Hi Nancy, 
We have had a ball making muffin tops.  (After all, the tops are the best.)   You can take any recipe of mix and make muffin tops.  Bake them just like normal muffins but use a muffin top pan.  Because the muffin top pan is jumbo, the tops are about the size of a whole muffin.  Only better. 

So we bought a bunch of muffin top pans at below wholesale prices and we’re selling a ton of them.   We would like to offer them to Nancylanders at a special price.   Get a muffin top pan here.   

See how to make muffin tops and check out these recipes. 

Have fun with muffin tops. 

Dennis Weaver
The Prepared Pantry
208-745-7892

Chocolate Angel Food Cake
1 angel food cake mix
1/4 cup Watkins Cocoa

Sift cocoa if it is lumpy. Mix cocoa in the cake mix with a fork. (If you have a mix that has the egg whites in a separate package, add cocoa to the flour mixture.
Mix and bake as per package directions.

I made this yesterday with Watkins Cocoa, it is very good.
www.watkinsonline.com/hutto
email: sunnywatkinsgirl@aol.com

Recipes for the Better Baker Bowl Maker

I got a good chuckle out of Sheila's wanting to keep the squirrels out of her birdfeeder. I just watched an hour show not long ago on one of the Discovery channels about squirrels and how they can beat darn near every birdfeeder invented. It was plain amazing how they defeated everything from homemade devices to the most high tech devices on the market with incredible ease. If you do find a way to defeat them patent it and you will make a fortune. Once they decide they want something they ARE going to get it no matter how you try to keep them away.

For the person wanting zucchini recipes for her bountiful garden produce I have one that we love in this house.

Crispy Zucchini Sticks
4 medium zucchini (about 1-1/2 lb)
1/2 cup bread crumbs
1/4 cup Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne
4 tsp Italian seasoning
2 egg whites
ranch dressing, optional

marinara sauce, optional


Preheat the oven to 450°. Spray a large baking sheet with olive-oil cooking spray. Cut each zucchini into 3” pieces. Then quarter each piece into sticks. Set aside. Mix the crumbs and next 4 ingredients. Finely grind the Italian seasoning with your fingertips and add to the crumb mix.

Stir until thoroughly combined. Whisk egg whites until almost frothy and pour into a shallow dish. Dip each zucchini stick into the egg, then completely coat with the crumb mixture. Place on the baking sheet. Spray with the olive-oil cooking spray.
Bake for 9-10 minutes, until crispy.

Serve with marinara sauce and/or low-fat ranch dressing for dipping.

Per serving without sauce or dressing, approximately 96 calories; 2.3 g. fat; 13.7 g. carbohydrates; 3.7 g. sugars; 2.4 g. fiber; 6.3 g. protein

Stephanie yes you can freeze zucchini but it won't stay crisp when you thaw it. I think it has too much water content and though shredded for cakes and breads soups etc it's great but won't fry up like when fresh.
Donna in KS

Dear Nancy and all of my "friends" out there: I thought I had hung onto every cook book I've ever had but have managed to lose a favorite recipe and if anyone has heard of it, could you please help? It is quite simple - it has zucchini, sliced tomatoes, shredded cheddar and croutons on the top. I think it goes in layers but I'm not positive. Also, I am searching for the very first cook-book written by Paula Deen: I'm told it's out of print. If I knew the title of it, I could try ebay and maybe find it.

Here are two recipes that my family and I love: one uses zucchini and the other pumpkin.

Pineapple Zucchini Bread
3 eggs
1/2 cup oil
1/2 cup sour cream
1/2 cup sugar
1 and 1/2 cups brown sugar
2 tsp. vanilla
2 cups shredded zucchini
1 lg. (16 oz.) can crushed pineapple (drained)
2 cups white flour
1 cup whole wheat flour (I use King Arthur's)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
3/4 tsp nutmeg
1 and 1/2 tsp. cinnamon
1/4 tsp ginger
1/8 test. ground cloves
1 or 2 cups chopped walnuts, depending on how much you like nuts!

In large bowl beat eggs, oil, sour cream, vanilla and sugar. Stir in rest of ingredients and beat well (I use my large mixer on low.) Pour into 2 greased bread pans and bake 350 for 50 - 60 minutes or until toothpick comes out clean - be sure not to over-cook. This is a very moist, spicey, dense bread and delicious either for breakfast or just as a snack.

