**The Better Baker™ Gourmet Bowl Maker comes in both 3 inch and 5 inch edible bowl baking sizes.

The Better Baker™ Gourmet Bowl Maker has a non-stick cooking surface making for easy clean up and ensuring your edible bowls are perfect for every occasion. K

Peanut Butter Cookies
1 cup butter flavored Crisco
1 Cup white sugar
1 Cup brown sugar
2 eggs
1 cup peanut butter (crunchy or smooth)
1 tsp. baking powder
1 ½ tsp baking soda
2 ½ cups flour
1 tsp Watkins Vanilla
½ tsp Watkins Peanut Butter Extract

Cream shortening and sugar. Add eggs and peanut butter. Add remaining ingredients and beat until creamy. Form into balls the size of walnuts. Roll in sugar. Place on parchment lined cookie sheets and flatten with a fork. Bake at 375º for 10-12 minutes. These cookies are very good without the Peanut Butter Extract, but they are Excellent with it.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070
Gift Idea: A cookie tin filled with these delicious cookies, and a bottle each of Watkins Vanilla (#01008 on sale) and Watkins Peanut Butter Extract #21365 attached to the lid.

Recent Newsletters
Sep 3     Sep 4   Sep 5   Sep 7   Sep 8   Sep 9   Sep 10

September Newsletter Recipe Archive (Alphabetical)
More recipes will be added each day. 

Don in Mich.
Why don't you try using soy milk for your scalloped potatoes.
grannym IL

CardFountain Greetings ( new talking cards! ) The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.

Ecards- for more information.

I don't have a baked beans that uses peach pie filling but I do have several TNT recipes that use the peach pie filling.
Lisa

Peach Coffee Cake
1 yellow cake mix (2 layer cake mix_
1 can peach pie filling
3 eggs
1/2 c. sugar
1/2 c. flour
1/2 stick oleo
1/2 c. nuts

Coat 13x9 inch pan with oil. Mix cake mix, eggs and pie filling. Place into pan. Mix sugar, flour and oleo. Crumble and add nuts. Sprinkle on cake. Bake at 350 degrees for 30 minutes, then for 10 minutes at 375 degrees.

Blueberry Peach Crumb Cobbler
1 box Duncan Hines wild blueberry muffin mix
1/4 c. sugar
1/2 tsp. cinnamon
6 tbsp. butter or margarine
1/2 c. chopped pecans
2 c. peach pie filling
1/2 c. sugar
1 tsp. cinnamon
3 tsp. almond extract

Preheat oven to 350 degrees. In a medium bowl, combine dry muffin mix, sugar and cinnamon. Cut in butter; then stir in nuts. In a 9x13 inch pan, combine pie filling, sugar, cinnamon and almond extract. Spoon the crumb topping over peaches. Bake for 35-40 minutes until golden brown. Serve with ice cream, if desired.

Peach Pie Muffins
1-3/4 c. flour
1/4 c. sugar
3 tsp. baking powder
2 eggs
1/4 c. corn oil
3/4 c. milk
1-1/4 c. peach pie filling

Sift together flour, sugar and baking powder. In another bowl, beat eggs until frothy. Stir in oil and milk. Add flour mixture and mix with wooden spoon only until moistened. If spices of peach are large, break up before stirring pie filling into batter. Do not over mix. Pour or spoon batter into 12 greased muffin buns, fill 2/3 full. Bake at 400 degrees for 25-30 minutes.

Peach Puffy Pancake
2/3 c. water
1 c. quick baking mix
1-2 (12 oz.) can peach pie filling
Ground cinnamon
1/4 c. margarine
4 eggs

Heat oven to 400 degrees. Generously grease 13 x 9 x 2 inch pan. Heat water and margarine to boiling in 2 quart saucepan. Add baking mix all at once. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs, 2 at a time, beating until smooth and glossy after each addition. Spread in pan. Bake until puffy and dry in center 30-35 minutes. Spread pie filling over cake right out of oven. Sprinkle with cinnamon. Cut into triangles. Serve immediately. Can be served with butter and syrup for breakfast.

Peach Dump Cake
1-1/2 (1 lb.) cans peach pie filling
1 box cake mix (white or yellow)
1 1/2 sticks margarine
1 c. nuts, chopped

In a 9 x 13 inch pan place cans of fruit and sprinkle dry cake mix over top of fruit. Slice the margarine and place slices over cake mix (spread evenly). Next sprinkle nuts. Bake for 50 to 60 minutes.

