|
Recipe Exchange
Newsletter
TNT Recipes submitted by our family of recipe members.
March 20 2008
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes. No
newsletter is sent out on Thursday.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to
sign up for for our free recipe exchange newsletter. It is sent each day
except Thursday
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.
To Print
out only the recipe highlight it with your mouse, right
click on the highlighted recipe. Choose the option PRINT.
Change the Print Range from ALL to SELECTION. Press the PRINT
button on the screen.
Hello
I would like to thank the many people who had submitted their suggestions
on cleaning my stainless
steel sink. Thanks Again and Happy Easter to You!
Fran, Upstate New York
Do any of you out in Nancyland have a T&T recipe for a sauce or glaze
for a full ham. It is 23 pounds so will have to cook about 7 hours long I
guess. I have never cooked a full ham before so any help would be
appreciated. Any ticks for cooking a ham would also be great.
Thanks, Sandra in Oregon
Comment
Thawing and Cooking Times for Ham
Ham Glaze Recipes and recipes for leftover ham.
To Jan in Pennsylvania, who wanted to know the baking info for the
empanadas...sorry about that, I just assumed everyone would know to follow
the directions on the can of biscuits, lol. Since I don't currently have a
can in the fridge, I am just going to have to guess and say it's 350* for
10 to 12 minutes. Mostly I just peek and check the 'brownness" and go from
there. Hope you try them, they are lots of fun for kids to eat. We always
make them for sleepovers.
Make it a great day!
Lisa (East Texas)
 Lisa, I’m impressed.
You’re a pro with a dough press. I really like some of your ideas like
chicken cordon bleu and cheesecake. But I had never thought of using
biscuit dough from the refrigerator case at the grocery.
We really like our
pizza dough mixes for making calzones. It has a bit of relaxer so it is
easy to work with.
You can still
get a dough press for a buck. (Every kitchen should have one.) You
can learn more about making little pockets,
get a free e-book, and see a video here.
Our dough favorite
for most recipes is this:
Sour Cream Crust
Recipe
We have used this recipe for piroshki, pies, and
turnovers. It is excellent, makes a very workable dough, and is not
difficult.
3-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup cold butter
2 large eggs
1 cup sour cream
Directions
Sift the flour, baking powder, salt, and sugar into a bowl. Cut the
butter into 1/2-inch cubes and add it to the flour. Cut the butter into
the flour with a pastry knife until it is the consistency of oatmeal.
In another bowl, whisk the eggs and sour cream together
until it is smooth.
Add the egg mixture to the flour mixture and stir into a
mass. Remove the dough ball to a floured counter and knead just until
smooth and no longer so as not to develop the gluten in the flour. Cover
the dough ball and chill it in the refrigerator for an hour.
Dennis Weaver, The Prepared
Pantry
To Marie asking about white vinegar for pickling eggs:
My husband always uses white vinegar.
Jackiets from Louisiana
This is in reply to Gloria in GA about convection
ovens. Almost any recipe can be baked in the convection oven, though
you made need to experiment with the timing. Most recipes should cook in
about 1/3 less time. So if the recipe says bake 30 min., check after 20.
Marlene in WA
Easter Nest Treats
12 oz. butterscotch chips
1/2 c. peanut butter
1 c. Spanish peanuts
5 oz. Chinese noodles
Melt butterscotch chips, add peanut butter and blend. Add peanuts and
Chinese noodles and blend well. Form into nests on waxed paper and cookie
sheet. Cool in refrigerator. Add jelly beans, M & M's or candy of your
choice.
Sue
Chocolate Easter Nests (for little eggs)
1 box shredded wheat (10 to 12 biscuits)
2 (8 oz.) pkg. chocolate chips
1/2 jar chunky peanut butter
Crush biscuits fairly fine. Melt chocolate chips over hot water until JUST
SOFT. Add peanut butter to melted chocolate, thoroughly mix, then add to
shredded wheat. Put 1 tablespoon mixture on waxed paper - shape into nest
and chill. Fill with jelly beans - makes approximately 18 nests.
In reference to printing recipes using the MSNTV2 WEBTV,
I have always used a cut and paste method. I find the end of the recipe,
leaving about an inch and a half of space from the bottom of the screen.
Now, using the menu button, go to" find a word" and print the last word of
the recipe ( or one close to the end ),When that shows, move to done and
then hold down Shift key and left arrow til recipe is printed then press c
key to set recipe. Clean it up to suit you and go to mail to get "write
e-mail"
Now you can print recipe in space for writing ang send it to a folder or
print a copy.
I sincerely hope this is understandable for you. Maybe
someone else might have some more help, and you can question me about what
you may be mixed up about. I will try to help !!
Jean Mann
Hi Nancy-landers! I have just joined a cooking co-op
and am looking for "mega-cooking" recipes that feed 20.
"What is a co-op?" you ask. 3 girlfriends and I, with like sized families,
make a co-op. On Monday I cook for all 4 families and deliver their 3
dinners. (Our kids all go to the same school, so we use school as our drop
point). On Tuesday Friend #2 cooks for all. Wednesday is friend #3 and
Thursday comes friend #4. I love to cook, but with 2 little ones I am a
busy mom and this is a blessing to only cook 1 week night per weeknight.
Plus I am cooking healthier meals and meal planning more being in a co-op.
You know I want to impress my friends! So that is why I joined Nancyland.
To get some new recipes. So if you have any CROWD pleasers, please send
them in! Thank you.
Kelly in Virginia
Thanks Connie in TX, and Barb S in Omaha NE, for the
Floating Island recipes. I have several now and curiously, each is
quite different. I will have to do some experimenting to find out which is
the most like the one I remember. The sauce was very vanilla custardy as I
recall, and yellow.
Eve in WI
Hi Nancy, glad to be getting the newsletter everyday
although I keep expecting to miss a day here and there. With you spending
time with family.
In the March 17th newletter Contented Eve in WI asked for a recipe,
something "Island" she thought. I think she may have meant Floating
Island.
I have one in my mother's hand written book some-lace that is a little
different from this one. But this may be the one she means.
Betty in Canada
Floating Island
This is an elegant and easy dessert inspired by the French. It consists of
delicate poached meringues floating on a pool of custard sauce, with a web
of caramel drizzled over... thus the name. Floating island can be made up
as individual desserts, or the meringues can be floated on a larger "sea"
of custard sauce.
For The Meringue:
8 egg whites
3/4 c. sugar
Pinch of salt
Fill a large pot 3/4 full of water and bring to a boil. While the water is
coming to a boil, beat egg whites and salt until they form soft peaks.
Slowly add sugar, continuing to beat egg whites until they are very stiff.
Turn the flame under the water down and reduce water to a simmer. Scoop
out egg whites by the large spoonful, and slide each into simmering water.
Poach for about 2 minutes and then turn with a slotted spoon. Poach on
other side for another 4 minutes.
Remove poached egg whites from water, drain on paper towels and set aside
until ready to use. If the meringues are prepared more than 1 hour before
serving, refrigerate uncovered.
For The Custard Sauce:
4 egg yolks
1/4 c. sugar
Pinch of salt
2 c. milk
1 tsp. vanilla
1/4 tsp. lemon rind, grated fine
Beat the egg yolks slightly, then add the sugar and salt. Scald the milk
and slowly add to the egg mixture, whisking to prevent yolks from
curdling. Place the custard in a double boiler, stirring constantly until
it begins to thicken and coat the back of a spoon. Remove from heat and
cool slightly. Add the vanilla and lemon rind. Chill thoroughly until
ready to use. Note: This is not a firm custard, but a sauce. It must not
be permitted to boil at any time. Makes about 2 1/2 cups.
For The Caramel Sauce:
1 c. sugar
1/2 c. water
Combine sugar and water in a heavy saucepan. Stir well and then heat until
sugar turns a golden brown. Do not stir while sugar mixture is boiling or
it may crystallize. Remove from heat and cool slightly.
To assemble: Pour a bit of the custard sauce into a deep dessert plate.
Float a poached meringue on each pool of custard. Dipping a fork into the
caramel sauce, drizzle a web of the caramel sauce atop the meringues.
Serves 8
In response to the letter from Fran in FL. I have used
the Shark Steam Mop, and it works very good, but the pads that go
with it get dirty real fast, and you need to make sure you buy extras, or
figure out a way to make new ones.
