Hi ladies, I'm starting weight watchers again, and would like to know if any of the ladies or men out there have easy but tasty dishes that have about 5 points in them. I like pasta and all meats, something different. I like to try things.
Marlene Fl.

Daily and Weekly Online Horoscopes

Hi Nancy:
Sue in North Carolina sent in a recipe for Herb Crunch made with Oyster Crackers. I have been making this for years but recently tried it with sourdough pretzels. I use a large box of large pretzels, break them up into very small pieces, and then mix with 1/2 cup oil, 3 tbsp. of Hidden Valley Ranch dressing and one tsp. of dill weed and bake for 15 minutes at 250 degrees. Same basic recipe, just substitute the crackers for pretzels.
Laurie from Brooklyn

More Diabetic Recipes

Pea and Carrot Salad
1 10 oz package frozen peas and carrots blend, cooked
1 hard boiled egg, yolk removed
1 tsp dehydrated minced onion
1/2 tsp celery seed
1/4 cup fat free French or Ranch dressing
1 tbsp chopped pimiento (optional)
Toss all ingredients, cover, and chill before serving. Serves 4
cal--78, fat--0 gr. carbs--13 gr, fiber--3 gr

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Graham Cracker Parfait
2 squares low fat graham crackers
1/4 cup fat free non-dairy whipped topping
1 cup fresh fruit, cut into bite sized pieces
Crumble 1 cracker square into bottom of a large wine glass or coffee mug. Top with 1/2 cup fruit, then half of the whipped topping, then fruit and then topping. Crumble remaining graham cracker on top to serve. Serves 1

cal--153, fat--1 gr, carbs--36gr, fiber--3gr

Source: Diabetic Cooking for Seniors
Peggy in Arkansas

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Re: Hi everyone! Does anyone have some ideas on how to tone down some very HOT homemade salsa!? Made several jars and went way, way too heavy on the jalapenos. Is there any way to save this salsa? Hate to throw it all away, but it is way too hot. Thanks...
Liz in MN

Liz, I have had this happen, and I just make another batch with NO jalape?s, and mix it in with the overheated batch......
Diana

<< To Marge/Boston
I was thinking of taking a hike to NH this coming weekend. Would you be so kind as to share the name of the little restaurant you so love with the great food.
Thanks, Ailene>>

Ailene, not sure what part of NH you are going to, but we love The Muddy Moose in North Conway and The Scarecrow in Jackson!!
Diana in RI

Hi Nancy, sure hope you are doing better, Hugs to the furbabbies from us!
I have a question for everyone, I seem to recall some time ago there was discussion about the GTexpress cooker. I am thinking about getting one and I can't remember what all the comments were because frankly was not that interested at the time. Does anyone have one? I'd like to hear all the pros and cons on this if you do. It looks like it would be a great little gadget to have.

Sylvia Scotland, I have so much growing in the areo garden, tons of mint and basil and thyme, my favorites. How is yours doing?

And Happy 4th of July to all of you, be safe, don't eat too much BBQ!! You know I will have more than my share!!!
Billie in FL

Re; the diet coke dilemma.

I drank diet Coke for years and a year or so ago, I bought several 12 packs when they was on sale and I absolutely cannot stand the taste of them. I didn't bother to call anyone about them, but had another one after that from the same batch, and it didn't taste like I remembered it either. So anyway, I gave up on it and gave them away before they expired.

When I am at a fast food place that has diet coke, I get it and it tastes good, but not the cans. That was my experience with it. I am glad to hear someone else say something about it. I that it was me.

Nancy I hope You and all Nancylanders have a great 4th of July.
Tennesseyanky.

Morning everyone. This is for Jean in Northeast OK from the 7-1 newsletter asking for a marinated mushroom recipe. I think this may be what you are looking for.

