Green beans
Add some bacon and/or chopped up onion and boil until done, maybe 15 minutes. Can use the Hormel chopped up bacon.
Also, my Mom would drain the beans and pour into a casserole dish and add some Velveeta cheese and bake in oven. I either bake in oven (if oven is being used) or cook in microwave until cheese is melted. Add cheese to your taste.
Emma from Montana

Sandy in ND. I made your recipe for the Chili Cornbread Casserole which was in the April 13th. Newsletter. This is soooooooo good. Thank you so much for sharing.
Susie in Arkansas

Vermont Maple Products at The Vermont Country Store

This is for Angie in Ohio. In the April 13th Newsletter, you posted your Spaghetti Sauce Recipe. I made this and must tell you, we think it's delicious. Thank you so much for sharing. I did run my tomatoes through the food processor and added some garlic and cayenne. It was even better the next day reheated.
And Nancy thank you for making this Newsletter possible for all of us. It is so much appreciated.
Susie in Arkansas

Dear Nancylanders, help
I need to know how to get transmission oil out of sweatshirts, Ive tried spray and wash, oxyclean, and liquid automatic dishwashing soap to no avail. They are still there.
Robert's wife in Ohio

For Muriel in PA.
You'll find chop suey recipes in the April 1, 2007 and the March 17, 2007 newsletters.
gramaj

For Maureen from Illinois in the April 26th letter. Perhaps no one responded to your question about freezing a Boston cream pie, because none of us has tried it. I would think that the pudding filling would get watery. I wouldn’t hesitate, though, to bake your two layers of cake (I use yellow) and freeze those. Then when you take it out and when the cake is thawed, you could prepare your pudding to assemble. Then you could drizzle your thin chocolate icing over the top. It would save some time for you. If someone else has tried freezing the whole thing, I hope they pass their tips onto the rest of us.
Sandy in Iowa

Hi Nancy, I finally got the "Crockpot Chocolate 'Mess'" made. So easy in crockpot and sooooo good. I froze what we didn't eat right away in individual portions. This recipe is definitely a keeper. We make a recipe once if we don't like. it goes in file 13.
Margaret, Tulsa

Here is a recipe for a lemon dessert that I make a lot.

9x12 pan
Crush 40 Ritz cracker. Melt 1 stick of butter and pour over crackers. Mix and press in the pan. Beat 4 egg whites till they are stiff. Add 1/4 tsp. cream of tarter,1/2 tsp. vinegar and 1 cup sugar. Spread over the crackers. Bake at 350 for 18 minutes. Cool. Top with a can of lemon pie filling. Top with Cool Whip.
Vickie, from Ohio

Nancy, I am looking for a citrus marinade for chicken like that used at El Pollo Loco and, for those in Southern California, Juan Pollo. A butcher told me it was lemon, lime and orange juice, with oil but didn't know what kind of spices. If anyone has a tried and true recipe, I would really appreciate it.

Toma in Bama, I am ready to buy your chicken rub now. Please let us know when it is ready.
Karen, SW Arkansas

Re: I just want to ask Tona in Bama the difference between blueberry cobbler and blueberry breakfast cobbler ?

Answer: It is a little different because cinnamon rolls are used instead of cobble crust. But, you can eat it other times than breakfast...most definitely :-)
Tona in Bama

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Greetings; I love the recipes and the info. I would like to know where one can purchase the Cheddar Cheese Powder. The cheese popcorn is no longer available and this would work. Thanks in advance.
Mary Colorado

Hi Nancy
As a new subscriber, I’m thoroughly enjoying this newsletter. I love the variety of recipes and tips that are shared. I’m wondering if any of your readers can help me. I’m looking for a specific Pudding recipe. Many years ago, I went to a guide/girl scout camp with a woman who had a container of dry ingredients. All she added was some water, poured into a billy over a fire, let it cook and voila! A self-saucing pudding! I’d really love the recipe if anyone can help. Thank you so much.
Moerlina

Hi Nancy and "neighbors",
My friend, Tracy, gave me this recipe fo "Elephant Ears" right after Valentine's Day last year. I really wish I had been able to make it for breakfast ON Valentine's Day last year. I DID this year. A cute twist on an old favorite. Maybe someone will have a little fun with it. Our family did.

Elephant Ears
Canned biscuits (do not use flakey biscuits)
melted butter
sugar
cinnamon

Cut the biscuits in half to make them smaller. roll the biscuit as flat as you can while being sure the dough stays cold. (Warm dough is harder to flatten.) Even with all this effort to "flatten the ears" they still tend to try to draw up so fry as soon as you get them flattened. I use my FryDaddy at 350 degrees and turn them once. When golden, remove fro the oil, brush with melted butter and sprinkle with the sugar and cinnamon. So easy. So good
Susana in Louisiana

Hi All,
In the April 20 newsletter, Tona and Dianne in Wisconsin both sent in a recipe for Cream Cheese Banana Bread with Cinnamon Crisp Topping. Both recipes are identical except one calls for 1/2 tsp. baking powder and the other calls for 2 tsp. baking powder. I wonder if there was a typo in one or the other and which is the correct measurement.

Just wanted to thank whoever recommended wrapping celery in aluminum foil. I used to have to throw out half of the celery - now it keeps for a couple of weeks or more
in the refrigerator.
Carolyn in Los Banos, CA

In the 4/24 newsletter regarding freezing green peppers, no one mentioned the importance of double bagging the chopped peppers. After tasting a cake stored next to a package of frozen peppers you will never forget to double bag!
Bernice from Chattanooga

Hi Nancy and furry friends. This is for Melody (what a pretty name!) in Nebraska re: star anise. This is a very aromatic spice, which is usually easily found in either Asian grocery stores or Asian sections in the supermarket, as well as in the Spanish sections. (I believe Badia supplies the stores with a 50-cent package). Used mostly in Oriental cooking, it is used to infuse an exotic, spicy aroma to maybe, chicken soup or rice, I also love to use the spice in homemade (Indian) Chai tea (a mixture of spices, like ground peppercorns, cinnamon, cloves, star anise, along with tea and milk). It is made of tiny, little seeds encased in a hard star-shaped husk, and needs to be discarded before eating or drinking. Please ask your grocer if you cannot find it in the aisles. Good luck finding it. It smells so good it would do well in homemade sachet bundles.
Hudson Valley Kathleen

Peanut Butter Ice Cream Sauce
1 c. firmly packed brown sugar
1/3 c. milk
1/4 c. light corn syrup
1 T. butter softened
1/4 c. creamy peanut butter

Combine first 4 ingredients in saucepan. Cook over medium heat, stirring until sugar dissolves. Remove from heat, add peanut butter, beating until smooth. Serve warm over ice cream.
Bobbie in NC

These recipes are for Kathy in Ala. wanting deer & venison recipes from April 21 newsletter.

Pepper Steak Caballero
1-1/2 lbs. venison steak (cut in thin strips)
1 Tbs. paprika
2 cloves garlic, crushed
2 Tbs. margarine
1 cup Chopped green onions with tops
2 Bell peppers (cut in strips)
2 large tomatoes (diced)
1 cup beef broth
1/4 cup water
2 Tbs. cornstarch
2 tbs. soy sauce
3 cups hot cooked rice

Sprinkle steak with paprika and allow to stand while preparing other ingredients. Cook steak and garlic in margarine until meat is browned. Add onions, bell pepper and cook until wilted. Add tomatoes and broth. Cover and simmer for about 15 minutes. Blend water with cornstarch and soy sauce. Stir into steak and cook until thicken. Serve over rice

This is wild turkey recipes
Fried Wild Turkey Breasts
1 wild turkey
1 large can evaporated milk
2 cloves garlic (minced)
2 Tbs. parsley (minced)
salt and pepper to taste
1 cup all-purpose flour
1/2 cup margarine or cooking oil

Cut the breast meat from the turkey and cut in strips about 3/4 inch thick. Marinate several hours or overnight in the evaporated milk, garlic and parsley. Salt , pepper the breast and roll in flour. Fry in margarine or oil until browned, about 20 minutes

Baked wild Turkey
1 wild turkey
salt and pepper to taste
1 onion (quartered)
2 stalks celery
1/2 cup melted butter
1/4 cup soy sauce
2 TBs. cooking oil
2 TBs. flour
1-16 oz. can chicken broth

Salt and pepper turkey. Place half the onion and celery in the cavity. Mix melted butter ,soy sauce. Inject in breast, thighs and legs of turkey. Place on a rack in a large pan and make a tent of aluminum foil to cover. In a heavy skillet, make a light roux by stirring the oil and flour until light brown. Chop the remaining half
of onion and add to roux. Sauté until onion is limp. Add Chicken broth to make a gravy. Pour over turkey. Bake at 350°for 20 minutes per pound, basting with the gravy every 30 minutes. (When serving a large crowd, the turkey can be carved ahead of time and covered with the gravy to maintain moistness)

Kathy, I will send more recipes tomorrow when have time to find my recipes. I hope these are some that you were wanting .
Helen in Mississippi

Hi Nancy,
Earlier today (Apr 24,) I sent you a letter regarding bathing pets for fleas. I said a friend had lost her dog after using a green soap on him. I had a Sr. moment! The soap is (Irish Spring). The vet said she had seen several animals that had problems after being bathed in it. Sorry, I goofed. Margaret, Tulsa

Here are a few of my favorite recipes, Nancy. They're all easy, excellent, and inexpensive.

Toad in the hole with roasted onion gravy.
Serves 2-3 and makes an excellent breakfast dish for company
6 sausages, about 14 oz
1 tablespoon flavorless oil

For the batter:
3 oz plain flour
1 large egg
3 fl oz milk
salt and freshly ground black pepper

For the onion gravy:
8 oz onions, peeled and sliced
2 tsp oil
1 tsp golden caster sugar (regular sugar will work in a pinch)
1 dessert spoon Worcestershire sauce
1 tsp mustard powder
15 oz vegetable stock
1 rounded dessert spoon plain flour
salt and freshly ground black pepper

You will need a solid-based, flameproof roasting tin with a base of 9 x 6 inches, 2 inches deep, and a baking tray 14 x 10 inches.
Pre-heat the oven to 425°F

Begin by making the batter. Sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. With the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Measure the milk and 2 fl oz (55 ml) water in a measuring jug and using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use.

Place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes – they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side.

Place the roasting pan containing the sausages over direct medium heat and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed, brown and crisp and the centre should look cooked and not too mushy. Serve it immediately with the gravy.

Slow Cooker Carmelized Onions
3 lbs onions, peeled and thinly sliced
1/4 cup butter, oil or margarine (I use only 2 Tbsp in mine and it works just fine)
Salt and pepper as desired (I use none)

Put the onions and the butter, oil or margarine in the crock. Add any seasonings you want to use. Cook on low from 12 to 24 hours keeping an eye on it after 12 hours. These don't turn out to be crispy but have an excellent aroma and flavor. I love them with meat loaf and green beans.

Mexican Pinwheel Appetizers - these are wonderful for parties or just to serve as an appetizer or part of an entree.

1 pkg lg flour tortillas (I use low carb Mission brand)
8 oz cream cheese, softened
4 oz can black olives, chopped
4 oz jar red pimientos, chopped
4 oz can green chilies, chopped
3 Tbsp green onions, chopped

Mix all ingredients together. Spread mixture on tortillas and roll up. Store in refrigerator until ready to serve. Slice and serve.

Mansfield House Sour Cream Coffee Cake
2 sticks butter or margarine, softened to room temp
3 eggs
1 cup sugar
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 cup sour cream
1 1/2 cups berries, apples, peaches (whatever you desire)

In a large mixing bowl, beat the butter until smooth. Add the eggs and beat thoroughly. Add sugar and beat for 2 minutes until smooth. In a separate bowl, combine flour, baking powder, salt, and baking soda. Mix until the ingredients are thoroughly combined. Add to butter, egg, sugar mixture and beat until thoroughly combined. Add sour cream and beat again. Fold in the fruit and/or nuts and pour into a greased and floured Bundt pan. Bake at 250° f for about 50 minutes.

Bow Ties & Broccoli
1/2 lb bow tie pasta, cooked
2 lg stalks broccoli, florets separated from stems, stems peeled and thinly sliced
1 lg sweet red pepper, diced
1 1/2 cups canned vegetable broth
1 Tbsp olive oil
1/3 cup fresh grated parmesan cheese
3 lg cloves garlic, minced
1/4 tsp salt
Red pepper flakes
Freshly grated parmesan cheese

Heat oil in 12" non-stick skillet over medium-high heat. Add garlic, broccoli stems and salt. Cook, uncovered, until very hot, about 2 minutes, stirring often. Add broccoli florets, sweet red pepper and vegetable broth. Bring to boil. Simmer 1 minute. Add pasta. Simmer, uncovered, until pasta is hot and broccoli is just beginning to be tender, about 3 minutes, adding more broth as needed. Add cheese and red pepper flakes. Toss well. Heat through, about 1 minute. Adjust seasonings to taste. Serve hot.

Slow Cooker Chicken Santa Fe
1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 cup salsa
1 lb boneless skinless chicken breasts (other chicken parts can be used instead)
8 oz cream cheese, cubed
1 cup shredded cheddar

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.

Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

Cut the cream cheese into small cubes and add it to the cooker, turning the temperature to high. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.
Denise B

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