This is for Phyllis who in the 7/3/08 newsletter wanted a recipe for a cabbage, potatoes and sausage casserole. This can also be baked in the oven, if you don?t want to use a crock pot. I have a slightly different recipe that I will send in the next few days that uses a can of soup.
Robbie IN

Crockpot Smoked Sausages With Potatoes and Cabbage
2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick
1 tablespoon butter, melted or olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried leaf thyme
1/2 small cabbage, coarsely chopped or shredded
6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite
1/2 cup apple juice
2 teaspoons cider vinegar

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme.
Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages.

Pour the apple cider over all and then drizzle with vinegar. Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
Serves 4 to 6.

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Phyllis in Bethalto wanted the complete recipe for Warm Delights.
This came from a Hillbilly Housewife's e-mail newsletter:
gramaj

"I found that you can make your own Warm Delights very easily. Put 4 level tablespoons of any variety cake mix in a small bowl (I used a cereal bowl). Stir in 2 tablespoons water - you may have to add a little more if it is too dry - until well mixed; some tiny lumps are okay. You can sprinkle ice cream topping like hot fudge or caramel over the top. Cook for 1 minute in a microwave. Take out and let sit for a couple of minutes and it?s ready to eat. I used a chocolate cake mix from Aldi?s and some Smuckers hot fudge ice cream topping. It was a good as the real thing and by far cheaper! You can probably make dozens of them from one cake mix.
Alice

Fellow HBHW reader Jacqueline had a similar idea and another great frugal tips to share:

Betty Crocker ?Warm Delights? at $1.39 each.
You can get about 7 batches from just 1-$1 cake mix.
My substitute:
use any flavor of cake mix you like.
have a supply of ?flavors?, syrups, jams or ice-cream sundae sauces (choc.,
strawberry, pineapple, my favorite) marshmallow syrup, dry coconut, etc.
a can or two of canned frostings if you like (optional)

Recipe: at a ratio of 1 serving of Dry cake mix to 1/2 serving of water and
mixing, add the special sauce or ingredient of your choice, swirl it
through cake mix several times. Top with the final topping (Chocolate
syrup, etc.), bake in microwave oven for just seconds. Enjoy!

Here are samples I love to make and eat!

1: 1/2 cup Dry chocolate cake mix, 1/4 cup water, Mix until smooth. Drop a heaping tablespoon of canned chocolate fudge icing and swirl through cake mix. Top with marshmallow syrup (a jar of marshmallow cream that I dilute with several spoons of water and stir till it will pour). Bake in microwave for approximately 55-65 seconds.

2: 2/3 cup yellow cake mix, 1/3 water. Mix until smooth. Drop in sweetened coconut, swirl. Top with marshmallow syrup. Bake in microwave for anywhere from 60 to 75 seconds. Eat and enjoy!

The only thing tricky about this recipe is to remember that whatever measurement of cake mix you use, be sure to use 1/2 that same measure of water. Be sure your cooking dish will hold the amount of cake (it rises and can run over) and watch the baking time. Different amounts and different sauces can cause it to need a few seconds more of baking time.

Stick a fork into the cake part to see if it looks like baked cake, if not, add a few seconds cooking time. NEVER measure the cooking time in MINUTES! Get inventive and try different combinations. Really good and Cheap!"

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Thanks to all who responded about the Diet Coke with the different taste. I did check the code date, and it is fine. We are drinking the coke anyway, but I am not sure I will ever buy more.

And Lisa, I want to make your pasta Taco salad. Could you please tell us the exact size of the boxes of pasta that you used, and the exact amount of cheese and dressing? One box or one bottle amounts are hard to guess at.
Dorothy from WA/AZ

I have a question for you people and I know someone out there has the answer. If you wanted to do a veggie platter for a hundred people how would you find out how much carrots, broccoli. celery etc. you would need.
Mary Jo in MD

Hi Nancy, Hope all is well with you and those precious and precocious fur babies. I just wanted to add my 2 cents to the dryer sheets to keep the mosquito's at bay. I've used them for about a week now and gave them on two separate occasion to 2 different neighbors who visiting on my patio and they worked for all of us. We are surrounded by too many lakes to count and mosquito's are a real problem especially in the evening. The only thing is on your legs and arms make sure you rubbed it on all areas. I used Kroger brand and I will never sit on my patio at night without them again.
Sandy Miller, Wixom MI

Good morning Nancy!

