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This is for Karen in Omaha

Mudslide Cake
1 stick butter, melted
1 c. nuts, chopped
1 c. flour
1 c. Cool Whip from 9 oz. carton
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (3 oz.) pkg. instant chocolate pudding
1 (3 oz.) pkg. instant vanilla pudding
3 c. milk
1 (5 oz.) Hershey's bar (or chocolate sprinkles)

Mix together 1 stick butter, nuts and 1 cup flour and pat in bottom of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool

layer 1: Mix together 1 cup Cool Whip, cream cheese and 1 cup powdered sugar. Spread on top of cooled crust.

layer 2: Mix together 1 (3 ounce) package instant chocolate pudding, 1 (3 ounce) package instant vanilla pudding and 3 cups milk. Spread on top of first layer.

layer 3: Frost with rest of Cool Whip and top with shavings from a 5 ounce Hershey's bar (or chocolate sprinkles). Chill 24 hours.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

Watkins Onion Soup Base #21178 makes a delicious French Onion Dip that's better than the leading national brand's; less salt and easier to alter to your own taste.

Top 100 Recipe Sites

Honey Walnut Chicken
1-1/2 to 2 lb. boneless chicken breast
1 c. honey
1-1/2 to 2 c. bread crumbs
1 c. ground walnuts
Salt & pepper to taste

Roll chicken in honey, then mixture of walnuts and bread crumbs. Season with salt and pepper. Place in refrigerator for 1 hour. Bake at 350 degrees for 45 minutes or until done.
Tona in Bama

Hi Nancy, this is for Myron re: Hominy.
After I cook a can of hominy, I drain off the liquid and then add about 2 oz (1/2 can) of chopped green chilies and several chunks of Velveeta cheese. Just let the cheese melt and mix well. Easy and very good.
Susan in New Braunfels

Easter Recipes and Traditions from our Members
Go to the home page and click the link on that page

I have a question about the shower cleaner….
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.

My question is, is this for ceramic tile or fiberglass?
Thanks, Vicki

Good Morning everyone. In the Jan 19, 2008 newsletter Linda NM sent in a recipe for Salmon Patties using 1-1/2 teaspoons baking soda and in March 7, 2008 Roger C sent the same recipe only it uses 1-1/2 teaspoons baking powder. I have never made Salmon Patties and I need to know which is correct. Thank You Nancy for all your hard work in putting this newsletter out.
Sandy in ND

Deviled Egg Includes Egg Dye recipes
Easter Recipes

Here are two of our family's favorite muffins for Dee in S IL. Enjoy!

Applesauce Muffins
1- 3/4 cup whole wheat flour
1/4 cup honey
2 teaspoons baking powder
1/4 cup oil
3/4 teaspoon cinnamon
1/4 cup apple juice
1/4 teaspoon ginger
1/2 cup chopped pecans, optional
1 egg, beaten
1/2 cup raisins, optional
3/4 cup applesauce

Stir together flour, baking powder, cinnamon, and ginger. Combine egg, applesauce, honey, oil, and apple juice. Add to the flour mixture. Stir just until flour is moistened. The batter should be lumpy. Fold in pecans and raisins if desired. Fill 12 greased muffin tins 2/3 full. Bake at 400° for 20-25 minutes, or until lightly browned. Serve warm.

Oat Bran Muffins
2 cups oat bran cereal
1 cup skim milk
1/4 cup firmly packed brown sugar
2 egg whites, slightly beaten
2 teaspoons baking powder
1/4 cup honey or molasses
1/2 teaspoon salt, optional
2 tablespoons vegetable oil

Heat oven to 425°. Line 12 muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add combined milk, egg whites, honey and oil, mixing just until moistened. Fill prepared muffin cups almost full; bake 15 to 17 minutes or until golden brown.

May fold ½ cup raisins or blueberries into the batter.
~Anna in MO~

Thawing Times for Ham and cooking times per pound.

Lasagna in a Bun (Quick & Easy)
8 rolls -- 8" long
1 pound hamburger
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta
1/4 cup parmesan
1 cup cheddar; shredded -- divide
1 cup mozzarella; shredded -- divide

Cut thin slices off tops of buns. Hollow out centers, leaving 1/4" thick shells; discard tops and center or save for another use. In a skillet, brown ground beef; drain. Add spaghetti sauce, garlic powder, and Italian seasoning. Cook 4-5 minutes or until heated through.

