Easy recipes using everyday ingredients.

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Page 2 of today's newsletter.

For all you newsletter readers who have expressed an interest in making a
keepsake cookbook, or if your church may need a fundraiser in the future,
go to
www.morriscookbooks.com

You supply the recipes, they do the rest. I don't have any information
regarding cost.
grannym IL

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I was surfing this morning and found these articles informative
Nancy Rogers

Dating on packages and what do they mean.
http://www.cfs.purdue.edu/safefood/foodsafety/
http://www.fsis.usda.gov/Fact_Sheets/

Guidelines for Discarding Canned Foods
http://www.cfs.purdue.edu/safefood/foodsafety/

Perishable Food Decision Tables
http://www.cfs.purdue.edu/safefood/foodsafety/

How Long Can I Keep It?
http://www.cfs.purdue.edu/safefood/foodsafety/

Hope everyone's weather is getting nice :)
XOXO, GINA In Indiana

Crock Pot Chicken Cacciatore
1 whole (3 to 3-1/2 lb.) cut up chicken, skin removed
1/3 cup all purpose flour
2 TB vegetable oil
1 medium green bell pepper, cut into fourths
2 medium onions, cut into fourths
2 cups diced tomatoes (from 28 oz. can), undrained
1 jar (4.5 oz.) sliced mushrooms, drained
1/2 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1/2 tsp. salt
2 cloves garlic, finely chopped
Grated Parmesan cheese

Coat chicken with flour. In 12" skillet, heat oil over medium high heat. Sauté chicken in oil for 15 to 20 minutes or until brown on all sides; drain.

Cut bell pepper and onions crosswise in half; cut each half into fourths. In 3-1/2 to 6 quart crock pot/slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.

Cover and cook on LOW heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170° F for breasts; 180° F for thighs and legs). Serve with cheese.
Makes:6 servings.

With the new time in place, thought someone, might want to add a little "perk" to their breakfast (especially on weekends) for those of us who work.
Susana in Louisiana

Apple Fritter Rings
My family is crazy about these at breakfast or even as a dessert after dinner.

1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favorites)
1-1/2-cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)
Enjoy.

Nancy,this recipe is for Linda in Mar. 10th newsletter.

Chocolate Pound Cake
2 sticks butter
1/2 cup vegetable oil
5 eggs
1/2 tsp. salt
3 cups sugar
3 cups sifted plain flour
1/2 cup cocoa
1-1/2 tsp. vanilla extract
1/2 tsp. baking powder
1-1/4 cup milk
white or chocolate frosting (optional)

With a high speed mixer, cream butter, oil and sugar until light and fluffy.
Add eggs 1 at a time, beating after each addition. Sift dry ingredients and add to egg mixture at low speed. Gradually add milk and then vanilla. Pour into a lightly greased tube or bundt pan. Bake for 90 minutes @350°.after the cake has cooled remove it from pan. Serve plain or drizzle it with white or chocolate frosting.
enjoy, Helen in Mississippi

Audrey wrote an article on how to use the blank recipe cards you all downloaded.  The link for the download expired today at 1:00pm Central time zone.  To read the article on this site click here. It explains how to use the cards once you have downloaded them.
Nancy

Page 2 of today's newsletter.
Hopefully some of you will find the second page of today's newsletter. 

OK - ya'll. Delicious with a capital D is how you describe these baby backs are. Want to try them? Let me know if they aren't the best you've ever had.
Susanan in Louisiana

Baby Backs
3-4 spans of baby back ribs
Lee and Perrins Worcestershire Sauce
Kitchen Bouquet
Meat tenderizer, unseasoned
garlic powder
Tony Chachere's Original Seasoning
(or your favorite Cajun seasoning)
black pepper

Sauce:
1 stick butter or margarine, melted
1/2 onion, chopped
2 ribs celery, chopped
3/4-cup brown sugar
1(36-oz) bottle catsup
1-tblspn Lee and Perrins Worcestershire Sauce
1-tblspn minced garlic
5-squirts of Tabasco sauce

Using a brush, coat the meaty sides of the ribs with Worcestershire and Kitchen Bouquet. After coating, liberally sprinkle with meat tenderizer, garlic powder, Tony's Seasoning and black pepper. Cover tightly with heavy duty aluminum foil and store in fridge until ready to cook. (I do this early in the morning of the same day that I will be cooking them but it can be done a day or two in advance if you'd prefer.) To make sauce, sauté onion and celery in melted butter until soft. Add brown sugar and stir until blended. Add catsup, Worcestershire, garlic and Tabasco and stir well.

