All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

All Easy Cooking

October 17, 2006

Site Index

No newsletter is sent out on Thursdays.

A hearty thanks to all those who posted suggestions for leftover buttermilk. I think I will purchase a container of the dried form next grocery trip! I do also think that sometimes freezing things can take away some flavors. I've noticed some here discussing various ways to make fluff jello. My mother used to make this and always used strawberry jello, real whipped cream, drained fruit cocktail, chopped pecans and even mini marshmallows. It was so good.
Thanks again. Iris in Va.

As you can tell I have lost the top and the sidebars again.  I wanted to get the page online and so this is a temporary fix. If you wish to access other pages please go to the home page and click the link there. I have worked on trying to get the page include both the top and sidebar and after 9 hours of trying I just don't know how.  This page is the best I could do.  The sidebar on yesterday's and newsletter page were trashed as well.
Nancy

Halloween coloring pages
(Look on the left sidebar for the coloring pages to print out.)

Hi Nancy and all your contributors,
I'm not sure how to request a recipe so I'll just send this to you to send it as needed. I used to work in a cafeteria and we made all of our salads and most deserts too. We made a jello salad which was pineapple and cottage cheese mixed on a large baking sheet then Jello was mixed and poured over the pineapple to chill. That's pretty much the whole recipe but how do I convert it to a baking dish to make for home use? Looking forward to hearing from you guys. I just love getting this newsletter and especially loved reading the after school sandwiches we all loved back in the day. My favorite memory was coffee bread which was just white bread soaked in heavily sweetened and creamed coffee. It was a real treat for us kids as coffee was just for Moms and Dads. We thought we were big shots to have real coffee. Though with the cream and sugar we didn't find out what coffee tasted like for years. Thanks for any help.
Linda B   Fairborn, Ohio

Jan from MO in the October 13th newsletter asked for a beef brisket recipe. I see there were many sent in but none like the one I have, so am sending it her way via Nancy. It is called Sweet & Savory Beef Brisket, it is tender, sweet and juicy (T & T)& will serve 6-8 people more or less. You will need a 3 -3 1/2 lb. brisket cut in half, 1 cup ketchup, 1/4 cup grape jelly, 1 envelope of onion soup mix and 1/2 teaspoon of pepper. Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over the meat. Top with the remaining meat and ketchup mixture. Cover & cook on low setting for 8-10 hours or until meat is tender.. Serve sliced with cooking juices. This is will melt in your mouth and your taste buds will dance with joy!
Muriel from PA

Pumpkin seed recipes

I heard somewhere that a company makes a canned coconut pie filling. I have never found it in a grocery store. Do any of you know where I might find it and what the name of the company is?
Thanks, Patricia in AL

To Muriel IN Lakeland Florida, My sister in law lives in Lakeland! Ok so here is a link to explain quinoa, it's a grain. But the site will explain better.
http://www.wisegeek.com/what-is-quinoa.htm
Hope this helps, Lynette in N.Y.

Hi Nancy!

Muriel from Lakeland Fl. asked in (Mon. 10-16-06 newsletter) about Quinoa.

Quinoa is a whole grain used in pasta, soup, and entree & breakfast dishes. Its very small in size. You can find it in your local health food store or possibly in your local grocery if they carry a health food section.
I cant think of anything to substitute it with as it has its own flavor etc.. I could post some recipe's for it if anyone's interested in trying it. You can also type in Quinoa on a search engine like yahoo and get more info on it.

A few days ago someone had wrote in asking about cashew butter, and I sent a response, but didn't see it posted. I don't remember her name, but cashew butter is quite simply a nut butter, just like peanut butter only its made with cashews!!!

I think its healthier for you and another one is almond butter. They are most often found in a health food store and are very good for you!!! I think the cashew fudge recipe sounded really good that was posted too!!!

