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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.
I have a problem and need the expert advice of the Nancy’s Kitchen
members. My husband was trying to help me out and tried to remove a stain
from my countertop with an SOS pad. You guessed it. The stain is gone, but
my countertop lost its shiny finish. Does anyone have a remedy for
bringing the shine back and sealing my countertop? I hope there is a fix
out there, as I can’t afford a new countertop at this time.
Sandy in Iowa
My freezer lost power and the freezer jam thawed. It may have been
several days. Can I refreeze it and is it safe? Thank you so much.
Suzanne D
Hello everyone - a special thanks to everyone who responded to my
request for a downloadable copy of Luby's 50th anniversary cookbook
- I believe it was Andee In Los Angeles, and Jane, Lauré in North
Hollywood, GM from Pittsburgh, Sally and Roz in Indy.
Also to Tina for answering my question about using salt when baking. Will
pass the information on to my stepdaughter. This is the best site on the
web.....and of course thanks goes to Nancy for all her time and hard work
in getting us all together! Like many of you - I am a recipe addict and
this site has the best.
Kim from Canada
To Tona in Bama, in your easy rolls recipe you list one package
of dry yeast, do you mean one envelope (.25oz.) or three envelopes that
come as a package. I enjoy your recipes.
Madeline in NY
Hi Nancy - in May 22nd newsletter Marge from Ohio was looking for a
coypycat recipe for Harry & David's Onion Pepper Relish. Hope this is what
she is looking for.
Harry and David's Onion Pepper Relish Copycat/Clone
5 ripe tomatoes diced
4 cups sweet onions diced
3 cups red bell pepper diced
3 cups green bell pepper diced
4 cups sugar
4 cups white vinegar
2 TBSP pickeling salt
3 fresh jalapenos minced w/o seeds
4 packs gelatin (optional) depending on how thick you like it.
Makes 12 (8 oz) jars give or take.
Add all ingredients except gelatin to large sauce pan or pot. Boil for 1.5
hours to reduce. At this point, I still did not like the texture so I
dissolved gelatin in a little cold water and continued to boil for 15 more
minutes. I added mixture to prepared canning jars and put up. Hope you
enjoy!
I found this on Recipelink and although I have never tried this relish -
it sure sounds good! Kim from Canada
PS Congratulations on being the #1 recipe site. I know I love this
newsletter and all the contributors!
Kim
This is actually a request for all you ladies in Nancyland!! I need
help in converting my regular recipes to serve 75-100. I need this
asap as I am helping a friend with a wedding reception next week. It is a
small outdoor family wedding and I am filling in at the last minute.
Praying the weather will cooperate, which in Indiana you never know!!
Kay in Indy
To Susie in NW Michigan regarding the Beer Butt Chicken, I cook
it on a smoker; but don't see why you can't do it in an oven if you lower
the rack so the chicken can stand up. In order to keep the beer can and
the chicken upright, I always cook 3 chickens at a time and set them on
the rack in a triangle. I face them toward the center and lean them
against one another. Otherwise they will fall over and spill the beer. The
only seasoning I ever use is Cavender's Seasoning which I sprinkle on the
inside and outside of the chicken.
Margaret in MS
Hi Nancy and all Nancylanders,
www.ShopHomeTrends.com
has items for every area of the home, from around the house to Pest
Control.
Margaret, Tulsa
For Carol in Illinois having a problem with deer eating the leaves
on her trees ... we were having the same problem several years ago after
planting several Bradford Pear trees. I heard a segment on Good Morning
America about dealing with this problem and they suggested taking an old
pair of panty hose and putting highly scented deodorant soap into the toe,
then tying it onto the trees. I simply used the leftover soap slivers that
get too small to use and it did the trick! Using stretchy hose allows the
branch to grow without strangling it. We live in rural southwest Arkansas
and have LOTS of deer, so I can vouch for this TNT method.
Becky in Magnolia, Arkansas
THOMAS THE TRAIN CAKE PAN HELP NEEDED!!
