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

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

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Oct 27            Site Index     Favorite Recipes of Our Members

Hi Nancy and Friends
Being new to the site I'm having difficulty locating a recipe I saw mentioned and would love to try. Could someone please tell me what newsletter to look in to find the Oatmeal Cookie recipe from Sandi Hutson, Jasper, Texas? Thanks, your help is appreciated! I love this site!
Mona, KS

I would like Becky of Magnolia, Arkansas to post in our newsletter some of her tips on using a rice cooker.
Lois of WI

I was looking over Betty’s “Children’s Chocolate Cake Mix” in tonight’s (Oct 28) newsletter. If you leave the shortening out of the mix, it will have a much longer shelf life, probably a year or longer depending on how fresh your baking soda is. That means that you can make a bigger batch and stock up. When you get ready to make the cake, just cut in the shortening as before.

You can also leave the shortening out of the frosting mix and extend the shelf life. Depending on storage conditions, the mix should last without shortening 4 to 6 months. If you use Baker’s Dry Milk, because it is high heat treated it will last longer than that.
Dennis Weaver
www.preparedpantry.com

I am looking for a fruit cake recipe that I tried many many years ago. It had raisins, pecans, and cocoa in it. It was baked in 3 layers with a filling of raisins, pecans and coconut . It was really wonderful but have not found the recipe. Any one have such a recipe?
Reeva Tx

For Evelyn in Tennessee
Yes there are 2 Cups (of water) in a Pint which is 16 ounces, but I think the recipe your referring to is for marshmallow cream which is about half air so the jar may be 2 cups but weigh only 7 ounces. I hope this helps.
Chris in MO

Nancy,
We have a new baking guide that we would like to share with our friends in Nancyland. It’s “The Prepared Pantry’s Pumpkin Baking Guide.”
You can get your pumpkin baking guide here.
Dennis Weaver
www.preparedpantry.com

Evelyn, if you weighed two cup of feathers and two cups of lead would they both weigh 16 ounces?
BETTE~Indiana

Hi Nancy,

You know those peanut butter chips that you like, they are half price this week. Think anyone in Nancyland likes peanut butter chips?
Dennis

Comment
These are good peanut butter chips. Still haven't shared my butterscotch chips and peanut butter chops with my friends. They are just too good to share, LOL. I did try making fudge using peanut butter chips with the icing as some have mentioned in this newsletter. The fudge was wonderful. My next try is going to be with the butterscotch chips. Haven't decided what icing to use for it. In my opinion, the quality of the chips really made a big in the taste.
Nancy.

This for Evelyn in Tennessee, all ingredients do not weight the same. It depends on the product, example, if the recipe called for 8 oz. of fluid you measure one cup but if it calls for 1 cup of miniature marshmallows you measure 1 cup and if you were to weigh the marshmallows they would probably weigh about 2.4 oz. a cup. It comes down to solid or liquid matter. I'm sorry, I am not very good at explaining things.
Jacque in CA.

Dorothy---Your idea to bring a Crock Pot to make dinner for poll workers is just great. I've just bought a crock pot and I am looking for recipes. Yes, please send your recipe along. . . I can smell the aroma at the polls now.
YUM-YUM! Carol, in Florida

This is for Gloria from Indiana in the Oct 28 Newsletter ask for SF Fudge hope this helps. Caroline in MO

SUGAR-FREE PECAN FUDGE
Serves 16

1 Pound Cream cheese- softened
2 Ounces Unsweetened chocolate-melted and cooled
1/2 cup Splenda
1 teaspoon Vanilla extract
1/2 cup Pecans- chopped

In a small mixing bowl, beat the cream cheese, chocolate,
sweetener and vanilla until smooth. Stir in the pecans.
Pour into 8 inch square baking pan lined with foil.
Cover and refrigerate overnight. Cut into 16 squares.

For Linda-wanted date for Buttermilk chicken was in the 10/18/2006 newsletter.
Cheryl, Charlotte

Also Joyce in Ky ask for different vegetable dishes. Here are a couple these are easy and good.
Caroline in MO

FRESH STEAMED BROCCOLI WITH GARLIC WALNUT BUTTER
1 Bunch fresh broccoli, cleaned, and cut into florets
1/4 cup butter
2 cloves garlic, minced
1/4 cup walnuts, crushed

Steam broccoli florets until crisp tender, meanwhile, sauté garlic in butter in a saucepan, then add walnuts and stir. When broccoli is just done, remove from steamer and place on a serving platter. Pour butter/walnut mixture over broccoli and toss slightly.

