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The opinions expressed in this newsletter are those of contributors and not necessarily those of the Nancy's Kitchen Quick and Easy Recipes or Nancy's Kitchen.

To keep asparagus fresh longer, store it in the fridge standing up in a glass with 1" of water in it.

Driving with Fido? Put something with lavender scent with him. The scent of lavender has been shown to calm anxious dogs who are traveling by car.

When you are cleaning mirrors, spray the cleaner on the rag (I use a micro fiber cloth) instead of spraying the mirror. You will like the results much better.

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

Watkins Window Cleaner gives windows, mirrors, glass tabletops, and other hard surfaces around the home a streak-free shine. Because this formula is coconut-based, it won't break down the bonds of plastic on window films and is ideal for tinted windows.

#16798 Aloe & Green Tea
#16799 Lavender

Farberware Electric Percolator
Someone was looking for a Farberware Electric Percolator. Try Target.com if the store doesn't have them. They are listed at $59.99. I bought a stovetop percolator last week and it arrived with a tab on the plastic top broken (pot is glass). I notified Target and they are sending me a replacement -it shipped today 2nd day express at their expense !! I was hesitant to buy online just in case there was a problem, but they far exceeded my expectations so I will shop with them again.

Cheryl, Charlotte, NC

Muffin Top Pans
Hello to all the wonderful cooks out there. I just purchased the muffin top pans from The Prepared Pantry. I just made raspberry muffins and they look wonderful as they are still cooling. I was wondering if anyone out there has a TNT recipe for lemon poppyseed which is one of my all time favorites. I would love to try them in my new pans. Thank you in advance.

Angie in Ohio

Allergic to Velvetta and Cheese Whiz
I have problem, that I am really hoping all of you can help me with. We recently found out that My daughter Kathryn (2 and a half years old) and Dylan, (16 months) are allergic to the "fake cheese" like Velveeta and Cheese Whiz (spray can) For the longest time we thought Dylan was allergic to strawberries because we had had a lot of food at a family reunion. I never thought about the homemade macaroni! I need to figure out what I can and cannot give them. Do you think that the cans of Cheese Soup would be okay? They are not allergic to regular cheeses like cheddar or Colby... just the other kinds like Velveeta and Spray can cheese types. I hope this makes sense! Anyone have ideas like with cheese its etc? I don't know if the powdered cheeses are made out of the same as Velveeta either. Any help would be greatly appreciated. 3 more weeks until we find out exactly what else Kathryn is Allergic too. We have to wait until Dylan is 2! Sometimes this is frustrating. But thank you everyone for your help!
Chrissy in Middle Ga

esty Rounds and Hanky Panky
From the May 27th newsletter: The Zesty Rounds recipe sent in by Tona is called ?Hanky Panky? in KY! I make it often for events, and you can also just put it in a crock-pot, with the bread in a pretty basket next to it, and let people serve themselves. Not sure how it got it?s KY name but it is yummy!

Lynn in KY

Sylvia - Scotland
Hi Nancy and everyone else,

I had a pretty sad and boring day yesterday - I shall explain. I usually get my newsletter at around 4.00 am, whilst most of you are just going to or are in the land of nod. I make a cup of tea, slice of toast, then read all the comments, recipes etc and usually have another couple of hours sleep. For some reason it puts me into a restful mood. Tuesday at 3, 4, 5, 7 a.m. no newsletter - I thought jings! as if Nancy hasn't got enough on her plate those blasted storms have completely blacked her out. I kept checking all day just in case.

Finally this morning got Tuesday's newsletter and nothing about black-outs etc., it was business as usual Then I read comments about something I knew would have been in the missing newsletter. IDEA !!Nancy said somtin about changing set-up - checked recipes archive for 26th lo-and-behold the gremlins had been at work and hadn't let the newsletter into my inbox. BLAST, made me even more sympathetic to the readers that this happens to a lot.

