All Easy Cooking - Recipe Exchange Newsletter

No newsletter is sent out on Thursdays.

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.

How to print out only part of the newsletter
1. Drag the mouse over text (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the same time.
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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
Halloween Treat Recipes
Halloween Coloring pages
Pumpkin Seed and Pumpkin Recipes

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

New additions will be made at the top of the page tomorrow.
Fond Childhood Memories/Sandwiches page.

To Sue in FL and Suzz in NE. Thanks so much for sending me the recipes for the "no bake fruitcake. They are not exactly the one that I used to use, but close enough and I think I can use parts of yours and parts of mine (as I remember it) and get the same excellent results. If anyone else has any more recipes for "no bake fruitcake" or mine was called "Japanese Fruitcake", I would appreciate hearing from you. Thanks in advance, and thanks to Nancy for this wonderful newsletter that is the bright spot of every day.
Gladys, OH

Scrapbook
I have decided to put together a scrapbook of our family (members) in the US and all over the world. I you would like to help me by sending stamps, coins (or trinkets representing their area), a scenic postcard of their area, recipe card (with your favorite recipe) and maybe short letter about the newsletter. Please email me for details if you would like to participate in this project.
Nancy

I will be sending out an email to those that want to help with this project in the next couple of days. I need first get a post office box.

Because of privacy issues I will not be able to photocopy pages and share them with our members.
Nancy

Hi Nancy & All,

I found this recipe in one of my other recipe newsletters, courtesy of "Starmom18." I thought this might be almost as good as the Molten Chocolate Lava Cake from the Prepared Pantry that Nancy keeps drooling over, LOL! Thought I'd send it in to the newsletter so some of you can test it as I haven't as yet! Please post your results . Thanks. Bev in NC

Easy Chocolate Lava Cake

1 package devil's-food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package instant chocolate pudding
2 cups milk
1 (12-oz.) bag semisweet chocolate chips

Prepare cake mix into batter, using eggs, oil, and water. Pour into a crockpot. Prepare the pudding mix using the milk. Pour this over the cake batter. Sprinkle chocolate chips all over the top of the batters. Cook in crockpot on high setting for 2-1/2 to 3 hours, until cake is moist but not jiggly, and little volcanoes of spitting chocolate appear on top. Serve hot with ice cream, whipped cream, or just on its own for a really special dessert!

Thanks to "Betty in Mid-Michigan" for the Boston Mkt Cornbread copycat recipe & also to "Sharon in Texas" for the Marie Callendars Cake-Like Cornbread copycat recipie..Both were in the 9/26/06 Newsletter.

Thanks also go out to "Bette in Indiana" for the Green Chili Cornbread recipe that was in the 9/27/06 Newsletter.

Thanks Nancy for your Newsletter. Ijust knew there would be responses to my request for a cornbread made with cake mix. This is a great newsletter.
LD in NH

Hi Nancy, furry babies and everyone in Nancyland. I have just made the best oatmeal cookies I have ever tasted. A friend of mine makes the recipe and I was afraid to get it because I knew I would eat the whole batch by myself. Some of you may have made these before, but I never had, so I am sending this in to those of you who have not tried them.

Oatmeal Cookies
2 cups brown sugar
1 cup oleo
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 cups flour
3 cups oatmeal ( I used Old-Fashioned but use whatever you like)

Mix all the ingredients. When all mixed together, make individual balls and roll in powdered sugar. (You can use a scoop for ice cream or just a spoon) I have a scoop I got from Pampered Chef which I used. Don't make the cookies too big, about an inch to 2 inches or so in diameter.

Bake at 350 degrees for 13 minutes depending on how your oven bakes. Let sit for just a few minutes then remove to a cooling rack. Oh my gosh, these are so good. Thank goodness the kids are coming for lunch tomorrow so I will have some help eating them. Hope everyone has a great weekend and week to come.
Sandi Hutson in Jasper, Texas

Hi all you wonderful recipe lovers. I'm looking for a recipe for grapenut bread, if anyone has a recipe for this bread thanks in advance. Thanks Nancy for this wonderful newsletter.
Lori in Ravenna NE.

I think it was Dee that wanted to know about a pear pie. I make a pear pie the same way that I make an apple pie. Peel the pears, slice very thin, mix with sugar, about 1/2 cup, and flour, just to cover the pears, cinnamon about 1/2 tsp. or nutmeg. Put in pastry, cover with pastry, and cook until top is brown. I usually cook mine 30 to 45 min. Hope this helps
Betty T. Ga.

For Melinda in Chatanooga
Reading about your grandfather eating cornbread and milk brought back some fond memories of my mammaw and pappaw eating cornbread and buttermilk. If cornbread was not available, sometimes they ate crushed soda crackers and buttermilk for a snack. It seems as if buttermilk was always available.
Dianne in Houston

Nancy,
This is for Jo in MS about the mexican restaurant in Texarkana Living only 15 miles away I would be willing to ask the restaurant for their recipe of onions, jalapenos, and an onion relish if you can remember the name of the restaurant.

I also have a question. Many of the recipes on Food Network call for either sea salt or kosher salt. Are they any better than regular salt other than the size of the granules?

Thanks for all you do Nancy.
Karen, SW Arkansas

Nancy, we use Kraft Catalina dressing for a Taco salad that we make this time of year.
I would like to make this dressing. Does anyone have this dressing recipe?
PeggyNELA

I make my own pumpkin pie spice. It is a TNT recipe. This is for Jeannie in the 9/29 newsletter

8 tsp cinnamon
4 tsp ginger
2 tsp allspice
2 tsp nutmeg.
Blend all together. Makes one of the bottle sizes you usually purchase
Joyce H

Hello!

Pumpkin Pie Spice
4t.Cinnamon
2t. Ginger
2t. Nutmeg
1t. Allspice
1t. Cloves

Orlena, IL. This is a TNT Wild Rice Soup recipe that I use. Everyone that has tried it really likes it.

6 T. Butter
1 T. Minced Onion
1/2 c Flour
3 c Chicken Broth
2 c Cooked Wild Rice
1 lb. Ham, cubed ( I use the 1# packages of cubed ham you can buy)
1 c Carrot, grated
1 c Half and Half

Male butter in a saucepan, saute onion until tender. Blend in flour, gradually add broth.
Cook stirring constantly, until mixture comes to a boil, boil 1 minute. Stir in rice, ham and carrots.
Simmer about 5 minutes. Blend in half and half. Heat to serving temperature.

I always double the recipe. I cook the whole bag of rice and freeze any I don't use for another time.
I put 6 cups of rice into the double recipe. I sometimes add a can of mushrooms (drained) too. if you want the soup a little thicker, don't add all the half and half.

Chocolate Snack Squares
24 Chocolate Graham Crackers
1/2 c Butter
1/2 c Brown Sugar
1/3 c Chopped Almonds
1/4 c Chopped Maraschino Cherries

Heat oven to 350. Place crackers close together on a large baking sheet. Mix butter and brown sugar in a saucepan. Stir over low heat until butter and sugar are melted. Stir in almonds and cherries. Spoon mixture over crackers. Bake 8 minutes. Cool squares 5 minutes. Remove from pan and cool completely.

Mariann,MI - Good luck on your move, and to your future. My boyfriend and I are both Ford employees soon to be loosing our jobs. It's really scary! We don't even know how much longer we'll be working. I guess everything happens for a reason.

Sarah, MN

Similar pumpkin spice recipes were submitted by Brenda in Alabama , Joseph J. Marie Ward, Cape Charles, VA
and danzer2.

