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Nancy- You aren't "spoiling" Ditto - you have just become "Chief of Staff" That's all. We have two cats and my wife is Chief for one and I am Chief for the other one.
MartyS in TN

Comment
Ditto would agree with you on this matter. He lets me live in his house.
Nancy Rogers

I signed up for the Lifetime membership of the e-cookbooks library and was very pleased with the recipes included. Full recipe cookbooks with lots and lots of recipes. I usually spend much more than the $19.97 for one cookbook. The recipes are great. I would recommend the lifetime library to anyone that loves recipes. Being a true recipeaholic this helps keep down self space. A CD takes up a whole lot less space than 100 + hard back cookbooks.

When you go to the members area (after joining) there is other stuff too. Mostly PDF books are available as well. They include classic books like 3 Harry Potter books, Huckleberry Finn, and Little Women. Just click and download.
E-Cookbook Library

This is the best bargain on the internet and I am glad to have all the recipes on CD. (My husband is glad too. He has threatened to have a garage sale with all my hardback and paperback cookbooks.)
Karen in Texas

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This recipe of ours can be made using the shrimp or using chicken breasts. It is awesome!

Champagne Shrimp and Pasta

8 ounces angel hair pasta - fettuccini or linguini
1 tablespoon extra virgin olive oil
2 pkgs. sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt – or to taste
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Asiago cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

* My way - I use 2 pkgs. of fresh mushrooms, sliced. I also use fettuccini or linguini and do not use fresh parsley. In place of the grated Parmesan cheese I use Asiago cheese, freshly shredded. I use Cook’s Brut Champagne, but you could use any you wish. I do not add salt or pepper while cooking, except where it asks for it in the pasta. I also put a little olive oil in the water before it boils. This dish is out of this world!!! Enjoy! Chris in NM
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Nancy, my DH occasionally has a hankering for huevos rancheros for Sunday brunch, so I put this recipe together from about 4 others. He loves it! Said he hasn’t tasted better at a restaurant. Ta da! LOL Anyway, these are very good!

Chris’s Huevos Rancheros

4 6-inch corn tortillas
2 tablespoons vegetable oil
1 clove garlic, minced or put through a garlic press added to salsa
lots of salsa – I use Chi Chi’s mild
1 #2 can refried beans, heated through
4 eggs
1 cup grated Mexican blend cheese

Using tongs, heat the tortillas, one at a time, skillet, 5 seconds on each side just until softened. Drain tortillas on paper towels. Heat the beans in separate pan at med. heat.

Fry eggs to over medium or as you like them. Lay tortilla(s) on plate. Spoon refried beans on top. Spoon salsa, mixed with some garlic on top; then gently lay eggs on top of all. Sprinkle cheese on top. Serve immediately. Makes 2 servings. Posted on Nancy’s message board under Eggs and Southwestern. Chris in NM
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Does anyone have a good T & T recipe for Spanish Rice? I haven’t made it in forever and the box mixes are terrible!
Thanks! Chris in NM

The print option has not been added to yesterday's newsletter yet. Between lightning storms yesterday and out of town company today, it did not get done. My out of town company wanted my undivided attention while they were here. The print routine will be included on the last newsletter just as soon as I have time.
Nancy Rogers

Chuck in PA on Thursday 7/16/09 asked if zucchini could be used in place of yellow squash. Yes Chuck- The two squashes are interchangeable in almost any recipe. Just be sure to drain them well if they are precooked.
MartyS in TN

Recipes from June 5, 2006 Newsletter - Chef Raymo.

Hi Nancy, Siggy, Ditto and everyone in Nancyland. I just love Salmon and with so much talk about Salmon and the good salmon dishes that have been sent in, I just wanted to join in with sending four of my favorite Salmon recipes I use often. Three of the recipes are from Chef Raymo's Cookbook "Cooking with Love and Memories." I miss seeing Chef Raymo's recipes in the newsletter and often wonder how he is.
Betty in MD

Salmon Patties (Chef Raymo)

2 Tablespoon butter
1/2 cup oil
2 (10 oz.) cans pink salmon, drained
1 small onion, minced
2 eggs
2 teaspoon whole grain mustard
1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dill
1 teaspoon celery salt
1/2 teaspoon black pepper and salt
1/2 teaspoon Tabasco sauce
1-1/2 cup cracker crumbs
1/2 cup flour

Remove the bones and skin from salmon. Using a fork, flake salmon and set aside.

In a small sauté pan or skillet, melt the butter over medium-high heat. Add the onion and saute for 2 to 3 minutes until tender. Transfer to a bowl and let cool slightly. Add the eggs and beat with a wire whisk until incorporated. Whisk in the mustard, mayonnaise, lemon juice, Worcestershire sauce, dill, celery salt, black pepper, salt, Tabasco sauce and cracker crumbs. Mix well.

Using a 1/3-cup measure, form into patties. Dust patties with flour. Heat 1/2 cup of oil. Fry the patties in batches for 3 to 4 minutes until brown. Serve hot. Yields 8 patties.
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Salmon Loaf (Chef Raymo)

1 large can salmon, picked off bones
1 egg
1 cup fine breadcrumbs
1/2 teaspoon salt
1/3 cup finely chopped celery
1/3 cup finely chopped onions
1 Tablespoon dried parsley flakes
1/2 cup mayonnaise (not salad dressing)

Mix together all of the ingredients and shape into a loaf like you would a meat loaf. Place into a lightly greased baking dish and bake in a preheated 350° oven for 1 hour. Serve with macaroni and cheese, a green salad and broccoli. Serves 4
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Salmon Casserole (Chef Raymo)

1 cup salmon, drained and flaked
1 cup uncooked macaroni
1 cup cottage cheese
1 cup sour cream
1 small onion, chopped
2 teaspoons chopped parsley
salt and pepper

Cook macaroni and drain. Add remaining ingredients and pour into a 2-quart greased baking dish. Top with bread crumbs. Bake at 350° for 35 to 40 minutes.
Serves 4 to 6.
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Louisiana Salmon Croquettes

1 can red salmon
1 yellow onion, chopped fine
1 bell pepper
2 slices bread
2 medium white potatoes, boiled and mashed
1 egg
1 teaspoon black pepper
yellow cornmeal

In a large bowl, combine first seven ingredients until well blended. Shape into patties. Coat in cornmeal and fry in hot canola oil, turning once. Lay on paper towels to drain. Serve hot.
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Betty in MD

Recipe from Nov. 2, 2005 Newsletter

Seven-up Pastry

5-1/2 cups all-purpose flour
1 pound lard
2 teaspoons salt
7-Up (3/4 to 1 cup)

Mix flour and salt with the lard. I use a potato masher to cut the lard into the flour till it resembles course crumbs. Mix in the 7-Up and stir with a fork till combined (start with 3/4 cup and add more if needed). Gather pastry into a ball and knead together a few strokes till incorporated. It should be fairly smooth and non-sticky. Use about 1/2 cup flour for rolling out pastry. very smooth and workable, scraps re-roll well.
Yield 3 double crust large pies or 6 small pies
Chef Raymo
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Barb in San Diego. August in Texas will be unpleasant. Especially this year as we are having severe droughts. But Austin is a lovely place with lots to see and do and enjoy.

Mr. Drinkwater and Chris from NM. I do so enjoy all of your stories. Please continue to share with all of us.

Hugs to Ditto and Nancy thanks so much for all you do to make this so enjoyable for all of us.
Linda in TX

Hello Nancy and group! My deep freezer just went out and I had to give and throw away a lot of my food. I am down to the freezer in my fridge. Im used to oamc and making my own t.v. dinners. Now I have to cook for myself everyday since I don't have extra freezer storage. Does anyone have any TNT recipes for 1 or 2? Any meal will work. Thank you so much for your help! Nancy thank you for all you do with this group. God bless!
Tracy from Pa.

Chuck in PA-- I have not tried zucchini in the squash casserole but it should do just fine as the egg, crumbs, and butter will tighten it up.
JLS in Texas

Hi Nancy,
Did you and Ditto have a good day out? I had a bit of a giggle when you mentioned Ditto looking at the dogs, our Charly detests dogs, she hisses, fluffs out her fur. She is only a puny little thing, but she seems to think she's a tiger.

I am still using the three click method when I want to copy a recipe from the newsletter and it is still working.

I decided to join the E-Cookbook LIbrary after your recommendations. Wow really good. I have paid more for mediocre cookbooks in the past. Small price to pay for a lifetime of great recipes. My grandson Taylor will benefit too as there is a comprehensive guitar tutorial. He keeps telling me that his Dad and Grumps have no patience for teaching, I've been saying that for years.
Once again thanks Nancy for all you do.
Sylvia <Scotland>

Comment
I had a great day out. Ditto didn't think his visit to the vet was very fun. He isn't feeling too well after his yearly shots. He did feel better in the evening when we went out for vanilla ice cream.
Nancy Rogers

I am planning a surprise B-day party for my DH in Sept. I am counting on around 50 people. I was thinking on serving shredded BBQ beef sandwiches, and some sides.

Does anyone happen to have a Good BBQ recipe they are willing to share? Even some good sides , I am going to have baked beans,. deviled eggs, & ???
Thanks, Gloria, Indiana

Thank you Mr. Myron Drinkwater for the tip in the July 14 newsletter about soaking your potatoes in salt water before preparation. I used your salt water tip for French fries yesterday. The fries were definitely crisper. My DH and I were both impressed, so again thanks for the tip. Where else but this excellent newsletter would you get such a great tip. So thanks, Nancy and Ditto to you, too.
Ann in Midland, TX

Nancy,
I forgot who sent in the Turnip Greens Casserole but wanted to let that person know it was a hit. I don't eat greens so I don't know how they taste but I have made it twice for our seniors' potluck. The second time everyone was asking who made it so they could get the recipe. With just 5 ingredients it couldn't be easier and what a crowd pleaser. Thanks.

I use the Reynolds' Handi-Vac bags and can no longer find them in my area stores. I was wondering if anyone that uses Reynolds food vacuum bags if they are having the same problem.

Thanks to all the great cooks in Nancyland and to Ditto for keeping Nancy on her toes!
Karen, SW Arkansas

For PatZ in Texas. ..... Be sure to add the "y" in Chef Raymo's name when you do a search. There are a couple of Nancy's newsletters that show up, one of which lists the e-mail for ordering the book.
Frances in Wesley Chapel, Fl

Comment
I do not believe he is still alive. I may be wrong but I haven't heard from in over a year. He used to send me emails often. His last email was he had gotten a new electric wheel chair and was not doing well health wise.
Nancy Rogers

Sally in Pa. asked for the recipe for Candied Kielbasa. This is the one I use and it is fantastic!
Barb/De.

Candied Kielbasa.
svs.4

1/2 cup brown sugar
1/4 cup catsup
2 TBSP horseradish
1 lb. kielbasa cut into links

In slow cooker mix sugar, catsup and horseradish. Add kielbasa and mix well. Cook on high until it starts to boil, then reduce heat to low.
Cook 45 min. to 1 hour.
Barb/De.
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Hi Nancy & Ditto, your story of riding in the car brings back many memories. We had a little black cat "Tuffy" he was injured when he was about 9 mo. old. (Was at the vet's for a month) had to have surgery on his mouth. I have pics of him sitting on my lap (with his bib on) eating baby food from a baby spoon. He had to have checkups with his "kittyatrician" quite often at first. He loved to ride in the car. My husband would drive him around the neighborhood periodically. He finally went to the rainbow bridge at the age of 16.
Margaret, Tulsa

Hi Nancy! That Ditto is so funny! He sure has you in the “palm” of his paws! LOL

Sylvia <Scotland> is right! There are about 5 or 6 new members on the message board every morning when I log in! Come on in, the water’s fine. I have been a member since 2002 sometime or before, don’t remember, and I am still finding new ideas to fix!
Chris in NM

This is for Sharon 7/7/09 newsletter who is trying to replicate a stuffed mushroom recipe that her husband recently had. I have made this quite a few times but couldn't find my copy.

Shrimp Stuffed Mushrooms

8 oz large stuffing mushrooms
1 tablespoon olive oil
1 small rib celery, chopped
3 oz small shrimp, peeled and chopped
1 tablespoon lemon juice
1/4 teaspoon dried thyme
Salt and freshly ground pepper to taste
2 tablespoons seasoned bread crumbs
Sliced Mozzarella cut into squares to place on top of mushrooms

