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Recipes October 2, 2009
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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French's Crunchy Onion Pork Chops
Makes 4 Servings

prep 5 min.
cooking 20 min.

2 cups (4 oz.) FRENCH'S? Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (1/2-inch thick) bone-in or boneless pork chops
1 egg, beaten

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place pork chops on baking sheet.
Bake at 400?F for 20 min. or until no longer pink in center.
Used with Permission from French's Kitchen

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Hello Nancy,
Temps are dropping so fast it's not only home-made soup that's getting under way, but puddings too. One of the villagers left a carrier bag of pears inside our gate, so I'll have a small quantity of Pear and Lemon jam to make at the weekend in the meantime, this recipe turned out great and so easy.

To make your own dried breadcrumbs, break a few slices of white bread (crusts removed) into pieces and dry on a baking sheet in a moderate oven. When cooled blitz until fine.

Chocolate and Pear Pudding

Preheat oven to 190oC/380oF (fan assisted lower by 20o)
Serves 4

4 oz/100g dried breadcrumbs
4 oz/100g dark chocolate, chopped
4 oz/100g demerara sugar
3 oz/85g butter
3 Tbsp maple syrup
4 ripe pears, peeled, cored and cut into chunks

Mix the crumbs, chocolate and sugar. Melt the butter with the maple syrup, then stir into the dry ingredients.

Put the chopped pears in a 1 litre shallow oven-proof dish. Spoon over the chocolate mixture, then roughly spread to cover the pears. Bake for 25-30 minutes. Cool for 10 minutes, then serve on its own or with vanilla ice cream or Creme Fraiche.

Sylvia <Scotland>
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This is for Sheryl from AZ looking for a White Fruitcake recipe using pineapple juice, from the 9-30-09 newsletter. This is a recipe I make every Christmas to give with my cookie platter. You can substitute pineapple juice for the hot water. Hope this works for you. We all love it.

Light Fruitcake

? pound butter
1 cup white sugar
4 eggs
2 ? cups flour
? cup hot water (hot pineapple juice)
1 teaspoon baking powder
? teaspoon salt
2 tablespoons vanilla
8 ounces natural pineapple wedges
7.5 ounces glazed cherries
1 cup pecans
(cut pecans, pineapple wedges and cherries in fourths if using small pans)
1 pound light raisins (plump in hot water DO NOT SAVE WATER)

Cream butter, sugar and vanilla together. Add one egg at a time and mix well after addition.

Mix flour, baking powder, and salt together. Set ? cup aside in a medium bowl.

Add the remaining flour, a little at a time, to the butter mixture, alternating with the hot water (hot pineapple juice).

Place the nuts, cherries, pineapples and raisins (after plumped and drained) in the ? cup flour and toss lightly. Add this including flour to the batter. Mix only to blend. Pour into pans, your choice as to size and bake 1 to 2 hours at 275?F (140?C). If using small bread pans bake 1 hour or until toothpick comes out clean (check after 45 minutes all ovens differ).  Adjust times according to size of pan used.

Pat So Cal
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Does anyone have a recipe for a sauce or even just spices that go well on Cauliflower? No cheese sauce recipes please(at least cheddar cheese type sauces).
Carla/OR


Dear, dear Nancy,
YOU are our family!!
I believe it is our pleasure to have you.
We need the kindness that comes from you and all these people on line. You all make me feel like I belong.
I need that warm, fuzzy hug from each and everyone.
Love you all
Marge (in North Alabama, getting chilly)



Sweet Skillet Chicken
Serves 6

prep 10 min.
cooking 15 min.

