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RE: PANKO BREAD CRUMBS.
The difference from American bread crumbs is the size and texture and what they are made of. I searched to find them and just what they were. They are usually made from a French bread or sourdough bread that has had all the crust removed. They are made just as ours are but a a coarser and flaky crumb instead of being very fine. they can be used just like the other crumbs are and really make a crusty coating on chicken and fish. I have even made them from some of my left over homemade white bread, crust removed, then the insides cut into small chunks and let air dry several days and then quickly pulse them in my food processor. Don't put a big load in the processor or you will have to pulse to often and end up with fine American type crumbs.
Shirley in MO

Cook's Choice Fruit Cobbler Mix
Create that perfect Fruit Cobbler in only a few short minutes with Cook´s Choice Fruit Cobbler Mix. Simply add some milk, a little butter, and your choice of fruit filling and in minutes you will and your family will be enjoying the great taste of Cook's Choice® Fruit Cobbler Mix.

Watkins Products

Does anyone have any cake or muffin recipes using fresh (or dried) lavender? I have some beautiful plants growing now and I will dry some for later use.
Thanks, Maggie in South Jersey

Real COUPONS: Print them from your computer.

Good morning all! This is for Maxine in Emporia. Using your oven sounds like a great idea to me since my crockpot fell off the counter (or was knocked off by my naughty cat?) I was just wondering, since my oven is gas, is it safe to leave it on all day when not home and is it more economical than the electricity used for a crockpot. Also, this sounds like a better solution for the winter as in the summer the last thing I want to do is have my oven on all day! Looking forward to your advice!
Jeri K.

To Mary G in Ca. I have read all Diane Mott Davidson's books. They are very entertaining and as the main character is a caterer, she include the recipes the main character cooks. I recommend you start from the
first book as all the characters in the books are carried over to the next and some of them (like her son) grow up through the books.
Barb/De

Here is the URL for Peach Puzzle that Jeri K. referred to yesterday:
http://www.cookscountry.com/

The pictures make the process easier to understand. Although I didn't find that the recipe addressed whether the whole peeled peaches go into the dish with or without stones, the colored picture shows indentations in the tops of each peach that could have been from removing the stones. Think I'll keep making it with sliced peaches.
Leah

To Frances from Wesley Chapel...Your recipe for ham salad sounds very good...never thought of adding cream cheese to it.
That's a "must try" recipe in my book.
Thanks.
Anita, from Brandon. Fl

For Sue:
Panko makes an excellent coating for fish, pork chops or chicken.
grannym IL

Hi Nancy & Readers,
I am trying to help my daughter search for a recipe or even a clone recipe for the Bronco Berry Dip (Arby's has for dipping their Jalapeno Poppers). Searched online and only found one recipe...my daughter tried and it's 'somewhat' like Arby's but not 100%. Appreciate any info.
Thanks! CG, Lancaster PA

For Duffy:
Peggy's Barbecued Steak Strips are in the September 4, 2006 newsletter.
gramaj

Rosemarie in rural Kansas mentioned making oven-baked onion rings. Sure would like to know how she does that. Also, thanks to Sue in Fl for the watermelon recipes.
Iris in Virginia

Muriel in Naples Florida, thank you for responding to my question about your peach pie recipe. I also saw your comment to use a deep dish pie pan. I'm eager to bake this, it sounded so good to me. We're still in the uppers 90's to 100 degrees here, so I'll wait a little longer.

About ham salad, I grind the ham, small onion, couple of small carrots. I then add sweet pickle relish, small jar of pimentos, juice and all, and Miracle Whip. I always add a little sugar and salt and have sometimes added a little shredded cheddar. I have been known to go on a ham salad binge and eat it each day for lunch for days on end. :)

I bought a Regal bread maker at a garage sale, but have never used it. My DH loves bread that is real dense, with rosemary & olives etc, so I'm wondering if anyone has tried making that kind in a bread maker. I love to smell bread baking and would like to try out my bargain $20 bread maker.

Nancy, I'm hoping that your trip home will be pleasant and not too tiring.
Doris, S. Indiana

To Tona,
About your Orange Sour Cream Cake---do you think it would turn out if it was baked in a regular cake pan instead of a Bundt pan?
Thanks Much KA

Re: Ham Salad.
I don't have a "recipe" but this is how I make it. Put ham chunks (I buy a chunk in the deli) in food processor and pulse until chopped. Remove the ham and add a cut up a medium green pepper (seeded) to the food processor and chop. Mix both together and add mayonnaise to moisten to your liking. Easy and delicious.
Jane from NC

Speaking of bread crumbs, if anyone is trying to cut carbs, try 4C Carb Careful Plain Crumbs with 4g of net carbs per serving. Check them out at www.4C.com . I buy them at Super Fresh.
Athena in DE

