CelebrityChef - This Week

FEATURED CHEF - Just wait until you see and hear about the irresistible dishes served from Chef Peter Sherlock's kitchens at the Springs Cafe by Wolfgang Puck

BONUS - Tune in here for a conversational tour of the many attractions at Springs Preserve, where Las Vegas was born

View a live webcam of the Springs Preserve

SIPPIN' - Part 1 of all the wonders we found at the World Tea Expo

CSPECIAL REPORT - For sweet treats including glorious cakes, check out this chat with Jeanne Forrest of Layers in Las Vegas

Archived Segments of Celebrity Chef
I was interviewed for the show on October 31, 2007
Dennis Weaver (Prepared Pantry) Interview on November 14th

Garlic Shrimp and Rice (Corrected)
1 1/2 C. rice
3 C. boiling salted water
1 tbsp. chopped parsley
2 tsp. grated lemon peel
1/2 C. butter
4 cloves garlic, crushed
1/2 lemon, sliced thin
1 tsp. crushed dried oregano
1 bay leaf
1/2 tsp. crushed red pepper flakes
1 1/2 lbs. lg. raw shrimp ( shell on or off as desired) I used off

Cook rice in salted water, ( I used chicken stock) for 20 minutes or until tender and water is all absorbed. Stir in parsley, lemon peel, salt and pepper. Cover and set aside. Keep rice hot.

In heavy skillet or large pan, combine butter, garlic lemon slices, oregano, bay leaf, red pepper and shrimp. Bring to boil to melt butter and cook stirring frequently, until shrimp turns pink. about 5 minutes. Serve shrimp and sauce over rice. It is easier to use peeled, deveined shrimp.

I made tonight and it was very good. I used olive oil with garlic flavor not butter, but my husband loved it.
Marlene Fl.

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Good morning Nancy and all the great cooks out there,

I can't believe how quickly prices are going up and not by a few pence. It is now over ?6 for a gallon of petrol. I saw some water melons today in my local Co-op and thought I might buy one, but at ?2.99 per melon this is one of a few items that won't be going in my trolley. ?2.49 for a small plastic carton of rasps thank goodness mine will soon be ready for harvest. We normally order kerosene for our central heating at this time of year, when we first installed oil heating we used to pay 13p per litre - when we ordered in February it was 34p per litre - dreading phoning for a price tomorrow. I am not in the habit of checking out prices - thinking if you need it you get it. But times they are achanging. We seem to be heading for a serious Summer of Discontent - strikes galore.

Marilyn from MI I'm so glad it was just the one. Believe it or not I have never set foot on Irish soil. I was supposed to go to a wedding last August - a cousin of Val's was getting married and she thought it would be an ideal time for Ron and I to meet all the Family. Two weeks before we were to travel - I broke a hip in a fall in the garden. I will see Southern Ireland one day. Just as you may see Scotland one day.

Thanks Roz in Indy re Top 100 Sites. There are so many things that a lot of us must be missing out on, we are all too caught up in reading the great newsletter. I wonder if everyone is using the message boards, there's some wonderful information going back for many years on the forums.

Sylvia <Scotland>

Does anyone know where you can get DUKES MAYONNAISE in Southern Illinois?
Betty T

Store finder and website for Duke's Mayonnaise:
http://www.dukesmayo.com/stores/
Shelley in PA

Nancy I would like to know what is Tahini? In all my cooking, I have never seen that one, looks interesting! Thanks for all your prayers for my husband who passed away on the 11th of this month. Betty T. Ga.

I think it was last summer some time that you had a recipe for a salad that had Fritos, corn, and some other ingredients in it. The person who sent it in said it sounded like an odd combination, but when she took it places it was always a hit! I printed it out, but now can't find it, and don't know what it was called. Would someone please send it in again? Nancy, thanks so much for all your time and effort!
Deb in Colorado

Dear Scotland.....What are halloumi ???
Thank you Judy/Buffalo

hello to all...
Just made 2 lasagna this morning and low and behold don't i open Nancy's website and see a recipe for lasagna. What a coincidence. I made the traditional one and also a crab lasagna which is a little different from the traditional but very good and people usually want seconds.

