To clean a dirty bottle or vase - drop in 2 Alka Seltzer tablets and let soak for an hour or longer.

If you want to make your favorite bath powder last longer - add an equal part of cornstarch.

Baby wipes are an easy way to clean your ceiling fan.

Brenda IN

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Mille in Baltimore
Please send in your 1 to 2 serving recipes. Kids to college makes me a 1 to 2. Any new recipes is a plus. Thank you
Dineen in Michigan

Pauline requested this recipe in the 4/11/08 newsletter. This bread is often called Bible Bread. You will probably need to go to a health food store to buy several of the flours.
Robbie IN

Ezekiel?s Bread
1 cup lentils
2 (.25 ounce) packages active dry yeast
5 cups warm water (110 degrees F/45 degrees C), divided
5 tablespoons olive oil
1 tablespoon salt
1 tablespoon honey
8 cups whole wheat flour
4 cups barley flour
2 cups soy flour
1/2 cup millet flour
1/4 cup rye flour

Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.

Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4- 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.

Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

re: In the April 1 n/l, Eureka, Il sent in a Cherry Cheesecake Pie recipe. Eureka, it's definitely a keeper. Both my husband and I say it's really good, even with the low sugar content.
Thank you.
Barb in OKC

I made this yesterday -- I'm 8 months pregnant w/gestational diabetes. It was really very good! I used Splenda instead of sugar and used the low sugar cherry pie filing ( also made with splenda ) and it was great!!! Will certainly make his again!
Diana Binana

I have been enjoying hearing about Scotland I too went there, sort of a business pleasure trip. I stayed at the university at St Andrews. I was able to go on a historical walking tour what a great opportunity that was. A tour to Edinborough So many places to see . I always felt safe there when we walked at night. I have been to other places in U S but Scotland just has the best memories.
Mary Ann upstate N.Y.

Wendy from Wisconsin in the April 13 newsletter for a Rum punch TNT

Rum Punch
2 cups lemon juice (Realemon) Bottled
2 cups Grenadine
2 cups orange juice (You can use Tropicana with pulp (The one with no pulp has no flavor)
2-1/2 quarts (82-0zs) ginger ale
40 ozs Captain Morgan Rum
Maraschino cherries
Thinly sliced oranges
Thinly sliced lemon

Mix all ingredients in a punch bowl and add orange and lemon slices and the cherries. Before serving add ice cubes.
Peggy from Bellevile Ontario Canada

RE: April 13, 2008 newsletter Ditamac FL/MI request Walnut Cake using Bisquick. Perhaps this is what you were looking for?

Spiced Bisquick Walnut Cake
6 Eggs
2-1/2 c Bisquick
1/2 ts Cinnamon
1 ts Salt
1/2 ts Ground cloves
3/4 ts Baking powder
2 c Sugar
2-1/2 c Chopped walnuts
1-1/2 c Milk
1-1/2 c Vegetable oil
3/4 c Sugar
1/2 c Water
1 2" strip orange peel
1 2" strip lemon peel
1/2 Cinnamon stick
1/4 c Honey
1/2 Lemon; juiced
1/4 c Walnuts
1 ts Ground cinnamon

Preheat oven to 375 degrees. In a large mixing bowl place the eggs, Bisquick, cinnamon, salt, cloves, baking powder, sugar, walnuts, milk, and oil. Mix together until well blended.

Pour the Bisquick batter into a 10"x14" baking pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake and let it sit for 2 hours.

In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let cool. Remove the orange and lemon peels, and the cinnamon stick.

Spread the syrup over the cake. Sprinkle on the 1/4 cup of the chopped walnuts and the ground cinnamon.
Carolyn in Tulsa

I wanted to say thanks to Hudson Valley Kathleen . It is Rivel Soup when I did my search I was spelling it Revel. Thanks so much for your help. Thank you Nancy and staff or all you guys do. Hope you are resting up.
Sharon E

Hi there Nancy,
To Millie in Baltimore in April 12 Recipes I too would love to see her recipes for 1 and/or 2! I think a lot of us ?Landers are ?Older Kids? and have no children at home any longer.

Thank you for mentioning the Recipe Message Board and all the great recipes our family has posted! I am there several times a day just to be able to check them out! That is also the 1st place I go to get a great dinner for hubby and I!