Cook on medium heat until bubbly, stirring frequently. Reduce heat to low, cover pot and cook for 2 hours stirring frequently. Sauce will thicken and turn darker. It may be stored in airtight container in fridge for a couple of weeks. When ready to cook, preheat oven to 350 degrees. Using a pan with a rack, cook marinated ribs, covered for 2 hours. After 2 hours, remove from oven, drain juice and remove to rack(s). Liberally brush on barbecue sauce, cover and lower heat to 300 degrees. Cook for 1 more hour. Turn oven off, uncover ribs and allow to sit in the warm oven for 30 minutes before serving. Serve with warm barbecue sauce to spoon over the ribs, if desired.

For the lady who asked about the onions in panty hose. I do this in the Winter. I put an onion in the bottom of one side of panty hose. I put a bread tie around that one then add the next and the bread tie. Continue this until the panty hose is as long as you wish it to be. I keep mine in the pantry and have two nail driven into the top shelf of the pantry. Those panty hose will stretch soooooo long.. When you are ready for an onion just cut the onion off just below the tie each time. The others stay in place. You may even need to tie bread ties around the top of the hose to hold all the onions... Good luck with this..
Evelyn in AL

Marge in OH in the March 10th newsletter asked what to do with food burned in a stainless steel pan. Try BarKeepersFriend. I have removed stains from stainless that I thought never would come off. Use a scrubbie which won't scratch you pan and give it some elbow grease. I hope this works for you.
Susie in Arkansas

Hi was just wondering if anyone had some good muffin recipes? I saw one recently that you put in a spoonful of cranberry sauce or jelly into the prepared muffin tin then baked. But now I cannot find the recipe. One of the problems of having too many cookbooks! Would appreciate any muffin recipes, especially chocolate.

Regarding the way to cook rice I learned this little rhyme early in my
cooking days that helped me remember how to cook rice. "Measure rice, water twice."

Thanks for such a fun place to visit Nancy, I look forward to every newsletter! It's nice to know that there seems to be an answer to everything. I have learned so much, and not just recipes. Thanks for
making it possible!
Kotton in MN

Hi Nancy, I was wondering if the lady that wanted chocolate crumbs if she thought of contacting a Dairy Queen. The Dairy Queen in our area makes and ice cream cake using chocolate Oreo crumbs in their ice cream cakes. I enjoy the news letter.
Jo Ann

This is for Barbara concerning 1 stick of butter; One stick or cube is equal to a 1/2 cup or 4 ounces. I hope this helps.
Jacque in California, USA

For Sandy B in Blue Ark.
Hope this is what you are looking for
lindah Texas

Applebee's Spinach and Shrimp Salad with Dressing
Copycat/Clone Recipe

This recipe makes enough to serve 2 people for dinner and have enough left over for one of them to have a side serving of salad for lunch.

Salad
1/2 bunch baby spinach leaves, washed, stems removed.

Several leaves curly endive or frisee or other lettuce, washed, torn into bite-sized pieces (It's nice to have a tiny amount of some other strong tasting leaf to play off against the spinach.)

~1/2 lb. medium-sized frozen uncooked shrimp, thawed, peeled, and
tailed. (I don't devein shrimp, since Mark Bittman, who is my personal seafood guru, declares it not worth the effort. Devein if you like.)

An ounce or two of pancetta or bacon, cut into small pieces. (I used pancetta because I happened to have some on hand.)
1/2 15 oz. can hearts of palm, cut into bite-sized rounds.
1 container of grape tomatoes. (If the tomatoes are large-ish, halve
them.)

dried thyme
leaves stripped from a few sprigs fresh thyme Ingredients: Dressing
Fat rendered from bacon or pancetta. (Optional. See steps below.)
Extra virgin olive oil
Sherry vinegar
Fresh or dried thyme
Dijon mustard

Cook the pancetta in a skillet over medium to medium-low heat until it is crispy and some of the fat has rendered out. Remove the pancetta to a plate. Pour off most of the fat into a small bowl.

Sprinkle the shrimp on both sides with dried thyme, salt, and pepper to taste. Sauté the shrimp in the pan used to cook the pancetta until opaque and cooked through. (3 to 5 minutes.)

Toss the hot shrimp with the pancetta and all the other salad ingredients in a large salad bowl.

Make a vinaigrette dressing using the pancetta fat, olive oil, sherry vinegar, thyme, and generous dollops of Dijon mustard. (I threw the
dressing together pretty much by feel - you want roughly twice as much fat/oil as vinegar. Just whisk everything together vigorously, taste, and adjust accordingly.)

Serve the salad, passing the dressing and a pepper grinder for people to apply to their salad as suits them.

To Barb in Cle Elum
The restaurant with the great Baked Oatmeal is called 'Chaps' in Spokane. Worth a stop if you're ever in town! (they use a lot of 'home' recipes.....) :)
Sue in WA

For Barbara in Australia, March 12 , a stick of butter is equal to 1/2 C. of butter. or 8 Tbs. of butter. As for grams, I have no clue. Hopefully you have Cup and tablespoon measures.
Jae , 56, in Central Oklahoma

Barbara from Australia asked about sticks of butter. 1 pound of butter is usually sold quartered in the package; so each stick is 1/4 pound, or 1 stick is 4 ounces, and is made up of 8 tablespoons. When I'm measuring butter or shortening and it calls for l/2 cup, I put l/2 cup of water in a 1 cup measure and add shortening/butter until it raises the level of the
water to 1 cup. Mary Jean, San Marcos, CA.

Thanks to Barb in New York and to all others regarding my chocolate
crumb dilemma. Used to use the wafers you're talking about, Barb - but then Keebler came out with the ready made ones and it was so handy to have that box next to the graham cracker crumb box and the corn flake crumb box.

I know exactly what you are talking about and guess I'll have to get
"un-lazy" in this regard and do it the old fashioned way.

Thanks for your help everyone.
Rosemarie in rural Kansas City

For everyone asking for crockpot Corned Beef recipes
This is without a doubt the best corned beef we have eaten. The recipe is from a Rival Crock Pot cookbook that came with my first store bought crock pot about 8 years ago - my first one was from a yard sale to test
run.

We are just two people - but I generally do about 8# of corned beef - we have it on The Day, then leftover once and then I freeze the rest in meal sized portions and later make an incredible Reuben Casserole and also Corned Beef Hash. St. Paddy's is the only time of the year I make corned
beef so it's a real treat until it's gone.

Glazed Corned Beef
1 bay leaf
1 medium onion, sliced
2-3 large strips of fresh orange peel (about 2 inches each)
3 whole cloves
1 1/2 C water
3-4 lbs. Corned beef, preferably round or rump cut
Glaze

Trim corned beef very well. Combine all ingredients except corned beef in
a crockpot that has been sprayed with Pam. Add corned beef with fat side up. Cover and cook on low for 10-12 hours or on high for 5 -6 hours until fork tender.

Remove corned beef from broth. Score top in diamond shapes and add cloves to decorate if desired. About 30 minutes before serving, place corned beef on a heatproof platter. Prepare Glaze and spread over corned beef. Bake in oven at 375 for 20-30 minutes, basting occasionally with glaze.

Glaze
3 T frozen orange juice concentrate, thawed
3 T honey
1 T Dijon-style mustard
Combine until smooth and blended.

Along with this we have Colcannon - the recipe was in the March 10th newsletter. A complete meal for sure and a delicious one. I prepare the crockpot part the day before and then trim more fat and then just do the glazing, baking before it is to be served. Hope you try and enjoy! It's a winner in this house for sure!
Rosemarie in rural Kansas City

What exactly is corned beef?
CindyO

Hi Nancy,
It is beginning to look like Spring around here. The azaleas, dogwoods and Bradford pears are starting to bloom and my daffodils have all finished blooming. The high today was 81 and it looks like I am going to have to get out the lawn mower in the next few days. And we are hoping the folks in Enterprise are beginning to heal after the tornado of March 1. Prayers for all of them! Thankfully that storm missed my area.

For Barb from Cle Elum, WA, asking 'Where is Bama'? I guess you just have to be from the South, it is simply - - Alabama! Having been born and raised a G.R.I.T.S. (Girl Raised In The South), I assumed everyone knew.
Oma in LA (Lower Alabama)

For Marge in OH regarding cleaning the pan of burned mac and cheese ~March 10 newsletter...