Nancy thanks for all your hard work on keeping this great newsletter going for us!!!
Suzie in Northern Michigan

YES, YES, YES, to *Betty in Tyler, Texas for sharing Thanksgiving recipes. Please ask her to do so. It is my most important cooking event of the year.
Thanks. Hudson Valley Kathleen

A similar message was sent in by Bonnie in Washington and Leslie from Tx.

October Recipes
October Recipes, Costume Ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes 

This is for Betty in Tyler, Texas. Yes, it would be nice if you could share your Thanksgiving recipes with us. Especially your homemade cornbread stuffing, sweet potato casserole, green been casserole, squash casserole, sweet potato pie, pecan pie and pumpkin pie all made from scratch.
ElizD

Betty in Tyler, Texas. I'd be interested in seeing your Thanksgiving recipes. I have several but it's always neat to look at others and tweak my own so they'll taste better. Sounds like you folks know how to celebrate the holiday!
Ann in AR

In answer to Muriel's question in the October 17th letter, quinoa is a grain grown in South America. You can find it in health food stores.
Dianne in Houston

Does anyone in Nancy have a recipe for strawberry cheesecake fudge?
thank you Robert in Ohio

Hi Nancy,
I just recently started getting your newsletter and have already found several recipes that I want to try. I am hoping that some of the other readers of your newsletter can help me out. My mom has been having some health problems and I have been doing the grocery shopping for my parents and trying to cook food that I can take over for them to eat. I have been trying to make soups and casseroles for them that I can freeze in small containers and they can warm in the microwave when they are ready to eat it. The problem is that my mom has celiac sprue. For those that are not familiar with celiac sprue (or celiac disease) it means that my mom can not tolerate gluten. The only grains she can eat are rice and corn. She also can not tolerate dairy products. This is a problem when trying to make casseroles as so many of them have cream soups or cheese in them. (Pasta in the recipe is not a problem. I just substitute pasta that is made from either rice or corn ) I would appreciate any easy recipes your readers could give me that would be gluten free and dairy free. Recipes for soups and casseroles are what I am really needing right now but I would be happy to get recipes for other items also that are gluten free and dairy free. I am always looking for different recipes for side dishes, salads and goodies to make for her during the holiday season. Thanks for any help your readers can give me!
Terese in SD

This is for the individual , who in the 10/16 newsletter asked about the size of the can of chicken broth called for in my white chili recipe, which appeared in the 10/15 newsletter. I use a 15 ounce can. You could use 2 cans, if you prefer thinner soup

This is my orange crunch cake recipe for Jean C., which was requested in the 10/ 8 newsletter. I know you are looking for a recipe that does not have graham crackers in the crunch layer. I don’t see any reason why you could not leave out the graham crackers called for in this recipe. I also have a Louisiana Crunch Cake recipe, but it is a bunt cake and I think you are looking for a layer cake. If this is not the recipe that you were wanting, other readers may have orange cake recipes that will meet your needs.
Robbie Bowling Green, IN

Orange Crunch Cake

Crunch layer
1 cup graham cracker crumbs
1/2 cup chopped walnuts, almonds or pecans
1/2 cup brown sugar, packed
1/2 cup butter, melted


Cake
1 pkg. Pillsbury Plus yellow cake mix
1/2 cup water
1/2 cup orange juice
2 tables. grated orange peel
3 eggs
1/3 cup oil

Frosting
1 can Pillsbury Ready to Spread vanilla frosting
1 cup frozen whipped topping, thawed
3 tbls. grated orange peel
1 tsp. grated lemon peel

Combine crunch layer ingredients. Press 1/2 iinto each bottom of 2 greased and floured 8" or 9" pans.

In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
Bake at 350 degrees for 30-35 mins. Cool 10 mins. Remove from pans and cool completely.
In small bowl, mix frosting & topping. Fold in lemon & lime peels.

Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

Hi All, this is for Mona in Kansas, in regards to your Orange Crunch cake how much lemon juice do you use? Recipe sounds great.
Thank you Trish in Fl

Nancy
I just accepted a job as a cook at an after-school center. I make an after-school treat for approximately 35 students. I was hoping the great cooks in Nancyland could come up with some nutritious snacks for these kids. They have a lot of canned vegetables and I would like to incorporate these into the snacks. Am glad Siggy and Ditto are doing much better.
Karen, SW Arkansas

This is for Betsy from Ohio --
I am sorry to hear of your loss - it's very hard to lose someone close and dear to you. It's wonderful that the recipes you got from Nancy's newsletter helped your dad enjoy.

My first husband died very young and we had the same thing to face - all the first holidays, parties, etc. And of course, the empty chair.

Without saying anything to anyone, when we got to my mom's for the first event, I just took over His Chair - and continued to sit there in the living room and then later at the table.

Everyone seemed pleased with the arrangement - it wasn't that I was taking his place, I was just filling a chair. It was much better (for us, anyway) then having an empty chair to look at.
Rosemarie in rural Kansas City

Judi,
I must have missed some of the newsletters. The October 14th newsletter you stated you wrap the brisket in foil but add all the other ingredients to it. Can you please tell me what ingredients you add? I would like to make this at Christmas.
Thanks, Becky

Nancy, This is for Melinda, Chattanooga. I made the bon bons Sunday for our church supper. You know Baptist we meet and eat. They were out of this world. Our church is small, but I believe if I had made 2 makings they would have been ate. Thanks a lot. This is keeper for sure. I added some chopped nuts.
Byron Bessemer, Ala.

Iris in Virginia asked what to do with left over buttermilk in the Oct. 15 newsletter. One good idea is to make biscuits. I was trying to find what past newsletter the frozen biscuit recipe was in but I guess I don't know how to do that. Luckily I have the recipe and here it is. I'm not sure who sent it in but it is great!

Frozen Biscuits
5 cups flour, 1/2 cup sugar
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 cup shortening (I used Smart Balance margarine)
2 pkgs yeast or 4 1/2 tsp bulk yeast
1/2 cup warm water
2 cups buttermilk

Sift dry ingredients together, cut in shortening. Dissolve yeast in warm water and add to buttermilk. Add buttermilk/yeast mixture to dry mix. Mix well and turn onto a floured surface. Fold over working in small amount of flour several times. Pat or roll to desired thickness. Cut and place on greased cookie sheet, put in freezer
Once biscuits are frozen they can be dipped in melted butter if desired. Place frozen biscuits in freezer bags or container and return to freezer. Defrost 30 min. before baking at 400 degrees until brown. Makes 36 medium size.
The nice thing is you could make as many as you want and use up the buttermilk. Another use is to mix buttermilk, sour cream and a dry ranch dressing mix to make a dip or a baked potato topper.
Papricka

I would like recipes for horseradish.
thank you, John S

Hi folks. Still looking for a recipe for a copycat/clone Friendly's honey mustard. Keeping my fingers crossed. Thanks a bunch.
IrishG

Thank you, Sue, Lubbock, TX, for your advice regarding the Inside Out Cake. We baked one this evening that turned out of the pan perfectly.
granym IL

I wonder if one of our family 's favorite jello recipes might be what Scarlet Roach is looking for. We had fresh milk with lots of cream to use back when the kids were little and they loved this. My what good food memories.

Party Time Jello
Make any flavor small box of jello, as directed on the box. Add 1 tsp. salt and 1/3 cup sugar, stir to dissolve well. Let set until soft set. Beat with mixer until fluffy. Whip 2 - cups cream to stiff peaks, fold into jello mixture. Put into refrigerator to set overnight. I use a large can of chilled milk these days. Still is taste good.

Thank you again for being the wonderful , giving person you are. God bless you and your little precious kitties. Kathleen, Raymondville, Tx.

My husband wanted an apple pie so I went and got some granny greensmith apples and made one. It tastes fine but the apples did mush quite a bit. He likes his with a little crunch left in them. Does anyone have a favorite type apple for pies they use?
Thanking you all in advance.

