Easy recipes using everyday ingredients.

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Nancy, Nancylanders and especially Connie in TX. The following was omitted from my response posted in the Wednesday 7 Mar 07 Newsletter to Connie (Catch up Newsletter #14): When Luby's Cafeteria notified me that they do not have a recipe for the Pumpkin Swirl Cheesecake I went on-line, typed in "Pumpkin Swirl Cheesecake" and from the many available, the following one is as close to the one described by Connie that I could find. Now this is NOT a TNT recipe, but hopefully this will either be the one she's looking for or a close facsimile.
Mr. Myron Drinkwater- Lake Forest, CA

PUMPKIN SWIRL CHEESECAKE
3 Tbsp unsalted butter
1 cup gingersnap crumbs (about 20 cookies)
2 lb cream cheese, room temperature
1 cup granulated sugar
3 Tbsp cornstarch (divided)
1 cup sour cream
1 1/2 tsp vanilla or vanilla extract
1/4 tsp salt
3 eggs
1 tsp lemon juice
3/4 cup canned pumpkin
3 Tbsp dark brown sugar
2 Tbsp molasses
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves

Preheat oven to 325°. Butter a 9-inch springform pan and wrap the pan with a piece of heavy-duty aluminum foil. Make sure the entire outside of the pan is covered with the foil as the springform pan will be placed in a water bath to bake. Melt butter and add gingersnap crumbs. Mix well and then press into the bottom of the springform pan. Chill. With an electric mixer on medium-low speed, beat cream cheese with the granulated sugar and the 2 tablespoons of cornstarch. When this is well mixed, beat in the sour cream, vanilla and salt. Add the eggs one at a time beating well after each addition. Remove 3 1/2 cups of this batter and stir in the lemon juice. With the remaining batter, combine the pumpkin, brown sugar, molasses, spices and the remaining tablespoon of cornstarch. Set aside one cup of the pumpkin batter. Spread half of the remaining pumpkin batter in the prepared pan. Gently spoon half of the plain batter over the pumpkin batter. Spoon the remaining batter into the pan and then the last of the plain batter on top of that. Dot with spoonfuls of the reserved cup of pumpkin batter. With a chopstick or the handle of a wooden spoon GENTLY swirl the batter. Be sure not to go too deep as you don't want to swirl up the crumb bottom into the batter. Place the cheesecake into a large roasting pan and fill the roasting pan with water halfway up the side of the springform pan. Bake until the center of the cheesecake jiggles only slightly when he pan is tapped--about an hour and 20 minutes. Remove from the oven and run a knife around the edge of the cake. Let the cake cool 10 minutes in the water bath and then remove it and cool completely on a wire rack. Chill before serving

I was born (in 1940) & raised a few miles outside of Charleston SC and did not catch the "Charleston Receipts".

Nancy, I think you do a great job & don't know how you keep up with everything you do - Thanks for the extra newsletter this week.
Hug you furry buddies for me.
Genie from Van, TX

Re: Keeping sweet onions longer-Bill, Alb.,NM
I cut off the top end (not the root end) and slice off what I need. I DO NOT take the skin off the onion. Then I put the leftover part whole onion in a ziplock baggie and put into a glass container (or Plastic) , close and store in fridge til needed again. You may find if it's a few days that the cut end is a little dry- just take off a thin slice, discard that and proceed. I can use onion this way for 2 weeks (or more).I had read to seal cut end with butter, but I didn't like that.

Also soon the farmer's markets will be open and I love the spring onions, but they go bad so quickly. I probably got this tip here at Nancy's about saving them longer and it works. Take a large jar ( I use mayo jar.), trim the green tops to fit and put the DRY onions in the jar with a paper towel wadded up on top and close jar and store in fridge. I have kept these onions this way for a MONTH.
Cheryl, Charlotte

Hi All.. I have been given several cans of government beef and pork. I've done the usual things with them, such as soup and BBQ sauce and baking scalloped potatoes with them. Does any one have any other ideas? The meat is already cooked. thanks Mary ..in Newton Falls , Oh.

