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?

From the 7/22/07 Newsletter

For Fran in Ottawa who is looking for a Broccoli Salad recipe. I have used this recipe for years and it is always a big hit.

Broccoli Salad
4 cups chopped broccoli
1/2 cup diced onion
8 slices crisp bacon (crumbled)
1/2 to 1 cup cheddar cheese (You could easily substitute raisins for the cheese)

Dressing:
1 cup mayonnaise
2 Tbsp. vinegar
1/4 cup sugar

Place broccoli, onion, bacon, and cheese or raisins in a large bowl. In a separate bowl mix the ingredients for the dressing. Pour dressing over salad and mix until all ingredients are coated well. Makes 4-6 servings.

Theresa in Lexington, KY

Today was Ditto's and Siggy's Uncle Joe's birthday. Joe is a great brother. Betty and I went out to eat with Joe and his wife Carol at the Golden Corral in Prescott.  The food was great and it was nice to be with one's family to celebrate his birthday.  He has a very kind heart. I feel very fortunate to have him as a brother.
Nancy Rogers

Fire and Ice
Place an 8 oz. package of cream cheese on a serving plate. Drizzle Watkins Tropical Salsa over the top, and serve with corn chips. This can also be spread on crackers.
www.watkiinsonline.com/hutto
email: sunnywatkinsgirl@aol.com

Maple BBQ Chicken
1 cup ketchup
1/2 cup maple flavored syrup
2 Tbs. prepared mustard
2 Tbs. Worcestershire sauce
2 tsp. lemon juice
1/2 tsp. chili powder
1/4 tsp. garlic powder
4 boneless, skinless chicken breasts

Place all ingredients in crockpot and cook on low for about 7-8 hours
or until chicken is done. Remove meat, shred and return to sauce.
Place on buns for sandwiches.
Kay

In the July 22nd newsletter Kathy was looking for frozen wontons. I had no luck at our regular grocery stores, but found success at a local Chinese market. There's usually at least one in every community. Just check the Yellow Pages.
JoAnn

Hi, Nancy and adorable kitties (I thought I was addicted to the recipes but I am beginning to think I read your newsletter to get stories of those funny little guys Ditto and Siggy).

I have a stove top panini maker and I’d like some tasty recipes for making fresh panini sandwiches. We have a Panera bakery here and I fell in love with their breads a long time ago but I don’t know which type is best for beginners just starting to make these delicious sandwiches. I love ciabatta bread but I don’t like opening my mouth so wide that I dislocate my jaw to eat them.

I know you can put anything in that you want, but I’d like some favorite combinations of your readers as we are all on the same wave-length with recipes. Thanks to all Nancylanders!
Bunnie, Parker, CO

Hi all,
I love the newsletter, Nancy and look forward to our times together. I do have a plea this time, though. I am looking for a real good Lime Pickle recipe. I used to fix these years ago, but have lost the recipe. Thanks for the help.
Jane in Colorado

Marlene in Texas was looking for something simple to make and take for the adult Sunday school group. I really like these and they are not hard to make.

Cherry Bars
1 cup butter/margarine
1 3/4 cups sugar
4 eggs
3 cups flour, sifted
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt

Cream together butter and sugar thoroughly. Add eggs one at a time. Add vanilla and mix well.
Sift dry ingredients together and add gradually. Reserve about 1 cup of batter. Spread remaining batter into a greased 11 X 17 inch pan. Spread 1 can cherry pie filling over batter to within 1/2 inch from edges. Drop reserved batter by spoonfulls over the pie filling.

Bake at 350 degrees for about 45 minutes. When cool, sprinkle with powdered sugar or ice.

May be baked in 2 9 X 9 inch pans.
May use other flavor fruit fillings.

Barb S - Omaha NE

For Nancy in Montana (7/22 newsletter)
Here is a great Mexican 'type' dessert you may want to make for your taco bar.

Sopapilla Cheesecake
2 cans Crescent Rolls
2 - 8oz packages Cream Cheese, Softened
1 1/2 cup Sugar
1 teaspoon Vanilla
1 stick Butter
1 teaspoon Cinnamon

Preheat oven to 365 degrees (right...like I have a digital oven- try just a little over 350 degrees!). In a mixing bowl or food processor, blend the cream cheese with 3/4 cup of sugar and vanilla until smooth. Keep crescent rolls in the refrigerator until ready to use. Spray the bottom of a 9 X 13 pan with Pam. Open one roll of the rolls and spread them over the bottom of the pan (not separated). Spread your cream cheese mixture over the crescent roll dough, then open the second roll of the crescent rolls and place them on top of the cream cheese mixture. Melt the butter, the remaining 3/4 cup of sugar and the cinnamon until mixed together and pour over the top of the crescent rolls. Bake for 25-30 minutes until golden brown on top. Great served cold, but INCREDIBLE served hot with Vanilla or Cinnamon ice cream!!!
Tracey in OK

Hi Nancy,
I was reading through Dianne in Wisconsin’s cranberry bread recipe. She did a nice job with the recipe. Maybe you can’t improve on a great bread but for something different, try adding a handful of walnuts and little orange zest. We really like that bread.