Nancy, I can imagine how much time you spend on this newsletter. Big thanks to you.
I have just about got items done to send to you for your scrapbook. Hopefully by this time next week I will get back into town to get to the post office.
Sandra from Oregon

To Betty in Tyler, TX:
How many pounds should the roast be to accommodate all the dressing and gravy mix?
grannym IL

I was wondering if anyone has any great ideas for seasoning the outside of a roasted chicken. The chickens you get from the rotisserie places seem to have a great flavor from the seasonings that they rub on the
outside. Any help would be appreciated.

Nancy, I want to add my thanks for the many hours you spend putting this newsletter together.
Patty from the San Francisco Bay Area.

Quick Chili Lasagna
1 box lasagna noodles, cooked and drained
6 cups prepared chili (canned is great)
2 cups sour cream
2 cups Cheddar cheese, grated

Lightly grease a 13 x 9-inch baking dish and line with half of cooked noodles. Layer half of chili, half of sour cream and half of cheese on top of noodles. Repeat layering, beginning with remaining noodles. Bake at
350 degrees F for about 15 to 20 minutes. Serves 8.
Tona in Bama

Cheddar Cheese Spritz Crackers
1 lb. natural cheddar, not processed sharp cheddar, or aged Swiss;
finely shredded - Do not use pre-shredded cheese.
1/2 cup butter, softened
2 tsp. Worcestershire sauce
Dash of hot red pepper sauce
1-1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. paprika

Preheat oven to 375. In a medium bowl, cream cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth. In separate bowl, mix flour and seasonings together. Gradually add to cheese mixture. Mix until dough form smooth ball. Shape into small logs and refrigerate to slice-and-bake, or roll out on lightly floured surface to cut with small cutters, and/or fill a cookie press to make delicate shapes. Using ungreased cookie sheet, bake 10-12 minutes or until light golden brown. Cool on wire rack 2 minutes. Remove from sheet and continue to cool on rack. Makes about 8 dozen.
Tona in Bama

Nancy: Cricket/New Mexico in the 14 Oct Newsletter posted a request regarding a spice for rotisserie chicken; "Wonder Roast". I have no information on that spice, however I have and love the Ronco "Set It And Forget It" Rotisserie that I use to cook whole fryer chickens on. When doing rotisserie chicken I use J. O. Brand Rotisserie Chicken Spice sprinkled in the cavity and as an outside coating that I rub on the chicken before placing on the spit. I get this and a few other spices (they have a seafood spice similar to but more preferred than Old Bay Seasoning) by ordering on-line from www.marylanddelivered.com. Cricket might ask at the source for her rotisserie chicken if they would sell her some of the Wonder Roast seasoning as some places will do that without sharing the recipe or listing of ingredients. Mr. Myron Drinkwater - Lake Forest, CA

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, I understand from a friend whose brother lives in Iowa, that it is harvest time now in Iowa. I was wondering if any of the Nancyland cooks from Iowa have any good corn recipes from their State they might want to share. I love corn and would love to have some good corn recipes from the State of Iowa to try.
Betty in MD

This is for Cindy, who in the 10/2 newsletter, requested sourdough recipes. This one is for use in a bread machine. If you are looking for a recipe, where the bread is made by hand, let me know and I will submit that recipe.
Robbie Bowling Green, IN

Sourdough Bread
1-1/2 cups sourdough starter
3/4 cup milk
2-1/2 tablespoons butter or margarine
2-2/3 tablespoons sugar
1-1/3 tablespoons salt
4 cups bread flour
2-1/2 teaspoons yeast

Put everything in the machine in the order suggested by your manufacturer, lock and load on regular cycle.

Sourdough starter
1 package active dry yeast
2 1/2 cups warm water (110 degrees F)
2 cups all-purpose flour, unsifted
1 tablespoon granulated sugar

In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover

loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the

temperature of the room — the warmer the room, the shorter the time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop

a strong "sour" odor as it ferments. When fermentation has occurred, refrigerate starter until needed.

