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What is a muskmelon??
thanks, Susie P and Frank O
**Hint:
Did you ever buy strawberries that looked good, but tasted blah? Add some
dry strawberry Jell-O to the berries to perk them up!!
Beverage Sampler # 05550 Set of 6 packets includes 2 of each flavor in a
decorative tin)
Separately:
Peppermint Stick (#05347) 7 oz.
Cinnamon Cocoa (#05439)
White Chocolate Almone (#05315
Great Gift idea for a college student.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free 888-965-7070 Eastern time
HI Nancy: Re; Sept 9 newsletter
for the person wanting the RAMEN NOODLE RECIPES they are in the
August Archive.
Margaret, Tulsa
I just wanted to thank Robbie, Bowling Green, IN for answering my
inquiry about sending things to Iraq and also including recipes. If
there have been other responses I must have missed them but thank you. I
will be reviewing the past few newsletters since I only glanced at them
quickly for responses. I hope it has cooled down for many of you as it has
for us in OH. Nancy, give the kitties a scratch behind their ears from me.
Our son just returned to GA after camping in OH with some of his friends
and of course Dad. His neighbor was watching his diabetic cat and giving
him his insulin shots and on Friday they were paving the side street and
it made the cat nervous and it took off and hasn't returned. Our son is
single and this cat has been his buddy for over 10 years.
Donna L in OH
Hi Nancy & the Ice Hockey Cats: Re; Sept 9
newsletter, for the lady asking where to find the micro fiber wash
clothes, I got several packages when they first came out at the $1 store.
The larger ones (about the size of a receiving blanket) would be nice for
that! come to think of it, but I sneaked one my hubby had bought to wipe
down his car after washing it and it is great for a cat bed. Also holds
loose hair, so might be spread on a favorite sleeping area of the pets.
Margaret, Tulsa (Cats Rule at this house)
From Siggy & Ditto’s Uncle:
Both Siggy and Ditto learn all they know from there personal pet, Nancy:
If they do anything interesting, entertaining, they get it from Nancy!
I grew up in Southwestern Ohio and remember city chicken and always
look forward to a meal that had it.
My wife, Carol now remembers a “mock pork chop” that her mother
would get from a grocery store in Vista, CA. It was a ground pork patty
that was breaded and shaped just like a pork chop. Do any of the readers
of Nancy’s kitchen remember it or even better have a recipe for it?
Joe
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name of recipe and number of servings. Remember to include your name
within the message as well.
This was in Southern Living Magazine Sept 2007. Tried it this weekend.
It's a keeper.
Shredded Brussels Sprouts With Pecans and Prosciutto
Southern Living, SEPTEMBER 2007
3/4 cup chopped pecans
2 pounds fresh Brussels sprouts
2 tablespoons butter
1 shallot, chopped (I used regular green onions)
2 garlic cloves, minced
1/4 pound prosciutto, cut into thin strips
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup freshly grated Parmesan cheese
Place pecans in a single layer in a shallow pan. Bake at 350 for 8 to 10
minutes or until toasted, stirring after 5 minutes. Remove discolored
leaves from Brussels sprouts. Cut each sprout in half, and cut into
shreds. Melt butter in a large skillet over medium-high heat; add shallot
and garlic, and sauté 1 to 2 minutes or until tender. Add shredded
Brussels sprouts to skillet; sauté 8 to 10 minutes or until
just tender. Add prosciutto and next 3 ingredients; sauté 2 more
minutes. Remove from heat, and sprinkle with cheese and toasted pecans.
Tona in Bama
Hi Nancy, four legged associates and fellow food lovers,
Sue in MI asked about the amount of scaled milk in my Health Bread for the
crockpot recipe that I submitted in the Aug. 29th newsletter. I'm so sorry
about forgetting the amount of scaled milk in my Health Bread recipe. I
was trying to hurry and typing it from the crockpot book, and just lost my
place while reading it and typing it out. So, here it is again.
