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CLICK HERE 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.
Genealogy and Family
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Preserving Your Treasured Family Recipes
Tracing Your Family History, A Primer
What's in a Name? Part 1 - Surname Meanings
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What's in a Name? Part 3 - Surname Landmarking
Genealogical Research - Birth Certificates
Writing Stories to Preserve Your Family History
Making the Most of Census Records (Genealogy)
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10 No-Fee Resources for Climbing Your Family Tree Online
How To Use The Census In Your Genealogy Research
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Genealogy -
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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message. Remember to include your name within the message as well
In the September 5 newsletter Nina from
TN was looking for a garlic cheese spread. This is a cheese "dip" with
garlic in it but it is really too thick for a dip, it is definitely more of
a spread and it is delicious!
Cheese Lover's Dip
1 8 ounce container whipped cream cheese with chives
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cracked black pepper
3 tablespoons milk
1/2 cup shredded Provolone cheese
1/2 cup shredded Mozzarella cheese
3 tablespoons shredded Parmesan cheese
In a medium bowl, combine cream cheese, garlic powder and pepper; mix well.
Gradually add milk until well-blended. Add cheeses; mix well. Makes 2 cups.
Elyssa, Monroeville PA
Nancy, Geneva [Alabama] in the
Sept.5 newsletter wanted a recipe for
corn fritters/corn cakes that her grandmother made. I do not know if this is
what you want but my grandmother and my mom makes what is called hot water
cornbread. Put whatever amount of cornmeal you plan on using in a bowl, add
a egg, and add hot boiling water to mixture to make a thick cornmeal batter.
Drop by tbls. in a buttered/oiled skillet and fry like making cornbread. You
may have to add more hot water as you go because when batter sits it
thickens back up to much. My mother uses butter to fry hers with, very
delicious and very fattening, but so good. When i make them I just use very
hot tap water.
Jenny in Ky.
Hello Nancy, Kitties, and Nancylanders!
I'm looking for a recipe and hope someone can help me. A friend of mine went
to the Diet Center in the late 80s or early 90s and was given a recipe for a
Meatless Meat Loaf. She remembers that it
contained tofu, Wasa crackers, and Diet Center's own seasoning blend. It was
absolutely delicious, but she loaned the recipe to someone and never got it
back. I've looked on the internet and can't find it there, so am hoping
someone
has this tucked in their recipe files.
Sue (Cooky) in Indiana
In response to a request from Janice
from Kilgore Texas for a Nut Bread recipe. I'm not sure if this might be
what she has in mind. This is like a quick bread recipe. It was my mothers
and I have been making it probably for 35 years. It's very good.
Nut Bread
2 cups flour
1-1/2 teaspoons salt
3 teaspoons baking powder
3/4 cup chopped walnuts
1 egg unbeaten
2/3 cup sugar
1 cup milk
3 tablespoons melted shortening
Mix all ingredients. Pour into a 9 x 5 inch loaf pan that has been greased
and floured or lined with paper. Bake at 350 for 60 minutes. Take care Nancy
and thank you so much for all you do! I love the recipes!
Elyssa, Monroeville, PA
This is in regards to the Wine Cake that
Kathy Clark sent in. It calls for cream sherry.
Do you know where you buy this at? Is it in with the wine or is it something
else. It sounds good ! Thank you.
Jane in Michigan
I'm now reading the September 3rd newsletter and really want to try the cobbler recipe that Peggy NELA sent in. I have some questions though. Does the inside crusts stay somewhat crisp, and about how deep do you make the fruit layers? I'm assuming you use a deep dish oblong or square baking dish? My family loves crust, so I think they would like this. Also, Peggy would you be so kind as to send in your crust recipe? I really want to try this one. My family thinks crust is the best part of a pie. :) Thanks Peggy! Doris, S. Indiana
In Bonnie's Cheese Danish which I really
want to try but it says to preheat oven to 350 and then further along it
says to bake at 300. Is this correct. This was in Sept 5th newsletter.
Mary Jo in Md
In the
Sept.5th newsletter, talking about leaving butter out so it won't be
hard, Land of Lakes are now making a butter that is softened like margarine.
In the Sept 5th newsletter, Janet sent in a recipe for Cheese Danish. Listed
was one egg yolk but further down you brush the dough with egg white' Does
the yolk go in with cream cheese ?
