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A simple, comforting and frugal meal.

Pasta with Peas
1 pound of elbow pasta
1 bag of frozen peas
1 large chopped onion
3 tbsp olive oil
1 15 oz can diced tomatoes
1/2 cup grated parmesan or romano cheese
Handful of minced Parsley
1 tsp thyme

Heat olive oil in a saute pan and add the onions. Cook slowly until onions are golden.
Add the peas (no need to defrost).
Stir until bubbly. Add tomatoes, thyme.

While the pea mixture is cooking also cook the pasta. When the pasta is done (to your liking), drain it.
Stir pasta into the pea mixture and add the cheese and parsley. Toss all together.

Serve finished dish with additional grated cheese on the side for those who want it.

This recipe is very versatile. You can also add 1/2 cup of leftover ham bits or 1 cup of fresh halved cherry tomatoes instead of canned.
Any way you serve this it is filling and economical for a family.
Serve this with lettuce wedges topped with your favorite dressing.

For dessert:

Chocolate Banana Pudding
Prepare your favorite chocolate pudding.

Into each serving dish pour a little of the pudding and a layer of banana slices. Top with additional pudding. Cover and refrigerate. At serving time sprinkle with finely crushed graham cracker crumbs on top and finish with a dollop of Cool Whip.
Judy/Buffalo

Hi Nancy
Growing up in the 1950's and living in Utica New York, my mother and aunts use to make what was called Ice Box cake. It was made with graham cracker, layered with puddings and put in the refrigerator to set. No oven baking requested. Does any of your readers remember anything like that? I was hope that someone could send me a step by step recipe for this. Does it bring back any memories for anyone?
Thanks Fran, Upstate New York

To Sandy D in Minnesota regarding fund raising ideas--how about a church recipe book--the idea being getting as many people in the community to contribute--the more people the more money you will raise because if they contribute a recipe they will generally buy a cookbook. I have had great results in doing this for a senior center and a church raising about three to four thousand dollars. It's a little bit of work, but well worth the results. Another idea is:
One of the churches in my town has a pumpkin patch where they sell pumpkins..it's really cute. They invite the local schools to visit--have hay bales they can sit on, tell a couple of pumpkin stories and send them off with apple cider and coloring books and a small pumpkin. They have a jar where donations can be made to help their youth ministry. The day I visited the jar was full of money!
Good luck~ Scarlett in FL

Would anyone have a way to remove a "butter" stain from a leather purse? I went to the movies and put my purse next to me along with a bag of popcorn with butter flavoring on it. A couple of kernels lay on my purse for awhile, and now I have two dark spots. The purse is brown leather, not suede and not real shiny, just sort of smooth. Any help would be appreciated. Thanks Nancylanders.
Diane in Albuquerque

re: RECHARGEABLE FLOURESCENT FLASHLIGHT
re : Mary Jo in Maine..i have the rechargable flashight u plug into a outlet. Go to Popular Mechanics Rechargable Flourescent flash light MODEL pm35687.
carolinapines

Top 100 Recipe Sites

Hi, Nancy: Mary Jo in MD asked about a flashlight in your Oct. 26-27 newsletter, and I have one that I have had for several years. I got it from Sears and the name is DORCY. I do not keep it plugged in all the time, but about once a month. I keep it where I can put my hand on it in the dark, if the power goes out. It is large and yellow, so easy to spot. I love having it handy. I think I only paid about $10.00 for it. I am sure there are others out there, but I like the one I have.
Thanks. Nell in VA

Hi Nancy!

Just a short one to let you all know that hubby found the Campbell’s cream of onion soup at our super Walmart yesterday. It’s located with all the cream soups. I will use it for a sauce with meat. It would be super in stroganoff! It is the same price as all their cream soups. Thought I would let you all know!

