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Nancy, I really enjoy your newsletter and all the recipes. Every time I read anything from you it reminds me of the 16 years that my wife Carol and I lived in Texas. (1982/1998)

We had a ranch in Waco and raised Brangus cows and Paint horses. We had about 300 cows and 26 horses at one time. The last 8 years that we were in Texas, we leased a 26,000 acre ranch in the Palo Duro for hunting. It was a historical area, in fact, we actually had some of the corrals that were built by Goodnight over a hundred years ago during his cattle drives. We also had a wild herd of buffalo on the ranch. It was a great time in our lives, and I really enjoy remembering those times when I am reading your newsletter.
Thanks, Jerry Pope

For Anita in Camarillo

Pulled Pork Barbecue

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

(My husband is not a fan of vinegar so if I'm making it just for him, I usually buy a good barbecue sauce such as bulls eye or any dark red color barbecue sauce, pour it in a pot, with some grape jelly, a little hot sauce, honey and bourbon. Simmer till jelly melts and all comes together )

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
Violet

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Daily and Weekly Online Horoscopes

o Nedra in VA. you have a very unusual name so I thought I would ask if you might be the same Nedra I knew in Richmond in the 1960's. My husband Dean and I were newly weds at that time and lived in the Chamberlayne Garden apts. It could be quite a coincidence.
Barb/De.

Hi Nancy,
Hope you & the kitties are all well, Wonderwoman. It's seems like ages (because it has been) since I wrote in last & even longer since I submitted anything. My only excuse is: when it rains, it pours! We have this gross misconception that our loads will lighten up... not likely.

I feel about half an inch high, Sylvia. I never actually forget anything, however time does fly past without my realising where it's gone (put that down to performing about 4 jobs simultaneously... & that's not including being a full-time housewife & mother... all the heroic lasses out there that experience the same thing day-in-day-out are now knodding their heads in familiarity). My apologies, once again, Sylvia, but I have finally gotten cracking on the recipe for you. Traditional Stiffado in all its glory. Keep in mind, however, that there are variations to this recipe depending on the geography although the basic recipe is pretty much the same. Word of caution regarding the bottled prepared onions... I wouldn't use them for a shortcut to save my life. These sort of onions will give your 'stew' absolutely nothing, quite the opposite in fact. The acidity will come out in the stew, regardless of how well you wash them, & you will be greatly disappointed. So here goes & if there is anything whatsoever you might require further, please don't hesitate to 'holler'.

Kindest regards, Maria
www.authentic-greek-recipes.com
www.gourmetscouzina.com

P.S. Last time I was in Scotland was in July 3 years ago & the heatwave followed us from Greece to Glasgow. Needless to say we did not have suitable clothing for 35C in Scotland... but the country became even more breathtaking... despite the fact that I was idiotic enough to trudge all the way up to the Wallace Monument on foot with 3 kids in tow... and having reached the top (dripping in perspiration) we were kindly informed there was a shuttle bus that drove everyone to the top...

Traditional Beef Stifado
(Greek Beef Stew with Baby Onions)

1 kg (2.2 lbs) boneless stewing beef (not completely lean)
250 ml (1 cup) dry white wine
250 ml (1 cup) extra virgin olive oil
3 pureed medium tomatoes (do not peel)
1 small chopped onion
125 ml (1/2 cup) condensed tomato juice
2 dry bay leaves
1 kg (2.2 lbs) baby onions peeled
salt, pepper

Cut beef into quite large cubes. Heat oil in a pot & brown the meat. Add chopped onion & saut?with meat & then pour in wine & allow to come to the boil until the liquids evaporate by half. Add pureed tomatoes & tomato juice, bay leaves, salt, pepper & half cup of water. Mix ingredients, cover pot & allow meat to cook over a low flame for approximately 90 minutes.

