This is for Doris in IN, who requested my lemon parmesan chicken with pasta in the 7/13/07 newsletter. I found this recipe on the southern foods web site. http://southernfood.about.com

I have substituted corn for the artichoke hearts, with success. My husband has recently transferred to a location that is only 20 minutes from our home. He had been working at a location 2 hours and 20 minutes from home since joining his company in 2005. When the transfer was approved the men with whom he worked expressed their happiness that he was going to be able to work closer to home, but indicated that they thought it was not fair that they would no longer receive the benefits of my cooking and baking. They said that they thought that they should get a guarantee that they would still receive regular shipments of my cooking. They had grown accustom to eating my chili, holiday treats, coffee cakes, desserts, and other food contributions. In case you are wondering, why my husband accepted a job so far away from home, when he was initially offered the job, he was told he would be assigned to the location that was 20 minutes from our house. After he resigned the job that he had, the HR staff of the new company informed him that an error had been made and that he was being assigned to the location that was over 2 hours from our house. The Hr staff were not sympathetic with the distance that he would have to travel and basically said take it or leave it. Since my husband had already resigned his current position and his supervisor fired him, when he submitted his resignation for not being loyal to the company, he took the job and began the process of requesting a transfer as soon as he completed his probationary period.
Robbie Bowling Green, In

Lemon Parmesan Chicken with Pasta
16 ounces bowtie pasta or your favorite pasta
1 pound boneless chicken breasts
Dash of pepper
1/4 teaspoon salt
3 tablespoons olive oil, divided
4 to 6 ounces sliced mushrooms
1/2 cup chicken broth
4 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3 cloves garlic, minced
2 cans artichoke hearts (about 12 ounces each), drained, chopped
1/2 cup chopped roasted red peppers, optional
3 medium plum tomatoes cut in wedges
1/2 teaspoon dried leaf basil
1/2 cup fresh shredded Parmesan cheese

Cook pasta following package directions until tender; rinse and drain.
Rinse chicken under cold water and pat dry; cut into narrow strips and sprinkle lightly with 1/4 teaspoon salt and a dash of pepper.

In a large saucepan, heat 2 tablespoons of the olive oil over medium heat; add chicken and sauté, stirring, until cooked through, about 5 minutes. Remove chicken with a slotted spoon; set aside. Add the remaining olive oil and the mushrooms to the saucepan and sauté, stirring, until tender. Add the broth, lemon juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, the garlic, and artichoke hearts. Bring to a boil; reduce heat, cover, and simmer for 3 minutes. Stir in the tomato wedges, basil, chicken, and pasta; heat through. Toss with the Parmesan cheese just before serving.
Serves 4 to 5.

Onion and Garlic Pepper  
Watkins has a blend on Onion, Garlic and Pepper that has all the making of a house seasoning MINUS the salt. Great on roasts, chicken, and veggies.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Sittin' Chicken Steamer

Regardless of what you may call it; Beer-can chicken, grilled butt chicken, chicken cooker, Sittin™ Chicken is a favorite with everyone that loves crispy, moist, and savory chicken
 

Hi Nancy, hope all is well with you. I am trying to catch up on the newsletters and saw the talk about the crockpot liners. My mother swears by them so thought i would give them a try. I was the designated cook [ribs and pasta salad]at work for around the 4th. We had ribs on the menu, and lets just say i did 4 crockpots [big ones] full of country style barbequed ribs[ probably around 40lbs, haha ]. The liners were a saint with the clean up. Just pulled them out after they cooled down and presto, hardly any cleanup. Just thought i would put my two cents worth in.
Jenny in Ky.

PS: My daughter took the Amtrak train this morning from Ashland, Ky., and is going to Maryland for awhile. We had to leave around 3am, about a 2-1/2 hr. drive, then the train was a half hour late, my mother started bawling when my daughter got on, and I hadn't had any sleep. So, i guess i'll get a treat catching up on your newsletter, after i get some sleep. Take care.

