To Nicol in MS - Here is an easy Coleslaw recipe that can be added to if you want, but is a family favorite just as it is.

Easy Coleslaw
1 bag of shredded Cabbage for Coleslaw
1 cup mayonnaise (not Mircle Whip)
1/4 cup sugar
Salt & Pepper to taste

Combine Mayonnaise, sugar, salt & pepper in a bowl. Add shredded cabbage & stir until well mixed. Refrigerate for at least an hour. I usually half the recipe to serve my family of 4. It's easy & delicious!
SusieB in Minneapolis, MN

Cook's Choice New Onion Blossom Batter Mix
The Onion Blossom Batter Mix is also perfect for making great tasting Spicy Fries.

Spray plastic bowls with Watkins Cooking Spray (#01040) before storing tomato based foods to prevent stains. Watkins Cooking Spray is ½ the cost of Pam per spray, plus tastes better. Watkins non-stick cooking spray has over 1600 sprays per can, so it lasts longer and tastes better. Light buttery flavor with no alcohol, and virtually fat free.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

In the past few days there was a pasta salad posted by Dennis at Prepared Pantry.  I could not copy it off. I tried and tried to tag just the recipe could not.  Could you please repost it for me.
Sue

Hi Nancy,
Here is another great-sounding pasta salad. 

Dennis Weaver
www.preparedpantry.comn 

Oriental Chicken Pasta Salad

This is our favorite pasta salad. With chicken and vermicelli, it is substantial enough for a main dish and has a very nice mixture of subtle flavors with a little kick from the ginger.

We’re not sure of the origin of this recipe. It’s definitely oriental and reminds us of Thai cooking—though it really should be made with authentic Thai noodles. We think you will enjoy this recipe.
 

8 to 10 ounces of uncooked vermicelli

1/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon freshly ground ginger

2 chicken breasts, grilled or fried and cut into 1/2 inch pieces
1 red bell pepper, cut into pieces and cooked until crisp-tender
1/2 cup slivered peanuts
1 8-ounce can sliced water chestnuts, drained
1/2 cup matchstick carrots
1/2 cucumber, peeled and cut into chunks
salt and pepper to taste

1/4 cup fresh cilantro, snipped

1. Cook the vermicelli according to the instructions on the package. Drain and rinse them in cold water.
2. Make the dressing by mixing the mayonnaise, yogurt, sugar, soy sauce, and ground ginger together.
3. In a large bowl, toss the pasta, chicken pieces, red bell pepper, almonds, water chestnuts, carrots, and cucumber with the dressing. Salt and pepper to taste. Garnish with the cilantro.

This is the easiest potato salad I have ever made and it is wonderful. It does NOT get runny the next day.

3-5 Lbs small/medium red potatoes
6 eggs
1 large onion diced
1/2 cup diced celery (optional)
I pkg (dry) Good Seasons Italian Dressing mix
1-2 cups of mayo (depending on amount of potatoes)
Pepper to taste

Boil potatoes until soft. Hardcook eggs. Drain and peel potatoes while still warm. (They have to be warm/hot.) Dice potatoes and put into a large bowl or the pot they were cooked in. After they are all cut up, sprinkle with Good Seasons. Shake bowl or pot so that all the potatoes get some of the seasoning. Dice eggs. Add onions, eggs, pepper and celery. Add mayo to taste. Refrigerate.

This salad may be eaten immediately if you like warm salad or it can sit in the fridge for a while or up to 3 days. Ours never lasts that long. I hope you enjoy it as much as we do.
Katie

For Sandee in West TN whose mashed potato salad was watery the next day. . . I just tried this recipe last week, made half the recipe since there are only two of us and that made enough for three days lunch.

I used Idahoan Instant Mashed Potato flakes. Mine did not get watery after three days and we loved it.

I have been watching the salad dressing ingredients when I purchase a new jar. . .I always make sure oil is the first ingredient since with other recipes I have had the "watery problem" when water is the first ingredient in the salad dressing. Aldi's has a very good salad dressing with oil as the first ingredient.
*~Mary Alyce~*

Here's another of my family's favorite ways to eat zucchini. We eat zucchini almost weekly, but usually it's either stir fried or grilled. This recipe is a healthier way to have Italian flavor w/o all the pasta carbs.

