Aug 6th newsletter...Helen in Miss wanted a Breakfast Casserole Recipe. Here's 3 that I have made. They are all good.
Mary

BREAKFAST CASSEROLE
1 lb bulk sausage, browned, drained and crumbled
6 eggs
2 1/2 c milk
2 c shredded cheddar
8 slices white bread
1 can cream of mushroom soup
1/2 c milk

Grease 9x13 baking dish. Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage on top. Spread cheese on top. Mix eggs and 2 1/2 cups milk - pour over casserole. Refrigerate overnight [this is a must]

Next morning, preheat oven to 350º. Mix soup and 1/2 c milk, pour over casserole. Bake for l hour or until completely set, for a large crowd, you can triple this recipe.

BREAKFAST CASSEROLE
1 lb. sausage
1 lg. bag frozen hash browns
3 cups shredded cheddar cheese
5 eggs, beaten
1 lg. onion, chopped
1/2 tsp. onion powder
3 T milk
salt/pepper to taste

Brown sausage and 2 tablespoons of chopped onion together until done. Drain and set aside. Mix hash browns, remaining onions, seasoning salt, pepper, and onion powder together. Place this mixture in a lightly greased 9x13 casserole dish. Sprinkle cheese on top of potato mixture. Spoon sausage on top of cheese. Can be refrigerated overnight or frozen!!!! When ready to bake, mix together and pour over casserole:

5 eggs, beaten
Salt/Pepper
3 tablespoons of milk

Bake at 350º for 45 minutes (or until done)
OVERNIGHT SCRAMBLED EGG BAKE
16 oz fat-free egg substitute
12 oz fat-free evaporated milk
6 slice white bread, or potato bread
6 oz extra-lean ham, approximately 11% fat, cubed
1 cup low-fat shredded cheddar cheese

Coat a 9 x 13-inch baking pan with cooking spray. Beat eggs well and add milk. Place bread on bottom of baking pan. Toss ham and cheese over bread. Pour egg mixture over top. Cover with foil and refrigerate overnight. Bake covered egg mixture at 350°F for 45 minutes. Remove foil and bake for an additional 15 minutes. Cut into 8 portions and serve.

Sittin' Chicken Steamer
The steam rises, carrying with it the flavor of your beer (or other liquid), and saturating every ounce of the chicken from the inside out.

Correction in the Paula"s Loaded Oatmeal Cookie recipe. The flour is 1-3/4 cups.
One night this week my husband and I took supper to a couple in our church that both have cancer. I made

Easy Chicken and Noodles
1 quart water
3 Tbsp. Watkins Chicken Soup Base
a couple of handfuls of noodles
1 can chicken ( can size depends on how much chicken you like. I used a tuna size can because we
like more noodles and less chicken.)
Watkins Pepper
Bring water to a boil and add chicken soup base. Add the can of chicken, liquid and all. Add the noodles, and boil until done (about 20 minutes.) You don't need any salt. They tasted very good!
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com,
Watkins soup bases are on sale for the month on August.

Re: Breakfast - I used to teach college kids what to eat for breakfast based on the known fact that breakfast including protein helps academic performance. Here are some of the ideas from my handout, Healthy Rush-Hour Breakfasts.

* Toast w/peanut butter or plain yogurt topped w/ fresh fruit or raisins and wheat germ
* Top a scoop of cottage cheese w/ unsweetened applesauce; sprinkle
w/ bran cereal for crunch (low cal)
* Top toasted English muffin halves w/ sliced Muenster or Swiss cheese and put under broiler for few min. Add leftover diced ham, cooked vegetables or spoonful tomato sauce
* Boost fiber content and protein content of oatmeal by stirring in wheat germ & bran.
* Freeze pancakes in foil, then pop into toaster and serve w/
applesauce, sliced bananas or yogurt flavored w/ a little brown
sugar in place of syrup
* Fill half cantaloupe w/ cottage cheese
* Carry along: hard-cooked eggs, cheese cubes, oranges, raisins, peanut butter sandwiches, whole-grain muffins

Breakfast Split
1 banana, sliced long way
1/2 c. cottage cheese
1 T. wheat germ
1 T. raisins
1 T nuts

Put banana slices in bowl; put scoops of cottage cheese on top, sprinkle wheat germ, raisins & nuts on top. Serves 1.

