/2 tsp. salt
2 whole allspice
1 cinnamon stick(about 2 -inches) broken
8 whole cloves
10 cups gooseberries, topped and tailed
1/4 tsp grated nutmeg

In a large Dutch oven, stir together brown sugar, vinegar, water and salt. In, rinsed, double thickness cheesecloth, tie together allspice, cinnamon and cloves; hit a few times with a rolling pin to crush cinnamon and release flavour. Add to pot.

Cover and bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 5 minutes. Add gooseberries and nutmeg; return to boil. Reduce heat and simmer, stirring frequently and adjusting heat so sauce bubbles gently, until thickened and berries are tender, about 45 minutes. Remove spice bag; press juices back into pan and discard bag.

Pour into eight 1 cup hot sterilized canning jars, leaving 1/2-inch headspace. If necessary, wipe rims. Cover with prepared lids; screw on fingertip tight. Boil in boiling water canner for 15 minutes.
Makes about 8 cups.

Black Currant Gooseberry Jelly
3 cups stemmed black currants
3 cups gooseberries, topped and tailed
1-1/2 cups water
1 pkg (57g) fruit pectin crystals
4 cups granulated sugar

In a large Dutch oven and using a potato masher; mash currants and gooseberries. Add water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until berries are tender, about 10 minutes.
Wet jelly bag and wring out; suspend on a frame over a large measuring cup or bowl. Fill with berry mixture and juices; let drip, pressing bag lightly, until juice measures 3 cups, about 2 hours.
In a large clean pot, bring juice and pectin to a boil, stirring. Stir in sugar, bring to a full rolling boil, stirring with a wooden spoon. Boil vigorously, stirring for 1 minute. Remove from heat. Skim off foam.
Pour into five 1-cup hot sterilized canning jars, leaving 1/4-inch headspace. If necessary wipe rims. Cover with prepared lids, screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.
Makes about 5 cups
NOTE:- You could use 6 cups of Jostaberries instead of the gooseberries and black currants. Jostaberries are a hybrid of the two. They started in Europe and are now grown in western Canada. We have one lady here who grow them.

Strawberry Gooseberry Jam
Gooseberries are often used with soft fruit to help jams and jellies set, without adding other pectin.

3 cups strawberries, hulled
3 cups gooseberries, topped and tailed
1/3 cup water
5 cups granulated sugar

In a large Dutch oven and using a potato masher, mash half the strawberries and gooseberries to just break up but not totally crush. Add remaining berries and the water.

Cover and cook over medium-high heat, stirring often, until tender, about 8 minutes. Add sugar, stir to blend.

Bring to a full rolling boil over high heat, stirring constantly. Boil stirring constantly until setting point is reached, about 9 minutes. (see below)

Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam. Pour in six 1-cup hot sterilized jars, leaving 1/4-inch headspace. If necessary wipe rims. Cover with prepared lids, screw on bands fingertip tight.
Boil in boiling water canner for 10 minutes.
Makes 6 cups.
"Setting Point:- "
Plate test; Place two small plates in freezer before beginning to boil preserves. A few minutes before suggested boiling time, remove pot from heat. Drop 1/2 a teaspoon onto one of the chilled plates and let cool. Tilt plate; surface should wrinkle when pushed with a fork. If too liquid return to heat. Return plate to freezer. Repeat test every 5 minutes, using coldest plate, until it reaches desired consistency.
Spoon test; A few minutes before suggested boiling time, stir lift up spoon, hold high and parallel to top of pan and tip enough for preserve to run off.
Before setting point is reached, liquid is thin and runs off quickly, usually in two streams. As preserve nears setting point, liquid thickens and runs off more slowly as the two streams merge. When setting point is reached, liquid will run off slowly and two drops will remain together forming a sheet that hesitates on the spoon. Betty in Canada

Hi everyone. So many have been discussing tea makers. I was in a Goodwill Store today and purchased one for $3.99, minus a senior discount. It works perfectly, so was it my lucky day or what? It didn't have a book of instructions with it so I'm wondering if any of my friends out there know if I should use tea leaves or tea bags. And how much? I have found so many good recipes on this site and it is all because of you Nancy. What a blessing you are to so many people. I'm so sorry about your brother. I lost my only brother 2 years ago from Agent orange. Life will never quite be the same but we must go on and live with the knowledge that we will see them again.
Gar in TN.