This next one is always a hit - whether here at home or at a brunch. (Originally came from a bed and breakfast where we stayed.
Source: This originally came from www.cooks.com.

Pumpkin Pecan Muffins
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 and 1/4 cups canned pumpkin (not pumpkin pie mixture)
2 cups flour
2 tsp. baking powder
1/4 tsp salt
1 tsp. cinnamon
1/4 tsp nutmeg
1 Tablespoon pumpkin pie spice (can be omitted if you prefer a milder taste)
2 Tablespoons oil
1 Tablespoon vanilla
1 cup milk
1 - 2 cups chopped pecans (just depends on how well you like nuts.)

Cream butter, gradually add sugar, beating well. Add eggs one at a time, beating well after each. Add oil, pumpkin and vanilla and beat well. Combine flour, baking powder, salt and spices and mix well. Add flour mixture to butter and sugar mixture alternately with milk, beginning and ending with flour, beating well after each addition.

Spoon batter into either greased or paper lined muffin cups, filling 2/3 full. Bake at 400 for 20 - 25 minutes or until golden - be careful not to overbake. Makes about 18 muffins: I double this recipe and freeze five-six into individual zip-lock freezer bags and just take them out as we need them - that way they never get stale. These are extremely moist and I love the flavor of all of the nuts.

Thank you to Nancy and all of you out there who submit such wonderful recipes! Elaine in Ohio

Here is a simple recipe for potato salad that is different from any I have seen posted.

Mashed Potato Salad
Make a batch of instant potatoes for the number of servings you need, following the directions on the box.

If you are making 8 servings, to the warm potatoes add 1/2 cup finely chopped onion, 1/2 c sweet pickle relish, 2 heaping tablespoons yellow mustard, 1/2 c. Kraft Miracle whip dressing and 3 chopped hard boiled eggs. Blend all together, and add salt and pepper to taste. I always top my salad with 3 more hard boiled eggs cut into round slices and sprinkle with paparika. I know many of you will think this can't be that good using instant potatoes, but I have made it this way for over 20 years and NO ONE ever knows it is not real potatoes. This is requested at all of our summer picnics. If you need a larger serving just double or even triple this recipe. Adjust the mustard and miracle whip so it is barely mustardy tasting. Enjoy.
Pat, Duncan, OK

Sorry, Nancy,
For Carol R in Michigan: I have used this poppy seed dressing for a long time; it does not have orange juice, but it could certainly be added. I usually serve it over plain fruits. (Note: you can buy onion juice in the flavorings section, by the spices, in the grocery store.)

Poppy Seed Dressing
1 -1/2 cups sugar
2/3 cup wine vinegar
2 tsp. Salt
3 tbsp poppy seed
2 tsp. Dry mustard
2 cups vegetable oil
1 tbsp. Onion juice
3 drops red food coloring (optional, but looks great on fruit salads)

In a mixer beat bowl beat sugar, salt, dry mustard and wine vinegar. Add oil slowly while beating.

Turn mixer off and stir in poppy seed, onion juice and red food coloring. Chill dressing before using. (This dressing is very good on melons or other fruits).

Hi - When I cook a turkey - after stuffing it I put it in a roasting pan with enough water to just cover the bottom and when water is almost evaporated I keep adding more water while scraping the bottom of the pan and basting the turkey. I keep doing that until it is done. When I take the turkey out there is not much juice but a lot of scrapings and I keeping scraping the pan and adding more water until the bottom of pan is clear and the liquid is brown. I pour it all into a bowl and put in freezer until fat comes to the top and scrape off fat. All I have left is good tasting gravy. I put it in a pot and add flour and water to thicken and salt and pepper to season and you will have a big pot of delicious turkey gravy. The scrapings on the bottom of the pan is the actual gravy, so scrape and add water until it is smooth. If it is not to your liking add a chicken bouillon cube to the water and heat but I seldom have to do that.
Bernie,TN

When eating at the Chinese Buffet they serve a chicken dish with a pineapple sauce, would anyone know how to make the sauce, it is a clear sauce. Sure is good. It's great to belong to a group that shares so many wonderful recipes.
Trish in Fl

