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.

Onion Blossom Maker
The Onion Blossom Maker is perfect for slicing onions but it works just as well on apples, oranges, tomatoes, bell peppers, and even boiled eggs.

Hint from Quick and Simple Magazine:
To keep algae from forming in your bird bath, clean it out good. Then add water, a piece of copper pipe, or a handful of copper pennies minted before 1982.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
order toll free: 800-965-7070 EST

To receive the Watkins September sale flyer and a sample of Ultra Rich Hand Cream, please email your street address to me.

I purchased a 4 bread mix package from Prepared Pantry about a month ago. Today I made the Honey wheat bread! It was delicious, made my house smell great! If you haven't purchased any bread mixes or anything for that matter from Them, you should. I have tried to make bread on my own from mixes/recipes and they never seem to come out like this.
Thank you Dennis! Lynette in N.Y.

There wasn't room to post all the messages in today's newsletter.  I am working on posting the messages from my laptop that I pulled in to email the day I left Arizona.  Hopefully all the rest of those should be posted tomorrow. If there are repeats of messages it is because my be getting old because I honestly can't remember what has already posted and what hasn't.
Nancy Rogers

This is for IG who wanted Subway sandwich copycat/clone sauces.

Subway Sweet Onion Sauce Copycat/Clone
1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder

Combine all ingredients in a small microwave-safe bowl. Heat mixture
uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture
boils rapidly. Whisk well, cover and cool. Makes about 2/3 cup.


Subway’s Chipotle Southwest Sauce Copycat/Clone
The chipotle in the recipe can be adjusted according to taste.

1 cup mayonnaise
1/2 ounce Dijon mustard
1/2 ounce freshly squeezed lime juice
1 ounce chipotle chili in adobo, pureed
1/4 ounce fresh garlic, minced
salt, to taste

Combine mayonnaise, mustard, lime juice, chipotle and garlic. Add salt to taste. Cover and chill before sandwich preparation, or before using as a salad dressing.
Bunnie in Colorado

Brown Sugar Chocolate Chip Ice Cream
1/3 cup pasteurized egg product, such as Egg Beaters
1 1/2 cups heavy cream
1/2 cup milk
1/2 cup light brown sugar, packed
2 teaspoons vanilla
1/3 cup mini chocolate chips
1/4 cup chopped pecans, optional

Combine all ingredients, blending well. Pour into ice cream freezer and follow manufacturer's instructions for freezing ice cream. Pack into a container and store in the freezer. Makes about 3 1/2 cups. YUMMMMMM
Tona in Bama

For Linda B
Sure enjoy your newsletter
I got this recipe years ago and it is one of the best for cabbage rolls. This can also be done in a large crockpot (bring to simmer on high, then cook on low for 6-8 hours), or tightly covered in the oven at 300° for 2-3 hours.

Stuffed Cabbage Rolls
2 pounds hamburger
1 large egg
1/2 cup rice
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 head cabbage leaves, prepared (see below)
1 pound spareribs or ham
32 ounces sauerkraut
2 medium onion -- sliced
28 ounces tomatoes, canned
1 cup water
1 pint sour cream (mixed with 1/4 cup sliced green onion, if desired)

Steam cabbage leaves until pliable; set aside. Mix hamburger, egg, rice, salt, pepper and garlic salt. Place about 1/4 cup in center of each cabbage leaf (if small leaves, put 2 together overlapping a bit). Roll up. Set aside.

Brown spareribs if using. If ham, cut into cubes. Line bottom of a large stainless steel Dutch oven (no aluminum!) with half of the undrained sauerkraut. Cover with onion, spareribs or ham, and cabbage rolls. Top with remaining sauerkraut, tomatoes and water. Tightly cover and simmer on low for 3 hours. Check occasionally for sticking, adding a little additional water if needed. Top with sour cream and serve.

Makes me hungry just thinking about it.
Sheryl in AZ

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.

Am looking for a good meringue recipe that doesn't weep and fall apart after preparing. Thanks in advance.
Linda in WV

Easy Breaded Pork Chops
4 center-cut pork chops, 1/2 to 3/4-inch thick
salt and pepper, to taste
1 egg
3 tablespoons milk
1/2 cup flour
1/4 cup vegetable oil

Sprinkle pork chops with salt and pepper. Heat oil in a heavy skillet. Whisk egg and milk together in a shallow bowl. Dip each pork chop in the egg mixture then dredge in flour. Fry in the hot oil for about 4 to 6 minutes on each side. Serves 4.
Tona in Bama

August Alphabetical Index of Recipes
New recipes have been added today. More will be posted by morning and tomorrow.  Hopefully I will be able to start on the July Newsletter Alphabetical Index soon.  While in Arizona I had a slow connection to the internet.  July and the first part of August not put into the Alphabetical Indexes during the months I was there. Currently I am working about 10-12 hours a day trying to get caught up on this task.
Nancy Rogers

August 19, 2007 TeaHag in Upstate NY the way I make my tuna casserole is just simple and probably not very good for you, haha. Just cook your pasta, any kind, add tuna, frozen or canned peas, a lot of sautéed onions, celery seed, I don't really care for the fresh celery in it, salt and pepper, milk to cover and a lot of Velveeta cut up. You can add a little butter too if you want with the cooking process. Just cover and cook on low till cheese is melted, stir often. Be your own judge as to how much of each or little depending on your taste. I have also used the canned peas with carrots in it which is good also.

Here is a simple recipe for homemade burritos that is good when kids are in school or not and you need something fast. Cook hamburger, when done add taco seasoning, or however the directions on the seasoning pak says. Drain and let cool. I use the big burrito wraps. Get one burrito wrap, spoon meat mixture in the middle and spread it in a line, top with grated cheddar cheese. Fold the ends up and down over filling, then fold over the sides and lay seam side down. When i used to make these I made a ton of them at a time and refrigerate or freeze. Take one out and pop it in the microwave for minute or two, just till reheated and the cheese melts. You can add more toppings or they are just good like that. When my daughter was little i had made a big batch of these and they was covered up in the fridge, my place had been broken into and robbed. I guess they liked them because they took time out and ate just about the whole batch!

August 21, 2007 Lori R. Topeka, KS my family always put our Swiss steak in the crockpot and let simmer all day. Cut up round steak into bite size pieces and sauté till most blood is gone, you can dredge in flour and fry till crust forms and then cut into bite size pieces also, better. Add crushed tomatoes, sliced onions, green peppers cut in strips to cover. Salt and pepper good, cook on low several hours, serve over white rice. Serve with fresh yeast rolls, garden green beans, and whatever else you want, nice Sunday dinner. yum

August 20, 2007 Lori R. i cut my sweet potatoes lengthwise then into 4 or 6 sections, peeled or unpeeled. Put onto a piece of aluminum foil that has been sprayed a little with non stick spray. Salt, pepper, butter, and cinnamon if desired. Seal top and one end good. The other end put under water faucet and add just enough water to cover bottom, seal up good. Put on the top rack of grill or in oven till tender. Water keeps them from drying out and will be tender and delicious.
Jenny in Ky

For "Sherrill in San Antonio" who wants a diabetic casserole recipe-August 19, 2007

I am making this today for my husband.
It's a good recipe for diabetics because of the beans and sweet potatoes. Lots of fiber and just a smidget of fat (not even a gram) I make it in the crock pot but I'm sure the oven would work just fine.

Black Beans and Sweet Potatoes
4 large sweet potatoes peeled and cubed (1 inch)
15 oz can of black beans rinsed and drained
1 large onion chopped
2 or 3 ribs of celery chopped
1/2 bottle low sugar barbecue sauce
(I buy the 18 oz and use half of that if I haven't made my own)

1. Put the sweet potatoes in a 4 quart crock pot.
2. Mix everything else together and pour over the sweet potatoes.
3. Put the lid on and cook till potatoes are very tender. It takes about 4 hours on the low setting.

Nancy, I truly enjoy connecting with you and the group each day. Not only do we get excellent recopies here, but very helpful hints for every day life. The news is full of sadness these days but we can always turn it off and read your news letter.
Thanks for all of the above dear.
My puppy says "bark-bark" to your sweet furry kids.
We named him "Sioux" because of the song "A Boy Named Sue" by Johnnie Cash.

Everybody have a great day and remember this;

What you loose on the peanuts today
You make on the popcorn tomorrow.
Soooooo, Keep popping!
Your friend, Alice Jean

Stuffed Grilled Burgers
These are stuffed with ham, cheese, mushrooms, and onions then slow grilled. Grill over hickory wood if possible for better flavor!

5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons liquid smoke
salt and pepper to taste
2 cups chopped onion
2 cups chopped fresh mushrooms
2 cups chopped cooked ham
3 cups shredded Cheddar cheese

Preheat a grill for high heat. When the grill is hot, lightly oil the grate. In a large bowl, mix together the ground beef, Worcestershire sauce, liquid smoke, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling. Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted. Makes 10 burgers.
Tona in Bama

I can't find the recipe for Lemon Bars made with angel food cake. I know it was published recently. Help with the date of the newsletter, please.
Jan in LO, MO

For Bev in Bay City. I have a recipe for Fresh Rhubarb Crumb Cake that is out of this world. One of the best bakers in our church gave it to me. It is very easy to make and is very similar to a coffee cake.

Lana's Fresh Rhubarb Crumb Cake

Cream together:
1/2 cup shortening
1 1/2 cup white sugar
1 egg

Add:
2 cup plus 1 TBSP all purpose flour, mixed with 1 tsp baking soda
1 cup soured milk, or buttermilk
(alternate adding flour and milk in smaller amounts to creamed mixture)

Beat on low 1-2 minutes, do not over mix.
Stir in 2 cups finely chopped rhubarb
Pour batter into a greased and flored 9x13 baking pan. Sprinkle with crumb topping.

Topping:
1/3 cup white sugar, 1 tsp cinnamon, 1/2 cup chopped nuts mixed together
Bake at 350° for 35-40 minutes. Cool and serve from the pan.
I have used frozen rhubarb. Make sure it is thawed and well drained (I even blot it dry with paper towels so the batter doesn't thin out).
Bobbie/Frankfort/IL

Boots in VA requested a Chili Sauce recipe for a friend in the 8-22-07 newsletter. This is my mom's recipe which I have been making for over 30yrs. We always served it with Beef or Pork roasts.

Chili-Sauce
1-1/2 tsp allspice
1-1/2 tsp cinnamon
1-1/2 tsp ground cloves
1 gal tomatoes, peeled, seeded and chopped (6 cups)
1 cup onions, chopped
3 cups green peppers, chopped
1/2 to 3/4 cup white vinegar
2 tsp salt

In a large stock pot, bring tomatoes, onions, green peppers to a boil. Add spices; reduce heat to a gentle boil. Cook uncovered until very thick (2-4 hour), stirring often.
Add sugar and cook another 1/2 hour, stirring often so sugar won't burn. This makes about 4 pints. You probably could freeze. The newest Ball Canning book says to Ladle hot sauce into hot sterilized jars, leaving 1/4inch headspace. Adjust 2-piece caps. Process 15 minutes in a boiling-water canner. This sauce keeps well in the refrigerator because of the amount of vinegar used (it is considered a pickled food by Ball).
Bobbie/Frankfort/IL

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.

For Becky from Magnolia, AR in the August 18th newsletter

My favorite way to eat the raman noodles is to put them in a bowl with some water (I don't measure how much and I always use a little extra water otherwise it would be too salty) and microwave them for 3 minutes; since I found out how to nuke them I don't cook on the stove top any more. Then I add one slice of cheese (has to be real cheese not the imitation, lowfat stuff), the seasoning packet and stir until cheese melts.

Another thing I like to do is cook the noodles in the microwave then drain off the water, sprinkle the season packet on, add precooked shrimp, a little butter and a little cream then stir, if it needs more butter or cream add more, it should not be soupy but like it has a light sauce on it, sometimes I add a little bit of flour to this but if you use heavy cream you shouldn't need it. However, if you get too much liquid add a small amount of flour to thicken it.

Sometimes I add cooked meat to the soup and veggies, or scrambled eggs; whatever appeals to me at the moment and whatever leftovers I may have in the box. Also, sometimes no matter how I fix them I break the noodles up before cooking and sometimes I don't just depends on my mood.
Nancyb

Scalloped Potatoes with Ham (Crockpot)
8 to 12 ounces ham, diced
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream of celery or cream of potato soup
paprika, optional

Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top then sprinkle with a little paprika, if desired. Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender. Serves 6 to 8.
Tona in Bama

When I make this "copycat/clone" recipe of an Italian bread loaf for sub sandwiches, it ends up way too heavy and dense instead of light with big holes in the texture. What could I be doing wrong? Is my water too warm? Am I kneading too long or too short? Would butter be better than vegetable oil?
Thanks. - Nina in TN

Light and Sweet Italian Bread
3/4 cup warm water
1 package active dry yeast
1 egg, beaten
1/2 teaspoon salt
1/2 cup granulated sugar (scant)
3 cups bread flour
1 teaspoon vegetable oil

Dissolve yeast in warm water. Mix oil, eggs, salt and sugar together till blended. Add flour one cup at a time, mixing well after each addition. Knead till smooth and elastic. Let rise till doubled, about 1 hour and 30 minutes. Repeat the kneading and rising. Punch down. Cut dough into 2 pieces. Let rise, covered for 10 minutes. Shape into 2 oblong loaves, about 14 inches long. Place on greased cookie sheets. Cover: let rise again, about 50-60 minutes. Cut slash down middle of bread or 3 slashes diagonally on top. Bake at 350 for 20 to 25 minutes.

Many thanks to all who responded to my request of how to keep my front loading washer free of water and get rid of the musty/mildew smell. I appreciate knowing I can count on this extended family to help me out.
Bea in IL

STUFFED GREEN PEPPERS
6 medium peppers
1 lb ground beef
1/2 t baking powder
2 slices brerad, softened in wine
1 egg
1 T catsup
1/2 C boiled rice
1 C stewed tomatoes
1 C tomato puree
1/4 C sherry
1/4 C water
2 T lemon juice
1 T brown sugar
4 - 6 gingersnaps

Parboil rice. Mix beef, baking powder, softened bread, egg, catsup, and boiled rice.

Heat tomatoes, puree, sherry, water, lemon juice, and brown sugar. Pour over peppers. Cover and cook for 1 hour. Soften gingersnaps in a little warm water, then stir them into the sauce. Spoon sauce over each pepper and serve very hot.
jeanlock in McLean VA

I can't apologize enough for being so careless previously in sending in my recipe for no-knead bread. I need to correct the recipe. I've left corrections by sending an e-mail to Nancy and posting that the 2-1/2 tablespoons of salt was incorrect, when in actuality it should have been 1-1/4 teaspoons for the plain white bread. I'm repeating the recipe again, so I can be sure the correct recipe is listed.

Here's the corrected recipe:

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1-1/4 teaspoons salt

1-5/8 cups tepid water

Cornmeal, wheat bran or flour as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. (Generally, the dough is more batter-like than doughy, so don't expect to be able to make it into a ball.) Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. (I tried this and the dough stuck to the towel. It's better to just place the dough -- it's more like a thick batter -- in a bowl sprayed with vegetable spray and then cover the bowl with plastic wrap). Let rise for about 2 hours. When it's ready, the dough will be more than double in size and will not readily spring back when poked with a finger. (Actually, the dough is so shaggy, you can't really tell whether it springs back or not!)

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 4- to 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.

And here is a whole-wheat/rye version of the no-knead bread. I've made several of these and I love it.
3 cups flour (all-purpose or bread flour)
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/2 teaspoons salt
1/4 teaspoon yeast
1-3/4 cups tepid water

Use the rest of the directions as the previous recipe.

The crust on this bread is like the European-style loaves you see at bakeries and the texture is nicely honeycombed. I think the crust gets it's crispiness from the high baking temperature, preheating the pot and covering it during the first 30 minutes of baking. I also stick a remote roasting thermometer in the dough once the cover is removed and set it to 205 degrees. Once that temperature is reached, you know it's done. Or if you don't have a thermometer, just watch it carefully and remove the bread when it's a nice, golden brown.

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.

One way of cleaning the machine and getting rid of residual soap is to use white vinegar. Pour a small bottle in the machine and run through a FULL hot wash. This removes any residual soap, softener or minerals as well as sanitizing the machine. You can also put it in with your clothes, as it also takes any lingering soap or chemicals out of your clothing, making towels more absorbent and eliminating odor (before Febreze, people used vinegar and water sprays).

Just a quick reminder that catnip is actually in the mint family and that cats will eat the plants so, if you want to keep them for yourselves, you may want to place them out of kitty's reach.
Cathy H

I am responding to Beverly from Michigan who wanted the rhubarb bread recipe. This is a favorite that I have made myself many times. People love it. It is very delicious. Hope you all enjoy.
Judith Dennis from PIedmont, OH

Rhubarb Nut Bread
1- 1/2 c. brown sugar, packed
2/3 c. oil (any kind cooking oil)
1 egg
1 c. sour milk
1 tsp salt, 1 tsp baking soda, 1 tsp. vanilla extract
2- 1/2 c. flour
1- 1/2 cups diced fresh rhubarb
1/2 c. nuts chopped I use walnuts and they are optional

Then make topping below.
In another bowl combine sour milk, oil and egg; beat. In another bowl combine sour milk, salt, baking soda, and vanilla. Add milk mixture to sugar mixture, alternately with flour, beating well after each addition. Fold in rhubarb and nuts. Turn into well greased and floured loaf pan 8x4x3 inches. Sprinkle on topping:

TOPPING: combine 1/2 c. granulated sugar and one tbsp. melted butter or 1/3 c. brown sugar and 1 tabsp. melted butter. I only use butter not margarine.

I've had this recipe since I was in high school, which was a very LONG time ago. I, who never touch yeast, have baked this successfully.

Chocolate Yeast Cake
3/4 cup milk
2 pkg. yeast
1/4 cup very warm water
3 cups sifted flour
1/2 cup butter
2 cups sugar
3 eggs
6 oz (1 cup) semisweet chocolate chips
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract

Scald milk; cool to lukewarm. Sprinkle or crumble the yeast into the very warm water in a mixing bowl, stir until dissolved. Add milk and 1-1/2 cups flour. Beat at medium speed until smooth. Cover. Let rise in a warm place, free from draft, until light and spongy, about 30 minutes. Meanwhile, place butter and sugar in a large bowl. cream well at medium speed. Add eggs, one at a time, beating well after each addition. Add the yeast mixture and remaining ingredients to creamed mixture. Beat until well blended, about 1 minute. Turn into well-greased 10" tube pan. Cover. Let rise in a warm place, free from draft, until light and bubbly, about 1 hour. Preheat oven 20 minutes before cake is ready to bake. Bake about 50 minutes.

No frosting needed.
grannym IL

For Phyllis in Bethalto
Re: Lemon Ice Cream

I am glad you tried it and liked it. I might have to make some this weekend, myself.
Tona in Bama

Nancy,
Boots in Va was looking for a chili sauce recipe. While the name of this recipe is Club Sauce, in my family we always new it as chili sauce. It was a must for meatloaf or beef. It makes a lot because we always canned it, but i'm sure the recipe could be scaled back to make smaller amounts. I use my mothers old cast iron meat grinder to grind the veggies. But i'm sure you could use a food processor instead.
Dawn in NH

Club Sauce
12 large tomatoes
2 medium onions ( i prefer Vidalia)
1 1/2 cups cider vinegar
2 cups sugar
2 Tbsp salt
6 green peppers ( can use some hot peppers, if you like the heat)

Grind the tomatoes and onions. Place in large pot. Add vinegar, sugar and salt. Bring to boil and cook uncovered for 1 and 1/2 hours. Add the peppers, ground up. Bring to another boil, boil 15 minutes. Place in jars and process in hot water bath for 30 minutes. Makes approx 10 pints.

Becky asks:
Does anyone have any TNT recipes for using the packages of ramen noodles in main dishes, besides just boiling and eating plain? I'd like some ideas on how to incorporate some seasonings, meat and vegetables. Our grocery stores occasionally sell them for 10 cents a package and I'd love some different ideas on how other cooks use them.
Becky in Magnolia, Arkansas

Hi Becky, here are a couple of my dress ups for Ramen Soup:

Use 3 cups of water instead of 2. I add 1/3 cup frozen peas and bring water to a boil. If you are going to feed 1 person, I take 5 small frozen meatballs and zap them in the microwave for 4 minutes (more meatballs if more than 1 serving). I then pour meatballs and juice into the water and peas that are boiling. I then add my noodles and cook for 3 to 4 minutes. When soup is done I pour into bowl and add green onions cut up and a little chili powder.

Sometimes I add fresh diced avocado, diced up onion (white), shredded lettuce or cabbage, diced tomatoes. You can add only one or all of these to the soup before serving. A fresh squeeze of lime perks it up too. I do this with the Chili flavored soup.

With the Oriental flavor, I add a few dried shrimp (4-5). Serve with cut up green onions and soy sauce.

With the chicken flavor, I add a small can of cooked chicken and frozen peas. Serve with diced tomato and diced green onion and diced avocado.

I hope this give you some ideas. Barbara Ann in SE Texas

PS: Nancy so glad you are back home safe. I do appreciate your work on the newsletter. I think I have now been receiving them for about 10 years and will continue to enjoy receiving them. Give Siggy and Ditto a scratch under the chin or behind the ears for me.

This is in response to Gracie, Rochester, NY. Thank you for taking the time to send in your touching information about the volunteers and their efforts to raise money for the children and their smiles. I think that is a wonderful thing and everyone that can should buy a cookbook just for the donation if for no other reason. I, for one, didn't know about it, and I can think of at least 5 I need for Christmas presents and 1 for me.
Thank you again,
Cindy in Jacksonville, Florida

Gracie. The Operation Smiles poster says it ended April 2007. Can we still order?
Judi

Hopefully someone out there can give me some advice on my problem. My hubby was helping me and now I have so many metal pot marks on my white sink and have tried to remove them without any luck. I hope the sink isn't permanently damaged.

So glad that you are back in your own home. Nancy and that the kitties are happy being there helping you with the newsletter.
DP in Denver

Jana in CA re: Brine for chicken
This isn't the one you were asking about from a few days ago, but this is one from this site posted by Alex. No idea when posted, but copied as it appeared here. Hope this is what you need.
Cheryl, Charlotte

Thanks to Sheldon in Ontario, who sent the restaurant head cook's advice for tender chicken (3.9.05). I notice the cook brines the chicken parts for an hour. Here are some notes I've saved about brining chicken and pork:
Brine enhances flavor from the inside out. It also tenderizes the meat and helps keep it from drying out. It cleans up chicken skin so it looks white, not yellow.

For brined pork, select natural meat that is not "enhanced" with injected solution.
Brine shrimp for 30 minutes. Brine chicken parts for 30 to 90 minutes; a whole chicken for 8 to 12 hours. Brine thick pork chops for 4 to 6 hours; a pork tenderloin for 6 to 12 hours; a whole pork roast for 2 to 4 days. Brine a turkey for 24 hours.

America's Test Kitchen says its standard brine for bone-in chicken breast is ½ cup kosher salt per quart of water for one hour. For bone-in pork chops, ¾ cup kosher or table salt, 6 Tblsp sugar, 3 quarts water.
Ming Tsai ("Simply Ming") says brine always includes water, salt, and sugar. In a recipe I saw on CBS, the proportions for 4 to 6 boneless, skinless chicken breasts were 1/4 cup kosher salt, 1/4 cup sugar, 2 cups water.

The meat must be fully submerged in the brine. Rinse the meat under cool water after removing it, and dry the surface thoroughly with paper towel before cooking. Chicken may be brined, rinsed, dried, and refrigerated a day before it's used. Do not salt brined meat before cooking. Do not re-use the brine.
Alex

Hi Nancy, Glad you and the crew are back in your own little nest! Always great to get back home. Tona Bama sent in a cake mix cookie recipe 8/21/07. I wanted to add to the addition list on that. I have been making cake box cookies for years, so easy and my kids have always loved them, grand kids now also. One of their favorites is a chocolate mix and adding Rice Crispy cereal and chopped nuts. Sometimes I use Rice Crispy cereal and Crasins. (dried cranberries) They love those! A spice cake mix with various chopped dried fruits is also a great hit!
Everyone have a great day!
Billie in Fl

Hello everyone.
I have a party coming up and the lady that is having it at her home wants me to bake streusel topped apple pies. Would someone have a TNT recipe for me to try ? I bake pies all the time but haven't baked one with that topping. Can you believe that??? Please send me your favorite recipe and I'll give it a try.
Bette~Indiana

Nancy I have a request for Marinade for fish and chicken. I am getting tired of the ones that we have and would like new ones. We have a lot of chicken and fish, mostly salmon but do have other at times. Thank you in advance.
Susie Indy

Dear Nancy...Bless you for doing such a remarkable job with this newsletter. I am writing to tell you that I tried two recipes this week. Kudos to Donna in S California for the Hot Dog Pudding /Custard...It is now my Mom's favorite dessert (she is 83 and VERY fussy). My goodness it was so very easy and delicious. Thankyou so much for sending it in. Also made the Peach Puzzle...worth all the work.Yummy.

