Join our recipe family today
Enter your email address below and press the 'YahooGroups' button to sign up for for our free recipe newsletter. It is sent each day except Thursday  

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.

Nancy--just have to say I love this newsletter! Now for all you great cooks out there. I am having my daughters 8th grade graduation party July 19th with 50 people and I could use some easy and fast side dishes to go with beef, chicken & spaghetti. I don't want to turn on the oven as I don't have air-conditioning and it's kinda hot here in Chicago! Thanks for all you do Nancy and you great cooks out there!
Dawn

To Dianne in the July 5 newsletter re crocheted covers for glass or foam Christmas balls. I have a Leisure Arts leaflet with six designs circa 1986. If Nancy will permit publishing my e-mail address, I will be happy to e-mail the patterns to you if you contact me.
Jackiets from Louisiana jackiets2003 @yahoo.com

Re: 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

I do have a pattern for these, but it will take some looking. I think this was a 4-page leaflet like you pick up in yarn stores. I will look and get back to you Diane
Lora

Someone was looking for a pistachio cake recipe (sorry , I lost my note on who it was). This is a recipe that my Mom has made for years. It is easy, delicious and rich enough that it does not need a frosting. I used to make it for my Uncle's birthday as chocolate and pistachio were two of his favorite flavors.
Margo/Boston

Pistachio Cake

1 package Dunkin Hines yellow cake mix
3 tsp almond extract
1 package pistachio pudding
2 drops green food coloring
3/4 cups water
4 eggs
1/2 cup vegetable oil

Mix all together until smooth. Grease and flour a Bundt pan or angel food pan. Pour 2/3 batter into pan and save 1/3 of the batter. Mix in 3 ounces melted unsweetened chocolate into the reserved 1/3 batter. Spread, or drop in large spoonfulls over top of green batter in pan (do not mix in, chocolate mix will sink as it bakes). See package instructions for temperature and baking time.
Margo/Boston

Print this Recipe

I went to our Recipe Message Board today and found so many neat ideas on it.  Under the Freeze Ahead Section there were ideas for freezing cakes along with some helpful links to sites with more information.

Under the Low Sodium section there is a list of High in Sodium List, a recipe for a salt substitute, and links to low salt recipes on the net.

Also checked out the Ice Cream, Sherbet and Sorbet section.  Found a yummy sounding recipe for banana pops. Mexican fried ice cream, and an easy recipe for Butterscotch Ice Cream Sauce.

The Old Time Recipes section has a lot of those recipes that Grandma made. You know the kind of recipes, the kind with real ingredients. 
Nancy Rogers

Cabbage Recipes

Pulled Pork for Anita in Camarillo from the July 4h newsletter

I use any type of pork roast that is on sale or reduced price. If the roast has a row of fat leave it on for cooking then remove after it is done cooking. Place your roast in slow cooker or crock pot. I add about 2 cups of water, sprinkle the roast with garlic powder, black pepper, onion powder and add a few cloves of fresh garlic in the pot. Cover and
let cook about 6 -8 hours on low. Once it is cooked I remove it to a plate and shred with two forks. This is when you should remove the fat if there is any. Put all the shredded meat in the slow cooker with the broth the meat will absorb the broth and expand in size. Serve on nice fresh rolls. I don't add bar-b-que sauce to the pot we just put it on as we make our sandwiches. If you did want to add sauce I would add when the meat goes back in the pot. You might want to drain some of the broth as it will water down your sauce. Hope you enjoy my family goes crazy over this.
Toni in SW FL.

Read your daily and weekly horoscope

Several people were requesting liver and onions recipes 7/5. After
years of using various recipes, I decided the following was the best.

Liver and Bacon with Onions

8 strips bacon
1 Bermuda onion, sliced
1/2 t. salt
1 lb. calves liver sliced, 1/2 in thick
1 t. salt
1/4 t. pepper
2 T flour
2 T flour
1 c. water

Arrange bacon in skillet; fry until brown both sides. Take bacon from skillet & keep warm. Put onion into bacon fat, season w/ 1/2 t. salt & fry until light brown. Take from skillet; keep hot along w/ bacon. Remove skin & tough portions from liver. Sprinkle with 1 t. salt & 1/4 t. pepper. Roll liver in 2 T. flour. Place in hot bacon fat & brown quickly on both sides.

