Easy recipes using everyday ingredients.

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For Mariann in Michigan,
When I open the link for the newsletter and the popup comes up, I press the back button and it takes me to the newsletter. Maybe that might work for you .
Vickie in Ohio

This is for Carolyn, in Loveland, who had a problem with her bread dough deflating. The dough raised to much!!.

Place your bread dough in a warm , draft free location, like the top of your refrigerator. Be sure to cover the bowl with a damp towel, making sure that it is not resting on the dough. Check in about 45 minutes to see if the dough has increased to double. This is easy to do--just poke the dough with your first two fingers, and in the indentation remains, it is good to go. If the recipe calls for a second rising, that will take a bit longer to happen, but remember the bread/rolls will continue to rise a bit in the oven as well.
I hope this helps. I love the smell of bread baking!!
Jane in Shinlgetown,CA

Has anyone tried the Apricot Nectar Cake.
Mine turned out very heavy in texture. Maybe I did something wrong. Some of the directions were contradictions -part said pour glaze over warm cake -then it said not to. I poured my glaze over the warm cake as I do with a Lemon Cake of similar ingredients. I was disappointed. My family suggested I go to my Lemon Cake. Sorry.
Maxine Emporia,Ks

Sometime last fall someone sent in a recipe for fudge made with cream cheese and splenda for diabetics. I made it for a friend and she loved it but now I can not find the recipe. Does anyone one remember it or remember sending it in? I would love to have it again. T
hanks. Carol from Utah

Good morning Nancy!
In answer to Cheers Deb in the 3/4/07 newsletter asking about what
measurement a 1/2 stick of butter is: it is 1/4 c. butter. One whole stick
is 1/2 c.

It sounds like Nan from Indiana is looking for the chocolate crackle
cookie. I just made these and they are indeed very good! However, mine
wasn't heart-smart. I believe you could adjust the recipe to make it that
way, though. In fact, at the bottom of the page this recipe is on is a
similar recipe for a lighter recipe for the same name. Keep up the great
work Nancy! Good luck!

Chocolate Crinkles
These cookies have an attractive light and dark contrast perfect for an
interesting addition to a cookie tray or for serving by themselves, any time
of year!

Prep Time:15 min
Start to Finish:3 hr 25 min
Makes:6 dozen cookies

1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 350ºF. Grease cookie sheet.

Drop dough by teaspoonfuls into powdered sugar; roll around to coat.
Shape into balls. Place about 2 inches apart on cookie sheet.

Bake 10 to 12 minutes or until almost no imprint remains when
touched lightly in center. Remove from cookie sheet. Cool on wire rack.

(Total time will vary; cook or bake time is per batch.)
For Fran in the same newsletter:
When I make lemon squares I just sprinkle powdered sugar on top. Frosting
would make this sweet bar cookie way too sweet.
Source: Betty Crocker
Chris in NM

Group Recipes is giving away a new Kitchen to a Daily Reader!" Group Recipes is the world's first Food Social Network.

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There was a recent request from a mother of a soldier serving in Iraq for recipes that would ship with ease. My youngest son served in Iraq and Afghanistan, and I sent monthly supplies of some of his favorite treats. I successfully shipped rice krispie treats, puppy chow, bag of trash candy, cracker toffee, and various no bake cookies. The nestles web site has several desert safe tested recipes www.nestles.com. Also, check out the ANZAC Biscuit Recipe on the prepared pantry site. www.preparedpantry.com

In the winter months in Iraq, fudge, peanut butter balls (Buckeyes) and other candy also arrived safely in Iraq and was quickly devoured. All of the other recipes that I mentioned have previously appeared in this newsletter. If you can’t find them, let me know and I will resubmit them. I always wrapped each cookie or piece of candy in plastic wrap, then place then in a ziplock bag. Here are the no bake cookies that I most frequently sent.
Robbie Bowling Green, In

No Bake Chocolate Peanut Butter Cookies
Makes about 2 dozen.

2 cups granulated sugar
1/2 cup milk
1/2 cup unsweetened cocoa
1/2 cup butter
3 cups quick oats
1/2 cup peanut butter
1 teaspoon vanilla extract

Place oats, peanut butter and vanilla extract in a large bowl. Set aside. Combine sugar, milk, cocoa and butter in a large saucepan. Bring to a boil; boil 1 minute (no longer!). Remove from heat. Pour over oat mixture; stir well. Drop by large spoonsful onto wax paper and let cool.

Hi Nancy,
Many thanks to you for the effort and caring you put into the newsletter. We're all so lucky to have you.

