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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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.

New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
Cheddar Cheese Recipes
Cake Recipes

Helpful/Fun Articles
(Cooking Tips) Crock Pot Safety
(Cooking Tips) How to Clean a Microwave
Balsamic Vinegar, a Vinaigrette or a Marinade?
Cooking Salts Explained
Barbecue Grilling Tip Guide
Foil Cooking Tips
Tips For Using A Charcoal Grill
Marinating Tips for Grilling
Tips on Preparing Hamburgers For The Grill
Hamburger Grilling Tips
Secrets of Grilling Corn on the Cob
BBQ Safety Tips
What Vegetables Can I Freeze?
History Of Green Tea
History Of Coffee
History Of The Vacuum Cleaner
History Of Aprons
History of the Grandfather Clock
History Of Cuckoo Clocks
History Of Coats Of Arms
History Of Solar Power
History of Wind Generated Power (and windmills)
History Of Seeing Eye Dogs
History Of Mattresses
History Of The Cowboy Boot
History Of Infomercials
History Of Refrigerators
History Of Refrigerator Water Filters
How To Buy A Refrigerator, And What To Look For
Genealogy - Trace Your Family's History
Genealogy - The Family Tree
Genealogy -How To Track Down Your Family History
How To Use The Census In Your Genealogy Research
How to Reduce Credit Card Debt
Budget - Tips on How to Cut Spending
Meals on a Budget
Having Fun With Themed Gift Baskets
Gift Ideas - Chocolates
What would you put in your gift basket? 
Family Tree - The Stories Are The Key  
Getting Started in Scrapbooking
Creating a Memory Book through Scrapbooking
Scrapbooks - The Perfect Gift
What You Need to Know to Make a Scrapbook
Gift Basket Ideas
Gift Baskets For All Occasions
Sewing Thread
Essential fatty acids (EFA's)
Best Vitamin Supplements
How to prepare pumpkin seeds
Understanding Fats and Carbohydrates
Managing Your Mood with Food
What are Kidney Stones
Vitamin B
What Vital Nutrients Is Your Diet Missing
Importance of Vitamins in your Life
Vitamins and minerals that are depleted by the
prescription drugs you take

Singing Birthday Cards

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message.  Remember to include your name within the message as well

For Jeannie from Henderson, Tx, There used to be Bakery in Henderson that had the best Nut Bread. You had to make you order in advance to be able to get some. I usually would get them for Christmas & make trays. I was sorry to hear that they went out of business. So does anyone have a recipe for just Nut Bread?
Have a Nice Day!
Janice from Texas (Kilgore)

The Jerry Lewis MDA Telethon runs Sunday 8PM to Monday 8PM. Would you consider giving to the local Amarillo MDA association. I personally benefit from the Amarillo MDA organization. Let them know where you are calling from, you are from Nancy's email group and you want to make a difference.

The number for the Amarillo MDA Telethon
(Sunday after 8 PM and Monday)
806-351-2136

To All the Wonderful contributors to NancysKitchen,
Thanks for making the newsletter so interesting with so many easy to do home cooking recipes. I have viewed literally thousands of cooking sites on the internet over the years, and Nancys is, in my humble opinion, the best for continuing information.

I want to thank those that contributed to my request for corn/pea Salad made without any dairy products in it. OMA in LA (Lower Alabama) in the 22 August letter and Mary in CT In the 23 AUG letter were so kind to relay recipes.

Mary seems to have tried to access the foodtv database and well as others on the internet (I tried that many times too over the last years). Mary, thanks for persuing the internet so.

I think OMA hit the nail on the head of the simple marinade to pour over the thawed corn and peas (and other garden veggies) letting it sit overnight in the frig to get the flavors in step. I believe that is what they did in that original food network promo, but hers gave the quantities and items to use.

Mary's recipe had an additional ingredient and I had to laugh at myself for not knowing what jicama was. I have seen it listed in a number of Southwestern/ Mexican recipes, but never saw it in any of my local stores. I finally went on the internet to see an example of jicima and how it is used in dishes. I learn something everyday, even though I've been cooking for many years. It's amazing how different localities have different veggies/fruits/ locality items that the rest of the country might have never seen or tasted.
My best to all. Mark in NJ

Good Evening. I have a cousin that is looking for a recipe for a wine cake and I told her I was sure I
could find the recipe. Look forward to getting replies. Hope everyone has a safe and fun holiday
weekend.
Nikki in F'burg VA