There is a difference in dried cranberries. Many of the dried cranberries have been juiced, some of the pulp and most of the juice has been pressed out before drying. If you can find some that have not been juiced they will be a brighter red and will have more of the juice flavor.

You can buy really good dried cranberries
https://www.preparedpantry.com/

at The Prepared Pantry. If anyone wants to try our cranberries, enter “Nancycran” at checkout and take $2.00 off.

Dennis Weaver, www.preparedpantry.com
208-745-7892

To Billie is Fl. in 7/21 newsletter. My guys all like this pasta salad. When served with crackers or hot bread, it is a meal.

Summer Salad (from Taste of Home magazine about 10 years ago) adapted to our taste over the years.

1 lb. box of ruffled or spiral pasta, cooked and drained, not rinsed.
The following in amounts to your taste:
diced ham ( 1 to 2 cups)
diced or shredded cheddar cheese
diced sweet onion
diced green pepper
diced tomato

Stir all together. Then mix together about 12 to 16 oz. Miracle Whip and 4 to 6 oz. grated parmesan cheese. Mix into salad and chill. Enjoy.
Carolyn from Edon

Linda in Bayou Country Louisiana: I have a Regal Pro Kitchen Bread Machine. This phone number is on the front of my machine: 1-800-998-8809. I would think you could call and get an instruction manual. Becky in Magnolia, Arkansas

Also, for Pat Russell who wanted "cowboy" recipes: Here's one that I can say is definitely TNT because my son is a REAL cowboy! He spent 6 months on the back of a horse, 8+ hours a day wearing spurs, chaps and cowboy hat while herding cattle on a HUGE cattle ranch in Dimmitt, Texas. I fixed this recipe often for him when he came home to visit and he LOVES it!

Becky’s Cowboy Grub
1 ½ lb lean ground beef
1 onion, chopped
½ bellpepper, chopped
2-3 cloves minced garlic
1 packet taco seasoning
4 oz. can chopped ripe olives
4 oz. can chopped green chilies
16 oz. can Mexican stewed tomatoes, w/liquid
16 oz. can pinto beans, w/liquid
1 t. chili powder (don’t add any salt until you’ve tasted it first)
¾ c raw rice
1-2 c. grated cheddar cheese

In a large oven-proof pot (I use a cast iron Dutch oven), brown the meat w/onion, bellpepper and garlic. Drain off fat and add all the other ingredients, except the cheese. Put lid on pot and bake at 350º for 50 minutes. Remove from oven and sprinkle on the cheese. Replace lid for 5 min. or til cheese melts. This is especially good w/jalapeno cornbread (I stir in some grated cheese and minced jalapenos in regular cornbread batter before baking--delicious!).

This is for Shirlee who wanted to know how her brother in law got so much gravy, maybe he takes the carcasses from his last turkey and makes stock out of and and freezes it. Then the next time he makes turkey he uses that stock.

That’s how I do it and I always have plenty of gravy, you can also by turkey stock in the store.
Cindy M In VA

This is for Boots in Va,
Highlight the recipe and click edit at the top of the page, then click copy.

Open up a blank document in Microsoft Word or any other processing program.

Click your mouse on the blank page then go back up to edit and click paste. The recipe should appear on the page. Once the recipe appears highlight the recipe again and change the font size.
That's it! Nicol in Mississippi

Hi Nancy! No need what so ever to apologize to us for anything. For those days when you can't get the link on for the newsletter, my advise to all is do what I do. I have the index saved in favorites, I just go there and select the day I want. Very simple. I get a real kick out of those "kids" of yours! Really got a laugh this time. Years ago I had an Alaska Husky that was all the time getting out. We blamed the children of course! Who else, right? Well one day we happened to see that sly creature reach up and pull that handle down and then just trot on out the door! We of course apologized to the kids and we all got a good laugh. And, changed the handle on that door the very same day!

Thank you Sandy in ND and Laura in CT for the pasta recipes. They are very different from ones I have used so I will most certainly try them. Sandy- Need to ask what is Western Dressing? Is this a brand, a type? If not something I could find in south Florida what would it be similar too?

One last thing, Marlen in Fl - I bought one of the new George Foreman grills for myself for Christmas and was so disappointed in it! The top grate never got as hot as the bottom and meat always looked undone. I actually had to turn the meat to get it right. Needles to say I tossed the thing. The very first one made, in my opinion, was the best. Too small, but that little guy cooked perfect in a very short time. I'm going to get myself another one.
Have a great day all
Billie in Fl

In the July 22nd newsletter, Marlene in Texas was looking for something quick and easy to take to her adult sunday school class, and I'm sure these delicious overnight sweet rolls would make a hit. I make these whenever our family gets together for a brunch.

Overnight Sticky Rolls
1 cup chopped pecans
14 frozen roll dough balls
1 cup brown sugar
cinnamon- to taste
1/4 cup butter
1 package (4 serving size) regular butterscotch pudding mix-not instant!

