I adapted this from Duncan Hines, added
a few of my favorite things to it, and made a better glaze as well. It came out
so good, my husband wants me to make it again, and then again. He stressed to me
to not lose the recipe. Ha ha.
I know you all will love it too.
Dawn - Cape Cod, MA
Dawn's Moist Devil's Food Pound Cake
Cake
1 pkg Duncan Hines? Moist Deluxe? Devil's Food Cake Mix
1 (3.4 oz) pkg Devil's Food or Chocolate instant pudding and pie filling
3 large eggs
Good pinch of salt
1 1/4 cups half & half
1/2 cup vegetable oil
Glaze
I made a chocolate Ganache. The typical Ganache recipe I use contains the
following ingredients:
4 ounces bittersweet chocolate
4 ounces of semi sweet chocolate
1/2 to 1 cup heavy cream*
1 teaspoon vanilla extract
2 TB unsalted butter
pinch salt
Preheat oven to 350?F. Grease and flour 10-inch Bundt pan or tube pan.
Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at
medium speed with electric mixer for 2 minutes. Pour into pan.
Bake at 350?F for 50 to 60 minutes or until toothpick inserted in center comes
out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate.
Cool completely.
For glaze, melt the all ingredients except the butter over double boiler. Do not
bring to a boil. Once melted, add in the 2 TB of butter, then stir. Then let it
sit for a while, off the heat. The longer it sits the thicker it gets. Drizzle
over cake.
*if you want a thicker Ganache use the ? cup of heavy cream. I used 1/2 cup. If
no heavy cream on hand, I?ve also used half & half and it worked just fine.
Has anyone tried one of those grills for the microwave? I
just ordered one and was wondering how they work.
Judi in Mass
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. It was a place I know if Lord sent me there I would be pleased
to go. I have been to other places in U S but Scotland just has the best
memories.
Mary Ann upstate N.Y.
Hi Nancy and Everyone, I'm looking for a recipe for Taffy
Apple Salad with peanuts. I bought some from the Deli in Jewel is was sooooo
good. I was told is was very popular a few years back I never had it until a few
days ago and sure would love to make it. Jewel here I believe is Albertson in
some of the other states. Hope someone can help me. I sure enjoy this newsletter
Nancy. and recommend it to all my friends.
Dorothy in IL..
Recipes that include WW Points
To Millie in Baltimore: Please submit
your recipes for 1 or 2. I grew up learning to cook for 5 or more people, and
its hard for me to just cook for
2 now. Thanks!
To Suzanne near Motor City: I think maybe you were sending that salad recipe to
me. Thanks, sounds easy to fix. I like recipes like that. Few ingredients, and
easy to fix!
To Cris in NC: Is there something non-alcoholic I could use in place of the
blackberry wine in your Blackberry Cake recipe submitted on 4/12?
I am wondering if anyone out there has some good recipes,
ideas for a graduation reception in May. This is my first graduation. Do
you have a good punch recipe (easy). Thanks for your help.
Sue from ND
My sister is looking for a recipe for Apple Butter! A
friend of hers makes it in a crockpot! The only ingredients she knows is apples,
of course and cinnamon red hots!
Can any one help me find this for her?
Thanks, Mary Jane Groveport, Ohio
This is for Marlee who requested an eggless dessert for her
grandchild. I think he'll like this one!
Apple Pandowdy
3 cups flour
1 cup sugar
1/2 lb. butter
1 can apple pie filling
Melt the butter on the stove or carefully in the microwave. Mix the flour and
the sugar with the butter. It will be lumpy. Grease a square baking dish. Put a
bit more than half of the mixture into the dish. Pour on the canned apples. (Of
course, if you're ambitious, you can use 3 lb of fresh sliced apples, plus
cinnamon and sugar to taste). If the canned apples taste too sweet to you.
Squeeze on a bit of lemon juice and some cinnamon. Put the rest of the flour,
sugar, and butter mixture on the top. Bake at 350 degrees for 1 hr. until
slightly brown. Cut in squares and serve.
Corinne in Pittsburgh
Judy (in Alaska) asked about the water bath for the Flan Cake
- put the bundt pan in a larger pan filled half full with water and bake in the
water bath. This is a delicious cake. Yummy!
Cris, North Carolina
Pork and Pork Chop Recipes
In the
April 15th newsletter
someone wrote in a recipe for a Butter Crunch Pretzels, one of the
ingredients was 1/2 of baking soda but is that a teaspoon or what.
