To Debbie in Texas. I live in Sandwich on olde cape cod. Great place to live if you can put up with the tourists June-Sept. If you lived on cape cod you must know about scenic Rt. 6A, well I live on 6A in the Spring Hill area. Where were you living?
Dawn/Cape Cod, MA

Hi everyone, just wondering if anyone has a copy cat recipe for the salad dressing that is used at "Hibachi" restaurants. Both my husband and I really like it and don't go there that often to purchase it. Thanks in advance.
AM

April 18 comment:
"I have a friend, that puts string through several and hangs them on the side of her door. It really does work. There is something about the water in the bag that send those flies packing.
Louisiana Lady".

Our Oregon flies and bees must be "water resistant", cuz they fly right past the water bag and into my house... wished it did work...
Carla/Oregon

I have started the task of getting the recipes in the newsletters listed alphabetically.  There are over 60 listed in the first several days of April 2007 so far. More will be added each day.
Alphabetical Listing of Recipes in Newsletter - April 2007.

I also started a page of favorite recipes I collected from the newsletter in 2005.
Recipes from 2005 Newsletters

Grace from AL asked about keeping flies away in the 4/27 newsletter. We have a column in the Albuquerque Journal called Ask the Bugman. I cut out a column about flies last year that may be helpful to you. He says to hang a sandwich size resealable bag three-quarters full of water on your door. To repel the flies, make sure the bag gets sunlight. The sunlight reflecting through the bag of water will cause the flies to become disoriented, because of their multifaceted eyes. It gives them double-vision a hundred times over. I have also heard of hanging multiple bags of water all around the door frame. He also is an advocate of natural pest control when possible. He has an animal sanctuary with horses, goats, etc. and gets lots of flies. He says you can spray flies with a mixture of alcohol (40 percent), water (40 percent) and dishsoap (20 percent). It kills flies and any other bugs on contact. He will identify bugs for you for a small fee which goes toward animal welfare. To ask bug questions or find out more, go to http://www.askthebugman.com/
Diane in Albuquerque.

Nancy and Friends -
Your newsletter is just bursting with wondrous things to know and I've given up trying to remember all the details of little tips I've read here.

I just read the tip about putting bags of water out to keep pesky flies away, the tip about storing celery in foil and the great tips on stain removals. Not your common everyday tips, these are TNT from my most trusted co-readers. It has turned on a lightbulb in my head...am I the last one in the Nancy world to think of this???

I have now added a new folder to my Word file recipe collection and titled it "TNT Household Tips," I can now sleep in peace knowing if I try to bring one of those tips to the surface of my frontal lobe, I can just look it up! Shame on all of you for keeping me in the dark - LOL. Who knows, it may just become as big as the great recipes I find and I'll have to branch out into sub categories and increase my computer memory!

Thanks everyone for sharing those tips as well as those great recipes!

PS - for what it's worth, turtles have now been added to my list of critters way too cute to eat!
Your humble servant
TeaHag in Upstate NY

Nancy and Nancylanders: In the Friday (4/27) newsletter someone posted several recipes for pea salads. One of the recipes was one that I had submitted some time back. Anyway, the first ingredient listed is (14.5 oz) can peas, drained. The actual ingredient should have been 2 (14.5 oz) cans peas, drained. And, as the recipe indicates, I prefer the canned Le Seuer baby peas.
Mr. Myron Drinkwater - Lake Forest, CA

Hi Nancy, Re: newsletter 3-28-07 Oma in LA.. Have you tried the canned potatoes? Since I only cook for 2 now I tried then recently. After opening the can I drained and rinsed whole potatoes, sliced and browned in a little olive oil. You can sprinkle chopped onion or onion powder over potatoes when nearly done cooking. These come in several different styles. I usually buy the whole ones then can be used as is, sliced, diced, etc.

Also regarding chopping and freezing green peppers, and onions, mix a few bags of the two, and save time later.
Margaret, Tulsa

To Grace in Al. go to www. www.lakeside.com  this is a great catalog and they usually have these stick on screen doors. I was going to buy one cause they are only 4.95-6.95. You can request a catalog from there also. Good luck
Mathew

For request by Karen T. on April 25th, 2007 for a chocolate dessert for a fundraiser.

I saved this recipe from another newsletter. Although I have not made it myself, I sent it to a chocolate-loving friend who says it's
incredibly delicious...can't stop eating it!
Bowich

"This is one of my favorite recipes to include in gift packages at the holidays. Everybody loves it & asks for it!

