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Re. Recipe for Warm Delights
To: Grama & Jacqueline

Thank you both, so very much for sharing your recipe for Warm Delights! I had a friend who bought the mixes by the dozen, and just loved them. Now, I can make them right here at home! They sound absolutely delicious and so easy, and this evening when I get home, I'll be sure to try them! Thanks again, ladies! We can always count on Nancy to provide a forum where this is possible. Thanks a million, Nancy!

Sincerely, Phyllis in Bethalto

Thanks Susie Indy, for sharing this delicious, always flaky and tender, pie crust. In our family, we call it Mom's never-fail pie crust. It was the only one my working Mom made all through the 50's and 60's, so it's an older recipe than you think. I made it often for my kids in the 70s and 80's. I still make it often, for my grands and great-grands. To me, all other piecrusts are inferior. And it only takes a couple minutes to prepare.

Our favorite way for Mom to fill it, than and now, is this strawberry parfait pie. Also a very old recipe.

Mom's Strawberry Parfait Pie
1 pkg strawberry Jell-O
1 pint vanilla ice cream
1 pint size pkg frozen strawberries, thaw, drain, save juice and use in hot water to melt jello.

Dissolve Strawberry Jell-O in 1-1/4 cup hot water/juice combination. Stir in 1 pint Vanilla ice cream until melted and chill until thickened but not set. Fold in drained strawberries. Pour into cooled, baked pie shell and chill.

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Note: This is much better than the current cool-whip type recipes!
Eve, also older than you think, in WI

Cabbage Recipes

English Pea Casserole

1 med. onion, chopped
2 cans English peas
1 can cream of mushroom soup
1 sm. can sliced water chestnuts
1 c. grated cheese
3/4 stick margarine
1 c. crushed Ritz crackers

Mix together onion, peas, soup, and water chestnuts and put into casserole dish. Cover with grated cheese. Melt margarine and add Ritz crackers. Top casserole with this mixture. Bake at 350 degrees for 20 minutes.
Nancy Rogers

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Homemade Ice Cream Recipes

Pea and Corn Salad

1 (16 oz.) can LeSueur early peas
1 (11 oz.) can white shoe peg corn
1 sm. jar chopped pimento
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
1 c. sugar
3/4 c. vinegar

Drain peas and corn. In large bowl combine peas, corn, pimento, onion, celery and green pepper. In small saucepan, combine sugar and vinegar. Bring to a boil. Pour immediately over vegetables. Cool. Refrigerate overnight.
Nancy Rogers

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Pea Salad

2 cans LeSueur small tiny peas, drained
4 hard boiled eggs
Sm. onion, chopped finely
6 strips crispy bacon, crumbled
Mayonnaise, to hold together

Mix all ingredients and refrigerate overnight.
Nancy Rogers

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Green Pea Casserole

1 can English peas, drained & uncooked
8 oz. jar Cheez Whiz
1 sm. can French fried onion rings

Melt Cheez Whiz in boiler. Rotate peas, cheese and onions rings in baking dish. Bake in preheated 350 degree oven for 10 minutes.
Nancy Rogers

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For Susie Indy

COOKIE CRUST
Process together:
1 stick soft butter or margarine
1 cup flour
1 tbsp sugar
Form into a ball and press into a pie plate. If being used as a prepared baked shell bake in a 350 oven until golden. Cool shell and then fill.

I use the recipe without baking first as a crust for a cheesecake base.
Also excellent and fast for a crostata. Press dough into a pie plate and add fresh sliced fruit on top of pressed crust (peaches, nectarines, pears, pitted cherries, plums, figs) and then topped with 1 tbsp butter cut into pieces and sprinkled with 1 tbsp sugar). Bake in 350 oven until fruit is bubbly. Serve room temperature with a dollop of real whipped cream or ice cream.
Judy/Buffalo

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For Joan in MD
Party Recipe for 100
About 4 18? platters
4 pieces veggies per person
total 30 pounds trimmed, ready-to-eat
mini carrots, broccoli, cauliflower, celery hearts, olives, cherry tomatoes, jicama strips, cucumber or zucchini strips, tiny boiled potatoes PLUS 8 cups thin dip

This is for Lisa in central Pa. We live close together sort of. I'm in central Pa also. Where did you get these eggs from? I know that the Amish make things a little different than most. It may have been beet juice they used. It would make them pink and sweeter.