Quite a while ago there was many recipes in the newsletter using a rice cooker. I recently bought one and would love to try some of them. Can you direct me to a date or a way to search for some. I remember thinking of how creative and yummy they were.
Thanks. Ann of Cape Cod

Does anyone know how to clean large, plush stuffed animals that
cannot be washed? I think I read about using cornmeal somewhere,
but can't remember how to do it. Thanks!
Athena in DE

Hello Nancy, love this website. I need a few recipes for Coconut Creme Pies. I'd love to get several so I can choose. Cosco Foods makes an excellent pie but I can't find where to buy it.
Thanks, b

In the March 4 newsletter, Betty in ME asked for a TNT recipe for doughnuts. This is the recipe that my mom always made and I raised my family on

Holeless Doughnuts
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup milk
1 tbsp butter
1 egg

Cream the sugar and butter, mix in the egg, add the milk and mix well. Add the dry ingredients and mix till well blended. Drop by teaspoons into hot oil by whatever methods you use. Fry until brown. Roll in powdered sugar.
Jo in Wi

Hi Peggy in Belleville. Now that I've made the raisin pie and eaten half
of it all by myself with vanilla ice cream on top of each piece (am I
driving everyone crazy with this! :)) I have to thank you again. I also
want to thank Tom in Florida and "M" for their recipes too. And anyone
else that I might have missed. Peggy, your cousin is not too far from
me.
Lesleigh in PA

This is for Betty in ME looking for a donut recipe. I use the Pillsbury biscuits. Just drop each one in some oil that is not too hot. They take minutes. Then just shake them in a brown bag with sugar. They are fantastic and easy. You can put a Hershey kiss in the middle before frying. Wow! That is so good. You could also shake them in whatever you want. Cinnamon and sugar, powder sugar etc.
Jen from Binghamton

Hello all,
It has been sooo long since I have been able to read your newsletter. I was pregnant and very very sick. Have since had my baby (back in April 2006) and had my hands full with 3 kids under the age of 4. Almost a year has gone by. Now that the kids are a bit older hopefully I can read the newsletter daily now.

In response to the MAR 4 issue...

DEB -- a 1/2 stick of butter is 4 tablespoons or 1/4 cup.

Also, I would like to put my input in on the "SCRUNCH CAKE" recipe from BOBBIE in NC -- This is a great cake!!!!! My grandmother has been making this for years. We call it a "DUMP CAKE" because you just dump everything in before you cook. Although the recipe does call for Cherry Pie Filling, it is great with any type of pie filling. The last time I made it I put Blackberry Pie Filling and it was delicious!!! Also, we melt our butter first & I bake at 325 for 60 minutes.

To IRIS in VA -- I live in Fredericksburg also. It sure is a small world. :-)

Thanks to Nancy for keeping this newsletter alive. I can't tell you how much I have missed getting on everyday!
Aly in VA

Would like to have a recipe for sweet muffins. My Mother made them when I was young and they were so good. I was raised in Macon Ga and my Mom pasted away when I was in my early teens.
Thanks Pat

For Deb:
1/2 stick butter is 1/4 cup. Each stick of butter or margarine is 1/2 cup, 1 lb of butter or margarine is 2 cups.
grannym IL

This conversion was sent in by Jean, OK as well.

For Robbie in Bowling green, IN, THANKS for clearing up the Peaches and Cream Cheese Cake flour mystery.
Tona in Bama

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.

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Ham & Celery Salad
2c. diced, cooked ham
1c. chopped celery
3 sweet pickles, chopped
1/2 green pepper, chopped
Mayonnaise

Mix all with just enough mayonnaise to moisten. Chill before serving.

Ham & Macaroni Salad
1/2 lb. boiled or baked ham
1/2 c. diced cheddar cheese
2 c. cooked elbow macaroni
1 c. chopped celery
1 small onion, chopped
1/2 c. diced dill pickle
1/2 c. mayonnaise
2 t. prepared mustard

Cut ham into 1/2 inch cubes. Combine ham with cheese, macaroni, celery, onion, and pickle. Mix mayonnaise and mustard. Mix all well and chill.

A little different salad and a way to get rid of left over beef.

Roast Beef Salad
3 cups cubed cooked beef
1/2 c. chopped dill pickles
1/2 c chopped celery
1/3 c. finely chopped onion
1/3 c. mayonnaise
1 t. prepared mustard
1 t. Worcestershire sauce
1 t. salt

Combine first four ingredients. Blend mayonnaise with remaining ingredients. Mix lightly with meat mixture, chill.
Bobbie in NC

Bobbie in NC

I just want to say thank you to Bob in Adelaide South Australia, Joe in KS, and Rosemarie from Kansas City. All the recipes sound yummy and I will be trying all of them. It is funny because my parents were born in Sicily and my mother never made Chicken Caccciatore while I was growing up, maybe because dad didn’t like chicken! Thank you again for the recipes! I will let you know what I think!

