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.

Did you ever wonder how the date for Easter is decided?

The holiday wanders each year from March to April. Exactly how is the Easter date set? The short answer is it falls on the first Sunday after the first full moon that follows the first day of spring in the Northern Hemisphere. The long answer requires a trip back through time more than 1,700 years ago.

Do you need a second meat dish for your Easter dinner? This one is very good!

Chicken Noodle Casserole
1 chicken, cooked and boned I have used a cooked chicken for the grocery!
2 cans chicken noodle soup
1 can cream of celery soup
1 can cream of mushroom soup
12 slices bread, crumbled
1 ¼ cup chicken broth ( I use Watkins Chicken Soup Base #21176)
2 eggs, beaten
Watkins Pepper #01140

1/4 cup melted butter
10 crushed Ritz Crackers

Mix first 8 ingredients together and pour in 9 x 13 pan. Mix butter and crackers together and sprinkle over top. Bake 40 minutes to 1 hour at 350º.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Have you read the uses for a cell phone on my website? My site will change later this week.
I will mail sale flyers in April. Please request one if you would like.
Any Watkins order placed in March will put your name in the drawing for 1 of 2 cookbooks I am giving away.

For Mirin upstate NY. This is a delicious Soup for your Easter Dinner it is very light and tasty.

Cream of Tomato Soup
3 cups canned tomatoes, chopped
1/3 chopped onion
2 teaspoons sugar
1 1/2 teaspoons salt or to taste
1 dried basil leaves, rubbed
1/2 teaspoon dried thyme leaves, rubbed
1/8 teaspoon pepper
6 oz. tin tomato paste
1/4 teaspoon baking soda
1 tablespoon butter
1 tablespoon flour
2 cups milk

In a medium sauce pan combine tomatoes, onion, sugar, salt, basil, thyme, pepper and tomato paste. Cover and simmer for 10 minutes. Press mixture through strainer to make puree. Discard pulp. Stir in baking soda and set aside. In a large saucepan, melt butter, stir in flour until well blended. Add milk all at once. cook for about 1 minute until thickened, stirring constantly. Stir in puree. cook until thoroughly heated. DO NOT BOIL.
Serves 4. Preparation Time: 30 minutes.
Enjoy. Peggy from Belleville Ontario Canada.

I just love the article posted in yesterday's newsletter.  I loved the turnover pies as well.  Didn't realize they were so easy to make.  Thank you for posting the article. The turnover pies would be a great addition to anyone's lunch.  A while back one of our family members wanted something different for their husband's lunch.  She might want to add the turnover pies to his lunch. She might want to add an additional pie or 2 for his friends.
Linda NM

I found the Vinegar Pie recipe

Vinegar Pie
2- cups boiling water
1/2 - cups vinegar
1- cup Sugar
1/2-tsp. cinnamon

Make a pie crust and cut into "1" inch strips and drop into the mixture and dot with butter. You may also try the today's vision. Drop biscuit dough on top of mixture and dot each biscuit with butter. ( Canned biscuit's will work nicely )
Bake @ 350 *. Pie is done when dough is browned Serving= 4 cooking time
Approx. 15-20 min's

Now this is a recipe from my GGG Aunt Annie Mary Filleman ( abt 1899 ) They talk about living on the plains and most of there food came from what they could grow . I am also into doing Family History, So have learn alot and have lots of old family recipes. Will
post some of the more interesting and funny ones. Hope you all have a sun shiny day.
Debbie H in Lubbock

Selecting and Baking Your Holiday Ham
A guide to help you select and prepare your baked ham for that special meal. With this guide, you will be able to identify and understand the various types of hams and select the best ham for your family. We’ll even tell you how to bake your ham.

Since Easter is coming up, we would like to offer our friends at Nancy’s Kitchen gourmet jellies for glazes for their holiday ham at half price. They can choose red currant, black currant, peach pineapple, or pomegranate. Pomegranate is our favorite for glazing, an absolutely beautiful, clear red jelly. Peach pineapple is very good also. For toast, I really like black currant. I like tart jellies and black currant is tarter than is red currant.

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

This window washing solution "recipe" is for Jane in Colorado:

Window Washing Solution
1/2 cup non-sudsy ammonia
1 pint rubbing alcohol
1 teaspoon liquid dishsoap
Mix with one gallon warm water.