Thank you so much for this newsletter. Im new here and I look forward to it everyday!
Tracy from Pa.

For Mary Jo in MD in July 9th newsletter asking for large veggie platters and how many veggies to use. If she'd got to www.bigrecipes.com....that site should be able to help her out. It is for large gatherings etc.
Celia Maine

Top 100 Recipe Sites
We are in second place right now

Good morning, Nancy and 'Landers! We're having more icky weather here, humid, hot, wet. Yuk.

Anyway, I wanted to pass along a recipe that's good for leftovers: (I made this after holiday BBQ, so that's why I call it:

5th of July Casserole
Combine any leftover cooked (or uncooked) hot dogs from barbeque, add them to leftover baked beans (we love the Chili Beans), chop up some leftover sliced onion and tomatoes, put the whole mess into whatever size (I used 8x11) baking dish, top with leftover shredded cheese. Bake this until bubbly. Last night I made this and when it was hot I pour over some cornbread mix and returned to the oven until the bread was done. Real good comfort food and cleaned out the fridge! I even added a couple of leftover hamburger patties, because they were there. A new take on beans and weenies.
Have a great week!
Kathi in Virginia

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This is for Mary Jo with feeding 100 people, try this Recipe Converter Hope this helps you.
Marlene of Fl.

I want to thank everyone for the hints of making the Self Rising Flour -
with all the rain we have had here the mosquitoes are large enough to fight over who is going to drag you back into the bush for lunch.

I discovered yesterday that we have one mommy skunk and her six young ones living in our yard - they almost got me yesterday morning when I went out to water my large veg garden of one tomato plant - I didn't know they were there and I must have startled them when I opened the patio door and they came a running with there little tails in the air just a spraying.

I was surprised as it was almost 9 am when this happened - they are living under our neighbours yard shed which is right next to our fence -

Take care Joanne Ontario

Hi Nancy and all, I did send this on Monday, but must have got caught up in planet spam.

Had a busy weekend - and a friend of mine sent me a txt telling me my spelling is atrocious (dreich) who cares, sure everyone realised the weather was awful. Anne why sit on the sidelines when you have so much to offer?

For Sue in NC (when you return from the beach holiday) - Another dip for your Hubby to try - sounds good, I haven't TNT yet, but plan to give it a try, it was posted by:
Marilynn Chief cook 2- Italian Bread Dipping Sauce
http://whatscookin.proboards4.com/index.cgi?board=dressing&action=display&thread=16608

"Greek Mama" Maria great to hear from you. I had almost forgotten what it was like to be run off my feet. Looking back I must have been not only on porridge, Popeye's spinach or some such thing. Thanks so much for the stifado recipe - I won't alter the quantities even though it will be too much for 2. I'll freeze the rest. I drool just thinking about it.
If you ever do find some spare time - we would all be delighted for more of your Scottish holiday adventures, so be our guest on the Message Board:
http://whatscookin.proboards4.com/index.cgi?board=scottishrecipes

We may have found a good home for our caravan - Katy 12 and Taylor 10 on their birthdays (both their birthdays are soon) loved camping out. Chris and Ange have just left having made the trip back from Silverstone in a oner. They had a blast as preferential viewers, great seats etc. Angela is the niece of the late Jock Taylor and adores racing circuits. Not my favourite type of entertainment. It was great having the grand kids. Now Ron and I are going to sleep for 24 hours. It's amazing how the sea air on the beach tires you out.