DH and I celebrated our 18th wedding anniversary. yesterday. Since the place where we wanted to go for dinner was closed yesterday, we are going out for Italian tonight! Can?t wait! To think we get Italian food without me having to fix it. LOL

I am responding to a couple of queries from the 7/7 newsletter. I don?t know if they are what the members are looking for, but here goes! Chris in NM

For Jolene in Oregon in the 7/7 newsletter:

Taco Salad Dressing

3/4 c. oil
3/4 c. sugar
1/2 c. red vinegar
1/2 c. catsup
2 tbsp. Worcestershire sauce
2 tbsp. hot taco sauce

Mix all ingredients together. Cook stirring constantly until sugar dissolves. Pour in container and refrigerate until well chilled. Use over taco salad when ready to serve.

http://www.nancyskitchen.com/sauces_salad_dressing

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Taco Seasoning Mix

2 Teaspoon Instant Minced Onion
1 Teaspoon Chili Powder
1/2 Teaspoon Crushed Dried Red Pepper
1/4 Teaspoon Dried Oregano
1 Teaspoon Salt
1/2 Teaspoon Cornstarch
1/2 Teaspoon Instant Minced Garlic
1/2 Teaspoon Ground Cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages.

Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos. Chris in NM

http://www.recipegoldmine.com/swsalads/tostada-salad.html

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Tostada Salad recipe

Posted by Angel On Earth at recipegoldmine.com 6/12/01 11:38:56 am

I acquired this recipe many years ago before taco salads became popular. It's delicious and has been an often requested recipe of mine so I thought I'd pass it on! It makes a huge amount so the recipe suggests mixing it up in the kitchen sink!

1 head lettuce
2 carrots, grated
1/4 head red cabbage
1/2 red onion
3 tomatoes
2 cups Cheddar cheese, grated
1/2 bag corn chips
1 (8 ounce) bottle 1000 Island salad dressing
Meat sauce

Mix first 8 ingredients together in very large bowl or clean kitchen sink. Then add meat sauce and toss. Serve warm.

Meat Sauce:
1 1/2 pounds ground beef, browned
1 (4 ounce) package taco seasoning
2 cups water
1 large can kidney beans ? or black beans
1 can refried beans (optional) Chris in NM

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=868&forum_id=64

Layered Taco Salad (T&T)

Posted by LuAnn at Recipes To Go
Source: Original recipe by LuAnn

I sent this salad with DH to a potluck for the IV Team nurses at the hospital where he is employed. DH said the other nurses RAVED about it - even going so far as to say it was "the best Taco Salad they'd ever eaten," and finished it to the last bean! LOL It must've made an impression, because several days later I received a handwritten thank you note, signed by the other nurses on the IV team! Very considerate!

In a pretty, clear glass dish with deep, straight sides, layer the following:

4 - 6 cups Romaine lettuce, torn in small, bite-size pieces, tossed together with 1/4 cup fresh minced cilantro
1 (15-ounce) can kidney (or pinto or black) beans, rinsed and well drained
1 (15-ounce) can whole kernel corn, well drained
1 medium onion, finely chopped
1 red bell pepper, finely chopped

Spread the following dressing over the top:

1 cup light Ranch dressing
1 cup light sour cream
1 tablespoon minced pickled jalapenos
1 teaspoon minced garlic
1/2 teaspoon Emeril's Southwest seasoning
Enough liquid off the pickled jalapenos to season as desired

Garnish Salad by layering the remaining ingredients over the dressing:

1 (8-ounce) package shredded Mexican blend cheese
1 tomato, chopped
1/2 cup sliced black olives

Chill thoroughly. Just before serving, top with:

1 small package corn tortilla chips, coarsely broken. (I used about half of a 16-ounce package). Chris in NM

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For Lisa from central PA in the 7/7 newsletter:

Deviled Eggs With Sweet Pickle Relish
1 dozen hard cooked eggs
1/4 c. of sweet pickle relish
1/3 c. of mayonnaise or salad dressing
Paprika

Cook eggs. Peel eggs. Slice eggs in half lengthwise. Put yolks in bowl. Using a fork, crumble the yolks until fine texture. Add the relish and mayo to the yolks and mix well. Fill the egg shells with the mixture and sprinkle with paprika.
Source: http://www.nancys-kitchen.com
Chris in NM

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Dear Nancy,
Thank you for making the print larger. I know you could get more recipes in when the print was smaller, but this is so much easier to read now. Thank you for making the change back to the size it is now.
Jackie

Hello Nancy this is for Ramona in CA. In the last step for your liver and onions do you make a gravy?
Leslie from TX

This is for Donna who in the 7/6/08 newsletter wanted suggestions on side dishes to serve at a graduation party. These items have always been a big hit at the graduation receptions that we have had and none need to be heated and all can be made ahead of time. Here are my

I am not sure if you are set on what you are having, but here is what I did and it was sooooooo easy. For one of my sons parties, I did a taco party. I kept the meat warm in a crockpot, and then put out everything else that you would put on a taco. I had a buffet server that kept my shells warm, both hard and soft shells. I also had a fruit salad and some dips to go with taco chips too. Anyone that didn't like tacos, could always just make a salad and have some fruit to go with it. We have a store here that is called Gordons, its a place kind of like Sams Club. I was able to order chopped up tomatoes from them and shredded lettuce, so I didn't have to do any work. hardly. : )

It seemed to be a huge success, everyone commented that they liked something different for a change, rather than the ham sandwiches etc that go with most parties.
WH

This is to Brenda in Indiana - thank you so very much for the recipe for making my own self rising flour -
Joanne Ontario

Love the bigger type in the newsletter.
Margo/Boston

Here's our favorite asparagus recipe.