Turn to lower heat & cook until done to desired stage. Takes about 7-8 min. in all. Arrange cooked liver on hot platter & surround w/ onions. Stir second 2 t. flour into fat left in pan; add water & cook until thickened. Pour over liver & onions, Garnish w/ strips of bacon & serve. Serves 4.

This is served with Carrots with Mushrooms, Buttered Peas and Crunchy Slaw. (Source: Florence P. Hanford's Television Kitchen Meals, 1964)
Athena in DE

Print this Recipe

Cauliflower Recipes

This is for Dixie, Gloria, and Ann. The recipe comes from A treasury of great recipes by Mary and Vincent Price. We received this cookbook in the mid 60's with the purchase of a new washing machine from Sears. I loved reading it and the only thing we could afford to make was the liver and onions. It's really good. Penny from Wisconsin

Fegato Alla Veneziana
(calf's liver with onions and white wine)

2 cups thinly sliced onions
1/2 cup butter
1/4 tsp sage
In a large skillet saute for 10 minutes or until onion is lightly browned and cooked.

Cut: 1 pound sliced calf's liver into thin strips.

In paper bag combine: 1/4 cup flour, 1/2 tsp salt, and 1/8 tsp freshly ground pepper. Add the calf's liver and shake bag to coat the pieces with the seasoned flour. Add liver to onions and butter and cook over high heat for 5 minutes, stirring constantly.

Put liver on warm serving platter.

To pan add: 1 Tbls minced parsley, 3 Tbls beef stock, and 3 Tbls dry white wine. Cook for 1 minute, stirring in all the brown glaze from bottom of pan. Pour over the liver and onions and serve immediately.

Print this Recipe

Good morning Nancy and 'landers.
I have a recipe question. A friend at work sampled a deviled egg recipe that was different then the normal one everyone usually serves. (The cooked refused to share the recipe!) My friend said the filling was a pinkish color and a little on the sweet side. I have no clue as to what it could be. I would greatly appreciate any help the group can give me.
thanks for all the great recipes,
Lisa from central PA

Sylvia in Scotland. I have never tried to make pies from elderberries. That just seemed to tedious for me to do. About the solution for the throat, you can actually by elderberry juice to take as a help for the throat. I think I got it from Puritan's Pride health food catalog store. I haven't tried it, but they say it works.

When I first moved to Ar. a newscaster had a man on the news that talked about the wild fruit and berries of Ar. He said no one should starve if they only would partake of all the free things that the Lord planted for us in the wild, if we would only pick it and prepare it. The only problem no one wants to take the time to check out all these free thing in the wild. In fact when I moved here, they told me that elderberries were poison. Well, I shouldn't have lived almost 73 years if that were so. Nancy and all of you have a blessed day.
Madelyn of Ar.

I am looking for a recipe for Mock Pineapple. Can anyone help me out.

I remember making this years ago with my Mother.
Anne in Indiana

Hi Nancy: Hope you and kitties enjoyed the holiday weekend.

I'm sending my recipe for liver and onions in case anyone is interested. We like it and have it about once a month or so I buy the frozen beef liver and it is always nice and tender. We also have chicken livers once in a while and I cook in the same manner.

First I fry up desired amount of crisp bacon, and remove to drain on paper towel.

Then slice onion into rings and I cut in half, and set aside. Fry desired amount of liver, till done. (No pink in the middle), add onion near the end. Remove items with a slotted spoon or spatula.

I make a gravy , by adding some salt & pepper, and a little garlic powder. Then I add a few tablespoons of flour to the small amount of bacon grease in the pan and stir, for a few minutes , adding water gradually until desired thickness. Gravy is delicious served on potatoes.

Some people flour the liver, but I don't. Also, I have had baked liver which would probably be healthier, but we prefer it fried. Hope someone will enjoy this recipe. I often invite my sister-in-law when I have this, as she just loves it.

