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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.

Caesar Red Coleslaw

3 cups red cabbage, coarsely chopped
1 cup carrot, coarsely grated
1/2 cup green onions, chopped

Dressing
1/2 cup mayonnaise
1/4 cup parmesan cheese
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/2 teaspoon black pepper

Combine salt and garlic together to form a paste. Add to other
dressing ingredients and mix well. In a large bowl combine cabbage,
carrots and green onions with the dressing. Toss until completely
coated. Cover and refrigerate for 2 hours. Serve cold.

Tona in Bama

Hi Nancy, hope you are having a good day and staying
cool. I would like to tell Dianne in Wisconsin, how I save
paper and ink. I print the recipe and then let the recipe
fall back into the paper tray. When I print the next recipe
it is on the back of the first recipe. Saves lots of paper
this way. To save ink I never print the title of the recipe
or the name of the person who sent it in, after it is printed
I write in the title and the person name.

Hope this helps you Dianne.
Everyone have a great day.
Sharyn in Ohio

Did you know?
Eggs contain every known vitamin and mineral except
vitamin C!

Add a teaspoon of molasses to beef stew for an irresistible
sweetness.

When boiling the pasta to make macaroni and cheese,
add half a bag of frozen mixed vegetables. Then drain
the water and make the mac and cheese as usual.
the veggies are deliciously coated with the cheese
sauce and help to round out this simple dish. Note:
Why couldn't you add some veggies to left over mac
and cheese to extend it?

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

Please send me an email if you would like to receive
the June Watkins specials by email.

Watkins Award Winning Vanilla #01008 is on sale again
in June - $10.99 for 11 oz.

Process of Combining Three Sites.
I am combining three sites so it is easier to find information,
print information and to keep up with the sites. I have
muscular dystrophy and don't have enough energy to
keep three sites updated. It takes most of my time and
energy to do the newsletter each day. The newsletter is
the highlight of my day.

Nancy Rogers

Hi Nancy and Staff: Re: Dump Chicken. I am one of the
many who failed to print off when was originally posted in
your N/L. I simply typed dump chicken in Google section
at start of next newsletter, (be sure nancys-kitchen) is
designated instead of web.

Margaret, Tulsa

Hi Nancy, I made the black bean brownies and they are very
good. Beans add a lot of fiber. Thank you to whom ever sent
it in.

Dee in W.

I heard about an Austrian pastry called 'Punschkrapfen'
but have been unable to find a recipe for it. Are any
Nancylanders familiar with this delicious treat?

Tom

Hi Nancy, I found this the other day and am going to
use in the cook book that I'm making for my Church.
Hope you have the room to put it in your news letter.
Marlene Fl.

Don't Pour Out the Pickle Jar: There Are Plenty of Uses for
the Juices!

Just picked the last pickle out of the jar? Don't toss it out,
save the liquid! The refrigerated juice from pickles, pickled
peppers and sauerkraut has dozens of uses in everything
from marinades and sauces to dips, soups and even drinks.

"Recycling" the juice also makes good economic sense. A
good value to start with, pickled vegetables and their juices
are an easy and relatively inexpensive way to pack extra
flavor into foods. And with these ideas, you'll be eager to
use every drop:

Pickle and pickled pepper liquids make excellent marinades.
They offer lots of gutsy flavor when simply combined with
a little olive oil and chopped fresh herbs, or added to bottled
Italian salad dressing.

Sauerkraut juice is the basis for this zesty marinade for
grilled pork and other meats. Combine 1 cup sauerkraut
juice, 1/2 cup white grape juice, 1/4 cup oil and 1 clove
chopped garlic with 1 tablespoon each of Dijon mustard,
minced shallots, chopped fresh rosemary and chopped
fresh thyme. Add black pepper to taste. The acid in the
sauerkraut juice acts as a tenderizer, resulting in
super-succulent meats.

Most any barbecue sauce is better when doctored with a little pickle,
pickled pepper or sauerkraut juice. The new and improved version will
have a delightful tanginess not found in any bottled brand.

Add cut-up raw carrots, celery sticks, broccoli and cauliflower
florets, and red and green pepper strips directly to the jar of any
type of leftover pickle juice. Make sure to keep these tangy tidbits
refrigerated. The marinated veggies are great for snacking on
straight from the jar or become an innovative addition to a crudit?
platter.

Slip sliced onions into a jar of sweet-hot bread
and butter pickle juice. The "pickled" onions
liven up turkey, chicken or ham
sandwiches, as well as hamburgers.

