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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.

When making creamed chipped beef, add a half
of tablespoon of Worcestershire Sauce for a
zingy flavor.

If you have spinach dip left over from a party,
mix it into a batch of mashed potatoes

Replace the water called for in cake recipes with
milk. This results in much richer cakes.

When making a pot of bean of split pea soup,
add 2 slices of fresh lemon. It brings out the
flavor of the ingredients and reduces the need
for salt.

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

My webpage changed today.
Scroll to the page middle to see information.

You will learn:
How to clean a coffee pot
Find a solution if you have washed something
red with light clothes, and now they are all pink
How to spring clean your car

Does anyone have a recipe for Mild Black Bean
Salsa, It is a lot like ripe tomato ketchup with black
beans. It is cooked and canned in pint size jars and
is delicious with chips.

Linda from Tennessee

These are two recipes that were sent to me today
and I have not tried. One was from my daughter,
a great cook with kids, and the other a very good
friend who is also a good cook. The daughter sent
the muffins and the friend the chicken dish.

It is hot here in Alabama.
Marti in AL

Simple Oatmeal and Chocolate Chip Muffins

1 - 1/4 cups quick cooking oats
1 - 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped pecans (optional)
1 -1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Combine oats and milk (I used prepared powdered milk)
and allow to stand for 15 minutes. Preheat oven to
400?F (205?C). Grease each cup of one 12-cup muffin
tin. Stir egg, oil, ? cup of the brown sugar, chocolate
chips and ? cup of the pecans into the oat and milk
mixture. Combine flour, baking powder and salt. Add
at mixture to flour mixture, stirring until just moist.
Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle
tops with the remaining brown sugar and pecans.
Bake at 400?F (205? C) for 20 to 25 minutes.

Yummy Jerk Chicken

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons soy sauce
? teaspoon cinnamon
1 teaspoon thyme
? teaspoon ground red pepper
2 & ? pounds chicken pieces

Mix the marinade ingredients into a bowl and then pour over
the chicken pieces. Allow this to marinate for a minimum
of one hour or overnight. Grill your meat until it is done.

New Articles
Champagne and Sparkling Wine for the Holidays
How to Make Amazing Little Pies
Why Isn't My Bread Light and Fluffy
How to Make Easy Sourdough Bread
Selecting and Baking Your Holiday Ham

Hi Nancy,

I just wanted to let you know how much
I enjoy the new format of the newsletter.
I have one question though: where did you
hide the newsletter archive? I am often away
from my computer (often on NO MAIL)and when
I come home I like to check back what I have
missed. I looked all over, but I cannot find it.

Hope your air conditioning is fixed by now.
We have not needed it yet :'( .
Thanks Agnes, Ottawa, Canada

Comment
The alphabetical recipe index to May's
newsletters is up to date. The newsletter
recipes have been posted through the
last newsletter. I will post the newsletter
online and post those recipes the next day
if possible.

At the top of each page under
the picture are the following links.
Daily Recipes s (Archive)
Our Message Board
Join our Free Recipe Recipes Club

(Please don't join again if you already
get this newsletter. If you join more
than one group the newsletter will
show up several times

Good morning Nancy! Hope you and your furbabies
are keeping cool now with the air conditioner fixed!
With the hot weather we have had, you need it
working!

I am responding to Jackie in the 5/27 newsletter
asking for the ramen noodle variations. I remembered
that they were all posted last summer so I went back
month by month and lo and behold found them! Just
press on this Link August 2007 Recipes

and you will find most of them down the page a bit
under pasta.
Chris in NM

For Chrissy in Middle Ga in the 5/28 newsletter,
I would ask your children?s pediatrician about the
various cheeses and soups, etc. That would be
your best bet rather than getting info from friends.
It would be safer for your children. Good luck!
Chris in NM

Now for Dianne in Wisconsin asking how to print
more than one recipe on a page from the 5/28 newsletter.
If you would just press on this link, you will find out just
what you need to know is easy terms!
How to print out one recipe
Nancy?s Kitchen Message Board
http://whatscookin.proboards4.com/index.cgi?
has lots of info in it and we all try to help each
other!  Good luck Dianne!
Chris in NM