Anyway uptodate now, my GM0NTL might disagree, but he has been up to his ears fixing out antennaes for up and coming IOTA and lighthouse ham radio contests. Probably didn't even notice that I was pulling my hair out yesterday. Just as I didn't notice that one of his aerials has been breeding again, our small piece of land puts jodrell bank to shame, beware low flying aircraft. KD7 LBR (Moderator) may be sympathetic, but I very much doubt it. There is a strange similarity between ham operators and ourselves (don't keep us away from our machines).

Checked out Dawn's BLOG (I have heard the word used but can someone explain to me what it is and why, it's called BLOG) it's great, but got quite a shock when my Charly popped out of a box. Dawn your kitty and Charly could be twins. It's uncanny even the head markings are so alike. Perhaps one of their ancestors was a sailor.

Phyllis in Bethalto, your mum's version is tastier, but I had to cater for a rather fussy veggie. Nothing wrong with sweet and fond memories.

Lorretta in VA, nice to see a familiar name, hope the rumblethumps meet your expectations - don't be tempted to fry up any leftovers, I have and was really disappointed.

Billie in FL, have found a site which has sent me the bits and pieces to grow my own- contained (splittable pods, sponges, nutrients and labels). I have planted up some of my own choices, You said you were going to try re-use - didn't work for me. It isn't easy to remove plants from the original sponges without damaging the plants either. My transplanted Italian Basil has survived transplanting, but doesn't look in the pink (know what I mean). I would still like to see your catalogue - Nancy does have my info.

Finally, Trish you never know your Australian pen-friend may right now be putting words down for you, good luck

Nancy and furry friends, I hope by the time you read this you are lovely and cool, not using the kitchen as a skating rink and the weather has improved. It hasn't here, but what's new?

Take Care Sylvia <Scotland>

Question: Original Recipe for Dump Chicken
Sara in MN
In regards to your dump chicken, I missed the original recipe. I see the great "dump" items, but what do you do after you dump?

Suzzy in Phoenix, Az

Bundt Cakes and Frosting Added
Nancy: Saw all the bundt cake recipes in the newsletter today - you know, the scrumptious one with a can of frosting added. Just wanted to throw in my two cents worth:
I have substituted applesauce for the oil in this recipe with great success - moist and delicious to the max.

And the combinations are endless: german chocolate cake with coconut pecan frosting; spice cake and coconut pecan frosting; and the strawberry cake and cream cheese frosting is just TOO good!! Experiment ... you can't go wrong with this recipe. Happy bundt cakes, ya'll!!

Janey in SW GA

Blackberry Cake and Blackberry Pie
I'm sorry but I forgot the name of the person wanting this recipe. She said her son loved anything blackberry.

Blackberry Cake

1 cup sugar
1/2 butter
3 eggs
2 cups flour
1 tsp. soda
1 cup canned blackberries, drained (save the juice)
1/2 cup buttermilk
1 tsp. allspice
1 tsp. cloves
1 tsp. cinnamon
Cream butter and sugar. Beat in eggs. Sift dry ingredients together. Mix soda and milk. Mix all ingredients together and fold in drained blackberries. Bake at 350? for 20-25 minutes. When cake comes from oven, punch holes all around cake. Pour glaze over cake.

Glaze
1 cup sugar
2 tsp. flour
1/4 cup butter
1 cup berry juice
Cook in saucepan until thickened and pour over cake.

This is another one I found in my file.

Blackberry Pie
1 cup sugar
1/4 cup butter
4 eggs, separated
1 cup blackberry jam

Cream butter and sugar. Add well beaten egg yolks and jelly. Fold in well beaten egg whites. Pour mixture into an unbaked pie shell. Bake at 375? to 400? until done.

Jean from TN

Barbara and Debbie sent an article for our recipe family members.
Champagne and Sparkling Wine for the Holidays
The article is so interesting.  I did not know the different types of sparking wines or how to open a bottle.

Celebrity Chef Connection has many interesting segments on their site.  Each week they interview different chefs and food related persons.  Ditto and Siggy's favorite week was October 31, 2007 when their Master, Nancy Rogers was interviewed on how Nancy's Kitchen began. To download this show (October 31, 2007 Show- Email Address.)

Cheesecakes Cracking on Top
To the person in the May 26th. newsletter who had trouble with cheesecakes cracking on top.

I have a cheesecake recipe that says to put the filled springform pan into a larger pan that has a small towel in the bottom of it, fill the larger pan with hot water until the water reaches 1/2 to 2/3 up the sides of the cheesecake pan and then bake for 1 hour at 350? or until lightly browned. Turn off oven, crack oven door open and leave another 45 - 60 min. Cool and refrigerate.
Hope this works for you.

Kay in western N.C.

Cheesecake Cracking on Top
Hi Nancy, this is for Christine in Arkansas who wanted tips on baking a cheesecake that doesn't crack on top. First, be sure you don't overmix the ingredients for the cheesecake. Overmixing makes the eggs toughen which can cause the cheesecake to crack. Second, try baking your cheesecake in a water bath. Place your springform pan/cheesecake pan on a large baking dish with sides and then fill with water so that it comes about halfway up your cheesecake dish. This evens the temperature in the oven so that your cheesecake won't dry out on top. You also might want to try very lightly coating the sides of your cheesecake pan with cooking spray. When the cheesecake bakes it will pull away from the sides of the pan somewhat and if it sticks to the sides it will crack. Also, when making cheesecakes only bake until the outside is just set; the center will still look a little wet.

Hope this helps! Kate in NC :-)

Nancy I love the new website format. So clean and crisp! I appreciate all the hard work you do for the newsletter.

Also, if anyone is looking for a good hamburger recipe & pictures please visit my food blog: http://vanillakitchen.blogspot.com/ Be warned though, it will make you hungry! :-)

Macaroni Potato Salad
Hi,
I am searching for a recipe for Macaroni Potato Salad. My daughter bought some at a Farmers Market in PA and loved it. It looked like shredded potatoes or hashbrowns...mixed with elbow macaroni. Anyone have a recipe close to this?

Appreciate it! Clarann in PA.

Sunflower Seed Cookies

1-1/2 cups margarine, softened
3 cups all-purpose flour
1-1/2 cups white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 cup shredded coconut
1 cup sunflower seeds

Preheat oven to 350 degrees.

Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well.

Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

Tona in Bama

Cleaning Oven Grates
For Sandy about how to clean her oven grates. The only solution I have found that works, is to take a garbage bag big enough to hold your grates, spray them liberally with oven cleaner, place in the bag and tie it closed. Set them outside or in the garage and leave them 24 hours. The ick just washes off with very little scrubbing. Remember to wear rubber gloves while spraying and do it outside so that you aren't breathing the fumes. Even when you open the bag after cleaning. I learned by trial and error...:o)

Mariann in Michigan

Good Morning Nancy
Thank you for the wonderful newsletters. Just wanted to let you know we love you and appreciate all you do for us. God has given you a great talent, God Bless.

Wisemama

Thank you to Stan in Pa. for the Placzak recipe. It doesn't sound exactly like my Moms, since I don't remember any fruit in hers. But, we will certainly give it a try, maybe we will like it just as well. ; )

thanks, Jan in Muskegon

Love the new look of the newsletter! Great job!

Linda in Al

Comment
Thank you so much on your kind compliment. It will be easier for everyone to find things once they all get moved over. I am trying to keep the newsletter index updated the day after the newsletters. Yesterday's recipes and tips have been already been posted to the Alphabetical Index of Recipes for May.
Nancy Rogers

Brown Sugar Frosting
Someone wrote about a frosting their Mom made out of brown sugar, I have searched the past few days newsletters as I thought it was just yesterday! Now I can not find it I hope someone can help me I did not get it written down before I deleted it.Old age!!!

Mary Ann upstate N.Y.

Need Suggestions for using a food dehydrator
Hi Nancy and all Landers,
I just bought a food dehydrator and would like any suggestions on how to dry fruit and meat.

I have some nasty little chipmunks in my yard that chew on anything they can get - any suggestions on how to get rid of them would be appreciated. Hope everyone is having a wonderful summer. Here in Wisconsin it isn't very warm - YET lol. Low last nite was 37.

Can anyone in Nancyland tell me how to print more than one recipe on a page? Some recipes are short and I'm using up too many sheets of paper. I am not very good on the computer so directions have to be simple lol. Thank you all for any help you can give with any of my requests.
Dianne in Wisconsin

I also have the cook book "Being Dead is No Excuse,The Official Southern Ladies Guide to Hosting the Perfect Funeral". Even though I am from the North, I loved this cookbook and the stories that went with the recipes. I have never laughed so much while reading a cookbook. I have borrowed this book to many people, especially those with southern roots. It is a great book for your collection.

For Sandra/Oregon, here is a very easy recipe for Banana Cake which you could use for Banana Cupcakes. Even though you start with cake mix, it tastes like it is from scratch. This recipe has even fooled my daughter-in law's father who owns a cake specialty business.

Banana Sour Cream Cake
1 box white cake mix
1 cup mashed bananas, about 3
1/4 cup vegetable oil
3 eggs
1 cup sour cream

Mix all ingredients in a large bowl on low until moistened; scrap bowl. Beat on medium for 2 minutes. Pour into 2 greased and floured 9 inch cake pans or one 13x9 pan. Bake at 350?.

30-35 minutes for round pans
35-40 minutes for oblong pans
45-55 minutes for bunt/tube pan
20-25 minutes for cupcakes

Frost with cream cheese or vanilla cream frosting
Bobbie/IL

Eggplant Recipes
To Both Frances and Billie from Florida: I would like to thank you both for sending me your eggplant recipes. I am going to try them real soon. It's wonderful when people such as yourselves are so willing to help when someone who is calling.

Thanks Again! Fran, Upstate New York

Diced Green Chiles and Rotel Tomatoes
This is for Jerry in Seoul. If you have access to the commissary on post you can ask them to order a case of whatever you would like (diced green chiles, Rotel tomatoes) and they will order them for you. The kicker is that you must purchase the whole case. Or you can go on line and order them yourself. You save the cost of shipping if you order through the commissary, though.

Ann in Jacksonville

Cupcakes in a Cone
Hi Nancy, I enjoy reading your recipe newsletter and look forward to it. I
wanted to share a neat recipe my cousin's wife made for our Memorial Day
Cookout. She made cupcake batter, poured it into small sprayed tins. Before
putting them in the oven to bake, she took those little ice cream cones and
stuck them lightly down on top of the batter and baked them like that. When
they were done and cooled, she used cake icing and sprinkles and let the kids
icing and decorate them themselves. It was really cool and kept the kids busy
with their individual desserts. The recipe below has you filling the cones
to bake. She simply inverted the cones on top of the batter. She said the
cones didn't get soggy that way.

Here is the recipe:

Ice Cream Cone Cupcakes
1 package dry cake mix (any flavor)
24 cake cup ice cream cones
water, oil and eggs per cake mix directions on box
Preheat oven to 350F.

Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".

Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full. Bake 15 to 20 minutes or until done. Cool on a wire rack. Let cool completely if frosting, Use any flavor of frosting. Use sprinkles to decorate as well.
Makes 18 to 24 cupcakes

CJ in Cincinnati

Comment:
Dennis Weaver at Prepared Pantry has another yummy recipe for cupcakes in a cone. They are wonderful. It has some pictures too.

Peanut Butter Brownie Sundaes in a Cone

One of our readers wrote and asked if the peanut butter brownie cupcake recipe could be baked in an ice cream cone. Very nice idea. So we whipped up a batch. Worked perfectly. We think this would be a great idea for a birthday party or for the kids at the next family reunion. And this is such an easy recipe, you can whip up a batch of cones in no time.



Note: This recipe can be doubled.

2/3 cup semi-sweet chocolate chips
1/4 cup butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
peanut butter
flat-bottomed ice cream cones
ice cream
cake decorations

Wrap a dozen ice cream cone cups in aluminum foil and place them in a muffin tin. Preheat the oven to 350 degrees.

1. In a medium bowl, melt the chocolate and butter together in the microwave, stirring as needed.
2. Stir the sugar into the chocolate mixture. Stir the eggs and vanilla into the mixture. Stir in the flour.
3. Fill the ice cream cone cups about three fourths full of batter. Put a teaspoon of peanut butter in the center of each.
4. Bake for 20 to 24 minutes depending on the size of the cone. A toothpick should still have gooey crumbs on it if tested.
5. When completely cooled, put a scoop of ice cream in the tops of the cups. Sprinkle the ice cream with cake decorations of your choice.

Opening a URL in Internet Explorer
One more idea for the person having trouble opening and viewing all of the recipe news letter. I learned this from a IT man at US bank. Copy the URL for the letter. Open Internet Explorer. Hold the Ctrl key down and hit the o key. A box will appear in the upper left on the Explorer window. Paste the copied URL in the proper spot. You will know where. Then hit OK. He told me that provided the most "pure" address method possible and If this doesn't work, nothing will. I have used this when something presented a problem. Worked well. Be nice to know if does anyone some good.
Old guy in Mesa!

Recipes Came out Wonky.
Nancy the Tues. May 27 newsletter came out wonky.
MC

Comment
I made a mistake when posting the URL for the newsletter.  Thanks to MC and several others I was alerted right away there was a problem.  It was fixed in about 5 minutes. There was nothing wrong with your computer.  Would love to blame it on Ditto but I did it all by myself.  I didn't put the l on the html at the end of the link. Hopefully not many members of this family noticed my boo boo.
Nancy Rogers

Nancy,
I just finish reading the newsletter for 5/26/08 and noticed that Oma from LA (Lower Alabama) had the same question I was wondering about the "Dump Chicken" from Sarah, MN. What do you dump w/ the chicken???? I too would like to try it, but not sure what to dump in the bag w/ the chicken. I believe that was what Oma was asking. Could Sarah please explain what to put with the chicken? Thanks.
Diana from KCK
Dawn - cape cod, ma

Steaming Rice
Thanks so much for the information on steaming rice in the Black and Decker steamer. I've had my steamer for years, I am going to look for my instruction booklet. I will need some luck in finding it!! Thanks again!
DixieGrits

Eggplant Appetizer Recipe
This is for Fran in upstate NY by Marlene in Fl.

Caponata (Eggplant Appetizer)
1 Large Eggplant, 1 1/2 pounds
1/2 Cup plus 2 Tablespoons Olive Oil
2 1/2 Cups Sliced Onion
1 Cup Diced Celery
2 Cans (8 oz.) Tomato Sauce
1/4 Cup Red-Wine Vinegar
2 Tablespoons Sugar
2 Tablespoons Drained Capers
1/2 Teaspoon Salt
Dash Pepper
12 Pitted Ripe Olives, cut in slivers
Toast Rounds

Wash eggplant and cut into 1/2 inch cubes. In 1/2 cup hot oil in large skillet, saut?eggplant until tender and golden brown. Remove eggplant, and set aside. In 2 tablespoons hot oil in same skillet, saut?onion and celery until tender, about 5 minutes.

Return eggplant to skillet. Stir in tomato sauce; bring to boiling. Reduce heat, and simmer, covered 15 minutes.

Add vinegar, sugar, capers, salt, pepper and olives. Simmer, covered and stirring occasionally, 20 minutes longer. Refrigerate eggplant mixture, covered overnight. Serve with Toast Rounds

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