Pickle liquid mixed in with the mayo can give a new
twist to your time-honored potato salad. Or, try
this Dilled Potato Salad: combine cooked
red- skinned potatoes, cooked-till-crisp-tender
green beans, sliced black olives and chopped
dill pickle. Toss with a dressing of 1/3 cup oil,
and 1 Tablespoon each of pickle liquid,
country-style Dijon mustard, lemon juice
and chopped fresh dill.

For a version of macaroni and cheese that's definitely not like
Grandma's, blend 1/2 cup milk, 1/4 cup heated pickled pepper juice
and 1 teaspoon Dijon mustard; pour over 4 cups cooked elbow
macaroni in casserole dish. Stir in 2 cups shredded cheese,
top with bread crumbs and bake until bubbly. Add chopped
pickled peppers for a colorful variation.

Gazpacho, a cold summer soup that makes the most of
garden veggies, is a refreshing start to any meal. In a
blender or food processor, puree tomatoes, onions,
green pepper, and cucumbers or zucchini. Thin with
a little tomato juice and add hot pickled pepper juice
to taste for a tangy zip.

Lafayette

Nancy, the news letter is my favorite of all my email,
but the last two I've gotten has a pop up every time
I highlight a recipe and copy it. Is there something
new. I have never had a pop-up on this newsletter

Peggy, East Texas

Comment
I am moving the newsletter to the main site of
NancysKitchen. NancysKitchen does have one
popunder when you enter the website. Only one
popunder will be viewed no matter how many
pages are viewed.

Nancy Rogers

Today I helped a friend with a garage sale. It was
very hot. I came how to my nice air conditioned
apartment and I tried to go into the bathroom but
Ditto blocked the entrance. My cat, Ditto, is very
protective of me. After checking it out there was a
very large lizard in my bathroom. Ditto was
sitting there making sure it stayed in the corner.
I called a friend to ask him to help me with removing
the lizard. His remark was that it was just a
small lizard but came over. Told him it looked mighty
big to me. When he came over he couldn't believe
how big it was. Thank goodness there are good
friends out there that would help me. Ms Chicken
doesn't like anything that moves - especially in
my bathroom.

Siggy's reaction to the lizard was to ignore it
and pretend it doesn't exist. Tonight Ditto is
my hero.

Nancy Rogers

To Amy B in Tennessee...thanks for all of your suggestions
about how to keep my cats out of my Mother's flower beds.
I've already printed it and will give the suggestions to her
tomorrow early AM. BTW where do you live in Tennessee?
I live in Meigs County at the south end of Watts Bar Lake
in a little community called Ten Mile.

Peggy in East Tennessee

I have no idea where I got this recipe from,
but I do know I have had it since the late
fifty's early sixty's.

JL in South Jersey

Boston Creams (Cookies)

1/2 cup butter
11/2 cups sugar
2 eggs
1 teaspoon vanilla
3 cups flour (sifted all purpose)
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
1 cup dairy sour cream

Cream butter, and sugar to the consistency of
mayonnaise, adding sugar gradually. Add eggs
one at a time, beating, then dry ingredients
alternately with sour cream. Drop by teaspoons
(heaping) and flatten slightly. Bake 400? for
about 10-12 minutes

JL in South Jersey

Hi this is for Linda 5/30 newsletter, In beauty school
we were taught to take hair dye out of anything,
it worked pretty good, Hair Spray!

Mimi in LA

To Aileen in Saugus, MA

Do you ever go to Kane's Donuts? I heard they
are the best in Massachusetts. They were even
on many travel shows on the Travel Channel.
Hubby and I were thinking on doing a road trip
there as finding a good donut shop on cape cod is
impossible.

Dawn - Cape Cod, MA

Hope you can help me, Nancy. Since you have changed
your site, I can no longer print any of the receipes. I've
tried all the ways you have printed in the newsletter and
a few of other ways that I had used befor to no avail!!
This is my favorite site so hope you can help me. You do
such a great job with the newsletter.

Sharron in Ind.

Comment
I don't know what system you have on your computer.
I have XP Home. When I press three times on the
paragraph and then right press and choose print.
Make sure the option is changed from all to
selection.

Most days the Alphabetical Index to
the recipe is updated the next day. The recipe
can be easily printed out using the recipe in
the index. Today it was not updated with yesterday's
recipes because the power was off about 5 hours.
A line snapped and left a lot of this area without
power. The recipes did not get posted on the
alphabetical index because of this.