Zucchini Boats
6 zucchini
1/2 lb ground beef
2/3 c day old Italian bread crumb
1 shallot bulb, finely minced, if so desired--totally optional, sometimes I do, sometimes I don't
1/2 c (or more if you like lots of cheese) freshly grated pecorino romano (can sub freshly grated parmesan but I recommend the other...it's bolder and saltier)
1 egg
1 clove of garlic minced
olive oil for drizzling or finely grated mozzarella
salt and pepper
a fair amount of prepared spaghetti sauce

Wash zucchini, split them lengthwise, and scoop out the pulp w/ a spoon. Mix the remaining ingredients in a bowl, and use it to fill the zucchini shells, including the pulp. Cover bottom of baking dish w/ spaghetti sauce. Put the stuffed zucchini on top of sauce. Either drizzle lightly w/ olive oil of cover w/ mozzarella cheese. Bake for 40-45 minutes. When serving, add a spoonful or two of the sauce w/ each helping.

A couple of personal notes...sometimes I add a teaspoon of Italian seasoning to the mixture. I have also substituted Morning Star or Boca crumbles in place of the ground beef when my husband was having cholesterol problems. Most times I use the cheese instead of the oil just because my family is a bunch of cheese lovers. :o) I have also added a 1/2c or so of the spaghetti sauce to the meat mixture before stuffing zucchini. I usually just play it by "impulse" as I go along. It's hard to mess up this recipe!
Lisa (East Texas)

To Betty regarding beef roast that is not stringy.
I use an eye of round roast. Freeze and then place in a crockpot with a half cup of coffee. Season to taste and cook on low 8 to l0 hr. You will have beautiful slices of roast beef with some juice to pour over the slices.

An English roast is good if you want pulled beef for sandwiches. It is a less expensive cut of meat.The coffee helps tenderize the meat.
Enjoy, Genie

To Nancy in Houston about non-stick oven liners. If you're using a gas oven, the instructions say to place the liner on the bottom rack. You can place whatever you're cooking directly on the liner. Works like a charm.
JoAnn from Florida

To Debbie in August 1 newsletter on making bread. The most important thing to remember when using yeast is to not use water that is too hot. That will kill the yeast. The proper temperature is usually between 105-115 degrees. I use an instant thermometer to make sure I've got the correct temperature. Trust me, bread baking is easy. You'll love it.
JoAnn H

Spanish Fried Rice
1/4 cup Butter
1 3/4 cups Long grain rice
3 ounces Mushrooms; sliced, drain -- reserve liquid
2 cans Condensed onion soup
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Sauterne cooking wine
1/8 teaspoon Hot pepper sauce

Melt butter in skillet. Brown rice in butter over low heat, stirring constantly. Add mushrooms to browned rice; saute for 10-15 minutes. Pour mixture in a 3 quart casserole. Add onion soups, reserved mushroom liquid, salt, pepper, hot pepper sauce and wine. Mix well. Bake, covered, at 325 for 1 hour and 15 minutes.
Tona in Bama

Potato Biscuits
4-1/2 C. all-purpose flour, divided
3 T. vegetable shortening
1 package active dry yeast
1 C. unseasoned mashed potatoes, room temperature
1 T. sugar
1 1/2 t. salt
2 eggs
1 C. milk

In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Heat milk and shortening until very warm (120*F.; shortening does not need to melt). Add to flour mixture. Add potatoes and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a soft and slightly sticky dough. Knead 8 minutes by hand or with dough hook.

Place dough in a lightly greased bowl, turning once to coat. Cover and refrigerate at least 2 hours. Turn dough out onto a lightly floured surface and roll or pat to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter and place on baking sheet lightly coated with cooking spray. Cover, let rise in a warm (80*F) place until double. Bake in preheated 400*F oven 11 to 13 minutes or until golden. Remove
from pans and cool on wire rack or serve immediately. Makes 20 biscuits.

Instant potatoes can be substituted in this recipe.

Variation: Substitute 1 C. cooked, mashed sweet potatoes for white potatoes and add 1 t. grated orange peel.
Tona in Bama

I made the "Morning Glory Muffins", submitted by Diane in Grafton, this morning. I used 1 cup white flour & mixed flax seed, wheat germ & whole wheat flour to make up the second cup of flour. I kept everything else the same, except I grated the Granny Smith apple, rather than chunk it. I had walnuts to use.
What a great muffin! And kinda healthy too. It is not one of those light & fluffy ones, but more hefty & so, so moist. It was a bit heavy on the cinnamon for me, so next time I think I'll try 1 tsp. cinnamon & 1 tsp. allspice, or maybe pumpkin pie spice?

If you have picky eaters, maybe grate the carrots finely so that they won't be visible in the muffin?

This is a keeper & will probably become my new base recipe. I can see me adding all kinds of stuff into that batter! Thanks for sharing!
--Debbie in GA

KFC COLE SLAW- I found a couple years back and have been making it ever since. My daughter in Kansas City, MO really likes KFC cole slaw, so I sent her the recipe. Every potluck she goes to now, they ask her to bring her coleslaw.

KFC COLE SLAW COPYCAT/CLONE
8 Cups chopped cabbage
1/4 cup shredded carrots
1/2 tsp salt
1/8 tsp black pepper
1/4 cup milk
1/2 cup mayonnaise (not salad dressing)
1/4 cup buttermilk (I've used milk soured with lemon juice)
1/ 1/2 Tbsp white vinegar
2 1/2 tsp lemon juice
Combine all except cabbage and carrots. Blend well then add to cabbage and carrots. Cover and chill 2 hours

Here's a healthier version of Eggplant Parmigiana that I like to make.

Light Eggplant Parmigiana
1 tbsp olive oil
1 garlic clove, minced
1 large onion, chopped
3 cup tomato sauce
2 tsp sugar
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt
1/2 cup dried bread crumbs
4 egg whites
1 large eggplant, or 2 medium, cut into 1/2 slices
1/4 cup Parmesan cheese
1 8-oz package light or part skim Mozzarella cheese, shredded

In a medium skillet over medium heat, in 1 tbsp hot olive oil, cook garlic and onion until tender. Add tomato sauce and next 4 ingredients. Reduce heat to low and cook, covered 30 minutes.

Meanwhile, spray a 9x13 baking dish with non-stick cooking spray. On a sheet of waxed paper, place bread crumbs. In small dish, with fork, beat egg whites with 2 tbsp water. Dip eggplant into egg, then into crumb mixture.

Broil eggplant 4 inches from heat until golden brown, turn and brown other side. Pre-heat oven to 350°. Arrange half of the eggplant in baking dish; cover with half tomato sauce, sprinkle with half Parmesan and then top with half mozzarella; repeat making a 2nd layer. Bake 25 minutes or lluntil lightly browned.

Makes 6 main-dish servings. I adapted this recipe from an old Good Housekeeping cookbook which called for 1/2 cup Parmesan, whole eggs instead of whites. They also had you dip and coat the eggplant twice before frying in olive oil (not broiling).
Bobbie/Frankfort/IL

This recipe or one very similar was also sent in by Marlene from Fl

RE Joseph J newsletter on Aug. 2 Regarding canned potatoes for potato salad, yes you can use can potatoes, I really don't like the taste of can potatoes, their is just me in my household and when I want potato salad I boil 1 potatoes and 1-2 eggs add a little onion and what ever you want in it , makes the right amount for just me , you don't need 5lbs of potatoes for just a small salad try it ,
Enjoy Sherrie from Boise

Glad for the oops!!! Thanks,
For Joseph re: the canned potatoes. I use them all the time, I use diced and I usually just rinse them with water and procceed making my potato salad. Friends have commented on my evenly diced potatoes and I just smile.
Thanks for the great newsletter Nancy.
Sandy/Warsaw