To renew starter after using portions
3/4 cups all-purpose flour
3/4 cup water
1 teaspoon granulated sugar

Add the above to the remainder of the old starter for each cup of starter used. Stir well. Let stand at room temperature until bubbly, at least 1 day. Cover

loosely and refrigerate. If not used within 10 days, stir in 1 teaspoon sugar. Repeat the addition of 1 teaspoon sugar every 10 days.

* Note use plastic or wooden utensils to stir. Metal utensils or bowls may interfere with the starter.

I have just been diagnosed with heart trouble. I have swelling of my feet and legs. The doctor told me to watch the salt. I have been using for years Morton Light Salt.

I have noticed that some of the tv people who cook use sea salt or kosher salt. Are they any better for you than regular salt? Do they have the same effects as regular salt?Would appreciate any information that you
Nancylanders could provide.
Sarah, Ar

Betty in the great state of Texas you said you would share some of your thanksgiving recipes and I would love to have your homemade cornbread dressing recipe. Thank you in advance. We are planning on moving back to San Antonio next spring if all goes well. We love Texas and have a son in Austin.
Roz in Indy

For Lori in Topeka: I am a family on one plus two cats and have been for some time. I recently bought a Foodsaver and I do love it. Foodsaver is a brand name, which you can find at most stores that carry appliances such as Sears, Target and Wal-Mart. I bought mine at a Tuesday Morning sale. The stores that carry Foodsaver also carry the bags so you don't have to worry when you run out of the bags that come with the Foodsaver. Yesterday, I bought some red and yellow bell peppers and zuchinni at the local 99 Cent Store, and today I plan to julienne and sautee them in olive oil and store them in the freezer in individual Foodsaver bags to use later as sidedishes or as a filling for crepes. I have also stored leftovers from chicken recipes and homecooked breads this way. You can store and freeze most anything with the Foodsaver but these are my personal experiences so far. When ready to use the stored food, I just drop the sealed bag in boiling water to defrost. As for the bread, I just put it on the counter until the bread was room temperature and then cut the bag open. The bread was still fresh. I have read that the Foodsaver is a good way to store and freeze cheese, if you buy the large sizes like Sam's carries. For two people, I recommend that you purchase the larger size Foodsaver. I hope that you enjoy it as much as I enjoy mine.

Dianne in Houston

Nancy, this is Betty in Tyler, Texas and I need some help. We are having our traditional Thanksgiving at our cabin in the mountains, and I need some suggestions and/or recipes for breakfast casseroles. I want something I can pre-prepare and put in the oven early Thanksgiving morning before I put in the turkey. Thanks in advance and thanks again to you Nancy for this wonderful newsletter!! It is the first thing I look for every morning! We will be there for about 5 days and will have 12-15 people there.
Betty H

Nancy, I just sent in a definition of quinoa for Muriel in Fla. but afterwards I came across a much better description in the Real Age Health newsletter that I receive regularly.

Ingredient note: Quinoa, a delicately flavored grain that was a staple in the ancient Incas' diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective coating. To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.

Dianne in Houston

Hi Nancy, Ditto, and of course Siggy,
This is for Muriel from Lakeland, Fl. Oct. 16newsletter.
I also wondered what Quinoa was. A friend and I started Dr. Gott's "no sugar, no flour" diet. Quinoa is listed in his book. I went on line to check on this. It is a grain from very ancient times, it has quite a history.
Margaret, Tulsa, Ok.

Lemon Glaze (or poke) cake

1 pkg white or lemon cake mix
4 eggs
1 pkg instant lemon pudding mix
3/4 cup water

Glaze:
2 cups powdered sugar
2 tbsp butter, melted
1 tbsp water
1/3 cup lemon juice

Mix & beat well. bake in greased and floured 9x13 pan at 350 for 30 minutes. While hot, poke full of holes with an ice pick. Pour glaze over cake adn let it seep into the holes.