PINE BARK
1 small box (or one column from 4-column box) saltine crackers (salted)
2 sticks butter
1 cup light brown sugar, packed
12 oz. bag semi-sweet chocolate chips

Preheat oven to 400 degrees. Line sided cookie sheet with aluminum foil.

Lay the crackers out in the cookie sheet in a single layer, covering the sheet entirely (may need to break a few crackers to fill the edges). Set aside. Put butter and sugar into a small saucepan and bring to a boil.

Boil exactly three minutes. Pour mixture over crackers, being sure to cover all the crackers. Be careful! It gets very hot!

Bake in 400 degree oven for about 7 minutes (any longer and you may have a burned, sticky mess - if your oven runs hot, check it often).

Remove from oven and sprinkle chocolate chips over top while still hot. Use a knife or spatula to spread chocolate chips as they melt, covering the entire pan smoothly.

Refrigerate until hardened. Lift foil to remove from pan and peel foil,
then break it into pieces and serve, or store in an airtight container.

VARIATION: Any of the many varieties of chips make a delicious variety on this candy - mint chips, peanut butter, butterscotch, white chocolate, etc.

For Marilyn , The lemon dessert goes in a 9x12 pan.
Vickie from Ohio

For Kathy in AL:

Venison Casserole
For topping:
4 c. creamed potatoes (5-6 med. sized), cooked & mashed.
1 12 oz. block grated New York Extra Sharp cheese.
1 lb. ground venison
1 large onion diced
1 T oil or shortening
1 clove garlic
1 (4-1/2 oz) jar sliced mushrooms
2 t soy sauce
Salt & Pepper to taste

Preheat 350. Brown venison, onion & garlic in oil. Add mushrooms, soy sauce, salt & pepper. Simmer until mushrooms heated through. Transfer to deep casserole, add layer of cheese. Spread top with creamed potatoes, top w/rest of cheese. Bake 30 min., letting cheese brown a little. Serve on top of toast or garlic bread. For variey, add can of mixed veggies ( drained & rinsed) Might try adding diced peppers & sliced black olives.
Athena in DE

Does anyone have a lowfat, no sugar recipe for using the tiny canned shrimp?
Thanks!

Dear Nancy and All,
I was out of town for over a week and really got behind in the newsletters! Now I"m all caught up and rarin to try some of these new recipes!

I've got a couple questions-I want to make my own garlic flavored olive oil. I've looked it up on the internet but some say NOT to use garlic and some give the recipe. Which correct-use or no??
Also, Does anyone have a chaballah bread recipe for the bread machine??? Or any idea how to adapt a recipe so the machine does the mixing and kneading?

I've a couple other questions but I'll save them for another day!
Bless you Nancy for all your hard work on this letter and your delightful website. I really enjoy both and use them alot.
Sue in Fl

Hi Nancy and Nancylanders - I have been reading some of the interesting things you can make from refrigerator biscuits and rolls and the like.

I'd love to gather any more that your readers have in their collections along with their comments.
Thanks for providing such a great service!
TeaHag from Upstate NY

Dear Nancy:
I would like to give a GREAT BIG -- THANK YOU -- for posting recipes, info., etc. about my "Simply Decadent: A Tasting SINssation for Chocolate Lovers" event on May 5th. Even though a couple people didn't save the recipe was for me, I thought that they could serve me well.

Thanks ever so much to:
1. Margaret, Tulsa for mentioning the "Crockpot Chocolate Mess" even though she didn't mention it for me;
2. grannym IL for the Chocolate Midnight Maddness recipe;
3. *Jean, NE OK for telling me about a GREAT chocolate recipe;
4. Harriet/AZ for the Flourless Chocolate Cake;
5. Laurine in NNY on the border for the Kahlua Chocolate Trifle;
6. *Mary in CT for the Andrew's Fudgies recipe;
7. Helen in Mississippi for the Forgotten Cookies--Recipe wasn't indicated for me,
but will consider it since it has 6-oz. chocolate chips in it;

I could have forgotten someone, but that was how I had listed it last night.