All-Natural grapeseed oil is on sale.(perfect for grilling or sauteing)
Brenda in IN, sunnywatkinsgirl@aol.com

For Linda and the Sunshine Tea. This is Boots in Va. I would like to hear from anyone who has purchased and used the tea. the ad says you can leave the tea out, I have concerns about that, I have had tea at various times mold! I still find the shipping excessive. Thanks, Boots in Va.

Nancy, I've been swamped and have been so behind on reading the newsletters but am reading some of them tonight and have a couple of responses to people.


To Paula in Orlando, thanks for sharing the kuchen recipe! I ate kuchen when I was in Germany and although I don't eat many pastries anymore, I think I'll make this and see how it is. I might even try it in the Better Baker!


For Sue asking about pressure cookers, I recently got the 8 quart Cook's Essentials Electric PC from a wholesaler. Although it's a refurb, it arrived looking new and works like a charm! I got the cooker, a three year warranty, and shipping for under $60, about a third of what it's sold for other places. It's a great digital cooker with a removable crock, a brown feature, a keep warm setting, and a lot more. You can see it here:

http://shop.vendio.com/eng68/item/941169655/index.html

I even blogged about my first cooking experience with it!

I sure have missed reading your newsletter, Nancy, and hope to be caught up soon.

Denise in East Texas
http://plainolfood.blogspot.com/

Hi Nancy. I am so glad to hear you are enjoying your "visit" with your sister-in-law and your other brother. Love the stories about Ginger and of course Siggy and Ditto, as well as how they treat Ginger. In July 13th newsletter Teri asked for recipes for gooseberries.

Teri, when I make gooseberry jam I weigh the berries and then add the same weight of sugar. Break some of the berries, then bring to a boil and slowly simmer this until of jam consistency.

I have a bumper crop again this year, have already given 2 gallons to a friend and still have three times that many. I started out with 6 roots, now I can't count the number of bushes I have the thicket just gets thicker each year.

My family are now asking for gooseberry muffins, I make about 3 dozen at a time and they don't last. It doesn't matter if I pick the berries while green (my favourite way) or after they turn red and sweet.

This is the recipe I use for them, substituting gooseberries for the blueberries and making muffins instead of a cake.

My Favourite Blueberry Cake
1 cup sugar (scant)
2 cups flour
4 tsp. baking powder
1/4 tsp. salt
1 egg - well beaten
1 cup milk
4 tbspn. melted shortening
1 cup berries.

Sift dry ingredients thoroughly, into mixing bowl. Add berries and make sure they are completely coated. Combine egg, milk and melted shortening.

Turn into dry ingredients, stirring just enough to combine.
Mixture has a rough appearance.
Fill greased cake tin two-thirds full, handling batter as little as possible. Bake in hot oven.

About 375ºF to 400ºF for 25-30 minutes, or until golden brown.
NOTE:-This makes very nice muffins, about 1-1/2 dozen medium. In fact I prefer these muffins to most I have tried.

I have other gooseberries recipe, I can;t think of them at the moment and I have to find my hand written book.
I hope this helps.
Betty in Canada

Hi Nancy, I was so glad to see the Watkins Sample opportunity. I ordered mine. I don't know how many times through the years that I have said to different ones, Black Pepper just doesn't taste like it did when I was a little girl. And it doesn't. I believe my mama must have used Watkins black pepper. I remember seeing the flavorings and things way back then. Mama used to make milk gravy and big ole biscuits and the flavor of that "real" black pepper, made that gravy taste better with steak. Yum. I have craved that flavor all my life, and I look forward to testing the sample of Watkins to see if it's what I have been wanting. Maybe they put a lot of fillers in black pepper today, I'm not sure. Well bless you Nancy, and all you other Gals and Guys. I appreciate you so much. I don't get on often, but I'm out there looking on, gleaning those "special" recipes that you all sent in.Thanks, Evelyn S. Texas Hill Country

Another great use for bacon grease is for chicken fried steak gravy. Use it in place of the butter when making the roux. It is delicious!
Karen in El Paso, Texas

For Jae, who wanted me to repost the Frito Corn Salad recipe, here it is from the July 2 Newsletter:

Frito Corn Salad
2 cans whole kernel corn, very well drained (or use the equivalent of frozen corn thawed and drained)
1/2 of a regular sized green bell pepper, diced small
1/2 of a medium sized onion, diced small
1/2 c. light mayo (may need to adjust this amount to your liking...we like less instead of more)
salt and pepper to taste

Mix all of these ingredients and place in a covered plastic bowl and refrigerate for 4 hours or more (a day or two is also fine to make in advance).