Thanks Joyce
To Bonnie in Lynnwood WA, I am still
catching up on the newsletters after being gone for almost a month. Thanks
for responding to my question about whether you have twins. The Bonnie I
knew lives in Lynnwood also, and her brother-in-law was my supervisor for
awhile. I enjoy reading the recipes you and other Washington residents send
in, because I so enjoyed the fresh vegetables and fish while I lived there,
and the wonderful sourdough bread!
Nancy, I am hoping you will be told the dollar amount that was sent in
especially for you, or maybe the number of calls. With the phone number you
gave us it was easy to contribute, and only took a minute or so. Doris, S.
Indiana
Nancy, I need some help from our
readers. We were in Arkansas this weekend, and a friend send me home with
some different varieties of squash. One is a long squash, called a Deli Cata
Squash, one is an acorn squash called “Crème of the crop” and another one
called “Butternut” squash. I have no idea how to prepare any of these and
would appreciate any help I could get. Thanks again for your wonderful
newsletter, and all your hard work!!
Betty from Tyler, Texas
Hi Everyone,
This is for Melinda in Chattanooga,
The PB Cookies are awesome. My mom has made
them like this for several years. They are so easy and
delish. I myself did not believe that it would work until I tried it myself.
The next time I make them I am going to try using the baking splenda and
some soy peanut butter.
Good Luck, I know that you will enjoy them.
Laurie SW Michigan
I was unable to call in during the
telethon. Please give me the number to call there to make a local donation
in your name.
thanks, Judy in Montana
Comment
I will call tomorrow to find out.
Nancy
Hello Nancy,
I'm a fairly new subscriber and have been lerking on the sidelines and
enjoying all the comments and various recipes. I understand what you mean
about British money. I had a problem with that
also. So much coinage!
I am looking for a good
pear preserves recipe. Our neighbor here on the
Chesapeake Bay in Virginia has a pear tree and so many of them go to waste
on the ground, in fact, most of them do since they don't make this their
permanent home. I thought it would be nice to make some preserves and give
to them when they come down.
Iris in Virginia
Hi Nancy and all our friends out there!
This is a little off the track of food, but I wanted to take the opportunity
to ask all of you to remember next Monday the 11th,
(9-11) and to wave your flags. So many people have put them away and I feel
we should not forget. It is because of what that flag symbolizes that we are
all able to enjoy what we do every day. Fly it high for those who have had
that taken away.
Tanks Nancy, Billie in Fl
This has to be one of the easiest and
tastiest salads I have ever made.
Macaroni, Peas and Cheese Salad
1 box macaroni and cheese
1/4 package of frozen peas, defrosted
3 Tbsp. of mayonnaise
1/4 lb. of cheese
Cook the macaroni according to package directions. Drain. Cool. Add peas and
cooked macaroni to a bowl. Add cheese package from the box of macaroni and
cheese and stir. Chop the cheese into little cubes and add to bowl.Add the
mayonnaise and stir. You can add a little dash of garlic salt or herb salt
to jazz it up a bit.
Heather in California
I made this for Labor day and it was
wonderful. It makes lots so make sure you have lots of hungry people around
to eat it all. I made the basic version yesterday but I love the fact that
it has a couple different versions that you could do to make it taste a
little different.
BEST POTATO SALAD
4 pounds baking potatoes (8 large)
3 hard-cooked eggs, grated
1 cup mayonnaise
1 tablespoon spicy brown mustard
1-1/2 teaspoons salt
3/4 teaspoon pepper
Cook potatoes in boiling water to cover 40 minutes or until tender; drain
and cool. Peel potatoes, and cut into 1-inch cubes. Stir together potato and
egg. Stir together mayonnaise and next 3 ingredients; gently stir into
potato mixture. Serve immediately, or cover and chill, if desired.
VARIATIONS
Red Potato Salad:
Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.
Potato Salad With Sweet Pickle:
Add 1/3 cup sweet salad cube pickles to potato mixture.
Potato Salad with Onion and Celery:
Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato
mixture.
Light Potato Salad:
Substitute 1 cup low-fat mayonnaise.
Yield: Makes 8 to 10 servings.
Heather in California
We have a Magic
Bullet and use it daily, mainly for smoothies and shakes. We love it.