Crab Lasagna
Make a basic white sauce. Enough to accommodate the size of the pan u are making. I add 1 Tbsp Old Bay to my white sauce. I reserve 1 1/4 cups of this plain sauce for top and bottom of lasagna.

Next mix 1# crab (either imitation or real) into the remainder of the white sauce along with 2 cups of frozen and thawed and drained peas.

Begin with a coating of the reserved plain white sauce on the bottom of your baking dish and layer cooked or no boil noodles on top of that. Next spoon crab mixture on top and then sprinkle Monterey jack cheese on top of that. Continue layering noodles and mixture and cheese. When last layer is complete top with remainder of lasagna noodles and the remainder of plain sauce. Cover with foil and bake 350 oven for 1 hour. After 1 hour remove foil and add 1/2 - 1 cup of Monterey cheese and place back in oven uncovered until melted and bubbly.
Cool for about 10-15 minutes to set before serving. Serve with a simple salad.
Judy /Buffalo

I want to thank the family members of this recipe group for the donations to the rainy day fund.  I got several checks today at the post office box.  I would like to ask a favor those sending checks.  It would be so helpful if the email address is included in the envelope with the check.  I want to send a thank you note to let you know I have gotten the check and to thank you for your help.  Due to increasing problems with muscular dystrophy it is getting very difficult to hold a pencil or pen any more.  I can type on the computer with a few adaptations but holding a pencil to write a thank you note or address on an envelope has become very difficult. If Joyce, Judith and others would send me your email address I would like very much to send you a thank you note.
Nancy Rogers

Marie Callendar German Chocolate Pie Clone

1 plain pastry pie shell - (8" dia) (store bought or make your own)
1 sm box dark chocolate pudding
(cooking kind not instant)
1 cup semi-sweet chocolate chips
1/2 cup fine coconut
1/2 cup chopped nuts (pecans or walnuts)
whipped topping (like Cool Whip)

OR OPTIONAL MERINGUE TOPPING
2 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
4 tbl sugar

Bake crust first, then cover bottom with chocolate chips, just enough for one layer to cover bottom. Heat in oven or microwave to slightly warm and soften the chocolate chips.
Meanwhile, cook pudding according to directions on box and add coconut and nuts, stir well. Pour while hot into pie crust. Chill in refrigerator until set. Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant effect put topping into a cake decorating bag with tip and pipe on. Sprinkle top with a few chocolate chips, coconut, and nuts for a finishing touch.

Most people preferred the German Chocolate Pie with whipped cream, but if you would prefer a meringue topping, beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling, for that Marie Callender's effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, and nuts on top. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden. Chill in fridge.

Brenda in IN

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You can buy Dukes Mayo on line. You can buy it at Publix in the south.

The printable recipe will be added to yesterday's and today's newsletter tomorrow. 
Nancy Rogers

Hi, everyone! Isobel in Scotland wonders what vanilla pudding is. It's a packaged pudding mix put out by Jello, mainly, although others do it too. It's similar to (but a bit different) Bird's Custard, which you can probably get, and is used in the same way, that is, as a creamy thick sauce for eating plain, or used in trifles or whatever. The Jello company also makes butterscotch, chocolate, lemon, etc. We also use it as filling for pies and doughnuts, like you would use curd. Hope this helps you figure out what you can use as a substitute, if you can't get it!
Kathi in Virginia

Whole Meal Chicken Salad

1 (15 oz.) can chunk pineapple, drained
1 (11 oz.) can mandarin orange sections, drained
1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet green pepper
2 tbsp. grated onion
1 c. chopped celery
1 c. mayonnaise
1 tbsp. prepared mustard
1 (5 oz.) can chow mein noodles
Chopped pecans, optional

In large bowl combine chicken, pineapple, celery, oranges, olives, bell pepper, and onion. Blend mayonnaise and mustard. Toss gently with chicken. Cover and chill several hours. Just before serving, mix in chow mein noodles. Turn salad onto lettuce lined salad plate. Serve with crackers.
Emma

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Nancy thank you for all the time it takes to put the newsletter under unreasonable conditions. This week our younger daughter and her husband and the 5 kids are on vacation until Saturday and we are going to her house to feed her cat. Of course, we don't see him but the food is gone the next night we go over. Last night my husband tried to find him but he never came out. This cat look just like Garfield but doesn't come out for anyone. At one time they had another cat and they didn't get along at all so I think that is why Garfield doesn't come out.