Thanks, Sally in Pa
Doris, the San Antonio area had very few bluebonnets
this year. In fact, we had very few wildflowers of any kind. We did not have
enough rain during the winter months and very little so far this spring.
Even though our 10 day Fiesta starts this Friday (and rain is not usually
wanted) we are all praying for rain!
Sherrill in San Antonio
Hi Nancy and Nancylanders,
I have been looking in all the stores around my town, and could not find
"quinoa" So I came home and found some on nutsonline.com, I also bought some
flaxseed, I only have one problem now, I know how to fix the Quinoa, its like
rice, easy enough. But the flax seed? I know its good for me and my family, many
heart healthy benefits. But I don't know what kind of recipes to put it in. So
any help is appreciated! I am trying to eat healthier, so I can live longer,
considering I have a 2 year old, 15 month old, and 5 month old. Nancy you have
no idea how much of a blessing you have been to my family! I am actually cooking
real meals, instead of hitting the "getaway meals" (fast food)! I truly love
this newsletter, I am on it every chance I get, and have even gone through back
issues! Thank you everyone who have answered my questions about the springform
pans, scallions, etc! I am so glad you have allowed me to be part of your
"family". Thanks again for everything you do Nancy, My family thanks you too!
Chrissy in Middle Ga
Recipe for a Home
1/2 c. friendship
1 c. thoughtfulness
Cream together with
A pinch of powdered tenderness
Very lightly blend in a
Bowl of loyalty
1 cup of faith
l cup hope
l cup charity'
Be sure to add a spoonful
Of gaiety and song
Moisten with
Sudden tears of heartfelt sympathy
Bake in a good natured,
Fun loving way.
Serve repeatedly
Dee in W. Lafayette
Hi Nancy, wanted to share a couple of salad dressing I have
been using for several years. I have tweaked them a bit along the way to bend
with the changing times, diet habits etc. They are really good.
Zesty French Dressing
1 can condensed tomato soup (use the Healthy Request)
1/2 cup Extra virgin olive oil
1/4 cup white vinegar
2 Tbl Splenda
2 Tbl diced white onion
2 tsp honey mustard
salt and pepper to taste
Shake well in a jar and chill - shake before serving
Italian Cheese Dressing
1 can condensed tomato soup (Healthy Request)
1/2 cup extra virgin olive oil
1/4 cup white vinegar
1/4 cup grated parmesan cheese
1 tsp each dried basil and oregano
1/8 tsp garlic salt
Shake well and chill - shake before serving
Billie in Fl
I am looking for a recipe for a Mexican casserole, actually
it is called Tonya's Mexican Casserole, with ground beef, onion, cream of
mushroom soup, sour cream and Rotel tomatoes layered with tortilla chips.
Also, Rachael's Mouth-Watering Burger that is made with ground sirloin with
garlic, Worchester, red pepper flakes and other seasonings.
Would you have either recipe? Thanks so much.
Linda
For Athena in DE (or anyone who knows) about the recipe "Catfish
Florentine w/ Romano & Shrimp Sauce Meunier" I have requested my question
before but will try once more.
The directions for the March 4th recipe appears to not have the complete
"Direction." What do you do with the other 2 1/2 sticks of butter and likewise
the cheese, wine, lemon and Worcestershire sauce?
I love anything Florentine and would and would appreciate the complete recipe.
Jim in Texas
Hi Nancy,
This is for Kathleen from Central IL. I just had to let you all know that the
green bean chili recipe (13
Apr 08) was a
great success in my house. I did it yesterday. The only change I made was that I
thickened it up with a bit of instant mashed potato flakes as i found it too
soupy. Kathleen, thanks for the recipe it is definitely a TNT and will be used
often.
Agnes from Ottawa, Canada
Mary, Green Brook,NJ had a request is how to get rid of ants.
Hot Shot home insect killer clear formula is what i bought at Wal-Mart about a
month and a half ago and have not had any more ants since. I had been having a
problem in my bathroom with them for the past few years and nothing would work
for long. I sprayed around my baseboards and sink area and then they just
started to disappear. Haven't seen any since.
Nancy glad you enjoyed your trip. If circumstances would permit you should do,
and go more often.
I may have missed it but if you should come across an e-mail I sent in maybe
some of the ladies would like it. It was about the cleaning stuff we used on our
daughters floor and all the stuff it is supposed to do. It may have been too
long winded to be posted. We took pictures and showed to everyone and now I bet
wal-mart is wondering what's going on with the sales boost, LOL.
