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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.

Nancy here is a recipe for the newsletter.

Corn Cakes
Mix together in a bowl:
1 box corn muffin mix
1 egg
1 can undrained whole kernel corn
1 cup flour (i like 1/2 white and 1/2 wheat or buckwheat)

Heat butter in a saut?pan. Drop batter in to form individual pancakes and saut? on both sides.

Serve warm with butter and maple syrup.
(You can also add sliced hot dogs to the batter. Kids love it this way)
Judy/Buffalo

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Hi again everyone! I have a quick question for you! Due to diet restrictions and a need to lose weight, I bought a bag of Splenda. Do any of you have some good recipes to make for dessert that uses Splenda? Also do I use it in the same quantities as sugar? I am mystified and want to make stuff! Help! Thanks a lot! Chris in NM

May, 2008 Recipes
May Alphabetical Index of Recipes
Hi Nancy, I enjoy reading your recipe newsletter and look forward to it. I wanted to share a neat recipe my cousin's wife made for our Memorial Day Cookout. She made cupcake batter, poured it into small sprayed tins. Before putting them in the oven to bake, she took those little ice cream cones and stuck them lightly down on top of the batter and baked them like that. When they were done and cooled, she used cake icing and sprinkles and let the kids icing and decorate them themselves. It was really cool and kept the kids busy with their individual desserts. The recipe below has you filling the cones to bake. She simply inverted the cones on top of the batter. She said the cones didn't get soggy that way.

Here is the recipe:

Ice Cream Cone Cupcakes
1 package dry cake mix (any flavor)
24 cake cup ice cream cones ? the flat bottom ones
water, oil and eggs per cake mix directions on box
Preheat oven to 350F.

Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".

Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full. Bake 15 to 20 minutes or until done. Cool on a wire rack. Let cool completely if frosting, Use any flavor of frosting. Use sprinkles to decorate as well. Makes 18 to 24 cupcakes CJ in Cincinnati http://www.nancyskitchen.com Chris in NM

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For Florence in the same newsletter, asking where to find recipes for one or two,
press on http://whatscookin.proboards4.com/index.cgi

Scroll down to Cooking for Two and you will find 3 pages of recipes for one or two. Here?s one I make a lot. We had one smoked pork chop left over from another meal and wondered what to do with it. Below is what I came up with. It is very good!!!!

Quick Ham and Beans for Two
2 # 2 cans cannellini ? white kidney - beans w/ liquid *
1 large precooked smoked pork chop
1/2 medium onion, diced
pepper to taste
baked cornbread on the side

Cube the smoked pork chop in 1/2" pieces. Combine with undrained beans and diced onion. Add pepper to taste. Heat in small to medium saucepan at low to medium heat till completely heated through, about 30 minutes. Serves 2. Serve with cornbread. There is no need to add salt because the smoked pork chop already contains enough salt for flavor. * These are white kidney beans. If you can't find them in your stores, you could use little northerns or navy beans. Chris in NM
Chris in NM

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Lila in Alabama requested a TNT recipe for Country Fried Steak in the 8/6/08 newsletter. The following recipe is from my Mom and has been a staple in our family for decades. She is always getting requests to bring her Country Fried Steak to church potlucks and socials. It is absolutely wonderful and the very best comfort food. It's also my favorite meal of my Moms'.

Chicken Fried Steak
4 - 6 cube steaks, nice lean ones
1 1/2 c. flour
salt and pepper to season flour
4 eggs, beaten with 2 Tbsp. cold water
vegetable oil for browning
2 c. whole milk for making gravy

Do one piece of steak at a time:

Moisten steak in egg wash mixture. Dredge steak in seasoned flour; coating well. Then place steak in egg wash mixture; again. Place in hot vegetable oil. Brown well on both sides. When steak is browned on both sides, place in crockpot. Use pan drippings to make gravy by adding any leftover seasoned flour to the drippings. Cook the flour in the pan drippings until it begins to brown. Add milk and stir constantly until it just begins to thicken for pan gravy. Pour over steaks in crockpot. Cook on low 4 hours. Serve with mashed potatoes and hot homemade buttermilk biscuits.
Submitted by Cris in NC

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To Karen in the 7/16/08 Recipes , can other fruits be substituted for the banana in your Grandma's ice cream? I do not like bananas, but would prefer strawberries, if that is possible.
Connie in Cincinnati

The thought for the day has started to be included in the online newsletter.  I love to post the thought but many times there are words included in it that would automatically cause it to go in the s.p.a.m. folder. Going to try it online to see if it make a difference.

Hi, Nancy and all you wonderful cooks out there. I just know you have an answer to my question...... Does anyone have a recipe for making damson preserves??? My little tree in the back yard has been bending to the ground with damsons this year. I have picked about 8 gallons and have given them all away but about 2 gallons, and I want to make preserves with what is left.

I have made them years ago, but can't remember just how to do it now. I think the last time I made them I used Sure-Jell. Thanks in advance for your help.
Good luck, Nancy, with your move to a better, cooler place.
Nell in VA

Hello!
I found your website and was fascinated looking through all the recipes and forum Q & A's.

I saw a reference to Shorty's Barbeque regarding their coleslaw. I was wondering if you had a recipe/reproduction of their cornbread?? Thank you!
Jennifer

I wanted to share a recipe that I just made up today! I'd had a stuffed pepper, twice, at a local Mexican Restaurant, and it was really good, so I decided to try making up my own. These aren't quite the same as the one at the restaurant, but pretty darn close!

I'm watching my carbs, but I didn't calculate the carb count here. The only things that would have any carbs to speak of are the onions (ANY root vegetable has carbs, so I use them sparingly) and the enchilada sauce. I used a local brand that has 4 carbs per 1/4 c. serving.

DH wants me to use some pico de gallo next time instead of chopping up onions & all. I think you could pretty much use what you want & however much you like of anything. I think even using shredded chopped beef (leftover roast?) would be good. These are GOOD - I even impressed myself!! And one of these will really fill you up!
Nancy in Houston

Mexican Stuffed Peppers
(serves 4)
4 green bell peppers
1-1/4 lb ground round
1/4 c. chopped onion
1/4 c. chopped celery
1 (15-oz.) can enchilada sauce (mild)
Nature?s Seasonings (seasoned salt)
Onion powder
Garlic powder
Chili powder
1/2 - 1 c. shredded cheddar cheese

Brown meat with chopped onion & celery, stirring frequently to break up meat. While meat is browning, cut tops off of green peppers; chop up the tops (except the stems!) and add to browning meat & vegetables. Place peppers in covered microwave-safe dish (used Corningware) with about 1/4 c. water; microwave 5-6 minutes or till peppers are just barely tender.

While peppers are in microwave, finish browning meat, and drain off as much grease as possible. Add ? can of enchilada sauce and simmer a few minutes. Season to taste with Nature?s Seasoning, and onion/garlic/chili powders. I probably used about 1/8 tsp or less of each; just sprinkled it over the pan. Remove from heat and let cool about 1-2 minutes. Stir in most of shredded cheese, saving a little for melting on top when done.

Pour off any water left in dish with microwaved green peppers (I used a turkey baster to drain the grease from the meat, and to drain the water). Spoon meat mixture into peppers, dividing it evenly between peppers. Pour other ? can of enchilada sauce over top of peppers. Bake, covered loosely with aluminum foil, at 350 degrees about 30 minutes or till hot & bubbly. Sprinkle with cheese and re-cover for about 5 minute to melt cheese. Serve hot with more shredded cheese, sour cream, etc.

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Hi everyone! I need your help on something to take to a picnic that don't have to stay cold or hot. I know some of you good cook out there will have a great recipe for me. You have never let me down before. I really don't want to take cake again this year. Everyone have a great day and thank you.
Connie in Mi.

I am looking for a clone recipe for jiffy baking powder biscuits. I got a box with the Angle Food Ministries and my family loved them.

Here is a recipe I found a long time a go that is wonderful. I made this last year and could not keep it. People bought every jar I had.