1 tbsp. vegetable oil
6 (5 oz.) boneless skinless chicken breasts
1 large onion, sliced
1 (10 oz.) pkg. mushrooms, sliced
1 cup CATTLEMEN'S? Award Winning Classic Barbecue Sauce
1/4 FRENCH'S? Reduced Sodium Worcestershire Sauce (30 % less Sodium*) or FRENCH'S? Classic cup Worcestershire Sauce

HEAT oil in large nonstick skillet over high heat. Cook chicken 5 min. until browned on both sides. Remove chicken to plate.
ADD onion and mushrooms to same skillet. Cook, stirring, 3 min. until tender.
STIR in barbecue sauce and Worcestershire. Heat to boiling. Return chicken to skillet. Simmer, covered, 5 min. until no longer pink in center.
Used with Permission from French's Kitchen

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This is for Barbara, Wentzville Mo, who wants recipes that use beans as her son-in-law likes anything with beans. I would also encourage you to go to the alphabetic listing of the August recipes, as there were many beans recipes during the month. You will find recipes for the following: Beans and Rice, Big Batch Baked Beans, Black Bean Burrito filling, Black Bean Mexican Pizza, Gingered Beans and Rice, Great Pinto Beans, Baked Beans, Half-A-Gallon of Beans with Sausage, Jet's Mean Beans, Lima Bean Broccoli Bake, Lima Bean Soup With Orange Bean Bake Quick Swedish Beans Red Beans and Rice Three Bean Salad, Vermont Baked Lima Beans Corn and Sausage, and tips for cooking dry beans. If I remember correctly, the July newsletters also had many great recipes using beans. Beans are a great source of protein and are relatively inexpensive. which can help stretch the food budget.
Robbie In

Beans with Sausage

Use jalapeno peppers in these hearty beans if you like them hot and spicy. These are great for a party or gathering, served hot from the slow cooker.

2 cans (28 ounces each) pork and beans
2 cans pinto beans or red beans, drained and rinsed
1 pound lean ground beef, sirloin or round
1 pound bulk pork sausage
1 medium sweet onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 can (4 ounces) chopped mild green chile
2 to 4 tablespoons drained jalapeno rings, chopped, or to taste, optional
Salt to taste
1/2 teaspoon spicy seasoning, such as Cajun or Creole seasoning
1 cup barbecue sauce, your favorite

Pour beans into a 5 to 6-quart slow cooker. In a large skillet, saut?the beef and pork sausage, breaking up with a spatula, until no longer pink. Drain well and stir into beans. In the same skillet in a small amount of oil as needed, saut?the onion over medium heat until lightly browned. Add red bell pepper and garlic; saut? stirring for 1 minute longer. Stir the vegetables into the beans. Add chile, jalapenos, salt, seasoning, and barbecue sauce. Stir to blend. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours.
Serves 6 to 8.

Robbie In
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Hi all,
I am searching for a recipe (I thought I saved...but didn't) that was a Shredded Chicken filling served hot in rolls. Ingredients I remember are: 4 to 5 chicken breast, 1 family size can of cream of mushroom soup, 1 family can of cream of chicken soup, 1 box of chicken stuffing mix, 8 oz sour cream. The recipe said to poach, or steam the chicken in broth then to shred and place in crock pot. Mix in the soups, cream, stuffing mix and cook in crock pot. I am not sure of the length of cooking (since the chicken is cooked) nor do I remember the hi or Low setting. I know you can add a bit of water if too think and that you do not prepare the stuffing mix but add the dry ingredients to the soups, etc. Only know it's served on rolls.

Does anyone have the actual recipe? I liked the idea of the cooking the chicken first to cut the cook time in crock as a quick to make meal...but would love the real recipe - not what I vaguely remember.
Appreciate it! Clarann in PA


Does anyone have a good recipe for macaroni and cheese using several kinds of cheese and I don't mean Velveeta. I have NEVER liked the stuff. It's getting pretty cold here and a nice casserole of it sounds really good!!!
Donna in Illinois


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Sally in Pa., my husband and I used to order minestrone soup in Olive Garden until I found this recipe.........it's a favorite of ours, especially in cold weather. Hope you find this recipe to your liking
.
Shortcut Minestrone

1 large onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 jar (28 oz.) spaghetti sauce
2 cans of beef broth
1 can (16 oz.) kidney beans, undrained
1 can (15 oz.) chick peas, drained and rinsed
1 can (15 oz.) cut green Italian beans, drained
2/3 cup uncooked small shell pasta
2 tsp. brown sugar
1/2 tsp. dried basil
1/2 tsp. dried oregano
4 bacon strips, cooked, crumbled to garnish
Grated Parmesan cheese to garnish

Saut?chopped onions and carrots in small amount of cooking oil for 3-4 minutes until tender. Add garlic and cook 2 minutes longer. Stir in spaghetti sauce, broth and kidney beans; bring to boil. Add pasta, brown sugar, basil and oregano. Cook uncovered 8-10 min. until pasta is tender, stirring occasionally. Add green beans, cook 5 min. longer or until heated through. Garnish with Parmesan Cheese and crumbled bacon. Yield 2 1/2 quarts.