I’m searching for a Thomas the Train Wilton cake pan and I’m hoping
someone from Nancy’s group might be able to help me. I know there are some
available on eBay, but I wondered if anyone might contact me directly. I
believe these pans were originally made in 1998 but are no longer made by
Wilton.
If anyone has a Thomas pan they are interested in parting with, please
email me directly at my email address below.
Thanks in advance for any help I might receive!
Crystal Staley Peoria, IL
Bowzer70@yahoo.com
Hello Nancy, my thoughts and prayers to you and your family from your
recent loss. I too, have lost a brother, and know your heartache.
I'm sending a TNT Zuchinni Casserole that makes it into every Bar-B-Q
menu, or special dinner menu. It was given to me by a dear friend in the
70's.
Zucchini Casserole
In a 9 X 13 baking dish layer the following:
1 sleeve of crushed saltine crackers
Sliced unpeeled zucchini, (overlapping slices)
Sprinkle with oregano, salt, and pepper
Sliced onions, separating the rings
sliced tomatoes. peeling if preferred
sprinkle with oregano again
Cover with shredded cheddar cheese and cover all with a layer of sliced
raw bacon, not overlapping, but solidly cover. Bake 1 to 1 1/2 hours at
350 degrees til bacon is crisp and brown. Cut into serving size pieces
with knife and enjoy. The saltine soak up all the good bacon and veggie
juices. Scrumptious! Thanks for all the great recipes, and all your hard
work Nancy!
Mary in MO
Nancy, thank you for the newsletter with the great recipes. You are a
true gem working as hard as you do and putting the newsletter out 6 out of
7 days. Thank you again. I have a question for Grace, Rochester, NY
newsletter 6/12 concerning her recipe Dump Chili. The question is do you
add all the liquid that comes with the beans and the liquid with the corn
also?
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
In the kitchen letter on June 12th a recipe called for Fiori di
Sicilia. I looked it up and this is what it said on the Robin Hood
flour site where you can purchase it.
Mary Jo in MD
An all-natural combination of citrus and vanilla with a pleasingly floral
aroma.
Use about 1/2 teaspoon in a typical recipe for cookies, pound cake, pie,
meringues, sweet bread, etc.
Italians use it to scent their panettone and pandoro.
Refrigerate after opening. And caution, don't spill it on the counter,
please–it stains.
TEST KITCHEN TIP: You know that wonderful marriage of flavors you taste
when you combine vanilla ice cream and orange sherbet in the same bowl?
That’s what Fiori di Sicilia tastes like. We find that using it in just
about anything mild and sweet–anything where competing flavors, like
chocolate, don’t interfere–adds a wonderfully mysterious taste. Your
friends will be guessing just what you’ve done to your sugar cookies or
yellow cake or sweet bread to make them taste SO good!
Hi Nancy,
I have a question about a recipe from Susie in Indy from
June 12th newsletter for High School
Meatloaf. Some of the ingredient amounts came out as question marks on my
computer. Does she know what they should be or what they stand for? It
sounds delicious and I love meatloaf so I'd love to try it.
Again, this is an awesome newsletter and I'm so glad you do this. I have
tried so many new things because of it.
Sincerely, Audrey G in Illinois
Lemon Bread
Susana in Louisiana's original correction (April 27-2, 2007) said amount
of flour was 2-1/2 cups. Her correction on June 12, 2007 says amount is
1-1/2 cups.
Please, Which is right?
gramaj
Hi everyone,
I am looking for recipes for a bridal shower for about 20 ladies.
Preferably a "theme" shower. Any ideas at all would be appreciated. Also,
ideas for the gift opening on Sunday; food ideas, or advice, any tips from
those who have done this and have some TNT ideas.
thank you, Teresa in Sask.
A great big thank you to Jeane in PA
The heat is intense here in the South this time of the year and the
humidity is even worse. This barbecued hamburger (Oven Recipe) will
help us to have a traditional July 4th - with all the trimmings - AND stay
comfortable inside. Your a gem! Thanks again.
Susana in Louisiana
For: Suzie in NW Michigan - Beer Butt Chicken
1. I cook my chicken in a 350 degree oven for 1 1/2 - 2 hours. Poke
chicken with fork until juice is clear.
