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Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

A mother is a person who seeing there are only pieces of pie for 5 people, promptly announces she never did care for pie.

For a change of pace with peanut butter, add grated apple or carrot, bacon bits, sprouts, flaked coconut or chopped prunes or raisins.

Spread a picnic cloth or blanket in the family room for an inside picnic in bad weather

Find a drawing of a simple table setting in a cookbook -- or make your own. Children can be good little helpers when it comes time to set the table.

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sunnywatkinsgirl@aol.com
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I will be happy to email you a copy of the May Watkins specials. Please state that you want the specials in an email to me. Thanks!

For Mary B.
I purchase my sausage at a local meat market that is unseasoned ground pork with very little fat. You can substitute any ground pork sausage. Most of what you buy in stores is seasoned and too spicy for me. A butcher will grind pork up for you if you request it. Out local butcher used lean pork with very little fat. When you make the rolls with sausage that has a great deal of fat in it, it makes the rolls soggy. Use your own judgment on the type you buy.
Genie

I am looking for recipes for wild turkey. They just do not taste the same to me as what you purchase in the store.
Judy in Ohio

New messages have been added to
Prayer Requests
House Cleaning Tips

Trudy S. in Slidell, LA was looking for "hard tack".
Her description sounds a lot like "Common Crackers"
A picture and a couple of places to order are here:

Vermont Country Store
Gorton's of Gloucester
gramaj

Diana, my husband only eats his peanut butter sandwiches with dill pickles!!
Nancy in MT

Hi Nancy and everyone, I want to say thanks again to ALL the wonderful ladies who sent in the Apple Taffy W/ Peanuts Salad. I have 14 recipes some are very similar but it will fun trying them over the summer months.
Dorothy in IL.

Our Recipe Message Board - find out who is giving Ditto advice that involves a box and duct tape.

Bourbon Chicken
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
2 ounces soy sauce
2 tablespoons dried minced onion
3/4 cup dark brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder

Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.

Preheat oven to 325 degrees F (165 degrees C).

Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently for 1 & 1/2 hours or until chicken is well browned and juices run clear.

Had this dish at a friend's house and it is so good and easy to fix.
Marti in Alabama

How about some recipes for squash and eggplant? They are coming into season down here in Alabama and will be plentiful. I would like to know about grilling any vegetable out as with the heat and humidity that will be our major form of cooking.

Also pressure cookers are used a lot during the summers and we love ours. Any good recipes on cooking in a pressure cooker?
Thanks a bunch. Marti

June, Do not know about putting peanut butter in beans, am curious about that one myself, but I do know about the applesauce. Use applesauce instead of oil in baking for any recipe that calls for oil. Use the same amount applesauce instead of the oil. You will like using, I actually think cakes are moister using applesauce.
Billie in Fl

Hi Nancy, Had to smile when I read about Ditto watching you use your new scale. Your sure got the right name for him. It's like "monkey see, monkey do". My hubby and I enjoy your sharing your cats antics with all the NancyLanders. Margaret, Tulsa

Hi Nancy and Nancylanders, I am so pleased with a new appliance I bought because I read about it here, I wanted to share. Paula Dean's Toaster-Egg poacher. In the time it takes to make toast, I can now make Egg McMuffins with ham or bacon, or with a sauce prepared ahead, Eggs Benedict. Yum! Thanks! Eve in WI

Cobbler Tip
There was a restaurant that made the best cobbler (at least for me) in that it had pieces of crunchy crust throughout. I finally figured out that they made up the cobbler on the stovetop probably using fruit, sugar, spices, water and cornstarch. Then I believe they cooked rolled-out crusts topped with butter, sugar and spices on a cookie sheet in the oven and then for serving they put a portion of the cooked mixture in a bowl and added chunks of the pie crust mixture and then served.
This is my theory.. Dixie in AL

Hello everyone,
Does anyone know of a sure fire way to remove Black Sharpie Permanent Marker from tan carpet? My puppy Maisie got a hold of one, and chewed her little self happy with it, leaving traces here and there of black ink.
Thanks in advance.
Dee in S. IL.

Go Morning All
Could I please get the recipe for the friendship cake mentioned in the April 30th newsletter and does anyone have recipes for the starter for the cake and the bread plus recipes.