Grease and flour a 9 x 13-inch baking pan. Put chopped pecans in the bottom of the pan. Arrange the frozen balls of dough over the nuts. Sprinkle with dry pudding mix. Mix together brown sugar and generous dashes of cinnamon (I love it, so usually use quite a bit) and sprinkle over pudding. Slice butter and use it to dot the top. Cover with plastic wrap and let rise overnight at room temperature. Bake at 350º for 30 to 35 minutes until deep golden brown. Invert onto serving tray. Enjoy!
Judy in Alaska

To Fran in Ottawa--- My Broccoli salad is the same as what you had except I use little smokies instead of bacon. I slice them . The dressing is 1c mayo,1/2 c sugar. & 2 T cider vinegar. Its one of the ways I can get my husband to eat broccoli. Hope this helps.
Alice in KS

Since in the past some of you have posted looking for gluten-free recipes, I thought I would mention this EXCELLENT cookbook I just bought. It’s called Gluten-Free Baking Classics by Annalise G. Roberts. The recipes are fantastic and very easy to make! I’ve tried the vanilla cupcakes and the chocolate chip cookies and they are both so good nobody would be able to tell they are gluten free. I hadn’t had anything like cake in so long I ended up eating 4 cupcakes right away they were so good! She has lots of tips and even tells you what brand of gluten-free flours will work the best in her recipes. There is also a website you can check out with some sample recipes at www.foodphilosopher.com. I kind of sound like a commercial for this book but I was just so excited to find such a good cookbook and wanted to share it with everyone who has been struggling to find decent gluten-free recipes. I bought it from Amazon for $12.00 and it was worth every penny!
Dawn

Thanks for the memories Stan in PA. The blackberry pie recipe brought back a flood of childhood memories. As a kid I spent a lot of time in the summer berry picking. Blackberries, huckleberries, wild strawberries. The blackberries were my favorite because they were bigger and filled up the bucket quicker. We would sell the berries for 25 cents a quart! My mom would also bake pies with some of the blackberries and huckleberries and would make jelly from the strawberries. Wild
strawberry jelly is awesome and so were the pies.
Lesleigh in PA

For Boots in VA: I just highlight the recipe with my mouse and copy and paste it to Word. Then you can make the type as large as you like. I then Save to 'My Recipes' folder and Print the recipe from there. Hope this helps.
Donna in Colorado

Nancy, here is another pasta salad I found. Again, no idea where I got it, but it is a good one to try.
Connie in TX

Garden Pasta Salad
2 cups pasta of you choice
1 cup Italian or Caesar salad dressing
1 c. cubed Mozzarella or Provolone cheese
1/4 cup Parmesan cheese
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water. Set aside. Cube the ham into medium size cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or washed and sliced if fresh. See and chop the tomato. The red onion should be sliced then cut in half again for smaller pieces. The cheese should be cubed very small. Place the vegetables and meat in a bowl with the pasta, add both cheese, pour the dressing over and gently ix with a wooden spoon.

Note: If you ask at the deli counter they will give you a section of ham by weight, instead of slices. This recipe should take only about 1/2 pound. You can then chop it at home. You may substitute chicken, turkey or pepperoni. Note from Connie in TX-I think the Parmesan cheese is grated.

Hi... I am searching for a recipe for 'dairy free' mayonnaise ... can you help?
HA

To Pat in Magnolia,
I have 2 Zojirushi (pronounced Zorushi or Zoey) bread machines and love them. The one I have had for almost 25 years and have never had a problem. I have never baked in either one of them, I just use the dough setting and then prepare the loaf or rolls any way I like. There's a certain amount of "therapy" in doing it that way.

Hahahaha I have a really great recipe for 100% whole wheat bread that I make in the machine and I also make all of my own Italian breads and rolls. I'll put those recipes in Nancy's newsletter
one of these days. I have used mixes I purchased from the 'Prepared Pantry' also and they are perfect for the bread machine.
Donna in Colorado

Hi Nancy, I'm finally sending in a recipe. Most of my recipes are locked in my head so I have a hard time putting them on paper. I'm getting there though. With a lot of measuring as I cook I'll get them all in the computer.

For Billie in Fl.: Here's a pasta salad recipe we use all of the time and the whole family loves it. I got it from my daughter so I have no idea if it came from a cook book somewhere or if it was handed down to her from a friend. She doesn't remember where it came from either.

Seafood Pea-Ista Salad
1/2 cup mayonnaise
1/4 cup Zesty Italian Dressing (I use Good Seasons in a package, made
according to pkg directions)
2 Tablespoons grated parmesan cheese
8 oz corkscrew type pasta, cooked, rinsed, and drained
1 1/2 cups (8oz) imitation crab meat, cut into small chunks
1 cup broccoli flowerets
1/4 cup sliced green onions
1/2 cup chopped tomato
1 cup green peas(I use frozen. Don't cook them)

Combine mayonnaise, dressing, and cheese. Add the rest of the ingredients and toss to mix. Cover and refrigerate for 2 hours.
Donna in Colorado (still 70 )

The Angel Biscuits sound wonderful. I can't wait to try them.
CRG

Good Morning All,
I need some recipes for Green String Beans. Never was excited over green beans but my Mother-in law in Mo used to make the best ones, never could get enough, but she no longer is with us and I never asked how she fixed them. Thank you in advance.
Trish in Fl