Thanks so much, Nancy, for your recipe for Lemonade Sugar Cookies in the 4/13 newsletter! I printed it off and will make it this week. Think you know how much I love any dessert with lemon! Yum!

Take care! Chris in NM

PS I really do like the new look of the Recipe Message Board!

This is for Kathy Clark in SW
you can buy some long containers and plant flowers or onions make a herb garden or plant carrots but make sure the pot is deep enough for the carrots to grow. Also you can buy a large square pot and pot some dow rods or stick from out side in it and plant some green beans and when they get ready to grow they have the stick for support . Also you can plant some dwarf okra. in the tires you can plant some tall flowers to kinda take away the tire look. and plant some small flowers around the outside of the tire to give it a even more wonderful look. For the kids to take home and try you can use a half gallon milk jug the paper kind and put some soil in it and put a mini garden in it like a green been , carrots, herbs lettuce, radishes simple small things like that it will put a glow on there face. and the tires /flowers will be a memory for the rest of time to come if you keep it up.
good luck, Jo anna M. from Sand Springs, Oklahoma

The recipe for Cornbread salad sent in by Martha sounds a lot like the one I make, with a couple of changes. I use 1 (6-ounce Mexican cornbread mix) The dressing is made with 1 (1-ounce) package Ranch style dressing mix, 1 (8ounce) carton sour cream and 1-cup mayonnaise or salad dressing I use half of each. I use 10 slices of bacon cooked crumbled. I think some taco meat and sliced olives would really add to this.
Gail in Minn.

What is the purpose of using unsalted butter? What would be the harm if I used salted butter?
Thanks! June in Tn

Barbecue Chicken Pizza
1 (10 ounce) package refrigerated pizza dough
1/2 of 32 ounce container (about 2 cups)
shredded cooked chicken in barbecue sauce
8 ounces shredded 4- or 5-blend pizza cheese
1/4 cup snipped fresh cilantro

Preheat oven to 425 degrees. Lightly grease a 15 x 10-inch baking sheet or jellyroll pan.

Unroll pizza dough; transfer to greased pan, pressing out dough with your hands to a 12 x 10-inch rectangle. Build up edges slightly. Bake
for 7 minutes. Remove from oven.

Spread chicken mixture evenly over hot crust. Sprinkle cheese and cilantro over chicken. Bake for 12 to 15 minutes or until lightly
browned.

Makes 6 main dish servings.
Tona in Bama

March Alphabetical List of Recipes
March 2008

To Amy B in Tennessee, The way I fix my turnips is to get a small pork chop that has a little fat on it. I boil the pork chop until it is done Peel and slice the turnips cook until done. You can leave the pork chop in the turnips or take it out. Salt and pepper .Hope you will like it.
Rose in NC

We had this at out circle of prayer meeting last month and it was good. We also had the spinach and Bacon dip recipe that I sent in today also.
It was Great! Helen in Mississippi

Chicken Bake
2 cans of chicken
1 bag of pizza cheese (2 cups)
1 can rotel tomatoes
1 tbs. of fajita mix
1 spoonful of mayo.
Can of crescent rolls (8 count)
 
Mix first 5 ingredients together. Lay in casserole dish. put crescents on top. bake at 375 until crescents are brown.

In response to the Paula Deen's toaster. I just bought one and tried it a couple of times. I think it does a geat job on the egg and I also like the way it toasts the bread and muffins, it seems like it takes a little longer but the true flavor of the bread comes out. I would recommend this.
Gail in Minnesota

Hi Folks,
I just wanted to let you know that I truly enjoy collecting recipes and getting to know each of you. I found this newsletter packed full of friends at least 3 or more years ago, and I look forward to my time with you each day.

I am seeking ideas for a 62nd family reunion. I am the secretary and primary planner. Last year we had 101 in attendance. We go to a beautiful park each year for 1 meal. Our theme this year is ?Here and Now.? I would like to place table decorations along the picnic tables to decorate yet give a few attendees something (keepsake) to take home. We number our name tags for such purposes and draw numbers. Does anyone have any ideas for table decorations? I sure could use all of your help. A picnic recipe for multiple people would also be appreciated. Thank you all in advance for any help.
Debbie in SC

This is a great dish to make! It's more like a casserole than a dip

Spinach And Bacon Dip
1- pack of bacon cooked and crumbled
10 ounce frozen spinach, thawed and squeezed
10 ounce bag frozen onion thawed and squeezed
3 - 8 ounce packs of cream cheese
5- ounce shredded parmesan cheese
1- cup of mozzarella cheese
1/2 cup mayo.