Right before serving, take a bag of Chili Cheese Fritos and finely crush. I just barely open the bag to let out the air and then mash in the bag. Stir the Fritos into the corn mixture and serve. If you think there might be leftovers, then you might want to add the chips sprinkled on top of each serving. That is usually the way I make it at home...that way the chips won't be soggy in the leftovers. But if you are making it for a large group, there won't be any leftovers. If you are mashing the chips in the bag, be sure and let the air out first.

Also, I have a "please help me problem" that I hope someone from the group has a suggestion for: Last weekend, my sister-in-law and her family spent the weekend with us. My SIL, not wanting to embarrass my 7 yr old nephew, did not mention that he frequently wets the bed, so you guessed it, he wet the bed. The problem is it was not a bed, but my leather couch in the game room. The cushions are removable, so I have taken them off and sprayed the liner under them w/ Lysol and Frebreeze. I have also removed the foam stuffing and done the same. They are currently airing out on my patio table. The problem I have now is in cleaning the leather cushion cases. Two of them have a half-moon stain on them. I have tried cleaning them w/ a damp cloth, but to no avail. The leather on my couch is very soft and supple. Not shiny or stiff at all. Anyone have any ideas on how to get them clean w/out discoloring the leather? I thought about taking them to the cleaners, but was kind of afraid to do that. So, any suggestions would be most appreciated!
Thanks! Lisa (East Texas)

Nancy,
I've read how you enjoy your Cooks Essentials cookware, and have a question for you. I saw a demonstration not too long ago on QVC where they were scrambling eggs and all the eggs turned out of the skillet, nothing stuck to the side or bottom of the pan-no waste at all. Do you know if that is a particular skillet by Cooks Essentials, or do all of their skillets perform that well?
Thanks, Tracey in OK

To Janette in Macon from Sherrill in San Antonio

Jezebel Sauce
This is sooooo good!

1 (10 ounce) jar apple jelly
1 (10 ounce) jar pineapple fruit preserves
5 oz prepared horseradish*****
1 tablespoon ground dry mustard
1 tsp coarsely ground black pepper

Pour over an 8-ounce block of cream cheese and serve with crackers of your choice.

*****my grocery stores keeps this in the refrigerated section (next to the dips). It is a small bottle/jar.

Good morning Nancy. Hope things are going well in AZ. In Fri. newsletter, someone was wanting a recipe for Jezebel sauce. Here is the one my sister makes and gives in gift baskets with summer sausage, cheeses and crackers.

Jezebel Sauce
1-18 oz. jar pineapple preserves
1-18 oz. jar apple jelly
1 small can dry mustard
1 T. cracked pepper
Mix all ingredients well and refrigerate.

Also, someone else wrote in telling about something she used to grease baking pans instead of using the sprays, but she didn't give the recipe. Here is the one I found in my mom's recipes:

No-Stick Formula (for cakes)
3 T. flour
10 T. shortening
3 T. cornstarch

Mix and store in refrigerator. Use a pastry brush to put on cake pans.
Connie in TX

To all Nancylanders: When the newsletter came out with so much discussion about Mr. Coffee tea makers & not being able to find them, I decided to look for that product today while at Wal-Mart. LO & Behold! As big as life itself were many boxes of Mr. Coffee ice tea makers! I bought one just in case they would get extinct again. LOL Good Luck to finding yours. I am so happy to be a part of this great group of women & especially glad you make it possible, Nancy. So sad to hear of the loss of your brother. I have a brother living in Scottsdale & would surely miss him when he goes to be with God. Enjoy your stay in AZ
Muriel in PA

This is for Judie in S Calif: I just came across your recipe for Spaetzels. I too make these, exactly the same way. Back in Ohio, some 30 years ago, my Mom taught me how to make them along with the Paprikash. It's a favorite of my family.