I have adapted this successfully for the crockpot by putting it on LOW and cooking for several hrs. (4 hrs.) before adding pasta, green beans. Cook till pasta is tender. Works great! Also, if you have any leftovers, you're lucky, because the flavor enriches the second day. ENJOY!

Marvis in Texas
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I am wondering if anyone could help me. I want to make mustard pickles for a friend who is diabetic. Has anyone had any experience substituting the sugar with Splenda or does anyone have a good recipe for me to try? Thank you.
Tammy PE, Canada


Does anyone have a recipe for a blonde whoopie pie? I had one filled with creamy filling and raspberry swirl at the Big E fair in Springfield last week and would love to make some
Margo/Boston.


This was my mom's recipe - my brother makes it just as good as ma did.

Pasta Fasola (or macaroni and beans)

Olive Oil
1 large onion, chopped
2 cloves garlic, chopped
3 cans white kidney beans
1 large can diced tomatoes
1 lb. Ditalini pasta, cooked and drained

Brown onion and garlic in enough olive oil to cover. Place in a large pot. Add 4 quarts of water, kidney beans, tomatoes, salt and pepper to taste. Simmer for 1 hour. Cook and drain the pasta and add to the pot. May top with Parmesan cheese.
Donna/Buffalo
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To: Betty in ME regarding pina colada mixer.

You can use the mixer as a substitute for water or milk in a yellow cake mix. Add other ingredients and bake as instructed on the cake mix box.

You can also use it in a Cool Whip frosting for the cake as follows: Mix 1 cup of pina colada mixer with 1 small instant vanilla pudding and then fold in a small container of Cool Whip. Frost cake and sprinkle with coconut.

Use your imagination for other recipes containing pineapple and coconut flavors, using the mixer in place of liquid in recipe.
Angie/Bflo


Becky was looking for a recipe for hamburger goulash. Here is our favorite made with Heinz 57 sauce.

Quick skillet 57

1 pound ground beef
1/4 cup Heinz 57 sauce
1/2 cup chopped onion
2 teaspoons salt & dash of pepper
2 cups water
1 teaspoon sugar
1-14oz can diced tomatoes
1 cup uncooked elbow macaroni

Brown beef and onion. Drain off excess fat.Stir in the rest of the ingredients. Bring mixture to boil then reduce heat to low. Simmer uncovered 15-20 minutes, stirring occasionally, until macaroni is tender. Makes 5 servings
Enjoy Dottie from Erie. Pa.


I have three recipe requests. First, I cannot make a decent potato pancake. I cannot get them to stick together. Second, when I try to make macaroni and cheese, it separates. Someone told me to use Velveeta cheese. I have no clue how to due this. Third, onion rings. I just tried a recipe where you dip the onions in egg whites and then bread crumbs. Did not come out like I wanted. I love onion rings but I would prefer not to do any deep frying if possible. Can anyone help me out with these?
Carolyn, Rochester, New York


Carolyn, I can help with one of your requests:

Oven Baked Onion Rings
Serves 4

1/4 cup plain bread crumbs (or Panko crumbs)
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 medium onions, cut cross ways into 3/16-inch rings
2 tablespoons 1% low-fat milk
1/2 teaspoon salt
pepper
Preheat oven to 350 degrees.
Spray a cookie sheet with lite olive oil or other veggie oil.
Mix bread crumbs, oregano & cayenne (mix these ingredients on a sheet of wax paper it will make the next step easier).
Dip onion rings into the milk and allow the excess to drip back into the bowl.
Dip into the crumb mixture.
They won't be fully coated, don't worry they will still have a crunch (especially with Panko crumbs).

Place onion rings in a single layer on the cookie sheet.
Bake onion rings until the crumbs are golden and the onions are soft (approx 30 minutes).
Sprinkle with salt & pepper and then serve.