Hi this message was in Friday's Newsletter. As first I was just going to breeze by it because I knew I did not have any of the Castleberry's Hot Dog Chili Sauce on the shelf. I thought it was the only Castleberry's product I might have purchased but I went ahead and started reading the list off the web site and was shocked to see Triple Bar Ranch Chili with Beans on the list. I had just bought this can from Target grocery last week. I was going to use my new bread bowls, make cornbread bowls and fill with chili. Now I have double bagged the product and tossed it per all the
instructions on the web site. Please check this list, you might be as surprised as I was. Thanks Cheryl, your sharing with Nancy's family saved me.
BunnyFace

Food Safety > Botulism Prompts Castleberry's Recall of Hot Dog Chili Sauce, Canned Meat Products
http://www.emaxhealth.com/75/14230.html
Cheryl in North Olmsted, Ohio

For Stephanie in IN, Here are some links to Disney recipes, I hope you are able to find that recipe! Was the place you went to Fulton's Crab house in Downtown Disney? They have a recipe on their menu that sounds like yours, Cioppino, has linguini and all of the seafood you mentioned. I would email them and ask, sometimes they'll send you the recipe. I tried to search for the recipe online, but all I get is their menu.
Lynette in N.E.

http://www.homestead.com/disneyrecipes/index4.html
http://familyfun.go.com/recipes/disney/

Does anyone have a TNT recipe for chocolate mayonnaise cake? I used to make it years ago and have lost the recipe, thanks to everyone.
Julie, BC Canada

Mayonnaise Cake
2 cups all-purpose flour
1 cup sugar
5 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 cup mayonnaise
1 cup water
1 teaspoon vanilla

Mix all ingredients together in the order given. Pour into a well greased and floured loaf pan, or two layer cake pans that have been greased and floured. If using a loaf pan bake at 350 degrees for 45-50 minutes. If using 2 layer cake pans bake at 325 degrees for 30 minutes. Then when cool frost with your favorite frosting.
Jo, Killeen, TX

Carolyn from Los Banos, Ca. let me add my two cents worth on the micro-convection oven. I feel exactly the same way does.

This is in answer to Carolyn from Los Banos, Ca. and her inquiry about a microwave-convection oven( July 24). Save your money and buy a plain microwave. What a waste of money. Corinne in Pittsburgh
Ann in AR

For GRAMAJ;
I have had vitamixers for over 20 years. They are worth there weight in gold. They can do everything including making flour out of wheat. It is a wonderful machine.
Judy Montana

This is in answer to Carolyn from Los Banos, Ca. and her inquiry about a microwave-convection oven( July 24).

Carolyn, save your money and buy a plain microwave.>>>>

OH, Do I ever disagree!!! I've had a microwave/convection oven ever since they came out. I rarely ever use the oven in my stove. I use the convection for everything, bread, roasts, cakes, anything you can put into an oven. (My oven is used to store my pots and pans).

I use my convection just as I would my oven. I don't usually preheat it except for a few things like bread etc that need to go into a hot oven, but the convection oven heats very quickly. You can also bake/roast using a combination heat and microwave.
Brands: I've had 2 Sharps and loved them. When the last one died I tried to order another one from Best Buy but they were unable to get one. So I ordered a GE just knowing I would hate it...Well, I love it. Except the oven cavity is smaller and I can't use my 9x13 dishes with handles. I've accepted that I have to use a slightly smaller dish, but that works for me. Sorry, but I am passionate about this subject.
Hope this helps with your decision.
Marge in OH

To Lorr:

1 stick of butter is 1/4 lb or half a cup.

Rhubarb freezes beautifully.

