Just wanted to let you know I made the Easy Scalloped Potatoes. It was easy and so delicious! Thank You!
Donna Georgia

Hi Nancy and Furry Family,
Does anyone have a TNT recipe for Paul Newman’s Creamy Caesar salad dressing? I would like one that has the anchovy in it.
Sylvia in FL

Good Morning Nancy:
I just wanted to tell you how much I appreciate all of your hard work. Please don’t be concerned about taking time off to spend with family and friends. It is much deserved. We all have so many recipes stock piled we could never finish them all. Life is to short not to enjoy ourselves once in a while
Judy from East Brookfield

Comment
I have been enjoying visiting with my family. Most of my family will be in Thursday and Friday. We are doing a Celebration of Life for the family for John, my brother who died in June. This is the first time all the family has been together. My sister-in-law's family (Marple) and my family (Rogers).
Nancy Rogers

Hi Nancy,
I hope all is going well with you and your family. I have a question to ask the members in the group about cooking corn beef & cabbage. What side of the corn beef is faced up when cooking the meat in the crockpot or oven? I'm thinking the fat is faced up on top of the vegetables. Also, What color or shade should the meat be when it is finished cooking? Should it be a pink or a red shade? I want to wish everyone a Happy Easter too!
Thank You for your help,
Dorry in VA

Hello Nancy & Gang,
I have missed you all as I have been off line for a couple of weeks. It took me 3 days to get thru the newsletters, but as always, they cheered me up!

To Betty T-My thoughts are with you and your husband, just hold tight to God's hand as he is the Doctor and The Miracle Worker and all things are possible.

To Diane in RI-My 1 & 2 yr old granddaughters are "dippers"-anything they can dip they love. I give them fruit and cheese that I have cut into matchstick sizes to dip into yogurt and pudding-they love it. They love zucchini and red bell pepper sticks dipped into ranch. We also mix a big bowl of dried fruits-raisins, cranberries, mangos, banana chips, Cheerios, and almonds with a tube of mini M&M's (at the check out counter) like trail mix and put it in zip top bags-she can carry it snack-we all eat this.
To Sara in FL-I am also a soup lover, and here is one I created that everyone loves and it is easy. (I am also from Bama-not far from the AL/FL line!)

Several places it is mentioned how wonderful the tips were for cleaning a stainless steel sink. Can you let me know what newsletter to find these tips are? I have one and need to clean it before I sell my home.
Thanks again, Trudy in Slidell, Louisiana

As I was getting ready to bake and take for Easter, I was surprised to see how many recipes I was using from all of you in this group. So thanks to Lisa for Lemon Bars, Judith in Dallas for Simple and Easy Brownies and whoever sent in Texas Road House Sweet Yeast Rolls. And I made everyone's favorite Grape Salad. All were a hit!

So I'll share an easy beef dish that we enjoyed last week for supper. It's surprisingly tasty for no more ingredients and effort that goes into it.

Easy Beef and Noodles
1 lb. ground beef
1 onion, sliced
2 pkg brown gravy mix
2 c. water
1/4 t. ground black pepper
Cooked noodles

Brown beef and onion and drain. Stir dry gravy mix and pepper into beef and onions to coat. Add water and stir until thickened. Serve over cooked noodles.

(Note: This could also be served over rice, mashed potatoes or cooked, diced potatoes or a baked potato. Since there are just the two of us (my big eater is away at school), I browned the hamburger and onion and then only put half back in skillet (I froze the remainder to use for quick sloppy joes) and used 1 pkg. of gravy mix and 1 cup water.)