Rose Marie, in Freeborn, MN
Health Bread
1 pkg. active dry yeast
1/4 cup warm water
1 cup milk, scalded
1/2 cup rolled oats
1 tsp. salt
2 Tlbs. vegetable oil
1 egg
1/4 cup brown sugar (packed)
1/4 cup wheat germ
1/2 cup rye flour
1 cup whole wheat flour
1 1/4 to 1 1/2 cups unbleached all-purpose flour
Dissolve yeast in warm water. In large bowl, pour scalded milk over rolled
oats; cool. Add salt, oil, egg, brown sugar, wheat germ, rye flour and
whole wheat flour. Stir in yeast mixture. Beat with an electric mixer for
2 minutes. Stir in enough unbleached flour to form a stiff dough or until
dough leaves the side of the bowl. Place dough in well-greased Bread 'n
Cake Bake pan; cover. Place pan in Crock-pot. Cover and bake on High
setting for 2 to 2 1/2 hours or until edges are browned. Remove pan and
uncover. Let stand 5 minutes. Unmold and serve warm. Makes 1 loaf (for 3
1/2 or 5-quart Crock-pot).
Hi all,
I want to thank all of you that sent in suggestions for the inside car
windows. My cousin appreciates them too. Now I have another question. In a
couple of weeks we will be having a friend day at church and will have a
pot luck right after the morning service. The church will provide the
hotdogs and hamburgers. The men will be grilling about 200 hamburgers and
my question is how do we keep them from drying out. The men will be
cautioned not to cook them too much but is there a way to keep them moist.
Thanks. Lesleigh in PA
Joyce in PA, I wanted to let you know I tried your Sweet 'n Sour
Meatballs, ( Aug. 26 newsletter) yesterday and they were very good.
The longer they simmered the better they were. A great change from BBQ
meatballs that we always make.
Thanks for sharing the recipe.
Gloria, Indiana
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name of recipe and number of servings. Remember to include your name
within the message as well.
Nancy in 9/9 newsletter FL Jill had a recipe that was called Talerine.
I have been making something close to that but I used macaroni instead of
noodles and I used garlic also. We will try this recipe next week-end so
that I have all the ingredients in the house. The following recipe I don't
cook often because my husband doesn't like sour cream that much but I do.
A friend gave me this recipe and it is good.
Husband's Pleaser
8 to 12 oz. pkg. noodles
1¼ lb. ground beef, I use lean beef
1, 15 oz., can tomatoes, diced and peeled
salt to taste
1 tablespoon sugar, optional I don't use it
1¼ cup sour cream
3 oz. cream cheese
½ medium onion, chopped
1 cup shredded cheese, Cheddar
Preheat oven to 350ºF. Bring a large pot of lightly salted water to a
boil. Add noodles and cook for 8 to 10 minutes or until just al dente
draining them. In a large skillet over medium heat brown the ground beef.
Then add tomatoes with the juice, salt and sugar and simmer for 15
minutes. In a separate bowl combine the sour cream, cheese and onion
mixing well. In a 9"x13" pan place half of the egg noodles, then all of
the meat mixture, then the cream mixture. Top with the remaining noodles
and sprinkle the cheese on top. Bake for about 20 to 30 minutes. I have
used more Cheddar cheese on top than the recipe called for.
Will send in my recipe later. Everyone have a great day. Nancy and 4
legged associates take care and stay safe.
Susie Indy
Onion Crescent Crunch Sticks
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
1 teaspoon flour
1/2 teaspoon garlic salt
1/2 teaspoon parsley flakes
1/4 teaspoon onion salt
1 (8 ounce) can crescent dinner rolls
2 (3 ounce) cans French-fried onions, crushed
Heat oven to 375. In medium bowl, combine eggs, butter or margarine,
flour, garlic salt, parsley flakes and onion salt (not rolls or onions).
Separate crescent dough into 4 rectangles; firmly press perforations to
seal. Cut each rectangle crosswise into 8 strips. Dip each strip in egg
mixture; coat with crushed onions. Place on ungreased cookie sheets. Bake
in for 8 to 12 minutes until golden brown. Immediately remove from cookie
sheets. Makes 32 sticks.
Tona in Bama
Dear Nancy, Here are two more TNT recipes that I have made over 40
years as well as one's I have revisited from my mother's collection.
