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Hello everyone - I have a request, I had a recipe for a Dump Cake that you bake in crockpot, in my Senior Moment I have lost my recipe. I think it was a yellow cake mix with Blue berry pie filling (I also used chocolate cake mix with cherry pie filling). I can't remember if there was anything else in it. I remembered it was real easy, the best part. Second best part was it is Wonderful. Nancy give your fur babies a hug. Anymore ice hockey games planned in the near future.
Lila in Alabama

I found this recipe on the site below. It sounds very simple and good. Anna requested it. I thought it interesting that she'd tried it at a fair.
homepage.interaccess.com/~june4/haluska.html
Susan in Iowa

A few of your 'landers have asked about restaurant recipes. If they can include the name of the restaurant and you want me to track down the recipe, just let me know.
Barbara at www.celebritychefconnection.com

TUNE IN TO THIS WEEK'S "CELEBRITY * CHEF * CONNECTION"
Interactive audio-visual Internet show with Barbara Nosek & Debbie Hall
New broadcast every Wednesday by 5pm - play now or anytime all week long
www.celebritychefconnection.com

NancysKitchen and Prepared Pantry are both in our Mailbag this week's show. (July 30th Edition.)

Boots in LA asked about the Pasta 'n More. I bought them (they came in a set of two) from QVC several months ago and gave one to my granddaughter. I use it all the time. My 6 y/o granddaughter loves Mac & Cheese and I always cook it in this. I just mix the cheese, milk and butter in the same container. It works great. The pasta is always done al dente and you don't have to worry about it not being done enough or overcooked. I just bought another one in a different style for my daughter.
Susan in Iowa

These are two Haluska recipes for Anna per her request in Monday's newsletter. These are recipes I wrote down after watching my mother-in-law and her sister make them over the years. They were both wonderful Polish cooks. I kind of follow my own recipe using these ingredients and have made them for so many years I do not even measure. I like a lot of onion and butter plus have even added brown sugar at times. The "No Yolk" noodles are very good and I have used the frozen type as well. I just like this dish so much you could use any noodle and I would be satisfied. I always serve sour cream on the side.
Marti in AL

Haluska
Wide noodles, cooked
1/2 cup butter
1 medium head cabbage
1 teaspoon salt
1 teaspoon sugar
1 small onion, chopped fine
Chop or grate cabbage until fine. Sprinkle with salt and let stand for 10 minutes. Squeeze out liquid and put cabbage in a heavy skillet with butter and sugar. Cook over low heat until lightly browned and tender. Fry onion in butter until lightly browned, add to cabbage. Combine with cooked noodles.
Marti in AL
A similar recipe was sent in by Caroline MO 

Haluska
1 stick of butter
1 large onion peeled and cut in strips
1 small head of cabbage cut into strips
1 teaspoon salt
? teaspoon pepper
1 bag of large egg noodles, cooked and drained
1 pint of sour cream

Melt the butter in a large pan or pot, large enough to hold the chopped cabbage. Saut?the cabbage and the onion in the butter until glossy and tender.
Add the salt, pepper.

Cover and let the cabbage mixture cook over low heat for about 15 minutes. Add cooked drained egg noodles and mix.

Serve with bowl of sour cream. Add salt to taste.
Marti in AL

Print these 2 Haluska Recipes

Hi Nancy. A person was looking for a recipe for W h i t e Trash. This is the version I make usually at Christmas time.

In a large bowl combine
1 10 oz bag of pretzels (small twists)
5 c. cheerios
5 c. corn chex
2 c. salted peanuts
1 pound M&M plain
In micro safe bowl combine
2 12oz bags vanilla chips
3 T.veg. oil

Melt on Medium for 2 minutes, Stir and melt 30 seconds stir until smooth. Pour over cereal mix and stir carefully. Spread on three wax paper lined cookie sheets. Cool. Break apart and store in air tight containers.
Sandy in New Philly

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Good morning Nancy!

For Susie Indy in the 7/28 newsletter asking what size can I use for the potatoes. Suzie, I use the small size #2 can of potatoes. It is the same size as a regular can of soup. Also, I don?t know if I mentioned in the message to Nancy, this time I used about 1/3 c. merlot wine (good name brand) with the beef broth in the soup. My hubby keeps telling me how good the soup is! He doesn?t know what all I put in it. LOL However, I do think the small amount of wine made the soup. Will do it again! Chris in NM

And for Anna asking about refrigerating the zucchini bars ? yes, I would keep them in the fridge. I always do ours. It keeps the frosting firm.

For Patty in the same newsletter:

http://whatscookin.proboards4.com/index.cgi? Under beef

Salisbury Steak ? TNT
2 eggs
6 Tbl. crushed Ritz crackers
1 Tbl. fine chopped dry onion
salt & pepper to taste
1 ? lb. lean ground beef

2 cans sliced mushroom caps, drained
3 ? Tbl. butter
3 ? 6 Tbl. flour ? depends on liquid still in pan after saut?ng
? - whole can beef broth
1 pkg. mushroom or brown gravy mix, made into gravy
hot mashed potatoes

In a med. bowl, combine the eggs, cracker crumbs, onion, salt & pepper. Add ground beef and mix well. Shape into patties. In a large skillet, cook the patties for 4 ? 5 minutes on each side or until browned; drain. Remove to a platter and keep warm. In the same skillet, saut?mushrooms in butter for 2 minutes. Stir in the flour and blend well. Add the broth, a little at a time; cook and stir until smooth and thickened. Add the mushroom gravy to broth mixture and blend. Return the patties to the gravy and cook, uncovered, over low heat for 10 minutes, or until done, stirring occasionally. Serve with mashed potatoes. You can make as much gravy as you want with this. I have made quite a bit for this in the past and it is good!
Chris in NM

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Boots in Va., I have not tried the pasta cooker that cooks in the microwave, but have been cooking pasta in the microwave for years. Just put some water in a Microwave safe bowl, add your pasta to the cold water, put it in the microwave, and when it  starts boiling, give it a quick stir. then check periodically for it to be done. Make sure the bowl you use is big enough for the pasta to expand, and not boil over. you may have to add more water if the pasta is a larger variety pasta.
Roz in Indy

For Grandma T.
I care for my 5 year old grandson and 2 year old granddaughter a couple days a week so I am happy to share some of my "learned by experience" tips.

Always have on hand some raw veggies with a ranch dip. I then put on a plate some lean cold cuts, cheese, a little dish of mayo and a dish with a little mustard, some lettuce and cucumbers and whatever else you think might be enjoyed. Each lunchtime becomes an art project. One of the children disregards any bread and rolls and just does up a plate of all the ingredients while the other makes a sandwich creation. Dessert is usually applesauce or fruit.

Now to keep these little ones busy - if you don't - you WILL be busy yourself trying to keep order. So, I have a tote filled with art stuff - crayons, marker, stickers, lots of paper. I usually go to the Dollar store here and fill up my tote as often as required. Each time they come - I try to schedule a time for a # of different activities. First thing in the morning we do some music/dancing stuff to some children's music. They especially love marching music. After this we might do a story time with a book chosen by each one. Then a create your own snack - maybe celery/peanut butter/raisins.

Then the craft box (aprons with sleeves purchased at the dollar store) and let the creativity begin. After clean-up and lunch we do outdoor activity.

Back inside for some computer time, more craft, I have a jar full of shells and beach stuff, rocks, glass etc. The two of them will spend quite a lot of time looking these items over, listening to ocean sounds, lining up the shells in a thousand different ways.

So, just keep one step ahead with planned activities and children stay quite happy and entertained. I take a lot of pictures during the day and as we add to our "Nanny Time Album" it helps my grandchildren share with their mom and dad what they've done during the day.

Hope this helps, be blessed and enjoy!
Bernadette from Nova Scotia

THIS IS SOMETHING I LOVED ALL MY LIFE
I was looking at some old recipes I have from my mother or grandmother and I found how to make almond paste, Marzipan (uncooked)
2 cups of blanched almonds
(finely grated or ground)
1 cup of confectioners sugar or more
1/4 cup egg white

Grate or grind 2 cups of almonds very fine, work in wooden bowl with wooden spoon, and add 1 cup confectioners' sugar alternately with 1/4 cup egg whites, using more sugar if necessary to form a stiff paste. Allow to ripen a few hours before coloring and forming into fancy shapes. Or use it for centers for chocolate dipping or roll in cocoa. This does not keep well. Use soon.

I always loved this as a kid, my grandmother made it ever christmas, we always got a little pig with a coin it's butt, for good luck
Marlene of Fl.

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Toni, I'm German and my grandmother always made string beans this way, Maybe this is what you want, but , but just add peas, . I never had any thing over potatoes but that may of been something she made.

Instructions
Boil beans (see Boiled String Beans), drain, and return to saucepan.
Rub a tablespoon of butter and flour to a paste cream by gradually adding 1/2 pint of cream or milk.

Season with salt, pepper, and a dash of nutmeg, also paprika or red pepper.
Pour over beans and bring to a boil, then serve
Marlene of Fl.

Thank you family, for the GTExpress 101 site. Love it !
Pauline in Oregon

This is for Ann who requested a recipe for Halusky.
Halusky is simply a drop noodle. A wonderful drop noodle . Some people call the Spatzle.
We Czechs make them to serve with Paprikash, but they take the place of mashed potatoes any time.

Halusky

Start a large pot of water boiling on the stove...

3 Cups of flour
1/8 tsp white pepper
1 c. water
1 tsp salt
3 eggs, slightly beaten
1/4 cup butter or margarine

Combine flour, salt and pepper in a bowl. Make a well in the center and add eggs and water to the well and mix thoroughly.

Scoop up dough on a spatula and cut off small pieces with a knife or spoon into the boiling salted water. As halusky rise to the top, remove with slotted spoon into a bowl. Add a little butter to keep them from sticking while you make the rest of the halusky. This makes about 6 servings.

Halusky can be served with Goulash, Paprikash, Stews...or sausages...Enjoy...Maxine from Emporia, Kansas..Nazdar....

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Hello to all Nancylanders. I need your help. I need to know where to get food graphics (pictures) for my column in the on line news paper. I found some but have no idea where to get more.

Also I wanted to remind everyone to take time to cook with their children. I know we are all busy but this is a great time to get them to learn about different foods. My three year old is the one who takes the meat mallet and flattens the meat (with supervision) My twelve year old daughter can cook anything (not allowed to fry). It is important to teach our kids to love cooking as much as we do. My three year old will eat anything as long as he had a hand in making it. He pulls up his chair to the counter and helps. It may take a little time and going behind them to straighten up some things but it is worth it in the end. We also have international food month where we try different food from other countries every week. I have included a few recipes they have come up with.

Wesley's Bam It Chicken or Pork
This is my three year olds favorite dish. He loves to beat the meat with the mallet. He stands on his chair at the counter and beats it so you can see thru it. He also calls out BAM every time so that is how it got the name.

You beat your chicken or pork paper thin. As much as you need for dinner. (I usually do 5 pieces for 4 people) Then you dip them in egg wash (1 egg and a little milk or water) Then into seasoned flour or cornmeal. Fry them til just brown. Remove from skillet as set aside on plate. Then remove grease except a few tablespoons. Add flour or cornmeal to make a rue. (cornmeal makes sawmill gravy) and then add milk. Put you meat back in and let the gravy thicken. serve with potatoes or rice or noodles. There is no measurements with this recipe it is just a throw together family recipe that is cheap and easy.

Rebekka's Eggs
One can tomatoes dices. (with or with out peppers)
one can water
Medium chopped onion
Jalape?s (optional)
eggs (as many as you want)

In a skillet cook onions with a tablespoon of butter till tender. Add can tomatoes and one can water (sometimes I use a half depends on tomato juice in can) Then add peppers. Heat till boils. Break eggs over this and put lid on skillet. Cook till eggs reach your desired doneness. You can add grated cheese to the top of the eggs while they cook. This is one of my daughters favorite ways to eat her eggs. The other way is to fry them in melted butter and hot sauce. (like hot wings) She really likes hot stuff.

I found this on another group I belong to and tried it. I could go thru two to three bottles a week with the three year old;s love for chocolate milk.

Chocolate Syrup
1/2 c cocoa, 1 c water, 2 c sugar, 1/8 t salt, 1/4 t vanilla.

Combine water & cocoa on stove in small pot. Warm while dissolving cocoa. Add sugar, stir to dissolve, bring to boil, boil 3 minutes. Remove from heat, add salt & vanilla. Stir well. We let ours cool hen transferred to old Thousand Island squeeze bottle & keep in
fridge.

Thank you Nancy for everything you do.
Amy Byrd

Susie in Indiana - Thanks for the kind words about my Indoor Shrimp Boil. I bet you'll have even MORE once you've made it. I sincerely hope you and your family enjoy it as much as we do. - Susana in Louisiana

Joyce from Ohio..if you'll watch the commercial of the GT XPress machine , (usually on Sunday )...you get a lot of ideas.
I have one and I really like it......Ani

As always, Nancy, many thanks for the wonderful companionship your newsletter brings! I know that you & your "league of wonderful cooks" will be able to help me solve this question --- how do you use Vanilla Powder in recipes? Many thanks, in advance.

Kalyn in The Woodlands 

Betty in Ga. So sorry to hear about your loss. I have been married for over 51 years to my husband and I don't know what I would do without him. The story that you told in the newsletter was absolutely beautiful. It sounds like he is in a wonderful place. May God be with you to support you in the days to come.
Linda in Grass Valley

This is for Ann in East Berlin, Pa. You mentioned the Warm Delights clone. Where do you find reduced sugar cake mixes and what are the brands? Thanks
Peggy in Arkansas

Nancy, thank you for sharing with us how cute and smart Ditto and Siggy are. I do not have any animals now, but in the past I did and truly enjoyed watching and learning from them. I once had two dogs and every time I would leave for the weekend they would not eat their food I left for them. I ask my Vet one day about it and he told me to start telling them what you were doing and where you were going and what time you would be back. He said also tell them to be sure and eat their food and that you loved them very much. He explained to me how much they understand what you tell them. Nancy I started doing that and when I would come home after two days they would have eaten all their food. I was so thankful to have learned about that and my dogs lived to be 13 and 14 years old. It was so painful to let them go that I have never gotten another one. I do enjoy hearing your sweet stories about your precious ones. It fills a little gap in my heart.
Sarah, Jackson, MS

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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