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.

I'm so sorry I forgot to tell you the directions yesterday on how to bake the Pick Your Flavor Butter Cake:
Pour into greased and floured angle food cake pan or teflon lined bundt pan. Bake for 1 hour at 350º .

Angel Lemon Delight
3 eggs, separated
1-1/2 cups sugar
1/2 cup sifted flour
1/4 tsp salt
juice of 2 lemons and rind to taste
1 Tbsp. melted butter
1-1/4 cups milk

Beat egg whites until soft peaks form; add ½ cup sugar slowly, beating until stiff. Combine remaining sugar, flour, salt, beaten egg yolks, lemon juice and rind, butter and milk in a baking dish. Mix until smooth. Fold in egg whites. Set in pan of hot water. Bake at 350º 35 - 40 minutes. Top will have angel cake texture with creamy lemon sauce on bottom. Bake in a Pyrex dish that will set in a metal 9 X 13 pan.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Watkins Lemon Shea Butter # 10482 is on sale for Feb.
O Magazine (Oprah's) said the scent reminded them of lemon pie, and they used every bit in the jar to make their skin feel as silky as meringue.

For Kathy who wanted Smoothie recipes.
You can make this low fat / low calorie or regular. If making regular, I have a tendency to add more honey to make it sweeter. You can also use maple syrup.

Blueberry Velvet Cheesecake Smoothie
1 8 oz blueberry yogurt
1/2 cup grape juice
1/4 cup cream cheese
1 tablespoon honey ( I use about 1/4 cup, maybe more, I like it sweet)
2 1/2 cups unsweetened blueberries

You can add a little more juice if the blender clogs...
This serves 2. My husband and I have this especially during the summer as a treat... Its delicious!

Sure do enjoy all the recipes. I cook for a lady one day a week and prepare 3 meals for that that week. I usually make something for that night and the next two days or two things that will freeze or keep well for a couple of days. Its a family of 8. Any ideas would be helpful. I am casseroled out but they are still welcome. I have gotten many great ideas here. Thanks not only to Nancy but to all of you who contribute your cherished recipes!
Linda Knoxville Tenn.

Here's an easy and fairly low-fat skillet dinner for the meat and potatoes fans. It can easily be doubled.

Low Fat Pork Chop Skillet
2 boneless pork chops
1/4 c. chicken broth
2 medium potatoes, cut into chunks
1 cup to 1-1/2 cups baby carrots
1 medium onion, cut into fourths
Salt and pepper to taste.

Spray non-stick skillet with pan spray and heat. Add pork chops and brown on both sides. Add broth and vegetables. Sprinkle with salt and pepper. Bring broth to a boil, then reduce hit to low, cover and simmer for 30-40 minutes or until potatoes and carrots are tender.
Have a great weekend.
Eureka, IL

Bacon Wrapped Lil' Smokies
1 pkg of lil' smokies
1 lbs of bacon cut in thirds

Wrap each smokie in 1/3 piece of bacon and lay flapped side down on a baking sheet. When the baking sheet is full of lil smokies wrapped in bacon, bake at 350 until the bacon is nice and crisp. My particular oven takes about 20 minutes. No need to use toothpicks unless its a matter of preference. Flapped side down keeps your "pigs" in their bacon wrapper....with no carbs.

If you are a weight loss surgery patient, the nutritional information will need to be adjusted according to how much of a serving you can consume. The nutritional information/serving is listed for those people who have not had the weight loss surgery and can eat normal sized portions. So, the book is not just for surgery patients but for anyone who'd like to live the low carb lifestyle.

In the 250 recipes contained in the 114 page book, you'll find appetizers & beverages, soups & salads, vegetables & side dishes, main dishes, breads & rolls, desserts, cookies & candy and even a little "this and that" section.

The cookbook was created as a fundraiser for our group to help maintain the house I bought which we use as our meeting place with a free clothing exchange and a free product exchange.

250 low carb recipes all tried and tweeked.
Each recipe has nutritional values listed and those values can be adjusted according to your serving size.

Great for the low carb dieter, weight loss surgery patient or diabetic.