If you want to print out the recipes in a larger
print that is possible now. Select what you want
to print and instead of choosing the print option
choose the print preview. Change the selections
to one page view, as selected on the screen, and
150% then press on the print icon.

Nancy Rogers

Pumpkin Spice Bars

A pumpkin bar recipe that calls for a spice cake
mix and a can of pumpkin. These are simple to prepare,
look great cut into bars or squares, and are moist and
flavorful from pumpkin.

1 package (18.25 ounces) plain spice cake mix
4 tablespoons butter, melted
1 large egg
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) pumpkin
2 large eggs
1 cup chopped pecans or walnuts for topping

Place a rack in the center of the oven, and preheat
the oven to 350 degrees. Grease a jelly-roll or half
sheet pan about 18- by 13- inches and 1-inch deep.
Place the cake mix, melted butter, and eggs in a
large bowl and blend with a wooden spoon until they
just come together. The mixture will be dry. Press this
mixture over the bottom of the pan. Set the pan aside.

Place the soft cream cheese in a mixing bowl and blend
on low until softened, 30 seconds. Add the sweetened
condensed milk, pumpkin, and eggs. Blend until the mixture
is smooth. Pour this over the crust, and top with pecans.
Place the pan in the oven. Bake until the filling has set, 30
to 35 minutes. Cool 1 hour in the pan, then cut into bars.
Makes 2 dozen

Preparation time: 10 minutes
Baking time: 30 to 35 minutes

Emma

Pumpkin Spice Bars

1 pkg. spice cake mix
16 oz. cooked or canned pumpkin
8 oz. cream cheese, softened
2 tsp. vanilla extract
1 lb. confectioners sugar
1 C flaked coconut, lightly toasted
1/2 C vegetable or canola oil
4 large eggs
1 tsp. cinnamon

Preheat oven to 350?F degrees. Grease a jelly roll
pan (large baking sheet with a small edge all the way
around).

In a large bowl using a mixer, at low speed blend cake
mix with salad oil, eggs, and pumpkin. Blend until moistened.
Then mix at medium speed for 2 minutes. Pour into prepared
pan; bake until top is firm to touch; about 25 minutes.

Meanwhile, at low speed beat cream cheese, vanilla and
cinnamon. Add confectioners sugar; beat until smooth.
Spread evenly over completely cooled cake. Sprinkle with
toasted coconut. To serve, cut in 2 inch bars.
Makes about 50 bars .

Fabulous Pumpkin Cheese Cake Bars

1 (16 oz.) pkg. pound cake mix
2 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, soft
1 (16 oz.) can pumpkin
1/2 tsp. salt
3 eggs
4 tsp. pumpkin pie spice
1 (14 oz.) can Eagle Brand condensed milk (not evaporated)
1 c. chopped nuts

Preheat oven to 350 degrees. In large bowl on low,
combine cake mix, 1 egg, butter, 2 teaspoons pumpkin
spice, until crumbly. Press onto bottom of 15 x 10 inch
jelly roll pan. Set aside. In large bowl, beat cream cheese
until fluffy. Gradually beat in condensed milk, then
remaining 2 eggs, 2 teaspoons pumpkin pie spice and salt.
Mix well. Pour over crust and sprinkle with nuts on top.
Bake 30-35 minutes or until set. Cut into bars. Store in
refrigerator. Makes 48 bars.

Emma

To Bobbie/IL re your Banana Sour Cream Cake in
Weds newsletter - it sounds wonderful!

Do you think I could substitute banana baby food for
the mashed bananas? Any idea of an amount to use if
it possible?

Nancy - love the new format. Your newsletter is one of
the best highlights of my day. I look forward to each and
everyone post. Thank you for all your hard work. You bless
all of us with your efforts.

Cassi in Indy

Have messages for two of family members in Friday's newsletter.

One is for Helen who lives in an RV. We are full time RVers
and have been for over five years. I do have a propane oven
and an electric one which is also a convection oven and
microwave in one. However, we have a nice size toaster
oven and put it outside on our picnic table to bake in it as it
saves on the air conditioning in our unit. Also a lot of the RV
parks have club houses and you can use their ovens to bake
in while staying there. We did move around a lot but with these
gas prices are living in AL until they go down or we stay here.


For Joann who asked about a crock pot type/brand to buy.
We have a permanent booth at a local flea market and sell a lot
of slow cookers/crock pots. Recently we had a couple Hamilton
Beach brand that came with a 2 qt., 4 qt. and 6 qt. size crock.
My brother and sister-in-law bought one and it is one of the
nicest I have ever seen. We have had several occasions to
be at their house when it was used and everything turned out
just great and did not get real hot. I have a large and small
crock pot and both are Rival. They both are fine but I very
seldom put anything on high. Also I always use the liners and
they make cleaning up so much easier.