Love this newsletter only regret it not having more time to read it l.o.l have a blessed day
Joan in CO

I was wondering if anyone could help me with a recipe for Pineapple Bars. My Mom used to make them for our family as we grew up and they quickly became one of our favorite cookie bars. Sadly my Mom passed away in 1991 and we have since been searching for this recipe, but have not found it. We have gone thru her recipe box, her cookbooks etc, but no sign of it. The only thing my sisters and I can remember of the bars was that they had a base made with oatmeal and also an oatmeal topping that was sprinkled across the pineapple filling. I have checked so many of the recipe sites online, but have not found any that even sounded like it.

My last chance, the wonderful people in Nancyland. Just maybe someone has at one time made them or heard of them or tasted them. I sure hope so, my sisters and I would surely appreciate it.
Thank you for listening
Jan Muskegon, Mi

Thanks also go to my old aerogarden friend Billie in Fl, Chris in NM, Katie NC for all their information regarding cool whip. Robbie IN your clone recipe seems possible - I have vegetarian gelatin and all the other ingredients and would be delighted with your Bisquick one. I presume everyone knows where non-veg gelatin comes from? I am not a vegetarian, but!!!?
Sylvia <Scotland>

Hi Nancy,
Now that we have spring (sort of—it snowed three inches last night), we’ve been grillin’.  And I have absolutely fallen in love with this Thai burger recipe.  It is now my favorite burger.  If folks in Nancyland what to try this recipe and buy the sauce from our site, they can take $2 off the Thai Sweet Chili Sauce by entering Nancy432 at checkout.  And you can get a burger buddy for only $5 and get free shipping.  (Click here to get the burger buddy hamburger press deal) 

But you got to try this burger.
Dennis Weaver, The Prepared Pantry.
208-745-7892

Thai Burgers
I thought these were outstanding burgers but I’m biased.  The real test was what others thought.  Those of our crew who heard there were peanuts in the burgers were not excited.  Those who tried them anyway, loved them.  (Don’t let the peanuts throw you; they add flavor and crunch that works wonderfully well.)

You can buy the Thai Sweet Chili Sauce from our site or at the store. 

To make my Thai burgers, again we started with lean ground beef and again added an egg to help hold things together.

2 pounds lean ground beef
1 large egg, whisked with a fork
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup very coarsely chopped peanuts
1/2 cup chopped green onions
1/2 cup Thai Sweet Chili Sauce

Gently toss these ingredients together until mixed.  Don’t handle more than necessary.  Form nice flat burger patties with a hamburger press.  Cook them until done, turning only once. 

To assemble the burgers, we mixed some more Thai Sweet Chili Sauce with mayonnaise and spread it on the buns.  (We used 1/4 cup chili sauce to 1/2 cup mayonnaise.)  We topped the patty with bean sprouts.   

Hi Nancy - hope you are well, tried a few times to get in to the meat loaf recipes, but it doesn't seem to like me, the page can't be found. I have also received the Prepared Pantry Book Episodes 1 , 2 & 3, but I can't seem to copy them into my word processor. Anyone any tips? - it is really great to get all the personal information and it makes very interesting reading. I would like to keep it and perhaps make my own keep sake book, remember I am still a computer newbie. Thanks in advance. It amazes me how everyone gets together to help with problems of the day.

Finally for anyone coming to Edinburgh in the near future there is a wonderful Italian Restaurant in Leith Walk which is off the East End of Princes Street. The restaurant is called Vittoria's second and third generation Italian family. You may not be a fan of Italian food, but Toni caters for everyone and his food is superb and priced reasonably, tell him I sent you. We are not eaters out, but whenever we have a family celebration, we book at Vittoria's. No bookings needed for breakfasts or lunches - it would be advisable to book for evening meals. I have tried most things on his menu over the last 25 years and they are all great, but my favourites are a mussel starter, followed by rack of lamb. The address is 115 Brunswick Street, Edinburgh Tel No. 0131 55666171 or 0131478009. The only other great eating place I could recommend in Edinburgh is The Witchery by the Castle - Tel. No. 0131 2255613, We haven't been there for many years and even then it was expensive, but superb food. Have a look at their menu prices before deciding to place your order - Ideal place if you are attending Edinburgh Tattoo. I could give better advice on good eating places on the east coast, but for some reason doesn't seem to appeal to the tourist. I know, Nancy, the last paragraph should have been on the Scottish Forum, but no one seems to be logging in yet and don't want imminent visitors to miss these places when I am on holiday.

Good-night all and God Bless
Sylvia <Scotland>

Comment
The books from Prepared Pantry are in a pdf format.  This means It uses Adobe Reader view the file.  The pdf files can not be input into a word processor file. 

