Nancy, as usual, your letters keep getting better! Many thanks for all your hard work. My question is about fresh herbs. My daughter gave me her rosemary plant and I wanted to know if I can take the "seeds" off the stems and freeze them? Thanks in advance.
Flippa

WATKINS EXTRACTS A MONTH CLUB
You may sign up for 1 month or 3 months. Each month you are a member you will receive a set of 2 different extracts. All orders must be received by the last day of the month, and will be shipped to you the 15th of the next month. The first month will be Caramel and Maple. Recipes and ideas for using these extracts will be included in your package. These will be high quality Watkins Extracts. You will enjoy some new ideas!!
1 month - $20.00
3 month - $57.00
Use Paypal to sunnywatkinsgirl@aol.com If you want to send a check email for my address. If you want to use a credit card email your phone number to me and I will call you for your card number.
www.watkinsonline.com/hutto

For DB who is needing recipes for a contest:  

The first recipe that I thought of was our white chocolate cheesecake.  It’s a killer.  Here it is.
Dennis Weaver  www.preparedpantry.com

How to Make White Chocolate Cheesecake

This is a great cheesecake recipe. The white chocolate makes this cake particularly rich. Use a good quality white chocolate with high cocoa butter content.

Serve this cheesecake plain or with a topping. You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice.

You will need a nine or ten-inch springform pan. Our glass-base springform pans are perfect.

For the crust:
1-2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar

For the filling:
4 8-ounce packages of cream cheese
1-1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Preheat the oven 350 degrees.

1. In a 10-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.
3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Baker’s note: Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake. 

Dennis Weaver
The Prepared Pantry
208-745-7892

What is the Better Baker Bowl Maker? I have been reading about it in the Newsletter and I have seen pictures of it, and still do not understand what the fuss is all about. What are you baking? It does look like a small bowl, what are you putting in it? Is it bread, cake, or what.
Thanks in advance for your answer.
Nell in VA

Comment
I have both the 3" and the 5" Better Baker Bowl Maker.  They are useful for anything from cakes to Jello. It makes a bowl inside of the cake. The 5" pan is perfect to bake cornbread and fill the bowl with beans.
Nancy Rogers

Hi all. First I want to say to all just how much I appreciate each and everyone that gets involved with this great newsletter. I can honestly say that I use it more than any other site on my comp. It makes my day, I am writing in response to Marge in OH. In July the 29 th letter she was saying just how much she has enjoyed her convection/microwave. I just love mine. Have had a sharp for quite a while and don't know just what i would do with out it. I think that at first I didn't use it as much as I do now. Had to get the swing of it if you know what I mean. Mine will do just about everything. I can even bake in the summer without heating up my kitchen to much. So many positive things to say that I would take up to much of the newsletters space to explain. It has got to be used to be fully appreciated I think. I just know that if anything would go wrong with it I would be right out getting another one. Thanks again to everyone out there.
Donna in PA.

Nancy my SIL was talking about a pie her mother made about 70 years ago. It had raisins, lemon zest, cottage cheese and corn starch and she put it in a pie crust and baked it. She didn't know what else was in the pie but said it was almost like a pecan pie. If anyone knows or has a recipe for this she would be very grateful.
Thanks to all for the great recipes and to our Nancy.
Jean Cecil VA/FL

For Barb in JAX requesting Shredded Chicken Sandwiches. Here is a recipe we use in our slow cooker.
Enjoy. Lisa-Union Bridge, MD.

Barbecued Shredded Chicken Sandwiches
8-10 Servings

2 broiler fryer chickens about 3-3 1/2 lbs each cooked and shredded. I usually throw these in the slow cooker very early in the morning for about 4 hours in high.

1 large onion, chopped
2 cups water
1-1/4 cups ketchup
1/4 cup brown sugar, packed
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar or cider vinegar (I prefer the red wine vinegar)
1 tsp salt
1 tsp celery seed
1 tsp chili powder
1/4 tsp hot pepper sauce

Combine all the above ingredients including the chicken in your slow cooker and mix well. Cook on low for 6-8 hours.
Serve on hamburger or hot doll rolls.

Hi Nancy,
Oma in LA was looking for a coconut syrup recipe. We now carry a coconut syrup and it is very good. (Try it in a fruit salad—scrumptious.)