$12 plus $3 shipping within the lower 48 states payable by check or money order to:
La Wanda Hill
7256 Merrill Road
Jacksonville, FL 32277

Additional shipping charges for other locations.

wlsjacksonville@yahoo.com

Hello again, Nancy and everyone!
LORRAINE in Wyoming, here is the second TNT cheese fondue recipe; this isn't traditional like the Swiss one, but it's mighty good anyway.

Pub Fondue (makes 2-1/2 cups)
1 (10 ounce) can cheddar cheese soup, undiluted
3/4 cup beer
2 cups cheddar cheese (8 ounces), shredded
2 teaspoons mustard (Dijon is nice, but plain old yellow is fine)
1 teaspoon Worcestershire sauce (don't omit, but you can cut it back a little if you want)

Combine soup and beer in a heavy saucepan; bring to boil over medium heat, stirring constantly.
Gradually add shredded cheese and remaining ingredients, stirring constantly until cheese melts.
Spoon into fondue pot or chafing dish.

Good with rye or pumpernickel chunks, apple slices.

If you can't find cheese soup (sometimes I can't) you can use the bottled cheese sauce that you find in the spaghetti sauce aisle, then proceed as above.

Oh, and if you're going to slice apples up ahead of time, sprinkle a little lemon juice over to keep them from browning. Sometimes I put out whole apples and a sharp knife and people just slice as they go.
Kathi in Virginia

I would like a corn fritter recipe from scratch. My mom used to make them and dust them with powdered sugar after frying them. It was a relatively simple recipe with flour and baking powder and … what???

My mother, who would be 86 if she were still alive, used to make us corn fritters from scratch for breakfast. I’m sure she must have learned this recipe when she lived on the farm in Nebraska (1940’s). It was something like flour, milk, baking powder, corn… Then after she would fry them, she would dust them with powdered sugar. They were relatively easy and delicious. No mix involved. Anyone have any ideas.

Nancy, you are the best! Happy New Year from me and my rescued furbabies, Tinkerbell and Tommie, and their adversay, Ginger (my rescued lab).

Thanks, Mary in Louisiana

Good morning, Nancy and 'Landers! JeanlocK, McLeanVA,Sorry. Just add the lentils (AND the bacon, crumbled, now that I think of it, jeez......) to the hamburger/onion/mushroom mix, stir it all up and put in your casserole, then add the tomatoes as outlined. SO glad you caught that, because it's a great recipe.
For LORRAINE in Wyoming, I've got a couple of TNT fondues for you, but before I start, I've discovered a great pre-made fondue in the supermarkets here, in or near the deli department/specialty department. Delicious and sooooo easy. That being said:

Cheese Fondue
(4 servings)
1 clove garlic, halved
2 cups dry white wine (use Chardonnay, Chablis or Reisling, NOT Marsala or other sweet wine)
2 tablespoons flour
1 pound Swiss (not processed....use gruyere or emmenthaler for best)
3 tablespoons kirsch (may be omitted but MUCH better with it, and it's traditional)
salt and pepper if you want
a tiny bit of nutmeg if you want

French bread, cut into 1 inch cubes
Apple slices are good too.

Rub cut clove of garlic on bottom and side of earthenware fondue dish or heavy skillet. Add wine; heat over low heat until bubbles rise to surface (wine must NOT boil).
Sprinkle flour over cheese; toss until cheese is coated. Keeping the fondue dish over low heat, add cheese, about 1/2 cup at a time, stirring with wooden spoon after each addition until cheese is melted. (Each addition of cheese must be completely melted before adding more).
Stir in kirsch and seasonings. Place fondue dish over low heat at table.
Use long handled forks to spear bread cubes or apple slices, then dip and swirl in fondue with a stirring motion. (Fondue must be stirred continuously to prevent it from separating.) If it becomes too thick, add a little heated wine.
I actually make this on the stove in a large saucepan, then put it into the pot; I feel I have more control over it.
I'll send the other fondue in another note, to help Nancy out.
Kathi in Virginia

In Tuesday’s (1/29) newsletter Robert’s wife in Ohio asks about homemade maple syrup. My mom made a simple syrup, boil 1 cup of water and add 2 cups of sugar and stir until dissolved. Add 1 tsp. mapeline flavoring (or maple extract) and 1 tsp. vanilla. Its pretty yummy being hot and maple flavored.
Mary D in Louisiana