Being Greek, we add cinnamon to just about everything. Every Wednesday I make Greek Spaghetti Sauce for my Mom and her Caregiver and use small shells or chili mac pasta.

I have never sent in a recipe before, so I hope I am doing this correctly.

YiaYia's Kima (Greek Spaghetti Sauce)
2 lbs hamburger (I use 85% lean)
1 t granulated garlic (more or less)
1 T ground cinnamon
1t sea salt
1t ground black pepper
juice of 1/2 lemon
1 can Pastene Kitchen Ready Tomatoes
water to swish rest of tomato left in can (about 1/4 cup)

Place hamburger in a heated 2 or 3 qt saucepan. Use no oil or butter. Hamburg will release some fat. Add garlic, salt, pepper. cinnamon and lemon. Cook on high, breaking up large pieces of hamburer with potato masher (Hint from Nancy's Kitchen).

Cook until brown, almost starting to burn. Add tomatoes and water....turn down heat to med low...simmer about 20 min. Serve over any pasta with Grated Parmesan cheese...goes great with Greek Peasant Salad and hot crusty bread.
Stephanie Concord, NH

Tona...on your Baked Pineapple Casserole...is that 4 eggs total or are the 2 eggs beaten with the juice the afore mentioned 2 eggs ?
Sounds good and I want to make it.
Anita , Brandon, FL

This link tells you the expiration time of household and food items.
Lynette in NY

Surprising Expiration Dates from realsimple.com

Hi, for Beverly of Bay City, Mich. asking for rhubarb and zucchini recipes. There were several rhubarb recipes in the This was in the newsletter of 8/22/07
Donita Z. of Stayton, OR

to Linda B, for the cabbage rolls with sauerkraut. My mom taught me how to make them with sauerkraut. We came to U. S. from Croatia in 1952 and although mine never taste as good as mama's they are delicious. I have no certain measurements , only approximates. First core out the cabbage and bring to boil big pot of water. Scald the whole head and remove leaves as they loosen. Cabbage leaves must be wilted. We always used the lg. outer leaves and chopped up the smaller ones and added them to the pot. Now mix up about 3 lb. gr. beef and 1 lb. sausage or gr. pork with a couple eggs, salt, pepper and paprika. Add 1 lg. onion, chopped, and a couple cloves of garlic minced. Add 1 cup long grain white rice, [rinsed]. Sometime she would fry the raw rice in a little hot oil in a skillet just till it started to turn slightly tan. Mix all these ingredients together, roll up in the cabbage leaves. Put a layer of sauerkraut in bottom of large kettle add cabbage rolls , and more sauerkraut. Do this in layers till you use up all sauerkraut. Usually a 2 lb. bag is enough. Add water to cover everything, cook till done, about 11/2- 2 hrs....You can also cook in oven, but most of the time mom made it on the stove top. OH SOOOOOOO GOOD.
Mary, from Newton Falls, Ohio

RE: Chicken Enchiladas from Susana in Louisiana
I made your Chicken Enchilada recipe from the 8/17/07 newsletter tonight and wanted to let you know that they are very good. We all enjoyed then, I know I will be making these again and again. Thanks for sharing.
Nancy in TN

Re: Hot Dog Bun Pudding/Custard from Donna in Southern CA

You are correct! This is really good! We all ate way too much tonite, but it was hard to stop eating. With a name like that, I had to try it and see and I am really glad I did. This will be in my recipe collection. I have already passed it on to someone who can't wait to try it. I think this recipe was in the 8/10/07 newsletter. Thanks! Nancy in TN

This is the easiest recipe for Zeppola that you will ever see. We make them often, especially around Christmas which is a tradition for Italian families. In the old days my grandparents used to make it with yeast and wait hours for the yeast to raise. This recipe is just 3 ingredients and made instantly.
This is the fried dough that is usually sold at Italian feasts and carnivals. I am always asked to bring this when I have to bring a dessert to my prayer group.

Easiest Zeppola
1-3/4 cups Aunt Jemima self rising flour (start with 1 1/2 cups and gradually add more if needed) consistency should be that of pancake batter, if too thick they will not be totally cooked inside.
2 tablespoons sugar
1 can seltzer (12 oz) room temperature

Mix with fork till smooth. Scoop up a heaping tablespoon and push off with your finger to drop in deep fryer. Keep pushing them down in the oil so they cook inside. When fully browned, lift with slotted spatula and roll in powder sugar (or regular white sugar).
Lay in mounds on a dish and sprinkle lots of confection sugar.
Camille, Commack-NY

Top Romen Recipe for Becky in Magnolia, Arkansas

Top Romen Noodle Dinner
1 to 1-1/2 lb. hamburger browned (chicken is good too)

1/2 chopped diced onion

Brown hamburger and add onion, cook until onion is soft. Remove from skillet and add one packet of flavoring from Top Roman Noodle (I put hamburger in bowl I want to serve in later)

2 cup water

1/4 tsp. powdered ginger
2 cups frozen mixed veggies (Can be any of your choice and you get a different meal each time)
2 or 3 Packets of Top Roman Noodles (I use chicken flavored because that is what I like )
2 green onions.
Sliced or slivered almond optional

Add water to skillet, bring to boil add ginger and veggies, cook for 10 minutes. Add crushed noodles. Cook another 3 minutes add the remaining flavored packages, stir and put in serving dish. Now add chopped green onion on top and serve. Sometimes I also add a few sliced almonds on top.