Recipe makes 4 servings
Happy Baking, Barb in Ohio
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To Betty regarding the Pina Colada Mix... I know that Red Lobster serves some kind of pina colada dip with their coconut shrimp and it is DELICIOUS! Maybe that that route?

Hope it helps!
Rachel in Virginia Beach


Nancy, few emails in my ?In Box? put a smile on my face like yours does. As soon as I see it, I know it?s going to be full of wonderful recipes, ideas, and ?kitty? stories! Being the owner of feline family members (both inside & outside), I can hardly wait for the next adventures of Ditto & the neighborhood kids! With all you do, you are a blessing to your many readers who love & respect your hard work. God bless you. ?Petie? in Houston


I have been a reader of Nancy?s for soooo long. I?m glad to have a recipe to share. This is for Sally in PA?s request in Monday?s (Sept 28) newsletter. I have made this recipe since I was a child and I am 61 now! It was given to me by a neighbor.

Cherry Cobbler

1? cup flour
1 cup brown sugar
1 teaspoon salt
? cup quick-cooking oatmeal, uncooked
1 teaspoon baking soda
? cup butter
1 can thickened cherries

Mix together (except fruit filling) until blended. Put ? crumble mixture in 13 x 9 inch baking pan. Put thickened fruit on top; then remaining crumbs. Bake 30 minutes at 350?F.

Note: I have used this with many other fruit fillings in place of the cherries.

Marge in Stillwater
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This is just a little help converting kilos to pounds so we can make Sylvia?s great recipes!

A Kilogram is 2.2 pounds. Roughly you can multiply by 2 to estimate how many pounds. If you're working with packages of about 2.5 Kg then multiply by 2 to get about 5 lb. Suzz in NE 11/22/2005 newsletter.

Conversion- 1 kilo = 2.20462262 pounds http://www.manuelsweb.com/kg_lbs.htm you can put in either pounds or kilos and get your conversion!


Chris in NM
For Carolyn, Rochester, New York, who is looking for a mac and cheese recipe.

I decided to combine my Old Fashioned Mac & Cheese with a twist with Shortcake?s Baked Macaroni Casserole with 3 cheeses. This is what I came up with and what we had last night for dinner. It was so yummy! T & T

Chris & Shortcake?s Mac & Cheese

1 pound macaroni ? 2 c. dry
3 Tablespoons butter
2 Tablespoons flour
2 1/2 cups milk
1 egg, slightly beaten
1/2 teaspoon salt
? tsp. pepper
2 Tbl. Dijon mustard
1 tsp. Louisiana Hot sauce
1 tsp, garlic powder
1 pkg. beef hot dogs, cut in fifths and browned - optional
? c. Mexican mixed shredded cheese
? c. Co-Jack shredded cheese

Cook macaroni in large quantity of boiling water until done but still firm. Drain, rinse with cold water and drain again. Melt butter in saucepan. When bubbly add flour, stir until well blended. Slowly add milk. Cook, stirring frequently until sauce begins to thicken. Remove from fire, cool slightly, blend in egg, salt, pepper, mustard, hot sauce & garlic powder. Add browned hot dog pieces and stir till incorporated. Spoon into 9 x 13 baking dish. Combine bread crumbs, butter and parsley and sprinkle over mac & cheese. Cover with foil. Bake at 350?F for 45 minutes or until thoroughly hot. Posted under Pasta on Nancy?s message board.

Chris in NM
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Super Cheesy Baked Macaroni & Cheese
posted in the 4/6/09 newsletter T & T

1 (14 oz.) pkg. Deluxe Macaroni & Cheese dinner
1 cup milk
1/2 cup shredded Mozzarella Cheese ? had none, so used Italian 5 cheese blend
1/2 cup shredded Cheddar Cheese

Heat oven to 375?. Prepare dinner in large saucepan as directed on package. Stir in milk and mozzarella. Spoon into greased 1? quart casserole, sprinkle with cheddar. Bake 20 minutes or until heated through.

I always cook diced onions in a teaspoon butter and top my Macaroni & Cheese casserole with sliced tomatoes. It is so good fixed that way. Also the recipe said to use, if you wish, 1 cup bacon mixed in the entire casserole. NOTE: I added about ? c. chopped onion saut?d in butter to the main ingredients. I also sprinkled about 6 ? 8 crushed Ritz crackers on top before baking. I did not add bacon or tomatoes. I had no fresh tomatoes on hand.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and warm.
Susie Indy
http://www.nancyskitchen.com
Thanks, Susie!
It was great and fast!
Chris in NM I served this with grilled hot dogs.
Posted under Pasta on Nancy?s message board.

Chris in NM
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Betty in ME, you could use your pina colada mixer in the dip for coconut shrimp or coconut chicken in place of the coconut milk! In fact the recipe I use calls for the pina colada mix! So good! You could also use chicken breast tenders in place of shrimp for a change. T & T

Red Lobster's Coconut Shrimp (Copycat)

2 cups plain bread crumbs
1 1/2 cup corn starch - divided
2 cups sweetened coconut flakes
1 1/2 cup pina colada drink mix - divided
2 Tbl. powdered sugar
1/3 cup Captain Morgan? Spiced Rum* see note below for equivalent
1 Lb. large uncooked shrimp - peeled, deveined, butterflied
vegetable oil - for deep frying
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside. Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside. Place 1 cup corn starch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain. Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce. http://www.recipe-greeting-cards.com/copycat-recipes.htm
posted under Copy Cat on Nancy?s message board. Chris in NM

* Rum
Amount: any amount
Substitute: 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.
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I have an idea and if everyone interested in the Jiffy mixes would call the WalMart Corporate office and request that WalMart carries the mixes, there is a possibility that we can get them to stock them again. The number I have for WalMart Corporate office is: 800-966-6546. At each prompt to select a number, press * and soon you will get a human to speak with. DO NOT PRESS A NUMBER AS PROMPTED. ONLY PRESS THE *
Sara in FL


Did you know?

Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese or heavy cream in and then beat them up.
Susie Indy

For Jim in TX. Wouldn't you know, I have Master Cook version 5. I am in the process of updating that program but have been unable to find it in any of my local stores. Guess I will order it online. Once I get the update, I will let you know and I would love to get the recipes at that time. You don't think it will work with the version I now have? Either way, thank you so very much for your being willing to share with me. I do appreciate it.
Sara in FL


To Betty in ME re: pina colada mix uses. Consider making muffins using your mix. They will be wonderful for breakfast or as the bread at other meals (a favorite at Lee's Lakeside restaurant in Orlando, FL) . Adding to a white or yellow cake mix or recipe would be a thought also.
Mary DeLancett - LaFayette, GA


Mr. Drinkwater..I asked the lady the very same question. :) The answer is no online ordering. They do it all by phone. When she was telling me about mixing the cases and the Tour Case, I asked if that info was on their web site and again...no. I nicely asked if maybe they could add it and she said she would suggest it.

Barb in San Diego (going to Sam's Club tomorrow to buy another bottle of Steak Dust since there was a free shopping pass in our paper)


This is for Sally in Pa, who in the 9/30/09 newsletter wanted recipes for Minestrone Soup. This first appeared in the1/4/09 newsletter and was submitted by Mary Alyce in snowy and cold WI

. I have included her comments about the recipe. Our small town only sells cans of Italian tomatoes, so that is what I use.
Robbie IN

Upstate Minestrone Soup
8 servings

1 lb. Italian sweet sausage
1 tbsp. olive or vegetable oil
1 c. diced onion
1 clove garlic, finely minced
1 c. sliced carrots
1 tsp. crumbled basil
1 sm. zucchini, sliced
1 lb. can Italian pear tomatoes, chopped, undrained
2 10-oz. cans beef bouillon or 3 beef bouillon cubes + 1-1/2 c. hot water
2 c. finely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 lb. can great northern beans, drained (we like more beans so I used 2 cans)
Chopped fresh parsley

Slice sausage crosswise about 1/2" thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil, reduce heat and simmer, covered for 1 hour. Add beans with liquid; cook another 25 minutes. Garnish with parsley. Soup is even better the second day.

