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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.

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Hi Nancy, Ditto and Nancylanders. From the 4/30/2009 newsletter, this is for Cheryl, Charlotte. Last night I made your 3-Step Jambalaya recipe and it was very good. I will definitely be making this again. My DH said this was a keeper. He also agrees with your 4 basic food groups. lol
Nancy thanks for all the hard work you do on the newsletter. And I also enjoy reading about Ditto's antics.
Betty/Ky

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Hi Nancy, Ditto and all the wonderful cooks here for the great site. I hope all is well with all. As for Alabama, a lot of rain!

I want to thank Barb/Ohio for turning me on to the spark people site, I joined it and found some great low fat recipes. I have lost 15 lbs since Jan 1st and feel so much better and was looking for some new things to try.

Nancy, give that wonderful pal Ditto of yours a pat on the head.
Brenda/Alabama

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For Marissa in the May 14th newsletter. Marissa, I'm not sure how your cake could have turned out dry and dense, Did you forget to add the ingredients listed on the box. As stated before, the ingredients to make the better cake mix, are added "along with" the ingredients already listed on the box mix. Sorry it didn't work out for you. I've done my box cake mixes this way for a couple of years now, and have never experienced that problem.
Mariann in Kentucky

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Calling all Nancylanders. I am another Nancy, been reading and using recipes for a long time from here, but never asked or written in.

I am looking for two recipes. One is for a Gazpacho Pasta Salad. On the back of the Skinner tricolor spirals. I used to make this all the time and my recipe has just disappeared.

The other is from the late '70s. It was either in McCall's or Southern Living Magazine. My mom used to make. She no longer has recipe and doesn't remember it. It was a vegetable loaf. There were zucchini, yellow squash and carrots they were shredded and bound together some how. It was a light and wonderful side dish or even great for vegetarians. I used to love it with Chile con Queso as a sauce.

Thanks to all in advance,
Nancy in La Vernia, TX

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Hello Nancy and all your faithful fans. This question is for Bernadette or anyone who can help me. I have a bag of processed Robichauds mincemeat from Meteghan, Nova Scotia. Might anyone know the shelf life of this product? I may not be active on this site but I never miss an issue and miss it when it isn't in my mailbox. Thanks in advance.
Eileen Lynn, MA

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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.

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For Mary WI as requested in newsletter of 5/14

Potato Casserole
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen hash browns (do not thaw)
salt and pepper to taste

Mix all ingredients together in a 3 quart casserole. Sprinkle with paprika and bake 1 1/2 hours at 350°.
JL in South Jersey

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Chris in NM, this is the first year our young sapodilla tree in SW FL has ripened fruit before we left for FL. My husband thinks the fruit reminds him a bit of banana; I think it tastes like dates with brown sugar or caramel. They can be eaten "out of hand," I have sliced them along with star fruit and served them on cereal, and they definitely are good mixed into vanilla pudding. Now that I'm back in MA I still have some in the fridge and am looking for more serving ideas. I think I'll put them into pancakes next.
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It may not be warm enough for them in New Mexico. Our tree is on an island in SW Florida where the weather is semi tropical and I can grow most plants that grow in the Caribbean, Hawaii and Australia.
Leah

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Chris in NM.. Since my thank you never made it in the paper, I am again submitting it I would like to thank Chris for helping me find a microwave blueberry recipe, it's not exacting what I was looking for but, close enough

Chris in NM & Judy P I wish to thank both of you for helping me to clarify my confusion on the Cherry Pie Cake & Angel Food Cake Variations.
JL in South Jersey

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Oven Barbequed Ribs
4 to 5 pounds ribs (I use country style ribs)
Salt and Pepper
Sliced lemon
1 large onion, chopped fine
1 teaspoon chili powder
1 tablespoon celery seed
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup Worcestershire Sauce
1 cup catsup
2 cups water
Five drops Tabasco Sauce

Spread ribs in shallow pan. Cut into serving pieces. Salt, pepper and a slice of lemon goes on each piece. Sprinkle onion over all. Bake at 450° for 45 minutes to brown. Mix remaining ingredients and boil together. Reduce heat to 350°. Pour sauce over ribs, cook for 1 to 1 1/2 hours longer. Do not cover pan. Turn ribs once in awhile, so they get saturated with sauces.
JL in South Jersey

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This is for Loretta in VA. This is the only birthday cake my daughter ever requests.

