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In the 7/20/08 newsletter DT T wanted a recipe for sizzling snack mix. This recipe may be close to what she recently had and wants to make at home.
Robbie In

New Orleans Snack Mix
3 tbsp. butter
1/4 c. Durkee red hot cayenne pepper sauce
1 tbsp. Worcestershire sauce
1/4 c. grated Parmesan cheese
2 (1 1/2 oz.) cans Durkee potato sticks
2 (2.8 oz.) cans Durkee French fried onions
2 c. corn chex cereal
1 c. mini pretzels

Preheat oven to 250 degrees. In oven, melt butter in 9 x 13 pan. Stir in Durkee pepper sauce, Worcestershire sauce and Parmesan cheese. Add remaining ingredients, one at a time, stirring after each addition. Bake uncovered, for 45 minutes, stirring every 15 minutes. Makes about 2 quarts.
Robbie In

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Hello everyone! Oh boy! Have we been getting rain today! Oh my! The really bad thing is that a company is working on the street right in front of where I work. For about 8 blocks it is a quagmire. Mud everywhere. The city closed the street today because they were afraid people would get stuck. We are getting remnants of hurricane Dolly now. It looks like that since last night we have over 1 ? inches of rain ? steady! Maybe over 2?. That?s a bunch here in the desert. Hope the rest of you are ok. Take care everyone!
Chris in NM - southern NM

Here are 2 wild rice stuffing recipes for Mr. Myron Drinkwater?s consideration. Like cornbread stuffing or bread stuffing, adjust spices to your taste.
Robbie IN

Wild Rice and Cornish Game Hens
3 c. cooked wild rice
1 c. fresh bread crumbs
1/2 c. white raisins
1/2 c. chopped walnuts
1/2 c. melted butter
1/4 c. orange juice

Combine all ingredients. Place the stuffing in Cornish hens that have been rinsed and dried. Bake hens in 13"x9" casserole (breast side up) in 350 degree oven for 75 to 90 minutes. They should be brown.
Robbie IN

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Wild Rice And Sausage Stuffing
1 c. wild rice
1/3 c. minced onion
1 stick butter
1 c. chopped mushrooms
1/3 c. sausage
2 tbsp. minced parsley
1/2 tsp. sage, crumbled
Salt and pepper to taste

Steam wild rice for 25 minutes. In a skillet, saut?onion in butter until softened. Stir in mushrooms and saut?until soft. Add sausage meat, crumbled, and saut?2 to 3 minutes more. Combine with rice, add parsley, sage, salt and pepper.

You can also add 1/2 cup chopped pecans and/or 2 diced tart apples. I have also added 1/2 cup dried cranberries instead of the tart apples. Makes about 2-1/2 cups of stuffing.
Robbie IN

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In the July 25th newsletter Sue asked for a "tried and true" recipe for cucumbers. As a child when I visited my grandfather in Brooklyn in the 1930s he made a tasty sauce with cucumbers. I can't give exact proportions but the main ingredients are as follows:

Saut?onions and sliced cucumbers in a pain that either pork or beef has been browned in. If necessary spray cooking oil on the pan.

Scrape up bits of meat juices and add a mixture of flour, water, a small touch of vinegar, and a small touch of sugar.

Stir until sauce thickens and juices are combined.

This can be poured over meat or mashed potatoes. It can even be a side dish.
Madeline in Poughkeepsie, NY

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Looking for TNT recipes for homemade chocolate, coconut cream and banana cream pudding used to make pies. Thanks Nancy for such a wonderful newsletter. I've gotten so many good recipes from your group.
Carolyn in Syracuse

Eggnog Thumbprints
Serves/Makes: 40 cookies

Cookie
3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts

Rum Filling
1/4 cup butter, softened
1 cup sifted confectioner's sugar
1/4 teaspoon imitation rum extract
2 teaspoons milk
ground nutmeg for sprinkling

For Cookies: Lightly grease a cookie sheet; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and nutmeg.

Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.

Place the egg whites and chopped walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts to coat. Place balls about 1 inch apart on prepared cookie sheet. Make an indent with your thumb in the center of each ball. Bake in a 375�F oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

For Rum Filling: In a small bowl beat butter until softened. Add confectioner's sugar and beat until fluffy. Beat in rum extract. Beat in enough milk to make spreading consistency. Pipe or spoon about 1/2 teaspoon Rum Filling into the center of each cooled cookie. Sprinkle with additional nutmeg.