Nancy,
Thoroughly enjoy your emails. And, I never miss one although I am not as good about posting as I could be.

Must share something with you...there is once again a popup that arrives before the regular page which I must manually click off, go back to the regular page. Is this part of your moneys coming in? If so I shall never again complain.
Thank you,
Luanne

Yes the popunder is generates most the revenue earned to keep the site online. During parts of the last two months the recipe index of this site was trashed by the server hosting it. Even with the popunders the income earned has not equaled to what is needed to pay the costs to keep it online. Nancy's kitchen database was trashed by the server and even when I tried to put the backup online it would not work. Most of the traffic to the site from search engines is almost non existent. My rankings in the search engines went down to almost nothing because when a site isn't working correctly it deletes it from their listings.
Nancy

While I waited for the inflammation of my gallbladder to subside, I ate a LOT of chicken, stewed or grilled, no breading. Fruits and vegetables should be fine. Just avoid high fat foods such as dairy and red meat. You can eat oat meal without milk or butter. I make oat meal with apple juice and water.

Good luck! When the surgery is over, you'll be able to eat whatever you want.
grannym IL

Comment
This recipe exchange message board is not intended provide medical advice only suggestions and opinion by our members. Please check with your physician for medical advice for your particular problems.
Nancy Rogers

For Ann in Texas
RE: Beginner's cookbook

I always give new cooks one of the 3, 4 or 5 ingredient cookbooks. These are simple with few ingredients and have really good recipes.
Tona in Bama

To avmn: the Cherry Upside-Down Cake is in the Feb. 28 newsletter. I haven't had time to try it yet, but it's on my list of things to do. LOL
Nancy the spring like weather is on it's way. I know you and your fur babies will enjoy it. Just keep up the great work that you are doing.
And we never hear a complaint out of you. You are a really great person.
Louisiana Lady

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Hello to Nancy and Staff, I saw an answered request for Salmon filets in the Friday (3/9) newsletter and it made me remember that I have some frozen Tuna Steaks in my freezer with no idea what to do with them. The fish was a sort of reciprocal gift to my husband from his sister. He gives her venison and she wanted to return the favor so when she went fishing off the coast of N.C. she sent fish home with him. We love grilled fish but there must be more possibilities. Thanks in advance and thank you Nancy for giving us this site.
Linda Boyles, Fairborn Ohio

For Glory in Tucson
Actually "Potato Pancakes" isn't just German. It is also called "latkes" used by our Jewish friends during the festival of Hanukkah. It is just delicious. It is served with sour cream and applesauce on the side. Also, a favorite recipe in most of Eastern European countries. Thanks again Nancy for this great newsletter. Glad you made a mistake on Thursday and sent it out!
Regards, Judie/So.Calif.

Hi Nancy and your assistants, glad you made a whoops and sent a Thursday newsletter. I make many uh-ohs at work, but they don't make as many people happy as yours do. Ha! We do so love to have an extra newsletter from you. This is in response to Rachel in rice growing country in Arkansas. I am going to be in your area week after next. My son and his family live in Jonesboro, and they do cook the best rice! Also, the book "A Painted House" was about your area too.

I made a whoops the other night and put together a dessert that turned out so good. I cooked a regular chocolate brownie mix in the oven. Then when it was done, I put marshmallows on top of the brownie, then laid Hershey bars all over that and then covered the whole thing with graham crackers. I had to put it back in the oven to melt the marshmallows and the candy bars (I used the big ones because that is all I had), and the candy bars . So it was cooked just a bit too long, but still good. I think I had read a recipe similar to this someplace, and it could have been in this newsletter. If I were going to do this again and I wanted pretty. - here is what I would do.