2. Is it hard to get the beer can in the chicken and to get it to stand
up?
The beer can is a perfect fit in the cavity of the chicken. Place can on
counter and slip the chicken right on top.I know it sounds crazy, but you
will be amazed! Be sure to put you chicken then on a roasting pan. Also, I
do adjust the rack in the oven to allow room for the chicken
Your chicken will turn out tender and delicious! Enjoy!
Amanda - Spring, TX
I just want to let all the friends out in Nancyland know that I bought
some milk chocolate wafers from The Prepared Pantry, and used them
for my chocolate fountain over the week-end. They were wonderful!! The
taste is so good and everyone loved it. I would highly recommend anyone
wanting to purchase this type of chocolate to purchase from the Prepared
Pantry.
Gladys, IN
Jean in Nova Scotia asked if you can freeze horseradish.
It freezes very well. We usually make a lot of it in the spring and freeze
most of it in small containers.
jeane in PA
Slow-Cooked Sicilian Pot Roast
Yield: 8 servings
"The Complete Diabetes Prevention Plan"
2-1/2 pound well-trimmed top round roast or flat half brisket
1/2 teaspoon coarsely ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onions
1 cup chopped red or green bell peppers
or 1 cup roasted bell peppers, drained and chopped
14-1/2 ounce can diced Italian-style tomatoes, undrained
6-ounce can tomato paste with roasted
garlic or Italian seasonings
Rinse the meat with cool water and pat it dry with paper towels. Sprinkle
both sides with some of the pepper. Coat a large nonstick skillet with
nonstick cooking spray and preheat over medium-high heat. Place the meat
in the skillet and cook for 2 to 3 minutes on each side, until nicely
browned. Place the mushrooms, onions, and bell peppers in a 3-quart slow
cooker and top with the roast. Pour the tomatoes over the meat. Cover and
cook on high for 5 hours or on low for 10 hours, until the meat is very
tender. Remove the roast to a serving platter and cover loosely with
aluminum foil to keep warm. Add the tomato paste to
the remaining slow cooker mixture and stir to mix well. Slice the roast
across the grain and serve hot accompanied by the sauce. Serve with pasta
if desired.
Nutritional Information Per Serving (1/8 of recipe): Calories: 221,
Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7 g,
Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg Diabetic
Exchanges: 3 Lean Meat, 2 Vegetable
Halibut Picante
Yield: 4 servings
Serving Size: 1/4 of recipe
1-1/4 pounds halibut, striped bass or tilapia fillet, cut into 4 portions
1 teaspoon ground cumin, divided
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 (10 ounce) can diced tomatoes with green chilies
1/4 cup sliced green olives with pimentos
2 tablespoons chopped fresh cilantro
1 teaspoon extra-virgin olive oil
Preheat oven to 450*F. Coat a baking sheet with cooking spray. Arrange
fish on baking sheet. Season with 1/2 teaspoon cumin, salt and pepper.
Combine tomatoes, olives, cilantro, oil and remaining 1/2 teaspoon cumin
in a small bowl. Spoon over the fish. Bake the fish until flaky and opaque
in the center 12 to 15 minutes. Serve immediately.
Calories: 188 Protein: 30 g Sodium: 673 mg Cholesterol: 45 mg Fat: 5 g
Carbohydrates: 3 g
Exchanges: 4 Very Lean Meat, 1 Fat
Bobby SC
Hi Nancy,
Sudie in N.C. wants ice cream recipes. This is'nt exactly ice cream but it
needs frozen in the ice cream freezer. We like it as well as we do ice
cream. I dont know if it has a name.
Homemade Orange Ice Cream
1 (2 liter) orange drink
1 can coconut milk
1 can of Eagle Brand milk
Just mix this all together and freeze as u would ice cream. U can use any
flavor of soda u want to, but this is our favorite.
