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Does anyone have a TNT recipe for Almond Toffee Crunch they would share?
Thanks! AUS

Dear Nancy,
I am newish to your newsletter and love it tremendously. We don't have internet at home, I have to find hot spots and make regular trips just to get the newest newsletter. This is to Connie in Cincinnati: This world is way too short of people like you!!! In 2006 I was a 37 year old pregnant mother of five diagnosed with breast cancer. I went through 5 surgeries ... induced childbirth... 6 days later started chemo for four months... and then 38 treatments of radiation all with 5 kids and a newborn in tow. Not one person in our church or community offered to help other than asking how I'm feeling. The school some of my kids went to did help up with Christmas presents for the kids and boy oh boy did we appreciate it. I too am a giver like you but going through something like that really makes you appreciate people like you!!!!!!!!! May God truly bless you.
Here's one of my newest concoctions that I will call Cheesy Curry Chicken.

Cheesy Curry Chicken
4 boneless chicken breasts
onion (if desired)
1 stick butter of margarine
1 can condensed cream of chicken soup
1 8 oz brick of cream cheese
8 T. curry powder (divided)
1 small bag frozen green beans
rice
water
salt

Cut chicken into small cubes. Lightly sauté on medium high with 1 stick butter or margarine. Add onions (if using) after 4 minutes. When chicken is no longer pink add frozen green beans that have been rinsed in colander under hot water. Add can of soup, 4 T. curry powder 1 T salt and 1/4 c water. Stir. Let simmer 5-10 minutes. Add cream cheese and stir until it melts. Once heated through. Serve over curried rice.

Curried Rice
4 c. white rice
4 T Curry Powder
3 tsp salt
water

Place ingredients in rice cooker fill with water to 5 cup line and press the button. IF ;YOU DON'T HAVE A RICE COOKER, GET ONE! I've had the same one for 17 years!
Print this recipe
Love you guys! Tammy in Florida

I have added to the links on the side of the page.  There are now links to informational articles, grocery stores, Prepared Pantry, cookbooks, and and Calorie Counter with lots of nutritional information. If you know of other areas you would like to see in the links, let me know. Being a school teacher I love providing information to all. Check them out and let me know what you think of these information centers.  They are for your convenience.  Best way to see if anything is new to the articles is to click on Article Base.

Prepared Pantry
Grocery Store
Cookbook Store
Kitchen Store
Calorie Counter and Nutrition Information
Food Information and Articles (Includes recalls)
Garden Articles and Information
Environmental Articles and Information
Credit Card Security Articles and Information
Aviation Articles and Information
Law/Legal Articles and Information
Internet Articles and Information

and Siggy's and Ditto's Favorite
Pet Articles and Informatio

Hi Nancy and many Lander friends,
I just wanted to thank Brenda, Jackiets, Sylvia (who left Milw for Calif... I can't imagine why) Jean, Cookie and Cimi. You've rescued my puckerful sour pickles. I tried your suggestions on one jar of pickles and they are now delicious. I appreciate not having to waste food. You've really saved the day.
Judy in Milw.

Here is a recipe for R to make for her new Husband. I hope this is what he wanted.
From Merry in MN

Honey Baked Lentils
Serving Size: 1 cup Yield: 7 servings

1 pound (2 1/3 cups) uncooked lentils
1 small bay leaf (optional)
5 cups water
1/2 cup chopped onions
1 cup water
1/2 pound ground beef
1/3 cup honey

Combine rinsed lentils, bay leaf, and 5 cups water in a large saucepan. Bring to a boil. Cover tightly and reduce heat. Simmer 30 minutes. Do not drain. After cooking, discard bay leaf. Chop onion. Combine onions, and 1 cup water. Add to lentils and mix. Brown ground beef (if using). Drain and discard fat. Add the meat to the lentil mixture and mix.

Pour honey over lentil mixture. Cover tightly and bake it for one hour at 350°.

Note: For a meatless meal, replace 1 cup of the water with 2 Tablespoons + 1 teaspoon sugar, 1 teaspoon oregano, and 2 cups tomato sauce and omit the ground beef.