I remember having this years ago and recently made it again, I believe
someone asked for a drink made with Tang, and I had forgotten all about
this recipe. Funny what you find when you decide to read though and
organize years of recipes!!
Spiced Tea Mix
1/2 cup instant tea
2 cups Tang
2 tsp. cinnamon
Dash of ground ginger
2 and 1/2 cups sugar ( I used Splenda this time)
1 tsp. ground cloves
2 pkgs unsweetened lemonade flavor drink mix (Kool Aid)
Use 3 heaping spoon fulls to one cup of water. Use hot or cold.
This one doesn't have a name, so I will call it:
Chicken and Ripe (Black) Olive Casserole. (Serves 3 or4)
2 cups cubed cooked chicken
2 cans chopped ripe olives ( I drain a reg. size can of small ripe olives
and chop up)
1 can cream of chicken soup (don't add milk)
1/2 pint sour cream
6 slices of reg. white bread, cubed
Mix everything together. Put into oven proof dish and bake at 350 degrees
for 45 minutes or until bubbly. I cover the first 30 minutes. I have also
used lower fat soup and sour cream. I have also used cream of mushroom
soup when I didn't have the chicken. My kids love ripe olives, so this was
a favorite when they still lived here. I think I will make this one again
next time they visit.
Thanks, Nancy, not only for your fine work on this news letter, but for
your wonderful kitty stories. They are special felines, for sure!
Ginny Lee-upstate NY
Do any of you know how to make pulp from fresh persimmons? There
was a Persimmon tree on our property when we purchased it several years
ago (the tree is at least 30-35 yrs. old) and I have never done anything
with them. This year the tree is loaded and I would like to try making
Persimmon Pudding. They have not gone to waste in the past however because
the squirrels love them. We have several Black Walnut trees so there are a
lot of squirrels (drives our dog crazy chasing them).
Thanks for any help. Kay in Indy
Thanks to gramaj for clearing up the Grape Salad Recipe mystery,
and thanks to Anita in Brandon, Fl. for the nice compliment. I appreciate
you both.
Frances in Wesley Chapel, Fl
Does anyone have the recipe for baked beans using Bushes Baked
beans, peach pie filling, red pepper, onion, etc. I'm not sure what all is
in them but they are delicious. I would love to have the recipe.
Alice in Kansas
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name of recipe and number of servings. Remember to include your name
within the message as well.
Hello Nancy and everyone on this list. I absolutely love this
newsletter and thank you so much for all your work, Nancy. You are such a
blessing!
Somehow I missed the recipe for Black and Red Fiesta Beans with Rice.
It sounds wonderful. Is it possible to get the date of the newsletter it
was posted. As a rule, I never miss a printing, so perhaps I somehow
overlooked this recipe.
Thank you,
Marie in Washington State
Milk Potato Casserole by Lisa-Union Bridge, MD
Lisa is 1/2 cup butter the right amount for this recipe?
Jan-Springfield, Il
I enjoy Tona's recipes very much and when I saw her recipe for crock
pot bacon chicken breasts in the September 9th newsletter it reminded me
of an old recipe I hadn't made in a few years. This one is very good but
is cooked in the oven, not a crock pot. I imagine it could be done in a
crock pot using the directions from Tona's recipe.
Margo/Boston
Party Chicken
4 chicken breasts, skinned and boned, (making 8 pieces0
1 package (4 ounce) chipped beef, thawed
1 can cream of mushroom soup
8 slices bacon
1/2 pint sour cream
Wrap each chicken piece in bacon. Cover bottom of Pam sprayed baking pan
(8x11) with the chipped beef, (I buy Banquet brand in frozen packages).
Arrange chicken on top. Mix sour cream and soup and pour over all.
refrigerate. When ready to cook, bake in preheated 325 degree oven for 1
1/2 hours. Cover with foil for first hour, remove foil for last half hour
so it browns lightly.