Tennesseyanky
A couple of days ago, someone requested a good recipe for a honey
mustard dipping sauce. I use Paula Deen's recipe all the time. It is just
wonderful with chicken strips, fish filets, etc. I use it so often that I
don't even measure anything now...I just dump it together...so easy. The
horseradish just makes it!
Ann in Texas
Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring
consistency for dressing or dipping consistency for dips with orange
juice. Cover and chill for 2 or 3 hours.
Hi, first time poster here.
I haven't been receiving your newsletter very long, but I just love it!!
This is in response to Dorry's request for Tuna Croquettes in the June 9th
newsletter.
This recipe was handed down to my friend from her mother-in-law. Since I'm
an impatient type, I shape mine into patties rather than
croquettes, and it makes a skilletful! Very economical recipe!! And
delicious.
I usually use an extra egg and extra crackers, just so there'll be no
danger of running short before the coating process is finished (which can
be a messy one, but food-safe plastic disposable gloves are a big help).
TUNA CROQUETTES
1 can tuna, drained
3 T oleo
1/3 c flour
1 c scalded milk
2 tubes saltine crackers, crushed
Slowly melt oleo in saucepan. Very slowly add flour. Stir with a fork.
Scald milk and add a little at a time to first mixture. Continue stirring.
When blended, put back on fire, continue stirring until mixture comes to a
boil. Beat out lumps. Add flaked tuna and some crushed crackers. When cool
enough to be handled, form into 1 1/2" balls. In two bowls (one of cracker
crumbs, the other for 2 beaten eggs) dip croquettes in crumbs, then eggs,
then crumbs again. Fry in oil over medium heat.
Hope you'll enjoy these as much as my family.
Twinklenose
Tona I just wanted to let you know that I made your Baked Spaghetti
Casserole (June 7th newsletter)
last night and it was very good! Hubby said wow this is a keeper. He
doesn't say that often. LOL I add extra garlic as we love garlic.
Leftovers are tonight and I am sure it will be ever better! Thanks for all
your great TNT recipes.
Gloria, Indiana
In the June 10 newsletter, Connie
in Cincinnati asked how to remove the membrane from the back of a rack of
ribs. Connie, I slip a knife under it on a corner, then get a big enough
piece loose that I can hang onto with a paper towel. I slowly pull the
membrane back, and if it breaks, I get another paper towel, and pull some
more. I think I saw this technique in a Cooks Illustrated magazine. It
worked really good for me.
Cooking ribs are so easy! I just did my first rack in April, and am
afraid I will over-do a good thing, I have made them so many times! The
worst part is getting the membrane off. Once you get past that, which is
really easy to do you will want to cook them all of the time.
I have a wonderful rub recipe if anybody is interested. Gads, I may have
to cook some again this weekend.
Prayers to you, Nancy.
Mary in Oregon
Hi Nancy
This is my first time to send a recipe but I have enjoyed reading and
trying several of the that have been sent in. You really put a lot of hard
work into this newsletter and I want to Thank You this is always the first
e-mail I open. I also wanted to tell you that my thoughts and prayers have
been with you in the loss of your brother. He sounded like a very special
person.
In the June 12, newsletter Sudie from North Carolina asked for a Homemade
Ice Cream recipe this is the recipe I always use and my family really
likes it.
Homemade Ice Cream
1 can sweetened condensed milk ( Eagle Brand)
2 8 oz cartons whipping cream
2 Cups sugar
1 TBLS. vanilla
beat the whipping cream about two min's, add the sugar to the whipping
cream slowly. Add the vanilla and sweetened condensed milk.Mix until
smooth pour in your freezer, Finish filling your freezer with milk, I
sometimes use the chocolate condensed milk .
Phyllis from W TN
Strawberry Streusel Muffins
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 large egg, beaten
1/2 cup milk
1/2 cup butter, melted
1-1/4 teaspoons almond extract
1 cup sliced (fresh) strawberries
Streusel Topping:
1/2 cup sugar
1/2 cup chopped pecans
1/4 cup flour
2 tablespoons melted butter
1/8 teaspoon almond extract
Combine first four ingredients in a large bowl; make a well in the center
of mixture. Combine egg, milk, melted butter and almond extract; add to
dry ingredients, stirring until moistened. Fold in strawberries.