My mother-in-law bought one on a garage sale and it came with the large
juicer attachment. My husband was intrigued with that attachment but I can’t
find a place to order only that piece. Not even the Magic Bullet website has
it. Her books that came with it don’t sell it separately either. Can anyone
tell me if and where this attachment could be found? We could use another
chopper blade too but I can’t seem to find a place to buy only that piece
either. I’ll be very disappointed if that company doesn’t sell the
individual pieces.
Dawn in MN
Comment
I have the juicer and blender attachments. Found the juicer doesn't work as
well as I thought it might. The blender works. I love the Magic Bullet for
smoothies and shakes. It works well for making cheese queso and salsa. Just
throw in the ingredients, pulse and I like to warm both salsa and queso in
the microwave.
I found the site
Buy the Bullet (has information and recipes)
http://www.buythebullet.com/
I looked on eBay for a blender/juicer attachment. It appears that most cost
around $30.00 but some auctions have the entire 21 piece set for around
$25.00. I would go for the whole set. The average lifespan of the Magic
Bullet is about 2 years. That is why I have an extra one in the box if I
have problems with mine. I have worn out one of them already
Nancy
This is for Careen from Cortez,
what do you soak the veggies in? Plain water or is there a brine?
Thanks, Connie from Beech Grove
Nancy--is there a way to find out how much was pledged in your websites
name? Just curious. I used to be involved with MDA and I agree, it is a
great group to be involved with. They do great work. Getting to work as a
camp counselor during the summer was the BEST vacation I could ever spend
anywhere. You learn things from those kids that will last the rest of your
life. It is such a reward and I could go on for probably the length of this
newsletter so I will shut up. God bless you Nancy for all your hard work.
I will try and find out. I will ask at first support meeting after the
telethon. Because the first meeting would be this week there won't be a
meeting until the first week in October.
Nancy
I noticed a recipe for wine cake in a
recent newsletter. My deceased ex-mother-in-law made a Wine Cake once a year
that we all drooled over. It is very moist and flavorful. In memory of
"Grandma Jean" here is her recipe. I hope you all enjoy it as much as we
have over the years!
Wine Cake
Stir until creamy: 3 sticks (3/4 lbs.) margarine.
Add: 6 Eggs, whole (I'm sure she meant not beaten), 3 at a time, & mix well.
Add: 1/2 c. molasses & stir.
Sift together:
4 c. sifted flour
2 t. cinnamon
2 t. nutmeg
1 t. cloves
1 t. baking soda
Add, alternating with 1/2 c. port wine, beginning and ending with flour
mixture.
Sprinkle a little flour over: 1 lb. box golden light seedless raisins and 3
c. pecan pieces. Mix so raisins don't stick together. Stir raisins and nuts
into cake mixture. Pour into ungreased tube pan. Bake at 300 degrees for 1
hour or more. Test for doneness with long tooth pick. You can make cupcakes
also. Only cook them for a half hour. I think they tend to be drier than the
cake made in the tube pan.
Ellen in Pittsville, MD.
Hi Nancy,
I just wanted to let you know I did not contribute to your Amarillo
Telethon. I have two great-nephews who have Muscular Dystrophy, so I always
donate to our local telethon. I hope they raise a lot of money again this
year. It is such a worthy cause.
Betty in Canada.
Please visit my website "Betty's Place"
http://members.shaw.ca/b.e.webb
Fibromyalgia website
http://members.shaw.ca/fibrossm
Comment
I agree, you should have given to your local MDA since that is where your
great-nephews get the benefit of the pledge.
Nancy
Thanks to Cindy R, Ontario.
I will try your relish recipe. The cucumbers
are still growing like crazy!
Cooky
Hi Nancy this is my first time in
responding to your newsletter. In answer to Melinda from Chattanooga about
the peanut butter cookie recipe in the
September 5th newsletter.. It works they
are delicious. I have made them many times. Just love this site. Thanks for
all your hard work.
Lois C
Hi Nancy! Hope you and furbabbies are
doing well. I wanted to mention that the way Rachel Ray does her
boiled eggs is the way I have been doing for
many years and they do come out great. I just bring to the boil (don't let
them continued to boil) then put the lid on and turn off the heat. Leave on
the same burner. At the end of 10 min drain off the hot water and run cold
water over. This is a very important step, will stop the cooking and make
peeling much easier. For regular large eggs I do for 10 min, and for jumbo
eggs do for 15 min. Time them, and put cold water on right away!