Recipe from Michigan State University Cooperative Extension Service.
Print this recipe

Here's a quick cookie that I adapted a little bit:

Chocolate Chip Truffle Bars
1 pouch chocolate chip cookie mix (prepared according to directions)
1 container prepared frosting
1 12 oz. pkg. chocolate chips
1 t. vanilla
Dash salt.

Line a 9 x 13 pan with foil and spray with pan spray. Prepare cookie mix according to directions, with softened butter and egg. Press dough into prepared pan and bake at 350 degrees for 9 to 12 minutes or until golden brown. Cool about 30 minutes. Melt frosting and chips (I used vanilla frosting and semi-sweet chocolate chips, but you could use combination of your choice.) and stir until smooth. Stir in vanilla and salt. Pour over cooled bars and spread to cover. Chill bars until topping is set, remove from pan using foil to lift out and cut into bars.
Note: I find it easier to spread sticky doughs if I wet my hands a little first.
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Everyone have a great weekend. Thanks Nancy!
Eureka, IL

A tartar Sauce recipe that reminds me of

A Lot Like McDonald's Tartar Sauce
1/2 c mayonnaise, do not substitute
1 tsp lemon juice
2-3 baby dill pickles, chopped very fine
1 1/4 inch onion slice, chopped very fine
Mix together and chill.

If you prefer a sweeter tartar sauce
1 c mayonnaise
1/3 c sweet relish
2 tbsp minced onion
1 tsp lemon juice
2 drops hot pepper sauce
Print this recipe
Bobbie/IL

Nancy,
Below is the recipe adding Worcestershire sauce to hamburger. I found it by googling Worcestershire sauce. I'm going to try it!

Lea & Perrins Burger Booster

1 lb. ground beef
1/4 cup Lea & Perrins Worcestershire sauce
1/4 tsp. Salt
1/8 tsp. Ground Black Pepper

In medium bowl, combine all ingredients; shape into 4 patties. Grill or broil until done. Top off with your favorite garnish.

Preparation Time: 1-15 minutes Cook Time: 25+ minutes
Print this recipe
Thanks, Joan, San Antonio, Texas

Re Pretzel Crisps - They are on sak-le at Super-Fresh starting 2/15/08 at 2 packages for $5.
MillieD in Baltimore

I really really like the addition of "print this recipe". It is a very big help and makes an already outstanding newsletter even better. Thanks to those that gave me anniversary gift ideas in a recent request.
Lu in Mn

Dear Nancy-"Queen of Nancyland" - Smilin'
Thanks for the new "click here" to sign into the body of the newsletter AND for the 'print this recipe" link after each recipe. Makes life so much easier, especially if you're almost always in a hurry like me. Your ARE the Queen!
Susana in Louisiana

Nancy, your new system showing "print this recipe" below each one if great. I've not had any trouble copying before (by hitting Contol C and then Control P and sending it to the printer.), but your new method is even faster. Thanks for all your work on the newsletter. I'm addicted. Mary Jean in San Marcos, CA.

I’ve been lurking and copying recipes for a few weeks now!! I love this website! For Tona in Bama’s copycat Key Lime Cheesecake, I use crushed Animal Crackers instead of graham crackers. I’m a recipe tester for Cooks magazine and that’s what they had for their Key Lime Pie. It’s great!!
Margaret W

Happy St. Valentine's Day, Nancy, Kitties, and 'Landers! For LIZ, who is feeding 200 at her son's wedding next summer, it would help to know if you're doing it at home (with your kitchen available) or at a park (uh oh) or a church hall (kitchen available?). Refrigeration being the problem. There are so many great picnic-type recipes on this website, and I'll bet this group will come through like champs! That FABULOUS Grape Salad comes to mind (needs refrigeration), and you'll want coleslaw with the barbeque, and probably baked beans of some kind. A bunch of fruit salads. Let us know what the set up will be and we'll give you all the ideas you need. 200 people sounds like a fun party to prep for! Thank goodness you're starting your planning early!
Kathi in Virginia

