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.

Here is my recipe for:

Glorified Rice
1 lb.bag or box of white rice, prepared as directed on package and cooled
12 oz Cool Whip
1/2 cup sugar (I use less)
1 tsp Watkins vanilla
20 oz can crushed pineapple( you can drain a little of the juice off)
10 oz maraschino cherries, halved
2 cups miniature marshmallows

Combine and chill. Sometimes I add 1/2 bag of coconut.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070 Eastern time

I added cooking substitutions to my website today, including one for baking mix. I printed a copy of this and hung it inside a cupboard door for reference.
Spicy Mexican Dip
3 Tbsp Watkins Soup Base #21182
1 cup sour cream
Chill at least one hour and serve with tortilla chips or other crackers.

To Print out only the recipe highlight it with your mouse, right click on the highlighted recipe.  Choose the option PRINT. Change the Print Range from ALL to SELECTION. Press the PRINT button on the screen.

For all those who are mourning the loss of GOOD, original mayonnaise:
You can still get the real thing: It is Kraft mayo at Costco--- the only thing is, it only comes in a gallon size. It is labeled "Kraft Premium Mayonnaise" and water is down the line in the list of ingredients. Right next to it on the shelf is the current version of Kraft mayo, (in a smaller size) with water listed as the second ingredient. For all of us who can't quite see ourselves getting through a whole gallon of mayo in a reasonable time, we could split it up with friends or family.
Sandy in Bountiful, Utah

This is for Eileen in Ontario. Do you mean the Wolfgang Puck "Rice Cooker" instead of steamer? If so, here is the recipe that came with mine.

Creamy One Pot Macaroni & Cheese
4 servings

2 c. macaroni
1 c. chicken stock OR water
1 c. heavy cream
1-1/2 c shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and Fontina) OR cheese of your choice
2 T. butter
1/2 t. salt and pepper
pinch of cayenne pepper

Mix all ingredients. Pour into rice cooker. Close lid and press cook. When the unit switches to Keep Warm (approx. 13 to 15 minutes) open lid and stir. Close lid and leave on Keep Warm for 5 minutes. Serve hot. ENJOY!!
Barb in San Diego

Susan in GA posted a cake recipe that had sweetened condensed milk and a can of cream of cocoanut poured over the baked cake. I have asked this question before and no one answered so I will try again. Does the cake turn out mushy or does all of that wet stuff set up somehow? Does this cake cut into slices or is it spooned up? Thanks in advance for any answers,
Papricka

Hello everyone from very wet and rainy S. Illinois! With Easter coming up, and the possibility of many left over boiled eggs, I wanted to share this very delicious recipe with everyone. Its a great twist to an old favorite!
Enjoy!
Dee in S. Illinois

Mom's Special Egg Salad
3 ounces reduced-fat cream cheese
1/4 cup fat-free mayonnaise
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp. pepper
6 hard-cooked eggs, chopped
12 slices whole wheat bread, toasted
6 lettuce leaves

In a small mixing bowl, beat cream cheese until smooth. Add the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; Fold in the eggs. Refrigerate for 1 hour. I double this to take to church.

Fresh and Boiled Egg Recipes
Egg Dye Recipes

Hi Nancy,
We would like to invite Nancylanders to our 25-25-25 Inventory Reduction Sale. We reduced the prices of all our mixes—there’s 130 to choose from—plus we reduced the weights by 25% to cut shipping costs. All you have to do is buy $25 or more of mixes and enter “25nancy” at checkout.

This really is a good deal—groceries going up instead of down. Stock up—on 58 different bread mix choices plus 72 other mixes. No one else has that kind of selection.

Happy baking. Dennis Weaver, The Prepared Pantry

Looks like there are several of us Central Illinois people! I live in Springfield, the Land of Lincoln, and just a stone's throw from the tomb. Great place to visit, if you have never been!
Trish in Illinois~

Does anyone out there have a good way to fix Corned Beef and Cabbage.
Thank you, Linda In North Carolina

When I saw all the great-sounding recipes to use for fillings in the turnover maker, I knew I have to dig out mine. I have never used it. Problem is, it is buried in our storage room my hubby and I lovingly call "The Black Hole!"
Trish in Illinois~

HI, this is in response to the person who wanted a "Chocolate Raisin Cake" Sorry this has taken so long. but I couldn't get to my Outlook Express to work until recently. And have 141 messages to go through. I am now working on Dec 27th. and now do daily too.

Nancy this site is the greatest, You are one exceptional person to do all this work for us. Happy Easter to all.