Still cold here in S. Georgia. Looking forward to visiting the "pick your own" strawberry farm next month.

Maybe fellow Nancylanders can submit recipes for strawberries?
Wishing everyone a blessed Easter!
Grandma Teeters in Tifton

About the print this recipe. Whatever is best for you suits me. I always copy and paste to " HOME COOKIN". That way I do not have to print all of the recipes. Thanks for all your hard work.
Lurinne/Mississippi

Comment
I use the Home Cookin' recipe software as well. It is so easy to use and you don't have to add each individual ingredient on a separate line.
Nancy Rogers

To Judy in Mil
I also agree that Miracle Whip has changed. I don't use it for potato salad, just use mayo. I do have a suggestion for you that might help. If you sprinkle a dry package of Good Seasons Italian Dressing mix over the potatoes while they are hot, you won't get any water in the potato salad.

I do this all the time when I make potato salad and even after a couple of days there is no water. It also gives the salad a good taste. Just be sure to NOT add salt as the seasoning mix has a lot of salt in it. Enjoy.
Katie in Fl

Hi Nancy. Hope you are well on this really rainy day in NY.
For Stephanie in Indiana requesting sausage recipes:

Southwest Brunch Casserole-TOH for 4: Spread 4 T butter over cut sides of each of 2 muffin halves. Place buttered side up in an 8-inch square baking dish coated with cooking spray; set aside. In a small skillet, cook 1 lb. bulk pork sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk 4 (large) eggs and 1/4 c sour cream; pour over sausage. Sprinkle with 1/2 c shredded sharp Cheddar cheese and 1/4 c chopped canned green chilies. Cover and refrigerate 3 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees for 20-25
minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Pork Burritos-Rachael Ray for 4: In a large skillet, heat 1 T vegetable oil over medium heat. Add 6 oz. stemmed and sliced shiitake mushrooms and cook, stirring, until tender, 4 to 5 minutes. Add 1 shredded head of bok choy (or use spinach leaves) and 2 T (of 3 T) soy sauce and cook, turning, until wilted, about 2 minutes. Transfer to a medium bowl. Add
1 lb. ground pork to the skillet and cook over medium-high heat, breaking up the meat, until no longer pink. Stir in remaining 1 T soy sauce, then the reserved bok choy mixture; keep warm ove low heat. In a small bowl, combine 1/2 c sour cream and 2 T Thai garlic-chili sauce.

In another skillet over medium-low heat, warm 1 (of 4) tortilla just until hot, about 30 seconds per side. Transfer to a plate and slather with 2 T of the sour cream mixture. Spoon 1/2 c (of 2 c cooked white rice-[brown rice is healthier]) down the center. Top with 1/4 bok choy mixture, [I would add some chopped cilantro] drizzle with 1 t (of 4 t) sesame oil on top and then fold burrito style. Repeat with remaining 3 tortillas and fillings. To serve, cut each burrito in half.

And finally, Creole Jambalaya-Tabasco for 6 to 8: Heat 1 T (of 2 T) of vegetable oil in a large, heavy pot over medium-high heat. Add 1 lb. pure pork sausage, removed from casing and cook, stirring to break meat up, until all the pink has disappeared, 5 to 6 minutes. Transfer sausage to a plate lined with paper towels to drain. Seaon 1 cut-up
fryer chicken in pieces with 1 t salt. Add remaining T of vegetable oil to pot. Add chicken and brown evenly in pot. Remove pan from heat and carefully drain off any excess oil in pot. Add sausage, 1-1/2 c uncooked long-grain rice, 1 1/2 canned diced tomatoes and 2 c beef broth to pot; simmer until rice is tender and most liquids have been absorbed, about 25 minutes. Remove from heat and let stand for 10 minutes. Serve warm from pot. [recipe usually includes shrimp]

Many thanks to Janet Marlene in Tennessee, Donn in Greely, CO and Mary Alyce in WI for the helpful tips on making Hot Dog Bun Pudding. I'm going to make it now, knowing I won't be making any mistakes!
Sandy in Bountiful, UT

Thank you Big Jim in FL for passing along the info regarding oil vs. water in the salad dressings. I think my problem has been, I have never looked for any kind but Miracle Whip but I will be doing so in the future unless they change their recipe.