Thanks again so much, Karen T

PEPSI CHICKEN
1 cut up chicken
1--16 ounces Pepsi
1 bottle your favorite bar-b-que sauce
salt and pepper to your taste

Salt and pepper chicken. Add bar-b-que sauce and cola.. enough that chicken is covered. cover and simmer on top of stove 45-60 minutes.
Bette~Indiana

GREEN BEAN PIE
13 -15 ounces french style green beans, drained
4 ounces can sliced mushrooms drained or mushroom pieces drained
1/2 cum minced onion
2 cloves of garlic crushed
1 cup (4 ounces) shredded cheddar cheese
1 1/2 cup milk
3/4 cup Bisquick
3 eggs
1/4 teaspoon pepper

Heat oven to 400º. Lightly grease pie plate, 10X1 1/2 inches. Mix beans, mushrooms, onion, garlic and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Serves 6-8.
Bette~Indiana

Breakfast Souffle
1-1/2 lbs bulk sausage, browned, drained and crumbled
9 eggs, slightly beaten
3 c. milk
1 t. salt
3 slices bread, cubed
1 1/2 c. grated cheddar cheese

Combine all ingredients in 9x13 inch baking dish. Cover and refrigerate overnight. Remove cover and bake at 350 for 1 hour. Serves: 10
Tona in Bama

Boots in Va. Thanks to all for the help with my cutting of the cakes, going to try all of them.
BOOTS/DOROTHY

Dutch Oven Peach Cobbler
2(16-oz)cans sliced peaches in heavy syrup
1/2-cup Bisquick
1/3-cup sugar
ground cinnamon
Cinnamon sugar (1/4-cup sugar combines with 2-tspn ground cinnamon)

Preheat oven to 350 degrees. Spray Dutch oven with nonstick spray. Drain 1 can of peaches. Combine both cans of peaches, including the juice from the undrained can, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture in the Dutch oven. To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of peaches. Sprinkle with cinnamon sugar. Place the Dutch oven in the preheat oven and bake for 45 minutes (uncovered), until the top is golden brown and crusty.

I use my cast iron Dutch Oven for this.

Source:
This is a Paula Deen recipe off the FoodNetwork - a very good one. Topped off with a scoop of creamy vanilla icde cream, well, - you just can't get any better than that!

Susana in Louisiana

Hello to all..
In the Friday, April 27 newsletter, Denise B submitted a recipe for Toad in the Hole.. I almost fell off my chair!!! lol

My Mom made this for years and I have never seen it anywhere else. My Dad was Canadian, grandparents English transplants, so we had some English special things now and then, and I thought this might be one. The sausage do bake in a Yorkshire pudding like batter. I would encourage anyone to try this..a wonderful dish, and thanks so much for the reminder of a childhood favorite.
Lois Kingston, WA

For Roz in Indy. That is how my Mom started it and I also added to my patch that way and have shared with several other people. I never fertilize mine but that doesn't mean you don't need to. Good luck. Let me know how it goes.
Karen in SD

For Boots in VA: Wilton makes a gizmo for making one layer of cake into two. But, something much easier is to put toothpicks around your cake at the level you want and use a serrated knife, one hand on top of the cake, and just slice around the level of the toothpicks. It's pretty accurate.
Donna in NW GA

This is for Tona in Bama,
How to grow garlic, just a couple of questions.
First, after planting dried garlic how long does it take to harvest and second, does it flower?
Thanks can't wait to try it, Mary in Ohio

This is for Judy in Montana,
I had a couple of questions for your marinated shrimp.
1. What kind of olives.
2. How many shrimp is it for?
Thanks, Mary in Ohio

Freeze Green Beans & Lima Beans
Blanch they beans for about 20 minutes in salt water. Take the beans out of salt water and drain. Put in container or freezer bags.
Brenda in Pa.

Mexican Chicken
1 (3 lb) chicken, cooked and deboned
1 medium onion, chopped
1 can Rotel tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth, 14 1/2 oz
1/2 to 1 lb Velveeta Cheese, cubed
cayenne pepper
1 med size bag Doritos, any flavor

Place cubed chicken in oblong baking dish. Salt and cayenne pepper to taste, (remember that cayenne pepper is very hot, so a little goes a long way). Place chopped onion and cube cheese over top of chicken. Mix soups, broth and Rotel together. Pour 1/2 of this mixture over chicken mixture. Crush Doritos and put 1/2 over soup mixture. Pour rest of soups in and top with rest of Doritos. Bake at 400 for 30 minutes.
Tona in Bama

Here is the recipe for

PEA SALAD
1 can pea, drained
1 medium onion, finely chopped
1/2 C. salad dressing
salt & pepper to taste

Mix all ingredients together. Chill for a hour. Serve.
Makes to 2 serves.
Doug

A similar recipe was sent in by Andee In Los Angeles.

For Susan in WV, this Pea Salad recipe is my daughter-in-law's. She makes it a lot for family gatherings and I take it to church dinners sometimes. It's good. I mix it all together in a large plastic bowl before putting in a pretty serving dish.
Doris, S. Indiana

Pea Salad
1 family pack (28oz) Freshlike frozen peas
1 large onion, diced
2 cups shredded cheddar cheese
5 hard boiled eggs - diced
Miracle Whip Salad dressing
salt
pepper
sugar

Boil eggs and let cool. Mix together frozen peas, onion & cheese. Add enough salad dressing to mix well and season to taste. Add diced eggs and mix well. Chill overnight if possible.

