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TNT Recipes submitted by our family of recipe members.

March 8 2008

The purpose of this recipe newsletter is to post requests and replies from our members and all their great tried and tested (TNT) recipes.  No newsletter is sent out on Thursday.

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Instead of buying baskets that will just get broken and thrown away , buy useful items to hold Easter goodies such as bicycle baskets, a football helmet or baseball cap, special milk mugs or cereal bowls or anything else your imagination comes up with.

Hominy Salad
1 medium onion, diced
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon Watkins pepper #01140
1 (15 ounce) can yellow hominy, drained
1 cup cubed fully cooked ham
1/2 cup diced celery
1/2 cup diced green pepper

In a skillet, sauté onion in butter until tender. Stir in flour until blended. Remove from the heat. Gradually whisk in the water, vinegar and sugar. Return to the heat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the remaining ingredients. Serve warm or cold
Order Toll Free: 888-965-7070

Watkins Carbo Petro Salve #02372 is on sale for the month of March. Use on monir cuts, burns and skin irritations, scrapes and insect bites. Heals painful diaper rash quickly.

I would love to have a good TNT recipe for brown gravy that you put on mashed potatoes. I have never been able to
make a good tasting one.
Thank you. SUE

Hi Everyone,
Regarding runny potato salad. I have never had a problem. I boil my potatoes with skin on. I let them cool afterwards so I can handle them. Peel skins off and cut up. I only use Hellmans mayo.
Carolyn, Rochester, New York

Re: Eve in WI Chicken Ramen Casserole Weds. March 5

Your recipe sounds fantastic, but what happens after you add the water? Could you please restate the entire recipe because I haven't copied it yet as I wanted to wait for the big finish. Thanks!

Hi Nancy,
We discovered that you can make really easy, really scrumptious little turnover pies like the Hostess® pies we had as kids. Only these are better. And they’re not fried. And you can fill them with canned pie filling or pudding filling from mixes, even instant pudding. Here’s how to make those amazing little pies.

You can get the dough press for only a buck on our site. Use the dough press for pocket sandwiches as well as turnovers.

These little pies are as good as you remember . . . and the kids will go nuts over them.

Dennis Weaver
The Prepared Pantry

Dennis was telling me how easy these pies are to make.  I love these little pies and after I saw how they were made, I agree they are so easy.  How to make the turnover pies (and it has a recipe for sour cream dough.) Thank you Dennis for sharing this with all the NancyLand family.

Many thanks to Fran in FL for the Hot Dog Bun Pudding/Custard TNT recipe. I appreciated the quick turnaround on my request. This is a terrific site. Everyone is so helpful.
Thanks again. Dita MI/FL Snowbird.

The newsletter will not be sent out every day for the next several weeks.  I plan to spend some time with my family and will do the newsletter as time allows.
Nancy Rogers

Nancy, Suzy Indy was asking for the recipe for Blender Cheesecake that was posted some time ago. Here it is:-

Blender Cheesecake
16 ounces cottage cheese
8 ounces cream cheese
8 ounces sour cream
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
4 eggs
1/2 cup flour

Mix all ingredients in blender in order given starting with the cottage cheese and ending with the flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in the cheese mix. Sprinkle with cinnamon and bake at 325 degrees for 40 minutes. Cool and refrigerator. No crust but you wouldn't know it.

I make a graham cracker crust like I do for my regular cheesecakes, using a 8 or 9 inch springform pan then add the filling and cook it just like I do my regular is really very good and quick and easy to make.

Hope this is what you are looking for Suzy. My copy says this was on the newsletter 5/29/2006. Good cooking...Barbara in Corsicana,Tx.

Good morning all,
In response to the Lemon Cake recipe from Kraft. I made it last week with chocolate cake and butterscotch pudding instead of yellow cake and lemon pudding. It was very good. I think you can use any combination and it would be terrific. I'm sure all you Nancylanders can come up with some interested combos.
Have a good day, Dee in Maine

Thank you for the Poppy Seed recipes , and yes I will post the Vinegar Pie recipe, just have to remember where I put it. It is a recipe of my GGG Aunt and its 100 yrs old. Got my Pathology report and it's Renal Cell Carcinoma . Clear Cell Fuhrman Grade 3. Have appt with the Kidney Dr Monday to Discuss my treatment. And I just received some more Get Well card they are all so nice. Hope everyone's day is full of Sunshine.
Debbie Hanson

Debbie, I am going to meet Karen on Tuesday. Karen is getting a new laptop and wants my assistance in purchasing the new laptop computer. We would come by and take you out for lunch if you feel up to going. 
Nancy Rogers

Hi my name is Jackie, I live in KS and I to love the news letter. My request is, I had a recipe for cream pies as in coconut cream pie and it used heavy whipping cream in it,,, I have lost the recipe and would love to see if your friends have it and used it for banana cream pie. can anyone help.
thank you and keep up the good work. Jackie

Nancy, I love being able to click on the recipe and print it. My Copy/Paste only lets me save one recipe at a time. This is so much better.
Anita in Camarillo

I am glad it is working for you.  Each Thursday I will update the alphabetical index listing and post the updated list on Fridays.  Very long recipes will not be posted because the exceed the size that will fit into the database.

For those members that have the HomeCookin' software the recipes fit well into the program.  Just cut and paste the entire recipe into the ingredient section.  Highlight the title with the mouse, drag it and drop it in the line for the title. You do not have to cut and paste each section in to the sections.  Just highlight and drag.  Very quick and simple to do. I have been trying to post the names at the bottom of each recipe so it is easier to drag all the information into the sections easily. 
Nancy Rogers

Athena in DE, I forgot to mention Chinook's on Salmon Bay in Seattle. It is a wonderful, inexpensive restaurant and if you should get a chance to eat there, I highly recommend their focaccia bread. It is wonderful and they bring a basket to the table. Chinook's is a seafood place and the Huskies boat is docked by their restaurant. It's not a tourist place but locals love it. It's open for lunch too. Google Chinooks in Seattle to find out more. One other recommendation is Chandler's Crab House. Good food and the seaplanes fly overhead and land in the lake. Both places are easy to locate and parking is not bad.

Also, I wanted to tell Robert's wife's in Ohio that her comment in the March 7th newsletter explaining her newsletter name was one of the more romantic things I've read in a long time. I'm glad she added her comment.
Doris, S. Indiana

It seven or eight years since I started getting your newsletter. The print in the newsletter, especially when you printed off a recipe, you could read it fine without any trouble. But for the last two weeks that I have been getting the newsletter the print has been so small that it is hard to read them. As anyone gets to be around my age (70 years) it is harder for them to read the small print. Some people even younger it is hard for them to read small print. The newsletter was much better the you had it before you changed it.
Charlotte in Tennessee

Charlotte, you are sending me emails everyday (and most days two to three times a day) to tell me about the print for many weeks. As I have stated in the past you can change the size of the print at your end. In personal messages to you as well as online this has been explained:
Look at the top of your Internet Explorer.
Choose the drop down menu VIEW
Go to the option Text and choose a larger size of print.


You can also cut and paste the text into a word processor. The font size goes up to 72. 
Nancy Rogers

This is a tuna recipe for Jeanlock in McLean VA

Tuna Casserole
2 boxes of Kraft Mac N Cheese
1 large or 2 small cans of a cream soup ( I use cream of mushroom)
1 can of baby peas
1-2 can of drained tuna

Prepare mac N cheese as directed. Put back on low burner add cream soup and tuna. Stir till mixed, if too thick add a tablespoon or two of milk. When mixed add peas. You can turn the burner back on medium if you want it hotter.

For an added touch pour into 9x11 glass dish. Top with bread crumbs and dabs of butter bake for 20 minutes at 375.

Great for a quick weeknight meal.
ToniY in FL

For Barbara in Alabama concerning Miracle Whip. Miracle Whip is the Kraft brand name for salad dressing. Just look for jars labeled salad dressing made by other companies or private label brands and when checking the label, if oil is the first ingredient, it will be more like the Miracle Whip we grew up loving. And it will taste and work better than the imitation stuff Kraft puts out now.
Big Jim Jacksonville, Florida

Hi Gang,
I read all the nice salmon patty recipes.   Try adding 1 or 2 TBS of
horse radish right in with the mixture before frying in olive oil. It
gives it a nice taste and a little kick. You can adjust the amount to
your liking. Frying in olive oil gives it a nice flavor and keeps it
Dee in Canada