Good Luck, Marge in Maine
To Gail in Minn, I'm sorry about the green onions.
Should have said just use the green stem. It gives it extra flavor. And to
Anna there is a Spanish Chorizo that is called San Antonio chorizo,
that we sale in the United Supper Markets here in Lubbock. It is very good
and the one everyone seems to like.
Debbie from Lubbock
Dear Friends,
Many thanks to Jennie in New Mexico for her prompt response to my request
concerning the reverse osmosis unit. She, as well as everyone else,
is wished a rainbow-filled future !
Mrs. Marshall, Illinois
Recipe for left over hard boiled Easter eggs....
butter 9" pie plate or 8x8 pan
Layer with sliced hard boil eggs (about 6)
top with 1 cup thawed frozen peas
White sauce - Mix in a pan on low heat
1 tbsp butter
1 tbsp flour
Cook mixture to eliminate flour taste (do not burn) and add 1-1/4 cups
room temp milk. Stir until thickened. Add 1 teaspoon old bay seasoning.
Pour over egg/peas mix. Sprinkle top with grated cheddar cheese mixed with
1/4 cup seasoned breadcrumbs. Bake 350 20-30 minutes until bubbly.
Enjoy! Judy/Buffalo
Barbecued Ribs.
I always boil my raw ribs in pineapple juice before I place them on a
grill (or in a hot oven). They absorb great flavor from the juice and it
is enhanced by the grilling or oven roasting.
Judy/Buffalo
Can't remember who sent in the recipe for "Jail House
Biscuits" but wanted to say thank you, they were just what I was
looking for.
Happy Easter to all you great cooks.
Trish in Fl
This is for Dee in S. IL in the
March 18 letter. If you will add 1/2 cup
sour cream, about 1/3 cup sugar, and a bag of frozen coconut to the cool
whip, it will make a wonderful topping for this coconut cake. Of course,
you must keep this in the refrigerator. I make this every Christmas and
Easter for my family. Someone asked about cutting it in squares or
spooning it up. The cream of coconut and condensed milk do not make the
cake soupy, but super moist. It is better made and allowed to sit in the
refrigerator the day before you plan on eating, if you can wait that long.
Jane Ann in Alabama
For Colleen who wanted a chocolate coconut cake, this is
an easy but very tasty one:
Earthquake Cake (so called because the top usually cracks)
1 box German chocolate cake mix
1 bar butter or margarine
8 oz cream cheese
1 box powdered sugar
1 cup chopped pecans
1 cup coconut
Line bottom of 9 x 13 cake pan with pecans and coconut. Mix the cake mix
following box directions.
Pour over the pecan-coconut layer. In a saucepan melt together the
margarine, cream cheese. Add to this the powdered sugar. Pour over cake
mix layer. Bake 45 minutes at 350°.
Jackiets from Louisiana
To Susan in GA
In reference to your Cream of Coconut cake you talk about in the
March 16 newsletter...we always called this Pina Colada Cake, even though
it didn't have pineapple in it. We stored ours in the freezer and took it
out about 10-15 minutes before ready to serve. Love it!!! Always a summer
favorite in our family.
Jinger in FL
My Favorite Easter Desserts
Impossible Pumpkin Pie (Makes it's own crust)
3/4 c. sugar
1/2 c. Bisquick
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2
inches. Beat all ingredients until smooth one minutes in blender on high
or two minutes with hand beater. Pour into plate. Bake until knife
inserted in center comes out clean, 50 to 55 minutes.
Cherry Crunch
1 can (21 oz.) cherry pie filling
1 can (16 1/2 oz.) pitted dark, sweet
cherries, drained
3/4 c. Bisquick
1/2 c. chopped nuts
1/4 c. sugar
1/2 tsp. cinnamon
1/4 c. firm oleo or butter
Mix pie filling and cherries (I have used crushed pineapple). Spread in 8
x 8 inch pan. Mix Bisquick, nuts, sugar, cinnamon, cut in oleo until
crumbly, sprinkle over cherry mix. Bake at 375 degrees for 35 minutes.
Serves 6 to 8.