Nancy, I hope you finally got your ‘puter up and running today! That is the pits when they go down!
Chris in NM

Hi Nancy, This is for Barb/De; I make cucumber sandwiches quite often for different events and this is what I use: 1 loaf cocktail rye bread, 1 tub (8oz) whipped cream cheese, 1 envelope of Italian dressing mix (like Good seasons), 1 large English cucumber. Mix the cream cheese and the Italian dressing mix well and refrigerate for at least 30 minutes to allow the flavors to blend. Run the tines of a fork along the sides of the cucumber--this makes a nice design once it is sliced. Slice the cucumber into 1/4 inch slices. Spread about a teaspoon of the cream cheese mixture on a slice of the bread and top with a cucumber slice. You can then sprinkle with a little pinch of dried dill if you like. These can be made ahead of time, but the cucumber tends to go limp if they sit too long. I hope this helps.
Kim in NC

Sandy, Mn: My husband and I belonged to a small church and we needed to raise funds for the youth to go on a trip. Since we were a small church, we ask all the women of the church to bake two dozen cookies from scratch. We brought the cookies to the church arranged the cookies on tables. We put one cookie each for all the cookies. Then we, put them in cellophane and put in plastic baskets. We purchased the baskets for nearly nothing. It made a beautiful basket for Thanksgiving. We had lots of cookies in each basket. You could put as many as you want and then sell. We made enough for most of the youth to be able to go on the trip.

This would also be good to do around Christmas made with Christmas cookies. I forgot what we sold the baskets for, but since the cookies were home made, they sold fast. Some of the youth took the baskets and sold in front of Wall Mart. Hope this helps. Betty T. Ga.

For Barb/DE

Saucy Bourbon Bites
1 cup packed light brown sugar
1 cup bourbon
1 cup chili sauce
1 lb hot dogs, sliced into 1/2" rounds

Preheat oven to 325 degrees. In a 2 qt casserole, combine brown sugar, bourbon and chili sauce. Stir in hot dog slices. Bake, uncovered, 1-1/2 hours, stirring once during cooking. Serve hot. Refrigerate leftovers. Makes approximately 8 dozen appetizers.

Flavor improves if made the day before and reheated before serving.
I do this in a slow cooker on the lowest setting.
grannym IL

Milk Chocolate Pecan Bars

1 cup flour, unsifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, soft

Mix the ingredients together except for the butter. Then add butter until mixed well. Mix will be crumbly. Press into a 9x13 inch pan. Bake at 350° for 10 minutes.

Topping:
1 (12 ounce) package milk chocolate chips
2 eggs
1/4 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans

Melt the chips and remove from heat. Slightly beat the eggs until frothy. Add brown sugar, vanilla and salt. Beat on high and add the milk chocolate and add 1/2 cup pecans. Pour over cookie dough. Sprinkle on the other 1/2 of pecans. Bake for 20 minutes.
JL in South Jersey

Maple Cookies

Mix:
1/2 cup shortening
1½ cups brown sugar
2 eggs (or 1 large)

Stir in:
1 cup sour cream
1 teaspoon maple flavoring

Stir together:
2¾ cups flour
1/2 teaspoon baking soda
1 teaspoon salt

Blend into sugar mixture and add nuts. Drop by spoon on a greased cookie sheet. Bake at 375° for 10 minutes. Cool on a rack.

Glaze:
Heat 1/2 cup butter until golden. Blend in 2 cups powdered sugar, 2 teaspoons maple flavoring Stir in 2-4 teaspoons HOT water until icing spreads smoothly.
JL in South Jersey

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Love receiving my e mail from Nancy. Love the connection and all the lovely notes of love and concern from each and everyone.

So, my reason for writing is I am looking for a recipe. Don't know what it's called - I had it several years ago but failed to ask for the recipe. It was a ham dish made in a baking dish. It was sandwich like made with crackers with the ham mix (containing some cheese) then baked.

When done it was cut into squares. It was a very good luncheon meal. If anyone can solve this query for me I will be ever grateful.

Blessings and thanks.
Bernadette C. Nova Scotia

This is for Sandy D - MN:
Sandy, our church has had great success with a community breakfast fundraiser. We do this once a month (first Saturday) and charge $5.00 for AYCE consisting of scrambled eggs, bacon, sausage, ham, biscuits, gravy, grits,and pancakes (we keep these warm in crockpots). We raise several thousand dollars each month doing this. Also, our youth holds a Chicken Pie lunch after Sunday service (once a quarter). They serve chicken pie, sweet potato casserole, green beans, slaw, rolls and tea. It's served in our Family Life Center and they charge $8.00 a plate. This has been very successful for them too.

Everyone likes to eat and we've found our "eating" fundraisers always net us the most money.

