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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

¼ 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

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.

Easter Recipes for ham, sweet potatoes and more.

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

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

Hope to get some help from all the great bakers in Nancyland.  They were good and so easy, but need some more flavor. They are sticky, but that's ok because they don't need to be kneaded and you just spoon them into muffin cups. I heavily greased the spoon and the muffin cups. Any ideas to make them more flavorful. I did add an extra T sugar, will add more next time. Thanks, Shirley in Virginia

Quick Yeast Rolls
2 T Shortning
3 T sugar
1 C hot water
1 pkg yeast
1 egg beaten
1 tsp salt
2 1/4 C flour

Mix shortning, sugar and hot water. Cool to lukewarm and mix in yeast until dissolved. Mix in egg, salt and flour. Let double in warm place, Spoon into 10 muffin cups. Let rise again until doubled.
Bake at 425 degrees for 10 minutes.

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.

Nancy in 3/10 newsletter Mr. Myron Drinkwater - Lake Forest, CA posted a Ham Loaf recipe that sounds good but I have a question to ask. In the Cook's Note you said that you sometimes use 1 lb. ground beef, 1 lb. ground pork and 1 lb. ground ham and my question is do you adjust the amounts of onion, bread crumbs tomato sauce/catsup, large egg and black pepper more and to what amount? I think with this recipe that dried mustard sound good also. I have not found one that sounded or the ingredients looked good together. I will try it both ways. Thank you for the recipe.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Hi Nancy, I am wondering if anyone out there has a great cake recipe that does not use sugar. I have heard of replacing sugar and oil with applesauce, but haven't found a great recipe for this. My son's first birthday is coming up in April and I want to make a "healthier" cake for him. Any suggestions for frosting too would be fantastic.
Thank you! Brandi in Ozark

For Sandy in regards to Salmon Patties. Our recipe has been in the family for at least 50 years and is very good but easy.

The baking powder fizzes up when mixed with the reserved juice and helps keep the patties moist (so I assume). Also there is flour in the recipe so it also keeps it from getting dry. We are from NE but now in AL and learning a whole new way to cook
as well as new items. Love the potlucks in our area.
Roger and Marti (we both cook).

Billie in Fl. who sent in the shower cleaner recipe, you said to spray it on the tub, do you mean the whole shower, and after you spray it on, do you have to wipe it off or not.
thanks, Sally in Pa

Deviled Egg Includes Egg Dye recipes
Easter Recipes

For Amy B - Hamburger Recipes - March 10 newsletter

Hamburger Roll
Heat oven to 375 degrees.

2 Med Loaves French Bread (not sliced)
1lb ground beef
2 large onions (optional)
1 large bell pepper (optional)
½ cup mushrooms (optional)
1 can cream of chicken soup
1 pkg (8oz) of sour cream
½ cup water/milk (I only use as needed)
Mozzarella and/or cheddar cheese for topping.

Brown ground beef and sauté with vegetables. Remove from heat and add soup, sour cream, and water/milk and stir well.

Slice bread lengthwise just enough to remove the soft inside with a fork. Mix ‘insides’ with meat mix. Mix cheese with meat mix. Spoon in to bread bowl.

Lightly spread margarine over bread bowl (keeps bread from getting tough). Wrap tightly in foil. Bake for 25-30 min in 375 oven.

Slice like a jelly roll and serve with picante.
Pam in Tibbie, AL

Hi everyone! In response to the comments on turnover pies I would like to suggest the following fillings: your choice of cheeses, ham and cheese, pizza sauce and mozzarella, bacon, egg and cheese, ground beef made with spaghetti sauce, shredded pork with BBQ sauce, shrimp salad made with olive oil and vinegar, stewed chicken, guava paste and white cheese. Think of the shell as sandwich bread and probably whatever filling you like in a sandwich would work. You could also use phyllo dough for the shell and create another whole set of wonderful pies. Hope this opens up the creative minds our group is so well known for. Looking forward to hearing everyone's ideas,
Cathy in Puerto Rico

To Jackiets from La.
Thank you for the eggplant recipes. They sound really good and I will try them.
Barb, Fl.

Hope someone out there in Nancyland can help me.