Recipe Location: http://www.cdkitchen.com/
Chris in NM

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For Sylvia, here is a very good recipe from http://www.nancyskitchen.com/pudding_recipes.htm

I do make this once in a while just as a pudding. Of course I love chocolate pie, too! LOL There are many more on the message board, also! Enjoy!

Chocolate Pudding
3 c. milk
1 c. sugar
5 tbsp. cocoa
2 egg yolks
1 tsp. vanilla
3 tbsp. flour

Beat yolks in pot. Add milk and stir. In a bowl thoroughly mix flour, sugar, and cocoa. Add to milk and eggs. Cook and stir until thick. Remove from heat and add vanilla. Cool and serve as pudding, or use to fill a graham cracker pie crust and top with whipped cream.

You don?t have to depend on the store bought. It may take you longer to make something with pudding in, but it would be well worth while!
Chris in NM

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How do I search for a recipe on your site?  I don't understand how to search just for a recipe on your site?
Lindsey

Comment
To search for a recipe on http://www.nancyskitchen.com use the search box in the green box (toward the top of this page).  Change the default from Web to www.nancyskitchen.com.  Put in a search term you are looking for and there should be a number of pages show up. An example I just tried was warm delights.  Several pages came up with the recipe and other combinations on additional pages.

Answer for Mary about the Olive Garden Alfredo Sauce:
The Olive Garden web site has many great recipes. They were developed at the Culinary Institute in Tuscany Italy by and for the Olive Garden. here is the one for the Alfredo Sauce from that site.

Alfredo Sauce
Serving Size: 4

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). SEASON to taste with salt and black pepper. Serve over your favorite pasta.
AllS

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This is for Sue who wanted some good cucumber recipes.

Cucumber Sandwiches
Ingredients
Thinly sliced bread
Cucumber
Butter (at room temperature it makes it easier to spread)
Salt if desired

First cut the crusts off the slices of bread; then butter the bread. Now peel the cucumber, and then slice it very thinly.
Next, arrange the cucumber on one slice of buttered bread and then lightly salt if desired. Now top with another slice of buttered bread; then cut the sandwich into four neat triangles.

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Simple Cucumber Salad
1 cucumber thinly sliced
1/4-tspn crushed red pepper
1/2-cup white vinegar
1/4-cup water
1-tspn your favorite seasoning (I used Tony Chacherie?s)

In a medium sized bowl, combine all ingredients and mix well. Cover and refrigerate for al least 30 minutes before serving.

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Sesame Cucumber Salad
6 thinly sliced cucumbers
1 tablespoon salt
2 green onions, sliced
1 tablespoon minced garlic
2-3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon olive oil
1/8 teaspoon cayenne pepper
1 tablespoon toasted sesame seeds

Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well. In a bowl, combine the onions, garlic, soy sauce, vinegar, olive oil, sesame seeds and cayenne. Add cucumbers and toss to coat. Cover and refrigerate ununtil serving. (8-10 servings)
Susana in Louisiana

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Chicken Fricassee
1-chicken, about 4-lbs, cut up
2/3-cup oil
1/2-cup all purpose flour
3-onions, chopped
1 bell pepper, chopped
2-bay leaves
4-6 cups chicken broth (amount depends on desired thickness of sauce)
cayenne pepper, 1/4-tspn

Season chicken generously with salt and cayenne. Set aside. Make a roux by combining the oil and the flour in a large iron skillet over medium heat and stirring constantly until the roux is a dark brown. Add the onions and bell pepper and cook for about 5-8 minutes, or until the vegetables are soft. Add the chicken pieces AND THE CHICKEN BROTH. Stir to mix well with the roux mixture. Cook for about 10 minutes, stirring often, then reduce the heat and simmer for 2 hours, or until the chicken is "falling'-off-bone" tender. Adjust seasoning to your personal taste. Just before serving over rice, remove the bay leaves.

