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Hi to all. I made the Minute Steak with Gravy that Chris in NM sent in. I did use the Old Bay seasoning and water instead of the half milk and half water. I used Vidalia onions and it was delicious. I haven't made minute steaks (or cubed steaks) for years, as I never did really care for them. These seasonings gave it lots of flavor and stewing in its own juices made it not only tender, but moist. Thank you very much for sending this in. It is a keeper in my book.

I also neglected to thank the people helping me with the slushy drinks. I made the one that you cook a syrup with Splenda and water on top of the stove and add Kool-aid. It took me a while to empty a container to put it in. Now, I have an electric ice shaver on my birthday list. I used my food processor, but don't like dulling the blade with ice.
Sandy in Iowa

Do you know anyone that still has the Sullivan Tamale recipe? I use to have it years ago, must have lost it.
Thanks, Judy

To Athena in DE and Margo in Boston, Well, maybe we've found an East coast thing! Just kidding, but I am very impressed with your grandma skills. I had been reading some of the earlier suggestions and not paying a lot of attention because my grandkids are starting to get too old for activities, but then I had a "lightbulb" moment and remembered that my daughter is adopting two girls from China and my DIL is expecting again. I believe I will print out all the ideas!! LOL Everyone who wrote in sounds like a wonderful grandma. Althena, I used to drive over to Mercer Island on my lunch break and eat lunch in a park there. You brought back a very good memory.

I have a non-food question. Does anyone know what to do about a rose that does not bloom? It appears to be healthy, and is planted in a good location. I have fertilized and still nothing is happening. I need a recipe to get a rose to bloom. :) Thanks for the help.
Doris, S. Indiana

The Grandma Skills are all very good and would be great for any parent, grandparent, pre-school teacher, homeschooled are baby sitter. I was very impressed with all the ideas.
Nancy Rogers

I have enjoyed your newsletter for years and now have a request I hope someone can help me with. I am looking for a Clone Recipe of Portillo's House Dressing. It is like a creamy Italian dressing, but slightly sweet. Thanks!!
Donna
LaGrange, IL

Hi Nancy,
Just had to say I laughed at how smart Ditto is to open your purse and put in the toy mice. Can you imagine walking into the grocery store and when opening the purse to pay and found the mouse. eek eek
They are funny.
Marge

Cabbage and Noodles
(Haluska)

Fresh Green Cabbage, that most versatile vegetable. Easy to keep for a long time in the bottom of the vegetable drawer or root cellar. Cheap and available all year long.

The farmers would bring in wagons loaded high with heads of green cabbage. They knew that their lives would depend on their putting enough cabbage away for the winter. Large crocks would be filled with shredded cabbage and salt to make sour kraut, and heads would be buried in straw bins in the root cellar.

Hungarians prepare cabbage in more different ways than any other ethnic cuisine. Cabbage can be eaten raw or cooked. Raw, in the various refreshing cold slaws, eaten in summer or winter. It is preserved and pickled with salt as sour kraut and made into many distinctive regional dishes. It is most delicate when sliced and saut?d with butter. The worst thing you can do to it, is boil it.

This dish exemplifies the delicacy of saut?d cabbage. It comes out nutty and buttery.
Regards, June Meyer.

1 stick of butter
1 large onion peeled and cut in strips
1 small head of cabbage OR 1/2 large head of cabbage, cut into strips
1 tsp. salt
1/4 tsp. pepper
1 box or bag of large egg noodles, cooked and drained
1 pint of sour cream

Melt the butter in a large pan or pot, large enough to hold the chopped cabbage.
Saut?the cabbage and the onion in the butter until glossy and tender.
Now add the salt, pepper. Cover and let the cabbage mixture cook over low heat for about 15 minutes.
Add cooked drained egg noodles and mix.
Serve with bowl of sour cream. add salt to taste.

Note: There is a variation that I make often.

1 lb. of cooked ground beef OR 1 lb. of thinly sliced smoked Hungarian sausage. This can be placed on top of the noodles and the cabbage.
Serves 4 to 6.

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A newsletter was not sent out Saturday.  I took time off to make arrangements to move to a house that has an refrigerated central air conditioner that requires little or no repair.  The air conditioner at my current duplex has not worked since April. and the heater did not work most of winter last year.  This summer has been very hot and unbearable for both the kitties and me.  I am making arrangements to move between the 15th and the 1st of September.  There will be some down time on the newsletter while I am moving.  More information about this later.
Nancy Rogers

A big thank you to Marti in Al for the Oreos recipes...I think any one of them would be good and all that has to added is a hot brownie base to make a clone of that outrageous dessert from SageBrush. I will make this for my monthly eating out buddies ( only because Sage Brush has a scrumptious $5 lunch menu during the week ) and see what they think. Thanks again, Marti ... have a blessed day.
Kay in N.C.