This is for Fran in Ottawa.
I have prepared this Broccoli Salad for dinner several times when having company over, and have also brought it to potlucks. It's a hit every time. Make sure you have copies of this recipe on hand.
Everyone will ask you for it. :)

Broccoli Salad
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped

1/4 cup golden raisins
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bowl, combine broccoli, cheese, bacon, onion and raisins. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

* I have also tried this salad with 1/4 cup sunflower seeds mixed in and the bit of crunch is delicious!
~Nancy from Long Island~

This is for Doris in Michigan. I had to same problem of solutions to yellowing plastic parts and tried everything. Like someone said, they are too expensive to just throw away. I frost mine with assorted tips and Royal Icing. Works for me and I have had many positive comments. Just let your imagination take over. Hope this helps you.
Cindy in FL

For Fran in Ottawa I am sure you could make this with all broccoli. Patricia in AL

Broccoli / Cauliflower Salad
2 cups finely chopped broccoli
2 cups finely chopped cauliflower
1 cup diced red onion
1 cup golden raisins
1 pkg (Hormel, Oscar Mayer, etc. real bacon bits)

Mix all together except bacon bits. Chill

Dressing:
1 cup mayonnaise
1 T apple cider vinegar
1 T sugar
Mix
When ready to serve add bacon bits and stir in dressing as desired.

For Marlene in Texas I make this recipe and cut into bars. I may have gotten it from this site. I can't remember where I got it but I have used it several times and it is good.
Patricia in AL

Pecan Pie Cake
1 yellow cake mix
1 egg
1/2 cup melted butter (I use oleo)
1-1/2 cup light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cups chopped pecans

Mix cake mix,1 egg, and melted butter. Reserve 2/3 cup of this batter. Spread the rest into a greased and floured 9x13 pan and bake at 325 degrees F. for 15 minutes, or until lightly browned. Mix reserved 2/3 cup batter, 3 eggs, corn syrup, brown sugar, vanilla and pecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees.

To Fran in Ottawa regarding recipe books as gifts; My SIL and I did 17 cookbook albums- scrapbook style- for all our old family recipes. We bought 6"x6" albums from Walmart and used stickers, rub-ons,etc. on background papers. They were fantastic. We included small photos of the recipe donors when possible and everyone loves them. We even made a few extras and donated them to raffle off for charities. Endless possibilities.
Freida in TX

Fran in Ottawa wanted a recipe for Broccoli Salad. This is the one they serve at our church dinners, and also similar to the one in my grocery store deli (Hy Vee). The pastors' wife is not sure what recipe site it originally came from.

Broccoli Salad
Serves 4 to 6

4 cups fresh broccoli florets and stems (l pound)
1/4 cup salted sunflower seeds
1/4 cup raisins, brown or golden
I small red onion, diced or chopped small 3 tablespoons mayonnaise
4-1/2 teaspoons white sugar
3-1/2 teaspoons red wine vinegar

Cut broccoli stems into small pieces, combine in a large bowl with florets, sunflower seeds, raisins and green onion. In a smaller bowl combine mayonnaise, sugar and red wine vinegar to make a sweet-sour salad dressing. Pour over broccoli salad, blending well. Cover salad and refrigerate.
Barb S - Omaha NE

To Nancy in Montana for her taco bar. We love this black bean dip to serve with Mexican food. Great on tortilla chips:

Black Bean dip
1- 16 oz can black beans, rinsed and drained
2 chopped fresh tomatoes
4 sliced green onions
1 clove crushed garlic
3 T fresh chopped cilantro or 3 t dried
2 T vegetable oil
2 T fresh lime juice
1/2 t ground cumin
1/4 t salt
1/4 t pepper

Combine all ingredients, refrigerate 8 hours. Drain liquid. Serve with tortilla chips.
Freida in TX

For Fran in Ottawa that is the way I make the brocolli salad. Just cut the broccoli in small pieces and broken bacon. Onions, mayonnaise. I don't use the raisins.
Sue ,Ga PS where is Ottawa

Good morning all! This is for Shirlee concerning her brother- in- laws gravy. Something that I have often done is to use the pan drippings and after thickening, add the store bought gravy. Is it cheating? I like to think I am "enhansing" the gravy! Good luck!
Jeri K. Glen Cove

Hello Nancy, Kitties, and Nancylanders! Nancy, I'm amazed that you're still faithfully sending the newsletter and you know how appreciative we are - but we understand if you want (or need) to take a day off now and then, especially with Siggy and Ditto giving you sleepless nights. Those are the smartest two cats I've
ever heard of! Fran in Ottawa asked for a Broccoli Salad she'd had at a potluck.

This is my TNT recipe for that very salad.

By the way, I got this recipe on a Kitchen Tour. It's like a house tour, but you're really in the home to see the kitchen (though you also get to see the rooms leading to the kitchen). Each home has a chef in the kitchen preparing a few recipes and you get to taste everything. You also get a small cookbook with all
the recipes in it.

