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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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Hello Nancy this is for Betty in Maine. I hate to sound dumb but could you please tell me what kind of candy balls use in your fondant recipe and do you mean you use different types of flavorings such as vanilla, maple walnut, lemon etc to flavor the fondant. These sound good but I am confused. Also how do you make your peanut butter cups?
Thanks Leslie from TX


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Hi, All~ I don't have a TNT recipe to submit right now, but want to submit this as long as it's fresh on my mind (if there's space available in our newsletter).

The horrid devastation in Japan, and the weather & nature-related disasters experienced here in U.S., got me thinking-- We should All have a "GO BAG" prepared (like the Japanese do for quick exits in emergency). So far, I'm putting the following into a plastic grocery bag-- but am asking for further suggestions I might add to it.

- Definitely a few days worth of my meds.
- At least 3 small bottles of water.
- Trail Mix and/or beef jerky.
- Disposable antiseptic hand wipes.
- A small battery-powered radio.
- My small fold-up plastic raincoat.
- A paperback book.
- My digital camera.
- My small lap blanket.
- Wallet, with cash & ID. (A last-minute addition)
- My laptop computer. (Also a last-minute addition)

I don't have a cellular or iPhone, but it should be a Must if you've got one.

Harsh climate isn't a problem in San Diego, but we're on an earthquake fault & very near Pacific ocean, so That might be a problem. This bag gives me peace of mind, but I must remember to grab it before running out the door! My thoughts & prayers are with the people of Japan, they have so much yet to endure.
Carol in SoCal


P.S. Re: My "GO BAG" (I keep thinking of more items.)
Also-- matches, photos, whistle, first-aid items, flashlight, paper/pen, etc.-- put into airtight plastic freezer bags.
Carol in SoCal

Comment
It would be wise for anyone to have a "Go Bag" no matter where they live. Some people live on a fault, others live where there are hurricanes and here in Texas we have tornadoes and grass fires.

When I was young I lived in a mobile home. Early one morning I woke up to fire and smoke everywhere. Everything was a complete loss. I now have a "Go Box" that I put things in each night. It is lid from a paper box. Each night I put shoes, a change of clothes, glasses, keys, important papers, my Kindle, camera, a little case with sd cards containing pictures and important info, and my iphone in the box lid. For me, the worse feeling in my life was not having a pair of shoes to wear.
Nancy Rogers


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Corned Beef Brisket is inexpensive for St. Patrick's day and even less expensive the day after. Buy several and freeze for later use.

Easy Corned Beef Brisket

Rinse corned beef well. Trim excess fat. Discard spice packet. Put beef in slow cooker, add 1 can any beer (or 12 oz. apple juice), cover and cook on medium high 4 hours for a 2.5 pound piece. I use a Westbend Slow Cooker which cooks hotter than most crockpots, so adjust time for crockpot, maybe 6 hours - check after 4 hours. When beef is fork tender, remove and cool in refrigerator. Slice thin across the grain. Makes great sandwiches on rye bread with a spicy mustard. Or, serve with stir fry cabbage.

Easy Stir Fry Cabbage

1- 16 oz bag shredded cabbage for slaw (or coarse shred 1/2 small to medium head of cabbage)
1/2 bunch green onions, sliced thin, including green tops
1/2 tsp fine chopped garlic
2 T olive oil (or spray generously with butter or olive oil spray)
Heat oil to sizzling in large fry pan with tight fitting lid. Add garlic and onion, stir well, stir in cabbage and stir well. Reduce heat to med low, cover with lid and steam about 3 minutes till cabbage is tender-crisp.
Suzz NE=
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From SUE---thanks to everyone for the wonderful recipes for the upside down cake. They sound delicious and I will have great fun making many of them. I knew you ladies would come through for me!!!
Appreciate it a lot