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LixJ There is 24- 1/2 cups servings in a #10 can. Hopes this helps.
Jacque, in California

I will be a new pre-school teacher in a few days.  I need some help with ideas for Halloween.  I want to stay on top of things and get ideas ahead of time if possible.  Does anyone have any tested arts and craft ideas for small children at Halloween. I did write all the Grandma Tested Ideas for future use.
Paula

Comment
One thing that I didn't think about when I first started teaching is I had to have similar but alternate ideas for those students that were not allowed to do anything activities dealing with holidays because of their religion or a parent request.  Those students need something that they felt like they were part of the activity but not in a holiday way. Those activities needed to be included in the lesson plan as well.
Nancy Rogers

Our Recipe Message Board

Hi Nancy and furry friends, I just ate some great muffins and wanted to share them with everyone. They are as follows.

Cranberry Sauce Muffins
1 can whole cranberry sauce (3/4 cup)
2 cups Bisquick
3/4 cup sugar
3/4 cup milk
1 beaten egg
2 tablespoons melted butter

Mix Bisquick, sugar, milk, egg and butter until well blended. Break up the cranberry sauce and fold into the batter. Fill greased and floured muffin tins until 2/3 cup full. Bake 400 degrees 20 to 25 minutes. Makes 12

I hope everyone enjoys them. They are so easy to make and delicious.
Chris in California

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First,
Thank you to YOU for your wonderful site. Without it, I wouldn't have found the recipe for the amazing "Biaggi's White Chocolate Bread Pudding"  http://www.easy-cooking-recipes.com/catch-up-newsletter-9.htm
I don't really have a sweet tooth, but this dessert has steamrolled its way into my all-time favorite. It's the only dessert I've ordered (on my own) in a restaurant.

I don't know if you have a way to contact "Jocelyne in Quebec", but if you can, could you please tell her how grateful I am to her for posting the recipe for the aforementioned White Chocolate Bread Pudding. She (and you) are what make the internet great - people helping people!
Thanks, JT

Updated Pages (in past 24 hours)

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Halloween Face Paint Recipes
Halloween Recipes
Pumpkin Seed and Pumpkin Recipes

I missed seeing the request in the newsletter for food clip art. There are so many free clip art pages. I play restaurant with my grand kids. They love taking my order and playing waitress. My daughter teaches kindergarten and thought this would be a great idea to use in the classroom as a writing center. She asked for my help, so I went on on the Internet with the thought of making two menus. Well, there were so many fun foods that I ended up making two breakfast, two lunch and two supper menus. The kids at the table could see the food they wanted by looking at the pictures. The name of the food was typed right below it, so they could eventually be able to recognize the food picture with the written word. I even included prices. The waitress or waiter had a flip book of larger pictures and names underneath so they would have the word in front of them when they wrote it on the order. I went all out and stamped pretty foods on the cover of the menu and even glittered them up and laminated them. My daughter left the breakfast menus out for a month and they still weren't tired of working with it. They all had several turns in being the one to order the food or being the waiter or waitress. Then she brought out the lunch menus and it was all new and exciting to them. I have a Kodak program, so I could print out pages of food clip art in any size I wanted. It turned out really professional, if I do say so myself. My daughter said it was the most popular center she had all year. She sat in to order from the restaurant as well and taught table manners. It took me a while, but now my daughter has these in her classroom for many years. I didn't know what the person asking for food clipart wanted it for, but thought that new Grandma T., may be interested in this idea.
Sandy in Iowa

July 2, 2008
I am currently experimenting with sourdough starter. I would like to know if there are any TNT recipes that you wonderful cooks would be willing to part with. The starter I'm working with is just the basic sourdough, not the friendship bread starter. I attempted whole wheat sourdough bread. I have pictures on my blog http://alilcountrysugar.blogspot.com
I don't think it has a strong sourdough taste like I like. I think maybe I rushed my starter and used it to soon. Any advise out there?
Thank you Nancy for the wonderful newsletter.
Angie in Ohio

Am I the only one who didn't know about this??? You can use most blenders just like the Magic Bullet to chop nuts, make smoothies, etc. All you need is a mason jar. I found this on TipNut.com http://www.elise.com/recipes/archives/001357tip_blender_and_mason_jar.php

I wonder if we are allowed to send the address. I hope you can pass this on Nancy to the ones who can't afford a Bullet or just don't want to add another appliance to the countertop. Thanks, have a great day everyone!
Dixiegrits

BG in Indy wanted the recipe for Zucchini Bread with pistachio pudding.
It's in the June 10th newsletter.
gramaj

For Dott in Ohio, July30th newsletter

Hickory Nut Cake
1/2 cup butter
1/2 cup shortening( I use Crisco)
2 cups sugar
3 cups cake flour
4 tsp. baking powder
1/4 t. salt
2 tsp. vanilla
6 egg whites
1/2 cup hickory nuts
1 1/3 cups milk

Sift dry ingredients. Cream shortenings and sugar till light and fluffy. Add dry ingredients alternately with milk. Add vanilla and beat about 3 minutes. Beat egg whites till stiff. Fold nuts and whites into batter. Thoroughly creaming and mixing other ingredients to blend well gives best results.
Bake in 3 -8inch pans at 350 for 25 minutes

Icing
l cup oleo
1/2 cup water
2 lbs x x x x sugar
1 tsp. vanilla
2 or 3 drops of butter flavor if you have it.