For Lorraine in Wyoming, You won't go wrong with this Fondue. We have used it several times and we just love it. Watched it made some time ago, tried it and it's a keeper for us.
Billie in Fl

Cheese Fondue
1 garlic clove, crushed
2/3 cup dry white wine
Juice of half a lemon
8 ounces Gruyere cheese, shredded
2 teaspoons cornstarch
1 tablespoon Kirsch
Freshly ground pepper and grated nutmeg
For Dipping: Use all or any you want. I love the apples with the cheese!
cubed French bread
broccoli florets, blanched until tender and cooled
Cauliflower florets
cherry tomatoes
cup quartered artichoke hearts
Red and or Green apples sliced

Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter. And Enjoy!

The same or similar recipe was sent in by Leasa in Iowa

Need Products to repair scratches in wide pine hardwood floors.
I have wide pine hardwood floors. I have some scratches in them; they are thin scratches, nothing wide or deep. Does anyone recommend a product for filing in these scratches?
Thank you! Dawn - cape cod, ma

For Lea in Florida. I have had a smooth top stove for at least 35 years. I purchased the 1st on I saw, it was a counter top cook top (Much different than the ones today). I cook with anything that is flat on the bottom. I have had corning ware for that long and I use it all the time and have never had an ounce of problem. The stove I have now is a Jenn-air and I have used it 8 years and it still looks like new. I LOVE IT.
Madelyn of Ar.

Re: keeping lettuce from turning brown when storing between uses. Long ago I read in a horticultural newsletter that cutting lettuce ruptures the cells and causes browning on the cut edges whereas tearing separates the cells without releasing their contents.
.
Since my husband likes "spoon salad, I tear off a chunk of lettuce to coarse-chop with my chef's knife. I put the remainder of the head into a plastic bag in the fridge and have little or no browning of cut edges. The chopped lettuce in the salad doesn't brown as it is eaten
immediately.
Leah in FL

Dear Nancy,
Thank you so much for asking my corning ware question of your readers. As usual, they are quick to respond and help. The answer from Barb in Bay Village, OH, was especially helpful since my stove is a Maytag Gemini (best stove I ever owned and I absolutely love the two ovens and the toasting feature)
.
Since the corning ware casserole is a very old one that I salvaged from my MIL's cupboard after she passed away, I wouldn't think of taking a chance with using it on the glass stovetop and damaging my wonderful Gemini. I'll just continue moving the casserole contents to a stovetop pot to keep the food warm.
Thanks for the advice, Leah

For Lorraine in Wyoming from Don in Mich. This is a fondue that we use every Christmas and it is good.

Fondue
8 oz sharp natural cheddar cheese shredded
8 oz natural Swiss cheese shredded
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 clove garlic
1 can beer 12 oz
dash Tabasco
French bread in cubes

Mix cheeses, flour , salt, and pepper. rub cut pieces of garlic around inside of bowl. pour in beer and bring to a boil, slowly add cheeses and Tabasco. don’t allow mixture to get too hot. keep warm while serving.
(Don’t get cheese at supermarket, go to cheese shop get good quality cheese.)

I just love Pretzel Crisps and I had bought them at Aldi's, which now don't carry them. Has anyone else tried them, and where do you buy them.??
Thanks, SUE

Doris, S. Indiana, although I am about 65 miles from Evansville, I don't go there often. I was wondering if Libs has a sugar free line of candies as well? Sugar Free Chocolate Caramels are my favorite!

As an Army Mom and Aunt, I would like to say thank you to all who are taking an interest in our soldiers both here and overseas. They really do appreciate it and so do their families. Another great place to help our soldiers or get info is www.siyellowribbon.com. Please check out this site and read their story. Thanks.
Dee in S. IL.- Proud mom and aunt of American Soldiers

Thanks to Carolyn in KY for the Atkins info in the 1/29 newsletter. I will pass it on to my mom.

Thanks for the Jiffy mix recipes in the same newsletter. Here is one I threw together myself years ago when I was on the Phen-fen diet.

Dee's Beanie Weenie Bake
8 Turkey Franks, sliced
1 regular size can of Red Beans, (don't drain)
1 10oz. can of Stegners Chili Dog Sauce with Beef (can use any brand)
1 regular size can of Stewed Tomatoes with only part of the juice (can use chili or Mexican style stewed tomatoes)
1 box of Jiffy Corn Muffin Mix.