Thank you to Chris in NM for the jambalaya recipe.
For Julie BC canada:

Mayonnaise Cake
2 cups all-purpose flour
1 cup sugar
2 tsp baking soda
1/2 cup unsweetened cocoa
1/4 tsp salt
1 cup mayonnaise
1 cup cold water
1 tsp vanilla

Combine and sift together into bowl: flour, sugar, baking soda, cocoa and salt. Add mayonnaise, water and vanilla. Blend well. Pour batter into two 8" layer pans coated with cooking spray. Bake in a preheated 350 degree oven 30 minutes or until tested done with a wooden pick in center of cakes. Cool 10 minutes on wire racks. Turn cakes out of pans. Cool completely. frost as desired.
grannym IL

This is a help inquiry to all the home canners out there. I recently put up jars of salsa, and in going through the process forgot to release any air bubbles from the jars before putting them in the hot water bath. The jars were filled to within a 1/4 inch of the top, so hopefully not much air remained. Do you think it is dangerous to keep these jars. This is my first time to do canning in a hot water bath. Any help or suggestions will be greatly appreciated. I have another huge batch to 'maters waiting to be put up.
Thanks, Dianne in East Tennessee.

Rule for Spicing
"The magical power of herbs are such
That one's eagerness prompts one to use too much;
but 'tis wiser to taunt than to tire the taste,
And a nice moderation guards against waste.

A good rule to follow in seasoning, therefore,
Is a scant quarter-teaspoon to each serving for four;
And you soon will discover that herbs used with care,
Will glorify all that you cook or prepare.

Dishes that simmer, or bubble, or stew
For long patient hours - like soup or ragout-
Should be given their herbs the last hour or so,
For too lengthy cooking lets herb flavors go.

But dishes that cook while you hurry and fix,
Should receive their herb quota right in the mix;
While cold things - like cocktails - really should sleep
Overnight with their herbs to allow them to steep."
( Source: Durkee Famous Foods in "Our Favorite Recipes", American Assoc. of University Women, Bethlehem Branch, 1966)
Athena in DE

This is for Corinne (75) in Seattle regarding the Morning Glory muffin recipe. Did you know you can buy bags of grated carrots now? At my Super Wal Mart they are with the baby carrots. I use them in a pinch for my carrot cake and it always turns out great! The Morning Glory muffins are so good and I didn't want you to miss out!
Take care, Sarah in WV

Good morning Nancy,

Here is my favorite recipe using zucchini. A co-worker and friend gave this recipe to me many years ago. Whenever we had a carry-in at the office we all requested her to bring these!

Zucchini Bars T & T
3 eggs
1 c. vegetable oil - NOT olive oil
2 c. sugar
2 c. chopped - I use shredded - zucchini
3 tsp. vanilla
2 3/4 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (may use pumpkin pie spice)
1 c. chopped nuts - I use pecans

Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350º F for 20 - 25 minutes. When cooled, frost with:

1 stick (1/2 c. butter), melted
1 - 3 oz. pkg. cream cheese, softened
2 1/2 c. powdered sugar

Have a great day!
Chris in NM

For Carole with an "E" in Calgary asking about freezing Rubarb, I freeze it all the time. Just wash, cut it into 1/2" or so slices and bag it. I measure it into 4 cup bags (usually that is how much you will need for a recipe.) When ready to use I just rinse it under running water to separate it and put it into what ever I am making. DO NOT let it thaw completely if you are making a pie, it will make it soggy. I have let it thaw but then I will squeeze some of the juice out.

For Pat C asking for a cookie recipe with Oatmeal and raw peanuts. This is one my mother gave me years ago and is so good. I hope it is the one you are looking for.

Mom's Salty Oatmeal Cookies
1 c. shortening
1-1/2 c. flour
1/2 tsp. soda
1/2 tsp. salt
1 c. sugar
1 tsp. vanilla
2 c. or more oatmeal -- blended
1/2 tsp. baking powder
1 c. Spanish peanuts, chopped

Mix together well
Roll in wax paper and chill, or freeze
Slice thin and sprinkle with salt before baking.
Bake 350º for 7 to 8 min. Yield: 1 Dozen"

For Jackie in Pensacola asking for a dryer bread pudding recipe. I hope this is what you are looking for.

Mom's Bread Pudding
2 Cups milk
2 Cups Stale Bread Cubes
1/2 Cup Brown Sugar -- packed
1/4 Teaspoon Salt
2 Tablespoons Margarine -- melted
1 Teaspoon Vanilla
2 Eggs -- beaten
2 Cups Raisins
Pour milk over bread cubes; mix in rest of ingredients; spread in well greased 8 inch pan. Set in pan of hot water and bake 350º 50 min.

