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For Betty in Mid-Michigan...
I have tried Mingo Bay Iced Tea which can be ordered online at www.sunshinewholesalers.com .  It is easy to mix and has a great "tea" taste.  There may be others out there...try a search.
Irene in FL

I used the Avon Skin So Soft original formula to repel mosquitoes and it does indeed work. My entire family used it at our picnic and not one of us were bitten. It is a little oily, but despite this it did the job. Snopes.com is dead wrong about this!
Nicol in MS

Comment
What works for some does not work for others. Snopes says it does not work.
http://www.snopes.com/oldwives/skeeters.asp
Nancy Rogers

Hi Nancy & "little fur babies", I have not received my newsletter for the past two months. I moved from Indiana to Illinois on June l, 2008 & haven't received it since then. I have a webtv & my e-mail is the same. I have been receiving the newsletter for at least 2 years and have never had any problems. Can you tell me what I can do to start getting it again in my e-mail? Thank you so much for everything you do & I just love hearing about your two "little darlins"! Hope you have a wonderful life in your new home.
Shirley from Illinois

Comment
I don't know the answer to your question. It is being blocked by some servers and not by others. The best thing to do is bookmark the home page of the site. The link on the page posted on it when the newsletter is added online.
http://www.nancyskitchen.com
Nancy Rogers

Trish in Fl wanted to know about keeping fresh lemon juice. I keep it in the freezer. Just pour into ice cube trays, when frozen solid, take out and put in zip lock bag. Take out as you need. I have found that fresh squeezed only keeps up to a week in the refrigerator. I do this with my key limes every year when they come out. Got fresh picked key lime juice all year!
Billie in Fl  

Anyone know the recipe for the white icing that pizzeria's put on their dessert pizzas? I have tried making one w/ just powdered sugar, milk and vanilla, but it melts too much on the hot pizza. I'm looking for one that is firm and will hold it's shape.
thanks--Make it a GREAT day!!
Lisa (East Texas)

The are back games back online.
http://www.nancysgames.com/games/

To Amy B in Tennessee.
Kimchi recipe newsletter dated 8/11
How much cabbage do you use.
What kind of pepper. I know it should be a hot pepper will cayenne work?.
Thank you.
Mary H. Fairbanks, Ak

Garlic Smashed Potatoes
3 pounds small red potatoes
5 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup cream cheese with onions and chives
1/4 to 1/2 cup milk

Halve or quarter potatoes as necessary to make even sizes. Place in 4 to 6 quart slow cooker. Add garlic, oil, salt and water and mix to coat. Cover and cook on high for 3 1/2 to 4-1/2 hours until potatoes are tender. Mash potatoes roughly with a fork. Stir in cream cheese until blended, then add enough milk for desired consistency. You can
serve this right away, or cover and hold it in the slow cooker up to 2 hours on low. 14 ... 1/2 cup servings.

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

Shirley in CA-
I bet the recipe your husband wants is Pear Honey. Oh, it is fabulous. He may not even recognize that there is pineapple in it. I didn't the first time I had it. :) It is a little thinner than jam because you don't use pectin but it cans nicely and is addicting!

Pear Honey
1 (20-ounce) can crushed pineapple with syrup
16 cups (about 6lbs) peeled, cored, and chopped pears
10 cups sugar
1 tbsp lemon juice
12-16 (1/2 pint) canning jars

Combine all ingredients in a large saucepan. Cook until pears are tender and mixture thickens, approximately 30 min ( I found that sometimes it takes longer). Transfer to sterilized jars and seal while still hot.
Trisha

The combination of lemon and blueberries are wonderful in this delicious
quick bread. Hope everyone will enjoy it as much as we do.

Blueberry Lemon Tea Bread
1 cup sugar
1/2 cup butter, or margarine
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1/2 cup milk
1 -1/2 cups blueberries (fresh or frozen)
1/4 cup lemon juice
1/3 cup sugar

In large bowl with mixer at low speed, beat butter and the 1 cup sugar until light and fluffy. Add eggs, 1 at a time, beating in thoroughly each time. Combine flour, salt and baking powder. Add milk and dry ingredients alternately. Gently stir in blueberries (don't thaw, if frozen). Spoon batter into greased and floured 9 x 5 inch loaf pan. Bake at 350? for 70 to 75 minutes, or until paring knife inserted in the center comes out clean. Combine lemon juice and 1/3 cup sugar and spoon over bread. Let stand about 20 minutes and remove to rack to cool completely. Slice and enjoy!
Judy (in Alaska)