Spray a large skillet with cooking spray. Brown the hot dog slices and add the beans, chili dog sauce, and stewed tomatoes using just enough juice from the tomatoes to make it gravy like consistency. Simmer for 5 minutes.

Spray a small rectangular (about a 11X7) baking pan with cooking spray. Pour Beanie Weenie mixture into pan. Make corn muffin mix as directed on package and pour over Beanie Weenie mixture. Bake at 450 for 15 minutes or until cornbread is golden brown.

Dee in S.IL.
Proud mom of MP Daughter who is in flight to Germany

Could someone post the recipe for the Frito's taco in a bag and how much you'd sell them for at a church fun raiser? sounds very interesting.
Boots in Va.

Hi Nancy, thanks for all you do! I accidentally found out that if I leave cleanser on my steel wool it won't rust.

My family isn't overly fond of cream of wheat so I use it to thicken my soups. It works great, no taste and much healthier.
Blessings to all.
Mary Pueblo, CO

Are any Nancylanders addicted to Thin Mint Girl Scout Cookies like I am? I have found the perfect solution!!

I don't measure most of the time--I'm an eyeballer (lol) so adjust to your liking.
Girl Scout Thin Mint Cookies In 10 Minutes! (Copycat/Clone Recipe)
1 package chocolate bark
Ritz crackers
1-2 tsp. mint extract

Use half the bark at a time and microwave it for 90 seconds or till easily stirred. Add 1-2 tsp. mint extract and stir well. (Taste it to see if it is minty enough). Using several Ritz at a time, coat with the chocolate mixture. Place on wax paper lined cookie sheets. Refrigerate about 10 minutes or till hardened. Even better the longer they sit. FYI--half a package of bark makes at least one sleeve of Ritz.
Enjoy! Lori in IL

Hello everyone! It has been so long since I have talked or sent recipes to everyone. I had to get a new computer. But wouldn't you know after spending too much on the old one, and waiting on repair men and parts. Then just to have to get a new one. I promise you if I didn't love all of you so much I would have gave up. Anyway I noticed that Robert's wife in Ohio would like a maple syrup recipe. Ingredients: 1 3/4 cups white sugar, 1/4 cup brown sugar, 1 cup water, 1/2 tsp. vanilla extract, 1/2 tsp. maple flavoring. Directions: Combine first 3 ingredients in a saucepan and bring to a boil. Cook 1 minute. Stir in vanilla and maple flavoring. Tip: If you leave the saucepan covered as the syrup cools, there will be less crystallizing of the syrup. I hope this is as good as your mothers.
Deb~Indiana~

Hi Nancy and friends, Would like to ask all of the good cooks out there for their "Chicken and Dumplins" recipes. Used to have a favorite and for the life of me I cannot find it. I am sure that some have been posted in the past but with all of the recipes I have printed out, I cannot find any for Chicken and Dumplins,.
Thanks again Nancy, for all of the hard work, it is very much appreciated.
Susan in New Braunfels

Hi Nancy, Thank you for all you do! You are an amazing woman! When I make my morning smoothie, I add a mixture of fresh or frozen strawberries, blueberries, and raspberries, 4 TB strawberry yogurt, 3 shakes of cinnamon (it's so good for you), about a cup of milk, flaxseed oil, and a handful of spinach leaves. You don't taste the spinach at all! You get your serving of fruit and vegetables and it's healthy and tasty. It's a funny green color but you'll love it!
Karla in Colorado

Hi To Everyone Out There In Recipe Land,
This is a response to mj.indy. Thank you for taking the time to share the site www.thefreshloaf.com. I have visited many bread sites, but must tell you I like this one best. For my needs it is better than www.preparedpantry.com. I am a pretty good cook and love to bake, but for me bread has always been a spooky experience without much success. Thanks to you I think I will give it another try. Maybe this time my kitchen will smell so good that you will find me in front of the oven with butter and knife in hand awaiting the arrival of a delicious concoction.
Thanks again, Scooch in Jacksonville, Florida

Comment
I went to the site www.thefreshloaf.com and it is a good forum site. I love www.preparedpantry.com as well. They are two different sort of sites. TheFreshLoaf.com has a lot of helpful information and some short You Tube Video how to videos.