Apple Pie Spice
1/3 cup ground cinnamon
2 T & 2 tsp ground nutmeg
1 T & 1 tsp ground cardamom

Mix all ingredients well. Store in a jar with a tight fitting cover.
danzer2

Jeannie Hester in Henderson, TX asked in the Sept. 28th newsletter for a recipe for pumpkin pie spice. This recipe is from a chart from a Woman's Day magazine from several years ago. I am sending all the recipes on the chart. Connie in TX (PS_seems to me it would be just as cheap to go ahead and buy the mixes-you have to have 5-6 spices to make these up-and they cost).

Pumpkin Pie Spice
1/4 c. ground cinnamon
1 T. ground ginger
2 t. ground nutmeg
1 t. ground allspice
1 t. ground cloves

Makes a scant 1/2 c. Add 1 T. per pie to pumpkin pie filling.

Apple Pie Spice
1/4 c. cinnamon
2 T. ground nutmeg
2 t. ground ginger

Makes 1/2 c. Add 1 t. per pie to apple pie filling.

Fajita Blend
4 T. chili powder
2 T. ground cumin
2 t. ground oregano
2 t. garlic salt

Makes a scant 1/2 cup. Sprinkle on meats before grilling, broiling or panfrying. Slice meat in strips for fajitas.

Tandoori Spice
1 T. each: garlic salt, paprika
2 t. each: cayenne (ground red pepper) ground coriander, ground cumin, ground ginger
1/2 t. ground cardamom
1/2 t. ground cinnamon

Makes a scant 1/2 c. Sprinkle on fish fillets before broiling; on turkey or chicken cutlets before pan frying.

Sugar and Spice Blend
1/2 c. sugar
4 t. ground cinnamon
1/2 t. ground cardamom
1/2 t. ground nutmeg
Makes a 2/3 c. Sprinkle on plain toast, French toast, waffles, pancakes, oatmeal, vanilla pudding, cut-up apples or oranges. Sprinkle orver muffins befor baking and store-bought apple pie before warming.

Curry Blend
2 T. ground cumin
4 t. ground coriander
4 t. powdered mustard
2 T. ground turmeric
1 t. each: ground allspice, cayenne, ground cinnamon, ground ginger

Makes about 1/2 c. In recipes calling for curry powder, use in same amounts.

Seafood Spice
2 T. ground allspice
2 T. celery salt
2 T. powdered mustard
1 T. ground ginger
1 T. paprika
3/4 t. cayenne pepper

Makes about 1/2 c. Sprinkle on fish fillets before broiling. Season chowders, crab or salmon cakes. Add to tuna, crab and salmon salads.

Meat and Poultry Seasoning
2 T. ground black pepper
2 T. ground onion powder
2 T. paprika
2 T. salt
1 T. garlic powder
1 T. ground thyme

Makes a scant 2/3 c. Sprinkle on steaks, chops and chicken before grilling or broiling.
Connie

This is for Lori Rognlie asking for the Moulinex 445 click on this and see if that's what your looking for I believe it is Mouli Julienne Rotary Slicer Grater in Box Chop Shred - 4995 the 4995 is the order number
Caroline MO

How do you have a cookie exchange?
Thank-you, Jan

Hi.
Nancy in the Sept. 29th newsletter Dee in Illinois mentioned clicking on the url in the e-mail newsletter. You them commented that only about 1 in 15 members do that. So my questions are where is the url (I couldn't find it) and is the online newsletter version different than the e-mail version we get from you?
Confused Barb in San Diego

Comment
The email newsletter has many recipes, tips and suggestions each day from our members. Each day I send out an email that gives the link. If you are unable to click on the link just type
nancys-kitchen.com into your search box. Find the link that has either nancyskitchen.com or nancys-kitchen.com

There is a link in the top right side of the web page that says NEWSLETTER INDEX. You will not only find the most recent newsletter but also will find over 2 years of newsletters online.

The Online Recipe Exchange Index

"Stevia' can be used in canning. The recipe book by Rita DePuydt explains that you just put the applesauce in a jar and can like usual.
pg. 150-151.

To Barbara in Corsicana, please go to Daily Recipe Exchange Patio and I have some answers for you about my grandson . He does work for Guardian Glass.
God bless you for your kind words.
Sandi Hutson

Hi.....For all of you that have tried the Apple Dew Dumplings, here is different one that I think you all will love. It's T&T MANY times :). I got this off of the TOH BB.
Barb in San Diego

PEACHES n' CREAM
2 pkg. crescent roll (8 count)
peaches - (canned, frozen or fresh)
2 sticks of butter
1 1/3 c. sugar
1 t. vanilla
1 t. almond extract
1 t. cinnamon (Saigon is the best)
1 c. whole milk OR half & half OR cream.

Separate crescents rolls and put 2 peach slices in each one. Roll up and seal, don't worry if not covered completely. Place into a greased (I used butter flavored spray) 9x13 pan.

Melt butter, add sugar, flavorings and cinnamon and stir well. Pour mixture over the rolls. Pour the milk on top. Bake at 350° for about 40-45 minutes, or until golden brown.

NOTES:
I always make half a recipe and use a 8x8 for it. I have also made this with fresh nectarines and it was great. I like to serve/eat this warm with a scoop of vanilla ice cream. Other posters on the BB have made this with Splenda and said it worked just fine.

Hi Mark, where were you when my son was in college a few yrs ago?!!! He started in a dorm room with one other fellow, then a dorm with 4 other athletic jocks, can you imagine, then ended up sharing a house, the guys on the top floor, the girls on the first (right!) I could have used so many of your hints and suggestions for him, but did many as you suggested by finding out the hard way. I am sure that you are helping many others in that situations, thanks again for the college years memories.
Laura in Ct

Diane S. asked about cooking the Blasted Chicken on a stand. I have made 4 of these using my beer can roasting stand and they were absolutely wonderful. I added a small amount of water to the bottom of the pan to keep the dripping from burning and stood the chicken up in the middle of the pan. The entire chicken browned beautifully and the outside was so crisp and the inside so juicy. I have only had spattering problems once, and I think it was because that chicken had a lot of fat. My DH loves this chicken and he is a very picky eater! I don’t remember who sent in the original recipe, but I certainly thank them! Try it Diane, you’ll love it!
Cindy in NC

This is for Sherrie in De.
about her vinyl floors becoming sticky when she washed them. I use Dawn dishwashing detergent on mine and they are never sticky.
J.T. in In.

To Gracie, Rochester, NY: Here is the recipe I used. I try not to eat refined sugar and I don’t eat sugar substitutes so when I found this made with honey, I knew I had to try it. It was soooo good I could have eaten the whole thing myself while it was still hot from the oven! Instead of the top crust, I made a streusel topping. This weekend I plan on making this with half pears and half apples. Depending on how juicy your pears are you may want to add more cornstarch. Mine were very juicy so I added an extra tablespoon.

