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?

J. R. WATKINS NATURAL HOME CARE LINE IS HERE!!
Please go to my website www.watkinsonline.com/hutto for complete information. A Home Care Starter kit is available, or each product is available individual. Scroll down to the news stories. I am anxious to try the new laundry soap and dishwasher detergent.
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.

Hi Nancy in Montana!
I have a good recipe for Mexican cheese dip that I make in my 6 quart Slow Cooker. Everyone loves it and there's never any leftover! You can make this on stove top, too. I use my slow cooker because it's easy to transport, just plug up wherever you go and it stays hot while serving.
Linda in South TX

You will need:
One VERY large Restaurant size can of prepared cheese, Not Velveeta! (I find it over in the LARGE cans in Walmart)
Two cans Ro-Tel Original Diced Tomatoes and Green Chilies
4 small cans of diced green chilies (I can only find small cans around here)
one small purple onion, chopped
one package taco seasoning
One pound ground round
One pound sausage ( I use Jimmy Dean original )

Spoon prepared cheese in slow cooker, set on high. Brown ground beef and sausage with chopped onion over medium heat. Stirring the whole time until meat is lightly brown. Drain any excess liquid, if necessary. Add taco seasoning, stir well. Add 2 cans Ro-Tel and 4 cans green chilies to mixture. Let simmer for about 10 minutes. Add meat mixture to cheese in slow cooker.
Your cheese will not be completely warmed, so fold meat mixture carefully into cheese. Mixture will be very thick at this point. This recipe fills up a 6 quart slow cooker. Lower temperature to Low. As the cheese warms, it will become thinner. Stir mixture every 30 minutes or so. Usually ready to serve in 3 to 4 hours using slow cooker. It's easy to burn if you do this on stove top.
Serve with Dorito type chips. Serves a Bunch!

This is for Joan in Texas who wanted a recipe with less fat then her 1 cup of oil found in her recipes, I always alter the recipes to be low fat or lower in fat, try substituting applesauce for all of part of the oil, another good alternative oil is baby food prunes, I usually use that in Chocolate recipes.
Mimi

From the July 22, 2007, newsletter...

Thank you to Nancy in MT and Ann in Jacksonville for the information about coconut oil. I copied down your information for future reference.

For Fran in Ottawa:

Here is a recipe called "Fresh Broccoli Salad". It is out of one of my favorite cookbooks called, _Favorite Recipes from Quilters_.

Fresh Broccoli Salad
Makes 8 Servings

Salad:
2 bunches fresh broccoli
10 slices bacon, cooked and crumbled
2/3 cup raisins
1/4-1/2 purple onion, chopped

Dressing:
1 cup mayonnaise
1/3 cup sugar
2 Tbsp. red wine vinegar (Note: I use organic apple cider vinegar)

1. Wash and cut broccoli into bite-sized pieces.
2. Combine broccoli, bacon, raisins, and onion in a large bowl.
3. In a separate bowl mix mayonnaise, sugar, and vinegar. Pour dressing
over salad and toss.
4. Refrigerate at least 2 hours before serving, tossing occasionally.

Variations: Substitute 1/2-3/4 cup sliced almonds for onion.

For Joan in San Antonio who was looking for a carrot raisin muffin
recipe with a smaller quantity of vegetable oil...this is a recipe that
I have had for years and it makes wonderful muffins that disappear
quickly. I don't know where I got the recipe from originally.

"Morning Glory Muffins"
3 eggs
1/2 c. vegetable oil
1/4 c. milk
1 and 1/2 tsp. vanilla extract
2 c. flour (I use a whole wheat and white mixture)
2/3 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins
1/2 c. chopped nuts
1/2 c. shredded coconut
1/2 c. diced apple (peeled if you like, but you don't have to peel)

In a large bowl beat together the eggs, oil, milk, and vanilla. Add flour, sugar, baking soda, cinnamon, and salt. Stir in rest of ingredients. Fill greased or paper-lined muffin pans 2/3 full. Bake at 325 degrees for 15-17 minutes. Makes 18 muffins.

I don't think that you will be disappointed with this recipe. These are moist and delicious.
Diane in Grafton

I read in the Sunday newsletter where there have been no pasta salad submissions. I have three. Two I have used and they are very good and the third sounds good but I haven't tried it.