Smile and have a wonderful day!:D
Terrie

For Iris in VA (and Nell in VA for her response:
Nell's idea about using powdered buttermilk is a good one. I keep mine in the refrigerator and it keeps pretty much forever. You don't even have to try to dissolve the powder in water for the amount of buttermilk you need. Just add the amount of buttermilk powder (directions on the package) and then add the amount of water you need to your dough or batter and mix. Works great.

You can also freeze leftover buttermilk in amounts that you would need for your favorite recipes and thaw in refrigerator to use. It sometimes separates a little when thawed, but mixes right in to whatever mixture you are making.

Eureka, IL

For Betsy R. regarding holidays without your father. It does get a bit easier Betsy, although the void is always present. We lost my father over five years ago. The first holidays were torture because everyone tried not to talk about the fact that something was missing. My mother even stopped having our traditional get togethers which compounded the loss. I can suggest this. Don't try to overlook your sadness. If you remember something funny about what your father may have done on that holiday, share it. I remember a Thanksgiving when my Father sat down at the head of the table and the chair that was very much antique, gave way under him. LOL. We still talk about that. And remember, though his body is not at your table any longer, his spirit is. He's there, and wanting you desperately to enjoy your lives.

I would also like to thank everyone who responded to the inquiry about the buttermilk. It was very refreshing to find folks who offered solutions that didn't cost more money and involve the waste of what she already had. I too freeze the leftover buttermilk in small containers.
Mariann in Michigan

Here is a recipe my Mother makes for many occasions. I thought I would send it in response to Scarolet Roach's request for a Jello and cream recipe.
Margo/Boston

Layered Jello
One package each of the following flavored Jellos. Mix as package directs using 1/4 cup less water than package directs when using small package, and 1/2 cup less water when using large package :

Orange (mixed with chopped walnuts and drained pineapple after setting)
Lime
Strawberry (add sliced strawberries after it sets)
peach (add sliced peaches after setting)
Black raspberry ( chopped walnuts added)
After each bowl of Jello is set, mix with electric beater, adding 1 or 2 Tbl of Cool Whip into each color. Add the fruit and nuts as suggested above. layer in truffle bowl adding a layer of Cool Whip between each color. Top with Cool Whip or whipped cream and fresh strawberries.

This is a lovely pastel colored truffle. I use large packages of Jello , but you may have a smaller truffle bowl than mine. I like to see more of the pastel color so I use the large packages.

In the Oct 16 letter, Lori R. Topeka asked about a Food Saver? In another group, this was brought up, and a lady said she had both a Food Saver and another brand by Deni, and she said she actually liked the Deni better. It is so much cheaper. I just bought one at Walgreens for $30.00. Then, I made my own tests. My best friend has the actual Food Saver. She brought hers over, and we compared them. The deni brand works every bit as well, and does everything the Food Saver does. She paid around $150.00 for hers. so, in my opinion, why spend more for just the name, when they are comparable in every way. I am very happy with mine.
Nedra in VA

Comment
I bought a Foodsaver at Tuesday Mornings store. I was less than half of the original price. They also had the bags very reasonable. I purchased some containers too. I choose to purchase a smaller because it doesn't take up much space. I noticed that the larger ones were more than 1/2 the original price and the smaller ones were about $30-40 range. The only thing the smaller ones can't do is seal the largest bags. I seal meals in one or two serving amounts it made since to get the smaller size.
Nancy

Nancy I am finally caught up on the newsletters. I have a question for Tona in Bama, newsletter 10/9, about the Lemon Swirl Cheesecake. Do you use a pie plate or a springform pan? Then in the newsletter of 10/13 in the Baked Rice what kind of rice do you use Tona long cooking or instant rice?

I am sorry but I don't have the persons name but it was newsletter 10/13 wanting what was called "Wonder Roast" seasoning. This is what I found on the Internet from www.cooks.com site.

Roast Beef Seasoning
1 teaspoon salt plus 1 for roast
1/4 teaspoon pepper
1/8 teaspoon garlic powder

For EACH pound of roast beef mix together ingredients above. Rub this mixture over entire roast. Roast on rack in open roaster desired length of time.