Thank you, thank you, thank you to Jeannie in Henderson Texas for the date nut bread recipe! I cant wait to try it! My mouth is watering right now just thinking about it.
Vicki in Houston

Hi All! For Jennifer, I, also, have looked all over for Mingo Bay Ice Tea Concentrate. Our family LOVES it! The taste, no caffeine, no brewing, easy sweetening, inexpensive, and it has a long shelf life with no need for refrigeration (concentrate or mixed)…it is amazing! Some people have said they find it at Sam’s or Costco, but I haven’t found it in FL. I was ordering it online by the case (the only way you could get it – at mingobay.com), but that website is no longer valid. I had even put in a request here and a lady from Myrtle Beach told me she would look into it, but I never saw anything more. On the bottle they have an address and I even tracked down the phone number that goes to it and left a message, but no response. I assume that unfortunately Mingo Bay is no more. Sniffle, sniffle. But, PLEASE let me know if you find it! FL Jill

Mingo Bay Beverages, Inc.
605 Brace Rd.
Pawleys Island, SC 29585
Phone: 843-448-5320
Fax: 843-237-1362

These links for gaye, who is in need of easy bake oven recipes.
http://www.budget101.com/kids.htm
http://www.thefunplace.com/recipes/00604.html
http://www.fortunecity.com/millenium/
http://www.cyber-kitchen.com/ubbs/archive/KIDS/

To Jennifer, Mingo bay beverages address and phone number. From what I've read it isn't available, but copycats have popped up like sunshine tea. I would try contacting them and see if they can help you.
Lynette in NY

These links were also sent in by Sue- NH

Hello in the September 2 newsletter IMM in Iowa talked about a Frozen Biscuit that was a cross between an old fashion biscuit and a dinner roll where can that recipe be found
Thanks Caroline in MO

This is for Nell from Rainy Rainy Va. For your lemon pie try the for baking Splenda. I have used it in baking recipes and it worked just like real sugar. Just make sure you get the granulated kind not the powdered. Sept 1 2006 newsletter
Hope this helps Pat

Does anyone Have a good recipe for pepper jelly. Some time ago I went to a party where some one brought a bar of cream cheese, she had softened some pepper jelly and poured it over the cream cheese. spread it on a cracker and it was a real treat.
Don In Mich

Hi to you and your furry friends. This is for Kimmy who asked for some meal recipes. I've used the
following recipes on and off for my own family for years. Hope you enjoy them, too.
MAH from Alabama

Pork Chop Dish
4-6 bone in pork chops
1c instant rice (reg rice can be used but it has to be
pre cooked first)
large onion, cut in rings
1 can of tomato sauce or tomato soup
salt and pepper to taste

Place pork chops in a baking dish or frying pan that has been sprayed with cooking spray. Salt and pepper
pork chops. Top each pork chop with an onion ring. Fill each ring with rice. Top each pork chop with
tomato sauce or soup. Fill can with water and pour around and on pork chops. Bake covered in oven at 350 degrees until done (about 20 minutes) or simmer covered on top of the stove until pork chops are done.

Easy Spaghetti
1lb ground beef (ground turkey can be substituted)
16 oz can tomato sauce (use a larger can if you want
to make more sauce)
small can of mushrooms
small onion, chopped (opt)
packet spaghetti seasoning
1t sugar (opt)
spaghetti noodles or elbow macaroni

Put water (to which salt and a little vegetable oil has been added) on to boil. While waiting on water
to boil, chop onion. Brown meat and onion together. When meat is just done, drain it, if desired. Add
mushrooms, spaghetti seasoning mix and tomato sauce (sugar, if desired) to meat and onions. When water has started boiling, add noodles and cook for about 15 minutes or until desired doneness. Serve noodles topped with sauce. This is also good when served with garlic bread and a salad.

Easy Chicken and Stuffing
4-6 chicken breasts
1pkg stove top stuffing
large can of cream of soup (either mushroom, chicken
or celery can be used)
season as desired with salt, pepper or poultry
seasoning

Fix stuffing according to directions. Spray a baking dish with vegetable spray and place stuffing in the
baking dish. Top stuffing with chicken, season to taste. Pour soup on chicken. Add a little water to
make a gravy if desired. Bake uncovered in 350 degree oven until chicken is done (20-30 minutes). This is good served with a green vegetable such as broccoli or green peas.
MAH

Nancy I really do appreciate you answering my question regarding my Magic Bullet in the September 2nd newsletter. I will check out that web site and get back to you when I can stop making mush. Had a good laugh about your Chicken Salad. Thanks again. Hugs to your furry sweeties. Please take care. Love and prayers.
RoseMarie, Midway, TX

Nancy I just happened to remember in the 9/1 newsletter I forgot an ingredient in the Instant Cheese Soup and the Instant Vegetable Cheese Soup under the Cheez Whiz part you will need to saute in 2 teaspoons of olive oil and ¼ to 1/3 cup chopped onion, making sure you don't burn the onions, before you add the sauce or vegetables including the potato.