Also, I got a kick out of the fact that you spell you name like mine. Not many spell it this way. Couldn't help but write.
Judie in SW Florida

To gramaj re: sunshine tea
I ordered the $15.00 package of sunshine tea. In checking out, my S & H was $14.22. Was wondering if you paid that much for your tea to be shipped. Thanks in advance for your reply.
Muriel in PA

Hi Nancy, I have to comment about refilled ink cartridges; I like, Karen in SW Arkansas, have our colored and black cartridges filled at Cartridge World for the past three years and so far, we have never had any trouble.

I PRINT a lot of recipes, mostly from your newsletter :):)
Anita S. in Olean, New York

Just had my inkjet refilled at Walgreens and so far I've had no problems. It sure is cheaper. I use a lot of ink because I print out the recipes and put them in a binder.
Carolyn in Syracuse

Janette, from Macon, on July 13, asked for a recipe for Jezebel sauce. This is one that I have, but I don't see how she can make it ahead for Christmas. Perhaps she is looking for a different one, but this one is good.

Jezebel Sauce
1 cup apple jelly
1 t. horseradish
1/2 t. cracked pepper
1 cup apricot or peach preserves

Mix well and put it on top of an 8 oz. package of cream cheese. Serve with crackers.
Dorothy from WA

Got this recipe from my girlfriend and everyone loves it

Coffee Cake
1 yellow or white cake mix
1 pkg. instant vanilla pudding
3/4 oil
3/4 c sugar
4 eggs
1 tsp. butter flavoring
1 tsp. vanilla (use 2 if not using butter flavoring)

Mix above together for 8 minutes with electric mixer.

Filling
1 3/4 c chopped walnuts (I use 3/4 to 1 cup)
1/4 c sugar
2 tsp. cinnamon

Grease tube pan - Alternate cake mix & filling 2 or 3 times. Pat top down a little with spoon. Bake 350 for 43-45 minutes. Test.
Carolyn , in Syracuse

Hello Nancy, hope you are enjoying Arizona and not too hot.
To Susie Indy, thank you for replying to my request for cafeteria soup. I will make this today. I seems to be the one. I will let you know.

I was wondering why the email I 'sent' in didn't make the newsletter. I found it just a bit ago in my draft folder. Strange how things get in places you didn't intend. I was thanking all that responded to my search for the meatloaf pans that were in 2 pieces, and the cups had holes to drain the grease. Anyway I do thank all that responded Denise in Michigan and to granaj for the info she sent. I did find and order and have now received the pans I was looking for. Walter Drake had them. Let me tell you, it works just fine. I think the total was $20.00 including shipping.
Everyone have a great week-end.
Shirley in Tyler, Texas

Thanks Peggy in Texas for the red pepper hash recipe. But, that's not it. The recipe I want is mostly cabbage and it's served as a side dish just as cole slaw is.
Phyllis in Phoenix

Hello to all.
Been seeing all the Recipes for Scalloped Tomatoes. Here is a recipe my Mother use to make, that we loved. Probably like what Sharyn in Ohio, mentioned in July 13th letter.

Creamed Tomatoes
28 oz. can crushed tomatoes
2/3 Cup sugar
2 Tablespoon flour
Mix sugar & flour well.
When tomatoes are hot, then stir in sugar mixture, cook until it thickens.
Marsi in AZ.

Good morning, Nancy and 'landers! I wanted to put my 2 cents in about bacon grease. During WWII we saved it in big cans, then turned those in to the butcher (? I think...). Thinking about that now, I can't even imagine how this helped the war effort. Any answer to this?

And I have a question about the Buffalo Chicken Dip ( from last summer, July 11 2006). I've been looking forward to making this and now have a thing coming up where it'll be perfect. My question is about the hot sauce. I have gotten a bottle of the Frank's hot sauce and am wondering if there's any way to back off the heat a bit. I'm afraid I'll blow everyone's heads off! Also noted when I got it that there are a couple of Frank's sauces. Is one less hot than another?
Kathi in Virginia

I have a question for Joyce in MI regarding her Crab Salad. What is "tea Everglades seasoning"? I live in FL but have never heard of anything like that.