Laurine in NNY on the border

for Tennesseeyankey: Re diet coke in the 6/3 NL. I too, cannot stand diet coke in the can, but do very much enjoy it from the fountain. DH thinks it is all in my imagination, but I truly can tell the difference.
jsham/AR

For Ella in CA who wanted a spaghetti salad recipe. This is a pasta salad with a little bit of a different taste but it's always a popular dish no matter what type of get-together I bring it to.

Pasta Salad with Sweet Herb Dressing
1 cup vegetable oil
1 cup vinegar
1/2 cup sugar
1 Tbs parsley, minced
2 tsp. green onion, minced
2 tsp. seasoning salt
2 tsp. sweet 'n hot mustard
1 tsp. garlic powder
3/4 tsp. black pepper
1/2 tsp. celery seed
1 lb. pasta, cooked and well drained
Assorted, chopped fresh vegetables (your choice)

Combine all ingredients except pasta and vegetables in covered jar. Shake very well. Combine pasta and vegetables. Pour dressing over. Cover and refrigerate for at least two hours but preferably overnight.
Melinda in Michigan

P.S. Thank you so much for all that you do Nancy! Your hard work is greatly appreciated!

Print this Recipe

Hi Again, this is for Margo in Boston's friend with the new baby it was in Nancy's Kitchen Recipes May 2007:

About the ant problem a lot of readers are having. I had read somewhere on the "net" about cinnamon stopping ants. I tried it and it worked. Just sprinkle cinnamon where they are and they will not cross the line. It is cheap, earth friendly and easy to do.
Lou, Fl.

It is easy to use the search box - it's near the top of the newsletter. There are a lot of suggestions, but I think this one will do the trick, and most of us have cinnamon in the back of a kitchen cupboard.

The dreach, damp weather here is giving the slugs, (big, black slimy and yuk) a field day. I have tried all the usual remedies, but I'm running out of salt - even the vinegar is getting a bit scarce. My walking stick has come in rather handy in the last 48 hours - getting a bit fed-up cleaning and sterilizing it.

Sylvia <Scotland>

Dear Nancy please accept my apologies in advance for this being a bit long.

To Janice Auditlady in Mississippi...CONGRADULATIONS on getting a kidney! It's unbelievable that you were called after only 2 months....you are truly lucky/blessed!

I'm also a kidney transplant recipient. Next month will be my 14th year anniversary of my transplant. I was on dialysis for 7 1/2 years and on the waiting list for 3 1/2 years. One of the hardest things for me, after the transplant was to realize I could drink all the water I wanted because as you know being on dialysis you are restricted. So Janice enjoy your new eating and drinking freedom!

Our Transplant Center has a saying.
When you die, please don't take your organs to Heaven cause heaven knows we need them down here!

To Shannon in Ohio:
My best wishes and prayers go out to you and hope that before long you will be on the transplant waiting list and that your wait won't be to long.

Barb in San Diego

Hi all,
I have been away for a couple weeks and now that I am back I have noticed that I am not getting my Nancy's kitchen newsletters. Has something changed while I wasn't looking? I signed up for what I thought was the Nancys Kitchen and it said "All easy recipes". Is it one and the same. I sure miss reading my letters. I guess I shouldn't have stopped them while I was gone.
Jane In Colorado

Comment - Getting Duplicate Recipes s Each Day
There are three newsletters that go out to this group. A few years ago I combined newsletters into one newsletter but they go out the three groups.
All Easy Cookin
Recipe-Exchange
Nancys_Kitchen
All three of these have the same NancyLand newsletter sent to the members. If any members are getting more than one of these and want to get removed from that group please press on the email newsletter and put remove in the subject area. It will take several days to remove them from one of the lists. If you are getting more than one newsletter each day it means that you are on more than one of the newsletter group lists.
Nancy Rogers

To keep mosquitoes away, I tried on the 4th of July, but used "Bounce Free". Everyone laughed so hard because apparently you have to have the scented ones, to work!!
Right???
Sue

Snopes.com says using any type of Bounce does not work. Other's in our recipe group say it does work. Here are two different sites that say it doesn't work.
http://www.snopes.com/inboxer/household/bounce.asp
http://www.lisashea.com/birding/mosquito/bounce.html
Nancy Rogers

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.