Remove the stems from the mushrooms, trim and discard the tough ends, and chop the stems finely. Heat the oil in a skillet over moderate heat and sauté the mushroom stems and celery for 5 minutes. Add the remaining ingredients and sauté 1 minute. Spoon the shrimp mixture into the mushroom caps and place on a lightly greased baking sheet. Place cheese on top. Cook under a preheated broiler until the tops are golden brown, about 8 minutes. Serves 4 to 6.
Source: New England Recipes
Chris in NM
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September 01, I put your whole message about Web TV with Nancy’s answer on the Message Board under Having a Problem and Need a Solution. Try this area. Hope this works!
Chris in NM

I am 82 years old and am so frustrated with the way things are going. I want to write my government voted in officials to let them know that I don't agree with passing laws before they have time to even read them. In my lifetime I never thought I would see the government run a car company. Now with the health care I need help in finding where to write my government officials in Kentucky. This is the first time I have ever written in but have been a member since 1996.
Mad Granny in KY

Nina in TN, I haven’t seen a canned Spanish rice product in years on the groceries’ shelves. There are package ones, though. I have found that home made from scratch is the best. You can get the flavor and taste you want. There have been a couple of recipes for this in the July listing of newsletter recipes. I have one in the 7/16 newsletter.
Chris in NM

Here is a great grilling dish for this summer.

Spicy Chicken Barbecue

2 tablespoons of cooking oil
1/4 cup of finely chopped onion
1 clove of garlic, minced
3/4 cup of ketchup
1/3 cup of vinegar
1 tablespoon of Worcestershire sauce
2 teaspoons of brown sugar
1 teaspoon of dry mustard
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 teaspoon of Tabasco sauce
3 lb. chicken, quartered

Heat cooking oil in saucepan and cook onion and garlic until
tender, but do not brown. Add ketchup, stir, and add remaining ingredients except the chicken and bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes, stirring occasionally. Set sauce aside.

Season chicken pieces with additional salt, if desired. Place Chicken pieces bone side down over medium to hot coals. Grill for 25 minutes until bone side is well browned. Turn pieces over and grill 25 minutes more, until chicken is tender. Brush chicken frequently with sauce during last 10 minutes of grilling. Posted under Grilling on Nancy’s message board. Jay(Ky).
Chris in NM
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Does anyone have a zucchini (mock apple) pie recipe with a crumb top crust?
Thanks AnneE from Pa.

Dear Annie,
Thank you so much for all the great info. and great recipes. I've enjoyed "anniescountry2" for a long time. I thought I'd share a family favorite with you as a token of thanks and appreciation for your great contribution to me and others. This recipe is easy to make and is a great option for a Sunday brunch and served with fresh fruit as follows:

Breakfast Casserole

4 cups frozen hash browns
2 cups chopped ham or cooked sausage
2 cups Swiss cheese
2 cups cheddar cheese
6 eggs
1 cup milk
1/2 tsp. salt
pepper
dried onion

Combine hash browns, ham and cheeses. Sprinkle with dried onion. Mix together eggs, milk, salt and pepper. Pour over hash brown mixture.

Bake in 9x13 glass baking dish covered at 350 degrees for 40-45 minutes or until set. Take foil cover off the last 15 minutes.

Note: Casserole can be assembled the night before and kept covered in the refrigerator until ready to bake.
Enjoy! Beverly
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Good morning, Nancy and 'Landers! I'm enjoying watching you all trying to deal with zucchini! Some great recipes have appeared, for sure.

I have a request. Darling Son in Law has just told me (after being married to Darling Daughter for 12 years!) that his all-time fave dessert is Banana Cream Pie. I've never made it, so HELP! He's going to paint the dining room next week and I'd love to reward him. I'll bet there are some great recipes out there.
Thanks in advance,
Kathi in Virginia

Nancy...
I have received a couple emails recently stating that yahoo groups is performing some sort of maintenance on their site for the next couple days or so. Perhaps that is why the newsletter is not loading for some members.
September01 

Thanks to everyone for the websites for a George Foreman oven. I have already checked those websites and none has the oven to which I am referring. I guess I should have been more specific. I am looking for the George Foreman Contact Roaster oven, not a toaster oven. I am also looking for the small size. It was once made in two sizes- for 1-2 and family size. I did find the one I'm looking for on Ebay, but I don't buy from Ebay. Thanks again.
Athena in DE

For Terry Who is planning an 80's party for her sister: I had an 80's party for my Mom a few years ago and we had one of her grandsons burn a CD of her favorite music. We printed off pictures of the stamps that had been issued by the post office when the century turned. It had a representation of something important that happened in each decade of the last century. Here is the web site I used to get the pictures of the stamps.
http://www.education-world.com/a_lesson/lesson079.shtml

Using some special adhesive type paper in her printer my sister and I made a collage of them on the front and back cover of the CD holder. They were given to everyone who attended the party as favors. You might think of other uses for the pictures like book marks . We had a huge blowup of a picture of her that we all loved made at Office Max and made it into a poster that everyone signed. We framed it for her later. A collage of pictures of her throughout her life might be nice to have on an easel.
Margo/Boston

I would like to know , if there are any ladies or men in the Pt. St. Lucie area, that have any large, I mean large from a restaurant pots that they no longer need. Our church and four others and a Temple started a soup kitchen, we feed about 150-190 people on a Monday night. We need large pots, if you have one or more I will drive as far as Palm Beach and up north to Mel born to get them or we can meet in the middle. You can contact me at
MCavalcan9@aol.com
and put soup kitchen in subject area. Thank You in advance Nancy if you allow this in your news letter.
McA

This is for Mrs. Marshall Mangia and Nalaine from the July 16 newsletter. Mrs. Mangia, thank you for the cutlet recipe. It sounds yummy but a little different than the one we had at the Cheesecake Factory. Theirs was grilled and only had the sauce drizzled on top of the meat. I do want to try yours though. Nalaine, thank you for your quick response about the batter for onion rings. They sound good.
Cindi in Nebraska

Hi, I'm looking for a old recipe for Lemon Meringue Pie, made with no thickening agent. I remember the filling is cook in a double boiler, until thick, then baked in its pie crust. Do any of you wonderful cooks have the recipe and would share. Love all of your memories of the past.
Thank you. ED

Nancy I have seen that Texas has been VERY HOT for sometime. I am hoping that you will get a break soon.

Doris S. Indiana had asked about my DH in the last week or so. We have to go to 3 meetings about food and etc. We have been to 1 and the end of this month we will have 2 in 2 days. He has started his Physical Therapy 3 times a week. He had Physical Therapy this morning and has gone to get his hair cut. The surgeon has released him to go back to work on 8/3. His job is a desk and computer job so he could have gone back next week but he wanted more therapy.

He has been working on the computer this week and "God Love Him" he lost all of our e-mail and has not been able to retrieve them. I am not a happy camper because I had not read all of Nancy's newsletter but don't worry I will get to them next month. I have come across a paper back book that I can't keep my hand off of have been reading it. The name of the book is "Double Standards" by Judith McNaught. We are receive our e-mail but have lost old one. Then this week he has changed my cell phone around and it doesn't up to the phone number that I want and I can't get to them. I just tell myself it is not long before he goes back to work. Don't get me wrong I am so grateful that he is doing so good and wants to do things. But he doesn't tell about the changes and it is surprise surprise.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy

Nancy...I am in a delima.........I have a cat that I have had for 11 years that is and had been peeing on the floors where she shouldn't be. She had NO bladder infection, it is simply "her way". We left her for three days this past week, and my mother came over to switch out the litter boxes, and when we ( me and husband) walked in the door it smelled like a giant litter box, and having watched many episodes of animal cops, with animals left in abandoned homes for long periods of time, I was sickened. She had peeded on the kitchen rug, where she never has before. There was and is absolutely NO reason for this cat to pee outside of the litter box, but she does. She is a large size cat that I have tried putting her on a diet, and bought a HUGE black box from Menards thinking that she does not have enough room to potty... to NO avail... I am thinking of having her euphanized, as I do NOT want to take her to the Humane Socitety to give her away, as she then becomes someone else's' problem. I cannot any longer tolerate my nice home smelling like cat pee.. .Please advise, Lindsey in the U.P.

Elaine in Ohio with an infestation of fruit flies…when this happened to me I was told to put some apple cider in 2 or 3 small containers, add a few drops of dishwashing liquid and stir. Set them around the areas where the flies are gathering. I used some small clear plastic single serving fruit cups I had saved and washed. I used about ¼ cup of cider and 3 or 4 drops of dishwashing liquid. It worked …it took a few days but what a relief…The flies are drawn to the apple cider and then I guess the soap keeps them from flying away and they die….I hope this works for you
Marlene, Tn

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to another page or site.