This one I got off the Internet somewhere but don't recall where. I am submitting it exactly as I printed it off.

Chicken Salad a la Barbara
Submitted by Barbara
Serves 10 to 12
A pasta and fruit chicken salad. Great for a hot day or a summer picnic.

4 cups cooked pasta (use an interesting shape to jazz it up)
2 cups cooked and cubed chicken
5 stalks of celery, sliced
2 large apples, peeled and cubed
1 cup seedless grapes, halved
1 (20 ounce) can pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
3/4 cup mayonnaise
2 tablespoons milk
1 tablespoon sugar
1/2 teaspoon salt
dash of pepper
dash of nutmeg

1. Chill pasta and chicken thoroughly.
2. Mix chicken, celery, apples, grapes, pineapple, mandarin oranges and pasta in a large bowl.
3. Mix the mayonnaise, milk, sugar, salt, dash of pepper and a dash of nutmeg.
4. Combine mayonnaise and chicken mixtures and toss.
Store in the refrigerator.


This recipe came from www.allrecipes.com and is the one I use the most.

Chicken Seashell Salad
Refreshing chicken salad made with pineapple, apples, mandarin oranges, and seashell macaroni. Makes 6 servings
Printed from www.Saladrecipe.com, submitted by Maggie

1 1/2 c. seashell macaroni
1/4 cup cashews or pecans
3 boneless, skinless chicken breasts - cooked and cubed
1 (3 ounce) can pineapple tidbits, juice reserved
2 small Gravenstein apples, diced
3/4 c. chopped celery
1 (3 ounce) can mandarin oranges, drained
1 cup mayonnaise
1/2 teaspoon almond flavoring

1. Cook macaroni in a large pan of boiling water until al dente. Drain, and rinse. Set aside
2. Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned.
3. In a large bowl, combine pasta, chicken, pineapple, apples, celery, mandarin oranges, and toasted nuts.
4. In a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring. Stir into past mixture, and mix well. Chill.

This last one I have no clue where I got it, have not tried it but it does sound good.

Dilled Macaroni-Chicken Salad
8 ounces elbow macaroni--uncooked
1 cup cooked and chopped chicken breast
1/2 cup evaporated skimmed milk
3 tablespoons white wine vinegar
2 tablespoons chopped green onions
1 tablespoon vegetable oil
1 tablespoon chopped pimientos
2 teaspoons sugar
1 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper

Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine milk and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours. Yield: 5 servings
Connie in TX

Thanks to Cindy in TX and Linda in IL. for their help in what to do with all these new red potatoes I was blessed with. I am using a bunch of them to make a large potato salad, and about 1/2 of them I've cut and quartered and put into my steamer until they are the equivalent of par boiled, then after they cool, I have put them in bags and vacuum sealed them. Then put them in the freezer. I hope this will be okay. If not, I'll let you know.

I know that you can freeze mashed potatoes if you put sour cream in them, but usually frozen potatoes raw or in soups, when thawed, are mushy and do not taste too good. So I figured most french fries were probably parboiled before freezing and being the kind of person that doesn't have a lot of time, I can just put them in the steamer in batches, then into bags and seal and throw them in the freezer. Thanks again for all the help. I'm putting up a bumper crop of tomatoes right now. And making peach preserves.

A really fast easy way to do that is to take 6 cups peeled chopped peaches, add 3 cups sugar, let sit awhile until it makes some juice and then put them in a large heavy dutch oven and bring to a boil. Add 1/3 cup lemon juice, fresh or bottled, and 6 ozs of peach flavored jello. Simmer until it thickens some then put into hot sterile jars, seal and water bath for about 15 minutes. My grandchildren just loved this. It really wasn't much trouble. It made about 6 half pints of preserves. Very tasty. Thanks to everyone for all the ideas. This is just the best recipe newsletter on the net, and there aren't enough thanks to give to Nancy for all she goes through to get it out every day.
Lynette B in TX.

For Lorraine in Wyoming: This is the best potato salad recipe I have ever tasted , and I think you will love it too. It makes a lot, but you could cut the recipe in half easily enough.

Cook 10 lbs. potatoes (I like the new red potatoes best, but any will do) Do not overcook!
While these are cooking,
Mix together :

1-1/2 quarts mayonnaise. (I use Hellmann's from Best Foods)
1/4 cup brown sugar
1 Tbls. sugar
1-1/2 tsp. vanilla
1 Tbls. prepared mustard
1/2 cup milk

Peel the potatoes while still warm, let cool and then cut into bite size pieces

In a large bowl, place potatoes,
1 dz. hard boiled eggs chopped
4 stalks celery chopped small
5 radishes
1 medium onion
1/3 cup green pepper

Mix in the above dressing mixture and combine gently.

Add: Salt, pepper, parsley, paprika and any other herbs you like.
I often add celery seed, some dill weed too, but don't overpower the salad
with herbs either.

I let it sit overnight or make it early in the morning . You can line the dish
with lettuce if you like. It is a wonderful salad!

Laurine in NNY on the border.

Here is a different Broccoli Recipe for Fran in Ottawa. It is TNT and every place I take it they need the recipe.

2 large bunches fresh broccoli (2 1/2 to 3 lbs.)
2 c mayonnaise
1/2 c sugar
1/2 c red wine vinegar
1/2 teas salt
3/4 teas pepper
2 (6oz) packages sweetened dried cranberries (i use ocean spray craisins)
1 (6oz) package dried apricots, diced
1 (8ox) block extra-sharp cheddar cheese, shredded
2 (2.25 ox) packages slivered almonds
1 small purple onion, diced

Cut flowerets from broccoli, chop and set aside. Cut broccoli stalks into 1 inch pieces and finely chop. Whisk together mayo and rest 0f ingredients in a large bowl. Add flowerets, chopped stalk, and remaining ingredients. tossing to coat.
serve immediately or chill up to 6 hours.
Yeild: 18 to 20 servings. (Be sure and use a large bowl)


To: Andrea in Fla.
About your West Bend tea pot -- How does the pitcher hold up.
I love my Lipton tea pot, but the plastic pitcher leaks in about 2 months.


Here is a TNT salad recipe - I received it from a friend also names Vickie, so I call it Vickie's salad.

1 head Iceberg Lettuce (I use only a 1/2 of head)
1 head Romaine Lettuce
Chipped Green Pepper
Tomatoes
2 - 3 cups shredded cheese
1 can Kidney Beans
Med. bag of Fritos (crushed)
1 bottle Creamy Italian Dressing
Mix first 6 items.
Add Fritos and Dressing before serving.

Vickie in MO.

This is the way I have made potato salad for many many years and always get raves. It's the cucumber!

Potato Salad
12 medium potatoes, peeled, cooked (leave the skin on if you are using Yukon Gold or Red) cooled and cubed
2 stalks of celery cut into small chunks
1 small red onion diced
1/2 large peeled cucumber diced
1 small jar (2oz) of pimento, drained and chopped
4 T red wine vinegar
1 T garlic powder
2 T fresh parsley or 1 T of dried parsley
1 tsp salt
1 tsp pepper

Combine all ingredients in a large bowl. Mix up dressing below and mix into potato mixture. Chill for at least four hours.

Dressing
1 cup mayonnaise (not salad dressing)
1/2 cup sour cream
1/4 cup of sugar

Jan in LO, MO

Hi Nancy. This is Betty Isleib from SC. This is the recipe that I think Fran in Ottawa wants.

BROCCOLI BACON SALAD
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise (Home made is best)
1 cup sunflower seeds

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (Blanch broccoli in boiling water for 3 to 5 minutes. Plunge broccoli into ice water to stop the cooking process). In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.