Broccoli with a Twist
1-1/2 cups mayonnaise or salad dressing
3/4 cup sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
5 cups broccoli flowerets
1/2 cup dried cranberries (I use the delicious ones Dennis Weaver sells from the
Prepared Pantry, but Craisins will work too)
1/2 cup sunflower seeds
1/2 cup chopped onion
12 slices bacon, cooked crisp and crumbled

In a small bowl, combine mayonnaise, sugar, vinegar, and lemon juice. Mix well. Cover and chill at least two hours.

Place broccoli flowerets in a large bowl. Add cranberries, sunflower seeds, onion, and bacon. Stir gently to mix. Add mayonnaise mixture. Toss lightly to coat. Serve immediately or cover and chill until serving time.

Just a note, I also peel and dice the stem of the broccoli and throw that in. If you don't want to use the stem you'll probably need two bunches of broccoli. I also always cut back the sugar but am giving you the recipe as it was written. And I don't eat red meat, but buy a "fake bacon" product called Stripples at my local health food store which I bake in the oven. It works great.
Sue (Cooky) in Indiana

Good morning Nancy,
For Nancy in Montana in the Sun., July 22nd newsletter, I use a pkg. with 11 – 14 drummies in. That’s all I make at one time since there is only 2 of us.

For Pat SC, in the same newsletter, I use regular flour, not self rising flour. I believe you will like this cake! It is so good and light – just right for hot summer days.
Take care Nancy!
Chris in NM

Hi Nancy: Re: 7-22-07 newsletter, Back in the mid '50's when I worked in a "five & dime" it was my job to pop corn in the "popper". Coconut Oil was the oil used for this.

Also, I love the stories about Ditto and Siggy. Every time I read of their antics I remember something one of our many kitties had done in the past. We have 9 waiting at the Rainbow Bridge. Your probably have enough material for a book (as if you need anymore projects). Anyway, keep the kitty stories comming. Found this clipping in my many cat items I've collected over the years. (Gem of the Day..sent to newspaper by Catherine in Chicago) When you get to feeling powerful, try ordering a cat around.
Margaret, Tulsa

For Boots in Virginia who wants to make the print size of her copied
recipes bigger. You can copy the recipe, paste it on this site, change it to any size print you want, click on "preview" and then print it out.

I also change the margin to 15% so I can punch holes and put it in my 3-ring binder. Leah
http://www.geocities.com/ton_de_lay_o/typer.html

Mary from Ohio asked for some veggie recipes. These are a few of my favorites: Margo?Boston

Sweet Dilly cocktail carrots

cut carrot sticks compatible with the jars you are packing them in, but no longer than 2 1/2 to 3 inches long. Make at least one week ahead.
1 cup granulated sugar
3 cups cider vinegar
1 tbl mustard seed
2 cups water
1 tbl dill seeds
1 tbl celery seeds
2 bay leaves
1 tsp salt
4 large cloves garlic, quartered lengthwise
3 pounds carrots,peeled and cut into sticks

Bring all ingredients except carrots and garlic to a boil in a large saucepan over medium high heat. Cover and reduce heat, simmering for 10 minutes. Meanwhile, pack carrot sticks upright in clean jars and add 4 pieces of garlic to each jar. remove Bay leaves and discard. Ladle hot liquid into jars to cover carrots. Screw on covers and refrigerate up to one month, Allow one week at least for flavors to develop. Serve cold and crisp.

My Nana's Paprika
1 green or red pepper,sliced
1 onion, sliced
1 large can American tomatoes

In a small saucepan, melt 1 tbl Crisco, add pepper, onions and tomatoes. Simmer over low heat .
We love this with pork chops and also poured over mashed potatoes.

I have lots of [potato recipes and salad recipes, mostly with cut up apples and many with Blue cheese . Would you like them?

Hi Nancy,for Fran in Ottawa,7/22 issue. This is how I make mine. Brenda/Alabama

Broccoli Salad
This is a broccoli salad with raisins and bacon and a sweet and tangy mayonnaise and balsamic vinegar dressing.

2 bunches broccoli, florets only (5 to 6 cups florets) I like mine small
1 medium red onion, chopped
1/2 cup raisins
10 to 12 slices bacon, fried and crumbled
.
Dressing:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoons sugar

Separate florets from broccoli stalks. Combine salad ingredients; top with dressing mixture, mix well. Chill and serve.

This is for Fran in Ottawa in response to her request for broccoli salad in the Sunday, July 22 newsletter.

Sunflower Broccoli Salad
2 large fresh broccoli florets only, cut into bite sized pieces
1 lb. bacon, fried, drained and crumbled
1 medium red onion, diced
8 ounces sharp cheddar cheese, grated
1 cup sunflower seed nuts
1/2 cup minus 1 T. sugar
1 cup mayonnaise
1/4 cup raspberry vinegar

In large bowl, toss broccoli, bacon, cheese, onion and sunflower seeds. For dressing blend mayo, sugar and vinegar until smooth. Pour over salad mixture and toss to coat. Cover & refrigerate at least 1 hour before serving. Serve slightly cool. Keeps for 2-3 days refrigerated.
Pam in Houston

To Marlene in TX, how about some blueberry muffins? ..... either from scratch or there are some good mixes.
Jean in MN

Boots in Va. with the print problem, if you go into settings and go to font and text and change the size of the font there it may help. Or try copy and paste into new mail and change the size were the text box is. Marlene Fl.

