I am looking for an easy recipe to take to our adult Sunday school class next weekend. It is our turn. Some people bring doughnuts, or kolaches etc. I have taken a coffee cake B4. Anyone have any suggestions for something easy to make and take??
Thanks, Marlene in Texas

To Debbie who was recently diagnosed with Type II Diabetes. I was diagnosed in 2000 and have learned a lot. Every individual is different but in general, carbohydrates spike the blood sugar faster than protein, fat, calories, etc. so it's wise to limit (not attempt to eliminate!) carbohydrates. A good idea is to test your blood sugar every morning upon waking before eating or drinking, right before every meal, and two hours after taking the first bite of a meal. The goal is to have the blood sugar under 120 and by testing before and 2 hours after eating, you'll quickly learn what foods do to your blood sugar.

Denise
http://plainolfood.blogspot.com/

Nancy,
I am looking for a recipe for a broccoli salad that was brought to a recent pot-luck, as we knew nobody there I have no idea who brought it! It had finely chopped broccoli, raisins, bacon, and red onions with dressing. I'd be greateful for anyone who is willing to share a similar recipe.

Also, over the weekend I was working on Christmas presents (nice non-stick bakeware) and compiling small cookbooks for everyone. I'd thought someone else might be interested in what I did. I simply cut & pasted recipes, many from this newsletter, into a Microsoft Word document and set the page size to 4x6. Most recipes fit onto one card, but its okay if they take up 2 cards. I printed the recipes on blank 4x6 index cards and inserted them into inexpensive photo albums. The cards are protected by plastic, albums come in many styles and price ranges, and I can add more recipes from year to year simply by printing them on more 4x6 cards. I left the first page empty and will write/type a personal note for each person. I know every year people are wondering how they can make cookbooks as presents, and this idea is very flexible (one large cookbook, or smaller books for each type of recipe - adding family photographs - handwriting notes or recipes on blank cards - print on the plain side of coloured cards). I also use a photo album as an address book, one card for each person leaves lots of room for cell phone, e-mail and special dates, and it's easy to change one person's information. I attach a disc with a copy of the file in the back of the album.

Sorry to be long-winded, but I wanted to submit the idea before I forgot about it!
Fran in Ottawa

Cook's Choice Sittin' Turkey Steamer
Beer-can chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but did you know that you can the same principle can be used for a perfect turkey?

To Diane about the coconut oil. I mainly use it fry with, but I just check out this website http://www.livecoconutoil.com/recipes.htm and it has recipes for everything from cookies to ice cream. I have a book called "The Healing Miracles of Coconut Oil by Bruce Fife, N.D. which I found very interesting. It is a very healthy oil to use.
Nancy in MT

To Lynnette B. that wanted recipes using new potatoes: One of my favorite ways to cook these is to microwave with 1/4 stick margarine, 1/4 cup water and one package of Lipton Onion Soup Mix. I often cut regular potatoes to cook this way too when the new potatoes are not in season. I don't particularly care for onions, but I do like the potatoes fixed this way.
Linda in Moline, IL

This recipe for Albondigas (Mexican Meatball Soup) was requested by Ann in AR:
Originally posted at Finer Kitchens website by Michael.

ALBONDIGAS
½ lb. lean ground beef
½ lb. lean ground pork
1 lg. egg, lightly beaten
¼ cup cilantro
½ tsp. Mexican oregano leaves
1/8 tsp. black pepper, freshly ground
¼ cup long grain rice, uncooked
2 medium carrots, sliced
2 medium potatoes, peeled and cubed (1/2”)
1 6oz. can tomato paste
Broth from one recipe of Carnitas, about 4 qts. liquid

Skim fat that rises to the surface of the broth with a spoon. Remove as much as you can, but a little bit left in the soup will intensify the flavor. Strain the broth through a colander lined with cheesecloth, to remove the whole spices, onion, etc. Return to stockpot and hold, off heat.

In a large bowl, combine egg, cilantro, oregano and pepper. Add Ground beef and ground pork, uncooked rice and mix well. Form meat mixture into balls approximately 1-1/2 inches in diameter.

Return stockpot to heat and bring broth to simmer. Add tomato paste and stir to mix well. Add sliced carrots and simmer for 5 minutes. Carefully add meatballs, a few at a time, until they are all in the pot. (Don’t splash and burn yourself!) Add potatoes and bring pot to boil.