Years ago I can remember my mom "starching" crocheted doilies with a sugar/water mixture and pinning them down on something so they'd hold their shape.

I don't have any idea of the ratio of sugar to water. I am having a club luncheon for 10 next Wednesday and bought crocheted cross bookmarks but they are very limp. I'd like to get them stiff and then run ribbon through the center - I'm using them for table favors since a book report is part of our program that day.

Can anyone help me? Sure would appreciate it -- hate to go and buy a can of spray starch but will if I have to -- try to avoid ironing at all costs here. So it would be a one time only use. I did google and got nothing.

Thank you so much.
Rosemarie in rural Kansas City

Hello Nancy and everyone.
Thank you Mr. Drinkwater for asking for hominy recipes. I love hominy, but never dreamed there were so many ways to fix it! How creative everyone is!

Great big Hugs and thank yous to: Chrissy in Warner Robins Ga,Anna in MO, Helen, Marg in Ontario, grannym in IL, Doris, S. Indiana, GINA -in Indiana, and MiMi for all the wonderful muffin recipes so far! I'm sure several will be used since other members of my church who don't have the BLESSING of being able to be a part of the Nancy family, have asked me for muffin recipes as
well.

We had a soup and sandwich night last Saturday, and here is a wonderful soup I took. I cant take credit for it. But it sure got great reviews at church! None was left over to take back home!
Originally submitted on 11/11/06 by Brenda/Alabama. Thanks Brenda if you are still here!
Dee in S. IL.

This tastes like a loaded baked potato!

Tasty Potato Cheese Soup
Prep time 10 min.
Servings 6

3(103/4oz) cans condensed cream of potato soup
2(12oz) cans evaporated milk
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
6 slices cooked bacon or real bits in jar

In large saucepan combine all except bacon. Heat until thoroughly heated
through. Serve with bacon on top.

To Lisa whose husband wanted sweet rice. I think he may have meant rice pudding and I started to send you an old recipe but when I got to the instructions I realized why most of us quit making it--after you put it in the oven you have to stir it every 15 minutes for 2 hours. That's too much sugar for a dime as my mother used to say. I am sending you another recipe that sounds good that you might want to try:

Pineapple Rice
1 can (20 oz) crushed pineapple
1 cup (or less) sugar
1 stick butter or margarine
3 cups cooked rice (not instant)
brown sugar

Preheat oven to 350°. Mix pineapple, sugar, and butter in saucepan and simmer until well mixed. Butter a 2-quart casserole dish and layer rice and pineapple mixture. Make sure pineapple mixture ends up on top. Sprinkle with brown sugar if desired. Bake for 1 hour. Serves 8-10
Jackiets from Louisiana

Hi Judy in Buffalo, I am Scooch in Florida and I need your help. I was taken by your recipe for Mock Crab Cakes and tried it today. I tripled the recipe to have enough for dinner, but had to throw them away because we just couldn't eat them. They were to salty even though I didn't add any salt and I couldn't keep them together. I am questioning the amounts of the ingredients. Did you possibly mean 1 pound of zucchini, or maybe 1 teaspoon Old Bay? Please let me know if the ingredients posted are the exact ingredient measurements or did I do something wrong?? Will be waiting so I can try again.

Thanks in advance for any help you can offer.
Scooch in Florida

The 'Shower Cleaner' sounds like something that I would very much like to have work for me. I have a lot of lime in my water as Arkansas is layer upon layer of limestone. Is there anything that could be added to the recipe that would safely work on the lime without eating up my vinyl shower stall?

Love the newsletter! I sit down after everyone is in bed and take my time and enjoy, enjoy, enjoy!
Carolyn in AR

This is a favorite recipe of ours and just perfect for Linda who is hungry for some wheat free cookies. Enjoy!! Corinne in Pittsburgh

Forgotten Cookies
3 egg whites
2/3 cup sugar
pinch of salt
1 cup chopped nuts
1 cup chocolate chips
1 tsp. vanilla
Heat over to 350 degrees. Beat egg whites with sugar until stiff. Do not underbeat. Fold in salt, nuts, chips, and vanilla .
Drop from teaspoon onto ungreased foil. Put into the heated oven. Turn off the oven immediately. Leave in the oven overnight without opening the oven door. Yield, approximately 36 yummy cookies.

