The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

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1.  Drag the mouse over text  (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Singing Birthday Cards

I want to apologize to Candy. In the September 16th newsletter she asked about chicken bouillon in an envelope, which is what my recipe for Chicken Piccata calls for. I've been quickly glancing through the newsletters and then savoring them later, so I just got to the Sept. 16th. Candy I have to confess that I don't use the envelope bouillon because I like the granules in the jar. The brand I use is Wyler's and I just put a couple of tablespoons in. Wyler's granules has a more natural chicken flavor, in my opinion. If you like Chicken Piccata, I think you will like this recipe. It's good with rice, but I like it with mashed potatoes too. Sorry to be so long in answering.
Doris, S. Indiana

In the October 1st newsletter Dee from Aurora Canada had requested a layered pickle herring salad. I have a few different herring salad recipes. This one being about as simple as they get. I serve this as an Appetizers with Jewish Pumpernickel bread and rye. If you have any questions and need help I will try to help you.

EASY CHOPPED HERRING
1 medium apple, peeled and cored, cut into chunks
1 medium onion, cut into chunks
1 hard boiled egg
16 ounce jar marinated herring (with onions), drained (reserve liquid)
1 teaspoon sugar, or to taste

In food processor, drop apple and onion chunks and hard boiled egg through the feed tube. Process for a few seconds. With processor running, drop the drained herring through feed tube piece by piece. Process until almost smooth. Add sugar to taste. Again with processor running, add just enough of reserved liquid until mixture reaches desired consistency.
Sandy Danvers MA

Hello to everyone in Nancyland. Thanks Nancy for this incredible newsletter. A few weeks or so ago someone sent in recipes for small cocktail franks wrapped in bacon and covered in brown sugar. I would have sworn I copied this but cannot find it anywhere. Would someone please let me know which newsletter carried this recipe?
Thanks, SS, Alabama

Halloween Coloring pages, costume ideas and pumpkin seed recipes

Hello Nancy,
This is for Barbara in TX that had problems with ink in her dryer. When I worked we handled print ribbons and toner ink all the time and we used to use rubbing alcohol to get the ink off. Also we used special hand cleaning wet ones just for taking off ink. She might be able to use the wet ones in her dryer. You can find them in any store that sells office products. You might try Office Max for ink cleaning products. Hope this helps.
Becky in Ohio

To: Peggy NELA
I would like you Taco Salad recipe, if you give it out.
Vickie in MO

For Sandi Hutson in Jasper, Tx.
There is a message for you in Nancy's Patio. Thanks,
Barbara in Corsicana, Texas

I think it was Dee asking about keeping up with your recipes. What I do is: make folders on my PC files for the items that I want to save such as main dishes, cakes, etc. Then when I find a recipe I want to keep, I cope, paste , send to email address. When I get quite a few, I put in a hard disc and save. When I want a recipe, I just pull out that disc and get the recipe. I tried saving by printing and putting in hard back school notebooks, but I was beginning to get too many. I found the disc was easier. I number my disc, put an inventory on the front so I will know what is in that disc. I guess you could put your inventory at the beginning of the disc. This has been easier for me than the collection like Home cooking. I had trouble with several that I tried, and went back to the disc.
Betty T. Ga

Fresh and canned pumpkin recipes

Predicament: Good friend's mom died. I need to know where I can find suitable foods to take there after a funeral tomorrow. I know today is a day of fasting for all practicing Jewish people. All I can find is Boiled eggs and also lintels are good to take and the roundness signifies continuity. I
really need to know what would be acceptable.

You do a wonderful job. I love your site.
Eleanor/Chlt, NC

This is for Mary G, CA...My family has always soaked Blue Fish, which are very fishy in milk overnight and discarded milk before cooking. The fishiness is usually from the oils of the fish. I don't see why this wouldn't work on all fish.
Pat, Magnolia, DE

Hi, Nancy!
I hope your Monday is going well and your babies are putting a smile on your face!

I'm just writing to thank Evelyn in Tennessee and Lori in Topeka for letting me know that Vermont Country Store carries Whip 'n Chill, and also that there's a Whip 'n Chill cookbook on eBay.

Looks like I better do some online shopping (tough job, but somebody's got to do it!)
Hope everybody has a great week.
Sharon in Texas

Hi,
I've been poring over my tea time magazines and recipes today to put together a menu for our ladies tea luncheon the end of the month. Among the sandwiches featured in one of the magazines was a sandwich with thinly sliced radishes. Ladies, the radish sandwich is longer a childhood memory. It has been recycled into a tea sandwich! I think I'll include it on the menu. Perhaps it will provoke a discussion among those in attendance.
Lesleigh in PA

October 1, 2006 newsletter:
Chicken Fricassee by Suz from Louisiana. I made this morning and it is very good. The only ingredient change, I browned flour for roux without the oil.

Thank you, Suzy Indy, for the Catalina Salad Dressing recipe. I will be making it.
PeggyNELA

Hi Nancy and Friends - I am looking for a TNT recipe for Noodle Pudding, I don't know the correct name of it, but it has egg noodles, raisins, apples and some kind of custard.
I've had it a few times but never had a recipe for it. Would like to know it's background info if anyone knows.

Also, Linda P. sent in a recipe for Ice Box Fruitcake in memory of her mom, Thank you! I have been looking for this recipe, and have not had a name to go with it! I have had it formed into a log and sliced. I am thrilled to have it.
TeaHag in Upstate NY

On 9/30, Karoline in NC recommended cleaning vinyl floors with white vinegar and hot water. Do you mix 1 part vinegar to 1 part hot water? Thanks, again.
Angie in N. Ala.

Nancy, thanks is not enough for all the enjoyment I have received from your newsletter and your wonderful cooks. I hope you can help with this request for what I would call "Pumpkin Bars" I have searched the internet and did not come up with this little bar. The first layer is a crust 'graham cracker' perhaps? Next layer is a cream cheese filling, and next layer is a spicy pumpkin layer/or perhaps this was sweet potatoes, not sure but tasted like pumpkin spice. This was served at a buffet, and have no idea who made it, but was most wonderful little bar I ever tasted. Any help would be appreciated - A purr hug to the little meow meows' -
LouAnn in Bowling Green, KY

This is for Amy in Fort Wayne IN-
Your grandma's johnny cake was probably the cornbread with a bit of sugar added to it. Most southerners use no sugar in their cornbread, northerners do. LOL
I like them both.
Kim in TX

This is for Bea in IL who requested a caramel candy recipe. I was given this wonderful recipe for homemade caramels years ago from a friend. I call it Alice's Caramels. I hope you enjoy them as much as we have.

Alice's Caramels
1/2 lb. butter (*Not margarine. Margarine does change the flavor and
not for the better)
1 lb. brown sugar
1 (14 oz) can Sweetened Condensed Eagle Brand Milk
1 c. light corn syrup
2 T. vanilla

Melt butter and sugar in pan over low heat. Add condensed milk and syrup stirring constantly until temperature on candy thermometer reaches 236*. Add vanilla. Continue to stir until vanilla is well blended. Pour into an 8 x12" buttered glass pan. Refrigerate overnight. Cut into small pieces and wrap in wax paper. Enjoy!
Pam in Ohio

In the October 1st newsletter, SUE requested the name of the book I read that was really funny. The book is, "I Feel Bad About My Neck: And Other Thoughts on Being a Woman". It's written by Nora Ephron. I don't share her views about many other issues, but she has written a very frank and humorous book on women's aging process and our emotions. I found myself laughing out loud. She is a good writer.

Angel from Sherbrooke, please send the strudel recipe along with the cabbage strudel recipe. I've never made strudel but would like to try it. I am fond of Hungarian dishes and German also. Thank you for sharing.

Speaking of the cornbread and milk, my dad used to eat that before bedtime, sometimes substituting soda crackers if we didn't have cornbread. I thought he was weird! LOL
Doris, S. Indiana

Halloween Treat Recipes

This is for Carolyn in Loveland, OH. She is looking for a chess pie recipe. This one is called Lemon Chess, but I have eaten them without the lemon juice. You decide which way you like it best. Connie in TX

Lemon Chess Pie
2 c. sugar
1 T. flour
1 T. cornmeal
4 eggs
1/4 c. melted butter
1/4 c. milk
2-4 T. grated lemon peel
1/4 c. lemon juice

Combine sugar, flour and cornmeal in a large bowl. Toss lightly with a fork. Add remaining ingredients, beating with a mixer until smooth and thoroughly blended. Pour into an unbaked 9 inch pie shell. Bake 35-40 minutes at 350 degrees or until top is golden brown.

This is for Lorna in Bakersfield, CA. Here is a recipe I have used for Chinese Five Spice powder. I've never grilled the shrimp, but actually broil them. If you broil them watch them carefully--they take like a minute. I've also stir fried this recipe too, just frying them in the sauce. Hope this helps.
Dawn F - cape cod, ma

HONEY SESAME SHRIMP
1 1/2 pounds jumbo shrimp peeled and deveined
4 slices fresh ginger 1/4-inch thick
5 trimmed scallions
6 tablespoon dark sesame oil (also called Asian sesame oil)
4 tablespoons rice wine sake, or dry sherry
6 tablespoons soy sauce
3 tablespoons honey
3 tablespoons sesame seeds
1 tablespoon Thai sweet chile sauce (optional)
1 teaspoon Chinese five-spice powder
4 cloves garlic crushed with the side of a cleaver

Flatten white parts of scallions with the side of a cleaver. Finely chop green parts and set aside for garnish.

Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

Combine 3 tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate, in the refrigerator, for 30 to 60 minutes.
Preheat the grill to high.

Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 3 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon.

Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.

When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook. Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.
Serves 4

Hints: Serve this shrimp with white sticky rice or sushi rice. And serve with peapods in soy sauce.

Hi everyone! I used to make my hubby breakfast every morning. And ever single morning he never had time to eat. So, the last 3 years I've been making his breakfasts ahead of time and freezing them in the freezer. I never thought to share these with you all, but it hit me this morning to share them as I was making the upcoming weeks of his breakfasts.

These are so simple and he loves them, plus they are portable which is easy for him. I take 5 bagels (or whatever you want to make), put a slice of American or even Swiss cheese on each half of the bagel (you don't have to double the cheese hubby likes extra cheese), then put a slice of sweet ham (or you can use sausage or bacon too), then add a fried egg to each bagel. I then wrap them up in a paper towel (place bagel in middle of two slices of paper towels and take each corner of the towel and tuck it into the center of the bagel--wrapping it this way makes it easier to eat on the go), then put each one into a zip lock bag and freeze! When hubby is ready to go he takes one out of the freezer, puts in microwave for 1 or 2 minutes (depending on your microwave), and it's done. So easy.
For variations: I've also used hash brown patties, fried tomato, fried pepper or even turkey; possibilities are endless.

Dawn F. Cape Cod, MA

For Becky in Ohio, Oct. 1st Newsletter, for your dry sausage you will need to add some pork fat. Go ask your butcher for pork fat, If you can't do that, buy a pork shoulder roast (or any cheep piece of pork with lots of fat) and trim off the fat and grind and put into your sausage. If worst comes to worst I have used ground fat bacon.
Good luck AK from CA

I'm requesting a recipe for a Copy cat recipe for Wishbone Russian Dressing.

There is a Apricot Chicken Recipe that is very popular in the Pittsburgh area. That recipe calls for Russian Dressing and it isn't always available in grocery stores.

The Apricot Chicken Recipe is wonderful and is available free at WQED's recipe index in Pittsburgh.
Joan

I am sorry I missed the posting of sites for the super rich butter powder. Would someone please tell me what day this was listed on? I too have look for this for some time and I guess I wasn't looking in the right place.
Thanks a Bunch, Gloria, Indiana

This is in response to Mary G. in CA. about how to take the "fishiness" out of fish. My mother used to soak the fish in milk for an hour or two before she cooked it. She said it took the strong "fish" taste out of the fish. I don't know if it really works or not, but I still do it to this day because I don't like "fishy" fish either.
Vicki in Houston

Nancy on the Sunday newsletter the 2 different ways to get to the newsletter I got 2 of the URL page only. I didn't get the page with the couple of recipes and etc. In the 9/30 newsletter Lori in Ravenna NE wanted grapenut bread, will I found a couple that also have fruit in them.

Blueberry Grapenut Bread
1 cup grapenut cereal
2 cups milk, sour milk or buttermilk
1½ cup sugar
3/4 teaspoon salt
2 beaten eggs
3 3/4 cups flour
1 teaspoon soda
2 teaspoon baking powder
1 cup fresh blueberries

To make sour milk put 1 tablespoon white vinegar in a 1 cup measuring cup and then add enough milk to make 1 cup. Soak cereal in milk for 45 minutes. Sift flour with soda and baking powder. Add sugar, salt and eggs; mix well add cereal mixture. Gently stir in blueberries. Put the mixture in a lightly grease pan. Bake 350ºF, 50 to 60 minutes. Makes 2 small loaves. Batter will be sticky and thick.

Apricot Grapenut Bread
1 cup grapenuts cereal
2 cups sour milk or milk
1 cup sugar
2 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon salt
Dry apricots may be added

Soak grapenuts 10 minutes in milk. Add sugar and eggs and mix together until eggs are blended in. Add rest of dry ingredients after they have been mixed together. Put batter in 2 loaf pans and bake at 350ºF for approximately 50 minutes.

Banana Orange Grapenut Bread
1-1/2 cup flour
2-1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed bananas
2 cups grapenut flakes
2/3 cup packed brown sugar
1/3 cup orange juice
1 egg
1/3 cup butter, melted
1/4 cup chopped nuts

Mix flour, baking powder and salt. Add bananas, brown sugar, orange juice, egg and butter. Blend until flour is moist. Stir in grapenut flakes and nuts. Bake at 350ºF for 50 minutes. For easier slicing wrap in wax paper or foil overnight. Slice.

I have a recipe for a soup that I want to send in but I have to find the recipe. I have not made it in awhile but oh is it so good and simply to make.

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

When I was pregnant with my daughter, who will be turning 25 this month! I had an incredible craving for pork and sauerkraut. I called my mother in law and begged her to please make me a pot of it so when I got out of work I could come by and eat to my hearts content. It was delicious and I have not had it since! She made it with pork pieces, potatoes, onions....Ok, I'm getting hungry now! Thanks Nina for bringing back that memory!
Lynette in N. Y.

Thank you to Dawn in MN for sharing your Pear recipe, I can’t wait to try it out, I am planning on making it for this weekend I will let you know how it turns out! I love the fact that it is made with honey and not refined sugar, I tend to reduce the sugar in my baking all the time, but I never replace it with anything and the flavor has never changed on me.
Gracie, Rochester, NY

This is for Mary G in Ca. (Oct.1) who was wondering what vanilla custard powder was:
I found it in the pudding section of my grocery store, on the top shelf, in a canister similar to a baking powder can. The brand I have is Horne's and is in a red can with white stripes going around and a blue & yellow medallion-type label printed on the front. The ingredients are listed as: corn starch, tapioca starch, potato starch, salt, flavour, arrowroot flour, colour. The recipe on the back is for a custard pudding, but I use it in the filling of Nanaimo Bars.
Hope this helps, Fran in Ottawa

Thank you to Marge in OH for the Magic Bread recipe! I did get a few & plan to try them all LOL. Sorry you've had to spend so much time in the hospital this year - sure hope you're doing better now!
Lory in CO

To Suz from Louisiana. I will try your recipe for Chicken Fricassee.
My nephew (from South LA) talked about this dish as though it was something special.
PeggyNELA

For Dee and the grape salad. I have always made the salad with Splenda blends, both white and brown. I have used low fat cream cheese and low fat sour cream. Works fine.
Patricia in AL

This is a question for Karoline in NC. In the 10/1/06 newsletter you mention cleaning vinyl floors with vinegar and hot water. What is the ratio of vinegar and hot water to use. I am interested in trying this method. Nancy I can't begin to tell you how much I enjoy your newsletter. In almost every one of them there is either a tip or recipe that I have tried. Thank you for all your hard work and thanks
to all the Nancy Newsletter contributors for all the recipes, tips and information.
Marie-Pembroke MA

Good morning Nancy and 'Landers! I've been out of touch for a bit but wanted to give a HUGE thank you to FRANCES WESLEY CHAPEL FL for the Wendy's Chili clone! I'll make it this weekend. Just looking at it, I think it's going to be just as good.
Kathi in Virginia

For Mary G in Cal asking about custard powder. you will find it in your Baking aisle (Flour etc.) in your Super market. Here in Canada the can of custard powder is made by a company named Bird"s. Peggy from Belleville Ontario, Canada

To Bette~Indiana - You cook the way I do. People ask me for a recipe and there is none. I never make anything the same way twice. There are always new spices on the market and I have to try every one of them. In fact, I can't cook without spices. My favorite is Mrs. Dash Extra Spicey and it is salt free. Yesterday I picked up a jar of McCormick's Spicey Pizza Seasoning. I made green beans for supper and sprinkled the pizza seasoning and a small amount of garlic salt, pepper and butter. It was so good.
Keep up the good work, Nancy. We couldn't make the day without you.
Florence, Illinois

Does anyone have a TNT dressing/stuffing like Grandma used to make? I don't care for cornbread stuffing. With the holidays fast approaching, this would be greatly appreciated.
Donna

Overnight Refrigerator Pancakes
Sept 25 or 26 did not copy date.
1 Pkg. yeast
1/4 C warm water (110 degrees -115 degrees)
2 Tbs. sugar
4 cup flour
2 Tbs. baking powder
2 tsp. baking soda
1 tsp salt
6 large eggs
4 C buttermilk/sour milk
1/4 C oil

Combine yeast, water and sugar in a small bowl. Let stand 5 minutes. Combine remaining dry ingredients in a large bowl. Combine eggs, buttermilk and oil in another bowl. Make a well in the center of the dry mixtures. Pour in the egg mixture, stirring until just moistened. Stir in the yeast mixture. Cover well and refrigerator overnight. The next morning stir well and make pancakes. Lasts about a week in the refrigerator. Makes lots of very good pancakes.
Heather is California

I used buttermilk I hope this goes out ok.

Hi was wondering if anyone from here knows how to make the Mr and Mrs clause using old dish liquid bottles?

This is for Becky in Ohio. I also live in Ohio and buy lard in Savalot in a white plastic container beside the shortening or at Walmart beside the butter in 1 lb boxes .
I use it for pie crust.
Brenda-Ohio

Hello Nancy and everyone.....this is my first time letter and I have to say the more I read the more I find myself getting addicted too it. I have enjoyed it very much. What I enjoy the most is the comments on all the TNT recipes. Just like the grape salad recipe. I finally made it this week and what a hit! It made me think of another grape recipe called Summer Salad that has been in my family for years. I want to share it with all the other "Nancy addicts". What I love most about this salad is you can adjust it to your taste.