To Doris S. Indiana are you looking for a smooth top stove? I have had one for 4 years and would not change a thing. I have not found it hard to take care of. To answer a question that I have seen here is would I buy another smooth top stove, yes. In fact if when we move the next time I will make sure that the first item that I buy for the new place will be the smooth top stove.
Everyone have a great day. Nancy and 4 legged associates take care. Nancy we had a dog that didn't like the UPS people because of the clip board. In fact he would show his tooth and we figured that it was when we went with him to Obedience classes. They may have tried to hurt him and they show their feeling in a different way than us.
Susie Indy

Hi Family,
I need a easy and delicious recipe for apple crisp.
Thanks, Boots in Va.

I am looking for a pound cake recipe that uses cheerwine.
Reba D

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, thank you so much for a great newsletter you work so hard on from day to day including Thursdays when you sometimes forget and give it to us anyway. LOL. I haven't made this recipe for a while but took it out the other night with some of my other fall recipes I like to make before the winter months arrive It was so good so I thought I would pass it along.
Betty in MD

Grape Pear Crisp
1-1/2 cups halved seedless grapes
1 can (16 oz.) sliced pears, drained
1/2 cup plus 2 Tablespoons all-purpose flour, divided
1/2 teaspoon almond extract
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup cold butter or margarine
1/2 cup finely chopped walnuts

In a bowl, combine the grapes, pears, 2 tablespoons flour and extract until blended. Spoon into a lightly greased 8" inch square baking dish. In another bowl combine brown sugar, salt, cinnamon, nutmeg and remaining flour. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts; sprinkle over fruit. Bake at 375° for 30 minutes or until lightly browned.

For Iris in Virginia: This recipe is so great, I have prepared it for many years whenever I have leftover buttermilk. Sometimes I crave it so badly that I go out and buy buttermilk so I can make it. I'm not sure, but I don't think this would work with the powdered buttermilk, which I do use for baking.

This dish does not have that buttermilk "twang" (I don't like the taste of buttermilk), but it makes this chicken indescribably delicious.
Doris in Oklahoma City

Buttermilk Chicken
4 chicken breasts
1 1/2 cup buttermilk, divided
3/4 cup flour
1/2 t. salt
1/4 t. pepper
1/4 cup butter
1 can cream of mushroom soup

Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk and cream of chicken soup mixed together over chicken. Bake 15 minutes more.

Back in Sept 24th Newsletter, Susie Indy posted a recipe for "4 Tins and a Tub", my question is do you drain the fruit? Sounds good for a potluck.
Trish in Fl

Four Tins and A Tub
Makes a lot.

1 (20 oz) can crushed pineapple
1 (20 oz.) can chunky pineapple
1 can Eagle Brand milk
1 (15 oz. or 20 oz. ) can lemon pie filling
8 oz. carton frozen Cool whip

Mix crushed and chunky pineapple, milk, pie filling and Cool whip in a large bowl. Serve cold. Serves 8 to 10.

Nancy and 4 legged associates take care. Everyone have a great day.
Susie Indy

Nancy and friends, I know ya'll are experts on cats but I need some help with a sweet Shih Tzu who thinks he is a cat. He just turned a year old and has discovered playing with toilet paper. I walked into the bathroom and there he was pulling it off the roll--anyone have an idea how to teach him to leave it alone? We do try and keep the doors shut but somehow every so often he get in and away he goes. I just don't understand a dog doing this. Thanks for your help--and I would love some recipes for dog snacks--Thank you for this wonderful newsletter Nancy I feel like ya'll are my friends. Llt

Someone recently posted a tip for getting rid of moles in your yard. I thought I had saved it but cannot seem to locate it. If any of you saved this would you please share it with me.
Thanks, Mary in Claremore, Ok.

Return to homepage

Online Horoscopes (Updated each Monday)
Sun  Mon  Tue  Wed  Thurs  Fri   Sat  Weekly  Monthly