Serves 6-8
For JM (9/08):
Fried Tilapia ( 4 servings)
1 c. fresh pineapple
1 small red pepper, seeded & chopped
3 scallions, chopped, including part of the green
2 T fresh lime juice
1/2 -1 t. hot pepper flakes
1/4 c. flour
1/2 c. cornmeal
1/4 c. reduced-fat mayo
1 t. Old Bay seasoning
4 tilapia fillets
2 T olive oil
1 T butter
Combine pineapple, pepper, scallions, lime juice & hot pepper
flakes. Set aside.
Place flour & cornmeal in separate shallow bowls. Whisk mayo & seasoning
in small bowl. Dip one fillet in flour; shake off excess. Brush both sides
w/ mayo then dip in cornmeal, shake off excess. Place on waxed-paper=lined
baking sheet; repeat w/ remaining fillets. Can be made up to 3 hrs. ahead,
covered & refrigerated. Heat large nonstick skillet over med hi heat. Add
oil, then butter. Add fillets & cook 3-5 min or until golden. Turn & cook
another 5 min. Serve w/
pineapple salsa.
376 calories
Athena in DE
Leslie in Texas:
Recipe with Jimmy Deans hot pork sausage & ground beef is in
August 29, 07 newsletter.
Lakelady Dee MN
HI..
I was wondering if anyone has tried to make a zucchini type bread
out of spaghetti squash? I have some spaghetti squash and don't have many
recipes for it. Does anyone have any ideas? I've done the meat and tomato
sauce and just with butter salt &pepper. thanks. Mary, from Newton Falls,
Ohio
PS. Nancy , I love your cats
Nancy to Becky in Magnolia, Arkansas in newsletter 9/8 to answer your
question concerning the beans used the the soup they are Great Northern
Beans. You can buy them dry and when I did that I would put a ¼ to ½
teaspoon baking soda in the water to quicken the softening of the beans so
I could make the soup. When I used that method I would let them boil or
simmer for about 15 to 25 minutes then put under running cold water for
about 2 or so minutes. Then I would put them in the pot adding the spices,
onion, celery, carrots and ham a long with the liquid I was using. In the
Kroger store that I shop in they have the Great Northern Beans already fix
as above and that is what I use now. They come in a glass jar or a can. If
you make Chicken Chili and you use the white beans they are the same that
I use in the bean soup. Hopefully this helps Becky.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Hi Nancy, four legged associates, and fellow food lovers,
In Your Sept. 8th newsletter, Beverly from Bay City, Michigan asked for
more crock-pot recipes. Here are two of our favorites that I make often.
Rose Marie, in Freeborn, MN
Crock-Pot Pork Roast
1 (7-1/2)lb. pork shoulder roast
1 can cream of mushroom soup
1/2 can chicken broth
1 Tlbs. Hidden Valley Ranch Dressing Mix
1 Tlbs. Wylers chicken gravy mix
1 Tlbs. Mrs. Dash Onion & Herb Mix
1 tsp. caraway seed (about, more or less to taste)
5 or 6 potatoes, peeled, and cut in 4ths
1/2 large onion, cut in chunks
1 1lb. bag baby carrots
Brown Roast on all sides in a little oil, add to potatoes, carrots, and
onion in crock-pot. Mix together in a large bowl, the mushroom soup,
chicken broth, dressing mix, gravy mix, Mrs. Dash and caraway seed, and
any leftover juices from the pan you browned the roast in. Pour over all
in the crock-pot and cook on high 4 to 6 hours, or low 9 to 10 hours, or
until roast and vegetables are tender. Makes 6 to 8 servings.
Beef Pot Roast
4 lb. boneless chuck roast
1 can cream of mushroom soup
1 Tlbs. brown gravy mix
1 Tlbs. Hidden Valley Ranch Dressing Mix
3 large cloves garlic, peeled and minced
3 to 4 large carrots, peeled, cut into large pieces
4 potatoes, peeled and cut into 1/4ths.
1/4 can of beef broth, or more
1 tsp. Italian seasoning
Pepper to taste
1/4 to 1/2 cup chopped onion
3 bay leaves
Brown meat in a little oil on both sides. Place prepared carrots,
potatoes, garlic, and onion in bottom of crock-pot. Place browned roast on
top. Mix mushroom soup, brown gravy mix, Ranch dressing mix, beef broth
and juices from browned roast together in a bowl, mixing well, if needed,
add more beef broth to make a thick gravy. Pour over meat and vegetables
in crock-pot and cover and cook on high 4 to 6 hours, or low 8 to 10
hours. Makes about 4 to 6 servings.
The recipe below is TNT. I have been fixing it since 2004.
Stuffing Coated Chicken
From: Taste of Home’s Quick Cooking ~ July/August 2004
Page 32
1 ½ cups stuffing mix, finely crushed
~ I use Pepperidge Farm Herb Seasoned stuffing.
~ I have used both the blender and a rolling pin to crush the above
stuffing (it depends on if I want to wash the blender).
2 tablespoons grated Parmesan cheese (not fresh)
¼ cup butter, melted
~ The amount of butter may vary depending on how large or how many chicken
breasts you are using.
1 garlic clove, minced
~ May substitute 1/8 teaspoon garlic powder
½ - 1 teaspoon sage
~ I use 1 teaspoon sage because we like the flavor of sage.
5 boneless skinless chicken breast halves.
~ I cut the chicken breasts in half lengthwise, and then flatten them
slightly.
In a shallow dish, combine the stuffing crumbs and Parmesan cheese. In
another shallow dish, combine butter and garlic. Dip chicken breasts in
butter mixture, then coat with stuffing mixture. Place in a greased 13x9x2
inch baking dish.
Sprinkle any remaining stuffing mixture over chicken breasts and then
drizzle any remaining butter mixture over chicken breasts. Bake, uncovered
at 350 degrees for 40-45 minutes or until chicken juices run clear. YIELD:
5 servings.
Thanks, Joan, San Antonio, Texas
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This is additional information for Donna, in the
9/7 newsletter who is organizing care
packages for a soldier serving in Iraq. Other items that we sent our son
that were gone the same day that they arrived were Girl scout cookies and
canisters of the various flavors of popcorn sold by the Boy Scouts and
other youth groups.
For those looking for ideas for fund raisers they might want to
consider taking orders for various baked items, such as pumpkin pie, pecan
pie, apple pie, chocolate cake, German chocolate cake, lemon cake,
brownies, cookie trays, fudge, and divinity. We did this within the staff
of the company where I used to work. Orders were taken about 3 weeks prior
to the delivery date. We typically did this in November and December,
encouraging individuals to purchase desserts for their Thanksgiving dinner
and holiday entertaining. In some ways this is easier to coordinate then a
bake sale and you only prepare the items for which you have orders. Our
efforts were quite successful and very popular.
Robbie Bowling Green, IN
Hello Nancy and everyone,
I don't want to take up too much space but want to tell Dee in West
Lafayette that she will be in my prayers, and to please let us know how
she is doing.
Also want to mention that I love it when a member who has tried a recipe
writes in to say that it is very good. I'm not good when it comes to
telling whether something will taste good just by looking at the
ingredients. Fortunately my sister is a much better and more daring cook,
so I get her advice. :)
Recently I bought some frozen edamame soybeans in pods, because I know
they are nutritious, but now I don't know what to do with them. I hope
someone can give me a few easy ideas.
Here is a silly thing I did when I was first learning to cook. My husband
brought home a beef roast he had been given by an aunt who raised cows. I
looked at it and then called my MIL and asked her if I was supposed to
wash it before cooking. There was a long pause and finally she said, well
not unless you wash all the meat you cook. We laughed about that, but I
must tell you that I overcooked it and it was so tough! Live and learn.
lol
Nancy, I had to laugh about your "teacher's voice" working on the cats. I
overheard one of my kids say to the other, "okay, now she really means
it!" I guess Siggy and Ditto have got it figured out too. :)
Doris, S. Indiana
Comment
Please add my brother Bud in Ohio to your prayers. He was told he
has cancer again. It has not been long since he had surgery for
cancer in his lungs.
Nancy Rogers
Just thought I would share with everyone the change I made to the
Grape Salad today when I made it for a birthday lunch. I made the
salad just the way it was written until it came to the brown sugar and
walnuts. I made the topping more of a praline by cooking the brown sugar
w/ a little butter and vanilla. Added the nuts and coated them well and
let cool. Crumbled that all up and sprinkled on top of the salad. Man! Was
it ever good. Everyone asked to take the leftovers home w/ them. Just
thought some of you might like to try it also.