Everyone have a great week and thanks for all the recipes!
Eureka, IL

Reading about starching doilies with sugar water brought back memories of my childhood. When I went to school in the winter time, I wet my hair and combed it. By the time I reached school, my hair was dry and the wind messed it up. I then decided to put some sugar water on my hair and comb it. Surprise! My hair stayed combed and stiff all day and still looked good when I went to bed. Please do not do this in the summer as you will draw flies. This was in the late 20's and early
30's.
Joseph J.

jeanlock in McLean VA
Friday, March 21 Newsletter

How do you steam the chicken?
Pam in Tibbie

I would like to thank Dee in S. Illinois for sending in her Lemonade
Cake recipe again, and was printed in the March 22nd newsletter. It
really does sound yummy! I would like to share a favorite lemon cake
recipe with the Recipe Exchange Newsletter family.

Lemon Dump Cake
1 pkg. pound cake mix
1/4 cup cooking oil
3/4 cup apricot nectar
1 pkg. (3 oz.) lemon Jell-O
1 tsp. almond extract
4 eggs

Dump all ingredients, except eggs in mixing bowl, and beat together well, using medium speed of electric mixer. Add eggs, one at a time, beating well after each. Pour batter into a greased and floured 10 inch
tube pan. Bake at 350º for 50 to 60 minutes, or till paring knife stuck near the center comes out clean. Prepare Lemon Glaze. Pour glaze over top while cake is still hot. Remove from pan in about 20 minutes.

Lemon Glaze: Beat together well in small bowl; 1 cup powdered sugar, 1 tbsp, butter and 2 tbsp. lemon juice.
Judy (in Alaska)

The newsletter may not be sent out on a daily basis for the next week or so. I will be taking some time to visit with relatives.
Nancy Rogers

Hi Nancylanders! I hope everyone had a good Easter. I want to share two sites I use a lot, especially for anyone tracking WW points or just wanting to eat healthier. The first one is www.3fatchicks.com (Points and recipes, etc.)

and the other is www.dwlz.com dwlz has Points values for dozens of US and Canadian restaurants, (which is what I use a lot!) as well as Points for many other foods, inspirations, recipes, etc. They also have a newsletter you can subscribe to. Just wanted to share these.
Lori in IL

For Sherrie in MI and others regarding boiling chicken breasts - Many years ago, Joan Lunden (ABC Good Morning America Host) recommended the following:

"To cook chicken breasts so they are not dry, put chicken breasts in boiling water, bring back to a boil and cook for 5 minutes. Remove from heat. Put lid on and steam for 10 minutes."

I have been preparing mine this way for years and they are always good, never tough and dry. I buy the boneless, skinless breasts and put some celery leaves and onion in the water I cook them in for flavor. Sometimes I add chicken broth or seasoning. Then I freeze in individual packets and they are always ready in the freezer for various recipes.
Barbara in AL

To Sue from Tn.
When I made the Peanut Butter Cake, I used chunky peanut butter. I did not put the peanuts in the cake. If I would have had peanuts on hand, when the cake was done, I would have sprinkled them over the top.

To Bobbie/Il
The strawberry pie was delicious. I will make it again, Thanks.

For Doris-S. Ind.
Since you now make delicious dumplings, lol , why don't you send in your recipe and help us out? I know we would appreciate it.

Thanks again Nancy, May the Good Lord bless you, for all the time you put in sending out this newsletter. It is a day brightener.
mj-indy

Dear Nancy, this is for "Erma in Missouri" from the March 22nd newsletter. She wanted a recipe for Sweet Italian Salad Dressing, This is a good one... Tried and True! Theresa P from Illinois

Sweet Italian
1 cup cider vinegar
1 cup olive oil
3/4 cup sugar
2-1 ounce packets of Good Seasons Italian salad dressing

Mix all together and Enjoy !!

Just a note to Sylvia in East Central Scotland from Nancy in Montana. We will be traveling in your area June 18th. We will be attending the World Simmental Congress starting in Belfast and ending in Manchester England.
Nancy in Montana

"How to boil chicken breasts so I could have the meat for soup and salads and such. Thank you very much.
Sharrie MI"

A couple of extra hints:
Fresh or dried dill in the simmering water adds wonderful flavor. 6 or 8 whole peppercorns are excellent, too.

Cooling the cooked chicken in its broth makes it juicy and succulent.

Rather than throw away the vegetables and herbs, mash them and add to your next risotto for added flavor and color. Last week I processed my leftover soup carrots in homemade noodle dough and the noodles had an excellent flavor and beautiful orange color.
Leah

Nancy, I hope you had a blessed Easter. Thank you as always for the time and effort you put into publishing this newsletter. I love it and have gotten some of the most delicious recipes, and I will never live long enough to try them all!

Mary Ann in upstate NY wanted to know when to pour the boiling water into the chicken & rice dish. I placed the chicken breasts on top of the rice/soup/salad dressing mix mixture, then I poured the boiling water into the dish (around the chicken, not on it.), lastly I seasoned the meat with salt and pepper. Hope this helps.
Donna in NW GA

I would like a good TNT (tested) recipe for glazed carrots. Love carrots like this but mine aren't like the ones I have eaten other places. Thanks for the great job with this site. I really enjoy.
Phoebe W. Atlanta Ga

My sister, Janet M, told about her using a timer on her crock-pot to turn it on at a later time so things wouldn't overcook and burn. However, she forgot to add, that for safety sake you shouldn't use this method for anything that had a milk base since it would not be safe for it to sit unrefrigerated for any length of time.
Carol H

We're on an RV vacation in AL and am having a little trouble sending a response to Janet Marlene=Tenn. I hope this works. Wanted to respond to her question about working late and the crockpot. When I worked I bought a timer where I could set a start and finish time. When I left for work I'd set it to start around 10:00 a.m. or so and to finish around 5:00 p.m. I was using a 1 qt. crockpot just for me, and to walk in the house and smell all those good smells was great. Worked every time! Just set it for the number of hours you want it to cook and put a start and end time and your dinner will be waiting for you.

Not having the ideal weather we'd hoped for, it's been very windy and coolish, but we have gotten to the beach a few times. We're in Gulf Shores now, right on the gulf and will be leaving for Jacksonville, FL tomorrow. We went to Biloxi, MS for a day and there is still very much devastation from Katrina, but so much construction going on. They are doing a great job of rebuilding the city from what we saw.
Jan in DE

Hi Nancy,
I hope you know how much we all appreciate you.This is for Janet Marlene in Tenn. You could buy a plug in timer to plug your crock pot into. You set the time when you want it to start and also the time when you want it off.That way you can set the time in how long you want your recipe to cook.
Dee in Canada

A similar message was sent by Joseph J.

What newsletter is "Penny's Corn Beef in Foil" recipe. I missed it.
Thanks, Linda and Kathy Upstate NY, Jane, No. Calif.

Happy Holidays All!
I have a question regarding a recipe I made many years ago. It was for a spinach salad that called for strawberries and oranges (mandarin?). It had the most wonderful dressing that had poppy seeds and orange juice within the ingredients. I had made it to go with a fresh baked challah bread for my parents when they came to visit. I would love to recreate this, but I have been all over the internet and nothing seems to fit.

I'm struggling with my weight and too much stress since my heart attack. This news letter is a welcome addition to my down time!

Thanks Nancy, Jeri K. originally from Glen Cove L.I.

Re: My hamburgers are falling apart.
To cimi:
Your hamburgers are falling apart because you don't have enough 'glue' to help them stay together. Try adding either another egg or 2 egg whites. This should firm them up enough so they don't all apart/ while cooking.
Judy/Buffalo

Chicken Tips
We were always advised by our poultry co-op to soak poultry in a salt water solution to cover the chicken (about 2 Tbsp of salt in the water) for 1/2 hour before cooking. After 1/2 hour rinse thoroughly and wipe chicken dry removing the additional hanging fat that sometimes comes attached to the chicken. This procedure is to eliminate any toxins from the raw chicken.

If you place the chicken in water without doing this you are making a broth with all the toxins in the broth and chicken.

Also, after boiling the chicken strain broth into a container and let cool in refrigerator overnight to harden the accumulated fat at the top. This can be removed and tossed out or used for whatever purpose you have for it.

