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* THIS WEEK'S NEWS - Palates go exotic with a Taste of Peru in NY, and more
http://www.celebritychefconnection.com/

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Recipes Archive (2002 to Present)

Hello everyone, I thought I'd tell you all about a baby shower I went to this weekend. Maybe some of you have already seen this done, but it was new to me. For favors a miniature Baby Ruth candy bar was dressed in a tiny diaper with a very small pin. The expected baby is a girl so the punch was a pretty pink and very tasty. Also, each attendee was handed a square of pink paper and asked to write a message to the mother/baby to be read after her birth. We were asked to give practical advice or just a whimsical thought. These notes were collected and put in a large baby bottle.

Also want to say a big THANK YOU to the wonderful Nancyland family. You contribute so much to my life with great recipes, ideas and comments that make me laugh. I'm so glad I found Nancy's site just after retirement. I went from interacting with people at work to interacting with people online and it made for an easier transition. I imagine there are other Nancylanders who have done that too.

Nancy, I hope your move goes smoothly with no hitches.
Doris, S. Indiana

Thank you, thank you, thank you....
for the games back online.
http://www.nancysgames.com/games/
I love Hangeroo even though he does insult me sometimees.
Janie

Hi Nancy and 'Landers and BFF (best furry friends):
I am so excited about Sylvia's Malteser Loaf. I made it this weekend for my DH who loves malted milk balls. It was easy and delicious. I did a Goggle search to find out that the Golden Syrup is corn syrup and did the substitution. Easy!

My neighbor and I were thrilled to have this recipe as it was one that she had as a child and it brought back wonderful memories when she was eating the Loaf. We have now renamed it "Sylvia's Malted Milk Ball Loaf" for our own pleasure.

Thank you so much for having this Recipes and all the hard work you put into it each week. Please give the fur babies a scratch on the ears for me.
Sue in North Carolina

A friend of mine publishes a newsletter with her Husband. This month she has a recipe in for Pink Lozenge Cake. Her grandmother, which is my sisters mother-in-law, made it for all the reunions and picnics around. It got me thinking of making one again. She gave me the recipe years ago but I lost it since it was one of those you put on a napkin and think you will type it up later. This time I did and would love to share it. It is delicious. I know once you try it you will be writing in about it. YUM

Wintergreen (Pink Lozenges) Cake
1/2 lb. wintergreen crumbs (pink lozenges)
1-1/4 C. milk
1 C. sugar
1/2 C. shortening
3 C. cake flour
4 egg whites beaten stiff
3 tsp. baking powder

Dissolve wintergreen lozenges in the milk. Cream sugar and shortening together. Add flour, baking powder and milk and mix well. Fold in the egg whites. Bake in a moderate oven (350?) for about 35 ? 45 minutes.

Frost with your favorite frosting.
There is no frosting recipe to go with the cake. I used a canned ready-made frosting and added some bits of pink lozenges (that didn?t dissolve in the milk) to the frosting. It is pink, and adds a hint of wintergreen to the frosting too.
Sharon in Pa.

I am sorry the recipes do not have the Print this Recipe function in this newsletter.  I ran out of time and energy tonight to get that part completed. It will be done hopefully by Thursday.
Nancy Rogers

In Aug 10th newsletter Chris in NM wanted recipes using Splenda. I went to their site and printed out a cookbook that had some delicious recipes in it.
Mary Jo in MD

To all of you good cooks who wanted the Splenda diet bread recipe. My directions is for my Breadman bread machine.

In The Bread Pan
1 cup warm water (95-105?F)
1 egg beaten
2 tbsp melted butter
I used a dash of honey Maybe 1/8 txp. You can leave this out if you want to.
1/2 tsp salt ( always add salt with the liquids)

Mix dry ingredients in a separate bowl
1-1/4 cup wheat flour
2 tbsp Splenda
1/2 cup wheat gluten
1/4 cup soy flour
1/4 cup wheat germ
Mix dry ingredients together well
Put dry ingredients in bread pan over liquids
Now make a shallow well in the flour
Put 1 pkg Rapid Rise yeast

Put bread pan in bread machine, making sure it is secure. Close lid.
Select 1lb. loaf, light crust, wheat bread cycle (which equals about 3 ? hours total in bread machine. When bread is done let loaf cool in pan. Then remove and enjoy.

I find when slicing the bread. I use my electric knife. I can cut narrower slices. It keeps about a week on the counter, in a Zip Lock bag. Or longer in the fridge.

