Please Read:
On Thursdays (the day there is no newsletter) the individual recipes entered into the database on Abby's Kitchen for the week. Each Friday you can go into the individual recipes for that week and click on the underlined link and print out any of the recipes for that week.  This will allow me to be more time and the ability to be more accurate in getting the recipes input into the database.

If you just can't wait until Friday to print the recipe, go to the recipe and left click your mouse three times.  It should highlight all the text within that section of the newsletter.  Go to the print option (under File) and Instead of using the default selection of ALL change it to SELECTION.  Just the highlighted part of the newsletter will be printed out. 
Nancy Rogers

For Maggie B in South Jersey, Cayenne pepper, sprinkled liberally, keeps rabbits away, maybe it will keep squirrels away too?
Eve in WI

Dear Nancy: I'm getting ready to purchase my first ever gas free standing (30") range. I would love to have opinions of the your readers on brand and model (and model number) if at all possible. Also, five burner vs. four burner, AND should I pay the extra to get a convection oven. If this has already been a recent topic of discussion, could you please let me know archive issue dates. I certainly thank you for this newsletter. My daughter and I are faithful readers. When we cook something we ask, "Is that a Nancy recipe??" Thanks again.
Mary Beth from Missouri

Ham Glaze Recipes for Anne

Glaze For Ham
1/2 c. brown sugar
4 tbsp. honey
1/4 c. orange marmalade
1/4 tsp. dry mustard

Combine and spoon over ham an hour before finishing baking.
Heather

Honey Ham Glaze
1 cup honey
1/2 cup orange juice
4-5 pound ham

Bake ham 30 minutes for every pound at 325 degrees. Combine ingredients in a small bowl. The last 45 minutes baste with glaze several times.
Heather

Orange Honey Glaze
Combine 1/2 cup honey, 1/2 cup orange juice and 1 cup light brown sugar.
Heather

Currant Jelly Glaze
Blend together 1 cup currant jelly, 1/2 teaspoon dry mustard and 2
tablespoons prepared horseradish.
Heather

Cranberry Glaze
Fork whip 1 cup cranberry jelly with 1/2 cup light corn syrup.
Heather

Mustard Glaze
Combine 1 cup light brown sugar, 1/4 cup prepared yellow mustard and 1/2 teaspoon powdered cloves.
Heather

Brown Sugar Glaze
Mix 1 cup brown sugar (packed), 1/2 teaspoon dry mustard and 1 tablespoon
vinegar. About 3/4 cup.
Heather

Apricot Glaze
Mix 1/2 cup brown sugar (packed), 1 tablespoon cornstarch, 1/2 teaspoon ginger and 1/4 teaspoon salt in small saucepan. Stir in 1 can (12 ounces) apricot nectar and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. About 1-1/2 cups.
Heather

Pineapple Glaze
Mix 1 cup brown sugar (packed), 1 tablespoon cornstarch and 1/4 teaspoon salt in small saucepan. Stir in 1 can (8 1/2 ounces) crushed pineapple (with syrup), 2 tablespoons lemon juice and 1 tablespoon prepared mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil. Makes 1 3/4 cups.
Heather

Maple Glaze
Combine 1/4 cup prepared mustard with 1/2 cup maple syrup
Heather

Cherry Glaze
1 can cherry pie filling
1 c. orange marmalade (with rind)
1/2 c. sherry flavoring

Heat oven to 350 degrees (moderate). Score the ham diagonally into 1-inch squares. Make glaze by combining juice from 1 can cherry pie filling (reserving cherries for garnish), 1 cup orange marmalade with rind, and 1/2 cup sherry flavoring. Pour over ham and bake allowing 12 to 14 minutes per pound. Baste often.
Heather

Hello and hope this finds you and the furbabies well. Is this where I need to be sending my recipes? I didn't have any trouble getting them to you for a long time, but all of the sudden I wasn't seeing them. I am submitting the diabetic desserts and the punch recipe. I'll not send the melting chocolate cake because the recipe I have is like the ones already in the newsletter. Here are the diabetic recipes.


Not too long ago someone was looking for some diabetic recipes. Here are some I like.