For Lorr, a stick of butter is 1/2 cup.

For Julie, BC Canada

Chocolate Mayonnaise Cake
2 cups flour
2/3 cup unsweetened cocoa
1-1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup mayonnaise
1-1/3 cups water

Grease and flour bottoms of two 9x1 1/2-inch round cake pans. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside. In large bowl with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally, 3 minutes or until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture. Pour into prepared pans. Bake in 350°F oven 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. Fill and frost as desired. Makes 1 (9-inch) layer cake.
Sandy in ND
 

For Jackie in Pensacola who wrote:
I am writing to ask if anyone has a TNT recipe for a "dryer" type of bread pudding. I love bread pudding, but I do not like the really moist/damp/wet kind that is the norm. I don't know how to decrease the amount of milk in the recipes that I see to make it dryer....more like a moist cake.

Jackie, I, (Peggy NELA) am a lover of good Bread Pudding. Yesterday, I followed Tona’s recipe for Crockpot Pina Colada Bread Pudding, making adjustments to omit Drink Mix and Rum. Adjustments made: 1) increased Cream of Coconut to 15 oz can. 2) Used 20 oz can Crushed Pineapple for the pineapple juice and crushed pineapple.

This is very good. I plan to make a sauce today, and then serve bread pudding and sauce to guest.

I would like to thank members for recipes. I continually try new ones. The recipes that we like, I move to my personal recipe folder (computer). I also print these same recipes and have them filed in binders. I make notes about recipes along the way. This is all for my daughter to have after I am gone. My mother’s recipes mean a lot to me, however, I was so busy with my life that I did not get a lot of her recipes. I have made recipes (saving and cooking) my hobby for last couple years. Now that I have my “retirement cooking” somewhat under control, I will continue to read Nancy’s and look for hints and unusual recipes, but will also return to my old sewing hobby (first catching up with mending and then with “fun sewing”.) Thanks to Nancy and all for YOUR recipes, hints, and other life related items. I love cat stories too, but don’t have one right now.
Peggy NELA

To Carole with an E in Calgary: You sure can freeze rhubarb. I freeze it by cutting up in chunks, measuring out what I use in favorite recipes, and use my Food Savor to get all the air out; then freeze. Before I had the Food Saver, I used freezer bags and sucked out as much of the air as I could with a straw! Getting the air out keeps the ice crystals from forming and keeps the rhubarb tasting fresh. I also freeze strawberries and there is nothing as yummy, to me, than a strawberry, rhubarb pie in the middle of winter--of course anytime is fine with me.
Ginny Lee-upstate NY

For Julie in BC Canada, used to make the mayonnaise cake all the time until I found this recipe. I can't find my mayo recipe so I'm sending you this one, I'm sure you will love this.
2 c flour
2 c sugar
2/3 c cocoa
1/4 tsp. salt
2 neggs
2 tsp. vanilla
2 tsp.baking powder
2 tsp. baking soda
2 c boiling water

Sift dry ingredients. In a large bowl. Make a well and add eggs, oil and vanilla Mix. Add boiling water gradually and mix well. Bake in a greased 9x13 pan at 350 degrees for 30-35 min. For 1/2 sheet pizza pan make 1 1/2 times the recipe and check at 28 min.
Carolyn, in Syracuse

I hope someone can help me with this recipe! I remember growing up and going to Ice Cream Socials at St.Paul's Methodist Church in Delaware, OH and having the hot shredded chicken sandwiches on a bun. I have tried all different kinds of recipes and nothing has come close to the memory. Of course that may be all that it is--but I sure hope not. I really enjoy trying the recipes on this site and look forward to trying more.
Great work Nancy!
Barb in JAX

Nancy everyone wants zucchini recipes now and I have one we like and it is very easy.

One zucchini depends on how large your family is
One onion
Salt
one egg
one tablespoon flour

Grate zucchini and onion (about 1 cup zucchini) add other ingredients and mix and drop by spoonful into skillet with hot oil or shortening. brown on one side and turn over and do other side. I drain on paper towels. I don't usually measure things I just dump it in and it usually turns out good. Thanks again Nancy you add a ray of sunshine to our lives when sometimes we really need you and our Nancylanders,
Jean Cecil VA/FL

Rhubarb can indeed be frozen- cut into 1 inch pices and put in freezer bags. I have a lot stored for later use.

