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The opinions expressed in this newsletter are those of contributors and not necessarily those of the Nancy's Kitchen Quick and Easy Recipes or Nancy's Kitchen.

I believe the ladies name was Betty that sent an answer to my request for mustard green pickles. I don't can anymore having had a stroke. I just wanted enough for a couple of meals so I went to the net and there were a ton of recipies for both green and yellow. but I did want to thank her for her help.

Martie in Ore.,

Hi Marti in AL, thanks for the tip on downloading a copy of the manual from Black and Decker. I will check it out! I love this site, you can be sure someone will have good advice to help you solve a problem or find a recipe.

PS: Nancy, you are a source of pleasure in so many lives, thanks for all you do.

Thanks again! Dixiegrits

Nancy,
Just to let all Nancylanders know: Hamilton Beach is recalling 482,000 toasters under their name and Proctor Silex. These toasters have some component that can cause fire easily. If anyone has one of these, please go to the Hamilton Beach website and look under "recalls" to see if yours is listed.

http://www.cpsc.gov/cpscpub/prerel/prhtml08/08212.html

Would you not know that I bought one of these in late January and could not understand why it blew up last Saturday. When I went to the website to see if I had registered it, which I usually do, I found the recall and when I called the customer service number, they were absolutely the nicest I have ever spoken to and took care if me in less than 10 minutes from start to finish and said I would receive a new one in a few days by UPS.
Everyone be careful if you have one of these.

Jean in NC

Nancy, what smart cats you have. They are just about as human as you can get. This must have been the day for critters in the house. You had your lizard and I opened my dryer to find a bat. After my husband peeled me off the ceiling, he was able to capture it and return it to the outdoors.

Also, for the lady who has a hard time seeing the scroll bar-It is dark on mine, too, but I just right press on the beige section and scroll down using the wheel on the mouse. Maybe this will work for her, too.
Sandy in Iowa

I have another use for the pickle liquid after you have eaten all the delicious pickles. We like the zesty, garlicky ones. I mix some of the liquid with Dale's Steak Sauce (a combination of Worcestershire , Soy Sauce and other seasonings) and fresh pressed garlic and let steaks or chops marinade in the mixture. All of our friends and family love the taste.
Jane Ann in Alabama

I am a believer in the Debbie Meyer Green bags. My local health food store has the same box that is on TV, and I bought them there. There are 10 medium and 10 large in a box. I still have some cauliflower and broccoli I purchased 9 days ago, and they are prefect. You don't use a twist tie - just fold over the top.The box says they are reusable.

Add shredded cheddar cheese, crushed french-fried onion rings and cooked, crumbled bason or bacon bits to a batch of mashed potatoes. This is really yummy!

Add an undiluted can of cream of chicken or mushroom soup to dry stuffing mix to give a flavor boost. Add enough water or diluted Watkins Chicken Soup Base #21176 to moisten and bake as usual.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

watkins All-Natural Sea Salt #02012 is on sale $4.59. This is a gourmet product harvested from ancient sea deposits, with a pure, clean flavor.

Grind in a spice mill #04646. Please send me an email if you would like to see what is on special.
See my website if you want to learn how to sping clean your car.

For Tom who requested a recipe for Punschkrapfen in the May 31st newsletter. I found the following recipe on the STROH site (in Austria). The g stands for grams. The dessert spoon equals a little more than two teaspoons.
For the biscuit dough (two baking sheets):

Punschkrapfen

4 eggs
2 dessert spoons lukewarm water
125 g sugar
1 packet vanilla sugar
pinch of salt
150 g ground almonds
50 g cornflourng

approximately 200 g biscuit crumbs (from biscuit baked earlier)
240 g apricot jam
160 g nougat
120 g icing sugar
2 dessert spoons lemon juice
2 dessert spoons STROH 80 (this is their spiced rum - 160 proof. It should be available in the U.S., Captain Morgan's Spiced Rum is probably more readily available and might be a good substitute.)the icing:
200 g icing sugar
1 dessert spoon lemon juice
1-2 dessert spoons water
1 dessert spoon STROH 80
Food colouring
100 g chocolate

Biscuit:
Separate the eggs. Beat together the egg yolks, water, sugar and vanilla sugar until fluffy. Whisk the egg whites with the salt until stiff. Mix the almonds with the cornflour. Add the egg whites to the egg yolk mixture. Carefully fold in with the almonds, using a metal spoon.