Cherry Crunch
Line an 8 or 9 in. square pan with one can of drained (save juice) pie cherries. Top with: 1 c. flour, sweetener to equal 1 c. (Splenda is recommended), 1 egg, 3/4 t. cinnamon, 1/4 t. salt, 1 t. baking powder, 1/2 c. chopped nuts and 1 t. vanilla. Mix this with a fork until crumbly then spread on top of cherries. Melt 1/2 stick butter or margarine and pour on top of crumb mixture. Bake at 350 degrees for 30 min. Thicken the reserved cherry juice with 2 T. flour(I prefer cornstarch-1 T.) and 1/2 c. Splenda. Serve this as a sauce.

Apricot Bars
I have always used sugar, but next time will go with Splenda-don't think it will make any difference.

2 c. flour
1 c. Splenda
1/2 t. baking powder
1/2 t. salt
3/4 c. butter
Cut butter into remaining ingredients until it is crumbly. Add: 1 c. chopped nuts and 1 c. unsweetened coconut. Spread 2 1/2 cups of crumb mixture into a 9 x 13 in. pan and press firmly. Spread 1 jar apricot preserves. Smucker's is now making one that is sweetened with Splenda. I put the preserves in a microwavable bowl and heat 1-2 min. to make it like a syrup then pour this over the crumb crust.
Top with remaining crumb crust, pressing firmly. Bake 30 min. at 350 degrees. Cool completely before cutting. Any flavor of preserves may be used.

Sugar Free Millionaire Pie
1 lg. package sugar-free instant vanilla pudding mix
16 oz. low fat or fat free yogurt or sour cream
1 flat can-8 oz.- crushed pineapple-use juice and fruit
1 small carton Cool Whip-there is now a sugar free version
1/2 c. chopped pecans
1-9 in. baked pie shell

Mix DRY pudding mix and sour cream (or yogurt)-this will be stiff and lumpy. Add crushed pineapple and mix well. Spread in cooled pie crust shell. Mix pecans in Cool Whip and spread on top of pie. Chill 2-3 hours before serving.

Snickers Pie- but I don't have points
12 oz. frozen sugar free yogurt - vanilla or chocolate
1 small box sugar free instant chocolate pudding mix
1/4 c. peanut butter-creamy or crunchy
1 c. Cool Whip
1/3 c. Grape Nuts cereal

Soften frozen yogurt. Blend rest of ingredients into softened yogurt. The pudding mix is used DRY. Pour into an 8 or 9 in. pie plate-there is no crust-and freeze. 18.5 carbohydrates. Let sit out a few minutes before cutting into serving pieces.

Someone was looking for a good punch. This is one my sister in law used at Christmas and it is very good.

Peach Tea mix-she used the Great Value brand (Crystal Light could be used)
any lemon-lime soda

Use amount of tea mix for 1 qt., adding a 2 liter bottle of the lemon lime soda. Add SLOWLY because it really fizzes. Stir to mix well and add desired amount of crushed ice.

To make this sugar free I would use the Crystal Light peach tea-1 tub and 2-2 liter bottles of diet lemon-lime soda, because one tub makes two quarts.

Hope these recipes help the ladies who were asking for them.
Connie in TX

Dear Nancy., would the lady that sent in the roast that she puts in the oven all night please tell us again. It wasn't printed as a recipe ,just her telling how she made it . I would really appreciate it. God bless all ..
Joan

Hello, I enjoy your newsletter very much. I was wanting some very good recipes for Salmon Patties or some people call them Salmon Croquette.
Linda Hill, North Carolina

Hello Nancy; This is for Bev;

Twinkie Strawberry Shortcake
10 Twinkies, halved lengthwise
1 (16 ounce) package frozen strawberries in syrup,
refrigerated until just thawed
1 (8 ounce) container frozen nondairy whipped
topping, thawed

Arrange half to the Twinkies cut side up in a 9 by 13 inch baking dish. Top with half of the strawberries, then half of the whipped topping. Repeat the layers of Twinkies, strawberries, and whipped topping. Cover and refrigerate until chillrd, about 1 hour. Cut into squares and serve.

Hope this is what she is looking for.
Pat from Oh

This is for Linda in FL for the Orange Crunch Cake:

This is my favorite:

Orange Crunch Cake
1 cup butter
2 cups sugar
2 tablespoons grated orange zest, colored portion of the peel
Juice and grated zest, colored portion of the peel, of 1 lemon
5 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 cup chopped pecans

Syrup:
1/4 cup butter
2/3 cup granulated sugar
1/3 cup orange juice

Generously butter and flour a 10 inch tube or Bundt pan and set aside.