These cakes I have made for years and years. Hope you enjoy

Chocolate Applesauce Cake
This is good

1 cup oil
2 cups sugar
2 eggs beaten with fork
2 tsp. soda in (2 Tbsp hot tap water)
2 cups applesauce ( I make and use chunky)

Combine in a large bowl and set aside. beating well.
2 tsp cinnamon
3 cups flour
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. cloves (I use 1/2 tsp)
3 Tbsp powdered cocoa
1-1/2 tsp baking powder

I sift these together on wax paper. Before adding to wet mixture mix and
add 1 cup nuts

1 cup golden raising (If using less chop) My preferred raisin

Pour into prepared pan. 9 x 13 Bake at 350 degrees for 45 minutes to 1 hour.

This is a really old family recipe and I always do all the mixing by hand. This is more instructions that came with the cake. Older recipes didn’t give a lot of instructions but this is the way I make it. Ardith Add your favorite Chocolate Frosting

Chocolate Applesauce Cake No Eggs
2 cups flour
2 tsp. soda
1 cup sugar
1 tsp. cinnamon
3 Tbsp cocoa
1 tsp. nutmeg
1 Tbsp cornstarch
1 tsp. allspice
1/2 tsp salt

Sift together in large bowl Make a well in dry ingredients and add
1 1/2 cups applesauce
1/2 cup melted shortening (or oil)

Beat this well, and fold in
1 cup raising
1/2 cup chopped nuts

Pour into prepared pan. 9 x 13 inch pan. Or loaf or bundt pan. Bake 350 degrees until tested done.. 30 to 40 minutes.

In the March 16 newsletter, someone mentioned a recipe for Honey Baked Lentils. I was unable to find it. Would someone please repeat it.
Thank you Grandma O, IL

Contented Eve in WI was asking about a dessert that had something white floating and covered with a yellow sauce in the Tues. March 18th newsletter. I believe she is referring to a dessert called Floating Island. I found this recipe in my Betty Crocker cookbook (1976 version).
Connie in TX

Berry Floating Island

Poached Meringues
3 eggs
2 egg yolks
1/2 c. sugar
milk
1 1/2 t. vanilla
2 c. strawberries

Poached Meringues:Beat two egg whites with dash of salt to soft peaks. Gradually add 1/4 c. sugar, beating to stiff peaks. In skillet, heat 3 c. milk to simmer. Drop meringue onto milk in 6 mounds. Cook slowly uncovered, till set, about 5 minutes. Lift from milk; drain on paper towels.

Beat 3 eggs and 2 egg yolks slightly; add sugar and dash salt. Stir in 3 c. slightly cooled milk (from meringues, plus you may need to add just a bit more milk to make 3 cups. Cook in double boiler, placing pan over, not touching, boiling water; stir constantly. When custard coats metal spoon, remove from heat; cool quickly. Add vanilla. Place berries in dish; pour custard over. Top with meringues. Chill. Serves 6

If you are a Snickerdoodle lover then you'll sure love this.

Snickerdoodle French Toast
3/4 cup milk
3 large eggs
A couple pinches of salt
1-1/2 tsp vanilla extract
4 slices bread (white goes best)
1/4 cup of white sugar with 3 tsp of cinnamon mixed in

Heat grill or frying pan over medium-high heat. In a small bowl, whisk milk, eggs, salt and vanilla. Pour into a flat dish that is large enough to dip bread slices in. Dip bread slices in egg mixture and poke with a fork a few times to ensure custard gets all the way through. Sprinkle one side generously with cinnamon sugar and place this side face down in lightly greased, preheated pan. Sprinkle the top side of the French toast generously with cinnamon sugar. Cook until bottom is browned, then flip and cook through until toast is slightly firm and no longer wet.
Serve immediately.
Makes 4 large pieces of French toast.
Dawn - Cape Cod, MA

Dear Nancy
I was watching the American food Network channel the other night and they were making cakes and cupcakes. One lady made a chocolate coconut cake and my husband turned from his computer and said that sounds good. So I would like to know if anyone has an easy recipe for this.
Happy Easter Everyone
Colleen

Hello Nancy and all (Cooks & our 4 legged friends) I love this newsletter . The filling my Mom used in the turnover maker was her homemade pear preserves. I use Welch's strawberry preserves, and have used Sloppy Joe Mix, my husband really likes these.
Jean in Ga.

Use this for:

piroshki
turnovers
calzones
dumplings
pocket sandwiches

It works for both quick bread and yeast doughs.  It makes pastries six inches in diameter and it crimps the edges securely.  It's made of plastic but it's sturdy enough for years of use.  There is a recipe on the box plus you have access to free recipes on our site.

This press makes 6-inch pastries. 
View video using the dough press.
Order yours for $1.00.

For Lisa (East Texas) and her recipes using the turnover maker in the March 17, 2008 newsletter, am I missing something? How do you cook/bake these?
Thanks, Jan in Pennsylvania

Hello Nancy and all (Cooks & our 4 legged friends) I love this newsletter . The filling my Mom used in the turnover maker was her homemade pear preserves. I use Welch's strawberry preserves, and have used Sloppy Joe Mix, my husband really likes these.
Jean in Ga.

I have a couple of requests for the Nancylanders. I'd like to know if anyone has a clone for Golden Corral's carrot cake. It tasted more like a spice cake and not what I expected for a carrot cake. I've never made one because the thought of carrots as a cake didn't appeal to me, but that cake sure changed my mind. I think it had raisins and spices (maybe cinnamon and cloves?). I didn't detect any pineapple or coconut and most of the recipes I've viewed have both. I'm sure it had nuts in it as well. Any one have a clone for this tasty cake?

The other request is at the China One, they have a stuffed crab shell and I'm sure it has crab but what else I don't know. Maybe cornbread or bread crumbs. It is so good, I would love a recipe if anyone has one. Thank you (again) Nancy for doing the newsletter and thanks to the Nancylanders who share. I have been cooking full meals a lot lately, thanks to the newsletter and Angel Food Ministries.
http://www.angelfoodministries.com/
NancyB

In the 3-17-08 newsletter, Eve in WI wanted a recipe that was a mound of white sitting in and covered with a sauce. I think this is what she is talking about. My sister and I found this one on reciperlink.com, and really enjoy it. Hope it is what she is looking for.
Barb S- Omaha NE

Floating Island Custard

Prepare Soft Custard:
2 cups milk or cream
3 eggs or 6 egg yolks, slightly beaten
Hint: you will be needing 2 egg whites for the 'Island' part of this recipe; so you may want to divide the egg
portions as 3 eggs separated, adding the additional egg white to the meringue 'island'; and then a couple of more egg yolks; save the extra whites for use in making scrambled eggs.
1/2 cup sugar (white, granulated)
1/8 teaspoon salt
2 teaspoons vanilla extract

Scald milk in top of double boiler. Combine eggs, sugar and salt in mixing bowl. Gradually add scalded milk. Return to top of double boiler. Cook over rapidly boiling water, stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in vanilla extract. Chill rapidly. Pour into individual baking dishes or custard cups.

Floating Island Custard:
After pouring custard into custard cups; Beat 2 or 3 egg whites with 1/8 teaspoon salt, until soft peaks form.

Gradually add 1/4 cup sugar; continue beating until stiff peaks form. Float spoonfuls of meringue on each custard.

Broil 1 to 2 minutes, until tips of meringue are golden brown.
4 to 6 Servings

Susan. .thanks for the tomato tip, will try it and feel sure it will work.
Boots in Va.

Genie...Thanks for the pickled eggs recipe made them tonight,
Boots in Va.

For Cindi, Northeast Neb. here is the clone recipe for Olive Garden's Toscana Soup. It is wonderful, we eat it a lot during the winter.

Olive Garden's Toscana Soup
2-3/4 cups chicken broth
1/4 cup heavy cream
1 med. russet potato
2 cups chopped kale
1/2 lb spicy Italian sausage
1/4 cup salt
1/4 tsp crushed red pepper flakes

Combine the broth and cream in a medium saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup. Add the kale. Sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 1 hour. Stir occasionally. Serves 2 as an entree or 4 as an appetizer. Serve with bread. Enjoy!
Linda, Ft. Collins, CO

Hi, this is the recipe that Cindi in Northeast Nebraska is looking for.
Jane from NC

Olive Garden’s Tuscan Soup
1 lb. Spicy Italian sausage
1 slice of bacon, diced into 1/4 inch pieces
3/4 cup onions, diced 1/8 inch thick
1 1/4 tsp. minced garlic
1 quart rich chicken stock, or 1 fluid oz. chicken base mixed with 1 qt. water

2 med. potatoes, cut in half lengthwise,
then cut into 1/4 inch slices
2 cups cavallo greens or kale, cut in half,
then sliced into 1/16 inch strips
1/3 cup heavy whipping cream

Place the sausage on a baking sheet and lightly prick the skins. Bake at 300°. for 15 minutes, or until done. Cut in half lengthwise, then slice. Measure 1 cup.