Happy Monday to everyone. I am wondering if there are any members in Nancyland that live in the Dothan, AL area that can possibly help me. I went to a baby shower in AL yesterday and one of the goodies there was a rice crispy like fingers (bars) that was not the normal rice crispy bars. They were not real sticky to handle but looked as though they had some caramels and I am unsure if they could have possibly have some peanut butter in them. They were delicious and had come from Rolen Bakery in Dothan, AL. Does anyone out there know what they are called or perhaps has a recipe for them? I really want to make some. I was going to call the Bakery today but they do not answer. I was in hopes they could at least tell me what they call them and then I could possibly search for a recipe. I live too far from Dothan to just go buy some. Thanks, in advance, to anyone who might be able to help me with this.
Sara in FL


Nancy,
These are for M of Fl who requested meatless dishes in the 3-13-11 newsletter for their soup kitchen. We use most of these quite often.
MartyS in Tn

Lentil Spaghetti Sauce

1/2 c onion, chopped
1 clove garlic, minced (opt.)
1 tsp. olive oil
1 can (15 oz.) tomato sauce
1 c water
dash Tabasco sauce (opt.)
1/2 c tomatoes, chopped (fresh / canned)
1/4 c lentils, rinsed (any color)
1/3 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. salt

Cook onion and garlic in oil until tender, about 5 minutes. (I do this in the microwave.) Add remaining ingredients and simmer 45 minutes; stir occasionally. Serve over hot, cooked pasta. Makes 2-3 servings. Easily doubled.
Preparation time: 15 minutes Cooking time: 45 minutes.

Note: If doubling this recipe I would use 1 can (15 oz) tomato sauce and 1 can
(14.5 oz) diced tomatoes and double all other ingredients.
MartyS in Tn
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Salsa Spaghetti

7 oz. vermicelli, cooked (or other pasta)
1 Tbsp. olive oil
3 cups thick & chunky salsa
1 can (15 oz.) black beans, rinsed & drained
1/4 tsp. salt
1/4 tsp. pepper

Toss pasta and oil together in a Dutch oven; drain.
Add salsa and next 3 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated.

Serve with shredded Monterey Jack cheese or desired toppings.
MartyS in Tn
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Cabernet Marinara Pasta

1 cup chopped sweet onion
2 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup Cabernet Sauvignon or other dry red wine (I use inexpensive table wines)
1 can (28 ounces) crushed tomatoes
3 plum tomatoes, chopped
1 tablespoon sugar
1 fresh basil sprig
1 fresh thyme sprig
2 cups uncooked penne pasta
Parmesan and Romano cheeses

In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half.

Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions.

Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses.
Yield: 4 servings.

Nutrition Facts: 1-1/2 cups (calculated without cheeses) equals 302 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 269 mg sodium, 50 g carbohydrate, 6 g fiber, 9 g protein
MartyS in Tn
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


Baked Spaghetti

2 Tbsp. melted butter
3 eggs, beaten
1 tsp. salt
Pepper to taste
1 green pepper, chopped
1 1/4 cups grated cheese
2 pimentos, chopped
1 Tbsp. parsley
1 cup milk
1 cup cooked spaghetti
1 cup thick white sauce

Mix butter with beaten eggs; add salt, pepper, green pepper, 1 cup cheese, pimentos, parsley and milk. Combine with spaghetti and bake in a loaf pan for 45 minutes at 300° F. Turn out onto a serving dish and “ice” with white sauce and remaining cheese.
MartyS in Tn
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Hi everyone. Certainly will hold Dot of Mississippi in prayer.

For M of Fl, cheap meal suggestions. Afraid they are family size, hope you can adapt them if they'll help. I have oodles more if needed.
Marilyn in Fl

Tortellini with Zucchini - Parsley Sauce

1 lb. dry boxed tortellini
5/8 c. olive oil, divided
1 medium onion, diced
6 - 8 tsp. minced garlic, divided
1 12" zucchini, quartered lengthwise & sliced thinly
1/2 c. packed snipped fresh parsley
2 tsp. dried oregano
Plenty of salt & pepper, to taste
1/3 c. canned parmesan cheese
2/3 c. grated fresh Romano cheese
16 tomato wedges