In a large bowl of an electric mixer, cream butter and sugar on high speed until fluffy, about 2 minutes. Stir in orange and lemon zest and lemon juice. Add eggs, one at a time, beating thoroughly and scraping down sides of mixing bowl with rubber spatula between each addition.

In a large bowl, sift flour again, along with baking powder and salt. Add flour mixture to creamed butter mixture alternately with milk, beating well after each addition. Sprinkle pecans into bottom of prepared pan. Pour batter into pan and bake at 350for 1 hour or until cake tests done. Remove from oven and place pan on wire rack to cool for 5 minutes.

Prepare glaze: Place butter, sugar and orange juice in a small saucepan over medium-high heat. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze over warm cake. Let cake cool completely before releasing from pan.

Recipes that use paprika for bunnyface:

Savory Crockpot Stew
2 pounds beef stew meat -- cubed
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 clove garlic -- whole
3 potatoes -- diced
1 stalk celery -- sliced
2 onions -- chopped
1 teaspoon soy sauce
12 ounces beef stock

Stir mixture of flour, paprika and pepper to coat meat in a slow cooker. Stir in remaining ingredients and mix well. Cover and cook on high for 4 to 6 hours, or on low for 8 to 10 hours. Remove garlic clove and bay leaf before serving.
Heather

Hungarian Goulash
2 pounds round steak -- cut 1/2 inch cubes
1 cup onion -- chopped
1 clove garlic -- minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf
1 14.5 oz can tomatoes
1 cup fatfree sour cream
Put steak cubes, onion, garlic in cooker. Stir in flour and mix to coat steak. Add all remaining ingredients except sour cream. Stir well and cover and cook on low for 8-10 hours or on high for 3-4 hours. Add sour cream 30 minutes before serving and stir thoroughly. Serve over hot noodles.
Heather

Ground Beef Barbecue
2 pounds ground beef
1 large onion, finely chopped
3 Tbs. flour
1 can tomato soup
3 Tbs. vinegar
3 Tbs. sugar
2 Tbs. Worcestershire sauce
1 tsp. paprika
3/4 cup catsup and water (about half of each)
1 tsp. salt
3 Tbs. mustard

Place ground beef and onion in frying pan. Cook until onion is tender. Drain fat from meat, and add flour to thicken. Add remaining ingredients and stir. Simmer for 1/3 hour. Serve on buns. 12 servings.

French Dressing
1 cup salad oil
¾ cup sugar
1 cup catsup
1 teaspoon paprika
1 teaspoon salt
1 tablespoon chopped onion
1/3 cup vinegar
Combine ingredients in blender for about 2 minutes.

Oven Barbecued Chicken
1 chicken, cut into serving pieces
3 T. Worcestershire sauce
4 T. water
1 T. lemon juice
2 T. vinegar
2 T. soy sauce
3 T. brown sugar
1 t. mustard
1 t. salt
1 t. paprika

Place chicken in a shallow covered pan. Combine the remaining ingredients for the sauce; pour over the chicken. Bake at 350° for 1 hour and 30 min. Makes 6 servings.
Heather

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

In the March 3rd newsletter there were 2 recipes for Paul Bunyan Cookies. The first one called for 2 1/4 Crisco. Is that 2 1/4 cups or sticks? I buy the solid Crisco in the sticks and wasn't sure what measurement to use.

Also, a note to Maggie B. in S. Jersey who is going to New Orleans soon . . . . . I've been there several times and have always eaten at Cafe Masparo in the French Quarter.
Lots of the locals eat there and you can get delicious seafood at a very reasonable price. It's the only place I've ever eaten fried calimari (which is tiny octopus) and it was very good! It's also a very "colorful" place, especially the guys who are cooking in the kitchen! Last time I ate there, they were all covered in tatoos, had body piercings in the strangest places, and wore LONG ponytails. However, the food was GREAT! They certainly knew how to sling-the-hash!

Another place you must go to eat is at Cafe Du Monde, across from Jackson Square, where they serve hot coffee and beignets sprinkled with powdered sugar. It's an open air
cafe and on a pretty day there will be mimes performing and musicians playing outside the cafe.