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Nancy,
I'm not sure where I acquired this site, but it converts measurements. www.convertworld.com
Hope this helps. Carolyn (Acworth GA)

Being an Idaho girl, I do love my mashed potatoes but after a while, milk gravy becomes boring. If I was short on hamburger, I occasionally added a grated potato or two to stretch it.
Dazyclover in Tenino, WA

Family Favorite
1-1/2 pounds hamburger
1 small onion, chopped
1 large carrot, shredded
2 tablespoons flour
seasoned salt and pepper

Cook beef and onion in skillet until lightly browned. Add carrot. Blend four and ? cup water and stir into mixture. Cook, stirring until thick. Season to taste.
Good on mashed potatoes.
Dazyclover in Tenino, WA

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For Brenda in IN. I am confused and obviously missed something. Can you please tell me what your tip is for.
Sara in FL

As posted n the August 11 Recipes :
Here is a tip that works:
Use 1/2 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

Dear Nancy & Friends,
Here is a VERY old salad recipe my Mom clipped out of a newspaper, for something different:

Mountain Dew Salad
1 large lemon Jell-O
2 cups hot water
2 cans crushed pineapple
1 cup Mountain Dew
2 sliced bananas
2 cups miniature marshmallows
1 carton Cool Whip
1 can lemon pie filling

Dissolve Jell-O in hot water. Drain pineapple. Use juice from pineapple plus Mountain Dew enough to make 2 cups. Add to Jell-O. Let cool until partially jelled. Then add bananas, marshmallows, crushed pineapple. In separate bowl, mix together the Cool Whip & lemon pie filling; pour on top of Jell-O mixture & top with more Cool Whip. Refrigerate until serving time.
Susan/Superior, WI.

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Hi, If the Print Recipe feature isn't available just do the following: 1

Highlight the recipe

Go to "File" , "Print" and pick "Selection" then "Print".

It works just fine and you can continue on enjoying the rest of the recipes.
Hope this helps.
Anita in Camarillo

Thanks to Chris, NM for the potato sausage recipe. Sounds very interesting. Grandma O,IL

Nancy,
I'm not sure where I acquired this site, but it converts measurements. www.convertworld.com
Hope this helps. Carolyn (Acworth GA)

For Toni in SW Florida wondering about the chocolate chips sinking in her cake. Next time mix the chips with a little of the flour called for in the recipe and that should keep them from sinking to the bottom. Don't know why they do that!
Connie in TX

PS. this is also a good hint for nuts.

This is not a recipe request but a request for any ideas as to how to get food type grease off of clothes. My husband is prone to dripping butter (from corn on the cob) or other type things on his shirts. I have tried many store brands, but nothing seems to work. I saw the stain remover recipe not to long ago but it does not seem to work for grease either.

Thanks to all in Nancy Land and a big KUDO to Nancy for all her hard work.
Sandra from Oregon

Nancy: In answer to Toni in SW FL request in the Monday 11 Aug Recipes , coat the chocolate chips or any other ingredient that you don't want to sink to the bottom of a cake with all-purpose flour before adding to the batter. I don't know why but the ingredients coated with flour do not sink to the bottom.
Mr. Myron Drinkwater - Lake Forest, CA

Blueberry Crumb Bars
Adapted from Smitten Kitchen

1 ? cup white sugar
1 ? teaspoon baking powder
3 ? cups all-purpose flour
3 sticks of cold butter, cut into chunks
2 eggs
1/2 teaspoon salt
Zest of one lemon & juice of 2 lemons (I=2 0did not add zest to batter*)
? teaspoon of pure vanilla extract
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9?3 inch pan.

In a medium bowl, stir together 1 ? cup sugar, 3 ? cups flour, and baking powder. Mix in salt, vanilla and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. (I suppose you could do this in a food processor, but don?t overmix).

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.
Makes about 32 small bars

*I did not want to add the zest to the batter since I wanted to taste the butter. But feel free to add this. Also, these taste really good chilled.

To see pictures of this please visit my food blog: http://vanillakitchen.blogspot.com/
Dawn - cape cod, ma

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Good Morning, Nancy and 'Landers! Nancy, good luck with that move; try not to overdo (maybe impossible). I'm laughing because Sylvia in Scotland couldn't read her shorthand saying Kathy in V/crisp. I'm assuming, Sylvia, you're going to respond to my question about why I can't get crisp, FLAT chocolate chip cookies. I was wondering if the difference between those and soft, plump ones (don't like 'em) is butter or shortening. If you have an answer, or anyone else does, I'd love to know!

