Free eCookbook – 22 Quick and Easy Healthy Chicken Recipes, featuring over 30 pages of tasty and healthy chicken recipes. Click Here 

Dear Nancy & Friends,

I don't think I've posted this recipe of my Dad's before; he was a cook in the Navy during
WWII. Growing up, Dad had 2 things he made for us: this Chili Con Carne (THE best; I've made it a few times myself) & chocolate fudge (he used the recipe from an old Settlement cookbook from the 50's). Now that the weather finally cooled down today in northern WI, thought people would appreciate it.

Leonard's Chili Con Carne

2 lbs. beef (round steak best); all fat trimmed off & cut meat into small pieces or cubes
4 Tbsps. chili powder
2 cloves garlic, minced
4 Tbsp. flour
4 Tbsp. cooking oil
1/2 Tbsp. salt
1 can of beef consomme added to quart container; add hot tap water to top of container
2 large onions, chopped

Cut meat in small pieces. In a paper/plastic bag add meat to the chili powder, garlic & flour. Shake well until meat completely coated. Add oil to deep, heavy pot & saute onions, stirring constantly. Add meat mixture & brown (approximately 15 minutes). Add salt; gradually pour on hot tap water mixed with one can of consomme, stirring constantly. Simmer (with cover on) one hour or until meat is tender. Optional: add one can of Mexican or Hot Kidney Beans. Heat thoroughly & serve.

Serves approximately 10-12 people.

NOTE: Our family always liked to have bowls of cottage cheese & shredded cheddar cheese on the table; I personally love cottage cheese on top.

Susan/Superior, WI.
Print this Recipe

I need a recipe for lime dill pickles. It is one where you soak the cucumbers in lime before making the pickles. They are ones that are really crispy.
Betty AZ

I need a tried recipe for apple fritters using stevia.
Syndie in Texas

For those having trouble getting your email, just open up a free yahoo email account and resubscribe under that email address. Problem solved.
Karen C in TX

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This web site  owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

I have 22 pounds of blueberries. I would like a recipe for healthy blueberry muffins.
Sandie in OR
www.aandtmyrtlewood.com 

Hi
It's Rosemarie from rural Kansas City answering questions from the August 30 newsletter. So hard to believe that tomorrow is September 1 - but also so anxious to see the end to this long, hot summer - it's been grim here to say the least.

OK -
For Mary Kay regarding the Sweet Potato Slaw
No, you don't cook the sweet potatoes. I shredded them in my food processor - it
comes out a coarse shred.

The taste is slightly different than carrots but equally as good. You need a small can (7 or 8 oz) of pineapple tidbits. The crushed would be too juicy. I have made it without the pineapple - it's not as sweet that way.
That is a matter of taste

And for Barb, Robbie and Nell regarding the Prepared Pantry. I do have a G-mail account - was forced to leave AT&T and that's when all my problems started.

Nell, I have written to Dennis and got no answer. I will call them someday - and see if I
can do anything that way.

They are lovely people to talk to and maybe they would help. Know that it's not getting stuck in SPAM - there are two other newsletters I am unable to get as well. Changing has been a real hassle and it wasn't by choice.

Thanks to all of you -- and good luck with the Slaw, Mary Kay - I think you'll like it!
Rosemarie

And Nancy - hope you have enjoyed your company!

Barb in OKC I think the web site you wanted to send is http://www.thehappycooker.com/
for Wanda's Recipe Of The Month, the Ramen
Broccoli Slaw. I get her weekly recipes and I didn't make the slaw but I did make the
Fresh Strawberry Cake and it was delicious.
Betty in MD

This is a favorite with the adults and grandkids. I often use "regular cheese", as I usually
don't buy Velveeta. tona originally submitted the recipe.
Robbie IN

Bacon Cheeseburger Roll-Up

1-lb. ground beef
4 slices good bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb.(8oz.) Velveeta cheese, cut into 1/2 inch cubes
1 pkg.(13.8 oz.) refrigerated pizza crust

Preheat oven to 400. Cook ground beef, bacon and onions in large skillet on medium-high heat, cook until evenly browned. Drain; return meat mixture to skillet, add cheese, cook until melted, stirring frequently. Remove from heat and set aside.

Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into a 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary so roll is seam side down on baking sheet.

Bake 20 to 25 minutes. Cut diagonally into 6 slices. You may top with grated cheese if
you like.
Tona in Bama
Submitted Robbie IN
Print this Recipe

Always enjoy the newsletter and look forward to around 9:00PM to see what is knew.

I have a question regarding the following recipe. Was 1 Tablespoon of white vinegar
put into each jar. Thanks for the Help. Good Luck with your surgery. Linda

Nancy, this request was in the July 3 newsletter made by PeggyNELA:

Sauerkraut in Jars (one jar at a time)

Press shredded or chopped cabbage into a quart jar until it is half-full.

(Make certain this is well packed). Add 1 teaspoon pickling salt.

Press in more cabbage up to the curve of the jar. Add another teaspoon of pickling salt.

Fill jar to overflowing with cold distilled water mixed with 1 tablespoon white vinegar (
get 5 % vinegar - it’s best for pickling )

Screw lid on loosely since air must escape during the fermentation.

Let stand at room temperature for 9 days. Fill jar up each day with more water as it
evaporates.

At the end of the 9 day fermentation period, screw the lid tight.

It is not necessary but you may process the jars in boiling water, if you wish.

May be eaten immediately.
Enjoy! Kay in N.C.

I wanted to share a canning recipe. It has been in the family for 30 to 40 years. My
children were raised with them and now the Grandkid and neighbors get them.

Red Hot Cinnamon pickles.

2 gal. peeled and sliced cucumbers could make into rings Remove seeds {Use the
large ones like the ones you forget to pick or have turned yellow, larger the better less
seeds}

2 c. lime
8 1/2 qt. cold water

Soak cucumbers in solution for 24 hours. Drain and wash well. Soak in ice water for 3
hours and drain well. In a big kettle mix ingredients add pickles mixture solution, recipe
below, and cover with water. Boil slightly then simmer for 2 hours. Stir often so they
don't stick. then drain. Now you will add the syrup solution

Mixture Solution:
1 tsp. alum
2 cup. Vinegar White

1 small bottle red food color {can use green food color for Christmas looks good to
alternate on relish tray}

Syrup Solution"

31/2 c. Vinegar White
3 1/2 c. water
10 c. sugar
8 cinnamon sticks [ also saved and kept in left over juice for the next batch]

2 {91/2 oz.} pk. red hots we have used less or more which way it will go so you don't
have to open another package. Our Dollar Tree here have them and that is what we
use.

Mix ingredients; boil and pour over cucumbers. Let set for 24 hours.

First Day: Pour off juice and add 1 cup of sugar. Preheat solution and pour over
cucumbers. Let set for 24 hours.

Second Day: Repeat first day

Third Day: Repeat first day then place in jars. Cover with hot syrup and seal. We turn
the jars up side down until sealed.

We have skipped a day if we couldn't work it in. Doesn't seem to hurt them. Also we
don't always put all the sugar in. Taste the juice and see if you want it sweeter.

Don't have to wait. Can eat immediately.
Enjoy, Linda Doyal Topeka, Ks

In regard to pumpkin...
I was in Wal Mart yesterday and just checked to see if they had canned pumpkin and they had Organic Canned Pumpkin. I did not buy any because I had a couple of cans already. So check it out and see if they have it in your area. It was in with the fruit pie mixes.
Nell in VA

Hi everyone,
My husband and I just purchased a home. I have not bought pots and pans for 11 years.

I would like for people to tell me which sets they prefer and why, I am at a loss. I know you all will come through for me.
Thank you so much, Barb from Fl.

Please Robbie, tell us if your recipe for Red Spiced Apples, passed on in the August 30 letter, can be canned, & if so, how much time do they need in the water bath? They are so hard to find & not all brands are cooked to tender, even when you find them, so it would be great to be able to make them.
Thanks in advance, Marilyn in Fl.

With an abundance of fresh produce available at this time of year I thought it appropriate to share with the Nancyland family a recipe that my son developed last summer. This makes for a very refreshing salad side dish that will compliment any main dish and it won't heat up the
kitchen.

Incidentally, I submitted this to the local newspaper (The Orange County Register) for consideration in the Thursday Food Section
"Take Five" column. It was accepted and printed and I received a $25 check for my entry - which I gave to my son and his family. Mr. Myron
Drinkwater - Lake Forest, CA

Cucumber Tomato Salad

2 medium or large cucumbers
3 large or 4 medium size tomatoes
1 large sweet or red onion
2 Tbsp olive oil
2 Tbsp balsamic vinegar
salt and ground black pepper to taste

Peel the cucumbers, cut the stem and core from the tomatoes and peel the onion. Cut
the cucumbers, tomatoes and onion into a 1/2 to 3/4-inch dice and place in a resealable plastic container. Pour the olive oil and balsamic vinegar over the diced vegetables and season as desired with salt and pepper. Place the lid on the container and turn or shake several times to thoroughly coat the vegetables. Refrigerate for at
least 2 hours before serving. Cover and refrigerate any leftover salad for up to 2 days.
Yield: 6 to 8 servings
Print this Recipe

Has anyone out there had pumpkin casserole. My daughter and I ate a restaurant and had some. It was delicious. I am looking for a recipe that is T&T. Thanks, in advance to anyone who will share their recipe with me.
Sara in FL

Good morning Nancy and all Landers,
I want to thank all who gave me Meatball recipes. I plan to try them all. I think the recipe
(don't remember who sent it) with the garlic is the one I was looking for. And also thanks for the tips on freezing them for future use.

I go to our local Farmers Market and buy HUGE (softball size) onions because my ground in my garden is too hard to grow onions - then I bring them home and chop them all up- spray a pizza pan with Pam and spread the onions on it and pop them in the freezer.

When frozen I break them up and put in a bag and put back in freezer. When I need some onions like in February I just take out the bag and use what I need. This way I can use just what I need without thawing the whole bag. Also works for green/red peppers. Having a bumper crop of zucchini

I shred it after removing the seeds(don't peel) and put it in containers -2 cups to each container. This is also ready for me to bake with in the middle of winter. This year I'm going to try a new recipe for canning apples for pies. Guess I must be related to squirrels lol - hoarding for winter.
Dianne in Wisconsin

For Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer