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Hi Nancy!
I am feeling better, but I am still weak.

I live 50 miles north of Indianapolis, and we don't have the flooding here, but it is raining again today. The farmers here are in terrible shape as the ground is too wet to plant corn, soybeans and wheat. We really are going to be in trouble at the supermarket

This is in this week's Quick & Simple Magazine.

Q. "My kitten won't stop scratching the sofa!"
A. " Cats dislike anything that smells of citrus, so spritz your furniture with a lemon-scented fabric spray. Also, since it's standard behavior for cats to want to sharpen their nails, make sure yur kitten has a appealing scratching post or two."

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Watkins Steak Sauce #01169. This sauce is somewhere between A.1. and Heinz, but better. It is versatile as it can add a tangy flavor to roasts, soups, stews and gravies. My husband thinks it is the very best!

Top 100 Recipe Sites

To Bobbie/IL:

I too have an addiction to cookbooks. I have about 500 cookbooks; not even including all the recipes I print from the internet. I have 10 3" notebooks of recipes in page protectors that I've printed from the internet and a huge stack of them that I haven't even started to put in notebooks. I have to buy some more notebooks. I LOVE to collect cookbooks and I particularly love the old ones. I seldom repeat the same recipe for dinner - we love variety. I love to find cookbooks at yard sales. I've gotten some really great ones. So, I guess I'm a cookbook addict too. Collect on.

Suzi, Ontario, CA

I have a comment for Bobbie/Il.-I have a feeling that all the members of Nancy's Kitchen have the same addiction as you have to recipes. I have so many cookbooks, all my bookshelves are filled and I am piling them up against the wall. I saw something really great that is now available on Amazon.com. It is called a Kindle. You can download books to it. It is still quite expensive at $359., but it would be great to cut down on future books that I may purchase. I like to take some recipes with me to visit my family and this would eliminate printing off the recipes I may use. It would all be right there on the Kindle. It has to come down in price a lot more, before I could consider it, but I thought it was a great idea. Isn't technology wonderful?

Sandy in Iowa

Comment
I love my PDA. I have a Treo 755P phone that is a PDA. I download books to it all the time. I also get audio books from audible.com for my phone. With muscular dystrophy it is often hard to hold onto a book to read (especially a novel.) Many are very heavy and difficult to hold and turn the pages. The books on my Treo have a auto scroll.

As far as recipe books for the Kindle or for a PDA I have tried and did not like it. I would rather download recipe books to the computer where they are easier to read and access. Recommendations I would make

E-Cookbooks Library
Cost 19.97 for lifetime membership to 100s of Pdf complete recipe books.
http://siggy.vjjepub.hop.pressbank.net/?tid=JUNE13

Free E-Books from Prepared Pantry
Recipe and Food Related Books
Put in your email address and download them to your computer
http://www.preparedpantry.com/bakerslibrary.htm

Home Cookin Software
http://www.mountain-software.com/homecook.htm
Cost $29.95
Allows one to cut and paste recipes from this site or any site easily.
Can download recipe files and convert MealMaster MasterCook Recipes
Hundreds of great recipe files on Mr. Mad's Recipe Emporium (MasterCook files)
http://www.madsrecipes.com/
Can make your own cookbooks and print them out.

Because of the wonderful people who send in articles, recipes, etc. I found out about the book "Being Dead is No Excuse The Official Southern Ladies Guide to Hosting the Perfect Funeral". I was able to order the book off of Ebay and received it today. Have not been able to put it down. My husband said are you ever going to come up for air? It is funny but has a lot of good recipes as well. Now I need to find another book for my sister.

Thanks to those who mentioned this book.
Marti in AL

Hello this recipe is a all time favorite of our family.
June in Richmond Va

June's Walnut Pound Cake

4 Sticks Margarine
3 Cups Sugar
5 Eggs
3 Cups All Purpose Flour
1/4 TSP Salt
1/2 TSP. Baking Powder
1 Cup Milk
1 1/2 TSP. Vanilla
1 Cup Walnuts
Cream Margarine and Sugar Together.

Add Eggs One At A Time. Add Flour in 3 Or 4 Parts. Add Salt, Baking Powder, Vanilla, And Milk. Add Walnuts Last. Bake 2 Hours At 325 Degrees. Cool in Pan 10 Minutes Before Removing to Rack.
Note : Walnuts can be omitted to make just a pound cake.
June in Richmond Va

Not all of the recipes on Wednesday are where they are printable. I have had allergies because of all the dust in the wind. I am sorry they all did not get done. Will try and get the 11th and today's done tomorrow.
Nancy Rogers

Good morning Nancy and ?Landers!
I am looking for the recipe for Broccoli and Rice Casserole (like The Black Eyed Pea Restaurant). We used to eat at the restaurant in Colorado when we lived in Wyoming. I haven?t seen any down here in NM, though. They always had good old homestyle food. We would always order the casserole along with a meat of our choice and it was so good! I have search on the internet and only came up with one recipe from RecipeLink.com that is similar but not quite what I remember. Does anyone have the original recipe to share?

I did make this recipe last night for dinner and it was good, though.
Chris in NM

Broccoli And Rice Casserole
(like Black Eyed Pea's Restaurant)

3 Tablespoons butter
1 small onion, chopped
1 (10 oz) frozen chopped broccoli, thawed and well drained
2 cups cooked rice (not instant!)
1 can condensed cream of mushroom soup
1 cup grated cheddar cheese

Preheat oven to 350 degrees F. Butter a 1 1/2 to 2 quart casserole dish. Cook onions in butter till softened. Place in prepared casserole. Add remaining ingredients and mix well. If it seems too thick, you can add a few tablespoons milk. Bake at 350 for about 20 minutes or till bubbly.

t is not exactly the one I am looking for. I did fix this one last night with some changes, though. I had to add 1/2 to 3/4 c. milk because it was too dry/thick. I used 1 head of fresh broccoli, cut up. I also added crushed Ritz crackers to the top and several pats of butter over that. I baked it at 350? F for 45 minutes. It was very good, but not quite like the dish at the Black Eyed Pea restaurant.
Chris in NM

Rose/FL thanks for sharing how you make rice in the microwave. I gave it a shot and it turned out very good. This couldn't be easier.
Bobbie/IL

Hi Nancy and All

Hope you are all well. I just can't seem to get going on Fridays, strange how it's only the Fridays when Nancy remembers that the day before was Thursday!?!" Maybe we could bribe Ditto (with ice-cubes) to remove all the Thursday dates from her calendars and diaries, after all they are as much his as Nancy's.

Belated Birthday greetings to Dennis at The Prepared Pantry - 21 again!

I do hope the Sunny Girl at Watkins is feeling much better. Some of the tips you send in are superb - I have started compiling a list - so when I need one of them I don't have to do a search.

Chrissy please tell us all how you manage to sign off like that??

I put a request in recently to see if anyone had any ideas what I could use Tahini Paste for, other than Humous? So far no joy - unless it has somehow escaped my microscope. I did try it in one of my experimental oils - it was too dominant.

Sylvia <Scotland>

Re: Cheryl, Charlotte

You will love the Fire and Ice pickles! Drain them and do not add any liquid. As the pickles are layered with the sugar and Tabasco mixture, they make a syrup. The pickles have to be turned to get all the sugar dissolved. it takes about 5 minutes to put these pickles
together. Let me know how you like them.

Nancy in Tennessee

Hi Nancy, Siggy and Ditto as well as all the members of Nancyland. HB asked for a Rhubarb Chutney recipe in the June 11th newsletter. I have 2.
Betty in Canada

Rhubarb Chutney

1 quart rhubarb
1 pint onions
1 pint vinegar
2 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon pickling spice.

Chop rhubarb and onions, place all ingredients in a pot and cook until thick.
(From a 1932 cookbook)

Also from the same book:-

Rhubarb Chutney

4 quarts rhubarb
2 quarts chopped onion
2 cups brown sugar
1/2 cup vinegar
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery salt
pinch of ground ginger

Wash and dry rhubarb; cut into small pieces. Then measure. Add chopped onions. Sprinkle with brown sugar. let stand over night.
In the morning, add the vinegar, spices and seasonings.
Let boil gently until onions are cooked, stirring frequently.
Seal in sterilized jars.

In another book there is a similar one but it is called

Rhubarb Relish

1 quar rhubarb (i-inches pieces)
1 quart onions
2 cups vinegar (malt preferred)
4 cups brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon pepper

Wash and cut rhubarb into 1-inch pieces. Peel and chop onions very fine. Combine all ingredients and boil gently until fairly thick. Pour into hot sterilized jars and seal.

None of the books give the amount of jars needed and I haven't made it in a while so don't remember.

Nancy and 'Landers,
I tried a very good side dish tonight, after the revisions I made is was amazing! I thought I would share it with you...If anyone tries it let me know how you liked it!
Jon

Cream Cheese Corn

3 lbs whole corn kernels, cooked
1/2 cup butter
1 (8 oz) pkg cream cheese

Combine the corn, butter and the cream cheese in a medium saucepan. Cook over medium heat for about 20 minutes. Serve hot.
Jon

Hey everyone out there in Nancy Land. I feel sure there is someone that can help me with my request for a fresh peach cobbler, that has a real crusty top. I have several recipes already, but I know one of the wonderful cooks on here has a better one. God Bless
Gloria in Ga.

I was given this recipe by a friend in the late 1950's. My family still asks for this cake.

Pinapple Cream Cherry Icing

1 can (#2-I use 20 oz.) crushed pineapple drained
reserving the juice

1 jar (10oz) maraschino cherries drained & chopped
1 (3oz) package cook & serve vanilla pudding mix
1 pint whipping cream
1 teaspoon vanilla

Cook vanilla pudding using 1 cup of pineapple juice. Cool in refrigerator. Whip cream-sweeten to taste with 1-2 Tablespoon of powdered sugar plus 1 teaspoon vanilla. Fold in drained pineapple, cut up cherries and cooled pudding.

I use this to frost an angel food cake cut in half horizontally. Ice the top of the bottom half. Replace the top half of cake and frost the top and sides of the angel food cake.
Georgie

A re-print for Sarah, Jackson, MS - It was in the May 25th newsletter.
gramaj

Banana Split Salad - the "salad part" is just to make you feel good ;)

1 (14-oz) can sweetened condensed milk
1 (21-oz) can cherry pie filling
1 (8-oz) can crushed pineapple
1/2-cup chocolate chips
1(12-oz) carton Cool Whip
3 firm bananas, cut into chunks
1/2-cup chopped nuts of your choice

In a large bowl, combine the milk and Cool Whip until well blended. Fold in pie filling, bananas, pineapple, nuts and chocolate chips. Chill for at least one hour before serving.

Susana in Louisiana

This is for Joan in Ky. Would you please share your recipe for fried green beans. I had some at TGIF and they were delicious.

Thanks, Marilyn in Ohio

In case Prepared Pantry is too busy to send, this is from an e-book they sent called Make Great Burgers.
Prepared Pantry is a wonderful site and has great foods & recipes.
gramaj


Thai Burgers

I thought these were outstanding burgers but I?m biased. The real test was what others thought. Those of our crew who heard there were peanuts in the burgers were not excited. Those who tried them anyway, loved them. (Don?t let the peanuts throw you; they add flavor and crunch that works wonderfully well.)
You can buy the Thai Sweet Chili Sauce from our site or at the store.

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

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

Gently toss these ingredients together until mixed. Don?t handle more than necessary. Form nice flat burger patties with a hamburger press. Cook them until done, turning only once. To assemble the burgers, we mixed some more Thai Sweet Chili Sauce with mayonnaise and spread it on the buns. (We used 1/4 cup chili sauce to 1/2 cup mayonnaise.) We topped the patty with bean sprouts.