I thank you said you was taking this to church, I would cook the broccoli and reheat in Mico at church and do the same with the butter mixture just take them each in different container and warm and mix at church.


ROASTED GARLIC-PARMESAN CAULIFLOWER
Makes 6 cups

4 teaspoons (4 cloves) garlic- minced
2 Tablespoons extra-virgin olive oil
1 large head cauliflower -trimmed and separated into florets
Cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Preheat oven to 425 Place garlic, olive oil and cauliflower in a large zip-top bag and shake to coat cauliflower. Pour into a 9 x 13 inch glass casserole dish coated with cooking spray. Sprinkle evenly with salt and pepper. Bake for 20 to 25 minutes (or till tender when pierced with fork) stir halfway through baking. Remove from oven, sprinkle evenly with Parmesan cheese, and return to oven for 1 to 2 minutes, or till cheese melts.

Hi Nancy,
Someone asked about flat-topped cup cakes. It might be that the leavening has lost its oomph, though we don’t see a lot of that. It might be that the batter is too thin or the oven too cool or a recipe that is out of balance.
I don’t make a lot of cupcakes but I make tons of muffins. We get really nice domes. Maybe some of our dome secrets will help.

Check out the secrets to well-domed muffins here.
Dennis Weaver, www.preparedpantry.com

For anyone who works at the polls: When I was a poll worker, we took our own lunch, such as sandwiches, but also put out cubes or slices of various kinds of cheese & crackers, grapes, bananas [folks cut them in half as desired.] even cut up melon in containers. We had disposable plates and forks. Any kind of snacks such as popcorn, cheese curls, Chex mixes, were welcome. We always had some kind of soup in a crock pot cooking during the day for our supper, it smelled so good for those coming in, as well as to the workers. Cookies of all kinds were welcome, often we did not have time to eat much at one sitting, so anything quick was great, plus plenty of things to drink, coffee, cocoa mix, juices. Back in the days when we had paper ballots we did not get home before 10:00 p.m. and we needed sustenance! Being a poll worker was good for anyone, and gave folks a new insight as to what went on and how much work it is.
Irma~Iowa

Hi all in Nancyland. In response to Mary in Tx, I was given some green bags from my SIL, and they work really well, so I have ordered my own at HSN. I buy the 6 pack of romaine hearts at Costco, and as I am only one person in my family, I put them in the green bags, and they last me almost 4 wks!!! I was skeptical, but after seeing this firsthand, know that they are worth it!! Laura in Ct

Hi there, this is to reply to Mary in TX (Amarillo). I have the Debbie Meyer green bags that you are asking about and I have to say they do work. My only problem with them is that the produce I put in them to keep on the counter, like banana's and tomatoes went moldy on me, this could be because my apt is very hot. The produce that I keep in the fridge has lasted considerably longer than with out the bags.
Lori Grant Kingston, Ontario

In response to Mary in Amarillo, TX about Debbie Meyers' green bags for fruits and vegetables in the Sat., October 28 newsletter. I have a set of them (from QVC) and had no luck at all. In my opinion I feel it was a waste of money. Hope you have better luck with them than I did.
Joan, Oklahoma City

To Mary in Tx. (Oct. 28, letter) about Debbie Meyers green bags for fruit. Well they are wonderful. But they are not just for fruit. I put my head of lettuce in one, it keeps for a long time. Fruit, well it works wonders. I saved enough by saving my fruits and veggies, to more than pay for the price of the bags.

Mary in TX, I had ordered the green bags quite awhile ago when they were being sold on QVC (now she sells them on HSN). Personally, I did not like them and found they did not work for me as suggested. In fact, my bananas ripened faster than when I just leave them on the counter. They did not keep my lettuce very long either and that was one of the main reasons I had purchased them. This of course is just my personal opinion. I will not buy them again.
Harriet/AZ

Nancy these bags are really really worth the cost. I got mine off of QVC--Debbie Meyers EverFresh Green Bags, set of 50 for $19.93 plus s/h and tax. Well worth the cost.
Louisiana Lady

It seems the Holidays are going to be here before we know it. Do any of the many wonderful cooks out in Nancy land have a recipe for candy made with white chocolate and cereal? My mother-in-law cannot find her recipe and wants to make some for the great grand kids.

Nancy, I look forward to the Newsletter each day. I love it and appreciate the hard work you do.
Sandra from Oregon

To Susie Indy & Bette~Indiana
Re: Orange Marmalade Muffin recipes in the 10/28/06 Newsletter.

I tried all the recipes and they are all delicious. Since we had company, I thought it was a good time to make the recipes. Everyone liked the Orange Marmalade Muffins equally.
Fran in CA

For Barbara in Corsicana, Texas, the Wendy's Chili recipe is in the October 22 newsletter. from Frances in Wesley Chapel

To Barbara in Corsicana, TX
The Wendy's Chili/Clone Recipe was in the Sept. 26 newsletter. And it IS good!
Carolynn in Jamestown, CA

This recipe/information was also sent in by Cathy from Ohio, Sherry in Texas, LDY, Cheryl, Charlotte

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

Also, when Amanda from Texas sent in her Apple Tortilla recipe it jogged my memory that I have one that I use for fast spur-of-the moment desserts.

I always keep flour tortillas on hand. If company drops by or my wonderful husband wants something sweet late at night, I just take a couple or three of the flour tortillas and toss them in the microwave for about 20 seconds, to make them more pliable and easier to roll without breaking or tearing. After I have warmed them, I spread the tortilla with a little butter/margarine. Then, I spoon a couple tablespoons of apple pie filling onto them, sprinkle with walnuts, add a sprinkle of cinnamon, and drizzle with some caramel ice cream topping. Roll these up like and drizzle with more caramel topping. Cover with a spare paper plate or waxed paper to speed up the process, and microwave for about 60-90 seconds, or just enough to heat the apples. Sometimes I add a spoon of vanilla or cinnamon ice cream on the side when I serve.

Also, I have done the same thing with peach pie filling, but I eliminate the nuts, caramel topping and cinnamon.

When I use cherry pie filling, I sometimes add slivered almonds and a squirt of chocolate ice cream syrup (optional).

FOR AN EASY CUPCAKE, I make up a box or two of a dark chocolate cake mix. Spoon the batter into your miniature cupcake papers, about half full. Add either a small spoon of peanut butter (creamy or crunchy) OR a spoon of cherry pie filling (just a couple cherries) into the center of the batter. As the cake cooks, it will hide the peanut butter or cherry pie filling in the center. After they are done, I just dust with powdered sugar. Kids and men really like the peanut butter. These are super moist!!
AC

For the person who wanted to know how to make mashed potatoes that could be reheated in the crock pot. I have never reheated them in the crock pot, but have had wonderful success reheating in the microwave. After cooking and draining the potatoes add butter and a generous amount of cream cheese and sour cream. Beat altogether well. I have made these a day ahead and they are as delicious as when first made.
Ramona from Michigan

For Dorothy in WA: I would love to have your crock pot casserole recipes you mentioned that you take to the polls for a potluck.
Thanks in advance from Becky in Magnolia, Arkansas.

To Dorothy in WA who has crock pot recipes; I am always looking for recipes for my crock pot. We attend many swim meets with our grandson and would like crock pot recipes to have after the meets.
Nancy in Upstate NY

Many thanks to all who sent in recipes for Orange Marmalade Muffins. None are exactly the same as the one I am looking for, but all sound delicious and am sure will be just as good as the ones I remember.
Mary in New Orleans

Nancy, here is a TNT beef stew recipe (NO tomatoes) for Linda Boyles of Fairmont Ohio (Oct.28th newsletter) .I am sure she can substitute venison very easily for the beef. I serve this with some nice biscuits, or corn bread, and some cole slaw. It's the only beef stew I make and it sure goes good this time of year ! Happy cookin' to ALL and much THANKS to you Nancy !

Golden Beef Stew
1 and 1/2 half lbs. beef stew meat
3-4 Tbs. vegetable oil
1/2 cup Bisquick baking mix or flour (I prefer the Bisquick)
3 cups beef broth
1 Tbs. dried onion flakes
salt and pepper to taste
1 tsp. sugar
1 Tbs. Worcestershire sauce
4 Tbs. ketchup
2 large carrots, cubed
1 large potato, cubed

*optional ingredients: 1 cup frozen peas (thawed),1-4oz. can sliced mushrooms, 1 small can drained lima beans,1 cup small pre-cooked pearl onions.

Put the 3-4 Tbs. oil into a large Dutch oven. Shake the stew meat to coat in the Bisquick (I shake in a zip-lock bag). Brown meat in hot oil. Stir the remaining Bisquick from the bag into the browning meat. Add the broth, onion flakes, ketchup, sugar, Worcestershire sauce and salt and pepper to taste. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for about 60-90 minutes until stew meat is tender (stir occasionally). When stew meat is tender stir in the carrots and potatoes, continue cooking for 20-30 minutes. The last 10 minutes add any or all optional ingredients. SERVE and ENJOY!
Theresa P from Illinois

Nancy:
For Theresa P who was wanting Glazed Sweet Potatoes. I have a TNT recipe for Log Cabin Glazed Sweet Potatoes that I make for Thanksgiving, although it is made with the canned potatoes. Very easy and wonderful.

Log Cabin Glazed Sweet Potatoes
1/2 cup Log Cabin Syrup
1 Tab. Butter
1 can sweet potatoes (40 ounced), drained and cut up
Pecan Halves (if you want)

Bring syrup and butter just to a boil in large skillet on medium heat. Reduce to heat to low, and simmer about 2 minutes.

Add sweet potatoes. Cook on low heat for 10 minutes, gently turning sweet potatoes frequently to glaze. Garnish with pecan halves.
Amanda from Spring, TX

Dear Nancy:
This is for Joyce in KY. I make this recipe each holiday and my children love it. Best of all they are unaware it is squash, or they would turn up their noses. What I like about it... it is not your typical squash casserole. Very good!

San Antonio Squash Casserole
2 T. Butter
2 c. yellow onion, sliced
4 lbs. yellow squash, slice, 3/8 thick
8 oz. Velveeta, cut into 3/4 cubes
1 c. cream of celery soup
1 c. diced green chilis
1/2 c. bread crumbs (I used crushed saltine crackers with melted butter on top)
Parsley for garnish (if you wish)

Preheat over to 350. Sauté onion in butter. Add squash and cook until slightly softened. Squash will release a lot of water, which must be drained. Mix squash and onion with cheese, soup and green chiles and placed in an oiled casserole dish. Cover with crumbs and bake for 30 minutes or until hot throughout. Garnish with parsley if you wish. Makes 10 big servings.
Amanda from Spring, TX

Hi, Please tell me where to find the recipe for Lemon Bars, using just the two ingredients.
Thanks, Boots in Va.

Thanks to Robbie (10/28) for the Crockpot Vegetable Soup recipe.
Going to try it right now!
Athena in DE

Hello Nancy and Friends,
Here is a funny cooking calamity that happened this week. I was asked to make pumpkin bread for the monthly staff meeting (40 people). Too busy with work and kid activities I cheated and bought box mixes. I dressed them up with chopped nuts, grated apple and raisins. I also dressed them up by replacing the water called for in the recipe with apple cider. Big mistake! When in the oven the heat, cider and baking soda interacted and I had pumpkin batter spilling over the sides of the bread tins. It was messy but hilarious! I caught most of the batter on a cookie sheet and the kids and dogs enjoyed some "pumpkin globs" (as my son put it). Guess I should have paid better attention in chemistry class.
Amy in Fort Wayne, IN

Randie (10/23) requested Christmas bread recipes. This is one that I have made and given as gifts for over 10 years. It makes two loaves of a bread with a pretty shaped top and a swirl of pecan filling inside. It is a rich bread with a lot of eggs and butter. It seems to have a lot of ingredients and long directions but I find the dough easy to work with and that it goes together quickly, is refrigerated then shaped and baked at a later time. The recipe states that it can be frozen wrapped in aluminum foil but I have never done that. It is from Southern Living's Our Best Christmas Recipes (1994).