We have four new cream syrups. They are on sale: Buy two and get a free gourmet jam. Buy four and get three dollars off and a free jam.

See the cream syrups here.

Dennis Weaver
The Prepared Pantry
208-745-7892

This is a recipe that I believe originally came from Betty Crocker. It makes a quick and easy summer meal. I usually get the deli to cut a but chunk of smoked turkey breast for me, as well as a chunk of provolone. Then I just dice them at home. I have had a hard time finding honey roasted cashews in central PA but you can use any honey roast nuts - macadamias are particularly decadent. The dressing is tangy and you may want to adjust the dry mustard. We like it just this way. Enjoy.
Julia in PA

SMOKED TURKEY SALAD WITH STRAWBERRIES
1 pound smoked turkey or chicken, chopped
8 oz. provolone, cut in small cubes
1 cup chopped celery
1 cup honey-roasted cashews
1 quart strawberries, cut in half

Salad greens
1 cup plain yogurt
1/4 cup honey
2 Tblsp. chopped fresh parsley
2 tsp. ground mustard
1 Tblsp. lemon juice

Blend yogurt, honey, parsley, mustard and lemon juice. Set aside.
Combine turkey, provolone, celery and cashews. Stir in dressing. Gently stir in strawberries until coated.
Serve on salad greens garnished with additional cashews and/or strawberries.
Serves 6 to 8.

Help! In the July 28th newsletter, Carolyn in Syracuse sent in a recipe for a chocolate cake (using 2 cups of boiling water, etc.) with no name on the recipe. There isn't any measurement amount for oil in the list of ingredients, but it said to make a well and add eggs, oil and vanilla, so how much oil should that be? I had already started making it for my daughter's birthday today, without realizing the amount wasn't given, so I took a chance and used 1/2 cup oil, and it did turn out and looks good, but we haven't cut into it yet. Also, I wonder what type of frosting she uses on it?

Thanks, Nancy, for a job well done!
Judy (in Alaska)

Just wondering if the Sopapilla Cheesecake Recipe from Tracey in OK could be frozen.
Nancy in MT

To Dee in W. Lafayette, 7/29/07, regarding color code for bread: The colors go alphabetically by color Blue - Green - Red - White -Yellow, Monday thru Saturday. Very easy to remember and helps you get the freshest bread! I submitted mine on 7/17, so it should be around that date.

Please note that some of the responders advised that this isn't necessarily so in all places. Could be that your area has a different color coding, so you may want to verify this with your store. (Ours usually do not deliver on Wednesdays and Saturdays - thus 5 colors, but check with your grocer.)
Barbara in AL

Thanks Beth and everyone else who responded to my plea for suggestions to our Taco Bar. How do you grill jalapeno poppers? We are getting excited for the reunion. There are 15 2nd cousins and all are coming! They are coming from New York, Maryland, Tennessee, Colorado, Iowa, California, Idaho and also Montana. We will be having about 55 total. Only 2 or the 4 1st cousins. One is deceased and the other not in good health. My daughter and I are doing the whole meal so we won't have the help of others.
Nancy in MT

This is for Doris, from Tenn. A friend of mine has been making and putting this Salsa up, since the Tomato's have started.
She said it is so good. Best part you put it in your freezer. Hope you enjoy it.
Louisiana Lady

Homemade Salsa:
3 qt. chopped tomatoes
12 jalapeno peppers, chopped
3 bell peppers, seeded and chopped
1 med. onion, chopped
2 tbsp. salt
1 c. sugar or less
1/2 c. vinegar

Place tomatoes in a large kettle. Add peppers, salt, sugar, vinegar and onion; stir to mix well. Bring mixture
to a boil and simmer for 30 minutes to an hour. You could either can this, yields 7 pints, water bath for 10 minutes;
or place in ziploc's. I put 2 cups in each quart size bag. You can also adjust the hotness and sweetness by adjusting
the amount of jalapeno's and sugar.

I like making this all summer while I have fresh products and freezing it to enjoy all year. But, it can be made
anytime of year.

Just wondering if anyone had ordered the Pancake Puffs pan that is currently being advertised on TV??? If so, what is your opinion?? Many thanks!
Lori R. Topeka

I purchased a VitaMix 1 1/2 years ago and love it. I had seen them many times in the past at trade shows and always wanted one. Then I saw the demo at Costco and the price was much better. I finally broke down and bought one. This year at the demo at Costco I purchased the small size container which I really like. I never liked the large container that came with the machine. I highly recommend the VitaMix
Nancy in MT

PDQ floor cleaning

Hi Nancy,
I very much enjoy your readers' observations on a wide range of subjects in addition to the great recipes.

Would like their advice on a vacuum cleaner for quick morning clean up of the most used traffic areas...both carpet and hard floors.

I have excellent appliances for deep cleaning, but would like to buy something for quick-and-easy daily use.
Thanks for suggestions, Leah

For Dorothy

SNOWFLAKE PUNCH
1 cup water
2 cups sugar
1 (12 ounce) can evaporated milk
1 tablespoon almond extract
6 (2 liter) bottles carbonated lemon-lime beverage
3 (1/2 gallon) cartons vanilla ice cream

Mix sugar and water in a saucepan.
Stir constantly over medium heat until sugar is dissolved.
Remove from heat, add evaporated milk and almond extract and let cool.
Chill until serving time.
Combine milk mixture and lemon-lime drink in punch bowl just before serving. Add and stir ice cream, to break ice cream up into small pieces.
Enjoy! Gracie, Rochester, NY

Sorry everyone, the recipe got split into 2 parts on Wednesday, I sent it in whole, the computer must have gone wacky during posting! J Any how here is the complete recipe, I hope that some of you try the potatoes; it is an excellent salad one of my favorites.

Uncle Frank’s Potatoes
4-5 lbs potatoes, wash bake at 350 for about 1 hour, (fork tender) allow them to cool while still warm cut the potatoes into desired shape Uncle Frank quarters them and then cuts them into 4ths or 6ths depending on size (or make as much as you need this is a very versatile recipe for servings) Then spritz or (drizzle them) with red wine vinegar, and some olive oil, salt and pepper to taste.

Cool completely then add the following, as much as you want of each and however you want to cut it:

Shredded carrots
Red onion sliced thin
Pepper (red green whatever you have)
Celery
Chopped Green and Kalamata olives make sure that you only halve these

Add some of the dressing to coat refrigerate for at least 1 hour just before serving add some more dressing and about ¼- ½ cup chopped fresh parsley toss well and serve. You can do the entire recipe the night before just make sure that you only add the last dressing just before serving.

DRESSING
2-3 garlic cloves, minced
2 tbsp Dijon mustard
½ cup lemon juice
¼ cup white balsamic (using the dark will turn your potatoes black don’t use this)
1 tsp sea salt
1 tsp black pepper
1 tbsp honey
1 – 1 ½ tbsp tarragon or marjoram

Whisk all together very well, and then add 1 cup Extra Virgin Olive Oil slowly and whisking. Then just before adding it to the dressing shake or re whisk it together as separation occurs.
Gracie, Rochester, NY

This is for Diane in Grafton, WI. In my Peanut Butter Fudge it calls for 1 stick of butter. That is 1/4 of a pound. Sorry for the mix up. But in the south down here, we say block. LOL

Hope you make the fudge and you enjoy it. It is really very creamy.
Louisiana Lady

For Elaine in Ohio
I am searching for the very first cook-book written by Paula Deen: I'm told it's out of print. Paula Deen's first cookbook was titled: The Lady & Sons Savannah County Cooking.
Amy in Orlando

Just wanted to thank everyone out there in Nancyland for sending in the recipes for what to do with zucchini, everyone was so helpful. thank you and God Bless.
Sally in PA

I'm wondering if anyone has a recipe for cheese straws. I sampled one of these crackers at work Friday and they were delicious! I've hinted and HINTED but the baker doesn't seem to want to give out her recipe.
Thank you in advance.
Grandma Teeters in Tifton

Thank you again Nancy and your precious lovey team.
I was so touched by Sarah's response from WV for her suggestion of me getting shredded carrots from the store. Having a food processor I shouldn't be so lazy, but Morning Glory Muffins just seem to take so long. Thanks so much Sarah!!
Corinne in Seattle

A question for Pat, Duncan, OK. What kind of instant potatoes, mashed, hash brown, scalloped etc. in your potato salad recipe?
Nancy in MT

Our Favorite Dip
2 lb. Velveeta Cheese
1 lb. Hamburger meat
1 Chopped Onion
1 Chopped Green Pepper
2 8oz Cans Mushroom pieces
4 tablespoons Chopped Black Olives
1 can Rotel, you can drain or not .. it depends on the texture you want
1 tablespoon Margarine
1 large bag Fritos Scoops or Doritoes

Sauté Onion, Green Pepper, and Mushrooms in Margarine. Brown Hamburger meat.

Melt Velveeta Cheese. Dump everything into melted Velveeta Cheese. Stir.

Serve in chaffing dish or Santa Fe Hot Dip Pot. Dip with your favorite kind of chip. Refrigerate leftovers.
Tona in Bama
cookin_with_haggermaker (Yahoogroups)

Tomato Salad
6 large tomatoes, sliced
1/4 lb. crumbled blue cheese
1/4 cup minced fresh parsley
3 Tbs. chopped green onion (use tops too!)

Dressing:
Whisk 1/2 cup oil with 2 Tbs. lemon juice so as not to separate. Add 2 tsp. Dijon Mustard and sugar, salt and pepper to taste. Arrange tomatoes on a large platter, then top with cheese, onion and parsley. Pour the dressing over all.
Pat in SC

This is for Lorraine in Wyoming wanting a recipe for Creamy Tomato Soup. Sorry I'm late in getting this to you.

Pat's Tuscan Tomato Basil Soup
1 can Cream of Tomato Soup
3 oz. Cream Cheese (softened)
1/2 cup water
Fresh or dried basil leaves
a dollop sour cream
dill

Soften cream cheese in micro for about 25-20 seconds on high
Add tomato soup slowly to mix. Slowly add water. Add chopped basil or 1/2 tsp. dried basil leaves. Heat until to almost boiling point.
Place in soup bowl, add a dollop of sour cream in the center of the bowl, and top with dill weed.
Enjoy!
Pat in SC

Nancy: In response to Paula Deen's early cookbooks request. The earliest this C B collector has is "The Lady & Sons Savannah Country Cookbook" published in 1998. It had been previously pub. as "Favorite Recipes of the Lady & Her Friends".
No name was included with this message.

Hi Nancy & all,

I wanted to post a warning of something that happened to me last week, re: cooking.

In my opinion, whatever you do, DO NOT EVER put any kind of aluminum foil on the bottom of your oven! I remember my mother doing this to keep the bottom of the oven clean, and I've done it. I've lined my drip pans with it for YEARS. I don't know if Reynolds Aluminum has changed how their product is made.

My son was cooking a good ol' greasy pizza in our one-year-old gas oven, so I tore off a sheet of plain old aluminum foil - not even the fancy new nonstick stuff - and put it on the bottom of the oven. A couple of nights later, he was baking something frozen, and said he smelled something burning, so he took some tongs and pulled the aluminum foil out - or what he could get of it. The heat in the oven had caused the aluminum foil to absolutely FUSE or melt onto the bottom of my almost-new oven! I tried every kind of chemical, cleaner and scrubber pad I know of, and even using a single-edge razor blade wouldn't get it off. I ended up having to order a new bottom oven panel to the tune of about $50.00!

Just wanted to pass this on to save someone else the heartache and $$. It does say this in your oven book and on the Reynolds Aluminum Foil website. I'm not sure what to do now to prevent drips.
Nancy in Houston

Two good recipes to try.

Spoon Rolls
1 package or 1 tablespoon dry yeast
1 T. warm water
3/4 c. vegetable oil
2 cups warm water
4 cups self-rising flour
1/4 c. sugar
1 egg, beaten

Preheat oven to 400 degrees. Mix yeast with 2 T warm water and allow to stand 5 minutes. In a large mixing bowl, combine oil, water, flour, sugar, beaten egg, and yeast mixture.
Spoon batter into greased muffin tins. Bake for 15-20 minutes. This batter keeps several days in the refrigerator. Yield: 24 rolls

Summer Pineapple Pie
1 large container frozen topping (Cool Whip)
1 (15 oz) can crushed pineapple, drained
1 C. flaked coconut
1 can unsweetened condensed milk
1/4 C. lemon juice
1 C. pecans, chopped
2 graham cracker crusts

Mix ingredients together and stir until set. Pour into crusts and chill. Yield: 12 slices

Thanks again for your wonderful recipe exchange. Be blessed today.
Peggy, Ardmore, TN

Blueberry Coffee Cake
3/4 cup sugar
1/4 cup oil
1 egg
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries

Beat sugar, oil and egg until lemon color.. Stir in milk thoroughly. sift together flour, baking powder and salt.. Stir into cream mixture.. fold in blueberries.. place in a greased 9X9 pan. sprinkle with topping.. bake at 375 degrees for 45-50 minutes.
Note: before adding berries I toss them with a little flour so they don't sink to the bottom..

Topping
1/4 cup butter or margarine
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon

Mix sugar, flour, cinnamon,, cut in butter with pastry cutter or fork .. sprinkle on top of cake before baking
Mary
 

This recipe is originally from Rose Priveteer of Cassadaga, NY. Her & her husband owned The White Horse Restaurant there around the 50's. It's a real moist cake.

CHOCOLATE CAKE
1/2 c shortening
2 c sugar
2 eggs
2 tsp. soda
2-1/2 c flour
1/2 c cocoa
1 tsp salt
1 c sour milk
2 tsp. vanilla

Mix all together then add:
1 c boiling water
Pour in 9x13 pan.

Bake 350 for 45 min.
Mary

Another Zucchini Recipe.

Velvet Zucchini Soup
3-1/2 Cups sliced zucchini
2 Cups chicken broth
1 medium onion, sliced
1 clove garlic, minced
1 tsp curry powder
2 Tbsp butter
2 Tbsp flour
2 Cups evaporated milk
1/2 tsp salt
Dash of pepper

Place sliced zucchini in saucepan with broth, onion, garlic and curry. Bring to a boil and simmer 10-15 minutes or until tender.
Place in blender 30-60 seconds until smooth. In a saucepan, melt butter, blend in flour, salt and pepper.

Add milk and cook and stir until thickened. Stir in the veggie puree. Cook until heated through and serve warm.
Lisa-Union Bridge, MD

This is the frosting for Rose Priveterrs Chocolate Cake I sent. I forgot to include it.

FLUFFY WHITE FROSTING
2-1/2 T flour
1/2 c milk

Cook til a thick paste, then cool.

Cream together:
1/2 c shortening
1/2 c granulated sugar
1/4 tsp salt

add to paste and beat. Add:
1 tsp. vanilla
2 c powdered sugar

Beat.
The more you beat, the better it is.
Mary

Gramaj
I have the Vita Mix 5000. I had the 3500 and gave it to my daughter and bought this one. I have the wet and dry containers and the newer smaller all purpose container. I use the smaller one just about daily. About the only thing that I don't use it for is making bread as I have a breadmachine for that but I have been a Vita Mix owner for about 30 years now and love the power of it.
Judi in Vegas

Gidday from Australia,
Thought I would send in this fantastic recipe. It was quick and easy. My fussy eaters enjoyed this on Friday night, and there was no leftovers.

Chicken Florentine
4 Chicken Breasts or 2lb diced Chicken (I used diced chicken -and thick it is best)
2 good handfuls of Baby Spinach
1 jar Dolmio Pasta Cheese sauce
1/2 cup Parmesan Cheese

If using Breasts cut through the middle to make 2 thin fillets. Pan fry chicken until browned. Place in the base of a large oven proof dish. Steam or microwave spinach leaves, and place over chicken, pour over cheese sauce and sprinkle with cheese.

Bake in preheated oven 180c for 20-25 mins until top is golden.
Serve with salad.
Serves 6.

Love to Nancy, Fur babies and recipe pals from Elizabeth, Bendigo, Australia

This is for Donna in Kansas
The Lady and Sons Savannah Country Cookbook
This is the cookbook that started it all! Random House took my self published cookbook and turned it into 'The Lady and Sons Savannah Country Cookbook.' The first in my series of cookbooks, it's a collection of over 240 down-home country favorites that y'all will just love. These family recipes are the backbone of what we serve at the Lady and Sons restaurant including our Cheese Biscuits, Southern Fried Chicken, The Lady's Cheesy Mac, and everyone's favorite, Gooey Butter Cakes

I'm a great fan of Paula too and I highly recommend this book. I have it and hope you can find it.
Susana in Louisiana

Comment
I saw quite a few of these books for sale on Ebay.
Nancy Rogers

Luby's recipe link for Elaine in Ohio.
http://www.geocities.com/aprilhw3/
gramaj

Here is an excellent site.
http://cake.betterrecipes.com/cake.html

Hello Nancy, Siggy, Ditto, and All You Good Cooks! Jane in Batavia, NY asked for details about a Kitchen Tour fundraiser. Jane, here's a link to the web site of the organization that hosted the Tour I attend. As you can see, they go all out with
much more than just the Tour - one home has a used cookbook sale, another an herb sale, etc. I think the cost of a ticket is $20, and of course, I think that's a real bargain for all you get! I think they limit the cookbooks to 5 per person, so they don't have to worry about one person buying so many that others are
left out from getting any. Feel free to call them and talk to them directly about the Tour. I've phoned them before about tickets, and they're very friendly. Here's
the link: http://www.ohiovalleyart.org/ktour.html

Hi Nancy,
I too would love to see your picture. In fact I would love it if we all sent in our pictures and I could recognize all of the family.
I want to thank the lady who sent in all of the Rhubarb recopies. I can’t wait to make them all. The only trouble I have now it’s 30 °C out there.
Carole with an “E” in Calgary

Comment
There is not room to post everyone's picture on the site. Pictures take up a lot space on a site and I have limited space.
I will try and post some pictures from Arizona (including one of me) after I get back to Texas.
Nancy

Betty T. requested green tomato relish recipes in the July 29th newsletter. I would make and give this away as gifts. Each year people would ask if I'd be making it again.

Chopped Hot Relish
2 cup green tomatoes
4 cup cucumber
4 cup onion
2 cup green peppers
2 cup red peppers
2 cup hot green peppers, seeded
1 tbsp salt
2 cup white vinegar
4 cup white sugar
Chop all vegetables. Put salt, vinegar and sugar in a stock pot. Add vegetables and simmer a while. Bottle and seal in a hot water bath. You can adjust the amount of hot peppers to taste.
Bobbie, Frankfort, IL

Hi Nancy _ wanted to say thank you to Mary B as to how her Mom makes gravy and for another recipe from Jeanlock in McLean VA
Wow did not know there are so many ways of making gravy. All the suggestions have been very helpful.

Thanks Nancy for a great newsletter, I too am also waiting for you to put a picture of yourself on the newsletter.
Shirlee

Hi to Bunnyface! Thanks for reminding everyone to check their cupboards for the recalls (7/28). It really was amazing how many products were included in the recall. I hope eveyone looked it over carefully. It also included some pet foods. We must always make sure that our four legged darlings are safe, as well, since the sweeties aren't able to read for themselves. They depend on us to take care of these things.
Cheryl in North Olmsted, Ohio

Hi everyone!
This is a little off the recipe topic. Does anyone in Nancyland have a Ragdoll kitten/cat? I am wondering if my cat is normal. I have had cats all my life, but have never seen anything like my Ragdolls. They are beautiful and very amusing. One of them takes a shower every day and gets drenched and has to be dried off with a towel. He loves it. That one retrieves, too. He is only 6 months old. I wonder what he will do next. The other one shakes hands with me everyday. They are a pair of mischief!
The cat tales are always fun to read.
Nancy in TN

This is for Juilie, B.C. Canada

This sounds good but I have never made it. If you go to www.Cooks.com you will find many more to choose from.

MAYONNAISE CAKE
1 c. boiling water
1 c. coarsely chopped dates
1 c. coarsely chopped walnuts
1 c. sugar
1 c. mayonnaise
6 tbsp. grated unsweetened chocolate
1 tsp. vanilla
2 c. unsifted cake flour

Grease and flour a 9 x 9 x 2 inch baking pan. In a small bowl stir baking soda and boiling water until dissolved. Stir in dates and nuts.
In large bowl with mixer at low speed beat sugar and real mayonnaise until well blended. Add chocolate and vanilla. Beat until blended. Add date mixture. Beat until well mixed. Gradually beat in flour until smooth. Turn into prepared pan. Bake at 350 degrees for 45-50 minutes or until cake tester inserted in center comes out clean. Cool in pan. Frost if desired. Makes 9 servings.
Susana in Louisiana

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