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Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

 

About Brooks Ketchup - I couldn't cook without Brooks. It makes the best barbecue, sloppy joes and meatloaf! I have been able to buy it at Marsh Supermarket in IN. It is not owned by Birds Eye. The Brooks phone # is 800-270-2743. There are places on line where you can buy 1 or 2 bottles.

Yesterday I thought I had died and gone to heaven. I stopped at a garage sale, and they had a box of old cookbooks for 25 cents each. I bought 6 including a personal collection of someone, and one from Wall Drug in SD. Some of the old recipes sound wonderful, and I will post some as I try them.

I know some of you cook for small families(as I do) and I thought you would like to know these measurements:
1 T = 3 teaspoons
4 T = 1/4 cup
8 T = 1/2 cup
12 T = 3/4 cup

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070


Hi to all the "landers". Lori in ILL. is having problems with her kids breakfast, right. Another tip for her. I used to heat a can of Campbell's Vegetable soup with 1/2 can of water and put it over toast for their breakfast. I cut the toast in squares first. I suppose chicken noodle soup would work also.

About the tabs on the end of the boxes. They had them on the large restaurant size boxes, so I looked on my small ones and there they were. This was about 12 years ago and I thought everyone knew it.

Another tip for those of us who contribute to their local food pantry is to buy two of an item and put the one in a box. Before you know it, your box will be full and ready for the pantry. The food pantry's need all the help they can get and one at a time doesn't hurt the purse strings so much. I like to do the "buy one, get one free" for this project. Works great !!
Lou, Fl.

This is for Fran in upstate New York. Are you talking about a 2-part pan? I believe that is used for angel food cakes. My tube pans I use for other cake batters are bundt pans and just one piece. Hope this is of some use to you.
Connie in TX

Erma in Sullivan, MO was asking in Wed., May 14th newsletter for a peach cobbler. Here is one that I love and is very good.
Connie in TX

Peach Cobbler

Crust:
2 c. flour
3/4 c. shortening
5 T. cold water
Mix flour and shortening together with a pastry cutter or two knives until you have incorporated the shortening into the flour and have small "pebbles". Add the water and mix until the dough holds together. Roll the dough out very thin and cut into 2" wide strips and line a 9 x 13 in. pan. You don't use all the strips in the bottom of the pan, the rest are saved to use on top of the filling.

Filling:
1 qt. peaches, peeled and sliced-I have no idea how many peaches that is-I just use what I want-the more the better!
water
2 c. sugar
1 stick margarine, cut into pats
dash of cinnamon

Combine peaches, water to the depth of 1 in. in a large saucepan. Add sugar, mixing in well. Cook until peaches are tender and a syrup forms. Add butter and cinnamon. Pour filling into pastry lined pan. Put remaining dough strips over the filling. Sprinkle with a little sugar. Bake at 400 degrees for 30-40 minutes.
Connie in TX


Three sites are being merged into one site in the next months. 
If you cant find it on one please try the others.

Nancy's Kitchen
http://www.nancyskitchen.com

Nancy's Kitchen Quick and Easy Recipes
http://www.nancys-kitchen.com

Monthly Alphabetical Index of Recipes http://www.abbyskitchen.com


Does anyone have a good recipe for parsley potatoes, I know you use red potatoes, parsley, is it butter or what.
thanks, Sally in PA


Mary in Va is not the only one who never noticed the sign to push in on foil.A friend of mine in Oklahoma e-mailed me about it and I felt like a doofus! I'll bet a lot of us never noticed that before. Now I have to take back all my grumbling. Actually I feel better knowing I'm not the only one who didn't know.

Give your kitties a hug. I got a new puppy from my daughter as a surprise. She's a cockapoo named Penny and our older dog Sarah is very good with her. Penny is 3 months old but very smart.

Take care and I love the newsletter.
Fran in LaVista, Ne.


Siggy is now letting Ditto have some sun time in the window now. Yesterday I got a package from Prepared Pantry. It contained those wonderful white chocolate wafers and several other items. Ditto was eager to take possession of the box right after I opened it. I left it on the floor last night and somehow he managed to get the two large packages of white chocolate and other items out of the box. I got up this morning and found Ditto was asleep in the box and all the items that were in the box, were on the floor. Siggy wanted his time in the box but Ditto doesn't share well. This afternoon I guess there was some kind of compromise between the cats. I came home from Walmart , Ditto was sunning in the window and Siggy was asleep in the box.
Nancy Rogers


Hi to all the "landers". Lori in ILL. is having problems with her kids breakfast, right. Another tip for her. I used to heat a can of Campbell's Vegetable soup with 1/2 can of water and put it over toast for their breakfast. I cut the toast in squares first. I suppose chicken noodle soup would work also.
Lou, Fl.