Cook a box of brownie mix in a 9X13 pan. Three minutes before they are done, remove from the over and cover the brownie with small marshmallows. (The more the gooier!) Cover the marshmallows with milk chocolate chips. If you like pecans in your brownies put them over the chips and cover the whole thing with either graham cracker crumbs or the whole crackers. Continue baking the last three minutes. That should hopefully melt the marshmallows and chocolate chips. I am telling you after serving this at my son's house I took the rest of it to work because I knew if I kept it here at home I would eat the whole thing. It lasted two hours at work. Everyone was asking for the recipe and I didn't really have one. But however you put it together, it is great!
God bless you all!
Sandi Hutson in Jasper, Texas

Hi Nancy, Merry in 3/8 issue wanted to know what to do with the frozen salmon someone gave her.What a lucky woman! I will send two ways I do mine. Brenda/Alabama

Salmon Fillets Over Couscous
4-4oz salmon fillets(I use a whole side)
Lemon Pepper Marinade,already bottled in store
juice of 1lime
salt&pepper

Marinate the salmon for 30 minutes to an hour in lemon pepper marinate. Drizzle olive oil in glass baking dish(I put foil in mine and then oil the foil for easier cleanup)
Discard the marinate. Put the salmon in baking dish and sprinkle lime juice over top. Sprinkle salt and pepper to taste on top. Cover and bake in preheated oven 350° for 25-30 minutes or until salmon flakes.

Couscous
2 1/4 cups chicken broth
1/2 teaspoon salt
2 teaspoons butter or olive oil
10 oz couscous
1 cup diced tomatoes
1 cup feta cheese crumbled
1/2 cup sliced green onions

Bring broth to a boil in saucepan, stir in couscous. Add diced tomatoes, cheese and green onions. Fluff with fork and serve salmon on top.

This is my favorite way to cook the salmon.

Sesame Ginger Salmon
Bottled sesame ginger marinate
zest of 1 lemon or lime
juice of 1 lemon or lime
1 salmon fillet or whole side

Marinate salmon in marinate 30 minutes to an hour. Put in glass baking dish lined with foil and sprayed with cooking spray. Sprinkle lime or lemon juice on top add zest and bake 25-30 minutes or until salmon flakes with a fork.

For ~Anna in MO~
Re: Crockpot Spanish Rice

Converted rice is just a type of rice. I am sure that regular brown rice would work just fine :-)
~~Tona in Bama

Hi Nancy, This is for the problem of unwashable stuffed toys. I have bought numerous toys at thrift stores, and yard sales, washed them, added fabric softener to rinse, and dried on low heat cycle. They always came out looking like new. These were distributed to residents of nursing homes, they all like to have something like a stuffed animal. Most of them had stories to tell about their pets they had before moving into the nursing home, and were so appreciative of any attention. The lady might try hand washing with baby shampoo also, and rinsing in the shower. Baby powder and cornstarch are other alternatives she might try.
Margaret, Tulsa

Easy Blueberry Dessert
1 white cake mix (2 layer)
1 can (21 oz) blueberry pie filling
1 (12 oz) container of cool whip

Grease a 9x13 baking pan. Bake cake as directed on pkg using 3 whole
eggs. Cool cake completely. Spread pie filling over top of cake. Spread
cool whip on top of the pie filling. Put in refrigerator and serve
cold.
Tona in Bama

Hi:
just a note about carbohydrates and sugars.
I am a diabetic and have found that because a product states that it is low in fat-- you better start reading the label because manufacturers put 'low in fat' in big print; and once you start reading, you will often find that it's high in sugar or high in carbs. Carbohydrates turn into sugar - if you are trying to lose weight or to control your sugars; then, you had better be aware of the carbs.

Splenda is a wonderful product to use when making baked goods but be aware that it is simply to pricey for many of us who are on disability. The old stand by of sweet n low is much less money.
I am 57 and have been a widow for almost 13 years and it is true that when a single person cooks for just one; it's not worth the effort. This is how we eat wrong. I talk myself into making a nice meal and then I usually freeze individual meals. I found that I was doing the soup type meal to often just because it seemed to be to much bother to cook for one
Another tip; when buying fruits - buy the smallest peach, the smallest banana, etc. -this satisfy's the desire for fruit without sending your sugar into orbit.

I know that this is long and I apologize. But I feel that not enough importance is placed on eating low carbs as well as watching the sugar intake.
glory from 80 degrees Tucson (formerly Binghamton, N. Y.)