Thank you to Robbie for answering my question about the Inside Out Cake. You sent yours for German Chocolate Bundt Cake and I'm anxious to try it when we get home from our 10 day RV vacation in the PA mountains....The Grand Canyon of PA, in Tioga County. Most beautiful place and we love it.
Jan in DE

Summer Cucumbers

1 cup mayonnaise
1/4 cup sugar
4 tsp. vinegar
1/2 tsp. salt
1/2 tsp. dillweed

Mix together well and pour over:
4 medium cucumbers, peeled and sliced
3-4 green onions thinly sliced

Stir to mix; cover and chill at least 1 hour.
Sandy

In answer to Mr Myron Drinkwater's letter in Saturday, June 27, 2008, my ceiling fans operate just like his. Clockwise to feel the breeze below and counter clockwise to feel it elsewhere. Funny that I had just looked at my fans, before reading Saturday's letter!

Hope you are doing well, Nancy, and your furry little "children" are well, too! My furry friend hissed at the grand daughter this morning so she's in the, would it still be dog house? LOL
Keep the news letters coming,

Gloria, WI

Comment
Ditto is hiding behind the curtain from Siggy. The only problem is Ditto snores when he is asleep so it is not hard to find him.
Nancy Rogers

For Diane in Wisconsin,
This old Betty Crocker Scalloped corn recipe is made from canned or
frozen corn. I add a pinch of cayenne for zip. Leah

Scalloped Corn
Saut?until golden...
1/4 cup each chopped onion and green pepper in 2 Tbsp butter.

Blend in and cook until bubbly...
2 Tbsp flour
1 tsp salt
1/2 tsp paprika
1/4 tsp dry mustard
dash of pepper

Remove from heat. Add gradually...
3/4 cup milk

Bring to boiling. Boil 1 minute, stirring constantly.

Remove from heat. Add...
no. 303 can whole kernel corn, drained (about 2 cups fresh) 1 egg
slightly beaten

Pour into 1 qt baking dish. Top with buttered crumbs. Bake in mod. oven
(350) 20 to 30 min. 4 servings
Leah

Hi Nancy!

I just fixed a new dish today. Actually, it is in the crockpot as I write and it smells heavenly! I can?t wait till dinner! I am fixing lemon-butter potatoes and green beans. Chris in NM

Baby Back Ribs
http://www.tasteofhome.com/Recipes/Baby-Back-Ribs-2

I followed it exactly, except I am using the crock pot. They looked so good in the magazine, just had to try them! Already had riblets in the fridge defrosted. I used Natural Light beer and Kraft Honey BBQ sauce.
Chris in NM

Taste of Home June/July 2008 issue

"After many tries, these are the most tender and best tasting ribs I have ever made. Everyone who tries them says the same!" Joanne Parks, Steger, Illinois

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Grill (gas or charcoal)

TIME: Prep: 15 min. Grill: 1 hour 20 min.

2 racks pork baby back ribs (about 4-1/2 pounds)
2 tablespoons olive oil
1/4 cup packed brown sugar
1/4 cup paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
SAUCE:
1/2 cup barbecue sauce
1/4 cup nonalcoholic beer or beef broth
Directions:

Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, garlic powder, onion powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside.

Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with reserved sauce. Grill 20 minutes longer or until juices run clear and meat is tender, turning once and basting occasionally.
Yield: 4 servings.

Chris in NM

I have read all of ways people have microwaved corn on the cob. This is the way I do it. I leave the husk on and cut off the top with the corn silk not the ear it self and microwave 2 to three minutes just until heated through and then husk it baking mitts are a must . The corn silk comes off really slick this way.

Jeanne in WI.

For Tracy in Ohio who was looking for fruit cocktail recipes this is a favorite of our for years. Very easy Nancy in MT

We are leaving tomorrow for our trip to the UK, Belfast, Scotland and England. Looks like it is going to rain the whole time we are there.