Meanwhile, combine ricotta, Parmesan and half of the cheddar and mozzarella cheeses; mix well. Spoon meat sauce into buns; top with cheese mixture. Place on a baking sheet. Cover loosely with foil.

Bake at 350 for 20-25 minutes or until the cheese melts.
Tona in Bama

I am so sorry, correction is below!!
Billie in Fl

The directions say to pour the milk and water into a bowl. There is just water listed. Should one of the water amounts be milk? Which one? This isn't like any other Lemon cake recipe I've tried and would like to make one soon since Lemon is my daughter's favorite.
Thanks, Jae, Central OK

Lemon Cake
1 pkg yellow cake mix
2 cups cold water ( This should be Milk, not water)
1-1/4 cups water
2 pkgs lemon instant pudding and pie filling, (4 serving size)
2 tbl lemon zest
1/3 cup regular sugar
2 tbl powdered sugar

Preheat oven to 350. Prepare the cake as directed on the package and pour into a greased 13 x 9 pan. Set aside.

Pour the milk and the water into a large bowl. Add dry pudding mixes and regular sugar, Beat with a wire whisk for 2 min. or until blended well. Pour over the prepared batter. Place the baking dish on a cookie sheet, put in the oven and bake 55 min to an hour or until pick comes clean in center. Cool 20 min before serving. Sauce will thicken as it cools. Sprinkle with powdered sugar. Serve warm.
Billie in Fl

RE:Hi Nancy! Just a quick note, Jeanne in Pa sent in on 2/16/08 a Shower Cleaner "recipe". I have been using this each day since she sent it in and I am very impressed. It really does work! Thank you Jeanne!

Here is the "recipe" if anyone missed it.
Billie in Fl

Shower Cleaner
32 oz plastic spray bottle
1 cup of vinegar
2-3 tbl Dawn dishwashing liquid
1 oz fabric softener
Water to fill the bottle

Spray the entire shower/tub after each bath/shower and after a few days it will sparkle! (I spray on all before I get out while the walls and doors are still wet, spray the floor after getting out. Just leave the spray bottle in the shower so its handy).
Billie in Fl

Nancy: Just wanted to thank you for all your enormous work that you do for the Newsletter. It is so professionally done! I enjoy it very much. Enjoy some much deserved time away and we look forward to your returning.
Sue Horne in NC - (where it is 60 degrees today)

Calorie Counter

Nancy: In the Friday 7 Mar 08 Newsletter, Carole with an "E" from Calgary ask if I would post my recipe for ham loaf. My recipe is pretty much the same one I use for meat loaf except the meat ingredient(s) is/are different. It depends on how many you are feeding or how many leftovers (it's great as a leftover sliced and used in sandwiches or even
reheated either in the microwave or fried) you want. I make both meat loaf and ham loaf from memory but for a gathering of 4 to 6 here's what I'd put together:

Ham Loaf
1 1/2 lb ground pork
3/4 to 1 lb ground ham (any good ham)
1 medium onion, medium dice
1 cup bread crumbs (I use Panko)
1 (4 oz) can tomato sauce OR 1/2 cup ketchup/catsup
1 large egg
1/2 tsp salt
1/2 tsp ground black pepper

Preheat oven to 350°. Use your hands and combine all ingredients in a large mixing bowl then transfer to a loaf pan or form into a loaf and place in a Pyrex baking dish or a baking pan. Cover with aluminum foil and bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 20 to 30 minutes or until the top is nicely browned. Remove from the baking dish/pan to a platter and let sit for 15 minutes before slicing and serving. Yield: depends on how thinly you slice it, but about 4 to 6 servings.

Cook's Note: Go easy on the salt as the ham will provide much and if you desire add about 2 teaspoons of ground sage to the ingredients. I also sometimes use 1 pound lean ground beef, 1 pound ground pork and 1 pound ground ham instead of just the ground pork and ground ham as indicated in the recipe. Try it both ways over time to see what you prefer.

I also want to thank all those Nancylanders who responded to my request for Hominy recipes. I've copied all of them and will be using them over the next few months. Thanks so much to this wonderful family who so willingly share their recipes with other family members. Mr. Myron Drinkwater - Lake Forest, CA

I was surfing through all the neat gadgets on the Prepared Pantry yesterday. I have my grand kids often. Found the cutest egg rings or pancake rings to brighten up their breakfast. Found a dinosaur pancake or egg ring too. What child would turn down a pancake shaped like a dinosaur. They already think Granny's house is the best because she makes homemade bread and cookies.

