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This is for Kathy Alabama who in the 5/4/09 newsletter wanted eggplant recipes this appeared in the 3/10/08 newsletter, but I no longer know who submitted it.
Robbie In

Smothered Eggplant
8 cups cubed eggplant
1/2 cup oil
1 medium onion, chopped
1 whole bell pepper, chopped
salt and pepper to taste

Peel eggplant and soak in salted water for 20 minutes. Drain. Add eggplant, onion, bell pepper and seasonings to hot oil. Cook, covered, on slow fire until tender. (Eggplant will break apart.) Serves 6-8.
Resubmitted by Robbie In

My sister-in-law had an accident while using a table saw. A piece of wood flew back and hit her hand. Part of one finger had to be amputated and her thumb was fractured in several places. She is doing fine and  I am having to help while she recovers from her surgery.. Because of this the newsletter will not be sent out as often as usual. The newsletter will be sent out as time allows.
Nancy Rogers

Here are some suggestions for Nancy in MT5/4/09 newsletter for meals that she can prepare ahead of time, while she stays with a relative, during her husband’s surgery. I, too, wish you and your husband great success with the surgery. I have added you to my prayer list.

You could mix up a meat loaf and freeze it until you are ready to cook it, or you could go ahead and bake it and freeze it, then reheat it when you want to eat it. You could take potatoes to bake or mash, and serve it with a salad or canned vegetables. You could use refrigerator biscuits or rolls to accompany this or other meals. I usually have lasagna made up and stored in the freezer, which could be served with garlic bread, salad, or vegetables. The filling for tacos also freezes well, as does most soups.

You could take a small ham and use the leftovers for sandwiches and your favorite ham casserole. Spaghetti sauce and meatballs freeze well and you could just cook the spaghetti the day you want to serve it. If you are limited on freezer space at your relative’s house, you might want to consider getting take out one or two times. I can certainly understand why you are not interested in actually eating out. For breakfast, you could cook sausage patties at home and reheat in the microwave and serve with biscuits for a breakfast sandwich. You could add some of your leftover ham to eggs for an omelet or scrambled eggs.

You can make the filling for breakfast burritos ahead of time and take it with you. You could make some of your favorite muffins or quick breads for snacks or for breakfast. If you like fresh fruit, take some apples, oranges, grapes, bananas, peaches, etc. You could make a pecan pie, peach pie, cherry pie, or apple pie; all freeze and travel well. I hope these suggestions help. You are being very thoughtful and considerate of your hostess.
Robbie IN

For Tina GA 5/4/09 newsletter who wanted to know if you can freeze blue cheese, the answer is yes. When you freeze cheese it changes the texture, making it crumble easily and no longer practical to slice. This should not be a problem with your blue cheese, since you are probably going to crumble it for any recipe in which you use it. We buy cheese in bulk and freeze it all the time.
Robbie IN

Join kraftfoods.com and get access to recipes, special offers and product samples. Click Here 

Good day, everyone! I wanted to share a recipe that worked well for me last night. The original came from a blog, but I tweaked it to suit our tastes.

Sweet Sesame Chicken
1 pound chicken (cut up, dipped in cornstarch and fried)
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons ketchup
2 tablespoon white distilled vinegar
a sprinkle of ground black pepper
diced green pepper, baby corn (optional)
1 Tablespoon sesame seeds, toasted until light brown

Cook chicken and drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring. Add chicken, peppers, corn, and sesame seeds. Simmer until sauce slightly thickens.

Serve over rice.
Korena in Canton

My name is Connie from PA and
I am in search of a recipe that was posted back around Christmas. I tried looking in the archives, but could not find anything. It was not exactly a recipe but more of an idea using Ritz crackers and I think lemon icing not sure it there was anything else included. I think you used two crackers not sure what was used as the filling between the crackers and then maybe used the lemon icing to cover or if the filling ws the lemon icing and then it was coated with something else. If anyone remembers this will you please post it for me? I would like to use it for a mini dessert buffet.
Thanks Connie

I would like to thank Nancy for running my request for help in finding an aluminum dish pan. Dobie/Las Vegas responded with information for U G White Hwde. in Athens, Ala. They did not show one in their brochure but I wrote regardless. They have located one, it is a 12 qt. aluminum for $19.95. Thanks to BG/Indy also. I will think of everyone when I work with my pears and figs this year.
Doris/Tn.

Hello Nancy,
I just came back from the store with some Fiddleheads! As far as I know they are just a New England spring delicacy which is actually a tightly coiled young fern. Now other ferns can be toxic so never take without an experienced guide telling you that you have the right ones! They arrive in the Boston area in May and are only here for a very short time. I assume that the Super Market gets them from Maine or New Hampshire area. Sorry for those of you that are not in the area as they really are good. I assume that they may be sent for.

You slightly trim off the end where it was previously cut and rinse fiddleheads well. In a large pot, bring an inch of water to a boil. Put fiddleheads in a steamer basket and place above boiling water. Cover and cook until tender but still crisp. About five or so minutes. Drain and serve hot with butter and salt and pepper to taste. I use vinegar also with mine. I would love some other recipes if anyone has them.
Cor, Boston area.

Sylvia-I think I will use your dressing with the ingredients that I remember being in the Shrimp Avocado salad. It sound wonderful.
Thanks. Liz

Nancy now I have a question for the people that I don't think has appeared in the newsletter. I had one of my senior moments Wednesday and needed brownies, cookies or cake for my DH to take to the last choir practice. I thought that I had something that I make often but didn't have an ingredient. I was wondering if I could make cookies and then freeze them to bake later?

I really hate it when we have to buy something to take to the great cooks. They didn't say if they wanted desserts or what.

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

Nancylanders to consider...checking out this website. It is super easy to do and you can be a part of the largest organized food drive in a few easy steps...and the food you contribute, picked up by the postal service on May 9th, goes to your local food banks.
www.helpstampouthunger.com

For the pineapple angel food cake and the cherry angel food cake, bake according to directions on the cake box. Be sure to use the angel food cake that uses only water. I have made both several times with great success.
Knitter in Illinois

To Nell and Kathi in VA, Jan in OH, and Sylvia in Scotland, thanks so much for the tips and sites to go to for info on the wood bees. They are so much worse this year than in past. Not sure if they sting or not, and dont really want to find out the hard way, so thanks again for your help!

Thanks Chris for your reply on the Tangy Lemonade Pie. I love going into the archives and finding little treasures! I had submitted a Peppermint Marbled Angelfood Cake recipe some time ago, and later lost my recipe. Im so glad I had the good sense to post it before I lost it, and was able to find it
again on here.
Everyone have a great day!
Dee in S. IL. enjoying all the blooming spring flowers.

Hi Nancy and all you Nancylanders. I would love to have an easy TNT recipe for "sugarless frozen strawberry jam". The strawberries are looking beautiful in the markets and many of them are running specials. Love the newsletter.
Judie/So.Calif.

Hi Nancy
Does anyone have a recipe for sour cream donuts?
Pauline Pa.
Thank you kindly

This is for the person who wanted ideas to take to a relatives while staying, sorry do not remember the name, newsletter of the 4th and 5th. How about a big batch of small meat balls pre made. Then for one meal you could open a bottle of tomato sauce or pre made spaghetti sauce and heat meatballs in that. Boil up some noodles and you have a meal. Or sweet and sour sauce ,heat meat balls in sauce, make some rice and a different type meal. Bring some nice fruit and maybe yogurt for breakfasts.
Sandra from Oregon

Good morning Nancy!
Nancy’s message board http://whatscookin.proboards.com/index.cgi?
 is the best place to find great T & T recipes! Check it out! There are lots of hints and tips there, too.

This is how we serve jalapenos for potlucks here in Alamogordo. Very good!

Stuffed Jalapenos SW Style
1 lb. jalapenos
8 oz. cream cheese
California style garlic powder - to taste*
1/2 to 1 c. crushed pecans

Slice in ½ lengthwise, all jalapenos and clean all seeds and membranes out! Make sure you use latex or rubber gloves doing this recipe! Mix cheese, nuts and garlic powder well. Stuff pepper halves. Serve. *You may substitute 2 tsp. fresh crushed garlic.

If you want a little twist on these, place 2 halves cheese filled sides together and wrap a bacon slice around each. Bake or broil till bacon is done. Serve! Both are yummy! Posted under Southwestern on Nancy’s message board by Chris in NM also this is in the listing of Feb. 2009 newsletter recipes. Chris in NM

There 2 shrimp salads are favorites of ours!

Shrimp Stuffed Avocado
1/4 c. black olives, chopped
2 1/2 tbsp. real mayonnaise
1/4 c. lettuce, finely chopped
1/8 tsp. black pepper
2 avocados, halved
8 oz. cooked shrimp, shelled
8 oz. cream cheese
1/8 tsp. garlic powder
1/2 tsp. paprika

In a medium sized bowl combine the shrimp, cream cheese, mayonnaise, chopped lettuce, olives and garlic powder. Stir together well. Cut the avocados into halves and remove the pits. Next spoon the shrimp into the avocado halves until the shrimp mixture is 1 inch or more above the edge of the avocados. Sprinkle the pepper lightly on top of each. Then sprinkle the paprika over the top of each. Chill for 1/2 hour and serve. Serves 4.
Source: http://www.nancys-kitchen.com
Chris in NM

Southwestern Avocado Salad
1 avocado, mashed
1 tbsp. lemon juice
1/2 c. sour cream
1/4 c. salad oil
1-2 cloves garlic, mashed
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. chili powder
1/2 head lettuce, shredded
8 cherry tomatoes
1/2 c. pitted ripe olives
1/2 c. sliced scallions
1 avocado, peeled and sliced
1 c. corn chips
3/4 c. shredded Cheddar cheese

Combine mashed avocado with lemon juice and sour cream. Mix until blended, set aside. In a large bowl, combine remaining ingredients EXCEPT corn chips and cheese. Toss lightly. Top with avocado-sour cream mixture and sprinkle with corn chips and cheese. Serves 3-4. Kirkland Source: http://www.nancys-kitchen.com Chris in NM


Doris in Oklahoma City, your recipe for mac & cheese is very close to the one I make. It is listed in the April 2009 newsletter recipes. I don’t add the egg, heavy cream or nutmeg. I also use finely crushed Ritz crackers sparingly; otherwise the bread crumbs will dry out the cheese sauce.
Chris in NM

There was mention by Hudson Valley Katheen in the 5/5 newsletter of sweet potato fries. If you haven’t tried these, please do! We love them and put on salt & pepper to taste and a little soft butter. Oh my! So very good! Chris in NM

Here is one of our favorite salads for hot weather!

Chris’s Fruit Salad
1/2 pkg. Italian blend salad mixture
2 kiwi, peeled and sliced
1 gala apple, sliced thinly
1 qt. strawberries, sliced
1/3 red onion, thinly sliced and broken in rings

Mix all ingredients together and refrigerate. When ready to serve, pour dressing (Honey Dijon Mustard Vinaigrette) over all.
Posted under Salads in
Nancy’s message board by Chris in NM

Honey Dijon Mustard Vinaigrette
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt or taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup vegetable oil

In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. While continuing to whisk mixture, slowly pour in vegetable oil in a small stream, whisking constantly until fully incorporated and slightly thickened. (Place the bowl on a damp tea towel to prevent it from slipping.) Store any unused portion in the refrigerator. recipegoldmine.com posted on Nancy’s message board under Salad Dressings.
Chris in NM

Diana in RI is looking for suggestions for a cookout that are inexpensive and easy. I think deviled eggs and a salsa with corn chips or maybe one of those layered Mexican dips with cheese and salsa and sour cream would be nice. Or, how about fruit kabobs with a sweet dip ? I will send recipes if you like , but there are many here in the archives to choose from as well.
Margo/Boston

Gail, in LA, asked for a really good macaroni and cheese recipe. Believe me, this one is the best!

Best Macaroni and Cheese
1 lb. good quality sharp cheddar cheese, grated
1 lb. mozzarella cheese, grated
3 cups whole milk
7 T. unsalted butter
1/2 c. flour
1/2 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
2 t. Tabasco
1/3 t. white pepper
1 and 1/8 lbs. fresh rigatoni (If you use dried, use just under a pound. It must have ridges on it--do not use smooth pasta or it will not be the same.)
3/4 t. chili powder or hot paprika, for top

3/4 c. whole milk for finishing

Combine grated cheddar and mozzarella and set aside.

In a small saucepan, heat the 3 c. milk until almost boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and stirring occasionally, simmer for 3 to 4 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick--about 5 minutes. Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.

Cook rigatoni in boiling salted water about 4 minutes for fresh. It will be underdone, but will finish cooking later. If using dried pasta, cook a little longer, but not until too soft. Drain pasta well, and fold into sauce.

If cooking immediately, preheat oven to 375 degrees.

Layer 1/2 of the rigatoni mixture into a 9 X 13 pan. Top with 1/2 of the cheese mixture. Repeat layers. Top with chili powder, sprinkled evenly over top.

If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 c. milk over the dish. Bake for aobut 1 hour. If frozen, add at least 30 minutes to baking time. The disth should be rusty brown on top. Should it brown too fast, cover lightly with foil for part of the cooking time. Be sure to check in the middle of the dish for doneness.
Enjoy! Dorothy from WA/AZ

Hi Nancy and Ditto!! Thank you for all of your efforts in making this newsletter what it is! This is for Marti who was looking for this recipe:

Old Alligator Grill Cajun Kisses
Old Alligator Grill - Austin, Texas

8 fresh jalapeno peppers
8 medium size shrimp, peeled, deveined and cooked
Monterey jack or mozzarella cheese
8 strips bacon
Sour cream

Cut tops off of jalapeno peppers and remove seeds.