Line a baking tray with baking paper. Spread the biscuit dough evenly over the baking tray and cook in a pre-heated oven for 10 to 12 minutes at 200?C.

Leave to cool, then turn out the tray of biscuit onto a sugared cloth and remove the paper. Cut the ?Punschkrapfen? into the required shapes. You need three small shapes of approximately 5 x 5 cm for each Punschkrapfen.

Filling:
Crumble the rest of the biscuit. Heat the apricot jam. Melt the nougat into it. Stir in the icing sugar, the lemon juice, the biscuit crumbs and the STROH 80. Sandwich the biscuit shapes together with the mixture and leave to cool.

Icing:
Mix the icing sugar, the lemon juice and the water with the STROH 80 until smooth. Add food colouring if desired. Coat the Punschkrapfen. Let the icing dry. Then coat the sides of the Punschkrapfen with chocolate melted in a pan of hot water.

Dave in Colorado 

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This is for Dianne in E. TN. I use a 9x13" pan for the Blackberry Cake. I didn't realize that I had left that out of the recipe. I also live in E. TN., about 50 miles East of Knoxville. Its a great place to live.

Jean in TN.

M&M Cookies

1/2 bag of M&M's or chocolate chips ( 6 oz)
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs 2 cups flour
2 cups oatmeal
1 teaspoons vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Mix sugar and shortening. Mix in eggs and flavorings. Add dry ingredients and mix well. Drop by spoonfuls (I make a 1 inch ball) on greased cookie sheets.

Bake at 350? F. for 12- 15 min. (if dark pan check at 11 minutes).
Makes 4 dozen.
Lisa

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Good evening Nancy and y'all, I am composed!?! Strangely enough Ron doesn't agree??

Do any of our fine readers have someway of using up Elderflowers, Elderberries, brambles, and blackcurrants. Looks like we will have a heavy bumper crop this year? I have seen recipes for brambles (blackberries), but not the others. In the past I have made elderberry - blackcurrant - bramble and crab apple jellies and jams. Many years ago we used to make elderflower and elderberry wine, but it smells the house a bit and it's not warm enough to ferment it here outside. I remember when we were in a certain country, wine would ferment and be ready for filtering and bottling in 9 days. Any of your secret recipes would be appreciated.

Judy in Tonopah NV (possibly Nevada?)
If your guest likes sauces, gravies etc you could try Hollandaise sauce, really nice with salmon. I'm with you on just lemon. I'm sure you can get a hollandaise sauce mix just top with parsley or cilantro - serve your guest a separate bowl of sauce if necessary. Or you might fancy trying Linda in OR's recommended seasoning tweak.

Linda OR, (might be Oregon or Orlando) a tweak for your Maldon salt, this makes a great seasoning. Using a potato peeler zest a couple of strips of lemon - don't use a grater as it draws out too much moisture. Chop the zest finely then mix gently with 2 tablespoonfuls of Maldon Salt, depending on what you plan to cook you can add other ingredients - i.e. onion salt, curry powder. ginger etc. the possibilities are endless, just try and taste. This can also be used as a rub, marinade or mixed in a vinaigrette.

Tom - Punschkrapfen - Tasted this 40 years ago, (on a campsite in Austria) it's a little hard to remember that far back, but I think it was a sweet, sickly type flan and it was flavoured with some kind of alcohol. I remember the Lady who made it had a huge, gorgeous, static holiday home, we had what we thought was a wonderful two man tent. Good luck with your recipe AND your diet.