Peach Fruit Salad
1 can peach pie filling
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
1 pkg. frozen sliced strawberries
2 or 3 bananas, sliced into pineapple juice

(Let bananas set in pineapple juice for about 5 minutes. This keeps them from turning dark.) Then pour juice off bananas and mix bananas well with the other fruits. This keeps several days in refrigerator.

A recipe for Ziplock ice cream was requested by Oma in LA (Lower Alabama) in the 9/10 newsletter, as she thought this would be a fun activity to do with her grandchildren. I found this recipe on Nancy’s site about 18 months ago.
Robbie Bowling Green, IN

Ziploc Freezer Bag Ice Cream
1/2 cup heavy whipping cream
(for a lighter ice cream use half and half or whole milk)
2 Tablespoons white sugar
1/4 tsp vanilla extract

Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a larger size Ziploc Freezer Bag and put the Ice Cream Bag inside of it then add crushed

ice until halfway full then sprinkle 6 tablespoons of salt on top and zip the bag shut.

Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream. After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.

Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream.

Be sure to rinse off the Bag with the ice cream to remove any salt residue before opening and eating. Grab a spoon and enjoy!

Note: Do Not double this recipe, it doesn't work well for bigger portions.

Hello to all Nancylanders, I have a request. I know I have seen the recipe and method of making ice cream in zipper bags. Can someone please send in the recipe and directions. I'll be having two grandsons (4 and 5 year olds) here this weekend and, as it is supposed to be rainy most of the rest of this week, I thought this might be something that would occupy them for a few minutes and also provide them with their snack after their afternoon nap.
Thanks, Oma in LA (Lower Alabama)

I have a recipe for making Tin Can Ice Cream by Dolores Porter from Shelby, MT

It calls for
1 cup milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 tsp. vanilla
crushed ice
rock salt
nuts, optional
sprinkles, optional
fruit, optional

Put milk, cream, sugar and vanilla in a one-pound coffee can with a tight lid. To be safe, tape it shut. Place this can inside a three-pound coffee can. Pack crushed ice around the small can. Pour at least 3/4 cup rock salt evenly over the ice. Put the lid on the three pound can. Roll back and forth on the table or floor for 10 minutes.
Open the cans, scrape the sides of the small can with a spatula and replace the lid. Drain the ice water from the large can. Replace the small can and pack with more ice and salt. Roll back and forth for five more minutes. Serve with toppings, if desired. This yields about 3 cups. Enjoy.

The school kids did this as a treat and they rolled the cans on the floor back and forth to each other.

Emma from Montana

For Carol in TX - OOPS!!
RE: Tona's recipe for Maple Sausage and Orange Cream Cheese Turnovers: I'm assuming that you use 1 piece of sausage and roll up into the turnovers also?

Carol, Sorry about that. Yes place a piece of the "thirded" sausage in each turnover. I have corrected the recipe below.
Tona in Bama

Maple Sausage and Orange Cream Cheese Turnovers
8 oz. maple sausage links
8 oz. cream cheese
1/3 C. orange marmalade
1 sheet puff pastry thawed
1 C. almonds sliced and toasted
1 large egg

Heat a skillet over medium-high heat. Cook sausage until nicely browned and firm, approximately 5 minutes. Set aside and slice into thirds diagonally.

Combine cream cheese and marmalade in a bowl. Set aside. Unfold pastry and cut into thirds lengthwise. Cut the strips in half making 6 squares. Using a rolling pin, roll out each square to measure 6 x 6 inches. In a small bowl, beat the egg. Brush the egg wash around the border of the pastry.

Place 2 T. cream cheese mixture on the pastry. Sprinkle 2 t. almonds on top of cream cheese then add a piece of the "thirded" sausage. Fold pastry over and seal the edges by pressing down with a fork. Brush the exterior with egg wash and sprinkle with almonds. Bake for 15-20 minutes, or until golden brown. Serve with Maple Syrup.
Tona in Bama

This is for Oma in LA (Lower Alabama) from 9/11/07. Here is a great recipe for ice cream in a bag. My kids love it!