I also have a question for Brenda in IN about the Steam Cleaner. Have you, or has anyone else, used this machine on a Linoleum (or vinyl or whatever they're made of these days) kitchen floor? I'd love some opinions; thinking about getting one because this is the floor from you-know-where and I'm tired of trying to scrub it.
Have a great day, everyone!
Kathi in Virginia

Sue glad to hear you enjoyed my loaf. Lynn AKA Whispering Pass your Zucchinni Dish for two was superb.

I got an Email from Big Jim this morning, he is back home safe and sound from his Scottish trip. Once the jet-lag goes he is going to post to the Scottish Notice Board. I was surprised to hear that he hasn't registered for the notice boards. You do all know that access to the boards is by pressing "our recipe message boards", far right below the picture at the top of the newsletter. Whilst I am on this subject, please if you enjoy the newsletters and recipes remember to press on "Top 100 Recipe Sites" Nancy's site is trailing in second place at the moment by a few votes.

I was going to post a Lemon Drizzle Cake, but I've used up enough space, give me time to check if my version has been posted before.
Sylvia <Scotland>

This is for Jan in Muskegon, Mi, who in the 8/11/08 newsletter inquired about spices. The following site is one you may find very helpful www.mccormick.com When you go to this site, press on all about spices. This site also has a recipe section worth checking out. Also,
www.suite101.com/course.cfm/18003/seminar
- 23k - has a link cooking with herbs/spices that is very helpful.
Robbie IN

Good morning Nancy,
How is your packing coming along? Hope you have lots of help! Wish some of us could be up there to help, too!

Thank you so much to you all for all the assistance with using Splenda! I do appreciate it all and have printed all the advice out already! Kitchen, here I come!

For Jan in Muskegon, Mi in the 8/11 newsletter, I found this on the Spice Islands/Tones Spices web site. You can print the chart out as I did. Great help! The listing is way too large to put in the newsletter, but this chart is invaluable when cooking!
http://www.spiceadvice.com/usage/index.html

And for Tammy in Jamestown NY in the same newsletter was asking how to transport the ice cream cone cupcakes to parties, dinners, etc. We always use the flat bottom ice cream cones so they did pack easily in the bottom of a large and flat bottom plastic container. You could also transport in the cup cake pans!

Take care everyone and happy cooking!
Chris in NM

This is for Toni in SW FL. To keep chocolate chips or nuts from sinking to the bottom of a cake, dust lightly with flour, first. Don't know why it works, but it does.
Trish in Illinois~

'Cookie Night,' treats are bowl-over good
Good morning Nancy, kitties and Nancylanders.
You might enjoy this article "Cookie Night" It's a fun story with some cookie recipes included. You can find more cookie recipes on the Orange Corduroy Food Blog link at
the bottom of the article. Happy baking.
http://pittsburgpost-gazette.com/pg/08178/892550-34.stm
Leah

I have been using SweetLeaf Stevia for years. Stevia is an all-natural herb that grows as a small green shrub in its native environment of Paraguay. It has zero calories and can be purchased as Stevia Plus which has the addition of fiber or there is a type that contains a probiotic. It has no saccharin, aspartame, refined sugar, fructose or high glycemic fillers of any kind. I purchase mine at the local health foods store.
Athena in DE

RE: Pear Honey Recipe
My recipe is the same as the one posted in the 8/11 newsletter. I use Pear Honey for basting a baked ham and it is to die for! I just thought I would pass on that tip.

Nancy, I hope your move goes well and you and the fur babies can soon be cool. Of course, I?ve always thought you were ?cool? !
TXteacher

Hi Nancy, the furbaby executives and Nancyland. I am looking for a recipe for fresh Polish sausage with garlic. I buy it quite often, but would like to make it from scratch. Thanks so much Nancy for all the hard work you do to keep us happy and well fed. Barb - La Porte, IN

Great Icing on the Crazy Cake

3 Tablespoons cocoa
1 cup sugar
1/3 cup milk
1/4 cup shortening
1/4 teaspoon salt
1 vanilla Tablespoon

Combine all of the ingredients in a medium size pan and boil exactly --one minute! Remove from the heat and beat until spreading consistency.

Phyllis Knipp

Baker, Mt 

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For Toni in SW Florida wondering about the chocolate chips sinking in her cake. Next time mix the chips with a little of the flour called for in the recipe and that should keep them from sinking to the bottom. Don't know why they do that! Connie in TX PS. this is also a good hint for nuts.

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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