Combine streusel topping ingredients in a small bowl; stir well. Spoon
batter into paper-lined or greased muffin pans, filling ¾ full. Sprinkle
streusel topping evenly over batter. Bake 350 degrees 20 to 25 minutes.
Yield: 1 dozen
My Notes:
I used paper-lined regular size muffin pans
When combining egg, milk, melted butter be aware that the coldness of the
egg and milk will cause the butter to become clumpy. I didn’t think about
this until I had poured the melted butter into the milk and egg mixture. I
decided to heat this mixture up just enough to re-melt the butter and then
I added the almond extract.
I washed the strawberries and patted them dry with a paper towel. I cut
the strawberries in half and then cut each half in half again (4 pieces).
I then sliced thinly the strawberry quarters crosswise.
The streusel topping becomes hard and crunchy. My husband and I both liked
these muffins. I froze them and we will be eating them for breakfast.
Source:
www.razzledazzlerecipes.com
Thanks, Joan, San Antonio, Texas
Hi all,
For anyone wanting to sign up for the Robin Hood newsletter just follow
this link www.robinhood.ca/
click on sign up for newsletter pick Quebec as the province and key in
H9R-1B9 for the postal code. It worked for me.
Amy in Orlando FL
To join the newsletter for Robin Hood Flour all you have to do
is ( what I do ) is put the citty where you are and on the same line Prov
and Country and in the zip code area put 99999 and then you will get your
newsletters. TNT
Peggy from Belleville Ontario Canada
For Carol in Illinois, who is having a problem with deer. I had
the same problem with my cherry tree. I tried several remedies. First I
bought a product called "Deer Off" and that seemed to help. I had to
reapply after a rain. Then I was told to take an old pair of of unwashed
socks and tie them to the limbs. Apparently the human smell will keep deer
away. It was also suggested that I place pieces of soap around the base. I
haven't had any trouble with deer this year. I know they are still back in
the woods behind our house but they're leaving my tree alone. Trees are
too expensive to be deer fodder. :)
Doris, S. Indiana
There is a product called Liquid Fence that has worked well for
us. You spray it on about once a month and the deer have left alone
anything we have sprayed but if you forget they will go after the plants.
We live in the country and have many deer around. It has saved all of our
plants.
Barbara Garrett
Here is my problem… in a nutshell … Earwigs! Has anyone found
anything that helps to keep them away? They are nearly taking over my
house. It is so strange…I know they thrive on or in moisture, and I've had
minor trouble with them in previous years, but this year I am finding
triple the number as before. At night we leave the hall light on, and
within an hour, I can go to my dog's food or water dish and find anywhere
from a 5-15 of the nasty little creatures. Tried moving the dishes, but to
no avail. If anyone has any clues, I would be eternally grateful.
Donna
In the June 12th newsletter Carol
in Illinois was saying the deer are eating her peach trees, I have
a sister that lives on a mountain in Montana and she ties bars of soap on
her trees. The deer don't like the smell so stay away. It is worth a try.
Sandy in ND
To Carol in Illinois re: deer problem. There are several things
you can try to repel deer, like spreading human hair around the trees, or
putting dried beans in balloons that you fill up with air and hang from
the trees, or motion detector lights to scare them or loud noises scare
them, too. You can un-wrap soap bars and put them into mesh bags and hang
them on the trees. Some things are just even more
weird, like sprinkling urine around the trees, or excrement from predatory
animals, which in some cases is either not obtainable or illegal. Some
plant nurseries sell repellents. They might work.
I have dogs in my yard that keep out most un-wanted visitors, four-legged
or otherwise.
The only sure-fire thing I know of is a fence. It needs to be at least 8
to 10 feet tall, because deer can jump that high while standing still.
Good luck with this problem, because deer can be very determined. I have
been in areas around here where the deer look like lawn ornaments until
they move.
I hope I have helped. I don't always express myself properly, but I try to
help when I can.
Best Wishes, Irma in San Antonio