Fruit Punch Bar
17th Pillsbury Bakeoff

2 eggs
1-1/2 cups sugar
1 can 1# 1oz fruit cocktail
2-1/4 cups flour
1-1/2 tsp soda
1/2 teaspoon salt
1 teaspoon vanilla
1-1/3 cups flaked coconut
1/2 cup walnuts, chopped
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 teaspoon vanilla
1/2 cup walnuts, chopped

Grease and flour 15X10X1 inch jelly roll pan. Beat eggs and sugar in large mixer bowl at high speed of mixer until light and fluffy. Add fruit cocktail, flour, soda, salt, and vanilla. Beat at medium speed of mixer until well blended, scraping sides and bottom of bowl. Spread in pan. Sprinkle with coconut and walnuts. Bake at 350 for 20 to 25 minutes or until golden brown. While hot drizzle with glaze. Cool: cut into bars.

GLAZE: Combine last 5 ingredients except walnuts in small saucepan. Bring to a boil; boil 2 minutes, stirring constantly. Remove from heat; stir in walnuts. Cool.

Nancy in MT

For Rosemary Maybe this is what you are looking for.

Spinach Casserole
2 pkgs. frozen chopped spinach
1 8-oz pkg. cream cheese
1 can cream of mushroom soup
1 can French-fried onion rings

Cook spinach as directed. Drain. Place cream cheese and soup in a
double boiler. Heat until smooth. Layer spinach, cream cheese and soup mixture in casserole dish. Add onion rings on top. Bake at 350 until bubbly ( approx. 25-30 min.)
Hope so, AnneE from Pa.

For Tarcy Have you tried freezing your fruit cocktail like a popsicle? This was my favorite treat as a kid. You mix the fruit, juice and all, with a little lemon juice and even some cclear soda to stretch the liquid. You put this into paper cups with a plastic spoon as the stick. Put a bunch of these on a flat pan and put into freezer until frozen. Take out and tear off the paper. My mom even added banana pieces to up the fruit content. This was the only way I would eat bananas.

Hope this helps.
AnneE from Pa.

About a month or so ago I read in a magazine that you can ball up a piece of aluminum foil, put it in your dryer and it will remove static from your clothes. I started doing it and it works great. I cannot use a lot of softener sheets or liquid fabric softeners due to being allergic to fragrances. Made two of the balls and have been using them ever since and they are still doing the job.
Marti in AL

Comment
Tried to look up info on this and could not find much. Did find

Aluminum foil tabs
http://www.snopes.com/inboxer/household/locktab.asp 

Nancy, I just wanted the group to know that my husband Nathan went home to be with The Lord, June 11th, at 11:15 am. Please tell them Thanks for the prayers and support. I know that I will miss him, but I know where he is, and that he is in a better place.
Betty T, Ga.

I have two that I would like to submit. They are delicious and I enjoy preparing and serving them!

Tangy Fruit Salad

1 large can sliced peaches
1 large can pineapple chunks
1 bag of frozen whole strawberries
2 chopped bananas
1 box vanilla instant pudding
2 tablespoons Tang or powdered Gatorade

Drain all fruit juices into a large bowl and add box of instant pudding and tang to juice and mix well.

Add bananas to this mixture and stir well. Add all other fruits and stir well. Chill a couple of hours before serving. (You can use any fruits desired) (Also, I don?t care for bananas so I add an extra bag of frozen strawberries)

Chocolate Pound Cake

3 cups sugar
1 cup Crisco
1/2 cup cocoa
1/2 tsp. salt
1 cup milk
2 sticks margarine, softened
3 cups flour
1/2 teaspoon baking powder
5 eggs
1/2 teaspoon vanilla flavoring
1/2 teaspoon lemon flavoring

Cream shortening and sugar, add eggs one at a time, beating after each addition. Add dry ingredients alternately with milk. Bake in tube pan that has been greased and floured, for 1 hour and 30 minutes. I frost mine with Chocolate Butter Cream Frosting and use ? tea. vanilla flavoring and 1/2 teaspoon lemon flavoring in the frosting also. The lemon flavoring keeps the frosting from tasting so rich.

Use your favorite chocolate frosting or none at all. Cake is very moist!
Sue in Easley, SC

Easy and quick spreads for summer entertaining.