Pear Honey Pie
4 cups peeled, sliced, fresh pears
1/3 cup honey
2 tablespoons cornstarch
4 teaspoons lemon juice
1 teaspoon fresh lemon peels, grated
1/4 teaspoon ground ginger
pastry for 2-crust (9-in.) pie
2 tablespoons butter or margarine

Toss pears with honey, cornstarch, lemon juice, peel and ginger. Turn mixture into pastry-lined 9-inch pie plate; dot with butter. Cover with top crust. Seal and flute edges; cut vents into crust. Bake at 400° 35 to 45 minutes or until pears are tender and crust is golden.
Dawn in MN

For Linda who wanted some Quiche recipes. Here are a few and if you want more just let me know also do you folks like seafood I have a few if you do.
Peggy

Cheese Lover's Crescent Quiche
Serves 6
8 roll can Pillsbury Crescent Rolls
1/2 cup Swiss cheese, cut in 1/2"-in. cubes
1/2 cup mozzarella cheese, cut in 1/2"-in. cubes
1 cup orange cheddar cheese, cut in 1/2"-in. cubes
1 cup cooked ham, cut in 1/2"-in. cubes
1 small onion, chopped
2 eggs
dash cayenne pepper, optional
2 tablespoons grated Parmesan cheese.

Preheat oven 375F. Seperate crescent dough into 8 triangles. Place 5 triangles in a pie plate or quiche dish, pressing together to form a crust. (Remove 3 triangles for top crust. Combine
Swiss, Mozzarella, Cheddar cheeses, ham and onion in a bowl. Arrange mixture in the crust. In a small bowl, beat eggs and cayenne pepper, if using; pour over cheese mixture. Press two remaining triangles together to form a rectangle and remaining triangle into 1/2"-inch strips; criss cross over filling to form lattice top. Tuck ends under bottom crust. Sprinkle with Parmesan cheese.

Bake at 375F. for 25 to 30 minutes or until egg mixture is set in center. Let stand 5 minutes before serving.

All-in-One Quiche
1 1/2 cups milk
1/2 cup Bisquick baking mix
3/4 stick butter
3 eggs
pinch salt
1 cup diced ham, chicken, turkey or shrimp
2 green onions chopped
4 oz. can sliced mushrooms
1 cup grated sharp cheese

Combine first 5 ingredients in blender and mix well. turn into a 9 to 10-inch pie plate. Add remaining ingredients. Bake in preheated 350F. oven for 45 minutes. Let stand for 10 minutes before serving.

Basic Quiche
Serves 6
1 prebaked 9-in. pie shell

Filling ingredients (see variations)
4 eggs
1 1/2 cups table cream or half and half
1/2 teaspoon dried herbs or other seasonings
salt and pepper to taste

In pie shell, spread filling ingredients. Beat eggs and combine with cream or half and half and desired seasoning. Pour the custard mixture over filling. Bake in preheat 350F. oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 5 to 10 minutes before serving.

Variations:

Ham and Cheese Quiche: Omit pie shell and line the bottom of greased pie or quiche pan with crustless bread slices. Combine 3/4 cup shredded Swiss cheese,3/4 cup diced cooked ham and 1/4 cup chopped red or green bell pepper. Garnish with 2 teaspoons snipped fresh chives.

Quiche Squares:
Grease a 9-inch square pan. Combine 1 10oz. pkge frozen chopped brocco;i, thawed and well drained,1 1/2 cups shredded Swiss cheese and 2 tablespoons Dijon mustard.

Quiche Lorraine:
Combine 6 slices crisp bacon,crumbled,1 cup shredded Swiss cheese,1/4 cup minced green onion,1/4 cup green and red pepper strips,1/4 teaspoon each ground nutmeg and dry mustard.

Mushroom Quiche;
combine 1 cup sliced mushrooms,sauteed,1/2 cup shredded cheddar cheese and 1/2 teaspoon dried basil

Shrimp Quiche:
Combine 1 cup cooked shrimp or crabmeat,3/4 cup shredded cheese,1/4 cup chopped onion,1/4 cu[ chopped green pepper and 1 teaspoon dried tarragon.
Tip: To prebake pie shell, line the unbake shell with 12-inch squre of aluminum foil. Fill with raw rice or dried beans or peas to minimize shrinkage. Cover rim of shell with edges of foil. Bake in a preheat 350F. oven until lightly browned edges, about 10 minutes. Lift out foil and rice. Cool on wire rack.

Could someone tell me the date of the newsletter that the banana nut roll was in. I copied it and I lost it. thank you Robert in Ohio

My boyfriend's grandmother used to make a saurkraut with brown sugar. I cannot get the recipe from her as she has passed away. i was wondering if you had any recipes like this, if so can you please help me out? I really would like to make this for him.
thank you, Francine - New Jersey

In the September 29 newsletter Dee in Illinois wanted a program to add her recipes to. I have tried several of the free ones and nothing comes up to "Home Cookin" written by Anthony Watson. You can download the trial version and try it. It only holds up to 100 recipes. The registered version is $29.95 and worth every penny.
Try it and I think you will like it.
Lurinne in Mississippi

Re: Crock pot cornbread dressing
Is it possible to use the store bought bag of dressing bread crumbs be used or should it be the real corn bread that you make
thanks Cindy in Ohio

To Jan in Texas and Pat Wilson in So. California - I've been intrigued by your discussion of milk on cornbread. I'm wondering if pouring milk on your cornbread was just a country or a frugal thing to do. I grew up on a farm in New York Sate. My grandma always put milk on cornbread in the morning (she called in "Johnnie Cake"). She was born in the year 1900 and her grandfather came from Massachusetts and was of Scottish/English descent so I guess you'd call her a "Yankee". I've lived in Indiana, Illinois and Tennessee during my adult life and found that the country food I grew up eating with Grandma on that farm in New York State is similar to country and poor folks food no matter what part of the country you live. By the way, Grandma also ate bacon grease on her toast (lived to be 92) and her favorite sandwich was buttered bread with onion slices.

Nancy - thanks for providing a great place to discuss memories and talk about our "food culture". Amy in Fort Wayne, Indiana

Hi Nancy and Everyone
Thanks go to Genie, for her Cottage Pudding recipe! I have been looking for the one my mother use to make in the early 50's and this sounds like the one. Can't wait to try it! Looking forward to trying the Graham Cracker Pie recipe as well. Never heard of this one. Here is my recipe for Meatballs - approved of by my Italian born spouse:

Italian Meatballs
1 lb. ground chuck
1 lb. ground pork
2 cloves minced garlic
1/2 cup cold milk
2-3 slices Italian bread
1 tablespoon Oregano
2 tablespoons fresh chopped Italian Parsley
5 tablespoons grated Romano cheese
1 egg - beat lightly
1 tablespoon Olive Oil
1/4 teaspoon fresh ground nutmeg
cracked pepper to taste

Place ground meats in large bowl. Add beaten egg. Soak bread in milk for a few min. - squeeze out bread gently and add to bowl. Discard leftover milk use for something else.
All rest of ingredients.

Mix with hands everything in the bowl to blend. Gently, too much mixing makes a heavy meatball. Meat mixture should be smooth and fluffy. Form into balls 1-1/2"

Lightly spray a cookie sheet and cook them in the oven at 350 for about 30 min. Turn as needed to evenly bake or sometimes I drop them into a large pot of sauce made from scratch and let them simmer for an hour. Stir sauce gently and not too often so meatballs won't break apart. You can also saute meatballs in about 1/4 cup of olive oil on top of stove. If anyone wants my sauce recipe I will send it in.
TeaHag in Upstate NY

Hi
This is for Joyce of Pleasant Hill, Mo. In the Sept. 25th newsletter she asked for a T&T Bread Pudding recipe. This is one I have made several times. It is WONDERFUL!
Barb in San Diego

PANETTONE BREAD PUDDING
Panettone is a Italian sweet bread with little pieces of dried fruit in it. It is usually made/available at Christmas time, but I can usually find it year round here in San Diego in one of the Italian markets.