To Gina in the 6/23 newsletter wanting recipes that could stay outside for about 2 hours. I have purchased from QVC 2 of the Salad On Ice Salad bowls and they do work. I went to a pitch in and it was around 80? or 85? and I didn't do anything to it until we got home and it had very little water in the bottom. What you do is put all the ice cubes that fill the bottom of a large bowl and then you have a grate that you put over the ice and then the food. I have 2 of these and that Saturday I used both of them with 2 different salad and nothing went into the ice. I just love them. I have a different potato salad.

Susie's Potato Salad
2 medium to large Idaho potatoes
3 medium red potatoes
4 green onions, thinly sliced and include the green part also
2 tablespoons Hormel bacon or to your taste
salt and pepper to taste
Miracle Whip or mayonnaise to your liking
2 to 3 heaping tablespoons sour cream

Cook the potatoes and when cool enough to handle cut in cubes and put in a bowl. Slice the onions adding to the potatoes, Hormel bacon, salt, pepper, Miracle Whip/mayonnaise and sour cream. Mix well and make sure you have enough Miracle Whip/mayonnaise and sour cream. Before you put the lid on the bowl put 2 paper towels over the opening. Then put the lid on. This will trap the liquid from the warm/hot potatoes. Then when you take the lid off take the paper towels and wipe the liquid from the lid and make sure you get it all. If you feel you need extra Miracle/mayonnaise and sour cream do it now. If you have a Salad On Ice salad bowl then put it in. I you don't then you could put it in a bowl then put some ice in a plastic bowl then add the bowl with the potato salad in to the ice.

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In the last couple of days/20, 6/21 or 6/22 I posted a Brownie recipe that you will not be disappointed in and you make have to make 2 batches of them. And then I would use the ice recipe from Julie BC Canada in the 6/23 newsletter. It sounds good and so easy.

You could have baked beans; 3 bean salad; warm mac and cheese; different types of olives and baby carrots, celery stuffed, grape or cherry tomatoes, cauliflower, broccoli, large cubes fresh cabbage and a dip. Macaroni salad with macaroni, celery, grape/cherry tomatoes cut in half, chopped onion, cubed sharp cheddar cheese, a little celery salt, salt, pepper, mayonnaise and some sour cream mixing together. Or you could have a pasta salad, regular toss salad with homemade salad dressing, or kidney bean salad or whatever you can think of.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.

Comment
When I go out of town I have a friend come over and take care of Siggy and Ditto. They alway come out because he gives them treats. Neither one would want to miss the chance of having a treat or two. Ditto is still very much afraid of any men (since the robbery) and Siggy feels that everyone has come to visit him. During a robbery a few years ago Ditto was terrified and hid from the men. Siggy somehow talked one of the men out of treats when there were there. Siggy's and Ditto's treats were on the bed and I hadn't left them there.
Nancy Rogers

In the June 23h newsletter.... Audrey had a recipe for Greek meatloaf which sounds so good. My question to her is what is Greek dressing ? Is it like in a bottle in the salad dressing aisle such as Italian or thousand Island would be?

Also have been reading all the comments about DUKE mayonnaise....that sounds good also...but can't find it here in Maine but did find it on E-Bay. Might have to bid on a bottle just to try it.