A neat place to shop is at the Jackson Brewery, also near Jackson Square - it's filled with lots of little specialty shops that sell all sorts of interesting wares. The building itself was a brewery at one time.

A "free" fun thing to do is to stroll along the Boardwalk alongside the Mississippi River and watch the huge cargo ships that pass thru the Port of New Orleans. Ships from
all over the world pass thru there. Also the Aquarium of the Americas and the Audubon Zoo are great places to visit.

I haven't been to New Orleans since Katrina, so I can't be sure that all of the above mentioned places still exist. I would recommend sending off for free info. from the New
Orleans Chamber of Commerce to get maps, etc. I hope you have a wonderful time while there, but DO BE CAREFUL AND BE STREET SMART! Keep all your cash in a safe place near your body and don't wear any valuable jewelry while you're out.
Becky in Magtown Arkansas

I am making a recipe that calls for 1/3 cup of whipped cream how can I substitute the same amount using Cool Whip?
Gail in Minn.

Hi Nancy and all others. In reference to the torn lettuce & sliced bananas with the mayo/milk/sugar dressing. My mom would put canned pear halves on a couple of lettuce leaves and then top the pears with the miracle whip/milk/sugar dressing and then put some shredded cheddar cheese on top of the dressing. Yes, this does bring back memories for me also.
dd in KS

Hi Nancy, like many others, I enjoy your newsletter. I have copied many recipes and hope to try them soon.
I have a request for a recipe for Cookie Dough Pie Crust. Many years ago, a neighbor gave it to me and I made it many times, but it somehow got lost. I know that the ingredients were about a cup and a quarter of flour, cream cheese, and a tablespoon of sugar. I don't remember if there was anything else added. I usually made this crust for Apple Pie, but it was also good for Mock Apple Pie. (Made with Ritz Cracker).

I remember making the Mock Apple Pie to bring to my sister's one time, but I didn't dare go without recipe in hand. She made me promise to not tell her husband what it was made of. Like all men, he loves Apple Pie. After dinner, when dessert was served, he was asked what he had just eaten. His reply was, "Apple Pie", and when he was told the truth, he swore he had just gotten an apple pit in it. LOL Does anyone have the pie crust recipe? I'd appreciate hearing from you.
Emily, in FL.

For Grace who is looking for pecan crusted chicken, I don't know if this is what you are looking for but I do this often. I mix 1 cup of pecans that have been crushed. I put in the mini chopper and make crumbs. Mix this with 1/2 cup of Italian flavored bread crumbs. I dip the chicken in melted butter, roll in the crumb mixture, lay on a pan lined with foil, sprayed with Pam and bake. Before baking, I take any left over melted butter and drizzle over the top of the chicken. Bake at 375 for about 45 min to an hour depending on what pieces of chicken you are using. Bone in takes longer than boneless.
Enjoy, Billie in Fl

Hello Nancy & Gang,
Dee-I too add more pepper to the recipe. I have been adding a little black pepper to the water when I boil rice, pasta, and even grits for years. We add salt to season, why not pepper-it takes away that raw taste to food and for root veggies, it tends to remove the "earthy" flavor you sometimes get.

Carol, OK-This is a good little dish that I have taken to get togethers and always got requests for the recipe and an empty dish to bring home-lol.

I always save my "drained" juices in a Ziploc freezer bag and use as base for soups instead of water to give them more flavor.

Cheddar Garden Casserole
2-14 oz whole kernel corn-drained
14 oz cut green beans-drained
14 oz tiny English peas-drained
2-4 oz cans mushrooms-drained
1 med onion-diced
1 red bell pepper-diced
2 cans cream of mushroom soup
8 oz sharp cheddar
1 t garlic powder
1 t dry ranch dressing mix
salt & pepper to taste
10 oz box Cheez-its-coarse crushed (may use White Cheddar also)
1/2 stick butter-melted

Preheat oven 350* and spray a 13x9 with Pam. Mix all ingredients except crackers and butter in a large bowl well. Pour into dish and top with crackers, then drizzle butter on top. Bake 30 minutes until bubbly.
Mimi ^..^

To Eve in W
I totally agree with you regarding the color of stove. My is black and I love it. It is also convection and I have a hard time with it so I also purchased a counter top convection oven. If possible, could you send some of your recipes my way? I have just about given up on all things convection!
Sandy