Stuff pepper first with small amount of cheese, then one shrimp and then fill remainder with more cheese. Wrap pepper with a strip of bacon, using a wooden pick to secure in place. Place each "kiss" on a broiler pan. Broil until bacon is crispy. Drain on a paper towel and serve on plate with sour cream for the dipping.
Denise in Michigan

On April 14, Linda requested help with philo dough (puff pastry). Linda, you are not going crazy. lol Philo dough is a bit tricky to work with. I have found that working with another person is perfect. A friend and I make baklava. She stands on one side of the table (or counter) and I stand opposite her. We remove one of the rolled up THAWED rolls of the dough. (Keep it in the refig while it's thawing.) In the recipes that I've seen, you must get your pan well greased first. Have melted butter ready . (Please use the real butter.) Also have a damp tea towel (kitchen type) handy.

Unroll the philo and immediately peal off one layer. Don't worry if it cracks or falls apart. It patches very well. Lay it in the well greased pan and butter it with a pastry brush while your partner covers the other philo with the damp, not wet, cloth. Continue layering the philo, buttering it, covering up the rest with the damp cloth or towel. Hope this helps. Meanwhile , have a cup of tea with your friend and enjoy the day.
Corinne in Pittsburgh

Years ago Kraft made a Relish Spread in small glasses. Now I can find only the Old English Spread and Pimento Spread.
Does anyone have a recipe for the Relish Spread?

Thanks to you Nancy for all your hard work and also to all those who contribute recipes and ideas.
~*Mary Alyce in WI*~

To get rid of those wood bumble bees use Diatomaceous Earth (DE). It is totally organic and dries out the bugs. We have had great success with the ants. Put it on when it is not going to rain and it dehydrates them. I would use the turkey baster as suggested and put it in the holes. I got mine at the local farmers co-op for about $10 a bag and it is enough to last a while.

I am also looking for a good recipe for pimento cheese that is different. Hubby takes his lunch and has no microwave. He is tired of the same old stuff. I figured pimento cheese might be different. But will take any kind of suggestions.

Here is a recipe for Lavasha bread. My 4 year old son loves it with cream cheese, roasted peppers, turkeys, cheese and lettuce.

Lavash is thin, soft flatbread that is served with dips and used for wraps.

Serves 8 large pieces or 16 small pieces.
Ingredients:
1 pkg. yeast
1 1/2 cup warm water
2 teaspoons sugar
4 1/2 cup all purpose flour
1 tablespooon toasted sesame seeds
1 tablespoon toasted
1 1/2 teaspoon salt
Preparation:
Coat a large bowl with oil. Set aside.

In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved.

In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer.

Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.

Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.

Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes.

Preheat oven to 400 degrees.

Once risen, roll dough out to thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.

For Dee 5/4/09 newsletter with the carpenter bees, we had a similar problem a few years ago. They were destroying our picnic tables. We used generic wasp spray to get rid of them.
Robbie IN

For Dee in S. IL RE: Wood boring bees
I accidentally found that a smoked cigarette butt stuffed in the hole and left there sends them packing- on the whole porch. Not allowed to smoke in mom's house and these "bees" were making a holes in the porch beams. So I stuffed 3 or 4 holes with my butts. The butts are there several years later and no new holes that we can see- worked for the back porch too.
Cheryl, Charlotte

I am wanting to know how to cook fresh asparagus. I have never cooked it. Usually eat it raw.. Can one of you help me out...This is a wonderful site. Thank you for spending so much time putting this together for us.
Pat-il

Nancy: I just had to share some helpful information. My son gave me a bottle of SNAP dishwashing liquid and I tried it today. I have used several well known brands, but was totally amazed by this product. After washing service for 12 and numerous cooking utensils I still had suds. I will definitely order this next time.
JCM

I got this recipe out of a newspaper that has been out of business for a lot of years. I cut it out 30-35 years ago everyone really enjoys them when we make them. Just wish I could eat them but being a diabetic that is a big no-no. I have a recipe for one using Splenda but it is just not the same, but I make it now and then though.
Bill Dotson

Buffalo Bacon Transparent Pie
2-9 inch pie crusts
1 stick (1/2 cup) butter
2 cups white sugar
2 tablespoons flour
4 eggs
1/4 cup Karo syrup
pinch of salt
1 tablespoon vanilla
1 tablespoon Vinegar

Melt butter. Mix sugar and flour, add to margarine or butter. Add syrup, salt, vanilla, and milk. Beat eggs and add vinegar. Mix well. DO NOT USE AN ELECTRIC MIXER !!