Vienna Brioche Loaves
4 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
1 package active dry yeast
1 cup butter
1/2 cup water
6 eggs
3 Tablespoons butter, softened
2/3 cup packed brown sugar
2 Tablespoons milk
1/4 teaspoon vanilla
2 egg yolks, lightly beaten
2 cups finely chopped pecans
melted butter
confectioner's sugar (optional)

Combine 1 3/4 cups flour, 1/4 cup sugar, salt, lemon rind and yeast in a large bowl, stir well. Combine 1 cup butter and water in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° - 130°F. Gradually add liquid mixture to flour mixture, beating well at low speed. Beat an additional 2 minutes at medium speed. Add 6 eggs; beat well. Gradually stir in remaining flour. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk. Cover and chill at least 8 hours.
Combine 3 Tablespoons softened butter with brown sugar, milk, vanilla, and egg yolks; stir well. Stir in pecans; set aside. Punch down dough; turn out onto a lightly floured surface, and knead lightly four to five times. Divide dough in half. Work with 1 portion of dough at a time, refrigerating other portion. Roll dough into a 14x9 inch rectangle; brush with melted butter. Spread half of pecan mixture over dough to with 1/2 inch of edge. Roll up 1 side dough, starting at short side and ending at middle of dough. Roll up remaining side of dough until rolls meet in the middle. Place dough in a well-greased 9x5x3 inch loaf pan, rolled side up. Gently brush loaf with melted butter. Repeat procedure with remaining dough and pecan mixture. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350°F for 20 minutes; cover with aluminum foil, and bake an additional 15 minutes or until golden. Remove bread from pans immediately; cool on wire racks. Sprinkle with powdered sugar if desired.

Freezing directions (I have never frozen any). Loaves may be prepared ahead and frozen. Bake loaves as directed; let cool. Wrap tightly in aluminum foil, and freeze up to 1 month. Let thaw, covered, at room temperature. Reheat in foil at 250°F for 10 - 15 minutes, if desired.

Nancy, This is for the lady that wanted a recipe using jello, pineapple and cottage cheese. I found 3 different recipes on www.KraftFoods.com. I remember a similar salad years ago but dont have one of my own. Kraft has a wonderful site. Easy to use. I live in the town that Jello was born in. We even have a jello museum here. Thank you and your furry assistants for all your hard work.
This is a great newsletter, Hugs, Barb in Leroy NY

Linda Boyle, How did your cottage cheese pineapple jello salad turn out? As I have said many time I just make things and don't use a recipe and I bet you do too. I would prepare the lemon jello or any jello flavor of your choice with a large package of jello and 3 cups of water instead of 4. I'd add the small size cottage cheese and 1...15 oz. size of crushed pineapple well drained. It is very important when you make jello and put pineapple in it to be sure that pineapple juice is gone. I'd cool my jello some before I added the cottage cheese and pineapple. Hope it turns out well for you. Please let me know.
Bette~Indiana

Re: Skillet Sweet Potatoes
For Theresa P. I put a stick of butter, and brown sugar, as suits your taste, and water, maybe a cup, in a large fry pan, then put in your sliced sweet potatoes. The water will cook the potatoes, evaporate, and they will, "candy", in the butter and sugar. Hope this helps.
Fran in Fl out of NY

Theresa P looking for a recipe for "Skillet Sweet Potatoes".

My sister-in-law gave me this recipe years ago and it is wonderful. Definitely a tnt. Hope it is what you're looking for.

Slice sweet potatoes like potato chips and fry in a small amount of oil. After frying drain on paper towels and place in a casserole dish. Put sugar, half and half cream or heavy whipping cream over the top. Bake in the oven for about 30 min. to an hour depending on how deep your dish is and how deep the potatoes are in the dish.

Sorry about not having exact amounts but this is how it was given to me.
Joyce in Killeen. TX

For Linda Boyles, Fairfield, Ohio I got out a recipe for you and then forgot who to sent it to. Sorry.

Lime Cottage Cheese Salad
1 box lime jello
1 cup hot water
1 T. Mayonnaise
1 cup minature marshmallows
1 small flat can crushed pineapple
1 small can of Pet milk
1 cup of small curd cottage cheese
grated pecans (optional)

Dissolve jello in hot water; add remaining ingredients.
Chill till jello sets. This makes a small family size, if you want more could double it.
Hope this is what you are looking for.


Thanks for all you do, Nancy, Sue from Lubbock

A similar recipe was sent in by Robbie, Marge in So. CA and Jean Clarkston, Wa

This is for Joyce In KY as she asked for different vegetable dishes that would be good for pot luck suppers. I was just looking for the same type of dishes for the holidays and I found this one on the Nabisco.com web site. I made it just the other night and everyone enjoyed it.
Andee in Los Angeles

RITZ Broccoli Casserole
3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up (I used sharp cheddar.)
36 RITZ Crackers, coarsely crushed, divided
1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350°F. Mix broccoli, VELVEETA and half of the crushed crackers until well blended. Spoon into 2-quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.

Bake 45 minutes or until heated through. Makes: 12 servings, 1/2 cup each.


Sally from PA asked for a Chicken and Biscuits recipe. This is one that I use often.

Chicken and Biscuits
1/4 cup margarine
1/4 cup Bisquik
1/2 tsp. salt
1/4 tsp. pepper (I usually add a little more)
2 cups milk
2 cups chopped, cooked chicken

Melt margarine. Blend in Bisquik & seasonings. Cook over low heat stirring constantly until smooth and bubbly. Remove from heat and stir in milk. Slowly heat to boiling and boil 1 minute stirring constantly. Stir in chicken and heat through. Mixture should thicken. Pour into ungreased 9x9 pan and keep hot while making biscuits.

Biscuits
1 cup Bisquik
2-3 Tblsp. water

Stir ingredients to make a soft dough. Smooth into a ball and knead a couple of times. Roll out 1/4" thick. Cut with a biscuit cutter and place on top of hot chicken mixture. Bake at 400 degrees until biscuits are golden, about 15 minutes. Serves 4.

The biscuits don't rise much. They are pretty flat, but this does taste good!
Betty in College Station, TX

Hello Nancy; I really enjoy the news letter and the recipes. I am looking for a recipe called Cheesy peanut Butter Fudge. It is really delicious and I cant fine the recipe.
Thanks Patricia OH

Jane Ann/Alabama Oct 28 issue ask for this soup. I haven't made it but sounds good. Brenda/Alabama

TORTILLA SOUP
3 Ortega green chilies, cut in thin strips
2 tbsp. butter plus 2 tbsp. vegetable oil
2 lg. onions, cut julienne
1/2 med. canned jalapeno, seeded finely chopped
3 c. chicken stock
1 (28 oz.) can tomatoes, coarsely chopped
1/2 c. tomato sauce
1 tsp. ground cumin
Salt and pepper to taste
3 lg. garlic cloves, diced fine
2 tsp. chili powder
1 tsp. minced fresh or 1/2 tsp. dried oregano
1/4 lb. chicken, ground meat or diced roast

Melt butter with oil add onions and garlic, cook until soft (about 13 minutes). Add both kinds chilies. Cook until tender, about 4 minutes. Add stock and spices. Simmer 20 minutes. Add meat. Place a few tortilla strips and cheese in bowl. Add soup. Top with few more tortilla strips, cheese, avocado and cilantro.
A favorite soup at Gooseberries and at home.
Source: http://www.cooks.com

The Taco Casserole and Coke & Cherry Salad sound so good. The can of pie
cherries for the coke and cherry salad---are you referring to a can of tart cherries
in juice or cherry pie filling?
Thanks! - Nina in TN

For Maggie B. in southern NJ
http://www.xpress101meal.com/GTXpress101_RECIPES1.pdf
A copy of the recipe booklet for the GT Xpress.
Or check www.xpress101meal.com
Look for the "Help" section.

For Theresa P in the 10/28 newsletter. There are a variety of skillet sweet potato recipes on the web. The following is one recipe. Techniques vary between cooking in water first and adding the glaze after draining or cooking in the sauce as in this recipe. Other ingredients for the glaze could include orange juice and pumpkin pie spice.

Skillet Glazed Sweet Potatoes
1/2 cup brown sugar
1/3 cup water
1 tablespoon butter
1/4 teaspoon salt
3 medium sweet potatoes, cooked, peeled, and sliced

In a heavy skillet, combine brown sugar, water, butter, and salt. Simmer for 5 minutes. Add sliced sweet potatoes. Simmer for 10 minutes, turning frequently.
Serves 4.

I've done a lot of searching for recipes on the Internet and one of the best search engines is one that uses Google, but focuses on recipes. I like it because I can see a variety of recipes and pick the one I like or use different ideas to make up my own. It is located at http://theory.stanford.edu/~amitp/recipe.html

Hi Nancy from Wisconsin,
I love your site - so many suggestions for common problems are wonderful. I don't have mice but I have a chipmonk problem. How can I get rid of the pesky little things. They chew thru anything and everything and figure out what the live trap is for real quick and avoid it. Thank you anyone who has any suggestions. And thank you Nancy for wonderful site.
Dianne in Wisconsin

I have a request. I'd like to know of software that you can put recipes in and get the nutritional value for each serving. I'm doing weight watchers now and wonder if there is a program that even counts the points. I'm probably dreaming wanting the points counted for me but if it is available I'd certainly like to know. I need to know caolorie, fat and fiber counts. Thanks in advance for any help you can bestow upon me.
BETTE~Indiana

Comment
If you join the Weight Watchers site
http://www.weightwatchers.com/index.aspx
they have a daily journal where you can keep you points online. You can also input a recipe and the points will be calculated for you. I use their site often. It does require joining for some of their features.