Summer Salad
1 cup green or red grapes - sliced in half (I usually add more)
1 cup celery - sliced
1 cup canned pineapple (tidbits works well)
1 cup green olives - sliced in half (I take out the red pimento)
1 can tuna in water - squeezed dry
Add enough mayonnaise to coat.

Combine all ingredients and before you add the mayo, drain it. Chill. If I have leftovers the next day I will drain it again and add a little more mayo. It has a surprising refreshing taste. I have made it for ladies luncheons or picnics and it's always a big hit. Have fun and enjoy. Thanks Nancy for all your hard work!
Tina in Phx

In the Oct 1 newsletter, Mark was taking about pasting recipes, and printing them, but then having to organize them later.

I start a new message to myself in Outlook, and in the subject line put main dishes, desserts, salads, etc,. You can have several open at one time I then copy recipes to save, and paste them into the appropriate message. Then email them to myself, and print when I get time. I hold the new messages open for several days, or until I need to turn off my computer.

I have lost most of my vision, use an enhanced screen on the computer, and print things in large print. Then I can file the pages in clear plastic sleeves and add them to my three ring binders. Which are getting bigger and bigger.. lol. And the plastic sleeves protect my recipes, as I often remove them from their binders and hang them up to refer to while cooking. Much easier than dragging the whole book around.
Lois WA

Hi Nancy,
Once again, through your newsletter, I have tried another delicious recipe. Thanks to you and to Sandi Hutson, Jasper, Texas, for the wonderful oatmeal cookie recipe. I can definitely see why it is a favorite of yours. I made it today, knowing that two of our sons would be stopping by. After devouring several of them while here, I sent the rest of the cookies home with them. They left with orders from both of them as well has DH, who thought I should have saved him at least a few of them, to make more of the ASAP!!!! Guess I will be baking again tomorrow.
Karen, Il

Hi to everyone
Susie in Indy.. I have been out of town, (we had a great four days in Vegas.. lots of fun) and just catching up. I don't remember the date of the lemon pie recipe, but will see if I can find it and get back to you..

Becky in Ohio was unable to find lard.. I look for it packed by Armour, in a one pound green box. sometimes in with Crisco and other shortening, sometimes in the meat department, refrigerated. I use it for pie crust, and while I know it isn't the healthiest thing, it sure does make good pastry. Maybe Armour has a web site that would direct you to retail sources for their lard
Lois WA

I have a sister-in-law who is looking for a sauerkraut soup recipe. As an extra little "special" gift for Christmas, I would like to collect as many recipes for sauerkraut soup as I possibly can and assemble them into a personalized cookbook for her. From the ones I have found so far on the internet, there seems to be a lot of different versions .
Thanks, Sandy H. Blue Springs, MO

Just came from Carrabas , where I had delicious Chicken Marsala. Please, does anyone have a good recipe for it ? Love this website where all requests are met.
Thank you, Anita , Brandon, Fl.

Re:Large cake pan
Hi Friends, someone brought a cake to church fo dinner, it was much larger than the 9x13 pan I use. I can't locate this large pan anywhere, I even went on line and looked up Lasagna pans, but they weren't near the size of the pan I'm looking for, when it was dropped off, the lady told Pastor it took 4 boxes of cake mix. She wasn't able to stay for the dinner, and picked up the pan without any of us getting the story behind where it was purchased. Any help out there?
Thanks, Boots in Va.

Dear Nancy:
This is in reply to a request from Carolyn in Loveland, Ohio in the October 1 newsletter. Here are two very TNT recipes for chess pie that my family and friends have enjoyed for the past 25 years. Both were originally printed in Lone Star Legacy-A Texas Cookbook compiled by the Austin Junior Forum.
Sharon in Georgetown, TX

COCONUT CHESS PIE
3 eggs, beaten
1 1/2 cups sugar
1/2 cup butter, melted
4 teaspoons lemon juice
1 teaspoon vanilla
1 cup sweetened, flaked coconut
1 unbaked 9-inch pie shell

Combine ingredients in order given and pour into pie shell. Bake at 350 degrees for 40 minutes or until set. Serves 6 to 8.