Comments regarding glass topped cooktops in the 3/3/08 Newsletter:
Eve in WI said her white top shows everything and wishes she had purchased black. I have a JennAire black top and love it but it does show dust so either color has drawbacks. As soon as I spill something, I wipe it so it doesn't burn on the top. Then I found that Sparkle glass cleaner does a terrific job of keeping it shiny and clean. I use this after every cooking session. I do not have to use the white ceramic cleaner every time I cook.
Mary Alyce in WI

Hi Nancy,
This is for Carol from Oklahoma, looking for a TNT
covered dish for supper:

Perogie Casserole
½ box lasagna noodles
2 large onions, cut into thin rings
1 stick butter
4 large potatoes
¼ pound American cheese


1. Cook the potatoes and mash. Cut the cheese into
small pieces and add to the potatoes.

2. Cook the noodles according to package directions
and drain.

3. Preheat the oven to 350° F. While the noodles are
cooking, sauté the onions in the butter until soft.

4. Lightly grease an oblong pan with additional
margarine. Add a few tablespoons of milk to prevent
sticking.

5. Alternately layer the noodles with the potatoes,
starting and ending with a layer of noodles. Top the
last layer with the sautéed onions and the drippings.


6. Bake for 35 minutes.

Lisa from Central PA

Re: Cheese Biscuit recipe from Susana
What do you do with the mozzarella cheese in the cheese biscuit?
OB

Oma in La, the Pepperochinis are pickeled peppers and you will find them by the regular pickles. They are not hot!! But very good. Used a lot on greek salads.
Billie in Fl

I hope this is the recipe for Crock Pot Texas Hash that Arline was looking for in March 4 newsletter.
Trish in Illinois~

Crock Pot Texas Hash
2 pounds ground beef (round)
2 onions -- chopped
2 1 lb. cans tomatoes
1 1/2 tsp chili powder
2 1/2 tsp salt
2 tsp Worcestershire sauce
1 cup long grain white rice -- raw
Brown ground beef and drain well. Combine all ingredients in crockpot and cook on LOW for 8 hours.

This is in response to Dita MI/FL Snowbird's request for the Hot Dog Custard Pudding....I do not have the date but I do have the recipe:

Hot Dog Bun Pudding/Custard TNT
6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1-1/2 cups granulated sugar
2 cups milk

Place buns on lightly greased pan, crust side up. Melt butter and pour over buns. Mix remaining ingredients and pour over all. Bake at 350 degrees for 30 minutes.

It is delicious and I know you will enjoy it....make copies of the recipe because all your guests will want a copy.
Fran in FL

I am playing catch-up on my letters as we were out of town for a few days. I can't locate the person's name now but they requested a liver pate made from liver sausage. This is really good but it usually leave out the green pepper and we ice the ball with cream cheese. Mary Jo in MD.

Braunsweiger Roll
1-1/2 pounds braunsweiger
1/4 cup onion chopped fine
1/4 cup green pepper chopped fine
1/4 cup celery chopped fine
dash of garlic
dash of Worcestershire sauce
Mayonnaise to mold.
.
Form ball, coat (or ice with cream cheese) roll in nuts, bacon bits, parsley

Center on plate or platter and surround with vegetable strips and crackers.

I made Paige's Marinated Slaw recipe for a church pot luck on Sunday and everyone loved it. Because it is made with vinegar I didn't worry about it sitting out for awhile. My husband told me to keep this recipe because he really liked it.

Marinated Slaw
Into a large bowl, chop the following:
1 head cabbage
1 onion (I chopped 1 medium onion fine)
1 bell pepper

MARINADE
1 c sugar
1 c vinegar
3/4 c cooking oil (I used 1/2 c with good results)
1 tsp dry mustard
1 tsp celery seed
1 tsp salt
Boil until sugar dissolves. Pour over cabbage while hot. Keeps for 10days in the refrigerator.
Thanks for sharing this recipe.
Bobbie/IL

I want to thank Bel in Texas for the information on where to get the 5x8 cards. I have been looking for them for a long time. I ordered some and they are on the way. Thank you Nancy for the best site on the web.

