Cook's Choice New Onion Blossom Batter Mix
The Onion Blossom Batter Mix is also perfect for making great tasting Spicy Fries.

Hi. This is for whoever put the garlic/cheese pull apart bread in the 3 Aug newsletter. You said that you served them with an amazing Alfredo
sauce. Could you share that sauce too?
Thanks. Lesleigh in PA

This is for Janice --- KY.
Her are two of my favorite salads. I hope you can use them my teenage daughter loves making the Anti-Deli Pasta Salad for when

She gathers with her friends and they love it.

Pasta Salad
2 packages of (16oz each) tricolor spiral pasta
3 med plum tomatoes, (seeded and julienned)
16 oz salami (julienned)
16 oz provolone cheese, (julienned)
1 med red onion (thinly sliced and chopped)
1 medium jar of stuffed slice olives (drained)
1 small can of sliced black olives (drained)
1 cup of grated Parmesan cheese
2 bottles of Zesty Italian Salad Dressing

Cook Pasta according to directions on package, drain and rinse in cold water. In a large bowl combine the pasta, all other

Ingredients except the Parmesan cheese. Add the Salad dressing and toss to coat pasta. Cover and refrigerate for several

hours or overnight. Mix in Parmesan Cheese before serving

Shredded Carrot and Pineapple Salad
2 lb. raw peeled carrots shredded
1 large can of crushed pineapple (drained)
1 C. mayonnaise (not Miracle Whip)
1 C. raisins, soaked In water to plump, then drained
3/4 Cups confectioners' sugar

Combine carrots, pineapple, mayonnaise, raisins and confectioners' sugar; mix well. Chill until ready to serve. Makes 8 servings.
Hope you enjoy them.

Blessing to all of you and the ladies at the church.

Gloria W. / Converse, Texas

When I met my husband to be 13 years ago he told me his mother made the best Cole slaw. I immediately wrote his mother who lives in Columbus. Ohio. We live in Converse, Texas. My now mother-in-law sent me the recipe right away. I want to share it with you.

Grandma M Woods Cole Slaw
Columbus. Ohio.

1/3 cup oil
1/3 cup white vinegar
1/3 cup sugar.

Mix together in a jar until blended. Pour over the Cole slaw and mix. I buy mine already made from the grocery store Place in refrigerator to chill. I make it a couple of hours before serving it so the flavors will marry and the serve it cold.
Blessings to All, Gloria W. in Converse, Texas

ORANGE JULIUS
1 Quart Orange Juice
1 Small (Non-instant) vanilla pudding powder
1 Envelope Dream Whip

Place all ingredients in a blender and give it a whirl for about 15 seconds

Donna in Colorado

Rosmarie in rural Kansas City was asking for pasta recipes. I use this one a lot, and use my imagination to add what I think the group I am serving would like.

Spaghetti Salad
1 - 16 oz pkg spaghetti, cooked and drained
1 -16 oz bottle Italian dressing (I like to use a zesty Italian)
2 - 8 oz cans tomato sauce (I sometimes substitute diced tomatoes)
2 Tbsp Salad Supreme (McCormick)**
Add to cooked spaghetti, in a large bowl (in amounts desired), red onion, diced tomatoes, chopped green pepper, sliced fresh mushrooms and sliced black olives. Pour sald dressing, salad supreme and tomato sauce over spaghetti and vegetable. Mix well. Refrigerate for 24 hours before serving.

**Salad Supreme is a seasoning found in the spice section of the store. It is made by McCormick.

I often times add diced ham or pepperoni to it with shredded Italian cheeses.
Barb S - Omaha

In the August 3rd letter, Rosemarie requested a good summertime recipe
for pasta salad. You could leave out the pepperoni for the meatless
friends needs. Judy in Cocoa, FL

Judy's Pizza Salad
1 lb. spiral macaroni, cooked
1 eight oz. bottle zesty Italian dressing
1/2 bottle of Salad Supreme ( that you sprinkle on salads)
1 small green pepper cut into small squares
3 green onions, sliced small
2 1/2 inches of pepperoni, sliced and cut into small squares
4 oz. mozzarella cheese cut into small squares
1 can garbonzo beans drained and rinsed

Mix all together and marinate for at least 2 hours.

Many Thanks to all who responded to my query about the VitaMix. I'm also wondering if it's difficult to clean.
Again, thanks to all.
gramaj

I would like the recipe for Angel Biscuits made with biscuit/baking mix.Please! I did not copy it when I first saw it .And now I can not find it.LOL!
Liz in Kansas

Re: Angel Biscuits
Both recipes are in the July 24th newsletter.
gramaj

Thank you, Lisa (East Texas) for your frittata recipe.
For Rosemarie, rural Kansas:

Mix an 8 oz tub of thawed Cool Whip with an 8 oz cup of yogurt with fruit (watch the sugar content) and a can of the same fruit in the yogurt. Spoon this mixture into a graham cracker crust, cover and freeze. You could use a cup of plain yogurt if you like. Use fruit canned in natural fruit juice and rain well. If you make the crust yourself, use Splenda instead of sugar. diabetics can eat this.
For Janice--KY:

Ranch Salad
This is a cooking Light recipe and really delicious!

1 cup low-fat buttermilk
1/2 cup bottled medium salsa
3 tbsp light mayonnaise
2 tbsp fresh chopped parsley
1 tbsp fresh lemon juice
1/2 tsp sugar
1/2 tsp dry mustard
1/4 tsp salt
6 cups torn iceberg lettuce
1 cup cherry tomatoes, halved
3/4 cup sliced radishes
3 tbsp sliced green onions

Combine the first eight ingredients in a blender; process until smooth. combine lettuce and remaining ingredients in a large bowl. Add 1 cup dressing; toss well. Serve immediately.

Yield: 6 servings (serving size 1 cup)
Note: Store remaining dressing in refrigerator in airtight container for up to 2 weeks.

If you make this salad, carry salad and dressing to church in two separate containers and dress just before serving.
grannym IL

From a 1946 Watkins Cookbook - flavor combinations in gelatin salads
apples, celery and nuts
beets, bean sprouts and celery
shredded cabbage, celery and crushed pineapple
cabbage, apple, and stuffed olives
cabbage, carrots, and bean sprouts
grapefruit and avocado
grapefruit and cucumber
grapefruit, celery and nuts more tomorrow
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
If you would like a copy of the Watkins August sale flyer, please email your address to me

My brother planted several huckleberry plants this spring. They are now producing lots of berries! We've never had huckleberries before and don't know how to use them. Does anyone have some recipes or ideas for me? Maybe a recipe for huckleberry pie? Thanks!
~Anna in MO

For Nancy looking for those oven liners. QVC has the rolls of the teflon liners, one roll was more the enough for my oven and my toaster oven. Burnt foods just slide off, and they can handle very high temperatures.
Susan in San Francisco

Aug 3rd newsletter
Karen, The Whole Wheat Bread recipe is in the Aug 2nd newsletter. I just
found it.
Donna in Colorado

Aug 3rd Newsletter
Hi Karen, I placed the recipe for 100% Whole Wheat Bread that I make in my bread machine in the newsletter just a couple of days ago. If you can't find it, let me know and I'll put it in again.
Donna in Colorado

For home canning, I would highly recommend that you contact your local County Extension Office. Usually in March or April, they will host classes to teach home canning, food safety and storing. There are too many people out there without the basic knowledge for doing this.

Some tips: It is not so much the acidity as it is the proper time for processing. The books/recipes state a time. That is based on SEA LEVEL. For every 1,000 fee above sea level you MUST add 1 minute. I live in Colorado, therefore, we MUST add five minutes to the time for processing.

Using a smooth cook top will NOT withstand the weight of the water and produce. It will crack. It is recommended that you purchase a "fifth burner" of an appropriate size for the canner. For example, you have eight gallons of water x 8 lbs per gallon is 64 pounds. Then add the weight of the jars, the produce and you could be close to 100 lbs sitting on a 1/4" sheet of glass. You may contact your manufacturer and ask the appropriate questions and see what they tell you.

The purchase price of a fifth burner is MUCH less in $$ than the replacement of your cook top.

Recipes that call for inverting jam jars, is NOT appropriate or safe!! We have been telling them for years and years to change their recipes. They don't. The only Guaranteed source of information is from the USDA Test Kitchens at the University of Georgia. Your county extension office sells this book. The other good source for canning recipes is the Ball Blue Book. All other recipes are to be used at your own risk!!

For those jars of jam/jelly, processing for 10 minutes in a water bath will guarantee food safety. (remember to add your minutes if you are above sea level.)

Here in our county these are the statistics currently available.
The Larimer County Department of Public Health and Environment has investigated 326 foodborne illness complaints with 10 confirmed foodborne outbreaks between January 1, 2003 – November 3, 2006. It is estimated that 3,265 people were exposed and 1,341 became ill with 401 actual confirmed cases of foodborne illness.

A single outbreak of foodborne illness can easily cost a food service operation $75,000 in legal fees, medical claims, lost employee wages, cleaning and sanitizing, discarded food supplies, and lost income from negative publicity and/or being shut down. That figure increases dramatically if the incident involves death or serious injury. Food Safety Works training is one way food service establishments can proactively prevent such losses.

Pat in Colorado
Master Food Safety Adviser

Missed Tona's chocolate kahlua pound cake. Please give date it was posted. Thanks for all your work.
Bee in SC

Just want to thank everyone who advised me where to find the sopapilla cheesecake. I found it and it would seem that I really had a senior moment that day. I had printed some recipes from that newsletter but missed
that one.
Genie from Van, TX

Hi Nancy
I am looking for a good peach clobber recipe using fresh peaches. I know someone in Nancy Land has one. Thank you in advance and keep up the good work.
Joyce in Pa.

This is for all who are talking about the cost of printing documents on their printers. My son bought me a Laser Printer about 6-7 years ago, for about $160.00. I am still on the original cartridge and have printed many pages, maybe about 30 a month or more. It is black and white only as I never use color. When I need a new cartridge I just looked it up and it will be about $45.00, but the print is still very nice and dark so hopefully I will be able to wait another 3-4 years before replacing. One thing with Laser printers you do have to use "ink jet" paper which cost a couple of dollars more per pkg of 500, but as long as papers lasts this is still a bargain.
Roz in Indy

Coleslaw
I add 1/4 tsp celery salt in place of the salt and 1/4 tsp celery seed to the dressing mix for extra flavor and zip.
Leah

Nancy and everyone,
I haven't posted in a while. Been having major computer problems; still not right but at least it's working.

Request: Does anyone have ideas what to have for breakfast besides eggs ro cereal? Mom & I have an intolerance to eggs by them selves and we're getting tired of cereal. Don't like waffles or pancakes much so I've just been skipping breakfast!

Also, in going thru past newsletters I noticed cabbage recipes (cooked). My hubby likes sliced cabbage, venison sausage and lots of onions. I brown the sausage first,add lots of butter (margarine) and the cabbage and onions. Seasdon with Old Bay, garlic salt and pepper. Plus I found this "Soul" seasoning at Sav-A-Lot that I've been adding. Just let it all simmer down. He raves about it.
Nancy so sorry to read about your brothers passing. I know that is difficult and my prayers are with your family.

I don't know who sent in the Angel Lemon bars but what a hit! My hubby almost ate the whole thing by himself! I passed the recipe along to a friend at church and she loved it too!

Sorry this is so long,Nancy.
Sue in Fl

To the one who inquired about the Debbie Meyers Green Bags. Yes I do like them a lot.

I have used them for several months. I have put green, red and yellow peppers in them and refrigerated them and they last for several weeks. Also good for celery, potatoes, lettuce, radishes and most veggies. Make sure veggies are dry when you put them in the bags.

I found them only "so-so"- for bananas. You can rinse them out and reuse them around 8 or more times each.

I liked them so much I just ordered from HSN the Debbie Meyers new set of plastic rigid containers with covers. I am waiting for them. Also the Bar Keepers Friend is a great I buy mine at Wal-Mart.
Hulda

My thanks added to everyone else's for such a fantastic newsletter which I enjoy everytime I receive it. I know it's lots of work but we really do appreciate it.

Toni in Rockwall, TX recommended Zooba and I took a look at the site and it seems like a good deal. I wanted to let people who don't use www.amazon.com that under your selection there is a section for "New and Used Books" where there are usually very good prices to be had on the same book. I like to choose books that I am interested in reading, put them on my Wish List and when the price gets down to less than $1.00, I order it and pay the $3.99 shipping. I have received hundreds of books from them this way and I have about sixty books on my wish list.

Obviously, I love to read. It is rare for me to spend full price on a book but for those special times, www.zooba.com does look like a good alternative. Cathy in Puerto Rico

Hi Nancy, this is to reply to the reader that was looking for a non stick oven liner in Canada. There is a company called Ashton Green that has a website, www.ashtongreen.com and they are Canadian Company and have lots of great items. I would check there for the oven liner.
Lori Grant, Kingston, Ontario

To Rosemarie in rural Kansas City for her Domino party, request in Aug 3 newsletter. This recipe is copied exactly as Shellie wrote it at ALLTHINGSSOUTHERN.com. I made the pie last nite and my family really enjoyed it. I substituted Sugar Free Cool Whip and Low Fat Strawberry cream cheese (in a tub) to make it more diabetes friendly. And I sliced the fresh strawberries. It's a nice summertime dessert.

Thank you to Nancy also, for always giving us enjoyable, informative, dependable newsletters -you're the best!!
Patsy in Garland TX

“Red’s Strawberry Cheesecake Pie”
1 graham cracker crust
1 pint of strawberries
1 (12 ounce) Cool Whip
1 (8 ounce) Strawberry cream cheese
1 (1 ounce) box of sugar free, fat free cheesecake pudding

I’ve gotten us started by washing a pint of strawberries and removing the tops. Then I tossed ‘em in a mixing bowl along with one eight ounce strawberry cream cheese and a half carton of Cool Whip. We’ll give this a whirl with our mixer, and then we’ll stir in a one ounce box of sugar free, fat free, cheesecake pudding. Once it’s well blended we’ll spoon the filling into a graham cracker crust, top it with the remaining Cool Whip and set it in the fridge to chill. That's good eating, folks, tomboy honor.
~Shellie

Hello to all,
Does anyone have a recipe for creme caramel (creme brulee) using condensed milk, plus eggs, etc.? I'd be so grateful to have it.
Many thanks, Dee - Hre

In the August 3rd newsletter, Janice in Ky. was looking for salad recipes to take to a church ladies salad get together, and I have many, many wonderful salad recipes in my collection, since I would rather eat salad than anything. I will share the one I made last night when I had the family over for supper and it made such a hit, so I'm sure the
ladies would love it!

Fluffy Fruit Salad
1 tub (8 oz.) Cool Whip, thawed
1 can (8 oz.) pineapple chunks, undrained
1 can (20 oz.) crushed pineapple, undrained

1 can (1lb.) sliced peaches, drained and cut in chunks

2 pkgs. (4 servings each) instant cheesecake pudding

In a medium sized bowl, Stir the dry pudding mixes into the two cans of undrained pineapple thoroughly. Fold in Cool Whip and well drained peach chunks. Cover and chill for at least 2 hours before serving.

For a variation, you can use vanilla flavored instant pudding and fruit cocktail in place of the peaches. Also you can add miniature marshmallow, chopped nuts and sliced bananas, if desired, but we like
it without too much added to it.
Judy (in Alaska)

Dear Nancy & All,
I haven't yet found oven liners, but I haven't given up! :)

In all the "whole wheat bread" recipes I can find, there is always some white flour too. What happens if you use all whole wheat flour? Do you have to use extra yeast or other leavening to make up for it? I'm intrigued with making an all-whole-wheat dough in my bread machine, then baking it in a loaf pan like someone (sorry, forgot who) told about doing in a recent newsletter.

Janice in KY wanted salad recipes for a ladies' group at church. The first ones I thought of were either pea salad or my mother-in-law's fruit salad. I no longer measure for either of these, but my "recipes" are below.

Pea Salad
2 cans green (English) peas, drained
1 head lettuce, broken into bite-size pieces (more or less to taste)
shredded cheese (as much as you like)
chopped onion or green onion
Mix with Miracle Whip and refrigerate overnight, covered. May slice some tomatoes on top for color.

Fruit Salad
2 lg containers of cottage cheese
2 regular-size cans chunk pineapple in juice, drained
2 regular-size cans mandarin oranges, drained
1 box orange Jell-O, dry (I use sugarfree)
1 tub cool whip
Mix cottage cheese, drained pineapple, drained orange segments, and dry Jell-O. Mix in as much cool whip as you like. Can also add chopped nuts and miniature marshmallows. I like using orange Jell-O the best, but you can use others.


I recently found a jello salad online that I absolutely love, but I'm having a problem with it. It sets up just fine, but the next day is "watery". Can anyone shed any light on this for me? Is the celery the problem? The recipe online uses lime Jell-O, but all flavors I've tried are good. SO EASY to throw together! My son has a rather "uncomplimentary" name for this salad - it's not the prettiest, but it sure is refreshing!

Lime Jello Salad
1 sm box lime Jell-O (I use sugarfree)
1/2 c. chopped celery
1/2 c. chopped nuts (I use heart-healthy walnuts)
1 1-lb carton cottage cheese (about 2 cups)
Mix Jell-O with 1 cup boiling water and stir till dissolved. I use the "speed set" method (on the side of the Jell-O box) of stirring with ice cubes till it thickens, and I have 2 c. Jell-O. Remove ice cubes. Mix with celery, nuts and cottage cheese. Refrigerate till firm (may have to stir a time or two to keep celery, nuts & cottage cheese from settling).

Hope everyone has a great weekend -
Nancy in Houston

For Janice---Ky.
Here are a some of my favorite salads for you to try.

This first salad I served at my Mom and Dad's 60th anniversary party and had many people ask for the recipe.

Cauliflower-Grape Salad
1 head cauliflower
2 c. seedless grapes (red or green or a mixture of both)
1 c. walnuts, chopped
1 c. mayonnaise
1/2 c. sugar
1 tsp. vinegar

Break cauliflower into bite size pieces. Mix in grapes and nuts. Mix mayonnaise, sugar and vinegar. Mix with other ingredients and chill for 2 or 3 hours.

Watermelon Delight
1 pkg. strawberry gelatin
2 c. watermelon balls
1 c. boiling water
3/4 c. cold water
Dissolve gelatin in boiling water. Add cold water and refrigerate until mixture reaches consistency of egg white. Stir in watermelon balls and chill until firm. I have also made this just cutting the watermelon into chunks instead of making the balls as it is easier to get all the seeds out but it looks much nicer when you do the balls. You can also use other flavors of Jell-O but I like the strawberry best.

Ruby Gelatin Salad
1 - 3 oz. pkg. cherry gelatin
1 c. boiling water
1 c. orange juice
1 c. peeled, diced apples
1 c. chopped celery
1/2 c. chopped walnuts or pecans

Dissolve gelatin in boiling water. Add orange juice. Chill until partially set. Stir in apples, celery and nuts. Chill until firm. Serves 8 to 10.

And here are a couple of salad recipes I got from my Mom.

Fruit Salad
1 can peach pie filling
1 can pineapple chunks or tidbits
1 can mandarin oranges
4 c. miniature marshmallows
2 bananas

Combine pie filling, pineapple, oranges and marshmallows. Let stand 2 to 3 hours. Add banana just before serving.

Bean Salad
1 can pork & beans
1 can navy beans, drained
1 can kidney beans, drained
1 can lima beans, drained
1 sm. onion, finely chopped
6 hard boiled eggs, sliced
1 c. ketchup
1 c. mayonnaise
1/2 c. prepared mustard
1 tsp. salt
2 tbsp. brown sugar

Mix ingredients well and serve on lettuce leaf.
Terese in South Dakota

This is for Mary G regarding the meatloaf sandwiches - I'm the only one in the family that will eat the leftover meatloaf in a sandwich -- lucky me! I eat the meatloaf cold on white bread with mayo and catsup. Yum!
Susana in Louisiana

This is for Robert's Wife in Ohio
What a wonderful idea! I use the smothered cabbage as a side dish but it IS so good it could be the main dish and the noodles would be just the trick to "kick it up a notch." Thanks so much for a great idea.
Susana in Louisiana

Leah, in response to your request regarding a PDQ floor cleaner. I use two different ones. One is the Swifter, I love this, but it doesn't work on carpeting--but is great on tile or vinyl. I leave it plugged into the charger and it's always ready to go and there's no cord to mess with. I purchased this at Wal Mart and it is very inexpensive. The other one is a cord vacuum, but very light weight and handy and works on both flooring and carpeting--it's a Eureka Bagless vacuum called The Boss. I'm not forsure, but think it may have come from Wal Mart also. They are totally different, but I would hate to be without either one of them for quick clean ups.
Susie in Arkansas

For Nicol in MS. This recipe was sent in by Mr. Myron Drinkwater some time ago.

KFC COLE SLAW COPYCAT/CLONE
1 large head green cabbage, finely chopped *
1 medium carrot, shredded *
1/2 cup granulated sugar
1/2 tsp salt
1 pinch ground black pepper
1/4 cup milk
1/2 cup good quality mayonnaise (Not Miracle Whip)
1/4 cup buttermilk
1 Tbsp white vinegar
2 Tbsp lemon juice

* The cabbage and carrot should be chopped very finely, about the size of a kernel of rice. (I use my food processor and pulse the cabbage and carrot until the right size is achieved.) In a small mixing bowl, thoroughly combine the sugar, salt, black pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice, beating until the mixture is smooth. Place the diced cabbage and carrot in a large mixing bowl and pour the liquid dressing over the top. Mix well or until all of the cabbage and carrot are thoroughly coated. Transfer to a serving bowl, cover and chill in the refrigerator for at least 2 hours before serving. Cover and refrigerate any leftover cole slaw.
Yield: About 8 servings.

Regarding the question about Debbie Meyer's Green Bags in Aug. 3rd newsletter. I use them all the time and they work great. Just remember to only put things in them dry. Wash your produce when you are going to use it, not when you are going to store it in the bags. If you remember that you will be very happy with them. I can't live without them now, I have been using them for a couple of years. Hope this helps.
Juanita in Oregon

Hi all, I have had a glass top stove for years and have always use Bar Keepers Friend. It will clean everything off stove. Give it a try.
Betty

My two cents on the Vita Mix--
I have had one for 30 plus years, and I love it. I use it for a variety of things. I grind whole wheat for flour in it, I make yogurt smoothies with ice cubes --- to name just a couple. I recommend a Vita Mix to anyone.
Beth in Utah

Mystery Biscuits
2 C. sifted flour
1 T. baking powder
1 t. salt
1/4 C. mayonnaise
1 C. milk
1 t. sugar

Sift flour, baking powder and salt. Add remaining ingredients. Mix till smooth and drop by tablespoon on greased cookie sheet or fill 12 muffin tins two-thirds full.
Bake 18-20 minutes at 375.
Tona in Bama

Spicy Pinto Beans
Serve these pinto beans with cornbread and slaw for a great meatless dinner.

16 ounces dried pinto beans, rinsed and picked over, soaked overnight
1 cup chopped onion
1/2 cup chopped green bell pepper
2 medium cloves garlic, minced
6 cups water, or to cover
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper

Cover rinsed and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all ingredients in slow cooker. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.
Tona in Bama

I was just reading Paula Deen's personal history on her Lady and Sons website and she says she didn't write her first cookbook until she opened her restaurant "The Lady". She self-published it and then Random House asked to publish it and it became "The Lady and Sons Savannah Country Cookbook." She says herself that this is her first cookbook, post Bag Lady days. It is this cookbook that brought her fame and glory. It is available in many online sites, so anyone who wants one should be able to easily find one, new OR used.
Wendy, SNJ

Hello Nancy. This is for DC in the July 27 newsletter (I'm still catching up).

Terry's Stuffed Pepper Soup
3 14-oz. cans beef broth
2 medium-large onions, 1 whole and 1 diced pretty fine, divided use
1 large rib celery, whole
6 - 8 green bell peppers, quartered
42 oz. crushed tomatoes (has to be crushed)
1 1/2 lb. burger, half each lean and chuck
1/2 c. cooked rice
2 eggs
2 tsp. minced garlic
2 tsp. Worcestershire sauce
1/8 c. (2 T.) plain canned bread crumbs
Salt, black and cayenne peppers

Bring broth to a boil with the whole onion, celery, and cut up peppers. Simmer while preparing rest of ingredients. In a Pam sprayed (very important), wok or skillet cook the diced onion till tender and slightly browned, and till it smells "grilled"; set it aside.

Mix meats, rice, eggs, garlic, Worcestershire, crumbs, and seasonings to taste; add "grilled" onion and

combine very well. Press firmly into a 9" x 9" flat pan and bake at 350 till done quite well, about 25 minutes. Discard celery and whole onion from the stock, season with salt and pepper, stir in crushed tomatoes.

When meat is done, drain and (very important) spoon off fats. Then spoon the meat, in large chunks, into the soup. Check seasonings, then simmer on very, very low heat, uncovered, for at least 1 1/2 hours. Chill overnite if desired. This soup freezes only medium well, but it keeps, chilled very well for up to 5 days. Makes about 5 qts and serves 8 to 10. Serve with lots of plain saltine crackers. Terry worked for our Elks Club, she is a great cook and when she left, everyone who followed her and tried to make this soup ended up with a greasy too tomatoey result. We are grateful she shared her recipe,.it's definitely
a wintertime favorite. All the special tips are hers. Hope y'all enjoy it too.
Marilyn in FL

Almost Kentucky Fried Chicken
3 Pounds Chicken
2 Packages Italian salad dressing mix
3 Tablespoons Flour
2 Teaspoons Salt
1/4 Cup Lemon juice
1 Cup Milk
1 1/2 Cups Pancake mix
1 Teaspoon Paprika
1/2 Teaspoon Sage
1/4 Teaspoon Pepper

Make a paste out of the marinade ingredients. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.
Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in pancake coating. Dust off excess. Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes each side. Remove and place in a single layer on shallow baking pan. Seal with flour. Bake for 1 hour at 350 Uncover and baste again with milk. Return, uncovered, to oven heated to 400, to crisp for 10 minutes.
Tona in Bama

Sweet and Sour Green Beans
2 C. fresh green beans cooked
4 slices bacon fried crisp
1/2 C. onion diced
1 T. flour
1/4 C. vinegar
2 T. sugar
3/4 C. liquid from the beans
1 t. salt

Cook the green beans in boiling water until tender. Fry the bacon until crisp in a skillet. Saute the onion in the bacon grease until tender. Sprinkle the flour over the onions and stir to mix. Add remaining ingredients except beans and bring mixture to a boil. Stir in beans and heat thoroughly. Top with crumbled bacon and serve.
Tona in Bama

Lime Fruit Slushies
3/4 cup sugar
3 oz box lime jello
1 cup boiling water
3 cups cold water
3 cups unsweetened pineapple juice
6 oz frozen orange juice concentrate, thawed
1 liter sprite, chilled

Dissolve sugar and jello in water in large container. stir in cold water, and juices. Freeze. Remove from freezer 1-2 hours before serving. Stir in the sprite just before serving.
Tona in Bama

Email addresses of members will not included with messages (due to privacy issues.)
Nancy Rogers