Maria - Zakynthos - have tried to order your book, but my order gets all the way to the end and then.. zilch. What happened to my Stiffado recipe? What is your opinion off using small pickled onions (rinsed), then omitting the vinegar and forgetting the hard to prepare (even after soaking in boilng water) shallots.

I am expecting a delivery from Amazon soon "being Dead is no Excuse", I can't remember the name of the recommendee, but you should be on commission.

I have never, ever heard of Rollie Poly Pill Bugs, but I would blast them with vinegar - fill a spray bottle with half and half white vinegar and luke-warm water and blast around entrances and window frames. It won't have any adverse affects on any of your pet beasties.

As my Grannie used to say do remember tomorrow will be a much better day.

Sweet dreams....
Sylvia <Scotland>

It has been so hot this summer. Have been trying to find recipes for dessert that would cool us off.  Here is one of our favorite.

Frozen Fruit Dessert

1 pkg. cream cheese, softened
1 carton Cool Whip (8 oz.)
1 can cherry fruit filling (21 oz.)
1 can mandarin oranges, drained (11
oz.)
1 can pineapple chunks, drained (8
1/4 oz.)

Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well. Fold orange and pineapple chunks into cherry mixture. Line bottom of 9 x 5 x 3 loaf pan with waxed paper. Pour in cherry mixture and freeze overnight or until firm. Let stand at room temperature for 10 minutes before serving. Cut into slices.

Linda in NM

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Hi again Nancy and all Landers,
Just wanted to let you all know I solved the larger print problem.
I went online and here is what I found that works FOR ME.
Go to - Tools
Go to - Internet Options
Go to - Accessibility (bottom right of page)
Put check mark on - ignore font sizes specified web pages
Go back to - View(top of page) and set your text size to larger

This worked perfectly for me first time and believe me I am not a computer wiz lol. I have Outlook Express for my email so if you have anything different you may want to contact your computer dealer as these directions may not work on all computers.

I would like to thank Lois in WA for her helpful hints on the food dehydrator. I did get a book with mine but they don't always give you the little tips and tricks other people have learned who have one lol. What I was most concerned about was storing the dried food and Lois answered that. Nancy I sure don't know what we would do without this site!! I have had so many of my questions answered here in words I can understand and have tons of recipes to try. Thank you Nancy again and again.

Dianne in Wisconsin

Comment
Please hold off for about a week to ask or reply to questions regarding messages about the size of the print and "how to's" like printing out recipes. Please send all messages to the Our recipe Message Board.  There are moderators and family of members there would love to help members with their problems. Our moderators can help our family on a more personal basis  Right now our Message Board (www.whatscookin.proboards4.com) is down.  The server it is hosted on had a fire.  It may take up to a week to get it back on line.
Nancy Rogers

Hi Nancy,
This is for Tom (31 May08) This what I found on the net. I hope this is what he is looking for.

Punschkrapfen
http://www.stroh.at/category2.php?id=120 

To Cassie re substituting baby food bananas for mashed bananas in the Banana Sour Cream cake recipe: I personally would not do it. I don't think the taste of baby food bananas has the same intensity of fresh ripe mashed bananas. I did pose the question to Yahoo readers and some said no because the texture would be different (don't forget that the baby food has tapioca in it and you would be missing the chunks of banana) and it would not have a strong banana taste. One read said she used baby food bananas with good result, you would need enough to make one cup. Can you get plain bananas is stage 2 or 3 baby food? If so I would go with this only if you don't have real bananas.
Bobbie/IL

To Margaret, Tulsa...Thanks for the tip about how to find the original recipe for Dump Chicken. Why didn't I think of that?

Thanks to Patti in TX for your advice on keeping cats out of flower beds.

And to Lois in WA, I have been looking for that recipe for Creeping Crust Cobbler for ages. My MIL used to make it and it was my husband's favorite.
Peg in East Tennessee

Frozen Grapes

Green or red seedless grapes

Wash grapes and remove stems. Drain on paper toweling. Freeze in a single layer. When frozen, transfer to plastic bag or other container.

Linda in NM

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How I save paper printing recipes: When I see a recipe I know I want or think I might want, I highlight it and send it to myself through outlook express. However, with each newsletter, I add all recipes I want to the same newsletter to the same outlook express email. Then I can print all at once. This gives me a chance to reread the recipes and decide if I really want all of them or just certain ones. I can delete ones I don't want before printing sometimes. If I only have one recipe I want, out of whole newsletter, I send the single one, then later on combine them into one email to print them. Once I am done copying my recipe choices into my recipe card file or notebook, I can use the backs of those sheets of paper to copy more recipes.
Knitter in Illinois

Comment
Please hold off for about a week to ask or reply to questions regarding messages about the size of the print and "how to's" like printing out recipes. Please send all messages to the Our recipe Message Board.  There are moderators and family of members there would love to help members with their problems. Our moderators can help our family on a more personal basis  Right now our Message Board (www.whatscookin.proboards4.com) is down.  The server it is hosted on had a fire.  It may take up to a week to get it back on line.
Nancy Rogers

To Peggy in East Tennessee I live in Iron city out of Lawrencburg.
If anyone else needs any garden info I have the book handy there is a lot of useful stuff in it and I will pass on with no problem.

Does anyone know what to do with Mulberries. My tree did really good this year and the birds have not picked it clean. So I was wondering what to do with them.

And finally, I had made a pork butt in the crock pot (with salt and liquid smoke) I had a little left over and made a wonderful sandwich spread with it. I chopped the pork really small and added a small chopped onion. Fried it in butter til the onion was tender. Then I added a 1/4 block of Velveeta cheese and a splash of milk. I toasted the buns and spread the mix on them. My children ate it up. It was even good cold the next day on toast. It is not to cheese this way but you could add more if you like.
Amy B in Tenn

Hi Nancy -
I do love your litte hero Ditto. How very protective of him to keep you away from the lizard. Are lizards common where you live? How creepy. Does anyone know how the lizard got in? I bet mice will never be a problem in your home.

I have a new bundt cake recipe on my food blog if anyone is so inclined.
http://vanillakitchen.blogspot.com/

Dawn - cape cod, ma

Comment
I have no idea how the lizard got into the house. Lizards are not usually around this area. Ditto was a barn cat before he came to live with me. I have never had mice but when I took Siggy and Ditto with me to Arizona, Ditto's highlight of the day (or night) was to kill all the mice in the hangar.

Nancy Rogers

Oatmeal Cookies

1 c. shortening
2 c. brown sugar
1 egg
1 tsp. vanilla
2 c. sifted flour
2 tsp. baking powder
1 tsp. soda
3/4 tsp. salt
1 1/2 c. oatmeal
1 c. coconut
3/4 c. chopped nuts

Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients. Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees.

Sue

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Hi Nancy and all you good cooks out there.
Been a while since I have written in. Busy with a new grand baby, visiting out of state family, and getting the garden in. Someone recently wrote in about using sugar replacement in baking, brownies I think, that didn't turn out so well. Sorry I don't have the person's name, but wanted to tell her or him as well as all Nancylanders about a new product, Sugar Replacer for Baking by Clabber Girl, the folks who make baking power. It is supposed to replace all the sugar called for in baked foods and keep the texture and color of the original recipe. I recently found it in my local supermarket, bought it, and made a coffee cake from scratch replacing all the sugar called for with the Sugar Replacer. It turned out just great. Great taste and great texture! I don't have any connection to the company. but need to watch my refined sugar intake. I am anxious to bake cookies with it and see if the texture is the same also. You can read all about this product at www.clabbergirl.com/BakingIsBelieving.php. They also have recipes using the Sugar Replacer for Baking. It can be ordered on line if you can't find it in your local market.