Marinated mushrooms
1/3 c red wine vinegar
1/3 c vegetable oil
1 small onion, thinly sliced
1 tsp brown sugar
1 tsp salt
2 tsp dried parsley flakes
1 tsp mustard
2 (6oz) cans mushroom caps, drained

In a small saucepan, combine vinegar, oil, onion, brown sugar, salt, parsley flakes and mustard. Bring to a boil, add the mushrooms and simmer 5 to 6 minutes. Chill several hours before serving. (actually to marinate longer is even better) Absolutely delicious!
Rita, Memphis, NY

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Old Fashioned Girl , July 1, asked for a classic cheesecake recipe so here is the one I have used since 1973------

Classic Cheesecake
12 graham crackers-rolled out
1/# butter
Blend will and push into an 8" spring form pan

In meantime blend:
1 large package of cream cheese
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla

Blend with mixer till light and fluffy-about 15 minutes. Pour into shell and bake at 375 degrees for 20 minutes or till middle sets(not longer than 30 minutes) You can tell it is done when it doesn't move. Remove from oven and let cool.

Topping:
1/2 pint of sour cream
4 tablespoons sugar
1/2 teaspoon vanilla

Blend with spoon until smooth. Pour over cheesecake-place in 450 degree oven for 5 minutes. Remove and place in fridge until cold.
This was given to me by Sarah in Milford, MI 1973----enjoy!
Barb in JAX

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Here is the ingredient list on Duke's Mayonnaise that Joyce wanted.
Soybean oil, eggs, water, vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor.
gramaj

Now that summer is here I would like to find a good recipe for barbeque chicken done on the grill. What I am looking for is a recipe that many of our local fire houses use. It is an oil and vinegar base with other spices in it. I am thinking they might even marinade the chicken in this first before putting it on the grill. If any one can help me out I would really appreciate it.

I have a 19 year old daughter that has become very interested in cooking and baking. She has found some wonderful recipes on this site. Nancy, thanks for all your work and to all that share their recipes and advice.
Diane S. WNY

Barb in JAX, I would love to have the recipe for caramel dipped pretzels. I am always looking for new ideas for my Christmas candy trays, and this sounds like a great idea. please share!!
Nedra in VA

Hi everyone,
I am hoping you can help me. I would love to make the Blueberry Cake recipe with the cream cheese but cannot find any Butter Cake Mix (Duncan Hines was recommended) that the recipe calls for here where I live. Would this be like the texture of a pound cake? If so, would anyone know how to convert an ordinary cake mix into a butter cake mix, or have a scratch recipe. Thanks. Oh, by the way the Kitchen Stir pot I bought from the shopping channel works wonderfully. It is a very useful in the kitchen. I love it.
Thanks, Linda Sims, Pincourt, Quebec, Canada

Thanks to everyone who sent a Chicken Salad Recipe. I am planning to try each one. Special "Thanks" to Nancy for a wonderful site.
Kathy PA

Helpful Hints ( Misc.)

A bottle of 91 percent or more of isopropyl alcohol will clean (markers, sticky stuff, dirt, etc.), and pry apart photos stuck together. Then separate and dry them with the printed side up. Be sure you use at least 91 percent alcohol because anything less contains too much water and will cause additional damage to your photos. Once they've dried, you can look at them, but how about putting them in a nice album so you won't have to go through this again.

Burnt Popcorn Smell in the Microwave:
To get rid of this awful lingering stink, fill as large microwave-safe bowl with one cup of water and sprinkle your favorite spice like cinnamon or add several drops of vanilla or lemon extract. Bring to a boil. You must let it sit inside for 10 to 15 minutes to cool down. Simply wipe the walls down with paper towels. Leave the door open (with it unplugged to save the light source), to further air it out.

Leftovers:
Keep two large plastic ice cream buckets in the freezer, one for leftover poultry and cornbread and one for leftover roast beef and vegetables (such as corn, carrots, etc). When full, make cornbread dressing with the first and homemade soup with the second. Small piece of onion or celery can go into either container.

If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of the pan.

* Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.

* Brown gravy in a hurry with a bit of instant coffee straight from the jar... no bitter taste, either.

* To hasten the cooking of foods in a double boiler, add salt to the water in the outer boiler.

* Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

* To keep potatoes from budding, place an apple in the bag with the potatoes.

* Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

* Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

* If you have a problem opening jars: Try using latex dishwashing gloves. They give a on-slip grip that makes opening jars easy.

* Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

* Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Permanent Marker Stain on Carpet
My granddaughter got dark blue magic marker on my carpet tracing around a sheet of paper. I took Purell hand sanitizer and rubbed on the marks and took a rag and the blue marker came up very easily off my light green carpet.
Marlene of Fl.

This is for Scooch for the vacation- any of these would work great cause they are all make ahead. These were all sent in by Denise some time ago.
Billie in FL

Just dump the ingredients into a 1 gallon freezer bag or other container and freeze it. When you want to use it, thaw it overnight in the fridge, dump it into a 9 x 12 baking pan and bake it at 350 til done, about an hour unless it's boneless breasts and then you need to only bake it about 30 to 35 minutes.

Here are some Dump Chicken ideas for you:

Dump Honey Sesame Chicken
4 to 8 pieces of chicken
1/2 cup beer or chicken broth
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves crushed garlic

Dump Teriyaki Chicken
1 clove garlic, crushed
1/3 cup soy sauce
2 tablespoons rice wine (or sherry)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 tablespoons minced ginger
1 1/2 pounds chicken pieces

Dump Lemon and Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

Dump Lemon Marinade Chicken
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

Dump Pepper Lime Chicken
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

Dump Chicken Creole
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

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Just a quick thank you to everyone who wrote in with ideas and recipes for the candy table at a wedding reception. This should help me a lot. You are all the greatest. If anyone else had more ideas I would appreciate getting them.
Sandy in Ne

Good morning Nancy, I am responding to 3 different questions in the 7/1 newsletter.

First of all for Jean - Northeast Oklahoma asking for a recipe for marinated mushrooms, I Googled your newsletter site and came up with:

Marinated Mushrooms #2

1 lb. mushroom caps, wash and dry
3/4 c. salad oil
3/4 c. red wine vinegar
1/4 c. finely chopped onions
1/4 c. finely chopped parsley
2 cloves garlic, crushed
1 tsp. salt
1 tsp. sugar

Combine and coat well. Chill 1 1/2 hours in refrigerator.
Source: http://www.nancys-kitchen.com
Chris in NM

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Now for Old Fashioned Girl looking for a recipe for a Classic Cheesecake. I again Googled the newsletter site and came up with:

Classic Cheesecake
http://www.tasteofhome.com/Recipes/Classic-Cheesecake Reminisce Extra

MY husband and I love desserts and this is one of our favorites. It is delicious and there are no leftovers...extra calories, you know! Sometimes I top each piece with fresh seasonal berries.

SERVINGS: 2 CATEGORY: Dessert METHOD: Baked TIME: Prep: 30 min. Bake: 35 min. + chilling

1/4 cup graham cracker crumbs
1 teaspoon sugar
4-1/2 teaspoons butter, melted

FILLING:
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

TOPPING:
1/4 cup sour cream
2 teaspoons sugar
1/4 teaspoon vanilla extract

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 4-in. springform pan. Place on a baking sheet. Bake at 350? for 5 minutes. Cool on a wire rack. In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon juice and peel. Pour over crust. Return pan to baking sheet. Bake at 350? for 25-30 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine topping ingredients; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan just before serving. Yield: 2 servings. Editor's Note: This recipe may be prepared in a 2-cup baking dish. Prepare as directed. Increase topping amounts to the following: 3/4 cup sour cream, 2 tablespoons sugar and 3/4 teaspoon vanilla.
Chris in NM

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Now for Kara in NY asking how to fix asparagus in the same newsletter. Your listing has a wonderful selection of ideas on fixing the veggie. I normally just steam ours after I clean the stalks. It is so good almost any way you fix it! Of course you can freeze asparagus! When it is so expensive in the stores, I always buy the frozen spears and when we have them I again steam them. Good luck!
Chris in NM

Nancy, I would love to get some good potato salad recipes and some hash brown potato casserole recipes. Thank you for your hard work and I would like to thank each person that sends in the wonderful recipes. I have tried many of them.
Thanks, Sue in North Carolina

To Susan in Milledgeville, GA June 30th newsletter who asked me about my 'mistake cake' which is the pound cake blueberry cake recipe instead of using the cake mix that she originally called for in her recipe. All you have to do is buy a pound cake mix and add the cream cheese to the wet ingredients. That's all I did. Keep in mind I was going about this a little bit blind, so to speak, because I had your recipe all wrong in my head. By the way, please let me know about using the frozen fruits. After you make it using the cake mix, let us all know any special tips you may have, too. Thanks again.
Anna

RE: Emma?s question about Susan?s Blueberry Cake posted June 21st and my follow-up cake. You asked when to add the cream cheese to my ?mistake cake?, the pound cake. I just added it in right in the beginning of the pound cake recipe with any wet ingredients. Then after all the cake was mixed, I added the blueberries by hand, folding them in little by little so as not to turn the cake blue. (remember to hold back a few blueberries) It was after I placed the pound cake with folded blueberry mixture into the angel food cake pan (which I sprayed with the flour spray made for cake baking) that I added a few more blueberries to the top part and pushed them down every so slightly.

Now, I have a question for Susan in Milledgeville, GA who sent in this recipe or to Sue who just said in the June 30th newsletter that she used raspberries in place of the blueberries: first, I realize you both may be one in the same person. Anyway, do you think you could use frozen blueberries or fresh frozen raspberries in this cake? I?m just thinking about winter time when all I have are my own frozen fruits. Thanks in advance for your time to respond to my question and good luck Emma!
Anna

Dear Nancy and friends,

In early May I sent a prayer request concerning my need for a kidney transplant. I wanted to bring everyone up-to-date on what has transpired since then. For those unfamiliar with being listed on a national transplant list, the wait is often long and frustrating. When I was listed in a neighboring state, I was told the wait would probably be 7 to 10 years. When I was listed in my home state of Mississippi, the waiting period was estimated as 3 years. While this is an estimate, times may be longer or shorter as whenever an organ becomes available, the list is sorted as to those that are best suited for that particular organ - for example, blood type, age, and other considerations. At the time I was placed on Mississippi's list, I was told the shortest waiting period was 3 months for an individual that was an almost perfect match to an organ.

On June 17 - less than 2 months after being listed on the Mississippi list - I was called and asked to come to the medical center for final testing to see if a donor kidney would match me. I was given 2 hours to find a driver, pack, make an hour and a half drive, and be at the medical center. After testing was done, I was classified as a perfect match, and the doctors began transplantation surgery at 11:00 that night. By 3:30 the next morning, surgery was finished, and my new kidney had already begun functioning. There will be rounds of anti rejection drugs for the rest of my life, but today, 2 weeks after surgery, I FEEL GREAT!!!!!

I want to express my thanks to all the newsletter friends, and ask their continued prayers as my body continues to grow strong and heal. Keep those good recipes coming in - while I was on dialysis my diet was so restricted I could only read them - now I can actually eat them!!!
Janice / Auditlady in Mississippi

Here?s a recipe for cheese cake that sounds like the one Old Fashioned Girl wanted.

Cream Cheese Pie

GRAHAM CRACKER CRUST
11 double graham crackers
4 Tbsps. sugar
1/2 cup butter or
margarine, softened

FILLING
3 eggs
1/2 cup sugar
12 ounces cream cheese
1 tsp. vanilla extract

TOPPING
1 cup sour cream
2 Tbsps. sugar
1 tsp. vanilla extract
Reserved crumbs

USE: 9 inch deep dish
pie plate
YIELDS: 8 servings

GRAHAM CRACKER CRUST: Crush graham crackers in blender until finely ground. Reserve 1/4 cup crumbs for topping. Place remainder in a large bowl. Add sugar and butter to remaining crumbs and mix well. Line deep dish pie plate and refrigerate. Preheat oven to 375?.

FILLING: In a large bowl beat eggs well. Add sugar, cream cheese, and vanilla and beat until well blended. Pour into crust. Bake for 20 minutes. Turn off oven and leave pie in oven for I hour; remove and cool for 10 minutes. Raise oven to 450?.

TOPPING: In a small bowl combine topping ingredients and pour over pie. Bake for 5 minutes. Remove and cool Sprinkle with reserved crumbs and chill for 3 hours before serving.
Phyllis, Irvine, CA

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To Liz, I have had salsa so hot that you could not eat it without burning your mouth. I added sugar to what I poured into my bowl and it "cooled" it down so well that my 8 year old pours it into mild salsa before he eats it.
Hope this will help you.
Tammy in KY

TO EMMA: Thank you so much for that recipe. I can make Baked Ziti again ! Thank you again.
Shannon In Ohio

To Barb in JAX -
I would be very interested in having you send the 2 recipes for the caramel dipped pretzels that you mentioned in the July 1st newsletter. I believe that Sandy in NE was interested in candy recipes for a candy table at a wedding. Please post them when you get time.
Cindi in Nebraska

Nina in TN is looking for dessert recipes that use pistachio or cheesecake flavored pudding mix in a box.
JNN

To All the people who want to buy DUKES mayonnaise, I have news for you, While shopping today, I stopped in the mayonnaise aisle and checked the different brands. I picked up a jar of DUKES that had something about cholesterol on the front label. I then examined the ingredient list and Lo & BEHOLD, the first ingredient was 'WATER', What a surprise! So before you buy, make sure that you read the ingredient list. I believe that this only pertains to the mayo that has something to do with cholesterol.
Joseph J

Hi Nancy,
I am writing in response to Old Fashioned Girls request for a classic cheesecake. This is the recipe I have always made and everyone loves it.

Classic Cheesecake
3(8 oz.) pkg. cream cheese, softened
1 cup sugar
1 pt. (16 oz.) sour cream
1 tsp. vanilla
1 stick margarine
5 eggs
1 tsp. vanilla
1 cup sugar
1 1/2 cups graham cracker crumbs

Preheat oven to 325. Melt butter in pan and mix in graham cracker crumbs. Press into 9 x 13 inch pan. Beat cream cheese, eggs (1) cup sugar and vanilla together until creamy. Pour over crumbs. Bake for 45 minutes. Combine sour cream and (1) cup sugar and second tsp. of vanilla. Spread on cake and return to oven for 5 minutes longer. Hope this is what you are looking for.
Bev in Ohio

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Has anyone tried the Bounce fabric sheet trick to keep mosquitoes away? If so does it work or not? I want to use these for our family during the holiday.
Nicol in MS

Snopes.com site states it does not work. For more information:
http://www.snopes.com/inboxer/household/bounce.asp

After checking out the Bologna Salad recipes recently, I thought you might be interested in a different version of bologna salad.

I buy the cheaper canned ham in the oval pull-top cans at the local dollar store. This "ham" more resembles a spam-like quality and is usually about 1 1/2 to 2 pounds. I put this canned ham in the freezer for an hour to make it easier to grind.

Spam Salad
Grind canned ham. Place in large bowl.
Add one chopped green bell pepper and one small chopped onion.

To this mixture, add 2 cups shredded cheddar cheese. Add enough salad dressing (Miracle Whip)to make a spreadable consistency. Salt and pepper to taste. Will keep several days in fridge, but it probably won't last because it's DELICIOUS! Great as sandwiches or on crackers.
Brenda Owen near Tupelo, Mississippi

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Thank you to all who sent in the peach recipes. I will be getting more peaches this weekend and am looking forward to trying them.
Gloria (SC)

Good Evening, Nancy and All.
I have a request for Brenda in IN who wrote, "I bought a box of Arm & Hammer Washing Soda.

I will be making my own laundry soap using washing soda, borax and Fells Naptha soap."