* Sardines on a Raft
Top buttered rye bread w/ drained oil-packed sardines. Heat in toaster oven or under broiler. Serve w/ lemon wedges.

* Liver it up
In hot butter saute chicken livers well seasoned w/ onion powder, salt & pepper. Serve over toasted French or Italian bread.

*Steak and Spuds
In large skillet saute frozen French fries or potato puffs in hot oil until heated through and crisp. Push to one side; add cubed minute steaks; cook til done.

*Pancake Sandwich
Make sandwich by placing canned pineapple ring & slice of ham between 2 toasted frozen pancakes. Top w/ butter & syrup.

*Wake Up With Soup
Bring beef or chicken broth to boil. Break raw egg or two into broth. Break egg yolk w/ fork & stir egg until shreds. Can add small pieces of leftover cooked meat or poultry.

(Note! To lower cholesterol, add lecithin granules and cinnamon to oatmeal.)
Athena in DE

Substitutions for Wine or Beer in Recipes

For Helen in Miss.:

French Toast Casserole
A Market Day recipe

16 French toast bread sticks
8 slices bacon, cooked, crumbled
1-1/4 cups milk
4 eggs
1/4 cup maple syrup
1/4 tsp salt
1/4 tsp pepper

In a large bowl, beat together milk, eggs and syrup. Add French toast sticks and bacon. Stir well. Pour into a 6" x 10" baking pan. Bake at 350 degrees 30-35 minutes.

Note: An 11" x 7" Pyrex dish works very well.
I add 1/4 tsp maple extract for an enhanced maple flavor.

Breakfast Casserole
A coworker recipe I've had for MANY years.

6 slices white bread
1 lb bulk sausage
1 cup (4 oz) shredded cheddar cheese
3 cups milk
9 eggs
1 tsp dry mustard
1 tsp salt
Dash of pepper

Tear bread into pieces and spread over the bottom of a 9" x 13" pan coated with cooking spray. Brown sausage, pour off excess fat, and spread over bread. Sprinkle cheese over sausage. Combine remaining ingredients and pour over all. Cover and refrigerate overnight. Bake, uncovered, at 350 degrees 35-40 minutes or until heated through.

Cream Cheese Quiche
An internet recipe I've had for a long time.

2 unbaked 8" pie shells
5 large eggs
1/2 small onion, chopped
1 cup milk or half and half
1 block (8 oz) cream cheese
Meat choice
1/4 lb grated Swiss cheese

Preheat oven to 425 degrees. Saute onion in butter until transparent. Spoon onion over bottom of pie shells. Cut cream cheese into small pieces and scatter over onion. Add browned meat (bacon, ham, sausage, seasoned ground beef). top with Swiss cheese. Combine eggs and milk; pour over all. Bake 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees and bake another 30 minutes.
Serves six-eight.

Note: If you don't need two pies, wrap one and freeze. Thaw before reheating.
grannym IL

Hi
Does anyone have a recipe for pickled green beans.
Thanks, Debbie in North Carolina

RE: I wonder if anyone has a clone recipe for rotel tomatoes? I cannot find them in our small stores up here. When I ask for something like rotel tomatoes the store owner looks like I am from outer space! LOL, would love to have something similar that I can do from my pantry supplies.
Murphysdam in NH

You might ask or look for diced tomatoes with green chilies. This is what Rotel is. Rotel is just the brand name for the tomatoes.
Tona in Bama

Thanks for the invitation to this group. I love trying new recipes. My Mom made cornbread salad a lot. The only difference in this is she used whole sweet pickles and real bacon but either way it is GOOD!!

I am anxious to look at the blackberry recipes. I love them. My husband and I used to go to Waffle House in the evening and sit together and have blackberry cobbler and have quite time with each other when we lived in Indianapolis. I would have a scoop of vanilla ice cream but he didn't want any on his.
Carolyn green

This is for Helen in Mississippi
I have made this time and again since I got the recipe and it goes fast -- and that's the Gospel. (s m i l i n g) Hope your Sunday School class will enjoy it. The hash brown potato crust is the "secret."