To Linda in TN, 3/8/08 Newsletter: Linda, if you happen to like Italian Salad Dressing, see if your grocer has Good Seasons Italian Fat Free mix. All you do is add vinegar and water to the mix and we like it so much I am now ordering it online, as it is no longer distributed in our area stores. VERY low in calories - about 10 per 2 Tablespoons and we find it as good as
that made with oil.

I just realized how funny that sounds - I want the Miracle Whip made with oil and the seasoning mix made with water! <grin> Guess Kraft thinks they can't win as they make them both!

Have fun with your family, Nancy, Barbara in AL

In response to the March 5,2008 requests. Molasses or gingerbread cake and any recipes for use of sausage. I have included these:
These are very old and used a lot recipes: One of them comes from the Lake High School Band Cook book of 1970 from Hartville ,OH. for the Molasses Cake. I have made this so many times and people rave about it. The sausage Pilaf I had received from a quilting Bee that I attended in Hartville, OH and many Mennonite cooks were there and we all brought casseroles and different dishes to share for lunch.
Enjoy. Judith (Smith) Dennis

Molasses Cake
2 1/2 c. sifted flour
1 1/2 t. soda
1 t. cinnamon
1 t. salt
1/2 t. cloves
1 t. ginger
1/2 c. sugar
1 c. molasses
1/2 c. melted shortening
2 eggs, well beaten
1 c. boiling water added last.

Mix together and pour in long loaf pan or 13 by 9 or 11 by 9 or layer or muffin tins. Bake 375 for 30 min. Excellent and moist serve with whipped cream or cool whip.

Sausage Pilaf
2 lbs. bulk sausage
2 1/2 c. milk
2 c. chopped celery
1 c. chopped onion
2 c. rice, uncooked
1 c. chopped green pepper
2 TBsp. poultry seasoning 1/4 tsp. salt
I use some cracked black pepper

2 cans mushroom soup or 1 celery and 1 chicken whatever you have sometimes I have to improvise when supplies are low. And some people use the instant rice which is alright but I used the regular. Brown sausage and drain off excess fat. Add celery, onion and green peppers. Stir in mild, soup, rice and seasoning. Bake for 50 minutes, covered, and 30 minutes, uncovered. In 350 oven. I have added a little more milk with the regular rice about 1/2 to 1 c. it is a matter of the rice. Some takes more liquid and other brands do not.

Broiled Sauerkraut Balls
1 #2 can sauerkraut (drained)
1 lb bulk sausage
3/4 lb Hamburg
1/2 c. finely chopped onion
3 TBsp. parsley
1/2 t. dry mustard
1 t. Worcestershire sauce
1 t. salt
1/8 t. pepper
1 t. sugar
1 egg
3/4 c. dried bread crumbs
coating: 2 eggs, 1/4 c. milk, dried bread crumbs

Chop the kraut, mix with sausage, ground beef, onion, parsley, seasonings and sugar. Cook mixture until meat is well browned. Remove from heat, stir in 3/4 c. bread crumbs. Beat slightly 1 egg and blend well into the sauerkraut mixture. Form into balls the size of an acorn. For the Coating: beat together the remaining 2 eggs and the 1/4 c. milk. Dip the balls first into the egg and milk mixture and then into the remaining bread crumbs. Place the balls on cookie tins and broil approximately 2 to 3 inches beneath broiler heat in electric oven about 1 min. Turn and broil the other side until golden brown. Makes 6 doz. These balls may be frozen before broiling. Take from freezer, thaw slightly and process as aforementioned.

Hi Nancy & Furry Assistants: All of the recipes for Poppy Seeds reminded me I most always use poppy seeds in my cole slaw dressing and celery seeds in my potato salad. Also the following recipe might be a way for the lady to use up her sausage:

Sausage Rolls
1 can Grand Biscuits
Sausage

Roll biscuits out between 2 layers waxed paper. Then spread about 1 Tablespoon sausage on biscuit leaving a small area around to seal sausage in. The sausage can be cooked and drained first . Roll biscuit up and seal the ends and edge good. Then roll between hands to length desired. Bake according to directions on biscuit can. These are good hot or cold. Really good in winter for evening meal with gravy. We have taken them for lunches, spread a little mustard on roll, if desired. These freeze well also. Sometimes I make a lot, and then freeze in baggies.