Vermont Country Store

Donna, in your Breakfast Cookies, is the ingredient of Sausage cooked and cooled before adding to “Mix all ingredients...”? P
Peggy NELA

Breakfast Cookies:
2 cups Baking Mix (Bisquick)
1 lb sausage
2/3 cup milk
12 oz. Shredded cheddar cheese (1 pkg)

Preheat oven to 400°F. Spray jelly roll pan.
Mix all ingredients together thoroughly, Drop by heaping tablespoon onto prepared jelly roll sheet. Bake 15-20 minutes or until lightly browned. Remove from cookie sheet and place on paper towel. Store in covered container in refrigerator.
Donna in KS

To Maxine in Kansas,
I believe we all use our crockpots to reduce energy costs and keep our homes cooler. I cook with gas, but sure wouldn't leave my oven on all day long for a slow cooked meal. To each his own.
Happy Cooking,
Margaret in Michigan

Raising goats we use goat milk but you could substitute regular milk. \freezes very hard (in my experience)
You could try it with Splenda.
Barb in N CA

Paula's Goat Milk Ice Cream
1 package Jello (we use sugar free) instant pudding mix
1-1/2 quarts goat milk
1/3 cup sugar (this was supposed to be 1 cup but it was way too much)
1 tsp vanilla

Mix well & pour into ice cream maker and run until almost frozen. This makes a pretty hard ice cream so remember you have to put it in a container that isn't glass.

Yoli - Kids school lunches are such fun to make. I really would enjoy making them more often but our boys usually don’t want to take them. They mostly prefer to eat in the cafeteria -- even though they don’t like the food and almost every day come home from school starving. It seems that if your child brings his own lunch, he is designated to sit at a separate table from all those who are eating in the cafeteria. How unfair! Our boys like to be with the other kids -- as I said - I don’t get to do this very often so sharing some of my ideas with you will be fun. Here are a few of the things I make for our kids -- when they let me.

I Make Romaine Lettuce wraps. I usually start with a big beautiful leaf of Romaine, then add smoked ham, Honey Roasted Turkey Breast or Cajun Roast beef (whatever I have on hand from the deli) then right in the middle I put a Long piece of the string cheese that the kids like so much these days. With a peace and a box of juice -- it’s a fine lunch. One of their favs -- when they will take it.

Then there's my chicken salad. I use several cooked chicken breasts and grind them up fine with two or three boiled eggs in my food processor, add both dill and sweet pickle relish, Mayo, a little bit dill and Lowrey Seasoned salt. They like an apple with this lunch and I usually throw in a couple of chocolate chips cookies too

I also make my own pimento cheese and they just love it. Freshly shred about 1 lb of the cheese and add two of the larger sized jars of chopped pimento (drained) and Mayo to taste. A title sprinkling of salt and even less pepper and you have it. Sometimes I made them sandwiches out of this but it is also good stuffed into celery sticks. A cup of apple sauce and a box of juice and another good meal is there for them.

It was fun sharing these kid pleasing lunches. I hope you get to make them more often than I do.
Susana in Louisiana

This is for KAT!
Oh YUMMMMMMMM. This Orange Sunshine Cake sounds absolutely delicious. I WILL be making it soon. Thanks for sharing,
Susana in Louisiana

To Mary G in CA. I have read and loved all of Diane Mott Davidson's books, and used a lot of the recipes in them. She is coming out with a new one next month. I think it helps to read them in order. I have also re ad some of Tamar Meyer's, but they read a little slower.
SusanS in San Francisco

Sausage Gravy for Jack from Ohio
8 oz pork sausage
1/4 cup all purpose flour
2 1/3 cups milk
1/.2 teaspoon salt
1/2 teaspoon pepper

Cook sausage , stirring until it crumbles. Remove sausage and drain on paper towel, reserving 1 tablespoon drippings. Whisk flour into hot drippings, add milk until thick. Stir in sausage, salt and pepper. Let simmer for about 10 minutes. Pour over hot biscuits.
Luna

Nancy in the newsletter 8/10 Jack from Brunswick, Ohio was asking for a sausage gravy recipe. Buy Libby's sausage gravy in the can. It is as good as homemade and so easy. Pour and heat!
Marie Ward, VA

What could we substitute for the Kahlua and Bourbon that is listed in the Choc. Kahlua Chocolate cake, if we don't have these liquors, in the house?? Any ideas???

Sue Rr

to Jack in Brunswick Ohio; Here's a gravy that might fill the bill, I have used it and it is good. From Don In Mich

Sausage gravy for Two
1/2 lb bulk sausage, seasoned
1 tbs flour
1 cup milk
¼ tsp garlic powder
¼ tsp onion powder
dash pepper
 
salt, paprika, chili powder, or cayenne to taste.
 