1 lb. panettone bread cut into 1 inch cubes ( I cut off the bottom dark
part)
8 large eggs
1 1/2 c. whipping cream (NOT whipped)
2 1/2 c. whole milk
1-1/4 c. sugar

Butter a 9x13 pan, add the bread cubes. Whisk together the remaining ingredients, and pour over the bread cubes. Press cubes gently to submerge. Let stand 30 minutes, occasionally pressing the cubes into the custard mix. Bake at 350°, until pudding puffs and is set in the center, about 45
minutes.

SAUCE (so so good!)
1/2 c. whipping cream ( NOT whipped)
1/2 c. whole milk
3 T. sugar
1/4 c. Amaretto liqueur
2 t. cornstarch

In a saucepan, bring the cream, milk and sugar to a boil, stir frequently. Mix the Amaretto and cornstarch together, then add to the cream mixture. Simmer over medium -low heat for about 2 minutes while stirring constantly. Cool and serve over the bread pudding. Store left overs in the refrigerator.

Southern Sweet Potato Pie
Yield: 1 pie

1/3 cup butter
3/4 cup sugar
2 eggs, beaten
2 cups mashed sweet potatoes fresh or canned, not ones packed in syrup)
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 unbaked 9-inch pie shell

Preheat oven to 375 degrees F. Cream butter and sugar together. Add eggs and

stir. Add sweet potatoes and mix well. Stir in milk, vanilla, nutmeg, cinnamon, and salt, making sure all ingredients are thoroughly mixed. Pour into pie shell and bake 40 minutes. When using a store-bought pie shell, use a 9-inch deep-dish shell.
Star

Nancy,
Please explain again the way to do a search for recipes on past newsletter using the Google search, top of the newsletter. I have tried a few times but never do it right, I guess. I haven't been successful yet in my search.
Thanks, Grace

To Sherri in DE, in the September 29th newsletter, regarding "sticky vinyl floors". I had the same problem.once upon a time, after consulting with the man that installed the floors, despite the manufacturer saying that the vinyl floor cleaners don't build up, I found they did. The installer suggested using white vinegar and hot water for cleaning and nothing MORE. With this method, there is no rinsing, no build up and no stickies, and amazingly, my floor shines even brighter now than it did when it was first installed. Hope this helps
Karoline in NC

Hello Everyone in Nancyland, I sure hope someone out there has a solution for my problem. I have washed a ball point pen in my clothes and it has gotten ink on the walls of my new dryer. I have tried everything I can think of to no avail, can you help me with some of your wonderful suggestions. I would be so grateful. Thanks,
Barbara in Corsicana,Texas

Nancy I would like to thank you for all the work and time that it takes to put the newsletter together and send it out.

To all that have said that the Blasted Chicken has dirtied the oven. I made this on Thursday, 9/28, and used a pan that was just 2" deep and I had a few spots of grease. When I have made it in the past I have used a 4" to 6" deep pan and have had no problem.

Also some people on this site have asked about baking with Splenda. If you will go to www.mileskimball.com and put in cookbooks and hit search then the cooksbooks will come up and Splenda has one.
Susie Indy

Love this newsletter. I have two requests.

One is a cookie recipe called Buffalo Chips. It has the standard ingredients for cookies but it also has corn flakes, oatmeal, chocolate chips, butterscotch chips and nuts. I need to know what else and the amounts called for. It makes a lot of cookies and is perfect for the holidays.

Two does anyone have a recipe for Chinese five spice powder? My bottle is almost empty and I can't find it in any of the stores I shop in.
Thanks, Lorna in Bakersfield CA

To "R" in the Sept 27th newsletter, who wanted the powdered recipe for cool whip- Here is the recipe I saved from Robert in Ohio from this newsletter-don't know the date of the original posting, sorry. I can't get Cool Whip here in Australia- so I want to try this, but haven't as of yet. Hope this is what you wanted.

Here is a hint I thought everyone would like.
COOL WHIP substitute Non -dairy Creamer [coffee creamer] can be whipped into topping like dream whip. I get the large jars at Sam's club& the directions are on them. Its 2 parts creamer to 1 part cold milk: sugar &vanilla to taste. It takes5 - 7 minutes of whipping at high speed until stiff. Keep on hand for when you are out of cool whip. Pretty handy. and so much cheaper than dream whip. Robert in Ohio
Sharon in South Australia

Hello again Nancy, Siggy, Ditto and all Nancylanders!

For Doris s. in Indiana
I have been making this strudel (cabbage) for over 30 years. As well as an apple and cherry one. But I have not made it in the past 2 years or so and will look for the recipe then post it.
however I also make my own strudel dough. Do yu wish the recipe for that also?

Thank you so much Nancy for all the work you do.
Angel from Sherbrooke

For Anita in Brandon, I am so glad that you like my Meatball Recipe. Yes, I am of Italian descent, so the recipe has been handed down from my Italian family.
Frances in Wesley Chapel

For Sharon in Illinois, from Frances in Wesley Chapel, here is the recipe as I got it from Nancy's newsletter for

Dry Onion Soup Mix
1 cup dry minced onion
1/4 cup onion powder
1/4 cup parsley, freeze-dried
2 tablespoons onion salt
1 teaspoon pepper
2 ounces beef bouillon
1/4 cup brown gravy powder

Mix together. 1/4 cup = 1 envelope onion soup mix. Yields: about 2-1/2 cups mix

Note: I would cut back on the onion salt and add more onion powder to make it less salty.

Nancy: I have no idea how many points these would be, but they do sound good! Stats are below; perhaps you could figure points for those who need them??
Corinne, Murrieta, CA

Chocolate Lava Muffins
Decadent "lava cake," but low carb! These are fabulous, and great served with some light Cool-Whip.

12 - servings - 12 - muffins

8 ounces bittersweet chocolate
1/2 cup butter
1/2 teaspoon vanilla
1/2 cup Splenda granular
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 eggs

Melt chocolate and butter together in a large bowl over a saucepan of simmering water. Stir in the vanilla. In a separate bowl, combine the Splenda, flour, and salt. Sift dry ingredients into the chocolate mixture and blend with an electric mixer. Add eggs, one at a time, fully incorporating each egg before adding the next. Beat on high until batter is creamy and begins to lighten in color (approximately 4 minutes.). Chill batter. Preheat oven to 375 degrees. Coat 12 muffin tins with butter or nonstick cooking spray. Spoon batter into the muffin tins, using approximately 1/2 cup batter for each muffin. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey.

Calories 194
Calories from Fat 173 (89%) Amount Per Serving %DV Total Fat 19.2g 29% Saturated Fat 11.5g 57%
Polyunsat. Fat 0.8g Monounsat. Fat 5.7g Trans Fat 0.0g Cholesterol 90mg 30% Sodium 130mg 5%
Potassium 183mg 5% Total Carbohydrate 7.2g 2% Dietary Fiber 3.2g 12% Sugars 0.3g Protein 4.8g 9%

Source; http://www.recipezaar.com/187566
WW points = 4 points

Hello Nancy, kitties, and everyone out there. Hope you all are enjoying this wonderful day God has given us. Thanks to Lois in WA for the recipe for low sugar strawberry pie in the Sept. 23rd newsletter. I appreciate that very much. The other tips are great too. Hope to try them soon. I will also be looking on the Splenda site for recipes as well. Thanks bunches! Also I was wondering if anyone has tried the grape salad (July 16 & 30) using artificial sweetener such as Splenda and fat free cream cheese and sour
cream? If so, how was it?
Thanks! Dee R. (with mouth watering) in Illinois.