CHOCOLATE CHESS PIE
3 eggs, whipped lightly
1-3/4 cups sugar
1 tablespoon flour
1 tablespoon corn meal
1/4 cup cocoa powder
1 stick margarine, melted
1 teaspoon vanilla
1/2 cup milk
1 unbaked 9-inch pie crust, optional

Combine all filling ingredients and pour into pie shell. Bake at 350 degrees for 45 minutes. Serves 8. This filling is equally as good baked without the pie shell.

Grace: The easiest way to use the Google search at the top of Nancy's page is this:

Enter your search words. If you want two words together, such as Mountain Dew, put them in quotes ("Mountain Dew"), so that you won't get everything with the word Mountain and everything with the word Dew; you'll only get those two words together. Then add another word, if you have it. For instance, with the above example, you might know the recipe contains the word Apple. So you would add a space after "Mountain Dew" and then a plus sign (+) and the word apple. No quotes are necessary for just one word. Then you add a space and put a colon (:) and then immediate after (with no space), you type nancyskitchen.com - which means your request will ignore all other sights on the web and search only on the nancyskitchen.com domain. Your typed request, then would look like this: "mountain dew" +dumplings :nancyskitchen.com

Finally, there are two "radio buttons" under the Google search box; one says "web" and the other says "nancyskitchen.com." Be sure to click on the one that says web.

This tip works for any domain, by the way. If you want to search for something specific in another newsletter, go to google.com and put in the subject of your search and then put in :newsletter.com (the word newsletter representing whichever newsletter you want to search), and it will quickly find your request.

Hope this was clear enough.
Doris in Oklahoma City

This is Francine in New Jersey looking for a recipe for sauerkraut with brown sugar. My grandmother made sauerkraut this way. Add brown sugar to your taste. If you still want to keep the sauerkraut very sour don't add too much. If you like it a bit on the sweeter side just add tablespoon by tablespoon until you get the taste you like. Caraway seeds to taste. I add some chopped onion to mine and love to put in smoked sausage. I often use the turkey smoked sausage. No one notices the difference. I usually let mine simmer for 2 to 3 hours.
Sandy Wisconsin

Francine from New Jersey was looking for a sauerkraut recipe with brown sugar. Check out http://www.sauerkrautrecipes.com/recipe15232.shtml
Does this answer your question? You may like to have a look at the
www.kitchenproject.com
as well in case you're interested in traditional German recipes. Just some weeks ago, their newsletter featured the making of sauerkraut.
Stefanie, Dominican Republic

For Gladys, Oh.Sept 30 newsletter for no bake fruit cake.
This is my mothers recipe ,she copied from the Farmers Home Journal in the mid 1950's It make a 3 1/2 pound cake.

Line with wax paper, bottom and sides of a 9" tube pan or a loaf pan holding about 6 cups.
Put into a bowl and let stand till needed.
3/4 cup Pet evaporated milk
2 dozen finely cut marshmallows
1/2 cup orange juice
Stir with a fork

Roll into fine crumbs, 6 dozen { 2 1/2 lb.} Graham crackers
Put in large bowl with crumbs

1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup finely cut dates
1/2 cup seedless raisins {1/4 golden,1/4 dark }
1 cup broken walnuts
1 1/4 cup ready mixed cut up candied fruit

Add milk mixture, stir with spoon then with hands until crumbs are well moistened. Press firmly into pan, top with additional nuts and fruit. Cover tightly, chill at least 2 days before slicing. Keel in cool place, refrigerator is fine.
Harvey in Pa

Grape Nut Bread recipe for Lori in Ravenna, Ne. In Sept.30 newsletter.