My favorite way of tracing points is the CalorieKing
http://www.calorieking.com/software/ckmobplus.php
program on my palm. I can look up each ingredient, find the number of calories, fat, carbs and fiber for ingredients or fast food places. I think there is an online version of this as well. I like it because I can look up information before I bite it. Melba, our leader always says if you bite it, write it. Many times after I look up a fastfood item I choose not to bite it after all.
Nancy

This is not a cooking question -- but I am desperate.
Winter (almost) is coming to the midwest and it's time to think about shoes and socks, knee highs and stockings.

Does anyone have a TRIED AND TRUE way of treating suede shoes and boots so that the hose or socks under them don't turn black? Today I wore a gorgeous pair of a new shoes around the house - so I could return if necessary - and darn! If they didn't leave a black line around my foot where the lining stopped and the suede took over. I love them but will return them -- it's too expensive to keep going to new footware - and these suede stains do not wash off - even in the machine.
Help, somebody -- please!
Rosemarie in rural Kansas City

Hi Nancy and everyone. There has been many notes lately about making peanut butter fudge using peanut butter chips and canned frosting. My friend and I have been making fudge for several years using baking chips and frosting. When I would take fudge to work at Christmas time everyone always enjoyed it and thought I had gone to a lot of work making several kinds! They were always amazed when I told them how easy it was. You
can use any combination of chips and frosting that you want to use. You can also stir in some chopped nuts before spreading it in the pan. My friend's favorite is the peanut butter chips and vanilla frosting but she also makes it using peanut butter chips and chocolate frosting. At Christmas time I can usually find raspberry chocolate chips and mint chocolate chips made by Nestle's. I like to use those with vanilla frosting. (My favorite it the mint chips and vanilla frosting!) I have also used chocolate chips and strawberry frosting. For the die hard chocolate lover try chocolate chips and chocolate frosting. Try different combinations and find the flavor you like best. You are only
limited by the flavor of chips and frosting you can find. One year I even made an imitation Bing bar using chips and frosting. If I remember correctly, I mixed cherry chips and vanilla frosting for the bottom and spread it in a buttered 9x13 cake pan. I put it in the refrigerator to cool. Once it was hard I topped it with a mixture of chocolate chips and vanilla frosting with some chopped peanuts mixed in. Have fun experimenting with the different flavors!! As far as I am concerned this is the only way to make fudge!!!!
Terese

For Linda of Fairborn, Ohio. I missed your original request for Pineapple Cottage Cheese Jello, so I don't know if what I've made is what you're looking for. But, I'm going to share it anyway.

1 regular box of Lime Jello (instant) (or generic or store brand or Royal brand)
1 regular container of Cool Whip (or generic equivalent)
1 pint of small curd cottage cheese (not the wet kind)
1 can of crushed pineapple
(By regular, I mean the most frequently found size of that particular item since I can't remember how many ounces it is.)

Mix the cottage cheese and cool whip together. Drain the crushed pineapple of most of the juice. Stir in the Lime gelatin, stirring thoroughly so the powder is distributed evenly and begins to thicken the entire mixture. Then stir the pineapple through the cheese/whip/jello mixture. Eventually, it should all be stiff enough to not fall off a spoon that is turned upside down (don't test this over the floor - it's not foolproof!) If you want, mix it all in the bowl you plan to serve it in since it's nicer looking at that point than removed and put into a new bowl.

Alternative flavorings can be used:
Orange jello and mandarin oranges
Cherry or raspberry jello and fruit cocktail
Strawberry jello and chopped strawberries

Just remember to drain the fruits - the juices will dilute the mixture and make it runny. If your kids aren't milk drinkers, but you want to get more dairy in them, this might just work. You can cut the sugar content by using sugar-free gelatin mixes and natural or "light" canned fruits.
Wendy SNJ

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