Beat till light and fluffy.
Genie

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Nancy,
I am overwhelmed at the work you are putting into this list!! It is truly
amazing that one person can accomplish what you have and make SO MANY people happy! It is such a tribute to you! (Of course I know your fur babies
helped you.)

I just want to say - I "happened up" on this site while searching for another one. I immediately joined because it looked like what I was interested in. That was in October 2006. Since I believe that this kind of luck doesn't just happen, I feel I was led here by my guardian angel. I just want to report that I just closed out my THIRD recipe List Cookbook in Mastercook. They each have 500 recipes in them and I am starting my fourth cookbook! Thank you, thank you, thank you! and thanks to ALL of your contributors!
Barbara in AL

Is it possible to freeze Buttermilk? The smallest amount I can find fresh buttermilk is in half gallon size. I rarely use it and have always wonder if it is possible. For some recipes I don't want to use powdered buttermilk.
Thanks in advance. Ann in middle Georgia

These are my three year olds favorite pickle right now. Mamaw made these and he eats them like candy. They do not look like cucumbers they are red. I hope yall enjoy these as much as he does.

Cinnamon Pickles

DAY 1`
Peel and core and remove seeds. Cut lengthwise one gallon cucumbers. Mix 2C Lime and 8 1/2 gallons water. Pour over cucumbers in an enamel, glass, or stainless steel container. Let set for 24 hours.

DAY 2
Drain and rinse well. Mix 1c vinegar, 1 tBS alum, 1 bottle of red food coloring and enough water to cover and simmer for 2 hours. Drain and out in large container. Mix 2 c vinegar, 2 c water, 10 c sugar, 8 broken cinnamon sticks, and 6 oz package of red hots. bring to a boil. Pour over cucumbers and let set over night.

DAY 3
Pack cucumbers in clean jars and reheat syrup to a boil. Pour over pickles and seal.
Amy Byrd 

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And another recipe we loves when we tried it is. Southwest Pork chops.

Southwest Pork Chops
1 c uncooked long grain rice or brown rice
6 pork chops, cut 3/4 inch thick
non stick cooking spray
1 15 ounce can Mexican style beans of Tex-Mex style chili beans
1 c salsa
1 c water(optional)
1 c frozen corn of fresh corn kernels
snipped fresh cilantro (optional)

Cook rice according to package directions. Meanwhile trim fat from chops. Coat 12 in non stick skillet with cooking spray. Brown chops 2 min on each side and remove from pan. Add beans, corn, and salsa and water (I added this and it made the sauce a little thinner). Stir to combine and add chops. Bring to a boil. Reduce heat to simmer and cover. Cook 15 to 20 min or until chops are done (160 degrees). Serve over hot rice. If desired sprinkle with cilantro. Makes 6 servings.
Amy Byrd

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Hi Nancy, It's a boring Saturday morning and looking for something to do, I went to your recipe which hold all of your old newsletters. I just started reading the letters. It is amazing how things go around. There are letters asking "why aren't my letters posted?" to I have a new convection oven, to the link you can go to vote for Nancy's Kitchen in 1998 plus a wealth of recipes. Thank you for all the years of hard work and most of all thank you for your eternal patience with us.
Sandy in New Philly

Good morning Nancy and everyone!

For Roz in Indy, in the 8/1 newsletter, wanting a crunchy top to her cobblers:

Cherry Dump Cake Cobbler
1 (16 oz.) can crushed pineapple, undrained
1 can cherry pie filling
1 yellow cake mix (dry)
1 cube butter or margarine
1 c. chopped nuts

Put pineapple in bottom of pan. Add cherry pie filling evenly to pineapple. Next, pour dry cake mix over the top. Cut cube of butter or margarine into thin slices and lay evenly over dry cake mix. Sprinkle chopped nuts on top and bake at 350 degrees for about 40 minutes.