1-1/3 cups water
2-2/3 Tbs vegetable oil
1-1/3 Tbs sugar
2 tsps salt
2/3 cup Grape Nut cereal [ not flakes ]
2-2/3 cups bread flour
2-1/2 tsps yeast
2 tsps gluten [optional ]

Add to bread machine in order specified in you manual. White bread, medium bake setting. The gluten makes a slightly lighter loaf. This is a flavorful crunchy bread. It is a lot like the old cracked wheat bread.
Harvey in Pa.

For Barbara from TX regarding the ink in the dryer. I have used hair spray to get ink from a shirt. Wouldn't hurt to spray your dryer it and see if it will come off. It may take a lot of spray but it does work for clothing.
Vernia

Does anyone have a Copycat recipe for McCormick's Rotisserie seasoning? Sandy in Iowa

This is for Lori in Ravenna NE. In the September 30th newsletter, she asked for a recipe for Grape nut Bread.

Grape Nut Bread
Beat 2 eggs with 1 cup of sugar.

Mix 2 cups sour milk (buttermilk) with 1 cup Grape Nuts and let stand for 10 minutes.

Mix 4 cups of flour with
1 tsp. Baking Soda
2 tsp. Baking Powder
Pinch of salt

Alternate flour mixture and buttermilk/Grape Nut mixture into egg mixture. Bake in 350° oven for 30 to 45 minutes. This makes 2 loaves. (Hint: Original recipe calls for 1 1/2 cup sugar, but I only use 1 cup. I used 8X4 inch pans.)
Sandy in Iowa

Hi Nancy and Friends,
I was searching the data base and was trying to find a recipe for Red Velvet Cookies. I could have sworn I saw them on your site. Can anyone help me with the recipe.
Thanks in advance. Lisa-Union Bridge, MD

Hello all of you in "Nancy Land", I enjoy your news letter so very much Nancy and have learned so much from it, thank you! A few years ago I ate in an Italian restaurant about half way between Atlantic City and Moorestown New Jersey, they had the best salad dressing on their salad. I asked for the recipe and all they would say was that they used the juice from the jar that the Italian peppers came in along with other ingredients. Does anyone out there have a recipe that sounds like this? I would love to have it. Thank you.
Andy Florida

I have requested this recipe several times in the past month. I viewed it on the newsletter about 2 or 3 months ago but haven't received an answer. Noticed another writer has had that problem also so thought I would try again. Thanks for your newsletter.
Bernie

Your message was posted on September 7th, September 10th and September 23, 2006.

Here is one I have had for several years.

Mock Mashed Potatoes
4 cups cauliflower, finely chopped
2 tablespoons sour cream, or more to taste
2 tablespoons butter
salt and pepper to taste

Steam or microwave cauliflower until very soft. Put cauliflower in blender or food processor with butter and sour cream, blend. Add salt and pepper to taste. Serve hot.
Makes 4 servings (90 calories per serving, 5.5 carbs and 2.5 fiber and 8 grams of fat.
Nancy

Hi Nancy, Brenda from Ala here. Peggy, NELA wanted this recipe in the 9/30 issue. Give your furry pals a big hug for me.

Kraft Catalina Dressing Recipe Copycat/Clone recipe
1 cup sugar
2 teaspoons salt
dash paprika
1/2 teaspoon chili powder
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender and mix. Store in jar in refrigerator. This recipe for Kraft Catalina Dressing serves/makes 3 cups

For Susie in Indy
In your Catalina Dressing recipe, one of the ingredients is listed as
1-1/2 red wine vinegar
Could you please clarify. . .1-1/2 what? Cups?
Thank You. Mary Alyce

Nancy!! Interesting recipe - a rather involved process but it hasn't any flour for those who have problem with that. Very eggy and loaded with chocolate. Of any value to WW'ers??? Source is below. Corinne, Murrieta, CA

LA BETE NOIRE

Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs

Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream

For cake: Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. for ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.

Do ahead: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Makes 16 servings.
Source: http://www.epicurious.com/

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