Hash Brown Quiche
(by Paula Deen)

3-cups shredded frozen hash browns, thawed and drained
1/2-stick butter, melted
3 large eggs, beaten
1-cup Half and Half
3/4-cup, diced cooked ham
1/2-cup diced green onions
1-cup freshly shredded mild cheddar cheese
salt and freshly ground black pepper (to taste)

Preheat oven to 450E. Press the drained hash brown between paper towels to get as much moisture out of them as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the late. Press then into the bottom and up the sides to form a crust. Bake for 25 minutes. During the last few minutes of the crust baking time combine the remaining ingredients. When the crust is ready pout the egg mixture over it and return to the oven. Lower the oven to 350E and bake an additional 30 minutes. The quiche will be light golden brown on top and puffed.
Susana in Louisiana

Hi Nancy, this is in response to Luci who requested ideas for stocking her pantry for a newly wed. I suggest getting a scrub bucket and filling it with spices, and staples like paper towels, napkins, spaghetti, elbow macaroni, and condiments like mustard, mayonnaise, ketchup, vinegar and oils. Canned goods, whole tomatoes, tomato paste, tomato sauce, spaghetti sauce, corn, and what ever vegetables she will be using in a can. Also aluminum foil, waxed paper, plastic wrap, baggies in different sizes, salt & pepper, sugar and flour. I could go on and on, however, hope this will give her the idea of where I am going. Pat, Magnolia, De,

Nancy, since you have two feline administrative office assistants, I just had to share with you the attached link that a friend sent me. When my Saki hears the printer working, he runs to the desk just as fast as he runs to the kitchen when he hears a can opener (even though cat food has come in pop-open cans since long before he was born).

Yesterday the New York Times printed some cool and easy summer recipes sent in by readers, which I wanted to share with your readers. (The readers were nameless.) I have tried the cucumber soup, which is delicious, and easy to cut down on the portion size since there is only me. It seems like it would be easy to cut down on portion size on the other recipes, too.

Tortilla Soup
Obviously best with fresh salsa, homemade stock and so on, but even with store-bought ingredients this has appeal: Combine one cup of cooked black beans and one cup of corn kernels with four cups of chicken stock in a pot; heat through. (You can add leftover chicken meat.) Fill four bowls with cilantro, tortilla chips, salsa and shredded cheese. Pour broth over chip mixture and serve.

Fast beans and vegetables
Sauté chopped onions, minced garlic and sliced zucchini in extra virgin olive oil. * Add two cups of cooked white beans and two cups of chopped tomatoes. Season with salt and pepper, lots of basil and a little more oil. Serve plain or over couscous.
*Dianne's note: no portion sizes were given for the first three ingredients.
Strawberry & Arugula Salad

Toss three cups of strawberries, hulled and halved or quartered, with a tablespoon of good aged balsamic vinegar and some black pepper. Wash and dry four cups arugula*, then toss with salt and olive oil. Combine with the berries, and crumble fresh goat cheese over all.

*Dianne's note: fresh spinach would substitute as well.

Bean-and-tuna salad
Good, olive-oil packed tuna is a must here: Combine two cups of cannellini beans, drained, with a minced red onion, a can of tuna, olive oil and salt and pepper as needed. *Chopped sage is great in this, as are rosemary and basil.*
*Dianne's note: a good way to use some of those fresh herbs.

Basil chicken, Indian style
Ideally, this is marinated for hours, but you can either cheat and skip that, or think ahead. Grind together half a cup of basil leaves, five cloves garlic, a one-inch piece of ginger, half a cup of plain yogurt, two tablespoons of extra virgin olive oil, one tablespoon lemon juice and some salt. Toss with one-and-a-half-inch chunks of chicken breast (or salmon, pork or other protein); marinate in the refrigerator for up to 24 hours, stirring occasionally. Shake off excess marinade and broil or grill chicken until done, turning once.
Lebanese fava bean salad

Heat equal amounts of canned fava beans and chickpeas; mash with a potato masher along with a minced garlic clove, lemon juice to taste and salt. Garnish with chopped parsley and diced tomatoes. Eat with pita.