The lady might also brown some of the sausage and refreeze for later use for pizza topping.
Nancy, hope you have an enjoyable "spring break"
Margaret, Tulsa

Cabbage, Kielbasa & Cheddar Soup

1 large head cabbage, cut into medium sized pieces
16 oz. ring kielbasa, cut into 1/4" slices
1 package shredded cheddar cheese

In large pot add cabbage & kielbasa. cover with water. cook until cabbage is tender. In individual soup bowls; place desired amount of cheese. Ladle hot soup over top.
Vickie/Northampton,PA

Hi there
Thanks so much for your newsletter. I pour over it every day when it comes through ... Excellent job and effort on your part. The people on this list are great and very helpful ... lots of knowledge out there. I want to put that knowledge to the test. I recently had a Dole Asian salad kit from our local grocery store and fell in love with the dressing. Does anyone have a recipe for a soy vinaigrette with sesame seeds and ginger? Any help would be appreciated.
Thanks, Jean

I have a question for Chris in NM about her Banana Nut Salad. You indicate 1/4 c vinegar or lemon juice. Is this recipe sweet and sour, or could I use a milder vinegar, such as rice vinegar? I have been enjoying everyone's recipe with bananas on lettuce, but yours really interested me. Thanks so much for sharing this recipe.

Karen, SW Arkansas
(We got 1-2 inches of snow on Thursday and the kids got a snow day)

Hi Nancy and all,
First I want to say, I noticed on my jar of Kraft Mayo, Real mayo it says, in the odd shaped container, the first ingredient is oil and water is second.

And also, some of the salmon pattie recipes make me hungry for them, I will have to go make some. I always put an egg and pickle relish in mine, crackers of course, and sometimes a little minced onion. Often times I have made the patties out of just tuna. That is good too.

And I wanted to tell you, the other day someone sent the recipe for shower cleaner and it does a really good job. Sorry I cant remember who it was, but it took 2 tbsp of Dawn dish soap, a cup of white vinegar , 2 tbsp of fabric softener which is to make it smell good, this person said and fill up the quart container with water, It really works good. Thanks so much for it.

Nancy. I hope u have a good time when u get too see your family in the next couple of weeks and have a great Easter too. It will soon be here. All of you Nancylanders have a great day.
Tennesseyanky

Hi Anna, I will be happy to.

Eve's Chicken Ramen
1 rotisserie roasted chicken, skinned and deboned
1/2 cup diced sweet onion
1/2 to 1 cup diced celery
2 pkg of chicken ramen

Sauté onion and celery in a little olive oil. When slightly soft add chicken pieces cut up or not as you prefer. Stir in the two envelopes of seasoning, the ramen noodles, and water. I have never measured the water but I add enough so that the noodles can cook but not enough to make it soup. When the noodles are done, remove from heat. It should be juicy, not soupy. I serve it in shallow, wide pasta type bowls with a crusty baguette and green salad. As it sits, the noodles soak up the rest of the water.

If you have too much juice, simply don't put much in the bowls. If you have too little, it will be too dry with no juice. I would guess I add about 2 cups, and sometimes as the noodles cook, I need to add a little more. Too much juice is fine, you just won't eat it. Too little, and the noodles either won't cook or will be too dry.

And thanks, for the Banana Salad Recipes, Chris. I will give your dressing a try.
Eve in WI

Nancy,
I'm looking for a really old recipe called "Nut Cake" it is made with jars of Bakers nut filling, when baked the cake turns really dark, is heavy. But when you eat it. it is very light and moist. I'm thinking the recipe may have been on the label many years ago, as is a recipe that my grandmother used to make. If anyone out there has the recipe I would be ever so grateful.
Ginny B Bolivar, Pa.

Hi Nancy, good for you for taking a break, we will survive.
This is for Eve in IL

Orange Date Muffins
1 orange
1/2 cup orange juice
1/2 cup chopped dates
!/2 cup butter
1 large egg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Quarter unpeeled orange and remove the seeds. In a food processor fitted with the steel blade, blend the orange with peel, chopped dates, butter, and egg until the mixture is combined well and the rind is ground fine. Transfer the mixture to a large bowl.

Sift into the bowl flour, sugar, baking soda, baking powder, and salt. Add to the orange mixture, and stir until just combined; the batter should be lumpy. Spoon the batter into greased muffin tins, filling two-thirds full.