Brenda, will you please tell us the approximate amounts you will use of each product and where I may purchase the Fells Naptha soap. I live in MS and do not recall seeing that on any store shelf.
Betty in MS

Hi, I just was reading all the recipes for Porcupine Meat Balls. I knew I had this recipe in my Better Homes and Gardens cook book that I had received as a wedding gift 36 years ago. Anyway, I do remember making these and my new husband not commenting on them one way or the other. So, I never made them again. Then tonight as I was reading the recipe to copy and send in to you all, I saw why he did not comment...the rice was raw when it went into the recipe and I was supposed to pressure cook the meatballs. So, it, the rice, was still raw upon serving it to my dear sweet husband. LOL Talk about living and learning! Here is the original recipe for Porcupine Meat Balls as taken from Better Homes and Gardens.

Porcupine Meat Balls
1-1/2 pounds ground beef
1/2 cup uncooked rice
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onion
1 can condensed tomato soup
1/2 cup water

Combine meat, rice, salt, pepper and onion. Shape into small balls. Blend soup and water; heat in pressure pan till mixture begins to simmer. Add meat balls. Cook at 15 pounds pressure 10 minutes. Let pressure go down normally.
Makes 6 to 8 servings.

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Nancy
Thank you for mahjongg. Can't tell you how great that game is in the wee hours of the morning when I can't fall back to sleep.
Judy/Buffalo

To Nina Middle Tenn. Re: PD's Italian Dressing. What is EVOO that is mentioned in the recipe? I have never heard of this.
Joseph J.

Good morning, Nancy and all, I am writing for three things:

re: Dukes mayonnaise, being in Illinois I have not been able to find it either. But with the matter of mayo that does not have water as the first ingredient, I was at Wal-Mart a couple days ago, the Wal-Mart brand 'Great Value' lists soybean oil as the first ingredient. I got a pint jar as I do not use mayo a lot unless making a vegetable salad. I am 66 and have sworn by Miracle Whip, regular and light, for years, no more though. Until I find Dukes I will get the Wal-Mart brand. I don't use enough at one time to order it from Dukes.

re: Peggy in Arkansas, please send any of the diabetic recipes for one or seniors that you can. I too live alone and have been looking for these.

re:Peggy in East Tennessee, the grandkids and I have made this ice cream, only we call it Baggie Ice Cream. I got the recipe when watching Regis and Kathy Lee. The ice and salt go in a gallon size freezer bag, the ingredients go in a quart size freezer bag. Put small one, sealed, in bigger bag and seal, then shake for 15 minutes. Recommended- use pot holder mitts or wrap in a towel cause it gets COLD. We still occasionally make it.
Knitter in Illinois

Could someone please tell me what date the Grandma's Apron was in? I am going to a meeting of grandma's on July 1st, & I would like to take that for them to read! I know they will enjoy it. Thank you & thank you Nancy!
Doris from OH

This is for Scooch in Florida. (June 29 newsletter). She asked for dinners that can be easily frozen to feed fourteen people. Here's a favorite of mine, and it freezes well. It's an easy version of Stuffed Cabbage. We had it over the weekend, and it's a favorite of ours. You probably should double it to feed 14 people, then there should be enough for seconds for the heartier appetites.

(Un)stuffed Cabbage Casserole
1 and 1/2 to 2 Pounds lean ground beef (I use Ground Round)
1 Cup cooked rice
1/2 to 1 tsp garlic
1 large onion chopped
1 cup sour cream
10 cups chopped cabbage (this amounts to a medium head)
2 to 3 cans tomato soup
salt and pepper to your taste
2 Cups shredded colby or cheddar cheese for topping.

In a greased 9X13 pan, spread out 5 cups of the chopped cabbage.
Mix together the (raw) meat, cooked rice, sour cream, garlic, onion, sour cream and salt and pepper. Spread the meat mixture over the layer of cabbage. Spread another 5 cups of chopped cabbage on top of the meat mixture. Pour and spread 1 or 2 cans tomato soup evenly on top. (I use 2 cans).