Best of luck on a successful project
~Cris - NC~

Judy/Buffalo what size jar of salsa do you use for your Chicken Sloppy Joes? Thanks so much.
Leslie from TX

to JL from South Jersey re: pickled cauliflower
Sounds delicious but do you need to process after filling jars or do you just store the jars in a cool place? Also what is keep shelf length? Also have you ever put pickling spice in? Thank you
IG

Hi, Nancy:
In the Oct. 26-27 newsletter Lauren in MD asked for a recipe for Seven Layer Salad, and the one I have used for years is as follows:

Seven Layer Salad
Lettuce green onions
celery green peppers
tomatoes cooked and drained green peas

Chop and arrange vegetables in layers in large bowl.

Dressing:
2 cups mayonnaise
2 TBS. lemon juice
sugar to taste (I usually put about 1/4 cup)

Mix well and pour over veggies.
Sprinkle with paprika and grated Cheddar cheese.
Do not mix after paprika and cheese. Does well to make it the day before serving.

NOTE: Keeps well in refrigerator for several days.

Hi Nancy,
This is for Elaine of Ohio, that was looking for a Vegetable Beef Soup recipe that was in a Better Homes & Gardens Cookbook.

This came from a 1965 B &G Cookbook. Hope it's the one she is looking for.....

Vegetable Beef Soup
3 pounds beef shank, cut into 1" pieces
6 cups water
2 cups tomato juice
1/3 cup coarsely chopped onion
1 Tbs. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 cup diced celery
1 cup sliced carrots
1 cup diced potatoes
1 cup chopped cabbage

Remove meat from bone, cut into bite-sized pieces: brown in hot fat. Add bones, water, tomato juice, onion and seasonings. Cover and simmer 2 hours. Add vegetables; cover, simmer 1 hour longer. Remove bones and bay leaves before serving.

Makes 8 servings
Karen from Wisconsin

I need your help. Can you use the GTExpress recipes with an electric sandwich maker? I have had mine for over 30 years and only use it for grilled cheese and
mini fruit pies. Thank you.
Barbara in Blue Eye, MO

Comment
I have both a electric sandwich maker and a GT Express.  The difference in them is the GT Express top rises up as the food cooks.  The Sandwich maker does not.  In my opinion recipes for the GT Xpress would not work in a sandwich maker.
Nancy Rogers

Nancy..this is for Nell.
When I had a burned pan. I found that just pouring white vinegar in it and let it sit. Some times, I would heat it on the stove for a little bit until the vinegar was just warm and not hot But mostly just poured the vinegar in the pot and let it sit and loosened it then wipe out clean.

Nancy to Sandy D.-MN in the newsletter 10/26 & 27 was wanting to know how to get the Pancake breakfast started. When we have had meals at our Church they have put a banner out front of the Church advertising the meal, also have sold tickets in advance and putting the date and meal in the Sunday bulletin.

If you have a small newspaper for your area of town use them. If you serve people outside of the Church you may need to check with your local Health Department to make sure your kitchen is approved for serving or even making meals for the public. Make sure however you advertise the meal put in the hours that you are serving. If you have a counter between the kitchen and the room you are using for the meal use it. Also to cut down on dishes use paper plates. We have had chili, spaghetti, cheese soup, vegetables soup and fish fries meals. With the soups we use crackers, peanut butter/jelly sandwiches and fruit. When we have our Lenten meals some were made the night before. Another idea is having a sack dinner with ham sandwiches, hard boiled eggs, potato chips and a cookie. You can also have people sign up to bring in such items as sausage, bacon, Bisquick mix, maple syrup, butter/margarine an fruit such as bananas we just cut in half with peel still on,grapes, oranges, watermelon or any other fruit. Also if not using fresh fruit then you will need to have coffee for adults, orange juice and milk to drink. One thing that we do the day before set up the tables, chairs, sugar and the table is set with silverware. Then the day of put cream, margarine and maple syrup if you are having the breakfast. All of them have been successful. Depending on how much money you make then you might want to consider another meal also.

One Lenten dinner That I had was very successful was Stuffed Baked Potatoes. It is easier than it sounds. I cooked all the potatoes before the meal. then when cool I put them in foil, then in camping coolers and then in our cool basement. Then when I got to Church I put them on cookie sheets and in a 325 to 350 oven heating them up again. Then out on the serving table I had margarine, had 2 Slow Cookers plugged into to an outlet with one having hamburger and the other had cooked ham cubed, spaghetti sauce in another slow cooker, cheddar cheese, Swiss cheese, also had Salsa sauce, onion chopped, sour cream, and anything else that you can think of. Then we had fruit and cookies.

Hopefully this gives you some ideas. With dinner you have the day or night before and the whole day of to get ready.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool. Sorry this ended up so long.
Susie Indy
Pat-Il

Hi Nancy, a little nippy here in south Florida today, but just wonderful! I wanted to add my way of roasting potatoes to the mix here. I scrub the potatoes, cut in large chunks, do not peel. I use about 4 good size and put the chunks in a large bowl. Then sprinkle over olive oil, then sprinkle over either 1 package of Lipton onion soup mix, or 1 pkg Italian dressing mix. Toss all together real good then lay on a cookie sheet. Bake 375 for 30 min, turn them over then bake again about 30 min. more. They will be tender inside and crunchy out and taste great!
Billie in Fl

Good morning Nancy,
I am including 2 finger foods recipes I make a lot! The first one is similar to the one I sent in earlier, but doesn’t include Miracle Whip. It just depends on your taste buds and preference!

Cucumber Sandwiches
2 loaves party size rye bread
1 8oz package cream cheese
1 package Good Seasons dry Italian dressing mix
2 or 3 medium cucumbers
dry dill weed

Blend softened cream cheese and dressing mix. Spread on rye slices. Top with thin slices of cucumber, then sprinkle with dill. Cover with plastic wrap and refrigerate. Serve chilled. The bread absorbs the seasoning flavor if left refrigerated at least half a day.

These are great and easy! My hubby's cousin introduced these to us several years ago. I make them occasionally, and sprinkle dill on top before I serve them. Several friends also began making these since I first introduced them in Alamogordo. You may use French or Italian bread instead of the party size bread. You could also sprinkle paprika on top instead of the dill.
Chris in NM

Bacon-Cheese English Muffins T & T
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled

Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
Chris in NM

For Judy/Buffalo
Yesterday I made your Bean and Sausage Stew. My printer dated it as October 24th but sometime I don't do them the same day. It was yummy and a "will make again" recipe. Thanks again.

You are welcome for the kind comment about the Sinful Cookies, wait until you try them with the miniature candy! Now I am going to try the nuts like you did.
Ann in Middle Georgia

Hi Nancy! This is to Sue in Illinois. Last Thanksgiving I made Paula Deens Pumpkin Ooey Goody Pumpkin cake and our traditional Libbys pumpkin pie. Paulas recipe was a HUGE hit! My family has requested I skip the regular pie and make her recipe every year. It is very sweet, but oh sooo good! Make it in addition to regular pumpkin pie, and see what the results are!
Lindsey in the U.P.

Angie in Ohio, in the 10/25 & 26 newsletter looking for big, soft, fluffy sugar cookies like the Amish make, I make the following recipe. These are so good!

Sour Cream Sugar Cookies
1 c Sugar
1/2 c Butter or margarine Softened
1/2 c Sour cream
1 1/2 ts Vanilla
1 Egg
2 1/2 c All-purpose flour
1 t Baking powder
1/2 t Baking soda
1/2 t Salt
Sugar

Heat oven to 400° F. Mix 1 cup sugar, the butter, sour cream, vanilla and egg. Stir in remaining ingredients except sugar. Drop dough by rounded teaspoonfuls into sugar; roll gently until completely coated. Place about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with bottom of glass. Bake 7 to 8 minutes or just until set. Cool slightly; remove from cookie sheet. About 4 dozen cookies
http://www.thatsmyhome.com/hannahs/cookies/sour-cream-cookies.htm

Betty Crocker's Old Fashioned Cookbook Chris in NM (This is my favorite cookie cookbook!)

For Elaine in Ohio in the 10/25 newsletter, I hope this is the one you are looking for! Mine is similar, but I use browned ground beef. You can find the one I make on Nancy’s Message Board, under soups.

Beef and Garden Vegetable Soup
2 to 2-1/2 pounds meaty beef shank crosscuts
2 medium carrots, bias-sliced
2 medium stalks celery, sliced
1 large potato, peeled and cubed
1 cup coarsely chopped cabbage
1/3 cup coarsely chopped onion (1 small)
3 cups water
2 cups tomato juice
2 tablespoons instant beef bouillon granules
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
2 bay leaves

Cut meat into 1-inch cubes, reserving bones and trimming off fat.

In a 3-1/2- to 6-quart slow cooker place the carrots, celery, potato, cabbage, onion, beef, and beef bones. Add the remaining ingredients.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bones and bay leaves. Skim off fat.
Makes 6 to 8 servings.
http://www.bhg.com/recipe/soups/beef-and-garden-vegetable-soup/
Chris in NM

Lauren, MD I love to make this salad. It is so good and pretty!

7 Layer Salad
March 2008
Lettuce (as much as you want) I use 1 bag pre-shredded
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced bell pepper (I like to use a combo of red, yellow, orange, or green for the holidays)
1 lg can English peas, drained
1 sm bottle ranch dressing
2 cups shredded cheese (I use a blend)
3-4 slices crisp bacon crumbled (I use the Hormel real bacon bits) use the whole can

In large clear glass bowl put a layer of lettuce. Then layer celery, onion, pepper and peas. Pour dressing on top then sprinkle cheese then end with bacon. DO NOT MIX! Put in fridge until next day. Brenda/Alabama Source: http://www.abbyskitchen.co.uk Chris in NM

Barb/De, here is our favorite finger food!

Cucumber Sandwiches
8 oz. cream cheese
1/2 c. Miracle Whip
1 pkg. Good Seasons Italian dressing
Cocktail rye bread – can use the sourdough party bread
Sliced cucumbers

Blend cream cheese, Miracle Whip and seasonings package all together. Spread onto slices of cocktail rye bread. Put slice of cucumber on top. May sprinkle with paprika. Keep refrigerated. I sprinkle the sandwiches with dill.
Chris in NM

Hi Nancy
I can't seem to find Ann in Middle Georgia's recipe for Sinful Chocolate Cookies. Please let me know the date of the Newsletter that has the recipe. Thank you.
Marie-Pembroke MA

<< Re: Has anyone ever tried the Ooey, Gooey, Butter or Pumpkin Cake, from Paula Deen?? This recipe has been around for years! Can you freeze this cake??
Thanks, from Sue, in Ill.>>

Sue in ILL, the Ooey Gooey Pumpkin Cake is FABULOUS...how couldn't it be with "all that buttah"!! I have frozen an entire cake and it was just as good when defrosted... but usually the cake does not last long enough to be frozen! Even pumpkin-haters love this one.
Diana in RI

Good Morning Nancy,
It's nice to hear about your new house and your contentment comes across with your new surroundings. Just have to get your ailing computer fixed and all will be well.

Thanks to Eleanor in Fl, I hope anyone thinking of buying this machine, realises it isn't buy one get one free, you are paying for two machines.

Elaine in PA with regard to bread making machines, the best way to choose one is to make a list of the things that you want it to do i.e. Bread only, Breads and Jams, How long a cooked loaf can be left in the breadmaker, how easy it is to clean, how often used, how many programmes, does it have a dough only, etc.

My original bread maker was a Hinari, relatively cheap at the time about £40. Like your old one I wore it out, but it did make jam and sweet cakes without all the fuss of lining the pan. I eventually ditched it because we like multi seeded bread and Sunflower seeds eventually ruined the non stick interior. I may have been able to get a replacement pan, but to be fair to Hinari, I didn't check.

I then tried a 2 paddle one, got it home and started my first loaf, it made all the right noises, but it didn't work. It was a Breville and cost over £100. I got my money back as I had lost faith in the make.

My current machine is a Panasonic, excellent machine, it is one of the most expensive. My DH paid £100 for it. I have seen the new model reduced to £80. I've had the Panasonic for just over 2 years. I make a loaf every second day, sometimes more if I'm making one for family. My grand daughter loves a plain white loaf, whereas my sister and her hubby like my more healthier loaf. If you have a loaf in production and you have to go out, the loaf when finished can be left in the machine for 1 hour without any ill effects, it has a built-in feature to keep the loaf warm and avoids condensation. I have never made jam in this one, I now prefer to use the old fashioned method and anyway you can make more using a jelly-pan. I have had one replacement part, cost was £3 for two - I only needed one, but I have one spare. All parts except the casing can be replaced and the after-sales service is remarkable.

I have a cheap Schilling bread machine still in its box on stand-by, so can't report on that one. I was going to give it to my grand-daughter, but she is still a bit young for it.

There is a lot of info on the net, but the link below has readers comments:
http://www.reevoo.com/browse/product_type/bread_makers?gclid=CNb2iLPpyZYCFQ2Y1QodZSPmyg

Good luck
Sylvia <Scotland>

This is one of my favorites of Grandma's comfort recipes.

Peasant Eggplant Stew
Into a large bowl cut into medium pieces:

1 eggplant
1 large onion
1 pepper (your choice)
2 carrots
1-2 large potatoes

Add: 1 6-8 oz package of sliced mushrooms

Toss altogether with:
2 tbsp olive oil and S/P to taste

Place on baking sheet and put into a 425 oven 25 minutes to roast.
Remove from oven and place into a cooking pot.

Add:
1 can garbanzo beans (or your choice) rinsed and drained
1 clove chopped garlic
1 1/2 cups spaghetti sauce
1 tsp basil, thyme, oregano

Simmer covered 1 hour on top of stove. Check for additional S/P.

Serve with good crusty French/Italian bread and
(optional - a nice full bodied red wine).
I also like to serve this stew over polenta.

Polenta
Boil 3 cups water

Add:
1/2 cup finely ground cornmeal

Slowly stir it into the boiling water as you whisk so as not to clump.
Keep stirring until all is incorporated and it pulls away from side of pot slightly about 5 minutes.

Add:
1/2 cup grated cheese (your choice) I like romano
2 tbsp butter
S/P to taste

Stew can be served over this

For dessert:

Easy Rugala Cookies
On a prepared refrigerated pie crust spread your favorite jam/jelly and top with chopped nuts. Cut the circle of pie crust into 8 wedges. Roll each wedge from the rim of the crust to the center point to form a cylinder shaped cookie. Brush each cookie with beaten egg and sprinkle with small amount of sugar to form a crust while baking. Bake at 350 until golden (approx) 10-15. (depends on oven).
Judy/Buffalo

Elaine in Ohio...October 27th Newsletter.

Re: Vegetable-Beef Soup.
my BH&G cookbook isn't quite as old as the one you listed but it does have a Veg. beef Soup in it as follows.

3 pounds beef shank, cut in 1-inch pieces
6 cups water
2 cups tomato juice
1/3 cup coarsely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon chili powder
2 bay leaves
1 cup diced celery
1 cup sliced carrots
1 cup diced potatoes
1 cup chopped cabbage

remove meat from bone, cut in bite sized pieces: brown in hot fat. Add bones, water, tomato juice, onion and seasonings. Cover and simmer for 2 hours, Add vegetables; cover and simmer 1 hour longer. Remove bones and bay leaves before serving.

Perhaps this is not the exact recipe but will give you idea on seasonings etc.
Celia-Maine

Barb/De
Here is a suggestion for a finger food for parties especially with the holidays coming. Double or triple recipe depending on your size crowd. They are a crowd pleaser and will not last long.

Hot Rocks
4 cans whole potatoes rinsed, drained and patted dry.

Tossed potatoes 'lightly' in flour with S/P to taste.
I do this is a plastic bag and it works well. Be certain that the potatoes are patted dry. I roll them in paper towels for this step.

In one bowl mix together:
2 cups flavored bread crumbs
1/3 cup dry ranch dressing (powder)

In 2nd bowl beat together: 2 eggs, 1 tbsp hot sauce

Dip each potato into egg mix and then roll into crumb mixture to coat. Place each potato on a greased baking sheet as you coat them.

Bake at 400 oven for 15-20 minutes (depending on oven) they should be golden and sizzling on the outside.

Potatoes can be served as is out of the oven or cooled to room temperature.

I like to serve then with plain sour cream or a sour cream/chive dip or creamy ranch dressing, any of your favorite dips or dressing or just use your imagination.
Judy/Buffalo

Hello All! Nancy , My request is: What company puts out the minature pretzels? I know someone can help. Hubby says they just don't make them, he has to do all the shopping and has looked in every store near and far.

I go with him sometimes but usually about 10 feet dragging behind by the time we cover Walmart. but thank-ful I can do that much. I know they have riding buggies, but I probably would run into their displays with the luck I have. HAHA. Nancy we love you, how you accomplish all you do is unbelievable. Have a great day.
Louise in AL

For Sue in Ill, I have tried both of Paula Deen's Ooey Gooey Butter Cake and Pumpkin Cake, and they are both excellent. As far as freezing, who knows...they didn't last that long to make it to the freezer! LOL
Trish, also in Illinois~

To Elaine from Pa, asking about bread machines, I got a Wolfgang Puck Bread Machine from Home Shopping Network a couple of weeks ago, and LOVE it! So does my husband! He has about 4 slices of toast each morning!

Comes with a nice little recipe book, too! I just make the Easy White Sandwich Bread every other day!
Trish in Illinois~

Hi Nancy and all, Here in San Antonio, it got down in the 40”s last night and I know up in Lubbock you got a whole lot colder. At least it is a dry cold.

The person wanting to know about what bread machine to buy, look for one that make 3 different sized loaf. Especially if primarily you make for just you and your husband. I was in a thrift store the other day, where they had a bunch of bread machines. They all worked, none had an instruction booklet, You can find Instruction booklet for bread machines on Hillbilly Housewife. Com. And I know there are some other sites that have them also. These machines were all machines I have seen in the stores. All of them were $7.00, I have the Breadman Ultimate Bread Machine, It is digital, 3 loaf size, crust color control. I have used it for all 3 sizes of bread and have been happy with the results.
Jam

To Elaine from Pa... I have had a Zojirushi Bread Machine for about 15 years and now I have a second one. I love it.
Donna in Colorado

To Susie in Il regarding the Paula Deen Ooey Gooey Butter Cake Recipes. I have made the pumpkin one, the chocolate one and just the “plain” Cakes for probably about three or four years now. My son and husband LOVE them and my son requests that as one of the desserts for every holiday meal. They are easy and REALLY good! I am such a Paula Deen fan and will be going to see her in person at the Washington DC food show on November 8! I can’t wait!
Jen in WV

Hi Nancy and all,
I want to thank Elaine/NJ for the Brownie Cups recipe. I made them using miniature Reese and made them the regular size and they were so good couldn't stop eating them!
It is cold here in N Alabama.
Brenda/Alabama

Hi All.Does anyone have a good way to fix liver and onions?
Joyce 

For Brenda in IN, you are a woman after my own heart. :) I didn't know seniors could order from the kids menu. Cracker Barrel always has large portions so I invariably end up leaving a lot on my plate. Kids portions sound just right. I have often wished restaurants would have men and women's portions. I am happy to hear about the phone and insurance tips too. I am wondering if internet carriers would do the same. Helps these days to know how to cut corners.
Thanks for sharing. Doris, S. Indiana

Thanks so much for all the great recipes for cookies using miniature snicker bars. Can't wait to try them all. I knew I could depend on all the great Nancyland cooks.
Elaine NJ

On Oct. 25, Lisa gave Nell in Va. a suggestion to help her clean a pot in which pears has scorched or burned. Here is another idea for Nell with the burnt pot. Nell, put the pot in the sink, fill at least the scorched area with hot water. Add a little bit of dishwashing detergent (a couple of tablespoons). Let it sit overnight. By morning, you should be able to clean it out with a steel wool pad. Repeat , if necessary. Corinne in Pittsburgh

I am wondering if anyone can post a recipe for brining a turkey. Thanksgiving is coming and I have been nominated to have the dinner. After eating many a dry turkey I would like to serve a moist one and heard that brining is the answer...
Carol in Illinois

Robbie IN submitted this Pecan Cheesecake Pie in Saturday, 10/26 N/L

The ingredients list 1/3 c. sugar and 1/4 c. sugar.
However, in the first paragraph of directions 1/2 cup sugar is listed
as well as in the second paragraph, 1/2 cup sugar.
What are the correct measurements?

Pecan Cheesecake Pie
Oreo Pie Crust – see recipe below
1 (8 oz.) cream cheese (softened)
1/3 c. sugar
1 tsp. vanilla extract
1 lg. egg
1 1/4 c. chopped pecans
3 lg. eggs
2/3 c. corn syrup
1 tsp. vanilla
¼ c. sugar

Preheat oven to 350 degrees. In medium bowl blend softened cream cheese, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. Pour mixture over Oreo Pie Crust. Sprinkle 1 1/4 cups pecans over top.

In another bowl blend 3 eggs, 1 cup corn syrup, 1 teaspoon vanilla and 1/2 cup sugar until smooth. Gently pour mixture over nuts. Bake on center oven rack 50-60 minutes or until center is set; cool on wire rack.
Serves 8.

Oreo Crust
1 1/2 c. finely crushed Oreos(about 23 Oreo cookies chopped fine)
2 tbsp. butter

Melt butter. Add cookie crumbs. Mix. Pat evenly over bottom of 8 or 9 inch springform pan.
*~Mary Alyce in WI ~*

Hello Nancy, I wanted to let your readers with ceramic cook-tops know about a super easy and inexpensive way to keep them shining like new. The product I use can be found at the Dollar Store. It's Colgate brand whitening toothpaste (must be the white paste, not a gel.) Using a sponge, just dab a small amount on the spill and scrub it right off. It works like a charm!
Dawn Caron Michigan

Hi,
I ate at Longhorn Steakhouse yesterday. Had the Shrimp & lobster dip. Does anyone actually have that particular recipe? or the recipe for Chili's Spinach and Artichoke Dip?
thank you, Erika in Tampa, Florida

To Brenda, IN Thanks so much for the helpful tips for every day living. I walk with some gals in the morning and most of us have just recently retired. We share saving info like that for our local stores. Also thanks for the tip on Target and the GTExpress. I read the reviews online and hesitated to order as many had had issues with the company. Sorry I can't remember the name of who sent that in, but thanks. Linda

Dear Nancyland friends, Haven't been much interested in anything since the death of my son but the newsletter has been a blessing as it has kept me close to others with the same love of good food and cooking. I am beginning to feel like cooking once again and there was a recipe sent in recently for a Chicken Rice Soup made with Uncle Ben's Rice Mix that has the Wild Rice in it. I evidently did not copy it and very much want to try it as soup is about all my stomach will tolerate lately. Could the person that sent it in re-post it for me. I would so appreciate it.
God Bless all...
Barbara in Corsicana

Hi family, last night I attended a dinner at church, someone brought a cake that was delicious, but won't share recipe. It was in a 9x13 pan, the cake seemed to be torn into hunks with pineapple and cool whip on top. Anyone have the instructions and any variations?
Thanks, Boots in VA

Barb,
I have a good finger food recipe for you. I call them little Reuben's.

3 - cans of crescent rolls
1 jar sauerkraut
1 pkg of little smokies
Grated Swiss cheese
Thousand Island dressing

Unroll the crescent rolls and cut each triangle in half. Place a little smokie at the large end of the crescent roll. Place some sauerkraut on top of the little smokie. Top the sauerkraut with grated Swiss cheese. Roll the crescent roll up stating at the large end. Bake in 350 degree oven till done. I pour some thousand island dressing into a bowl to serve as a dip for the little ruebens.
I have made this recipe for several weddings and they just disappear. Everyone always wants the recipe. You can make them the day before and keep in the refrigerator till you are ready to cook them. I have made over 400 of these for a wedding and I still ran out of these.

Another recipe that I make for weddings is an very unusual cheese ball.

2 lg pkg finely grated cheddar cheese
2 lg pkg finely grated Mexican blend cheese
Finely chopped pecans
Finely chopped bell peppers
Enough mayonnaise to hold the cheese together.
1 jar strawberry jelly or jam.

Pour all the packages of cheese into a large bowl. *(I have never measured how much bell peppers and pecans) that I add to the cheese ball. I just chop some pecans and bell peppers and mix it with the cheese until I can see enough of the bell peppers and the chopped pecans. Add enough mayonnaise just to hold the cheese mixture together. Form mixture into a ball and place in the refrigerator. When ready to serve pour the jam or jelly into a microwave safe bowl and warm it a little so it is easier to spread over the cheese ball. Pour the jelly over the cheese ball. Serve with assorted crackers. This is another recipe that I do for weddings and I never have any of these cheeseballs left.

I have tried other flavors of jelly but the strawberry is the best one for this cheeseball. I hope you enjoy these recipes. If you have any questions just post it on Nancy's newsletter.
Recipes are from Carol in Tenn.