To the lady who was responding to Carolyn in Ky 's recipe for Party Bake Pork Chops... My mother use to make these also. They varied just as little as we chopped the onions with more rice plus a bit of water and used tomato sauce but I always loved them. I started using a can of green chilies or adding a can of mild Rotel tomatoes to kick it up a little. This might work for the lady writing in wanting more seasonings since she can't have salt. And although I haven't tried it, maybe a dash of chili powder would give more flavor since you aren't using salt.
Linda in Tn

Hi Nancy, helpers and Landers.
For Sue in fl

one package of pasta (about 2 cups ?)
some hamburger meat fried , with onions/garlic if you wish
one can of cream soup

cook the pasta.
Add cooked meat
Add cream soup.
Mix and enjoy :)

We usually had it this way:

cut macaroni with cream of mushrooms
wide egg noodles with tomato soup
shells with cream of celery.

The amount of meat depends on what you have on hand. I personally prefer not too much meat. you could, in a pinch, use leftover meat chopped or cubed smallish.
This would serve 4 adults. Add more pasta for more people. You can also add grated cheese and/or cheese on top and broil a few minutes.

LEAST EXPENSIVE RECIPE POSSIBLE yet very tasty

Gnocchi.
Take some left over mashed potatoes. a half cup to a cup goes a long way.
Add an egg.
Mix in flour till you have a paste similar to bread dough.
COVER WITH DAMP CLOTH while you work otherwise it will dry out.

Take a small amount, roll it until it's the size of your small finger in thickness and a foot or so in length. Cut in pieces about the size of your nail and either flatten it slightly with a fork or make a small indentation with tip of small spoon (this helps the sauce to cling to the gnocchi).
Push aside and COVER. with damp cloth while you finish the lot.

Meanwhile, put a BIG pan of water (add some salt) and bring to rolling boil.
Add some of the gnocci and let them cook till they rise to the surface. Take out with slotted spoon and put in generously buttered oven pan. Keep that water boiling. Once all the gnocchi are done, put some butter on them and any kind of sauche you have handy: tomato, spaghetti, white sauce, canned soup. you can add cheese or not depending on your larder.

This is a recipe that is truly inexpensive to make, but it takes TIME. Children usually love it :)
Sybil from Sherbrooke

Thanks for all the wonderful ideas about cabbage odor left in the kitchen. I don't cook it that often, I think I will use the one with the celery first from Dottie in Erie , PA. thanks again.
Barb in Oregon

Spanikopeta
2 pkgs. frozen chopped spinach, thawed and drained
1 large onion, chopped
2 garlic cloves, crushed
1 8 oz. pkg. feta cheese
2 cups cottage cheese
2 eggs beaten
salt and pepper to taste
2 sticks butter melted
4 tblsp. olive oil
1 pkg. phyllo sheets
1 tblsp. chopped dill, fresh
1 tblsp. parsley, fresh

Sauté the onion in the olive oil till golden, at the last minute throw in the garlic and sauté for 1-2 minutes. more.

Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.

In a bowl, mix together the eggs, cheeses, parsley, and dill. Add the spinach mix and stir well to blend thoroughly.

In a 9x13 baking pan, brush bottom with melted butter, start layering phyllo, brushing each sheet with butter. Layer up to 12 and then spread filling on, layer again 12 sheets, brushing each one with butter. Bake at 350 for 45 minutes.

When done, with a sharp knife cut the top layers through into squares.
Print this recipe
Tona in Bama

Reprint of Easter Cookies

Dear friends, I missed the Easter cookies printing. Could someone tell me what date the newsletter
carried it. Thank you.
G

Easter Story Cookies
to be made the evening before Easter

300 degrees overnight

1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch of salt
1 cup sugar
wax paper
zipper baggie
wooden spoon
tape
Bible

Preheat oven ( this is important--- don't wait until you're half done with the recipe.) Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3

Let each child smell the vinegar. Put vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vingar to drink. Read John 19: 28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:37.

So far the ingredients are not very appetizing. Add the sugar. Explain that the sweetest part of the story is that Jesus died because He loved us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.

Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1 - 3. Fold in the broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rock tomb where Jesus' body was laid. Read Matthew 27:57-60. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65 and 66.

GO TO BED. Explain to the children that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16: 20 and 22. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow ! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9. Isn't this Great!!!!

My son did this as a shut in for his Youth Group and had the kids read different parts of the readings. He said that it was very meaningful for them.
Print this recipe
Emma from Montana

For Vicki, Houston, looking for a good Barbecued Pork Ribs recipe.
A very nice lady gave me this recipe 40 years ago.

In a large pot, filled with enough water to cover the ribs, place the ribs. Add some seasonings such as salt, seasoning salt, etc., of your choice. Also add some diced onion and a few garlic cloves. Let the water come to a boil, cover, and turn heat down so that meat will simmer for one hour.

After the ribs have boiled for one hour, remove from the pan and
drain well.

Lay foil on the bottom of a baking pan (I use a broiler pan). Sprinkle some salt, garlic salt or
seasoning salt on the foil.
Print this recipe
Sally

Hi Nancy and all, I have just acquired a Salad Shooter. Do any of you have favorite things you do with these? I really want to use it, not just let it sit on my counter and grow dust. Been there, done that. (I moved a Jack La Lane Juicer to my pantry that sat on my counter almost a year and I used once. Juice tastes terrible with peels and all in it.) Also, I just sent for a Baby Dutch Oven to make Oven Pancakes in. Any recipes would be most welcome. And, I am also looking for lunch type Quiche recipes. EZ preferred please. Thanks, I can't tell you all how much I am enjoying being here. I'm also an animal lover. We feed deer, birds, and have a much loved Scotty named Maggie and Great Dane named Sophie Grace.

Also, have any of you ever made popovers? They are so easy and so delicious with maple butter. They make any meal special. I bought a nonstick popover pan. This recipe came with the pan and it has never failed me.

TNT Popovers
1 cup milk
1 cup flour
3 eggs
2 tsp oil
1/2 tsp salt

Blend all on high in blender until bubbles form. Fill popover cups 1/2 to 3/4 full. Bake 20 min @ 350. Should be a nice golden brown, raised high (don't open oven while cooking), and dried inside. Sometimes you might need to leave them in the oven a tad longer. Make at the last minute and serve hot.

Makes 5 - 6 popovers, great with Maple Butter or Sugar and Cinnamon on butter., or powdered sugar on butter, or...

And popovers reminds me of their close cousin, cream puffs, so I am also sending this tried and true recipe for WI State Fair Cream Puffs. Beware, they are addictive! You know that WI is the Dairy state, and this is our State Fair Specialty. This is that recipe, I've made them several times, and eating State Fair Cream Puffs is a WI tradition.
Print this recipe
Eve, with six new inches of white stuff in WI

THE WISCONSIN STATE FAIR CREAM PUFF
Makes 12 cream puffs

1 cup water
4 Tbsp (1/2 stick) butter
1/4 tsp. iodized salt
1 cup all-purpose flour, sifted
4 eggs
1 egg yolk, lightly beaten
2 Tbsp. milk
2 cups whipping cream, whipped with vanilla extract and sugar (see below) (Not Cool Whip!)
Sifted powdered sugar

Made from the ingredients Wisconsin is famous for — milk, cream, butter and eggs — cream puffs were a natural addition to the Wisconsin State Fair. Since their introduction in 1924, cream puffs have grown to be a signature Fair item, selling more than 365,000 annually. The Wisconsin State Fair dairy bakery operates around-the-clock during the Fair to meet the ever-growing insatiable demand.

Some fairgoers wait all year for a chance to indulge in the rich sweetness of a State Fair cream puff, but now you can make them year-round in your own kitchen. The following recipe does not take dozens of employees or tons of whipping cream to make, but the taste is as genuine as the Fair. So, go ahead — indulge and savor the memories.

1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.

2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.

3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.

4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.

5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)

6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.