Cucumber soup
Peel and seed, if necessary, four to six medium cucumbers (or three English cucumbers); purée in a food processor with a seeded, stemmed jalapeño (optional), a scallion, a clove of garlic and a cup or more of yogurt or sour cream; add a little cold water if necessary to get the machine to work. Add salt and pepper to taste. Serve in bowls, garnished with a little more yogurt or sour cream, and some snipped dill or chives.*

*Dianne's note: I didn't have a jalapeno or scallion but did have some fresh dill to add on top. I used 1/2 a cup White Mountain plain yogurt, two small cucumbers, and a whole clove of garlic, a little water, salt and pepper for my individual serving.

Dianne, Gabby, Kiku & Saki in steamy Houston

In response to Luci-Newlyweds pantry
Flour, Sugar, both brown and white and powdered
Baking Powder, Baking Soda, Salt, Pepper, Cornstarch
Shortening, Can that doesn't need refrigeration
Oil, Vanilla
Vanilla, Lemon instant pudding mixes
All the above should stock her pantry well for baking purposes.
Maxine in Emporia,Ks

This is a duplicate as I forgot my name on the 1st one I sent.

Martie in Oregon was asking about a recipe for cucumber salad in the 8-5-07 newsletter. This is the one I always use. Hope you enjoy it too.

Cucumber Salad
Mix:
1 cup vinegar
1 1/2 cups sugar
Heat, until sugar dissolves. Let stand to cool.
6 cups sliced cucumbers
1-2 cups sliced onions
Sprinkle cucumbers and onions with 1 Tbsp salt. Let stand for 2 hours, then drain.
Pour vinegar/sugar misture over cucumbers and onions, and refrigerate.

When I have depleated the cucumber and onions from the juice, I just slice up more and add to it. When the juice starts getting low, I make a new batch, cool it down and add it to the bowl.
Barb S - Omaha NE

I have a special request. I have to puree my husbands vegetables and I need to know how you great cooks do it. I tried to puree broccoli and found it very time consuming. I cooked it in the microwave for 5 min. and then put it in the blender, but it was still too fibrous. I had to force it through a sieve. Is there an easier way? Would appreciate any help.
Thanks, Gay in L.I.

Real COUPONS: Print them from your computer.

Orange Sour Cream Cake
Frozen orange juice concentrate gives this cake great orange flavor. Bake this orange cake in a Bundt pan or tube cake pan.

1/2 cup butter, room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
6 ounces frozen orange juice concentrate, thawed
8 ounces sour cream

Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan. Heat oven to 350. In a large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine the flour, salt, baking powder, and soda; sift once. With mixer on low, add dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with sour cream and orange juice and ending with the flour. Mix until well blended.

Spoon batter into the prepared baking pan. Bake for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of cake. Cool for 10 minutes in the pan on a rack. Turn out onto a cake plate and cool completely.
Tona in Bama

Morning all, to everyone who is asking, Tona's recipe for the Kahlua Chocolate cake is in the July 25th newsletter about half way down the page.
PatZ in Texas

From Don In Mich;
There has been a lot of interest in meat loaf here of late. I ran a cross a recipe for meat loaf gravy and it is very good. Don't let the ingredients put you off, it's simple and quick and delicious;

Meat loaf gravy
½ can tomato soup
¼ cup vinegar
½ cup brown sugar
½ tsp mustard

Mix together and heat

Good morning Nancy,
You drive safe on your way home next week! We don’t want anything to happen to you or your babies!

The peaches & cream bread I made the other day, was gone within an hour! I saved 2 pieces for us at home and took the rest in to the Moose for our shuffleboard potluck Tuesday. Everyone loved it and asked for the recipe!

I made the following dish last night and it was outstanding! We will have it again and again! It’s easy and fast with not much cooking on the stove. I am sure it could be done on a grill outside, too, with the proper pan.