Make it a great day!
Lisa (East Texas)
When I was first married, I invited my grandmother and grandfather to
dinner. I made roast turkey. I said to my grandmother that the turkey
didn't have any neck, giblets or liver in it. She said, look in the neck,
so I did, and guess what, it was there, still wrapped in the paper.
Just recently I made some pizzeles and put powdered sugar on them (I
thought), when I gave some to my girlfriend to take home to her husband he
said, something is wrong with this sugar, it must be old. Well come to
find out I used my shaker with the flour in it instead of the one with the
powdered sugar.
Carolyn Syracuse
My mother told me that my grandmother was cooking chicken in a
pressure cooker and went outside to hang laundry and when she came in
my grandfather told her that it had exploded and the lid flew thru the
bedroom door off the kitchen and landed on the bed beside him - they spent
the rest of the lay cleaning chicken off the ceiling and the walls - I
never had any bad experiences with my pressure cooker as while using it it
was anchored to my hip -
also I am wondering about using the crock pot for cooking things in tins
without any water in the bottom - Just a little concerned that it will
break the pot insert !!!
I am diabetic and find I can alter so many of the recipes !
Love this site !
Joanne Ontario Canada
To Jane Ann in Alabama Regarding Sun-Bird Hot and Sour Soup Mix - I buy
mine from a military base commissary, and that is why I didn't give a
store name.
I haven't checked any of our local stores to see if they have it, but I
will and will repost if I find it. In the meantime they do have a site on
line for ordering. I don't see it listed on their site, but they have the
telephone number you can call and ask if it is available to order. So
again, their site is
http://AsianFoodGrocer.com/ and their phone number is
1-888-482-2742. And also I was pleased to see I can order Planko from
them! Hope this helps!
Barbara in AL
RE: Your recipe for hamburgers with Jimmy Dean sausage or tell me what
newsletter the recipe was posted. thanks Leslie from Texas
These burgers are made using a 2 to 1 mix of hamburger meat (fairly lean)
and Jimmy Dean HOT sausage. Mix the meat well, but do not over work and
grill. I usually make one batch( 2 Lb. Hamburger, 1 Lb Hot Jimmy Dean
Sausage) at the time to be sure the flavor of the sausage is well
distributed in the hamburg.
Low and slow on the grill helps hold down shrinkage. These are not too hot
for even children or people with sensitive tummies. Hope you try them and
enjoy. PS- I put ONLY Mustard, mayo, pickle, onion and lettuce on mine. I
think other things detract from the flavor, but then again it is your
burger, so have it your way LOL.
Cheryl, Charlotte
My wife has to watch her diet. No dairy products. No milk, and
she dearly loves milk. I'm wondering about dry or powdered milk. Can that
be used? I would like to make some scalloped potatoes, maybe it would
work.
Don from Mich.
Thanks to Diane in Grafton, Wi. for the Apple Bread Recipe. I
have been searching for so long and will definitely be trying it as soon
as possible. Thanks again.
Marilyn from Pa.
The recipe for
Hot
Dog Bun Pudding/Custard was posted
in the August Recipe Index.
Linda in Moline
Hi all :) For JM who wanted to know about Tilapia. I just made this
dish tonight and is loved by all. It's very simple and can be used for any
white fillet but we like tilapia the best.
Donna in KS
Baked Paprika fish
4 to 5 small fish like flounder, tilapia, cod etc filets
cooking spray
salt
pepper
Italian herbs
paprika
garlic powder
Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Place
filets on baking sheet and spray them lightly. Sprinkle coarse salt,
ground pepper, Italian herbs, garlic powder and paprika to taste. It's
good with a lot of paprika. Bake at 400 degrees for ten minutes or until
white and flaky. With tilapia it takes about 15 minutes as it isn't as
flat as flounder.