Adobe PDF files can be read on the computer when you have Adobe Reader installed on your computer. When you print out pages from Adobe Reader you can print out one page or the entire book at one time.  I would not recommend printing out more than 5 to 6 pages at a time.  Because Adobe Reader is similar to a picture file it takes a while to print it out.

I was talking on the phone to Dennis at Prepared Pantry while was working on the newsletter.  He was baking pies as we were talking.  I could almost smell the pies baking.  All he offered to send me was a picture of the pies when they came out of the oven.  Some friend he is, LOL. I wanted the real pie.
Nancy Rogers

Hi gang, been reading all this dialog about cobblers. My grandmother would always roll out her crust, cut it in strips and cook it . She would then layer her cobbler with the cooked crust and whatever fruit she was using and I think she would use uncooked strips on top before putting it into the oven. My favorite was her sweet potato cobbler. Ann/Al

I like Processed American Cheese with Peanut Butter.
YUM! Eve in WI

WiseMama HM - when we were in California in 2001 we did try the soup in a bread bowl and wow really enjoyed it. Then it was completely new to us, but it has now reached our shores in commercial form, the results are a bit ugh! I did try to make the bread bowls, scooping out the insides etc, the results were not good. It never even occurred to me to do the same as you would do with a dessert type bowl. You did mention salads, but I don't see any reason why it wouldn't work with a good ladle of tattie and leek soup.
Sylvia <Scotland>

Hi everyone, it will soon be time for Vacation Bible School and I am searching for a good drop cookie recipe to make this year. Usually I jazz up the Toll House Chocolate Chip recipe by adding bits of cherry, coconut etc. but would like to try something new this year. Any TNT recipes to share?
BunnyFace

Sylvia, Scotland You are such a DEAR. How very nice to offer to send me some Maldon sea salt. I have been searching the gourmet stores in my area and sure enough at the last one I found it. Yes, you are so right - it is wonderful and could be habit forming. Nancy, you do attract the kindest most thoughtful folks on your site. I appreciate you all.
Linda, OR

Oma in Alabama was inquiring about dumplings in cobblers. When I make a cobbler, all the excess dough from the bottom and top crusts is put into the fruit mixture and baked. Very yummy...I like this better than the cobbler itself. This may be what you're looking for. At least, give it a try.
Cookie in Texas

A suggestion for the person looking for sandwiches made with peanut butter - I grate carrots and then mix with peanut butter and put it on a wrap. It makes a delicious sandwich spread and you can make alot and store in the fridge.
OH in Lancaster PA

Good morning Nancy,
There was a clone recipe for Cool Whip in the 4/30 newsletter from Robbie, IN that sounded easy to make. I also know that powdered milk can be whipped also! There are instructions on boxes/bags of the stuff. Evaporated milk can also be whipped. I will get the instructions and post them for everyone. Chris in NM

I made a new recipe last night and it was a hit! I like it better than regular fried chicken! It’s so easy, too! You need a wok to make this dish.

CHINESE FRIED CHICKEN - 4/30/08 YUMMY!!!
Recipe-Recipes-Message Board

1 lb. boneless, skinless chicken breasts – I used 6 - 7 boneless, skinless chicken breast tenders

garlic powder to taste – I didn’t use
Chinese five-spice powder to taste – I used paprika
Salt to taste – no salt

extra flour
oil for frying – 2 to 3 inches in a wok

BATTER:
1/2 cup all-purpose flour
1 tsp. baking powder
2 pinches baking soda – I uses ¼ tsp.
4 Tbsp. cornstarch
½ tsp. salt
1 cup cold water

Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder (use sparingly) - I only sprinkled with paprika. Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce. **Batter is also good for coating mushrooms, cauliflower, etc., to be deep fried by same method. ***This is a tempura batter.

I will use this batter for shrimp this week, too. This batter was even better than the tempura mix you can get in a box. Think the soda and baking powder helped!

You take care Nancy and keep those furbabies under control! LOL!
Chris in NM

My son wants to make sauerkraut (hope I spelled it right) I have a crock but I have no idea how it is made. I seen it sitting at my grandmothers but never did ask how it is done. I do not like it so never bothered to find out, but he and his family do like it and he wants to make it. Can someone out there help me? Thanks Nancy for all you do God Bless everyone today.
From a chilly upstate N Y. Mary Ann

Hi,
This is for Mimi who asked about fresh salmon, I don’t know about grilling it but last night I used this recipe to fix salmon, and my husband who hates salmon loved it. I got the recipe from www.recipezaar.com.