About the tabs on the end of the boxes. They had them on the large restaurant size boxes, so I looked on my small ones and there they were. This was about 12 years ago and I thought everyone knew it.
Lou, Fl.

Another tip for those of us who contribute to their local food pantry is to buy two of an item and put the one in a box. Before you know it, your box will be full and ready for the pantry. The food pantry's need all the help they can get and one at a time doesn't hurt the purse strings so much. I like to do the "buy one, get one free" for this project. Works great !!
Lou, Fl.


Hi Nancy!
I am responding to Fran, Upstate New York in the 5/16 newsletter wanting to know how best to use a tube pan for cakes. She said hers goes all over her oven and outside the pan. Fran, one of the things about tube pans, is that you don?t fill it more than 2/3 full. That gives it plenty of space to expand. Also, foil in the bottom of the oven isn?t the best way to gather up excess cakes/pies. I always put the pan/plate on a larger cookie sheet covered with foil before I put it in the oven. Lots less to clean up! Good luck with this! Chris in NM
Here is my version of Mexican Caviar, as opposed to Texas Caviar. It is posted under appetizers.

Mexican Caviar
http://whatscookin.proboards4.com/index.cgi?

2 (4 1/4 oz.) cans chopped ripe olives
2 (4 oz.) cans chopped green chilies
2 tomatoes, peeled and chopped
3 green onions, chopped
2 garlic cloves, mashed
3 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. black pepper
1 dash seasoning salt
tortilla chips

Combine all ingredients and refrigerate for an hour. Serve with tortilla chips of your choice. Chris in NM
Nancy you take care and try not to work too hard! We all do appreciate all you do!
Chris in NM


For Jackie, who was talking about Thai food; we have a fantastic Thai restaurant here in Springfield, IL. It is called Magic Kitchen, and has been around for about 20 years. It must be good, because last night I heard a couple tell the server they had driven from St. Louis, and that is 90 miles away! And with these gas prices, they MUST like the food!
Trish in Illinois~


I am thinking of buying a Kitchenaid Professional Mixer with 575 watts of power so that I can use it to mix bread dough. My arthritic hands are making it difficult to knead the dough by hand. Will appreciate any and all advice and suggestions from my fellow Nancylanders who might have one.
Frances in Wesley Chapel, FL


Mary in VA, that was the best tip I have heard in a long time. I went to check and pushed in all the tabs. My husband who uses tin foil a lot more than me could not believe it. He usually cuts the flaps off since the tin foil always seems to get caught on the flap. Thanks again, excellent tip.
Jana in Calif


Linda in N.C. in the May 13th newsletter was asking about something for poison ivy. A Doctor told my youngest son to wash real good with a yellow soap when you have come in contact with it. Wash your clothes by themselves that you were wearing at the time at least 2 times. There is also some medicine called Poison Ivy Prevention Rhus Tox (8X) oral Solution that you can get and you take 1 vial each week for 3 weeks. You can get it at Eric's Pharmacy in Shawnee ,Ok. There is a web site www.poisonivyprevention.com
you can go to for more information. A lot of people have used this and it helped them. I have never used it but my son did and he said it helped him . There is Ivy Dry you can use and another one called (Oak-N-Ivy Brand) Tecnu that is an outdoor skin cleaner that you can use on yourself ,laundry, pets and tools. I have used both of them. Usually I just go see the Doctor and get a shot and some pills and get over it a lot faster because when I get it I usually have a good case of it.
Pat in SW Okla.


Add me to one that didn't know about the ends of the foil and saran boxes, thanks so much. Id like to add a tip about making stuffed manicotti, just cook the manicotti and put either one or two string cheese sticks in each before you pour over the sauce and bake. Its so easy and everyone will think you worked hours on it.
SUE in N.H.