Hope this is of some value.
Martha B

Thank you Chris in NM for the info on the Ramen recipe dates.
I appreciate it :)

Jackie

Dear Nancy, thanks for the response to my problem of not
being able to see certain areas of the newsletter. I have
difficulty in the black and brown where the scroll bar is. I am
diabetic and possibly do not have the best eyesight, even with
my glasses. Anyway, the scroll bar on the right side between
the arrows is so dark that I have extreme difficulty seeing the
bar. I am sorry that it is a problem for me and wonder if others
are having the same problem. Is it possible to change the
background colors to a lighter color?

Thanks, Sara in FL

The background and all the the newsletter are part of a
premade template. I can not change it at this time but
will look into it..

The scroll bar is easier to see if you maximize the screen
so it is full size.

Nancy Rogers

Question for Jean in TN. What size cake pan do you
use for your Blackberry Cake? Can't wait to try it.

Dianne in E. TN.

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)

I need some guidance from those of you who have had great
success in making the Bundt Cakes with Frosting Added.
I've made the cake several times using different combinations
of cake mix and frosting and the cakes always taste delicious,
however, they always stick to the bottom of the bundt pan
and I end up with a pile of crumbs. I've tried baking it in a
metal pan, and a silicone pan; I've sprayed both with different
brands of cake release; I've used only 3/4 of a can of
frosting in the batter, always with the same results.

Help! Carol in GA

Hello everyone... I make cheese cake all the time. I use
a water bath but don't set the pan directly in it. I use
my jelly roll pan and place it under the rack the cake is
set on full of water. This seems to work as well. Over
mixing and having the ingredients at room temp are also
good ideas.. Be sure to tap the filled pan on counter
before placing in the oven.. removes any air bubbles.
I also turn off the oven when the top of the cake starts
to brown.. (about 50 or so mins) Sometimes my cakes
crack no matter what I do.. but not often.. I do love the
newsletter and grape salad was a real hit last year.. That
recipe is all over western NY...

Hugs to All. Barb in NY :)

Hi Nancylanders,

I don't often get annoyed with store assistants,
BUT By the jings I was hopping (Joke) mad. Smoke
coming out of the ears etc. I wanted a new patio
set, June is supposed to be scorching. We went to
a world-wide diy store this morning, I want to keep
this short as I am embarrassed by the space I use.
There was an ideal set at an ideal price - then this clot
asked Ron, would she (me) like the lounger and do
you think she would be able to use it - well I was about
to erupt when himself said quite calmly "why don't you
ask her, it's her legs that are at fault not her brain".

Needless to say I bit off my nose to spite my face
and told her I'd changed my mind. If you or yours
have some experiences in this respect I have set out
some of mine on the Scottish Message Board, I know
I should provide you with a link, but I don't know how.
Just press some buttons - you'll be amazed what
goodies you will find.

Sue, I will post another flavoured oil for your Hubby
later today.

Nancy, I enjoyed your radio spot from last year, have
to start calling you "Wonder Nancy". Didn't get my newsletter
in my in-box today again.

I promise I'll be composed by ........???who knows?

Sylvia <Scotland>

In the 5/22/08 Phyllis asked for a coconut
pecan Cookie recipe. I hope this helps her.
Robbie IN

Coconut Pecan Cookies

1 c. brown sugar
1 c. sugar
1 c. butter, softened
2 eggs at room temperature
1 tsp. vanilla
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 c. uncooked oats
2 c. coconut
1 c. chopped nuts

Cream butter and sugar. Beat in eggs and vanilla.
Sift dry ingredients and add. Add all remaining ingredients.
Chill for at least 2 hours or overnight. Drop on greased
cookie sheet and bake 8 minutes at 350 degrees.

Chrissy/Middle Georgia
Regarding your child's food allergy to cheese products.
I would definitely check with your doctor and get his/her
suggests and limitations on what your child should consume.
Applying someone's suggestion of what to feed a child with
this particular allergy is taking a big risk. What works for
one person may not be medically safe for another especially
a child. I think your safest route would be through medical
determination from someone who is qualified and is familiar
with the problem. Just my opinion. Know it must be very
frustrating for you.