Hopefully you members well understand and if not then give me sometime to reply.
Susie Indy

Fizzy Meals
Tired of wondering what's for dinner?
Take a test drive with Fizzy Meals menus and recipes, sized for 2, 4 or 6, complete with shopping list and kitchen game plan for easy, fun dinners that are fit, fast and family-friendly.

I am sending in these 2 recipes for tomato pie and one for scalloped tomatoes. I hope they are what Barbara is looking for. I haven't tried any of them but they sure sound good. It has been to dry for tomatoes to do well this year and watering was out of the question. It is so dry and hot the large prickly pair plant in the fence row is wilting and dropping leaves.

I have forgotten to complement you on the wonderful work you do on the newsletter. I sure do enjoy reading and trying the recipes that all of your loyal subscribers send in, keep up the good work.
Terry S formally of Seguin and now from Kingsbury, Texas.

I would like to have a recipe for a tomato and cheese pie using fresh tomatoes and shredded cheese. Thank you. Barbara in NC

Fresh Tomato Pie
1 unbaked (9" size) deep dish pie shell
5 large tomatoes, peeled and thickly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried basil
Garlic powder to taste
2 green onions sliced (use a little of the tops)
3/4 cup mayonnaise
1-1/2 cup grated cheddar or mozzarella cheese

Bake pie shell 10 minutes at 375 degrees, lower oven to 350 degrees. Layer tomatoes sprinkling each layer with spices and onion combine mayonnaise and cheese spread over tomatoes Bake at 350 degrees for 35 minutes or until browned, let stand 5 minutes. Yields: 8 servings

Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup green onion, chopped
1 pre-baked (9 inch) deep dish pie shell
1 cup mozzarella cheese, grated
1 cup cheddar cheese, grated
1 cup mayonnaise
Salt and pepper, to taste

Preheat oven to 350 degrees. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to them drain for 10 minutes. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Yields: 6 servings

Scalloped Fresh Tomatoes
1 cup fine bread crumbs
1/4 cup grated Parmesan
1 cup chopped onion
2 tablespoon butter, divided
6 tomatoes, peeled, sliced
Sugar to taste
Salt and pepper to taste
1 tablespoon butter

Preheat oven to 400 degrees. Combine the crumbs and cheese in a bowl and mix well. Sauté the onion in 1 tablespoon butter in a skillet until tender. Let stand until cool. Layer the tomatoes, sugar, salt, pepper, onion mixture, and bread crumb mixture alternately in a buttered 1 1/2 quart baking dish until all the ingredients are used, ending with the bread crumb mixture. Dot with remaining butter. Bake for 35 minutes. Yields: 6 to 8 servings

Dear Friends in Nancy-Land, As a child I grew up in the Moravian Church. My Mother was the best cook and was famous for her Moravian coffee cake (or some called it "Sugar cake") It was a yeast dough that had mashed potatoes in it. She use to let me punch it down and put it in round pans. After it would rise again she would punch finger wells all over the cake and cover it with brown sugar , melted butter and a small amount of cream. Oh they were so good! Does anyone have a TNT Moravian coffee cake recipe? I love the site, Nancy.
Thanks Mary in Ohio

Thanks to Chris in NM: for the info on the omelet in a Ziploc bag. I forwarded the info to my local newspaper and they printed it. Thanks again, Chris.

Have a nice Labor Day weekend Nancy and Nancylanders give Siggy and Ditto a hug for me.
Dairiel in Minnesota.

Thank you to Theresa in OK. Although mine was a response to another woman's query. :o) I'm still waiting to hear from anyone with a suggestion on cleaning my grates and stove top on my gas range. Any ideas?
Mariann in Michigan

Hi Nancy,
My husband & I have just finished one of our favorite Sunday morning breakfasts. We enjoy going to Perkin's for breakfast and this was one of the Eggs Benedicts on their menu. You can use either English Muffins or biscuits, whichever you prefer, as the base. Put a cooked sausage patty on top of the muffin, I always toast mine, top with a poached egg and finish off with sausage gravy. I serve it with home fries or hash browns. I make my own English Muffins which are much better then you can buy and so easy to make. If any friends on your site would like the recipe for anything I have mentioned in this meal I would be happy to send them my recipe. Thanks again Nancy for making this a TNT site.
Muriel from Naples, FL

Hello Nancy,
A few days back in one of your news letters you had a recipe from a retired navy cook. He was a master chef. He gave a recipe with ground meat, Hot Jimmy Dean sausage etc. I do recall 1-2 jars of Prego sauce. He browned the patties. Then put the patties in the sauce. I lost the recipe is there any chance someone can remember the date of the newsletter. . I love your site, keep up the good job. Thanks again, Ed from Farrell, Pa

For the person who questioned in the Sep 2 Newsletter whether Myron Drinkwater was male or female, I am a 68 year old male. I recognized some time ago that I needed to make it clear so for several months I've been signing my postings as Mr. Myron Drinkwater. I am a retired U. S. Navy Captain who has been cooking and baking for as long as I can remember. I grew up in Centralia, Kansas where the family owned and operated one of two grocery stores in the town. Often, both my mother and father were involved at the store and I was left to prepare the evening meal for the family. In the navy, one of my responsibilities at several of my duty stations or ships was overseeing the operation of the General Mess (crew's dining area), so I've had my hands in cooking and baking nearly all of my life. I truly enjoy the Newsletter and as others have mentioned, it's the first E-mail that I look for each morning. It was good to hear that at least some of my recipe postings have been favorable as well as some of the other than recipe tips that I've posted. I extend my sincere "Thank You" to Nancy for all she does to bring so many great cooks together where we can share recipes and tips on various subjects.

To that end and for the person a few days ago requesting tips on getting cats to find other places to use as sand boxes than our flower beds, I've spread orange peelings in my flower beds and this seems to discourage the neighborhood cats from making their deposits where my plants grow.
Mr. Myron Drinkwater - Lake Forest, CA

Nancy, Hope that you are doing fine. To the lady wanting to know if Myron Drinkwater is a male or female. I don't know but my name is Byron and believe me I am a female. I turned 64 today and people will ask my name and the looks on their face will give them away. They think that I am telling a story about my name.
Byron Tindle Bessemer, Alabama

Hi Nancy
I love your newsletter. This is for Peggy from Belleville, I would love to have your other recipes.
the person that sent the Ginger Baked Chicken Breast recipe mmmm that sounds good. Thanks for sharing!!!
Shirlee Sudbury, Ontario

I am looking for the Frozen Biscuits recipe could anyone tell me which newsletter it was in.
Peggy Belleville Ontario Canada

Here's another recipe for BG in Indy in 8-30 newsletter...
I haven't tried this one.

OREO BON BONS
2 cups crushed Oreo cookies
1/2 cup powdered sugar
2 tablespoons cocoa
2 tablespoons corn syrup
1/3 cup coffee-flavored liqueur (Bailey's is good too)
1/4 cup sugar
6 oz. pkg. chocolate chips, melted

Combine first 5 ingredients. Chill 1 hour. Shape into 1-inch balls. Roll in sugar, then dip in chocolate. Place on waxed paper. Chill until set.
Carolyn in TX

Fudge Help? Every year we make an annual trip to Branson where we can buy delicious fudge from many sources and it always seems to have the same rich creamy texture. Does anyone know if these are made from commercial mixes because they all seem to be the same with only flavor variations. I cannot seem to replicate this creamy texture with any recipes I have.
Thanx Chris MO

For BG in Indy in 8-30 newsletter... this is the recipe I have.

COATED COOKIE DROPS
This is handed down from a friend-to-friend recipe. You may also add holiday colors if you wish. (Depending on the holiday.)

1 (20 ozs.) pkg. chocolate sandwich style cookies - Oreos
1 (8 oz.) cream cheese, softened
15 ounces white candy coating
12 ounces chocolate-flavored candy coating

Place the cookies in a blender or food processor; process until finely crushed. In a small bowl beat cream cheese and crushed cookies until well blended. Roll into 3/4-inch balls. Cover and chill for at least an hour.

In a small saucepan over low heat, melt white candy coating, stirring until smooth. Dip half of the balls completely coating them. Melt the chocolate candy coating the same as above then coat the remaining balls completely in the chocolate coating. Place on wax paper until hardened. Drizzle candies with remaining alternate colored chocolate.
Carolyn, TX

Oma in LA in the Aug.30th newsletter mentioned she had several different cake roll recipes. I'd sure appreciate them.
Emu Lady MN

Hi Nancy , Hope you are well. Here is a TNT recipe for Hot Dog Relish that I make every year!

Hot Dog Relish
6 large cucumbers
1 large sweet red pepper
1 large onion
1/4 cup coarse salt (pickling salt)

Grind the cucumbers, peppers and onion. Add the salt and leave in a bowl overnight. In the morning, drain vegetables very well.

Brine,
1 cup sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon tumeric
1 1/2 cups vinegar

Boil sugar vinegar and spices. Add the drained vegetables and mix well. Bring to a boil and cook for 5 mins. Seal in prepared Jars.

Cindy R Ont, Canada

For Boots in VA
Fruit Cobblers (the juicy type)

Prepare fruit by peeling, slicing, then cooking until juice forms.

Sweeten to taste and add spices that you like. To get enough juice, you may need to add a little water. Let temperature cool before using or make ahead. *See Notes for using canned or fresh fruit.

First layer:
In your cobbler baking dish, spoon a layer of fruit and juice.

Cover with pastry (plain pie crust) cut to fit over fruit and juice; sprinkle a little sugar over crust; place in moderate oven and bake until crust is lightly browned.

Second layer:
Cover baked crust with another layer of fruit and juice. Cover with more pastry (plain pie crust) cut to fit over fruit and juice; sprinkle a little sugar over crust; place in moderate oven and bake until crust is lightly browned.

Repeat layers as desired. May also dot top crust with butter slices.

Notes:
Canned fruit may be used.
Fresh uncooked fruit: Mix fruit, sweetener, spices and enough water to make juice.
This is how I was taught to make cobblers more than 50 years ago. Please let me know how it turns out for you if you try it.
Peggy NELA

Hello Nancy!
This is in response to Gaye in the Sept. 2nd newsletter asking about the Easy Bake Oven link. I posted the following at your message board last
winter.
http://whatscookin.proboards4.com/
Here is the link to the Hasbro site that includes lots of recipes for our little budding chefs!
http://www.hasbro.com/easybake/pl/

I used lots of these recipes and made a cookbook for 2 of our little granddaughters who got one of these ovens for Christmas last year. They love it!! All I did to find this site was to type in Easy Bake Oven in the search line on our browser's page. It came up with lots of other links that has toy oven recipes also.

Here is another popular website that has quite a few toy oven recipes, using regular kitchen staples:
http://www.recipestogo.com/easybake/easy.html

Enjoy this web site during the Christmas holidays. It has lots of things for the young ones to do! Crafts, recipes, etc.
http://www.northpole.com/

Nancy, I found this recipe yesterday and made it last night for dinner. It is so good!!! I got it at the California Avocado Commission web site. We will have it again and again! Yum!

California Avocado-Glazed Chicken Breasts
1/2 Cup cup flour
Vegetable oil
1/2 tsp salt
2 tsp tarragon
1/2 tsp pepper
2 tsp basil
2 larger whole chicken breast, boned, halved (skin on)
1-1/3 Cups white wine
2 Tbsp sweet butter
2 egg beaten
2 small, ripe California avocado

Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat, Heat thin layer of oil in skillet. Sauté chicken skin side down until golden. Turn and saute other side until chicken is tender. Total cooking time will be about 7 to 10 minutes. Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.

Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices
slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.
Chris in NM

Nancy hopefully you have a great day on Sunday and Monday with the telethon and I will be watching as I do the washing.

I have no reason why I don't like peas or lima beans. The only reason I can figure out is that during World War II we had a lot of those 2 vegetable and I just got sick of eating them. To Pat, South Florida, newsletter 9/2 was wanting a quick pea soup. This is one way that I will eat peas and 2 other ways is pea salad and with our rice sometimes I will chop up onion add ½ cup of frozen peas cooking this mixture as I would the rice.
The 2 soup recipes that I use is as follows:

Susie's Quick and Easy Ham and Pea Soup
2 (10 3/4 oz.), cans condensed green pea soup
1 cup chicken broth
2 cups low fat milk
1 cup diced leftover ham
1/4 cup mushrooms and pieces
1/4 cup white wine, dry
1 bay leaf
salt and pepper to taste

In large, 3 quart, sauce pan add the pea soup, chicken broth, bay leaf and add milk stirring it in. Cook this on low temperature stirring often until heated through. Stir in ham, undrained mushrooms and wine; heating through. Serves 4.

Everyday Soup (a friends soup that is an TNT recipe that is used in her family)
1 lb. hamburger
1 cup cooked rice, Minute Rice
1, 10 3/4 oz., can mushroom soup
1/3 to 1/2 cup milk
1 cup frozen peas
1/4 cup chopped onion
pepper to taste

Brown hamburger in large pan, add chopped onions drain. While hamburger is browning prepare the mushroom soup with about 1/3 to ½ cup milk mix together making it liquidity sauce adding frozen peas and pepper. Add the rice and hamburger and cook until the peas are done. Serves 4 to 6. If you want thinner soup add more milk.

Susie's Super Quick Pea Soup
1 (10-3/4 oz.) can cream of mushroom soup
1 soup can of milk
1 roll garlic cheese
1/4 to 1/2 teaspoon red pepper flakes
salt to taste
2 (8 oz.) can English Peas, drained or 1, 15 oz., can

Mix milk with soup heating, add cheese, stir until melted. Season to taste and add drained peas. Heat until peas are warm. If you wish you can add ham no more than 1/2 cup; I don't use ham in this soup. Serves about 3 to 4 people.

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

Good morning to you Nancy,
My word, it has been quite some time since I wrote in last... summer brain disfunction... normal for Greece. I hope I am finding you and everyone well (including your terrific little 4-legged fur babies). I've been enjoying everyone else's labours and efforts and being particularly lazy myself. There has been an absolute abundance of great recipes throughout the entire summer! A very very big thank you to everyone! In the September 1st newsletter (ah, finally autumn - fall- is here!) Lory in Co requested a recipe for pita bread that does slit open. I have resent this recipe and it is wonderful pita bread and, yes, this is how I make them at home here in Greece (when I bother cos ready pita bread is a regular thing in supermarkets here although they cannot remotely compare with this particular recipe). So, Lory, hope this recipe is what you're looking for. The trick to slitting the pita open successfully is to let it stand and cool just a little after cooking is complete. However, slitting open pita bread is NOT how gyros is really prepared. This pita bread is fantastic and allows you to wrap it round your filling just the way it's done here.
Any questions? Feel free to contact me. lotsuv to eeeeveryone!
Maria
www.mariascouzina.com

PITTA BREAD - This is traditional Greek style pita bread not the thin Arabic kind.

15 gr - 1/2 oz dried yeast
1 tspn caster sugar (fine grain regular white sugar)
450 ml - 3/4 pint warm water
565 gr - 1 1/4 lbs strong plain white flour (bread flour)
1/2 tspn salt
2 tbspns extra virgin olive oil

Lightly and evenly flour a large baking tray. Place the yeast, sugar and half the water in a bowl, mix everything well and allow it to stand in a warm place, for approximately 10 minutes, until it becomes frothy. Sift the flour and salt together in another bowl and add the yeast liquid, the olive oil and an adequate amount of the remaining water to mix everything and make a firm but workable and pliable dough. Knead the dough for about 10 minutes, until it is smooth and place it in a lightly oiled bowl. Sprinkle the surface of the dough with a little flour and cover it with plastic wrap and allow it to stand in a warm place for the first rising, approximately 90 minutes, until it doubles in size.

Turn the dough out onto a dry, lightly floured surface and shape it into 8 equally sized balls. Sprinkle the dough balls with a little flour and cover them with the plastic wrap, allowing them to rest for 30 minutes. Roll out the dough balls into 5 mm - 1/4 inch thick rounds and place them on the baking tray again, cover them and allow them to prove for 30 more minutes in a warm place.

Bake the pita bread in a well heated oven at 220 C - 425 F, on the lowest oven shelf, for 5 minutes. Under no circumstances should the oven be opened before the cooking time is up. Transfer the baking tray to a higher shelf and bake the pita for a further 5 minutes or until they have slightly puffed and are an uneven golden brown.

* The pita bread can be enjoyed whole as is, or wrapped around food or split and filled with any savory filling you like.

Nancy thank you for Fridays newsletter that I know you had problems, the storms, getting it out.

To Kimmy no city or state 9/1 newsletter wanted fast and easy dinner to fix. Kimmy when I was working I always made a meatloaf and I would put it in the freezer. You can made chicken and noodles by putting the whole chicken in a crock pot with baby carrots, quarter onion, chucked celery and chicken broth and let it cook all day then when you get home take the chicken out and the vegetable. Leave the broth in the crock pot and put the noodles in turning the temperature up to high and debone the chicken chunk it up and return to the slow cooker let it cook on high until the noodle are as you like. We had chili cooked all day in the slow cooker, bean and ham soup, vegetable beef soup and I have a all vegetable soup that it good, will include it below. You can make spaghetti sauce in a slow cooker and when you get home add the spaghetti or cook it on top of the stove. If you have kids that get home around 3:00 and you want to eat at 6:00 have them put already prepared macaroni & cheese in the crock part in the base with the heating element and turn it on to low and the dish will be done in time for dinner. I have cooked beef roast, ham, pork roast, and spare ribs or Western style ribs. We use our George Foreman grill a lot with loin chops, chicken, steaks, hamburgers or brats. Buy bag salad or I have gone back to buying head of lettuce and we have salad that way with just tomatoes or celery, carrots, cherry tomatoes, green onion. I have been known to have lettuce, cottage cheese and slice up 2 green onions mix with cottage cheese with oil and vinegar dressing. Also I have taken lettuce wedge with blue cheese, 4 to 8 per plate cherry tomatoes sliced and blue cheese salad dressing. You can heat up beets, green beans, peas, carrots or broccoli or the vegetable of your liking in the microwave. You can fix mashed potatoes and freeze them also. Just take from freezer and microwave them. You can take can of sweet potatoes and fix them the way your family like them and freeze them and then heat up. For dessert we have frozen fruit or fresh fruit with cake or brownies. The following is the All Vegetable Soup

Susie's All Vegetable Soup
1/3 to 1/2 cup cabbage, chopped
1 small onion, chopped
2 to 3 cup beef broth or chicken
1, 15 oz., can green beans, blue lake do not drain
1. 15 oz., can diced tomatoes including the juice, do not drain
1, 15 oz., can sliced carrots do not drain
1, 2 to 4 oz., can sliced mushrooms and pieces do not drain
2 tablespoons of 1 packet Hidden Valley dip mix
salt and pepper to taste

In a slow cooker put the broth with the cabbage, onion, green beans including the liquid, tomatoes including the liquid, carrots including the liquid, mushrooms including the liquid, Hidden Valley mix, salt and pepper. Let this cook all day and it will be ready when you get home.

With this soup we have ham salad sandwiches, hot dogs, hamburgers or Philly cheese steak sandwiches with fruit and cookies.

In the newsletter of 9/1 Kitten in Buffalo my DH grandmother made this often but I have never tried it. The DH says it was good.

Grandmother B's Liver Dumpling Soup
1/4 lb. calf or chicken liver
1/3 cup fine dry bread crumbs
2 teaspoon flour
1 teaspoon butter, softened
½ teaspoon grated onion
1 teaspoon parsley, finely cut
2 eggs, separated
1/2 teaspoon salt
dash of nutmeg
1 quart chicken or beef broth
chopped parsley

Remove skin and veins from the liver. Put into a bowl and chop finely with kitchen scissors. Stir in crumbs mixed with the flour. Let stand 5 to 10 minutes. Add butter, onion, parsley, me egg yolks, salt and nutmeg. Mix well. Beat egg white until stiff, then carefully fold into the meat mixture. Dip a teaspoon into the gently boiling broth, then into the mixture, turning spoon to shape round dumplings. Drop into broth. Boil 15 minutes. Ladle balls and broth into heated bowls. Sprinkle with parsley and serve with crisp cracker. Makes 4 servings.

Nancy so sorry this is so long. Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

Hello Nancy, Boots in Va. was requesting old cobbler recipes, What I make is one i made up myself. I love strawberry's and a friend of mine bought me a strawberry [small] cobbler at a store for my birthday one year to cheer me up from being sick for so long and we split it up and put vanilla ice cream on top and died from pure pleasure. That gift was so special and GOOD that i thought I could try making one. I usually get a big bag of frozen strawberries from Sam's club, 6 lb. bag, fresh is OK,; thaw frozen strawberry's, spray baking pan with Pam, cover bottom of pan with lot of strawberry's, sprinkle strawberry's with lots of sugar, make a spreadable dough using baking mix, sugar and milk, or self rising flour [I like baking mix better]. The dough should look like pancake mix but thicker. Slowly pour dough over strawberry's and sugar till all is covered. Bake at about 400 till bubbly and golden brown. Dough batter; about 2 parts baking mix, one part sugar [I use a little more], add milk to pourable consistency. Sorry no significant  measurements, recipe can be adjusted to whatever size you want to make. Family loves it and co-workers go crazy over it. Sorry so long and hope someone enjoys.
Jenny in Ky.

Nancy, just wanted to add my two cents about the Magic Bullet: take away most of my small appliances, but leave my Bullet! I use it for a variety of things, but the use I find for it most often is mixing water and flour for gravy. It gets out the lumps in a fraction of the time that shaking does, and much better.

I had surgery on my foot three days ago and my laptop computer has been my constant companion, as I don't watch much TV. It's driving me crazy that I can't get up and try all these wonderful recipes; cooking is my stress reliever and, unless I've recently taken a pain pill, I'm under a lot of stress from the pain right now. Keep the great recipes coming, everyone; at least I can salivate over them! LOL

By the way, I'm the one who sent Dennis' Pita Bread recipe; I realized when you ran it I hadn't signed the email. Sorry.

Thanks, Nancy, for all you do for all of us.
Doris in Oklahoma City

PS: Nancy, do you have an uninterruptible power supply ("UPS") for your computer and peripherals? If you don't it would be a good thing to have as much as you're on the computer. Then you wouldn't have to worry about the storm ruining your equipment, as this device holds power long enough (about 15 minutes) to allow the computer to automatically save and close all open programs and shut down normally. I have one for the computer, printer, monitor, etc, and another for my modem, router and my Vonage equipment (all of which are in a different room from my desktop computer). Wouldn't be without them.

Comment
I don't have at the moment. I did at one time that said it will pay for your computer if it doesn't protect it from lightning. My computer was hit and they did pay for it but it took 4 months to replace it. If lightning makes a direct hit there is little that will save the computer. In the Texas Panhandle there even if there is not a cloud in the sky a thunderstorm can come up very quickly. I now just unplug everything when I am not on the computer.

In my computer class my professor stated that if a computer is plugged in to a phone modem a lightning strike 20 miles away can take out your computer.

Thank you for the baby shower gift responses from everyone. I know this is a recipe newsletter, but I’ve really struggled with something different for my friend. After the responses, I think I will make up a basket for her and the baby. I remembered a short “little kid” sort of book a friend of mine gave me when my son was a baby that I’ll have to add. I thought I’d share it with the rest of you for an idea or for yourself when you need to reminisce!! It’s titled, “Love You Forever”, written by Robert Munsch, and the phrase throughout the book is “I’ll love you forever, I’ll like you for always, as long as I’ll living my baby you’ll be.”

Also, thank you to Connie in TX for your great idea for freezing peaches. Much easier than what I ended up doing!!

Nancy, you’re the best!
Linda in Kansas City

Gail in LA asked for a blasted beef or pork recipe in the 09/01/06 newsletter. This isn’t a ‘blasted’ recipe, but it’s pretty easy.

Teriyaki Pork Roast
1 - 9 or 10 lb. pork shoulder roast
1 – large bottle (24oz) KC Masterpiece Honey Teriyaki Sauce with Sesame seeds

Place pork in slow cooker. Pour teriyaki sauce over pork. Cook on high 5 to 6 hours. For best results, turn the pork over once during cooking. You can serve this as a roast or tear in on the grain for pulled pork. I have also used this same cooking technique using KC Masterpiece BBQ sauce instead of the teriyaki sauce, and it tastes like a completely different meal.
Tracey in OK

Someone sent in a recipe for corn on the cob. You cut the corn off the cob and then brown butter but I didn't copy it and I know it sounded so easy and thought I would remember but didn't!
I looked thru the corn recipes and didn't see it either.
I love this web page too. You really deserve a big medal.
Thanks for making all our days.
M in Montana

Hi Nancy,
a suggestion for Lory in CO, who was having trouble with pitas refusing to open. I have made homemade pitas, and they are a LOT of work. Before you go rushing to try making homemade ones, try this: heat your pita in the microwave for a few seconds (just until warm, times will vary, according to your microwave). You should be able to open it, with ease.
Josie-Lynn in Georgia

I love the Chili Mac at Steak and Shake Restaurant. Would anyone have the recipe for it?? THANKS Great job Nancy, as always!!!

Hi Nancy,
This is for Nancy from hot South Louisiana, requesting macaroni salad recipes. Here is one of my favorites for her.

Sweet and Sour Noodle Salad.
2 cups spiral noodles
l small cucumber, seeded and diced
1 medium onion diced
1 small red pepper diced
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 tsp. dry mustard powder
1/2 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. pepper

Cook noodles according to package directions. Drain and rinse in cold water. Place in work bowl. Add cucumber, onion, red pepper. In a jar with tight fitting lid, place remaining ingredients and shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate for a few hours or overnight. Makes about 4 servings.
Liz in Clearwater

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