Recently the Prepared Pantry has added how to videos to their site.  The one on baked chicken was very good and helpful.  It gave some hints on how to get the best flavor to baked chicken

Hi Nancy,
Regarding all the questions about using Corning ware on the stove: The old Corning ware (original) could be used on the stove. The new ones, even that they look very much the same in many cases CANNOT. It says right on the box or the bottom of the Corning ware. I know this for sure as my oldest son had this problem and i had to give him my older dishes so he could use them on the stove.
Take care.
Agnes , Ottawa, Canada

For those looking for GelGloss, I found it today at Menards. And it sells for $4.99 a can.
Alice in Illinois

Homemade Maple Syrup Recipe
This is very easy to make and surprisingly good. We doubt that you can tell it from most of the store brands.

2 cups granulated sugar
1 cup water
1/4 teaspoon cream of tartar
1 teaspoon maple flavoring
2 tablespoons butter


In a saucepan, mix the sugar and water together and bring to a boil.
Remove the syrup from the heat and add the cream of tartar, maple flavoring, and butter. Stir until smooth.

Store any leftovers in the refrigerator.

Baker’s note: When we were younger, we went backpacking frequently. We would pack pancake mix, maybe with some nuts or dried fruit added. We would use this recipe for syrup. We would pour the sugar into plastic bags and then add the maple flavoring directly to the sugar in plastic bags. The maple flavor in the sugar would create a dark sugar lump but the lump would dissolve in the water. That way, we didn’t have to pack liquid maple and the mix was quick to make on the trail.

Source: PreparedPantry.com
http://www.preparedpantry.com/index.html
Printable Version of this recipe
http://www.preparedpantry.com/Homemade-Maple-Syrup.htm

Hi Nancy,
I wished I had seen the original request for smoothie but saw where someone posted a smoothie recipe. I search for that newsletter but forgot when it was posted too. Below are some of the smoothie that I do enjoy from time to time for the past few years. Hope this is what she was looking for.
Barbara from Detroit

Apricot Almond Yogurt Smoothie
1 Tablespoon blanched almonds
1 frozen banana
2/3 cup fresh or frozen apricots or peaches
1/3 cup plain yogurt
1 1/2 cups apple juice
1/8 teaspoon almond extract
Blend until smooth.

Makes 2 servings.
217 calories
3 grams of fat

Banana Soy Smoothie
4 cups soy milk
2 Tablespoons honey
2 bananas
1 teaspoon cinnamon
1 Tablespoon malt powder

Blend until smooth.
Makes 2 servings

224 calories
5 grams of fat per serving


Pumpkin Pie Shake
In blender puree
3/4 cup canned pumpkin
3/4 cup fresh orange juice
1 Tablespoon Blackstrap molasses
3/4 teaspoon pumpkin spice
3 ice cubes
Blend until smooth
Note: Good for breakfast

Fruit Smoothie
Combine in blender until smooth:
1 banana
1/2 cup fresh strawberries, raspberries or blueberries
8 ounces vanilla or fruit flavored yogurt
1/2 cup fresh fruit juice

Now for the lady who is having trouble with printing the recipe with a lot of black ink on the bottom of her page, sounds like she is printing the background too. If I am right, she will need to go into Internet Explorer setting and click on Advanced. Scroll down to the area that has printing and if the box is check for printing background, she will need to uncheck it and save. Hope this will solve the problem for her.
Sorry this is so long too.
Barbara from Detroit

Smothered Burritos
Serves 4

1 lb. lean Ground Beef
1 package Taco Seasoning Mix
1/2 cup Onion, finely chopped
1 can Cream of Mushroom Soup
1 cup Sour Cream
1 package of Burrito-size Tortillas
2 cups Cheddar Cheese, shredded
Dash or two of Paprika
2 Tbs. fresh Parsley or Cilantro, chopped

Pre-heat oven to 325 and prepare a 1 1/2-quart casserole dish.

Brown the ground beef with the taco seasoning mix as directed on the manufacturer's package. Add the chopped onion to the seasoned beef mixture and sauté until the onions are transparent.

In a separate mixing bowl, blend together the cream of mushroom soup and sour cream.

Fill each tortilla with the beef mixture and top with grated cheese. Roll up the tortilla, tuck the corners, and place it in the baking dish.