Ready everything in advance. Start tortellini cooking (adjust time if using fresh). Heat half of olive oil in a 12" skillet; add onion & half of garlic & cook 2 minutes. Add zucchini; cook 2 minutes. Add parsley & rest of garlic; cook till tender, 7 - 8 minutes. While it cooks, mix oregano, salt, & pepper in other half of olive oil. Drain pasta & return it to the pot. Sprinkle with the parmesan cheese, pour on the zucchini sauce & rest of the oil; toss well. Put into a serving bowl, sprinkle with the Romano, & surround with tomatoes. Thanks to Sandra Garrigues of Lakeland Fl. From a local church cookbook I think.
Marilyn in FL
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Baked Limas and Bacon

12 to 16 oz. large dried limas
1 medium onion, chopped
1 small green bell pepper, chopped
1/4 c. sliced celery
2 T. bacon drippings OR substitute butter
1/2 c. catsup
1/4 c. dark molasses
1/4 tsp. dry mustard
1 T. packed brown sugar
6 slices 40% less fat bacon, cut in half

Soak limas overnight in refrigerator, or 6 - 8 hours early in the day if preferred in water to cover beans well. When ready to cook bring beans to a moving simmer; DON'T BOIL. Simmer about 30 minutes, just till beans begin to soften quite a lot. Meanwhile cut up vegetables; sauté in fats till tender but not brown. Turn oven on at 375º & butter a flat 2 qt. baking dish; 9" x 13" is good. Drain a good bit of cooking water from beans, till they are just covered, but reserve it to be sure you'll have enough. Spoon beans flat in the baking pan, then add liquid till beans are just well covered. In a good sized measuring cup, mix catsup, molasses, mustard, & sugar; stir into the tender vegetables, then stir all this into the beans. Lay half slices of bacon on top. Bake at 375º for 1 hour, then reduce heat to 325º for 15 to 30 minutes more if needed, or till sauce thickens & bubbles, bacon is browned, & a tested bean is tender. Serves 4 - 6 as a main dish .after lots of trial & error ! Old, old time family recipe from my grandma & an aunt.
Marilyn in FL
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Slow Cooker Blackeyed Peas

8 slices 40% less fat bacon cut in 1" - 2" pieces
2 16 oz. bags frozen field or blackeyed peas, with snaps if possible
2 jalapeno` peppers, seeded & slivered
1 large onion, chopped
1/2 to 1 c. diced cooked ham
Plenty of salt & coarse black pepper

Toppers: sour cream, shredded cheddar or Colby-jack, sliced scallions, any or all

Cook bacon & peas in water to cover for 1 1/2 hours on High....turn to Medium or Low, depending on cooker dial, & cook 9 - 10 hours. Add peppers, onion, ham, salt & pepper, & cook 1 1/2 to 2 hours more. Can be held on Low a long time. We serve in big mugs with toppers. Good with spoonbread for supper. Serves 6 - 8, can be increased. From our Ranger friend Sylvia.
Marilyn in FL
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To Marilyn and Carol - Thanks for your suggestions to use Word. I have been using the e-mail method for a while now. I shrink the size of the newsletter so that it doesn't fill the entire page. When I find a recipe I want, I highlight it and then click on the e-mail button which is sitting in the upper left-hand corner, and a new blank e-mail appears ready and waiting. It is convenient when I want to send the same recipe off to a friend who may be interested.

To answer your question, Carol. yes, pcs can drag and drop. When you use Word, how do you get additional new pages? I am always open to new suggestions.
Artemis in NYC


Shrimp Scampi

1 lb. shrimp
wine for marinating
1 tsp. lemon juice
Oil for sautéing the onion
1 med. onion (preferable sweet)
1/4 lb. butter (1 stick)
1/2 c. crushed Ritz crackers
1/2 c. cornflake crumbs

Clean and devein the shrimp. Marinate shrimp in any wine mixed with the lemon juice. Chop the onion fine and sauté in a small amount of oil until translucent.
Add the butter. Place the shrimp in a single layer in a large frying pan. Turn the shrimp over when they turn pink. Add the mixture of crushed Ritz crackers and cornflake crumbs to the pan until most of the juice has been absorbed. Take care not to make it too dry. Turn off the flame and serve immediately.
Artemis in NYC
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Zucchini Casserole

1 sleeve (pack) of Ritz crackers
1 medium zucchini
3/4 cup sharp Shredded cheddar cheese
1 can stewed tomatoes
1 can Italian stewed tomatoes

In a 2-qt. casserole dish crumble crackers on bottom, 1/2 zucchini, layer cheese and repeat. Pour tomatoes on top with about a 1/4 cup of water. Cover and bake for 1 hour with lid on, 15 minutes with lid off.
Betty/VA
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This is so light and refreshing. It's a favorite at Easter.
Betty/VA

Angel's Pillow Cake

1 (18.25 oz.) box white cake mix
1 can lemon pie filling

Mix cake as directed on box and pour batter into a 9 x 13-inch pan. Place spoonfuls of lemon pie filling over the batter. Bake as directed on box. Let cool completely.

Frosting:
1 container ready-to-spread lemon flavored frosting
1 (8 oz.) tub cool whip

Mix frosting and cool whip together and spread on cake. Store in refrigerator.
Betty/VA
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Easter Treats

Nancy, here are 2 Easter treat recipes that appeared in 2007 newsletters. Both are darling and always get lots of compliments. Thanks to Athena and Tona for the recipes.
Robbie IN

Bunny Buggy

One Twinkie
One Marshmallow Peeps Bunny
2 T frosting
4 gummy peaches or small cookies
Red & white gumdrops, sliced in half
Jelly candy, such as Mike and Ike
Red or orange jelly beans
Miniature white chocolate covered pretzel

Using teaspoon, carefully carve out a small opening on top of the snack cake for the driver's seat. Push the bunny part-way into the hole.

Using the back of the spoon, spread about 1/2 t. frosting on the back of each gummy peach or cookie. Press the wheels onto the car.

Using dabs of frosting as glue, add red gumdrop slices for hubcaps and white ones for headlights; attach a jelly candy behind the bunny for the driver's seat back.

Add jelly-bean slices on the lower back corners of the car for taillights. For the steering wheel, dab frosting on the white chocolate covered pretzel, make a small slit in the cake in front of the bunny, then gently push the pretzel in.
Your bunny buggy is ready to ride-- and eat!
Athena in DE


Easter Oreo Flowers

6 Spring Oreo or Oreo Double Stuf Chocolate Sandwich Cookies
4 ounces white chocolate, melted
12 wooden pop sticks
1/2 to 2 cups Miniature Marshmallows
Color Plastic Wrap

Split cookies, leaving filling on 1 side of each cookie. For each flower, spoon about 2 teaspoons melted white chocolate onto a wax-paper-lined cookie sheet.

Center tip of 1 wooden pop stick in chocolate, turning stick to coat both sides.

Place 1 cookie half on top of stick, pressing down slightly so chocolate flows around edges of cookie. Attach marshmallows to edges of cookie pop to form a flower, using chocolate to hold marshmallows in place. Repeat with remaining cookies and marshmallows. Refrigerate until set.

Center each flower on a 12-inch sheet of plastic wrap. Gather plastic wrap at pop stick, twist to seal and tie with ribbon. Makes 12 cookie flowers.

Flower Place Cards: Flowers can be used as place cards. Write names on flowers with decorator gel or frosting. Refrigerate until set.
Tona in Bama
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In the newsletter of Sunday, 3/13/11, mention was made about an "Apple Dutch Baby Pancake. I have the recipe but do not know if it can be published. I got it from P. Alan Smith's site (the garden expert). I am including the recipe just in case it is ok to publish it.

Apple Dutch Baby Pancake
serves 6

2 eggs
1 cup flour
1 cup milk
1/4 cup margarine or butter
1 cup or more thinly sliced tart apples
1/3 cup sugar
1 tsp. cinnamon

Preheat oven to 425 degrees. Melt butter in skillet with oven safe handles. Add sugar, cinnamon, and apple slices to cover bottom of skillet. Cook until translucent, about 5 to 8 minutes depending on thickness of apple slices. Place entire skillet, with apples, in the oven for a good 5 minutes, while you make the batter.

Whisk eggs, flour and milk together. With heavy oven mitts, remove skillet from oven and place on heat-proof surface, like one of the stove burners. IT IS REALLY HOT!!

Pour the batter evenly into the skillet, completely covering apples. Return to oven and bake, uncovered, for 15 to 20 minutes. It will be puffed and golden when done. You can either remove the pancake from the skillet to a serving plate, or leave it in the skillet, slice, and serve. It can be sprinkled with powdered sugar or topped with a caramel sauce.

For Sauce: combine 3/4 cup sugar and 1/4 cup water in heavy-bottomed saucepan with high sides. Boil over medium high heat until water evaporates and sugar begins to melt. Reduce heat and, stirring constantly, continue to cook until the sugar is completely melted and is a dark amber color, about 20 minutes.

Remove from heat and add cream gradually, whisking constantly. It will foam up quite a bit, which is why you need a high-sided saucepan. The sugar may clump. but keep stirring and it will melt. Add vanilla and whisk again. This sauce is more like a flavored thin cream than a caramel sauce. To make it a little thicker, reduce the amount of cream.

This is super delicious. Sounds a little complicated, but really does up nice and quick. Perfect for company breakfast or brunch. Hope this is what Cecelia wanted.

Nancy, thank you for all the recipes I have collected from this site. I have filled many, many loose-leaf binders. Any time my grandchildren need something special for school, they know Grandma is bound to have something they can use. Keep up the great job you are doing, and I sincerely hope your hand is healed very soon.
Mary in the Finger Lakes region of NY
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Brunch Chicken Salad

4 chicken breasts baked, cubed, and cooled
3 ribs celery, sliced
3/4 cup toasted chopped pecans
2 cups seedless red or green grapes (or both), halved

Dressing:
1 cup mayonnaise
5 teaspoons honey
1 1/2 teaspoons poppy seeds
salt & pepper to taste

Combine chicken, celery, pecans and grapes. Toss with dressing. Chill.
Janet in PA
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Spring is coming! This is one of my favorite Spring/Summer salads.

Spring Pea Salad

10 oz frozen peas, rinsed in hot water
1 cup diced celery
1 cup chopped cauliflower
1/4 cup sliced green onion
2 Tablespoons chopped cashews
1/4 cup crisp, crumbled bacon
1/2 cup sour cream
1 cup prepared Hidden Valley Ranch salad dressing
1/2 teaspoon Dijon mustard
1 small clove garlic, minced

Combine vegetables, nuts, bacon and sour cream. Mix dressing, mustard and garlic together and pour over salad mixture. Toss gently and chill. Serves 4.
Janet in PA
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re Artemis 3-12 and, Carol SoCal, 3-13. I too have a I-Mac. When you click "save as"
and type the name of recipe -- the next line says "where" -- rather than type in "Desktop", enter "Recipe Folder" and recipe will go direct into the folder. I finally figured that one out as I am a computer novice.
Hope this helps. Doris, Parma, OH


To Chris in MN
From Grandma Ross, sent by mom
Old Time Recipes, listed in March 13th newsletter
Chris, you listed a "corn relish" but there is no corn in the recipe, should there be? I have searched for a while trying to find a recipe and this sounds like the one my mother made, except it had corn in it.
Thanks, Gladys in IN


Hi Nancy and all 'Landers, I pray for a speedy recovery for Dot in Miss. Here are a few recipes I hope you will enjoy and a few tips to share.
Betty in MS

Cappuccino Fudge

1 (7 oz.) jar marshmallow cream
1/2 C sugar
2/3 heavy whipping cream
1/4 C butter
1 tsp instant coffee powder
1/4 tsp cinnamon
1/4 tsp salt
1 (12 oz) bag semi-sweet chocolate chips

Line an 8” square baking pan with aluminum foil; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares.
Betty in MS
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Peanut Butter Bars
Make peanut butter bars instead of peanut butter balls.