Ice Cream In A Bag
Materials Needed:
1 Tbs. Sugar
1/2 Cup Half-n-Half
1/4 tsp. Vanilla
1/2 Cup Rock Salt
Ice
1 Pint Size Ziploc Bag
1 Gallon Size Ziploc Bag
Combine the sugar, half-n-half, and vanilla in the pint size ziploc bag and seal tightly. Combine the ice and rock salt in the large ziploc bag. Place the small bag inside of the larger bag and seal. Shake the bag until the mixture turns into ice cream! This will take about 5 minutes. (You may want to wear gloves.) Add sprinkles, candy, nuts, or fruit and enjoy!
Sarah in WV

Nancy we have installed a new alarm system and I set it, I thought I had done it right. Will I had to go downstairs during the night and I set it off. Boy was it loud and they did come on in a minute and did I feel like a dumb person for the way I set it. I could not remember the code and had to figure it out myself. I hope that no one has had any problems like this during the night. One recipe is for the crock pot, the other you could but I have not tried and the third is so good in the crock pot. They are good and easy to make.

Crock Pot Macaroni & Cheese
2 cups elbow macaroni, cooked I don't because it cooks all day
1 can cream mushroom soup
1 can cream celery soup
1 cup milk
1, 3 oz., brick Velveeta cheese, cubed
1 pkg. dried beef, shredded
3 hard boiled eggs, diced

Toss everything into the crock pot and let it cook all day. Once you've tasted it, plain old Mac & Cheese just won't be as good. If you like you can add a small bag, 10 oz. size, of frozen peas the last 15 to 20 minutes.

The next recipe is at a lot of pitch in at Church. We really like it a lot and this is a meal with cheese and crackers and fruit.

Cauliflower Ham Chowder
2 cups sliced cauliflower
1, 13 oz., can chicken broth
1 can cream of potato soup
2 tablespoon cornstarch
2 cups diced ham
1 cup light cream
¼ cup water
1/8 teaspoon white pepper

In a large sauce pan, cook cauliflower, covered in chicken broth, about 10 minutes. DO NOT DRAIN. In mixing bowl, gradually stir cream into potato soup. Blend water, cornstarch and pepper. Stir into potato soup mixture. Pour over cauliflower. Stir and cook until thickened. Stir in ham. Simmer over low heat for 10 minutes. Garnish with parsley. Serves 5 to 6 people.

Another stand by crock pot that we have is so simple and yet good.

Susie's Crock Pot Chicken & Broccoli
2 chicken breast, 3 or 4 oz. size
½ 20 oz. bag broccoli
1 can cream of chicken soup
½ cup mayonnaise
¼ cup chicken broth
½ teaspoon lemon juice, from lemons

This recipe is for 2 people. I spray the crock with a butter spray. I mix cream of chicken soup, mayonnaise, chicken broth and lemon juice. If you wish you can add pepper to the soup mixture. I put the broccoli in the bottom then I put just a little of the sauce then on top I put the chicken halves. Then I pour the rest of the sauce over this. I cook this on low for 5 to 6 hours. You can even put frozen breast in the crock pot and it will be done. If any broccoli is leftover then I make cream of broccoli for lunch of dinner with a sandwich.

Will send more crock pot recipes later this week. Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Dear Nancy,
I'm very frustrated because I have not been able to read your recipes for some time now. The screen is essentially divided in two; because all of your advertising information is covering half of the recipes.

Have you any idea what the problem is, or how this problem be solved? Thank You, Jacqueline Warren, Mi.

Comment
I have gone into you settings at Yahoogroups. I changed your setting from Default to Traditional. This should help with your email newsletter. Let me know if this works for you. If you are having problems with the online version of the newsletter I don't have a clue what the problem is. I don't have a WebTV so I can't view the problem.
Nancy Rogers

I'm still looking for the recipe spinach bread or spinach wheel bread, my mom lost her recipe for this and it is real good so please if anyone has this recipe I would appreciate it if you could send it. One thing she remembers about the bread is its round when you shape it and she cut slits in it and put foil in between the slits. thanks
Jo Anna in Oklahoma

Edamame in the shell is great as a snack. I like them warmed up and then just pop them out of the shell and eat.

Funny story – took a friend to a Japanese buffet and she saw me take the Edamame and enjoy them but she did not pay attention to how I ate them. I saw her struggling to chew them but didn’t say anything. Later she said how did I chew them they were so tough. I finally told her to pop them out of the shells and eat.
Barb in N CA

Muskmelon is cantaloupe.
I think, I have figured out from my travels, that muskmelon is a midwestern thing.

I grew up thinking they were Muscatine melons because of the cantaloupes in the stores grew in Muscatine Iowa!

Helen Central TX -- formerly from Iowa!