My mother in-law was a full blooded Indian and at their big gatherings they would cook hominy in big pots with pork shanks.
Norma J.

For all who wants to know what Hominy is:

Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali of some kind.

The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the hulls are removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process.

Commercially available canned hominy often has a strong and unique odor.

My Aunt used to make it in a black wash pot in the yard over a fire,she would put corn kernels in the pot and add lye. I was a kid so don't remember any thing else. I know I do not like it!! Brenda/Alabama

For Dee in S IL:

Cinnamon orange Walnut Muffins
2-1/4 cups all-purpose flour
3 tbsp orange zest
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup butter
1 cup sugar
1 tsp vanilla
2 large eggs
1/2 cup sour cream
1/2 cup orange juice
1 cup walnut pieces

TOPPING:
2 tbsp turbinado sugar
1/2 tsp ground cinnamon

Preheat oven to 375 degrees. Mix flour, zest, leaveners, cinnamon and salt together in a medium bowl. Cream butter and sugar together. Add vanilla, then eggs, beating after each addition. Beat until light and fluffy. Mix in the sour cream and orange juice. Add dry ingredients to creamed mixture, mixing only until combined. Add nuts.

Fill 12 well-greased muffin tins. Mix the turbinado sugar and 1/2 tsp cinnamon in a cup. Sprinkle over muffins. Bake 20-25 minutes or until, done. Remove muffins to a wire rack to cool.
grannym IL

Dear Nancy, I love your newsletter, but I haven't received it for 2 days. I had asked if anyone had heard of a crock pot recipe called " Texas Hash", it was a recipe that we all loved. It had beef cubes, barley, peas, potatoes, and ?, I can't remember any more. Two ladies did respond and I really appreciated it, but their recipes called for rice. Thank you for doing this newsletter and hopefully you could figure out why I didn't get the last 2 newsletters,
Arline

Hi, Sally in PA! Our family’s favorite Ruben Casserole recipe follows:

In the bottom of a greased 9x13 pan layer a large can of drained sauerkraut and then place one package of uncooked egg noodles over the top.

In mixing bowl combine 1 can cream of chicken (or celery) soup with 1 can cream of mushroom. Stir in 1 tablespoon of mustard and 1 small finely chopped onion and a bit of garlic if desired. Add 1 can of milk. Combine well and pour evenly over noodles.

Slice 1 package of smoked sausage or kielbasa and layer of sauce. Sprinkle 2 cups of grated Swiss cheese over all, and end with a layer of 3/4 bread crumbs tossed with 2 tablespoons melted butter and a tablespoon of dried parsley.

Cover with foil and bake at 350 for 30-40 minutes, or until bubbly and noodles are cooked. Remove foil and bake for 5-10 minutes or until golden brown. Allow to set 10 minutes before serving. Good served with spiced apples, and green beans. Comfort food!
FL Jill

Could you please help me find a recipe. It was called 3 min fudge made with Eagle Brand and was made in the microwave. My recipe burned in a house fire.
Patrica F

Last night I had a delicious square at a church function. Someone told me they thought they were chocolate macaroon squares. The bottom was graham wafer, filling had coconut and I think sweetened condensed milk. There seemed to be marshmallow layer and then some sort of chocolate melted over the top. Does anyone have a recipe like this? Tammy, Canada

Hi Nancy & All,
I'm finally back on my own computer! Have lots of back issues to go thru but I need some help. This coming Sat., Mar 15, we're doing a 50th Ann. party for our Pastor and his wife. I'm making the mac & cheese. Last year someone sent in the Baked Macaroni & Cheese recipe that I love to make. Question is how do I use this recipe for 100 ro so people? I resized it on my recipe program and it looks like too much. I know the recipe says for 4 people using a 3 qt casserole but it's always fed about 6-8 people. Since the macaroni expands so much I'm really worried about making way too much! I've already got 6# of macaroni, 1 gal of milk and 3# of butter, and 3 large containers of sour cream, not to mention the cheese.

The original recipe
2 c uncooked elbow macaroni
1/2 c butter
1/2 c flour
1 1/2 c milk
1 1/2 c sour cream
1 t salt
1/2 t pepper
10 oz mild cheddar cheese, grated.