Your broth will be crystal clear and healthy with all the good nutrients in it. The flavor of the broth will be very intense and delicious.

When making soup with the refrigerated broth place it in a pot with chopped vegetables (carrots, onions, peas, turnip, potatoes, corn, cabbage, chopped garlic , canned beans, canned chopped tomatoes or tomato paste, peppers etc,) and spices (sage, thyme, basil, parsley) to boiling and then add small sized pasta, rice, cous cous, wheat berries, barley, etc. Continue to boil until cooked. Season with s/p to taste. Enjoy!!!
Judy/Buffalo

Need a few recipes using canned coconut milk. I picked up 2 by mistake instead of cream of coconut. Thanks. Liz

This is for Janet Marlene-Tennessee regarding cooking in her crockpot. Janet, the newer crockpots are set to heat at a higher temperature than the old ones from when I was first married (24 years ago). I do not like the new crockpots, however, I do like any of the West Bend Slow Cookers. The West Bend Slow Cookers have a dial to adjust the temperature--this has a much wider range of temps than a regular slow cooker (which usually has low, med, high settings of which the low will still allow food to come to a simmer/almost boil). These slow cookers (as opposed to Crock Pots) have a pot that sits on the base/heating element. I "googled" West Bend, and saw that on their website, they have 3 of the true slow cooker models.

I am sure the last thing you want to do it to go out and buy another form of crock pot/slow cooker. I have seen on this site where others will purchase a plug-in timer. Then, you can set the timer to start your crock pot at a later time during the day.

Good luck. I know when you both are working long hours, you do want to have a nice, homecooked meal!
Tina

Top Pat Z; Succotash is a mixture of corn and baby lima beans. Purchase a box of each and mix for a side dish. You could mix it with cream soups or a sauce of your choice.
Joseph J.

Grannym IL why discard the veggies when fixing chicken? the broth with veggies would become delicious soup for me. Also want to wish Debbie a great Easter with family and friends. We would all like to hear from you and to know you are doing better.
Jean Cecil VA/FL

Hello Nancy and i hope you are having a blessed Easter. You are truly a special person. I was intrigued by Sylvia, your generous spirit to graciously send her some measurement spoons and cups, and their way of using sterling for money. Exactly what is the sterling method? Just sterling coins, or what?

Ok, i have been seeing different ways of which people use eggs in recipes, but do not think i have seen this one. When we were growing up my mother used to make different kinds of stuff to make sandwiches, things that would make a lot, and last several days in the fridge. This was my favorite one but now if i make it i try to do a little more healthy version of it.

Bacon and Egg Salad
boiled eggs
crispy cooked bacon
miracle whip

In a bowl dice the eggs finely, crumble the bacon, and add miracle whip to make a creamy spread. Serve on bread for sandwiches.

Now instead of bacon i just substitute with bacos or bacon bits to make it a little healthier. Just sprinkle in the egg, miracle whip mixture.

Janet Marlene-Tennessee They have slow cookers today that have timers on them, you set the time to start and time to end. You could set it to go on later in the day and they the food will not burn.
Marlene Fl.

I have a recipe that calls for one box of powdered sugar. How many cups would that be?
Anne

To Janet Marlene-Tennessee (March 22 newsletter: re: crock pot problem)

I have never burnt anything in my crock pot.
Question? How much liquid are you adding? How old is your pot?
Jill in Maine

This is a great recipe for Peppermint Patties.

Perfect Peppermint Patties
1 box confectioner's (powdered) sugar
3 Tbsp. butter or margarine (softened)
2 to 3 tsp. peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 Tbsp. shortening

In a bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes.

Flatten with a glass to 1/4 inch and chill for 30 minutes. In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden. Yield: about 5 dozen

For Donna

Peppermint Patties
Use 8 oz of Cream Cheese
3 lbs. powder sugar
paste color of your choice
oil of peppermint flavoring

Mix it together using 2 lbs. powdered sugar. Knead in the remainder. Using a tooth pick add the color of your choice a little at a time. It goes a long way. Knead in the flavorings. Refrigerate for 4 hour. Using a small cookie scoop. Roll balls of dough in sugar. Flatten with a smooth glass bottom. Store in fridge till you got them all rolled and pressed. Dip in chocolate chips melted with a tsp. of butter in it. Drain on wax paper. Enjoy. These can be pressed into mint molds too.

For Pat Z on Succotash
I mix canned cream corn and frozen green lima beans (Ford Hook Limas)
I cook and drain beans and then dump in the corn and heat. We eat this often and enjoy it more than canned stuff.

Re: Eve on Smelly books
Take and onion bag and put in Kingford Bricketts like you use for barbeques. Put the books in a closet or large box and hang the onion bag in it or lay them on a paper towel and put them around the books. They absorb the stick like charcole does only cheaper.
The above from Annie in WA State

Eve, old proofreader in WI asked about getting rid of bees. If you'll just do an internet search for "bee removal" you'll find lots of information. Most of it assumes you have honey bees, but most sites also recommend you call a professional. Look under Bee Removal in your yellow pages or call your local agricultural extension agent. Here's a site I found with good information: http://bees.ucr.edu/pestbees.html
Diane in Albuquerque

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

For Janet Marlene - cook in your crockpot while you sleep for a shorter period. Just refrigerate when you get up in the morning for the dinner meal later when you get off work. Or make 4 entrees on your day off, i.e. cook chicken - fry part of it, bake part of it, make chicken salad or chicken soup with some of it. How about a giant meatloaf you can eat on for a couple of days? One day with mashed potatoes and the next sandwiches?-
Nina in TN

Re: Help! I need a good recipe for dumplings (chicken). Mine is either chewy or mushy. My grand mother made wonderful ones but didn't watch her make them. And I need a recipe for icing, that is boiled I know it had can milk, sugar, and butter or oleo. My mom put this on top of a mayo cake.
Kathy in Texas

Dumplings
1-1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. shortening*(Crisco)
3/4 cup milk*

Measure dry ingredients into a bowl. Cut in shortening. Stir in milk. Drop by teaspoons into hot mixture (chicken and broth). Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Take off stove and serve.

*Can use heavy cream in place of shortening and milk. Cream will make the dumplings very light.
Emma from Montana

Hi Nancy, I hope I am doing this right. I am sending a recipe for succotash that Pat requested in the newsletter today (3-22-08) I have been making this for Thanksgiving when our family gathers. It is a recipe I got from a cousin many years ago. Her DH was from the Midwest so I assume it came from there.

One package of frozen baby lima beans, one package of frozen green beans, one package of frozen corn in butter sauce.. one slice of ham cut in small bites. Cook the lima beans, green beans and ham until the beans are done. Add the corn in butter sauce and stir and it is done. I hope this is what you want. My family expects it on the holidays. Thank you Nancy for such a work of love. We all pray for you and your family. You are a blessing to all.
Ellen in Washington state.

Happy Easter Nancy and everyone in Nancyland. God Bless You All!
Sharon

Hi,
Does anyone have a recipe for sweet onion dressing like subways uses but, with out the poppy seeds? what can I substitute for the poppy seeds? we cant handle the seeds. love this newsletter.
thank you, Barb in Michigan

To Sylvia in Scotland: When my daughter's husband was in the Navy, they were stationed in Dunoon. I visited them there and was so impressed with the beauty of the country and the friendliness of the people. But I guess what really knocked me out was the fact that mothers felt safe enough in their surroundings to park their babies outside the stores on the sidewalk in strollers. How wonderful to be able to trust everyone like that. My daughter's mother-in-law was with me and we also visited Edinborough before we came home. A lovely trip.
Jackiets from Louisiana

Hi all! Just finished baking some cookies with my daughter and her friends at their sleepover (more like lackofsleepover!) and thought I would share the recipe. It's one we use often, and you can adapt the cake mix flavors and add ins to make many different combinations. This one is my daughter's favorite, and it gets requested a lot at carry-ins and for bake sales.