Hi Nancy,
I want to thank everyone for responding so quickly to help with my granddaughter's sophomore project. I have looked through the internet, we both have, many times and could not come up with the origin for Apfel Kuchen being German. We found it is European - there is apple cake of some sort in every country. We, therefore, decided on Stollen, which I remember so vividly my mother making during my childhood, and originated in Dresden, Germany so that is what we are making probably 4 of them to feed everyone.
Rita in NC

In Monday's newsletter, Doris in S. Indiana was wondering how to use edamame beans. I usually take a portion (a slightly heaping cup) out of the freezer bag, let them thaw out a little bit and then eat them raw by picking up a pod and squeezing a bean into my mouth. Usually I put a little bit of seasoned salt on the pods. They taste a little buttery -- very good. I first tried edamame beans at the Japanese Festival in Houston and that is how they were served. I was wondering about other ways to serve edamame beans because they are so very nutritious and I came across this site www.seapointfarms.com , which gives a number of different types of recipes for edamame beans.

Regarding the cat that ran away during the street paving, I lost a cat for over a week. I really thought he was gone but one day I heard a faint meow from the garage next door to the apartments where I live. Gregory had apparently gone into the garage and gotten locked inside while the owner was on vacation! Fortunately, the owner had recently come back into town but had not used his garage and we opened the door for Gregory who marched out in amazingly good shape, and lived to be 21 years old. Or perhaps someone who did not know your kitty, may have seen it acting scared and coaxed it inside to give it some comfort. I hope it comes back. Maybe posting some flyers would help.

My 17-year-old cat, Gabby, ran out a few nights ago while I was taking out some trash but I was unaware she had done so. I wondered why she did not sleep on my bed that night but sometimes she sleeps other places. Then as time went on the next day I realized that she definitely was not in the apartment so I went outside and called her. A brain tumor left me deaf in one ear so although I could hear her meowing, I could not tell from which direction the meow came. With the help of a neighbor, I found her underneath the house next door. She had been out during a thunderstorm and must have taken shelter there. It took quite a bit of coaxing to get her to come out but when we got back to the apartments, I put her down and she "skipped" along the sidewalk and ran upstairs to our door. You might try looking under some places where your kitty might have gone to hide away from the noise. Or you might try going from door-to-door.

Nancy, I was very sorry to hear about your brother's recent diagnosis. He will be in my prayers.
Dianne in Houston

For Oma Ice Cream
Try substituting Ziploc bags for coffee cans and jar. Great fun for kids.
1 2# coffee can

1 plastic jar with tight lid that fits in can with space around it for ice ice salt milk sugar vanilla newspaper spoon.

Into plastic jar put 1 1/2 C milk, sugar to taste (about a tablespoon) dash of vanilla an d screw on lid tightly. Put into the can - pack ice and salt around it like in an ice cream freezer. snap on plastic lid.

Roll the can back and forth to freeze the ice cream.( this is less messy done on the newspaper so drips are confined. Roll and check after 10 minutes should be thick enough to prove the point.

Try this at home with less milk and it might freeze faster. We also made it with chocolate milk so did not need and sugar or vanilla - you might try adding chocolate syrup.
Barbara G

Nanci, NY
P.S. Nancy, thank you as always for this wonderful newsletter. I mean it when I say it is one of the absolute highlights of my day (at least the ones the letter is sent out on.)


Peachie Baked Beans Recipe #174624

A Different Baked Bean. Great with a BBQ. I use Bush's #10 can (6 lbs and 10 oz of baked beans) I also use Canned Peach Pie filling.
by Big Sis
4-6
servings
1½ hours 20 min prep
8 slices bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
7 lbs baked beans
3 cups peach pie filling
1/2 cup barbecue sauce
2 tablespoons your favorite barbecue rub

Preheat the oven to 325 degrees F. Heat a large skillet over medium heat.
Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan.
Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
Source: http://www.recipezaar.com
Name was not included within message

This recipe was also sent in by Dixie.

This recipe can be found on Foodnetwork Jack's Peach BBQ Beans

Joyce in CNY

Hi Everyone
I have a question about the "Milk Potato Casserole" by Lisa-Union Bridge, MD on Sept 5, 2007.