Peanut Butter & Chocolate Cake

Cake:
2 cups all purpose flour

2 cups granulated sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup unsalted butter, softened
2 eggs
1 tsp. vanilla
4 oz. unsweetened chocolate, melted

Filling:
1/3 cup creamy peanut butter
3 cups powdered sugar
1 1/2 tsp. vanilla
1/4 cup milk

Frosting:
1/3 cup unsalted butter
2 oz. unsweetened chocolate, melted
1½ tsp. vanilla
2 cups powdered sugar
2 T. milk
Chopped peanuts for garnish

Preheat oven to 350º, grease 3 8” cake pans, line with parchment paper, grease & flour paper. For cake, beat all ingredients on low until blended. Beat on High for additional 3 minutes. Pour into pan. Bake in preheated oven, 30 – 35 minutes or until inserted toothpick comes out clean. Cool on racks 5 minutes, remove & cool completely.

For filling, beat all ingredients until smooth and of spreading consistency. For frosting, beat butter and chocolate in bowl. Stir in vanilla and sugar; add enough milk for a smooth and spreading consistency. Stack layers and spread top with filling. Frost sides of cake with frosting, sprinkle with chopped peanuts to garnish.
Paula

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Hello Nancy, and everyone. Thanks so much to Barb in Ohio, and Patricia in KY for your nutritional value tips on the tuna salad and other recipes in the 5/14 newsletter.

Barb, thanks for the sparkpeople website tip. I will check it out when I get a little time to surf. Patricia, although I didn't give the measurements, you were pretty much right on the mark with yours. I had roughly counted it as 125 calories for 1/3cup. Thanks so much for figuring it for me. If you don't mind me asking, where can I get info on the nutribase program or purchase it?

Thanks again,
Dee in S.IL looking forward to next week's forcasted dry days!

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To Nancy, I just sent a recipe for Pickle Relish Dressing for the lady who asked for one a few days ago. Everyone is sending cooked or canned recipes and I thought she might only have wanted a simple-to- mix dressing for fish !!
I forgot to include my name.
This is Jean, from Ohio

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Nancy, Ditto and Nancylanders: I just want to send a BIG THANK YOU to Emma from Montana and Gladys from ND or posting the homemade cottage cheese recipes. I'll be giving both of your recipes a try in the very near future. I can almost taste that tart delicious cottage that I
remember from my youth. Thank you both again.
Mr. Myron Drinkwater - Lake Forest, CA

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I think maybe the person looking for Kraft Relish Dressing would like this.
A relish for Sandwiches, and Fish

I have no portions as I always "eyed" my ingredient.
At least a cup of Kraft Mayo or Miracle Whip..
To taste, grated onion
Add enough Sweet Pickle Relish to suit
Add 1 tsp French's Mustard
Stir and taste to see if all's well.
May need a bit of sugar or pepper
As you can see, this is a simple relish dressing and is really very tasty
Jean M

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This week someone asked for a Macaroni-Potato salad. This recipe came from Kings Hawaiian Restaurant/Bakery in Torrance, CA. It is the first place I had eaten it. You might want to spice it up a bit, I do.

Kings Hawaiian Potato Macaroni Salad
6 med potatoes with skins on
1 hard boiled eggs, sliced thinly
1/4 cup Italian salad dressing
1 (8 oz) pk salad macaroni
1/4 cup finely diced onion
1/2 cup shaved carrots
1/2 cup chopped celery
1/2 tea salt
1/8 tea pepper
1/2 cup mayonnaise

Boil salad macaroni, drain well and refrigerate. boil potatoes until done, Drain and let cool.

Peel potatoes and cut into 1” cubes.

Mix chopped celery, carrots, onion, salt, pepper and salad dressing together.

Add potatoes and mayonnaise, blend well. mix in macaroni , Add more mayonnaise if needed.