Saut?d Asparagus
1 lb. thin asparagus, trimmed
3 T. butter or margarine
3 T. olive oil
1 egg
1 T. milk or water
1 c. dry bread crumbs
salt and pepper to taste

Boil or steam asparagus spears till crisp-tender. Drain well. Beat egg and milk together in flat container that your asparagus spears will fit into. Put crumbs, salt, and pepper into another container or into a plastic or paper bag. Heat butter and oil in large skillet over med. high heat until butter is melted. Dip spears into egg then in crumbs to coat well.

Saut?in pan, turning a couple of times, until golden brown. Drain and serve.
The most important thing to remember about cooking asparagus is to not over cook it. I'm not much on specialty pans, but I do love my asparagus cooker; it is a tall, narrow pot with a basket insert. The spears stand up in it so the bottoms boil in the water while the tips are gently steamed. Before I got it, I took a 20-oz. pineapple can and cut out both ends. I put the trimmed asparagus in it with the bottoms even with the can bottom; put in enough spears so that they are firmed packed and don't fall out when you stand the can on end. Fill a tall narrow pot with water to a depth of about 3".

Bring to a boil, then set the asparagus-packed can into the pot so the spears are standing up straight. Water should reach to just below the asparagus tips; adjust level if needed. Put on the lid and simmer about 5 minutes until tender to your taste. Carefully remove can and spears, drain, and add butter and seasoning to taste. If you don't have enough asparagus for this size can, use a smaller vegetable can. Just so they are packed firmly in the can. Wash the can and save for next time.
Marlene

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To LEAH about household savings . . . I always save leftover meats whether it be turkey, ham, pork chops or simple ground beef and chicken. I freeze it in a large zippie bag. When the bag is full I put all the "savings" in a crock pot and add enough vegetable broth to cover...throw in any canned or frozen veggies on hand and make a nice soup. I also save veggies leftover during the week and quite often make a veggie pizza on Friday night. The kids really enjoy it and get their veggies at the same time PLUS no waste
-Susana in Louisiana

I was at the store the other day and noticed they had Kraft REAL Mayo on special. The "REAL" was in larger letters so it made me curious. I read the ingredient list and, sure enough, OIL was the first ingredient! Maybe they have listened to the complaints!
Marlene

Nancy ,
when making liver and onions the way to get the strong flavor out is to soak it in buttermilk for several hrs or over nite in the refrigerator. I always soak any meat in butter milk first especially wild animals etc.
Sue from Georgia

For Margo in Boston who asked about something safe for ants and the baby. I have been successful with Tarro liquid you place on a small piece of foil and place in several locations where you see the ants-well away from where a child could reach, like behind canisters, etc. They take it back to the nest and eventually it will eliminate them. In the meantime, I just happened to spray the ones I saw with something I got from Trader Joes, and it kills them almost immediately and it is natural, but still says to keep away from children. It also seems to have a residual effect to keep them away. I feel better about using it than an insect killer. It contains cedar wood and sage, essential oils, and grain alcohol.

It says on the label, Trader Joes Cedarwood and sage all purpose cleaner, next to Godliness. It's safe for all surfaces. Again, still don't keep it within a child's reach, but should be safe to use on countertops, etc.
Hope this helps.
Shirley in Virginia

I was interested to read that cinnamon can be used to eliminate ants as I had always used nutmeg. Apparently the strong odor of either spice can overwhelm the pheromone trail laid down by the ants.
Leah
.
Here is an explanation of the pheromone trail:
"It is well-known that the main means used by ants to form and maintain the line is a pheromone trail." (Pheromone: a chemical substance secreted externally by some animals (especially insects) that influences the physiology or behavior of other animals of the same species.)
.
"Ants deposit a certain amount of pheromone while walking, and each ant prefers to follow a direction rich in pheromone rather than a poorer one."*

Hi Nancy and All,
I tried the Bounce dryer sheets and the mosquitoes still found me very tasty. So they didn't work for me .I tried to go green and use natural things from the health store but didn't work either. So I am stuck using the unscented OFF.
Dee in Ontario

Nancy I was hoping that one or more of the good cooks from this newsletter has a recipe for pie crust that was like a cookie crust. I don't remember the ingredients but I do remember that it was popular in the 70's. It was not a firm pie crust and it was not runny. You took the crust and put it in the pie plate patting the crust in the bottom and up the side of the plate. It was so good and also so easy to make and use for the crust. Hopefully someone will have the recipe because mine is gone. If I am right it came with a Peach Pie recipe also. Thank you to anyone that can help.

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