Place bacon and onion in a 3 – 4 quart saucepan and cook over med. heat until onions are almost clear. Add the garlic and cook 1 more minute. Add the chicken stock and potatoes. Bring to a boil. Reduce heat to simmer and cook for 15 minutes. Add the sausage, greens and whipping cream and simmer 5 more minutes before serving.

This recipe is from “The Cooks Corner” by Linda Cicero and it came from the Olive Garden’s corporate office.

This is for Cindi who wanted a clone recipe for Zuppa Toscana. I make this a lot. My husband really likes this.
Barb, Fl.

Olive Garden Zuppa Toscana Copycat/Clone
1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.
NOTE: I use spinach instead of kale, it seems to cook faster. Enjoy!

For Cindy in Nebraska
re: Olive Garden zuppa toscana. just go to www.olivegarden.com and the actual recipe is on their web site. I make it often and just love it.
Barb in Oregon

Hi Nancy
This is in response to the request for a clone for Olive Garden's Zuppa Toscana soup..
I found this recipe a few months ago, I served it at a neighborhood soup party, along with several other types of soup.. Everyone LOVED the Zuppa Toscana!

http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html

One thing I would suggest is to drain as much fat off the sausage after browning it, then put it in a strainer and quickly rinse it to remove more of the fat, otherwise the fat collects on top of the soup. I had to do a lot of skimming to remove it before serving.
Hope this helps
Gaye Roy, Utah

Hi Nancy,
Here's a tip to color Easter eggs the natural way. Just put them in beet juice until desired color. You can use the water from just plain boiled beets. Also any of the pickle beets you buy in a jar. This will give the eggs a light pink through dark pink color. You could use this method on shelled or non shelled boiled eggs. Other method is using pickle juice sweet or sour to give a beautiful bright yellow color to eggs. Well just a few tips if you want to go natural.
Dee from Canada

Hello to Kathleen in Central Illinois. I'm in Southern Illinois. Howdy
neighbor!

For Marilyn in Winnepeg Canada: I'm not sure if this is the cake you are looking for, but this is a TNT recipe that I have made for my family for
years.

Yummy Coconut Cake
1 Box of Yellow Cake Mix (with pudding)
1 (15oz) can of Cream of Coconut Oil
1 (14oz) can of Eagle Brand sweetened condensed milk
1 8oz container of Cool Whip
shredded coconut for topping (optional)

Bake cake according to directions on the box. While the cake is still warm, punch holes in the baked cake with a long pronged fork. Stir together the Eagle Brand with the Cream of Coconut and Pour the mixture over the cake. Next, after cake is cooled, spread the Cool Whip over cake and sprinkle shredded coconut over the top. Refrigerate for 30 minutes to let flavors meld together. Rich, but oh so delicious!
Dee in S. IL

Lorie in Orlando wanted Mimi's Corn Chowder recipe. You can go to their site and get several recipes, did this today and the Corn Chowder was there. It is my favorite Restaurant here in Denver.
Caroline

THANK YOU, Susan in AL for the wonderful suggestion about saving those delicious tomatoes when a few slices have already been used. I've tried many things but never this idea. I will use it tomorrow.
Susana in Louisiana

I have found more ways to make the original 'lemon meringue' recipe..
All sugar free and only 1 PT on WW
chocolate pudding/cherry jello
chocolate pudding/raspberry jello
pistachio pudding/orange jello
vanilla pudding/lime jello
vanilla pudding/orange jello
banana creme pudding/orange jello/drop coconut extract
anymore ideas let me know.
Judy/Buffalo

Thanks everyone for the tips and recipes for Sweet Rice. I will try the many different variations and see if my hubby likes them.
Lisa-Union Bridge, MD

This is to "Thank" Lisa in East Texas for the Jalapeno Poppers with Cheddar cheese and Party Popper recipe. They look to be something my husband will enjoy. Thank you so much. Also Kathleen (Central Illinois) and Lori in Central Illinois, I also am in Central Illinois close to Springfield. Have a great day to all. especially Nancy and her furry friends

Nice to be here??? At my age its nice to be anywhere!!
Ruth Ann

This is for Lori in Ne:
I had never liked cheesecake until a friend of mine brought this one to work for a dinner we were having and I was hooked. My husband even likes it and he doesn't like cheesecake!