Sylvia <Scotland>

I love cooking things on the grill in the summer. I don't have air conditioning and grilling keeps my house cool when I cook outside. I tried something new and it turned out great. I thought I would share.

I bought some Keilbasa on sale and cut it up into 1/2 inch rounds, placed them in a gallon size baggie. I cut up an onion and a green pepper, quartered mushrooms, and opened a can of chunk pineapple. I saved about a 1/4 cup of the pineapple juice and drained the rest. I dumped all this in the baggie with the keilbasa, I used some red wine vinegar, olive oil and the reserved pineapple juice. I added some oregano, garlic powder, salt and pepper and dumped that into the baggie over the meat and veggies and marinated them for about a half hour. I also soaked some wooden skewers at the same time in water.

I made up the skewers alternating the veggies and keilbasa (make sure you cut the veggies so they fit onto the skewers). I cooked them on the grill until they had good char marks. They were really good to say the least. DH keeps asking when I'm going to make them again. I have used this recipe with city chicken (pork) and chicken as well. I do the same with just veggies in a grill basket and serve with grilled steak. It's a good way to get your kids to try veggies.
CJ in Ohio

To Susie in Indy looking for Cookie Dough Pie Crusts. Hope this is what you are looking for:

Cookie Crust for Pies
1/4 c. butter
1/4 c. sugar
1 egg yolk
1 c. flour

Use 9 inch pie plate. Bake at 400 degrees for 8 minutes. Stir butter to soften; mix in sugar and egg yolk. With pastry blender or two knives, mix in flour until crumbs form. Press into pie plate.

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WH--Thanks for the tip on the taco party theme. I am going to do that for when my daughter has her 'friend party'.

Thanks to everyone else who was kind enough to help with side dishes.

Nancy & everyone you guys are great!
D

To Susie Indy, the note you put at the end of your cheesecake recipe was enlightening. My DIL baked a fabulous cheesecake in my oven to take to our 4th of July celebration. It turned out beautifully. She baked it for an hour with a loaf pan of water under it. Later, when I was baking my broccoli & cauliflower casserole, smoke came pouring out of the oven. More smoke than I've ever seen come from an oven! So I grabbed a box of salt and pitched salt in on the smoking area. It took a lot of salt and the house was filled with smoke. I couldn't figure out why the oven was smoking so bad but after reading your comment about springform pans leaking, I think I know what happened! LOL No harm done, we just opened up some windows & turned on fans.

At one of our family gatherings my SIL brought a really good broccoli/cauliflower salad. It was different from any I've tasted. It had walnuts, grapes, and a light dressing. I'm wondering if anyone has that recipe. She said she had "lightened" it up by leaving some things out. The dressing was clear and not mayo based. I would ask her for the recipe but they are relocating and I don't want to bother her. I hope someone can tell from my description what recipe it would be.
Doris, in stormy S. Indiana

My Mother made this while I was visiting her and it is so good. You could use low sugar Jell-O and pudding for a low calorie dessert.

Rhubarb Pie
3 cups rhubarb -- cooked in 1/3 cup water
1 small box strawberry gelatin powder
1 1/3 cups milk
1 small box sugar free vanilla pudding
1 pie crust (9 inch)
whipped topping

Cook rhubarb till soft. Add Jell-O; Stir to dissolve. Cool. Mix together milk and pudding. Slowly mix into rhubarb Jell-O mixture. Put into pie crust and let set. Top with whipped topping.

Note: you can use a regular baked pie crust or a graham cracker crust.
Sandy in ND

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Hi all!
Does anyone have a recipe for Cuban potato salad? One of the stores had it advertised recently, but when I went to buy it, they were all out of the salad. They haven't had any since. It sounds interesting.
Thanks!
Nancy in Tennessee

Susie in IN

Short Bread Crust
(taste like short bread cookies)
1-1/4 c flour
1/2 c butter, softened
1/2 c finely chopped pecans

Combine flour and butter until crumbly. Stir in nuts; pat into a greased 13x9 pan

Bake 18-22 minutes for until light golden brown; cool.
You could adapt this to work in 2 pie plates, just adjust the cooking time.