Nancy, Carol R in Michigan is asking for a Poppy Seed dressing. This is the one I use with spinach and strawberry salad. It came out of the Yacht Club Cookbook from Oak Harbor, WA. and is the best we've ever tasted. I'll give the whole recipe and we have even used canned oranges when the strawberries weren't in season. Alis from Washington State

Spinach Salad with Strawberries with Poppy seed Dressing
2 bags of spinach (it's easier the fresh spinach that takes so much washing)
1 pint sliced fresh strawberries

Dressing:
½ c sugar
2 T sesame seeds
1 T poppy seeds
¼ t Worcestershire sauce
½ c oil
¼ t paprika
¼ c vinegar
1½ t minced onion

Tear spinach into bite-sized pieces; add strawberries. Just before serving, toss with dressing

Hi all - hope you are having a good day!
I need some help with choosing a microwave. I have looked at ones with a built-in convection oven and they look like they are hard to keep clean. Has anyone had any experience with one of these? Are there any regular microwave ovens that are prone to problems? I have looked at reviews and ratings, but my son says that the results can be skewed by a few people with unhappy experiences. Does anyone have a microwave 1.4 - 2.0 cu. ft. that they couldn't live without? Sometimes, there are just too many choices! There are microwaves with browning elements, microwaves with built in toasters, microwaves with sensors, and buttons for 6 to 12 instant heating selections. Oh, my aching head!
Carolyn in Los Banos, CA

Hi Nancy and all you other great ladies out there, just wanted to let Shirley in Oh, know that afer all the talk about scalloped tomatoes I am going to make some this week. I was a young wife and mother. My son and I grew up together LOL.I will be 68 years old August 29.
Sharyn in OH

To Dawn in SW Ga, thanks for the tip on cookie crumb crust. I don't like graham crackers either.

Shirlee, about the big pot of gravy your brother-in-law makes. When I make gravy for my family during the holidays I cook the turkey giblets to make gravy,add a can of chicken broth and when that is done I add a jar of store bought gravy or two if you like to give it some color and it is very good, makes a lot of gravy Hope this helps you out. Shame on your brother-in-law.LOL
Sharon in OH

Thank you to all the people who replied with broccoli salad recipes (Theresa, Alice, Nancy, Patricia, Barb, Sue, Sue (Cooky), Brenda, Pam & Vergie). I had completely forgotten about the sunflower seeds until I saw it in some recipes. I will have lots of fun trying them all!

For Sue in Ga, Ottawa is in Ontario Canada. It is our Nation's capital and is wonderful place to live. It is about a 2 hour drive north of Buffalo.

For Mary in Michigan, to print in 4x6 size, I set the page size in Microsoft word to 4x6 index card (file>page setup>page size) and set the orientation to "landscape" so it will print sideways on the card. When I'm ready to print, I click print>preferences>page size and set that to 4x6 as well. Then I put the index cards in the paper tray (short end in) and slide the plastic "bar" (I think all printers have them but most people never use it - it's meant for printing envelopes) across snug against the cards so they will feed stright thru the printer.


For Lorraine in Wyoming looking for a good potato salad, last year Shirley E. from Minnesota shared a great recipe, I make the dressing and store it in the refrigerator and use it to make small batches.

Dressing for Potato or Macaroni Salad
1 small pkg. lemon jell-o dissolved in 1 cup hot water

Add: 1 (12-13 oz) can evaporated milk
1qt salad dressing
2tbsp yellow mustard
1tsp horseradish
1 tbsp salt
pepper
small amount of sugar to bring out flavor.

Makes a large amount.

To Billie is Fl. in 7/21 newsletter:

Sweet & Sour Pasta Salad
2 cups cooked spiral pasta
2 tomatoes chopped
1 green onion chopped
1/2 green pepper chopped
1/2 cucumber chopped

dressing:
2/3 cup sugar
1/2 cup oil
1/3 cup ketchup
1/4 cup vinegar
1 tsp pepper
pinch paprika

Combine all ingredients and let sit overnight.

And finally for the person looking for make-ahead meals for Christmas guests (sorry I don't know who it is), here's another on submitted last year by another great memember (sorry again, I didn't keep the name), I make ahead except for onions and bacon topping and freeze.

Perogy Casserole
4 large potatoes
1/4 pound white cheddar cheese (I use cheeze whiz)
1/2 box lasagna noodles
butter
milk
2 large onions

Cook the potatoes, them mash. Add the cheese. Cook the lasagna noodles and drain. Grease an oblong pan with butter. Fry the onions in butter. Layer noodles and potatoes. Top with onions (I add bacon crumbs). Bake at 350 degrees for 35 minutes.