Comment
This recipe exchange message board is not intended provide medical advice this is only a suggestion or opinion by our members. Please check with your physician for medical advice for your particular problems.
Nancy Rogers

Hi Nancy, Bill Alb. NM asked for a way to keep sweet onions for a longer period of time. March 9, 07 Newsletter. Bill I found this site that might be some help to you. Good Luck!
Evelyn~DeWitt, Mi.

http://www.geocities.com/green_cache/onions.html

Nancy you are a trip. What a wonderful sense of humor you have. I know it's easy sometimes to forget what day it is. I do it all the time. And time flies by so fast, wonder where it all goes. God gave you a wonderful talent, and my friend, you are using it to the fullest. So you are making a lot of people happy, and maybe there are some lonely ones, too, that are enjoying this wonderful letter. With a little bit of everything, there is always something to either make you laugh, want to cook, or just enjoy. Thanks so much. God Bless you and your little fur babies. And God Bless all of us that read your letter.
Louisiana Lady

Dear Readers,
My daughter just started making some very healthy breakfast bars. They have chopped prunes and chopped raisins. The thing is she uses a food chopper but the raisins and prunes both get very gooey and hard to stir into the flour mixture etc. Does anyone know of a way to keep them from being so gooey to make them easier to work with.
Kelli

Colcannon
3-4 medium potatoes peeled and cut in quarters
2 tablespoons milk or light cream
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chopped cabbage
2 tablespoons butter or margarine
1/4 cup chopped onions
2 tablespoons butter (for frying)

Cook potatoes in boiling water till tender; drain, reserving water. Place in a large bowl. Mash with hand masher till well-mashed. (I find the electric mixer makes it too gooey). Add milk, salt and pepper and beat till fluffy.
In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.

Drain. Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender. Add mashed potato and cooked cabbage to the onion.
Heat thoroughly, stirring constantly (I like to bake it in the oven until
hot). Place in a heated serving dish. Serve hot, topped with butter or cheese.

I also like to add grated cheese on top before baking. I have also added
caraway seeds and parmesan to the potato mixture. I love this stuff!
Mary in Oregon

Help! I burned some macaroni in a Stainless Steel (I think) pan. well, it isn't coming clean and thought maybe someone might have a solution or a thought that might work so I don't have to throw it away.

Nancy, this is the most awesome site. I've been with you since almost the beginning and can't tell you how much I love it. Thanks for all you and the furbabies do for us.
Marge in OH

HI Nancy and Everyone,
I have a request does any one have a great recipe for a TNT chocolate pound cake? If so will you please share it? my friend and I are to make a wedding cake for a friend. to be a white layer and chocolate layer 3 tier cake. the white layer turns out fine but the chocolate one we've problems with, and the cake just doesn't work. so we need a recipe that does work. The wedding is on Sat. Mar 17th and we are to be done by the 16. we would really appreciate
your help.Thanks and God Bless all of you. Linda

For Connie in TX

I had this in my files and thought it might help
Sandi Ont

Pumpkin Swirl Cheesecake
3 Tablespoons butter -- unsalted
1 Cup Gingersnap crumbs (about 20 cookies) (graham
crackers work fine too!)
2 Pounds cream cheese at room temperature
1 Cup granulated sugar
2 Tablespoons cornstarch
1 Cup sour cream
2 Teaspoons vanilla extract
1/4 Teaspoon salt
3 Eggs
1 Teaspoon lemon juice
3/4 Cup canned pumpkin
3 Tablespoons dark brown sugar
2 Tablespoons molasses
1 Teaspoon ground cinnamon
3/4 Teaspoon ground ginger
1/2 Teaspoon ground nutmeg
1/8 Teaspoon ground cloves
1 Tablespoon cornstarch

Heat oven to 325 degrees. Place a pan filled with water on the bottom shelf of the oven. Butter a 9-inch springform pan.

Melt butter and add gingersnap crumbs. Mix well and then press into the bottom of the springform pan. Chill.

With an electric mixer on medium-low speed, beat cream cheese with the granulated sugar and the 2 tablespoons of cornstarch. When this is well mixed, beat in sour cream, vanilla extract, and salt. Add eggs one at a time beating well after each addition.

Remove 3 1/2 cups of this batter and stir in the lemon juice. With the remaining batter, combine the pumpkin brown sugar, molasses, spices and the remaining cornstarch. Set aside one cup of the pumpkin batter. Spread half of the remaining pumpkin batter in the prepared pan. Gently spoon half of the plain batter over the pumpkin batter. Spoon the remaining batter into the pan and then the last of the plain batter on top of that. Dot with
spoonfuls of the reserved cup of pumpkin batter. With a chopstick or the handle of a wooden spoon GENTLY swirl the batter. Be sure not to go too deep as you don't want to swirl up the crumb bottom into the batter.

Bake until the center of the cheesecake jiggles only slightly when the pan is tapped--about an hour and 20 minutes. Remove from the oven and run a knife around the edge of the cake. Let the cake cool completely on a wire rack. Chill before serving.

Nancy, it's such a wonderful surprise when you forget it's Thursday and send a newsletter out. You state you are so lucky in life to do the newsletter, but I bet I speak for all of us, we think we are the lucky ones in life to have you and your wonderful newsletter. Thank you so much for what you do and God Bless you.
Susie in Arkansas

Sorry for got to put date of letter and my name
For Carol from Utah as for this in the March 4 Newsletter

SPLENDA FUDGE RECIPE
(sugar free)

2 pkg (8 oz each) cream cheese, softened
2 squares (1 oz each) unsweetened chocolate, melted and cooled
1/2 cup Splenda sweetener
1 tsp vanilla extract
1/2 cup chopped pecans

Line an 8-inch square baking pan with foil. In a small mixing bowl, beat the cream cheese, melted chocolate, Splenda, and vanilla until smooth. Stir in pecans. Pour into prepared pan. Cover & refrigerate overnight. Cut into 16 squares. Serve chilled.
Caroline MO

Cool and Minty Party Cake
2 tsp peppermint extract
1 can (14 oz) sweetened condensed milk
8 drops green food coloring
2 cups heavy cream, whipped
1 pkg. (18.25 oz) white cake mix
Green cream dementhe
1 container (8 oz) Cool Whip, thawed

Ice Cream Layer:
In large mixing bowl, combine condensed milk peppermint extract and food coloring. Fold in whipped cream (do not substitute nondairy topping). Pour into aluminum foil-lined 9" round layer cake pan. Freeze at least six hours or overnight.

Cake:
Meanwhile, prepare cake mix as package directs for 2 9" layers. Remove from pans. Cool thoroughly. With a table fork, poke holes in layers 1" apart half way through each layer. Pour small amount of cream de menthe in holes. Place one cake layer on serving plate. Top with ice cream layer, then second cake layer. Trim ice cream layer to fit cakes. Frost quickly with Cool Whip. Return to freezer until ready to serve. Garnish as desired,. This cake may be made one week ahead and stored in freezer.
grannym IL

This is for Nancy and anyone else who is following the Weight Watchers plan. While browsing the WW forums, everyone was raving about this new item called PB2.

It is a powdered peanut butter (you mix with water to make PB) All that had tried it said it tasted very good. I sent for the minimum order. The web site is:
www.bellplantation.com You can read all about it.
Harriet/AZ

Does anyone have a good recipe for a Lady Baltimore Cake, its my favorite and the restaurant we use to go where I would get it for dessert has closed and since then I haven't had any and would love to get a recipe to make it.
thanks, sally in Pa

Hi Nancy, I think my request for info on a burned iron skillet may have been lost in the problem you were experiencing with your computer. I remember how to keep iron skillets serviced. This problem involves a skillet that my daughter-in-law used to get very hot to blacken grouper fish. I have a ceramic top stove and thought that it would be ruined. It did not damage this, but the skillet caught fire and burned. Can this skillet be saved? It is so blackened, better than the fish that never made it to the "hot" skillet, that I could not get all of it off.

I would like to know how to save this old iron skillet. How could it be cleaned to remove the black and burned surface? Or must I lose it and buy a new one??