Cover with foil and bake in a 350 preheated oven for 1 and 1/2 to 2 hours. Add the shredded cheese to the top and return to oven for another 15 minutes, uncovered.
If you make 2 of these it should be plenty for 14 and then seconds for some. I get 12 nice helpings from one recipe. Serve a nice tossed salad (or not) and some nice crusty buttered bread.

Hope this helps you out, so you aren't tied to the stove your whole trip. Have a great time in the mountains.
Cheryl in North Olmsted, Ohio

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Nancy, Linda in Georgia request for a Butter Pecan cake with glaze. I have this one but no glaze. This was in Saturday the 28th newsletter.
Louise

I have a couple of questions for Sue and her Roll The Can Ice Cream. This sounds like something my 5 year old great grand daughter would like to do. For Christmas a family member gave Preslea and I matching aprons and chef's hats. Mine says Chef Cindy and hers says Chef In Training. Sorry, I didn't mean to carry on. She shows a great interest in things I do in the kitchen and wants to help, which I let her do. She drags her step stool where ever she needs to be so she can reach. Sue, how much salt do you put in the ice? Do you use table salt or ice cream salt? And last but not least, where the heck do I find a 5 pound coffee can? I didn't even know they make such a critter. Preslea is coming to spend the week with me tomorrow and we will definitely make ice cream. Thanks for your time and great recipe.
Scooch In Florida

On June 29 Sue asked for a Waldorf Salad.

Tropical Waldorf Salad
Chop unpeeled red & green apples. Cover with drained pineapple tidbits

Add:
grapes
celery
drained mandarin oranges
walnuts
grapes
raisins
Toss with vanilla yogurt

From: Mary in MO

In the July 1st newsletter, Old Fashioned Girl requested a recipe for Classic Cheesecake. Here is one I have used for 40 years and we still favor it.
Millie in MO

Cheesecake:
3 - 8oz. pkgs. Philadelphia Cream Cheese
3 eggs, well beaten
1 cup sugar
1 Tablespoon vanilla

Add sugar to well beaten eggs, mix well, then add cheese. Beat well w/electric mixer at high speed. Pour into graham cracker crust or crust of your choice. Bake 20 minutes in preheated 375F oven. Take out immediately.

Combine 1 pint sour cream and 2 Tablespoons sugar, pour immediately over top of cheesecake and bake for 5 minutes longer at 450F.
Millie in MO

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Top 100 Recipe Sites

Nancy and furry friends and Nancylanders: Jean - Northeast Oklahoma
posted a request in the Tuesday, 1 July Recipes asking for a recipe
for Marinated Mushrooms. While this is not the recipe she requested her
post reminded me of the simple recipe I use for marinating button
mushrooms so will share with any and all who might be interested. It
depends on how large a batch you want to make but this recipe will make
approximately 1 pint. Mr. Myron Drinkwater - Lake Forest, CA

Marinated Mushrooms
1 to 1-1/2 lb small button mushrooms (button about the size of a quarter
or smaller)
1 (16 oz) can chicken broth or stock
1 small bottle Italian salad dressing (any brand - I use Wishbone)

Clean the mushrooms to remove any dirt - while the TV food shows say to use a damp towel or paper towel I just clean under cool running water. Pour the chicken broth/stock in a 4 quart sauce pan or large skillet and heat over medium heat until boiling. Add the cleaned mushrooms and cook until the mushrooms just start to change color, about 5 minutes. Remove from the heat and pour off (drain) the chicken broth. Transfer the mushrooms to a sterilized jar or other sealable container. Shake the Italian salad dressing well then pour enough of the salad dressing over the mushrooms to cover.

Seal container and refrigerate for at least two days before eating to allow the dressing to properly marinate the mushrooms. Turn or shake the container occasionally to distribute the particles in the dressing to the mushrooms.
Cook's Note: I have made and kept these mushrooms (in the Italian dressing) in the refrigerator for over a month - they keep well until devoured. They can be eaten "as is" as finger food or used in salads.
Mr. Myron Drinkwater - Lake Forest, CA

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