Chocolate Chip Cheesecake TNT
1 1/2 cups finely crushed Oreos
1/4 cup melted margarine or butter
1 can ( 14 oz any brand ) sweetened condensed milk
3 pkgs. ( 8 oz. each ) cream cheese, softened
3 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 teaspoon flour

Preheat oven to 300ºF. Combine crumbs and margarine (or butter ), pat firmly on bottom of 9" springform pan. In large bowl, beat cream cheese until fluffy. Add sweetened condensed milk; beat until smooth. Add eggs and vanilla; mix well.

In small bowl, toss 1/2 cup chocolate chips with flour to coat. Stir into cheese mixture and pour into prepared pan. Sprinkle with remaining chocolate chips on top. Bake for 1 hour or until cake springs back when lightly touched. Cool, chill, enjoy.
Kay in Western NC

This is for Mrs. Marshall, Illinois. The model number for the reverse-osmosis unit; WHIRLPOOL # WHED-10: be sure to purchase the "shut-off valve" for about $6.00 or $7.00 dollars more, as this makes it much easier to change the filters once a year. You just turn the "shut-off" valve to off then change the filters. Of course be sure to put old towels or something under the filters for the little amount of water that the filter housings will spill out as you change the filters. Good luck !!! I hope you enjoy the GOOD tasting water as we do at little cost--compared to the price of the filtering systems the "Water Stores sell for $499.00 & up" I know I worked at a store that sold them for $499.00 & up. And I'm here to tell you ours from "Lowe's Home Improvement" works just as well for a fraction of the cost.
Jennie New Mexico

For Sue in Aust., who asked about Old Bay seasoning:
I had never heard of it either, until I wanted to try a recipe several years ago. It is a mixture of dry spices. In one supermarket here it was near the fish counter where they keep the cocktail sauce, etc. In our Wal-mart it is in the baking aisle with the other spices and blends. Right now, I am reorganizing my kitchen and the spices are buried, so I can' tell you what spices are in it. But if you have trouble finding it there, perhaps myself or one of the other members can arrange to send you some. Good luck!
Lori in IL

I went to Girl Scout camp at Cedar Lake MI 57 years ago. The highlight was something called RING-TUM-DIDDY (I am sure I have the name wrong) which was kind of a stew=soup thing cooked in a huge pot over a campfire. It contained hamburger, canned tomatoes, canned corn, bacon and I can’t remember what else. I have been craving this stuff for 50 years. If something has a recipe I would be so grateful to have it.
Thanks, Noel in Clinton Twp, MI

For Diana in RI, RE: healthy snacks for kids. What I've found with kids and eating healthy is they tend to eat it if it looks appealing and/or fun. For example, if the fruit is cut into fun shapes or on skewers, if the veggies have a fancy dipping bowl, if the dips/cookies/bars/etc.. are something they actually help make, if the snack has fun ribbons or a cute saying on it, etc...

Here are a few suggestions. Apples wedges with peanut butter (let the child add the raisins, cinnamon, walnuts, choco chips, etc.. to the peanut butter). Or apple wedges with caramel sauce.
Cut up veggies with Ranch dressing (let the child pick out which veggies they want at the store, and they can help to wash them, don't let them cut though). Or use a hollowed out pepper as the dipping bowl!

Fruit, frozen grapes & melon balls on child-safe skewers (they can help form melon balls).

Homemade granola bars or healthy cookies that your child can help make.

Frozen banana's dipped in choco then nuts that your child can help make.

Mini pizza's made on whole wheat pita bread; then cut out into fun shapes. (there is healthy pepperoni made with tofu that tastes exactly the same as regular pepperoni)
Yogurt type smoothies with your childs favorite fruit inside.
Mini sandwiches cut into fun shapes (these are a huge hit and there are endless cut out shapes and sizes).

Sweet or salty snack mix that your child can help make adding in nuts or cereals they like. Healthy breads or muffins your child can help make with their favorite add-ons. Mini muffins made with your childs favorite add ons. Jell-O with fruit cut out into fun shapes or sizes. Mini quesadillas cut out into fun shapes or mini sizes. Show your child how to make dried fruit that is cut into fun shapes.
The variety is endless.
Dawn - Cape Cod, MA

Hi Doris in S. Indiana, I recently purchased a Salad Shooter, and I love this appliance and so does my husband. We use it to grate cheese, grate or slice sweet potatoes, (great in lentil soups) slice potatoes, and so much more, and when summer comes, I intend to use it for making chopped salads. We both cook and we use the Salad Shooter almost every day. I keep it on my counter next to the stove. It is not an appliance I will tuck away and seldom use. I have the Professional Model. It was a little more expensive but it goes together easily, cleans easily, and is very sturdy and powerful. Hope this helps.