This is good served with chilled potato salad and green peas.
Susana in Louisiana

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TNT Recipes

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.
Voilet

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Chicken Fried Steak
2 1/4 cup flour divided
2 tsp baking powder
3/4 tsp each Salt, onion powder, garlic powder, chili powder, pepper, paprika, cayenne
2 eggs lightly beaten
1 2/3 cup buttermilk
4 beef cube steaks
oil for frying
1 1/2 cups milk

In shallow bowl, combine 2 cups flour, baking powder& seasonings and in another bowl, combine eggs& 1 cup buttermilk. Dip each steak in buttermilk mix then roll in flour let stand 5 minutes. Heat oil in lg. skillet med. high fry steaks 5-7 minutes turn carefully cook 5 minutes longer. or until coating is crisp and meat is no longer pink. Remove steak and keep warm. Reserve 1/3 cup of drippings stir in remaining flour till smooth cook med. heat 2 minutes. Gradually whisk in milk and remaining buttermilk bring to a boil cook for 2
minutes till thickened, serve with steak.
Violet

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Short Rib Bourguignonne

Rub:
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon lardoons, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine or half bottle
4 cups beef stock or to cover

Preheat oven to 350 to 375 degrees F.
Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short
ribs, coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until
golden. Add the ribs, shaking off any excess flour. Sear the meat until brown,
moving the ribs around covering them with the butter. In the same pot, saut?the
bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and
carrots and saut?until golden. Deglaze the pan with the red wine, adding a little at
a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef
stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and
cook in the oven for 2 to 3 hours. Taste and adjust seasoning.
Violet

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to Mary newsletter 7/26/08

Olive Garden Alfredo Sauce Clone
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper
Violet

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I made some really tasty fish burritos. It was supposed to be fish tacos, but only had the ingredients for burritos. The end result was actually very tasty. I did this recipe off the top of my head so bear with me when trying to write out the recipe.

Fish Burritos
I deep fried cod filets in a beer batter (see below for recipe or deep fry the way you like it); make sure to cut them up into 3-4 inch chunks and then deep fry. You want them to be the right size to put into a burrito.

Once they were fried I put them in a large sized, warmed burrito and filled them with:

Cooked white or sushi rice
Slices of avocado
Thinly shredded cabbage (lettuce could work too)
Dressing was a bottle of teriyaki/ginger dressing from Whole Foods or whatever brand OR you can also do the classic fish taco sauce (see below) or both!
Then roll up, cut in half and enjoy! Pretty easy.

Beer Batter Fried Fish:
Canola or Peanut oil
1 cups all-purpose flour, PLUS 1 cup for dredging
Salt and freshly ground black pepper
Paprika
1 cup beer
2 large egg whites, beaten to stiff peaks
1 - 2 pounds cod or haddock, cut into 2 or 3-ounce pieces

Take the PLUS 1 cup of flour for dredging and set aside in large bowl for dipping; season this with salt & pepper and the paprika (according to your taste). This is your dry flour bowl.

Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F.
In one bowl big enough for dipping fish in, whisk together the flour, salt & pepper and beer in a large bowl. Set aside for 10 minutes then fold in the egg whites.

Season the fish with salt and pepper, dredge in dry flour bowl, tap off excess then dip the fish in the wet batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels.

Avocado Cream Fish Taco Sauce
1 ripe avocado
1/2 cup sour cream
1/4 cup fresh cilantro leaves
juice of 1/2 lime
salt to taste (a few good pinches)

Put all the ingredients in a food processor, and mix well. It?s best to chill this before using as it tastes better cold over the warm fried fish.

To see the pictures of this
http://vanillakitchen.blogspot.com/
Dawn - Cape Cod, MA

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Hi Gang! would anyone have recipes for the Xpress 101, other then ones which comes with the unit,? thank you Nancy you do a wonderful service.
Pauline in Oregon

To Joyce in KY - I haven't had sheer curtains for years but when I did I would wash them on gentle cycle and hang them up wet. Very few wrinkles and they went away as they dried. I would now also use a fabric softener. I don't know if it was available or if I just could not afford to purchase. Does this date me? lol
Janis in Missouri

Easy Stuffed Peppers
1 lb. ground beef
1/4 c. onion, chopped
2 c. water
1 box rice-a-roni chicken flavored
4 green peppers

Brown beef and onion. Set aside. Boil water and add contents of rice-a-roni with flavor packet. Cook 10 minutes Add beef and onion mixture. Stuff peppers. Bake at 350 degrees for 35-40 minutes.
ST