Immediately lower heat to simmer. Simmer about 30 minutes, or until meatballs and veggies are done. Ladle into bowls and serve with warm tortillas.
Makes 8-10 Servings

NOTES: Do not salt the soup until it is done. You can substitute one Tsp. of Knorr granulated chicken bouillon instead of salt. It is typical of commercial bouillons, in that it is mostly salt anyway. You can add water to the broth to make 4 quarts if you are a bit short, but I usually make up for the addition by adding ½ tsp. of bouillon along with the water. It seems to keep the flavor from getting too diluted. This rarely happens if you’ve kept enough water in the stockpot to cover the meat while you are making the carnitas.

If you absolutely hate cilantro, you can substitute parsley. It will change the flavor a bit though.
Harriet/AZ

For Jane Ann in Alabama, in the July 20th newsletter there is a recipe for jello salad that sounds like what you may be talking about. Hope it is.
Connie in Beech Grove

To Billie in FL (July 21 newsletter)- This is my new favorite pasta recipe for Summer 2007. I got it from my friend, Kathy.

Chicken Cashew Pasta Salad (4+ servings)
2 cups uncooked small pasta shells
1 cup cashews (add last)
1 cup celery
1/2 cup chopped onions
2 cups chopped, cooked chicken
Optional- Green Pepper, chives, parsley

Cook Pasta, add other ingredients, and mix with the following dressing:
1 cup real mayo
1/2 c. brown sugar (I used less)
1 tbsp Cider Vinegar
1 tsp lemon juice
1 tsp salt
pepper

Chill & Enjoy!
Thanks, SusieB in Mpls., MN

I have a Regal Pro Kitchen Collection Bread Maker which I have never used. Does anyone have this type bread maker, and if so, can you tell me the company’s address so that I can get an instruction manual? Thanks ahead of time,
Linda from Bayou Country Louisiana

Hi Nancy
My brother-in-law , when he cooks a turkey or a roast, he always has a big pot of gravy.

I know he cheats a bit in making it, but he won't tell me how he does it. The way he makes it , it is impossible to get that much from a roast without a bit of help . it is a nice colour and so tasty. Does anybody know the secret. I enjoy your newsletter Nancy.
Shirlee

Tip...For a delicious BBQ sauce alternative on chicken or burgers, reach for Watkins Tropical Salsa (#01057 on sale). You'll get a sweet flavor from bananas and pineapple and a bit of "spice" from the chilies.

Coming Wednesday: New line of 17 completely environmentally friendly cleaning products. You will want to clean all day when you use the lavender scent!
www.watkinsonline.com/hutto
email : sunnywatkinsgirl@aol.com

======================

I'm wondering if anyone has some good ideas to serve with a taco bar. For our family reunion we having a taco bar and of course margaritas.

The bar will have soft and hard taco shells, taco meat, cheese, avocados, etc. I would like to add some more items to make it more Mexican. Suggestions for appetizers, dessert, another entree all would be appreciated.
Nancy in Montana

PS We are expecting 52 people.

Nancy in Montana is a native of that state. Only other place I have lived was Guam while my husband was stationed with the Navy.

To pat Russell in Duncan, OK. Regarding the cowboy beans in the July 21st newsletter, go to www.allrecipes.com and type in cowboy beans, pick the recipe that you want. When the recipe comes up, there is a place to convert the serving amount to 50. It will then change the recipe and give you the amts. Hope this helps, Connie from Beech Grove.

RE: Ink refills/saving ink

Even on the budget setting my printer uses too much ink. I seldom print in color, I print w/color images in black and white. But found that by changing my document to Purple, and printing in black and white, it prints much lighter. To find the best color to use, I wrote a sentence and copied it a few times, then made each line a different color and printed it out. Line in Yellow was barely readable, some were no lighter than the black print, but the purple was about half as dark. I know I have saved money this way. When I'm done I change my doc back to black print-or leave it Purple and then I know which ones I've printed out. LOL.
Cheryl, Charlotte

Comment
Most printers can be set to a lighter print by right clicking on properties and changing the print quality best to quickest. It prints lighter but saves a lot of ink.
Nancy Rogers

Chris, what size package of chicken wings to you use in your recipes.
Nancy in Montana

For Doris in Michigan regarding the yellowed cake decorating pieces --
I have had remarkable results with Mr. Clean Magic Eraser on other plastic things.