Celia, Maine

For Mary in Ohio. Here is one version of the pinto bean "pecan" pie

Pinto Bean Pie (like pecan)
1 c. pinto beans with liquid, mashed
1 (8 oz.) can coconut
1 c. chopped nuts
1 c. melted butter
4 eggs
3 c. sugar
2 pie shells

Beat eggs with wire whip. Add pinto beans and liquid, coconut, sugar, and nuts. Mix well. Add butter and mix over low heat. Pout into pie shells, bake at 300 degrees for 45 minutes to 1 hour. (It's better to over cook than to under cook)

Roz in Indy

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For Luanne and others on webtv having trouble accessing the newsletter daily recipe page:
.
Our problem is being caused by the "popup" ad that comes up before accessing the daily recipes. Try this:

--copy the URL from the daily e-mail, put it in the "go to" box and add the letter ell at the end: html

press on the revised URL and a gray page comes up with several strange characters in the upper left corner. Hit "back" as soon as you see this page or your machile will freeze and you will have to unplug and reboot.

Put the revised URL into the "go to" box again and press. A green page with the same strange characters in upper left will appear. Wait a few seconds and the newsletter recipes will appear.

After that, you can get back to the recipes just by hitting the back button. You will have to go through the above process for each subsequent day's newsletter.
Leah

Nancy ! Eve in WI wanted to know where the Onion casserole was. It is in the June 11 newsletter.
Louise

i all,
I have a friend from North Carolina who has been bringing me boxes of peaches. I have given a lot away, made some awesome peach muffins, but am looking for a peach quick bread and a freezer peach jam that are both TNT. I know someone out there can help.

Thanks again, Nancy, for all you do. I have recommended your site to so many people and love to read the antics of your furry friends.
Gloria (SC)

I would appreciate some recipes that I can use for all my cucumbers and squash. Not pickles. Just cool summer salads, quick and easy. They are really producing and we need to eat them. Can't stand to see them go to waste.

My husband and I are gardeners. In fact we have 2 gardens. We have 18 rows of corn. We are to old to be doing all this! After we get off work everyday we grab a bite to eat and hit the garden. We have a hugh variety of veggies too. He is going to retire in 3 yrs( will be 66) and guess we will do even more then.

We love this site and I, like everyone else can't wait each day to read it.

Thanks in advance for the recipes.
Dean R

Comment
Many recipes T have been added to the new section of our site.
Squash and Zucchini Recipes
There are a lot of great recipes for cucumbers on Abby's Kitchen

Gina maybe a broccoli salad would be good to leave out for a period of time. I make mine with Italian salad dressing.

Last year sometime you had some links to articles that I really enjoyed.  Could you post them again.  I liked the ones on Depression Glass, scrapbooking, making a budget and genealogy.
Janet

Comment
There are many other articles under hobbies and gardening. All articles are on the home page.

Genealogy
Preserving Your Treasured Family Recipes
Tracing Your Family History, A Primer
What's in a Name? Part 1 - Surname Meanings
What's in a Name? Part 2 - Surname Spelling Variations
What's in a Name? Part 3 - Surname Landmarking
Genealogical Research - Birth Certificates
Writing Stories to Preserve Your Family History
Making the Most of Census Records (Genealogy)
Preserving Your Family History
There are Stories to be Told


Depression Glass
Depression Glass Patterns
Depression Glass Trivia

Scrapbooking
A Scrapbook To Celebrate Your Child's 1st Haircut
Art of Cutting and Cropping for Your New Scrapbook
Patterning and Spacing in Your Scrapbooks
Getting Rid of Mistakes in Your Scrapbooks
Preservation and Making Copies of Your Scrapbook
Photograph Mosaics and Markers in Your Scrapbooks
Faux Wax Seals, Tearing, and Fraying -Scrapbooks
Leather Look, Accents, and Punching -Scrapbook
Ribbons and Lace to Spice Up Your Scrapbooks
How to Use Feathers & Dried Flowers in Your Scrapbook
Stickers, and Rubber Stamping in Your Scrapbooks
Puzzle Pieces and Sequins in Your Scrapbooks
You Are A Diamond So Scrapbook About Yourself
Patterning and Spacing in Your Scrapbooks
Use Clippings and Kid's Art in your Scrapbook
The Theme and Title of Your New Scrapbook
Use Order and Text to Give Life to Your Scrapbook
Easy Steps to Scrapbooking with Young Kids
Get Organized And Use Your Scrapbook Storage
Hints And Tips On Scrapbooking Baby?s ?Firsts?
These Are Slowly Destroying My Scrapbooks!
Need A Scrapbook Journaling Idea?
How to Use Textured Paper Backgrounds - Scrapbook
Scrapbooking Tips And Tricks For Photos And Images
Photographs and the Use of a Collage in Scrapbooks
Scrapbook Photographs
Scrapbooking Yourself as an Individual
Scrapbook Photos - Getting Adventurous
Use of Color and Photographs in Your Scrapbook

