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Thought for the Day
Some people are lonely because they build walls instead of bridges.

This is for Sue TN who is having problems with deer destroying her garden. Here is information that I saved from previous newsletters. For Carol in Illinois having a problem
Robbie IN

Deer
We were having the same problem several years ago after planting several Bradford Pear trees. I heard a segment on Good Morning America about dealing with this problem and they suggested taking an old pair of panty hose and putting highly scented deodorant soap into the toe, then tying it onto the trees. I simply used the leftover soap slivers that get too small to use and it did the trick! Using stretchy hose allows the branch to grow without strangling it. We live in rural southwest Arkansas and have LOTS of deer, so I can vouch for this TNT method.
Becky in Magnolia, Arkansas

After sticky/hot weather, we are receiving a breath of fresh air here in Iowa. I hope all of you are having some good summer breezes as well.

A few years ago, I wrote to ask if anyone had a recipe for a cinnamon sauce. I didn't receive an answer to what I described. I know we must have lots of new members, so I wanted to try again. A long time ago, we used to have a Walgreen restaurant that was hooked right onto the drug store. My husband would purchase a slice of apple pie with a piece of cheese on top and then it had a cinnamon sauce. It wasn't real thick. I didn't taste it, but my husband always called it a cinnamon sauce. I don't know if it was like a caramel sauce with cinnamon, but as I said it was a thin sauce. Does anyone remember this, or have a sauce that would be similar to what I described? Every once in a while my husband will bring this sauce up to me. I would love to surprise him with it on top of my homemade apple pie. I hope someone can help with a good TNT sauce.
Sandy in Iowa

A neighbor told me about a decorating frosting recipe, that uses a dry cake mix added to the usual ingredients. She lost the recipe, so is there anyone out there who might have this recipe. She says this frosting has a wonderful flavor and taste, and can be used to decorate cakes also.
Thanks, Sue

For Dorothy from WA/AZ, in the 7/1 newsletter, concerning vodka cream sauce. The recipes I have read and use always say to place the heavy cream (I have also used ½ and ½ when I have no heavy cream) and vodka in together and simmer, never boil. Also, keep stirring to incorporate all the ingredients together. Treat a cream sauce gently always. I use stainless steel pots and pans and never curdle the sauce. I cook with wine and alcohol quite a bit for the flavor and even with the other ingredients, the alcohol will cook off leaving a wonderful flavor to your sauce. Again the secret is to simmer slowly. Hope this helps!
Chris in NM

Sylvia <Scotland>, my DH also wants me to get rid of lots of my cookbooks. Not! I have been giving some to our different kids, though. They have a ball going through all of them. The ones who were here last weekend said it would take weeks to go through most of them! LOL
Chris in NM

Emma in Texas, Nancy has 4 full pages of Cajun recipes on her message board. This is one I have made and also had at a potluck. Yummy!

Spicy Shrimp Gumbo (T & T)
Makes: 8 servings

1 large onion
1/2 cup fresh parsley
1/2 cup vegetable oil
3/4 cup flour
1/2 cup sliced green onion
6 pods of diced garlic
4 cups chicken broth
1 package thawed frozen okra chopped if whole
1 tsp salt
1/2 tsp ground red pepper
2 pounds medium shrimp, peeled and deveined
3 cups steaming cooked rice
fresh parsley sprigs for garnish
1/2 cup chopped celery

Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown. Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender. Add broth, okra, salt and red pepper. Cover, simmer 15 minutes. Add shrimp and simmer for 3 to 5 minutes. Serve over hot rice. I really wouldn't put this in a crock pot because of the shrimp, unless it was put in the last few minutes. I have never put this in a crock pot because of that; and also I always wanted to watch this closely! Also, if you look at the time, it doesn't take very long at all to cook this dish. The rice would take the longest!
Source: http://www.realcajunrecipes.com/
Chris in NM
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Here is another one DH and I both love. You can make it as hot as you want. Just remember, chili powder gets hotter the longer it sits.

Shrimp Creole – TNT
Makes 5 servings.