1 pound loaf = 2 cups flour total, which ever way you combine them
Enjoy, Jam

Betty in mid Michigan wanted a tea concentrate.
This may be what she's looking for.

I bought a bottle last year, used part of it, kept it refrigerated and it's still good.
Seems expensive but my bottle makes 16 gallons so I thought it was worth it.
It is NOT a sweetened tea but I add Splenda.
Others make a simple syrup to add. (no gritty sugar that doesn't want to dissolve)
http://www.shop.sunshinewholesalers.com/main.sc
gramaj

IG wanted to know about the Vidalia Slice Wizard (August 10th)
Here is a review:
http://www.wvec.com/news/diw/

You can buy it here for $14.95 (plus shipping)
http://www.carolwrightgifts.com/

gramaj

Jam said (Aug 8): " I found a good low carb bread recipe, sweetened with Splenda that
makes the best loaf of bread.
PLEASE send in your recipe for this.
Thanks. gramaj

Hi,
I wonder if anyone in this wonderful group has a site that tells what spices or herbs to use with what meat or dish etc, when cooking? I want to get away from using
prepackaged seasonings or gravy, but am not very knowledgeable about what spices go with what, when cooking. I would apprecaite any help, even if its a book to buy that would help. Thanks to all you great cooks and Nancy for this fabulous newsletter.
Jan in Muskegon, Mi

Nancy: In the recipe for Grocery Bars in the Sunday, 10 August Recipes , I'm
assuming that the ingredient "orange slices" is meant to be the candy variety rather than fresh orange slices. Am I correct?

Sounds like something I'd like to make and share with friends and neighbors.
Mr. Myron Drinkwater - Lake Forest, CA

Does anyone have a recipe for Pear Perserves? My MIL made wonderful perserves and my husband longs for them every summer. I read one that said to "microwave" the jars.
Does this mean with or without water in them?
Thanks so much.
Shirley in Ca.

Nancy - you are so faithful and wonderful to do all these letters for all of us out here - may God richly bless you. Here are two recipes that I served to company last night and they were both a hit. Caroline - Denver

Parmesan Shrimp De Jonghe
1 1/2 cps. melted butter or margarine
1 cp. Parmesan Cheese
1 cp. dry bread crumbs
2/3 cp. green onions, sliced (2 bunches)
1/2 cp. lemon juice
1/2 cp. parsley flakes
2 cloves minced garlic
1/2 tsp. salt
2 pounds Shrimp, cleaned and cooked (sometimes I cut down on the Shrimp and put in some Scallops.

Put shrimp in 9/13" dish or pan. Combine ingredients and pour over shrimp. Bake 20-25 min. in 350 degrees oven.
Serves 8
Caroline - Denver

I have not been able to view the newsletters since last Wednesday, August 6, 2008. I have never had this problem before. HELP!!!!
Carin

Comment
Is anyone else having this problem? I send the newsletter to my AOL address and check the newsletter each day but did not have a problem except with one newsletter. Changed several things and it now loads. Have you tried to refresh the page by pressing the ctrl key and the F5 key? Let me know if others are having a problem.
Nancy Rogers

From Sue---thanks to the ladies who all gave all the ideas about
the microwave pasta. I did try that and used too much water, which of course, boiled
over:) Now I know to cut down on the water. I will save the $20 and apply it to my
granddaughters American Doll, she wants. I am sure most of you know about that!!!!!
EXPENSIVE:)
Sue R

======================

I have been making this bread every week for a few weeks. We really like it, and it is
very easy to make.

100% Whole Wheat Bread
2-1/2 tsp instant yeast, or 1 packet active dry yeast dissolved in 2 tbsp. water
1-1/3 cups water
1/4 cup vegetable oil ( I use canola)
1/4 cup honey, molasses or maple syrup ( I use molasses)
3-1/2 cups King Arthur Whole Wheat flour
1/4 cup nonfat dried milk
1-1/4? tsp salt ( I don't add this much)

In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. (I use my hand mixer to mix together.) Transfer to dough to a flour covered surface and knead for 6 to 8 minutes. You may need to add flour. (You can knead this with a mixer or food processor, but I like to do it by hand. Transfer the dough to a lightly greased bowl, cover the bowl and allow the dough to rise till puffy though not necessarily doubles in bulk, about 60 minutes.