Fran in Ottawa

Hi Nancy and all Nancylanders,
Just wanted to say Thank You to Dennis Weaver for the kind words. I had no idea there were more than one kind of dried cranberry lol. A great cook gave me that tip about putting warm water in your breadmaker pan and letting it sit 5 minutes before you use it. Warms up the pan and your bread rises better. She also was the one who said to put your warm liquid and yeast in pan first and let them proof. After using my breadmaker this way I have never had a bad loaf of bread. Another tip she gave me that doesn't have anything to do with cooking but might be of help to all- Put one gallon of vinegar (any type) in your clothes washer and let washer run thru it's entire cycle. The vinegar will clean out any gunk you may have in your hoses. Don't use any soap - just vinegar and the wash water.
Dianne in Wisconsin

Panera Salad Dressing
Mandarin Chicken, Berry, Pineapple Salad With Poppy Seed Dressing salad served at Panera Bread this spring. 30 min 20 min prep

1 chicken breast half
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 pinch salt
1 pinch fresh ground black pepper
3 cups torn romaine lettuce
1/4 cup fresh hulled and quartered strawberries
1/4 cup fresh blueberries
1/4 cup canned pineapple chunks, cut in half
1/4 cup canned mandarin oranges
2 tablespoons chopped pecans
3 tablespoons poppy seed dressing (I use the Panera Bread's fat free, sugar free dressing)

Rub the chicken breast half with olive oil, lemon juice, salt and pepper. Let rest while grill heats. Grill for a few minutes on a contact, stove-top or outdoor grill until cooked through. Let rest 10 minutes, and slice on the diagonal into thin slices.
Meanwhile prepare salad. Place romaine in a medium size bowl. Top with strawberries, blueberries, mandarin oranges, pineapple and pecans.
Place sliced chicken on top of salad, coat with poppy seed dressing, and serve with a chunk of French baguette.

I have so much zucchini in my garden I don't know what to do with it all, I have given it to neighbors, made zucchini cake and bread with it, what else can I do with all this zucchini, any good recipes. Also can you freeze zucchini and if so, how!
Thanks, Sally in PA

Lorraine in Wyoming was asking about a tomato soup recipe. The restaurants was the 4-B's There use to be many in Montana, but started in Missoula. My husband went to school with on of the sons. A family of four whose names began with B. Here is the recipe I have. They were noted for their soup.

Old Fashion Cream of Tomato Soup
32 oz canned diced tomatoes
9 oz chicken broth (undiluted)
1 oz butter
2 T sugar
1 T chopped onion
2 cups cream
1 pinch baking soda

Mix tomatoes, broth, butter, sugar, onions and soda. Simmer 1 hour. Heat cream in double boiler. Add cream to hot tomato mixture. Ready to serve and enjoy...It's delicious.
Nancy in Montana

For Nancy in Montana July 22 newsletter, re: taco bar. My family likes to use re-fried beans on their tacos.

We spread re-fried beans on a soft taco, then fold it around a hard taco & fill with whatever fillings we like (this makes it soft & crunchy at the same time.)
Genie in Van, TX

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

It is called the "4 B's" and they will give you the recipe. I found this recipe at . Emma from Montana

4 B'S RESTAURANT TOMATO SOUP
Yield: 8 Servings

1 cn 28 0z diced tomatoes
1 c Chicken broth
1/4 c Butter
2 tb Sugar
1 tb Chopped onion
1/8 ts Baking soda
2 c Milk

In a saucepan, combine the first 6 ingredients. Cover and simmer for 1 hour. Heat milk, add to tomato mixture just before serving. makes about
1-1/2 quarts

Source: www.massrecipes.com/

Thank you so much to Cindy M, Jerl K.,Florence, Fran and Nancy to suggestions on how to make extra gravy. Have never heard of putting bacon over turkey, sounds interesting. Also could not help but smile when Jerl says it is not cheating but
enhancing it. How very true smiles Thanks again every one.
Shirlee

I would like a crockpot recipe for jambalaya. While I would like flavor, I don't want fire! I have a myriad of health problems including esophageal reflux.
grannym IL