Makie from Mich. was looking for a recipe for a general household
cleaner. I think this is what she wants and it is wonderful. I am going
to throw out all of my store bought cleaners and use only this.

HOUSEHOLD CLEANER
4 qt. water
1/2 c. vinegar
1/4 c. baking soda
1 c. household ammonia

Mix all ingredients together. Works great on grease and soap scum.
Works on all surfaces, but when using on varnished surfaces, wipe it off immediately after applying. Recipe may be halved.
Lois in WI

My husband got a cartridge refill at Walgreens and was NOT at all happy and in his opinion, they gave him no satisfaction. We buy new cartridges, always.
grannym IL

Hi Nancy and all you great cooks out there. I have had diabetes for a long time and I am just now really taking it serious. I have been trying to cook and eat right, and I found this wonderful diabetic recipe. My biggest problem is portion control. Ha! I like to eat as much as I love to cook. But this is a really good tasty and filling recipe. Try it even it you don't have diabetes. You could even add ground beef. I mashed the beans up a bit and put a few tablespoons in a whole wheat torilla. Add your favorite salsa on top and you have a great meal! Wow, this was good!
Hugs to everyone. Sandi Hutson in Jasper, Texas

Tex-Mex Beans
2 teaspoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 cup diced red pepper (I didn't use it because I don't like peppers)
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon chili powder ( I used 2 teaspoons because I like the taste of chili powder)
2 cups of red kidney beans ( I used two cans and did not drain)
1 cup diced canned tomatoes, drained
1/2 cup shredded Monterrey Jack cheese

In a skillet over medium-high heat, heat the oil. Add thge onion, garlic and peppers, and saute for 5 minutes. Add the oregano, cumin, and chili powder and saute for 1 minute.

Add the beans and tomatoes and lower the heat. Simmer for 5 minutes.

Add the cheese, cover the skillet for 1-2 minutes until cheese melts.

Exchanges
1 1/2 Starch
1 Medium-fat Meat
1 Vegetable

From: The Diabetes Food and Nutrition Bible
Enjoy!

Hi Nancy,
I see you are featuring summer salads. We just had a newsletter with some of our favorite cool summer salads. Feel free to share any of these recipes or the entire newsletter with your readers.

http://www.preparedpantry.com/vol5iss7-10-RFF.htm

Thanks for all you do.
Have a great weekend.
Dennis Weaver, 208-745-7892

Regarding cucumber slices, we do ours a bit differently. First we slice them into a bowl in whatever thickness you prefer. We then toss them in a lot of salt, place a plate on top of the slices and weight it town with anything heavy, canned goods, another bowl full of water, etc. Let it sit overnight to draw the moisture out of the slices. The next day rinse the slices, squeezing as much of the salt/water out as you can (if you like salty cuke slices, then don't be as diligent with the rinsing). Next we do a very non-scientific mix of vinegar, water and sugar. You will want to end up covering the slices with the liquid. I start with a little of all three ingredients, then add and adjust. Once I have the taste right, I simply multiply the recipe until it is enough to cover. If you like onion you can add finely sliced onion or onion powder. Same with dill, fresh or dried.

Refrigerate overnight. This is better the longer it sits, and I will keep adding more salted/rinsed cuke slices as we eat it down. I honestly don't know how long they keep in the fridge because ours are gone almost as fast as we can make them! My husband comes from a Scandinavian family and they add less liquid ingredients and then add sour cream as well.
Enjoy Rose Jensen

Hi Nancy, I haven't been on the computer too much lately. I swear I don't even know where the month of June went with all of the dance recitals the kids are in and what we call "The Birthday Blitz." I'm trying to get caught upon the newsletters. I read the one where you lost your brother. I'm so sorry for your loss. That has to be rough but God will help you through it.