Mary Alyce in snowy and cold WI
resubmitted by Robbie IN
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This is for Betty in ME, who in the 9/30/09 newsletter was searching for recipes in which she could use the pina colada mix that she purchased from TGIF. I am not familiar with their mix, so am not sure if this will help you, but thought I would send it. If the ounces in your mix, don?t match with this recipe you may still be able to use it, if it is just off a little, or maybe this recipe will give you other ideas for using the mix.
Good Luck, Robbie In

Pina Colada Cake

1 (18.25 ounce) package white cake mix
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) can pina colada mix
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package flaked coconut

1. Bake cake as directed on box for a 9 x 13 inch cake.
2. As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright).

Mix condensed milk and Pina Colada mix together and pour over cake.
3. Chill overnight.
4. Before serving, frost with whipped dessert topping and sprinkle with coconut.

Robbie IN
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From Sept. 30th newsletter: I was in our WalMart today and they have the chocolate muffin, oatmeal muffin and cornbread muffin mix.

So far we still have fabric, but I'm told it's going away. Don't know when. Still have notions but I had to drive 20 miles to get a certain spool of thread they no longer have. And to even get thread you have to buy a huge spool. No little ones anymore. Guess I need to buy up some material for quilts while they still have it. There is a Hancocks Fabric store 20 miles from here and a quilting store with beautiful fabric. But I can't afford either one of them. I can't see me ordering fabric online. I need to feel of it and see it's true colors. They don't carry embroidery thread or supplies anymore. What is up with WalMart? Other than trying to be Sears or Kohls I mean. I could go on, but I won't.

For food reference, I wish I'd never read the recipe for the warm delights. I just ate 2 servings and I don't need them! But they're so good. I got 2 of the SF cookie recipes to try.
You all have a good day.
Sandee in West TN


Hi Nancy, Ditto and kitties: Our older Wal-Mart store still sells fabric in our small city, but a few towns away, a new Super-Wal-Mart has no craft or fabric dept., also across the river in Canada, their older, smaller store used to have a large fabric and craft dept. and when it was replaced with a new Super Wal-Mart, you guessed it, no more fabric dept. I wonder if someone in the know within the Wal-Mart Administration would be forthcoming and give us folks who keep them in business, an honest answer as to what their policy is. I sew almost every day, and I really feel sorry for folks who have to travel several miles to purchase the items they need.

JoAnn Fabrics was going to pull out of our city, and a closing date was given for the store, but the community put up a very large fuss, writing letters, newspaper campaign, etc. They decided to stay. Public opinion can sway businesses and I urge any of you who are concerned to write Wal-Mart, giving them your opinions, or email them... even quicker!

We let Nancy know how much we appreciate her efforts, and we know she appreciates hearing that. I'm sure Wal-Mart will appreciate hearing their customer's
opinions.

Laurine in NNY


Carolyn after you shred the potatoes you really have to make sure you have squeezed out the water. I usually put the shredded potatoes in cheesecloth or a clean dish towel. Twist and squeeze. You also have to add some flour and an egg to bind the ingredients together. Hope this helps.
Irene


For Betty in ME. I have never used the Pina Colada mixes, but if they are liquid I would think you could use it in a cake mix in exchange for the water called for. Maybe a white cake mix. Then top it with a easy frosting of just powdered sugar and the Pina Colada mix. I have substituted other juices and milk in cake mixes that called for water. They turned out well. Sometimes the texture would change just a little.
Might be worth a try. Kotton in MN


I don't know if this is the sw corn chowder someone was looking for or not but I found it sent in by Elizabeth Fortiner from Willie Crawford's More Soulful Recipes newsletter.
Pat SW OK

Southwest Cheese Soup

1 pkg (1 lb) Velveeta cheese
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained, rinsed
1 can (10 oz) diced tomatoes with green chiles, undrained
1 c milk
Fresh cilantro sprigs, if desired

1. Mix all ingredients except cilantro.
2. Cook over medium-low heat, stirring frequently, til cheese
is melted and soup is hot.
Garnish each serving with cilantro.

Elizabeth Fortiner from Willie Crawford's More Soulful Recipes newsletter.
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Pauline from Oregon has a prayer request I posted to our message board.

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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.


                 

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.