My kitchen drawers are full of white plastic drawer dividers that were dingy and black and nothing cleaned them - always looked dirty. Took Mr. Clean to them on a whim and they are brand new. Have also find it works good on cleaning the glass on the oven door and so many other things. So now I reach for that first.
Hope it works for you - it's worth a try.
Rosemarie in rural Kansas City

I am looking for a strawberry salsa recipe. Nancy you sure do have some smart cats. Love the stories.
Sue in Ky.

I was wondering if anyone has a super delicious carrot, raisin and nut muffin recipe? I am in a muffin baking mood, now. I am making muffins and freezing them for breakfast. I tried a carrot, raisin and nut muffin recipe which called for 1 cup of oil. While it was very good, I am looking for a muffin recipe that does not use so much oil. I would greatly appreciate any TNT recipes.
Thanks, Joan, San Antonio, Texas

Hi all Can someone tell me where you find frozen wontons. I can't seem to find them.
Thanks Kathy

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: Newletter link
Dear Nancy!
It is worth the hard work (LOL) of going to the archives to find the newsletter that is missing a link just to get a good story about Siggy! I am not a cat owner or lover but that little guy just breaks me up. I am still laughing about the teasing with dog with the toys and the toys in the closet stories. Thank you for making my day!
Mary C VA

Hi everyone, I just wanted to tell Sharyn in Ohio this is the same way my mother use to make thickened tomatoes over toast. We would walk home from school for lunch and mom would have this prepared for my brothers and I ,sooo good. I also have a son who will be 50 in November, we must be about the same age.
Nancy, my deepest sympathy to you and your family for the loss of your brother.
Shirley in Ohio

Hello Nancy,
Please don’t apologize for being tired. With all you do for others and your recent loss, it’s amazing you can even get to your computer. I just loved the current antics of Siggy and Ditto opening the doors. To be honest, I look for those stories more than the recipes (which, from your newsletter, are so numerous I’ll NEVER be able to try them all…but I still copy/paste LOL). Please take care of yourself and enjoy your visit. We here in Nancyland have a lot to keep us cooking for months!!!
Arlinda, W.Palm Bch, FL

Comment
Ditto seems to be into trouble all the time. I think he may be a bit bored. Siggy sleeps most of the time and Ditto is looking for anything that might be interesting on the other side of the door. Today I let them play in the shop in the hangar in hopes that he would be too tired to try and escape tonight. (I am in trouble if he finds the remote for the hangar door.)
Nancy

Hi Nancy, I'am looking for a recipe for Pickled Peaches. Sure do enjoy your newsletter and the great recipes.
Donna,De.

Re:
In Wednesdays newsletter, Lynette B. Was needing help with a box of new potatoes she had been given. Yes, you can can them. I remember being at my grandmother's farm and scraping tons of new potatoes!! I really hated it, but loved eating them. I guess we were scraping the peels off, plus the dirt. I don't know exactly how she canned them-Just put them in quart jars and poured in boiling(?) water and some salt, then sealed and pressured them for a while. I'm sure if you look in some cookbooks that deal with canning you can find the process.

A good book is the Blue Ball Cookbook-put out by the Ball jar company. Good luck and enjoy those potatoes!

I found this online in reference to canning potatoes:

Ingredients - Potatoes, water, salt, pressure cooker.

Preparation - Hot Pack:
Wash, peel, and cut into 1 inch cubes.
Dip cubes into brine to prevent darkening (Brine: 1 tsp (5 ml) salt to 1 quart (950 ml) water.)
Drain.
Cook for 2 minutes in boiling water.
Pack hot and cover with boiling water to 1 inch of top.

Process in pressure cooker at 10 lbs (4.5 kg) for:
35 min. For pints
40 mins for quarts

Comments
If this sounds like a lot of work, you can pan fry cubes and freeze. Freezing whole potatoes is not recommended. This, too, is not good for all potatoes. It is best to use an all purpose potato instead of a baking potato.

Hope you continue to enjoy your trip, if you can keep the cats inside. I, too, have a deaf cat. I really worry that she might get outside and get hurt.
Jean in NC

Nancy in today's July 21th newsletter Bette in IND was looking for a recipe for biscuits that were made with yeast. I have the recipe and it is called angel biscuits. Will send it along and hope it is the one that she is looking for . Have a great day all Nancylanders .