In Tuesday, May 13, Linda in N.C. ask for remedy for poison ivy. My son was very allergic to poison ivy. An old wives tale is to beat a penny flat and rub the poison ivy very good with it. Carry flattened penny in pocket to ward off poison ivy. Worked for him, maybe not for everyone.
Shirley in Louisiana

Comment
I looked on scopes for this one. Please use your own judgement on this one

I did look up home remedies for poison ivy on www.howstuffworks.com
Poison Ivy - Page 1
Poison Ivy - Page 2
Poison Ivy - Page 3


To Linda in NYC asking about Poison Ivy remedies. I get it at least once a year working in the back yard. I bought something called Cal-a-clear from Kroger Supermarket. It is their generic brand of Cal-a-mide lotion.

It is thick and clear. Dries quick and works great! Use it until the poison ivy is gone. Walmart also has their own brand, I've seen it while shopping but I have never tried it.

I also use this stuff when I get any tye of bug bite or sting. Hope this helps.
CJ in Ohio


bb in Ind. You said your hubby gets poison ivy when he burns wood. Tell him not to breath thru his mouth near the fire, my best friend did this while burning, she ended up with poison ivy in her lungs and throat. She almost died as it was very hard to treat.
She was hospitalized for almost 8 weeks. Tell him to be on the safe side to wear a mask, that is nothing to fool with.
Ginny Bolivar, Pa


Patti in Texas asked for help getting rid of squirrels in her attic. We had that problem last year, Patti. It's amazing how easily squirrels can get through the vents of the house. We had a professional come to rid ours. He asked me for some peanut butter, put it on mouse traps, and caught them. I felt badly about that, but it did the job. Then we cut down the branch of a tree that was helping the squirrels leap to the vent. Now we enjoy the squirrels outdoors where they belong.
Corinne in Pittsburgh


Patti in Texas re squirrels, call your local pest control people pronto. They have traps, etc. to rid pests in attic.
Jean in CA

Hi Nancy,
Boots in Va. was looking for a potluck dish using Kraft Mac and Cheese. My mother always used to make this macaroni salad with it and we all love it. I'm pretty sure it actually comes from Kraft, but she has it written down on an index card. It uses one package of mac, but you could double it since you're taking it to a potluck.

Mac and Cheese Salad
1 pkg. Macaroni & Cheese (regular size)
1/2 cup mayonnaise
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon, cooked and crumbled
1 tomato, chopped
salt and pepper to taste

Prepare mac & cheese as directed (with milk and butter). Add remaining ingredients and stir well. Chill until ready to serve. Makes 8 servings.

Sometimes I toss in other ingredients depending on what I have on hand. Chopped cucumbers are really good in this or a chopped hard boiled egg.
Cheers, Kate in NC


Hi Nancy, furry associates and Landers!
My church group is having a bake sale soon and, novice that I am, I have no idea how to price cakes, cookies, mini cake loaves, etc. Will you wonderful people please give me a hint as to the type of items that sell best and how much to charge for each? You all are always so helpful. Nancy, you are much loved and appreciated for your efforts in making our days brighter with new recipes and new friends. You're one of a kind!
M in La


For Judy/Buffalo-May 9 newsletter:
According to Alton Brown on a Good Eats episode on The Food Network, grits and polenta are the same product-different names. I think he said polenta is from the Italian cuisine and, of course, grits are a Southern thing. Grits are not the same as cornmeal although both are made from corn. Different process to make (I think) and definitely a different texture than regular cornmeal.
Etta in LA


This is for Billie in Fla. Here is our famous Pittsburgh Potatoes that you requested. Enjoy, let me know how you liked them.
Ginny

Pittsburgh Potatoes
1 (1 lb.) bag of hash brown potatoes
1/2 cup melted butter
1 tsp. salt
1/2 tsp. pepper
1 pint sour cream
2 cups grated cheddar cheese
1 can cream of chicken soup
2 cups crushed corn flakes

In large bowl mix potatoes, butter, salt, pepper, onion, sour cream, cheese & soup. Pour into greased 9x13 baking dish. Top with crushed corn flakes. Cover with tin foil, and bake.
Temp: 350 degrees F --- Time: 1 Hour
Remove the foil and bake an additional 15 min.
(Instead of using the corn flakes, I use 1 sleeve of Ritz crackers crushed mixed with 1 stick of melted butter.)

I prefer the Ritz topping better. Enjoy!
Ginny Bolivar, Pa


To Teresa a Military Spouse: Thanks for the info on the sharpie pen. I have been collecting the different tips from everyone, and will be tackling the problem in the next day or so.
Dee in S. IL. also an Army Mom and Aunt

To Everyone: A sweet lady at our church needs the recipe for Dishpan Cookies. Does anyone out there have the recipe? Apparently it makes a large amount, hence the name. So if anyone has it, please share. I appreciate it.
Thanks in advance...
Dee in S. IL. 


The ladies with the husband with poison ivy, When we were kids and would play in the lots, my grandmother would wash us down with a bar of brown soap. You have to get it in a hardware store. Just ask, they will know what you are talking about. It has to be done when you first come in. It always worked, we never got poison ivy, but if he is breathing it in, it would be better to were a mask of some kind.
Fl.


Please allow me to scream this one: THANK YOU, NANCY!!! YOU ARE INCREDIBLE!!!

I am making a promise to myself, I will NEVER be disappointed on Thursdays again because there is no newsletter!! This remarkable lady has provided us with such a wealth of information, fun and knowledge to last all the Thursdays of my life and she NEVER stops organizing TONS of information that we can use Thursdays to pursue! Get your rest, Nancy - we love you!
Barbara in AL

Comment
I am having to learn a new program to use with the merge of the three sites. It has not been too much of a struggle yet. It will take months to merge but in the long run it will be worth it.
Nancy Rogers


To Fran in Upstate New York, regarding cakes in her tube pan, 5/16/08 Recipes : Fran, it sounds like you may need to reduce the amount you are putting in the tube pan. I know my 10-cup Bundt pan cannot always hold a cake mix and certain pound cake recipes I have. I bought a small mini-loaf pan and cook part of the mixture in that. That way - I have a beautiful
Bundt cake AND a little loaf I can eat and enjoy right away.
Barbara in AL

Greetings to All! Anyone who is anything but "nice" to our Nancy deserves the "wet noodle" award. sigh.....Oh, the main reason I wanted to write, is that besides this lovely, fun place to hang out, courtesy of our own dear hardworking Nancy, is a fun, spritely little recipe site/blog called http://vanillakitchen.blogspot.com/
I have fallen in love with it and I think you will too. Have a great day.
Margaret in Michigan


In regards to the restaurant in Pensacola where we had Thai food it was at the Atlas Oyster House. They have Thai food on Tuesday nights only and it is very good. While we live in Foley, AL we go over there about once a month for dinner and had never been there on a Tuesday but will go on Tuesday from now on to try different items on the Thai menu. The waitress said the food was hot but we are both hot food lovers and to us it was not at all but very flavorful.
Marti in AL


For Cassie in KS who requested a peanut butter roll on May 10th--this was on www.recipezaar.com. Hope it's the one she is looking for. It is from a Fleishmann's yeast package.

90 minute Peanut Butter Rolls

Rolls
4 3/4-5 1/4 cups all-purpose flour
1/4 cup sugar
2 envelopes fast rising yeast
1 1/2 teaspoons salt
1 1/4 cups milk
1/4 cup water
1/2 cup peanut butter
1 large egg
1/4 cup chopped peanuts
Peanut butter filling
2/3 cup peanut butter
1/3 cup sugar
2 tablespoons butter, softened
1 large egg
Chocolate glaze
2 ounces semisweet chocolate
1 tablespoon butter

In a large missing bowl, combine 1 C flour, sugar, undissolved yeast and salt. Heat milk, water and peanut butter until warm- about 120-130 degrees. Gradually add to dry ingredients. Beat for 2 minutes at medium speed by electric mixer. Add egg and 1/2 C flour, beat 2 minutes at high speed. Stir in enough remaining flour, by hand to make a soft dough. Knead on light floured surface until smooth and elastic- about 8- 10 minutes. Combine peanut butter filling ingredients until smooth. Cover and let rest 10 minutes. Divide dough into 2 equal portions. Roll each half to 14 x 8 inch rectangle. Spread with filling.

Roll up tightly from long side, pinching the seam to seal. Cut into 8 equal pieces. Place cut side up in each of 2 greased 9 inch round cake pans. Cover and let rise in warm draft-free place until double in size- about 45 minutes. Bake at 375 degrees for 20- 25 minutes or until done.
Remove from pans and cool on a wire rack. Melt chocolate glaze ingredients together, stirring until smooth. Drizzle over rolls. Sprinkle with chopped peanuts.
Sheryl in AZ


Deb of Ar. I had a home econmics. teacher tell the class to add 1/2 teaspoon almond extract to the berry pies and it would really help the flavor. I do that to my strawberry, cherry and other berry pies that I make and it really enhances the flavor.
Madelyn of Ar.


Greetings!
Yesterday, at Goodwill, I purchased a Lodge cast iron 12" Dutch oven. It has three legs, so it will be used for outdoor cooking. Does anyone have any recipes for this oven? Thanks for such a wonderful website.
Barb in Iowa.


For Boots in Va.
My brother always takes the leftover mac and cheese and adds it to scrambled eggs the next morning. The kids just love it, and I've made it for my grandchildren and it is a keeper. I've also just used the macaroni from the box, and used it for goulash, or to add to soup, and I save the cheese packet and sprinkle it over popcorn.
CindyO


Hi, Korena in Canton ~ I have also noticed the ?metallic tang? in confectioner?s sugar that you describe. I would suggest adding pure vanilla extract, or increasing the amount if it is already called for in the ingredients. In many baked goods I actually double the amount called for. I notice the off-taste most in the sugar alone and in recipes of few ingredients like sugar glaze. If the sugar is older the undesirable taste seems to be increased, so be sure it is fresh. I like to store it well sealed (inside a freezer Ziplock bag) in the refrigerator.
FL Jill


That is sure amazing about that tip on the aluminum foil and saran wrap, none of my friends knew that either.

Does anybody out there have a recipe to make freeze pops, popsicles, etc.

I would like them to be sugar free and low calorie as I eat so many of them. I don't want them to be like frozen ice, so hard you cant eat them, what's the trick to keep them softer?
Thanks, Sue NH

Prepared Pantry has a frozen treat maker and a lot of ideas for popsicles.
Nancy Rogers

popsiclesFrozen Treat Maker from Prepared Pantry.

Pina Coladas: Puree a banana, coconut, and pineapple juice in a blender.

 

Yogurt Pops: Mix yogurt and juice.  Add a little fruit if you like. 

Fizzy Pops: Mix club soda and your favorite gelatin.  Instead of letting it set, freeze it. 

Striped Pops: Layer different colors of pudding, gelatin, or yogurt 

Parfait Pops: Layer whipped topping and fruits. 

Party Pops:  Add sprinkles, chocolate chips, or marshmallows to your frozen pops.  Use food colors to get really wild.   

More ideas: 

  • Fruit Juice
  • Your favorite soda
  • Pudding
  • Pur?d fruit
  • Chocolate milk
  • Fruit shakes
  • Whipped topping and fruit
  • Pie filling
  • Applesauce

RE: Voodoo doughnuts.
If you find yourself in Portland, Oregon, make your way to Voodoo Doughnuts after 6 p.m. and congratulate yourself on your good luck and good timing, because you'll be in the right time and right place to taste their famous Bacon Maple Bar. a) The name is misleading, it's more doughnut than bar, b) it's maple-glazed and topped with two strips of crispy bacon, c) it's about a dollar, d) it's delicious. As Yay Hooray user CowboyX says: "haven't you ever had pancakes and your syrup gets all over your bacon? it's a handful of Yes."
Clara


Bunny Pancakes
1 stack Pillsbury? frozen original microwave pancakes (3 pancakes)
2 raisins
1/2 maraschino cherry
2 pieces (1 1/2 inches each) red string licorice
1/4 cup maple-flavored syrup

On large microwave plate, stack 2 of the pancakes. Microwave uncovered on High 30 seconds.

Cut remaining pancake into ears and bow tie. (See photo.) Arrange ears and bow tie around tack of pancakes to look like bunny head. Microwave on High 30 to 45 seconds or until hot.

For bunny's face, arrange raisins for eyes, cherry for nose and string licorice for mouth. Drizzle with syrup. Serve immediately.

This is for the ladies looking for something different for her boy for breakfast.
Marlene of Fl.
Source:
http://pillsbury.com


OK Pat in DE, here is another seafood recipe for you.

Coconut Shrimp
Use a 16 count shrimp

Coconut Coating
1 Cup shredded coconut
1 Cup flour

1 t salt
2 t sugar
Mix and put aside.

Prepare an egg wash with 4 eggs and 1/2-cup milk.

Peel and de-vein the shrimp. Hold shrimp by the tail and dip in the egg wash, then the dry batter, and repeat the process once. Place the shrimp in a deep fryer and cook for 2 minutes until golden brown.
Trudy S. in Slidell, LA


To Joyce in Endicott, NY. No I am not the same Fran that you may have known at camp. Sorry!
Fran, Utica, NY


Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

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