Lisa is 1/2 cup butter the right amount for this recipe?
Jan-Springfield, Il

Many thanks to both Evelyn in TN & Margaret in Tulsa for thei comments on the microfiber cloths. Evelyn, I think I saw the ones you mentioned at Walmart, they were labeled as dishcloths & had a sturdy nylon mesh sewn to one side. And Margaret, I will definitely check some $1 stores! Great suggestion.
Kalyn in The Woodlands

Hi everyone :) In response to Don from Mich about milk intorance. I can't drink milk but can cook with it without problems but that is just me. I have some friends who cannot have dairy products of any kind due to medical reasons and several of them have started using non dairy coffee creamers in their cooking to replace milk. I cannot vouch for how this tastes as I have not tried it but several people I know that do use it rave about how good it is to use. Non dairy creamers come in both powdered and liquid form. Powdered milk is simply milk that has had all water removed from it so it would still be milk as doubt the water is what your wife cannot have. Hope this might be of help to you.
Donna in KS

For Don from Mich.
My Mom can not have any gluten or dairy. I would not use powdered milk in anything I make for her. Here is a recipe I have in my files for scalloped potatoes that uses rice milk. I have never made these and I don't know where I ever found the recipe but I am sending in case you would like to try them. It would be a safe recipe to use for your wife. You should be able to substitute regular flour for the rice flour in the recipe. Also when cooking for my Mom I always use Fleischmann's Salt-Free Margarine as there is no dairy in it. If you try these please let me know how they turn out.

Scalloped Potatoes
6 med. potatoes
1 cup rice milk
1 tbsp. margarine, melted
2 tbsp. white rice flour

Lightly grease medium-sized oven-proof dish with margarine. Wash and peel potatoes and cut into thin slices. Layer potato slices into greased oven dish. Mix rice milk, melted margarine and flour in pot over low heat together until texture becomes smooth, stirring constantly. Remove from heat and pour over potatoes in baking dish. Cover and bake at 350° for 60 minutes, removing lid 10 minutes before end of cooking to brown top. Remove from oven and serve immediately.
Terese in South Dakota

For Lesleigh in PA
I attended a large picnic event where the served burgers and hotdogs. They kept the burger patties warm in big pans of hot beef broth. It kept them warm and moist.
Judy in So Cal

Marie, in Washington State, the black and red fiesta beans with rice was posted on Aug. 31. I keep a paper and pen beside my computer, and write down the recipes from each date that I want to try.
Dorothy, also from Washington State

In the September 9 Newsletter, Lesleigh in PA asked how to keep large quantities of burgers from drying out.

For many years I worked in a stand at our Trout Fest where large quantities of burgers and brats were prepared ahead.
We used a mixture of beef broth, beer and butter in large Nesco roasters. I don't have exact measurements. . .
a stick of butter and about 4 beef bouillon cubes, then enough beer to cover all the meat. You can use non-alcoholic beer.
Bring to a boil.

Do not fry the burgers until completely done since they will continue to cook in the hot liquid. The burgers and brats were always so good. I still do this at home when cooking burgers and/or brats for a group. You can mix the burgers and brats together in the same roaster.
Mary Alyce, WI

Hi Nancy:
This is in reply to Jan in Lo, Mo., Sept 10 requesting a knock out appetizer.

Here is an appetizer that is always a favorite. It can be made either hot or cold.
If you want to make it hot, just spread on a buttermilk biscuit and bake at 350 degrees till biscuit is browned and topping bubbly.
One of my dear friends decided that it tasted so good before baking that now it has become a favorite (without baking it). Either way its a hit.
Camille-Commack, NY

Easy Crabmeat Appetizer
1 8 oz pkg. imitation crab meat cut into tiny pieces (may be put in food processor and lightly shredded.
1 8 oz pkg. Swiss cheese grated
1 small onion diced
Enough mayonnaise to hold it together

Place into small mold dish (I have a little one shaped like a fish,) or you can just form into a ball placed on a dish and served with Ritz crackers around the dish.

Another neat recipe that I am asked to make often:

Elephant in a Bowl
1 (8 OZ.) Package cream cheese - softened
1 Cup Monterey Jack or Swiss cheese - shredded
1/4 cup diced mild green chiles in can
3 cloves Elephant Garlic - finely chopped
2 tbls fresh parsley -finely chopped
pinch white pepper
1 large round bread (any kind)

Combine all ingredients and blend well. Slice top off of bread and scoop out enough bread to create a bowl to comfortably hold cheese mixture. Fill bread, replace top. Wrap in foil, bake in 350 degree oven for 35 minutes or until warmed through. Serve with crackers and inside and top of bread that has been cut into cubes.