Can you wonderful cooks lead me in the right direction??? I'm also doing potato salad using 30# of potatoes. I may have bitten off more than I can chew! LOL
Thanks so much Nancy for all you do for us.
Sue in Fl

Nancy dear,
A few weeks ago, you printed a recipe for Wacky Cake ... it called for Vinegar, had no eggs in it only sugar, flour, unsweetened cocoa, salt, vanilla, baking soda, water and the aforementioned vinegar. So I decided to try it. When it comes to baking, I follow any recipe down to the nth degree so I know I did not omit or add any ingredients other than those listed, BUT! yuck!! What a disaster it turned out to be...gummy as opposed to fudgey (it stuck to the roof of my mouth) and with an off taste that turned me off (and I am a chocoholic)...has anyone else tried this recipe and gotten better results?? Very curious about who else tried the Wacky cake.
Barbara in Bayside, Queens, NYC

One of my co-workers is working on a town-wide cookbook, so I'm getting some recipes together and thought I would share with you all. The first one is for Avanti bread. Anyone who has gone to Illinois State University in the last 30+ years knows about Avanti's Restaurant and their sweet French bread. This is a clone to make using the bread machine dough cycle.

Sweet French Bread (Avanti’s Clone) – Bread Machine
1 c. warm water
1 T. vegetable oil
1 beaten egg
3 ½ c. bread flour
½ c. sugar
1 t. salt
2 t. (or one package) yeast

Put ingredients in bread machine according to order recommended by manufacturer. Set machine for dough cycle. At end of cycle, remove dough from bread machine. Shape into 2 or 3 long loaves and place on greased baking sheet. Cover and let rise for 15 to 30 minutes. Bake at 350 degrees for 15 minutes or until golden brown.
(Note: If you have a large capacity bread machine, this recipe can be doubled.)
Everyone have a great day!
Eureka, IL

For Lisa - Union Bridge, MD asking about Sweet Rice. This is called Rice Pudding in England and Australia where I now live. If you Google 'Rice Pudding Recipes" you will find thousands of them. The puddings can be cooked on the stove top or in a casserole in the oven. There are many variations but I'm sure you will find one your husband will love. My mum always added a can of evaporated milk to hers as well as normal milk (made it extra creamy) and the English version usually has grated nutmeg on the top. Good hot or cold and you can add a dollop of jam on the top.
Sue, Tasmania, Australia.

Hi Nancy, I just started a new position and there is someone from Michigan who now lives here in Fl.
She was telling me about Herm (cake) from Michigan.. Has anyone ever heard of this and what would the recipe be?

Thank you for all you do, Nancy in Fl

For Lisa, Union Bridge, MD - my Grandmother always called this recipe "sweet rice" - all the grandchildren loved it and still do. It's a delicious dessert treat. Hope you'll try it!

Rice Pudding
(How Nanny used to make it)
1 c. long grain rice, rinsed and drained well
1 1/2 qts. of milk
1 c. sugar
1/2 tsp. salt
dash of nutmeg
1 tsp. vanilla extract

Mix all of the above together in a 3 quart covered sauce pan (ovenproof). Bring to a simmer than place the pot in the oven at 300 covered. Bake for 2 hours 45 minutes undisturbed and DO NOT stir. It should be almost camamelized and golden in color. It's ready!
Submitted by ~Cris~ North Carolina

In response to the lady who requested a TNT Chicken Paprikas recipe several days ago, sorry for the delay. This is the recipe my Hungarian SIL always used & it is a favorite of mine also.

Chicken Paprikas
1 onion chopped (I also add some chopped green pepper when I have on hand)
4T shortening
1 T or more to taste "Hungarian" paprika
salt to taste
4-5 lbs. chicken pieces
1 1/2 C water
1/2 pint sour cream

Dumplings
1 C flour
1 t salt
2 beaten eggs
1/4 c milk
3 oz butter melted

Brown onion in shortening, add seasonings, add chicken and brown 10 minutes, add water & pepper if using. Cover and simmer till tender, remove chicken, add sour cream to sauce & mix well. Add chicken back in & heat.