Presto 02910 Salad Shooter Slicer / Shredder

Hi Bev, welcome. I'm glad you are here. I confess, I bragged about my first homemade pizza and told the group about you and your wonderful ebook. This weekend, I gathered the grandchildren and made two 16-inch pizzas, cooking them one at a time, playing Italian restaurant music the whole while. (Ciri ciri bim). (The teenagers were rolling their eyes, of course.) They turned out perfectly, (pizzas, not teenagers) except for one thing, I have a new stove and am not yet familiar with it and it takes forever to preheat. I baked the first one too soon because the LED temperature shows what I set, not what it is. The second one was perfect and another lesson learned. I found a seasoning called Tuscan Seasoning that has Turkish oregano in it and it is so much better than the bitter tasting oregano in the Italian seasoning shaker, I pitched the shaker. Those little things make all the difference. I use Asiago instead of Parmesan or Romano. Your suggestion of 80% mozzarella and 20% white cheddar is perfect and then I top it off with a handful of grated Asiago. (Kissing fingertips here). Delicious doesn't describe it well enough.

I found my "floating island" dessert on Uncle Phaedrus' site. That's an amazing recipe detective site I'd not known about . I also found a recipe for authentic Filipino Lumpia, which a neighbor used to make and I loved, and got an idea about making my own bagles. I live in the boonies and the only bagels available are frozen. They all seem equally horrid to me. I love fresh bagels from bagel shops. (toasted and spread with jalapeno cream cheese) I'm researching making my own but they sound incredibly complicated. Anyone here have any experience with this? Does anyone know how to make jalapeno cream cheese?
Eve in WI, retired with plenty of time to cook...

Pizza Crust – Bread Machine
1 c. water
2 T. vegetable oil
3/4 t. salt
2-3 T. sugar
3 c. bread flour
2 t. (or one package) yeast

Place all bread dough ingredients in bread machine according to order recommended by manufacturer. Set on dough cycle. When dough cycle is completed, remove dough and roll out on greased cookie sheet. Pizza dough should entirely cover a large cookie sheet. Prick and bake in preheated 425 degree oven for 7 to 8 minutes or until starting to brown. Remove from oven and top with favorite pizza toppings and cheese. Bake completed pizza for 10 – 15 minutes or until all toppings are heated through and cheese is melted.
Everyone have a good week! Eureka, IL

Nancy, quite a while ago you posted a way to get the symbol for 'degrees' on the computer keyboard. I did it for a little while but didn't write it down and now the memory card in my brain seems to have lost it. I am busy typing recipes for our church cookbook and really need that info. Would you please tell us again how to get the symbol for 'degrees'?
Peg in beautiful East Tennessee

Happy St Patrick's Day to all. To Gail in Minn, sorry for not saying that the green onions were just the green stem that you use. Gives it a little extra flavor. And to Anna there is a Spanish Chorizo that we get in the United that I work at , called San Antonio. We get in, in bulk and then cut it down and wrap it for sale. It's the best one we have everybody likes it and we always sale out. And still looking for a homemade carpet cleaner.
Debbie in Lubbock.

I want to thank gramaj for the Carrabas Sausage and Lentil Soup link.......that's such great soup!
For Boots in VA, here's a really TNT recipe for the Pickled Pink Eggs you wanted. They're pretty as well as tasty.

Pickled Pink Eggs
6 hard-boiled eggs, peeled
1 1/2 cups white vinegar
1 teaspoon pickling spice
1 clove garlic, peeled and smashed (or 1 large teaspoon of the pre- smashed in a bottle garlic)
1 bay leaf
Juice from canned pickled beets . (Use about 2 tablespoons of the juice for 6 eggs, but you can use more if you want for taste and color.

Combine vinegar and pickling spice in a saucepan (don't use aluminum pan) and simmer uncovered for 10 minutes. Cool slightly and add garlic, bay leaf and beet juice. Put the eggs into a large screw top jar (I've used a large zip-lock bag, but you have to keep it in a deep bowl to make sure the eggs are covered). Pour vinegar mixture over eggs, cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor. These are really pretty, and they make pretty devilled eggs, too. And they taste nice and "old fashioned".
Kathi in Virginia

Hi to all! I received the following email and found the information about Peroxide to be the kind of info we like to share with each other. So, I copied it and am including it word for word. It's long but It makes a lot of sense and is a budget helper too! Cathy in Puerto Rico
PEROXIDE vs. BLEACH! - Interesting !
This was written by Becky Ransey of Indiana (a doctor's wife), and I want to share it with you.
http://www.snopes.com/medical/homecure/peroxide.asp

Hi, I'm going to print a cookbook for my church, if there any ladies out there that have done one! I could use some go ideas on saving money on the printing. I'm using a company that does this, but ever little thing is extra.
Marlene Fl.