Bake in a preheated 400*F. oven for 15 to 20 minutes, or until golden brown. Cool on a rack for 5 minutes.
Makes 1 dozen muffins.
Marg in Ontario Canada

Hi all, I am looking for a Weight Watchers cake recipe that I made many years ago. It was a cake mix and a can of diet soda ( any flavor you want) , mix and bake. I wanted to know how many points for this cake. Can anyone help me?
Chris in Phoenix, AZ

For Sue regarding brown gravy from scratch. Here is one I use when I don't have any pan drippings to make gravy with.

Beef or Turkey Gravy
1/4 cup butter
1/4 cup flour
2 cups beef broth
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

Melt butter in a saucepan then add flour. Blend together until no lumps are visible. Add salt and pepper. Cook and stir over medium heat for 5-10 minutes or until mixture starts to brown. Turn heat to low and slowly add broth, stirring constantly. Turn heat back up to medium and continue cooking and stirring until gravy boils and thicken. Adjust seasonings to taste.

Also, has anyone made pancakes with a cake batter mix? I was out of pancake mix and thought about using a box of yellow cake mix as pancakes.
Dawn - Cape Cod, MA

I have found great sausage recipes on both the Bob Evans  and Jimmy Dean sites. Everything from appetizers to great dinner selections. Lucky gal to have so much sausage.
Suzanne from the Motor City.

Hi Nancy! For all the inquiries regarding watery potato salad, my mom and me always cook the potatoes with the skin on, then place on a plate lined with paper towels for a half hour or so to cool and soak up excess water. Take skins off and you should be fine! I also recommend Hellmann's mayonnaise both for taste and creaminess!
Lindsey in the U.P.

Hi Family, I am looking for a copy cat recipe of the green beans from Cheese Cake factory. They seem to be fresh, not canned. Sautéed with seasoning and delicious. The beans are whole. We had a take out dinner from there and the beans never even made it to the table. They were gulped up before even making it to a dish!
Thanks, Boots in Va.

Thanks to Doris for the Seattle restaurant recommendations!
Athena in DE

Nancy, in your March 8th newsletter, Susie Indy asked how much water to use with the one-ounce of Jet Dry. I fill the bottle to the top with water after measuring in the Jet Dry.
Joann - SC

For Sue, who is looking to make brown gravy. I save some water from the veggies and the potatoes after they are cooked, and add that to the drippings in the pan, instead of plain water. If you need it darker, try adding some brewed coffee. It adds color without changing the taste. To thicken gravy, i find cornstarch and water do best.
Anne

For Mir in upstate New York
Just made this for the first time tonight and we loved it. It's a copycat recipe from Shoney's - a restaurant chain that sadly has left Kansas City. They used to have the best soups. We both felt it was just like they made it. It's light enough for the first course and definitely vegetarian I made it in my crockpot - you could even do that the day before -

Tomato Florentine Soup
3 1/2 C chicken broth
1 14oz. Can stewed tomatoes, sliced (I broke them up a bit as well)
12 oz. V-8 juice
1 can tomato soup
2 t sugar
1 10 oz. Package frozen spinach thawed and squeezed dry
Dash of ground nutmeg
Salt and pepper to taste

Combine all ingredients, blending well. Cook until spinach is tender. If you decide to make it, you could decorate with croutons, a splash of parmesan - whatever
Serves 6

I didn't add salt and pepper or any other seasoning - but you could. I also doubled the recipe because we DO like soup here.

Nancy, have a wonderful time with your family and don't worry about the newsletter. We will all be here waiting for you - you know that!!!
Rosemarie in rural Kansas City

Here is another version of the Banana Nut Salad:

Banana Nut Salad
1 T Lite peanut butter (I use creamy)
1 T honey
1/4 cup FF mayonnaise
2 bananas
Lemon juice
Lettuce
2 T chopped peanuts

In a small bowl, stir peanut butter and honey and blend in mayo. Slice bananas diagonally into slices and dip into lemon juice. Arrange slices on lettuce leaves. Drizzle peanut butter mixture over bananas and sprinkle with nuts.
Kathy from GA

Here is another version of the Banana Nut Salad:

Banana Nut Salad
1 T Lite peanut butter(I use creamy)
1 T honey
1/4 cup FF mayonnaise
2 bananas
Lemon juice
Lettuce
2 T chopped peanuts

In a small bowl, stir peanut butter and honey and blend in mayo. Slice bananas diagonally into slices and dip into lemon juice. Arrange slices on lettuce leaves. Drizzle peanut butter mixture over bananas and sprinkle with nuts.
Kathy from GA

This is a cookbook recipe from Natchez, Mississippi that I have adapted to my family's taste It is very good and so simple to “throw together” for a quick side dish. Kids like it too.