Baked Salmon—serves 2
1 lb salmon fillets
2 tablespoons mayonnaise
1 teaspoon lemon pepper
1 tablespoon parmesan cheese
1 cup dry bread crumbs

Preheat oven to 350°F. Fillet salmon and Place skin side down on glass baking dish. Spread a generous amount of mayonnaise; cover entire top of fish. Sprinkle liberally with seasoned salt, cheese and dry bread crumbs. Bake about 25 to 30 minutes, uncovered. Place under broiler until top turns brown. I used a 2 pound fillet from the store and used four tablespoons of mayonnaise, then I just sprinkled on the lemon pepper. I used two pieces of toast to make my breadcrumbs, it only measured ¾ cup but I think it was enough. I mixed 1 tablespoon of parmesan cheese with the breadcrumbs and sprinkled over the salmon. I baked 30 minutes, then put it under the broiler for 2 minutes. It made the topping brown and crunchy.

The fish was very moist and flavorful and we got six servings from it. (the skin stuck to the pan but it was easy to clean, just soaked it a few minutes)
Janet – Seymour, TN

I don't remember who sent in the recipe for Creamy Corn Cheese Chicken Soup but I made it yesterday and it was delicious. A real winner! Thank you.
JoAnn in Wisconsin

In response to Mimi. I'm sorry but I don't know anyone named John and/or Velma. We could have been neighbors at some time in the past however I don't remember a Mimi. But then I was a military wife for a number of years and we could have been 'ships passing in the night'. My real name isn't Oma, that is just what my grandchildren call me, instead of Nana or Granny or some of the other more commonly used 'grandmother' names.

Also, for Byron in Bessemer, you said the blackberries are blooming. I acutally picked a couple of ripe blackberries today! Can't wait for the rest of the fresh produce (I'm really looking forward to a sandwich made with good, vine ripened tomato) and fruit starts coming in. My taste buds are really suffering by this time of year. Also thanks to Linda for the Peach Cobbler recipe. Sounds great! Now for the peaches.

Again my thanks to all who have helped me in my search for Deep Dish Blueberry Cobbler. And my thanks to Nancy for her putting up with me in my quest.
Oma in LA (Lower Alabama)

Hey Nancy & Y'all,
I just had to write to give you this recipe I was so excited over, and to tell Mr. Byron Tindle that the Lemon Icebox Cake is fabulous and sooo easy. If you are a lemon lover, you gotta try this one! And I also thank you for sharing the comment about Wal-Mart sweetened condensed milk. I will be using it from now on.

Creamy Garlic Coleslaw
I was playing in the kitchen again and came up with this recipe and we liked it a lot. We ate it this fried fish and sweet potato logs.

1 bag Fresh Express Coleslaw mix
1/2 bag Broccoli Slaw mix
1/2 c red onion-half and cut very thin slices
1/2 c bell pepper-in matchstick size
1 tub Onion & Chive cream cheese
1/4 c milk ( or more if too thick)
1/4 c sour cream
1 t fresh lemon juice
1/4 t dill seasoning
1/4 t garlic powder
Dash fresh ground pepper
Dash of sea salt

Mix the first 4 ingredients in a large bowl. Mix the dressing ingredients together well and pour over slaw, blending to mix.
Mimi ^..^

This is a site that gives nutrition info for just about any dish or item you can think of. I use it almost every day to find calories so I can stay on my weight loss diet. Terrie requested this information in the April 30 newsletter.
Sharon

For Boots in Va. about a recipe for the Corn Casserole made with Jiffy Cornbread Mix.
Here is the recipe that I use and my family loves it.

Jiffy Corn Casserole
1 pkg. Jiffy Corn Muffin Mix
2 eggs
1 can Cream Style Corn
As much whole kernel corn as you wish (I use frozen corn)
1 cup Sour Cream
I melt a stick of butter in a pyrex casserole, mix the above ingredients together and pour into melted butter,bake it at 350 degrees till done. Sprinkle with as much grated cheese (we like American Cheese) as you wish and let sit till cheese melts....Enjoy ! !
Barbara in Corsicana,Texas

For Diana...
Regarding the Peanut Butter Sandwiches, my husband swears by peanut butter and sliced fresh tomatoes. He occasionally adds a little salt or pepper to the tomato to taste, and puts the peanut butter and sliced tomatoes on fresh white bread.

I have tried them, and they aren't bad!!!
Sandy H in Blue Springs, Missouri

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.