Peel baby onion making an incision like a cross at the base of each (this prevents the onions from falling apart). Add onions to pot & add another half cup of water (a little more if you consider the pot is too dry for the onions to cook), cover & allow to cook over a low flame for another 45 - 60 minutes or until onions & meat are both cooked. The sauce remaining in the pot at the end should be thickish & rich. If there are too many liquids remaining, uncover pot, turn up heat to high & allow to cook for a few minutes until extra liquids evaporate. Caution not to burn the sauce & make the meat & onions stick to the bottom. Serve with crusty bread & lots of fresh, hot thickly cut fried potatoes (they really soak up all that terrific flavour).

If you are up to it & would like to really seal in all the delicious aromas & juices of the stew, make a simple dough of flour & water & seal the edges of the pot and lid together with the dough all the way around when you have added the onions. This is how many traditional Greek mamas still do it even today... including me.

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This is for Anita in Colorado, who wants a pulled pork recipe that can be done in a crockpot. This is a good TNT one, and leftovers freeze well.

Shredded Apricot Pork Sandwiches

2 medium onions, thinly sliced
1 c. apricot preserves
1/2 c. packed dark brown sugar
1/2 c. barbecue sauce
1/4 c. cider vinegar
2 T. Worcestershire sauce
1/2 t. red pepper flakes
1 boneless pork top loin roast or pork shoulder roast, trimmed of fat (about 4 pounds.)
1/4. c. cold water
2 or 3 T. cornstarch
1 T. grated fresh ginger
1 t. salt
1 t. black pepper
10 to 12 sesame or onion rolls, toasted

1. Combine onions, preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce and pepper flakes in a small bowl. Place pork roast in crockpot. Pour apricot mixture over roast. Cover and cook on low 8 to 9 hours. (May cook faster.)

2. Transfer pork to cutting board; cool slightly. Shred pork with 2 forks. Let cooking liquid stand a while to allow fat to rise. Skim and discard fat.

3. blend water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered, on High 15 to 30 minutes, or until thickened. Return shredded pork to the crockpot and mix well. Serve on toasted buns.
from Dorothy in WA/AZ

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Wanted to thank everyone who sent in recipes for the chicken marinade/grilling sauce. I can't wait to try them.

I do have a non recipe request - Several years ago I received some beautiful Christmas ornaments from an older lady. I would love to be able to make some to give away. They were crocheted with crochet thread and fit around glass Christmas balls. There are several different designs. If I remember correctly this lady said the pattern came from a Family Circle a Women's Day book or one of the women's magazines from the 70's. Hope someone can help me!
Diane of Buffalo

Our Recipe Message Board (new messages were posted today.)

To Barb, in JAX
Thank you so much for submitting the 2 pretzel recipes. They sound absolutely wonderful and are going to be added to my list of Christmas candies that my daughter and I get together and make every Fall before Christmas. Again, thank you. Be blessed.
Cindi in Nebraska

To Sylvia, in Scotland I think--- wasn't quite sure just who had submitted the pork chop anecdote): Reading about your husband's predilection for pork chops all the time reminded me of a story someone told me many years ago. Seems this woman was married to a man who just loved corn flakes for breakfast. So, day after day, year after year, she gave him corn flakes. One day, in a hope of introducing him to something else, she served him bacon and eggs. When she asked him how he liked them, he said, "They were good, but why don't we ever have corn flakes?"

And regarding mayonnaise: I wonder if we all wrote to our Congressmen about finding out that these products have been reformulated with water as the chief ingredient it would do any good. After all, we're from all over the country/world, and this IS an election year. And it's easy to do online. I just don't think that diluting the quality of something we've known and loved for years, without any notice, is right. They say the squeaking wheel gets the grease, so, let's squeak.

Oh, and I've been meaning to tell you folks this: I see many recipes calling for poppy seed. I love poppy seed, but you should be aware that if you were asked to take a drug test, it would show up as a narcotic. (Poppy seen = opium).