I obtain a world of information from you, Nancy, via providing this wonderful service of recipes and hints that have proved so time saving and inexpensive for many of us. Love the recipes and am so grateful to all who contribute.

I would also like to know of a free program I could download to use for filing all of these recipes? Or the easiest and best program to purchase and install?

Have missed hearing of Siggy and Dittos antics. Give them a rub on the head and a tickle under the chin from me and tell them that my daughter's cats get behind her computer when she is working. They make faces at her, but she can not capture any of their expressions for they stop if one pulls out the camera. ha

Thanks to you and all your contributors and hope one of them can help with the burned skillet.
Sylvia in FL

Nancy, I hope I'm doing this right, this is my first time to respond to one of your newsletters, I so enjoy these newsletters everyday, thanks for all your hard work, now, this is for Maggie B Feb. 23rd newsletter asking for recipes for cocktail weiners I have an easy one, spicy but good, a pkg. of weiners 1 8-12oz. bottle of hot sauce 1 stick of butter, melted, put in crock-pot till heated through serve with tooth-picks, enjoy...Marie from Bunker Hill, IN

Answer to question for Jeanne in PA regarding her Busy Day Cabbage Rolls posted on February 27, 2007. I question to Jeanne is, Is the rice cooked or uncooked in the recipe.
Carolyn, New York

Hello Nancy,kitties, and all the great cooks out there. Does anyone have a recipe for the red thick liquid that some restaurants put on sliced bananas. I love it and i have heard its jello. If anyone knows how to make it, please let me know. Thanks so much and God Bless..
GLORIA FARRIS IN GA.

Thanks to everyone for the suggestions for cleaning a stuffed toy. Someone (Grama) asked what kind it was. It is actually a Santa Claus with a plush covering and some type of acrylic fur white beard which needs some help. It was purchased along with a huge lion (which my son rode on for years) at a roadside stand on the way from San Antonio, TX to Charleston, SC in 1968. We used it for years at Xmas
and now my son who lives in Seattle decided that he wants it for my two little granddaughters (2 & 5) so not only do I have to try to clean it, I have to figure out how to ship it! One place said UPS did not have a box that big. I found another place to build a box.
Thanks again! Athena in DE

Hi Nancy! This is for Rosemarie in rural Kansas City. Here's some info for Kellogg's, Rosemarie. Maybe they could tell you where the Keebler Chocolate Crumbs can be purchased. (3/9/07 newsletter)
Kellogg's/Keebler Food Ingredients Group
545 Lamont Road
Elmhurst, IL 60126
Phone: 630 956 5406
Fax: 630 833 9467
www.kelloggingredients.com

Andee In Los Angeles

Hi Nancy and all..
On the 31st of March, my youngest daughter and I are giving a baby shower for the oldest daughter who is having our first grandchild...a boy! I haven't been to a baby shower since I was the guest of honor! We need ideas for party favors for the guests. All ideas will be appreciated. Thanks.
Barb/De.

To Merry, who was looking for a recipe for Hot Milk Cake. Here is the recipe our family uses; it is a Taste of Home recipe and it is TNT!

Hot Milk Cake
4 eggs
2 cups sugar
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon vanilla extract
1-1/4 cups milk
10 tablespoons butter or margarine

In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool on a wire rack.
Yield: 12- 16 servings.
~Anna in MO~

I am looking for a recipe that tastes just like the Twinkie or Hostess Cupcake filling. Can anyone help, please?
Thanks in advance--Sue

This is about the use of the words RECIPE and RECIEPT. A RECIPE is a formula used to make something., such as a cake. A RECEIPT is a written acknowledgment of anything received, such as a purchase of that cake.. So, Nancy, according to Webster, your changing the word from receipt to recipe is correct.
Jane, Shingletown, CA.