Good morning Nancy!
I finally found my Banana Nut Salad recipe! While looking in my cookbook I also found 2 more that are very similar. This is for Eve In Wisconsin and all the others who had the salad years ago. Mine is different in that the dressing is cooked and then cooled before serving. I suppose that it could be served warm, though, but it would have to be served immediately as the bananas would turn dark. I was given this when I worked at the Whitehall Inn – a 4 spoon Duncan Hines tea room – all through high school in the early 60’s in Van Wert, OH. The first recipe is the one the cooks used in the tea room. It was the most popular salads we served! It was great training!
Chris in NM

Banana Nut Salad
1 egg
1 c. sugar
2 tbsp. flour
1/4 c. vinegar or lemon juice
3/4 c. water
2 tbsp. butter
8 bananas
1 c. finely chopped nuts – I always use chopped pecans or walnuts

Beat eggs lightly in top of double boiler; stir in sugar and flour. Careful! This can curdle if cooked too hot! Add vinegar or lemon juice and water; cook stirring until thickened. Stir in butter; cool. Peel bananas; slice in half and arrange on lettuce-lined salad plates. Pour a small amount of dressing over bananas, then sprinkle nuts over the dressing. Serve.

Banana Nut Salad
1 egg
3/4 c. sugar
3/4 c. milk
2 tbsp. flour
2 tbsp. vanilla
1/4 tsp. salt
1 bunch of bananas
1 c. chopped walnuts

Cook egg, sugar, milk, flour, vanilla and salt over medium heat until it comes to a full boil. In a medium size bowl, slice bananas and add chopped nuts. Pour dressing over bananas and nuts. Mix well, serve hot or cold.
Chris in NM

Banana Salad recipe
1 cup granulated sugar
2 heaping tablespoons flour
1 cup milk
2 eggs, beaten
4 bananas, sliced
1 cup walnuts, chopped

Torn lettuce

Heat sugar, flour, milk and eggs to a rolling boil until thickened, stirring constantly. Cool dressing before using. Layer bananas, dressing and chopped nuts. Chill.
Take care, Nancy! Chris in NM

For Debbie:

French Poppy Seed Dressing
1 can tomato soup
1/3 cup vinegar
1/2 cup vegetable oil
1 TBSP yellow prepared mustard
1/2 tsp. pepper
1/4 cup sugar
1 tsp. salt
1 tsp. poppy seeds

Mix all ingredients in a quart jar and shake really well. Store in refrigerator for up to 6 weeks.

Mustard Poppy Seed Dressing
1/2 teaspoon salt
1/3 cup vinegar
1/3 cup sugar
1/2 teaspoon prepared mustard
3/4 cup oil
1 teaspoon poppy seeds

Combine the salt, vinegar, sugar and mustard in a blender or food processor. While blender is running, slowly drizzle the oil Into the vinegar mixture. Stir in the poppy seeds with a spoon.

Anyone interested in Diabetic recipes should go to This is a website from Kraft's and has recipes and tips for Diabetics, also a newsletter.
Carolyn in Ky.

Hi Nancy - Absolutely love the newsletter!
Am looking for a light, easy, spring like soup to serve as a first course for Easter dinner. The catch is that it needs to be vegetarian also. I'd like to be able to make it up ahead of time and keep it warm in the crock pot until dinner time. Can anyone help me out?
Mir in upstate NY

Nancy I have a question for Joann in SC for her shower cleaner that was in 2/16 newsletter. Do you fill the bottle with water to the top or how much? You stated "Take about one ounce of Jet-Dry Rinse Agent used in dishwashers and add water (I use a plastic bottle that holds approximately 26 ounces of water). Keep this bottle in the shower and spray shower and shower floor after you shower. You will never have to clean your shower again. I also use a Clorox bleach pen for the stubborn places where mold sometimes appear." I still have some problems bending over and I am still seeing the surgeon every 2 months. I thought that this cleaning method would help me. Thank you in advance.

We got more snow in Indiana yesterday, last night and also this morning. I believe South Indiana got more than we did in the middle of the state. My DH said that we got about 6 or so inches.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe. Nancy hopefully you didn't get much snow if any on Thursday.
Susie Indy

Here is a great Vinegar Pie recipe :)

Vinegar Pie

4 eggs
1-1/2 cups sugar
1/4 cup butter or margarine, melted
1-1/2 tablespoons cider or white vinegar
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)

In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes. Yield: 8 servings.
GINA -in Indiana

For Dee... a muffin recipe :) This one is sugar free... did you need one?

Cinnamon Applesauce Muffins (Sugar Free)
1/4 cup oil
1/2 cup molasses
1 cup applesauce
1 1/2 cups wholewheat flour
1/2 cup raisins (optional)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. cloves

Grease a 12 cup muffin tin and preheat oven to 375 F. Mix oil, molasses and applesauce together. Mix dry ingredients together in a larger bowl. Combine the wet with the dry ingredients in as few strokes as possible and stir in the raisins once the batter is nearly all moistened. Drop into muffin cups. Bake 18-20 minutes.
GINA -in Indiana

For Mr. Myron Drinkwater, I always enjoy your input and I'm filled with intrepidation to even send a good cook like you a recipe, but here goes:

Almond Hominy Casserole
from my favorite cookbook Bayou Cuisine

1 No. 2-1/2 can Hominy
1 can cream of mushroom soup
1/2 cup light cream
salt & pepper to taste
1 cyo buttered bread crumbs
1/4 lb. toasted, slivered almonds

Drain hominy and pour into a well buttered casserole dish. Combine soup, light cream and seasonings. Stir into hominy. Spread bread crumbs on top. Bake at 350 degrees for 30 minutes. Sprinkle on toasted almonds just before serving. Serves 8.

Another way I like to use hominy is with a cheese sauce, onions and bake with a layer of cheese on top. It's good that way.

Here is a recipe my MIL just loved. She served it quite often back in the 70's. It's a hearty meal on a cold night and so good with homemade biscuits.

Six Layer Casserole
1 pound sausage
1-1/2 cup sliced raw potato
1/2 cup sliced raw onion
1 cup sliced raw carrot
1/2 cup uncooked rice
1-1/2 cup canned tomatoes
2 Tablespoons sugar
salt & pepper

Partly cook sausage, breaking up into small pieces. Drain grease. Place sausage in a 2 quart casserole dish and cover with layers of rice, potato, onion and carrots. Add tomatoes with juice. Combine salt, pepper and sugar; sprinkle over top. Cover casserole dish and bake at 350 degrees for 1-1/2 to 2 hours. Serves 4.

To Dee in SIL, our church does mugs and muffins too and it's such fun. We do crafts after our breakfast and devotional, and we bring our favorite mug with us. Here is a recipe I found in a magazine. I think it would be fine with a substitute for the dried plums.

Morning Glory Muffins
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup oats (old fashioned or quick cooking)
1/3 cup milk
2/3 cup unsweetened applesauce
1/4 cup brown sugar
1/4 cup light molasses
2 tablespoons canola oil
1 large egg
3 medium carrots, shredded
1/2 cup plums

Preheat oven to 400 degrees. Grease 12 standard muffin pan cups or line cups with paper liners. In large bowl, whisk together dry ingredients. In medium bowl, stir together remaining ingredients, adding carrots and plums last. Add this mixture to the flour mixture. Stir until just moistened (batter will be lumpy). Spoon batter into prepared cups. Cups will be full. Bake 23 to 25 minutes, or until an inserted toothpick comes out clean. These are a healthy alternative to the larger, sweeter muffins.

Nancy, if you are still adding favorite recipes at the end of the newsletters, I would like to suggest the Hotdog Bun pudding recipe. New members seem to request that quite often. Just a thought. Your newsletter is the highlight of my snowed in days, which we have had a lot of this winter. I'm just waiting for Spring. :)  Doris, S. Indiana

Just wanted to thank Jenny in VA for her quick response to my request for pressure cooker recipes. That is really a great site and I found several recipes that I would like to try. Thanks again for your help and the great newsletter.
K in VA

Hi all,
I have lost my recipe for sauerkraut Salad. Can anyone help?
Thanks Kathy in Fl

For Sandy in Bountiful, Utah
Questions about Hot Dog Bun Pudding--- I use a 9x13 pan. I pull the buns apart then lay them down crust side up. I have also used leftover hotdog and hamburger buns at the same time. My mother used torn up bread. Someone (sorry I don’t recall their name) used a cinnamon nut coffee cake and I am going to try that too. This really is very simple and so delicious.
Janet Marlene-Tennessee

A variation of the hot dog bun pudding. Use 2-3 day old glazed donuts (frosted or plain or combination) instead of the buns. Five donuts cut into approximately 1 inch pieces will fill a glass pie pan.
Donn in Greeley CO

In the March 5 Newsletter, Sandy in Bountiful, Utah had questions about the Hot Dog Bun Pudding.

The first time I made it I followed the recipe, cut the buns in half and laid them in the 9x13" pan. It was difficult to push the buns down so they would absorb the liquid ingredients. The next time I made it I tore the buns into pieces, put them in a bowl and poured the rest of the ingredients over, then stirred a little until buns were moist and poured in pan to bake. We thought this was much better. Also this works with leftover hamburger buns.
Mary Alyce in WI

Dee in Canada was looking for a ginger bread cake recipe. This was my grandmother's recipe for gingerbread and is still my sons' favorite "Great-Grandmom" cake.

2-1/2 cups flour
1-1/2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1/2 cup shortening (I use butter or butter & Crisco mixed)
1/2 cup sugar
3/4 cup molasses
1 egg
1 cup hot water

Preheat oven to 350F. Grease a 13 x 9 baking dish.
Mix dry ingredients together. Beat the shortening and sugar together until fluffy; beat in molasses and egg. Stir in dry ingredients 1/2 at a time, just until blended. Beat in hot water until smooth and pour into baking dish,

Bake 30 minutes or until center springs back when pressed with a fingertip. Cool in pan on a wire rack.
Bonnie in Delaware

I want to thank Frances from Wesley Chapel for her info on computer basics .I'm grateful for any help I can get and that really helped.
Anita from Brandon, Fl.

For those that don't like tuna, you will be having second helpings of  this casserole.  Be sure to use a good quality tuna or it won't be as  good.  I acquired this recipe through a friend.

Tuna Noodle Casserole
2 stalks celery
1 med. Onion
1 med. green pepper
(I chop these fine in the food processor)
1 300 gr. Box of whole wheat Catelli Bows pasta – cooked as directed 
on    box – drain water off
1 can Campbell’s ½ the fat Cream of Celery soup
½ cup miracle whip
½ cup milk
2 1/2 cups grated extra old cheddar cheese
2 cans Cloverleaf solid white tuna or flaked white tuna in water drained

Add everything in large casserole mixing well, (no don't sauté onion,  green pepper and celery first) cover and bake at 375 degrees  for 1/2 hour.  Take cover off and mix.  If you let it sit for a few minutes  it usually thickens a bit. Enjoy. Depending on portion size it will probably about 6 - 7 people.
Linda Sims, Pincourt, Quebec

I would like to thank Elizabeth, Bendigo, Australia for her fast answer to my request for a substitute for cool whip.  I will be giving it a try very soon.
Mary in CT

In March 5 n/l Myron Drinkwater asked for ways to use hominy. Myron, one of our favorite ways to use hominy is to put it in the Taco Soup instead of the corn. I hope you try it and enjoy it as we do.
Barb in OKC

Breakfast casserole is a great use of sausage. I use it in soup and also in meatloaf. You might cook up patties so you could heat and serve for breakfast. And last but not the least sausage gravy and biscuits.
Barb in N CA

Hi All
With all the talk about Mayonnaise I thought I would help a little. Since your May is so watery for your potatoe salad, why don't you try to make your own I found some really simple ones to do and a couple of links that can show you how and maybe a different recipe for the mayo here is one recipe I found I did not try this but sounds sooo simple

Classic Homemade Mayonnaise
1 c Light olive oil
1 c Vegetable or safflower oil
2 lg Eggs
1/4 ts Dry mustard
3/4 ts Coarse salt; or to taste
2 tb Fresh lemon juice

Combine the oils in a large glass measuring cup. In the bowl of a food processor, add the eggs, mustard, and 3/4 teaspoon of salt. Process until the mixture is foamy and pale, about 1 1/2 minutes. With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of oil total); do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all of the oil has been incorporated, slowly add the lemon juice. Taste and adjust the mayonnaise for seasoning. Fresh mayonnaise can be kept, refrigerated, in an airtight container for up to 5 days. Makes 2 1/2 cups.

Here is the links I found also::

I hope this helps and have fun making your own.
Shirley May in Calif

For Boots in Va. who wanted Cracker Barrel's green bean recipe. Here is a clone.

For Myron--hominy recipe
This is not really a recipe, just a way we used it, and liked it--fry little pork sausage slices--remove when done, reserve drippings in pan, and add drained, yellow hominy, to get up all the brown bits. We had biscuits with this.

Frances in Wesley Chapel I love this site, , cool games and like the puzzles too.
Nancy here is a recipe for pumpkin bread I made at Christmas and gave out as presents. I think it is the best I have ever had. I hope you can post it, it came out of a cookbook I have called Hometown Cookbook, it is advertised in the Parade magazine that's in the Sunday papers. I probably made 20 or more loaves of this, not including banana bread, fudge, etc.

Aunt Lillian's Pumpkin Bread
2 eggs
1 3/4 c. sugar
1 c. canned pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. freshly grated nutmeg[ I used the jar, no fresh]
1/2 c. vegetable oil
1/3 c. water
1 tsp. baking soda
1 3/4 c. all purpose flour
1 tbsp. vanilla extract
1 c. chopped walnuts
preheat oven to 350. Grease and flour 2  (9 by 5 inch) loaf pans. Combine eggs, sugar, pumpkin, salt, cinnamon, and nutmeg in large bowl. Stir in the oil, water, baking soda, flour, vanilla, and nuts till well blended. Divide batter equally in pans. Bake for 45 mins. then reduce oven temp. to 250 and continue baking for 15 mins. longer or till toothpick comes out clean.

I made these into loafs, mini loafs, muffins, mini bunt cakes, teddy bears, etc. at Christmas along with fudge for presents.
The banana bread one is good too. I'll send it later if it's ok. Take care
Jenny in Ky.

This is for Jeanlock in McLean VA who asked for Tuna loaf recipes.  I got this recipe from a friend back in the early 70's (I guess I'm aging myself by admitting this! LOL) I have used it ever since. I have even substituted salmon for the tuna in this recipe. Enjoy!
Mary in CT

Tuna Loaf
2 (6 1/2 oz) Cans Tuna, flaked and drained
1 cup Bread crumbs
2 eggs, Beaten
1/2 cup Onion, diced
1 (10 1/2 oz) Can cream of celery soup

1 (10 1/2 oz) Can cream of celery soup
1/3 cup milk

Combine tuna, bread crumbs, eggs, onion and 1 can cream of celery soup. Place into loaf pan. Bake for 1 hour at 375°

To make sauce combine 1 can cream of celery soup with milk. Heat in sauce pan. Pour sauce over loaf before serving.

This is for Myron, looking for hominy recipes:

Chile Hominy
1lb ground beef
1/2 cup chopped onions
1lb can chile with beans
1 tablespoon chili powder
1 can cream of chicken soup
2 cans of hominy drained
1 cup sharp cheese shredded

Cook meat and onions till brown stir in all the rest except cheese put in casserole bake for 25min at 350 add cheese and bake until cheese is melted.
Hope you all enjoy Jeanne from Chincoteague, Va

I am requesting a low fat homemade salad dressing. I am starting a diet and love salads but the ranch dressing is my favorite and makes it very fattening. The bottled low fat is sweet tasting. I don't mind a sweet dressing ( although not my favorite) but not ranch. If I could find a good one, I can eat salads each day and hopefully help in loosing a little more. Any good ones out there? Any other low fat TNT recipes you want to share?

Its going to be hard reading this newsletter and dieting. I have gotten so many good dishes from so many here. That's why I am dieting!!
Linda In Tn.

Seeing all the recipes for salmon patties, thought I'd add my 2 cents worth too. Several years ago I needed to "stretch" my patties and all I had on hand was a 6 oz can of tuna. So I added the tuna and have never gone back to just plain salmon patties. They freeze well too.
Lesleigh in PA

Thank you, Jackiets from Louisiana, for your Steak Diane recipe.

For Dee in S IL:

Maple Syrup Muffins
2 cups sifted flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1/4 cup butter
1 egg
1/2 cup milk
1/2 cup maple syrup

Preheat oven to 400 degrees. Combine flour, sugar, baking powder and salt together in a mixing bowl. Cut in butter until well blended. Beat together egg, milk and maple syrup and stir into dry ingredients just until moistened, do not overbeat. Fill greased or paper-lined muffin tins 2/3 full and bake 20 minutes. Makes 12 muffins.

NOTE: For an enhanced maple flavor, add 1/4 tsp maple extract to batter.
grannym IL

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty
(Told in his own words)

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