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Easy Cobbler
1 lrg.can. peaches in heavy syrup
2 T. cornstarch
1 stick margarine, melted
1 box white cake mix

Preheat oven to 350 degrees. mix cornstarch into peaches.Pour into a deep 8" square pan. Combine the margarine with cake mix. (may need to add a little water)Bake at 350 degrees for 30-40 minutes. Serve with cool whip.
ST

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Mr. Myron Drinkwater, I am pleased that you asked for my broccoli/cauliflower recipe. It is easy but good, if you like broccoli. I am asked to bring this to church dinners quite often. I have found that the florets are better than cut up broccoli and the right ratio of cheese sauce is important. However, it was when I started adding the french fried onion rings in the middle that people started commenting on how good it tastes. I know you are an experienced cook, but I will try to make this so someone like me can figure it out. :)

Broccoli & Cauliflower
Butter the bottom and sides of a 3 qt. casserole.

1 20 oz. bag of frozen broccoli florets
1 14 oz. bag of frozen cauliflower

Boil in small amount of salted water (sometimes I use canned chicken broth) until just tender. Drain well.

Sauce:
3 T butter
2 T flour
milk
salt
cheese
cream of chicken soup (optional)

Melt butter, add flour & salt. Stir over low heat until smooth. Slowly add enough milk to make a nice sauce. When it just starts to boil, add whatever cheese you like. I sometimes use Velveeta or shredded cheddar, or a mix of several cheeses. Add the cream of chicken if you're using it and stir well. Put half of broccoli/cauliflower in the bottom of casserole, pour some cheese sauce over it and add a layer of French fried onion rings. Add the rest of the broccoli/cauliflower mixture, cover with the remaining cheese sauce and bake at 400? until bubbly. Top with French fried onion rings. Bake for about 5 more minutes until lightly browned.

About sharing recipes, I gained some insight this week. I asked my DIL for her recipe for pasta salad. She ignored my request. She has a degree as a dietitian and is really quite the chef. The food she makes are "creations". So I suppose it was like asking a chemist for a secret formula. LOL So now I just enjoy what she makes and ask no questions. :)
Doris, S. Indiana

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I want to thank Joseph J., Bobbie, and Rae In Michigan for your advice in using my toaster oven. You have inspired me to try all these things. I love this newsletter and Nancy in making it all possible.
Shannon In Colorado

Good morning Nancy,

For Janie in the 7/25 newsletter looking for a jell-o salad with veggies. I checked on the board and found one I have made for grandkids when they were little.

http://whatscookin.proboards4.com/index.cgi?board=Jello&action=display&thread=14259

Jello Vegetable Jigglers Gelatin Snacks

This recipe was found in the 1990 New Joys of Jell-O Cookbook.
Posted by cuteascountry_Shortcake

2 1/2 cups boiling water
4 packages (4-serving size each) or 2 packages (8 serving size each) JELL-O Brand Sugar Free Gelatin, Lemon, Lime or Orange Flavor
1/2 cup shredded carrot
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
3 Tablespoons vinegar

Add boiling water to gelatin. Dissolve completely. Stir in vegetables and vinegar. Pour into 13 x 9 x 2-inch pan. Chill until firm, about 3 hours.

Dip pan in warm water about 15 seconds for easy removal. Cut gelatin into 1-inch cubes. (Or use cookie cutters to cut decorative shapes; cut remaining gelatin into cubes.)
Makes about 8 dozen cubes. About 2 calories per cube. Prep time: 15 minutes Chill time: 3 hours
http://whatscookin.proboards4.com/index.cgi?board=Jello&action=display&thread=14259
Chris in NM

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And

http://www.abbys-kitchen.com/recipe_data.asp?Name=Cabbage+and+Vegetable+Salad+Mold

Cabbage and Vegetable Salad Mold
2 (3 oz.) pkgs. lemon Jello
2 c. boiling water
2 c. cold water

Combine above ingredients. Dissolve 1 tablespoon unflavored gelatin in 1/4 cup cold water. Let stand 5 minutes. Add this to the above mixture. Refrigerate until consistency of unbeaten egg whites or soft custard.