Here's some of my best TNT recipes for Rhubarb:

Rhubarb Stir Cake
1/4 cup margarine, softened
1 1/2 cup packed brown sugar
1 egg
1 tablespoon vanilla
2 1/3 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
4 cup chopped rhubarb
1/3 cup sugar
1/2 tsp nutmeg

In large bowl, cream margarine and brown sugar. Beat in egg and vanilla. Stir together flour, baking soda and salt; gradually stir into margarine mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9x13 baking dish. Stir together white sugar adn nutmeg; sprinkle over batter. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.

Strawberry Rhubarb Squares
1 cup packed brown sugar
1/2 cup margarine
1/4 cup sour cream
2 cup Bisquick
1 1/2 cup quick oats
1 cup fresh sliced strawberries (or frozen)
2/12 cup rhubarb
1 cup sugar
1/4 cup Bisquick
1 egg
Heat oven to 375 degrees. Grease a square pan 9x9. Mix brown sugar, margarine and sour cream until well blended. Stir in 2 cups baking mix and the oats until crumble. Press half of the crumbly mixture in the pan. Bake until set, about 10 minutes. Mix rhubarb, strawberries, sugar, 1/4 cup baking mix and the egg in 2 quart sauce pan. Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 30 seconds if using frozen fruit, about 2 minutes if using fresh fruit. Spread over baked layer. Sprinkle remaining crumbly mixture over top, press gently. Bake 30 minutes. Serve with ice cream or whipped cream.

Rhubarb Cobbler
3/4 cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon margarine, diced
1 teasp cinnamon
1 cup flour
1 tablespoon white sugar
1 1/2 teasp baking powder
1/4 teasp salt
1/4 cup margarine
1/4 cup milk
1 egg, beaten
2 tablespoon white sugar.

Preheat oven to 400 degrees. Lightly grease a 9 in square baking dish. In a saugepan, mix 3/4 cup sugar and cornstarch. Stir i the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon. In a medium bowl, mix flour, 1 tablespoon sugar, baking poweder, and salt. Cut in margarine until the mixture resembles coarse crumbs. In a small bowl, mix the milk and egg. Add all at tonce to dry ingredients, stirring just to moisten. Drop by teaspoonfulls on top of the rhubarb mixture. Sprinkle with sugar. Bake for 20 minutes in oven until crisp and lightly browned. This recipe may be doubled to bake in a 9x13 pan.

Sour Cream Rhubarb Squares
1/2 c white sugar
1 tablespoon margarine-melted
1 1/2 c packed brown sugar
1 egg
1 teasp baking soda
1 c sour cream
1/2 c chopped walnuts
1 teasp cinnamon
2 cup shortening
2 c flour
1/2 teasp salt
1 1/2 c chopped rhubarb

Preheat oven to 350 degrees. Grease and flour 13x9 pan. Mix sugar, muts, melted margarine and cinnamon until crumbly and set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly stir in the rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake at 350 degrees for 45 to 50 minutes. Cut in squares and server warm or cold.

Rhubarb Cinnamon Nut Bread
1 1/2 cups brown sugar, packed
2/3 cup vegetable oil
1 egg
1 teasp vanilla
2 1/2 cup flour
1 teasp salt
1 teasp baking powder
1 teasp soda
1/2 cup sour cream
1 1/2 cup diced rhubarb

Topping:
2 tablespoons white sugar
1/2 teasp cinnamon
1/2 cup chopped nuts

Beat together brown sugar, vegetable oil, egg and vanilla. Combine flour, salt, baking soda, and baking powder; stir. Add dry ingredients to first mixture with the sour cream. Stir in rhubarb and nuts. Pour into 2 greased 9x5 loaf pans. Combine topping ingredients; sprinkle over loaves. Bake at 350 for about 55 to 65 minutes or unitl a wooden pick inserted in center comes out clean. Makes 2 loaves

Rhubarb Stir Cake
1/2 cup margarine
1 1/2 cup brown sugar, packed
1 egg
2 cup flour
1 teasp soda
1/4 teasp salt
1 cup battermilk or sour milk
1 1/2 cup chopped rhubarb

Cream margarine and brown sugar. Beat in egg. Mix dry ingreadients. Add to mixture alternately with sour milk. Fold in rhubarb. Pour into a 9x13 greased pan. Sprinkle over batter mixture of 1/4 cup sugar and 1 teasp cinnamon. Bake at 350 for 45 min or until wooden pick inserted in center comes out clean. Note: you may use milk with a bit of vinegar in it for buttermilk. This cake needs no frosting as it is a very moist cake.

Peach Rhubarb Crisp
3/4 cup sugar
3 tablespoon flour
1/2 teasp nutmeg
1/8 tsp salt
3 cup sliced rhubarb
2-1/2 cup chopped peeled fresh or frozen peaches

Topping:
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar, packed
3/4 teasp cinnamon
1/8 teasp salt
5 tablespoon cold margarine

In a large bowl, combine sugar, flour, nutmeg, slat, rhubarb and peaches. Transfer to a greased 9x 13 baking dish. In a bowl, combine flour, oats, brown sugar, cinnamon and salt. Cut in margarine until mixture resembles coarse crumbs, sprinkle over the rhubarb mixture. Bake at 375 for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold. Yield- 6-8 servings

In Friday's newsletter, Julie in BC, Canada was asking for a TNT chocolate mayonnaise cake. Here is the one my mother always used. Connie in TX

Salad Dressing Cake
2 c. flour
1 c. sugar
1 1/2 t. baking powder
1 1/2 t. soda
4 T. cocoa
1 c. water
1 c. mayonnaise, salad dressing or oil

Put all ingredients in a bowl and mix. Bake in a greased and floured 9 x 13 in. pan, at 350 degrees until it tests done.

Frosting:
1 c. sugar
1/4 c. cocoa
1/4 c. butter
1/4 c. milk
Mix all ingredients and boil at bubbling consistency. Add 2 t. vanilla. Spread over warm cake.

Also in the same newsletter, someone was asking about a cube of butter. I think that would be one stick, which is 8 T. or 1/2 cup.
Connie

Hello Nancy, Bonnie in Parker, Co requested some Panini recipes. This is a favorite of our family. It's a hit with the kids because it's mild and doesn't have a lot of heavy cheeses or seasonings.
Enjoy. Lisa-Union Bridge, MD

Grilled Sourdough Clubs
Sourdough Bread
Cheddar Cheese
Thinly sliced turkey
Thinly sliced ham
Garlic powder
Cooked Bacon
Softened butter

Layer bread with cheese and turkey.
Sprinkle lightly with garlic powder.
Top with ham and bacon.
Spread butter on both sides and cook.

This is for DC wanting a stuffed green pepper soup. I have made this
recipe for years and everyone loves it and wants the recipe, hope you
like it too. Judy in Cocoa, FL

Judy's Stuffed Green Pepper Soup
1-1/2 pounds ground chuck,
2 green peppers, chunked
1 med onion, chopped
2 stalks celery sliced thin
2 tab. oil
2 cans tomato sauce
1 tea. garlic powder, or more if you lke
1 can Rotell original recipe
1 beef boulion
1 cup water
1/2 cup rice
salt and pepper to taste

Saute onion, celery and green peppers until soft, in oil. Put ground chuck with veggies and cook until meat is browned. Add rice, and rest
of ingredients, stir good and cook about 45 minutes, covered. If it isn't soupy enough, add more tomato sauce to the consistency you like.

Hi Nancy!
I misplaced my recipe for the Hawaiian Salad and my granddaughter loved it and wants me to make it again. Can you help me out and reprint it for me.
Thanks, Carolyn in Syracuse

Nancy, Thanks for the chance for us all to get together & communicate about food/recipes & our pets (LOL)! My baby (kitty) passed 3 years ago & I love listening to your stories & have to laugh. This is To Carol At SoCal who was looking for the Cherry Soup.

This is not TNT :( but hunted to find the closest thing to what you described & came up with this...I hope it's it.