Corn Chowder
1/4 lb lean salt pork or pancetta
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 potatoes, cubed
3/4 cup diced celery, strings removed
1 1/2 cups boiling water or stock
1 cup undiluted evaporated milk
1 medium can whole kernel corn (or 1 1/2 cups frozen)
1/2 teaspoon salt (or 1 chicken bouillon cube)
1 tablespoon butter (room temperature)
2 teaspoons flour

Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes.
Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and evaporated milk (Fresh milk or Cream may be substituted for evaporated milk). Blend together butter and flour evenly and gradually add to chowder.

Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it's best to use a heavy bottomed pan and watch heat carefully).

Season to taste with salt and pepper and serve with milk crackers.

Note: Creamed corn may be substituted.
McA

For Sue asking about Old Bay seasoning. I lived over half my life in Baltimore MD and Old Bay is a popular seafood seasoning there. It is used to season steamed shrimp, crabs, and other things like corn on the cob, French fries, etc. I am not sure if you would be able to find this in your end of the world but some type of seafood seasoning may work just as well. I am just not sure.
Liz, Hedgesville WV

I have just opened up and read and enjoyed today's newsletter. Phoebe thank you very much for the info regarding convection ovens and silicone bakeware. Perhaps the oven may come out of his box! One more query, I find it very difficult to use the rubbing-in method due to arthritis, I have many gadgets but I'm not quite sure which would closely duplicate the "rubbin-in" method.

Further to Jill in Maine tip on baking soda, I may be teaching my mother to blow eggs, but I use a lot of bicarbonate of soda and vinegar for cleaning. We have a septic tank - so can't and wouldn't want to use today's toxic cleaners. I pour a couple of tablespoons of bicarbonate of soda down my drains and then follow with 1/2 pt vinegar (white), you can actually hear it gurgling and cleaning the pipes. After about 1 hour I follow with boiling water, beautiful fresh smelling and clean drains.
Love and best wishes to Debbie.
Regards to all, Sylvia

First off, thank you very much, Nancy for all the time you put into
doing the newsletter, so as to bring pleasure to many of us nearly every day of the week. Your efforts don't go unnoticed, believe me, and are well appreciated! I am so glad your friend, Debbie is doing well, and received many cards. Receiving cards was the highlight of my mother's day, after being diagnosed with cancer, and after leaving the hospital.

I also wanted to mention to other WebTV users, it is easy to print recipes from the newsletter. I do a copy & paste on each recipe I want to print, and put them in a new message, and after sending them to
myself, I simply print them out. It is very easy to do really.

A friend of mine has a birthday in April and her favorite cake is anything lemon, so I am asking all the great bakers in here, if they would please send their favorite lemon cake recipes, for me to choose from. It can be from "scratch", or use a mix. Thanking you in advance.
Judy (in Alaska)

Sue, Pontville, Tas, Australia,
Old Bay is a seafood seasoning. Old Bay, I'm sure, is the brand name.
Scooch in Florida

Hi, Everyone, I especially enjoy the letters regarding the dandelion greens. I remember so well when I was a kid, of less than 10, my mom giving me a container and a knife and telling me to go out and "dig up the dandelions, just the greens, not the flowers". The first time I thought "EW!", but that stopped after I ate them. Strange how some things create memories.
Knitter in Illinois

Rosemarie in KC wanted to know about sugar starched doilies. As an elementary teacher I received many Christmas ornaments for presents over the years. Two that I especially love are a crocheted star and an angel that were stiffened with the mixture. Many years later they still look so pretty hanging among the green branches of a Christmas Tree. For those of you who crochet these make lovely gifts.
Carol in MA

RE:Hello Does anyone have a great way of cleaning a kitchen stainless steel sink? Would love to know the secret. Also, what does everyone use to clean their fiberglass bath tubs? I am in the cleaning mood. Began starting to do some Spring cleaning. Can't wait for Spring!!

Happy Easter! Fran, Upstate New York
In reply to this, my daughter uses "Soft Scrub" on her stainless steel sinks, and she swears by it. She actually said to me when I was over there one day "I get to clean my sinks now, and I can hardly wait" LOL She actually looks forward to using Soft Scrub on them, because they look like brand new after she does.
Cheryl in North Olmsted, Ohio

My family called this Spidini. It is such a tasty meal you will make over and over.