Easiest Ever Snickerdoodles
1 box yellow cake mix (don't use the reduced sugar kind, it doesn't hold)
2 eggs
1/3 c. oil

Combine the above ingredients. Roll into 1" balls, or any size you want. Roll balls in a cinnamon/sugar mixture adjusted to your liking. (I use about a 1/2 c. Splenda and several TB of cinnamon)
Place balls on lightly greased cookie sheet; press gently with a spoon. Bake 10 minutes or done. They do spread a little, and they are so soft!
Lori in IL

This is a message for Donna and her chicken and rice casserole - from Sylvia in Scotland

I read your recipe this morning and I thought wow that sounds pretty good, we are going to a 50th birthday party tonight so I thought OK I'll organise Sunday's lunch today - lo and behold I have tnt your chicken and rice, the only change I made was browning and sealing the chicken breasts in my for(e)mans before cooking. We are actually celebrating an American Lady's birthday tonight, she is now living on the next farm from us and seems to have settled in to Scottish living.

So whether it is a late and riotous night or not, I don't have to worry about the Family and especially my grandchildren calling early tomorrow as Sunday Easter lunch and egg hunt is all ready and waiting.
Love to all - Sylvia

To Erma in Missouri, I like Good Seasons Italian dressing which you make yourself. And I, like, you, prefer a sweet version so my simple trick is to add Sweet & Low to the mixture. I am sure any other sweetener would do as well but I use the bulk type Sweet & Low as that is what I used when I make my tea in the automatic iced tea maker. I use about 2 or 3 of the little measuring spoonfuls and this does the trick for me. Simple but effective.
Dixie in AL

I think at one time someone wanted an old recipe out of a Good Housekeeping cookbook from the 40's-50'? If that is accurate, I have one and could look up the recipe you wanted.
Lori in IL

Re: Italian Sausage, Spinach, and Pasta - March 1, 2008

To Margo:
I am glad you enjoyed my recipe. I was so excited when it was published in the Globe. You can also lighten it up by using wheat pasta, decreasing the amount of half and half, and substituting in a flavored turkey sausage (gives you 7 Weight Watchers Points per serving that way). I just love how the
spices from the sausage flavor the sauce. And you are right, it DOES make a ton! Makes great left-overs too!
Happy Cooking! -Theresa N, Boston MA

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

For Camille in Commack, LI, NY, requesting a recipe for a braided Easter Egg bread with eggs imbedded in the bread. She can find
this recipe and photo at http://allrecipes.com/Search/Recipes.aspx?

More photos are available at
http://allrecipes.com/Recipe/Braided-Easter-Egg-Bread/

I received this recipe and photos on Saturday from Linda's "from the kitchen" newsletter with this notation:
"This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color or hide them in the bread". These have an egg wash for a shiny finish.

This for Kathy in Texas, wanting to know how to make chicken and dumplings. This is my mother-in-law's fool proof recipe.

Chicken-cook and take off the bones

Dumplings
1 cup flour
1/2 tsp. salt
1 1/2 tsp baking powder
1 egg
1/3 cup hot water
2 tbsp shortening
 
Mix all ingredients, spread flour on board you roll the dough on put your ball of ingredients on flour board and kneed until you can roll it out pretty thin.
 
Cut into strips and then crosswise where each will be about 1"x1
 
Get your broth bubbling with your chicken pieces in it and drop your dumplins one or two at a time until you have all of them in there. stir occasionally  while dropping them into the broth. you may have to add a little more broth or just water. cook until done.
 
These are delicious and so easy. i usually buy chicken wings instead of a whole chicken for it is enough chicken when you pick it off the bones.
 
Double the recipe if you have a big family


MIDA IN OKLAHOMA (USED TO BE A TEXAN)

ing on while cake is hot. Enjoy.
Debbie, AR