Cherry Cheese Bars
Crust
1-1/4 c. all purpose flour
1/2 c. packed brown sugar
1/2 c. butter
1 c. chopped walnuts, divided
1/2 c. flaked coconut
Filling
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
2 eggs
2 tsp. vanilla
2 (21 oz.) cans cherry pie filling
In a bowl, combine flour and brown sugar; cut in shortening until fine
crumbs form. Stir in 1/2 cup nuts and coconut. Reserve 1/2 cup crumb
mixture for topping. Press remaining mixture into the bottom of a greased
13"x9"x"2" baking pan. Bake at 350 degrees for 12 to 15 minutes or until
lightly browned. Meanwhile, for filling, beat cream cheese, sugar, eggs
and vanilla in a mixing bowl until smooth. Spread over the hot crust. Bake
15 minutes. Spread pie filling on top. Combine nuts and reserved crumbs;
sprinkle over cherries. Bake 15 minutes more. Cool. Refrigerate until
serving.
Lemon Bars
1 pkg. one-step angel food cake mix
1 (21 oz.) can lemon pie filling
With a spoon stir cake mix and pie filling. (DO NOT use the electric
mixer). Pour in a ungreased jelly roll pan (10 1/2 x 15 1/2 inches). Bake
20-25 minutes at 350 degrees. Frost with powdered sugar frosting.
Suggestion: I love when people attach their own personal
additions to the recipes; for example, when they substitute a lighter
version of an ingredient, or say that they've used a certain size pan or
cooked something longer than called for in the recipe. Just wanted you all
to know that these kind of remarks really make this site personal and give
us all the better edge when making these beloved foods. Thanks again and
keep adding those remarks! You, too, Nancy because I just love hearing
from you on here.
Anna
For Linda in North Carolina requesting Corn Beef and
Cabbage
Corn Beef and Cabbage
1 large cabbage
2 large onions (sliced)
2 large carrots (more if you like carrots)
4 med. potatoes, quartered
4 - 5 lb brisket of cornbeef
1 tsp basil
1/2 tsp thyme
1 bay leaf
pepper to taste
big pot
Soak meat overnight to absorb salt. (I have put mine in water in early AM
of the day I was making it.) Takes 3 - 4 hours to cook. Cut cornbeef in
serving pieces and place in pot, cover with lots of fresh water.
Add spices and bring to boil. Reduce to simmer. Skim fat as necessary.
Simmer 3 hours or until meat is fork tender. Bring to boil and add
vegetables, lower again to simmer and cook vegetables with meat until
tender. Last, you cut cabbage into chunks, add to meat and vegetables and
cook till tender. You will probably need to add more water as you go
along. Served with bread and butter. Yummy. Everyone has gone for seconds
when I make it.
Carolyn, Rochester NewYork
For Linda in NC.
This is an awesome recipe for corn beef and cabbage. You cook the meat the
day before and it comes out so tender and moist.
Enjoy, Penny from WI & AZ
Corned Beef in Foil
1/4 cup water
2 tsp. pickling spice
1 small orange sliced unpeeled
1 medium onion sliced
1 stick celery with leafs
1 large carrot chunked
300º. Wash beef to remove brine. Drain & wipe with paper towel.
Place large sheet of heavy duty foil in 8 x 12 pan. Place flat side down
in foil. Pour 1/4 cup water, spice, orange slices & vegetables over &
around. Seal with double fold. Bake 4 hours. Unfold foil & test.
Allow to sit until cool. Open foil, discard & scrape. Place in another
piece of foil. Wrap well. Refrigerate until next day. Slice against grain
in thin slices.
Cook carrots in pint of salted water until half done. Add peeled potatoes
in chunks or quarters until nearly done. Slice & core half head cabbage &
lay on top of carrots & potatoes, not touching water. Add pepper &
margarine on top of cabbage. Cover pot & cook until cabbage is tender.
Turn down heat to low, lay corned beef slices on top of cabbage.
Replace lid for 2 to 3 minutes.
This is for Linda from No. Carolina wanting a recipe for
Corned Beef & Cabbage in the Mar. 18 newsletter.
Crockpot Corned Beef & Cabbage
3 carrots, cut in 3" pieces
3 to 4 lb. corned beef brisket
2 med. onions, quartered
3 to 4 red potatoes, quartered
1 cup water
1/2 small head cabbage, cut in wedges
Put all ingredients except cabbage wedges in crockpot in order listed.