For the cheese keeping I have been wrapping in
paper towel for some time. Saw it on one of the cooking shows once. As soon
as you get your cheese home, take it out of the plastic wrap it's in. Don't
wait till the first time you use it, do it as soon as you get home. Wrap
completely in towel, put in clean zip lock bag. Works very well.
I want to ask Marilyn what is the electric eye she got to use on smooth top
range? I am getting one and would like to know what that is.
Hope the telethon was profitable for your area! I was glad you gave us the
number so we could help out.
Have a great day,
Billie in FL
Hi Nancy, I made Tona's Oatmeal Macaroons from the 8/13 newsletter and they were very crumbly. I had to let them completely cool to remove from cookie sheets and have to pick them up gently in order for them to stay together. Could she check and see if she left something out? Other wise they tasted good. Brenda in Alabama
This is for Melinda who asked about the
peanut butter cookies. My mom makes these with
Splenda for my dad & they are very peanutty.
Not sure how much Splenda she uses. I like them a little chewier, so to let
you know.
This is for the lady who lives in Hedgesville, WV: I used to date (long
distance) a guy from there. I really liked the area but my family is here in
Parkersburg so I stayed. Nice to meet you.
Thanks to Nancy & all the furbabies & friends,
Lara in WV
Dear Nancylanders, There have been
several ideas submitted for keeping butter on the counter. I would like to
let you all know that QVC sells a “Butter
Keeper” that is absolutely the best. The order Number is: K 74491.
The price is 19.97 + s+h 5.22 If you go to their website
www.qvc.com you can search this number and
view the different designs available. I just did a search and at this time
all designs are on waitlist. You can still call and order and when they
arrive it would be sent to you. Butter bells are available at lots of
kitchen stores, but I preferred this one, as I like the oval shape better
than the round ones. Hope this helps.
Harriet/AZ
Barb in San Diego: We don't have the
Filipino population in Orange County that you have in San Diego, thus no
Filipino markets to shop at and NO frozen coconut.
I'll try to plan to make a visit to one of your Filipino markets the next
time I'm in San Diego or maybe even try one of the Commissary Stores as I
know they stock a lot of products for the Filipinos who have retired in the
San Diego area.
Mr. Myron Drinkwater
Lake Forest, CA
Caroline in MO mentioned the "red
heart" to save favorite web sites. Caroline must be using AOL; it is
the only Internet service provider ("ISP") I know that uses the red heart
for that function. If your other readers are using some other ISP, or
Internet Explorer, Mozilla, Firefox, etc., they won't find it. Just thought
I'd save some questions.
Nancy, sorry you couldn't use the picture for the Butter Bell. It is so
quaint.
Doris in Oklahoma City
This is for Sarah in AR re leaving
butter on the counter. Since my mother left the butter out, I
leave the butter out. 24/7/365. It never
occurred to me not to. Never had a problem. When I find butter on sale I buy
several pound boxes and put them in the freezer. One pound I put in the frig
and one stick in a covered butter dish on the counter. I'm guessing that a
stick of butter lasts us about a week. I don't use
margarine.
Lesleigh in PA
Re following: September 5 newsletter I
have made these and they do work!! Corinne, Murrieta, CA
I need an opinion please. Someone gave me the following recipe for peanut
butter cookies but it just doesn't seem like it would work. What do you guys
think?
Melinda in Chattanooga
PEANUT BUTTER COOKIES
1 egg
1 C. sugar
1 C. peanut butter
Mix these 3 ingredients by hand. Roll into walnut size balls. Place on a
cookie sheet and flatten criss cross with a fork. Bake at 350° for 8-10
minutes until lightly browned.
Comment
I have made them as well but do add 1 teaspoon vanilla. It makes around 48
small cookies.
Nancy
To Melinda - about her
easy peanut butter cookie recipe - that was my
mothers recipe for years and years. It's easy, simple and delicious. Go for
it.
Glory in Tucson
Hi,
I hope this is the correct way to contact you. I actually received one reply
from you before but before I could answer the question you asked,
lightening got my computer. Now I am back
online and hope to get thru to you again.
