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Hello Nancy! I hope you are having a wonderful day!! I had the most wonderful desert
this weekend and just had to share it with everyone, especially since it is ?PEACH
SEASON? here in South Carolina.

Peach Delight

First Layer
1 cup flour
1 cup chopped pecans or walnuts
1 stick margarine softened

Mix together and pat in 9 x 13 dish. Bake 25 minutes at 350 degrees. Let cool.

Second Layer
1 8oz. pkg. cream cheese (room temperature)
1 cup powdered sugar
1 8oz. Cool Whip (thawed)
Mix and spread on first layer.

Third Layer
Slice fresh peaches (approximately 2 cups) and spread over second layer

Cover peaches with a container of peach glaze (store bought ? usually in fruit section -
the glaze keeps the peaches from turning dark)

Cover and refrigerate until ready to serve.

I hope the NANCYLANDERS will enjoy this as much as I did!
Have a wonderful day everyone!
Sue, SC

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Two things I?d like to share?. One is that we have tried the Warm Delights Clone recipe many, many times and many, many ways. I even took cake mix to work and told everyone to bring their favorite toppings and we had a wonderful time at break that morning making all different variations. My kids love it ? because they can do it themselves. We have used chocolate and yellow cake mixes as well as the regular and reduced sugar varieties. We?ve added everything from peanut butter chips, chocolate chips, marshmallows, chocolate fudge and my son even tried adding some crunchy chocolate cereal to his. So far I haven?t heard anyone complain ?.

Second is a really neat thing I discovered a few weeks ago. I have silicone cupcake liners (tons of them). My daughter and I make lots of cupcakes and muffins. BUT ? I found another use for them. They work so well to make poached eggs. I use a frying pan (I think mine is about 11 inches) that has a lid. Spray non-stick spray on as many of the cupcake liners as you can fit into the frying pan with space around each one. Place the liners in the frying pan and drop an egg into each one. Then slowly pour water into the frying pan until the water is about 1/2 way up the silicone cup. Cover the pan with a lid and turn heat up to medium/high. Check the eggs often ? to get them to the solidity you like. This may take about 4-5 minutes after the water starts to boil (give or take). When they are done, I use a slotted spoon and scoop up the cup and set onto a serving plate. The egg should slip right out of the liner. It?s so nice to have 8 eggs done at once instead of only being able to do 4 at a time with my old poached egg pan and they come out in a pretty shape, too.
Ann from East Berlin, PA

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.

Hi Nancy, This is for B wanting chicken 'n dumplings in Sunday 7-27 N/L. There is a recipe for Light Chicken & Dumplings that is very, very, good. As my sister said "this is the only way I'm making chicken and dumplings.
southernfood.about.com/od/chickendumpling/r/blbb485.htm

Also nice to see more men commenting lately. Always enjoying Mr. Myron Drinkwater. Margaret, Tulsa

Ditto is upset with me tonight because I didn't sit in my chair and watch the news.  This is Ditto's undivided attention time to sit on my lap. Tonight he has tried everything from banging the cabinet doors to sitting on top of the mouse and daring me to move him. None of these worked so I just looked over and he has unzipped my purse and loading it up with toy mice.  Animals have a way to let you know that they want to be noticed. Siggy tends to need less undivided attention than Ditto but he has his ways of letting you know too.  Siggy's way is to dump his water dish upside down or his food dish upside down.  So far that hasn't happened today. 
Nancy Rogers

Summer Cucumbers
1 cup mayonnaise
1/4 cup sugar
4 tsps. vinegar
1/2 tsp. salt
1/2 tsp. dillweed (or to taste)

Mix well and pour over 3-4 med. cucumbers, peeled and sliced. Add 3-4 green onions, thinly sliced.

Cover and chill at least 1 hour.

Of course you can make this any time of the year.
Grannygirl in Ohio

Chex Cereal Trash
9 cups Chex or square cereal
6 ounces ( 1cup) chocolate chips (or white chocolate )
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cup powdered sugar

Melt chocolate chips, peanut butter, margarine and vanilla for approximate 1/2 minutes in the microwave. Pour over cereal, stir well to coat. Toss in a paper bag with powdered sugar. Cool and serve.
Brenda North Alabama and Dawn in SW GA

and a favorite of my children and grandchildren called

PIGEON P O O P
5 cups of peanut butter crunch cereal
3 cups of rice krispies
2 cups of skinny pretzels/broken in half
2 1/2 cups mini marshmallows
2 pounds of white chocolate

Mix all dry ingredients in large bowl. Melt white chocolate in double boiler. Pour over dry ingredients and spread out on wax paper to cool. Break into chunks.. Delicious!
Brenda North Alabama

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Nancy, your newsletter just keeps getting better all the time. It is such a pleasure to read all the notes from all over the country. I especially enjoy the comments from our overseas friends. Thank you for all you do to help us.
Pat in Texas

To Fran in Florida. In the July 27th newsletter you responded to me, saying that when you lived in Poughkeepsie that you lived in Poughkeepsie and had a neighbor named Madeline two doors down. It wasn't me. Marist College has grown into a lovely campus with convenient shopping and stores across the street. Thank you for your response.
Madeline

Hi family, I just purchased the Pasta n' More, I think it really works. Cook pasta's in the microwave, has anyone else tried it?
Boots in Va.

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Good morning Nancy and all Landers!

For B in the 7/27 newsletter asking for recipes for cube steak with gravy, I have a couple that you might like. I try to fix them about once a month (one at a time!). At the recipes are posted on Nancy?s message board. Good luck!

Skillet Steaks with Onion Gravy

1/2 c. beef broth
1/2 c. white wine
6 tbl. catsup
2 tsp. Wooster Sauce
2 tsp. Dijon mustard
pepper to taste
4 shell steaks - I used rouladen steaks once and also cube steaks
2 med. onions, thinly sliced
2 tbl. butter

Mix broth, wine, catsup, Wooster sauce, mustard and pepper. Set aside. Cook steaks in a lg. nonstick skillet over med. high heat. Cook for about 4 min. on each side. In the meantime, cook onion slices in butter in a lg. skillet, stirring continually, about 3 min. or so. Cover and reduce heat to med. low and cook about 5 min. longer. Stir broth mixture into skillet with onions and cook until heated through, about 2 min. Pour over steaks and serve.

* I add steaks when I add the broth mixture and let it all combine and simmer a while till tender. Much better!!!!!!
http://whatscookin.proboards4.com/index.cgi?
Chris in NM

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Minute Steak with Gravy ? GREAT!!!!!
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay seasoning ? I did not use
1 pound minute steak -- 4 to 5 medium pieces (I used 2 large ones)
1/3 cup self-rising flour
6 tablespoons butter or margarine
1 medium onion -- sliced
1 cup warm water ? I used 1/2 c. water & 1/2 c. milk

Preheat oven to 400 degrees. (I left everything in the skillet.)
Combine the garlic salt, salt, pepper, and Old Bay seasoning. Sprinkle the seasonings evenly over both sides of the steaks. Let stand for 20 minutes. Dust the steaks with the flour. Melt the butter in a large skillet over medium-high heat. Add the steaks and brown lightly on both sides, 2 to 3 minutes per side. Place into a 1 1/2-quart casserole dish. Sprinkle the onion slices over the meat. Add any remaining flour to the skillet that the meat was cooked in. Stir until the flour is absorbed. Add the water and cook over high heat, stirring up the browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer for 1 minute. Pour over the steaks. Cover and bake for 35 minutes or until the meat is tender. Chris in NM

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To Shirley in VA, regarding "Snack Trash"

My niece brought this to a party and everyone loved it.

Line a cookie sheet with wax paper.
Spread a bag of snack mix on the cookie sheet.
Melt about 1 cup of white chocolate discs in microwave oven.
(If you have a large bag of snack mix, use more chocolate).
Pour melted chocolate over the snack mix.
When chocolate hardens, break it apart.
Donna, Buffalo

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I am planning on being in the Lubbock area of Texas in a few days. Could anyone suggest their favorite (best) barbecue and Mexican restaurant? We really want to try authentic, not chain restaurants.
Karen B

How do you vote for your newsletter?
I pressed on the link, but there was no where to vote. Does just pressing on your newsletter automatically vote for you?
Carolyn

Comment
Yes, by pressing on the Top 100 Recipe Sites. from this site automatically votes for the site.

Hello Nancy,
You do such a magnificent job with all these recipes and keep those cats amused too. You must be at it 24-7. Am hoping one of the readers can help me with my quest. I really like the cakes called Zingers. It is a yellow cake with cream filling. I know how to do that part but I need to know is how to make the raspberry coating that is put on before it is rolled in fine coconut. The original Zingers I think are made by Hostess Foods. Maybe there is a clone some one else has made that will help me. Love this site.
Joyce

Help, this Grandma needs meal ideas for my young grandchildren while they are visiting.  It is so hot that firing up the oven makes the house so hot.  Need ideas for young children 4-8 years old.  Also does anyone have ideas to keep them busy and not in front of the TV.  I just got married and and the grandchildren came with the marriage.   Never been a mother before or a grandmother.  Need ideas quick.
Grandma T

Nancy in the 7/26 newsletter Jo/Colorado was wanting the dates for the Spatini Spice Mix and that was in the newsletter date 7/19 & 20 and then I believe that in the 7/21 newsletter it was listed again the spice mix a long with a recipe for the Spaghetti Sauce using the mix.

In the 7/27 newsletter Chris in NM had a recipe for Vegetable Beef Soup that I am going to try when it gets cooler here, in Indiana. Also Chris what size can do you use for the potatoes?

I can hardly wait to try the Easy Indoor Shrimp Boil that Susana in Louisiana sent in on 7/25/25. We went to a famous restaurant last night, Sunday, and I was wanting the Lobster and Crab Boil, like what you have on the eastern shore, but it was $26.00 and I didn't want to spend that kind of money at the time. Also I was afraid that it would be to much food for me even though we were eating about 2 to 3 hours later than we normally do. Thank you for sending in the recipe.

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

Nancy in the 7/26 newsletter Jo/Colorado was wanting the dates for the Spatini Spice Mix and that was in the newsletter date 7/19 & 20 and then I believe that in the 7/21 newsletter it was listed again the spice mix a long with a recipe for the Spaghetti Sauce using the mix.

In the 7/27 newsletter Chris in NM had a recipe for Vegetable Beef Soup that I am going to try when it gets cooler here, in Indiana. Also Chris what size can do you use for the potatoes?

I can hardly wait to try the Easy Indoor Shrimp Boil that Susana in Louisiana sent in on 7/25/25. We went to a famous restaurant last night, Sunday, and I was wanting the Lobster and Crab Boil, like what you have on the eastern shore, but it was $26.00 and I didn't want to spend that kind of money at the time. Also I was afraid that it would be to much food for me even though we were eating about 2 to 3 hours later than we normally do. Thank you for sending in the recipe.

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

I made the Salisbury Steaks and it was really good. Two thing though. The directions say to mix the above together and shape into patty. There should be a separation between the ingredients for the patties and the sauce. I almost added everything to the meat mixture and my eye caught it just in time. Also, I would double the milk and soup as it didn't make enough gravy.
Blessings, Patty

Nancy, I was just thinking about you. I think you are a fabulous person, and to come up with the newsletter idea after having a teaching career is nothing short of pure genius. You could have just lived a life of ease. :) Please take a bow!!
Have a great week!
Doris

Comment
Doing the newsletter is the highlight of my day.
Nancy Rogers

Hi everyone, want to thank all who sent the many different ways to find recipes for the 101Xxpress machine, you save me from buying a cookbook for it. Going try some tomorrow,
Joyce from Ohio

Hi, I am looking for a recipe my grandmother used to make. It may be of German origin. I remember it was made green beans, garden peas, and I don't believe any other vegetable. It was meatless. It was cooked on the stove, and I remember something like a sauce noir was first made then the vegetables added, and served over mashed potatoes. The pronunciation was "bra shink a", how it is properly spelled I am clueless. My husband who is Irish said his family also used to make something similar. Does anyone have a clue as to what this recipe is and how it is properly made.
Toni

For Sue on cucumber recipe my Mother in Law (Polish) fixed cucumber sliced thin peel if you wish I never do and stir up some sour cream until it' s not so thick and mix in cucumbers and sprinkle salt & pepper on top this is my husbands and my favorite I've done them like this for 55 years.
Dorothy in IL.

Haluska Help! Being the strong Italian that I am, I would like to ask my Hungarian or Polish friends for advice on making Haluska. I had some at a fair, figured out how to make it while eating it, came home and made it. Yes, it was good, but I bet someone could be more exact for me: how small should you cut up onions and the cabbage? What noodles do you suggest and do you boil them and then add them to buttered onion and cabbage mixture and continue to cook for a while? If someone has been making this, I would sure like some strong guidance. I know it's all about the love, right?
Anna

Re: Chris in NM Zucchini Bars July 26. Do these need to remain in the refrigerator? Thanks. Anna

Crispex Trash

2 c. pretzels(mini)
5 c. Crispex or Rice Chex
5 c. Cheerios
2 c. roasted mixed nuts
2-12 oz. pkg. vanilla chips
1 pkg.(no size given so your choice!) plain M & M's

Melt vanilla chips according to package. Mix all other ingredients together in a large pan. Pour melted chips over the mixture and mix well. Spread on waxed paper to cool. Break into pieces. EAT!!

Connie

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

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.
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