In response to Susan in WV request for pea salad in the April 26th newsletter, I am sending the recipe I have. I hope this is the recipe Susan desires.

PEA SALAD
1 large can white shoepeg corn
1 large can green peas
1 large jar pimentos
1 cup green bell pepper, chopped
1 cup celery, chopped
1 bunch green onions, chopped

Drain and combine all ingredients in large bowl.

MARINADE
2/3 cup sugar
2/3 cup salad oil
2/3 cup white vinegar
1-1/2 teaspoon black pepper

Mix marinade ingredients then mix with other ingredients. Marinate overnight in refrigerator.
Carolyn in West Tenn.

Fuller Brush - Since 1906!

To Peggy NELA Re fruit in cobbler. I use frozen , canned, fresh fruit Just what I have at the time. I have added the juice before. Sometimes my crust all comes to top and sometimes it does not. Have not figured out why yet. but it is still good. lol
Bobbie NC

Breakfast Upside Down Cake
"A mixture of all things good about breakfast. Potatoes, bacon, cheese and eggs are baked into one easy to make dish. It presents beautifully and is excellent for company."

2 tablespoons olive oil
3 large baking potatoes, peeled and diced
1/2 cup chopped red bell pepper
2 cloves garlic, chopped
1/2 cup chopped onion salt and pepper to taste
10 slices bacon
4 eggs
1 teaspoon milk
1 cup shredded Cheddar cheese

Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking. Preheat the oven to 350. Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper.
Tona in Bama

For Jane in NC: Thanks. Let me know how the horseradish does. I'm planning to try it too. Just haven't had a chance to go to the market to get the root.
Donna in NW GA

In April 28th newsletter, Karen from SW Arkansas was asking about the citrus marinade for chicken. There is a product called MOJO (it is pronounced Moe-hoe) that can be bought in the supermarkets. It can be found in the Spanish/Latino section there. Goya makes a version of it. I used to live in Florida and bought it all the time. It's wonderful to marinade chicken, fish, Shrimp. I did a search online for the one from the restaurant and here it is! :-)
~Dee in England

El Pollo Loco recipe
1 chicken, cut into pieces (leave skin on)
1/3 cup lemon juice1/3 cup lime juice
1/3 cup canola or vegetable oil
1 teaspoon ground turmeric
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping the pieces in a single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce.

Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste the other side. Turn skin side up and broil 6 inches from the heat source, brushing with additional sauce every few minutes until skin is very crispy and golden brown, approximately 5 to 8 minutes for large pieces.

Basting Sauce
Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

This is for Boots in VA from the April 27 News letter wanting to know what to use to cut layer of cake

Go to you Medicine cabinet and get out you Floss for teeth it works great.
Caroline MO

This suggestion was also sent in by grannym IL

Double Strawberry Ice Cream Pie

1 cup graham cracker crumbs
6 tablespoons (3/4 stick) butter, melted
2 tablespoons sugar

1 pint strawberry ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

1 16-ounce package frozen unsweetened strawberries, thawed, undrained
16 large marshmallows

2 egg whites, room temperature
1/4 cup sugar
1/8 teaspoon salt

Preheat oven to 400. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.
Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.)
Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4 cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries. 8 to 10 servings.
Tona in Bama

Betty in MI asked about my "solution for mice." Betty, it is just to lay fabric softener sheets in the areas where you see signs of mice. They apparently hate the smell and won't come near.
Doris in Oklahoma City

Ditto and Siggy's Corner
Walter Drake - In the Kitchen
Oriental Trading Offers $2.95 Shipping on $60
Crock-pot Slow Cookers
The FoodSaver - As Seen on TV
Jo-Ann.com
Montgomery Ward
Walmart.com
Target.com
Gourmet Kitchen Gadgets
AVON.com
Tupperware.com
Click to Fingerhut
Overstock.com!
Lillian Vernon Online
Shop Office Depot
Lane Bryant
Macy's
Old Pueblo Traders
Catherines
Fashion Bug
CheapTickets.com
eToys: Top Travel Toys
Travel Toys
KBtoys.com Weekly Offers
Save on Staples brand products

Siggy and Ditto's Favorite Online Stores
Gourmet Pet Treats from Omaha Steaks!
PETsMART Top Sellers
VermontTeddyBear
Pets OxiClean Storefront

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.