Take care and give us all an update on your little darlings, did they have
attitude when you got back? My poodle sure does get attitude if i go somewhere
for very long!
This is a dessert some of the ladies at work make. When i made it last
Thanksgiving my daughter and me ate it for breakfast, lunch and dinner till it
was gone, lol, seriously!
Oreo Dessert
Take about 1 3/4 to 2 rolls of oreo cookies and crumble/crush them. Put them in
the bottom of a 9 by 13 dish.
Melt 1 stick of butter [ little more if you want] and pour over the crushed
cookies.
1-8oz. softened cream cheese
1 cup powdered sugar
1-8oz. cool whip
Mix all these together and spread over the cookies
2 small instant puddings- fix according to directions and spread over the cream
cheese layer
1-8oz. cool whip spread over the pudding layer.
Crumble more oreos and sprinkle all over the top and refrigerate, enjoy.
Jenny in Ky.
For Chrissy about the parchment paper. I never used it either
but bought some for last years traditional Christmas cookie baking with my
Granddaughters. Cookies don't stick and are easy to get off the pan, also you
don't have to wash the cookie sheet between batches. BUT when I was taking my
first batch out of the oven I tilted the pan a little too much and cookies,
paper and all, slipped off and right on the electric element in the bottom of
the oven. It promplty burst into flames. I used the tongs and got it off and the
flame put out so the only outcome of that was my Granddaughters were delighted
with this little "show" and couldn't wait to tell everyone what "Grandma did
today" My senior moments really really amuse them.
DTT
Hi Nancy:
Just a short note to let you know the link to the Prepared Panty Emergency Bread
link is not working. I do not think it is my puter, I have been having no
problems this morning with other links. Thank you in advance. We all love your
site and all you do for all of us. Take care, Judy in Ohio
Corrected in URL
Hi Nancy,
With a softening of the economy, we?re finding a resurgence of interest in food
storage and emergency preparedness. But of course, it?s always prudent to be
prepared.
We?re rebuilding a section on our site for food storage. But in the meantime, we
thought our friends at Nancyland might be interested in this manual: ?The
Emergency and Outdoor Bread Manual?. It will tell you how to make bread when the
power goes off.
I?ve tried these methods. As a scout leader, we used these recipes and
techniques to make bread products on the trail with no oven. I think you?ll like
this.
https://www.preparedpantry.com/emergencybreadinfopage.htm
Dennis Weaver, The Prepared Pantry
I wanted to pass on instead of throwing you r pickle juice
away save some of it and brine your chicken in it over night before you fry it.
This is how Chick-fil-A does theirs and I can not get enough of their nuggets.
Also I found this recipe in an old magazine and thought I would pass it on.
2 cups shredded potatoes (If you use fresh potatoes ring out the water)
1 lb hambuger meat
2 TBS grated onion (I grated when I did the potatoes)
salt and pepper to taste
combine and form in to patties. Brown on both sides. Remove from pan and add
flour to make a rue them milk for gravy. Add the patties back to finish cooking.
We serve these with biscuits and mashed potatoes or rice.
I made these again last night and used frozen hashbrowns. They did good this way
too but were a little hard to put into patty form.
KFC Chicken (clone)
3 lb chicken
1/4 c lemon juice
1 1/2 c baking mix
1 tsp paprika
1/4 tsp paprika
2 TBS melted butter
2 envelopes Italian dressing
3 TBS flour
2 tsp salt
1/2 tsp sage
1 c milk
oil for frying
Soak chicken in lemon juice for 30to 60 min. Drain. Combine dry ingredients. In
separate bowl whisk butter and milk. Dip chicken in milk then flour mix. Fry
until brown and arrange on cookie sheet and bake ate 350 until juices run clear.
This taste like it but is still not as good to me. I did not have a pressure
cooker fryer that they use. I have never seen one.
Amy B
To Pam in Tibbie, AL
Thank you so much for such a neat idea. I will place an order today to purchase
buckets.
I plan reunions every year. I?m open to decoration ideas, quantity recipes or
other ideas would be appreciated.
Debbie in SC
This is for Lisa, East Texas, The 50th Birthday Bash
sounds like great fun! Several Years ago several of my friends and I gave an
"Over the Hill" Party to another friend with great success. What we did was go
to the Good will store and other thrift stores and picked up "old folk stuff".