Fill the pan nearly full with water, add a generous dash or two of DAWN Dishwashing Liquid along with a couple of tablespoons of Electrasol (or Cascade) powdered Dishwasher Detergent. Bring to a boil, turn off and let sit for a while. Burned food generally comes right off. If not, repeat the process.

Hint: Boil your "stove burner covers" in a pot with this mixture and they will look like new with very little scrubbing. I've cleaned numerous items over the years with this formula and it has saved many items from the trash bin! Try it.
Donna ~ Southern CA

Hi, Nancy! I'm Maripi de Leon from Manila, Philippines. I subscribed to
your website about a year ago & it's been so great! I hope to post some of my recipes soon when I end my homeschool year with 2 of my 4 children. More power to you & to all your subscribers! I look forward to the recipes!

For Barbara of Western Australia: A "stick" of butter/margarine means it's half a block of butter. Butter/Margarine is usually sold in blocks
of 225gms-250gms, so a stick of butter/margarine would be around 100-125gms. Hope this helps you!

MARIPI DE LEON
Manila, Philippines

In response to the butter question, our butter is sold so that 4 sticks make a pound; 1 stick is 4 ounces @ 28 grams per ounce X4 is about 112 grams. This is equal to 8 of our Tablespoons, but yours may be different.
Anne in Fl

Comment
A similar message was sent by Margo/Boston and grannym IL.

Nancy thank you for the newsletter and the time it takes to put it together. To Mariann in Michigan, newsletter 3/7 wanting recipes or ideas for St. Patrick's day. I have served green eggs, green pancakes made with green pop or could make green biscuits. You can serve pea soup for lunch; green milk shakes and I don't drink pop, but I believe they still make green pop Faygo, they have a green pop. For dinner I always put my corn beef and spices in the slow cooker mid morning cooking on low until 6:00 or for 8 to 9 hours. It is the most tender corn beef I have ever eaten. About 1 hour before eating I take a lot of the liquid plus spices from the crock pot and put in a sauce pan bring to a boil then adding the carrots, red potatoes, and cabbage cooking until done. Then we have a green dessert. I have served the following cake often. It is good and so easy to make. Another idea is taking a vanilla pudding & pie filling adding food coloring or making a pie adding green food coloring to the filling.

Susie's Super Easy Pistachio Cake
1 box Duncan Hines white cake mix
1, 3-1/2 oz, pkg.pistachio instant pudding mix
3 large eggs
1-1/4 cup Wesson Oil
1/4 to 1/2 cups pecans, chopped
2 tablespoons white Karo syrup
1 cup club soda or you can use green soda or pop if you want a dark green

Mix together cake mix and dry pudding mix. Add eggs and oil, creaming well. Add club soda or pop, beating for 4 minutes. Add Karo syrup and nuts. Beat another minute. Bake in 9 x 13" pan for 30 minutes at 350º. Grease and flour pan.

Topping:
1 pkg. pistachio instant pudding
1 pkg. Dream Whip
1/4 to 1/2 cup pecan nuts
1-1/4 cup milk or use 1/2 regular and 1/2 evaporated milk

You can omit the nuts in the topping. Mix the above tor the topping.

Another cake that I have made that was given to me from a very close friend.

Ruth's Green Cake
1 box Duncan Hines yellow or white cake mix
1 small box pistachio pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/3 cup creme de menthe
1/2 cup pecan nuts, chopped
6 oz. mini chocolate chips

Mix cake and pudding, add eggs, sour cream, oil and creme de menthe. Just blend, add nuts and chocolate chips. Beat at high speed for 3 minutes. Pour in greased and floured angel food cake pan. Bake at 350º for 55 to 60 minutes. Remove from pan after 10 minutes. Sprinkle with powdered sugar.

In the 3/7 newsletter from Glory from Tucson said she has not eaten
potato pancakes. I make mine from leftover mashed potatoes. If you
have 1 cup or more of leftover potatoes mix 1 large egg with the mashed potatoes and if you need to add some instant potatoes to make a dry mixture but not super dry. I then put salt, pepper and chopped onion if you wish. Then put some of the instant potato on a plate. Then you take the potato mixture and form into a pattie and cook with the instant potato then into the skillet that has about 2 to 4 tablespoons of oil. You want these brown but not burnt. This is a great way of using up the leftover potatoes.

To Ruth in the newsletter 3/7 I looked up on www.cooks.com web site and found this recipe for the Idiot Biscuits.

Idiot Rolls or Biscuits
Step 1. Use a stick of butter of 3/4 cup Crisco sold shortening and 1 cup water. Melt in saucepan and allow to cool.

Step 2. Dissolve two packets dry yeast, preferably Rapid Rise, in ½ cup warm water.

Step 3. Mix together 2 beaten eggs, 1 cup cold water and 3/4 cup sugar. Add this to first mixture, next add yeast.

Step 4. Add 7 cups self rising flour. Mix well but not over mixed, put in suitable container with cover and let stand in refrigerator overnight. Keeps well for several days in the refrigerator.

Step 5. When ready, let stand for a few minutes, knead dough lightly on floured board until dough is smooth and easy to roll out.

Step 6. Shape dough into rolls or biscuits as desired. Brush tops with melted butter.

Step 7. Let rolls rise at room temperature.

Step 8. Preheat oven to 450º and bake 20 minutes or until done.

NOTE: This dough may be used for sweet rolls or other variations. Also, you may freeze your rolls or biscuits after you have shaped as you desire and put them in the pan. Wrap them securely in freezer paper, when ready to use, defrost at room temperature. Allow to rise, follow instructions.

Nancy so sorry this has ended so long. Nancy and 4 legged associates take care. Everyone have a great day.
Susie Indy

Nancy , newsletter friends and Julia in PA/ whew I'm thinking you will get
an answer from every friend in the state of Wisconsin. My family has lived in Wisconsin and can help you with some suggestions.

First it is very important to purchase a Johnsonville, brat. manufactured near the city of Sheboygan Wisconsin. we have lived in many states and have thrown out so many brats because they were not Johnsonville brats. next they make many varieties of brats and probably you should try their Italian brat. more spices. Your directions of first heating them thoroughly in beer is very much Wisconsin , but you could just use plain water. Then on to the grill and when toasted well you are ready to enjoy the best brat in the world. If you want to really know your brats you will eat them on a round Wisconsin hard roll ...not a brat bun or a hot dog bun a really hard roll from Wisconsin. Away from Wisconsin we use a large round hamburger bun or some of the new hard rolls as at Sam's bakery department. They do sell Johnsonville brats at the Safeway store in Hawaii. But not the official hard rolls we enjoy ours with baked sauerkraut from the grill. Try them.... enjoy..
aloha JW Hawaii

Thanks to Peggy and Bonnie for there corn beef recipes. Just love this newsletter, look forward to reading it everyday. I do a lot of cooking but always learn something new from your letter.
Marlene Fl.

To Gloria S in Ga. March 10 newsletter. You can use strawberry pie filling found in bags in the grocery store , on bananas. It is usually found in the produce section.
Sharon M. Kentucky

Comment
Sometimes it is called strawberry glaze at the stores before as well.
Nancy

Hello. I am so sorry that I can not give the date and the sender of the Corned Beef in Foil. Here is the recipe, however, cut and pasted from the
Nancy's newsletter:

CORNED BEEF IN FOIL
2-1/2 to 4 pound corned beef, flat cut (point cut is less tender and much
fatter)
1/4 cup water
2 tbsp. Pickling spice
1 small orange sliced (unpeeled)
1 medium onion (size of a lime) sliced
1 large stalk of celery with leaves
1 large carrot sliced or 4 baby carrots chunked

Preheat oven to 300 degrees. Wash corned beef in cold water to remove brine and spices, if any. Drain and wipe with paper towel. Place a large sheet of heavy duty foil in an 8X12 baking pan (or other appropriate size for the corned beef). Place the corned beef fat side down in the center of the foil. Pour the 1/4 cup water over meat. Sprinkle with spice, arrange orange slices and vegetables over and around meat. Bring long ends of foil up and over meat and seal with double fold. (Also called drug store wrap years ago) Seal ends and turn up so liquid cannot run out. Bake 4 hours.

After 4 hours, unfold one end and test with a fork. It should be very
tender.* Refold the end and remove from oven. Allow to sit in the juices until cool. When cool, open foil, scrape off and discard orange, spices, juice and vegetables.. Place meat in another piece of foil, wrap well, and refrigerate until the next day. Now, the beef can be sliced against the grain in nice thin slices. Before slicing, I first slice off all but a very thin layer of the fat. The thin layer left on will keep the slices from shredding and can be removed at the table. (It is almost impossible to slice hot corned beef without destroying it).

* I have never had one that had to be cooked longer; however, if it isn’t tender, cook a while longer.

For St. Patricks day meal, I cook carrots in about a pint of salted water until half done, add peeled potatoes in chunks or quarters until nearly done. Slice a cored half head of cabbage and lay on top of the carrots and potatoes but not touching the water. Add some pepper and margarine or butter on top the cabbage. Cover the pot (important) and cook (steam) until the cabbage is tender. When the cabbage is tender, I turn down the heat to low, lay the amount of corned beef slices needed for the meal on top the cabbage, replace the lid and let the corned beef slices warm just a few (2-3) minutes. Use a spatula to remove the corned beef slices to a platter as it is very fragile. Serve vegetables and some broth in a large bowl.

This corned beef also makes awesome Reubens. Butter two pieces of rye bread. Lay thin slices of corned beef on one unbuttered side. Top with a forkful or two of sauerkraut, some thousand island dressing and a thin slice of Swiss cheese. Put on the other piece of rye bread. Toast on griddle until hot.
Tina

Reading today's newsletter (March 12), I could just feel all our cooks scrambling to respond to Gloria in Tucson with their recipe for 6 week Bran Muffins. This was a very popular recipe years ago and still a favorite of mine today. You can use any brand name cereal, but this is the way the recipe was given to me. Use your toaster oven and you have fresh muffins a few at a time each morning. Enjoy.
Jan in Texas

6 Week Bran Muffins
1 cup boiling water
1 cup 100% Bran (Nabisco)
2 cups All Bran (Kellogs)
1/2 cup margarine
1 for 1-1/2 cup sugar
2 eggs
2 cups buttermilk (or 2T. lemon juice added to milk to make 2 cups)
2-1/2 cup flour
1-1/2 tsp. salt
2-1/2 tsp baking soda
1/2 cup raisins can be added if desired.

Soak water and 100% bran together for 3-5 minutes. Cream margarine, eggs, sugar and buttermilk.

Blend together and add to the above:
flour, salt, baking soda and Kelloggs All Bran

Bake in greased or paper lined muffin tins- 3/4 full at 400 degrees for 18-20 minutes.

Keep covered in the refrigerator for up to 6 weeks. Better if made 2 days ahead of time.

Page 2 of today's newsletter.
Hopefully some of you will find the second page of today's newsletter. 

This is for Corinne in Murrieta, Ca....thanking her for the Food and wine magazine recipe for Steak and Sweet Potato Hashbrowns. That recipe sounds wonderful but I am looking for the Sweet Potato and bacon hash recipe that is on the cover. It is either the Jan or Feb issue. If you have that one I would love it if you would share the recipe. Thank you again....
Jackie in Kansas City

Jackie: I rechecked the magazine - January 2007 - hadn't paid any attention to the cover's fine print but do note that on the cover the recipe is "Bone-in strip steak with sweet potato & bacon hash - Page 102." Title on page 102 is "Grilled Strip steaks with Sweet Potato Hash Browns". They downplay the bacon part in that. C
Corinne, Murrieta, CA

Nancy - I have been receiving your newsletter for about two months now and have been a silent member until now. I was disturbed to hear that your ratings had dropped so drastically - because this is such a great newsletter and such a great group of people. I will have to contribute more often. But I just left the top 100 recipe site and I see your devoted friends have been able to bump you up to number 1. Way to go gang - if there is anything else we can help you with just let us know we are here for you as you are here for us 6 and sometimes 7 days a week lol!
Renee in Lower Alabama