For Sally from PA, Sept. 25 newsletter,
from Suzz NE

Mom's Potato Soup
4-6 medium to large (russet, Idaho or baking) potatoes, peeled & cubed in ¾" cubes
1- 15 oz. can evaporated milk
1 stick margarine (or butter)
salt & pepper to taste

Put cubed potatoes in medium sauce pan, (don't fill over half full) cover barely with water. Bring to boil, reduce heat to med-low & cook uncovered till tender. (20 min. or so). Stir in margarine till melted. Stir in evaporated milk, stirring constantly till thickened. (do not boil). Add salt and fresh ground black paper to taste.

This is for Joyce in Pleasant Hill, Mo. This is Betty from Tyler, Texas and this is a wonderful bread pudding recipe, I got from a co-worker and friend. It is TNT and very good. I was never fond of Bread Pudding until I made this one.

1-1/2 cups sugar
1 -1/2 t cinnamon
4 cups milk
4 eggs, slightly beaten
14 slices of bread
Raisins, optional (I use raisins, my husband loves them)
1/4 stick butter

Frosting
1/2 stick butter
1 t vanilla
2 c. powdered sugar
Milk, as needed

Mix first 4 ingredients together, and then add torn bread pieces. Pour into 9x13 pan sprayed with Pam. Dot with butter and bake 1 hour at 350. Make icing by melting butter and sugar and vanilla. Add just enough milk for the right consistency for pouring. Add to the pudding while still warm.

Regarding 9-24 newsletter:
My mother's nickname was Toodlum. I never heard it anywhere else. She was born & raised in east central Texas. She loves gravy. How do you make this gravy? I'm thinking she must have gotten the nickname from her love of this gravy.
Thanks, Suzz NE

Suzz N, my lighthearted friend told me several years ago that the “toodlums” were the little round particles of undissolved flour and grease (or flour and water) in the gravy. My history of gravy making: My mom browned a little flour in lard, then added water, salt and pepper. Later, after marriage, I browned flour in Crisco, then added water, milk, salt and pepper. Today, we brown flour (no grease) in cast iron skillet (then let skillet cool a little), add milk (or water and Pet milk), salt and pepper (my favorite even with low fat milk). Unless you have good gravy making skills, it is easy to have at least a few “toodlums” in your bowl of gravy. Also, we now brown flour, let it cool thoroughly, and then store it on cabinet shelf for gravy making.

To Jenny in KY: My husband’s point is there were NO snacks. His mom cooked with cornmeal and greens from the patch. This was back during the late 1930’s and I feel sure it did not last more than a season. But he has told the story may many times. I am blessed!
PeggyNELA

Let me know what you think? Where is Pleasant Hill, Mo.? We have a log cabin in Northeastern Arkansas, about 60 miles south of Branson. Do you have any TNT recipes for Oatmeal Raisin cookies that are moist? My husband’s grandmother used to make them for him as a little boy, and I would love to surprise him on his birthday next week. We thought we had the right recipe, but they were not the same. I realize that they will not taste the same, but I would sure like to try and get as close as possible. Have a wonderful day!

In the Sept 25th newsletter, Sue was asking about instant mashed potatoes. Sue, what we do is
reverse the amount of liquids, i.e., more milk than water. It works very well and tastes more
like the real thing. I hope this works well for you.
Barb in OKC

It is getting to be soup time again and this is one of our favorites. It is not well known, but is a German soup and mostly found in North Dakota. It is a quick and easy recipe and takes about 20 minutes from start to finish.
Roz in Indy

KNOPHLE SOUP ( pronounced nefla)
Bring to boil 5-6 cups water and
7 chicken boullion cubes or equivalent of other chicken flavoring

Mix up these dumplings and drop by 1 / 2 teaspoon full into the Boiling water: Dough will be soft and sticky.
2 cups flour
2 eggs
1 tsp baking powder
1 / 3 cup water (or less)
2 T. margarine

When done dropping dumplings, cover pot and let boil for 5 Minutes for the dumplings to cook.

Then add to the pot:
1 can cream of chicken soup (stir up good before adding)
1 / 2 cup sour cream (stir up good before adding)
1 / 2 cup creamora or 1 / 2 cup evaporated milk
1 or 2 cups cooked chopped chicken or more.

Cook till heated thru. Serves 3 or 4.

I had a magazine article comparing different name brands of Peanut butter. I have lost it, and now asking all of you ladies, which brand is the best for making peanut butter cookies. One brand spreads the cookies to much, other makes them hard and they don't roll well.
Can you help me out with this problem, please.
Sue

For Pat Wilson in So. California. I suppose cornbread and milk is a Southern thing also. My Daddy baked a pan of cornbread every day and always kept what was left over after supper wrapped up in a piece of tin foil. He would usually get up every night about 1 or 2 in the morning and eat him a cup of milk and bread. I love it too and occasionally will eat a little now even though I am lactose intolerant I will suffer the consequences but it is worth it. LOL I too was born here in Tennessee and when I was about 2 years old we moved to California for about 3 years (1963 to 1966) and I remember loving to go to Long Beach. Mama and Daddy decided they liked Tennessee better so we came back home. Thanks for those memories Pat.
Melinda in Chattanooga

Nancy,
For all the readers who are looking for reduce the amount of sugar used in baking, I read in the the latest "O magazine" (the one on aging), to substitute 1/2 the sugar with an equal amount of non-fat milk powder. I haven't tried this yet, but thought it was an interesting idea!
Fran in Ottawa

Does anyone live in Warren County, Ohio or near Lebanon, Ohio? I need a favor if yoiu do. Please email me
Nancy

To Sally From PA.; Here is a recipe for homemade noodles.

Homemade Noodles
These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top!

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon vegetable oil

Place 2 cups flour and salt on a pastry board or in a deep mixing bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended.

Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. Roll dough, jelly-roll style.
Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking.

To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft.

Yield: 10 servings. If Cooking for Two: Freeze uncooked noodles in serving-size portions to enjoy months later. Defrost and cook according to directions above.

Makes 10 servings
I hope this is what you want.
Joseph J.

Hi,
For Sally (Pa)--Here is how my Mom taught me to make homemade noodles: Mix together 3 eggs, about 1 cup milk, 1/4 tsp baking powder, salt to taste Then stir in flour to get a very thick dough--I start with a spoon and end up using my fingers to mix together. Roll out thinly on floured surface. Cut into desired noodle size with a pizza cutter. Unless I'm really in a hurry, I cover with a tea towel and let dry. These can be stored in airtight container once dried. Use as desired. I put as is in soup broth but if am using in other dishes I cook first in boiling water. You can adjust ingredients for size of your family as the ingredients are pretty forgiving! Enjoy.
Melody (Nebraska)

Dear Nancy and Everyone:
A short while ago (I think it was during September), there was a Cabbage Soup recipe (I think that was the name of the soup). This recipe had cabbage in it (of course), hot dogs, carrots, and celery. I know that it had more in it, but those are the only ingredients that I can remember. I have looked through every "newsletter" in September, and I can't find it. I know that it was probably in one of those, and I just missed it.

So, I would be soooooooo appreciative to know the date of the newsletter the recipe. We thank you Nancy for the newsletter and to the person that sends the recipe!!!!
Karen T. in KY

Nancy, in the Sept. 24 newsletter there was a reply from Sandi Hutson of Jasper, Texas to my letter about Fried Potato Sandwiches.