I hope that everyone is having a great day!
Gracie, Rochester, NY

To M in LA: Hope this is what you are looking for. Dee in SIL

Oct.29,2006
Hi, from the Heartland of America.
In response to Joyce in Kentucky, a family favorite for vegetables is to use
a crock pot and fill with frozen corn -- I usually use three one-pound
packages. To that add a large block of cream cheese and a stick of
margarine. Add salt and pepper to taste. Just stir occasionally until well
heated. I usually use the high setting on the crock pot to start the corn,
and then reduce the temperature to low. The corn will come out with a very
light cream coating, that makes it taste like the corn just came out of the
field.
AC

Hi Nancy and all Nancyland,
This is for Duane of B.C. Canada in the catch-up newsletter # 22 about diabetic jams and jelly recipes. Here is a few will send more later if wanted.

Grape Jelly with Gelatin
2 pkg.(or 2 Tbsp.) unflavored gelatin
1 (1 pint 8 oz.) bottle unsweetened grape juice. (Welch's)
2 Tbsp. unsweetened Lemon Juice
2 Tbsp. liquid sweetener

In a saucepan, soften gelatin in grape juice. Bring to a rolling boil, dissolving gelatin; boil one minute. Remove from heat. Stir in liquid sweetener. Pour in containers. Cover . Store in refrigerator.
Makes 1-1/2 pints; 11 calories per 1 tablespoon

Apple Jelly with Pectin
4 tsp. unflavored gelatin
2 cups unsweetened apple juice
2 Tbsp. liquid sweetener
1&1/2 Tbsp. lemon juice
Food coloring if desired

Soften gelatin in 1/2 cup of apple juice. Bringing remaining 1 & 1/2 cups of juice to a boil; remove from heat. Add softened gelatin, stirring to
dissolve. Add liquid sweetener, lemon juice and coloring. Bring to a full, rolling boil. Ladle into jars, cover and put in refrigerator.
9 calories per 1 tablespoon

Blackberry or Strawberry Jam
(long-boil method)

4 cups crushed berries ( either one)
8Tbsp. liquid sweetener

Measure crushed berries in kettle. Add sweetener and stir well. Boil rapidly, stirring constantly, until mixture thickens. Pour into hot, sterilized jars. Leave 1/4 inch head space. Seal and process in hot water bath.

10 calories per 1 tablespoon

Have more if you want them, Strawberry-Banana Jam, Peach Jam, Plum-Peach Jam, and Raspberry Jam.
C.J. in NE Arkansas

Nancy,
I am requesting the help of all the good Southern cooks in Nancyland. I am having a committee meeting at my home and would like some good snacks to go with sweet tea as I am new to the South. I will be making one of Toma in Bama's dessert recipes and would like finger sandwiches, etc. Any help will be greatly appreciated. Thanks again for a great website.
Karen, SW Arkansas

Nancy, thanks so much for the information on Weight Watchers. I understand you not being able to send copyrighted WW recipes. The ones you try, and then calculate are much appreciated. I'll look forward to more, when you get a chance to send them I'll certainly look into the websites that you included in the newsletter. I do have the cardboard slider calculator that they used about about 5 years ago. I think its the same one they use now. The info you posted in very helpful.
Thanks again
Cheryl in North Olmsted (aka: Cheryl in Ohio

Comment
The older sliding scale calculators will give an estimate. Several things have changed over the years. One change is you can't calculate over 4 grams of fiber even if it is more. I think the calculator is about $10.00 is small enough to fit into your purse or pocket. It is a must for me to have.

I have tried going Weight Watchers without going to the meetings and have failed big time. The advantages of going to WW meetings are the helpful hints and others that are going through the same problems as you are. It also makes me feel accountable to myself because I weigh in each week. When I think about going off the program I remember the scales don't lie. I don't loose weight every week and don't get discouraged about it because the meetings keeps me on track. I have found several things in my trying to loose weight. Our leader, Melba, says "if you bite it, write it." It is necessary to keep a journal of what you eat. It is also important to pay attention to portions. Eyeballing it doesn't always work. My own saying is if you don't move you don't loose. For me it is necessary get out and do a exercise program daily. I could do it at home but tend to forget or find I don't have time. I personally like Curves. It takes 30 minutes a day and exercises every part of your body. I also go swimming several times a week to keep my muscles flexible (due to muscular dystrophy.) For me to loose weight I have to exercise. That might not be true of everyone but it is for me.