I surfed over to the free baking guides. Found them on cookies, easy cheesecakes, pie lovers handbooks, baking with kids, holiday cooking guides and so much more. This site is a treasure chest of information.
Granny T

For Grannym IL, here is a little tip I got from my son who is noted for making good hams. This would work with Susanna's recipe and any type of ham I would think. First he pours a light coating of maple syrup over the ham, then he pats it down with brown sugar fairly thick. He lets it sit like that in the frig a day or so, until the brown sugar crystallizes. He slow cooks his ham on the grill, but I cooked mine in the crock pot like Susanna's recipe and it was very good. I usually get whatever ham is on sale, but I particularly like Kentucky Legend ham.
Doris, S. Indiana

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.

This is in response to Irene in FL regarding the checkerboard cake pans. I use 2 boxes of chocolate cake mix and 1 box of white cake mix. In 2 of the pans, I start with the chocolate on the outside ring, then white cake mix in the middle, ending with the chocolate in the middle. In the 1 pan, I start with white cake mix, chocolate, then white. I usually have some chocolate left over, which I put in a cupcake tin.

Hope this helps. My grandkids love this "magic" cake grandma makes.
Karen, SW Arkansas

Hello Everyone,
Still looking for a recipe for an old fashioned Chocolate Raisin Cake. It was once made for me in a Bundt Pan.
Jude

To Irene in Florida;
I have a checkerboard cake pan set, and haven't made it in awhile, but I buy a yellow cake mix and a chocolate cake mix and of course you will have some left over, but you can make a few cup cakes out of that. Everyone is impressed when you make a checkerboard cake. Esther

Nancy, I have a suggestion concerning the watery Miracle Whip. I have had this problem too. So, everyone reading this, not just those who have had the problem, email the company that makes it. Complain, complain, complain, and tell them to change the recipe back. Tell them the problems you have had, etc. It is www.Kraftfoods.com, they 'speak' Spanish, too. or call 1-800-847-1997. There is power in numbers. Tell your friends to contact them, too.
Knitter in Illinois

Hi Nancy, in 3/4 issue Linda Hill/NC wanted a Salmon Patty or Salmon Croquette recipe. Here in my favorite way to make them. This is also good to use Crab meat in too. It looks like a lot of ingredients but well worth it. I do hope you will try these.
Brenda/Alabama

Salmon Patties
(From Chef Raymo)

1 Tablespoon butter
1/4 cup vegetable oil
1 can drained salmon
1 egg
1/2 small minced onion
1 teaspoon whole grain mustard
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried dill
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
3/4 cup cracker crumbs (I crush my own)
1/4 cup flour

Remove bones and skin from salmon, flake and set aside.
In small skillet melt butter over medium heat. Add onion and sauté for 2-3 minutes until tender. Transfer to bowl and cool slightly. Add egg, mix well with whisk. Whisk in remaining ingredients except flour. Mix well. Using 1/3 cup measuring cup measure out mixture and form into patties, dust with flour and fry in hot oil until brown. Drain on paper towels. I like to top mine with a mixture of mustard and mayonnaise.

For Carol/Oklahoma in 3/3 issue for a covered dish to take to church dinner, I always make my 7 layer salad and if I show up without it I may as well go home! Don't know why it is called 7 layer it is really 8 but the recipe said to mix the onion and celery so guess that is why it is called 7 layer. It is always gone and they almost lick the bowl! I don't use any amounts but will try to give you some. It is best made the day before.
Brenda/Alabama

7 Layer Salad
Lettuce (as much as you want) I use 1 bag pre-shredded
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced bell pepper (I like to use a combo of red, yellow, orange, or green for the holidays)
1 lg can English peas, drained
1 sm bottle ranch dressing
2 cups shredded cheese (I use a blend)
3-4 slices crisp bacon crumbled (I use the Hormel real bacon bits) use the whole can

In large clear glass bowl put a layer of lettuce. Then layer celery, onion, pepper and peas. Pour dressing on top then sprinkle cheese then end with bacon. DO NOT MIX! Put in fridge until next day.