Quick SW Shrimp w/ Chile Lime Salsa T & T
1 pound uncooked shrimp, peeled, de-veined, tails intact
Crisco® 100% Extra Virgin Olive Oil No-Stick Cooking Spray
Juice of 2 limes, divided – that’s one of those little plastic thingies with real lime juice!
1 teaspoon chili powder
Salt and pepper to taste
1 cup red onion, finely chopped – I mixed with sweet onion
1 - 2 jalapeño peppers, seeded and finely chopped – had none, so used 1 small can, drained, Hatch green chilis
1 large tomato, seeded and finely chopped – I used 1 can petite diced tomatoes
1/4 cup fresh cilantro, finely chopped
Hot, cooked pasta or white rice as an accompaniment – I made white rice

Place shrimp in a medium mixing bowl. Spray shrimp lightly with 100% extra virgin olive oil no-stick cooking spray. Add half the lime juice; sprinkle with chili powder and salt and pepper to taste; toss to coat. Set aside. Place a large sauté pan, generously sprayed with 100% extra virgin olive oil, over medium-high heat. Sauté onion and jalapeño peppers for about 2 minutes. Add shrimp; sauté for 2 minutes or until just opaque in center.

Stir in tomato, cilantro and remaining lime juice. Cook for 1 minute more. Season to taste with additional salt and pepper. Serve immediately over cooked pasta or white rice.

Nancy, thanks for all you do! Have a great day!
Chris in NM

To Donna S regarding searching for recipes, 8/8/07. Donna, I am so sorry to hear about your fire!  I have been through it two different times in my lifetime, so can really feel for you. As for searching for recipes on this site, I go to the Newsletter Archives page and there is a Google search that allows you to search either on the Web OR on Nancy's site.  I have had good
luck finding the recipes on her site there.  I do wish you the best as you go through the  recovery from the fire.
Barbara in AL

to Oma in LA - Yesterday we had a heat index of 109º. I was out mowing the lawn at 8PM when there was some shade in the yard. But still in the 90º temps. I do not have the luxury of a riding mower. I get to push mine lol Now you talk about soaking wet!!!!!!!!!!!!! Every couple of rounds I would stop at the hose and get a drink. Got it all done and now can look forward to doing it all over again next week! ugh!!!
JUDY

Sandy in ND, thanks for answering my question about the Salty Oatmeal cookie. I wouldn't have thought to put instant oatmeal in a blender. I like cookies that have a little salty taste to them, like peanut butter cookies, so I'll give it a try. It's extremely hot this week, so I'll wait until it cools off about 20 degrees. I think most of the country is having terrible heat so I don't want to complain, just thank God for air conditioners.

To Sherrie in Boise, thanks for sharing your idea for making a small amount of potato salad. I only use canned potatoes as a last resort, so I will try this. It will also help portion control. :)

I have a question for Muriel in Naples, FL, about her fresh peach pie in the August 1st newsletter. The recipe said to use a 9" pie shell and called for 6 cups of fresh peaches, 2 mashed and 4 sliced. That just seems like a lot of peaches for a 9" pie. I love peach pie and want to make this, so please let me know if that is correct. As I've said before, I don't consider myself to be an experienced cook because I worked in an office for 26 years and after my kids left home I seldom baked. I also worked at a college that had a wonderful bakery. lol

Nancy, I am really appreciating the links to the different online stores. I don't do a lot of computer shopping, so I didn't know about these sites. I went to the birdwatchers site and had a laugh at their door sign that said, "Due to a Chinese product recall we no longer import bird toothpaste". Gave me a good laugh!
Doris, S. Indiana

Fruit Cocktail Upside Down Cake
2 tablespoons butter
1/4 cup light brown sugar
1 cup fruit cocktail, drained
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1 cup granulated sugar
1/4 cup cold water
1 teaspoon vanilla

Melt butter in a 9-inch square baking pan. Sprinkle brown sugar over the butter. Spoon fruit cocktail over the brown sugar. Sift together the flour, baking powder, and salt. In a bowl, beat egg whites until stiff peaks form.

Add the egg yolks and beat. Gradually beat in the granulated sugar. Fold dry ingredients into the egg mixture. Stir in the cold water and vanilla; blend well then pour over fruit. Bake at 325 for 50 to 60 minutes. Cool in pan for 10 minutes, then turn upside-down onto a serving plate.
Tona in Bama

I am looking for a monkey bread recipe that is done in the microwave. Can anyone help. Thanks in advance.
Lori in NE

Dill Potato Salad
3 pounds new red potatoes
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
salt and ground black pepper to taste (optional)

Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.

Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight. 12 servings.
Tona in Bama

A Special thank you to Frances in Wesley Chapel Fl, and Vp in Tempa for the rice pudding recipe, I will try it out tonight, my husband love it and just haven't been able to find a good one.
Marlene in Pt.St.Lucie Fl

Re: Instant potatoes. My brothers are not fans of them either, but I live alone and don't keep potatoes on hand for a big meal. I have six brothers. So, I take the 1 or two nice sized potatoes I have, peel them, dice them and cover them with plenty of water and salt to season. Boil till done. I scoop out the potatoes and mash with my hand mixer and put them back into the potato water that I have been keeping hot over a low burner. I then add milk to taste and instant potatoes to the consistency of mashed potatoes and a little butter to taste. Guess what? They don't know the difference and it really does give the instant potatoes the homemade taste. More than one way to skin the cat.
Shirley, Ozark, MO

Wondering if you remove the seeds in the peaches for the Peach Puzzle recipe? Seems like if you didn't you would get a bitter taste.

Nancy, My FAVORITE 'food' website. Keep it up!!
Rosie, IA

Fresh Tomato & Herb Bruschetta
1 loaf (1 lb.) French bread
4 large tomatoes, seeded, finely chopped
1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
1/2 tsp. dried oregano leaves

Preheat grill to medium heat. Cut bread into 24 slices; place on grate of grill. Grill
1 to 1-1/2 min. on each side or until golden brown on both sides. Meanwhile, combine remaining ingredients. Spoon evenly onto toast slices just before serving. Makes: 2 doz. or 24 servings, one topped toast slice each.
Source: Kraft Foods
Tona in Bama

Asparagus Pecan Bake
2 (15-ounce) cans asparagus spears or pieces, reserve liquid
1 can celery soup mixed in 1/3 cup of the asparagus liquid
1 (5-ounce) can water chestnuts, sliced
1/2 cup chopped pecans
2 cups Velveeta cheese, grated
Salt and Pepper to taste

In a baking dish, layer 1/2 asparagus, 1/2 soup, 1/2 water chestnuts, 1/2 pecans, 1/2 cheese. Repeat layers. Bake in 350 degree oven for 20 minutes.
Tona in Bama

Luci asked for a list of items her niece should buy to stock her pantry . When my nephew married last year
the family put a basket together for the shower of pantry items. Some of the things in the basket were; salt, pepper, other seasonings: cinnamon, nutmeg, crushed cloves, extracts, baking powder and soda, dill weed, garlic powder, all the Italian seasonings ( basil, Bay leaves etc). parsley, seasonings for their favorite dishes (curry for example) , salsa, salad dressing , and soup mixes. We also included a favorite kitchen tool. Those little brightly colored plastic handled razor sharpe knives, scissors, rubber jar opening thing, tongs etc. Flour, sugars ( brown, white, confectioners), vinegars and oils both olive oil and canola should be in the pantry too.
Margo/Boston

Caramel Fudge
3 c Sugar
1 c Cream
1/4 c Butter
2 tb White corn syrup
1/8 ts Salt

In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.

Like this is not fattening enough...I have even dipped this in chocolate before...so, that makes a chocolate covered caramel fudge....double YUM!
Tona in Bama

Dear Readers, Thanks so much for the taco salad recipes. I want to layer it and am concerned how long it will last outside as that is where the picnic will be. What is your opinion? Any suggestions? I had one years ago that was layered but I forgot how to arrange the layers and what kind of dressing to use. Guess I am a dummy, but thanks again.
Marie in VA

Hi,,
I wanted to thank the two ladies who answered my request for cucumber salad recipe. I had it Tues. night dinner. Its the same salad I remember from childhood. Yum! Thanks again.
Martie from Oregon

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Nancy Rogers