I am looking for a recipe and have searched many areas on your site plus
outer sites as well and am still coming up empty handed. We regularly eat at
a Mexican Restaurant in our small hometown. They have on the menu "cream
cheese wontons (sp?)". They are a mixture of cream cheese and something - it
is sweet and creamy - wrapped in little wraps and deep fried. They are
sprinkled with a little sugar and maybe cinnamon also. I am not very good at
tasting and deciphering the ingredients, but these are delicious and I would
love to get the recipe. Do you or any of your readers know of a recipe like
this. Now for a question, if you do receive this e-mail and do have or find
a recipe for this how will I know where to look for it and when to look?
Will it come out on a daily newsletter or does it go straight into a "recipe
book" and if so do I go into "Alicia's Kitchen" or one of the others that
pops up to find it?
Sorry I am such a slow learner in this
high tech world, I am from the land of looking thru many books for just the
right recipe.
Judy
Haleyville AL
Hello to all in Nancyland! Thanks for
the fabulous newsletter and to all who contribute recipes! I've been
enjoying them! So, I thought I should return the favor! Here's a fabulous
cake I made for guests yesterday! I had to hide two pieces for us to have
dessert last night! The rest disappeared!
Charley in Arkansas
Triple-Fudge Cake
1/3 cup sweetened condensed milk
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 package Betty Crocker SuperMoist chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce (I used natural)
2 eggs
1/2 cup chopped pecans
Heat oven to 350F. Grease bottom only of rectangular pan, 13x9x2, with
shortening ; lightly flour.
Microwave milk and 1/2 cup of the chocolate chips in small microwaveable
bowl uncovered on Med about 1 minute or til chocolate is softened; stir
until smooth and set aside.
Beat cake mix and oil in large bowl with electric mixer on low speed for 30
seconds (mix will be crumbly); reserve 1 cup. Beat applesauce and eggs into
remaining cake mix on low speed 30 seconds ( batter will be thick and
grainy); beat on medium for 2 minutes. Spread in pan.
Drop melted chocolate mixture by teaspoonfuls over batter, dropping more
around edge; than in center. Stir remaining 1/2 cup chocolate chips and the
pecans into reserved cake mix (1 cup); sprinkle over batter. Bake 45 to 50
minutes or until center is set. Run knife around side of pan to loosen cake.
Cool completely, about 2 hours. Store covered at room temperature.
Cake tastes best when cooled!
I asked for a recipe for
pepper jelly the other day and got some nice
ones, After reading them over they have a lot of sugar in them. Boy I'm a
diabetic, so I have a question. Do you think I can
substitute Splenda for the sugar. I want to thank all of you who
bothered to send those recipes in fo me, it is appreciated.
Don from Mich
This is for Melinda about the
peanut butter cookies, in the September 5
newsletter. No flour makes you think it doesn't work but it does. I even add
chocolate chips sometimes to mine when I bake them, I got the recipe from
the Skippy website and my recipe has 1tsp baking soda also.
Go to www.peanutbutter.com for all
their cookie recipes.
Sandra from Oregon
This is for Mariann in MI. Helen in
Mississippi suggested that she use Easy Off oven
cleaner to clean the burner trays etc on her stove. I will vouch for
this product too as I used it on the trays for my electric stove when I had
regular burners. It worked great and there was a not a lot of scrubbing with
it either. Another plus!! I now have a smooth topped stove and do not have
to struggle with burners any more.
WONDERFUL!! I would not go back to those for anything.
I am so happy so many called in with their pledges
to the telethon. I did not get it done as I was gone but it is a great cause
and so happy it was done in your name, Nancy, If anyone deserves to be
recognized and given credit it is you. I love the newsletter and read it as
soon as it appears on my screen. Keep up the good work. Love you even if I
do not know you.
Marian in ND
This is for Sarah in AR re
leaving butter on the counter. Since my mother
left the butter out, I leave the butter out. 24/7/365. It never occurred to
me not to. Never had a problem. When I find butter on sale
I buy several pound boxes and put them in the freezer. One pound I put in
the frig and one stick in a covered butter dish on the counter. I'm guessing
that a stick of butter lasts us about a week. I don't use
margarine.