For Jerry in Seoul in the 5/28 newsletter,
here is a clone recipe to make your own Rotel
Tomatoes! Hope this helps you! You can use
mild or hot chilies. You can buy Rotel in different
heat strengths. We are allowed to post recipes
from CD Kitchen in small quantities, so here goes:

Just Like Rotel Tomatoes

4 pounds peeled, chopped tomatoes
12 jalapeno or hot chili peppers -- sliced
1 teaspoon salt

Place in 4 quart saucepan, and simmer until reduced
to 1 quart. Freeze in 1 cup portions. This recipe from
CDKitchen for Just Like Rotel Tomatoes serves/makes
1 qt. Recipe ID: 27734

Nancy, you take care! Stay cool!
Chris in NM

I love the ability to increase the size of the
print on the recipes. I just use your
method of

highlighting the recipe
go to the print view
change to selection on page
and 150%.

This works well.
Thanks, Sue

WOW! Nancy - what's next? A magazine??? Wonderful new look.
Thank you.
Susana in Louisiana

Banana Cupcakes

This is for Sandra/Oregon re banana cupcakes.
I always use a yellow cake mix, following the
directions on box, but add some very ripe
bananas, 3-4, depending on how banana-like
you want it to taste, in the batter, mixing it
all together. I then make cupcakes. I have
frosted them with canned chocolate frosting,
sprinkled with chopped walnuts or canned
cream cheese frosting, topping with shaved
chocolate curls, to get fancy. Hope this helps.

Nancy, again, thanks for all you do.
I have recommended your site to so many people.

Gloria (SC)

Nancy: Like to add my comment on the new version of
the newsletter. I think it is fabulous you are a terrific
lady in all that do for us ladies who love to cook.
Thank you for all your hard work in keeping us Happy.

Jeanie in Sunny California

Has the colors in the Recipes s changed? The dark
background colors make it very difficult for me to see
the scroll bar and in general not as easy to read as
before. I need to know if this is a change in the
Recipes or is it my computer?

Again Nancy, thanks for all the hard work you
put into the Recipes for our enjoyment.
I really appreciate you.
Sara in FL

Comment
I changed the background color on today's. 
See if that helps. If it does then I will try
and change it on every page. 

Nancy Rogers

Baked Apple Dumplings

I copied this recipe sometime this month and who
it was from I do not recall but it was from a 1996
newsletter. My question is it calls for 1 stick butter
but where is this incorporated in the recipe. I so want
to make them. Thanks in advance.

Aileen Saugus, MA

Cooking Rice

As usual I enjoy the news letter more than
any other. And appreciate all you do for us.
I want to send this along on cooking rice. I
use to have always starchy yukky rice. Then
one day my daughter in law saw this and said
let me share my recipe to cook rice.
I have cooked rice this way for years now.
and NEVER FAIL ~~~

Rice
2 qt microwave bowl
1 cup rice
2-1/2 cups water
Cook in microwave 20 min..NO lid !!!
Let stand in micro after cooking 5 more min.
BINGO great rice every time.

NOTE 2 cups rice 4 cups water

Thanks, Rose/Fl

Could someone tell me where to find the recipe using
a boxed cake mix to make the Sour Cream Pumpkin Bars.
That is the same recipe that is also made from scratch.

Thanks, Sue

Hi Nancy,
I just wanted to let you know how much I enjoy
the new format of the newsletter. I have one
question though: where did you hide the newsletter
archive? I am often away from my computer
(often on NO MAIL)and when I come home I like
to check back what I have missed. I looked all
over, but I cannot find it.

Hope your air conditioning is fixed by now.
We have not needed it yet :'( .

Thanks, Agnes, Ottawa, Canada

When I go out where I know there is poison ivy as soon as I come back into the house, I take a shower, wash my hair, and put all my clothes that I wore into the washing machine, including shoes when have shoes on that are washable, and wash them. Never have any problems with poison ivy since I''ve been doing this. My doctor suggested doing this.
V in OK

Sylvia of Scotland, I love to read your letters about your homeland. I've never been to Scotland, but I love it all the same. :-)

~Anna in MO~

RE:
I'm a good baker, but a friend asked me to
make her a banana cream pie. I have never
made one. Anyone have a good recipe?
Thanks, Laurie from Brooklyn

Laurie,
This is my standard Banana Cream Pie recipe. hope you try it.
Lisa East Texas

Banana Cream Pie

Crust
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract

5 ripe bananas (about 1 1/2 pounds total),
peeled, cut crosswise into 1/4-inch-thick slices

For crust:
Preheat oven to 350?F. Stir graham cracker crumbs,
sugar, and mashed banana in large bowl to blend.
Add unsalted butter and stir to moisten evenly. Press
onto bottom and up sides of 10-inch-diameter glass
pie dish. Chill until firm, about 30 minutes.