Nancy in New Brunswick Canada

Angel Biscuits
1 package of dry yeast
1/4 cup warm water
Pinch of sugar

5 cups flour
3 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1 cup butter or butter flavored Crisco
2 cups buttermilk

Combine yeast and sugar and warm water and set aside for 10 minutes .
Measure flour , sugar,baking powder, soda and salt and stir . Then cut in the butter until crumbly.
Stir in yeast mix and butter milk. Knead just enough to come together . Roll out on a floured surface to about 3/4 on an inch thickness . Cut with biscuit cutter or an old soup can which I use . Bake on a ungreased cookie sheet in 400 º oven for about 15 minutes. Makes about 2-1/2 dozen biscuits.
Never have any leftovers of this recipe.

I wanted to thank all those who sent in the Grape Salad recipes. Our local Kroger had red seedless grapes on sale this past week. I decided to make that recipe for a pool party we hosted. The Grape Salad was a hit! I also used green grapes, but will definitely keep this recipe.
Tina in GA

Chris in NM
Earthquake cake, do you use self rising flour, would like to try
Pat SC

Thanks to those who submitted the recipe for Magic Sweet Rolls for me.
Millie in MO

Pat, Magnolia, DE. I also missed making bread so recently bought a Breadman Ultimate Plus and just love it It will make 1, 1-1/2 and 2 lb loaves. It has a horizontal pan so the loaves aren't round. I frequently just use the dough cycle and then bake it in the oven.

Nancy, I hope the chair works with Ditto. My Niki shuts himself in the bathroom and gets up onto the sink counter, puts his paw on the doorknob and pulls it open enough to stick his nose in the opening to push it open. They certainly are smart animals. I hope your are really enjoying your stay in AZ.
HTH
Marge in OH

To Pat in Magnolia who is considering purchase of a bread-making machine. Have you considered a food processor such as a Cuisinart or Robotcoupe that has the power to knead dough for more than one loaf of bread at a time?

I made all my own bread for years until I injured a wrist and was unable to knead. I have used a Cuisinart for 22 years since then and it is wonderful for bread, rolls, and pastries, along with the added bonus of chopping, slicing, mixing etc. that all food processors do.

Since the kneading process takes less than a minute, I can have hot rolls kneaded, risen, baked and on the table in less than an hour. It sits at the ready on my countertop and I use it several times a day for various cooking operations ... but primarily for dough kneading.
Leah

To Kathy Clark
I do not like graham crackers and have been making cheesecake for years using all types of cookies for the crumb crust. Any king you like can be used for the crumb crust. My favorite is sugar cookie crumb crust.
Dawn in SW GA

Billie in Fl in the July 21 newsletter asked for pasta salads, here are two T & T

Western Macaroni Salad
4 Cups Shell Pasta
3/4 Large Bottle Western Dressing
2 Cups Celery -- Chopped
1 Cup Onion -- chopped
1/2 Cup Red Bell Pepper -- chopped
2 Cups Cheddar Cheese -- shredded
2 Cups Carrots -- grated
1/2 Cup Green Bell Pepper -- chopped
1/2 Cup Yellow Bell Pepper -- chopped
2 Cups Frozen Peas

Dressing:
4 Cups Miracle Whip®
2 Tablespoons Mustard
1 Cup Half and Half (I use 2/3 cup low-fat or skim milk, 1/3 cup heavy cream)
2 Tablespoons Vinegar
1 Cup Sugar

Cook macaroni, rinse, add western salad dressing; Set aside 2 hours. (DO NOT refrigerate) Add vegetables and cheese. (Next 8 ingredients) Mix together (well) remaining ingredients and add to veggie/macaroni mixture. Refrigerate at least 1 hour before serving.

Peggy's Cole Slaw
1 package cole slaw
7 ounces ring macaroni -- cooked Dice:
1 cucumber
1 green pepper
2 stalks celery
1 can waterchestnuts -- drained
1-1/2 onion

Dressing:
1 1/2 cups miracle Whip®
1 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Add dressing 1 hour before serving.
Source: http://web.ndak.net/~rayleend/