Mine always come out crunchy on top till I refrigerate it, then it gets soft from the liquid in the cobbler. I have started to make just what we will eat at one meal instead of a large one. The brown sugar, flour and butter mixture always comes out crunchy. The recipe above always comes out crunchy, too, and is so good!
http://www.nancyskitchen.com/
Chris in NM

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This is for Any Byrd in the July 29th newsletter asking for where to find food clipart. If you have some software to make cards, newsletters, banners, etc. there will be tons of free clip art connected with it. I use Printmaster Silver 16 and the clip art is awesome! There are lots of other programs out there, too, plus cheap cd?s full of different clip art!
Chris in NM

Also for Liz J( Murillo, Ontario Canada, in the 8/1 newsletter, wanting to know how many cups, etc. in bottles, cans and all go to http://whatscookin.proboards4.com/index.cgi?board=chat
This is the Hints & Tips section of Nancy?s message board and it is loaded with information for you! Good luck! Chris in NM

For Barb in IN wanting a Pizza Dip, in the 8/1 newsletter, here is one that was posted in one of the July newsletters:

Pizza Dip
1 8 ounce cream cheese softened
1 teaspoon Italian seasoning
1 c shredded mozzarella cheese
3/4c grated parmesan cheese
1 8 ounce pizza sauce
2 Tablespoons chopped green pepper
2 Tablespoons thinly sliced green onion

Breadsticks: Pillsbury works well, although I prefer making my own
Beat cream cheese and Italian seasoning. Spread in an ungreased 9 in microwave pie plate. Combine cheeses, sprinkle half over the cream cheese. Top with pizza sauce, remaining cheese mixture, green pepper and onion. Microwave uncovered 3-4 minutes or until cheese is almost melted. Serve with warm breadsticks.
Joe from Kansas
http://www.nancyskitchen.com/2008-july-recipes/recipe-july11-2008.html
http://www.nancyskitchen.com/2008-july-recipes/index.html
Chris in NM

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Pumpkin Cookies

1 c. shortening
2 c. pumpkin
2 c. sugar
1 c. nuts, chopped
2 t. vanilla
2 c. dates, chopped
2 t. baking soda
2 t. baking powder
2 t. cinnamon
4 c. flour

Cream together shortening, pumpkin and sugar. Add nuts, vanilla and dates. Add baking powder, baking soda, cinnamon and flour. Mix well. Drop on cookie sheet. Bake 15 minutes at 350 degrees.
ST

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Hi all Nancylanders, I'm searching for an old fashioned method of plain old pickled green beans. Not with spices or vinegar added. I made them before but can't come up with the correct amount of salt to water. I googled and what I saw didn't sound salty enough to me. So I thought maybe someone out there could help me. I tried the 1/2 cup salt to 1 gal water and it didn't seem strong enough. I remember something about it should float a raw egg, and this didn't. Can someone help?
Thanks , Mary, from Newton Falls, Ohio

Nancy, in the Friday newsletter I read about freezing peaches. I have been freezing peaches for the past 6 or 7 years. I peel the peaches when they are ripe then slice them into a large bowl. I sprinkle fruit fresh and Splenda on each layer in the bowl. This is according to how sweet you want the finished product. I then spoon about 4 to 6 cups of peaches into a "Food Saver" bag then vacuum pack them with my Tillia. They stay perfect for at least two years. I am eating the ones I froze last year while I am freezing the fresh ones this year. They don't lose their color or texture in the vacuum bags. I also freeze the yellow and red peppers in the same type bags. That is much better than letting them ruin in the vegetable drawer and when I thaw them out and use them for cooking, they taste just as good as the fresh ones.
Jerry in Woodstock, Ga

This is for Chris in NM. I made your Zucchini Bars. Good flavor but they came out too dry. Any ideas.
Thank You, Roberts wife in Ohio

Nancy in July 30 newsletter Dott in Ohio requested a recipe for Hickory Nut Cake. I found this in a very old cookbook that I just have pages of. My 100 year old Great Aunt gave me before passing on to a better life. I only have a few pages of recipes . The recipes came out of the 1700 and 1800 era.

Hickory Nut Cake
Cream together:
1 cup butter
2 cups sugar

Add to this mixture:
2 egg yolks
1 cup sweet milk
2 teaspoons cream of tartar
1 teaspoon soda, dissolved in water

Now add:
3 cups flour (sifted in)
5 egg whites, beaten stiff
1 pt hickory nuts meats rolled in flour

Bake in one pan or layers in a moderate oven until straw comes out clean. Ice with following:

3 cups sugar
1 cup of water
3 large teaspoons glucose (white corn syrup)
4 egg whites, beaten

Cook sugar , water, and glucose until syrup spins a long thread and pour into 4 egg whites, beaten. Beat and spread on cake.
Louise, AL

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For Connie who wanted ideas for dishes to serve with a fried turkey.

You might serve grape salad, baked beans with pineapple and Chinese coleslaw.

For Liz J., Murillo, Ontario Canada: 1 lb of butter is 2 cups making each stick 1/2 cup.
grannym IL

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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