You can read about it at
http://www.snopes.com/medical/drugs/poppyseed.asp

jeanlock in McLean VA

More information
http://en.wikipedia.org/wiki/Poppy 

For Barb in OKC. Sorry I'm so late in answering your request about the Fruit Cocktail bars, We left the 13 for the UK and just returned on the 2nd. Had a great trip. The fruit cocktail is NOT drained. Use the whole can, juice and all.
Nancy in MT

Hi Nancy,
hope you had a good day yesterday. This one is a little long, so you might want to bump it to an appropriate message board. There again maybe you will have extra space as the American Nancylanders may be too busy with their celebrations for Independence weekend.

Madelyn AR I'm not at all surprised about the elderberries being unknown. I don't like them whole in pies, flans or fools, but if you take the time and trouble you can make some wonderful things for the cost of the sugar. Ron MH used to make Elderberry wine - don't know how he made it - but it was pretty potent hic! hic!
I have one small jar of elderberry and crab apple jelly left from last year - I made 3 batches of 11lb jars. It only has 2 months before I dispose of it. Makes a great throat soother. My oldest Chris sings and plays bass in a band "Stage Fright" and swears by his Mom's elderberry jelly for soothing the vocal cords. If he didn't have to roar over the noise he wouldn't have a bad throat.

Forgot to tell you all - my sour dough bread was a great success, thanks to Dennis at ~The Prepared Pantry. I have frozen a huge chunk - let you know how it freezes later.

DTT I also would like to try your meatloaf.

Meatloaf isn't a popular dish in Scotland - I think people here assume you are hard-up (penniless) if you have to spin the meat out. I am planning to use Ann Lander's recipe for tomorrow's meal. Don't know what accent is, but I'll just do what Nancy did and leave it out. In fact I'll copy the recipe here for you, save you searching.

Ann Landers Meatloaf
2 lbs. ground round beef
1-1/2 c. bread crumbs
3/4 c. catsup
1 tsp. Accent
1/2 c. warm water
1 pkg. Lipton Onion Soup

Mix thoroughly. Put in loaf pan. Top with 2 strips of bacon. Pour
over 1 can Hunt's tomato sauce. Bake 1 hour at 350 degrees.

(Note: This is my favorite meatloaf. I leave out the Accent and use
chili sauce instead of catsup.)
Nancy Rogers

It may not be your typical Sunday meal, but the grandchildren aren't into roast beef and all the trimmings, they are supposed to be off camping with Grumpa for the week-end - we shall see, put it this way I wouldn't take bets on Ron coping for more than 6 hours. Anyway Nancy's chilli element may just go down well. Seems a lot of Chilli sauce but in for a penny - in for a pound- perhaps $ or the dreaded euro.

Hope you all have a great holiday week-end.
Sylvia <Scotland>
http://whatscookin.proboards4.com/index.cgi?board=scottishrecipes

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Brenda in In. Where can you purchase the Fel Naptha bars for making home made laundry soap. I am into saving and being natural. I really appreciate all the hints and recipes that I can find and I appreciate Nancy making this possible. She is the greatest.
Madelyn of Ar.

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I would love how to cook liver and onions. Vida, please send me your recipe. thanks This is the best website on the net.
Dixie

Vida you mentioned serving liver & onions as a special in their restaurant. I will agree my DH loves liver and onions and no one around here serves them in our area of restaurants. You said you have a recipe for them, would you mind sharing that recipe, my DH would be very grateful! LOL
Thank You, Gloria, Indiana

I would love to have the recipe for the liver and onions from Vida.
Ann in Texas

Avocado Dips and Recipes

There was a recent request for potato salad recipes. This is a favorite in our family. You can also add diced celery and adjust the amounts of each ingredient to meet your taste.
Robbie In

Baked Potato salad
5 pounds red potatoes, baked
3 cups cheddar cheese, shredded
12 ounces ranch salad dressing
1/8 teaspoon garlic powder
9 green onions, chopped
1 Large red bell pepper, chopped
3 slices bacon, cooked and crumbled
Salt and pepper to taste

Bake potatoes and cool. Cut into 1-inch cubes. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently.