Sandy in ND

Hi all, this is in response to Billie in Fl, can't believe no one replied with pasta recipes, but I didn't see the request myself. In the summer I do all kinds of pasta salads, my boys usually call them the "clean the frig out" salads. I think my present favorite is a tortellini salad. I buy the fresh kind, frozen, or dried package, it really doesn't matter The amount is basically depending on how many people I am serving and if I want leftovers. Actually, who doesn't when it is something good and you don't have to cook again, right? I cook the pasta, then the last 2 minutes add fresh broccoli to the pot. Cut the broccoli into smallish pieces. After 2 minutes, drain pasta and broccoli, and shock it in ice water to cool quickly and stop the cooking. When it is cooled down, drain well. I then cut up onion, celery, and I love the color in this salad of red pepper, looks great. Add black olives, chopped or not, depending on your preference. I don't chop mine, as one of my boys don't like them, he can pick around them (then I get them, hehe) The dressing I use is a half cup of pesto, half cup of any italian dressing, and half cup of parmesan cheese. That's it! So easy, and so adaptable. You might need to add a bit more italian dressing at serving time. Hope you enjoy!
Laura in Ct

Homemade Salsa
1 gallon tomatoes, peeled and chopped
2 cups bell peppers, chopped
2-5 jalapeno peppers, chopped, depending how hot you like,
2 cups onions, diced
11/2 cups white vinegar
3 tablespoons canning salt
1/2 to 1 cup sugar, depending on taste

Put all in large cooking pot. Cook until onions are clear. Put into clean sterile jars and seal lids. Makes about 4 to 5 pints. I also can the juice for making soup. I only use 2 to 3 hot peppers because we don't like it hot I take the seeds out. I also use 1 cup sugar. Again, it all depends on your taste.
Debbie,AR

For Pat Russell in Ohio
Calico Beans Recipe

8 ounces bacon, about 10 to 12 slices
1/2 pound lean ground beef
1 cup chopped onion
1/2 cup brown sugar
1/3 c. sugar
1 tbsp. dry mustard
1 (28 oz.) can pork and beans
2 can lima beans or butter beans, drained
1 can kidney beans, drained
1/2 cup ketchup
1/4 c. barbrque sauce
1 tsp. salt

Brown bacon, ground beef, and chopped onions. Combine drained ground beef mixture in slow cooker with remaining ingredients; cover and cook on LOW for 3 to 5 hours.
Bev in Mequon

Just a suggestion for Doris of Mich. on your plastic, have you tried soda. I know Tupperware recommends washing theirs in soda. Don't know just was thinking about it.

Thanks Nancy for all the hard work. I really appreciate it and look forward to the newsletter.
Madelyn of Ar.

Good morning Nancy,

I am responding to Pat Russell in Duncan, OK in the July 21st newsletter who was asking for a recipe for Cowboy Beans. I found the following. Hope it is what she is looking for! Chris in NM

Cowboy Baked Beans recipe
1-1/2 pound ground chuck
1 small onion, chopped
1/2 green bell pepper, chopped
8 ounces catsup
1/2 pound brown sugar
Dash pepper
Dash garlic powder
Dash Worcestershire sauce
1 (3 pound). can pork and beans
1 (16 ounce) can chili beans
1 can mushrooms

Brown beef, onion and green pepper; drain.

Mix all ingredients together in large bowl. Pour in crockpot. Cook 6 to 8 hours on LOW with lid off. Do not stir.
www.recipegoldmine.com

Hello Nancy, I hope that you get some rest since you put the chair in front of the door. I just wanted to let you know that I was going through some of my Moms things the other day and found a Watkins cook book from 1980. It has a lot of recipes in it that I am going to try.
Leslie from Texas

Re: Hi Nancy, I am in the process of purchasing a bread machine

Hi Pat, I have a WEST BEND Automatic Bread & Dough Maker. I've had it for about 7 years. It makes GREAT bread for me! I highly recommend it. I found this one (just like mine!) for sale for $20.00, check it out!
Bread Machine - West Bend 2lb Automatic Bread and Dough Maker
http://raleigh.craigslist.org/hsh/378517171.html
Linda in South TX

To Diane in Grafton - I use coconut oil instead of other types of oil to fry foods. I also add it to recipes for bread, cookies, cakes, soups, etc.
Ann in Jacksonville

Hi, Want to thank you ladies for all the information I get and use, it is always great. I just got a new George Forman Grill, I have had them before but got the new one that the grills come out. I tried making a shirt steak but it didn't really come out brown. It cooked but had a pale look. Is there someone that uses this grill that could help, do steaks really look cooked or are they always pale.
Marlene Fl.