Hi everyone, I have been struggling with a wheat intolerance. I miss cookies!! does anyone have any simple recipes for cookies without flour?
Linda

Hot Lobster Spread
8 oz. cream cheese
1 T. milk
1/2 lb. lobster meat, diced
2 T. onion, grated
1/2 t. cream style horseradish
1/4 t. salt
1 dash pepper
1/3 C. almonds, slivered and toasted

Soften cream cheese with milk. Add all other ingredients except almonds. Blend well. Spoon into oven proof dish. Sprinkle with almonds. Bake 15 minutes at 375.
Tona in Bama

Good morning Nancy, I am responding to Karen, SW Arkansas in http://www.nancys-kitchen.com/2008-March-Recipes/ asking if she could use a milder vinegar in the Banana Nut Salad recipe. Yes, you can! No, it isn’t a sweet/sour taste, it is kind of hard to describe, but even though it doesn’t have banana flavoring in it, it tastes a little like a banana! The tea room was widely known for this salad! None of us waitresses got any except if there was bad weather and not many customers came in for Sunday dinner after church.

You are very welcome Eve in WI! The salad is very good!
Take care Nancy! Chris in NM

I am new to this but I had a question I wanted to ask and something to share. First I am looking for recipes for hamburger meat. My husband loves hamburger meat and I am tired of fixing chili and burgers.

And I wanted to share a recipe I found in an old cookbook. You take two cups shredded potatoes (squeeze the water out of them) and 1 lb of hamburger meat and a little onion ( i dice it really fine.) and mix together and form patties. Fry these until they are done and set aside. Make a milk gravy out of the drippings and put your burgers back in there and serve.
Amy B

RE: Watery potato salad for Judy in Milw
Last year ?? there was discussion on the Miracle whip being more water (the first ingredient used in the mayo used to be oil). So that is likely the cause in the last couple years.
Cheryl, Charlotte

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.

Buttermilk Ranch Dressing & Dip Mix
Stir together the following ingredients, and store them in an airtight jar:

1-1/2 tsp. parsley flakes
1/2 tbs. each chives, pepper, and garlic powder
1/4 tbs. each tarragon and oregano
1 tbs. salt

To prepare dressing:
Makes 1 cup. Add to 1 tbs. mix 1/2 cup mayonnaise and 1/2 cup buttermilk. Wisk together and chill 1 hour before serving.

To make dip:
Makes 2 cups. Add 2 tbs. mix to 1 cup mayonnaise and 1 cup sour cream. Stir and chill for 4 hours before serving.
Tona in Bama

Hi Nancy, You inspired me to try Weight Watchers. I've lost 5 lbs. in 2 weeks. The point recipes are a great help. Here is my recipe for Crunchy Onion Chicken. It's on the back label of French's Fried onions can. I also use this for Tilipia fish. It's delicious.
Loretta from Va.

Crunchy Onion Chicken
1 1/3 cup fried onions
4 boneless chicken breast halves
1 egg beaten
1-crush onions
2-dip chicken in egg & firmly coat with onions
3- Place on baking sheet
Bake at 400 for 20 min.
serves 4
Loretta from Va.

Dear Nancy and Friends,
I am looking for a recipe for Sweet Rice? My husband had this as a child but no one in the family knows what he is talking about. I tried just adding sugar to plain white rice, but he said that wasn't it. He just remembers that is was white rice and maybe milk and was sweet and that his great grandmother called it Sweet Rice. Any ideas out there?
Thanks ahead for the help.
Lisa-Union Bridge, MD

In 3/4 issue Linda/Ft Collins, Co. talked about the pears with mayo and cheese.

I make this also with pineapple and you can use cottage cheese instead of the mayo maybe your husband would like that!

Also for Sara/FL about the easy tortilla soup. I love it too and no one would guess it is so simple to make. Glad you liked it. I also have an easy zesty potato cheese soup and beef soup in a hurry if you would like them. And so easy to make.
Brenda/Alabama

Sour Cream Dressing for Baked Potatoes
1 cup mayo
1 cup sour cream
1 tbsp parsley flakes
1-1/4 tsp dill weed
1 tsp seasoned salt
1/2 tsp onion powder (more or less to taste)

Blend together thoroughly and serve on your baked potatoes. Top with
your favorite toppings
Lisa-Union Bridge, MD

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.

Hi Nancy, Hope everything is great this is for Chris who is looking for cooking software. For years I’ve used Mastercook 8, a great program. I’ve since changed to Homecookin, from Mountain software. Much easier and user friendly.

I’ve converted everything to home Cookin. Price is, I believe, $29.95. It won’t hurt to check it out. Since I write a cooking column, it’s great. Let me know what you think
DJ in Leavenworth

Comment
This is the recipe software of choice for me as well.  I like to save complete articles from newspapers as well as organize recipes.  I can cut and paste an entire article under ADD tab and choose informational text.  I use this feature often.  Not sure how many recipes the program holds but I have gotten over 700,000 recipes saved as well as over 500 articles saved.  It may depend on the size of your hard drive. 
Nancy

Oven Barbecue Sauce
1 cup catsup
1 tbsp Worcestershire sauce
2-3 dashes Tabasco sauce
1 cup water
1/4 cup vinegar
2 tbsp brown sugar
1 tsp salt
1 tsp celery seed

Combine all ingredients in saucepan and heat to boiling. Simmer for 30 minutes. This is wonderful served over wings. Fry the wings until browned. Cover with the sauce and bake at 300 degrees for 2 hours. This makes enough sauce for about 4 lbs of meat.

Lisa-Union Bridge, MD

I have been seeing a lot of recipes for the convection oven. At age 66, I still don't know what the hoot that is or how it works, so I don't know if I would benefit by having one. About how much does one cost and how big is it. My regular oven is in a corner and hard for me to use when I am in my power chair. Thanks for whatever explanations you can give me.
Knitter in Illinois.

Apple Glaze for Baked Ham
1 cup applesauce
1/4 cup honey
1/4 cup brown sugar
1 tsp prepared mustard

Combine all ingredients and spread over ham for the last 30 minutes of baking time.
Lisa-Union Bridge, MD

Sauerkraut Salad
1 quart sauerkraut, drained
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 tbsp chopped sweet red pepper
3/4 cup sugar
1/2 cup canola oil
1/3 cup vinegar

Rinse sauerkraut with cold water and drain well. Add the green pepper, celery, onion and sweet red pepper. In a bowl mix together until smooth the sugar, oil and vinegar.
Pour over mixture and refrigerate overnight.
This is wonderful as a relish on hot dogs also.
Lisa-Union Bridge, MD

Lobster Quiche
1-1/2 lbs. lobster meat
3 C. shredded Swiss cheese
1/3 C. minced scallions
6 eggs
2 1/2 C. light cream
1 t. sugar
1/2 t. paprika
pie crust for a 2 crust pie

Roll pastry dough to approximately 1/8" thick and shape into 9 x 13 pan, flute the edges. Line pastry with lobster meat, shredded cheese and scallions.

Mix together eggs, light cream, sugar and paprika and beat well. Pour this mixture over the lobster, cheese, and scallions. Place in pre-heated 350 oven. Bake approximately 45 minutes or until the quiche is set. (Knife inserted in the center should come out clean). Cool for 5 minutes before serving. Garnish and serve.
Tona in Bama

Hi Nancy,
I know you gets tons of mail each day but just wanted to thank you for including the Dennis Weaver article about making the turnover pies. I have that little pie maker gadget and didn't know what it was. I just put it in the back of my cabinet. Got it with my GT Xpress.

I copied the sour cream crust recipe and will make some of them today.

Thank you for all the hard work you do. I hope you enjoy the time with your family. You don't have to post this as this was just a thank you for you!!
Brenda/Alabama

Comment
The article by Dennis is great. Didn't know how easy they were to make. I want to try them using the Watkins Dessert mixes. The best dessert mix I have ever tried is their lemon. Seems like that would work well with this. The chocolate dessert mix would be my next choice. I plan to use the sour cream crust recipe (included in the article by Dennis) with them.
http://www.nancys-kitchen.com/making-pies.htm

I would love to hear other combinations for turnover pies tried by our members and would like to add a page just for variations of the recipe like we did with the 2 ingredient fudge recipes. This is such a creative group that there are many combinations for the turnover pies that would taste great. The dough press is so affordable that a frugal gift would be the dough press and different ways to fix the turnovers printed out and included with the dough press. Can't think of a better gift for a wedding present or birthday present for anyone.
Nancy Rogers

I made this for dinner tonight with the “Dressed Up Green Beans” that I sent the recipe for earlier. Together they were delicious.

Steaks with Peppery Onions
3 medium onions, sliced
2 cloves of fresh garlic, pressed
1-tspn salt
1-tspn pepper
2-tbspn olive oil
1-tbspn margarine
4 boneless rib eyes (I used the 7-oz ones)

In a large skillet over medium heat, cook the onions, garlic, salt and pepper in oil and margarine for 15 to 20 minutes or until the onions are golden brown, stirring frequently. Meanwhile broil steaks 3-4 inches from the heat for 8 minutes on each side for well done. Serve with onions mixture on tope of each steak.
Susana in Louisiana

I found this recipe in one of my magazines and it sounded good so I made it for breakfast this morning. The boys loved them and so did we. Whoever prepares this WILL enjoy it. Guaranteed yummy
Susana in Louisiana

Bacon Cheese Strips
1/3-cup Mayo
1 egg, beaten
1/2-tspn Worcestershire sauce
1/8-tspn ground mustard
5-6 drops hot pepper sauce
Dash of pepper
(4-oz) shredded cheddar cheese
8 bacon strips, cooked and crumbled
8 bread slices, crusts removed and toasted

In a bowl, combine the first seven ingredients; mix well. Stir in bacon. Spread over toast. Sprinkle with paprika if desired. Cut each slice of toast into three strips. Place on a baking sheet. Bake at 350 degrees for 12-14 minutes or until cheese is melted. (Makes 2 dozen)

NOTE: I just cut the slices of bread in half and did everything else the same. It made 16 servings.
Susana in Louisiana

I got this recipe from one of my magazines and made it tonight as a side for our steak dinner. It was really good. Someone else may want to try it.

Dressed-Up Green Beans
1(16-oz) bag frozen French Style green beans
2-tbspn crumbled cooked bacon
2-tspn lemon juice
2-tspn olive oil
2-tspn Dijon mustard
2-tspn sugar (or one little packet of Sweet ‘N Low)
½ tspn garlic powder
½ tspn dill weed
½ tspn pepper

Prepare green beans according to package directions. Meanwhile, in a small bowl, combine the remaining ingredients. Drain beans when finished cooking and add the mixture.....mixing well. (4 servings)
Susana in Louisiana

Hello to Nancy and Nancylanders!
I need help. I made the mistake of going to Sam's Club and found "TGI Fridays Green Bean Fries" Well, Everyone loves them, they are better than French fries and healthier too. The Green beans were breaded in a light batter, that was oh so good! They were perfect and addicting! Does anyone have a duplicate recipe? I would love to learn how to make them, Money is tight and Sams does not exactly fit my budget! Thanks to everyone!
Chrissy in Warner Robins GA

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

To Jackiets From Lousiana
A friend sent me this Muffin Recipe not too long ago, and they are delish! I have a 2 yr old and 1 yr old, my oldest the pickiest! She loves these!!! They are great for any time, we usually end up having them for breakfast or snack. They are great anytime!!

Lunch Box Muffins
1 cup shredded zucchini( w/ or w/o skin)
3-5 ripe bananas
1/2 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 cup quick-cooking oatmeal
1/2 cup melted butter
1/2 teaspoon salt (optional)

Smash bananas into zucchini to equal 2-1/2 cups, (there should be a few lumps of banana).

Add Sugar and eggs. Mix in melted butter.

In separate bowl combine dry ingredients. Add dry to wet and mix until incorporated. Fill buttered and floured muffin cups 3/4 full. Bake in 350 oven 20-30 minutes or until toothpick comes clean.

Let rest for 2 minutes. Remove from pan to cooling racks.
Hope you all enjoy!

Also, I wanted to say a huge THANK YOU to Nancy, You have been a lifesaver in my hold! I used to be in all types of cooking groups. Now I just read yours! I love the sense of family we have on here. Thank you to everyone! Nancy your hard work has given me a way to feed the pickiest child on the planet (I swear I am not exaggerating either!) Thanks for everything!