Cook on high 5 to 6 hours. Add cabbage wedges to liquid, pushing down to
moisten; cook an additional 2 to 3 hours. 12 to 14 servings.
Cabbage: To prepare more cabbage than crockpot will hold with the brisket,
cook it separately in skillet. Remove 1 cup of broth from crockpot during
last hour of cooking. Pour over cabbage wedges in skillet. Cover; cook
slowly for 20 to 30 minutes.
Very good served with cornbread.
Joan, Oklahoma
To Knitter in
Illinois,
My grandmother fixed dandelions when we were kids too, and later, I fixed
some myself, of course they weren't as good as hers. I didn't use the
flower but the little bud is very good, if you pick them off and mix them
in with the greens.
Also at one time I picked the flowers only and made dandelion wine. One
day, I remember, my daughter who was probably 8 or 9 at the time, and we
went out in the yard to pick the flowers and it was raining but that was
when the flowers was easiest to pick and people passing must have thought
we were crazy, but we got lots of flowers. We often laugh about that.
Memories..
Have a good day, Tennesseyanky
For Eve in WI, in the
3/18 newsletter: I was so glad to hear
of someone else who likes jalapeno cream cheese on bagels! I make my own
by just finely chopping canned sliced jalapenos and mixing into cream
cheese. I have no measurements, just until I feel it is 'enough'. I do
find it is better if it has time to ripen in the fridge a few hours before
using. It will keep for several days in the fridge (if I can stay out of
it!).
Someone asked for the ° symbol: it is alt+0176 on the number key pad on
the right side of the keyboard. jsham in AR
Marlene in Fl,
I have just made a cookbook to pass on to my grand kids and the worse
thing was the Proof Reading. My husband, daughter and I thought we could
do the proof reading, but it is amazing what errors we overlooked. We
finally got it right after the fourth printing. I would like to do a
church cookbook, but I will definitely use a company that will proof and
print. It is too aggravating to do it yourself.
Bobbie/IL
Thanks to Barb in San
Diego....the is the recipe I was looking for and will be making it
tomorrow. Thank you Nancy for you wonderful newsletter. I hope that
everyone has a wonderful Easter.
Eileen in Canada.
This is a good moist cake for Easter.
Lemon Cake
1 box yellow cake mix
1 small box lemon instant pudding mix
3/4 cup Wesson oil
3/4 cup water
4 eggs
Mix all ingredients and bake in a greased
9 x 13 pan. Bake as
directed on box.
Icing:
2 cups powdered sugar
2 tbsp. melted butter
1/3 cup orange juice
Mix all ingredients together.
Poke holes in cake with a fork as soon as you remove it from the
oven. Pour icing on while cake is hot. Enjoy.
Debbie, AR
For
Peg in beautiful East Tennessee. To make the º symbol, hold down
the Alt key and then press the Num keys of 1 6 7
Good luck with the cookbook.
Sara in FL
Pudding Easter Eggs
1 stick melted butter
1/2 c. milk
2 packs reg. pudding (not instant), any flavor
Boil all the above for 2 minutes, stirring constantly. take off heat and
add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut
butter or 1 cup coconut, or 1 cup of nuts, or candied fruit. Cool and
shape into eggs. Chill. Then coat with chocolate. You can decorate or roll
into crushed nuts, coconut, or sprinkles. Keep in airtight containers.
Linda NM
Potato Easter Eggs
1 c. mashed potatoes
2 boxes powdered sugar
1/2 c. chopped nuts
1/2 jar maraschino cherries, well
drained
Mix sugar in potatoes. Add nuts and cherries, when it gets stiff form into
eggs. Mix 1 pound chocolate bits with a few drops of water. Melt, pour
over eggs.
Linda NM
M & M Easter Nests
1 (7 oz.) jar marshmallow creme (about 2 c.)
1/4 c. creamy peanut butter
2 tbsp. margarine, melted
1 (5 oz.) can chow mein noodles
(about 3 c.)