Bake crust until set and pale golden, about 15 minutes.
Cool completely.

For filling:
Whisk sugar, cornstarch, and salt in heavy medium
saucepan to blend. Gradually whisk in whipping cream
and whole milk, then egg yolks. Scrape in seeds from
vanilla bean; add vanilla bean. Whisk over medium-high
heat until custard thickens and boils, about 6 minutes.
Remove from heat. Whisk in unsalted butter and vanilla
extract. Discard vanilla bean. Transfer custard to large
bowl; cool completely, whisking occasionally, about
1 hour.

Stir custard to loosen, if necessary. Spread
1 cup custard over bottom of prepared crust.
Top with half of sliced bananas, then 1 cup
custard, covering bananas completely. Repeat
layering with remaining bananas and remaining
custard. Chill banana cream pie until filling is set
and crust softens slightly, at least 8 hours and
up to 1 day. Cut pie into wedges and serve.

Also thought I would share my families favorite
asparagus recipe. We eat it all the time.

Parmesan and Garlic Asparagus

1/4 c good quality olive oil
3-4 cloves garlic, minced
Heat on low for approximately 30 minutes to infuse the oil.
1 lb or more trimmed asparagus
1/3 cup grated parmesan cheese (not the powdered kind)
sea salt
bacon crumbles, optional

Line a jelly roll pan with foil. Place trimmed asparagus in a
single layer. Pour just enough of the oil to coat lightly.
Be sure and include some of the garlic. Sprinkle with
sea salt. Bake in a preheated oven of 425* for around
4 minutes. Top with cheese (& bacon if desired)and
bake an additional 3 minutes or so. Should still be "crisp".

Lisa (East Texas)

I just saw in Midwest Living magazine, that Collinsville, IL
is the birthplace of Brooks Ketchup. They have a water
tower in the shape of a Brooks bottle, I think it is 173 ft
tall. That is the home of the Brooks Ketchup Fan Club and
they saved the tower from being torn down and it has
been restored and it is a tourist attraction everyday.

Marti in AL

If you are a baker, to make a cake fancy, we
would always put a paper stencil down on the cake, and
then dust it with powder sugar. Haven't done it for a
longtime---but sure makes the cakes pretty.

Sue

For Diane in Wisconsin, to print more than one recipe
on a page, you first have to copy and paste the recipes
either in Notepad or Word, or Wordpad, or whatever
program you have for creating a document.
The best way I have found to do this is:

1. First bring up Notepad or Word, or Wordpad,
and minimize it ( by pressing on the _ square in the
upper right corner), so that it will be available in
your toolbar at the bottom of the page.

2. press three times quickly on a recipe.
That highlights it.

3. Then right press anywhere in the highlighted
area and press on copy.

4. Bring up your Word or Notepad page from the
toolbar by left pressing on it, right press on the blank
space, and press on paste. Your recipe should appear.
5. After you have one recipe on that page, minimize
Notepad again, (it will go down to your toolbar and be
easy to bring it up again).

6. Repeat the copy routine with your second recipe,
bring up Notepad from your toolbar by left pressing on it,
then paste the second recipe below the first recipe.

7. Once you have completed these steps, you press on
File on the left of the top toolbar, and there you have
a choice of saving it or printing it. I would suggest
that you print these instructions so you can take
one step at a time. It's not as complicated as it
sounds. Good Luck.

Frances in Wesley Chapel, FL

Hello Nancy and Recipe Family,

Thanks for all your support and prayers at the
recent passing of my dear Uncle. But now that I am back,
I am quite behind on my Recipes s, as well as everything
else! I have even lost track as to whom I have thanked for
things and so forth. So I ask your forgiveness if I fail to
recognize you for your generosity in finding a recipe or
tip for me. Thanks to all who sent in tips for cleaning
"Sharpee Markers in the Carpet", Thanks to all who
sent in the "Dishpan Cookies" recipes, and thanks to
CJ in NE Arkansas for more delicious sugar free Jam
& Jelly recipes. Everyone is appreciated so very much!
God Bless you all...