Dumplings
Mix all ingredients except butter, scrape tiny bits into boiling water & cook 15 minutes, drain & add melted butter. Serve with chicken & sauce. I use a dumpling maker or use a tiny spoon to add the batter/dough to the water.
Judy in Florida

RE: Sweet Rice- Lisa of Union Bridge, MD
Sounds like rice pudding to me. It can be creamy or "drier", sweet or not too sweet, and my grandmother used to add mincemeat to hers. His Granny probably called it Sweet Rice so the children would eat it, unlike "rice pudding", LOL. But vanilla or lemon flavors were good too. Yum.

Here are two recipes probably from Nancy's-I haven't made them but they look easy enough.

Rice Pudding
1 cup cooked rice
2 cups milk
1/3 cup sugar
1 teaspoon salt
2 eggs
1 teaspoon vanilla
½ cup raisins
Cinnamon

Combine rice, milk, sugar and salt. Mix well. Beat eggs slightly. Add eggs and vanilla to rice mixture, then add raisins. Pour into a buttered dish and sprinkle with cinnamon. Bake at 350ºF about 40 minutes. Bake uncovered.

Easy Rice Pudding
1, 3 1/8 oz., package vanilla pudding & pie filling mix (not instant)
2-1/2 cups milk
1/2 cup uncooked instant rice
1/4 cup raisins
1/4 teaspoon ground nutmeg
Ground nutmeg, optional

Place pudding mix in 1½ quart casserole. Gradually blend in milk. Stir in rice, raisins and ¼ teaspoon nutmeg. Microwave at high for about 8 minutes, or until mixture thickens, stirring 2 to 3 times. Refrigerate for about 30 minutes. Stir. Sprinkle with nutmeg. Chill.

Hope this helps. Cheryl, Charlotte

Nancy, you know that Siggy and Ditto run the house and they just let you stay there. I do believe that they are in charge.

Now a West Texas recipe dip for All Those Redneck Affairs.

Lone Star Caviar
2-can of black- eyed peas ( our you can get out the crock-pot and fix 1 lb bag )
2-cups of Italian salad dressing
2-cups of diced green bell peppers
1 1/2 cups diced onion
1 cup finely chopped green onion
1/4 cup finely chopped jalapeno peppers
3-ounce jar diced pimento, drained
1 Tsp finely chopped garlic
salt , hot pepper to taste.

Drain black-eyed peas and mix all ingredients together, Let cool and serve. Best served with Roasted Garlic Triscuit.

This is pretty good and fast and easy to make, have done it for some of my Dominoes Parties. Our favorite game is chicken foot.

Hi Nancy & Gang,
Every now and then I'll throw this recipe request out there to see if anyone might have this recipe. Years ago when the Tic Toc Room was the restaurant in the Kaufmann's Dept store they served a vegetable soufflé square topped with a white sauce. I can't seem to duplicate it or even come close to it. Do any of you have any ideas? Thanks, as always, Nancy for everything.
Janet2 in PA

I am one of those people who are forever on the Weight Watchers Program for weight control. Here are a few of my favorite recipes:

Favorite Lemon Merinque
Total recipe - 2 pts

1 4 serving size (0.8 oz) Sugar Free COOK & SERVE vanilla pudding
1 4 serving size (0.3 oz) Sugar Free Lemon jello
2 cups water

Add pudding to water and bring to a boil. Take off heat and add jello. Chill. Top with Cool Whip Free. Variation: Chocolate Cook & Serve Pudding with cherry jello.


Perfect Oven-Baked Brown Rice
1 cup = 4pts

3 cups brown rice
5 cups Fat Free chicken broth
1 medium onion, chopped
2-3 cloves garlic, minced
8-oz fresh mushrooms, sliced
2 teaspoons olive oil
Sauté onion, garlic and mushrooms in olive oil. Heat chicken broth til boiling and pour over raw rice in glass baking dish. Top with onion mixture. Stir. Bake at 375 for one hour. When done, fluff with fork and serve. Freezes well. This is great to make a large quantity ahead and freeze for a quick side dish.

BE YOURSELF -- everyone else is taken.