Nancy, always look forward to reading the newsletter and love the new format. God bless you and all our "family" members.
Ginny Lee-Upstate NY

Marlene in Fl gave many uses for pickle/sauerkraut juices.
I have another one for dill pickle juice. Keep it on hand in the refrigerator for when you wake up at night with a leg cramp, get up and drink about l/4 cup. (could eat a few pickles too), this will get rid of the cramp. Read this suggestion years ago from a professional athlete who said it helped him on the football field. I lead a water-exercise group and have converted many of them to carry along pickle juice. Try it. Mary Jean, San Marcos, CA

This is a ?keeper.? I made a two pans of them for late breakfast this morning because we had another family of four over and three more drop-ins. There was not one crumb left. The recipe is from another recipe site that I like to go to and ?thepiggs? get full credit for this great idea of homemade ?in a flash.?

Easy Sticky Buns

2-tbspn butter
3-tbspn brown sugar
1/2-tspn cinnamon
2-tbspn maple syrup
1-tube refrigerator biscuits

Heat oven to 425degrees. In 8-inch cast iron skillet, melt butter. Add brown sugar, cinnamon, and syrup. Mix well. Open canned biscuits, separate and lace evenly over mixture in skillet. (I found I had to ?scooch? them up to get all ten of the biscuits in but it caused no problem in baking or in the flavor or eye-appeal/) Bake 10 -12 minutes. Place plate on top of skillet. Turn over carefully. This must be done while the sticky buns are still quite warm, as they wont come out it the topping cools. Serve after the buns have cooled.

Susana in Louisiana

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Hi Nancy,
I'm looking for a recipe for either fried chocolate pies or bake chocolate pies, similar to fried apple or baked pies, using either canned biscuits or pie crust for the pastry .

Linda from Tennessee

Question for Annie in Washington state regarding her Blackberry Cake recipe. Should the foil-lined jelly-roll pan be sprinkled with powdered sugar before turning the cake out?

grannym IL

To Lori in IL.
the recipe for the Fudge Cookies calls for 1/4 cup of flour. is that correct ? it doesn't sound like much.
Judi in Mass.

This recipe left out when to add the pumpkin ...correction;

Fabulous Pumpkin Cheese Cake Bars (Correction)

1 (16 oz.) pkg. pound cake mix
2 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, soft
1 (16 oz.) can pumpkin
1/2 tsp. salt
3 eggs
4 tsp. pumpkin pie spice
1 (14 oz.) can Eagle Brand condensed milk (not evaporated)
1 c. chopped nuts

Preheat oven to 350 degrees. In large bowl on low,
combine cake mix, 1 egg, butter, 2 teaspoons pumpkin
spice, until crumbly. Press onto bottom of 15 x 10 inch
jelly roll pan. Set aside. In large bowl, beat cream cheese
until fluffy. Gradually beat in condensed milk, then
remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
Mix well. Pour over crust and sprinkle with nuts on top.
Bake 30-35 minutes or until set. Cut into bars. Store in
refrigerator. Makes 48 bars.

Emma

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Frozen Strawberry Dessert

1/4 c. sugar
1 sm. pkg. cream cheese
1 sm. pkg. frozen strawberries
1/2 c. walnuts
2 tbsp. lemon juice
1 pt. Cool Whip
1 c. miniature marshmallows

Combine cheese and sugar and beat until smooth. Stir in strawberries and walnuts. Add lemon juice. Fold in Cool Whip and marshmallows. Place in mold and freeze. Serves 8 to 10.

Linda NM

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Marlene in Fl., big thank you. My gang just finished the last jar of homemade pickles so I will be using your recipes. Last weekend they ate the last jar of sauerkraut; I am extra grateful for those suggestions too.

Ditto your my hero. More often than not my four legged buddies bring me the remains of their feast as a token of their appreciation.

We got a new resident here, so it now seems like I was once feeding a crowd, now it's an army. You are all such great chef's and chefess', I am never at a loss as to what to serve anymore.

And Nancy, a great big hug, a huge thank you, none of this is possible without YOU!

Sabrina in a hot kitchen in so.CA

To Margaret, TX: What in heavens name are 'Rollie Poly Pill Bugs'?
Joseph J.

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