Place mixture in serving bowl add boiled eggs on top and garnish with parsley.
serves 6-8

Anita in Camarillo

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Ladies and Gents:
I got a recipe from this NL some time ago. It was a dessert, perhaps a pie. This recipe has baby food peaches as an ingredient. I have looked though all my personal recipes and cannot find it. I hope someone can remember what I am talking about and submit the recipe. Thanks so much. Nancy, let us know how your SIL is getting along. I pray
that she is healing well.
Barb in OKC

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Chris and Robbie, Thank you for the Peanut Butter Cake recipes. I'm looking forward to baking them for our next family outing.
Loretta in VA.

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This is for Cathy Z in Ohio 5/14/09 newsletter. This recipe for macaroni potato salad does not have bacon in it, but you could easily add it. It does have the other ingredients that you mentioned. I hope this helps you.
Robbie In

Macaroni Potato Salad

Salad Ingredients:
5 large potatoes
1 cup shell macaroni-dry
2 carrots, shredded
2 stalks of celery, finely chopped
2 green onions, finely chopped
3 hard boiled eggs, coarsely chopped
3 sweet pickles, coarsely chopped
1 cup frozen peas, lightly cooked

Salt and pepper to taste

Dressing Ingredients:
1-1/4 cup mayonnaise
1/2 cup Italian dressing
2 tablespoon of pickle juice
1 teaspoon of mustard
A bit of dill weed (optional)

Cook potatoes the night before, drain thoroughly, and chill in the refrigerator overnight. The next day, cut the potatoes into cubes (don't do it when they are still warm, or they will crumble). Cook the macaroni according to the package directions, and rinse it in cold water to cool it and prevent it from sticking together. Drain thoroughly to remove all the water. Mix the dressing in a small bowl and set aside. Gently mix the potatoes and macaroni with the remaining ingredients, and stir in the dressing.
Robbie IN

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Hi Nancy,
The long range forecasters are predicting a BBQing wonderful Summer for the UK. It would come at a good time, holidays abroad are a no no at the moment. The Euro is too strong for our purse.

Marissa, T-Bone steaks without a grill is a tough one*. T-bone steaks were banned in the UK after one of our many health scares, mad cow disease, I think. In the 60s and 70s you were dining in real style if you had T-bone steak, they rated even higher than fillet steaks. Oh those were the days! We can buy them now, but the younger generations haven't experienced the huge big steak with all the trimmings - onion rings, mushrooms, corn cobs, sweet garden peas and maybe even a properly baked oven potato. I haven't seen T-bones on any restaurant menus for many years. The mutton chop was another of our cherished meals that have gone the same way.

Back to your dilemma - do you have a BBQ? If not do you have a source where you can buy one of those chuck away BBQs? If none of these are available, 1 Tbs of vegetable oil plus a knob of butter in a frying pan, get the pan really really hot and cook the steaks quickly, just a few minutes on each side. Remember to rest your steaks for 5 - 8 minutes before serving. If you like your steak well done, pass your steaks on to a neighbour. T-bones don't taste of anything when overdone.
* no pun intended
Sylvia <Scotland>

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For Cathy Z in Ohio, this one doesn’t have peas in it, but you could add a bag of frozen peas to this easily! It wouldn’t change the taste at all.

Potato Macaroni Salad
6 or 7 potatoes
1 1/2 lb. macaroni
6 hard boiled eggs
1 1/2 c. celery, diced
1 c. onion, diced

DRESSING:

3/4 can evaporated milk
1/4 c. sugar
3/4 qt. Miracle Whip
Dash of salt

Cook potatoes; dice. Cook macaroni. Boil eggs and dice. Mix these 3 ingredients together in large dish. Add celery and onions. Stir well. Beat milk; add salt, sugar and salad dressing. Pour over potato-macaroni mixture. Stir and refrigerate. www.Cooks.com
Chris in NM

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Thanks to Chris in NM for Mrs. Nordoff's No Cook Tomato Relish recipe in the 5/14 N/L.

Kraft's Relish Spread was a cheese based spread for crackers. It was sold in small glasses like the Pimento that is still available.
Mary Alyce in WI

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For Dee in S Ill:
www.fitday.com is a great website for not only looking "homemade stuff" up, but to keep track of all the nutrients and calories you are eating in a day/week/month. Hope it helps.
Vickie in Michigan

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Here is a good way for Marissa to cook her T-Bone steaks without a grill. I found this recipe that supposedly is the way many restaurants "grill" steaks and I use it all winter long for steaks and chops when it's to cold to grill outside ( and even now on those rainy days we've had so many of this Spring.)