You can use the 13x9 crust as a base for Pistachio Pudding Dessert
8 oz cream cheese, softened
1 c powdered sugar
8 oz Cool Whip
3 c milk
2 small boxes instant pistachio pudding

In a small bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of Cool Whip; spread over cooled crust. In a large bowl beat pudding and mil at medium speed until thickened, about 5 minutes. Pour mixture carefully over cream cheese layer. Spread with remaining Cool Whip. Refrigerate several hours or over night
Bobbie/IL

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God bless your readers for sending me the Kenney Burger sauce recipe and website. Your readers are the best ever.
Marie in VA,

Hi Everyone! Just a quick note about the size of letters in our wonderful newsletter. Across the top of my eMac header, I have a row of words. Safari, ( my browser) File, Edit, View, Mailbox, etc. Well, if I press on the word "view," one of the many options offered, is my choice to make text smaller or larger. I have just been pressing on the "make text larger" each night and I bet you have that same option somewhere on your computer, as well, no matter who manufactured it. Just in case you like or require larger letters. Have a great summer day!
Margaret in Michigan ^~~^

Hi Nancy, for the Taco Salad recipe request from Jolene in Oregon. I would recommend that she first tried to add Ranch dressing to the recipe, and then if that didn't work, add sour cream, and then again, next time, black olives.
Hudson Valley Kathleen

For the mosquito problem , I use Listerine in an old spray bottle and it really works. You can use the generic Listerine and save money!
Miss Pattie Cakes

Listerine may work for some. Snopes says it didn't work for them.
http://www.snopes.com/oldwives/dishsoap.asp

To anyone that wants to try a great mosquito repellant we use skin so soft from Avon. in the south it is something we can't keep in stock at the hardware store. hope it works. rose transplant to Charleston sc from northeast pa. love the new larger print Nancy and all the great recipes from everyone.
thanks to all, L

Again it may work for some. Snopes.com states it did not work for them.
http://www.snopes.com/oldwives/skeeters.asp

I tried the Warm Delight clone just as it was written. I though it was delicious. I used devil food cake mix and chocolate fudge ready made cake icing . I cooked it for one minute in microwave and enjoyed it twice in one day. very ,very good.
Ann in Alabama

To Lisa from Central PA. about the deviled eggs,
I wonder if they put pickled beet juice in the yoke when they mixed it!!! That could account for the color and sweetness. Sounds like a good idea too!!! LOL
Nancy in INdiana!!

BARB in San Diego: Thank you for your thoughts and prayers. I need all the positive "vibes" I can get.

SYLVIA in FL: Thank you so much for your prayers.
Shannon in Ohio

July 6, 2008 newsletter re: liver and onions.

My family loves my liver and onions, and it is so simple, I buy only baby liver (or select liver), I never freeze it, buy it fresh and cook same day. I put liver into bowl and cover with milk, and put in fridge for the day. At supper time I just saut?a couple of large mild onions in butter, till nearly soft, remove with slotted spoon into bowl, drain the liver and add it to the butter (may want to add a bit more if not enough to keep it from sticking); I only fry for a few minutes, keep checking as overcooking makes liver dry and tough. When the liver is nearly done I add the onions and fry everything together, adding a bit of salt and pepper. And that's it! I don't make a gravy, because we don't particularly like the gravy.
Catherine S., Canada

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To Lisa from central PA. You can make deviled eggs using Thousand Island dressing. I just add the the dressing to the egg yokes to my taste. This way you can make as many or as few as you want. The eggs are pink and very pretty. Plus this is the easiest way I know of to make them.
Betty in AR