Combine the following while the above is congealing:
1 c. firm tomatoes, cut in 1 inch pieces & well drained
1/2 c. green pepper, cut in about 1 inch pieces
1/2 c. onion strips, cut about 1 inch long
1/2 c. cucumber, thinly sliced, peeled & scored with a fork
1/4 c. radishes, cut into thin slices
1/4 c. fresh green onion, chopped
1/2 c. raw carrots, coarsely shredded
1 c. green cabbage, shredded
1 1/2 tsp. salt
1/4 c. cider vinegar

Combine the 2 mixtures and pour into a 7 cup well-oiled mold or bowl. Chill at least 8 hours in refrigerator until firm. Source: http://www.abbyskitchen.co.uk This is so good! We always had this during the holidays when I was growing up, and now I fix it in the summer.
http://www.abbys-kitchen.com/recipe_data.asp?Name=Cabbage+and+Vegetable+Salad+Mold
Chris in NM

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And for Xochitl, From Tepic, Nayarit, Mexico, in the same newsletter, asking about what kind of tomatoes to use in the green tomato cake. I always use green tomatoes and it tastes like a spice cake!

Green Tomato Cake from Lisa - TNT
2-1.2 c. sugar
1 c. melted shortening
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chipped nuts
1 c. raisins
2-1/2 c. diced green tomatoes

Cream sugar, shortening, eggs and vanilla until smooth. Add flour, salt, baking powder, cinnamon and nutmeg into egg mixture. Mix well and stir in nuts, raisins and tomatoes. Pour into greased 9 x 13 x 2 pan and bake for one hour at 350? F. Lisa says she doesn?t always frost the cake, but when she does, she uses a cream cheese frosting and then topped with a sprinkle of chopped nuts. This is so good!!!
Chris in NM

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I also make Zucchini bars that taste like carrot cake and are so good! I just made them the other day and over ? are gone already. Yum! A co-worker and friend gave this recipe to me many years ago. Whenever we had a carry-in at the office we all requested her to bring these!

Zucchini Bars ? T & T
3 eggs
1 c. vegetable oil - NOT olive oil
2 c. sugar
2 c. chopped - I use shredded - zucchini
3 tsp. vanilla
2 3/4 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (may use pumpkin pie spice)
1 c. chopped nuts - I use pecans

Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350? F for 20 - 25 minutes. When cooled, frost with:

1 stick (1/2 c. butter), melted
1 - 3 oz. pkg cream cheese, softened
2 1/2 c. powdered sugar
Chris in NM

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Morning Nancy and assistants:

This is for Joyce in KY:
When I wash my sheers, I use the delicate cycle on my washer and the low temp cycle on the dryer. I don't let them dry completely. When they are almost dry, I take them out of the dryer and hang them back up. The ones in my living room have been up for almost 7 years and I have to wash them about every 3 months. They still look like new.
Jean in NC

Some one asked about Vegetable Jell-O salads. I have found that if you substitute a salad dressing like Italian for part of the water maybe a half cup or so (a lot of this has to do with individual taste) in lime or lemon Jell-O, then add as much fresh chopped veggies to make a fairly thick Jell-O, you have a wonderful tasting salad. I always use a couple of Tablespoons of chopped onion, with grated carrot, chopped broccoli, chopped cauliflower, coleslaw mix or shredded lettuce. I've also used chopped celery, radishes, & any veggie you like but a little chopped onion really sets it off. I've always wanted to try Catalina dressing with a red Jell-O but I never have. I have often been asked to bring this to our family get togethers so I use 2 or even 3 small pkgs of lime Jell-O & keep adding veggies til it gets pretty thick, then chill it.
Anne in Fl.

Good morning Nancy and Friends. After a few really hot days we are surrounded by a mist haze this morning.

Anna in Missouri - just the ticket, thank you. Not only great recipes, stories and now a great way of improving my US geography which is I admit atrocious.

Joyce re your GTExpress, There are some great comments from Nancy on:

http://whatscookin.proboards4.com/index.cgi?board=general&action=display&thread=23129

These comments are replies to my request for cake/pudding mixes in recent newsletters:

Thank you Sandy and Babs.
Babs in JAX? I would dearly love to try your Bailey's Bundt cake. Pillsbury has taken a back seat here in Scotland. I will investigate your suggestions. I have found an equivalent of the Pillsbury rolls and croissants at Aldis, I am very impressed with the stocks and prices in our new Aldis.

Re missing the castor sugar - put the required quantity in your liquidiser or food processor give it a few blasts and walla you have castor sugar. Incidentally whilst we are on the subject stick a used, dried vanilla pod or two in your cooking sugar container - it does make a big difference. I have been using the same 2 pods for about 18 months, just keep topping up with fresh sugar.

Chris re the pudding recipes I had hoped that someone would have found some miraculous pudding mix to add to the cake mixes without having to make the pudding and the cake. Asking a lot I know.

Doris in Indiana there is a slow cooker recipe on the crockpot site message board sent in by Jay in July 2003 if you press the search at the top of the crockpot board and type in Sausage/Rice you will go straight to it.

Finally just a reminder to vote for "top 100 recipes".

This is a note to Chris in NM. I read your note about the SPATINI recipe. Unfortunately,, I can't find the recipe or the directions. I sure hope someone can tell me which letter it is in. Thanks for all your help.
Jo/Colorado

Thanks Nancy so much for the chocolate malt shake cake recipe. I can see where I can add malted milk balls at least to the frosting.
Barb - La Porte, IN

For Mary of the July 25th newsletter asking for Alfredo Sauce. It is very easy to make and very few ingredients. I usually Make Chicken Alfredo Pasta. The Alfredo Sauce could be used for a dipping sauce but without the Chicken.

Chicken Alfredo Pasta
1 chicken breast, deboned
1 can of chicken broth
1/2 C Butter
2 cloves of garlic, crushed (I use bottled minced garlic)
(I go for taste as I like more garlic taste in my recipe)
2 cups of heavy cream
1/8 tsp black pepper
pinch of salt
1/2 C Parmesan Cheese
12 oz pasta, fettuccine

In a saucepan cook the chicken in the chicken broth. Cut into bite size pieces.

In a another saucepan, melt butter, add garlic, heavy cream, black pepper, and salt. Turn down the mixture if it reaches a rapid boil, turn down to a simmer or it will boil over. You just want it to simmer. Add Parmesan Cheese and add the chicken, then simmer about 8 minutes or until it thickens.

While sauce cooks, bring 4-6 qts of water to a boil and add pasta. Cook pasta about 12 minutes or until done.

Spoon pasta onto a serving plates, Pour Alfredo sauce over the pasta.
Kath in KS

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To Sylvia in Scotland, Will be in Scotland Aug.2 til Aug. 10th.
Big Jim, Jacksonville, Florida

This is in response to Linda NM's question about the meatballs demonstrated with a chipotle sauce. We must have had the same product demonstrated in various parts of the USA since I tried it at Sam's Club....it was delicious. Anyway, the sauce is "Roasted Raspberry Chipotle Sauce" made by Fischer & Wieser. The are located in Fredericksburg, TX. I was there last week but didn't know that was where this was made. I serve the sauce over cream cheese also with crackers....heavenly! If you are able to find it try the recipe for Pork Tenderloin that is on the jar. WOW!
Fran in FL

For Joyce and her sheer curtains....I have finally figured this out, I wash them in the washer, take them out immediately after the washer stops. Hang immediately, if need place a towel or newspaper on the floor under the sheers. the weight of the wet curtains pull the wrinkles out as they dry.
Boots in Va.

Betty T in Ga
What a wonderful story for you to share. Thank you. Your loss is great but it sounds like you are loved by many. Stay strong and remember the good but don't be afraid to cry. God will be there to help. Take care of yourself you will be in our prayers.
Barbara, Wentzville Mo

Betty in GA. My condolences on the death of your husband. What a beautiful memory you have of his final moment on earth. I have also heard of other peoples final moments on earth, and they too are beautiful ways that God has left memories for their families. May God bless you.
Roz in Indy

Hi Nancy and group members. I've used a Toastmaster deluxe tabletop oven, circa 1960s, for about 30 years and it's godsend in hot weather when I can use it to bake in the cellar, garage or outdoors. It will bake three full-sized loaves of bread at a time -- very helpful since I make all our bread products. You can still find them occasionally at
yard sales. Here's a picture so you'll know what you're looking for.
Leah
http://duluth.craigslist.org/hsh/746093457.html 

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

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