I wish everyone a happy, healthy and successful day.
Fran in FL

Dear Nancy,
Someone asked for a recipe for kuchen. The following is a recipe copied from "The Settlement Cookbook" that my grandmother, mother, and I have used for years and is as follows:

PLAIN KUCHEN DOUGH
1 package dry yeast
1/4 cup warm water (115 degrees) plus a pinch of sugar
1 3/4 cups scalded milk
1/2 cup butter
3/4 cup sugar
1 teaspoon salt
dash of nutmeg or mace
grated rind of 1/2 lemon
1 egg, beaten
about 6 cups all-purpose flour

1. Dissolve yeast in warm sugared water
2. To the scalded milk, add the butter, sugar, salt, mace and lemon rind. Cool to lukewarm.
3. Add beaten egg and stir in the yeast and only enough flour to knead dough until smooth and elastic. (I use my Kitchenaid with dough hook). Cover lightly with plastic wrap and let rise until doubled in bulk
4. To shape kuchen after first raising, spread dough 1/2 inch thick in shallow buttered pans. (This recipe makes 2 aluminum trays 11 1/2 inches by 16 inches). Cover and let rise again.
5. Brush tops with melted butter, sprinkle with sugar, cinnamon and chopped nuts or with the fruit topping of your choice.
6. Bake 15 to 20 minutes in a 350 degree oven

NOTE: Kuchen dough is more easily handled if chilled. When time permits this step, decrease flour by 1/4 to 1/2 cup. Let rise in warm room until doubled in bulk. deflate dough, put in greased bowl large enough to allow for rising; grease top (I use a light spraying of PAM).
Chill for 24 hours. When ready to use, form into any desired shape and add topping. Let rise slowly until doubled in bulk and bake.

STREUSEL
(This makes enough streusel to cover the fruit on one 11 1/2" x 16" tray)
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup butterr (I don't use anything else)
dash of salt

Melt butter and slowly dribble it into the flour and sugar mixture while mixing lightly with a fork. Everyone has a different method as to what utensit to use to form the lumps. My grandmother used her index finger, my mother used a fork, and I use chopsticks to make lumps a little bigger than the size of an eraser.

APPLE KUCHEN
Peel, core and slice Macintosh apples 1/2 " thick. Lay in overlapping rows on risen dough. Sprinkle with a few raisins, lemon juice, sugar and cinnamon. Cover with Streusel

FRUIT KUCHEN
Lay fresh or frozen (thawed) or well-drained canned fruit over the risen dough. Spread with sugar and dot with butter. Open-faced fruit kuchen topped with pitted Italian plums or cherries or blueberries, etc. should have Streusel or sweetened bread crumbs spread over to absorb the juices.

Bake @ 350 degrees until edges of kuchen are brown and fruit is soft.

MANDEL KUCHEN TOPPING
Spread kuchen with melted butter. Sprinkle sliced almonds over the top. Bake @ 350 degrees. When the kuchen is cold, dribble a thin ising made with powdered sugar, almond flavoring and milke
over the top.

FILLING FOR CHEESE KUCHEN
1 pound cream cheese
2 eggs
1/2 cup plus 2 tablespoons augar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup or a little more heavy cream to make the batter the consistency of pancake batter.
Handful of raisins (optional)

NOTE: Let dough rise in the pan before pouring on the filling. Sometimes I spread well-drained crused pineapple over the dough before pouring on the cheese mixture. Also, make sure you form
raised edges on the doughj so the filling will not run off and make a mess of your oven. Bake @ 350 degrees until the filling has set and the edges of the kuchen are tan. Use a toothpick to test.

Enjoy!
Gerry from New Hampshire

Hi Nancy, I want to add my 2 cents to wishing you a nice time at your sis-n-laws. If anyone deserves a rest and time to grieve is you. You do so much for us with your daily newsletters.

I do have a couple of questions for you and our family of readers, do you have a tried-n-true recipe for chutney? Also I too, am wondering about the Penn. Bread recipe. Is there no flour in it?

Also am wondering if anyone else had trouble getting any recipes printed from todays (7-13) letter? I can get the heading but nothing else. is it due to this being a Fri. 13th.? lol

Thanks again for all your hard work and I hope you never grow tired of doing it.

Best wishes, Wanda Taylor of Okmulgee,OK.

Comment
I will redo the text on the page tomorrow afternoon. It's a problem that is easy to fix.
Nancy

Hi Nancy, thanks again for all you do. I hate to admit it, but I hate
Fridays when I know I will come to my computer and almost always NOT find your newsletter. You certainly do brighten our days!
To Peggy, Ardmore, TN in July 11th newsletter, I have never heard of a green egg smoker, but I do own and use a small Cameron stove-top
smoker, which I dearly love. It came with a few recipes, and for a while I smoked everything I possibly could. LOL, I can tell you that mushrooms

DO NOT NEED TO BE SMOKED! If you need ideas, please ask the general population as well as me. We all need to know the dimensions and size of your smoker, though.
Hudson Valley Kathleen.

I would like to respond to Sylvia of PA in the July 10 newsletter who wondered if she was the oldest one using the Nancy's Newsletter.

I am also 84 and well on the way to 85 and have read the newsletter for years. I have a lot of recipes to show for it too. I also have a request for a non food recipe that I have lost. I used to have an ALL PURPOSE HOUSEHOLD CLEANER that had ammonia and water and something else in it but have lost the recipe and would like to use it again. It cleaned real well and not smelly like the ones you buy. I have allergies and the ones you buy cause me problems Does anyone have that recipe to share?

Nancy don't change a thing. My Norton will not let me get the newsletter in my e-mail so I have to get it through the web. But read it every morning. Thanks for all your hard work
Makie from Mich.

Would anybody in Nancyland have a recipe for making spaghetti in one pot, I remember a recipe years ago that used l jar of bought sauce, maybe 1/2 box thin spaghetti, probably ground beef and water- I do remember that it took a few hours cooking on low heat on the stove.
Suzanne

Thank you!
I'm looking for low carb recipes... if you happen to have any?
FA

I love your OOPs!
Mary Jo in MD

I did make an Oops. I sent all day working on the site and compiled the newsletter before realizing it was Thursday.
Nancy Rogers

Nancy, here my TNT recipe for WONDERFUL SALSA. I absolutely love this recipe and so do all the family I give it to at Christmas. I also bring it along to family gatherings and parties. I process this in my canner, and make sure I do enough to last me two years at a time. I personally think it is a particularly outstanding recipe, and worth the effort to make and go through the canning process. Then it is there to just take off the shelf and enjoy! Easy to do with tomato season arriving for some of us.

WONDERFUL SALSA
8 cups tomatos
2-1/2 cups onions-chopped
1-1/2 cups green pepper
1 cup jalapeno peppers
6 cloves garlic
1/4 cup fresh cilantro
2 tsp. cumin or less if you like a medium hot salsa
2 tsp. pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar (I have used both Apple Cider & White)
1-15 oz. can tomato sauce
1-12 oz. can tomato paste
1 tsp. lemon juice added to each pint jar (reserved)

Pour boiling water over tomatoes and let sit for 3 minutes. Drain and then pour cold water over them and let sit for another 3 minutes. Drain, peel and place in stainless steel large kettle.

I usually just put my clean hand in and squish the tomatoes till they are proper size. You can also chop them if you like. Chop up the rest of the fresh vegetables. I use my food processor for this job.

Add the rest of the ingredients, mix all together, and bring to a slow boil for 10 minutes, making sure it does not stick to bottom of pan. Stir frequently. Fill jars, (usually done in pint jars) add the 1 tsp lemon juice you reserved, to each jar, seal and pressure can at 5 #'s pressure for 10 minutes.

I think you could also, cook this on the stovetop until all of the vegetables are tender and the flavors mixed and put in small freezer containers and freeze, for those of you who do not have a canner. You can also use the water bath method of canning, but I am not sure just how long this would take. Probably similar to plain tomatoes or maybe a little longer. I also think that you could used purchased canned tomatoes instead of fresh, but I bet it wouldn't taste quite as good!

This recipe can be increased to meet your needs and It really is not difficult to make, and using a food processor makes the job easy.
Laurine in NNY on the border

I am looking for any recipes using anything from the garden. I am tired of the same old recipes for my family can anyone help me?
Mary from Ohio

ps. Also does anyone know where I can get a buckeye tree its for my husband he has always wanted one.