Sprinkle with bacon and remaining 1/2 cup of cheese. Add salt and pepper to taste. Chill for several hours before serving.

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This is for Lori IL, who in the 6/23/08 newsletter wanted a lowfat apple cinnamon muffin recipe. The second recipe was submitted by GINA Indiana in the 3/8/08 newsletter.
Robbie IN

Low Fat Apple Cinnamon Muffins
2 cups apples, peeled and shredded
1-1/2 cups all-purpose flour
1 cup quick oats
2/3 cup firmly packed brown sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup fat-free milk
2 tbsp canola oil
1 tsp vanilla extract
1 cup plain fat-free yogurt
2 egg whites

Spoon flour into measuring cups and level with a knife. Place flour in a large mixing bowl and add oats, brown sugar, baking powder, baking soda, salt and

cinnamon. Stir with a whisk. Combine milk, oil, vanilla, yogurt and egg whites, stirring until well blended. Add wet ingredients to flour bowl and stir until just moist. Blot shredded apple on paper towel to get rid of excess moisture, then add apple to mixture and stir.

Spoon batter into a lined 12-cup muffin tin. Bake at 400 degrees for 20 minutes.
GINA Indiana

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Cinnamon Applesauce Molasses Muffins
1/4 cup oil
1/2 cup molasses
1 cup applesauce
1 1/2 cups wholewheat flour
1/2 cup raisins (optional)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. cloves

Grease a 12 cup muffin tin and preheat oven to 375 F. Mix oil, molasses and applesauce together. Mix dry ingredients together in a larger bowl. Combine

the wet with the dry ingredients in as few strokes as possible and stir in the raisins once the batter is nearly all moistened. Drop into muffin cups.
Bake 18-20 minutes.
Robbie IN

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Barbecue Sauce and BBQ Recipes

To Phyllis Knipp Baker, Mt--- Want to tell you I made your meatloaf with two slight changes. I don't buy Rotel tomatoes so I added a small can of tomato sauce and put some ketchup on the top. I only added a tsp of salt for salts sake as I learned at age 10, I couldn't/shouldn't have salt. My homeworker helped with most of the work. We put it in a 9 x 13 baking pan and after 1 hour 15 min took it out as the ends were starting to burn a bit. Next time I think we will form it into two or three smaller loaves and cook about an hour. I don't like to use tomato stuff with meatloaf cause it gives me heartburn but handled this fairly well. I generally only use salt on hard boiled eggs, corn on the cob, and fresh tomatoes. My home worker had to leave before it was done, so I promised her a piece cause it smelled so good. Good thing I said that too, cause two of my sons came over and between them and me, I had to put one piece up for my worker with orders "don't touch" or she wouldn't have gotten any. Thanks again for a recipe I will repeat making.
Knitter in Illinois

This is for Ella in CA. I add imitation crab and baby shrimps and fresh tomatoes and diced zucchini to my spaghetti salad as well as the other veggies.. I like Kraft's Zesty salad dressing.
Florence, IL

In the July 3 newsletter, Ella in CA asked for a recipe for a cold spaghetti salad. This is one that I make often for different occasions and food days at work. It is a very basic salad that allows you to add on things that you like.

Spaghetti Salad
1 - 16 oz pkg spaghetti, cooked and drained
1 - 16 oz bottle of Italian dressing
2 - 8 oz cans of tomato sauce (or 1 - 10 to 14 oz can diced tomatoes)
2 Tbsp Salad Supreme (a spice made by Schilling)

Put cooked and drained spaghetti in a large bowl. Add to this (in amounts the you desire) red onion, diced tomatoes, chopped green peppers, slice fresh mushrooms, sliced olives, chopped cucumber. Pour salad dressing, salad supreme and tomato sauce over the spaghetti and vegetables. Mix well. Refrigerate at least 24 hours before serving, stirring occasionally to make sure all is covered with dressing. I like to add things like diced ham or pepperoni and shredded cheeses to this as well.

Hope you give it a try and like it as well as we do.
Barbara S - Omaha NE

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For Sandy in NE Regards to candy for wedding tables here are two I
often make for gifts. Hope this helps.
Dawn

Cream Cheese Candies
1 (3oz) pkg cream cheese, softened
1/4 tsp peppermint extract
3 cups confectioners' sugar
colored sugar of your choice(opt.)

In a small mixing bowl, combine cream cheese & extract. Beat in 1 1/2 cups confectioners' sugar. Knead in remaining confectioners' sugar until smooth. Shape into 1/2 inch balls. Roll in colored sugar if desired. Place on an ungreased baking sheet & flatten with a fork. Let stand for 1 hour to harden. Store in an airtight container in the refrigerator.
Yield: 6 dozen
Dawn

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Peanut Clusters
1 cup (6oz) semi-sweet chocolate chips
1/4 cups creamy peanut butter
1 tsp butter
1 cup roasted peanuts

Place chocolate in a 1 1/2 quart microwavable dish. Microwave on high for 1-2 minutes or until melted. Add peanut butter and butter. Microwave on high for 1-2 minutes or until mixture is smooth & creamy. Blend well. Stir in peanuts. Drip by tsp onto a cookie sheet lined with waxed paper. Chill until set. Store in refrigerator.
Yield: about 2 dozen
Dawn

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Ranch Potato Crisps
Yield: 6 Servings

4 medium baking potatoes
1 tablespoon vegetable oil
1 package Dry ranch dressing mix

Preheat oven to 400~. Wash potatoes and leave skins on. Slice into 1/4" slices. Place sliced potatoes (approx 4 cups)into a zip lock type bag, or a bowl with a cover. Add oil, shake to coat. Add dressing mix. Shake again to coat. Line potato slices on a baking stone or cookie sheet. Do not overlap. Bake 40-45 mins or until golden brown. Serve warm.
Sue

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Orange Carrots

1 lb. carrots
3/4 C. water
3/4 t. salt
1/2 t. fresh grated orange peel
1 orange
2 T. margarine or butter
2 - 3 T. favorite syrup (cane, molasses, honey or brown sugar)

Wash and peel, scrub or scrape carrots. Slice crosswise into rounds or lengthwise into sticks. Bring water and salt to a boil in a saucepan. Add carrots and cover pan. Cook over medium heat 15 - 20 mins. until tender. Drain well.

Meanwhile grate 1/2 t. peel from orange. Peel orange and cut into bite size pieces. Add orange pieces and peel, margarine and syrup to drained carrots. Place over low heat and stir gently until margarine is melted and oranges are heated. Serve at once.
Makes 6 servings.
Sue

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Broccoli Salad

3 cups broccoli flowerets
1/2 cup sharp reduced-fat cheddar cheese, grated
1/2 cup red onion, sliced
5 tablespoons turkey bacon (cooked and crumbled) or bacon bits

Dressing
3/4 cup low fat mayonnaise
3 tablespoons sugar
1-1/2 tablespoons vinegar

Combine broccoli, cheese, onion and bacon. Mix the dressing and toss with the broccoli mixture. Chill and serve.
Makes 6 servings
Sue

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Cabbage Casserole

1 head cabbage
1 can mushroom soup
1 cup mayonnaise
2 eggs
1 cup grated cheddar cheese
Ritz crackers

Cook cabbage. Add all ingredients. Put crackers on top. Bake in microwave for 13 mins. or in a 400 degree oven for 30 mins. server warm, refrigerate leftovers.
Sue

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Baking Soda Tips
A box of baking soda! It is the key to all kinds of baked goods
but it can also do all sorts of other things:

Sprinkle it on shows to kill odor.