Lesleigh in PA
This is for BG in Indy
I have made the cookies for a couple years now
for Christmas, always a big hit! We call them "mudballs"
1 pkg Oreo cookies (double row pkg)
1 8 oz cream cheese
1 pkg white almond bark
Crush Oreo's finely, I use my food processor. Then blend in the softened
cream cheese. Can do this in the food processor, but do NOT attempt with
hand mixer! Shape into 1" balls, refrigerate till firm and chilled.
Melt almond bark according to pkg directions adding 1 tbs plain (white)
Crisco, a little more if needed to make it thinner. Dip each ball using a
fork so the excess drips off. May also use a toothpick. Place on waxed paper
to set. Store in a container in the refrigerator. YUM
Kotton in MN
Many thanks to everyone who sent in
recipes for the Oreo cookie balls (there were
several). This week-end I know what I will be doing...lol Anyone who has not
tried these cookies doesn't know what they are missing. Thanks again to
everyone who submitted the recipe.
BG in Indy
For Byron and Johnny, my
name is Dairiel, a very uncommon name, I was
named after my mother's sister's sister-in-law. When I was in high school,
they didn't know if I was a boy or girl, I was assigned to the boys gym
class. My boyfriend wanted some information on the Marines, so I wrote to
the corp. two Marines came to my door to sign me up, my mother informed them
I was a girl. My poor dad could never remember how to spell my name, I have
disliked my name from the beginning.
Dairiel in Minnesota
For Mariann in Michigan regarding
cleaning her gas stove. I'm having a similar
problem. My stove top is sealed so there are no removable pans and the
cooked on gunk is impossible to get off. I tried the Easy-Off Bam degreaser
which helped a little bit. I'm still working on it and if I find anything
that works really well I'll let you know. I will try the oven cleaner as
posted on another date and let you know how that works.
For Oma in LA. Thank you for posting the roll cakes. At our family Labor Day
picnic my dear MIL brought a Carrot Cake roll with a cream cheese filling
that she purchased at the grocery store. Would you happen to have a recipe
for one of these roll cakes?
Love the newsletter!
Joan in Lancaster, PA
Hi there...I have a question that has
been in my mind for quite a while, but I keep forgetting to post. I will be
curious to see if I get varying opinions. I absolutely love
guacamole, but as we all know, even with the
lemon juice, and the trick of leaving the seed sitting in the dip, it
inevitably turns brown. It looks disgusting,
but my mother will still eat it. So, my question is this. When the guacamole
turns brown, does that mean it has gone bad? Thanks so much in advance.
Donna S, IL
I just got a
GTExpress 101 and wondering if people are having the same problems I
am having or have I purchased a dud. Am I doing something wrong or have you
experienced the cooking times being way off. I tried the vegetable omelet
and had to finish it in the microwave. One side of the omelet was cooked but
the other side (my half) was still uncooked. The stuffed chicken at the 18
minutes still wasn’t cooked at 22 minutes wasn’t cooked also ended up doing
it in the microwave.
Keep up the good work just love the stories about the furry guys.
Lee in Ontario Canada
Hi all in Nancy land. I just love this
cooler weather in NC. For Linda in Kansas City wanting a different
baby gift. My daughter got two books when she
had her first. One was All About My Grandma. This was two books for the
grannys to do. They were hard cover and had lots of questions about what
life was about when they were growing up as well as now. Also she received a
book to list all the events of baby up to almost teen age. I dont know the
name of it but she writes all events in this one. Something the babies can
read when they grow up. Also a good record for weight, shots, etc. I am sure
you can find these in baby dept. of WalMart or local book store.
Bobbie in NC
Nancy, I just had to write since
Stephanie said the lady she spoke to at the MDA
Telethon hadn't heard of you. I'm sure you must be famous in Amarillo
by now! I called the Telethon about 10 a.m. Eastern Time and told the lady I
wanted to make a pledge. She asked if I was in Amarillo, and I told her no,
I was calling from Indiana. She immediately said, "Are you a recipe person?"
and told me that the recipe people had really been calling in! I told her we
all love Nancy and wanted to help. She assured me that my pledge card would
mention your recipe group.
It was so much fun being able to help this way and thinking of my fellow
recipeholics calling in too.
Hugs and kisses to Siggy and Ditto. My little tabby, Abby, used to run under
the bed at the first rumble of thunder. All of a sudden, she has stopped
doing that and will stay with us, so maybe there is hope for
Siggy!