To Bob in Adelaide South Australia
Thank you so much for your input on the Induction Cooktop. I have always cooked on the "old- fashioned" coil top electric stove. I am doing a total kitchen remodel and decided to go with a smooth top stove. I hear a lot of opinions on the radiant type but I don't know anyone who has the induction type. I knew someone in this great newsletter family would have some experience with this type of cooktop. Thank you for taking the time to share your experience.
Judy in So Cal

Sandee in West TN
I guess I wasn't aware that you could only purchase through LTD Commodities through a company, but I did get my catalog through my employer. Sorry for the confusion.
Esther in PA

Hi Nancy and all you nancylanders! I have question to ask all of you: What do you all put on your meatloaf sandwiches? also does anyone have any good smoothie recipes? and Does anyone have any good nectarine recipes? Thanks so much in advance for any recipes! Nancy thanks for all you do for us. You are a real gem. Mary G. in CA.

Hi I just want to thank everyone who sent me ideas on how to get wedding cake parts white again. I am trying all the ideas but none have done it yet. It looks like I will have to buy some new ones. But thanks for all the ideas.
Doris in Michigan

Hi Nancy,
I want one of those non-stick oven liners so badly I can just taste it. No one will ship to Canada. I am wondering if one of the Canadian readers has found one here.
Thanks,Nancy,

I apparently missed the Angel Biscuits recipe made with biscuit mix. I've tried every kind of search and can't find it. I would appreciate it if someone would tell me in which issue I can find it.
JoAnn H

Hi, Nancy,
A while back, a member said she would post a terrific whole wheat bread recipe that is made in the breadmaker if someone requested it. Well, I am requesting. I hope she sees this.
Karen

Hi Nancy, In response to Sandy, Tenn. concerning ordering a catalog from LTD. I order on line all the time. When you fill out the information just put your name where they ask for Co. name. You can also view their catalog on line and if you decide to order, do so there.
Pat, Magnolia, DE.

Hi Nancy and all Nancylanders,
This is in answer to Ester in PA about LTD Commodities catalog.
Just put your last name amd Inc. on line for company and they will send you a catalog. So it would read like this - Jones,Inc. -and your home address. I order from them all the time and am pleased with everything I've ever gotten. When you order they will send you a bill in the mail after your order is delivered to you.

Well, Nancy I can't wait to hear more about the antics of your furry friends. I just had my male cat Toby declawed- he was really good for long time then decided my new living room carpet was for him to sharpen his claws on lol. He has two scratching posts but obviously they weren't what he wanted. Have him back home now and he is very clingy - has to be right where I am all the time.
Dianne in Wisconsin

This is the one I got recently from recipe robot.

KFC Cole Slaw
1 head of cabbage, shredded
1 or 2 carrots, grated
1/4 onion, grated
Dressing:
1 cup Miracle Whip Salad Dressing
1 cup sugar
1/4 cup oil
1/4 vinegar

Mix together the dressing and pour over cabbage mix. Let it sit for
a few hours before eating.
Barb S - Omaha NE

July 28th, Elaine in Ohio asked about Paula Deen's first cookbook. It was: The Lady and Sons Savannah Country Cookbook You can buy it from Amazon.com for $10.85.
gramaj

I am traveling and behind in my newsletter reading, so perhaps someone else has already responded to this letter. But in case they have not, here is my response to the following letter written by Dianne in East Tennessee:

This is a help inquiry to all the home canners out there. I recently put up jars of salsa, and in going through the process forgot to release any air bubbles from the jars before putting them in the hot water bath. The jars were filled to within a 1/4 inch of the top, so hopefully not much air remained. Do you think it is dangerous to keep these jars. This is my first time to do canning in a hot water bath. Any help or suggestions will be greatly appreciated. I have another huge batch to 'maters waiting to be put up.
Thanks, Dianne in East Tennessee.