Merry,
This is the easiest meat ever to cook just to a "T". Bring a pot of water to boil. I use a frying pan that will hole the 2 filets allowing water to cover them. Before adding the salmon, add 3-4 Tablespoons wine vinegar, red wine vinegar please, then add the salmon. Turn the boiling water with salmon down so that there are just a few bubbles coming up. Cook the salmon for 7-10 minutes, do not cover. Remove the fish from the water and drain it well. Put a piece on each plate sprinkle with dried dill and place a wedge of lemon along side of it on the plate. Add-ons would be boiled potatoes (small red ones), baked potatoes, freshly made in olive oil potato chips that are slightly brown. A nice green salad or a stalk of broccoli that is bright green...be sure you haven't over cooked it - about 4 minutes in a small amount of water.
Yum yum yum.
Luanne

I recently bought a Sunbeam bread machine as mine had croaked, I wanted to make rolls for Thanksgiving and it was the ONLY one I could find in Central Illinois. I didn't even have any luck on the internet as other contributors had. There have been lots of other kinds of bread machines out there in garage sales, but it wasn't the right time of year to go hunting for one.

It works OK for dough, but I don't like it as well as my old one. It takes about 25 minutes longer for the dough cycle than my previous machine and it doesn't beat the dough down one last time at the end of the cycle, so you definitely have to scrape at the dough to get it out, rather than it being in a nice ball.

The men at my house haven't ever been crazy about bread baked in the bread machine, so I haven't tried that cycle yet.

Nancy and everyone have a great week and thanks!
Eureka, IL

TOMATO PIE
4 tomatoes - peeled and sliced
10 chopped fresh basil leaves
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
salt and pepper

Preheat oven to 350. Place the tomatoes in a colander in the sink in 1
layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the
tomato slices, basil, and onion in pie shell. Season with salt and
pepper. Combine the grated cheeses and mayonnaise together. Spread
mixture on top of the tomatoes and bake for 30 minutes or until lightly
browned.
Tona in Bama

Lemonade Jell-O
2 (3 oz.) pkgs. lemon Jell-O
2 1/4 c. boiling water
1 (6 oz.) can frozen lemonade
1 (9 oz.) container Cool Whip

In a bowl add Jell-O, boiling water and lemonade; mix well. Refrigerate
until partially set or about 1 1/2 hours. Beat in Cool Whip; pour into a
13-by-9-inch dish and refrigerate until firmly set.
Tona in Bama

I have been going through your newsletter archives but I am having
trouble getting some of them. For example, May 2005 I was not able to
get anything. I have webtv and still in 2005 archives. I wondering if
anyone else is having the same problem. I am enjoying reading what I am
able to receive. Thanks for your faithful hard work.
Hickory

Comments
The newsletters for May 2005 have not been posted and linked online yet. Only the dates underlined and have a link are online. I do have them in a directory on my hard drive and will get them online when everything isn't so hectic. The site nancyskitchen.com had problems created by the server for over three weeks. The site http://www.nancyskitchen.com is online and working but requires a months of work. This needs to be done before I do anything else. In the past nancyskitchen.com and nancys-kitchen.com were the same site just different urls. In the near future www.nancys-kitchen.com will contain only the online newsletters. A site that has duplicate content does not do well online. When I have time more online newsletters from the past will be reformatted and posted online and that will include the May 2005 newsletters. I think I have all the online newsletters from 1996-1998 and 2001-2007 on my hard drive. I sold Nancyskitchen in 1998 and bought it back in Jan 2001. The newsletters from 1998 to 2000 are not available because the site did not belong to me at the time. At some point in the future the recipes posted to the newsletter will be posted alphabetically online. All of these changes take months and months to complete.
Nancy Rogers

LOL, I had to laugh out loud...I have never had the "You Rock" complement before. Thanks Joan from Oklahoma City!
Tona in Bama

A message from my niece, Audrey.

My quilt kits made it to the store, so the links are up on my blog and there’s a Friday Free Bee at Daisie Co which is a free Mother’s Day card kit.
Hugs & love, Audrey Jeanne Roberts

Comment
Just click on the D.a.i.s.i.e Company link on the right side of the page.  Then click on Friday's Free Bee to get your Mother's Day Card Kit. There are other free bee items list on the page as well.
Nancy

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Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
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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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