Fry up sausage in a small fry pan and set aside. Put milk in a small saucepan and bring to a boil, mean while add a bit of water to flour and make a slurry, add flour mixture to milk to thicken. Add last seasonings to milk mixture to taste, then add sausage

Good Morning all,
My BF loves Starbuck's Frappucino, but it gets so expensive to buy them all of the time. I found a recipe, that I "tweaked" and we both think it's as good as Starbuck's.

6-8 cups of strong black coffee
1 can sweetened condensed milk (14 oz)
1/4 c. Hershey's chocolate syrup

Mix all together and store in refrigerator. You can change the ingredients
to suit your taste.

To Mary G. in Ca
I've read most of Dianne Mott Davidsons books. The character in her mysteries is a caterer who gets involved with murders, which she then solve. She also includes wonderful recipes in her novels.
Genie

Stephanie in Indiana-
Thanks to all the great responses for the ham salad recipes! I have copied each of them and will try them all. The one with the cream cheese that was given to her from a caterer sounds really good. Ginny Lee form upstate new York I really appreciate the different versions. I love ham salad and buying it at the deli it lacks flavor. I think they make it with bologna and call it ham salad! thanks again so very much!

Thanks, JoAnn.!! Your information and site was fantastic for the Electric Pressure Cooker. What a price and deal!!! You sure made my day!!
SUE

Thank you to everyone for the great ideas, how to use the Panko crumbs. You gals are sure the BEST!! Thanks, especially, to you, Nancy, for this fabulous site!!
SUE

Re: August 2, 2007 Newsletter. Submission by Dena in N.C

Thank you so much Dena for the great book resource at www.Zooba.com.I spent a really long time perusing the long list of cookbooks available on that website!

Again, Nancy, thanks so much for all your efforts on all our behalves! Greatest website on the net!!!!
Sincerely, Phyllis in Bethalto

Hi Nancy, are you safely home or still traveling? Either way you're in our prayers for a safe journey. I noticed in a posting from Susan in Iowa that she uses hash-browns for her potato salad. I've wondered if that would work too but I'm not sure how to cook them. Maybe just simmer in hot salted water? I really like the hash browns and use them to make Chicken Fried Rice. I just sauté about 1/4cup onions and green pepper and set this aside. I also sauté about 1 cup chicken cubes (I like small cubes). I cook my hash browns then add the cooked chicken and onion mixture till all mixed together. Push everything to one side of the skillet and add one (or two) beaten eggs. Scramble eggs till firm and then mix in with the potato mixture. Add soy sauce to taste. I love this and often have it as an entree. I also often add a little diced carrot for color or even a red pepper instead of green.

I also noticed the responses to Jack's request for a clone for Bob Evan's sausage gravy. I love that stuff and wish they would return to selling the mix in their restaurants. It was the best and so easy as you just browned your sausage then added the mix and milk. It tasted exactly as it does in the restaurant and we bought it often. I wonder if instead of using flour for this if it would be different with Bisquick? I'm going to have my hubby give it a try as he's the gravy maker in our house. Also the griller and the omelet chef. He also makes a great spaghetti sauce but you should see my kitchen after. WOW, LOL.
Linda Boyles, Fairborn Ohio

For Trish----my daughter bought the Panko crumbs for me, and she only shops at Trader's Joe, or Whole Foods. She is on a trip now--or else I would ask her. Try Whole Foods first!
SUE

Am looking for soups chicken, tomato, vegetable with very little or no salt added because it retains water I cannot have salt any recipes would be great thanks
Geoann

For Stephanie in Arizona. For good ham salad sandwich, I use Red Devil ham spread, salad dressing, pickle relish.
Dairiel in Minnesota

I would appreciate cookie and/or bar recipes that would pack well for sending to my Marine grandson. JMR

Good morning.
I'm looking for a good red wine to drink for my blood also like a white chablie that is fruity and sweet. are the wine drinkers out there? I've never been a drinker hate beer but did enjoy wine with meals every so often. Thanks for your help.
Geoann

Hello to all! Two items today -- first of all, many thanks for the suggestions on cleaning my Pampered Chef baking stone ( I have tried all but still seem to have a greasy buildup in places; but the stone still cooks great, so no problem!) and secondly, I just wanted to mention in response to the discussion about Bar Keeper's Friend -- it is absolutely the very best thing for cleaning stainless steel! It does NOT scratch & brings out the shine, beautifully! Have a wonderful day everyone!
Kalyn in The Woodlands

TO MARY G. in CA 8/11 newsletter, I have read many of Diane Mott Davidson's novels and enjoyed them thoroughly. I have also made some of the recipes in the books with great success. If you enjoy a good mystery with the bonus of great recipes these are a must. Hope you try them.
Karyl - Marlborough, MA

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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