Household Budget/Household Finances
Making a Successful Budget
Budget Worksheet to Printout
Basic Frugal Budgeting
Definitions and Guide to Loan Terms
Ten steps to building a good credit history 
Finding a loan with bad credit  
What Debt Settlement Companies Don't Tell You 
Credit Reports- Ways to Improve Your Score
Types of Home Equity Loans & Line of Credit
Tips and Ideas on Saving Money
Finding a loan with bad credit 
Why Bad Credit People Pay Higher Rates
Ways to Avoid Identity Theft
Ways to Prevent Credit Card Fraud
Easy Ways to Save Money on Electricity

A new article posted to the site is a review of Roberta's (El Cortez) in Las Vegas.
Roberta?s at the El Cortez Hotel and Casino
By Debbie Hall of Celebrity Chef Connection

If you have a original article, review of a restaurant, or any food related topic that you have written and would like posted to the site please let me know. Examples of recent articles are:
Champagne and Sparkling Wine for the Holidays
How to Make Amazing Little Pies
Why Isn't My Bread Light and Fluffy
How to Make Easy Sourdough Bread
Nancy Rogers

Gina, Here's another good stable outdoor dish that you might want to use.

Creole Cucumber Salsa
2 medium cucumbers, peeled and chopped 2 medium tomatoes, chopped
1/2-cup chopped green bell pepper 10 jalapeno pickled pepper rings, chopped
1(small) sweet onion chopped 2-tbspn lemon juice
1-tspn minced fresh parsley 2-tspn minced fresh cilantro
1/2-tspn fresh dill weed(pinch of dried) 1/2-tspn Tony?s Creole Seasoning
1 small jar Taco Bell medium hot salsa Crackers

In a bowl, combine all ingredients, cover and refrigerate for at least 1 hour before serving.

I like it with crackers; others, dip ?n chips

Susana in Louisiana

PS- Happy Fourth of July

Gina, This would "sit out" well and is not only good but healthy AND pretty.

Ms. Lucy?s Salad with Mandarin Orange Slices
1 bunch of Romaine lettuce, broken
6 Roma tomatoes (which have been air ripened in a hanging wire basket for several day) This adds flavor to the tomatoes OR
1-pint grape tomatoes (which taste good year round)
4-eggs, boiled and sliced
1 can mandarin orange slices, drained
1(7-oz)bottle Poppy Seed Dressing

Mix vegetables and mandarin oranges. Top with dressing. Serves 6 but may double.

Susana in Louisiana

Thanks to all who shared their Rice Krispie Treat variations!!
Sylvia in Spokane

Hello Nancy and friends. I have a good salad recipe for all the back yard barbecues and picnics that so many people will be enjoying on the 4th. Everyone have a safe and happy 4th of July. Jean in TN.

Pizza Salad
1 lb. spiral macaroni, cooked and drained
3 med. tomatoes, seeded and diced
1 lb. cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 oz. sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated parmesan cheese
1/2 cup red wine vinegar
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
croutons (optional)

Combine macaroni, tomatoes, cheddar cheese, onions and pepperoni. In a small bowl combine oil, parmesan cheese, vinegar and seasonings. Pour over macaroni mixture. Cover and refrigerate for several hours. Top with croutons just before serving.
Yield: 16 servings.