Thank you everyone for sending in the Hostess Twinkie recipes. They all sound delicious, and I can't wait to try them~ This is a wonderful site with great, helpful cooks, and friends
~~~SUE

To Barbara in Australia --
Here in the States, our margarine (oleo) is sold by the pound in four sticks -- each weighing 4 ounces.

4 ounces would be equivalent to about 113 grams.
1 teaspoon is 4.745 grams
3 teaspoons equal 1 tablespoon which equals 14.235 grams
1 cup would equal about 230 grams

Hope this helps, Sandy H Blue Springs, MO

Hi Nancy, I really appreciate all your hard work you do for us and the great recipes we all share. I was wondering if anyone out there would happen to have, a recipe for a creamy center pecan pie. The one I have the center is not really creamy. Thanks so much for any help or feed back I can get.
Susan K in WV

Hello Nancy, feline friends and wonderful cooks. I am not one to go out and buy all the gadgets that sell on infomercials, however, after hearing so many talk about the Vidalia chop wizard, I tried one. I purchased mine at Khols here in Waco. They had a sale and were the same price as on the infomercial, but I didn't have to pay shipping, just tax. Well, let me tell you what. I don't know how I have made it without it all these years. I always dreaded making tuna salad with apples, celery, onion and walnuts, as I love it so much, but hated having to chop everything by hand. So, if you have been thinking about purchasing one, better get two like I'm
going to do, just in case they quit making them and something happens to mine. Sorry to be so long, but I just had to share a good thing, as Martha says. Everyone have a great day.
Patsy from Waco

For Sandy in Iowa who needed directions for Knitting with soda straws.
Go to the Rachael Ray site:
http://www.rachaelrayshow.com/?q=rainy-day-fun
Instructions, short video and tips are here.
gramaj

GLORIA FARRIS IN GA. asked if anyone had a recipe for the red thick liquid that some restaurants put on sliced bananas. I've looked all over for that recipe also! I did find this recipe that looked really good. I might try it with Smucker's Simply Fruit. I'm hoping the pectin and natural sugar will make it thick enough. Has anyone ever tried something like this? I'm also including a recipe for French Bananas with Brown Sugar Cream Sauce...I
couldn't resist, (sorry Gloria) : ) it sounded wonderful! This site also has a lot of Home Solutions etc. nice site! Nancy, maybe I can join this group and mention your great site...I know they'd love it like all of us do!
http://www.care2.com/channels/lifestyle/home
Evelyn~Dewitt, Mi.

Red Glaze
Adapted from Fruit-Sweet and Sugar-Free, by Janice Feuer.
www.care2.com

Making Red Glaze from fruit-sweetened raspberry, strawberry, and
concord grape jams give a very rich and full flavor.
1 cup fruit-sweetened raspberry jam
1/2 cup fruit-sweetened strawberry jam
1/2 cup fruit-sweetened concord grape jelly
1/2 cup water

Combine the jams and the water in a small pot. Bring the mixture to a boil over medium heat. Continue to cook at a low boil for 5 minutes. Pour the hot glaze through a strainer to remove all seeds and chunks of fruit.

Check your recipe to see whether the glaze is to be used hot, warm, or cold. Store leftover glaze in the refrigerator.

French Bananas with Brown Sugar Cream Sauce
Yield: 6 to 8 servings

1/4 cup butter
1/4 cup brown sugar
1/4 cup Karo® Light or with real Brown Sugar Corn Syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup half and half
4 to 5 firm bananas, halved lengthwise and crosswise
Whipped cream for garnish
Melt butter in a large skillet over medium heat.

Stir in brown sugar, Karo®, cinnamon and nutmeg until blended. Stir in half and half, and cook until slightly thickened. Add bananas to skillet; heat for 2 to 3 minutes, spooning sauce over bananas. For each serving, place 2 banana pieces on plate and spoon sauce over bananas, and top with a dollop of whipped cream.

I know that several of you have asked for Weight Watcher recipes. Here is one that I did to make my own ice cream sandwiches.

Chocolate graham crackers
Light or Fat Free Cool Whip

Break cracker graham cracker in half and fill with Cool Whip. I put each one in a baggie and put in the freezer. Now you have your own Ice Cream Sandwich. I believe it was 1 point or 2. I don't have my point counter handy.
Susan, New Braunfels, Tx.

Karen, IL, in 3/12 Newsletter asked how to make the degree º sign
while holding down the Alt key, enter numbers 1 6 7 on the keypad. On my keyboard it does not work using the numbers above the letters, only using the numbers on the keypad to the right.

Julia in PA is asking for recipes to prepare bratwurst. The beer, butter and onions method is what we always use except we also add some beef soup base or beef bullion. Maybe the bland taste is the bratwurst and not the preparation method. Wisconsin brats are well seasoned and far from bland.
Mary Alyce from WI

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