7. Bake 35 minutes, until puffed, golden brown and firm.

8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

Lay ribs on foil in one layer. Cover ribs with your favorite BBQ sauce (store bought) and bake for another hour at about 350 degrees. I usually cover the ribs with foil and then take foil off
the last 10 or 15 minutes so meat won't get too dark or burn. You will find that these ribs are
so tender, the meat will fall off the bone. This is soooo easy and soooo good. If you try this
recipe, please let me know what you think.
Print this recipe
Sally

In the Feb 4th newsletter Sue in Il requested recipes using peppers. I have a TNT recipe but was looking to see if I had written it down somewhere so I could give accurate measurements, but no luck! I don't even know what to call the recipe. LOL! My mother used to make it and I have made it lots but more recently forgot about it until your request. I usually cook up about 2 cups or more of elbow macaroni until al dente. while the macaroni is cooking I fry up an onion with a green pepper that are diced (big dice) along with 4 or more hot dogs that I have cut into coins. I fry these until browned. When the macaroni is done, drain and add the fried onions, peppers and hotdogs to the macaroni along with a can of cream of mushroom soup and up to 1/2 a (soup) can of milk to moisten season with salt and pepper or what ever spices you like and reheat. Kids seem to like this recipe. You can use other flavor cream soups if you don't like cream of mushroom. I hope this is what you were looking for.
Mary in CT

This is for Fay, who in the 2/10 newsletter requested the recipe.
Robbie Bowling Green, IN

Baby Ruth Bars (Copycat/Clone)
1/2 CUP melted margarine
4 cups instant oatmeal
1/4 CUP peanut butter
1/4 cup corn syrup
1 teaspoon vanilla

Combine above ingredients and pat into a 9 x 13 pan. Bake for 10 minutes.

In saucepan melt
2/3 cup peanut butter
6 ounces chocolate chips
6 ounces butter scotch chips
1 teaspoon vanilla

Spread over mixture in pan. Sprinkle 1 cup peanuts over top.
Note – You can use either smooth or crunchy peanut butter, depending on which you like best.
Print this recipe

Another for Marlene in Florida

Hot Artichoke Spinach Dip
(14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic. Pulse until chopped, but not ground. Set aside. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
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Susana in Louisiana

This is for Marlene in Florida

I got this recipe from my Pillsbury website online and made it for work. They went quickly. This is simple with a capital S.

Cinnamon Roll Bites
1(12.4-oz)can Pillsbury Refrigerated Orange Danish Cinnamon Rolls with Icing

Heat oven to 375°. Line a large cookie sheet with parchment paper. Cut each roll into 4 equal parts; place separately on the cookie sheet. Bake in preheated oven for 10 minutes. Uncover the icing cup; and microwave for 10 seconds. Drizzle icing over all and serve. (Makes 32 “bites)
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Susana in Louisiana

Jell-O Cake from the Good Ole Days by Tnacndn on Gr Recipe Site

Jello Cake
1 box white cake mix
3/4 C. vegetable oil (I use canola)
3/4 C. milk
1 small box Jell-O (your choice)
3 eggs

Preheat oven to 350 degrees. Spray whatever type cake pan you want. Mix all ingredients, pour into cake pan and bake 35 to 40 minutes. When cool frost with your choice of frosting.
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Susana in Louisiana

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.

Szechwan Chicken
(altered from FoodGU1 on AllRecipes.com)
8 tablespoons water
4 tablespoons ketchup
2 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoon honey
1 teaspoon crushed red pepper
1/2 teaspoon ground ginger
2 tablespoon vegetable oil
1/2 cup sliced green onions
4 cloves garlic, minced
1-lb raw shrimp
1-cup bagged stir fry veggies (freezer)

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce and stir fry veggies Cook and stir until sauce is bubbly and thickened. Serve over rice
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Susana in Louisiana

My local paper has announced that the post office is offering a new, larger flat-rate box that will feature, for the first time, a military discount for those mailing to APO and FPO addresses. regardless of how much they weigh.

The new flat-rate boxes and the new mailing rates start March 3. I am sending this because of all the inquiries about mailing cookies etc. that have appeared in our Nancy's newsletter.
Dee in W. Lafayette

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.