1 pound ground beef (you could use ground turkey instead)
2 eggs
1 large onion chopped and diced
1 tablespoons onion powder
1/4 cup grated parmigan cheese
salt to taste
black pepper, I use a lot of this as it gives it a great taste (maybe 2 tablespoons or more)
fresh parsley cut up
2 pkgs Sazo'n Goya (special seasoning found where Goya products are in supermarket)

cubes of mozzarella
panko bread crumbs

Mix first 9 ingredients well. Shape in the size of small meatballs, add a chunk of mozzarella in the middle and reshape into oblong form. Roll in panko crumbs. Place on baking sheet that was sprayed with Pam and bake at 400 degrees. Cook until browned on both sides. I usually serve with mashed potatoes and a vegetable and salad.
Camille, Commack, L.I., NY

Lisa-Union Bridge,MD in the Mar. 10th was looking for sweet rice recipe. I make it by using precooked white rice and while it is still real hot add some French vanilla coffee creamer found in the dairy case to taste. Since it is sweet and has vanilla favoring in it you do not have to add any sugar or vanilla flavoring to it. I let it set for a while to let the creamer soak in the rice.
Pat from SW Okla.

I've tried the homemade shower cleaner and love it! Even my 6-year-old-son says to keep it because the bathroom smells pretty! I was wondering if anyone has a similar recipe for toilet bowl cleaner, something that could be sprayed everyday to help keep the "crusties" away.
Thanks, Fran in Ottawa

For Fran regarding Shark Steam Mop

Hi Fran,
My daughter has one and she loves it. She has hardwood floors and she loves the idea that she does not need to use any type of chemicals to clean the floors, the steam does it all. Also, she likes the idea that she does not have to wait for the floor to dry, it is dry in seconds. I was going to get one but last night I saw a M H2O advertised and this one has a glider that you attach and can use on carpets. The H20 cost more but I like the idea that I can clean my carpet with it also.
Linda in KY

Jill in Maine
Your "bunny" cake hint is the same one my mom used when I was small and I am now into my "midyears". She used this for us for years , I used it for my children and now am looking forward to decorating the bunny this Saturday with my grandson. I use white coconut to make the bunny appear
fuzzy and take a pink jelly bean and put into a baggie with about a half cup of coconut to dye the coconut slightly pink to use for the inside of the ears and his pink nose. If you do not have licorice for the
whiskers you can in a pinch use tootpicks and the same idea of a wet jelly bean to dye the toothpicks. Through the years I have had to improvise many times for the face decorations. Didn't know for sure if
the good old reliable bunny cake was still being used except by my family.
Barb C, Valparaiso, IN

Wishing you a Great, Happy and Healthy Easter. My version of the Bunny Cake for Easter is:
I bake either 8 or 9 inch round cakes, cut them in ½ and stand them side by side, frost the centers and the sides; use jelly beans for the face and tooth picks for the whiskers and I make pink ears out of card stock paper and cover the bunny cake with coconut. I "slice" or cut into the top of the head and slide the paper~ ears in. I put them on card board 10 x 6 covered with aluminum foil. You can get two bunnies with one large cake mix.
Anita S. in Olean, New York

Nancy and group, thanks for all of your prayers. Please do not stop praying, we are believing for God's mercy and healing. No news on the last biopsy done this past Friday. Also, for all of the computer whiz people, I need some help! Every time I click on outside sites like Abby"s or someone recommends a site for us to look at a recipe, my computer shuts down. I have to completely shut my computer down, let it go through the hunting virus's then go back. Then when I get back to my mail, Nancy's site has been sent to mailed saved. How do I stop that. I am on AOL and have a virus check. I know it is something I am doing, but do not know what, Help!!. Betty T. Ga.

Abby's Kitchen has one popunder as you enter the site.  No more popunders are shown for another 24 hours (no matter how many pages you visit).  The popunder is necessary to keep that recipe site and Nancy's Kitchen online. It also allows this free newsletter to be posted online.
Nancy

To Betty in Ga. I am so sorry that your husband got his cancer back. My sister and I both had breast cancer 5 years ago, hers came back. She is doing well despite the circumstances, I will keep you in my thoughts and Prayers. I lost my husband 3 years ago to Cancer. Try to be strong and always hang onto Hope.
Gail in Minn.
Nancy thank You for everything you do. I enjoy your site so much. Have a Blessed Easter!