For Lisa-Union Bridge, MD asking in the March 10 newsletter about sweet rice. I was wondering if it might be rice pudding your husband remembers. Donna L. In Ohio where we are in the process of thawing out from our weekend snow storm.
Donna

Does everyone use canola oil in their sauerkraut salads? Just curious. I don't know what Sweet Rice is supposed to be, but how about vanilla yogurt, white cooked rice, honey and pineapple tidbits? - Nina in TN

Hi Nancy,
I just want to thank Mr. Myron Drinkwater for posting his meat loaf recipe. My friend has instructions for turning it into an Easter Bunny. It’s just too bad we can’t post pictures. Thank you so much sir.
Carole with an ”E” in Calgary

Thanks to all of you that responded to my question abut the window cleaner. I now need to find the energy to do my windows. LOL! Thanks again, Nancy for making my day with the newsletter to look forward to.
Jane in Colorado

For all of you who have been doing Salmon Patty recipes:
I have always removed the black skin and backbones from a can of Red Sockeye Salmon, then added 1 tsp lemon juice, 2 tsp minced onion, 2 beaten eggs , 1 tbs flour and enough cornflakes ( approx 2 cups ) to make them stick together as I mold them into a patty in my hand.

The cornflakes add a great taste and the patties are very good cold. Mold them firmly as they have a tendency to crumble. I have made this recipe many times.
Jean, from Ohio

To Brenda/AL. I would love your recipes for the soups. I could eat soup every day, I like it that much! I especially like EASY recipes even more since I lost my DH almost 1 1/2 yrs. ago and now cook for one.

Where in AL are you? I was born and raised in Opp. Still have family there.
Sara in FL

Here is the response that I got from Kraft about the Miracle Whip. My message is at the bottom about their switching from oil to water....they did not address that at all!

Thank you for taking the time to visit us at http://www.kraftfoods.com/ and for letting me know about your experience.

I'm sorry to hear you were not happy with MIRACLE WHIP Salad Dressing. I am sending you reimbursement in the mail for this product, which you should receive within 7-10 business days.

The problem you described sounds like the product was not properly stored during distribution. We take care at our manufacturing facilities to ensure that our products are stored at the correct temperature and time frame until we are able to distribute them. Once our products are in distribution, the storage is out of our control. If the product was exposed to excessive temperatures it could cause the problem you described.

Again, I apologize for this experience. Thank you for your loyalty and we hope that your next experience is a good one.

Kim McMiller
Associate Director, Consumer Relations

Nancy,
I want to thank you for the Ann Landers Meatloaf recipe that was posted on 3/5/08. My DH who doesn't like meatloaf (his mom made it a lot when he was growing up) said that this meatloaf was a keeper. It's so easy to make.
Diana in KC

For Amy B in Monday, March 10 letter. Asking for hamburger recipes. Here is one my family loves. I make it in a large electric skillet.

Hamburger Stroganoff
1-1/2 lbs. lean ground beef
2/3 cup chopped onion
1 garlic clove, minced
2 Tbs. butter or oleo
2 Tbs. flour
1/2 t. salt
1/4 t. pepper
1 can (4 oz.) mushroom pieces and stems, drained
1 can condensed cream of chicken soup, undiluted
1 cup (8 oz.) sour cream

In large skillet cook beef and onion in butter until the beef is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook about 5 minutes, stirring constantly. Stir in soup, bring to a boil, stirring constantly. Reduce heat, simmer uncovered about 5 minutes, stir occasionally. Let cool a few minutes and stir in sour cream, heat through but do not boil.

Serve over rice or noodles.

Here is a recipe for Gwen regarding Pignoli cookies, Linda, Ft. Collins

Italian Pignoli Cookies
(Pine Nuts)
2-1/2 cups pine nuts, divided
1 (7-ounce) tube of almond paste
3/4 cup sugar
2 egg whites
1/2 tsp pure vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
Powered sugar for garnish, optional

Heat oven to 325 °. Take ¼ cup of the pine nuts and pulse in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth. Pour the remaining pine nuts into a small bowl. Using a teaspoon and slightly moistened hands, take about 1 tsp worth of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned. Cool on racks. Dust with powdered sugar before serving, if desired. Cookies should be stored in an airtight container.
Makes approximately 30 cookies.