Pour mixture into unbaked pie shells. Bake at 375 degrees F for 20 minutes or until knife inserted near the center comes out clean.
Makes 2 9 inch pies and I think 16 tarts.

Hello everyone in Nancyland,
I hope this finds each and everyone well. I know that some of us have been experiencing some really nasty weather, but I pray that everyone came out unscathed. I read the recipes in the May 5th newsletter that Hudson Valley Kathleen posted for the Southwestern Turkey Burgers and Sweet Potato Fries and it reminded me that I wanted to let those of you who might not know that there is a new show on the Lifetime network called Cook Yourself Thin. It comes on weekday afternoons. It is a very interesting show. It tells and shows how to remake your favorite foods to a lighter version cutting a lot of calories to loose weight and maintain the lose. On the show Tuesday they did the Southwestern Burger and Sweet Potato Fries and it looked fantastic. I would have loved to had smell-a -vision. I definitely want to try some of these recipes. They also have a cookbook called Cooking Yourself Thin. I want to get that for myself. Plus I wanted to thank whoever sent me the recipe for the Eggplant Appetizer. There was no name listed. It looks good and I will be giving it a try. Also I have been in a baking mood and I have been making breads. I make several different kinds but this one is our all time favorites. My DH has been taking it to work in his lunch and now I have orders from co-workers wanting to buy loaves of it. It is a little time consuming but well worth the end results. First you have to make your starter. Here is the starter recipe and instructions:

Amish Friendship Bread Starter
1. Do not use metal spoons or bowls for mixing.
2. Do not refrigerate.
3. Release air in bag as necessary and reseal.
4. It is normal for batter to thicken, bubble and ferment.

Day 1: Combine 1 cup sugar, 1 cup all purpose (plain) flour, and 1 cup milk in a large (gallon size or bigger) heavy duty resealable plastic bag. Squeeze out the air, seal and knead the bag gently to mix the ingredients. Let bag stand at ROOM Temperature
overnight.

Days 2 thru 5: Knead the bag gently, open the bag slightly to allow air to escape whenever necessary and reseal bag.

Day 6: Add 1 cup sugar, 1 cup all purpose flour, and 1 cup milk. Squeeze out air, reseal bag and knead gently to mix.

Days 7 thru 9: Knead the bag gently, open bag slightly to release air then reseal.

Day 10: Pour the batter into a large glass or plastic bowl. Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk and mix well with wooden spoon or plastic spatula. Divide the starter into flour 1 cup portions, place 3 of the portions in resealable plastic bags to give to friends as gifts along with the recipe for Amish Friendship Bread. The fourth portion is for you to keep and can be used immediately to prepare a recipe for Amish Friendship Bread.

Here is the recipe for the Amish Friendship Bread:

Amish Friendship Bread
1 cup starter
Cinnamon-sugar mixed together
1 cup sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3 eggs
1 (6 ounce) box vanilla instant pudding mix
2 cups all purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk

In a bowl combine the flour, 2 teaspoons cinnamon, baking powder, baking soda and salt, and set aside. Grease 2 large loaf pans well, sprinkle bottom and sides generously with the cinnamon-sugar mix and set aside. Combine the starter, sugar, oil, vanilla extract, eggs and pudding mix. Add the flour mixture to the starter mixture alternating with the milk, mixing well after each addition. Divide the batter evenly between the 2 prepared pans. Sprinkle the top of each batter generously with cinnamon-sugar mixture. Bake at 325 degrees for 1 hour or until loaves test done. Turn loaves out onto wire rack to cool. Yields 2 loaves.

This Bread is worth the effort. You could also add raisins to it for a type of breakfast bread but it is just as good for breakfast or anytime plain or with spreadable cream cheese.
Sorry this is so long but I just had to share this recipe.
Kathy in Alabama

Does anyone know where I might be able to find a copy of the instruction manual for a Rival 18qt oval roaster Model # RO 1801 ? I have gone to the Rival site (www.rivalproducts.com) and this roaster was not listed under manuals.
Lori R.

Hi Folks, Just a quick question that is non food related. I am sick and tired of ironing and have been looking at those new steam gadgets that makes the process of ironing nothing more than passing a steam nozzle over the wrinkles. Anyone out there have any thoughts on which work. They are kind of spendy and hate to be disappointed.
Thanks,Linda, OR

The purpose of this recipe message board (newsletter) is to share 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.