Smother the filled tortillas with the mushroom soup sauce and sprinkle the top with paprika and chopped parsley or cilantro.
Tona in Bama

Re: Gail Minnesota About Corningware: I have a Corningware skillet (dish with a handle on the side) with a lid. It is small, and I use it often on my gas stove to heat leftovers. It is the white with blue flowers.

I have a little Corningware dish like the one mentioned here. Once I heated creamed corn in it and sat it directly on my bar. Must have had the heat too high. It burned a hole the size of the pan through the Formica! Had to have new Formica.
Ann in AR

I need help in removing scuff marks on hardwood floors caused by my grandsons riding toys with plastic wheels. I use Orange Glo for hardwood floors, but it does not remove the marks on the hardwood floor. I would appreciate any information from anyone who may have experienced the same problem. Many thanks.
Carolyn in West TN.

To Lorraine in Wyoming RE: Fondue Party Recipes
Can't say where these came from (now I keep that info) Apologies if it's a Nancy members & I don't know It.

Wine/Broth Fondue for Meat and Shrimp
1 ½ lbs. Boneless beef sirloin
Or 2 lbs. Skinless, boneless chicken breast halves
Or 8 oz. Peeled and deveined large raw shrimp
2 cups Dry white wine
2 cups Chicken broth or beef broth
2 Green onions, thinly sliced
1 Tsp. Grated fresh Ginger
½ Tsp. Whole black or colored Peppercorns
Partially freeze beef and then thinly slice beef across the grain into bite-size strips. Cut chicken into bite size pieces or thinly slice crosswise into bite-size strips. Peel and devein shrimp. (You can also use blanched vegetables with this recipe)
Combine wine, broth, onions, ginger and pepper in a large saucepan. (If you are serving beef, chicken and shrimp use either the beef or chicken broth. Use the beef broth if you are serving only beef, and chicken broth if you are serving only chicken or shrimp.)

Bring mixture to boiling. Pour into a fondue pot and return to boiling. The broth mixture needs to be at a gentle boil to cook the meat.

Dip beef , chicken or shrimp into broth and cook to desired doneness. Approximately, beef and shrimp will be 1-2 minutes and chicken 2-3 minutes.

Serve with dipping sauces if you like. You can do a horseradish sauce, cocktail sauce, or the Chiptole Mayo recipe below or a spicy mustard or a remoulade sauce ---- you get the idea!

Some Fondue recipes for Nancy in Virginia. These have to be 30 years old. Seems every party we had or were invited to had fondue pots. It was fun then and now there're coming back. Enjoy. Alis from WA

Pizza Fondue
1 onion, chopped
1/2 lb of lean ground beef
2(10oz) cans pizza sauce
1 T cornstarch
1 1/2 t oregano
1/4 t garlic powder
10 oz finely shredded Cheddar cheese
1 c finely shredded mozzarella cheese
French or Italian bread, cut into large chunks or cubes

Brown chopped onion and beef in skillet; drain off any excess grease. In a saucepan, mix the two cans of pizza sauce, cornstarch, oregano, and garlic powder together, stirring well. Place saucepan over low to medium heat and cook the mixture until it begins to bubble and become thickened. Add both cheeses slowly to the mixture, adding about one cup of cheese to mixture at a time, stirring the cheese well into the mixture before adding the next cup of cheese. After the cheese has been completely stirred into the mixture, melt the cheeses fully over low heat. When the cheese has completed melted, pour the fondue sauce into the fondue pot and serve warm with bread cubes.

Nacho Fondue
1 can Campbell's Nacho Cheese soup
1 cup shredded Monterey Jack cheese
1/4 cup milk
1/2 cup salsa

In a 1-1/2 quart. saucepan, stir soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly.
Stir in salsa; remove from heat. Serve in fondue pot with chips, bread chunks or fresh vegetables for dipping. Makes 2-1/2 cups.

Onion Cheese Fondue
2 cups tomato juice or V-8
2 tablespoons. lemon juice
1 envelope onion soup mix
1 tablespoons. flour
1 pound American cheese cut into 1/2" cubes

Combine tomato juice, lemon juice and onion soup mix in a cheese fondue pot. Toss the cheese cubes and flour together. Bring liquid in pot to simmering and add a small portion of the cheese at a time, stirring until cheese is melted. Continue adding cheese after each addition is melted until all cheese is used and fondue is smooth and thick. Use and assortment of vegetables, corn chips and crackers.