Punch down the dough and transfer it in a log shape into a greased loaf pan. Let rise another 60 minutes. A finger pressed into the dough should leave a mark that rebounds
slowly.

Bake in a preheated 350? over about 40 minutes, tenting it lightly with foil after 20
minutes. I should sound hollow when thumped (190? on an instant-read thermometer.) Cool on a rack before slicing.
(After cool, I slice with an electric knife, and put in the freezer. I put out 3 slices at a
time in a ziplock bag.) This is really good - and so easy.

I am trying not to buy things at the store that have preservatives in them.

I recently bought a Shark Steam Cleaner for my ceramic and laminate floors. I really like it. I bought it at Bed, Bath and Beyond, and had a 15% off coupon.

Here is a tip that works:
Use ? of everything (toothpaste, shampoo, conditioner, dish soap, etc. - you will get
the same results, and your product will last twice as long. This really works!!
Brenda in IN

Southwest Pasta Salad

8 oz macaroni, shells or spirals
2 tablespoons olive oil
2 medium limes
1/4 cup fresh cilantro, minced
4 cloves garlic, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
2 medium tomatoes, diced
15 oz black beans, drained
2 cups whole kernel corn
4 green onions, trimmed & chopped
1 medium green bell pepper, seeded & diced
1 small jalapeno, seeded & diced

Cook pasta according to package directions, drain, and set aside. Juice limes into a small bowl, using method of your choice. Set aside. In a large mixing bowl, mix the oil, lime juice, cilantro, garlic, jalapeno, cumin, salt & pepper. Add pasta, tomatoes, beans, corn, scallions and bell pepper. Refrigerate the salad for 30 minutes to an hour before serving to allow the flavors to meld. Toss the salad before serving.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

Hi Nancy and all Landers,
I am currently combining my recipes to front and back of blank sheets. Could anyone tell me how to look up a recipe in the archives of Nancyland. I have some of the recipes so I do know the name but have no date they were printed in the newsletters.

I tried entering the recipe name in Google and do a search of Nancyland recipes but can't find the ones I'm looking for. I would really appreciate it if anyone could help me and keep in mind I am not good with directions for using the computer lol.
Dianne in Wisconsin

Comment
in the search area put the general name of the recipe with :nancyskitchen.com
Example       green bean :nancyskitchen.com

Yellow Cake Plus

1 (18.25 oz) box yellow cake mix
1 package instant butterscotch pudding mix
3 eggs
1/3 cup vegetable oil
1 1/3 cups water or milk

Stir together cake mix and pudding mix. Add eggs, oil and water or milk.
Beat well. Pour in to a greased 9 x 13 inch pan. Bake at 350 degrees for 30
to 35 minutes.
http://groups.yahoo.com/group/cookin_with_haggermaker/

Regarding the recipe for Ice Cream Cone Cupcakes in Sunday's Recipes : What could be used to transport the cupcakes if I want to bake and frost them and take them to say? church? Seems like they would be hard to take anywhere.
Thanks Tammy in Jamestown NY

Good Afternoon Nancy,

How will Ditto and Siggy cope with the move? Is it just cats who go outside that have problems moving to a new house?

I have a few questions that I need to answer -
Grannym IL your light corn syrup is the same as our Lyle's golden syrup. Don't crush the 6 ozs (2 cups) of maltesers (malted chocolate balls).

Linda M I miss the tips from Brenda the ex Sunny Watkins Girl. There are some great
hints and tips on our message boards, if you haven't found them you can get them at:
http://whatscookin.proboards4.com/index.cgi?board=chat

Thanks to Peggy and Lynn for the clone for -Tony Chachere's seasoning mix. Lynn I agree with all your comments regarding the stainless steel, but you and I seem to differ when it comes to 8 ozs of milk, according to the cup measure that I bought 8 ozs is 1 cup not l and a 1/4 cups.

Nell in VA, I tried a damson jam many years ago, all I can remember is I should have counted the damsons before stewing - you have to check when the stones rise to the top that the stones = damsons, these days Dentist bills are too expensive to take any chances . I also remember thinking jelly might be a better way to go, If you use the search box included in the newsletter and just type in Damson Jam you will find some great suggestions. The link is too long to copy it here. I hope you have plenty of empty jars. It may be worth your while trying to find a Damson wine recipe.

Finally I have noted Kathy in V, sorry I can't read my own shorthand. Something to do with crisp?? and I'm with you, but I'll have to get back to you.