Baked Chicken Salad

1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips

Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.
Sue

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Chicken Pecan Salad

4 c. chicken (cooked and cubed)
1 1/2 c. green grapes
1 c. pecan pieces
1/2 c. mayonnaise or creamy salad dressing
1/4 c. sour cream
2 tbsp. honey
1 tsp. poppy seeds
2 or 3 green onions, sliced fine (optional)
Lettuce leaves

Combine chicken, grapes and pecans in large bowl; set aside. Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well (may add 1 tablespoon of lemon juice if desired); add to chicken mixture. Toss well to coat. Serve on lettuce leaves.
Sue

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Pecan Crusted Chicken

3 skinless chicken breast halves,
boned or chicken tenders
2 tsp. Cajun spice
1/4 tsp. salt
4 tbsp. pecan meal or 2 tbsp. pecan
halves, ground
1 egg white
2 tsp. canola oil
Apricot sauce
1 c. canned apricot nectar
2 tbsp. spicy mustard
1 tbsp. cider vinegar
1 tsp. cornstarch

Slice chicken into 1/2 inch wide strips. Set aside. Beat the egg white lightly in a wide, shallow dish. In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered. Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce. To make, combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.
Sue

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Graham Cracker Crust

1-1/2 c. finely crushed graham cracker crumbs
1/4 c. sugar
1/3 c. butter

In a bowl combine crumbs and sugar. Gradually add melted butter. Stir. Press in bottom and sides of pan. Bake at 350 degree oven 10 to 25 minutes. Cool.
Nancy Rogers

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Pretzel Crust
2 c. crushed pretzels
1/2 c. plus 2 tbsp. butter
1/4 c. sugar

Melt butter. Add sugar and crushed pretzels. Press into 9 x 13 pan. Bake at 350 degrees for 8 to 10 minutes.
Nancy Rogers

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Cream Cheese Crust

1 pkg. (3 oz.) cream cheese, at room temperature
1/2 c. (1 stick) butter or margarine, softened
1 c. sifted all-purpose flour

Combine cream cheese and butter; blend well. Stir in flour. Refrigerate about 1 hour. Remove dough from refrigerator and press into bottom and up sides of ungreased 9 inch pie pan.
Nancy Rogers

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Fried Pie Crust

2 c. flour
2 tsp. baking powder
Dash salt
1 tbsp. shortening
2/3 c. milk

Stir together above ingredients. When mixture is a firm ball of dough, put on floured board and knead down several times. Then using floured rolling pin, pinch off pieces and roll to 1/8 inch thickness and cut in circles with saucer as marker. Place 2 tablespoons of cooked dried apples or other fruit on half the circle, season well with sugar and nutmeg. Then fold over half of dough and press edges together with tines of a fork, dipped in ice cold water. The pies may be finished by deep frying, pan frying, or brushed with butter or shortening and baked in a hot oven.
Nancy Rogers

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Vanilla Wafer Crust
1-1/2 c. finely crushed vanilla wafers
1/3 c. melted butter or margarine

Preheat over to 325 degrees. Combine wafers and butter. Press into bottom of 9 inch springform pan. Bake 8 to 10 minutes.
Nancy Rogers

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Chocolate Cookie Crust

1 c. finely crushed Oreos
2 tbsp. butter

Melt butter. Add cookie crumbs. Mix. Pat evenly over bottom of 8 or 9 inch springform pan.
Nancy Rogers

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Corn Flake Crust

4 c. corn flakes, coarsely crushed
2 tbsp. sugar
2 tbsp. chopped walnuts
1/3 c. butter or margarine, melted

Mix ingredients well and press firmly in 9 inch pie plate. Bake at 375 degrees about 8 minutes until edge is lightly browned.
Nancy Rogers

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Nancy, this is for Leslie in Texas. No, I do not make a gravy for my liver and onions, as I have never eaten Liver and Onions with a gravy. Had never really heard of it until I read it from the wonderful cooks in here.
Romona in CA

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