It is not the about of air released or air that remains that can be the problem with canned salsa......it is the amount of vinegar (or acid) you have used with the vegetables that is important. If you have used a USDA approved recipe for salsa and followed it carefully, you are ok and it will be safe, but otherwise I would check with your local County Extension office so they could check the safety of the recipe you used. You cannot use a hot water bath to can any low acid vegetables, but salsa or tomatoes.... if it has the right proportion of acid added (either lemon juice or vinegar) can safely be processed in a hot water bath. Botulism is always a possibility in improperly canned vegetables....so be safe and check with the experts. Botulism is tasteless, odorless and deadly!!
Jan in Texas

Hi folks! I just made these really super good "pull aparts" or Monkey bread. I served them with an amazing Alfredo sauce. We all couldn't stop sopping up the Alfredo sauce with them. Enjoy!

4 cans of Biscuits (use less if your family is smaller)
Chopped Garlic (use what you like...we like quite a bit. I used at least a tbls.)
2 Sticks of butter (adjust if your making less)
Parmesan Cheese
cubed Mozzarella cheese( 8 oz )

Brown garlic in teaspoon of butter. When browned lightly add the rest of the butter. Add about 1 cup of parm. more or less to your taste. Turn on low heat. Take one biscuit at a time, flatten in your palm a bit, form the biscuit around the cube of cheese then roll in butter mixture. Place in a well greased bunt pan. Stack the biscuits all around the pan. Careful your butter mixture will be warm! When all biscuits are done, pour the left over butter mixture over the biscuits. I put a little more shredded Mozz on top as well. Bake to a golden brown at 325. Mine took maybe 20 mins or so...I just watched until they were done...ENJOY!!!! Let them cool just a bit before serving.

Hi Nancy--Our church ladies are planning an evening get together and plan on having salads only. If anyone has a favorite salad recipe they would like to have share. Love your newsletter!! Keep up the good work!!
Janice--Ky.

Hi, All~ Has anyone tried the "Debbie Meyer GREEN BAGS"?
As I shop infrequently, I tend to buy large quantities of fruits & veggies. However, I usually end up tossing out a lot due to spoilage before shopping again. The "Green Bags" seem the perfect solution--IF they work as advertised on TV.

And to Lori in Indiana~ Thanks for sending the Cherry Soup recipe. The one I need, tho, had whole cherries & used sour cream (instead of heavy cream). Also, I really wanted one that's a tried German family recipe--to equal my mother's style.
Carol/SoCal

I remembered someone was asking for frittata recipes and someone had requested zucchini recipes, so I'm sending a combo of both. Here is an easy Zucchini Frittata that we have for special brunches like Easter and Christmas. You can do all the prep work the night before if you are going to be rushed the morning you serve it. I make a lot of frittatas, as it is easy to substitute ingredients once you get the general "how to" down pat. We like to put cheddar and potatoes in place of the zucchini and parmesan.
Lisa (East Texas)

Zucchini Frittata
2 1/2 c shredded zucchini (2-3)
6 eggs
8 basil leaves, chopped
1 Tbls fresh parsley
3/4 c freshly grated parmesan (not the shaker kind)
Salt and pepper to taste
3-4 slices of bacon
1 small ripe tomato, seeded and diced
3-4 green onions, chopped or 1 shallot
1 Tbls butter

Placed shredded zucchini in a medium sized bowl. Lightly salt zucchini and let set for 10 minutes, squeeze out excess water. Set to the side.

In a large mixing bowl, whisk the eggs until blended. Whisk in basil, sparsely, half of the parmesan, 1/4 t salt, and 1/8 t pepper.

Heat a 10-inch ovenproof skillet on the stovetop. Add the bacon and cook until crisp. Reserve 1 Tbls of bacon grease in pan. Preheat broiler.
Add zucchini to skillet and sauté over high for 3 minutes. Crumble bacon into egg mixture.

Add the tomato and onion to the skillet and cook for 2 minutes. Add butter and spread out to even layer.
Whisk eggs again and slowly pour over veggie mixture. DO NOT STIR. Gently shake pan to settle the egg. Cook over medium heat for 4 minutes w/o disturbing it.

Sprinkle w/ remaining cheese and place 8 inches under broiler for 2 minutes. Poke center w/ fork to check for doneness. If too wt, place back under broiler for 1-2 minutes, then transfer to cooling rack for 5 minutes. Carefully loosen edges w/ spatula. Once it's free, gently slide to serving plate and let rest 5 minutes before serving in wedges.