Sprinkle it on the carpet and let it stand for half an hour before vacuuming to freshen your room.

Tuck a small bowl of baking soda in the corner of your refrigerator or freezer to eliminate odors.
Linda NM

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Orange Sherbet Salad
1 (6 oz.) orange Jell-O
1 c. boiling water
1 pt. orange sherbet, softened
1 (8 1/4 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
1 c. miniature marshmallows
1 c. whipping cream, whipped
chopped pecans (optional)

Dissolve Jell-O in boiling water. Add sherbet, stirring until melted. Chill until consistency of unbeaten egg whites. It sets in a very short time. Fold in remaining ingredients. Spoon into a lightly oiled 6 cup mold. Chill until firm. Serves 10 to 12.
Linda NM

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Blackberry Cobbler
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter
2 cups blackberries or other fruit

Place butter in a 9x9 pan in a 350 degree oven. While butter is melting, mix flour, sugar and milk. Batter will be lumpy. Pour batter into pan with butter. Top with fruit. Bake until brown and sides pull away. (About 30 minutes).
Linda NM

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Sloppy Joe Casserole

1 lb. ground beef
1/2 c. water
2 c. Bisquick
1 c. ketchup
1 pkg. sloppy Joe seasoning
2/3 c. milk, or as needed to make a soft dough

Brown beef and drain well. Add ketchup, water and seasoning mix. Simmer 5 minutes. Mix Bisquick and milk to make a soft dough. Spread 1/2 of dough in a 9x13" pan and spread meat mixture over it. Drop remaining batter by spoonfuls on top. Bake 30 minutes at 400 degrees.
Linda NM

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Pork Ribs and Kraut

4 pounds country-style pork spare ribs
2 tablespoons vegetable oil
3 pounds fresh sauerkraut, rinsed and drained
1/2 cup applesauce

Heat the oil in a skillet and brown the ribs. Mix the sauerkraut and applesauce together. Layer the ribs and kraut in the crockpot. Cover and cook on low about 8 hours.

Yield: 4 - 6 servings
Linda NM

Note:  I leave out the applesauce and it tastes great.

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Seven-Can Casserole
10 servings

1 1/2 LB. ground beef
1 large onion, chopped
1 c. diced celery
Fat
2 10 1/2 -oz. cans cream of mushroom soup
1 10 1/2-oz. can chicken with rice soup
1 16-oz. can mixed vegetables (DO NOT DRAIN)
1 small can mushrooms
2 3-oz. cans chow mein noodles
4 tbsp. soy sauce

Brown meat, onion and celery in fat. Place in a 2-quart casserole. Add soups, undrained vegetables, noodles and soy sauce; mix. Bake at 350 degrees for
1 hour.
Linda NM

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Green Chili Corn Casserole

1 (15 oz.) can cream style corn
1 4 oz. can chopped green chili
2 Tbsp. flour
1 tsp. sugar
1/2 tsp. salt
2 eggs, beaten
1/8 tsp. oregano

Combine all ingredients. Pour into 1 1/2 quart greased casserole; dot with butter. Bake 30 minutes at 350 degrees
Linda NM

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Homemade Corn Dogs

1 1 lb. pkg. frankfurters (8 to 10)
1 C flour
2/3 C cornmeal
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. dry mustard
1 beaten egg
3/4 C milk
2 Tbsp. oil
Shortening or oil for deep fat frying

Pat frankfurters dry with paper towels. If desired, insert a wooden skewer into one end of each frank. Set aside. Combine flour, cornmeal, sugar, baking powder and dry mustard. Combine egg, milk and the 2 Tbsp. oil. Add to dry ingredients; mix well. (Batter will be
thick.)

Coat franks with batter. In a large skillet, fry franks 3 at a time in 3/4 inch hot shortening (375 degrees), turning with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes more; turn again after 1 1/2 minutes. Serve with catsup or mustard if you want.
Nancy Rogers

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Carrot Casserole

4 cups sliced carrots (fresh or frozen)
1 stick margarine
1/2 cup minced onion
salt to taste
8 ounce package Velveeta cheese
potato chips

cooked sliced carrots and onions in salted water until tender. Drain, add cheese and margarine (cut into chunks). Pour into 1 quart casserole dish and cover with crushed potato chips.
Nancy Rogers

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Nancy I know you have wanted to put to rest the talk about Duke's mayonnaise but just let me add if people will just go on line to the Fresh Market site they may have one near them. Lucky for me we live on the Southside of Indianapolis and my husband works in Carmel, Indiana not that far from a Fresh Market. The one in Carmel had it but the one on College Ave. and 52 or so we have not checked out. Hopefully this helps with the ones having trouble finding it.

To Sylvia in Scotland have a great time with the grandkid's. We also do and count our blessing that we are still young enough (late 60's and very early 70's) to enjoy them. Have a great time and they will remember everything that you do with them this time. Our 2 year old twin grandsons were away on vacation for 8 days and when we saw them after they got back they remembered how we played with them. What a pure joy to have that fun with them. The older ones were off with friends that they had not seen, to them, like a life time. You didn't say how old they are but you can have them help with dinner, baking, making pictures to take home with themselves and in American you can mix dry milk with peanut butter and I am not sure what else. I am sure you can get on line and find the recipe. You mix this together and then they can eat it. Of course, you have to make sure the hands are washed and are clean. If they are older you can take them sight seeing different places in your town. Sorry that I have gone on and on.

A few days ago I said that I would post the New York Cheesecake that I have made for a while. I have had this recipe for sometime and only when I have time do I make this one. If I decide that I want a cheesecake about 2:00 to 3:00 in the afternoon then I use another one. This is really a treat for us when we have it and normally only when we have company over.

New York Cheesecake

1 cup all purpose flour
? cup sugar
1 teaspoon lemon peel, I omit this but original recipe had it listed
? cup butter
1 slightly beaten egg yolk
? teaspoon vanilla

Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9" springform pan, sides removed. Bake in hot oven 400?, about 8 minutes. Cool. Attach sides to bottom and pat the remaining dough on sides to height of 1 3/4".

Filling:
5, 8 oz., pkgs. cream cheese, softened
? teaspoon vanilla
3/4 teaspoon grated lemon peel, may use orange instead of lemon
1 3/4 cups sugar
3 teaspoons all purpose flour
? teaspoon salt
4 to 5 eggs, to make 1 cup
2 egg yolks
? cup whipping cream, DO NOT WHIP

Let cream cheese stand at room temperature to soften, 1 to 1? hours. Beat creamy. Add vanilla and peel lemon or orange. Mix next ingredients, gradually blending into cheese. Add eggs and egg yolks, one at a time, beating after each addition, just to blend. Gently stir in whipping cream. Turn into crust line pan. Bake at 450? for 12 minutes. REDUCE HEAT TO 300? and continue baking for 55 minutes. May have to go 5 minutes more. Check to see if middle of cake does not wiggle when moved. Remove from oven; cool. Loosen sides with spatula after ? hour. Remove sides at end of 1 hour. Allow to cool 2 hours longer, refrigerate.

NOTES. You can omit the peel from the crust all together. Sometimes the springform pans can leak so put foil on bottom shelf of oven to catch leaking from the pan. It will save you from having to clean the oven.

Everyone have a great day. Hopefully everyone had a save holiday. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

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Nancy I have forgotten many times to ask this non food question. I have a feeling that someone can answer this question. I have a top or I should say T-shirt style shirt that I purchased a couple of years ago and have not worn it much because of the problem I will try to describe. Like it but at the bottom of the shirt it has an 1/16 or 1/8" knit 1 purl 1 which is OK with me but what it does is roll up about ? to 1" when I am wearing it. I have thought of sewing by hand some ribbon around the whole hem to see if that would help. What do the sewer and knitter think in the great group? This just drives me crazy when I am wearing this t-shirt. The rest of the shirt has no problem. HELP HELP Thanks in advance to anyone that can help.