Black Olive Spread

In a food processor place:
1 can drained black olives or drained jarred green olives
1 tbsp olive oil
1 tbsp lemon juice
handful of fresh parsley
Black pepper or (hot pepper flakes to taste)
Process to paste and serve with crustini or crackers

Crab Spread

In food processor place:
1 pound Imitation Crab
1 - 8oz pkg "soft' cream cheese
1 Tbsp hot sauce (or to taste)
2 Tsp Old Bay seasoning
2-3 Tbsp chopped parsley
1 roasted red pepper
Pulse till chunky. Serve with crackers or cocktail rye.

A quick way to have turkey bacon handy for those yummy tomato sandwiches when the season is in full bloom...

I cut 1 pkg turkey bacon in half and place in food process and pulse to chop coarsely. Then i cook the entire amount and cool. Then package into small plastic bags or containers and freeze.
When tomato season arrives and i want a quick BLT the bacon is already cooked and only takes about 10 minutes to defrost on the counter OR can be microwaved quickly.

For Xochitl, Tepic, Nayarit, Mexico
Thank you for hit of UPPER CASE, lower case typing correction.
Judy/Buffalo

Hi Nancy, this is on your site and I thought it would be a good lunch idea for Athena in De, I have made this several times and it is really good. I have also added a pinch of cayenne pepper to the Bisquick mixture for a little kick and that went over very well. Leftovers are good too. Teamed up with a nice green salad and some ice tea and a light desert, great lunch. Or dinner, I also like this for brunch.
Billie in Fl

Impossible Zucchini Tomato Pie

2 c. chopped zucchini
1 c. chopped tomato
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.
Makes 6 servings.

Hi Nancy and Fur Babies,
I am bottle-feeding a four-week-old orphaned kitten. I feel like a new mother again?exhausted, but proud. My husband found her the day before we attended the musical ?Cats? so we named her Jellicle (Jelli for short). Those of you who have seen the musical will understand. She is black and white, and is already developing her own ?I-am-the-boss? personality! Wish me luck- - -I hope she turns out as smart as Ditto and Siggy!

My family always loves when summer comes and the squash is abundant, so we can have Zucchini Soup. Even my squash-hating husband likes this recipe. You can eat it hot or cold. I like it cold with a dollop of sour cream and a sprinkle of chives.

Zucchini Soup
3 lbs. slender zucchini
Salt pork
10-1/2 oz. can beef consomm?br> 3-1/2 cups water
1-1/2 tsp. salt
1/4 tsp. pepper
1 tsp. MSG (Accent)
Dash of garlic powder

Wash squash, remove ends and cut in chunks. Do not peel. Add salt pork (a medium piece, or 3-4 slices of bacon) to other ingredients and boil until squash is tender. Remove salt pork or bacon and buzz in a blender or food processor until smooth. Serve hot or cold.

TX Teacher

Good morning Nancy and everyone,
I am responding to Sarah, Jackson, MS in the 6/11 newsletter who is looking for the Banana Split Salad recipe. I did a search in the newsletter archive and came up with the following:

http://www.nancys-kitchen.com/may25-2008.htm

I've been making this for just about as long as I've been making the Chocolate Mallow Pie. Same source. It's a summertime cookout pleaser. Goes a long way because it is so rich.

Banana Split Salad - the "salad part" is just to make you feel good ;)

1 (14-oz) can sweetened condensed milk
1 (21-oz) can cherry pie filling
1 (8-oz) can crushed pineapple
1/2-cup chocolate chips
1(12-oz) carton Cool Whip
3 firm bananas, cut into chunks
1/2-cup chopped nuts of your choice

In a large bowl, combine the milk and Cool Whip until well blended. Fold in pie filling, bananas, pineapple, nuts and chocolate chips. Chill for at least one hour before serving.
Susana in Louisiana ? Chris in NM

Also in the same newsletter, Joan from Ky mentioned she made fried green beans. I had never heard of making green beans that way, but did another search in the archive and came up with a recipe. Joan, is this how you did yours? Could you post your recipe for the rest of us? We eat lots of green beans at our house, especially when we can get them fresh! This would be great! I have used green beans in a tempura dish with shrimp, broccoli and asparagus at times. Very good that way! Chris in NM

Fried Green Bean Bundles from Paula Deen

Paula's Home Cooking

1 pound fresh green beans
1 bunch green onions, cut into strips
2 tablespoons House Seasoning, recipe follows
2 cups all-purpose flour
1 cup buttermilk
Oil, for frying


Bundle about 5 green beans by tying in the center with a green onion strip. Combine house seasoning and flour. Dip green beans in buttermilk and roll into flour mixture. In a deep frying pan or Dutch oven, fry in hot oil until golden brown. Drain on paper towels.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Chris in NM

For HB looking for Rhubarb Chutney in the same newsletter, I found the following:



http://www.nancys-kitchen.com/2007-May-Recipes s/default.htm

This is for Sandra in Oregon who requested rhubarb recipes in the Friday, May 4th newsletter.
Beth in KC

Microwave Rhubarb Chutney

1/3 cup chopped onion
1 clove garlic, minced
1/4 cup apple juice (for frozen rhubarb use only 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover and Microwave until onions are crisp-tender, 2 to -2-1/2 minutes. Add rest of ingredients and mix well. Cover and Microwave on High for 5 to 5-1/2 minutes. Chris in NM

Sorry I got a little long winded today, but wanted to answer these questions. Take care Nancy!

Chris in NM

Thank you Sylvia for the link to the Thai burgers. I had no trouble getting it from your message. My mouth has been watering since reading your comments about them. I enjoy reading your messages. You have a delightful outlook on the world and it shines through in your writing. I am thankful for Nancy in providing us with this newsletter that allows us to meet people from around the world. Thanks again.

Lorene Novi MI

This recipe for Iceburg Wedges looks good but I am not sure how the lettuce is being cut it says 1/I'd ??
Please let me know.
Thanks .. Nancy M

For Pauline who gets a message "this page not found" when trying to
access the newsletter. I copy the URL and add the letter ell at the end
as in html Works for me.
Leah (WebTV)

A little hint: When cooking corn on the cob, place about 2-3 tbls of sugar in the water.
Cook in the water, it brings out the sugar flavoring in the corn, and when buttered it is soooooooo good. Enjoy@
Ginny Bolivar, Pa

Sandra from OR was asking in Wednesday's newsletter if she could freeze cake mixes. Absolutely!! I have done that and no problems. Just let the mix come to room temp before mixing it up. Wish I still had a large freezer where I could do that-but then having type 2 diabetes, I don't need to keep that kind of thing around anyway.
Connie in TX

Just thought I would add a little note on the Roly Poly bugs. When my son was much, much younger (he's 38 now), he would gather all the roly polies that he could find, fill his little pockets with them, and sneak them in the house. Sometimes I would catch him and make him empty them outside, but sometimes he would get past me and take them in his room. He would then dump them into one of his dresser drawers where to their demise, I would find them all dead.
Luckily, his sons didn't play with them as much, so I had very few get into the house.

Zelda in Kemp, TX

RE; Cat scratching door facings-Susan in GA

Some pet stores carry those cardboard scratching post things with straps or ropes on them so you can hang them from door knobs. The cat still gets to sharpen his claws but he does it on those cardboard things instead of the doors. You could probably do a google search for cardboard scratching post thing as well. I have 3 cats myself and know from experience..lol....
CJ in Cincinnati.

Nancy,

The day that hubby hooked up the new fridge with the ice maker and he hit the button. He had 5 cats and 2 dogs just watching him. Later when there was really some ice in there and he went and got a glass, the all ran to the fridge, except for Nooner Face, he is a 3 yr old male cat that is deaf.

So they all sat, so Mr wise guy had to push the button, and let the ice cubes fall to the floor, they all went after the ice. Now when the water dish is empty, I have one cat that will crawl up on the counter, reach around the fridge and hold the button while the ice drops, and then they all have water and play with the ice. Ya gotta luv em!!!
Ginny Bolivar, Pa

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