I found these Ideas on www.MariquitaFarm.com They have a recipes section with recipes for all kinds of produce. I found a lot of good ones.

Cook Spaghetti Squash by cutting in half and cooking like a pumpkin or butternut squash in the oven until it can be easily pierced by a fork. Gently scoop out squash 'noodles' and serve hot with red sauce or cooled like a noodle salad with your favorite dressing.

Saute garlic and butter until the garlic is soft. Cut the squash in half and steam the squash until tender. Then separate from the shell by running a fork along the length of the squash to get spaghetti-like strands. Add to the pan and toss to coat with butter and garlic. Add fresh diced tomatoes and torn fresh basil, cook for a minute or two and add salt and pepper to taste.

This recipe is from Sunkist.com There are a lot of good recipes on this site as well. Sarah,MN

Spaghetti Squash with Citrus Sauce
2 lbs. spaghetti squash
1/2 cup onion chopped
1/2 cup finely chopped celery
2 cloves garlic
2 medium tomatoes, chopped
3 tablespoons fresh-squeezed lemon juice
2 teaspoons ground cumin
5 to 10 drops red pepper sauce
1 can (15 oz.) low sodium black beans, rinsed and drained
1 can (7 oz.) chopped green chiles, drained
4 Sunkist mandarin oranges, peeled, seeded and chopped into 1/2-inch pieces
1/4 cup cilantro or Italian parsley leaves
Makes 4 servings.

To cook spaghetti squash: Microwave- Cut squash in half and place cut side down in microwave safe dish with 1/4 cup water. Cover and microwave on High power for 15 minutes. Let stand for 10 minutes. Conventional Oven- Place cut side down in baking pan sprayed with nonstick cooking spray. Roast in preheated 350 oven for 45 minutes. Turn and roast additional 10 to 15 minutes until skin is tender. Cool slightly. Using fork scrape inside of squash creating spaghetti like pieces of squash, keep warm.

In skillet sprayed with nonstick cooking spray saute onion, celery and garlic for 3 minutes; stirring occasionally. Add tomatoes, lemon juice, cumin and red pepper sauce, simmer for 3 minutes. Stir in beans, chiles, mandarin oranges and cilantro cook additional 3 minutes. Serve over spaghetti squash.

Here are some links to dairy free potato recipes for Don in MI for his wife!

http://specialchildren.about.com/od/
http://www.peta.org/feat/potato/recipes.html
http://www.godairyfree.org/Recipes
Lynn in NY

To Don from Michagan
Maybe a soy milk product or the kind of milk in the store without lactose would work, thanks, tia Karen from Omaha, Nebraska

For Jan in LO, MO in the September 10 newsletter who wanted an appetizer recipe, here are two of my family and friend favorites. I always get asked to bring these along.
Joann H

Jimmy Dean Sausage Dip
1 roll Jimmy Dean HOT sausage*
2 8-oz. packages cream cheese
1 10-oz. can Rotel diced tomatoes and green chilies

Fry sausage; drain. Add cream cheese and stir until cheese is melted. Add Rotel tomatoes, stir and heat through. Serve warm with whole wheat triangle cracker thins or tortilla chips.

*If your supermarket doesn't carry the hot sausage, just add about 1/4 tsp. red pepper flakes to their regular sausage.

Pepperoni Squares
2 eggs
2 cups milk
1/2 tsp. salt
1 tsp. dried oregano
1/2 tsp. garlic powder
1-1/2 cups flour
6 oz. pepperoni, chopped
4 oz. grated Swiss cheese
1-1/2 cups grated sharp Cheddar cheese

Mix all the ingredients together with a fork. Place in a 9x13 inch baking dish and bake uncovered at 400 degrees F. for 30 minutes. Cut into squares. Serve warm.

Hi Nancy, I just wanted to thank Rose Marie, in Freeborn MN, for the two Crock Pot recipes. There is only the two of us but it makes enough for left over later in the week so thanks again, hope more recipe will come along, from Bev. in Bay City, Michigan.

Good morning Nancy, I am responding to Siggy & Ditto’s Uncle Joe in the Mon., 9/10 newsletter looking for a recipe for mock pork chops and to Lesleigh in PA looking how to keep all those burgers looking and tasting good!

First for Lesleigh in PA when we helped with burgers at the Moose Lodge in Laramie, WY, we got there early and partially grilled the patties, then carefully set them in hot au jus under a heat lamp. When the orders started coming in fast and furious, or people were ready to eat, the patties were then put back on the grill and finished cooking. They were great burgers and the taste was so good! Not dried out at all.