Hugs, Rosie in PA

Cold Cherry Soup Recipe #175733
From a Jewish Cooking website, this recipe sounds quite intriguing to me. Posted for ZWT 2, Summer 2006, classified as Midwest since cherries are grown in Michigan prevalently.
by Lori Inndiana
8 servings

30 min 30 min prep
3 lbs tart cherries (frozen or canned)
1/2 cup wine vinegar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 cup heavy cream
sweetened whipped cream, to garnish
cinnamon or nutmeg, to garnish

Drain cherries, if necessary, saving liquid.
Puree cherries and reserved liquid, if any, in blender or food processor.
Add enough water to cherry puree to make 2 quarts.
Add vinegar, cornstarch, and cinnamon.
Place in pan and cook, stirring constantly, until slightly thickened.
Remove from heat.
Add cream.
Season with additional sugar to taste.
Chill.
When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
**Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.

For Sally in PA with her zucchini overload.
We make sandwiches.

Simply slice your zucchini thin and soak in salted water for an hour or two. Beat an egg in one bowl and have flour in another bowl. Dip in egg, then dip in flour and fry in hot peanut oil on both sides until crisp. Season to taste. We usually season with salt and pepper
and sometimes add a little Old Bay Seasoning. Serve on bread as a sandwich. It makes a quick and easy lunch for us on the weekends.

Here is another one for frying them up, but they are more like French fries. Yum.

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs) or regular fine bread crumbs. The panko works best.
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Sprinkle with the remaining Parmesan.
Lisa-Union Bridge, MD

A big thank you to all who sent in comments about the silpat baking sheets. I am more than convinced, this will be on my shopping list for sure!
Gloria, Indiana

A question about the no-cook Pineapple Pie posted by Jean Cecil VA/FL in the July 27, 2007 newsletter.

Do you put the filling in a pie shell? If so, what type do you use? I have a friend coming to visit next week and she loves pineapple and would love to make this for her. Thank you.
Jane from NC

Nancy I think I had a senior moment I should have added a graham cracker crust on the pineapple pie recipe on July 27.
Thanks again Nancy.

Nancy, you are too modest.

In answer to Kay who asked about your kitty stories: Kay, you’ll have to be a member of this newsletter awhile to get her stories. They don’t come often, but when they do, they’re doozers! She also has a web site just for viewing their stories. I’ve been with her since before she lost Annie, and it was like losing a member of my family. I have continued to enjoy them through the years and somehow it makes me closer to Nancy and her abundance of love for her Nancylanders.

Stick to us—you’ll love it all. (I guess you can figure out I’m a cat lover.)
Bunnie, Parker CO

I want to thank all of your readers who sent in advise on how to keep my youngest cat, Saki, from eating my indoor ivy plant. Forgive me for waiting so long to respond but I wanted to see how they would work out. I tried all of your suggestions. First the horseradish spray and horseradish in little caps surrounding the plant but that didn't work and my plant got smaller and smaller. Then I heard about a spray called Bitter Apple to spray on plants and other things you don't want your pets to chew. Shoes? It didn't work. I bought some of the "pet grass." At first I doubted that it would grow but grow it did and very quickly after the first three days. All three cats enjoyed that but my plant continued to get smaller. Then one day as I walked down the hallway I caught my dear Gabby with her mouth wide open about to take a bite of ivy!!!! Well, no wonder the horseradish trick didn't work. Gabby isn't afraid of horseradish. I think Saki was finished with the plant after he dug it up to get the little butterfly ornament I had stuck in it. So I bought an artificial ivy at a second-hand store but when I got it home, I realized it was waaaaaay too big for the table so I consigned it to another second-hand store. But in the meantime, I got some angry glares from Gabby.

Now I have planted some variegated Devil's Ivy in the pot. I left some of the surviving pothos ivy for Gabby. The Devil's Ivy has five points and if Gabby decides to take a bite, it won't look so bad. Oh, I also bought some wheat grass and put that on their dinner plate but I think they just played with it. The wheat grass was expensive, and I am determined to use it so I grind it up in the Magic Bullet and sprinkle it on top of their canned food. They seem to like that quite a lot. Thanks so much for this newsletter, Nancy.It is so friendly and informative.
Dianne, Saki, Gabby and Kiku in Houston

There was not room for all the messages to fit into this newsletter.  More will be posted tomorrow.
Nancy Rogers

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