I am still waiting to hear from the lady that sent in the Pennsylvania bread recipe to see how much flour she put in. thank you
Roberts wife in Ohio

This is for G. in WV , who was looking for a recipe for Blackberry PIe.

OLD FASHIONED BLACKBERRY PIE
1 c. sugar
2 tbsp. minute tapioca
1/8 tsp. salt
1/2 tsp. grated lemon peel
3 c. fresh blackberries
1 tbsp. butter

PASTRY FOR 9 INCH PIE, DOUBLE CRUST:
2 c. flour
1 tsp. salt
3/4 c. shortening
1/3 c. cold water

Blend sugar, tapioca and salt in bowl. Add blackberries and lemon peel. Stir and set aside while making crust.

Pastry crust: Sift flour and salt into a bowl. Cut in shortening with blender. Add water and toss lightly. Make two balls. Roll out bottom crust. Place in pie pan and add filling. Dot with butter.

Roll out top crust. Dampen lower crust edge. Place top crust on. Seal edges. Cut designs with sharp knife for escape of steam. Sprinkle with a small amount of sugar. Bake 425 degrees for 15 minutes, then 375 degrees for about 40 minutes.
Stan in PA

Nancy, glad you are enjoying your visit. Those kitties are the smartest. I love hearing about them. I am having some health problems right now and can't eat a lot but I enjoy reading the newsletter and the recipes. I can dream huh?
Well,Keep enjoying your visit and keep those kitties safe.
Brenda/Alabama

Keep those recipes for the better baker bowls coming. I just received mine and can't wait to use them.
Judi in Las Vegas

Kris Miller
I just made the most fabulous chuck roast tonight in my pressure cooker. I brown the roast in a bit of oil then mix in a cup of water or beef broth, 1 pkg. brown gravy mix, 1 pkg. Italian salad dressing mix and 1 pkg. of ranch dressing mix. Mix until incorporated and pour over the roast and pressure cook for 70 minutes. Quick release the pressure, for a stove top use cold running water or the pressure release on an electronic one. It is so tender it melts in your mouth.
Enjoy, Judi in Las Vegas

This is for Pat Russell in Duncan, OK

Kate's Cowboy Beans
1 lb of browned hamburger meat
2 cans of pork and beans 16 oz
2 cups of ketchup
2 onions diced medium ones
1 bell pepper
1 tsp vinegar
1/4 cup brown sugar
2 tsp mustard
1 tsp salt
1 tsp pepper
Combine in a greased casserole and bake for 15 to 20 minutes
Serve with hot cornbread

A friend of mine gave me this recipe and they are excellent. I just made them again last week in fact. This recipe will feed about 10 so you'll have to do a little figuring for 50 - but - they're worth it
Susana in Louisiana

PS
I also sent in the Ellie Krieger recipe for the Ham and Shrimp Jambalaya yesterday and forget to add my name.

Hi Nancy and all of you that make this such a great site to visit each and every day. I would be lost with out it. I just love the recipes that you all send in. Mostly I just read and enjoy as all the great recipes come for here and so don't have much to send in. But this is in response to Kathy Clark in the July 21 Newsletter. I think that the peanut butter crust might be very tasty with a banana cream pie. By adding the sliced bananas and banana cream with the whip of some type on top or just going with like a vanilla custard with a chocolate drizzle on top. With chocolate pudding and whip on top sounds yummy to me to. I am a peanut butter nut and would hate seeing any peanut butter cookies go to waste. Lots of luck. To bad we don't live close I have 12 grandchildren and 3 great grandchildren that would be glad to help you out with taking care of them. LOL Hope that you all have a terrific weekend. Oh and by the way some time ago I asked for help in finding the recipe of bunker hills a muffin type bun and someone gave me advice and I found them right here in Altoona. I wish to thank whoever it was. I am so sorry that I don't recall their name but am so grateful to them as I got some and they were delicious.
Donna In Altoona Pa.

Hi to my Nancy family, can anyone tell me how to make the print bigger when I print out recipes from this site?, without retyping them?
Thanks, Boots in Va

Hi Nancy, I realize that I sent an email replying to a family member needing a reicpe for "Cowboy Beans". In the meantime, I got the recipe from my sister. So here it is. Sorry to make you go to more work to edit my responses for the newsletter.

Cowboy Beans
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup ketchup
1/4 cup barbecue sauce
1/4 c. granulated sugar
1/4 c. brown sugar
2 tbsp. sorghum or other molasses
1 tbsp. chili powder
1 tsp. salt
1 tsp. pepper
2 tbsp. mustard
1 can (approx. 16 ounces) pork 'n beans
1 can (approx. 16 ounces) butter beans, drained
1 can (approx. 16 ounces) kidney beans, drained
1 can (approx. 16 ounces) pinto beans, drained
1/2 lb. bacon, cooked and crumbled

Cook hamburger until brown. Add onion and cook until tender; draine well. Add remaining ingredients, except bacon. Put in casserole or crockpot and top with bacon crumbs. Bake at 350° for an hour, or cook in covered slow cooker or crockpot on HIGH for an hour...reduce heat and cook 2 to 4 hours on LOW heat.
Hope this helps.
Cheryl in N.O, Ohio

Hello Nancy, for Karen in SD please share your canned potato recipe with us
Thanks Leslie from Texas

For Oma in LA (Lower Alabama) (July 18th) about McGRIDDLES.
You can buy Maple Powder from King Arthur Flour.

And Maple Chips from Prepared Pantry.
http://www.preparedpantry.com/index.asp?P

The recipes I've seen say to use your own pancake mix and add the Maple.
gramaj

This is in response to those who save recipes, and particularly that mail them to themselves via copy and paste.

On the start menu, I click on Microsoft Works Word Processor. This gives me a blank sheet to type and either print or save to the PC, whatever I want. I have set the margins at 0 to 5, which, when printed will fit on a 4 x 6 inch recipe card. So, I can save the recipe(s) to my PC by answering the question, "Do you want to save this?", or print them and cut the margins.

This works for me because there is no header, no email address at the bottom, or anything that take up space I would use for recipes.

It will show as a Untitled Document and when not transferring a recipe, will be found at the bottom of the screen. Simply copy, click on Untitled Document, paste, return to Nancy's great newsletter. The Untitled Document and your recipes will be there at the bottom until you want to use it again.
Jacquie, KS

Also, upon reading requests for ice tea - here us a great recipe for a fruit tea drink. Take a fruit tea bag (like strawberry or blueberry) and place it into a 2 litre bottle of 7-up. Let sit overnight and you have a refreshing drink. I use diet 7-up for a very low calorie refreshing drink.
Jan from (Can)ada

Hi Nancy,
This is in regards to Debbie in Indiana's request in the June 21nd newsletter for tips about eating while dealing with type 2 diabetes.

I have been a diabetic for years and things have changed drastically of late on the thinking around the foods diabetics should eat. Our enemy is really CARBS. I went to a discussion lead by a dietician that specialized in diabetics and their food issues. Here is what she told us:

We should eat no more than 60 carbs per meal. 15 carbs will raise our blood sugar 20 points, so a 60 carb meal will raise you approximately 80 points. Her suggestion was this: on half cup of mashed potatoes, rice, corn or pasta (any starchy food) equals approximately 15 carbs. A serving the size of a woman's fist is approximately one half cup so when out at restaurants you can pace yourself that way. A medium orange, apple, banana, 10 strawberries are each 20 grams of carbs. An average piece of bread is between 7 and 9 carbs.

Label reading for home prep of food is essential, along with a book on the difference carb values for foods.

I have used this method for the 3 years since I went to the discussion and my blood sugars have been well under control.

I hope this helps. And Nancy much love and thanks yet again for all that you do for us. Even on vacation you continue to work yourself silly for this "family" and you can never know how much we all appreciate it.
Take care and God bless,
Rose in MI

Comment
This newsletter is not meant to be medical advice. Please check with your personal physician to find out what is right for your condition.
Nancy Rogers

To Debbie in Indiana, you need to get in on a diabetic class at a local hospital. They are full of info. You can talk with a dietician and set up a diet plan, with the approval of your doctor. A dietician told me I can basically eat whatever I want, just keep as sugar-free as possible and count carbs. All of this is explained by dietician. She will tell you how many carbs you can have at each meal and a snack. And you must learn portion control. Hope you can get in a class soon. Ask your doctor. Connie from Beech Grove

My hubby is an entomologist (guy who deals with bugs). The best thing to use for ants and is completely SAFE is baby powder Just sprinkle it where the ants are and in 20 minute they are GONE!! "You can then just vacuum up the remaining powder and you are finished -- with work and bugs.
Pat in Colorado

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Nancy Rogers