Now for those Mock Pork Chops. Hmmm, I have looked high and low all over the Internet and have not found one word pointing to that recipe. I have found several recipes for ground pork patties, but none in the shape of a pork chop. It sounds interesting and like a very good dish! If someone knows this recipe, please post it! Being from NW Ohio I would like to try that dish, too.
Thanks! Have a great day, Nancy.
Chris in NM

Recipe with Jimmy Deans hot sausage &ground beef August 29, 06 not 07.
Lakelady Dee MN

Joyce in PA, I wanted to let you know I agree with Gloria , Indiana, took your Sweet 'n Sour Meatballs to work. They were great and enjoyed by all. Thanks for sharing the recipe.
Vickie in MO

I know this probably sounds silly, but how do you make "cream" gravy. Gravy that is pure white and no meat taste in it??? I would prefer a recipe where the gravy is made from scratch not from a package.
Lori R.

For Kay (9/10):
Ways to eat persimmons:

Sorbet
Slice off fruit's pointed tip, wrap tightly in plastic wrap, freeze
overnight (keeps up to 3 mo).
Defrost in frig 4 hrs. Scoop w/spoon & enjoy.

Smoothie
Add persimmon pulp to blender w/8 oz. soy milk and diash of
cinnamon. Blend. Thin w/additional soy milk, if necessary.

Waffles
Add mashed persimmon to pancake or waffle batter & cook normally.

For Mary (9/10):
Spaghetti Squash
Add fat-free tomato sauce & cooked mushrooms & peppers & top w/ reduced fat grated parmesan
for a pasta type dish.

Refrigerate cooked spaghetti squash until cool, add fresh peppers, corn niblets, peas & drizzle w/fat free Italian dressing for cold "pasta" salad
Athena in DE

To Don in Michigan:
Regarding Scalloped Potato's: My mom is lactose intolerant, so I made some using celery soup undiluted instead of milk and they turned out really wonderful.

To Susie P & Frank O:
A muskmelon is a cantaloupe. It is round and beige in color and the inside is orange in color.

Nancy, I will keep you brother in my prayers.
Jackie

To Don in Mich,
You need to ask your wife's doctor to be sure. Dried milk is still milk, It just lacks the water. Some people who cant have cows milk can have goats milk. it comes in cans in the grocery store. Then there is soy milk, it is fairly pleasant tasting and very good for us too. and you are supposed to be able to cook with that.
Esther

Jan in LO,MO requested appetizer recipes in the September 10th newsletter. These two are always the first to disappear when I have a party.
Margo/Boston

Marinated Chicken Wings
4 - 5 pounds of chicken wings (tips cut off and split)
1/2 bottle of soy sauce
1/2 cup water
3 tablespoons vegetable oil
1/4 cup orange juice
3-5 cloves garlic, smashed

Marinate overnight turning a few times.
Place wings with most of the marinade on a foil covered, Pam sprayed cookie sheet and bake in a 350 degree oven for 1 hour, turn a few times.

Coconut Shrimp, twice cooked
1-1/2 pounds large shrimp, peeled and deveined
1/2 cup flour
1/2 cup cornstarch
1 tbs salt
1/2 tbs white pepper
2 tbs vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying

Peel, devein and wash shrimp. Dry well with paper towels. Mix together flour, cornstarch, salt and white pepper. Add two tablespoons vegetable oil and ice water. Stir to blend.

Pour coconut into a shallow pan. Dip the shrimp one at a time into the batter then roll the shrimp in the coconut. Once coated, place the shrimp into a frying pan of oil heated to 350 degrees, and fry till lightly browned, about 4 minutes. Bake the fried shrimp in a preheated 300 degree oven for 5 minutes'
Serve with Orange/Dijon mustard dip.

Orange Dijon mustard sip:
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4 tsp hot pepper sauce

Hi Nancy, here is some more diabetic jam and jelly recipes for Karen T and Dee in SIL.

Strawberry-Banana Jam
4 cups (2 pt.) cleaned strawberries
1 large banana, peeled and sliced
1 (1 3/4 oz.) pkg. powdered fruit pectin
4 tsp. liquid sweetener
1/4 tsp red food coloring

In medium saucepan, combine fruit and crush slightly. Stir in fruit pectin. Bring to boil and boil gently, stirring constantly, for 5 to 10 minutes, or until mixture thickens. Remove from heat and stir in sweetener and food coloring. Pour into freezer containers. Cover, freeze. Thaw before serving Storing in refrigerator after opening. I prefer using jars.
Makes 2 pints; 7 calories per 1 tablespoon.