Florence, IL, your meatloaf story in Sept 9th
newsletter has me laughing sooo hard that was hilarious lolololol,
thanks for sharing it.
lindah, Texas
9 September newsletter:
Tona's recipe for Maple Sausage and Orange Cream Cheese Turnovers:
I'm assuming that you use 1 piece of sausage and roll up into the
turnovers also?
Thanks, Carol in TX
Linda in Ohio/Florida winters was wondering when to use flour and when
to use cornstarch. Cornstarch will give you a clear mix whereas flour will
be, well, flourey?? When you want your fruit pies to have a pretty, clear
(even though they will take on the color of your fruit) use cornstarch. I
also use cornstarch when making a gravy from my roasts-beef or pork. I use
flour when making cream gravy. I hope this is of some help.
Connie in TX
For Kalyn in The Woodlands from the 9/9
newsletter - I bought my microfiber cloths, that I'm using for
washcloths at our local Walmart. I think there were four to a pack and the
best I remember I found them in the kitchen section on an end rack and
they may have been labeled as dishcloths, but I'm not sure. I've had them
for a while. One pack was beige, one bright blue and the other a lime
green. They're just a little bit bigger than a washcloth. I wish I could
be more helpful.
Evelyn in Tennessee
I saw the mention of the grape salad again and wanted to tell
everyone that I recently tried it with 1 pint of fresh sliced
strawberries. I think I like the strawberries better than the grapes.
Patricia in AL
Nancy,
There was a discussion about convection oven cooking awhile back
and hope this helps. I don't know if you can use this as it is or if it is
too long you may be able to edit it. I am also not sure about the
copyright on it. I can find nothing in the magazine regarding copyrights,
or not. The following is taken from an article by Peggy Woodward,
Registered Dietitian and Food Editor in the Light & Tasty October/November
issue, page 38.
Oma in LA (Lower Alabama)
". . . A convection oven has a fan that constantly circulates hot air in
the oven, unlike a conventional oven - which typically has a heating
element at the top or bottom. The continuously circulating air speeds
baking by transferring more heat to the food. As a result, foods baked in
a convection oven become browner, and the exterior cooks quicker than the
interior.
" When cooking foods in a convection oven, decrease the temperature 25 to
50 degrees or the bake time by about 25 percent. If the food is
undercooked in the center but brown on the exterior, it's a good indicator
the temperature should be lowered.
"When baking with a convection oven, make sure air is able to circulate.
Don't line baking racks with foil or use baking sheets that cover the
entire rack. Roasting pans with low sides and cookie sheets without rims
are preferred over pans with high sides. If your convection oven also
cooks conventionally, choose the 'conventional' mode for cakes and
delicate items like meringues and puff pastries because it provides
gentler heat."
Does anyone have the recipe for baked beans using Bushes Baked
beans, peach pie filling, red pepper, onion, etc. I'm not sure what all is
in them but they are delicious. I would love to have the recipe.
Alice in Kansas
Hello to all Nancylanders, I have a request. I know I have seen the
recipe and method of making ice cream in zipper bags. Can someone
please send in the recipe and directions. I'll be having two grandsons (4
and 5 year olds) here this weekend and, as it is supposed to be rainy most
of the rest of this week, I thought this might be something that would
occupy them for a few minutes and also provide them with their snack after
their afternoon nap. Thanks,
Oma in LA (Lower Alabama)
Hello Nancy these are for Cindy O in the 11-9 newsletter she ask for
juice recipes made with a juicer hope this site helps
Champion Juicer -
Recipes
And also in the 11-8 newsletter she ask for slushie recipes well there is
a few good ones on this site
slush
recipes | slushies | recipe goldmine
Enjoy Caroline MO
I am invited to a Sunday gathering in a few weeks and need a knock out
appetizer. Any real winners out there??
Jan in LO, MO
For CindyO for slushie recipes, in Sept 8 newsletter. I found a free
smoothie recipe site. I don't know if they can be used for slushies or
not, but you can check. The site is
http://smoothierecipies.net/free-smoothie-recipes.htm
Harvey in Pa.
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid adverstisement.
Messages that pertain to canning and home remedies are no longer
included in the newsletter. Messages that pertain suggestions and
opinions about health issues are not posted as well.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