Mix all together and bake on 425?about 30 minutes or until bubbly.
Enjoy! Helen in Mississippi

For Marilyn asking "What is ring macaroni in this recipe?"
Ring macaroni is made by The Creamette Macaroni company and is really small rings. I believe the box they come in is 7 or 14 ounces, I don't have a box right now, but I could look the next time I go to the store if you like. After the salad is made you can hardly see the ring macaroni in it, but it is so good. Sandy in ND

Bobbie in the April 12 newsletter wanted to know about brining pork chops. I brine nearly all the pork that I cook other then ribs. The new, leaner pork of today really needs the extra moisture as well as flavor. I make a brine of 1/2 cup Kosher salt or 1.4 cup table salt to 1 quart of water. Add any extras like garlic, black pepper, sage etc. that you like. Place the meat into the brine and refrigerate at least four hours for chops and 8 hours for a small roast and over night for larger roasts. Be sure to rinse the meat well to remove the extra salt. Pat dry with paper towels and season to taste and cook using your preferred method. I use this brine for chicken as well. If using the pan drippings for gravy, taste before adding any additional salt. I hope that this helps.

To remove the seeds from blackberry jam, use your fine screen strainer. Put the jam in the strainer, using the back of a spoon push the pulp through, leaving the seeds behind.
Jane, No. Calif.

recipe Message Board

To Millie in Baltimore (04-12)
I am single and live alone and would really welcome your recipes for one or two people. Thank you for your kindness and for reading this email. I hope that I will be able to extend the same courtesy to you in the near future. Have a good day and a better one tomorrow.
Denny.

Lori in IL -
I do double the filling recipe, as well as the crust recipe to fill a 9 X 13 dish.

The crust is made from the recipe on the side of the graham cracker crumbs box, and I believe it is

Graham Cracker Crust
Melt 1/3 cup margarine.
Mix margarine with:
1-1/2 cups graham cracker crumbs
3 T sugar or Splenda
Spread in pan (bake if you would like - I don't).

This is for one pie pan. To make the 9X13 - you would double.
To get the WW points, I used a slide counter
Pamela

For CindyO' request in Sunday's newsletter for Greek chicken. Here is one of our favorites. I adapted it from one served at Pappa's restaurant in Tarpon Springs, Florida

The following is for a single serving. Multiply as desired.

In an individual baking dish place 1 cup cooked spinach.
Top with 1/2 c. cottage chesse mixed with 1/4 c. feta cheese

Cook, fry or grill chicken breast
Place on cheese mixture.
Top with 1 c. tomato sauce
Sprinkle with grated parmesan cheese.

Bake at 350? until bubbly. Great for a dinner party.

Delicious!!!! Enjoy.
JoAnn from Wisconsin

For Sylvia ? Hope this will help.
Noel

Newman's Creamy Caesar Dressing (Copycat/Clone)
1 cup mayonnaise
3 tbsp distilled vinegar, white
2 tbsp grated Parmesan cheese, Kraft brand
2 tsp Worcestershire sauce
1/2 tsp lemon juice
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground black pepper
1 pinch dried basil
1 pinch dried oregano

Combine all ingredients in a medium bowl and mix with an electric mixer for about 30 seconds. Chill the dressing for a couple hours before serving.

I hope this great group of creative thinkers can come up with some ideas for me. My son's orchestra director has just asked me to coordinate a cinco de mayo reception after their spring concert which happens to fall on May 5. The group would be about 80-100 people; the elementary-age/middle school children who play and their families. This event takes place in a large church with a fairly nice kitchen next to the reception area. Our budget is what I want to put into it. It's on a school night, so would have to be simple and quick. I love to bake and have done several of these types of events every year for a while, but the theme is kind of throwing me. Living in Central Florida, we have a lot of Hispanic culture, but there are not many of that descent in the orchestra. I do not make flan. Help!
Paula in Orlando

Hi! My grandmother used to make cookies that had communion wafers on the bottom of them. I think they were either vanilla or orange flavored cookies and they were very light. Does anyone have a recipe that uses communion wafers (the thin papery ones - you can buy them at Christian book stores) on the bottom?
Thank you! Kelly from Virginia

Re: Mariann in MI request for Turkey Jerky 4-11-08 newsletter

I make my jerky with ground beef as it is easier for me to chew with dentures. You can substitute ground turkey and it is just as good. This is the recipe:

Beef Jerky
1 pound ground chuck
1/4 cup soy sauce
1/4 cup water
3 tsps canning salt
4 tsps Worcestershire sauce
1 tsp garlic powder
1 tsp chli powder
1/2 tsp cayenne pepper
1 tsp liquid smoke

In glass or plastic mixing bowl, mix all ingredients as you would a meatloaf. Cover and refrigerate overnight. Press between 2 layers of aluminum foil until thin. (I have a jerky gun, and usually make the round sticks). Cut into strips and place on dehydrator trays.
Process until done to taste.
Barb S - Omaha NE

Marlee, here are some eggless cooking sites.
http://www.your-vegetarian-kitchen.com/eggless-desserts.html
http://www.indiaabroad.com/getahead/2006/oct/10recipe.htm
http://www.bigoven.com/eggless+desserts_recipes
http://www.eggless.com/
Bette~Indiana

For those of you wanting the recipe for Hot Candied Pickles: Here's the original recipe as it was posted from eb in Texas. The only change I made was omitting the hot sauce. Becky in MagTown Arkansas.

Hot Candied Pickles TNT - Here is something I do for Christmas and give as gifts.

1 gallon jar of store-bought whole dill pickles
4 lb bag of sugar
10 or more peeled cloves of garlic, left whole
1 small bottle of Tabasco sauce

Drain pickles of juice, then slice them. (You can discard the juice or use it for making pickled eggs later.) You can slice small or large slices or a mixture. I do a mixture.

After the pickles are sliced, you start to layer in the jar: First some sugar, then a dab of Tabasco sauce, some garlic cloves and then pickles. Continue to do that until everything is in the jar. You can make the pickles as mild or as hot as you like by how much Tabasco you put in. For hot, use 1/2 of a bottle. For milder, use about 1/3 a bottle. Place lid on jar tightly.

For the next 5 days, turn the jar upside down/right side up once a day. I put a plate under the jar in case of any leaks. After the 5th day, you can put the pickles into small jars and they are ready for gift giving. They can sit on a shelf as they are already pickled when you start. I have a jar in the fridge all year long. Enjoy!! Use these as you would regular pickles - eaten plain with sandwiches or in salads like potato salad, tuna salad, etc.
eb in Texas

Can anyone tell me if the Angel Food cake/variations can be done with fresh strawberries? I am thinking I need to mix the box mix with crushed berries and bake as directed.
Would this work?

Nancy; you are a blessing to us all!
Pat in VA

This is for Bobbie/IL who asked for a brine for pork chops in Saturday's newsletter. We just used one that we have used several times and it works for pork chops and/or pork steak. As follows:

Bourbon-Brined Pork Chops
4 loin chops (1? thick)
1 small onion, finely sliced
1 to 2 bay leaves
1 cinnamon stick
10 black peppercorns (I used coarse ground pepper)
3 cloves
3 Tbs. brown sugar
3 Tbs. coarse salt
1 cup hot water
2 cups cold water
3 Tbs. bourbon
2 Tbs. olive oil
2 Tbs. olive oil for basting

Rinse chops and blot dry. Put into a resealable bag. Arrange the onion, bay leave, cinnamon stick, pepper and cloves over the meat.

Make the brine: Combine the brown sugar and salt in a large bowl. Add the hot water and whisk until the brown sugar and salt are dissolved. Stir in cold water, bourbon and 2 Tbs. oil. Pour this mixture over the chops, turning the chops a couple times to coat evenly. Brine the chops in the refrigerator 2 to 4 hours turning one or twice to ensure even brining.

When ready to cook, brush and oil the grill grate. Drain chops and blot dry with paper towels, dusting off any loose spices. Brush chops with oil. Grill until chops are cooked through turning several times. If you use an instant read thermometer they should read 160 degrees.

I find an instant read thermometer a necessity for cooking on the grill and also use it for the water when making bread in the bread machine.
Marti, in Alabama

Nancy, I would like to thank you for the recipe for Lemonade Sugar Cookies in April 13 newsletter. I had a recipe like this before and when we were renovating, my other half packed away a lot of my cookbooks and binders. I have looked and looked but couldn't find that recipe again.
Thank you so very much.
Betty in Canada.

Hi Nancy- I couldn't wait to get home from work and make the Peanut Butter Sandies posted by Dawn In MA....Is there an ingredient missing? After baking them they fell apart. I couldn't get them off the cookie sheet very easily. The cookies stuck to my hands when I handled them. Maybe they need an egg?

Kinda funny when my husband grabbed one and stuffed it in his mouth, made him speechless cause he had a mouth full of sticky PB cookie!
Tammy In Jamestown, NY

Hi Nancy:
I just wanted to send a note to the Nancyland folks and thank you all for submitting the wonderful recipes. I had to make a couple of pies for a funeral wake this weekend and decided to try the Lemonade Desert and boy has it been a big hit. My family was very upset that I was making them to give away - so I've made more for them. YUMMY!!
I don't remember who submitted it but THANKS!!!

Here is a TNT recipe for biscuits from a dear departed senior citizen at my church, Mrs. Maddie Hooper. She taught me how to make these wonderful treats!

Ms. Maddie's Biscuits
preheat oven to 425 degrees
2 cups self rising flour
3 heaping tablespoons mayo
1 cup of buttermilk - now don't stop if you don't have that! Just add 1 tablespoon of vinegar to the milk and viola! buttermilk (straight from Ms. Maddie) Mix well and let sit (rest) for about 3-5 minutes. Grease the pan well! Drop by spoonfuls onto pan and cook until golden.
Remove from oven and drizzle tops with melted butter - serve and sit back and enjoy the compliments.

I also have a bread dip that my family insists upon when I make Ms. Maddie's biscuits.

Bread Dip
Mix well - store in refrigerator
1 cup vegetable oil;
1/2 parmesan cheese grated finely
1 1/2 tsp parsley flakes
1 1/2 tsp lemon pepper
1 1/2 tsp dill
Shake and pour into small dish at each plate for dipping. Yummmm!

Sylvia - I love your emails - feels like I'm "over there" when you're talking! I'm in prayer for the many deaths and illness in the NancyLand family. God Bless you all
Sue in Timberlake, NC

Lori in Il. When I make caramel corn I pop the corn than use a mayo jar to measure out my quarts. I usually make three batches at Christmas for presents I with nuts 2 without. The homemade stuff is so much better than the bought stuff. I put it in old 3lb cookie tins and stays good for a coule of months.
Suzanne near the Motor City

Good Morning Nancy and 'Landers,

This is for Jo in Indiana. I like to add some onion
powder and some garlic powder to mine.

Rivels
2 cups flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
1 tablespoon water (if necessary)

Mix the flour, salt and pepper. Add the eggs and mix with fork. The dough will be stiff, sticky and yellow. If too dry, (white) add a little water (maybe
1 tablespoon) and work in until all flour is absorbed. You can add another tablespoon. of water if
necessary.

Drop the riveles by a butter knife in ? teaspoon amounts. (They will double in size) Boil for 5 more minutes after you finish dropping all the ribbles into the broth.

Thanks so much for all the great recipes. I have an 18 year daughter that is going away to college in the fall and will take some the recipes I have found in your newsletter along with a cook book I have made as she will be cooking in her apartment on campus.

Thanks again. Have a great weekend everyone.
Lisa in Central PA

Nancy, I just want to get a thank you to Tona in Bama. We had two cups of Minute Rice brown rice leftover and low and behold she sent in the recipe for Shrimp fried rice. Honestly, it was wonderful and we finished it up for lunch today and it was still great. Everyone sends in such good recipes. Oh yes, I finally found the jam cookie recipe. You can see I save a lot of recipes. I would rather read a recipe than most books!
Thanks,
Fran in LaVista

To Sylvia in Scotland, I do genealogy research and I have found out that my father's family came from Scotland. My maiden name is Carothers and would you know, where would be the best place to look for information.

My GGGG Grand Grandfather was John Carothers he lived in Howlmaine . And the spelling of the last name could be spell carruthers or carrothers.I have found different spellings. And would like all you to say a pray for me have to go to the Cancer Center on the 24th of this month.
Debbie in Lubbock

Good morning Nancy and Family
I thought Jean in NC may like to try making this jelly for her Husband

Blackberry and Crab Apple Jelly
- yield can vary dependant on fruit I usually sterilise 5 jars
2 lbs Crab Apples (or any other Apples)
2 lbs Blackberries
Jam/Preserving Sugar, you will know how much once you measure your strained juice.

If you can get Crabs do as they have a very good flavour and help with the pectin
make the jelly in small quantities.

Wash the Apples and chop in chunks, no need to peel or core..
Put into a pot with the blackberries and add cold water to come level with the fruit. Bring up to the boil and simmer until the apples are very soft.
Pour mixture into a muslin bag and leave to drip overnight. (I use one of my upper kitchen unit handles to drape the bag from)
Now measure exactly how much liquid you have. Do not be tempted to squeeze the bag or your jelly will be cloudy (not very appetising) use one pound of sugar for every pint of juice. Put the sugar and fruit into a large pot and bring to the boil gently initially until the sugar melts. Then a fast boil for about 20 mins stirring all the time, I used the old fashioned saucer testing method, before I invested in a sugar thermometer, a great buy.
Take off the heat and pot in the usual way.

This is a cheap jelly for me as the hedgerows are great for the blackberries and I have 4 crab apple trees, two of them are on their last roots. Having been infected by some kind of woolly infection 2 years ago even after treatment they have never fully recovered. Fortunately the two deadish ones are on their own in another part of the garden.

I hope your Husband enjoys this jelly. Big Jim I am searching for your AOL address.
Sylvia <Scotland>

Hi there everyone,
Re:Does anyone have any good ideas for gardening in containers?

We would like to do a garden for the kids's Sunday school class this summer, but there is nowhere on the church grounds that could be dug up and planted. We did have a suggestion of planting in old tractor tires and have found some that we could have. Next question is what would be best to fill it in with to plant? Anyone have any ideas? This may be more work than we want!
Thanks in advance.
Kathy Clark in SW Kansas

Kathy, The Idea of using the tractor tire is great for flowers, but please don't use them for veggies or herbs - it has been stated in Australia that there is a poison that leaches out of the tire material that seeps into the veggies. I would think that it would be the same in the US.

There would be lots of flowers that you should be able to plant - our seasons being opersite to you I'm not sure what to suggest.
Elizabeth, Bendigo, Australia

Hi y'all Nancy & Nancylanders. Hope I'm finding everyone well & that spring has made itself felt... it's been a rough winter. I tend to drop off the face of the planet at times but I still follow the newsletter almost religiously every day. Speaking of a rough winter, 10 days ago we had a tornado ripping through our island here (Zakynthos). It was beyond belief despite that it was nothing in comparison to those monsters you get in the USA. It did do a lot of damage, no lives lost fortunately but a bus was lifted & carried 2 km away to the airport! (among other things). The whole thing was an extraordinary experience!

CindyO requested a recipe for 'Greek chicken'. Hope I can help, Cindy. However, it's not much to go on as the term 'Greek' is generally quite abstract. Greeks use so many ways to prepare chicken but we can narrow it down considerably if I could know if the chicken in a 'lemon & garlic' kind of sauce a tomato sauce or something else - just a few basics so I've got something to go on.

This is for Sylvia in Scotland. Sylvia, Scots are people who hold a very special place in my heart. I'm fortunate to have many friends in the Glasgow area & have been just as fortunate to have visited your wonderful homeland twice. The only places I haven't seen (as yet - leaving it for my next trip) are the Highlands, Loch Ness & the areas further up north. Scotland took my breath away. I saw so much of it... Edinburgh (including the castles & museums), Glasgow, Linthligow & the palace (what a breathtaking area!), Stirling & the castle, Dundee, Fife & Melrose Abbey with the grave holding the heart of Robert the Bruce, the Wallace Memorial, Falkirk, Dumfries, Blackness Castle, Craigievar & Comlongon Castles... & just about everything in between the west coast to the east. I can't begin to remember all of what I saw. During the first visit we stayed with friends in Kirkintolloch and during the second visit in Lanarkshire. I was extremely lucky as my first trip was smack bang in early January & I enjoyed Scotland in the snow & the second visit was during July when the country is absolutely drowned in the lushness of nature! What gave amazing atmosphere also was not just the hospitality of the people but also the resident ghosts in the castles... A few raised eyebrows out there? I kid you not. Linlithgow Palace almost stopped me dead in my tracks, Blackness Castle was so overwhelming I wouldn't go within 50 metres of it, wouldn't set foot in the dungeons of Stirling Castle & one of the ghosts in Edinburgh Castle (a very friendly boy - a musician of some sort?) followed us around for the better part of the day... Oh, Scotland & the Scots & their history will remain with anyone that visits for the rest of their lives. You've one unique country, Sylvia, & a tremendous heritage... & I barely understood a word of Scottish when I was welcomed with a traditional ballad by one of our friend's fathers. Yes, I also had Haggis although I didn't know I was having it (absolutely delicious although now I know what it is, I wouldn't repeat it).