We got canes, half glasses, hats and all sorts of things. What you pick out
depends on the person your getting for. Try to match their personality, etc. The
gag gifts were very well received and everyone had a fantastic time, everyone
knew it was all in fun. Oh and we also made up some pill bottles, filling with
little candies, and labeled with things like "Stop nodding off pills", "Old
folks foot soak", you get the idea I'm sure. Hope you have a lot of fun at the
party!
Billie in Fl
This is for Wendy Wisconsin, who in the 4/13/08 newsletter is
planning a party for her son, who is in the Air Force and will soon be leaving
for Iraq. We had both a send off and welcome home party for our youngest son.
The welcome home party had about 100 people. We did the traditional foods, which
included sandwich trays, meat balls, sloppy Joes, potato salad, Cole slaw, pasta
salad, fruit salad, cheese balls, baked beans, chips and dip. We had a variety
of cakes and desserts. We also had a variety of sodas, bottled water, iced tea
and lemonade. Our group are not punch drinkers, and with all the other food prep
I decided not to make punch. Two of the biggest hits of the day were Dirt
Pudding and Oreo Cake, which I have been making for years. Our family likes any
dessert made with Oreos. I hope this helps you plan your menu. Here is my recipe
for Dirt Pudding
Robbie IN
Dirt Pudding
1 (20 ounce) package Oreos
8 ounces cream cheese
1/4 cup margarine
1 cup confectioners' sugar
12 ounces Cool Whip
2 (3 1/2 ounce) boxes instant vanilla pudding
3 cups milk
1 teaspoon vanilla extract
Crush cookies to find crumbs in food processor. Set aside. Mix cream cheese,
margarine and sugar. Fold in Cool Whip. Set aside. Mix pudding mixes, milk and
vanilla extract. Stir pudding mixture into cream cheese mixture and mix well. In
9 X 13 pan alternate the cream cheese mixture and crumbs ending with the crumbs.
Refrigerate before serving.
Question about Betty's Chicken Packets?
Can you cook them in the oven? What temperature? How long?
These sound really good?
Thanks, Vicki
Comment
Preheat oven to 350 degrees. Bake for one hour.
Nancy Rogers
I made the orange crunch cake yesterday, but substituted
orange glaze topping for the commercial ready-to-spread frosting and everyone
loved it. I pureed a medium-sized seeded orange in my food processor and used
1/2 cup in the glaze and 1/2 cup in the cake in place of the orange juice.
Orange Glaze topping
1 cup granulated sugar
1/4 cup cornstarch
1/2 cup orange juice
1/2 cup orange puree
Combine sugar and cornstarch. Add juice and orange puree and stir until smooth.
Cook, stirring frequently over low heat until thick and glossy. (I like to cook
this and gravies in my microwave because it gives such good control. Just cook
on high in 30-second segments stirring between each heating period until it
reaches desired thickness.)
Chill in refrigerator. Then fold in 1 cup Cool Whip and spread on cake.
Leah
For Marlene in FL - looking for sugar free pie -
I shared this recently - and all but the crust is sugar free when I make it, but
you can use Splenda in the crust instead of sugar. As far as withstanding the
heat, recently we had to travel ~3 hours to visit our son. I made the pie ahead
of time, froze it, then put it in a Tupperware container with ice around the
edges. I also have insulated carriers that work with keeping food hot or cold.
Cream Pie
8 oz fat free Cream Cheese
8 oz fat free Cool Whip
8 oz fat free Sour Cream
1 c Splenda
Lemon juice or Lime juice can be added.
1 LF Graham Cracker Pie Crust (or make your own ? I usually make my own, with a
double recipe in a 9x13) (Pie Crust makes 8 servings; 9x13 makes 24 servings)
Cream the cream cheese. Add the Splenda. Add Sour Cream, then Cool Whip. If
desired, put in pie crust.
WW Points:
Filling = 1 (FF Cream Cheese = 1, FF Cool Whip = 0, FF Sour Cream = 0)
Crust = 24 (made from scratch)
Total = 25
Per Serving = 3
I have a partial response to Gerry in MD's food dehydrator
question.
Over the years I've borrowed my neighbor's dehydrator and successfully dried our
homegrown starfruit and papayas.
Then I saw an ad for a low-priced dehydrator at a local store and purchased it.
Disaster --- it didn't have an internal fan so only dried the food with a
heating element which I could have done in my oven. It took forever and did a
very poor job. I returned it to the store and am still borrowing.
So whatever you buy, make sure it has a powerful internal fan as well as
a heating element.
Leah
Nancy, I found this site accidentally and thought
immediately of the people in Nancyland that might find some helpful recipes that
are gluten free.
Gluten-Free - Recipes - Recipe
Finder - MyRecipes.com
As always, Nancy, I appreciate all the time you spend to make our lives better
and tastier!!!
Corinne in Pittsburgh
I wondering if someone out there could answer a cooking
question for me. When cooking greens, turnip, collard, mustard greens, why do
the recipes have you cook the day lights out of them? They turn a non appetizing
color and get so mushy. I made some frozen turnip greens the other day and it
called to cook them 30 - 45 minutes. I cooked them about 10. They were really
good and bright green in color. Was just wondering what the reasoning was.
Thanks for any answers.
PJ in MN
Hi Nancy, I enjoy your newsletter and have tried many of the
recipes. I was introduced to Couscous a few months ago and like it very
much,. However, I can't seem to find recipes used it as a side dish. Hope some
of your readers can help.
Thanks, Sue in TN
for Nanette
Strawberry Shortcake Italian Style
8 slices pound cake
3 cups strawberries, stemmed, sliced
1/2 cup Mascarpone
1/2 cup heavy cream
2 tablespoons sugar
2 tablespoons Apricot jam
1 tablespoon Water
Aged balsamic vinegar (the good stuff!) - 1/2 tablespoon
Toss together sliced strawberries and balsamic; set aside. Whip Mascarpone,
cream and sugar together to medium peaks. Melt apricot jam with water; brush or
drizzle over one side of each pound cake slice.
Place a dollop of cream on plate, topped with a slice of pound cake, then
another dollop of cream then strawberries. Repeat one more time and serve
immediately.
For Lisa, East Texas, thank you for sharing the
bluebonnet information. I think taking pictures of your children in the
bluebonnets is such a good idea. I bet you have some awesome pictures. Well here
is my tale of woe. We started on our trip, got as far as Lafayette, Louisiana,
and I started running a temperature and feeling very bad. So, my husband decided
to abort the trip and we drove 16 hours to get home. Best laid plans and all
that, so now we'll try for next year if gas doesn't double in price. Texas in
Springtime is so pretty!
For Ann in Texas, thanks for the link to San Antonio's attractions. As you will
see from my response to Lisa, I didn't make it to Texas. Didn't even get to eat
a beignet in Louisiana! Perhaps another time.
Well, mj Indy, here is the way I make chicken and dumplings, which is very close
to the way our SIL makes them. I know yours will taste wonderful!
Chicken and Dumplings
Simmer a plump chicken until tender and almost falling off the bone. I often add
some onion, carrot and seasonings to the broth. Remove chicken and strain the
broth into a large pan. If not enough broth, add water and bouillon or canned
chicken broth to make a full pan of rich broth. Paula says rich broth is very
important. Depending on how many dumplings you plan to make, place one or two
cups of the cooled broth in a large bowl. Beat one egg and add to the broth.
Then start adding flour until it forms a ball. Divide the dough ball into thirds
for easier handling. Put some flour on a round silicone, or whatever, then roll
the dough around in the extra flour and knead until it is springy like good pie
dough. Roll very thin. Take a pizza cutter and cut into squares. Place the
chicken pieces back in the broth. Bring the broth to a simmer and drop the
squares one at a time, stirring after each handful. After you've added all the
dumplings, cover the pan and turn to low. Sometimes when I've made a lot of
dumplings, I add the chicken after they are done. I usually let them simmer
covered on low for maybe ten to fifteen minutes. They will be very tender. I
believe the secret is a rich broth and rolling them extra thin. How these can be
so simple and taste so good, I don't know.
Source:
Paula Deen
Hi, Guys!
You are so lucky in America as you have heaps of products not available Down
Under - eg Cool Whip, Bisquick, Cheddar Cheese Soup, Cans of Crescent Rolls,
Frozen Lemonade Concentrate and many more. I'm sure we have stuff not available
to you as well, but as it's me trying to muscle in on your wonderful recipes on
this site, I'm the one who's struggling. I make my own Bisquick but need some
advice on other ingredients.
Could someone please tell me the ingredients in your cans of
Pork n Beans? This product is not available in Australia and I wondered what we
could use as a substitute in such recipes as Betty's Hotdog Bake, featured in
Tuesday's News Letter.
Thanks in advance, Sue in Tasmania
PS Last week I made the Coconut Cream Poke Cake and sold it in my little Bistro.
I have had to print off the recipe for both customers and staff members who want
to make it for themselves. Thank you Nancy and all the Nancylanders for keeping
me inspired to try out new things.
Jan from (Can)ada
Thanks for the sucker idea. I will definitely use that for one of the birthday
"kids". Keep those 50 ideas coming, as I still need 3 more "gifts".
Thanks and make it a great day!
Lisa (East Texas)
Hi Nancy. Thanks so much for the search function. I almost
never use it but apparently others do.
To June in Tn: What is the purpose of using unsalted butter? What would be the
harm if I used salted butter?
There would be no harm and no change in the ingredients, but the American diet
is so overly full of sodium and sugar already, so if a recipe asks for salt as
well as salted butter, it would be a better alternative to eliminate salted
butter so as to not get too much salt in the recipe.
Thanks to Barb S - Omaha NE for the jerky recipe-I have had a dehydrator for a
donkey's age, and am so very happy for a jerky recipe! My son will be happy.
Hudson Valley Kathleen
Thank you, Cris,NC
for the Flan Cake recipe. It is exactly what I wanted
Ana Maria , Fl.
Hi Nancy!!!
Hi Everyone!!!
I have several questions concerning different recipes posted.
Carol in MA sent in a recipe on 4/11/08 for Tomato Pie.
My question for this is...
It calls for 1 1/2 C. fresh bread crumbs, can you use the Italian bread crumbs
in a can from the grocery store?
Susana in LA. sent in a recipe on 4/11/08 for Corn Dog Muffins, my
question is do you think I could use 'smokey links" or slices of smoked sausage
instead of hot dogs?
Also was wondering if they are at all "greasy"?
Maybe add green, red or yellow peppers?
Athena in DE sent ia a recipe on 4/11/08 for Vegetable Soup w/ Quinoa &
Cilantro, one small question...
It calls for 1 T. cumin seeds....can I use ground cumin?
Tona in Bama (one of my favorites here! lol!)
Sent in a recipe on 4/11/08 for Skillet Cobbler
My question is this, what size of skillet are you using?
Im assuming this is a cast iron skillet.
Also do you think this could be made in a cake pan, and if so what size?
Finally,
I sent in a note concerning using Quinoa and haven't seen it posted, but I may
have missed it.
Just wanted to remind people that you MUST rinse Quinoa thoroughly before
using it to remove a natural deterrent on it that deters birds from eating it.
Don't remember what its called, just know when I first learned about Quinoa they
really stressed how important it is to thoroughly rinse it first!
Thanks Nancy for all your time and effort you put into this newsletter....its
one of my very favorite things to do on the computer.... Thanks everyone for
submitting all the wonderful recipes!!!!
Biggest Huggies! Suzie in NW Michigan
Hi Nancy and recipe lovers all over the world.
I would like to reply to a few Nancylanders queries or other stories. The lovely
Lady who lives in Zakynthos, I love everything Greek (except the mossies) as
much as you love everything Scottish. You don't sound as though you are Greek
born and I couldn't find any ref to your nationality so I'm guessing USA,
possibility married to a Greek. Have you ever considered working for the
Scottish Tourist Board, your letter even made me want to go to Scotland (sic). I
only hope Big Jim (can't find your AOL) read the newsletter that morning - saved
me a lot of work. I am surprised that you are still to do the Trossachs, most
visitors head there first for some reason, don't get me wrong it is beautiful,
but for some reason it seems to get most publicity. Regarding the musician at
Edinburgh Castle he only appears to believers and I have never been able to find
(no matter how much I tried) out his background. It is really great to read all
these wonderful things that visitors say about my homeland. As I have said
before you just accept where you are born and bred and become used to things
until you see them through visitors' eyes. Perhaps you could send in a recipe
for Stiffado, I make it occasionally, but it never tastes as good as having it
in Corfu. I could go on, but enough for now or Nancy will be barring us from the
site.
Judy in Alaska - a water bath also known as a Bain Marie (Mary's Bath), is
cooking something in a container inside another container filled with water up
to one third of the inserted container. Sometimes used for souffle. I use a
container of water in the bottom of my oven when baking certain breads on the
middle shelf, stops the crust getting too dark and crisp. Many restaurants and
hotel dining rooms used to use Bain Maries to keep their food warm . I hope you
understand what I have written, it seems rather convoluted.
Thanks Billie I would appreciate as much info on the aerogarden, as I said we
are always about 6 months behind with new products, although my Husband insists
that it is I who's usually 6 months in advance.
Debbie in Lubbock, Carruthers (usually well to do, Cr?e de la cr?e, as Miss
Jean Brodie would say) is a well known name in Scotland. Good luck and god be
with you on the 24th.
Toodleoo the noo
Sylvia <Scotland>
About ant problems. I use Raid Ant Baits, put a couple of
them down on the floor where I see the ants coming in and they disappear in a
hurry. Hope this helps and after getting this newsletter for several years and a
few hundred copied recipes, I'm still enjoying and copying. Can't wait to make
the Lemonade Cookies and Dessert, my favorite flavor!
Caroline in Denver
Kathy Clark in SW Kansas is planning on doing some container
type gardening project with her Church. I saw an article about 5 years ago on
gardening in small places like balconies . They used a bale of hay. I think they
placed a plastic bag beneath it, saturated the bale with watered down manure or
fertilizer, cut a hole for the plant and planted tomatoes. Let us know how your
project is doing, won't you?.
Margo/Boston
Hi all,With all this "talk" of dehydrators and jerky, exactly
how big a mess does it make? The only time I used mine we tried to make dried
fruit and I had fruit juice ll over the kitchen!! If there's a better way to use
this I'd like to know so I can start using mine! Also, where do you get the
"tools" to help in Making jerky?
I'd like to add a friend of ours to the Prayer List - he's
just been diagnosed with lynphatic Cancer. Unfortunately, he waited too long to
go to the Dr so, even tho he's going into chomo, they don't give him much hope.
Thanks Nancy for all your do for us.
Sue in Fl
PS For the Cinco de Mayo "feast", what about tacos??
Some of you are having problems with ants I am having a
problem with gnats. Can anyone help with the gnat problem?
Thank you Kathy in Fl
To Debbie in Lubbock - have you tried
www.FamilySearch.org?
The LDS church has microfilmed documents worldwide and members have submitted
their own searches. The abstracted info is posted online. They do say which is
which, so if it's a member submission, use it as a guide rather than a proof. I
have found a few things of mine there, but was amazed to be able to go back 4
generations on a friend's family when I found his 3G Grandfather's christening
record in Germany! So, anything is possible with that site.
For Sylvia - in doing my own genealogy, I discovered that my Irish are actually
Scotch-Irish. My 2G Grandmother's brother moved to Glasgow after marrying in the
Limavady area of Northern Ireland while the rest of the clan/group moved to
South Jersey here in the US. I haven't been able to go much beyond them to know
from where in Scotland they came, but was able to take the ferry from Belfast to
Stranraer and take a day trip into Ayr just over 2 years ago. It is one of my
best memories. I just loved that village and look forward to some day returning.
For those of Irish Catholic descent reading this, I was appalled at seeing the
gated walls in Belfast, realizing what they were for, having learned only
recently of how the "troubles" originated. I have no control over my family's
past - I can only hope that we never revisit it.
Nancy - you do wonders with this and all your sites. How you accomplish it
without keeping a stockpile of pain relievers on hand, I'll never know!! I'll
just bet it's your 'staff' who get you through it and keep you strong!!
Wendy in southern NJ
I have a weird question. I have these little bugs on my
counters in the kitchen. They look like little mealy bugs.
About the size of a freckle or flea, maybe a bit bigger. What are these things
and where did they come from? Most of all what do i do to get rid of them?!
I have tried setting a paper plate out with soapy water with a light on it
overnight, and that collects a bunch of them. but when i take the plate away,
they just crawl on the counters.
Thanks for your help!
Wendy
Hi Nancy,
This is for Mary, Green Brook, NJ on 4/13/08; she asked about getting rid of
ants. There is a great product out there called "Terro" and a farm supply store,
or an Ace Hardware will have it. Wal-Mart might carry it now. When I've used it
in the past, it was liquid that you put a drop of on a card (supplied with the
bait) and the ants swarmed to it. Within hours, the numbers of ants diminishes
because they carry the bait back to their home and poison the other ants. Within
a couple of days - no more ants! For more information, you can check out the
website at:
http://www.terro.com
It looks like now they have enclosed bait so you don't have that thick syrup out
on a card. This really does work!
Brandi in Ozark