I also want to start sending in some of my "old" recipes but a lot of them I only have stored in my head.
LOL ~ Donna in Colorado

For Gar in TN: I have a 3 quart Mr. Coffee Iced Tea maker and when I had some loose tea I wanted to get rid of I placed a coffee filter in the basket and added 1/4 cup of loose tea. It came out perfect. You can use tea bags also.
Donna in Colorado (still 70)

This suggestion is for Lisa in Texas who asked in the July 14th letter about leather stains. The only thing I have used for years to clean my leather is Murphy's Oil Soap which is available in most grocery & hardware stores. I kept my long white leather coat just as white & soft as the day I got it. This was back in the early '60's. I now use it on my furniture. We had some conversations on age a year or so ago and it was surprising to see all the seniors as friends on Nancy's site. I am pushing 88.
Muriel, Naples, FL

Hi Nancy glad your doing ok kiss the flurries for me and tell them that my Julie girl said hi.

OK to Muriel in PA
I bought the 16 oz tea and my S & H was 11.25

And my 2 cents worth about Bacon Grease. I have been married for over 40 years. I keep a little bit of grease on top of stove for fast use. When I have company or fry a lot of bacon I freeze it. You don't have to de froze to get a little just use a sharp knife and you can get some that way.
Caroline

Hi all. I'm hoping some of you wonderful cooks know about salt-rising bread? It was a delicious treat growing up in WVa and we still try to find it when we visit at home. It is close in taste to Sourdough bread but stronger. I've heard it called Stinkin' Bread. We were able to find it at Kroger's back home but it's not as good as I remember. But truthfully what food items are? I can duplicate my mother's recipes to the letter but they never taste as good as what she made.
Linda Boyles, Fairborn 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.

Fresh Tomato Luncheon Pie

Crust
1 1/4 cup flour
2 teaspoons baking powder
1/2 cup shortening ( I use butter)
1/2 cup sour cream (might need more)
1/2 teaspoon salt
1/2 teaspoon basil

Mix dry ingredients. Cut in shortening, add sour cream and mix until like a pie crust. Pat into a glass pie dish. Bake @ 350° for about 10 minutes.

Peel and slice fresh tomatoes. (I don't peel). Put on bottom of crust.
Add salt and pepper to taste.

Mix 1 cup mayonnaise, pinch of parsley, 1 cup shredded cheese (Cheddar is good), and 1 tablespoon grated onion.

Optional :Top with pepperoni, cooked and cooled bacon or sausage and place on top of tomatoes.
Bake @350° for 20 to 30 minutes until done.
Let stand 15 minutes before serving.
jeane in PA

FA, looking for low carb recipes: I've posted this before, but perhaps you missed it. There's a very good site called mizfrogs pad. She has a lot of recipes, as well as general info about this type of diet.
http://www.mizfrogspad.com/

Nancy, got a kick out of your oops. Today (Sunday) it was nearly 10 minutes before I could remember just what day is is.
jeanlock in McLean VA

July 10 Newsletter
For Wanda of Okmolgee,OK Chutney Recipe

If mangoes are not available you can use GrannySmith apples and or peaches, just chop and use at the same measure instead of the mangoes.

Chutney Recipe
6 mangoes, peel and cut in small pieces
2 limes sliced and quartered
2 lemons sliced and quartered
1 large onion chopped
1 and 1/2 cups dark brown sugar
1 cup cider vinegar
2 teas cayenne pepper
1/8 teas cloves
2 teas allspice
1 teas cinnamon

Mix all in a stainless steel pan, simmer for 2 to 3 hours UNCOVERED till thick. I have made this many times and use it often to cook a delicious rack of lamb. Will send recipe if anyone would like it.
Andrea FL

This is for Boots in Va, I haven't had the Sunshine Tea yet but have used the Mingo Bay Tea and had it on the shelf for over a year and it was fine. I used it for church functions.
Jane from NC

Comment
Faith at Sunshine Tea sent a message to me.  I have included it on another page for all to read.  Click here to read the letter from Faith at Sunshine Tea. 
Nancy Rogers

For Boots in VA. I purchased both sizes of the Sunshine tea (a total of 48 gallons) and paid less than ten dollars shipping. Including shipping each gallon of tea is around $.70 each. The tea is delicious. I haven't tried leaving it out to see if it will spoil, though.
Ann in Jacksonville

July 10 Newsletter
For Gar in TN--Tea for Tea Maker
I just received my new Mr. Coffee tea maker in the mail. The booklet that came with it calls for the following: 3 quarts 8-12 regular tea bags or 3-5 level Tbsp. of loose tea

2 quarts 6-10 regular bags or 2-4 level Tbsp. of loose tea
1 Quart 3-5 regular bbags or 1-3 Tbsp., of loose tea

Be sure to use a coffee filter in the brew basket.
Andrea FL

For Kathy in Viirginia I don't like things very hot so when my daughter makes Buffalo Chicken Dip and knows I am going to be eating some, she cuts back on the Frank's hot sauce. She will put in 1/2 to 3/4 of the recipe amount and then ask me to taste it. It does mellow as it cooks so we make it just a little bit hotter than I like raw (uncooked). Yes, There is a difference in the hot sauces. We bought Frank's Buffalo sauce one time and were not happy with the results. So, now we stick to the "hot" sauce.
Hope this helps, AnneE from Pa.

Bacon Grease for the war effort...I was reading the July 14th newsletter and say the question from KATHI in VIRGINIA

War munitions factories used bacon grease, the glycerin in fats was used to make some types of explosives. Also have heard that sometimes the bacon grease could be used in exchange for meat ration coupons.

Hope this helps the "whys" of saving bacon grease.
KAT in COLORDO

Hi All.... in the recipe for Pennsylvania Bread it says cream 3/4 C sugar. What do we cream it with? How much flour should be used? I
wouold like to try this with the whole recipe. Thanks
Barb/De.

To: Judithe N. July 12th newsletter
This is in response to Judithe N and her wanting a
"Clone of Girl Scout Mint Cookies.

This is an easy one. Just take
Ritz crackers the Original ones. and
Dip them into a pan or bowl that you have melted some chocolate with 2 drops of peppermint oil mixed in it.

Place them on a sheet of waxed paper to dry.
I just cant keep these in the house. You can also freeze them if you like or store in fridge.
Enjoy...Carol G in
EHT South Jersey

Hi Nancy:
I thought I would respond to Kathi in Virginia I believe it was regarding the Frank's Hot Sauce for use in the Buffalo Chicken Dip recipe she is planning to make soon. I find that Frank's is a bit much for our taste as well. What I buy is Syberg's Wing Sauce here in St. Louis or if you cannot find that there is also one called Hooter's Wing Sauce. Those are toned down if you will and you won't "catch your mouth on fire" like you do with the Frank's!
Hope this helps Kathi.
Mary T. St. Louis

Wanda, Okmulgee, OK
I thought the printing problem was my computer. Thanks for letting me know I am not the only one who had problems. Now I can go back and print those great recipes.
Karen, SW Arkansas

I love this newsletter it has been very beneficial to me. Thanks Nancy and other members!
Nicol in MS

For FA looking for low carb recipes. There are many low carb recipes that are available online, the problem is which ones are easy to prepare and more importantly taste good and more importantly, have the nutritional data so you know exactly how low carb it is. I have seen recipes listed as low carb that have anywhere from 0 carbs to 30 carbs or more per serving! And there are those who say they are low carb but do not include the data to back it up. The solution is to find the TNT (tried and tested) recipes that come out the way the recipe calls for and taste great. There is a cookbook available that has nothing but TNT recipes in it, 250 in all, and is complete with nutritional info. If you are interested you can contact the lady, LaWanda, who is selling it as a fundraiser for her weight loss support group at wlsjacksonville@yahoo.com Hope this helps.
Big Jim, Jacksonville, FL.