Sorry about the length of this email, Nancy & Sylvia, but hearing about Scotland always makes me yearn to go back. The Scots are a brilliantly friendly hospitable people & I can say, without a shred of a doubt, that anyone visiting this amazing country (it's like one great big green carpet filled with rivers with swans and ducks, and full of rolling hillsides and amazing landmarks) will never forget the experience.

Recipe requested by Ana Maria, Fl. in 4/13/08 newsletter. This is a tried and true recipe for flan cake - yummy!

Flan Cake
Preheat oven to 350 degrees. Spray (metal) bunt pan heavily with Pam. Pour 1/4 cup caramel ice cream topping in bottom of pan.

Mix 1 yellow cake mix per directions on box. Pour on top of caramel in bunt pan.

Mix in blender:
4 eggs
1 can Eagle Brand Milk
1 tall can evaporated milk

Pour over cake mix in Bunt pan.

Cook in water bath for 1 hour in preheated oven. Take out of oven and let sit in water bath for an additional 15min. Cool cake completely before removing from bunt pan onto platter.
Submitted by: Cris, NC

Hello, Nancy and all the fine folks in your reading area:
I have a question...WHAT IS QUINOA???? I had never heard of it until I started seeing it in the newsletter. It does not sound edible. How is it used? Not that I plan to run out and purchase any, but I am just curious about it.
Thank you, Nancy, for all the hard work you do to get this newsletter out to us every day, to keep us happy. We all really do appreciate you for this. Also, thanks to all you ladies and gentlemen for the fabulous recipes, tips, and information that goes to make up the newsletter. I have enough recipes to last a lifetime if I tried one every day.
Many thanks to all. God bless each of you.
Nell in VA

For Mary, Green Brook, NJ & her granddaughter - and for any one else with an ant problem. Had been fighting the little buggers for off and on for about 3 months when we had to have a plumber out to find the source of a drip I'd discovered under the house. He came back up and said he didn't find a leak down there - it must be coming from up here. And that "judging from the ant infestation down there, it wasn't a severe leak or one of long standing duration." (I recon not. They had all moved up here!) The leak turned out to be caused by a broken "o" ring on my kitchen sink spray attachment. Water was finding it's way down the outside of spray hose, then exiting thru a hole in the floor that was used by a pipe to bring water in. My SIL, when living next door, had a severe ant problem - and under the house - she had a badly leaking drainage pipe. So, check for leaks under the house. If you have one, fix it. When the ground under the house dries up enough for their swimming pools to be emptied, ants in the house will become scarce as hen's teeth.
Good luck! from Jo Rheta, WA

Ants Remedy (Tnt)
Fill a spray bottle with 3/4 amount of white vinegar and 1/4 amount of ater, depending on the size of your container. The odor does not linger once it dries. It repels the ants.
Spray this solution along any path your ants take. I use this on my windowsills, entrance stoops, along my baseboards. (if necessary) around basement windows, cupboards etc. IT WORKS AND IS NATURAL!!!!!
Judy/Buffalo

For Mary in NJ with the ant problem. A safe effective way to get rid of them is to sprinkle instant grits on the ant mound. When the ant eats them, they swell up inside the ant killing them. Do not put on a wet mound and the grits have to be replaced when it rains. Or if there is an ant "conga" line going into or out of the house the grits can be sprinkled along the path they are using.
F

Recipe Message Board for Nancy's Kitchen.
Thanks to Chris NM and all the others that help keep the message board going.  You all are appreciated.
Nancy Rogers

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.
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