We cant go anywhere else to get all the information and great recipes that we get here. You are a Jewel.
Roberts wife in Ohio

Does anyone have a recipe for a mocha mudslide cake? I think that's what its called ... had one at a church dinner and it was awesome.
Thanks, tia Karen, Omaha Nebraska

Hi Nancy,
I am pommeling the group for suggestions. I am having a family dinner for 12. I bought a small ham for New Years and I didn't use it. I would like to use it now. I would need a side of some sort that would be classed as meat. A small turkey would be to much I think and to difficult to cook at the same time. I have a recipe for ham wrapped asparagus but that's ham too. Please ladies and gents put on your thinking caps. I am serving scalloped potatoes with the ham.
Carole with an "E" Calgary

All this talk of a major winter storm and we got....less than one inch of snow! The kids were disappointed! Anyway, I have two recipes to share today.

3 Bean Salad
1 can each (drained) kidney, wax, and green beans
1/3 c. each oil, sugar, and vinegar
dash each salt and celery seed

Combine all ingredients. Cover and chill all day. Once in a while I slice up a Roma tomato and cube some mozzarella in it, too. Don't add the mozzarella till later, though.

This next one is a favorite at Easter, but with some creativity can be used at any time of year.

Easter S'mores in a Jar
Layer the following ingredients in order in a quart sized jar
1 sleeve graham crackers, crushed to crumbs
1/3 c. brown sugar
1 1/4 c. M&M's
8 Peeps Bunnies

Attach a gift tag with the following directions:
Snip the bunnies into small pieces. Pour and mix all dry ingredients into a large bowl. Melt 1 stick of butter and stir in 1 tsp. vanilla extract. Stir this into the dry mixture. Spread into greased 8x8 or 9x9 square dish. Bake for 15 mintues at 350 degrees. Cool and cut into squares.

Alternatively, you can leave the bunnies whole and lay them on top when you bake.

Great variety with this one. Can be adapted to fit any holiday or occasion. My kids love to make them for gifts. (Oh, and pounding the grahams is a great stress reliever!)
Lori in IL

"Dear Nancy, I am new to this, I have been looking for a crock pot recipe, from the 70's, called Texas Hash. It had, barley, peas, beef cubes, and.... ? Somehow I lost the booklet . Would you know how I might go about finding something like that? K-mart made the crock pot, we still have that. Arline."

I have a couple of old Crockpot Cookbooks from the 70's and found a Texas Hash recipe but it didn't have the ingredients Arline was looking for but it is really good.

Texas Hash
2 lbs ground beef
1 cup chopped onions
2 green peppers chopped
1 (1lb 13 oz) can tomatoes
1 cup long-grain rice
2 tsp salt
2 tsp Worcestershire
1-1/2 tsps chili powder

Brown beef in cooker with browning unit or in skillet; pour off fat. Combine with all ingredients in cooker. Cover and cook on Low for 6 to 8 hours or on High for 4 hours. Makes 12 to 15 servings. Note: Texas Hash is traditionally served with guacamole, tacos and kidney beans.
Kathy in LaVista

The same or a very similar recie was sent in by Trish in Illinois~

For grannym who asked for a Steak Diane recipe. My cousin in Chicago uses this all the time and has graciously shared this with me
Hope you enjoy

Buon Appetito
DJ from Leavenworth

Steak Diane
4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounces clarified butter
1 teaspoon Worcestershire sauce
2 tablespoons shallots, chopped fine
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 tablespoon lemon juice, fresh squeezed
1 teaspoon dry mustard powder
1/2 teaspoon thyme leaves, fresh if possible
2 ounces heavy cream
1 ounce brandy
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
Salt, about 1/2 teaspoon or to taste
Ground black pepper, fresh ground, 1/8 teaspoon or to taste
Yield: 2 servings

In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side.

Remove them to a plate and chill in a refrigerator for 5 minutes.

Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter.

Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard

powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

Place filet mignon medallions on plates and top with the sauce from the pan.

Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't

Oma in La, the Pepperochinis are pickled peppers and you will find them by the regular pickles. They are not hot!! But very good. Used a lot on greek salads.
Billie in Fl

Carol in Oklahoma - NL 3/3/08 (looking for church covered dish supper recipes)

I have a couple that my family (2 almost grown boys & a husband) really love!