Heat a cast iron skillet and when nice and hot put in steak ( sprinkled with olive oil and seasoned as desired). Cook on one side for 3 minutes, then turn and cook on other side for 2 minutes. Place skillet in hot oven (450 degrees) and cook for 5 minutes. The steaks come out perfectly medium rare.
Carol in MA

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Hi Nancy Thanks for all the work you do on the newsletter. I look forward to the newsletter each day.

I would like to thank "ALL" who responded to my request for the Lemon Sandwich Cookies. I truly appreciate your time and kindness for the replies in the May 13 and May 14 newsletter.
Connie in PA

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My daughter just purchased at the Christmas Tree Store a mini hamburger slider that cooks 5 mini burgers at one time. It did not come with a recipe book, and I was wondering if any of the ladies have one of these and can share some recipes. She made her regular recipe for burgers and the kids love this gadget because it makes mini burgers like the size of a white castle burger. It was a big hit for her family.
CAMILLE, Commack, L.I., NY

Chris in NM in the 5/14 newsletter was praising the green bags for veggies. I have used them in the past, but now use the green boxes. I like them much better than the bags because they last forever.

After awhile the bags are no longer effective. The boxes come in a variety of sizes and stack nicely in the refrig. I bought them on hsn shopping channels. You just have to make sure that you wipe up the moisture that accumulates on the covers with a paper towel every so often and the veggies will last much longer.

They are running a special of 19 pieces for $44.90. They are really worth it.
CAMILLE, Commack, L.I., NY

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Liquid oils are cholesterol free. Cholesterol ONLY comes from animal products and animal byproducts (things with blood). I was a dietitian for many years and can say this from fact.
MaggieB

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In the May 12, recipe newsletter, Arvilla was asking about a good canning cookbook. I would recommend Ball's Blue Book of Canning. I'm sure if you check WalMart where they sell the canning supplies, they may have a copy. I would also recommend checking Amazon.com and searching for a used copy to save money. I buy a lot of my cookbooks this way.
Mariann in KY

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I am looking for a recipe I lost that was a pasta and potato salad combined, I remember it had bacon in it and I think frozen peas. If anyone has it, I would love to make it again.
Thanks Cathy Z in Ohio

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In response to deterring squirrels from chewing the porch, here are 2 suggestions, neither with anything toxic in them, which of course is always the best choice. The first is from the HAVAHART company. It is called Critter Ridder and is not toxic and lasts 30 days. The website is http://www.havahart.com/advice/critter-library/squirrel-control/squirrel-proof-bird-feeder

This is a natural recipe with nothing toxic. The website that posts it is below.

Hot Pepper Repellant Recipe
You need:

1. One chopped yellow onion
2. One chopped Jalapeno pepper
3. One tablespoon of Cayenne Pepper
Boil ingredients for 20 minutes in two quarts of water. Then let it cool and strain the mixture through cheesecloth. You can apply this with a pesticide sprayer or a spray bottle. This will deter just about any animal from an area where it is applied. The only draw back is that it only lasts for three to five days.

http://www.urbanwildliferescue.org/humane/squirrels.htm
Kathie in Arizona

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I have a non-food-related question for the 'Landers, and I just know that someone out there will have an answer for me. For approximately the past week, I have been finding large (maybe 1/2 inch long) black ants in my bedroom, bathroom, and walk-in closet. I can't find where they are coming from or why they are there, since there is no food in either of those rooms. Haven't seen any in any other room. Does anyone have a good home remedy for getting rid of them?

Thank you, Nancy. It is good to see the newsletter again on a more regular basis. Hope you are feeling better.
Donna in NW GA

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Good morning Nancy and all your loyal fans
I would like to thank Emma from Montana and Bernadette from NS for their response on the mincemeat. I will now use it to bake with for xmas, any suggestions would be greatly appreciated. Wishing everyone a wonderful holiday season.
Eileen Lynn, MA

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