TIPS. I have also made this dish using all fresh veggies when garden is producing. Or just use what you have in refrigerator. Just keep it easy and enjoy,
AK from CA

I have looked and looked but cannot find the post that talked about the recalled French-cut green beans. I did read that a few days ago didn't I? Can someone please direct me to the correct newsletter? THANK YOU !!
Shannon in Ohio

I missed "Connie Texas Okra and Potatoes."
What newsletter was it in? Thanks. Nancy you do a great job. Was glad you mention we like TNT recipes.
Vickie in MO

Hi all! This is for Cheryl in North Olmsted, Ohio. The first time I had spaghetti sauce with cinnamon was a a friends house . Her family was Greek and I thought it the most delicious stuff! That was over 25 years ago and not only had she influenced my choice of husbands(egad!), it truly turned me into an ethnic food gourmand. Thank you for the mention in the newsletter. It feels good to have my ideas validated and appreciated.
For an ethnic twist on meatballs, try adding grated potato, grated onion, salt, pepper, breadcrumbs and a dash of cinnamon to the meat mixture. Make into oblong shapes and pan fry.Serve with pasta tossed with butter and grated parmesan and a salad on the side.
Til next time, Jeri K. Glen Cove

This is in response to the Taco Seasoning Mix that Sharon in Texas posted. I can vouch for this seasoning, it's the one I use all the time, except I use 1 TBS. of chili powder rather than 1 tsp. We like our food seasoned rather heavily. I made a taco salad this week with these seasonings and it was so good. You won't be disappointed with this recipe.

Nancy, thank you so much for all you do and I am so glad you made it back home safely.
Susie H

Nancy, how are the kitties since getting home ?

Thanks to Rae in Mi and Sue in Tn. for the potato soup recipes I will try the both this fall.

A thank you to Liz in Ks. for the Tamale Pie. My husband ate it and he is strictly a meat and potato or rice man. Sometimes you just want something different!
Sybil in Fl.

Comment
I got a new kettle shaped tabletop charcoal grill for outdoors. I put it together in my living room and left the lid off it. Yesterday Ditto climbed in it and fell asleep. This afternoon when I got home he had stolen all my wash rags from the linen closet and put them in the bottom of it. It must have been too hard for his liking. He is currently curled up on top of the wash rags sound asleep in the bottom part of the grill. Fear he will be heart broken when I actually use it outside.
Nancy Rogers

This is a recipe I usually make at Thanksgiving. They are impressive because they are piped into a cookie tube and then I use a decorating tip to form the rosettes.

Sweet Potato Puff Rosettes
3 large (about 2 lbs.) sweet potatoes, peeled and cut into 1 inch pieces
1/4 cup butter or margarine, softened
2 tablespoons packed brown sugar
1/2 teaspoon grated orange peel
2 eggs beaten
1 tablespoon butter or margarine, melted
2 tablespoons chopped crystallized ginger, if desired.

1. Place sweet potatoes in 3 quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
2. Heat oven to 425. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and ginger. Beat vigorously until potatoes are fluffy.
3. Fill cookie cake decorating tube with mixture. Use one of the decorating tips that will make a pretty rosette. You can make them as big or small as you like. I like to make a lot of little ones. They look so pretty when served.
4. Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.

I also want to say thanks to all who gave me the ingredients for the hand and body lotion. I made it and use it daily.
CAMILLE,Commack-NY

White Chocolate Layered Bars
1 roll (16.5 oz) refrigerated sugar cookies
1 1/2 cups white chocolate chunks or white vanilla baking chips
1 1/2 cups flaked coconut
1 cup slivered almonds
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon oil

Heat oven to 350. Grease 13x9-inch pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Sprinkle with 1 cup chocolate chunks; press firmly into dough. Sprinkle with coconut and almonds; drizzle with condensed milk.

Bake 20 to 30 minutes or until edges are golden brown and top is lightly browned. Cool completely, about 1 hour. In small microwavable bowl, place remaining 1/2 cup white chocolate chunks and oil. Microwave on High 45 seconds. Stir until smooth. If necessary, microwave an additional 15 seconds. Drizzle over bars.
Tona in Bama

Strawberry Rolls
Fun to let the kids help on this one.

Rolls
1 can (11 oz) refrigerated breadsticks
3 rolls Fruit by the Foot strawberry fruit snack rolls (from 4.5-oz. box)
1/4 to 1/3 cup sugar
1 egg white, beaten

Heat oven to 375. Grease cookie sheet with shortening or spray with cooking spray. Unroll dough; separate into 12 breadsticks. Stretch each breadstick until about 9 inches long.

Unroll all fruit snack rolls. With scissors, cut each evenly into 4 (about 8-inch-long) pieces. Place 1 piece on each breadstick. Roll up each breadstick, coiling dough into spiral shape (like a cinnamon roll) press ends to seal. Place sugar in shallow dish. Brush top and side of each coil with beaten egg white; roll in sugar. Place sugar side up on greased cookie sheet.

Bake at 375 for 11 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
Tona in Bama

For Marie in VA and other health-conscious readers:

ATE-Layer Skinny Dip
4 c. shredded lettuce
4 oz. fat-free sour cream
1 c. canned black beans; heated
10 oz. (about 2 1/2 c.)butternut squash cubes
2 c. cherry tomatoes; chopped
1 c. diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz) BOCA Ground Burger
1 oz. Galaxy Vegtgie Shreds, Cheddar
3 1/2 t. taco seasoning
Optional: lime juice, salt, pepper

Combine half tomatoes w/ all of onion. (if desired, season). Set aside. Next, nuke squash in covered microwave dish w/ 2 T. water for 6-7 min. until tender enough to mash. Using fork, mash squash to pulp.

Mix in 1-1/2 t. taco seasoning. Set aside. In skillet sprayed w/ nonstick spray, combine Burger, tomatoes & remaining 2 t. taco seasoning & cook until crumbles are defrosted & mixture is thoroughly heated. In large dish, layer ingredients:
lettuce, squash mixture, tomato/onion mix, sour cream, black beans, meat mixture, cheese
shreds, red peppers.

Serve hot or cold. 8, 1 cup servings. Serving: 100 calories, sugars 3.5g
Athena in DE

I do Weight Watchers and have some good recipes if anyone is interested.
Here is a real good one.

Whipped Fruit
1 sm pkg sugar-free fat free butterscotch pudding
20 oz can crushed pineapple
4 large apples-peeled and chunked
8 oz tub light or fat free cool whip
1 cup coconut (Optional)

Drain pineapple and reserve juice
Combine dry pudding & pineapple - Mix
Next add pineapple juice - Mix
Add Apples and coconut - Mix
Fold in cool whip. Cool in fridge.

Serves 8 = 3 pts A serving

2 pts. Without the Coconut
Trish in Fl

Comment
Weight Watcher recipes are copyrighted and can not be posted on this newsletter or site.  Recipes with nutritional values can easily calculated for the Weight Watcher points.

Hi Nancy and friends,
I so enjoy reading your Newsletter. I am giving a house warming next week. If any one has some good finger food ideas. I would appreciate them. Also I remember in some movies they give a new home owner a loaf of bread and a box of salt. I can't remember if there was a third item? Also I don't remember the saying. It was something like Bread so you will always have food, and salt so you will always have spice in your life. Help
Thanks, Eva in Texas

In the August 18th newsletter, Lois in Kingston, Wa. was asking for recipes that her son could make for the family, that were "kid friendly". I have many recipes that would come under that category, but will send two for now, that our 4 kids always loved, and still do. I gave the recipes to my son's two teenage daughters, and they are making
the dishes at home!

Hot Dog Spaghetti
1 lb. hotdogs, cut into 1/2 inch slices
1/2 cup chopped celery
1/2 cup chopped onion
2 tbsp. cooking oil
1 can tomato soup
1/2 cup water
1 tbsp. Worcestershire sauce
1 pkg. (12 oz.) spaghetti

In skillet, sauté onion, celery and hotdog slices till soft and hot dogs begin to brown. Drain; add soup, water and Worcestershire sauce. Cover and cook while spaghetti is boiling till tender, about 12 minutes. Drain
spaghetti and add to sauce mixture and stir to combine.

Serve with Parmesan cheese, if desired. Good with a crisp, tossed salad and garlic bread. I like to add some minced garlic to my sauce when browning, but isn't necessary.
Serves 4 to 6, depending on the appetites!

Hamburger Tater Tot Casserole
1-1/2 lbs. lean hamburger
1 medium onion, diced
1 pkg. frozen Tater Tots
1 can cream of mushroom soup
pepper, to taste
1/4 lb. American cheese, diced (can use Velveeta, or Cheddar)

Brown hamburger with onion till it begins to brown. Drain; season with pepper and add the mushroom soup. Put Tater Tots in greased 3 quart casserole, and mix in meat mixture and cheese. Bake, uncovered at 350º
for 1 hour. Serves 6.

Note: I usually lay Tater Tots out of the freezer about 1 hour before I fix this, and I also use more cheese, as we like it better that way.
Judy (in Alaska)

Dear Nancy,
Speaking of mystery novels with recipes, there is one, so far not mentioned in your newsletter. It is
Katherine Hall Page

She has a delightful heroine, married to a Pastor, who has her own catering business in a small town in Massachusetts.

They are great to read and the recipes are very interesting and something I am sure the newsletter group would like. I do love the newsletter and having recently moved back from Tucson it was fun to hear
about your Arizona adventures, even though you were there for a sad occasion.
Dee in W. Lafayette

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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