1/2 cup – 3 - finely diced green onions
1/2 cup – 1 med. - chopped green bell pepper
1/2 cup – 2 stalks - chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes – I used a can of Italian diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
½ to 1 pound medium shrimp - peeled and deveined

1 In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.

2 Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes. Posted under Cajun on Nancy’s message board and also under Cajun on The Cutting Board.
Chris in NM
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Lynn in LV, NVm concerning The Cook's Thesaurus, I found a book at a thrift store named the same. It has wonderful info in it!
Chris in NM

Powdered Milk Part 1 tips and conversions
Powdered non-fat dry milk has a shelf-life of 1-year (unopened), or check the "use-by" date, and once it's opened needs to be used quickly to maintain it's freshness. It begins to degrade rapidly once it's exposed to moisture, air, and light. Here are some recipes for using dried milk products for something other than reconstituted milk.

Homemade Buttermilk
(Source: Natural Meals in Minutes - By Rita Bingham)
This homemade version of buttermilk is much tastier and thicker than buttermilk made from powdered (SACO) buttermilk.
1 quart of reconstituted non-fat dry milk (or regular commercial milk)
1/2 cup of commercial buttermilk OR buttermilk made from dried buttermilk powder OR 1/2 c. from your last batch

Put the milk and buttermilk in a quart jar, and stir well. Place a plastic lid on the jar. Let stand in a warm place (at least 80°F) until clabbered, about 12-18 hours (an oven with the light on is a nice warm place for this project - keep the jar as far away from the light as possible or it can get too warm).
When clabbered, stir, and refrigerate. To keep the buttermilk fresh, you can use 1/2 cup of the previous batch to make a new batch. A new batch should be made every two weeks because old buttermilk does not work well to use as a starter culture.
Cream (20% fat) (Coffee Cream)

Substitute 3 tablespoons melted butter and whole milk to equal 1 cup for 1 cup cream (20% fat) (coffee cream)

Cream (40% fat) (Heavy Whipping Cream)
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream. This substitution can be used when not for whipping.

Half & Half
Substitute 3/4 cup whole milk and 1/4 cup heavy whipping cream for 1 cup half & half.

Substitute 1 tablespoon melted unsalted butter and enough whole milk to equal 1 cup for 1 cup half & half. Posted on Nancy’s message board under Hints and Tips.
Chris in NM

To Carol in Illinois re: deer problem. There are several things you can try to repel deer, like spreading human hair around the trees, or putting dried

beans in balloons that you fill up with air and hang from the trees, or motion detector lights to scare them or loud noises scare them, too. You can un-wrap

soap bars and put them into mesh bags and hang them on the trees. Some things are just even more

weird, like sprinkling urine around the trees, or excrement from predatory animals, which in some cases is either not obtainable or illegal. Some plant

nurseries sell repellents. They might work.

I have dogs in my yard that keep out most un-wanted visitors, four-legged or otherwise.

The only sure-fire thing I know of is a fence. It needs to be at least 8 to 10 feet tall, because deer can jump that high while standing still. I can vouch for this TNT method.
Becky in Magnolia, Arkansas

Roast Beef with Gravy Crockpot

1 4 lb. Boneless beef sirloin roast
1/2 cup all purpose flour, divided
1 envelope onion soup mix
1 envelope brown gravy mix
2 cups cold water

Cut roast in half, rub with 1/4 cup flour. Place in a 5 qt. slower cooker. In a bowl combine soup and gravy mixes and remaining flour, stir in water until well blended. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Serve with mashed potatoes and gravy.
JL in South Jersey
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Roast Beef with Gravy CP

1 4 lb. Boneless beef sirloin roast
1/2 cup all purpose flour, divided
1 envelope onion soup mix
1 envelope brown gravy mix
2 cups cold water

Cut roast in half, rub with 1/4 cup flour. Place in a 5 qt. slower cooker. In a bowl combine soup and gravy mixes and remaining flour, stir in water until well blended. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Serve with mashed potatoes and gravy.
JL in South Jersey
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Mashed Potatoes W/ Horseradish

5 Medium Potatoes, cubed
Water for Potatoes
Pepper Freshly Ground
1/2 cup Sour Cream
1/2 tsp. Salt
1 Tbs. Horseradish
2 Tbs. butter
2 tsp. Parsley, minced

Peel and cube potatoes. Cook in salted water in medium size saucepan until tender, drain.