Judy/Buffalo

This Annie in Washington State. This my Blackberry Cake
that my MIL gave me many years ago and we still enjoy it.
She is gone but never forgotten. She was a great cook.

Blackberry Cake

Preheat oven 350?F. Spray you 9x13 pan with
Bakers Joy Spray.

In pan place 6 cups blackberries.
Top with 1 pkg of cherry jello
Sprinkle on 6 c. mini marshmallows
Set aside while you fix the cake batter

Bake a white or yellow cake mix (18.5 oz) according
to package directions. Pour cake over the mini marshmallows
and bake for 40 min or till tests out done. Line your jelly roll
pan with foil and immediately turn cake out on to it.

It should be sprinkled with a little powder sugar so it does
not stick and you will not have to ice this cake as it does it
for its self.

Enjoy. Annie in Washington State

Cleaning oven grates: Try putting them in the
dishwasher. Works well for me.

Love all the suggestions submitted. The asparagus in
1" water, window cleaner on the rag not the window.

Just printed out the sour cream banana cake. Cannot
wait to try it.

Making teriyaki chicken in crock pot tomorrow, recipe from
about a week ago. Love crock pot recipes. Keep them
coming.

Great great! Thanks to all. Ella in CA.

Hi Nancy
I, too, love the new look of the newsletter.
Thanks for all your hard work

In May 28 newsletter, Dianne from Wisconsin
asked about using a dehydrator. We use ours
for every thing. I make banana chips when bananas
are on sale. I make dried apples when my cousin brings
me a box of apples. I made raisins when I had a lot of
grapes left over after a party. You name it, you can dry it.

The timing depends on the moisture content of the food.
Just make sure your pieces are fairly uniform in size so they
dry evenly. If we use several racks at once, I rotate them
daily. for instance, if there are six racks in use, I take the
top one and put it on the bottom one day, and then move
the next down the next day. If whatever I am drying is juicy
or sticky, I line the racks with plastic wrap before adding
the food. I dipped apple slices in honey and cinnamon once,
and they were pretty messy. The plastic wrap keeps the
mess from dripping down into the dehydrator.

Let things cool, adn then package to keep moisture out.
I dry onions, green peppers, and carrots and store mixed
for adding to soup; My DH makes beef jerky now and then.

I also can garden produce and fruit, and I have a freezer.

Dehydrated food stores as long as any other form, and does
take less space.

Perhaps the manufacturer of your dehydrator has a
web site for specific recipes.

I tried this recipe the other day, and it was a big hit,
and so quick and easy.

Creeping Crust Cobbler

Preheat oven to 350 While oven is heating,
put a stick of butter in a 9 x 13 baking dish
and melt in oven.

Heat to a simmer on stove top 4 to 6 cups of fruit,
fresh, frozen or canned, and juice, plus about a cup
of sugar, or to taste. Depends on how sweet the
fruit is, or if it is canned in syrup.

I used 4 cups of sliced canned peaches, and a
generous cup of frozen blueberries. The next
time I made it I used frozen raspberries,
strawberries blueberries and blackberries
and their juice, and had at least six cups
of fruit.

Stir together 1 1/2 cups each flour and sugar,
a teaspoon of baking powder, a pinch of salt
and 1 cup milk to make a batter. Spoon batter
over melted butter in pan, and mix a little with
a spoon. Pour the hot fruit and juice over
the batter. Do not stir. Bake for 30 to 40
mns at 350 or until center is browned
and set.

The batter cooks up over the fruit, and thickens
the juice. This was great warm with vanilla
ice cream.

Lois WA

Could you please tell me the date that these
were in? I have been searching without luck.

Thanks, Jackie in Way down So. Louisiana

During this past week someone mentioned that they
had a Black & Decker steamer but did not know where
the manual was located. Most companies have a
website that you can go on and find the manual and
download a copy. It takes some time with some
companies but I do it all the time as we buy appliances
to sell in our store and if you have a manual it is easier
to sell. I usually use Google or Ask.com and find them
for almost all small appliances, even vacuum cleaners.

Marti in AL

Hi Nancy,

HELP! This has nothing to do with delicious recipes,
but my MIL?s house is inundated with Rollie Poly Pill
bugs!! My husband even put tape on the bottom of
her door and there were even more this morning.
Does anyone know how to get rid of them?

Margaret W, Canyon Lake, TX

Hi, to the lady that wants to keep cats out of her flower
bed, put chicken wire down and then some dirt or whatever
and they will not dig in it because they don't like their
claws to get caught in the wire...Hope this helps

Patti in Tx.

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.

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

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