I have recipes for dipping sauces as well if you want them. Hope these help.
Cheryl, Charlotte

A lot of you have been asking about Tony's Seasonings. Here is a recipe that is very close to It. I hope you all try it and enjoy it on your foods.

It can be used to season all of your food. I use it on salad, fries, anything. God Bless all the good cooks, and Blessing to you Nancy and your fur balls

Cajun Seasoning Blend
1 cup salt
1 cup garlic powder
1 cup onion powder
1/2 cup dried oregano leaves
1/2 cup dried sweet basil
1/4 cup dried thyme leaves
1/4 cup black pepper
1/4 cup white pepper
1/4 cup cayenne pepper
1 1/4 cups paprika

Combine all ingredients in a food processor and pulse until blended well. Use as a general cooking seasoning.
Louisiana Lady

Gosh, don't any of you Nancy friends use Tupperware? My lettuce keeps nice and green in the lettuce keeper until it is all gone. And I found one of the plastic lettuce knives at a cooking supply store. I core and cut the lettuce with it. Eureka--green lettuce!
Dorothy from AZ

Nancy if the person wanting the Taco Pie can go to www.cook.com to get the recipe. I have never made this but the recipes you get on this site are good and so easy. Also another site that they may want to look in to is www.allrecipes.com. That site also have recipes that are good.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Comment
I don't really have a recipe for mine. For one serving I just pour some Fritos or tortilla chips in a cereal bowl.  Sprinkle a few onions over it, a little cheese and some chili on top.  Sometimes I make my own chili or use a small can off the shelf.  I usually heat up the chili first but sometimes not. I then put some shredded cheese on top and put it in the microwave until it is bubbly.  If I have a little taco sauce or Picante sauce I add it to it as well.  It is an easy and quick way to have a supper. It really doesn't need a recipe.  It is one of those things you just thow together.
Nancy Rogers

This is all good information ,
0

Good, Useful Information.....
Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.

Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Marlene Fl.

Hi Nancy and all recipe members, Last week I was looking for a cake recipe with ingredients that I thought that everyone in our family would like, as this one likes that and the other one doesn't, and found the Pineapple Pecan Cake submitted by Tona in Bama. It was a special birthday celebration for my daughter. The only change I made was the frosting. I iced it with 1 can crushed pineapple with juice, 1 pkg instant vanilla pudding, mixed with 1 small container Coolwhip. It was a double pineapple whammy. I wanna tell you it was all gone in minutes and got rave reviews. Thanks Tona, this one's a keeper.
Jan in IL

Hi Nancy, was hoping someone might have an easy, butter cookie recipe that they might share.
Thanks, Joyce in Ky.

Good Morning! Does anyone know if Maxim instant coffee is still on the market and who makes it?
Knitter in Illinois

MM
Tony's Seasoning is a Cajun type seasoning that we have in our area. You could use Lawry's Seasoned Salt or a specialty seasoning that you prefer and that is available in your area just as well. We just like is "spicy" down here, yeah! Smilin'
Susana

To Jan in DE, I buy GelGloss in Lowe's Hardware all the time. If they do not have it, ask them to order it. It is made by TR Industries, 11022 Vulcan Street, South Gate CA 90280.
Barbara from Blue Eye, MO

Hi Roberts wife in Ohio.
We have made this for years – Hope you enjoy
Joe

To Roberts wife in Ohio,
Here are 2 recipes you might like to try. Barb, FL.

Pancake Maple Syrup
1 3/4 cups white sugar*
1/4 cup brown sugar*
1 cup water
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring

Mix together all ingredients and boil for 1 1/2 minutes. Serve hot, warm, cool or cold. Store in refrigerator.

*you can make this by using all white sugar, all brown sugar or adding a few drops of butter flavoring

Praline Syrup
1-1/2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup chopped pecans, toasted
2 tablespoons butter or margarine

Bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French Toast.
La Cucina de Giuseppe
Leavenworth, Ks

Homemade Maple Syrup
1 cup water
2 cups sugar
1/2 teaspoon maple flavoring

Roberts wife in Ohio
This is the way I learned:
Syrup
1 cup packed brown sugar
1 cup white sugar
1 cup water

Mix and boil, stirring until sugar is dissolved, until it's a bit thickened, sort of syrupy (sorry I can't be more precise) and add maple flavoring to taste.

Thank you Nancy and all NancyLanders for all the joy you bring daily. Love to hear about Siggy and Ditto.
Sybil aka Angel from Sherbrooke

Hello Nancylanders,
Does anyone know how to make maple syrup for pancakes when you run out of the store bought kind. My mom used to make it, but I don't remember how. thank you
Roberts wife in Ohio

My Mother always made our Mapeline syrup.
I still do. The recipe that I have is
2 cups brown sugar
1 cup white sugar
2 cups water
1/2 cup karo syrup
mapeline to flavor
Bring sugars, water and syrup to boil. Add mapeline to flavor. I do it by smell. Cook for a little bit and then cool. Pour into pitcher or jar to store in refrigerator.
Emma from Montana

Several people have asked about "Tony's seasoning".

Tony Chachere's refers to the Creole seasoning created by southern Louisiana chef Tony Chachere. The main ingredients in the seasoning are salt and red pepper; however, garlic and other spices also contribute to the flavor.

My late husband was from Louisiana and loved Cajun cooking. If you can't find Tony's in your area, try any good Creole seasonings.

Someone was wanting help with gluten free recipes. This site has a newsletter and several things available with recipes. Also, there are things to be purchased to help with celiac disease.
www.glutenfree.com
Bette~Indiana

Pennsylvania Bread
the recipe was in the July 10th newsletter. just found it in my recipe file and would like to
make. The Amount Of Flower Was Not Listed. please send it in again. It was sent to Janet In Pa.
Thanks For All The hard work you do to send the newsletters to us all the time
Brenda From Pa.

Thank you, Helen in MS for the sizes of the bottles!! I'm going to try this as soon as my daughter and her family move into their own place!!

Do any of you have easy recipes to feed a family of 8?? We've had my daughter, her hubby and 3 girls living with us for almost a month now. I'm running out of ideas how to feed everyone without breaking the bank! 2 of them won't eat any onions, peppers, mushrooms or tomato chunks. I've had a difficult time cooking without the added flavorings. The Hot Dog recipes were a Godsend and am putting those on my grocery list for Feb. Any help greatly appreciated. (BTW-my daughter just got a job-they were both working for mortgage companies and lost jobs in the sub-prime mess-not to mention their house).
Nancy-so you soooooooo appreciated for all your hard work!!
Sue in Fl

Nancy, I am catching up on my December newsletters as I was pretty sick for about a month. This is in response to Sharon's e-mail below of 12/29/07. I have done cat and dog rescue for years and would like to respond although others may have by now (I haven't read anything after this date yet). If you can borrow a trap from the pound or police station, it would be the best for her. Often when a tame cat if abandoned or if it gets lost or runs away, will turn feral temporarily (wild). I often trap stray cats in my neighborhood and others and will keep the cat in a bedroom and within a month they are back "to normal." I give them their space and don't try to pet them. I just go in the room and read for a while or keep myself busy until they get used to me. If they have free run of the house they often will take months and months to tame because there is nothing really forcing them to adjust to your presence, there are too many places to go and hide. You are a sweetheart for caring. Most people see stray cats as annoyances or do not even want to try to help them.
Best wishes, Kathie from AZ

Dear Gang, I am on a liquid diet for a week because I had oral surgery on my teeth this past Monday. I was in the dentist chair for 3 hours. They removed one wisdom tooth on the left side, and two teeth on the right upper. I look like a chip monk with two pouches on each side on my mouth. This morning I woke up with a black eye. Kathy had ask about smoothies. I drink smoothies most of the time anyway for breakfast, because I do not like breakfast. What I do is use fruit juice, fruit yogurt, two cubes of ice, and a frozen peach, or strawberries. I put in my blender on the setting to crush ice which crushes the frozen fruit and the ice. Please keep me in your prayers, but I want you to know God is so good! My Church sent me $1000.00 to help with the expenses of having my teeth replaced. I had been praying. asking God for a financial favor, and He answered in a marvelous way. We serve an awesome
God! Betty T. Ga.

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