Mash, adding 1 Tbs butter and the pepper. Add sour cream, horseradish and minced parsley. Whip as for mashed potatoes, Place in serving bowl, top with 1 Tbs. melted butter and serve.
JL in South Jersey
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Nancy in your June listing of recipes, is there anyway you can list the amounts of the ingredients for:

Yellow Cake & Pineapple

1 yellow cake mix

prepared per package directions.
Cool cake.

1 cup soft cream cheese
1 cup powdered sugar
1 cup Cool Whip

Mix well. Add 1 large can crushed pineapple, drain. Mix well. Pour on top of cake.
2 small packages pineapple cream instant pudding
3 cups milk

Mix well. Pour on top of cake. Frost with Cool Whip. Top with coconut. Refrigerate.
JL in South Jersey

Good Morning Nancy,
Betty in MS I would like to give Bertha Fontaine's Shrimp Vegetable Casserole a try. Sounds good, but I want to check that you bake the already cooked shrimps for another 30 minutes?

I can't believe how much produce is already being picked from the garden. Had our first picking of French Dwarf Beans yesterday and they were wonderful. I wrapped them in pancetta, seasoned, wrapped them in foil and baked them for 20 minutes, simple but very tasty. Everything seems to be at least a month early compared to previous years.
Sylvia <Scotland>

To Ella In Ca re: Yellow Cake & Pineapple --1 cup soft cream cheese --1 cup powdered sugar --1 cup Cool Whip.
JL in South Jersey

Corn Cake Muffins
Was sent in the same or similar recipe that was in yesterday's newsletter.
Rose Marie in Freeborn, Mn.

Fried Apples

6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg

In a large skillet, melt bacon drippings. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.
Linda NM
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Rhubarb Squares

1-1/2 c. brown sugar
1/2 c. butter
1 egg
2 c. flour
1 tsp. baking powder
1 c. sour cream
1 tsp. salt
1 1/2 c. rhubarb, cut in sm. pieces

Topping:
1/2 c. sugar
1/2 c. nuts
1 tbsp. melted butter
1 tsp. cinnamon

Combine ingredients. Bake at 350 degrees for 45-50 minutes in greased pan. Cool. Cut into squares, serve with vanilla ice cream if desired!
Kristin
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Pineapple Angel Food Cake

1 package of Angel Food Cake Mix
1 20 oz can of crushed pineapple, in juice, undrained

Combine the dry angel food cake mix with the can of undrained pineapple. Beat with an electric mixer, 1 minute. Turn into an UNGREASED metal 9 x 13" baking pan and bake at the temperature indicated on the package for 25 to 30 mins, until lightly browned. You may test it with a toothpick, inserted in the middle, to ensure that it is done. Invert, pan resting the corners of the pan on 4 cans of equal height until cooled!!
No name was included with recipe
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Pineapple Angel Food Cake  #2

1 Box "One Step" Angel Food Cake Mix
1 (20 oz) can crushed pineapple, undrained
1 tsp. vanilla

Mix all together by hand and pour in a 9 X 13 pan. Bake at 350 degrees for 30 - 35 min.

Frosting
1 (20 oz) can crushed pineapple (drained)
1 lrg fat free cool whip
1 small box instant sugar free vanilla pudding

Mix together and spread on cake.
Refrigerate.
No name was included with message
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Tart Cherry Pie Filling

2 qts pitted sour pie cherries
2 c sugar
2 c water
1/2 c sugar
6 Tb cornstarch
1/4 tsp salt
1/2 c water
Combine cherries with 2 c sugar and 2 c water. Boil gently without stirring for 5 minutes or until foaming ceases, Remove from heat. Combine 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix with 1/2 co water to make smooth paste. Stir paste into cherries. Bring to a boil, and hold for 1 minute. Fill hot jars to within 1", adjust lids and seals, and process in boiling water bath for 30 minutes
Yields 2 qts

I made cherry pie filling last summer, and successfully doubled this recipe. We're going camping, and I am taking one of the quarts of cherry filling to make:

Cherry Enchiladas
Soften flour tortillas by wrapping in foil and heating over low flame or coals . Spoon cherry filling into each and roll, as for enchilada. Make a syrup of brown sugar, white sugar, water, cinnamon, and a pat of two of butter. Heat this in a wide skillet over medium coals, lay the filled tortillas in, and heat gently, spooning syrup over.
Pat
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Smoked Brisket

3 to 4 pound beef brisket
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Sprinkle brisket with liquid smoke and seasonings. Wrap well in large piece of aluminum foil. Refrigerate overnight if desired.

Place wrapped brisket in Crock Pot; cover and cook on low 8 to 12 hours (high 4 to 6 hours). Serve warm with juices.
Linda NM
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Flavored Butter Recipes
submitted by by Erin S. in Ohio in July 12 2005 Newsletter

Flavored Butter Recipes submitted
by Erin S. in Ohio

Chocolate Butter

1/2 cup butter, softened and cut into chunks
1/4 cup semisweet chocolate chips, melted

Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate , whirl until blended.

Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use.
Erin S. in Ohio
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Cinnamon Honey Butter

2 Sticks (quarter lb) butter PLUS 3 tb Butter (at room temperature)
3/4 cup Margarine
1/3 cup Honey
2 tsp Cinnamon
1 tsp Vanilla
1/2 cup Soft-type Brown Sugar

Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary. Use as spread on coffee cakes or on just plain toast!
Erin S. in Ohio
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Cinnamon Maple Butter

1/2 c Butter; softened
2 tb Maple syrup
1/2 ts Cinnamon

Whip all together and serve.
Erin S. in Ohio
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Cranberry Honey Butter

1 c Butter, softened
1/4 c Honey
1 c Whole cranberry sauce

In small mixer bowl at high speed, beat butter and honey until soft and fluffy. Reduce speed to low; add cranberry sauce. Continue beating, scraping bowl often, until well blended, 2-3 minutes. Cover;
store refrigerated.
Erin S. in Ohio
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Curry Butter

1/2 c Unsalted butter, room temp
2 T Good-quality curry powder

Beat the butter and curry powder with an electric mixer until blended. Refrigerate covered until ready to use.
Erin S. in Ohio
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Dill Butter

Cream 1/2 pound soft sweet butter with 1 Tablespoon minced fresh dill, 1 teaspoon lemon juice and a dash of Tabasco sauce. Serve at room temperature.
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Erin S. in Ohio

Dixie Pecan Butter

1 lb Shelled pecan halves
3 tb Butter
2 ts Salt
1/2 ts Soy sauce
1 tb Honey

Heat butter in a large cast iron skillet. Sauté the pecans until they are toasted and butter covered. Remove form heat and cool. Dump pecans, honey, soy sauce, and salt into your nut mill and proceed as the directions indicate. Makes approx. 1-1/2 pint of delicious pecan butter.
Erin S. in Ohio
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Garlic Butter

1/2 Cup lightly salted butter -- at room temp
2 Cloves crushed garlic

In a medium bowl, cream the butter with wooden spoon until light and fluffy. Add the garlic and blend well. Transfer to a sheet of heavy-duty foil, roll the foil around the mixture, forming a log 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months. Use to flavor potatoes, bread, other cooked veggies, Rice pasta and pasta sauces.
Erin S. in Ohio
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Garlic Cheese Butter

1/2 cup Butter, softened
1/8 tsp Garlic powder
1 tsp Lemon juice
3/4 tsp Italian seasoning
1 c Cheddar, shredded
1/8 tsp Pepper

Beat butter and seasoning until fluffy. Blend in cheese and lemon juice. Form a log and refrigerate.
Erin S. in Ohio
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Honey Orange Butter

1/2 c Butter; softened
1/4 c Honey
2 tb Orange marmalade

Whip all together and serve.
Erin S. in Ohio
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Horseradish Butter

1/4 c Prepared horseradish
1/2 c Butter

Blend together and use as a spread for canapés. Garnish as desired.
Erin S. in Ohio
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Jalapeno Butter

1/2 c Unsalted butter, room temp
2 Jalapeno peppers, seeded & Finely minced
1/2 t Ground cumin

Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use.
Erin S. in Ohio
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Lemon Basil Butter

1 c Loosely packed fresh basil leaves
1/2 c Sweet butter, softened
1 t Freshly grated lemon zest, -or to taste

In a saucepan of boiling water blanch the basil for 2 seconds. Drain the basil well, pat it dry, and in a food processor blend it with the butter, the zest, and sat to taste until the mixture is smooth. Let the basil butter stand, covered tightly with plastic wrap, in a cool place for 1 hour or, chilled, overnight. Serve the lemon basil butter with steamed vegetables or grilled meats and fish. Makes about 2/3 cup.
Erin S. in Ohio
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Parsley Butter
 
Cream 3 or 4 tablespoons chopped parsley with sweet butter and a little lemon juice. Chill. This is delicious on broiled steak or fish.
Erin S. in Ohio
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Peach Almond Butter

1/2 c Butter; softened
1/3 c Peach preserves
1/2 ts Almond extract
1/2 ts Confectioner's sugar

Whip all together and serve.
Erin S. in Ohio
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Strawberry Butter

1/2 c Butter; softened
1/3 c Strawberry preserves
1/2 ts Lemon juice
1/2 ts Confectioner's sugar

Whip all together and serve.
Erin S. in Ohio
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Baked Beans without Ketchup

1 large can( 40 oz) great northern beans
1 lb bacon( cut in pieces and browned)
1 cup sugar
1/4 cup diced onions
1 Tablespoon yellow mustard
1/4 teaspoon black pepper

Brown bacon and add to rest of ingredients and bake at 350 for about 60 minutes or until beans begin to thicken.
Sue

Salmon Noodle Casserole

2 tbsp. margarine
2 tbsp. flour
1 tsp. salt
1/2 tsp. dry mustard
1 c. milk
1 lb. can red salmon, undrained
1 (8 oz.) pkg. Velveeta
2 c. cooked noodles

Mix margarine, flour, salt and mustard in 3 quart saucepan over medium heat. Gradually stir in milk and cubed Velveeta, stirring constantly. When mixture is thickened, remove from heat and add undrained salmon and noodles. Place in 1-1/2 quart casserole and bake for 30 minutes at 350 degrees.
Sue

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Smothered Pork Chops

2 pork loin chops (1 inch thick)
1 tablespoon cooking oil
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dash pepper

In a skillet over medium heat, brown the pork chops in oil; set aside. In an ungreased 8-in. Square baking dish, combine soup, milk, rice and seasonings; mix well. Top with pork chops. Cover and bake at 350 degrees for 45 minutes.
Phyllis
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Onion Corn On The Cob

1 Envelope dry onion soup mix
1/2 cup of butter (soft)
1/2 tsp. salt
6 ears of corn or more depending on how it goes.

Combine dry onion soup, butter, and salt and mix well. Spread on 1 tablespoon of mixture to each ear of corn. Wrap tightly in foil and bake at 425* or grill over hot coals for 30 to 35 minutes till tender.
Lisa
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Crock Pot Sweet and Sour Pork Ribs

1-1/2 to 2 pounds boneless country-style ribs
1 teaspoon onion powder
1/2 teaspoon garlic power
salt and pepper
1 cup sweet and sour sauce
1 large sweet bell pepper, cut into 1-inch pieces

Place ribs in slow cooker; add onion powder, garlic powder, and sprinkle with salt and pepper. Cover and cook on LOW for 6 to 8 hours; drain. Add remaining ingredients. Cover and cook 2 hours
longer. Serves 6 to 8.
Sue
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Red Tomato Salsa

2 Tablespoons vegetable oil
1 Medium onion -- thinly sliced
4 Cups diced canned tomatoes
1 Cup tomato juice
2 garlic cloves -- peeled
1 large jalapeno chile, stemmed, seeded if desired

Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Pour other ingredients into a sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 23 days or in the freezer for weeks.
Sue
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This is like eating a baked potato without the potato. Serve it with the thicker potato chips .

Baked Potato Dip

16 ounces sour cream
8 ounces mayonnaise
16 ounces of shredded sharp cheddar cheese
8 ounces of crumbled bacon bits

Put all the ingredients in a bowl and mix well. Store in the fridge at least 1 hour before serving to blend flavors.
Miss K/ABQ,NM
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Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to another page or site.

This newsletter has recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.