I also find that not all calories and points are the same. Calories with a large number of carbohydrates (even though the points are low enough) are not as good for me than ones with lower carbohydrates. I loose more quickly if I watch how many carbohydrates are in an item. An example

SmartOnes Salsbury Steak
200 calories per serving
4 Points per serving
has 12 carbohydrates

SmartOnes Spaghetti with Meat Sauce
310 calories per serving
6 points per serving
has 48 grams of carbohydrate.

I would choose the one with less carbohydrates more often over the one with 4 times as many carbohydrates. I do not do a low carb diet just watch that I don't choose a lot of foods that are low in points but high in carbohydrates in the same day. For me it works better for consistent weight loss.
Nancy

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.

Hello Nancy & all, This is in response to a request by Susie Indy regarding a crab meat sandwich she ate in California. Susie, this recipe is in my "Bayou Cuisine" cookbook, which is a favorite of mine. I thought you might like to try it.

Broiled Seafood Sandwich
2 - 3oz pkgs cream cheese
2 t lemon juice
sliced tomatoes
1 can of crab meat (I'd use fresh if possible)
2 chopped boiled eggs.
celery salt or finely chopped celery
buttered buns

Mix cream cheese, lemon juice, crab meat, eggs and celery. Lightly toast buns. Top each toasted bun with a tomato slice and some crab mixture. Broil lightly. Looks nice with an olive garnish.

Susie, I enjoyed a crab meat sandwich at a restaurant near Seattle which was topped with cheddar cheese. It was awesome! The crab meat was fresh and lots of it. By the way, Happy Anniversary! :)

I hope it isn't too late to thank those who sent ideas for a carry in meal. I used a recipe from the newsletter which was very good, and the elderly gentleman was so appreciative. Thanks for the help. Doris, S. Indiana (just waiting for Spring to arrive!)

Carolyn from Loveland. Try raising your bread on the tv. If your tv is on a lot it works great. I have done this for years.
Mary Ann upstate N Y

Hi Nancy! This is in response to Lurinne in MS regarding the Mallow Pie recipe. It is three cups of mini marshmallows, Lurinne and thank you for your question. I'm sorry that I left out the "c" for cups. The pie recipe came from www.RecipeZaar.com. Its not something that I have tried to make at home. One of the readers had asked for a Mallow Pie recipe and I posted it to see if this is what she was trying to find. If you try it, please let me know how you like it. With teens and their friends around at mealtime, I'm always trying to find new things to make for them. Thanks, Lurinne!
Andee In Los Angeles

Hi Nancy! I have a request. I believe that somewhere I have seen a program where you can enter food items you have on hand to get menu plans. Does anyone know what I am talking about? Thanks in advance.
Lyn in Houston

Hi Nancy and furry friends
This is for Debbie who in the Sunday, March 4 edition was interested in the southern potato patties from a Charleston cookbook. These are also listed in southernfood.about.com site with slight variances. I hope it's what you're looking for!
Lauré in North Hollywood

Southern sweet potato patties
3 cups cooked mashed sweet potatoes
1 tablespoon melted butter
1/3 cup milk
1/2 teaspoon salt
1 teaspoon sugar
2 cups crushed corn flakes

Combine sweet potatoes, butter, milk, salt, and sugar. Form into 6 patties; roll in corn flakes to coat. Place on a greased baking sheet and bake at 325° for 25 minutes.
Serves 4 to 6.

Nancy! Last evening I sat and REALLY searched my January Food and Wine magazine and I found the recipe, I think, that Jackie from Kansas City has requested. I didn't copy the method for the steak ; it's the usual grill to your desire of doneness.
Corinne, Murrieta, CA

Grilled Strip Steaks with Sweet Potato Hash Browns
4 sweet potatoes (1-3/4 pounds).
2 tablespoons extra-virgin olive oil
6 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/2-inch pieces.
1 pound Vidalia or other sweet onions. cut into 1/2-inch dice
2 tablespoons chopped parsley
2 tablespoons minced chives
1 teaspoon chopped thyme
Salt and freshly ground pepper

In a medium saucepan of salted boiling water, blanch the sweet potatoes for 3 minutes; drain well. In a large skillet, heat the oil. Add the bacon and cook over moderate heat until crisp, 4 to 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Add the onions to the skillet and cook over moderate heat until browned, about 12 minutes. Add the sweet potatoes and cook over moderate heat, stirring occasionally, until just tender, about 15 minutes. Increase the heat to high and cook without stirring until browned on the bottom, about 2 minutes. Stir in the bacon, parsley, chives and thyme; season with salt and pepper. Serve with the steaks.
Serves 4.

