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To the lady trying to get transmission fluid out of her daughter clothes...I dont know about the fluid but I work in a school cafeteria and we all use a product called Zout when we get oil or grease stains and also when not washing clothes right away put liquid dish detergent on spots and let sit till washday.
I hope this will work for you.
Lynn

Does anyone have the recipe for Banana Pudding homemade ice cream??
Lynn

Does anyone know what fiddle or fiddler greens are? I can't find out anything about them except that maybe they are organic.Thanks in advance.
Sharon in Illinois

Hi Nancy, and all.
This is for cats and Mary in the July 30 page 1 newsletter. apple fritters, we always use a sweet dough yeast recipe or raised donut recipe And add chopped apples and than deep fry. Use a glaze like you would for raised donuts.
hope this helps
Marilyn in IL

http://www.bobsproduce.com/news.cfm?

Q. I have tried to make black beans twice, but the beans never get soft enough to eat. I have even let them sit overnight but to no avail! What am I doing wrong?

A. The culprit is almost always salt. Never add salt to soaking or cooking beans until the dish is essentially ready - it toughens the skins and keeps the beans from absorbing moisture.

We assume you're soaking them in cold water overnight, changing the water before you start to cook them, and then cooking them thoroughly.

Once they're cooked, you can add the other ingredients in the recipe. But even adding canned tomatoes before the beans are cooked can add salt to the mix and produce tough beans.

(The process of soaking the beans and then changing the water before you cook them makes the beans less likely to produce gas.)

That Ditto cracks me up ! We had a pup many years ago called Andy Gump....he pulled the same trick to get at the puppy food, and when we scolded and told him "NO" he wormed around to the back of this big bag and chewed a hole there where we couldn't see it...don't let Ditto read this ! For Mary G. in CA, 7/29, this is a tasty way to use those diced chilies:

Tomato Grits with Chilies
2 slices bacon, chopped
1 (14-1/2 oz.) can chicken broth, lightly rinsed with 2 T. water
1/2 c. quick (not instant !) grits
1 medium large ripe tomato, chopped
1/2 to 1 4 oz. can of chopped green chilies
1/2 c. shredded cheddar

Cook bacon in the top of a double boiler set on a regular stove burner till crisp; add broth, rinse can and add water, and bring to a boil. Stir in grits, tomato, & chilies and return to a boil; reduce heat to a good moving simmer , cover, and cook 11 to 15 minutes or till thick, stirring often. Take off heat, stir in cheese, and let sit over water you have heated in the bottom of the double boiler at least 5 minutes. This will hold as long as you need it to now, while you finish dinner. The time is variable because some tomatoes are juicier than others !
Marilyn in FL

Would anyone have a real good and simple stuffed pepper recipe. Thank you.
Gerry

Hi Nancy and Fur Balls
Hope all is well. My sister gave me a recipe take one 18 oz jar of peanut butter and one ready made frosting mix and mix together and put in the frig. It does not set very well. Does anyone know anything about this recipe, maybe something was left out.

Hi Nancy, Siggy and Ditto. I do hope all is well in your corner of TX. Mine has been quite wet and a bit soggy. On the local morning show here they prepared these salads and they looked absolutely delicious. As soon as I can go to Sam's and get some shrimp, I
plan on making the Shirmp Louis. I am going to try the Orzo salad too. I thought I would send them to share with all in Nancyland as I know the
weather all over the US has been way to hot to cook. Barbara in TX

Cashew Chicken Salad

Dressing:
1/2 Cup Orange juice concentrate
1/4 Cup Chopped cilantro
1/4 Cup Canola oil
1 Tbsp Red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp Orange zest
1 tsp Sugar
1 tsp Salt
Ground pepper as desired

Salad:
4 Boneless, skinless chicken breasts cooked and diced
3 Stalks Celery, thinly sliced
1-1/2 Cups Shredded romaine lettuce
4 Green onions, thinly sliced, including tops
1 medium Red bell pepper, cut into thin strips
3/4 Cups Cashews (salted)
11 oz can Mandarin oranges, drained

For the dressing, combine the orange juice concentrate, cilantro, oil, vinegar, mustard, orange zest, sugar, salt and pepper in a food processor and blend until smooth. Pour over salad ingredients as needed to coat. Toss lightly and mound on chilled salad plates. Garnish with additional chopped cashews and minced cilantro as desired.
Serves 6-8

Greek Orzo Salad

Salad:
1/2 lb Orzo pasta
1/2 Cup Pine nuts, toasted
1 Cup Crumbled Feta cheese (even the flavored types!)
1 Cup Sliced English cucumber, unpeeled
1/2 Cup Diced red bell pepper
3 Green onions, sliced thin, including tops
1 Cup Kalamata olives, pitted

Dressing:
1 or 2 Cloves Garlic, minced
2 Tbsp Finely minced fresh rosemary
1 Tbsp Fincely minced fresh mint
1/3 Cup Extra Virgin olive oil
Juice and zest of 1 large lemon
Salt and pepper to taste