2 cups confectioners’ sugar
2 cups graham cracker crumbs
1 cup smooth peanut butter
1/2 cup plus 2 tablespoons butter, melted
2 cups (12 oz) milk chocolate or semi-sweet chocolate chips, melted

Have ready a 9-by-13-inch baking pan. Mix confectioners’ sugar, graham crackers, peanut butter and butter in medium bowl until well blended. Scrape into ungreased baking pan and press into even layer. Spread melted chocolate over top. Refrigerate at least 2 hours until chocolate is firm. Let stand 10 to 20 minutes at room temperature before cutting into bars. Freezes well.
Betty in MS
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Freezing Tip:
Freeze Tomato Paste by Tbsp: Measure level Tbsp of tomato paste onto a sheet of aluminum foil and freeze. Peel off the frozen paste and store in a freezer bag or container. Use as needed.
Betty in MS
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Baking Tips
1. To frost a cake quickly without having it crumble, freeze the layers in the cake pans for about one hour, then remove them from the pans and frost them. This also prevents the layers from splitting in the center.

2. To keep a cake from sticking to the pan, grease the pan with one part shortening and two parts flour mixed until it has a sandy consistency. (BJ's note: I spray pan with cooking oil, sprinkle heavy with granulated sugar, Bundt pans, tube pans, etc., pour excess out, fill with cake batter and never have a problem with cakes sticking to pan.)

3. To keep loaf cakes fresher longer, cut slices from the middle rather than from the end. When you're finished slicing, firmly push the two leftover sections together to reform a loaf. This way, you eliminate an exposed, quick-to-dry-out "end" slice.

4. To prevent cake filling from soaking into the cake, sprinkle layers lightly with confectioners' sugar before spreading filling.
Betty in MS
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I don't think Greek beef stew is that much different from any other beef stew with the exception that we use cinnamon for flavoring. It is a little bit different, but I find it pleasant. In Greek, Kah-LEE OREK-si (accent on the capitalized syllable) means "Hearty Appetite!"

Greek Beef Stew

1-1/2 lb. lean stew meat
8 small onions, peeled
1/4 c. butter
2 lge. potatoes, cut in 3" cubes.
2 carrots, sliced
6 oz. can tomato paste
4-1/2 c. boiling water
1 tsp. cinnamon
Salt and pepper

Cut meat into 1 inch cubes. Dissolve tomato paste into two cups boiling water. Saute meat for 5 minutes on high flame. Add butter and continue to brown for 3 minutes. Transfer to a large saucepan.

In same skillet, brown onions lightly for 2 minutes. Transfer to a bowl and keep covered until it is time to add the meat.

In remaining butter, add thinned tomato paste. Let it come to a boil over high flame. Add to meat along with 2-1/2 c. water. Cover and cook over medium flame for 1-1/2 hours, or until meat is tender. Add the carrots, potatoes, onions, cinnamon, salt and pepper. Cover and continue cooking for 35 minutes or until vegetables are done. Serve very hot.
Serves 6-7
Artemis in NYC
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To Marilyn and Carol - Thanks for your suggestions to use Word. I have been using the e-mail method for a while now. I shrink the size of the newsletter so that it doesn't fill the entire page. When I find a recipe I want, I highlight it and then click on the e-mail button which is sitting in the upper left-hand corner, and a new blank e-mail appears ready and waiting. It is convenient when I want to send the same recipe off to a friend who may be interested.

To answer your question, Carol. yes, pcs can drag and drop. When you use Word, how do you get additional new pages? I am always open to new suggestions.
Artemis in NYC


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.
everyday_recipes@yahoo.com


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Here is a quilting site I ran across today. Thought other's might enjoy it too.
Bolt Over | Quilting Kits, Fabric, Patterns and Coordinated Fabric
http://www.boltoverquiltfabrics.com/


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