Sue (Cooky) in Indiana
Comment
A friend of mine copied the segment of the telethon where they said a that
members of Nancy's Recipe group had called in. I haven't seen it but will
probably see it tomorrow. I do appreciate everyone who called in with their
pledges. Amarillo exceeded last years totals.
Nancy
Hi Nancy, Siggy, Ditto and everyone in
Nancyland. Reading some of the members testimonials about their names brings
to mind when I went to a concert 3 years ago in Frederick, Maryland. My
brother-in-law was celebrating his 72nd birthday and we had gotten tickets
for him to see his favorite country singer in person. We had passed his name
and birthday request on a small piece of paper and gave it to one of the
band members to give to the country singer so he could sing the Happy
Birthday song to him. When it came time for the birthday announcement the
country singer said there is a lady who is 72 years old celebrating her
birthday today. If she is in the house could she please stand up. Her name
is Carroll. My brother-in-law stood up and everyone laughed including the
singer. He was laughing and quickly said to my brother in law, "I'm glad you
are a girl because I would not want to sing to those long haired legged
boys." Everyone laughed so loud and when he began to sing Happy Birthday, he
ended it by saying "Happy Birthday sweet Carroll". Everyone had a great
laugh including my brother-in-law who talks about it to this day.
Betty in MD
For Sara in Ar about keeping her
butter out on the counter at room temperature:
We also like soft-spread butter, so a couple of years ago I bought a Butter
Bell which is designed for this. You put the whole stick of softened butter
in the lid, invert it into the bottom cup which is filled about 1/3 full of
cool water. The water creates a seal and keeps the butter fresh. I'm in
Texas, so during warm weather I have to change the water more frequently
than I do during the cooler months. Do a Google search for "Butter Bell" to
find the least inexpensive one. We really like ours!
Carol in Tx
Re: Variation of the wine cake recipe
posted yesterday
This is for Nikki, F'burg, VA requesting recipe for Wine cake. I have used
this recipe for yrs and everyone loves it and wants the recipe.
Wine Cake
1 box (18.5 oz) white cake mix
1 box (3 oz) Jello (Strawberry, Cherry or of your choice)
1/2 cup oil
4 eggs
1 cup wine (strawberry, Cherry or your choice, as long as jello and wine are
the same flavor)
In lge bowl mix together cake mix and dry jello, add eggs, oil and wine,
beating on low speed until, moistened, then beat on medium for 2 mins.
scraping bowl frequently. Pour in a well greased bundt pan. Bake for 45 mins
at 325 deg. Cool
Glaze:
2 cups powdered sugar
1 cup wine
Mix together in sauce pan and bring to a boil. Boil for one minute.
Punch holes in cake with a fork. (I use a meat fork) Slowly pour glaze over
cake. Put in ref. and cool.
NOTE I remove the cake from the pan then put it back in pan before pouring
on glaze. I have found that the cake will not stick to pan this way and
always comes out perfect.
Lynda in Ardmore OK
Angie was looking for Peanut Butter
Balls. My daughter got this TNT recipe from her high school years ago and
now makes them every holiday. Hope you like them!
Peanut Butter Balls
1 cup peanut butter
1 cup powdered sugar
1/2 cup dry powdered milk
4 Tab water
1 cup mini chocolate chips
crushed graham crackers
Mix all ingredients together, except chocolate chips. Add chips. If too wet,
add more dry milk and if too dry, add more water. Roll into balls and roll
in graham crumbs.
Hi Nancy and fur babies! I wanted to
tell Barbara in NC that I made her scalloped tomatoes last night for dinner,
and they were wonderful! I had to use a few more tomatoes than the recipe
called for because I was using paste tomatoes. I added a few juicy ones too.
I also added fresh basil. Yummy!
Mary in Oregon
Nancy,
I wanted to respond to Barb from Cle Elum, Wa., about her
white stove top. I have a Kenmore Elite we
bought in 2001, and I have the same problem with the glass top getting
stained every time I use it. I use a razor blade and Weiman Cooktop Glass
cleaner I buy at Walmart. I think the stove is the best one I've ever had
and it is my third smooth glass top stove but the stains are a problem every
time you cook even though the pots are clean. I wish I could help and if any
of the members know something we can do, I will be most thankful also. I
have to clean the top every time as soon as it cools.
Thanks, Grace
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