Forgot to add my name in previous email…so here it is again.
For those interested in the…

Apple Dumplings With Mountain Dew
2 Granny Smith apples
1 can cresent rolls
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 stick margarine (melt)
6 oz Mountain Dew

Peel, core and cut apples in quarters.
Roll each apple quarter in a cresent roll. Place rolled apples in baking pan. Mix sugar and cinnamon; Sprinkle over apples, drizzle margarine over apples, pour mountain dew over all.
Bake 375 for 30-40 minutes. ENJOY
Gerry in Manchester, MD

===============================

Crock Pot Swiss Cheese Potatoes
2 lbs. baking potatoes, peeled & thinly sliced
1/2 C. finely chopped yellow onion
1/4 t. salt
1/4 t. ground nutmeg
3 T. butter, cut into 1/8-in. pieces
1/2 C. milk
2 T. all-purpose flour
8 oz. Swiss cheese slices, torn into small pieces
1/4 C. finely chopped green onion

Layer half the potatoes, 1/4 C. onion, 1/8 t. salt, 1/8 t. nutmeg, 1 T. butter in slow cooker. Repeat layers. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish.

Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH, cover and cook until slightly thickened, about 10 minutes. Stir.

Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired. Makes 5 to 6 servings.
Tona in Bama

Grape Sherbet
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
3 cups white sugar
4 cups grape juice
3 lemons, juiced
whole milk

In a gallon ice cream freezer container, mix together the sweetened condensed milk, cream, white sugar, grape juice, and lemon juice. Pour in enough whole milk to fill the container to the fill line. Follow the manufacturer's instructions to freeze the ice cream.
Tona in Bama

Hi All, Just a tip for thrifty shoppers. Bar Keepers Friend a cleanser made since 1882 cleans smooth top stoves and stainless sinks and pots and pans in a jiffy. Costs less than that stove top cleaner. Be sure to shake the bottle before using.
Carol in Fl

Hi Nancy,
Does anyone out there in Nancyland have a copy cat recipe for the wonderful dessert pizza that is served at the Pizza Ranch? It is absolutely the best dessert that I have ever had and I would love to be able to make one. It seems to possibly have apple pie filling in it, and possibly an almond flavoring with a wonderful icing drizzled over the top. Thank you.
Cindi in Nebraska

To make your favorite Fruit Ambrosia recipe taste even better, and more special--
try this easy recipe to add a different dimension to it:

ALMOND FLOATERS for Ambrosia (or Fruit Salad):
1-1⁄4 cups of water
2 Tablespoons of unflavored gelatin
3⁄4 cup of sugar (I use white sugar)
1 cup of milk
1 Tablespoon of almond extract

Soften gelatin in 1/4 cup of the water. In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved. Stir in sugar, milk and almond extract. Pour into an 8" square pan and chill until firm. Cut almond gelatin into approx. 3/4" diamond shapes. Carefully put pieces of it into your fruit mixture.
Carol/SoCal

Every one is talking about the Swivel Sweeper and it's cost. You can buy it at any store that has (as seen on TV section). I bought mine at my local CSV Pharmacy. It was under $35.00. It does a great job on bare floors but also does a great job on my carpet where my cat does his rolling and grooming and leaves black hair behind. It usually picks up the hair on the first swipe. It even does a good job of picking up his trail of litter that he somehow gets on the floor even though he has a paw wipe pad in front of his box. It has a great edge cleaner on it.
Sharon in Pa.

Hi, Nancy, once again, it's great to get on the computer and see your newsletter. It makes the stress of the day just melt away. To Carolyn in Los Bano and Cindy in Va, I bought a convection/toaster oven a few months ago after a fire in my toaster oven. Haven't used it much for roasts, but all of us in my family like it for toast, TV dinners and re-heating. The first chicken I roasted in it was a little dry, but that was because it had not needed to cook as long as a conventional oven-my mistake. After talking to someone in my office who has one, he told me to shorten the time and lower the heat. So far, that has really helped. It IS larger, but that's okay. It's been really hot here, and I do not keep it outside, but in the kitchen, which really does not get as hot as before with the regular oven. I think of it as learning to use a microwave-just use it and adjust to the recipe. It IS quicker! Hudson Valley Kathleen

Hello Nancy,
Thanks so much, Nancy, for all you do for your “family”! For Nicol in MS in the August 2 newsletter here is our favorite slaw recipe.

Creamy Coleslaw
1/2 c. mayonnaise or salad dressing
1/4 c. cup sour cream
1 tbl. tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
½ medium head cabbage, finely shredded or chopped (4 cups) - or 1 bag slaw mix
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)

Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.

A big thanks to Jackie for her recipe using Dream Whip and to whoever (didn’t send a name) sent the Cherry Yum Yum. Both recipes sound very good! Thanks a bunch!
Chris in NM

Joseph J., I would not make potato salad with canned potatoes. You wouldn't have the taste quality you would with fresh potatoes. Why don't you buy two of the single baking potatoes and make the salad with those? I think you would be much happier with the flavor.
Bette~Indiana

Such a nice surprise to see you here on a Thursday, Nancy -- we are really lucky today!! Reading the newsletters is what I do just before bed - so it seems truly "right" -- thank you for the extra work.

Just found tonight that I am to hostess a new group of domino (Mexican train - which David and I both love) for the August meeting. I'm thrilled because first of all I love to entertain and that doesn't happen often here where we live but also because I have a summer meeting and can do salads.

Now what I'd really like are some good pasta salad recipes - something different than the ordinary. One gal is a strict vegetarian - only eats eggs and cheese for protein and one is diabetic. Thought I'd do a pasta salad, deviled eggs and some other cool salads -- have lots of recipes for the others but the pasta is the one I need -- something with real pizzazz. Can anyone help? And also, if anyone has anything for dessert that is diabetic and deliciously different, I'd appreciate that also.

Looking forward to it, to the dominoes -- but mostly hearing from all of you.
G'nite, Rosemarie in rural Kansas City

The Angel Biscuit recipe was in the July 22nd newsletter.
gramaj

For Diane in NY (July 31st)
This is a cake-like cookie that's not too sweet. Makes a big batch but can be cut down easily.

GRANDMA COOKIES
2 cups Vegetable Shortening (Crisco)
3 cups Sugar
2 teaspoons Salt
4 Eggs
4 teaspoons Baking Powder
2 teaspoons Baking Soda
1 Tablespoon Nutmeg
8 cups Flour
2 cups Buttermilk

Cream together: Shortening, Sugar, & Salt.
Add unbeaten Eggs one at a time, beating well after each addition.

Sift dry ingredients together.
Add alternately with Buttermilk to creamed ingredients.
Drop onto ungreased cookie sheet and sprinkle with sugar. (Don't mash down).

Bake in a 400 degree oven for 10 minutes or until tops begin to brown. Do not overbake or cookies will be dry.
Makes about 10 dozen cookies.

Nancy, For people wanting Paula Deen's first cookbook check out www.target.com web site because when I checked was $10.85. We have ordered things online from Target and have had no problems and if they are out of an item they will let you know and you can decide if you want to wait or not.

Also people on this site have been talking about how to clean glass or ceramic top stove and I have just ordered some Fuller Brush item and I will let you know if they clean the top. Also we were told never to use a razor on the stove. You can scratch it with the razor.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe. Hopefully you got the opened door situation solved. I hope that you post more pictures of the cats and dog.
Susie Indy

This is for Tona in Bama I baked the Chocolate Kahlua Pound Cake for my son-in -law`s birthday. Oh my goodness, what a hit that made. It is without a doubt the very best cake I have ever made. All you chocolate lovers try it! I do have a question. Do I pour the icing over the cake while still in the pan, or after I turn it over? I think the next time I bake it , I will sprinkle chopped pecans in bottom of pan. Thanks Tona for a cake I will bake for very special occasions.
Luna

Nancy
In today's newsletter is a recipe for "Becky's Cowboy Grub" and it is attributed to me but I did not send this recipe. I don't know how it got my name on it.
Dawn in SW GA

for Lisa - Union Bridge MD
I copied this recipe months ago, I have never used it, but it sounds like what you are looking for. (be sure and use a crock pot liner)

Deluxe Crockpot Oatmeal
(7 servings)

1 C quick cooking oats
2 C milk
1/4 C brown sugar
1 T butter - melted
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almonds

Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours. Stir before serving.
Source: http://www.mrbreakfast.com
Vickie

RE Joseph J newsletter on Aug. 2 Regarding canned potatoes for potato salad, yes you can use can potatoes, I really don't like the taste of can potatoes, their is just me in my household and when I want potato salad I boil 1 potato and 1-2 eggs add a little onion and what ever you want in it , makes the right amount for just me, you don't need 5lbs of potatoes for just a small salad try it ,
Enjoy Sherrie from Boise

For: Sandee in West TN
As far as the LTD Commodities, just order the catalog in the name "Sandee, INC." or something like that. That is what I did. There is also a catalog that you can get call ABC Distributing www.abcdistributing.com. It is about the same as LTD. Keep in mind that things are really reasonable but shipping usually bites you.

RE: Roasts
This is just my preference, but I like the sirloin tip roast the best. To me, it is not as "stringy" as the other cuts.
Tona in Bama

Hi Nancy. Thanks for sending out a Thursday edition! For Sandee in West TN: LTD and Lakeside Collectibles (sister companies) DO allow people to buy things just for themselves, even though it looks like you have to buy in quantities. That is not true; I have used both companies for years. Go to the website and request a catalog or order
right from their website.
Hudson Valley Kathleen

Thank you, everyone, for the cheese straw recipes.

To Bunny in CO, 7/31/07 newsletter: when we bought our home this year, the smooth top stove looked like it had never been cleaned.

I gently rubbed the caked on goo with a plastic spatula to get the worse off and then just worked and worked on the rest with a damp rag and baking soda.

It took awhile but I was finally able to get it clean. Now, maintenance is a breeze-I wipe it clean each time I use it (once it cools) with a rung out rag from my dishwater and then use baking soda if needed.
Grandma Teeters in Tifton

I wanted to respond to the Paula Deen Cookbook request, That cookbook is available we know, But Paula Had a cookbook she published that is know out of circulation that she published in her Bag lady days, That was the request I thought was being made. So I just wanted to clarify, I have all of Paula's Books. The books she published once she got her restaurant and shows are all available with the exception of the Original cookbook.
Thank you, Lynette in NY

To Dena in NC: Thank you so much for telling everyone about Zooba, the book club with the $9.95 books! That is also with NO POSTAGE! I have been using Zooba for a couple of years and LOVE it! I have been meaning to write in about it forever! (The Martha Stewart book....I ordered 4 of them for Christmas gifts last year and one for a graduation (from college). Everyone loves them!

You can make a list to receive a book each month with all your favorites and they will just ship them to you! Thanks again for the information and getting the lead out of me!
Toni in Rockwall TX

Hi Nancy and friends, I have been reading about the squirrel problem and feeders. If you go to your hardware store ( ACE ) and purchase a squirrel baffle, that should take care of it. I had a plastic one but after 5 years they chewed into the center hole that goes on the pole. So, this time I found one that is a metal tube and so far so good.

My second feeder is the expensive one at $32.00. They have never fond out how to get in that. So hustle down to your hardware store and ask for baffles They really work !!!!!!!
Lou, Cent, Fl.

Sorry, don't have date or name, but the request for a Squirrel-proof bird feeder caught my eye. We have an Audubon Classic one, for almost 20 years, and it works! Base is all chewed up, but squirrels eventually give up and never reach the seed. To see all sorts of models, including this, go to www.birdwatchersgeneralstore.com. They are on Cape Cod, MA, and Mike O'Connor, the owner, has a whole section online of squirrel proof feeders for sale. We've dealt with him for many years.
Bill in FL

Email addresses of members will not included with messages (due to privacy issues.)
Nancy Rogers