For HA in the Monday exchange

Eggless Mayonnaise
3 teaspoon Lemon juice
1/2 cup Soy milk
1/4 teaspoon Salt
1/4 teaspoon Paprika
1/4 teaspoon Prepared mustard
6 teaspoons Vegetable oil

Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually-literally one drop at a time-add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator. Makes 3/4 cup

: "This mayonnaise tastes so much like the real thing you'd swear it has cholesterol, but since it doesn't, feel free to spread it around!"
Caroline

Hi All,
I am looking for a TNT recipe for Funnel Cakes.
Thanks, Nancy From Crystal Lake

Shirley in July 22 newsletter asking about gravy with roast
When I cook a roast, I always dredge it in flour & brown it in a combination of butter & oil (slightly more oil than butter), then use the left over flour and make a brown gravy. Make the gravy thinner than you would if serving right away. Cook you roast in this along with your vegetables either in the oven or crock pot and when you remove you roast & veggies, you have your gravy with the taste of the meat & veggies. Very good to dip biscuits or bread in.
Genie in Van, TX

For Kathy Clack with the excess of PNB Cookies - I would crush them, add enough melted butter or margarine to make them stick - pack in the bottom of a pie pan and add a chocolate pudding after mixing according to directions for a pie on top of them & then cover with whipped topping, if desired. Since PNB & chocolate go together, should work. Probably could use other types of pudding mix if it sounds good with PNB.
Genie from Van, TX

To Lorraine in Wyoming. I wouldn't presume to say my potato salad is best in the world but do get a lot of complements on it. If you're looking for something different, try chopping up about a half cucumber and adding to your potato salad. It's really good. I also add bacon and my dressing is a combination of sour cream and mayo with a bit of mustard. I eyeball my potato salad when I make it so don't really have the measurements.
Lesleigh in PA

I think in the July 21st newsletter someone wanted salads,. I have a very good one which I make during the summer. I serve this with a delicious Swiss Cheese Bread.

Tortellini Chicken and Artichoke Salad
1 - 16 oz. pkg. of frozen cheese tortellini
3 cups cubed cooked chicken breasts
1/4 cup chopped red onion
1 medium tomato, chopped
1 - 14 oz. can or jar of artichoke hearts, drained and quartered
1 - 8 oz. bottle Caesar salad dressing

Cook tortellini to desired doneness as directed on package; rinse with cold water and drain. In a large bowl combine all ingredients. Toss gently with salad dressing. Cover and refrigerate until well chilled.

Swiss Cheese Bread
1 loaf of French or Italian bread (unsliced)
1 teaspoon of dried mustard
1 teaspoon lemon juice
1 teaspoon seasoned salt
1-1/2 sticks butter or margarine
1 lb. Swiss cheese

Melt all ingredients in a saucepan (except Swiss cheese).

With a knife, cut into the bread almost, but not quite, to the bottom of the crust. Try to do it in a diamond pattern. In between the slices, stuff with slices of Swiss cheese. Don't be afraid to use as much as you want. The more cheese the better. Place the bread in foil. When you have all the cheese in the cracks, pour the warm sauce evenly in the cracks. Wrap bread completely in foil and bake for 35-40 minutes at 350 deg. Take out of oven, and carefully unwrap foil. Just pull pieces of bread apart to eat.
Mary in Poland, Ohio

Hello Nancy, 4 legged pets, and Ladies and Gents

I enjoy reading all of the recipes, and trying some that fit the contents of my cupboards. I dislike making a trip to town for the ingredients, more of a spur of the moment guy, when cooking is involved. If I can't make it in 3 minutes move on........grin

I like Sun Tea very much, but have had it spoil, so I make it in the refrigerator, has the lovely color and taste of Sun Tea. Not a boiled tea man here.

Sun Tea refrigerator style. 1 gallon jar, fill it with hot water from the kitchen tap, add the number of tea bag's you like, I use one family size. Put it in the refrigerator overnight, when it is cold, it is done.

Same great taste as Sun Tea, and no chance of spoiling that day.
Bill

Oops and apologies. I’m the unsigned Sunshine Tea fan. I live in FL and have been purchasing Mingo Bay Iced Tea Concentrate for some time by the case and sharing it with family and friends and using it for our church events. As I shared in a past newsletter, I also used it for both of my daughters’ wedding receptions. Our family loves the product and recommends it often. I have purchased Sunshine Tea from Mrs. Faith Gibson once recently and will need to do so again shortly. I spoke to her personally over the phone and found her both pleasant and helpful. I had ordered by the case and paid the shipping in the past and I’d still pay the price for it today. One bottle makes 32 gallons. Because of the quality of the product we find it worth the price. I did try to reply with a follow-up email giving my name (I think I also shared how I have made “brewed” tea using tea bags and my drip coffee maker), but my replies seem to take a bit to post. Apologies for the confusion. Have a blessed day all!
FL Jill

This is for Joan from TX who in the 7/22 newsletter was looking for a carrot muffin recipe which had less oil in it than the one she has been using. I am not sure if this will meet her needs, but it is a great muffin recipe. She might also try replacing all or part of the oil in her current recipe with applesauce to cut down on the oil. I substitute applesauce for the oil in all my muffin recipes to reduce fat in our diet.
Robbie Bowling Green, IN

Morning Glory Muffins
Yield: 18 muffins

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1-1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake at 375 degrees F (190 degrees C)
for 15 to 20 minutes or until the tops are golden and spring back when lightly pressed.

Hi all! Concerning the frozen won tons that Kathy was looking for. I usually buy packages of won ton and egg roll wrappers in the produce aisle and then freeze the leftovers. Also, a really good filling for the egg roll wrappers is a combination of frozen spinach, garlic and onion powders and grated parmesan and mozzarella cheese (also eggs for binding) Stuff eggrolls according to package directions and fry til golden. My kids cannot get enough of these! Enjoy!
Jeri K. Glen Cove

This is for Shirlee who wanted to know how her brother in law got so much gravy:
The following is one recipe I've used. I think I have another, but can't find it just now. Will send it when I find it. The good part is that you can do the hard work the day before. jeanlock in McLean VA

GIBLET BROTH
2 14-oz cans chicken broth
2 C water
2 celery ribs, with leaves
2 onions, unpeeled and halved
2 cloves garlic, bruised (could omit, if you like)
4 sprigs parsley, thyme, or sage (use 1 t dried)
3 whole cloves
3 whole black peppercorns
Salt to taste

Simmer all of the ingredients in a heavy saucepan, skimming any foam that rises to the surface, for 1 hour.
Strain into a bowl, reserving the giblets and neck.
Discard the vegetables.
Cool, cover and refrigerate broth.
When cool enough to handle, shred the meat from the neck and finely chop the giblets.
Combine the meats, cover, and refrigerate for later use in gravy.

GIBLET GRAVY
About 2 C pan juices from turkey
4 T (1/2 stick) unsalted butter
4 T all-purpose flour
Giblet Broth, if needed
2 T Grand Marnier liqueur*
1-1/2 t dried thyme
Salt and pepper to taste
Chopped neck and giblet meat from Giblet Broth recipe

While the turkey is resting, prepare the gravy.
Carefully pour the pan juices from the pan into a measuring cup. (There should be about 2 cups.) Pour these juices into the bottom of the roasting pan, scraping up the brown bits, over low heat. Strain into a gravy separator to remove any fat (or as much as possible).

Melt the butter in a heavy saucepan over low heat. Gradually whisk in flour and continue whisking until the mixture browns slightly, 2-3 minutes.
Whisking constantly, slowly pour in the pan juices and continue whisking until smooth.

Slowly bring the gravy to a boil to thicken, adding extra Giblet Broth if necessary.
Reduce heat to medium-low and add Grand Marnier, thyme, salt, pepper, and reserved giblet and neck mixture.

Stir and simmer until gravy has thickened, about 10 minutes.
Thin with extra broth if necessary.
Adjust seasonings to taste.
Serve hot

This is for the ladies who are having problems with the George Foreman grill. When I purchased my grill from Wal-Mart, I compared them to each other and found the Hamilton Beach one has a larger grilling surface and also has the grates that you can take out. I love it and it browns nicely. It only cost $45.00 where as the Foreman cost about $100.00. True the Foreman had two other grates to put in but I already had a waffle maker and a long electric grill for making pancakes etc. I am sure glad now that I bought the one I have. Higher cost doesn't always make it the best choice. Sometimes you are only paying for the name.