1 c. chopped plain M&M's or chocolate
chips
M&M peanut chocolates
Combine marshmallow creme, peanut butter and butter; mix until well
blended. Add noodles and plain M&M's or chocolate chips. Mix well. Drop by
1/3 cupfuls onto greased cookie sheet; shape with greased fingers to form
nests. Let stand until firm. Dust bottom of nests lightly with
confectioners' sugar, if desired. Fill with peanut M&M's chocolate before
serving. Makes 10 to 12 nests.
Linda NM
Easter Egg Dye
1/4 tsp. food color
3/4 c. boiling water for each color
1 tbsp. vinegar for each color
For each color, measure food color, water and vinegar into bowl about size
of a cereal bowl. Mix well with spoon, use separate spoon for each color.
To make orange dye: mix equal amounts of red and yellow. To make purple
dye, mix blue and red. To make green dye mix blue and yellow.
Note: Great way to teach children about colors.
Linda NM
Hi I've been reading the newsletter for a
long time and never contributed. I would like to ask a question. My
husband has been in the hospital for three months and will probably go in
a nursing home. I am trying to use up the meat in the freezer. Could
somebody tell me how to boil chicken breasts so I could have the
meat for soup and salads and such. Thank you very much.
Sharrie MI
My favorite Easter salad and deviled egg recipes.
Easter Salads
1 can cherry pie filling
1 lg. Cool Whip
1 lg. can crushed pineapple, drained
1 c. pecans, chopped
Fold all ingredients together and serve.
Easter Salad
2 (3 oz.) pkgs. lime gelatin
4 c. boiling water
Lettuce leaves
3 tbsp. orange juice
1 c. mayonnaise
Maraschino cherries
Dissolve gelatin in boiling water. Pour 3 cups gelatin into 7" round flat
mold, rinsed with cold water. Chill until set. Chill remaining gelatin
until thickened. Then whip until light and fluffy. Place in deep 5" round
mold for crown of bonnet, chill until firm. Unmold plain gelatin, place on
bed of lettuce leaves. Unmold other gelatin and place on top for crown.
Put 1/4 cup mayonnaise in a pastry tube and trim like a piping around
bonnet. Garnish with cherries and then mix remaining mayonnaise with
orange juice and serve with salad. Yield: 6 to 8 servings.
Easter Jello Salad
1 lg. can bing cherries, pitted
1 (3 oz.) pkg. cream cheese, softened
1 pkg. cherry Jell-O
1 pkg. lime Jell-O
Pecans
Measure juice from cherries and add water to make 2 cups. Heat and
dissolve cherry Jello in it. When partially set add cherries stuffed with
pecans. Make lime Jello, when partially set, beat in cream cheese. Put
lime Jello and cheese in bottom of a fancy mold, let set. Put cherry Jello,
and cherries on top of that.
Deviled Eggs
1 dozen hard cooked eggs
1/4 c. of sweet pickle relish
1/3 c. of mayonnaise or salad dressing
Paprika
Cook eggs. Peel eggs. Slice eggs in half lengthwise. Put yolks in bowl.
Using a fork, crumble the yolks until fine texture. Add the relish and
mayo to the yolks and mix well. Fill the egg shells with the mixture and
sprinkle with paprika.
Some new news about sifting: many of the professional
cooks have consistently been putting items that need to be sifted together
into a bowl, then simply use a whisk to do the sifting. In fact, Martha
mentioned this last week on her show as the new, more acceptable, way to
whisk. I'll say it sure is easier and less messy!
Anna
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
Online Games
Hangeroo Game
Mahjongg Game
Checkers Game
Space Invaders
Tetris Game
Flashman(Pac-Man)
Crossword Puzzle
Wordsearch
Trivia
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
++++++++
Favorite recipes/links of
our members
Mom's
Macaroni & Cheese
Inside
Out Cake
Corn Dog Casserole
Blasted Chicken
The Best
Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake
by Tona in Bama
Snickerdoodle
Recipe by Prepared Pantry
Lemonade Dessert by
Annette
Cake Mix Cookies
Angel Food
Variations
Honey or
Cinnabon Cake
Dreamsicle Cake
sent in by Terry
Baked Beans with
Pineapple (Crockpot)
Orange Sunshine
Cake
Peanut Butter
Swirl Brownies
Grape Salad
Life and Times of Sigmund
Freud Kitty (Told in his own words)
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.
Graphics by
AudreyJean
|