Hi Nancy and 4 legged associates,
Dee in your Feb. 26 Newsletter asked for an old Weight Watcher recipe for Apple Cookies. I found this one in an old recipe book, dated 1970. I hope it is the one she was looking for. I also wanted to tell you how much I enjoy your newsletter, it is the highlight of my day. Thank you for all the hard work you put into this great newsletter and thanks to all the wonderful cooks who help by contributing their time and recipes too.
Rose Marie in cold, Freeborn, Minnesota

Apple Cookies
1 apple (Jonathan, preferred)
Artificial sweetener to equal 4 tsp. sugar
2/3 cup instant non-fat dry milk
1/3 tsp. cinnamon
1/3 tsp. extract (any kind)

Grate unpeeled apple on large side of grater. Add all dry ingredients. Mix lightly with a fork. Spoon on a non-stick cookie sheet and bake at 325ºF. until brown. Let cool for 5 minutes. Take off sheet and cool on rack. Makes 1 serving.

For Dee in Sil, I make this Chicken Salad all the time. I have also had the Arby's Chicken Salad & it is wonderful. This one to me taste close to it.
Have a Nice Day!
Janice from Texas

For Sue in GA March 2 N/L

CREAMY CHICKEN PASTA BAKE
4 serves pasta

1 lb diced chicken breast fillet
1 packet Continental Cream of Chicken Soup Mix
1 cup milk
1 cup water
1/2 cup corn kernels
1/2 cup chopped sun dried tomatoes
1 cup grated tasty cheese

Cooke pasta in boiling water and drain well. Heat a little oil and fry chicken until cooked. Add Soup Mix, milk and water and bring to the boil, stirring constantly. Add to pasta with corn and tomatoes. Mix well. Pour into an ovenproof dish, sprinkle with cheese, bake at 200ºC (380ºF) for 20 minutes
Serves 4

I also put Sundried Tomatoes in bread when I bake it and they go great on a home made Pizza.

CROCK POT SPANISH RICE
2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1-1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired).
Tona in Bama

ICE CREAM (SUGAR FREE)
1 lg. pkg. sugar free vanilla instant pudding
2 sm. whipping cream (1 pt. size)
Milk
40 pkg. Equal
2 tbsp. vanilla
Fruit (6 peaches) whatever fruit you choose

Mix pudding, equal, whipping cream, vanilla and enough milk to fill ice
cream freezer. Place in ice cream freezer and churn.
Tona in Bama

CHINESE GREEN BEANS
1 lb. green beans, trimmed
1 clove garlic, chopped
1 tbsp. oil
1/4 c. chopped water chestnuts
1 tbsp. soy sauce
Dash ginger

Cook green beans in small amount of water just until tender. Drain.
Sauté oil and garlic. Add beans, water chestnuts, soy sauce and ginger.
Toss and heat through.
Tona in Bama

Macaroni Casserole
1 (8 oz.) box Macaroni cooked and drained
1 can Cream of Mushroom Soup
1/4 C. chopped Pimento
1/4 C. chopped Green Pepper
1/4 C. chopped Onion
1/2 C. Mayonnaise
1/2 lb. Cheddar Cheese (grated)
(I add chopped onion, too)

Heat mushroom soup, add pimento, green pepper, onion, and mayonnaise.
Mix well. In casserole dish layer macaroni, sauce then cheese until all
is used up. Top with grated cheese. Bake at 350-degree oven for 25
minutes.
Tona in Bama

MEXICAN SPAGHETTI
1 lb. boneless skinless chicken breasts
1 lb. spaghetti noodles
1 lb. Velveeta cheese
1 (10oz.)can cream of chicken soup
1(10oz.) can cream of mushroom soup
1(10oz.)can Rotel tomatoes

Chop chicken breasts and cook in water until no longer pink. (You can
substitute hamburger or sausage in place of the chicken breasts.)
Preheat oven to 350. Cook spaghetti noodles according to package
directions. In a microwave safe dish combine the soups, Rotel tomatoes
and chopped Velveeta and cook until cheese is melted, stirring
frequently. Pour the drained spaghetti in a 13x9 baking dish sprayed
with Pam. Place the meat on top of the spaghetti. Pour the cheese
sauce over the top. Bake at 350 for 30 minutes.
Tona in Bama

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