Kimchi
3 TBS and 1tsp pickling salt
6C water
Cabbage (shredded)
Onion (sliced)
2 tBS red pepper (i used more)
1 1/2 tsp ginger (more if powdered)
! tsp sugar (left out of mine)

Soak cabbage in 3 tbs salt and 6 c water for 12 hours. (overnight)
Drain and save brine. Mix all other ingredients together. put in jars. Fill with brine til covered. Put zip lock bag in mouth and fill with brine to hold it down.
let set for 3 to 6 days. remove bags and wipe jars clean. Then seal tightly and place in fridge.

I put mine in the crock-pot crock and cover it. And I weigh it down with a saucer and a small can. If you do not it may get gray scum on top and you have to skim it off. It is suppose to get that but I found that unattractive. I used a removable crockpot crock with out any problem.
Amy B in Tennessee.

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These are different and I hope you like them.

Grocery Bars
4 eggs
2 TBS cold water
2 c brown sugar packed
2 c sifted flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 c cut up orange slices
1/2 c nuts

Combine eggs and water. Add brown sugar. beat until light and fluffy. Mix dry ingredients and combine with slices and nuts. Stir intro the batter. our into greased 9x13 pan. bake at 350 for 25 to 30 min. Makes 12-15 servings.

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Not the same old cream corn.

Corn Pudding
3 eggs
1 can (17 oz) cream style corn
1 can (4 oz) chopped green chilies drained
1 c shredded cheddar cheese
1/2 tsp salt
1 pimento chopped ( i used 1/2 bell pepper)

Beat eggs. Add other ingredients. Pour into greased 8 in square baking dish. Bake at 325 for 45 min.
Amy B in Tennessee.

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Happy day, Nancy and 'Landers. Nancy, I'm glad you are moving to AC. When first married we lived in Dallas with no AC (there was supposed to be AC but as you know.) We came home from work, got into the tub and played Parchesi until dark and cooler out!

I have two questions for our wonderful family.
1) I prefer flat, crispy chocolate chip cookies like my mother used to make. Used to be able to do them, but I've lost her recipe and can't remember what the secret is. I think it might have something to do with butter vs shortening? and

2) Got silicone baking sheets; do I bake on shiny or dull side? Or does it matter? Thanks in advance!
Kathi in Virginia

Kotton in MN asks about the peticure claw-cutting tool we see advertised on TV lately. I am also interested, although skeptical. I worry that the friction could cause heat and pain to the tender cuticle close to the nail tip. It does seem a nice alternative to the splintered nails I get even after soaking Ginger's feet for 10 minutes in the sink or
running her at the beach. It's so time consuming to file 16 splintered nails after cutting them. My clipper has a new blade, but still splinters the nails...maybe she needs Knox gelatin added to her food?
LOL Leah

Jam asks the weight of dough balls for hamburg and hot dog rolls. I make mine 3 1/2 to 4 ounces. My recipe for six rolls for the two of us:

Dough Ball
1 1/2 cups bread flour
(or 1 1/4 cups bread flour & 1/4 cup whole wheat flour)

1 tsp sugar
pinch of salt
1 tsp dry yeast in 1/4 cup warm water
1 Tbsp olive oil
.
Sorry I can't tell you how much extra water for a good kneadable dough. I mix all my bread products in my Cuisinart because of a long-standing wrist injury and just add water until the dough reaches the desired consistency (educated eye)
.
Next time I make rolls, I'll measure the water and let you know. :-)
Leah

Hi Nancy, My husband and I are so enjoying the taste and the thriftiness of the Warm Delights. He makes them in our new Xpress 101 machine now, and they turn out crispy on the outside which makes them extra yummy. I have tried lemon cake mix with a dollop of lemon pie pix on top when it comes out of the microwave (I don't have the patience to wait ten minutes) and YUM! I can't tell you how many people I've passed this on to. My cleaning lady has a passel of children and no time and she is thrilled with the possibilities of it. I have found so many recipes I actually use and everyone loves here. Your newsletter is truly unique. Just wanted to say thank you.

And share this... Not a recipe, but a great idea that saves time and money, much like warm delights. We are a pizza family, pizza is our comfort food. I bought the stone and all the paraphernalia and I do make it from scratch, and enjoy it, but sometimes we decide too late to start that, or I am just lazy. I pick up fresh pizzas at my local grocery store and bring them home and freeze them. The first one I cooked from frozen and it was a burned disaster. Now we bring them up and let them thaw a couple hours, then bake them on the stone at 500, after adding additional toppings we like including a touch of Asiago/Parmesan and a lot more Mozzarella, and it only costs $4.50 for the pizza and is as good as the delivered expensive Pizza. Almost as good as my homemade...

Another thing I'm doing, since the price of bread is rising so fast, is freezing them four slices to a sandwich zip lock bag. We were throwing too much stale bread away. Now we don't waste a slice. I save and reuse the bags for the next loaf.

I am enjoying the creative thinking I've gone back to concentrating on saving money on groceries. I had to do this for years, then I didn't have to for years, and now I do again due to retiring and I'm enjoying the challenge. Would anyone like to share their ideas for making say, several meals out of one cut of meat, or your favorite and least expensive meal to prepare?
Eve in WI

I, like all your other subscribers look forward to my daily newsletter, which is finally coming to me in my Inbox rather than the Delete box.
Helen

Hi Nancy,
Still trying to assist Janis in Missouri to make her fruit cake
8 oz. sugar equals 1 and 1/4 cups of sugar
8 fluid oz. Milk - one cup of Milk
6 oz. butter or similar fat (scant cup) - 1 and 1/2 sticks
8 oz. dried fruit - 1 and 1/2 cups

14 ozs Self raising flour - 3 and 1/2 cups.

This link helps a lot with my conversions of US to UK measurements. I have printed it off, put it into plastic files and taped it to the inside of a kitchen cabinet.

http://www.rampantscotland.com/recipes/blrecipe_terms.htm

At least you should now be able to make your easy fruit cake, good luck
Sylvia <Scotland>

This request is for Jam in the August 8 Recipes . You mentioned a good low carb bread recipe, sweetened with Splenda. I would really appreciate getting that recipe. I've tried so many and been disappointed and hope you have the remedy. Thanks
Ditamac MI/FL

Hi Nancy and Nancylanders.
I been away awhile but truly miss this newsletter. I was in Cleveland in the Slavic village area and had potato pancakes .. polish... and im looking for a similar recipe. If anyone is polish and has the recipe I would appreciate it .. It wasnt shredded potatoes more like a mashed but the seasonings were different.
Thank you, Jackie in Indiana

For Sue and others on webtv with freezing screens from the newsletter pop up:
.
If you're like me, when this happens you have to unplug the unit and then reconnect to webtv and the internet.
.
Try this when the pop ups come back after the 6-month respite:
.
When you press on the newsletter link, hit the back button as soon as the white screen appears. Then press the newsletter link again. I get a pea-green screen that
becomes the newsletter after a few seconds. Anytime I refer back to the newsletter during that day, webbie goes directly to the green screen and newsletter with no freezing. The following day, I have to go through the white-screen process again.
Leah

Comment
Thanks to generous donations from our members there will be no popups on current and future newsletters for six months. There are still popups on past newsletters.
Nancy Rogers

Hi Nancy and landers. This is one of my favorite recipes to use up extra (especially monster) Zucchini. I've been out of the newsletter loop for a while, so hope someone else hasn't sent it in recently.
Suzz in NE

Lola's Chocolate Zucchini Cake
3 cups all-purpose flour
2-1/2 cups sugar (Splenda works fine)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
4 eggs, beat till light yellow
1-1/3 cups vegetable oil
3 cups fine grated zucchini (or carrots)
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Preheat oven to 350 degrees F. Grease and flour a tube pan. Do not fill over 3/4 full.
Bake at 350 degrees 1-1/2 hours - done when toothpick in center comes out clean. (10x13 pan = 45 min.)

In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add eggs and oil, Mix well. Fold in the zucchini, (nuts and raisins) until evenly distributed. Pour into the prepared pan.

Cool cake completely before frosting with Cream Cheese frosting or Chocolate Buttercream Frosting.

Cream Cheese Frosting:
1-8oz brick cream cheese softened. Pinch of salt. 5 cups powdered sugar, 2 tsp. Vanilla. Cream all together. Only need half for a 10x13" pan.

Chocolate Buttercream Frosting:
6 T butter, softened
1/2 Cup Cocoa
2-2/3 Cup powdered sugar
1/3 cup canned evaporated milk
1 tsp. vanilla
Cream butter in small bowl. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in Vanilla. (additional milk may be necessary).

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Dear Nancy; You have a great newsletter which I love each day. I have a request. Does anyone have a good, moist, tried and true recipe for a Marble Cake??? I have been searching for a long time now and can't seem to find one. I was hoping someone can help. Thank you.
Marilyn from Pa.

HELP! Several years ago I saw a recipe in an old church recipe book. Have since of course lost it. Does someone have a recipe for a cheesecake in a 13 x 9 pan with a sweet white (sugar cookie) crust. The crust was similar to a shortbread. Made one for my grandson and he is haunting me for it.

Hello Nancy and fans. This is not a recipe request. I had seen an infomercial for a square plastic slicer with four thickness changeable disks. I believe it was a Vidalia slice it (not the Vidalia Wizard). Price was 19.99. If anyone can send a phone number to order, I would be very appreciative.
IG

Sue, save yourself the $20.00 or so and just cook your pasta in a microwave safe
bowl in the microwave. I start off with cold water, and add the pasta right into the cold water, put it in the microwave stirring it a couple of times during cooking and adding more water if needed, and cook till done, depending on type of pasta. then
drain it in a colander and it never fails. I also cook rice in the same way, using the
correct amount of water and rice that you would use as cooked on top of the stove.
It also turns out very nice and fluffy.
Roz in Indy

I have a couple questions about the Chocolate Malted Milk Ball Loaf submitted by Sylvia in Scotland, which she may or may not be able to answer.

Is there a substitute for Golden Syrup?
What is a 1 X 6 oz pkg of malted milk balls?
Does the candy get crushed or added to the loaf whole?

Thank you for your help.
grannym IL

Most games are online. .I put it on a current server that has doesn't have much traffic.

http://www.nancysgames.com/games/

Hot Artichoke Dip

1 small jar artichoke hearts (drain and chop)
1 cup sour cream
1 cup Hellman's mayonnaise
1 cup shredded Mozzarella cheese
1 pkg Knorr's Leek Soup mix
1 clove garlic, minced

Mix all together and bake 350 degrees for 30 minutes.
Penny

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Recipe for Cabbage Goulash calls for condensed milk....is it suppose to be evaporated milk?
Condensed milk is sweet and thick like for candy making.

Cabbage Goulash
1 head cabbage
1 lb. ground beef
1 can cream of mushroom soup
1/2 can evaporated milk (or 4 ounces regular milk
1 onion, chopped fine

Brown beef and onion in fry pan. Slice cabbage into 1/4 inch strips. Lay cabbage over beef. Cover with soup and milk to make a sauce. Simmer until tender. Serves 4 to 5.
Source: http://www.nancys-kitchen.com
DR

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I have had a request by http://www.recipezaar.com/ and http://www.allrecipes.com to post no more than 10 recipes a year from their site.

I have a request from http://recipes.robbiehaf.com/ to not post any of their recipes on the site.

We may post a link to a recipe on their sites.
These requests were due to the search engines penalizing duplicate content on sites.
Nancy Rogers

I need help! I inherited a beautiful Oster Kitchen Center--without beaters. So now I'm on the hunt for 5000 Series of Oster (or Sunbeam) beaters. Oster does not make them anymore. There is a 9000 series, but they do not fit. I hoping someone out there knows of a store that handles these older items. I don't even care if they are used, as long as they are not bent.
Annie from Gomer

Nancy, someone was asking about the Peticure for their dog's nails. I had gotten the website of Does It Work? from you and here it is

http://www.kcbd.com/Global/category.asp?C=17500 I check it all the time. So thanks to you we can see what works and what doesn't!

She says this Peticure works. When I can, I am going to order one because my dog hates to have his nails trimmed! Maybe this will work better that those clippers he hates! HA!

Hope you have a good and easy move!
Sandi Hutson in Jasper, TX

I have the Fasta Pasta cooker, and absolutely LOVE it. It cooks perfect pasta every time. A couple of the ladies here said they just cook their pasta in a micro safe bowl and have success, but when I did that before, I had boil overs in the oven. With the Fasta Pasta cooker that never happens.. I don't know if it's because of the shape or what. All I know is it works. and all my friends that have purchased it love it as much as I do. I love not having to boil a big pot of water anymore.
Barb in San Diego

Have just ordered the Otrka silicone steamer from QVC. Do any of you have any info about it and would love some recipies.
Eina

Jam would like to have your t&t recipe for low carb bread with splenda and thanks in advance.and Nancy as always THANKS for all the hard work. Wish I had a fraction of the knowledge you have. I have trouble with cut and paste. Take care of the kitties in the move and get the rest you need.
Jean Cecil FL/VA

Nancy I wish you the best in your new home. I know that I will miss the newsletters but take all the time that you need to get settled in and ready to start again with the newsletters. We all understand the situation. I know that the air conditioning well feel so good to you and your 4 legged associates.

I think that I may have some information for Janis in Missouri newsletter 8/8 about converting the dry ingredients. This is what I found on the internet.

3 teaspoons = 1 tablespoon
8 ounces = 1 cup
16 ounces = 2 cups which is 1 pint
32 ounces = 4 cups which is 2 pints which = 1 quart
128 ounces = 16 cups which = 8 pints which = 4 quarts which = 1 gallon

So the way I figure 6 oz. would be 3/4 cup. If you have a glass measuring cup then you can count the oz. on it and then you will have the right amount. The way I would figure out the flour would be 1 cup and 3/4 cup. If you don't have a glass measuring cup I would invest in one because I would be lost without mine.

Everyone have a great day. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

Sometime in the last year, readers recommended a sweet/iced tea concentrate. I can't remember the name of it but several people raved about it. I don't like iced tea so I didn't pay much attention but my daughter is now living in Kentucky and has become addicted to sweet tea. Can anyone help?
Thanks so much
Betty in mid Michigan

P.S. Good luck with the move and as always, thank you so much for all that you do.

For Sylvia <Scotland>

Tony Chachere's All-Purpose Famous Creole Seasoning
Copycat Clone Recipe

26-oz box free flowing salt (Morton's)
1 1/2 oz box ground black pepper
2-oz bottle ground red pepper
1 oz bottle pure garlic powder
1 oz bottle chili powder
1 oz carton monosodium glutamate (Accent)

Mix well and use like salt. When it's salty enough, it's seasoned to perfection. Use generously on everything. If too peppery for children, add more salt to mixture,
then season to taste.

To Season Seafood - use half of above mixture and add:
1 t. powdered thyme
1 t. bay leaf
1 t. sweet basil

Peggy-TN/AL and WhisperingPass aka Lynn

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In the 8/8/08 newsletter, Jam said she had found a good "low carb bread recipe. Was wondering if she would share.
Lu MN

Hi again Nancy,
For Jam in the 8/8 newsletter asking about hamburger/hot dog buns, I found recipes to make them, but they all called for rolling the dough out and using a 2-1/2-in. biscuit cutter, not pinching off pieces and letting the individual chunks rise.

Buttermilk Rolls
3 cups sifted flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup chilled lard, butter or margarine
1 package dry active yeast
1/4 cup warm water, 105-15 degrees
2/3 cup lukewarm buttermilk
1 to 2 tablespoons melted butter or margarine

Sift dry ingredients together into large bowl and cut in lard until mixture is the texture of coarse meal. Sprinkle yeast over warm water and stir to dissolve; add buttermilk, pour into a well in flour mixture, and stir until dough comes together. Knead on a lightly floured board until elastic, about 5 minutes. Let rise in a buttered bowl, covered with cloth, in warm draft free area, about 3/4 of an hour, doubled in size. Punch down, turn onto board and knead 1 minute. Shape into 1 1/2 inch balls, place 2 inches apart on greased baking sheets, cover and let rise until doubled, about 1/2 hour. Meanwhile preheat oven to 425 degrees. Brush rolls with melted butter and bake 15 to 20 minutes until browned.
makes 2 dozen
http://www.nancyskitchen.com/recipe_data.php?Name=BUTTERMILK+ROLLS
Chris in NM

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and
Soft Sandwich Buns
http://allrecipes.com/Recipe/Soft-Sandwich-Buns/Detail.aspx

Hope these help! Good luck! If you decide to just pinch off dough to make buns, I would not take much more than dough the size of an egg. Now this is going back to my childhood ? many moons ago ? and watching Mom, Grandma and my aunts bake.
Chris in NM

Dear Nancy,
I really miss the hints and tips that people sent in about everything. Can you go back to doing it.

Thanks so much! Love your newsletter and can't wait to get it every day!!!
Love and Prayers, Linda M

Comment
I would love to print more tips and ideas. I print the messages I get from our family of members. If they send in hints and tips then they get posted in the newsletter.
Nancy Rogers

Re: Product Review Site
Nancy, this is for Kotton who was looking for a "as seen on tv" product review website.

Here is the one I use.  http://www.wgrz.com/money/consumer/asseenon/default.aspx?menuid=120

Lindsey in the U.P.

For Sue regarding the 'Fasta Pasta Microwave Cooker'.
My suggestion is to try the microwave version sent in by one of our Nancyland ladies (2 1/2 cups of water in a 4-5 cup container - i use a Pyrex 4 cup glass measuring cup w/handle and approx 4-5 oz of pasta which is usually enough for 2 servings and cook for 4-5 minutes). It worked like magic. The pasta comes out perfect. Try this formula before you purchase pasta cooker. Quick and easy and most of all the pasta is to perfection. Judy/Buffalo

This question has nothing at all to do with food or cooking, but maybe I'm hoping someone has an answer to this question. Why do shoe manufacturers make shoe laces so very long for sneakers? I have not been able to come up with a good reason, and it seems like they could make three sets of laces out of the set they supply with the shoes.
Anne

Comment
Maybe the maker of the shoelaces has a cat like Ditto that steals them out of their sneakers. I have to take the one I have left and cut it in half to have shoelaces, LOL>
Nancy Rogers

Reply to Janis in Missouri conversion question in Aug 8/08 newsletter
From Lynn AKA WhisperingPass
Wembley , Alberta

8 ounces of sugar converts to 1 US cup
6 ounces butter converts to 1-1/2 sticks or 3/4 cups
8 ounces fruit converts to a scant 2 cups (but best to use a scale)
8 ounces milk converts to 1-1/4 cups
The reason for the variants is because it is a weight measure not cups. If at all possible use a true weight scale and no problems.

Reply to Cindy
Stainless Steel Appliances
From Lynn AKA WhisperingPass
Wembley , Alberta , Canada

Would I personally own stainless Steel or fake metal finish... UMMMM NOT ON YOUR LIFE. Several friends bought them and have now all taken them back or sold them. They are lovely to look at in the store. But bring them home and they are a magnet for finger prints and scratch so easily. They do not chip but they DENT. They also SCRATCH with any kind of scowering trying to clean up any boil overs .kids running by playing can leave nice scratches in them also. We live in the real world and they do not work in home with kids to much work to keep clean. Nope not in my home sorry you could not give them to me free.

A caution to Sue in Ga --
This spring when I mentioned blood meal at a local program on vegetable gardening, the cry went up -- no no no, it attracts skunks. I have also heard that dogs love to dig and roll in it.
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I didn't use it to repel bunnies around my vegetable garden this year, and a deer ate every leaf off my cucumber plants. LOL
Leah

For Doris in Indiana,
I know this sounds gross, but if you want huge blooms on your roses and healthier bushes, take a 5 gallon bucket (plastic) and put about 4 inches of chicken manure in it, fill it to the top with water, let it sit for about a week, dip the water only out of the bucket and pour around each rose bush, after watering refill the bucket with more water. Don't use the manure in the bottom because it is too harsh and will burn/kill the bushes. I had a rose garden for many years and that was all I used except a systemic insect repellent. Believe it or not, I had Peace Roses that were7 inches in diameter. I don't know about where you live, but I have access to an egg farm so the manure is plentiful. It is well worth it.
Scooch in Jacksonville, Florida

Life and Times of Sigmund Freud Kitty in his own words)

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