Make your own laundry detergent:

3 bars Fels Naptha Soap
1? cups Aram and Hammer Washing Soda (NOT baking soda)
1 ? cups 20 Mule Team Borax.

Grate or cut the soap bars with a knife. Mix all ingredients and store in a covered container. For light loads use 2 tablespoons of soap, for heavy loads use 3 T. This does not make a sudsy soap, so it work fine in my HE machine.

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Make your own dishwasher soap:

1 cup 30 Mule team Borax
1 cup Baking Soda (different than above)
3 Tbsp Tang or Fruit Pectin

Use 2 Tablespoons per load

Fill your rinse agent cup with white vinegar.

I found the Borax at Wal-Mart, but had to go to Krogers for find washing soda and Fels Naptha soap.
Brenda in IN

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I want to thank the family member that contributed to our Ice Hockey Equipment Fund. Not sure if my master has intentionally left the machine in the door on ice cubes recently or not. I just hate it when nothing comes out but cold water. Siggy mutters words I have never heard of every time very cold water hits his paws. Lately ice hockey has been a fun way to enjoy the hot weather. My master says she has put the equipment money for in our Feed the Kitties Shrimp Fund.
Ditto

Homemade Ice Cream, Sherbet and Sorbet Recipes

Here's to Nancy, who brings together friends from around the world!

I can't remember the gal's name, or the date of the original request, but for the person wanting to open up a Mom & Pop restaurant, I was reading the arts & entertainment flyer in today's local newspaper, & there is some very good tips for blue plate specials as well as how to keep the prices down, etc. You can access it directly at this web address: www.duluthnewstribune.com, & press on THE WAVE section for "A Table for Two." (Thursday, July 3, 2008)Each week, the reporter, Tom Wilkowske, goes to different restaurants that readers recommend. If for some reason you are unsuccessful finding/opening it, email Nancy, & I will send another email into the newsletter summarizing the comments. For instance, the blue plate specials are made ahead from scratch in large batches, then frozen in individual servings & brought to temperature as orders come in, ensuring freshness, consistency & economy. That lets them charge $7.50 or $8 for what would otherwise be a $10 or $11 meal.

That struck me as an ingenious idea! The article also mentions many entrees featured at the Delta Diner, & even supplies their price ranges: $4.95 for 2 eggs, bacon & toast, to $12.95 for a prime rib steak sandwich on a Kaiser roll. They even make their own potato chips! They describe their menu style at eclectic/classic diner fare with cooked-to-order, hand-crafted touches.

Happy 4th., everybody, & God Bless us all!
Susan from Superior, WI.

Daily and Weekly Online Horoscopes

Dear Joseph J. EVOO is extra virgin olive oil. I noticed some of the cooks on TV use the term alot.
Margo/Boston

EVOO message was also sent in by Denise Falls Church, VA, Sandy in Iowa, and Ann in Jacksonville too

For Joseph J. RE: EVOO

I'm sorry I wasn't clear but EVOO is Extra Virgin Olive Oil. I watch Rachael Ray on the food channel and this is what she calls it. EVOO is even in the dictionary now. When I put a recipe in my word file I use this abbreviation.
Nina, Middle TN

Barbecue and Marinade Recipes

To Mary Beth in Missouri who is starting a Mom and Pop cafe. I have several of these over the years and Meat Loaf was one of the things everyone loved. It seemed when I opened the last one before I retired that I ended up making meat loaf on Thur. for the first several weeks and one week I changed and got read-the-riot- act several times that day.lol After that I made meat loaf every Thurs. and they expected it. I retired a year ago and I still run into my customers and that is the first thing they say. "I really miss your meat loaf every Thurs".
DTT

Nancy I am sorry but I have lost the persons name and what newsletter the request for Classic Sour Cream Cheesecake. I have not seen my recipe in the newsletter. I have had this recipe for years that I came up with out of the blue for the family.
Susie Indy

Susie's Classic Cheesecake
1-1/2 cups shortbread cookie crumbs or vanilla wafers crushed
2 tablespoons unsalted butter, melted
3, 8 oz., pkgs. cream cheese, room temperature
1, 14 oz. can Eagle Brand sweetened condensed milk only
4 large eggs
1, 8 oz., container sour cream
1 to 1? tablespoon vanilla extract
1, 21 oz., can cherry filling or topping

Preheat oven to 350?. Combine crumbs and butter; pressing firmly on bottom of 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs one at a time. Then add the sour cream and vanilla. Pour into prepared pan. Bake 50 minutes or until lightly browed around edge, center will be slightly soft. Cool. Chill. Top with cherry filling. Garnish as desired. Refrigerate leftovers.
Susie Indy

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I have another one that is like the New York Cheesecakes. Will send that in on the weekend.

I came across this recipe Italian Dressing Mix that I like and have used so many times on a different salad each time.

Italian Dressing Mix
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar, optional
2 tablespoons dried crushed oregano
1 teaspoon ground black pepper or to taste
1/4 teaspoon dried crushed thyme
1 teaspoon dried crushed basil
1 tablespoon dried crushed parsley
1/4 teaspoon celery salt
1 to 2 tablespoons salt or to taste

In a small bowl, mix together the garlic powder, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a lightly sealed container.

To prepare dressing, whisk together ? red vinegar, 2/3 cup olive oil, 2 tablespoons water and 2 tablespoons of the dry mix. Mix well and refrigerate for 4 hours so it can marry.
Susie Indy

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Everyone have a great day. Nancy and 4 legged associates take care, stay safe and cool.
Susie Indy

This is for Diane S. in WNY who asked for an oil and vinegar base barbecue sauce. This is one I have used for years that my family loves. We call it

"Super Chicken".
4 split chicken halves
1/2 cup oil
1 cup apple cider vinegar
2 T. salt
1 1/2 tsp. poultry seasoning
1/4 tsp. white pepper
1 egg

Combine last 6 ingredients together and baste chicken halves every 5 minutes with the mixture for at least 1 hour.

Thank you Nancy for providing so many people with an outlet to share recipes.
Have a wonderful 4th of July.
Linda Upstate NY

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Arlene, you say you are hoping to travel to New Hampshire this weekend and want some good restaurant suggestions. What part of New Hampshire were you planning on going to? Margo/Boston

Re: Diane WNY
I was told that the firemen partially cook their chicken before putting on the grill. This is the way I've fixed them for years. We like to do quarters, so I cover them with water & simmer them for about 15-20 min. (Save the broth for other uses)
Then put in the marinade for several hours, remove chicken & put on the grill. Sometimes we add barbeque sauce just before the chicken is done.

Marinade
1/2 cup oil
1/3 cup wine vinegar
2 Tbls. sugar
2 Tbls. catsup
1 Tbls. grated onion
2 Tbls. Worcestershire sauce
1 tsp. salt
1/2 tsp. dry mustard
1 garlic clove, minced
dash hot pepper sauce

Donnaj in IN

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I am looking for a casserole dish that contains sliced potatoes and cut up smoked sausage and cabbage, Does anyone have this recipe? Thanks in advance.
Phyllis C. form Ky.

Re: I want to express my thanks to all the newsletter friends, and ask their continued prayers as my body continues to grow strong and heal. Keep those good recipes coming in - while I was on dialysis my diet was so restricted I could only read them - now I can actually eat them!!!
Janice / Auditlady in Mississippi

Janice, how wonderful! What a miracle. God bless and stay healthy. Now, eat!
Diana in RI

With all this talk about mayo, I just wanted to add my two cents worth (FWIW) and tell y?all to try Trader Joe?s organic mayo. It?s the good but not for anyone watching their cholesterol!
You?re the bestest, Nancy!
Denise Falls Church, VA

Doris from OH wanted the "Grandma's Apron" story. It's in the June 25th newsletter.
gramaj

For Anna
Yes, you could surely just use frozen raspberries or blueberries, or a combination of the two in the cake. I would save out a little of the cake mix, and coat them with it, before folding them in.

Also, thanks to everyone who sent in the recipe for Waldorf Salad. Will make it this weekend.
Sue

Hi Nancy, For Janice Auditlady in Mississpippi- Congratulations! What wonderful news, so glad that all went well for you. I had a friend that waited 2-1/2 years before finally getting a match. You surely have an angel on your shoulder. Good luck to you.

Joseph J - EVOO was coined by Rachel Ray on the food net work. That is what she calls Extra Virgin Olive oil. And I have to add that I picked up on this and have been guilty of putting it in recipes also. Have to stop that, not everyone knows this bit of "slang"!

This is a great recipe that was in my community newsletter last month. Really good, I think you would all enjoy.

Easy Teriyaki Shrimp

1/2 to 1 lb Medium easy peel shrimp, peeled and deviened
2 tbl olive oil

Marinade -
1 tbl fresh lime juice
2 cloves garlic smashed
1/4 cup dry sherry or chicken broth
1/4 cup olive oil
1/4 cup prepared Teriyaki Sauce
(I added fine zest of one lime to marinade)
Put the cleaned shrimp into a zip lock bag, add the marinade. Seal and refrigerate at least 2 hours.

Heat a skillet to med high heat, add the 2 tbl olive oil. Add the shrimp and cook 2 min, turn and cook 2 - 3 min more or till turns white. Don't over cook. Serve with rice of with some angle hair pasta.
I tossed with angel hair and drizzled a bit of olive oil over all before serving.
Enjoy, Billie in Fl

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July 3, 2008, Nancy thanks so much for all you do for our enjoyment!

I was interested in Linda C., June 29 - Wild Rice Chicken Salad recipe. I was going to wait and print it when you listed the June Alphabetical list. I could not find it there. Also, Linda do you mix the 1 jar of chutney into the salad or do you serve it on the side? I would like to make this, but not clear as to how this is put together. Many, many thanks again Nancy for this connection across the states. From: Mississippi, may each of you have a wonderful, blessed and safe 4th. May God continue to Bless America!
Sarah, Jackson, MS

Last year I had a summer B-B-Que. I had a recipe for Hamburger Salad. It had beans in it along with vinegar. It was served warm in a crockpot. I cannot find the recipe, and I hope it was from one of Nancy?s newsletters. Can anyone help?
Peggy in Hastings, MN

For Diane S. WNY
This is an awesome marinade for chicken.
Enjoy, Penny from WI

Marinade for Chicken.
1 packet Italian Salad Dressing Mix
1/2 cup white wine (I used cooking wine)
1/2 cup olive oil
1 Tbls dry Italian Seasoning
1 Tbls dry parsley
1 Tbls fresh garlic minced

Mix and pour into bag with chicken breasts. Marinade 6 hours or overnight. Grill chicken 15-20 minutes or until juice runs clear."

Penny from WI

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For Sue in NC

Potato Salad
4 to 6 servings

6 to 8 large potatoes
4 hard cooked eggs

Mix together
3/4 cup mayo
1/2 cup sour cream
2 Tbls yellow mustard
1 Tbls vinegar
1 tsp sugar
1 tsp salt
1/4 tsp pepper
2 green onions

Cook potatoes (I cut them in bite size pieces and then cook them for 8 to 10 minutes) Drain and put back in pot, return to stove on turned off burner to dry out for a minute or two. Add mayo mixture and eggs.

I also eliminate the eggs and add chopped green onions and celery for a change. We like this the best. They are both very good.
Penny from WI.

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Hi again Nancy, I would like to help one more person this morning.

For Linda in Leesburg, GA, in the 6/28 newsletter, looking for a Mennonite recipe for stewed tomatoes I found the following recipe on your site that I make in the winter months. Yummy! It is very good and so easy and quick!

Shaker Stewed Tomatoes
1 qt. tomatoes
1/2 c. light cream or rich milk
1 tbsp. sugar
1/4 tsp. baking soda
1/4 c. cracker crumbs*
1 tbsp. butter or margarine

Heat tomatoes. Add the cream and baking soda. Allow to simmer several minutes. Add the cracker crumbs. Simmer until cracker crumbs have swelled. Add the sugar, salt. Just before serving, add the butter; allow to melt. If you wish you may add a dollop of ketchup. This is a very old Shaker recipe and has been used by all the Communities where it has always been a great favorite. *Use saltines rolled fine. If using saltless crackers, increase salt a little more than stated. http://www.nancyskitchen.com/tomato_recipes.htm
and
http://www.abbys-kitchen.com/recipe_data.asp?Name=SHAKER+STEWED+TOMATOES
Chris in NM

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Comments
Chris spends a lot of her time being a moderator of our recipe message board. She posts recipes almost daily on our message board. Her recipes are TNT and very good.
http://whatscookin.proboards4.com/index.cgi

Scooch In Florida, It is great she wants to learn, that is the way I started, I'm 66 today and love to cook, but back then my grandmother would let me sit a watch but I didn't do anything, but today I remember a lot she did and thank her by doing what she did.
McA

Hi Folks, just a couple of answers for a couple of questions.
Marlene Fl if you go to the search box and type in WW and then search Nancy's web you will find numerous WW recipes - good luck.

Doris from OH - Jo in Killeen TX sent in Grandma's Apron in June 25th newsletter - I have copied it and sent it to various friends - always of course giving Jo as the contributor. I think it is very appropriate for the over 30s age group.
Sylvia <Scotland>

Comment
Sylvia is a moderator of the Scottish section of our recipe message board. She adds recipes and comments almost daily.
http://whatscookin.proboards4.com/index.cgi?board=scottishrecipes 

This is for Diane S WNY. In the Summer you will find different org. selling barbecue chicken along the route to the beach to earn money. They will some of them have really large barbecue cookers.
Mary Jo in MD

Eastern Shore Barbecue Sauce
1/4 pint cooking oil
1/2 pint cider vinegar
2-1/2 tablespoons salt
1/4 teaspoon pepper
1-1/2 teaspoons poultry seasoning
1 egg

Mix dry ingredients first, then add vinegar. Add well beaten egg. Mix
thoroughly. At last, add oil and mix well again. keep refrigerated.
Mary Jo in MD

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For Billie in FL in the July 2 newsletter wanting to know about the GT express. I have one and love it to make omelets and desserts. I used it much more before my DH had gastric bypass. I bought the deal of buy one get one for S&H and the second is sitting in the closet to give away. Silly me when my MIL wanted one, I bought her an omelet maker at Walgreen's, which is the basically the same thing, but much much cheaper cheaper.

Everyone have a great 4th and be safe.
Jae, Central OK

Good morning Nancy hope you are keeping nice and cool,
It would seem Ditto has read my recent Email about Thursday dates Well done my man.

For Billie in Fl this is a comment from Nancy on the Gtexpress cooker from March 2007. I hadn't heard of this item and it's one that I HAVEN'T got. Sounds good. I have placed a few comments on the message board http://whatscookin.proboards4.com/index.cgi?board=general

for you. Save newsletter space.
Sylvia <Scotland>

Asparagus Recipes

Hi Nancy,
.
Susie Indy wrote about the way prices for food have changed over the years. I'm sure many of us have similar memories.
.
Now that the cost of living seems to be flying through the roof, I would like to read ideas from your readers for household money-saving strategies and for saving money in preparing their daily meals. Bet there are lots of ideas I haven't thought of yet.
Leah

I had asked this question before but haven't got answers yet, I just bought a new stove with confection fan, how would I use this?
Judi in Mass

Tomato and Tomato Salad Recipes

After posting my last reply, I remembered a useful idea for summer picnics I learned today. To keep flies away from your picnic table take a lemon or large lime and cut it into fourths, lengthwise. Using whole cloves, stud each side of the slices using about 5 for each side. Place two slices at each end of the table. Flies hate citrus and the woodsy smell of the cloves so they stay away from your food. Happy 4th of July and/or summer picnics.
Jae, Central OK

Hi everyone. I need a recipe, easy one, for a cold spaghetti salad to take to a dinner. Thanks.
Ella in Ca.

More Diabetic Recipes

Anytime Fruit Salad
1 cup lowfat cottage cheese
1 11-oz can mandarin oranges in juice, drained
1 8-oz can pineapple tidbits in juice, drained
1 tbsp fat free French dressing
2 lettuce leaves
Combine all ingredients in a small bowl. Spoon onto lettuce leaves. Serves 2

Cal--171, fat--1 gr, Carbs--28 gr, fiber--1 gr
Peggy from Arkansas

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Braised Cabbage
1 cup water
1 reduced sodium beef bouillon cube
1 cup chopped cabbage
1/8 tsp black pepper
1/8 tsp white pepper
1 tsp vinegar

Boil water and add all ingredients. Cook uncovered 2 minutes, then cover and cook 5 to 10 minutes until desired doneness. Drain cabbage to serve. Serves 1
cal--22, fat--0, carbs--5 gr, fiber--2 gr
Peggy from Arkansas

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Tangy Green Beans
1 8-oz can green beans, drained
1/4 cup water
1 tbsp prepared spicy brown mustard
1/4 tsp black pepper

Combine all ingredients and heat. Serves 2
cal--21, fat--0, carbs--4 gr, fiber--1gr

Source: Diabetic Cooking for Seniors
Peggy from Arkansas

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Dear Nancy and newsletter friends,

I have to respond to Nicol in MS about the Bounce fabric sheets and mosquitoes. Regardless of the information on the Snopes site, please try it to see if it works for you. For most of my life I have been unable to enjoy being outdoors, especially after dark, because mosquitoes love me! When I heard about Bounce, I tried it, and now I swear by it! Before going outside, I rub the Bounce all over me and then put a sheet in my pocket. It works every time! Good luck, I hope it works for you.

Nancy, thank you for this wonderful newsletter. Give your furbabies a scratch behind the ears for me. My little Jellicle is growing quickly. She loves to climb?especially up my bare legs. Ouch!

Happy Fourth of July to everyone!
TXteacher

For Cindi in Nebraska and Nedra in VA here are the 2 recipes for the pretzels.

Pretzel Yummies
2 cups walnuts or any nut you want
1 cup peanut butter -flavored pieces
1 cup milk chocolate pieces
1 cup light brown sugar
1/2 cup light colored corn syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1/2 tsp. Vanilla
25 pretzel rods
1. In food processor combine nuts, peanut butter, and milk chocolate pieces. Cover and process until mixture is coarsely chopped (or coarsely chop nuts, peanut butter and chocolate pieces with a knife and combine) Transfer to a large bowl; set aside.

In a small heavy saucepan combine Brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low. Clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly, until mixture reaches236 degrees, a soft -ball stage (should take about 10 minutes). (Adjust heat as necessary to maintain a steady boil.) Remove saucepan from heat, stir in vanilla. Cool 15 to 20 minutes or until slightly thickened.

Dip each pretzel into caramel mixture, covering about two-thirds of the pretzel. Let caramel drip off slightly. Spoon or roll some of the chopped mixture onto the caramel on the pretzel, pressing crumbs lightly with back of a spoon. Let stand on non-stick foil until caramel is set. Store in an airtight container between layers of wax paper in refrigerator up to 4 days or freeze 1 month. ( I like to break the pretzels in half so you get more!)
from Better Homes and Gardens
Barb in JAX

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The next recipe is from Taste of Home by Carrie Otepka

Mother Lode Pretzels
1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk *
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips
2/3 cup chocolate toffee bits
1/4 cup chopped walnuts, toasted (I used dry roasted peanuts)

With a sharp knife, cut pretzel rods in half-I found this did not work so broke them with my hands), set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts.( I also added some white chocolate chips and milk chocolate chips---mixed all together and coarsely ground)

Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of the pretzel piece two-thirds of the way into caramel mixture(reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in airtight container.
*I used 2 tablespoons of milk or half and half mixed with the caramels and melted in the micro on high about 3 minutes---stirring after each minute.

If you want to you can melt some chocolate and drizzle over the pretzels.

Both of these are big hits wherever I take them. You can really go crazy and mix whatever chips or nuts you want.

Hope you enjoy

Barb in JAX

P.S. The homemade caramel is much softer and so much better--but it does take a lot longer. Maybe adding a little more milk to the packaged caramels would make the mixture a little softer. I'm getting ready to make some tomorrow so will give that a try.

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I just had to write to Janice. I wish you much health and happiness. I know you have gone through a tremendous ordeal and am so happy you came out on the other side of it. I am sure you are enjoying your life to the fullest.
Sandy in Iowa

THANK YOU for the chicken wonton salad.....I cannot wait to try it!! Also, please post the caramel pretzel recipe. Sounds wonderful!!
Lori in IL

I was talking to a friend tonight and she wanted to know if I had a recipe for pizza puffs. She had these at a restaurant in Kenosha, WI. I don't have one, but I knew if anyone did, it would be my group of friends at Nancy's kitchen. Can anyone out there help me? I would really like to surprise her.
Thank you! Wink from Wisconsin

In newsletter of July 1, Old Fashion Girl wanted a recipe for a Classic Cheesecake. This is from Southern Living 1980.

This is one of the first cheesecake I every made. It is very good.

Deluxe Cheesecake
1? cups graham cracker crumbs
2 T sugar
1/4 cup pus 2 T margarine, melted
1 ? tsp ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 tsp vanilla, divided
1 (16 ounce) carton sour cream
3 T sugar

Combine crumbs, 2 T sugar, margarine, and cinnamon in a medium bowl; mix well.
Press into a 10 inch springform pan; set aside. Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1 cup sugar, beating until fluffy. Add eggs one at a time, beating well after each addition.

Stir in 1/2 tsp. vanilla. Pour cream cheese mixture into crust. Bake at 375? for 25 to 35 minutes or until cheesecake is set.
Beat sour cream on medium speed of electric mixer for 2 minutes. Add 3 T sugar and remaining ? tsp vanilla; beat 1 minute longer. Spread over cheesecake.
Bake at 500? for 5 to 8 minutes or until bubbly. Cool; chill 8 hours or overnight.
Remove from pan before serving.
Yield: 10 to 12 servings.
Sue in Vol country

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Janice In Mississippi: Congratulations on receiving a kidney. I too am attempting to be put on the waiting list but I'm not health enough yet. I'm hoping to be there in the next 6 mos. And to the Nancyland family I would appreciate any prayers you might send up'
Shannon In Ohio 

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

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