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

Hello Nancy, Landers and ALL furbabies: I wrote in last week, but have not seen my note in the NL, but just wanted to add this note about Duke's Mayo. Food Lion in Seaford, DE a couple weeks ago had it advertised on sale so I bought a quart jar. It is the regular and it is delicious!!!! Has some "tang" to it. Went to Food Lion the other day and asked the manager if they were going to continue to carry it and he told me yes. I requested the Lite and he told me he would send a request. Don't know if the other Food Lion stores in DE have it, but for those in DE, ask the manager. It is good and it will be all I use from now on....cheaper than my good old Hellman's too!!!!!!!
Jan in DE

For the ladies looking for something for the small ants in her home, go to lowes or and hardware store and look for something called Terro ant killer it gets put on small pieces of paper and you can put it out of the reach of children. I use in Florida and it kills the small crazy ants I get

RE: DUKES mayonnaise. Today, at the store, I checked DUKES light mayonnaise and that also listed water as their first ingredient. It seems that the regular mayonnaise lists oil as the first ingredient. So, if you want the good mayonnaise, you will have to buy the regular one.
Joseph J.

For Nicol in MS. Regardless of what Snopes says, the dryer sheets definitely work for me in Florida. I don't think the brand name matters, it's probably the smell that the bugs don't like. I am using what I happen to have leftover after I quit using them in my dryer, and that brand is Cling Free. I can surely tell the difference when I spend time outside and forget to wear my dryer sheets.
Frances in Wesley Chapel

This is to the lady DTT that had a mom and pop restaurant that made meat loaf every Thursday, I was wondering if she would share her recipe or give me some hints as to how to keep the meat loaf from falling apart when slicing, I always have this trouble everytime I make a one, Thanks so much for a response. And can't stop until I thank Nancy for all her hard work in making us all happy with the recipes.
Betty Boop

In response to the person who contributed Spanish Pork Chops, thanks. I'm always looking for good Slow Cook Recipes.

But the very best way to cook a good thick-cut pork chop (imo) is the way I learned years ago when I judged an American Pork Cook-off. Important! Buy the pork someplace you know it was raised and processed in the USA, preferably in a small meat market where you don't risk the unsanitary bacteria of huge processing plants. USA pork tests free and clear of trichinella spiralis, 100%, since 1996. Go here to check this info http://www.meatscience.org/Pubs/factsheets/facttrichinae.pdf

Preheat a cast iron skillet. Sear the chops on both sides, thus sealing in the wonderful juices. You may need a little olive oil in pan as our pork is much less fatty these days. If your chops have a strip of fat down the side, you can rub that around the pan and that might be enough fat. Continue cooking, heat turned down as necessary, until it is done to your preference. Light pink inside, is mine. Season with salt, pepper, and garlic as desired. With thick chops, I cut into the meat to test for doneness as I like it slightly rare. It is so delicious and so tender.

I know, we are all warned and warned about rare pork, but our herds have been tested free of this parasite for 12 years. My family now prefers this to steak.
Eve in WI

Polish Potato Casserole ( I think some one mentioned a recipe like this,, cant remember who)

1 Tbsp. butter or margarine
2 Tbsp. flour
2 cups skim milk
1/2 tsp. salt
pepper to taste
4 large potatoes, peeled (optional), and thinly sliced
1 large onion, thinly sliced
2 cups shredded cabbage
1/2 lb. kielbasa, sliced

Instructions:
Combine first 5 ingredients to make a white sauce. In a lightly sprayed casserole, layer 1/3 amount each of sauce, potatoes, onion, cabbage and kielbasa. Repeat 2 more times, ending with sauce. Bake covered at 350? for 1 hour and 15 minutes until potatoes are tender. Uncover and bake 15 more minutes to brown.
Emma

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

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