Rice Casserole
1 stick margarine, melted
1 small can mushrooms (pieces and stems)
1 carrot, shaved
1-cup frozen green peas
1-cup converted rice
10-oz vegetable broth
10-oz water

Melt margarine in dish in microwave. Add drained mushrooms. Saute in margarine (in microwave) for about 10 minutes, stirring often. Mix all the other ingredients in and pour into 10X13 inch baking dish. Cover with foil and bake in oven at 350 degrees for one hour.
Susana in Louisiana

I've been making this pie for over four years and we like it as much today as we did the first time I made it. It’s a simple recipe that you can make at the ‘drop of a hat.”

Chocolate Chess Pie
1-cup sugar
2-eggs
½ cup margarine
1 square unsweetened chocolate
dash of salt
1-tspn vanilla
1-9-inch pie crust, unbaked

Combine sugar and eggs, beat well. Melt margarine and chocolate in saucepan. Add chocolate to sugar and eggs. Add salt and vanilla, mixing well. Pour into the pie shell and bake at 325 degrees for 30-35 minutes. Sere warm with Cool Whip on top.
Susana in Louisiana

For Jeanlock: This simple tuna recipe is well liked by my family. All four are grown up with families of their own and they all fix this at their homes.

Make a medium white sauce, add a 6-7 ounce can of tuna, then serve over toast. ( I usually throw some grated cheese or a couple of cheese slices into the white sauce before adding the tuna.)
Jackiets from Louisiana

hi Nancy, I was curious, why would you use vegetable oil in place of olive oil? if their worried about cloudiness in the fridge couldn't you use grape seed oil instead? as that doesn't cloud, vegetable oil in dressing? doesn't sound to healthy.
S

For Susie Indy who wanted the Blender Cheesecake recipe.
It's in the May 10, 2006 newsletter.
gramaj

Blender Cheesecake
16 oz. cottage cheese
8 oz. cream cheese
8 oz. sour cream
1 cup sugar
1 Tblsp. lemon juice
1 tsp. vanilla
4 eggs
1/2 cup flour

Mix all ingredients in blender in order given starting with cottage cheese and ending with flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in cheese mix.
Sprinkle with cinnamon and bake at 325 for 40 minutes. Cool and refrigerate. No crust but you wouldn't know it.
Aunt Mill always brought it to holiday dinners.
Judy/Lola

Hominy Casserole
4 cans hominy (either yellow or white)
1 lb pork sausage
1 can rotel tomatoes
2 cups grated cheddar cheese

Cook sausage. drain hominy. Mix all ingredients. pour into casserole dish and bake 0n 350 till bubbly. delicious
Dixie

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.
Bonnie in Delaware

Gingerbread
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

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

To all the ladies having trouble with watery potato salad, you should try this recipe. It was my Mothers from her high school days which would have been about 1912. When I want a really special salad dressing, this is what I use. It does take a little extra time, but is worth every minute of it.
Lou, Fl.

Special Salad Dressing
3 Tbs butter
4 Tbs flour
1 cup milk
1 tsp salt
1 tsp dry mustard
3 Tbs sugar
few grains cayenne
1/2 cup cider vinegar
2 egg yolks
2 tsp of Celery seed optional

Make a white sauce of the butter, flour and milk. Turn down heat so you don't scorch. Mix remaining dry ingredients and add to the beaten yolks with half the vinegar Add to white sauce and cook slowly, adding more vinegar as it cooks. Cook til a spoon leaves a
thick track. Adjust tastes. Cool slightly and pour over the warm potatoes.
Lou, Fl.

I got a checkerboard cake pan set at a garage sale. The cake recipe on the box makes chocolate and vanilla batter, enough to fill the 3 round cake pans. I did not have time to make the homemade batter so I used 2 boxes of cake mix. The cake turned out good, but I was just a little shy of batter. Does anyone know of a boxed cake mix or have a quick homemade version that will fill 3 pans? To make the cake look neat when you cut it you are supposed to use 2 colors of batter; vanilla/chocolate or tint the vanilla red or green for the holidays.
Irene in FL

This is for Mr. Drinkwater who asked for recipes using hominy in the 3-7 newsletter. Sometimes I cut back on the recipe and just use a couple of pork steaks and go from there. We just eat with a tortilla and no garnish. It is one of those "forgiving" recipes!
Lou, Fl.

Pozole
Pozole is one of the best known dishes of Jalisco, Mexico. Traditional pozole recipes can require most of a day to cook, but this version takes a little less time. Even so, slow simmering will allow the flavors to develop.

2 tablespoons canola oil
2-1/2 pounds pork shoulder, cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
10 cups good chicken broth
1 teaspoon dried oregano
2 teaspoons salt
3 tablespoons ground mild red chile (New Mexico, Anaheim) or chili powder
3 cups canned white hominy, drained

Garnishes:
thinly sliced radishes
shredded iceberg lettuce
finely chopped onion
chopped cilantro
lime wedges

Heat the oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork with a slotted spoon and keep warm. Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens, about 3 minutes.

Return pork to Dutch oven and add the chicken broth, oregano, salt and ground chiles or chili powder. Reduce heat to low, cover, and cook for 90 minutes. Add hominy and cook for 15 minutes more. Check seasonings and add more chile powder or salt according to taste.

Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas. Makes about 6 servings.
Lou, Fl.

Thank you, Jackiets from Louisiana, for your recipe for Steak Diane.  For Dee in S IL:
Helen

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 egg, milk and maple syrup together and stir into dry ingredients just until blended, do not overbeat. Fill greased or paper-lined muffin tins 2/3 full and bake at 400 degrees 20 minutes. Makes 12 muffins.

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

Hi Everyone,
My friend is coming for a visit. She loves eggplant. I would like to know if anyone out there has any good recipes, besides parmesan.
Thank You, Barb, Fl.

For Wanda and Gail:

Paul Bunyan Cookies
1-1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp salt
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs
1 cup walnuts
1 cup raisins
12 oz. chocolate chips
1-1/2 cups. oatmeal

Preheat oven to 350 degrees. In a medium bowl sift flour, baking soda, baking powder, cinnamon, ginger and salt In a separate bowl cream together the shortening, sugar, molasses and eggs. Add the flour mixture to the creamed mixture 1 cup at a time. Then add the nuts, raisins, chocolate chips and oatmeal. Drop by spoonfuls onto a cookie sheet. Bake at 350 degrees for 15- 18 minutes.
Lakelady

Marinated Grilled Shrimp
1 tablespoons lite soy sauce
1 tablespoon canola oil
1 tablespoon honey
1 pound large shrimp, peeled and deveined

Mix soy sauce, oil and honey and pour over shrimp. Marinate at least
one hour. Place on skewers and gill or broil 4-5 minutes or until
cooked through and browned.
Makes 4 servings

Calories 161 Fat 5g Fiber 0g Carbohydrate 4g
Cholesterol 172mg Sodium 479 mg Protein 23g

Weight Watcher Points – 3 points
Calculated using a Weight Watcher Calculator

Sweet Orange Fillets
1 pound fish fillets
2 tablespoons orange juice
1/2 teaspoon paprika
2 tablespoons honey

Mixt orange juice, honey and paprika in a small pan and simmer for
one minute. Place fillets in a sprayed nonstick baking dish. Pour
sauce over fillets. Bake at 400 degrees for 15-20 minutes (or until
fish flakes easily when tested with a fork.
Makes 4 servings

Calories 121 Fat 1g Fiber 0g Carbohydrate 7g Cholesterol 49mg
Sodium 62mg Protein 20g

Weight Watcher Points – 3 Points
Calculated using a Weight Watcher Calculator

Apple-Cauliflower Salad
posted by Linda

2 large unpeeled Red Delicious apples, thinly sliced
1 cup chopped cauliflower
3/4 cup Poppy Seed Dressing (see recipe below)
Lettuce leaves

Combine apple sliced and cauliflower in a medium mixing bowl. Add
Poppy Seed Dressing, and toss lightly to coat. Cover and refrigerate
until thoroughly chilled. Serve salad on individual lettuce-lined
plates, if desired. 6 Servings (2/3 cup serving)

Exchanges: 1 fruit Calories: 64 Fat: 1 gm Carbo: 14 gm Protein: 1 gm
Sodium: 18 mg Chol: 0

1 Weight Watcher Point *
*Calculated using a Weight Watcher Calculator

Poppy Seed Dressing
1 teaspoon grated orange rind
2 tablespoons unsweetened orange juice
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon paprika
1 cup plain, unsweetened low-fat yogurt

Combine all ingredients, except yogurt, in a small bowl, stirring
until well blended; gently fold in yogurt. Cover and refrigerate
until thoroughly chilled. (This is great for fruit salads)
Yield: 1-1/2 cups (Serving - 2 tablespoons)

Calories: 18 Fat: Trace Carbo: 2 gm Fiber: trace Protein: 1 gm
Sodium: 170 mg Chol: 2 mg

In March 9th's newsletter Kathy in Fl wanted a Sauerkraut Salad recipe I got one from my Aunt 5 years ago when she brought it to a family reunion and I make it often it is so good. Hope this is what you are looking for Kathy. I also have a punch recipe that I use all the time that I am enclosing also, when my son got married 3 years ago I was asked to make some every time that we had a dinner, shower or any kind of gathering. I think I made it at least 7 times it is delicious.
Nad in Mo.

Aunt Beulah's Kraut Salad
1 large can sauerkraut, drained
1 cup diced green pepper
1/4 cup chopped onion
3 Tablespoons cider vinegar
3/4 cup sugar
1 teaspoon celery seed
1 small jar chopped pimentos
Dash salt and pepper

Mix all together and keep in refrigerator.
Will keep in refrigerator for 3 weeks.

Party Punch
1 6-oz package fruit flavored gelatin, your choice
2 cups boiling water
48 oz can Hawaiian Fruit Punch, chilled
46 oz can pineapple juice, chilled
1 32 oz bottle Sprite or 7-Up, chilled
1 package unsweetened Kool-Aid Mix, flavor your choice
1 cup sugar

Dissolve gelatin in boiling water, cool to lukewarm, then add Kool-Aid and sugar stir well.
Mix in large punch bowl with Hawaiian punch, pineapple juice, Sprite or 7-Up, add gelatin and Kool-Aid mixture.

Combine well and serve cold. Note: I use raspberry gelatin and strawberry Kool-Aid when I make it. Also I make an extra batch which I take half of and freeze in a mold ring. Just sit the mold in warm water for about 30 seconds, place it in the punch bowl and pour the punch on top of it, that will keep it cold without watering the punch down. Some of the guest waited until the ice ring had melted some and took chunks of it to sip on or eat as they drank the punch.

Jackie in Ks. You ask for good recipe for cream pie. The Prepared Pantry has a bunch of recipes for pies and the cream ones are right there, too. If I remember right they are in an e-book form. You can down load them, in fact they have a lot of good e-book downloads that are very good as well as informative. You will enjoy them.
Madelyn of Ar.

For those of you who were requesting a poppy seed dressing, I have the one for you!! It is to die for.! This is served at a Tea Room and was in their recipe book which you could purchase. Thank goodness I purchased one when I did, because their new one has left it out. They are now making it to sell.
This makes about 1 quart so unless you want to share, you could cut it in half. I always share with my daugher or a friend. You will LOVE i. Please let me know your review.

Burgundy Poppy Seed Dressing
1 1/2 c. sugar
2tsp salt
1 small red onion
2 tsp dry mustard 2/3 c. white vinegar
2 c. vegetable oil
3 T. poppy seeds
Put all ingredients in blender, except the poppy seeds. Blend for 1 minute. Add the poppy seeds. Blend just a second or two. Refrigerate.

This is our version of a perfect salad to use with this dressing.
Fresh baby spinach, fresh sliced mushrooms, craisins, few sunflower kernels, few mandarin oranges. For a change I have used a few strawberries, or even a little crumbled bacon.
Give it a try. Enjoy!
Rosie

I have a question for Susana in Louisiana, please, or anyone who may have made the slow cooker ham/brown sugar.

I have a 4 lb smoked ham and am wondering if, with 1 cup brown sugar, 3/4 in bottom of slow cooker and 1/4 cup rubbed on the ham, would 4 hours be enough cooking time?
grannym IL