In the Jul 22 newsletter, Fran in Ottawa asked for a recipe for broccoli salad with red onion, bacon and raisins. I first saw this recipe in a Taste of Home magazine some years ago. I've made it often and love it. I don't always use the sunflower seeds.
Vergie in San Antonio

1 bunch broccoli, washed, drained and broken into florets
1/2 cup hulled sunflower seeds
1/2 cup raisins
1/2 cup chopped, red onion
1 pound bacon, fried crisp and crumbled
Dressing:
3/4 cup mayonnaise or salad dressing
1/2 cup granulated sugar
2 tablespoons white vinegar

Fry the bacon and crumble. Mix all ingredients, except the dressing, in a bowl.
In a separate bowl, mix dressing ingredients and pour over salad ingredients. Toss and mix well so everything is coated.
Chill.

To Linda in Moline, from Don in Mich; I saw your recipe for potatoes and it looks real good. Would you expand on it a bit. Like how many potatoes? How much water, etc?
Thank you much.
And thank you Nancy.

To Fran in Ottawa,
When making your your recipe books for Christmas, how did you print to a 4x6 size.
Great idea.
Thanks, Mary in Michigan

This is for Donna in DE. We love spiced peaches at holiday times. This one is good. Mary Jo in Stevensville MD

Quick Pickled Peaches
4 lbs. canned peach halves (drain & save juice)
3/4 cup brown sugar, packed
1/2 cup apple cider vinegar
3 sticks cinnamon
1 tbl. whole cloves
.
Drain peaches. Place juice and remaining ingredients in a saucepan and simmer for 5 minutes. Place peach halves in glass or heat-proof plastic storage containers. Cover with hot syrup. Keep refrigerated till ready to use. Use within 3 days.

Morning Nancy. Shirlee wanted to know how to make more gravy when cooking a turkey. Because I like a lot of gravy to have enough for the dressing, just before serving, I take raw bacon and stuff the inside of the turkey before I add the dressing. Then after the turkey is in the pan I cover the wings, breast and legs with slices of bacon. If there is stuffing left over, I add bacon to that and bake that in a 9X12 pan. This makes a lot of gravy and the taste is wonderful and not greasy. I normally get a 22-24 lb turkey, get it ready and put it in a 325 degree oven around 11:30 at night. The smell wakes us up and the turkey is done and so moist. I place the roaster on the stove and cover with a heavy blanket or towels and the turkey will stay warm until serving at noon or 1 pm. This frees up my oven for the biscuits, sweet potatoes, creamed corn casserole, etc. My MIL used to own a restaurant and I use the same method she did.
Florence, IL

Greetings Nancy and Nancylanders,
Thanks Trish in Fl for your Apple Kuchen recipe, I may make this on the trip I am making this week to outside of D.C. in VA to visit family...have a granddaughter 14 who loves to cook. She also wants me to show her how I make some of her favorites; Chicken 'N Dumplings and Seafood Gumbo. My son said he has a friend from LA there he may ask over and have a good Cajun' dinner...Yum-Yum.

Dianne in Wisconsin, thanks for the great tip on putting warm water in bread maker pan to warm it before making bread.

For Diane who asked questions on cooking green beans with bacon grease, you will undoubtedly get a lot of good advise from our great cooks on this, however, the answers for you would depend more on how you like your veggies, fork tender, cooked down (until liquid gone), etc.

This is for Lynette B. I can new potatoes all the time. They are so handy to have when you are in a hurry. You can fry them, make hash browns, mash them or just eat like boiled potatoes. If you are interested in the recipe I would be happy to share it. Karen in SD

I will try to give you a few ideas of how I cook "seasoned" green beans/"seasoned" vegetables....basically, you can add bacon grease in place of butter or cooking oil in any simply prepared vegetable recipe, or better, only a small amount as it only takes a small amount to give you the good bacon taste...hope I don't confuse you.

I try to always use fresh or frozen green beans (or any vegetable) as they are the healthiest.

You asked about how much green beans to bacon grease. You can look at a package of frozen green beans at your grocery store and see how many the package serves. For an average package frozen green beans, you would add about 1 1/2 to 2 Tablespoons bacon grease, or use about 3-4 strips bacon cut and prepared as below.

FRESH/FROZEN GREEN BEANS:
To prepare fresh green beans, select firm (not limp, if possible) green beans from your produce market. Wash green beans and put in colander to drain. Cut ends and string* if necessary. Cut into lengths you desire for green beans. Meanwhile (depending on quantity of green beans), cut 3 to 4 strips bacon into approx. 2-inch pieces and put in skillet. Brown slightly on med-high heat. Add about 1 1/2 cups water and stir to incorporate drippings stuck to bottom (this adds flavor). (If you use only bacon grease, you simply add from 1-3 Tablespoons at the beginning of cooking, depending on amount of green beans to be cooked.)

Put green beans in pot and add the water and bacon pieces (or bacon grease). Bring to boil and reduce to simmer, cover. Cook stirring occasionally, until water is cooked down until you can barely see it and beans are wilted and very tender. (If you leave water in green beans, it takes away from the bacon flavor...has to be cooked out, for bacon grease to coat beans...you don't drain, as you would drain away the flavor.) Add pinch salt and black pepper (may omit the pepper, depending on taste).

If you want your fresh/frozen green beans to be fork tender, you put them in boiling water to cover and boil approximately 8-10 minutes (to fork tender), drain in colander and put in skillet which bacon pieces has been browned almost done, add 1-2 Tablespoons water and cook on medium heat until water is cooked out and bacon has finished cooking, about 5-6 minutes.

(To either method, you can add a splash of vinegar and a teaspoon of sugar during last 2-3 minutes. Lately, I have been finely chopping about 1/2 medium-size onion and adding to start of cooking while water is reducing.)

*Note: To "string" a fresh green bean, you break or cut both ends almost off. Grab with your thumb and "pointer" finger and peel backwards trying to remove the string along the topside of the green beans that older, mature green beans often times have. Also, it seems that frozen green beans take longer to get tender, or to wilt down, so you may have to add a little more water until they are desired doneness.

GREEN BEANS FROM A CAN:
Pour in colander and drain. For one regular can, put about 2 teaspoons bacon grease in black skillet or pot, melt, add drained green beans and 1/4 cup water. Cook, uncovered, stirring frequently, until water is cooked out. Add salt and pepper as desired. (If you are going to add chopped onion, sauté onion in bacon grease 3 minutes, then add drained green beans and proceed as above. If you are adding sugar, or sugar and vinegar, add this last 2 - 3 minutes.) Makes 2-3 servings
Betty in MS

For Billie from Fl - 7/21 newsletter.
Here's my TNT recipe for Pasta Salad. It was a hit at our church picnic.

SUMMER PASTA SALAD
6 oz. Uncooked small shell pasta
1 8 oz bottle of Wishbone Italian dressing
¼ cup sliced ripe olives
¼ cup (about 1 ½ oz) pepperoni slices
¼ cup chopped fresh basil leaves or ½ teaspoon dried basil leaves
8 oz mozzarella cheese, cubed (1/2 inch)
2 cups cherry tomatoes, cut in halves
1 cup chopped green pepper

Cook pasta according to package directions. Rinse with cold water. Drain. Place pasta and all remaining ingredients in large bowl, toss to coat well. Cover Refrigerate at least 2 hours.

Makes 8 servings
Barbara East TN

This is for Merry in MN

Frijoles and Biscuits
Beans
Two pounds pinto beans, washed
Put almost a gallon of water in large stewer or pressure cooker. Put
the beans in the water, add:
3 Tbls. bacon grease or shortening
3 Tbls. chili powder
1 tsp. black pepper
Cook 45 minutes to an hour in pressure cooker or simmer until tender
if using a stewer for about 2 or 3 hours. When done, add:
1 can (16 oz) tomato sauce
2 to 3 teas. salt
Simmer until desired thickness is reached.

When I made these I used a large pot. The recipe also says that
they are better if soft water is used. It also says the following
relish is very good with the beans.

Chile Relish
4 cloves garlic
1 large onion
4 medium pickled jalapeno peppers
5 medium yellow pickled peppers (hot, such as Torredos)
1 (16 oz) can whole tomatoes or a fresh one
Peel garlic and onion, cut onion into wedges or pieces small enough
to put in food grinder. If no grinder is available, may be diced by
hand into very small pieces.
This makes an excellent sauce to put on cooked beans, eggs, fried
potatoes, or burritos. (This is what the cook book says, I haven't
tried the chile recipe)
Keep refrigerated

Biscuits
5 cups flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. soda

Cut in one cup shortening, add two cups buttermilk and 2 packages dry yeast, dissolved in 1/4 cup warm water. Put dough on floured surface and knead gently four or five times. Roll out dough and let it rest for about five minutes. Cut biscuits. Put about a Tbls. of shortening in biscuit pan and melt. Dip biscuits in shortening top first and bake at 450 degrees for 12 minutes.

Optional: You may use any kind of seeds such as caraway, or parsley, or grated cheese. You can also make a dent in top of biscuit and put a tsp. of honey or jam and bake. (I didn't do this)

This is from a cook book I got about 20 years ago. It is called Poor
Folk's Cook Book by the Poor Boys - Ray, Dean and Roy
Featuring Pot Hole Cowboy Stew
Let me know if you want the stew recipe.

Note for Kathy Clark about the peanut butter cookies. You can crush them and add butter or margarine. They will make a great crust. Any cookies you like can be used for crust, just leave the sugar out.
Hope you like these, Papricka

Joseph J is right about not cooking food in a plastic bag.

We had a recipe for cooking an omelet in a plastic bag by immersing the bag in boiling water. Someone was kind enough to question it. We contacted Dupont and talked to a scientist in their R&D department. They said that their products were not tested for high heat and they were concerned that the bags could contaminate the food at higher temperatures.

I would not recommend cooking food in plastic bags either in boiling water or in the microwave.

Dennis Weaver, www.preparedpantry.com
208-745-7892

I would like a recipe for praline crust for a cheesecake. A bakery in our area makes one and it is to die for. Thanks.
Ruth MS

Hi Nancy and all Nancylanders,
I would like to give a big Thank You to Evelyn in Tennessee for her tip on how she solved the ant problem with Amdro Ant Block. I went to our nearby Ace Hardware store and bought some - applied it that day and next day no more ants!!! I had sand ants really bad in my driveway- now none. Thank you again Evelyn.

Nancy I totally enjoy your stories about your two kitties lol. I now have two cats. I had one female for a year I got from Humane Society and went back there this summer and adopted a male. Of course my female let him know right away she was queen of the house. After about two weeks of hissing at each other and slapping each other as they walked by they are now the best of buddies. My male cat is named Toby(shelter had named him Mumphrey)
and he is two and sometimes a naughty boy - he likes to touch the paw of the female just to make her mad then he will do it a few more times til she chases him away. Every morning they have this little ritual of chasing each other all over the house- then settle down for a nap.

Nancy just love those kitties for me - they are such fun to watch and sure keep you on your toes.
Dianne in Wisconsin

Hi, I wrote in about a month ago and didn't get any response so I am trying again. A national restaurant called Panera Bread Co. made this wonderful Poppyseed Salad dressing, it is a bit sweet. They discontinued selling it two years ago because they found out it wasn't shelf stable. Has anyone seen or heard of a copy-cat of this product? I have checked several websites for copy-cats and nothing. I remember the ingredients a bit there was orange juice, onion, poppyseed, vinegar, but don't remember any more.
I have even written to Panera Bread asking for a copy of the recipe or a chance to purchase it and the answer was a disappointing no.

Thanks for this overwhelmingly wonderful newsletter. Nancy and everyone keep up the good work.
Carol R in Michigan

For Andrea Fla. July 3 I have a West Bend tea maker and love it. Instead of using ice I just make the tea and then add cold water from the tap to fill pitcher and that works great. It only takes a few min. to make a pitcher of tea.

Also on the soap in bed for cramps, I have restless leg syndrome and have used soap for years and it works great. Better than taking a lot of meds.
Bobbie in NC

This is for Marlene in TX
for her SS Class I have taken these and they went over big. Just place a muffin on a napkin for each person and serve

Cheddar Sausage Muffins
1 pound bulk pork sausage
1 can (10 and 3/4 ounce) condensed cheddar cheese soup, undiluted
1 cup (4 ounce) shredded cheddar cheese
2/3 cup water
3 cups biscuit/baking mix

In a skillet over medium heat, cook sausage till no longer pink: drain. In a bowl, combine soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups 3/4 full.
Bake at 350 for 20 to 25 minutes or til a tooth pick comes out clean Cool for 5 minutes before removing from pan

Serves 1 and 1/2 dozens

I mixed all this together the night before keep in Ice box. And fill muffin tins when I got up Sunday morning baked while getting ready. Took in a nice basket with a pretty towel in it.
They went over really nice.
Caroline MO

Does anyone have a recipe for potato salad that is the "best in the world?" I know there are lots of recipes out there and I've been making the same one for years. Just looking for something a little different and maybe better than mine.

Also, we were at a restaurant in Mile City, Montana called the "4 somethings..." (can't remember what the somethings were). Anyway, they had a specialty for their "world famous tomato soup". It was very good and a little on the creamy side. Would anyone have a recipe similar to that?
Thank you. Lorraine in Wyoming

Hello: It is Judith from Piedmont, OH. I love the newsletter so much want to be part of the group. It is like a family. I read all the stories and recipes and that is the most interesting part. I have a question for today.?? We seem to have a lot of millepedes look like little worms with legs. They are all over our hardwood floors any floors without carpet. Outside on porches and almost everywhere. Do you know of anyways to eliminate them or attack this problem? Also, thank you to you all for the rhubarb recipes, tried a few uhmmmm good. Have not made the wine yet.
Judith

For Shirlee (July 22), I use a pacakge of gravy mix (Clubhouse Chicken Gravy) added to my turkey juice and vegetable cooking water whenever I make a turkey. Makes a big batch of delicious gravy everytime.
Fran in Ottawa

Comment
The turkey gravy mix from Watkins is great. You can make as little or as much as you wish. It is a dry powder in a can. I like it because I can make one serving or more when needed.
Nancy Rogers

Hi Linda from Bayou Country. I found the following online - don't know if it's your model number or not, but it might still apply. Also I have some phone numbers that might help. Good luck!!
http://breadmachinedigest.com/reviews/

Regal
800-582-0510
800-998-8809
Consumer Services Department
1675 Reigle Dr.
Kewaskum, WI 53040

Wendy from SNJ

There was not room for all the messages to fit into this newsletter.  More will be posted tomorrow.
Nancy Rogers

Email addresses of members will not included with messages (due to privacy issues.)
Nancy Rogers