Sharon in Pa.
Ps. I am still waiting for a picture of You Nancy, so we can see who we are talking to. I really enjoy the stories of your smart kitties and if mine got in half the trouble yours did I would seriously think of putting him in a cat kennel with his toys while I slept lol.

Here is another "cowboy" recipe for Pat Russell. I have made this many times and is a favorite of my DH. I have included optional additions you can try if you want.

Cowboy Stew
1 lb. ground beef
1 cup chopped onion
2 cups cooked sliced or diced cooked potatoes ( I have used canned potatoes, drained)
1 15 oz. can chili beans( do not drain)
1 15 oz. can corn (drained)
3/4 quart tomato juice
1 clove garlic chopped fine
salt and pepper to taste

optional ingredients: 2 tbls. salsa and/or 2 tbls. BBQ sauce

Brown ground beef with onions and garlic. Add remaining ingredients and simmer for about 15 minutes. Serve in big bowls with crusty bread and a garden salad. Yum.
Ginny Lee-upstate NY

This is for the person asking for a strawberry salsa. I get asked for the recipe all the time! Enjoy!

Strawberry Balsamic Salsa
1 Pint Strawberries diced
2 Pints cherry tomatoes or grape tomatoes diced
1/2 cup sugar (I have used Splenda)
8 green onions chopped
1/2 cup cilantro chopped
6 Tablespoons olive oil
2 Table spoons white balsamic vinegar
1/2 teaspoon salt

Mix diced tomatoes, strawberries, onions, and cilantro in bowl. Pour sugar over mixture and stir in. In small bowl wisk together olive oil, vinegar and salt. Pour over mixture and fold in til evenly coated.

Cover and chill at least an hour.
Christine in Arkansas

I have been reading all the Broccoli salad recipes and thought I'd send in my way of doing it.

I like to blanch my broccoli for about 3 minutes, plunge into ice water and drain.
I ran out of raisins once and had a bag of trail mix which I substitute for it. All the dried fruit, nuts and seeds in the mix made a delightful salad. Now I just use the Trail Mix with the rest of the ingredients.
Lou, Fl

Thank you to all that sent in recipes for our Sunday School class! The recipes sound wonderful! Thanks for taking the time to respond!
Marlene in Texas

Hi Nancy and all.
These recipes are for the person who had tried a "yeast" biscuit (sorry I didn't get the name down.) We call them angel biscuits. I have used both of these recipes. The first is my Dad's favorite when we get together. The recipe card is yellow and stained so that tells you how much it's been used over the years. The other is a different version using Bisquick that is quicker, but still tasty.

Angel Biscuits
5 c. flour
¼ c. sugar
3 t. baking powder
1 t. soda
1 t. salt
1 c. shortening
1 pkg. dry yeast, dissolved in 2 T. warm water
2 c. buttermilk (or 2 c. milk plus 2 T. vinegar)

Mix dry ingredients. Cut in shortening. Add 1 c. buttermilk. Into second cup of buttermilk, add yeast mixture and stir. Pour this into first mixture and mix well. Cover and store in refrigerator overnight. As needed, roll out and cut with biscuit cutter and place on baking sheet. Bake at 400 degrees for 15 minutes or until golden brown. Biscuits do not have to raise before baking. Dough will keep in refrigerator up to 5 days.

Angel Biscuits
1 pkg. quick yeast
1 T. sugar
¼ c. warm water
2 c. Bisquick
¼ c. milk

Dissolve yeast and sugar in warm water. Mix in baking mix and milk until dough forms. Knead on floured surface 10 times. Roll ½ inch thick. Cut with biscuit cutter. Place on ungreased baking sheet. Let rise in warm place for 30 minutes. Heat oven to 425 degrees. Bake 6 to 8 minutes or until golden brown.

Hope these are close to what you had. Thanks Nancy and everyone have a great week.
Eureka, IL

Some messages have been edited.  If a message has too much information, too long or contains inappropriate information, the message is edited. Email addresses of members are not included with messages (due to privacy issues.)  Thank you in advance for understanding.
Nancy Rogers