Sandi, thanks for your letter about Paula Deen in England. I enjoyed your letter and I hope that you will accept my condolences on the loss of your dear husband. I know you are dreading the holiday season without him and I want you to know that you and your family will be in my prayers. I sincerely hope that things will go better for you all than you are anticipating. There are always bumps to get over but do know that it will get better. I would just suggest that you concentrate on the wonderful memories that you have and on God to lighten your grief.

It is a small world isn't it. Does your grandson live here in Corsicana. Guardian Glass employs a lot of people. I have several friends who have sons that work out there. Just wonder if I know your grandson. I am a member of First Baptist Church here in Corsicana. It would be nice if we go to the same church.
Must cut this off now and dress as I work at the church in the afternoons and must get up there soon.
Thanks Nancy for letting me touch base with another of your faithful members.
Regards to you, to Sandi and to Siggy and Ditto. Please give them a pat on the head for me.
Barbara in Corsicana,Texas

Thank you, Susie Indy, for the Dessert Cheese Ball recipe I requested. I will add that one to the many recipes that you have sent in and I have kept. I plan on making this for my Grandson, Ryder Landon’s 1st birthday party. I knew I could count on someone in Nancy’s family to come up with what I was looking for!

Nancy, I know I’ve said it a dozen times, but once again, Thank You for all you do for all of us!
Cindy in NC

for Rosie Mc. in Pa. Sep. 26th newsletter

Graham Cracker Pie
1and 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
Mix together and press into deep pie pan., reserving 2/3 cups of crumbs for topping.

Filling

1/4 Cup sugar
4Table. cornstarch
1/4 teas. salt
2 cups milk
2 egg yolks
1 teas. vanilla
Blend sugar, cornstarch, salt, egg yolks and milk in a double boiler. Cook stirring constantly till thick and creamy.
Remove from heat and add vanilla. Pour in crumb lined pan. Top with meringue made with 2 egg whites. l Tablespoon sugar and 1/8teas. vinegar. Sprinkle with crumbs. Bake 15 to 20 minutes till browned.

Recently someone wanted a recipe for cottage pudding. I sent it in and don't remember seeing it. Here it is again.

Wedding Pudding or Cottage Pudding
1 cup sugar
3 cups flour
1/2 cup butter
Cream together and save 1 cup for the topping. To the rest add 3 teas. baking powder
1 cup milk
Mix well. Put in large square pan that has been greased and floured. Place crumbs on top. Bake 350 for 30 to 45 minutes. Top with lemon sauce .
Sauce
1 cup water
1/2 cup sugar
2 tab. butter
2 tab. corn starch
Mix sugar and cornstarch. Add cold water. Cook to a boil for 5 minutes. Remove from heat and add butter and flavoring . I use lemon extract, about 2 teas.

Love, Genie

Does anyone have a recipe for making Pumpkin Pie Spice? During the holidays I usually make a lot of things using Pumpkin Pie Spice. I do hope someone can help me as the small containers at the store are so expensive. Thanks in advance.
Jeannie Hester, Henderson, Texas.

To Rosie Mc, in Pa, regarding your request for a recipe for Graham Cracker Pie, in the September 26th newsletter, the following recipe is one I've used for 30 years, it was given to me by my great aunt:

Graham Cracker pie

Crust:
1 1/2 c graham cracker crumbs
1/4 c melted butter
1/4 c sugar

Mix and press into deep dish pie pan, reserving 1/3 cup of mixture for top of pie

Filling:
1/4 c sugar
4 TBSP cornstarch
1/4 tsp salt
2 cups milk
2 egg yolks
1 Tsp vanilla

Blend sugar, cornstarch, salt egg yolks and milk. Cook in double boiler stirring constantly until mixture coats a spoon and thickens. Remove from fire and add vanilla. Pour into crumb lined pan. Top with meringue* made from egg whites, beaten with 1 tbsp sugar and 1/8 tsp vinegar. Top with reserved crumbs. Bake 15-20 min in 350 oven.

Meringue comes out best when made on a day that is not humid, make sure to seal the meringue all the way to the edges of the pie, to keep from shrinking

ENJOY!

Karoline in NC transplanted from WV

hi everyone, was reading news letter and read about blasted chicken. what would be the cooking time for 6 to 8 pound chicken? Love this site and thanks to all who contribute and a BIG thank you to Nancy.
thanks in advance Sheila.

In the September 26th newsletter Darlene wrote about an easy Fudge Recipe. She gave the size of the peanut butter(12 oz jar), but did not give the amount of chocolate chips or milk. Would love to try it if I could get the rest of the recipe.
Thanks, Lurinne from Mississippi

Comment
She was referring to a recipe that had been posted in a recent newsletter. She just added that she added the peanut butter to the recipe.
Nancy

Hello Everyone-
My grandmother gave me a Mouli-Julienne (hand cranked food processor, with 5 discs) about 20 years ago. It is made in France. I love this little gizmo even though I now have an electric food processor I use the Mouli alot. I am wearing out my favorite disc and I can not find a replacement anywhere. I am hoping that someone out there might have a Mouli-Julienne just laying around in a closet and want to get rid of it. I am needing to replace disc #4 it has 14 pencil sized holes . On the disc it says "France 4". On the box of the Mouli-Julienne it says Moulinex 445. I don't know if that is a "model" number or not.

I have seen newer versions of the Mouli-Julienne, but they do not have the disc with the pencil sized holes.

I would be willing to buy the whole Mouli-Julienne (with all 5 discs) or just disc # 4. You may contact me directly lori.rognlie@washburn.edu
Thanks! Lori Rognlie

Comment
There are several listed with the whole gadget and all the discs listed for about $10. That might be an option.

Listing 1
Listing 2
Listing 3
Listing 4

Hi Nancy and Nancylanders
My question has nothing do do with cooking (sorry) but I am hoping someone can help. I have no wax vinyl in several rooms and for the past several months no matter how often I mop it, it feels sticky when I walk on it. This is driving me crazy because I hate walking on sticky or gritty surfaces. Has anyone else ever had this problem? I use Armstrong floor cleaner when I mop and it is never supposed to build up or get sticky. Any help is very much appreciated.
Thank you in advance
Sherrie in De.

Barbara, in Cle Elum, WA, and Bonnie, in Lynnwood, Wa, there is a message for you in the message board. Log in. Scroll down in the forum section, and click on Nancy's Kitchen Patio.
Dorothy from WA

This is for Sally in Penn. She was wanting a recipe for homemade noodles. I have made these for years and they are delicious, even if I say so myself!!

Homemade chicken and noodles
1 large frying chicken (as these are the most tender)
20-- chicken bouillon cubes
2 Tablespoons garlic powder, Optional
4 quarts water
8 large eggs
6 cups white flour
Generous amount of flour to roll the noodle dough on.
3 tablespoons oleo

Cut up chicken and place in a large kettle with the water. Add the oleo, bouillon cubes and the garlic powder. Allow to boil until the meat falls off the bones. Cool and debone, the chicken. Strain the broth and add the chicken meat. Place about 5 cups of flour in a large bowl. Add the eggs and stir until a soft dough forms. Knead the dough, adding more flour until it is very stiff. Pour a generous amount of flour on the board or rolling surface and divide the dough into two pieces. Roll, each piece out to paper thin, thickness. Allow to dry, about an hour. Cut each piece into 5 inch strips. Stack the strips from each section of dough and cut into toothpick strips the short ways of the dough. (got that?) My French blood is showing!! Sprinkle with flour to keep the strips from sticking together. Bring broth to a full boil and add the noodles, a bit at a time -all the while--keeping the broth at a full boil. Stir constantly, as you add the noodles. Season to taste. Add more water if the broth becomes to thick. I hope this does it, as I have made these for years and have never tried to explain the makings of them to anyone!! I learned by watching MOM make them.
Phyllis Knipp--Baker, Mt

Hello everyone, I just finished reading a hilarious non-fiction book and one whole chapter was devoted to a food that the author loved, but the restaurant went out of business. The dish was called "cabbage strudel". Apparently it is a Hungarian dish made with phyllo dough, served in mom & pop type restaurants in New York City years ago. Then I wondered if anyone in our newsletter family has heard of it? It sure sounded good, although I can't even imagine how one would make it.

To Barbara in East TN, your Aunt Polly's Beef Stew sounds wonderful and I would like to give it a try, but I'm wondering if it could be cooked in a crock pot instead of baked for three hours? Our utility company has increased the rates on gas so much that I use my crock pot as much as possible these days.
Doris, S. Indiana

For Sally from PA - here is a chocolate chip cookie recipe that does not go flat. My mom has been making these for over 20 years.
Tom Doughty - Florida

Chocolate Chip Cookies
2 t Baking soda
2 t Hot water
5 Eggs
2 C Margarine
1-1/2 C White sugar
1-1/2 C Brown sugar
2 t Vanilla
2 t Salt
4 -1/2 C Flour (more as needed to control consistency of batter)
2 pkgs. Chocolate chips
1 C Chopped walnuts
8 oz. Cream cheese, softened

Add all dry ingredients together in large mixing bowl; mix well. Dissolve baking soda in hot water. Add baking soda/water mixture and all other ingredients to the bowl and mix thoroughly; adjust flour as needed to bring to thick batter. Drop by tablespoonfuls onto cookie sheets and bake at 350° for 10 – 12 minutes. Remove from oven and let sit on cookie sheets for a few minutes before removing to wire racks to cool completely.

Good morning Nancy, kitties, and everyone. I recently have experienced a really embarrassing kick myself moment and it has to do with Daily Recipe Exchange. I have been receiving double emails with the thought for the day and a few recipes daily for a very very long time. And have enjoyed them greatly! For some reason, my brain didn't kick in that there is more to it than just those daily emails. I could see what seemed like people having conversations with others, but couldn't figure out how. I had questions, recipes to share, and wanted to be a part of it. I finally clicked on the url part, (duh, that's what its there for) and boy was I surprised, amazed, and overjoyed at what I found! There weren't just a couple recipes daily, but lots! And people asking questions, sharing recipes etc. What a whole new Nancy World out there with such wonderful people in it! Everyone is so eager to help out whenever people like me have many questions. And I love how its not just about cooking, but the fellowship is pretty awesome as well. So as our pastor says, give roses where roses are due to the living...Nancy, roses to you darlin. You are doing a wonderful job here, and are a blessing to people like me. Thanks from the bottom of my heart, and the depths of my kitchen. On another note or 2, I have been collecting several recipes from this site, but have been copy and pasting them into Works. This may be a repeat question and if so I apologize, but do any of you know of a good program (free preferably) that I can use for copy/pasting the recipes into?
Have a blessed day!
Dee in Illinois

Comment
I am so glad you found us. Out of all the members in this group there is only about 1 in 15 that ever come see the online newsletter. The online newsletter was created because there just wasn't enough room for all the messages in an email newsletter.

Maybe I haven't made it clear enough in the email version. Maybe more will find the online newsletter. Thank you so much for writing. I do appreciate it.
Nancy

Sally from Pa is looking for a TNT homemade noodle recipe. I found this one on www.Recipezaar.com
eons ago and it is the BEST! These are the lightest, most flavorful and tender noodles I've ever had.

Never Fail (Homemade) Noodles
2 egg yolks
1 teaspoon shortening (I use Crisco)
1/4 teaspoon salt
2 tablespoons cream, half & half or milk
1/4 teaspoon baking powder
1/2 cup flour, approximately

Mix well and add enough sifted flour to make a soft dough that won't stick so bad when you roll it out. Roll very thin. (I roll mine paper thin.) Dust with flour as you roll, turn over, dust with flour and continue rolling. Sometimes I end up doing this two or three times. Roll up and cut into noodles. (I use a noodle cutter so I don't have to roll them up.) Unroll cut noodles. Sprinkle a little flour over noodles before putting them into broth to cook. Handle carefully as these break apart easily. Check for doneness by testing a noodle to see if the center is cooked completely through. There should be no dryness in the center of the noodles.
Please try these, I can assure you that you won't be disappointed.
Dar in Iowa

For Shannon in Ohio and Sharon in Texas. You can still purchase Whip 'n Chill from the Vermont Country Store. 1 large bag is equal to four boxes! It tastes just as good now as it did in the 60's!
Lori in Topeka

To Dawn in MN you mentioned that you made a pear pie and that it was very good are you willing to share your recipe?
Many thanks,
Gracie, Rochester, NY

Having been in the hospital so much this year I'm way behind in reading the newsletter. In the Sept. 1st newsletter Lory in CO asks: Does anyone have a recipe for pita pockets that actually open?

This recipe was given to me some 30 years ago from a lady from Lebanon. My kids called it "Magic Bread". They would sit in front of the oven and watch it rise (Make the pocket). They loved them for "neat" joes and as pockets for many other things.
I haven't made bread in years but I used to just write down the ingredients. If you are a bread baker, you'll know how to do this. The ingredients are correct, the method may be a little off.

Magic Bread
2c flour
1c warm water
2t sugar
1t salt
1T oil
1 Pkg Yeast

Proof yeast in water with the sugar in bowl. Add salt, oil and most of flour (adding rest as necessary). Knead until soft and shiny. Cover and let rise. Punch down and Divide into 5-6 piece and make balls, cover and let rest a couple of minutes. Roll out gently with rolling pin. Place on baking sheet. Oven 500-550° . Bake on bottom shelf 1-2 minutes until pocket rises. Move to top shelf to brown 8-10 min.

I haven't looked ahead to see if she received any answers but this is a TNT and well loved recipe.
Marge in OH

To M. from the 09/27/06 newsletter, "What are Preacher cookies?" Here's what I found doing a google search, hope it helps. Never knew the story before. Interesting:) These are the same as the no bake cookies that have been talked about the last couple weeks.
Enjoy, JoAnn

Preacher Cookies
2 cups sugar
1/2 cup unsweetened cocoa
1/2 cup milk
1/2 cup margarine (1 stick) or 1/2 cup solid vegetable shortening
Dash salt
1/4 cup peanut butter
1 teaspoon vanilla
2 cups rolled oats

First take out a nice 2-quart saucepan. In it combine the sugar, cocoa, milk and margarine. Cook and stir the mixture over medium heat until the margarine melts, and the sugar dissolves. Bring the pot to a boil, and reduce the heat slightly. Simmer the mixture for several minutes, until the chocolate forms a soft ball when dropped into a bowl of cold water. This is about 234° on a candy thermometer. Remove the pan from the heat when it reaches the soft ball stage. Add the salt, peanut butter and vanilla. Stir until the peanut butter is dissolved. Finally stir in the oatmeal. The mixture may seem a little runny, but will thicken up as it cools. Drop the mixture from a tablespoon onto a sheet of waxed paper. It should form medium sized cookies. Depending on the size of the cookie, you may end up with as few as 15 or as many as 24.

This is my favorite recipe in the whole wide world. It got it's name because it could be prepared quickly when a housewife looked out her window and saw the preacher riding up the mountain on his horse. By the time the preacher arrived, the cookies were cooling. I remember family members making them for me as a kid, and I still have people calling me just to request this recipe over the phone. This one recipe could make the reputation of a good cook.

For Karen,Il. regarding the Boston Market Corn Bread (copycat/clone) recipe; I have never made it in a 9" x 13" pan but can't see why you couldn't. I have made it in muffin tins, mini loaf pans and regular loaf pans. The cake mix was a standard cake mix not a Jiffy mix, Duncan Hines was 18.25 ounce. Hope this helps.
Betty in Mid Michigan

Here are 2 great recipes that were requested in the 9/25 newsletter. Joyce in MO was asking for bread pudding recipes and I could not find the name of the individual wanting the quiche recipes. My family prefers crustless quiches, although this could easily be cooked in a pie crust. Nancy there is not enough superlative adjectives to describe you and the newsletter. Thanks for everything.
Robbie in Bowling Green, IN

Caramel Apple Pudding
2 large tart apples, such as Jonathan or Granny Smith
3/4 tsp ground cinnamon
1/2 cup packed brown sugar
2 Tbsps light-colored corn syrup
2 Tbsps margarine or butter
1/4 cup pecan pieces
3 beaten eggs
1 1/4 cups milk
1 tsp vanilla
1/4 tsp ground nutmeg
8 to 10 1/2-inch-thick slices Italian or French bread

Peel, core, and slice apples (should have 2 cups). In a small saucepan combine apple slices and 1/4 cup water. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 to7 minutes or till apples are tender, stirring occasionally. Drain in a colander. Transfer apples to a small bowl. Gently stir cinnamon into cooked apples. Set aside. In the same small saucepan combine brown sugar, light-colored corn syrup, and margarine or butter. Cook and stir over medium heat till mixture just comes to a boil. Remove from heat. Pour mixture into a 2-qt square baking dish. Sprinkle pecans over all.

In a medium mixing bowl combine the eggs, milk, vanilla, and nutmeg. Arrange a layer of half the bread slices in the baking dish atop the caramel mixture, trimming bread to fit. Spoon cooked apples evenly over bread layer. Arrange remaining bread slices on top. Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.

Remove the plastic wrap, when ready to bake. Bake, uncovered, in a 325 degree oven for 40 to 45 minutes or till a knife comes out clean. Remove from oven; run a knife around edge to loosen. Let stand for 15 minutes. Carefully invert pudding onto a platter. (Spoon any remaining caramel mixture in dish over pudding.) Cut into triangles. Serve warm or cool. Makes 8 servings.

Crustless Crab Quiche
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
3/4 cup grated parmesan cheese
1/4 cup flour
pinch of salt
4 drops Tabasco sauce
pinch nutmeg
1/4 cup diced crabmeat
2 cup shredded Monterey jack cheese

Lightly grease a 10-inch glass pie plate. In food processor, blend the first 8 ingredients. Pour the mixture into a large bowl and stir in the crabmeat and Monterey jack cheese. Pour mixture into the prepared pie plate and bake for 45 - 60 minutes until puffed and golden brown. Let stand for 10 minutes before slicing.

For Connie in TX (needing snacks for weekend retreat): The ladies in my bible study group always like the sweet/salty taste of these easy treats:

SALTINE CHOCOLATE CRUNCH
1 sleeve (about 24) saltines
3/4 c. brown sugar
1 c. butter
12 oz. (2 c.) chocolate chips
3/4 c. chopped nuts

Preheat oven to 400°. Line a 10x15" cookie sheet with foil. Spray foil very lightly with cooking spray. Cover cookie sheet with saltines in one layer. Boil sugar and butter for 3 minutes. Pour over saltines and spread evenly. Bake at 400° for 5 minutes. Remove from oven.
Sprinkle with chocolate chips. Let set one minute, then spread melted chips with spatula. Sprinkle with nuts, then press down lightly.
Cut on diagonal immediately or cool until firm then break up. Pieces can be frozen.
Yields 30 pieces.
Carol in TX

Has anyone used a stand-up rack on the chicken when making the Blasted Chicken? I usually roast my chickens on the wire contraptions that go up the inside of the chicken and make the chickens stand up in the roasting pan. This way all sides of the chicken are roasted pretty evenly and nothing lays in the bottom of the pan. Could this be why some blasted chicken messes up the oven? I'm ready to try to make it, but thought I'd ask about chicken positioning first. I'd rather avoid a blasted mess if I can. Thanks for your help.
Diane S.

Many thanks to Chef Paul for his Montreal Seasoning suggestion. I'm going to give it a try this very weekend.
Stefanie, Dominican Republic

To Jan in Texas: Confession time...I was born in Tennessee and lived in Arkansas too before moving to Long Beach, California as a young teen in the late 50's. The 'cornbread in milk' IS a southern thing, I am sure. None of my California friends have ever heard of it and we all prefer the Marie Callendar's style of cornbread with honey/butter now! I got a kick out of hearing about your husband and his enjoyment of an old southern tradition.
Pat Wilson in So. California

Re: I was hoping some of you would know if a recipe calls for sugar can I substitute Splenda and still get good results?
Leslie in Wyoming

Sorry this took so long but the mailbox I have been sending to has been full this long. (September 18th)

Splenda Replacing Sugar in Cakes
1/2 teaspoon baking soda
1/2 cup powdered milk
1 cup Splenda Granular

Mix together and use when Splenda is called for in a recipe

Unfortunately flour which is used to make baked goods is not good choice for a diabetic any more than sugar is, but there are a few flour substitutes you can use instead, since your body doesn't' have enough insulin to get rid of the carbs. You are better using your carbs for vegetables and the few desserts which are diabetic friendly.
Lindy from shoreline Ct and Vernon

Comment
I am sorry you seem to be having a problem sending a message. I am not sure what email address you were using. I don't check the one at Yahoo but once or twice a month. I do post daily the address that I check all day long. I don't know a time that it has been full. I leave my computer on 24 hours a day so the mailbox won't get full. The two correct addresses are
nrogers@amaonline.com
and
nrogers@arn.net.
These two addresses filter out and delete any messages that contain a virus as well as all messages with attachments. It does not filter out junk mail because I would never see the mail many times if it did. An example would be if a member sent in a recipe with fruit cocktail in the recipe that message would be filtered out. This is why these two addresses do not have a spam filter on them.

I do not ever see messages with attachments. These messages are deleted at the mail server level. Both of these email boxes get an average of 7000 email each day. About 80 of the messages are from our members and are not junk mail. The rest I have to look through to find the messages for the newsletter.
Nancy

I would like a copy of the old time memories of sandwiches and different foods that has been sent in. Is their a place where you put them? Sure hope so. I am doing a cookbook for my grandchildren, and thought it would be fun to add these to each page. Sure hope you saved them. Betty T. Ga.

Comment
I have put all the latest ones on a separate page. The previous ones are on the online newsletter page. I will add some more tomorrow sometime.
Nancy

Fond Childhood Memories/Sandwiches page

Free Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake: Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)

Favorite recipes/links of our members
Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad
Orange Slice Cake
Life and Times of Sigmund Freud Kitty

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