Serving Size 1 muffins 57g
Recipe makes 18 muffins)

Calories 146 Calories from Fat 52 (35%) Amount Per Serving %DV Total Fat 5.8g 9% Saturated Fat 3.4g 17% Monounsaturated Fat 1.5g Polyunsaturated Fat 0.4g Trans Fat 0.0g Cholesterol 25mg 8% Sodium 179mg 7% Potassium 141mg 4% Total Carbohydrate 21.8g 7% Dietary Fiber 1.3g 5% Sugars 8.5g Protein 2.5g 5%
Vitamin A 197mcg 3% Vitamin B6 0.1mg 5% Vitamin B12 0.1mcg 0% Vitamin C 2mg 4% Vitamin E 0mcg 0% Calcium 42mg 4% Iron 0mg 3%
Chrissy in Warner Robins Ga

In 3/7 issue, Sandy/Utah ask about the Hot Dog Bun Pudding recipe, I used a 9x13 dish, I opened my buns and laid them crust side up (The brown part) LOL I think when I make it again I will break up the pieces of bun though.
Brenda/Alabama

IN 3/7 issue Jane/Colorado ask for a window cleaner. I found this one in my newspaper it is a Heloise recipe. It doesn't make a gallon but maybe if it is the right one you can triple the recipe.
Brenda/Alabama

1/2 c nonsudsy ammonia
1/2 c rubbing alcohol
1/2 c water
Mix all together and put in spray bottle.

Thanks Bonnie in Delaware for gingerbread cake recipe.
Dee in Canada

Eggplant recipes for Barb in the 3-09-08 newsletter: I don't like egg plant but my husband does and he likes these

Smothered Eggplant
8 cups cubed eggplant
1/2 cup oil
1 medium onion, chopped
1 whole bell pepper, chopped
salt and pepper to taste

Peel eggplant and soak in salted water for 20 minutes. Drain. Add eggplant, onion, bell pepper and seasonings to hot oil. Cook, covered, on slow fire until tender. (Eggplant will break apart.) Serves 6-8.

Eggplant Fritters
Peel and slice one eggplant. Steam until tender and drain. Mash and beat until smooth.

Add
1 beaten egg
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking powder.
Form into patties and fry in deep, hot fat.

I have a recipe around somewhere for eggplant pirogue which is a stuffed eggplant. If I can find it I will send it if you still are looking for more. Hope you enjoy your friend's visit.
Jackiets from Louisiana

To Chris in NM. Thank you for the chili recipes the 2nd one is the one I have been looking for, I got the recipe from Burt Wolf show on channel 11 here in Chicago. I have misplaced it since this one is it. Thanks again.
Roseann

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

Hominy Recipe for Myron
I am not fond of hominy, but this is so good and so easy! 

Hominy Casserole
3 cans hominy, drained
1 can Cream of Mushroom soup
1 small can chopped green chilies
1 ½ cups grated Cheddar cheese

Mix all together and heat at 350 degrees until cheese melts.
From TX teacher  

Mr. Drinkwater,
I make the following for a quick and easy dinner.

Egg & Hominy Scramble
Heat a fry pan with a little oil; add diced onion and a can of drained hominy. When the hominy is slightly toasted and onions are soft, I add a cup of salsa (Pico de Gallo is the best) and then crack a few eggs over all and cook until eggs are done to your liking.
This is one of my favorite meals.
Sherrill in San Antonio

This is for Mr. Myron Drinkwater/Lake Forrest,Ca. in 3/7 issue.
Don't know if this is what you want. I haven't made it but as I don't like hominy. I  found several recipes.
Brenda/Alabama

Hominy Salad
1 sm. can hominy, drained
1/4 c. chopped green pepper
2 tbsp. chopped onion
1 c. chopped celery
1/4 c. drained pickle relish or sliced olives
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
1 c. cubed or grated cheese
1/4 c. mayonnaise

Combine all ingredients and chill well. Serve on lettuce, garnished with tomato wedges and more mayonnaise if desired. To make a main dish salad, add 1 can drained white tuna or 1 cup diced ham or 4 chopped hard cooked eggs.
Source: www.cooks.com

I'm back with another question. What is hominy? It isn't readily available around my corner of the country. I see it in many recipes, and the best I can figure out is that it might be a fine ground cornmeal. Please correct me if I'm wrong.
Jean in Nova Scotia

What is hominy? I noticed many recipes with it in March 8 newsletter. I really enjoy your recipe exchange newsletter. Every recipe I've tried has been a real hit with my family.
Thank you to everyone.
Amy in Alberta Canada

Hi all !!!!! Am looking for an easy, yummy TNT recipe for Pignoli Cookies. Love reading all the recipes and remarks sent in.
Thanks, Gwen