I am forever suggesting using the search box in our newsletter. I do enjoy searching for requests, I usually find something else of interest. It would save a few days of your time and hopefully let you have the info sooner. If it is something you have seen in the newsletter and didn't take a note of or bookmark, type in what you remember and press on Nancyskitchen.com. If you don't find what you are looking for repeat and press on web. You will be amazed at the info available. Set an alarm otherwise before you know it it will be bedtime.
Sylvia <Scotland>

Comment
Siggy is 18 years old and is slow to adjust to new surroundings. Ditto doesn't care as long as he can sleep beside me on the desk while I am on the computer.

Siggy and Ditto were quick to adjust the weeks we were Arizona last year. We stayed in the apartment in the back hangar.My sister-in-law lives on a private airstrip. Everyone that landed tended to come by and pet the cats. After we got back to Texas Siggy for a long time would hear a Cessna 172, 182 or a Beechcraft Bonanza airplane fly over and he would get so excited then couldn't understand why they didn't land and come by and see him. (In Texas I live no where near an airstrip.
Nancy Rogers

Re: 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.
Annie from Gomer
 
Have you checked EBAY or thrift stores. I buy crocks out of crock pots a thrift stores to do kimchi and kraut. I have seen a lot of beaters at thrift stores. Also there is freecycle on yahoo groups where you post stuff you want to get rid of or stuff you are looking for instead of it ending up in a land fill. I use this all the time.  I got my three year old a $300 swing set for free. It was used but had a lot of use left in it. They are in a lot of areas that have this. Go to yahoo groups or search for them online. 
Amy B in Tennessee

This is for Betty in Mid Michigan who has the daughter hooked on sweet tea. Sundays newsletter August 10Th. Here in Tennessee, sweet tea is the only tea.....LOL Here is my family's recipe.

I fill a whistling tea kettle full to the bottom of the spout with water. Put on stove and
soon as it whistles set it off the stove. Carefully, so you don't get burned with steam, remove the top and throw in 4 regular size tea bags. let this set for at least 30 minutes. If I get busy and forget 1 hours works OK too.

In a gallon picture add about half full of hot water, then add 1and 1/4 cup of sugar. Stir till sugar melts. Then add your tea from the kettle. Throw the bags in your garden around your plants or in the trash. Refrigerate tea till cold. You can add a little more water if you need too. I add 2 cups and it is just right.

I never liked tea at all until I had to make it for my family. I would taste it to see if it was sweet enough and began to drink it the past few years.

A friend once told me to make good tea, it makes a difference the order you add things. So I always made sure I did it this way. Water, sugar in jug first then the tea. If you want stronger tea add more tea bags.
Enjoy, Sassy from Tennessee.

Also for Chris, NM in the Aug 10 newsletter, here is one of my favorite dessert recipes with Splenda for baking.

Pecan Praline Plucking Bread
20 frozen roll dough balls cut in half (semi-defrosted?one package Rhodes dinner rolls

1 stick butter melted (1/2 cup)
1 cup brown sugar (I use Splenda brown sugar blend)
1 tsp cinnamon (mix into the brown sugar.
1 cup chopped pecans

Grease a bundt cake pan or spray with Pam butter spray. Roll each blob of
semi-defrosted dough in the butter, then in the brown sugar/cinnamon mixture. Put a layer of dough into a prepared pan, sprinkle with nuts. Keep adding layers till you have used up all the dough balls. Pour any remaining butter, sugar, and nuts over the dough.

You can put this together and put back into the freezer and pull out the day before you want to use it and put it in the refrigerator to thaw. The night before take it out and set it on the counter covered by a dry clean cloth to rise. If the rolls are already
thawed let rise about 30 to 40 minutes and bake in a 350 degree oven for 25-30 minutes.

Take out of the oven and turn upside down on a large plate. DO NOT allow to cool
because it will stick to your pan.

Also this is one of my husbands favorites. To insure we don?t overeat them. I leave out two (one apiece) and freeze the rest. Then each evening I set out two for our dessert. By the time we have eaten our dinner they are thawed and I spoon the filling on top and we enjoy our dessert. (The pie filling keeps for several days in the refrigerator after being opened.

Cherry Cream Cheese Tarts
Recipe courtesy Paula Deen on Food Network

Prep time: 15 min. Cook Time 20 min. Yield 12 tarts

2 (8 oz) pkgs cream cheese softened
1 cup sugar (I use the same amount of Splenda for baking)
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-oz) can cherry pie filling or other pie filling of your choice (I use the sugar-free cherry pie filling)

Preheat oven to 350 degrees F.

Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a
handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top or pie filling of your choice.
Jo in Killeen, TX

For Chris in NM, if you are planning on baking with the Splenda it is best to use the Splenda for baking which is a sugar/splenda mix. In just using the regular Splenda as a sugar substitute it is one for one. Though I usually use a little less Splenda than sugar. I have found that for my taste the Splenda seems to be a little sweeter than sugar. I use the Splenda for baking and the Splenda brown sugar and have found most people never know the difference in items I have taken to pot lucks. In refrigerated things I have found they don?t keep as long as the ones made with sugar. I hope this helps.
Jo in Killeen, TX

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.

From Aug. 10 newsletter
I took this to a family picnic at the lake and it went over real well. Everyone loved it.

Pistachio Bread
1 yellow cake mix
1 box instant pistachio pudding (3.4 oz.)
1/4 c. oil
1/2 pint sour cream
4 eggs
1/4 c. water
Mix all ingredients with a mixer until blended.
In another bowl mix these ingredients:
1 c. brown sugar
1 c. crushed walnuts or pecans
1 tsp. cinnamon

This makes two loaves. Preheat oven to 350 degrees. Butter pans (I used cooking
spray).

Start with a layer of the bread mixture, then sprinkle on some oth the nut mixture,
another layer of bread mixture, and at the end sprinkle the top with the nut mixture and marble it all with a knife through the batter. This does not have to be exact as far as the layers as long as you distribute it in both loaves and then marble. Bake for one hour; or when toothpick comes out clean.

I will tell you what I did the first time I made this. I got the bread half way assembled
and realized I forgot to add the sour cream. I dumped everything back in my mixer bowl and added the sour cream. I put it back in my bread pans and just topped it with the remaining nut mixture. I still marbled it with my knife. Turned out great.
I do believe this recipe came from Tona
Good Luck, Angie in Ohio

Good morning Nancy! I am responding to a couple of requests.
For Amy B in Tennessee. In the 8/10 newsletter:

Baking Powder Biscuit Mix
chief_cook2 Moderator

http://whatscookin.proboards4.com/index.cgi?board=Jar&action=display&thread=4032


Prepare-ahead mixes save time, and this mix is a great shortcut for biscuits as well as for several cookie recipes, including peanut butter cookies, chocolate chip cookies and crisp sugar cookies.

Use this prepare-ahead mix to make the following: biscuits, peanut butter cookies,
chocolate chip cookies, and crisp sugar cookies. (We will feature these recipes in the
future.)

Baking Powder Biscuit Mix
This recipe makes 12 cups of mix (or enough for 48 biscuits).

8 cups flour
1/3 cup baking powder
2 teaspoons salt
2 teaspoons cream of tartar
4 teaspoons sugar
2 cups shortening, margarine, or butter

Process 4 cups flour, baking powder, salt, cream of tartar, sugar, and 1 cup shortening in a food processor until the mix is the consistency or cornmeal. Pour into a large bowl. Process the remaining 4 cups flour and 1 cup shortening and using a wire whisk, mix thoroughly with the other batch. Refrigerate.

To make 6-8 biscuits, combine 1 1/2 cups mix with 1/3 cup cold milk. Stir well with a fork until a slightly stiff dough forms. Drop biscuits from a tablespoon onto a baking sheet sprayed with oil. Bake in a preheated 450 oven for 12-14 minutes or until the biscuits are golden brown.

Variations:
For shortcake biscuits, add 1 tablespoon sugar to the dry mix before adding milk.
To make biscuits for creamed chicken or turkey, add 1/4 teaspoon poultry seasoning to the mix before adding milk. Chris in NM

For Janet-Tn in 8/4 newsletter asking what size pan I use in the ?Cherry Dump Cake Cobbler?, I use a 9 x 13 x 2? baking pan. This recipe can also be easily doubled and tripled with ease. It can also be made smaller. You could actually make 3 to 4 smaller cobblers with the original recipe for only 2 people. Chris in NM

For Janet-Tennessee, in the same newsletter, asking what shoepeg corn is I found this:

Shoepeg corn
From Wikipedia, the free encyclopedia
Shoepeg corn is a variety of white sweetcorn valued for its sweetness. It is
characterized by small, narrow kernels that form uneven, tightly packed rows on the cob.
The kernels are small, narrow, and white in color with a sweet, mild flavor. Shoepeg corn
is also known as country gentleman corn. The name "shoepeg corn" derives from a
shoemaking term used during in the 1800s. Shoepeg corn kernels resemble the wooden
pegs used to attach soles to the upper part of shoes. Shoepeg corn is a common
ingredient in salads and corn dishes throughout the Southern United States, but is
relatively unknown in other areas of the country. It is on rare occasions available fresh in
some areas, but it is most often canned. Note ? I find it frozen in the freezer section of
our commissary and WalMart grocery. Chris in NM

Also, for For Roz in Indy in the same newsletter, we live in Alamogordo, which is about 250 miles south of Albuquerque. We live about 85 miles NE of El Paso, TX. Have you ever heard of the White Sands Natl. Park? That is here, so is Holloman AFB. Also we aren?t too far where the atom bomb was ?born? ? Trinity Site. The cost of living down here is lower than up in Albuquerque or Santa Fe. So are the price of homes. It is a buyers market here now. Chris in NM

How in the world do you find the time to pack your apartment and also do all the work you do for the newsletter? WOW!

By the way, when I make my Ice Cream Cone cupcakes I always put a large marshmallow in the bottom! Keeps the batter from seeping out and gives the person who is eating them an extra treat! My Mom always did this, too.

For Grandma O, IL in the 8/6 newsletter, I found this recipe for you. My aunt used to make this in their butcher shop years ago.
http://www.cooks.com/rec/view/0,1938,146168-249199,00.html

Swedish Potato Sausage

Sausage casings
2 lbs. ground beef, lean
2 lbs. ground pork, lean (can use 1/2 ham)
2 lbs. potatoes
3 med. onions
2 tbsp. canning salt
1 tsp. ground allspice
1 tsp. white pepper
1/2 c. water or ham stock

Grind with coarse grinder and mix all ingredients. Stuff in gut casings (pork gut). (Can make into patties, if storing more than 2 days freeze it.)
Chris in NM

Hi Nancy,
Thank You For Making The Games Available
To Us Again. I Play Mahjongg For Hours And Really Missed Having It.
Thanks So Much. You Are A Very Special Lady!
Lois/Fl.

http://www.nancysgames.com/games/ 

For Chris in NM,
Use Splenda exactly like sugar in recipes. You can replace part, or all of the sugar with Splenda. You can also use applesauce for part or all of the fat in most cake type baked goods. Both substitutions alter the taste, but the end product still tastes good.
Suzz in NE

Cindy ask about the stainless steel for appliance. I have a brushed look (looks like
stainless steel) and the salesman sold me on it, saying it didn't show finger prints and it doesn't. It is easy to keep clean, too. It is a Kitchen aid and I love it. I purchased it at Lowe's.
Madelyn of AR

Hi Nancy,
I would like to request a recipe for 1 minute boiled icing. If someone has it I will be so happy. I got it from a friend years back, but in my moving, I have either lost it or misplaced it. I can't ask her for it. I know that it has granulated sugar (no
confectioner's sugar), cocoa, buttermilk (I know she mixed buttermilk powder with water to make the amount needed -but you can use regular buttermilk.), butter and vanilla (I think that is all -I am not sure!). I am not sure of the amounts. Once you bring it to a boil, you boil it only 1 minute and remove it from the heat and beat it for a few minutes (I am not sure how long -maybe 2-3 minutes). It is a thin icing, but gets firmer as you beat it -and firmer still after you put it over brownies or cake. It is soooo good!

Thanks very much!
AtlantaPat

P.S. Nancy, how would I change my membership so that the newsletter will go to my BellSouth e-mail address? I am going to stop using the AOL account soon.
Thanks!

Comment
Just sent me a message at least a week ahead of time and I will change it for you.
Remember to included the name of the recipe group, the old email address and the new email address.
Nancy Rogers

I have a simple food question. I don't know the answer and my kids, when they were much younger, asked me this question. (They are adults now.) I could not answer them. Simply what, if anything, is the difference in salami and cotto salami? I have always wondered if there was a difference or if they are the same. Can anyone help me out?
Knitter in Illinois

This is a recipe from a gentleman in Braggadocho, Missouri that I have altered ever so slightly. It really makes a wonderful meal. I made it for dinner tonight. Served it over rice with some corn on the cob and bread as ?go-withs?. I cannot imagine anybody that likes stew NOT liking this recipe. It is really good. This is the way ?I? made it.