Peach Jam With Pectin
4 cups peeled peaches
3 to 4 tsp. liquid sweetener
1 Tbsp. unsweetened lemon juice
1/2 tsp. ascorbic acid
1 (1 3//4 oz. ) pkg. powdered fruit pectin

Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice, and ascorbic acid. Bring to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour in freezer containers Cover and freeze. Makes 1 pint; 10 calories per tablespoon.

Raspberry Jam With Pectin or Blackberries
1 qt. cleaned Raspberries or Blackberries
3 to 4 tsp. liquid sweetened
1 (1 3/4 oz.) pkg powdered fruit pectin
1 Tbsp. lemon juice.

Crush berries in saucepan. Stir in sweetener, powdered fruit pectin and lemon juice. Bring to a boil; boil for 1minute. Remove from heat. Continue to stir for 2 minutes. Pour into freezer containers, cover and freeze. Makes 2-2/3 cups. 5 calories per tablespoon.
C.J. in NE Arkansas

This is for Jan in LO, MO

I wish I could take credit for this one. It's really good and something you don't see on every appetizer tray everywhere you go.
Copycat Crispy Green Bean Fries
(Tgi Friday's) Recipe #191793
http://www.recipezaar.com/191793
4 servings

Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon Wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper

Green Beans
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil

Combine dip ingredients in blender. Blend until smooth.
Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

Place beans in the broth. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process. Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.

Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumbs mixture.

Place the beans on a plate until all are coated. Heat the shortening or oil to 350*F in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1-1/2 minutes. Drain on paper towels. To serve, place on a large platter and serve with the Wasabi cucumber ranch dip. Enjoy
Susana in Louisiana

Hello Nancy, Clever Kitties, and Nancylanders! Don from Michigan was asking about making recipes without using milk. Don, I don't like milk and have found a great alternative in soy milk. My favorite brand is "Silk" because I find it most closely resembles milk. Be careful that you don't buy a flavored carton. Look for a teal green carton that says "Unsweetened" above the name. The red cartons are "Sweetened" (don't know why anyone would want that!) plus they have chocolate and vanilla flavors. I get this at my local grocery on the dairy aisle, but have also seen it at WalMart. Dee, please let us know how your surgery went. And Nancy, I'll keep Bud in my thoughts and prayers too.
Sue (Cooky) in Indiana

Hi, Nancy!
I hope you and your furry babies are having a great week! Thanks again for all you do to make this gathering place so great.

I'm behind once again in catching up with my newsletters. In the 8/20 newsletter I had submitted a recipe for orange sherbet and in the 8/27 newsletter Lynn had asked me if there was a way to make ice cream without an ice cream maker. I found the following link that might be helpful.
http://www.allthingsfrugal.com/r_icecream.htm

Lynn, I would think that the sherbet could be made without an ice cream maker the same way as the ice cream, but I've never tried it without an ice cream maker. I'm sorry you've had to wait so long for my response, and good luck with your ice cream! Sharon in Texas

Lesleigh in PA was asking how to keep hamburgers and hot dogs from drying out while cooking for 200. For approximately 17 years my husband and I were in charge of the meal for a youth ralley at our church. We averaged 750 people and had no problem keeping the meat hot and juicy. He and his helpers would start around 11 in the morning cooking 1,000 meat patties and as they came off the grill they were put in foil lined styrofoam ice chests. When they were full, they sealed them with duct tape. We served at 5 and when the lids were removed, you had to watch for the heat and steam that would come out. The meat was hot and still very juicy. You are right, don't cook until completely done because they do continue to cook some in the ice chest. You have to start with some good meat that does contain some measure of fat or you will end up with dry patties no matter what you do. Good luck with your picnic!
Connie in TX

I've lost my copies for the following recipes and would greatly appreciate someone's help in finding the following recipes - taco joes, shrimp ball spread, crab spinach dip, lasagna bread, pineapple cheesecake bars, spicy sausage squares, Reese cup bars, C.M.P. cake, pizza casserole, Christmas cake, Christmas balls, chocolate chip cookie dough fudge.

Thank you so very much for your help,
Mary Joe in New Orleans

*This may be a repeat recipe.  I could not remember if it had been posted before.

** Paid adverstisement.

Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers