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-Add a pinch of celery seed to your buttered carrots. This gives a real zip to your side dish.

-Add a pinch of prepared horseradish to the mayonnaise to dress potato salad.
Use sour cream in your mashed potatoes instead of milk and sprinkle in a little oregano.

-Use 2 slices of caraway rye bread to make your meatballs or meatloaf.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Watkins purest granulated (not ground) black pepper #01140 is on sale in June

Your name will be entered for a 2,000 recipe book for any Watkins order placed in June.

Jan in PA was asking about the brownies made with black beans. I am the one who sent in the recipe, from a Splenda cookbook. They are just called Chocolate Brownies. I'm not sure of the date it was sent in, but in the last week of May I believe.
Connie in TX

 
This week's Celebrity Chef Connection Current Show
- Building or remodeling? Design your kitchen like a pro with this expert commentary from "been there/created that" Chef Gustav Mauler
- Josh Green's intriguing chef resume is a showcase of equally colorful clients and cuisine
- Not only does concert singer Ingvar Estrada give us the step by step for his flavorful pasta dish, but also treats us to a generous sampling from his critically acclaimed "popera" performance
- This week, a great party drink guide, and more.

For Karen in SW Arkansas...How can I get one of the "Fouke, Family, and Friends" cookbooks. Please email me an address where I can send my check. My email address is: sugiej@aol.com.
Thanks Sara in FL

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Nancy Rogers

Top 100 Recipe Sites

I want to share a Pea Salad recipe that is the best one
I have ever eaten. It's easy to make and you probably have everything in your pantry or
fridge.

Green Pea Salad with Easy Cream Dressing
4 c. fresh or frozen green peas, cooked until just tender,
rinsed under cold water (I have not used fresh, but
have used frozen or canned [drained], both which do well)

1 small carrot shredded
1/2 red bell pepper, finely chopped
1 onion, finely chopped, about 1 cup
1/2 c. finely chopped celery
1/2 c. light or regular ranch-style dressing
1/3 c. mayonnaise
1/4 tsp. dried leaf oregano
1/8 tsp. pepper
1/4 tsp. salt, or to taste

In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayo and seasonings. Stir into the veggies until well coated. Chill for a few hours before serving. Serves 5 or 6

Note: I like to use the LeSeur brand small peas.
Barb in OKC

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For Lisa who posted the Lemon Sponge Cake. Is there only 2 Tablespoons of flour in this recipe? Seems like a lot of sugar in proportion to the flour. I would love to make this cake.
Sara in FL

Watermelon pickle request: At least twenty years ago I clipped a recipe for watermelon rind pickles which had thinly sliced oranges and lemons. I believe this recipe came from House & Garden or Farm Journal magazine. They were so good and I made the recipe several times before loosing it. Can anyone please send a copy of the recipe.
JCM

Diane in PA was asking about freezing blueberries. I spread them out on a cookie sheet, and then put the whole thing in the freezer a couple of hours or overnight, then, the next day, separate them into freezer bags for longer storage. I do my strawberries, and raspberries the same way. they don't clump together that way.

Nedra in VA

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To Dianne in PA, June 4 newsletter:

We have blueberry bushes and I freeze them in zip lock bags, without washing them first. I was told by someone years ago when our bushes first began bearing that this was the best way to freeze them. I was told that washing them before freezing would cause the skin to become tough in the freezer. I wash them when I take them out of the freezer to use and then drain them. I guess if you feel the need to wash them before you freeze them maybe if you let them dry completely afterwards it might be okay. Just more trouble than it was worth to us. Our berries are not sprayed with any type of insecticides, so I just freeze first.

Etta in LA

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This was in our local newspaper the other night so I made it and it is very good plus easy and fast.  I will make this one a lot this summer and take it to a potluck next week.
 
Marti in AL

Squash Casserole

3 pounds yellow crookneck squash
2 cups shredded sweet onion (2 medium size onions)
1 cup water
Salt & freshly ground pepper
1 stick butter (plus more for greasing the baking dish (optional)
2 teaspoons sugar (optional)
2 large eggs
1/2 cup milk
Vegetable oil spray for misting the baking dish (optional)
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup crushed butter crackers

Place rack in the center of the oven and preheat oven to 350? F.

Cut squash crosswise into 1? slices and place them in a medium size pot with 1 cup of the onion and the cup of water. Season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat; cover the pot and let simmer until the squash is fork-tender. Immediately drain the squash and onions and set aside.

Return the pot to the stove over medium heat and add the butter. When it melts, sir in the remaining 1 cup of onions and reduce the heat to medium low. Cook the onion, stirring until it softens, 4 to 5 minutes. Stir in the reserved cooked squash and onion mixture and the sugar, if desired. Cook until any water clinging to the squash evaporates, 1 to 2 minutes. Remove from heat.

In a small bowl whisk the eggs and milk to mix. Stir the egg mixture into the squash mixture. Season with salt and pepper to taste.

Lightly mist a 9x13? glass or ceramic baking dish with vegetable oil spray or but it with softened butter. Spoon the squash mixture into the dish. Scatter the cheese on top followed by cracker crumbs.

Bake the casserole until it bubbles around the edges and the cracker crumbs are lightly browned, 30 to 35 minutes.

This can be halved and put in a 2 quart baking dish.

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I am just now getting around to reading the May 6 newsletter. Kathy says that she also lives in Cincinnati. I do too!!! Glad to know that Carol & I are not the only ones subscribed to this fabulous newsletter.

Connie in Cincinnati

I have a quick question. We get food from the Angel Food Ministries. This month they gave us steaks that look like balls. How do I fix these so they are done but not to dry. They call them beef filet steaks. 

Amy B in Tenn

Hi Nancy and all the great cooks out there,

It is our 43rd wedding anniversary today - happy anniversary to all who were married on this day in 1965.

I hope you have a copy of Dennis Weaver (The Prepared Pantry's) glorious Thai Burgers. If not try Prepared Pantry's newsletter 24th April. If you are really stuck mention it in the next letter and I'll either search or I'll copy mine to the message board

We have a small fruit market in the next village every Wednesday and they had beautiful ripe Avocados yesterday and I got 2, normally I have to buy them and wait for them to reach their prime. I made this sauce and served with the Thai Burgers. I did manage to get a share of one with Katy my grand daughter. One minute there was loads next minute the hulk must have visited they were gone!

This amount would probably suit 6 - 8 burgers - I don't see any reason why it couldn't be halved or doubled

Avocado Sauce

2 ripe avocados
zest of 1 lime (I prefer to remove a few wide strips with a vegetable peeler, then chop into fine strips)
4 tblsps of lemon or lime juice (or a mixture of both)
1 tblsp of your best olive oil
1 tblsp of fresh coriander
1 tsp of parsley
sea salt and fresh ground pepper.

If the avocados are just right you should halve them remove the stone peel and mash the flesh with a fork. If they are not quite ripe you will have to scoop out the flesh.
Add all the other ingredients making sure to get the lemon/lime juice on quickly and then season to taste. I did add about a teasp of white sesame seeds, but I won't the next time.

Serve in a nice bowl with Dennis' Burgers.

Other than houmous can anyone recommend some uses for Tahini Paste that has a July 08 use by date? Why don't they make smaller jars?

Nancy hope your eyes have recovered, you know what they say about cold used tea-bags.

Sylvia <Scotland>

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Boots in Va Wanted To Know Which Direction Her Ceiling Fan Should Run.

It should be counter clockwise in the summer, so that you can feel the breeze, and clockwise in the winter.

Shelley in PA

Good morning, Nancy,

For Jana in Vegas from the 6/4 newsletter who was looking for a crab salad recipe; I did a search on your newsletter page and came up with the following recipe. It is identical to the recipe I use to make ?krab? salad. It is spelled that way to denote using imitation crab.

Crab Salad Croissants
1 Pkg.(8 oz.) imitation crabmeat, chopped
1/2 C. mayonnaise
1/4 C. chopped celery
2 T. shredded cheddar 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 from the
http://www.nancys-kitchen.com/catch-up-newsletter-21.htm

Also there is a recipe on the Wal-Mart web site listed as Crab Salad Bites. I am not posting it because we cannot post from their site. Chris in NM
For all you great cooks out there, I did a search and found that Wal-Mart has lots of recipes on their web page.
http://instoresnow.walmart.com/Food-Center.aspx?fromPageCatId=11
The link was hard to find, but it is there. Enjoy! There seems to be a picture of each dish as well as the recipe.

Take care everyone and stay cool!

Chris in NM

Trish is Fl. First you should never use light butter or oleo (margarine) for baking. It has water added to replace the fat. Unless you have a recipe that calls for light butter your baked goods will be altered by using more wet and less fat. Example cookies will be flat. Second, the white you see is probably the water separating, It isn't harmful just unappealing. Similar to when chocolate gets a white bloom.

Theresa in MI

These two recipes are for Jana in Vegas. She asked for crab meat salads and here are two my family have made for years.
Marti in AL


Crab Meat Pasta Salad

4 ounces pasta, uncooked
8 ounces crab seafood chunks
1/2 cup chopped celery
1/2 cup chopped green onions (white and green)
1/4 cup chopped peppers
2 tablespoons parsley, finely chopped

DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chili sauce
2 tablespoons Dijon mustard

Cook pasta according to package directions in large saucepan. Drain.

Combine remaining ingredients in large bowl. Stir together dressing ingredients.
Toss with crab mixture. Refrigerate until ready to serve.

Can be made a day ahead.

4 servings.

Crab Meat Macaroni Salad

1/4 cup sugar
3 cups macaroni, cooked, cooled
1 can crab meat, flaked
3 onions, chopped
3 green peppers, chopped
2 small red peppers, chopped (I use part red and part yellow)
2 teaspoons celery seed
1/2 cup chopped sweet pickles
Salad dressing (may or Miracle Whip) I add a tablespoon of Ranch dressing as well.

Sprinkle sugar over macaroni in bowl with crab meat,
mix next 6 ingredients with enough salad dressing to
moisten; mix well. Garnish with parsley and pimento.

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Nancy, in the May 26,2008 newsletter Lori in IL submitted a recipe for Fudge Cookies. There is only 1/4 cup flour is this correct? It just seems like there should be more. When I was a small girl my Mother would make a cake like chocolate cookie, she always put chopped walnuts in and a chocolate frosting on top. I have been looking for a recipe like that for a long time. I would like to try this one but need to know if this is correct. If any of the Nancy Landers have such a recipe I would appreciate it if they would send it in.

Sandy in ND

I have a question. A little more than 30 years ago, I remember getting at Easter a "Fruit And Nut Egg". I am wanting to say my Mom purchased from Big Star or A & P Grocery Stores---but, as it was for Easter morning, of course I wasn't along with her when she bought these.

My older sister seems to think these where not made by the stores, but where made by Russell Stover Candies.

My question is: if anyone remembers these, do you know how I could get some now (or at least at Easter?). They came individually packaged and where pretty large---maybe about as large as the old Egg containers that L'eggs Pantyhose came in (boy, am I really dating myself!)

Tina in GA

Good Morning Nancy and 'Landers,

Here is a favorite recipe of ours making cookies from
a muffin mix:

Mookies

1. Prepare any flavor packaged muffin mix according to the package directions -OR- make your own from scratch. Preheat the oven according to package directions.

2. Drop by level tablespoonfuls on to a lightly greased cookie sheet. Bake about ? of the time
specified for the muffins. When done, remove from the cookie sheet and place on a wire rack to cool.

Mookies are best when on the soft side and eaten warm. Put 2 together with a whoopie pie filling to make your own favorite mini-whoopie pies. The possibilities are endless!

Lisa from Central PA

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