Dee in S. IL.

Hi all you Nancylanders. . . .I know this subject
has already been discussed. Unfortunately, at
the time I didn't need to replace my slow cooker
(crock pot), but now I do. I've heard and read
that some of the newer Rivals are too hot (I have a
very old Rival). I've also read that the West Bend
is a good slow cooker. Sure would like some opinions
from others before I make my purchase.

Thank you in advance, Joann, SC

Hi Nancy, Landers, and Furry Dear Ones,

I love the new look of the Recipes , very
spiffy! I read the rice/steamer article and thought
I'd share this easy, no extra appliance needed
recipe for rice cooking with you. I disposed of
my rice cooker because of the aluminum and the
Teflon was scratched. I tried making rice in the
microwave and I will never do it any other way.
It only takes 10 minutes for 1 cup rice, 2 cups
water, and it is perfect. Brown Rice takes longer
and a little more water, but it also comes out perfect.

I'd like to share this recipe also, since it is
asparagus season and strawberry season and
well, it's just so good -- and only 160 calories,
Eve in WI

Strawberry Asparagus Green Salad
Serves 4

From Linda Larsen, Your Guide to Busy Cooks.

This unusual salad is perfect for celebrating spring.

1/4 cup lemon juice
2 Tbsp. salad oil
2 Tbsp. honey
1/4 tsp. salt
dash pepper
2 cups asparagus spears
2 cups sliced strawberries
4 cups baby spinach leaves

In small jar with screw top lid, combine lemon
juice, oil, honey, salt, and pepper. Shake vigorously
until combined.

Trim asparagus and cut into 1" lengths. Cook
asparagus in boiling water for 3-4 minutes until
crisp tender; drain well and rinse with cold water.

Combine with strawberries and place on spinach
leaves. Drizzle with dressing and serve.

Calories: 160

Hi Nancy and NancyLanders out there. I hadn't
received this wonderful newsletter for months
due to some type of glitch that happens every
once in a while, .but now I'm a happy NancyLander
once again. Nancy, I love the new format!

This little note is also for Sarah, MN. You nearly
blew my minds with those Dump Chicken recipes.
What have I been missing! Why are they called
dump and how do you prepare it? Hate to make
you repeat this all over again, but this was my
first newsletter in such a long time, and those
chicken recipes were intriguing.

I don't eat any red meat, so this is
perfect for us. Thanks again.
Judie/So.Calif.

Suggestions needed: I'm living full time in an RV
and the oven is VERY small -- too short to use a
bundt pan or an angel food cake pan. I've been
tempted to try some of the pudding in cake mix
recipes for the bundt pan in several loaf pans or
in 8x8 cake pans --- has anyone tried this --
any suggestions?

Home is where I park it!

Thanks, Helen

Hi Nancy...needing a solution to removing hair dye
from carpet. Aimed for hair but missed! Tried to
blot with water and soap but just made it worse.
Thanks in advance....

Linda

Hi, Nancy! My daughter got me hooked in your
newsletter. I thoroughly enjoy it and want to
thank you for taking the time to do this for us.
What a servant's heart you must have.

I, too, would like the original seasoning recipe
for the Dump Chicken. I have the recipes for
using the chicken from the freezer, but that's
all.

To Sylvia in Scotland: I am coming to Hawick,
Scotland in late August for a mission trip. I can't
wait! I love the recipes you share with us.
Thanks so much.

Diana in VA

Nancy - just a quickie

Diane in Wisconsin, I too went crazy
printing out recipes that I fancied, Ron
wasn't all that happy that I was using lots
and lots of paper; he did enjoy all the new
food. My solution which I hope works for you
- open up a word processing document then
minimize it, read your recipes then copy and
paste into your wp doc the ones you may
attempt, using switch between documents,
only copy one doc at a time until you have
dragged a full page of recipes into the wp document,
you can then edit the recipes to suit.

Then save them using a filing system i.e.
I use numbers with the relevant recipes noted in
a book, the plan is to put this on a database someday.
This maybe a start for you, but as I am a newcomer,
I'm sure there will be something easier for us both.
You can also use the other side of your paper in the
printer.

I suppose the easiest way would be to archive
the recipes into your own file (my brain is beginning to hurt),
this is my grandson's favourite expression at the moment.

Good Luck, Sylvia <Scotland>

Hi Nancy, furbies and cooking mates. My computer
crashed and am now on again with a new one. I had
so many of your letters to go through when I got back
on, I admit I deleted some. Just not enough time to
go through each one. Sorry. I read in today's letter
from Janey in SW GA about all the bundt cake recipes
that were listed in another newsletter. I would love
to know what day that was. I have used several
with the coconut pecan frosting and everyone
enjoys them so much. Seems as though that is all
I make anymore. Thanks for a wonderful newsletter
and a great group to get so much info from.

Patsy in Waco

Hi Nancylanders...It's been a while since I've
written.

Hope everyone is doing well. Lynn in Ky wrote in
(May 28) saying that they call the Zesty Rounds
that Tona sent in, Hanky Panky. Here in Ohio we
call them HanKy Pankys also. Whatever the name,
they're very delicious. I have never served them
where they weren't gobbled up. We've had them
both ways..in a crock pot as a self serve treat,
and also spread on the party rye and popped
in the broiler for a few minutes. Delish either way!!!
Thanks Tona, for sharing your recipe with the "family"
and thanks Lyndd for the info about the alternate
name.

Chery in North Olmsted, Ohio

Hi Nancy and 'Landers

One of my favorite meals consists of salmon
sprinkled with fresh lemon juice, accompanied
by a baked potato with a small dollop of a healthy
butter substitute and a sprinkle of lemon pepper.
My houseguest prefers sauces, juices, chutneys,
salsas, etc with everything. Does anyone have
suggestions as to what I should provide -- a sauce,
chutney, or ? -- that will go with both the salmon
and the potato? I can experiment until next week
when she arrives but I don't even know where to
begin. Perhaps I should serve something other than
baked potato? Any suggestions for the vegetable(s)?
Thank you in advance (and thank you to Nancy for
this wonderful resource).

Judy (Tonopah NV)

Sylvia in Scotland: The following explains
what a blog is.

blog (Last modified: Wednesday, August 08, 2007)
(n.) Short for Web log, a blog is a Web page that
serves as a publicly accessible personal journal for
an individual. Typically updated daily, blogs often
reflect the personality of the author.
(v.) To author a Web log.

Other forms: Blogger (a person who blogs).
See The History of Blogging in the Quick Reference
section of Webopedia.
http://www.webopedia.com/

jeanlock in McLean VA

Good Morning Ladies, greetings from San Antonio
and Converse Texas. I went out to the book store
and bought the book, ?Being Dead is No Excuse?
I looked for in the cookbook section.

I couldn?t find it so I asked for help. They have it
in the ?Humor Department? I started reading and
have had a hard time putting it down. It is funny
and very relaxing. I truly am enjoying it.

Nancy, thank you for your wonderful work. I look
forward to you email everyday you send it. May
the Lord richly Bless you and yours. Gloria Woods,
live in Converse, and work in San Antonio.

I was reading the Jerry Baker Back Yard Problem
Solver book and found several solutions to the
cat in the plants problem. First you take a 2 liter
bottle and fill it half the way with water. put bleach
in it so mold don't grow. then put a couple long thin
strips of foil in each bottle and put them in your
flower bed. the reflection scares the cats.

there are two tonics and one powder that prevents
digging. the tonics are a "scent fence" around your
beds.

#1 mix 1/2c tobacco tea or oil of mustard
1/4 c dish soap in two gallons of water.

#2 1 clove garlic crushed 1 tbsp cayenne
pepper, 1 tsp liquid soap and 1 qrt water
puree and spray

Powder-5 TBS flour
4 TBS powdered mustard
3 TBS cayenne
2 TBS Chili powder
2 qrts warm water

Tobacco tea is 1/2 handful tobacco and
1 gallon of water. Put tobacco in cheesecloth
or panty hose and soak til water turns brown.

I hope this helps. Also to pass on if you have
cabbage worms use flour and cayenne pepper.
I was out of pepper but used flour and it killed
them by the next day. It makes them swell up
and die. Amy B in Tenn

There was not room to post all the recipes in
today's newsletter. More will be posted tomorrow.
Nancy Rogers

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