In the June 23 newsletter, Audrey posted a recipe for Greek Meatloaf. When you mention Greek Dressing, are you referring to Cavender's Greek Seasoning?
Joan from Oklahoma

Sarah was wondering about a Fruity pebbles cake. I wonder if the person is really looking for a Pillsbury Funfetti cake. You can purchase the Funfetti cake mix that has what looks like fruity pebbles in the batter. Maybe she didn't know what else to call it so she called it a fruity pebbles cake.
Terrie

Dear Nancy and assistants:

First of all, let me thank you for your tireless work keeping the newsletter going for all of us "foodies." I look forward to receiving my newsletter and have learned many valuable tips and wonderful recipes.

I was wondering if you, or the nancylanders, remember a HAMBURGER RELISH that was in the markets in the 1950's or 60's. It was right along with the pickle relish and pickles. I can't find it anymore and I've checked the Heinz site, the Hunt's site and others with no luck. Does anyone have a recipe clone that would help?
Barbara P

I live in Brookfield, Wisconsin, and all of the notes from you southern gals about Duke's Mayonnaise made me decide to search for it. We have a Fresh Market near by and lo and behold, there it was! $3.39, so much less expensive than Hellman's or Miracle Whip (which up to now has been my dressing of choice!). Now the fun of experimenting begins. I love to try something new. Thanks 'yall!
JoAnn

Want to see if any of the readers have done or currently cook with a solar oven. My husband and I are just starting to do this type of cooking and would like any info that a reader might have. Also any experience good or bad would be appreciated.
Thanks. Marti in AL

I?m looking for instructions & recipes for my Oster Creperie? can you help me?
Gail V

For Gina, regarding a 4th of July BBQ, how about pickled beets. The basic recipe is take one can of sliced beets, pour off 1/3 cup of liquid, add 1/3 cup brown vinegar and 1/3 cup Splenda, mix and refrigerate. Drain liquid off after they are cold, before serving. If you want you can add sliced onions to the beets before refrigerating. Bigger amount? Just multiply all the ingredients equally as many times as you need. I keep this in my frig all the time. I use with meals, put them in salads, etc.
Knitter in Illinois

I recently gave my daughter my BIG crockpot, because she has three stepsons, two kids of her own and expecting another one. Add in her and her husband, they could use my crockpot. I bought myself a much smaller one because I live alone and have limited cooking abilities for right now. I bought a 2 quart crock pot with removable pot. That makes easier cleaning for me as I couldn't lift a heavy one. I used it for the first time tonight to cook two pieces of chicken and assorted vegetables, enough for two meals. Switch just goes to low and high, low for all day cooking (about 8 hours) and high for about four hours cooking. This is all I need right now, the basics. What I am asking for is recipes that are different, not the basic everyday stuff that I already know by cutting down bigger recipes I have used before. Also, I don't like a long list of ingredients, probably wouldn't fit anyway. If your readers could find some of these, I sure would appreciate it.
Knitter in Illinois

Thank you so much to Audrey and to Susie Indy, Mary in Va for sending in the Pebbles Confetti Cake recipe. I googled it but I must have typed it in differently because I could not find it anywhere. I really appreciate it! And you too Nancy!!! This newsletter is awesome.
Sarah B.

Comment
This summer has had unusual weather.  Every night storms move in and I have to turn off the computer.  Tonight the weather is coming but I don't know when.
The NewsChannel10 site shows it coming in and it doesn't look like the weather is going to miss us.
NewsChannel10 - Amarillo

I know a lot a friends that have said bad things about T Boone Pickens.  In my experience, he has been very kind.  I co-founded and helped run a tutoring project in the Black and Hispanic areas of Amarillo for over 9 years. Each elementary student in the program was assigned a tutor from high school, a church or other organization. The program was at night during the school term and during the summer when there was no school in session. T Boone Pickens was always helpful and getting supplies and on several occasions provided scholarships for outstanding tutors.  When something was needed for the program he saw to it that need was provided. 
Nancy Rogers

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

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