Dr. Pepper Stew
2-lb Omaha Steak Bee Tips
salt and pepper to taste
Tony Chacherie to taste
flour for dredging
oil for browning and sauteing
2 diced onions
2-cups beef broth
2-cups Dr. Pepper
4 carrots, sliced into small pieces
5 potatoes, peeled and diced
5 cloves of garlic, pressed
1 (10-oz)can Rotel -Original Recipe
1-cup frozen English peas
Cornstarch

Season the meat to taste, dredge in flour and brown down in oil. Remove and drain. Add chopped onion and celery to oil (I added a little more) and saute until tender, adding a couple of sprinkles of Tony?s while sauteing . Drain. Put beef tips and sauteed veggies into a large stock pot over medium/high heat. Add the beef broth and the Dr. Pepper. Add the carrots, potatoes, garlic, tomatoes and peas. Mix well and bring to a low simmer. Reduce to a medium /low heat, cover and cook for 2 1/2-hours. Stir occasionally to keep from sticking to the bottom of the pot. Meanwhile mix 1 1/2-tbspn cornstarch with about 1/4-cup (or so) of hot water. Whisk until there are no lumps. When stew is done, stir in the cornstarch and allow to cook on a very low heat for about 10 more minutes. Turn off and leave lid on pot until ready to serve.
Susana in Louisiana

to Marilyn from pa
Just buy the marble cake mix ....easy as pie....or cake , in this case.......
( Duncan Hines. Betty Crocker Or Pillsbury )
FROM ANI

I thoroughly enjoy your newsletters, all the recipes, and the great "thought for the day." Please keep up the great work of posting everything you write. Thank you so very much.
Donna W

This is for Chris in NM, who was asking about recipes using Splenda. If you will go on line to the Splenda site you can find lots of recipes plus how to use the Splenda. One of the bags of Splenda you use measure for measure-i.e. 1 c. of Splenda for 1 cup of sugar. Splenda for Baking is half sugar and half Splenda and uses a different measure. I have two Splenda cookbooks-one written by Graham Kerr and his wife and one by Marlene Koch (she may have several). I think you can find them on the Splenda website and on Amazon.com. To use the Splenda successfully there are some adjustments you have to make and all that is explained on the website.
Good luck. Connie in TX

For Cindy---Stainless Steel
I use to clean houses for a living and let me tell you if a house had stainless steel in it we hated it. It is very very hard to keep clean. Finger prints are a stainless steels best friend! Not only that when you clean it, it streaks easily. You could use special stainless steel cleaner to help with the streaks but, then you are spending much more money. I would not recommend stainless anything! Hope the feed back helps.
Dawn/IL

For Chris in NM regarding desserts with Splenda. I just substitute Splenda for the sugar and all my recipes have turned out fine. I ate some banana nut bread the other day that was made with the Kroger brand of Splenda. It was tasty. Not exactly like the real thing, but a good substitute.
Jane Ann in Alabama

Comment
When baking I have found there are some conversions necessary.
Nancy Rogers

For What It 's Worth: To Chris in NM, A week ago, I stopped using what you just bought a bag of. (Do not want to get sued) My hands and ankles, which were very swollen, have gone down to their regular size once more. I was delighted, to say the least. I am not a salt user and this was the only voluntary sweetener I was using, so thought I would experiment. I had been using it since it came out, even though I have heard Dr. Oz and others say, SKIP the sweeteners. It is only my experience, but as I am working on my weight as well, I want others to maybe benefit from my findings. I may have been using too much on a daily basis. I drink a lot of iced green tea and was sweetening it with the product.
Margaret in Michigan

Comment
As with all things we consume by mouth some people can not tolerate some ingredients and others can. I saw something a caution about green tea about green tea. Don't remember what it said.
Nancy Rogers

I have a recipe for walnut pound cake that I made but I used chocolate chip instead of walnuts. The chips sunk to the bottom and caramelized while baking. Anyone know why they sunk to the bottom and how I can keep them through out the cake next time?
Toni in SW FL.

 My short term memory has gone the way of my long term memory, but I seem to recall someone asking for a recipe for Pear Honey. Yesterday I came across mine and here it is:

Pear Honey
6 pounds pears, peeled and
chopped
5 pounds sugar
1 large can crushed pineapple.

Chop (in food processor) or grind pears, cook some of the water out of them. Add sugar, cook for a while, Add pineapple and cook until desired consistency. Seal in jars.


Pear Amber Marmalade
2 oranges
4 pounds pears (9 cups, diced)
2 cups canned crushed pineapple
Sugar -- amount given in recipe
4 tablespoons lemon juice
1 bottle (8 oz) maraschino cherries thinly sliced

Wash and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart of water, boil 5 minutes. Drain and discard water. Grind the peel and the oranges togther. Wash, peel, and core pears. Cut into small pieces. Combine oranges, pears, and pineapple. Measure. Add half as much sugar as fruit mixture.
Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally.

Add cherries and cook about 5 minutes longer. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.
Yield: 6 eight oz jars

If you squeeze your own lemons to make bottled lemon juice, does anyone know how long it would keep in fridge? Do you know of a preservative you could add so that you could keep indefinely?
Many Thanks, Trish in Fl

Jae in Central Oklahoma was requesting a solution to keep ticks off when in the woods. I have found that Skin So Soft, Original Scent, made by Avon is the best bug repellent there is. I have used this for years. I buy a roll of the Select A Size Bounty paper towels and tear them at the perforations, fold them in half and put them in a plastic container and then pour the Skin So Soft on them and close. When going outside, take one out, rub all exposed areas with the towel and nothing will bite you. We live in the country surrounded by woods and as long as we use these, nothing ever bothers us.

Now I have a question for you. I have never heard of using a cheap brand of powdered detergent on the lawn to take care of fleas and ticks. Does this really work? I'm very interested in this.

I'm very far behind with my newsletter and apologize for the delay in responding.
Susie in Arkansas

Comment
A while back I checked snopes.com and the Skin So Soft and mosquitoes. This sites states the information is false. I did not see anything about ticks on but would use caution if using this method.
http://www.snopes.com/oldwives/skeeters.asp

for Chris in NM:
Splenda has a website. I believe it is
www.splenda.com

For Connie in MI:
The Grocery Bars submitted by Amy B. in Tennessee sound just like what you want. But, Amy, are the orange slices, fruit or orange slice candy?
grannym IL

Hi Nancy,
I haven't had a lot of time in the last few days - Birthdays, Harvest festival Fayres etc., but what little time I have had I've been searching for some kind of conversion for Janis in Missouri. I wrongly assumed that ozs was an acceptable form of measures for US folks. Short of buying kitchen scales like mine which measures in ozs/lbs and metric I seem to be on a losing battle. I will keep loooking, meantime maybe this will help Janis to make her cake and finally the only thing I think her chat friend was referring to may be sultanas

Breadcrumbs, dried - 1 cup/125 g
Breadcrumbs, fresh - 1 cup/60 g
Butter, margarine, - 1 cup/250 g
1-1/2 tablespoons - 30 g
Cheese, grated - 1 cup/125 g
Coconut (desiccated) - 1 cup/90 g
Dried fruit (sultanas, currants) - 1 cup/160 g
Flour - 1 cup/125 g
Jam, treacle, honey - 1 tablespoon/30 g
Nuts, chopped - 1 cup125 g
Rice, sago, split peas, tapioca - 1 cup/200 g
Rolled oats - 1 cup/80 g
Sugar, white or castor - 1 cup/250 g
1-1/2 tablespoons/30 g
Sugar, raw - 1 cup/180 g
Sugar, brown or icing - 1 cup/150 g
450 gs are approx 1lb / 16 ozs so get your brain into mathematical gear.

You may want to have a look at this site
http://www.rampantscotland.com/recipes/blrecipe_terms.htm

Good luck
Sylvia <Scotland>

Peach Delight
Crust:
1-1/2 cps. Graham Cracker Crumbs (can also use Vanilla Wafer Crumbs)
1/4 cp. Sugar
1/3 cp. Butter, melted
Press in 9/13 pan

Filling: 8 oz. Cream Cheese
1/4 cp. Sugar
2 Tbs. Milk
8 oz. Cool Whip, divided
4 cps. Fresh Sliced Peaches, tossed in Lemon Juice
2 pkgs. Instant Vanilla Pudding
3 1/2 cps. Milk

Beat Cream Cheese, Sugar and Milk. fold in 1/2 of the Cool Whip. Spread over Crust. Arrange Peaches on top. Prepare Pudding, pour over peaches. Chill several hours or overnight. Spread remaining Cool Whip on top. Can garnish with more peaches. (This was wonderful!)

Caroline - Denver

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

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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