Chicken A-La Carlisle (self named!)
Boil one chicken (or several chicken pieces)
When cool, debone & tear chicken apart.
Melt one stick of margarine in the bottom of a 9X13.
Place chicken over the margarine.
Mix 2 cans cream of chicken (or other cream soup) soup with 16 oz sour cream. Mix in a handful of cheese.
Spread the above mixture over the chicken.
Crush one sleeve of Ritz crackers, and mix in a handful of cheese.
Spread cracker mixture over top of soup/sour cream mixture.
Bake in 350 degree oven ~1 hour (until all is heated through).

This can be eaten as a stand alone dish, or served over rice.

Cabbage / Hamburger
This is actually a variation to a recipe I got at a WW meeting - it used ground turkey instead of hamburer.

Cut up & boil one cabbage. It doesn't have to be fully cooked, just beginning to be tender.
While the cabbage is boiling, 'crumble-cook' hamburger meat and drain. Season with pepper, salt, onion powder, garlic powder, etc.

Mix 16 oz of cream cheese in with the cooked hamburger meat.
Spread the cooked cabbage in the bottom of a 9X13.
Spread the hamburger mixture over the cabbage.
Cook @ 350 for 30-45 minutes - until heated.

Enjoy!!!!!!!!!!!!!!!!!
Pamela

Good morning Nancy,
I am responding to Catherine, B.C., Canada in the 3/3 newsletter wanting to know what the Mexican cheese is that melts so nicely in quesadillas. This cheese is asadero cheese. We can get it here in Alamogordo, but I don’t know if you could find it in Canada. Look in your dairy section of grocery where all the block cheeses are. That’s where ours is located. Chris in NM

Now for Cincinnati Chili for Roseann in the same newsletter, I found a couple of recipes but the 2nd one is the actual way this chili is made.
http://www.recipelink.com/mf/31/36635

5-Way Cincinnati Chili
Servings: 4

For The Chili:
1 lb. ground beef
1 medium onion, chopped
1 cup chicken stock
1 cup water
1 cup canned tomatoes
3/4 tsp. vinegar
1/2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. ground allspice
1/2 tsp. cayenne
1/2 tsp. ground cinnamon
1 clove garlic, minced
1 bay leaf
salt to taste
TO SERVE:
1/2 lb. spaghetti
1/2 lb. canned kidney beans
3/4 cup shredded cheddar cheese
1/2 cup onion, chopped
6 ounces oyster crackers

Bring first beef, 1 medium onion, chopped, chicken stock, and water to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown. Stir in the remaining chili ingredients. Cover and simmer 3 hours over low heat. Skim off fat. Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain. Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.
Chris in NM

Cincinnati Chili
2 tbsp oil
2 1/2 pounds ground beef
1 quart cold water
2 large onions, diced
1 (6-ounce) can tomato paste
1 1/2 tbsp vinegar
1 clove garlic, crushed
2 tbsp chili powder
1 1/2 tbsp unsweetened cocoa
5 bay leaves
2 tsp cinnamon
2 tsp cayenne pepper
1 tsp allspice
1 tsp Lea & Perrin Worcestershire sauce
Salt & pepper to taste

In a heavy gauge pot, heat oil; add beef and sauté until brown. Add water and onions and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving. In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:

1. Plain
2. Two Way: Spaghetti and Chili
3. Three Way: Chili, Spaghetti, and Cheddar Cheese
4. Four Way: Chili, Spaghetti, Cheddar Cheese, and Onions
5. Five Way: Chili, Spaghetti, Cheddar Cheese, Onions, and Kidney Beans

Yield: 6 to 8 servings Source: Chef Paul Sturkey
Chris in NM

Take care Nancy! I am still looking for my authentic Banana Nut Salad recipe. It was given to me in the early 1960’s when I worked in a tea room. It is so good! When I find it, I will send it in and post it.
Chris in NM

I an wondering about the water in the Lemon Cake submitted by Billie in Fla, 2/28. Do you use the 1-1/4 C to make the cake mix, or as it reads mix it with the pudding mix, etc? Seems like it would be watery.
Thanks, Shirley in Virginia

March 4, 2008 Nancy, I just love your site. You are doing a wonderful job. About cooking Rabbit. I was talking with my 9 year old grand son who lives in Marietta, Ga the other day on the phone. He said oh, grand mommy there is a brown rabbit in our back yard. I told him to get his dad to kill it and your mother could cook it. It would be very delicious. He said, "grand mommy that would be murder!"
Sarah, MS

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