Cook the orzo in boiling water according to package instructions. Drain and rinse in cold water. Lightly toast pine nuts in dry, non-stick skillet over medium heat. Watch carefully - they burn easily! Set aside to cool. Crumble (in big bits) the cheese over the pasta. Add cucumber, bell pepper, onions, and olives. In a small bowl combine garlic, rosemary, mint, lemon zest and lemon juice. Whisk in olive oil until mixture is emulsified. Adjust seasonings. Pour over orzo mixture, add reserved pine nuts, and lightly toss all ingredients together. Refrigerate until ready to serve. Beautiful served in a tomato half!
Serves 6

Shrimp Louis on Spring Greens

Salad:
1-1/2 lb Medium cooked, peeled and de-veined shrimp
3 stalks Celery, thinly sliced
1/2 Red bell pepper, diced
4 Green onions, thinly sliced
1 can Whole water chestnuts, drained, rinsed, and coarsely chopped

Dressing:
1/2 Cup Mayonnaise
1/4 Cup Sour cream
2 Tbsp Finely minced red bell pepper
2 Tbsp Finely minced green onions
2 Tbsp Minced capers, drained and rinsed
1 Tbsp White wine vinegar
1 Tbsp Lemon juice
Dash Tabasco
3 Tbsp Chili sauce (Heinz)
2 Tbsp Horseradish (not horseradish cream!!)
1 Tbsp Minced fresh parsley
1 tsp Paprika
Salt and pepper to taste
Lemon zest (optional)
Mixed salad greens

Whisk the dressing ingredients together in a small bowl. Cover and refrigerate. Toss gently with salad ingredients immediately before serving. Serve over chilled salad greens if desired, or serve with avocado slices to
garnish.

This is for Janice in Illinois, and others who also have had the same problem.

I received a number of pieces of older bed linens and needed to whiten and brighten them. I tried the soap, bleach and water bit and wasn't happy with the results. So I filled the laundry room sink with warm water threw in a number of scoops of " Oxyclean" powder, stirred it around to dissolve and threw in the linens. I left them to soak for approx. 8 hours. I found to my surprise, bright white pillow cases and sheets. I had thrown a not so white blouse into the mix and ladies, it looked like new.

I squeezed out as much water as I could, toss the items into the washer and ran it through the wash cycle with no soap and they are beautiful.
Jane, California

Hi Nancy - I got this recipe out of a Simple and Delicious magazine. It is really good. I didn't have the croissants so I served it on Prepared Pantry's Oatmeal bread.

Crab Salad Croissants
1 Pkg.(8 oz.) imitation crabmeat, chopped
1/2 C. mayonnaise
1/4 C. chopped celery
2 T. shreded dheddar cheese
1 T. finely chopped onion
1 tsp. prepared mustard
1/4 tsp. dill weed
1/8 tsp. salt
1/8 tsp. pepper
4 lettuce leaves
4 croissants, split

In a small bowl, combine the first nine ingredients. Serve on lettuce lined croissants. Yield - 4 servings
I am on a low sodium diet so I left the salt out. Carolyn - Illinois

Apple Pie
5 Granny Smith apples
1/3 cup melted oleo
1 cup sugar
1/2 cup--flour
1 teaspoon cinnamon

Peel apples and slice thin. Combine the remaining ingredients and fill pie shell. Cover with top crust. Poke holes in top crust. Sprinkle sugar over the top of it. Bake at 350 degrees for 1 hour and 15 minutes.
Phyllis Knipp

For Janice in Illinois: My uniforms are whiter than all the other nursing students because I use borax (20 mule team or whatever is on your store shelf). I can't bleach due to the color patches and I wasn't smart enough to velcro them on like one critical thinker.
Suzz in NE

In the July 29 th letter Gay in L.I. wanted the grape salad recipe:

GRAPE SALAD
3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 - 1 cup light brown sugar (adjust to taste)

Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with sugar and nut mixture. Chill and serve. This recipe makes a very large portion (suitable for a family gathering of 20 or possibly more, depending on appetites). Recipe may be halved. Keeps well in refrigerator for several days (if it lasts that long).

Warning: This stuff is addictive! The last few times I've made it, I've bypassed many of the meats and carbs and all the chocolate desserts...and ate this till I was ready to pop.
from Frances in Wesley Chapel, Fl

Tp Sarah in Ak
Regarding onions- I freeze onions in the summer and they turn out great. I grind them up and put them in
small plastic bags for chile stew or fried potatoes, they freeze great.
Gloria Nelson
Portland OR

Updated Pages
Pork Chop and Other Pork Recipes
Marinade Recipes
Spaghetti Recipes

Email address to send replies, requests and tried and true recipes. If responding to a recipe posted in the newsletter please include the date and the name of the member submitting the recipe.

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