Fran in FL sorry about that the "tea" stands for teaspoon and the Everglades Seasoning is by the spices and other seasoning salts. FL is the only place I've ever been able to buy it. I think it was last year on this site that someone sent in a recipe for making you own though. I hope you enjoy the salad.
Joyce in MI

In the Saturday, 7/14/07, newsletter you were asked about the Cook's Essentials cookware. I've read several messages in your newsletter about the cookware and I'm about to purchase a new set. On the QVC website they have several sets and I wondered what set you had purchased and how you like it. Does anyone in Nancyland have any advice. Thank you in advance.
Judy in Albuquerque

For Phyllis in Phoenix: I believe the recipe you want is a
Pennsylvania Dutch recipe called Pepper Cabbage or
"Peffer Graut". My mother prepared this when I was young and it is
still sold in our local Amish farmer's market.

Pepper Cabbage
1 medium head of cabbage
1 green pepper, medium
3 stalks of celery
1/2 t. salt
1/2 c. sugar
1/2 c. apple cider vinegar
1/2 c. water

Shred cabbage fine, and pepper and cut-fine celery. Mix vinegar,
water, salt & sugar, Pour mix over cabbage,
pepper-celery mixture. Place in refrigerator to blend and cool.
Serve cold. Athena in DE (P.S. I have
several variations of this recipe if you need others)

Recipe for a Good Day
Take 2 parts unselfishness and one part patience; work together. Add plenty of industry. Lighten with good spirits. Sweeten with kindness. Put in smiles as thick as raisins in a plum pudding & bake by the warmth which steams from a loving heart. If this fails to make a good day, the fault is not with the recipe but with the cook! (Anonymous)

Athena in DE (still looking for a small ice tea pot)

I have used the iced tea maker for about 17 YEARS. I bought it for my mom at Christmas when I was in eighth grade. I only had to replace the pitcher (only because it fell out of a tall cabinet, hit the floor at an angle and cracked) because when I bought hers they did not include a bonus pitcher. It is wonderful because you do not have to wait for your tea to get chilled it is cold immediately because the ice is part of the brewing process.

Use 2 family size tea bags or 4 regular tea bags for a perfect brew. Once you add your ice to the pitcher go ahead and pour your sugar on top of the ice. (I use about 2 cups of sugar I like mine sweeeeeet!!!) HAPPY BREWING
Nicol in Mississippi

Thanks for the Jezebel response, and to the thought that I could not make the sauce now for Christmas,

At 76 yrs old and on a very fixed income, I buy the ingredients a few at a time so I will have it at the holiday time. Also my neighbors save their pretty jars for me to use, I am a big recycler. Bless everyone for their help.
Janette in Macon

Tracey in OK asked why the scrambled eggs all turned out of the skillet on a cooking demonstration she saw on TV. I have a Teflon coated type pan that I always spray with a Pam like spray, and my eggs come out of the pan cleanly.
Margo/Boston

Mary from Ohio, If you type in search
Buckeye tree area, buckeye tree you get a lot of site to look, This is just one
Marlene from Fl.

The lady with the tea maker, if it is the one with the pitcher, you put in six tea bags, fill to the line with ice and brew. It makes a nice pitcher of ice tea.
McA

Just a note to let everyone know that tried to help with the pan that I REALLY burned the macaroni in is FINALLY clean. I have long since bought another pan but was determined to get it clean. I finally bought a can of oven cleaner and sprayed it several times with a week or so of sitting in between. Finally, today the very last of the black left. I am so happy. Thanks for all your help.

I am also looking for a hash recipe. in the mid 60's I worked at Kaiser Jeep in Toledo and they made the best hash. They knew how I loved it and always made sure they saved me some. This was a roast beef hash and the only thing I remember is that it had milk in it. It was soooo good and I'd love to be able to make it again.

Nancy, enjoy Arizona and take some time for yourself!
Marge in OH

Does anyone have any new recipes for the Better Baker Bowl Maker from Cooks Choice? Still looking for more
Thanks a bunch.

Nancy - hope you are not roasting out there in Arizona -- but truthfully, I'd trade our miserable humidity and my allergies for your dry, hot heat any day.

I'm sure your sister-in-law appreciates your company and help - it will help both of you heal a bit.
Rosemarie in rural Kansas City

Seeing all the entries about Watkins products brings back many childhood memories. I'll be 79 in August and I'd be willing to bet there are some others out there who remember taking Watkins liniment as a cold remedy. I was a child and I didn't take it willingly, but I took it. Still around so I guess it was o.k.
Jackiets from Louisiana

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

Hi Nancy, I hope that you are enjoying your visit with your sister-in-law and aren't working too hard. Thanks again for all the love and hard work that you put in the newsletter for our camaraderie and enjoyment. We must all be fabulous cooks by now! In the July 13th newsletter, Janette from Macon asked for the recipe for Jezebel Sauce. These are the two I use -one for larger quantities. It is very good -just right hot and spicy and not too hot. You can adjust the heat/kick by cutting back on the horseradish. I am also including a recipe for Cranberry Jezeble Sauce -very good. I have also put both of the over Pork Roast (as well as using it as a spread over Cream Cheese). Thanks. AtlantaPat.

Jezebel Sauce
1 6 oz. Jar pineapple preserves
1 8 oz jar apple jelly
1 2-1/2 oz. Jar prepared horseradish
1 Tablespoon dry mustard
pinch of black pepper
2 8 oz. pkgs Cream Cheese

Combine preserves, jelly, horseradish, mustard and pepper; mix thoroughly. Chill until ready to serve. Place cheese on service dish. Spread Jezebel mixture on cheese. Serve with wheat crackers or other snack crackers. Yield: 4 cups.

* I used about 3/5 of a jar of thick and creamy – Inglehrehoffer; we don’t like the houseradish sauce because it has mayonnaise and just doesn’t fit our taste in this recipe.

I have also had this over a pork tenderloin – which is good.

Here is another one –almost the same that I made for a larger quantity.

JEZEBEL SAUCE
1 [5 oz.] jar horseradish sauce *

1 [1.12 oz.] can dry mustard
1 [18 oz.] jar pineapple preserves
1 [18 oz.] jar apple jelly
1 Tablespoon coarsely ground black pepper
1 8 oz. pkg. cream cheese or mascarpone

Mix the horseradish and dry mustard well. Combine with remaining ingredients. Will keep in refrigerator for months. Put cheese on a decorative platter and pour Jezebel sauce over.
Nice served with wheat crackers, or buttery crackers.

* I used about 3/5 of thick and creamy – Inglehrehoffer; we don’t like the horseradish sauce because it has mayonnaise and just doesn’t fit our taste in this recipe.

And here is the Cranberry Jezebel Sauce Recipe.

Cranberry Jezebel Sauce
This fabulous sauce doubles as an appetizer when poured over cream cheese and served with assorted crackers.

1 cup water
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 (12-ounce) bag fresh or frozen cranberries
1/2 cup pineapple preserves
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard

Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.

Return mixture to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Remove from heat.

Stir in preserves, horseradish, and mustard; remove pan from heat, and let sauce cool. Cover and chill until ready to serve.

Note: Sauce may be stored in an airtight container in the refrigerator up to two weeks.

Yield: Makes about 3 cups Southern Living, NOVEMBER 2003

For Janette from Macon This is the recipe that I have for Jezebel Sauce. I hope this helps.
Patricia in AL

Jezebel Sauce
1 cup (small jar) pineapple preserves
1 cup (small jar) apple jelly
1/4 cup dry mustard
1/3 cup horseradish (prepared)
1 tsp. black pepper
Mix until blended. Can be refrigerated for up to 2 weeks. Serve this over a block of cream cheese with crackers.