In reference to the sour cream crust pies, I am one of those "eyeball it" type cooks, I dry my own apples to make pies! Think it would be very tasty to make the little pies with dried apples, peaches, etc. I soak my fruit, add sugar and cook until of the consistency I like, add butter, then let cool. Add to the pie crusts and follow the recipe given. Sometimes I do put a glaze over them, but usually just serve with ice cream. Thanks for a great newsletter
Brenda/North Alabama

I have a question. I have created my own recipe file, with sub folders and in each folder, individual text documents. If I want to add a recipe with a picture, I use a Word Document. If I want to add an article, I just title it on a text document. I'm very happy with this arrangement but I keep reading about the cooking software and I'm curious. Do they offer something I'm missing?
Eve in WI

To Amy: regarding hamburger meat
I make what I call "steak fingers" with hamburger meat. I mix hamburger meat with egg, flour, salt & pepper, paprika, garlic powder, onion powder to your own liking. Then roll into kind of larger than finger size rolls about 2 " or 3" long & roll in another beaten egg & flour. fry in oil & serve with anything. Milk gravy, ketchup, plum sauce or your choice of anything you like. Enjoy
SwtSue

To Lisa: re; Sweet rice
I grew up on this in Texas, we used evaporated milk & sugar for our rice. I think it was the evaporated milk that makes the difference. Enjoy
SwtSue

Linda in the March 10 newsletter wanted recipes for flour free cookies. This is one my family and I have enjoyed

I Can"t Believe It"s A Cookie
1-c. peanut butter
2-c. sugar
2-eggs slightly beaten

Combine all ingredients in mixing bowl. Don't use electric mixer. Shape dough into balls, using about 1 tbs. dough for each ball. Bake @325 degrees for 7 mins. or until slightly browned.
Betty in Mableton, Ga.

Hi everyone,
After reading all the banana salad recipes I decided to include my Grandmother's banana salad recipe. It is really a dessert, very rich, and scrumptious.

1 cup heavy cream(whipping)
1 cup sugar

Mix well and cook in a double boiler till well mixed. Beat 2 egg yolks, add some of the warm liquid to the eggs and then add to pot. Cook and stir till thickened. Let cool and refrigerate it. You may add 1 tsp. vanilla if you wish. To assemble slice bananas lengthwise and layer with the pudding, chopped unsalted peanuts, I use a large depression glass bowl. Must be eaten immediately. Will not keep well. DO NOT ADD LEMON JUICE TO THE FRUIT.

A quick method is to use the microwave. I add 2 Tbls.. of cornstarch, sugar, cream and cook till thick. It will thicken as is cools. Do the same with the egg yolks as the original recipe. This is very rich and delicious dessert.
Genie

In March 10 newsletter, Jude asked for Chocolate/raisin cake recipe. I have a Chocolate/prune cake recipe that is delicious (no one detects the prunes). I will be happy to dig it up if she is interested.
Lorene Novi MI

For Chrissy in Warner Robins GA who wanted a recipe for TGI Fridays Green Bean Fries.
Here's one:
http://www.recipezaar.com/191793
gramaj

For those who wanted to know what Hominy is.
Go here: http://en.wikipedia.org/wiki/Hominy
gramaj

This is response to sweet rice. I had this growing up as a breakfast food. It was cooked rice served with sugar and milk, just like oatmeal or cereal. It is great and a nice change for breakfast. And Nancy thank you for all your hard work. I look forward to your newsletter before anything else . Keep up the great work. Now I have a request, because some friends of mine have diabetes, I'm trying to find cake and muffin recipes for them. Can anyone help me? Thank you !
Sue York PA

I'm requesting a clone for Carraba's Sausage and Lentil Soup. Anyone have it?
Kathi in Virginia

I have to agree! I have purchased & tossed so many bottles of Kraft Miracle whip, I am about in the poor house from sheer disappointment in the taste of that product.(When they get something "That Works", why "improve it"?)

This is what I have done...I add "Hungarian Paprika" to mine...
It has a wee bit more "kick" to it....so Season to yer taste buds!

Enjoy & Prayers to those in need.
Carol/CSW/cas...in Toronto