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When making a cake mix cake, notice the recipe before you purchase the mix. There are plain and pudding added mixes. If there is a box of pudding added to your recipe, buy a plain mix. I will make a difference in your outcome.

When I was a little girl, my mother bought this nearly every Saturday at the A & P Grocery.

A & P Grocery Store Spice Cake
(They called it Spanish Bar Cake)

Preheat oven to 350º, and grease and flour a 9 x 13 pan.

Sift together:
2 ½ cups all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon (Watkins # 01115)
¼ tsp ginger (Watkins #01932
½ tsp. nutmeg (Watkins #01937)

½ cup butter
1/4 cup solid shortening
1 ½ cup sugar
2 large eggs, beaten
1 tsp vanilla ( Watkins #01008)
1 cup chunky applesauce
1 cup plump raising
Optional ½ cup rough cut toasted walnuts

Cream butter, shortening, add eggs. Blend well, then turn to low speed, add vanilla and applesauce. Add raisins, keep the mixer at low speed and start adding dry ingredients. Don't overmix. Just make sure the flour is all in, then stop mixing.

Pour into pan, bake in the middle of oven for 45 minutes until the center tests done.
Frosting:
8 oz cream cheese, softened
4 Tbsp. butter
2 tsp vanilla (Watkins #01008)
2 ¼ cup powdered sugar
½ cup milk 1 tsp lemon juice
Beat until smooth, and frost cake

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

Any Watkins order placed in March will put your name in the drawing for 1 of 2 cookbooks I am giving away.

Here is a great recipe for "Grandma Flipper" who asked for a sugar free no bake cookie from the March 27 2008 newsletter.
Wendi M, Baldwin City, Kansas

Chocolate No-Bake Cookies
Servings :12

1/2 cup sugar
1/2 cup SPLENDA No Calorie Sweetener
2 Tbsp Cocoa
1/4 tsp table salt
1/8 cup fat-free margarine
1/4 cup fat-free skim milk
1 1/4 cup quick cooking rolled oats
1/4 cup reduced-fat peanut butter
1/2 tsp vanilla extract

Mix sugar, splenda, cocoa and salt in a sauce pan 1 -1/2 quart size. Add margarine and milk; bring to a boil.
Boil for 1 minute and 30 seconds, stirring constantly with a wooden spoon. Remove from heat; add remaining
ingredients. Mix for 1 minute; drop by spoonfuls onto waxed paper. Chill until firm.
Weight Watcher Points = 2 Points

Good morning to all! I've been reading the posts for Cold Macaroni Salad. Yes, I've made mine with the Italian dressing, but I've found our family likes this better. If you're not a blue cheese fan, just leave it out and use your favorite Ranch dressing.

2 C macaroni, your choice, cooked and drained
1 C frozen peas, thawed and drained
1 small onion, chpd
crumbled bleu cheese to taste
1 bottle Kraft Blue Cheese Ranch dressing

Mix all together, refrigerate over night. If necessary, add more dressing.

I've also added halved grape tomatoes when ready to serve, shredded carrot, cucumber.

Oops! I forgot, imagine that! lol! I'm looking for a recipe for a kidney bean salad with a creamy dressing, not vinegar & oil. I've made it twice now, and it just isn't the same as I remember Gramma making. She's no longer with us, so I thought one of you kind ladies would have something tucked away.
Thanks in advance! Leasa in Iowa

Do you like German Potato Salad? I use this recipe in a pinch. It is not exactly like traditional German Potato Salad, but is a good substitute when you are short on time.

Easy Hot German Potato Salad
4 slices bacon
1 box (60z) scalloped potatoes
1 heaping tsp onion flakes
1/2 tsp sugar
2 tbsp cider vinegar ( I like mine very tangy so I use a bit more)

Forty minutes before serving, fry bacon crisp and drain. Crumble bacon. Drain fat, empty potatoes into pan with seasoning; stir in 3 cups water, onion flakes and sugar; cover and cook on low for 30 minutes until potatoes are tender. Stir in vinegar and bacon bits. Serve hot.
Serves 4

Bobbie/Frankfort/IL

For CindyO, Here is a recipe for Italian Sausage and Bean Soup using bulk Italian sausage. It is very easy to make and one of our favorites.

Italian Sausage and Bean Soup
1 tsp olive oil
2 16oz cans chicken broth
1 lb bulk mild Italian sausage
1 14oz can diced tomatoes, undrained
1 small onion chopped
1 tsp dried basil
1/2 tsp pepper
2 cloves garlic, minced
4 16oz can Great Northern Beans, undrained (I use 2-3)

In a large soup pot, heat oil over med/high heat. Add the sausage, onion and garlic. Cook for 5-6 minutes, stirring frequently to break up the meat. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes.
Serves 8

Note: If you want a thicker soup, cook one hour to reduce liquid. If you like a spicier soup, use hot Italian sausage

I have seen several Ham Salad recipes and mine is a little different, as it calls for lemon juice. This recipe is my mom's, who would have been 94.
1 lb cooked ham, ground
1/2 c finely chopped onion
2/3 c sweet relish
2-3 tsp lemon juice
3/4-1 c mayo
Mix well and chill before serving.
Bobbie/Frankfort/IL

In the March 22 edition, Dorry of (W not sure if it was W.). Va asked what side of the corned beef should be on the bottom when cooking, fat side up or down? And what color should it be...well, our local supermarket had a few cryovac packages of lovely looking brisket pieces with the spices already in the plastic. I cut the meat out very carefully and then rinsed it off before putting it in a large Dutch Oven...the cooking instructions said nothing about which side up or down, but I reasoned that the fat side should be closest to the heat so it went in fat side down. As it had to cook at least 3 up to 4 hours, I decided to turn the brisket over after 2 hours which meant that the fat side was now face up...I thought it was logical to flip it over!! The color was a nice deep pink and I served it with dark brown Deli mustard. It tasted so good my hubby licked his lips. I may even make corned beef again, before next St Paddy's Day...except I can't recall the brand name of the meat on the package.
Barb in Bayside, Queens, NY

Note: The onion, carrots and potatoes went in after the corned beef still had 1/2 hour to go and the quartered pieces went in 15 minutes before dinner was served. Oh, how good!!
Barb

Coffee.
How many tablespoons of coffee would I add to the pot to make 24 cups of coffee?
Boots in Va.

Thank you Madelyn of Ar. regarding the cake with Cream of Coconut and sweetened condensed milk. Now I only have to worry about getting fat, I love desserts!
Papricka

Hi All, Does anyone have the recipe for Cracker Barrel's turkey sausage. This is the only turkey sausage I really like.
Linda

Hi Nancy,
I have a question for Billie in FL regarding the recipe for the Sugar Free Strawberry Pie in the March 26th newsletter. Do you think that this pie could be made ahead of time and frozen?
Thanks for all you do for all of us.
bonyfingers, WI

I grew up in Clinton Twp, Michigan and there was a fabulous bakery named Vito's. They have the most wonderful cannoli's. I moved to Muskegon, Michigan 9 years ago. I have not found 1 bakery around here that has cannoli's. In fact, one bakery I asked if they make them said, "What is that"? Another employee said "if you don't know what a cannoli is, you have never had one". Anyways... I have found a recipe and made it. They were terrible. After refrigerated, they got all runny and foamy. I threw them away. I am desperately looking for a wonderful TNT recipe. PLEASE help!!!
Thanks, ~Laurie, Muskegon,MI

The Corned Beef in Foil recipe is in the March 20th issue with a review in March 21st issue.
gramaj

Dear Nancy.. About a month or so ago there was a lot of conversation in the newsletter about chicken cooked in a pot. I finally got a pot but now cannot find the recipe that I copied. I would so appreciate it if you or one of the Nancylanders can tell me where to find the recipe or perhaps it could be re-posted.
Once again, thanks in advance of your help. You always come through for us when we need help and I am sure everyone feels, as I do, that you are just the GREATEST ! ! !
Thanks so much, Barbara in Corsicana, Texas

============================

Hi Nancy, from the output you are managing you can't be having much of a break! thanks for fixing out the line spacing in my last email, I was becoming a little bit frustrated.

I was delighted to hear from Billie in Fl, until recently my aerogarden was my only project, now I have the wonderful newsletter. I only bought my aerogarden in January, it is an American product and costs £130 here and seed collections are around £15 for 7, but you don't get to choose which plants you want grow. I have germinated the Gourmet Herb collection and am now onto the salad greens. I have transplanted the first lot into organic compost, all except the Italian basil - for years I have tried to transplant the Italian green basil and for some reason it doesn't make it, as I really enjoy it I am keeping it in the aerogarden. I am not entirely happy about lack of choice - so I am experimenting with my own miniature greenhouses - can't find a porous enough sponge, but still looking; but I seem to be having some success with cotton wool balls. I have used the old pods from the transplanted ones and now have some Jalapenoes and gardeners' delight tomatoes poking through; once I have what I like around me I will then go on to have my aerogarden with my favourites.

If anyone has any interest in what Billie and I have in common - if you enter a search for aerogardens you should see a picture and info - Amazon is a sound supplier. Big Jim, Jackson, Fl, if you give me a rough idea where you are going I will put something together for you and your Mrs.and email you personally at aol. Florence Il, my American neighbour doesn't cook, but she's improving due to a little help from those around her, her biggest problem was finding equivalents to the products her Sister and Mother used in the States. The "rubbing in" I was referring to is when you combine butter and flour with your fingers, i.e. scones, I am unable to do this now, but wondered if anyone used a kitchen gadget successfully.

Eve in Wl your Moroccan friend's stock pot sounds very similar to some Egyptian ladies offers when I lived in Saudi Arabia, strangely the Villa next to us was occupied by Francoise, we christened it Garlic Villa, guess her nationality (of course she was French). My boys were all a little young at the time (7years, 2years and 6 months) and fortunately there were products available that was suitable, but it was my Husband's American associates' wives recommendations that kept us alive, body and soul, suffice to say it didn't take long to get back into shape after having the baby If Nancy has room for this I promise to reply to Jenny in Ky, and Mimi next time. Love and best wishes to all.
Tooraloo from Sylvia/Scotland.

==========================

Nancy
Thanks for the great letter. It is a great anti-depression "pill".

A am looking for a recipe from the China Garden called Emperor's Chicken. It comes in three degrees of heat and we just love it.

We live in the country and have 11 cats outside. This winter, grandkids threw a plastic ball on the pool cover . We had a light snow that night. The next morning, four of the cats were playing "hockey". We had a ball just watching them. They also sit on the edge of the pool and jump over each other as if they were playing leap frog.

Thanks for all your help, Carolyn from Edon

================================

I am looking for a recipe to cook pork spare ribs in a crock pot. Can you send me one or two? I would like to just put the ribs in and pour the sauce, cook and serve!

Thanks. E

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For Grandma Flipper who requested a peanut butter cookie recipe without sugar. If memory serves me right, this recipe actually was one that Paula Deen actually cooked on her tv show. I do hope it will work for you. Please let us know if it is good as I have not tried it yet.
Sara in FL

Peanut Butter Cookies
1 cup peanut butter (can use crunchy or smooth)
1 cup Splenda
1 egg
1 teaspoon vanilla

Preheat oven to 350° F. Combine all ingredients in a medium bowl; mix until well blended. Roll heaping teaspoonful of dough into 1 1/2-inch balls. Place 2 inches apart on cookie sheets. Dip fork in granulated sugar; press criss cross patterns with fork tines on each ball, flattening to 1/2 inch thickness. Bake 12 minutes or until set. Cool on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely.

You can also add 1 cup of milk chocolate chips or nuts to this recipes. My son (I assume she was talking about her son) made these and he added peanut butter treasure chopped up. I have also rolled them into balls, then baked them when they come out of the oven I immediately pressed a kiss into each ball. Peanut butter and chocolate in one bite, how delicious!

If a recipe calls for a clove of garlic how do you know how much to add if you are using minced garlic or some other kind
Linda, In N.C.

Nancy, my day would not be complete if I didn't read your newsletter. Thank you so much for all your hard work. The following is a recipe my daughter sent me, which brought back memories of my youth. I remember my grandmother making this. It is so good. I might add, my daughter is a much better cook than I consider myself to be.

In a deep pot, 1/2 chopped sweet onion and 2 cloves sliced garlic in about 2 Tbs olive oil until tender. Meanwhile, steam a medium head of chopped escarole until tender. When onions are soft, add just the tomatoes from 1/2 (28 oz.) can of plum tomatoes to the pot. Add a few leaves of fresh basil and about 1/2 tsp oregano. Add a can of Swanson chicken broth, 1 chicken boullion cube (it adds richness and flavor), 1 can of Great Northern Beans and the escarole. Serve with grated Romano cheese and bread on the side. Mangia.
Emily, SoFL

Hello Nancy & Gang,
I also hope Ditto & Siggy's uncle visit us more often and let us hear more about Croatia. I would love to hear more from our families in other countries like Marie (our Greek cooking friend) and to our family "down under" as well. Please share your recipes with us.
Dee-S. IL, I am glad your Mug & Muffin went well, and yes that recipe always goes over very well when I take it anywhere.

Jean, NC-I think most of us southern cooks don't measure too much, as that is how we were taught to cook-lol. I like to make recipes that are optional and mix and match ingredients, like this soup.
Sara in FL-It was me that sent you the cyber soup recipe, this is it. I live on the AL side of the AL/FL line, but if hubby's work changes, I will be one step closer to Panama City Beach-yeah!

Creamy Chicken Noodle Soup
1 rotisserie chicken (I like Lemon Pepper)
1 large onion-diced
2 garlic cloves-minced or 1 tsp jar minced
3 celery ribs-diced (use some of the leaves)
1/2 bell pepper-diced
1 c mushrooms-rough chop (may use canned with juice)
1 c baby carrots-fresh or frozen
1-1/2 quarts of chicken broth
3 cans of cream of mushroom soup
1 t chives-dried or 1 T fresh
1 t parsley-dried or 1 T fresh
Salt & ground black pepper
A dash of Accent (optional)
1/2 bag medium egg noodles-cooked/drained

Debone and skin chicken-chunk bite size and put in a Dutch oven with all other ingredients except pasta. Cook 1 hour on simmer. Cook pasta-drain and add to soup. Stir to blend and continue to simmer for 15 min. Let sit 5 min-ganish with aditional parsley. *This is a very flexible soup-I use different ingredients and add more of what I like-this is just the basic-experiment with your own additions and let me know how you like it--we love it.
Mimi ^..^

Comment
Siggy and Ditto's Uncle Joe went to Croatia last year. He is really interested in anything dealing with Croatia. Tonight he brought me some more recipes. I will have to get permission to post them and will work on that when I return home.
Nancy Rogers

I made these the other night. They came out so yummy, had to share. The provolone cheese pairs so well with the artichoke.
Dawn - Cape Cod, MA

Chicken & Artichoke Calzones
14 oz. can artichoke hearts, drained and finely chopped
salt and pepper for seasoning
2 garlic cloves, finely chopped
A couple dashes of hot sauce (optional)
2 cups fresh spinach leaves, chopped
1 1/4 cups shredded provolone cheese
1 cup shredded cooked chicken breast
1-2 ts olive oil
2 ts cornmeal
refrigerated pizza crust dough

Preheat oven to 425°. Combine artichokes, salt, pepper, hot sauce and garlic in a large bowl. Add spinach, cheese and chicken; toss gently to combine. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle.

Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal.
Bake for 12 minutes or until golden.
Makes 6

Nancy I was wondering if anyone had a TNT recipe for 1000 Island Salad Dressing? I am in need of one. Thanks.

Everyone have a great day. Nancy enjoy your time with your family.
Susie Indy

Nancy I was wondering if anyone had a TNT recipe for 1000 Island Salad Dressing? I am in need of one. Thanks.

Everyone have a great day. Nancy enjoy your time with your family.
Susie Indy

Hi Nancy and all, I made a pot of cherry dumplings this week and it was a flop. I know they should have tasted better. I've never eaten cherry dumplings so I'm not sure what my mistake was. First, what kind of cherries are best to use? I used Oregon bing cherries. Second, should the broth be thick or soupy, and should there be lots more cherries than dumplings? Should the dumplings have a sweet taste? I am lost when it comes to improvising stuff like this, but some in my family like cherry dumplings, so I'd like to learn how to make them.

For Susanna in Louisiana, I am addicted to ham salad sandwiches. I cook a ham just to make ham salad. I always grind the ham with my cast iron grinder along with a little bit of onion, sweet pickles, and then to make a bit more healthy, I grind a couple of small carrots. I put in a small jar of pimentos, juice and all, Miracle Whip and sugar. Sometimes I'll grind a little cheddar cheese too. My sister, who ranks up there with the best of cooks, actually likes my ham salad. LOL

Dee in S. IL, glad you liked the muffins. I really enjoy Mugs and Muffins at my church. It sounds like yours was a big hit. Now you'll get to do it again. :)
Doris, S. Indiana

To Greta in Las Vegas re the Triple Lemon Bundt Cake: I made it this weekend, exactly as the recipe called for: it was delicious! I made a quick lemon glaze to drizzle on it, but it certainly wasn't necessary...very moist with plenty of lemon flavor. I would recommend trying it again: don't know what could have gone wrong (I, too, wondered if there shouldn't be baking powder or soda!) but it's definitely worth giving it a second shot. Just thinking, did you use 1 pkg lemon PUDDING mix, or gelatin....I used the pudding: maybe that's the difference? Anyway, good luck! Sue in WA

This is for the lady wanting a Peppermint Pattie Recipe.
Made these at Christmas and they disappeared quick.

Perfect Peppermint Patties
1 box confectioner's (powdered) sugar
3 Tbsp. butter or margarine (softened)
2 to 3 tsp. peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 Tbsp. shortening

In a bowl, combine first 4 ingredients. Mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes.
Flatten with a glass to 1/4 inch and chill for 30 minutes. In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden. Yield: about 5 dozen

Sylvia in Scotland, I hope your family enjoyed the chicken and rice casserole as much as my family did.
Donna in NW GA

I would so appreciate it if you could post the date of the Paprikas and Paprikash information. I missed it and I would give anything to see it. I've looked everywhere on your site & can't find it.
Thank you so much, Joan

Hi Nancy and all,
I've been wanting to make Split Pea soup but need to find out how to make it Smooth and NOT grainy! You all are such good cooks I'm sure someone will help!

Also, I love tamales and would like to make my own but don't really know how. Also, can they be frozen? I'm the only one that likes them so need to be able to keep them on hand. I used to get them in a can with a thick sauce but now can only find the ones with a this sauce.
Any help greatly appreciated.

Nancy, enjoy this time with your family. It's a blessing to have them around.
Sue in Fl

I have been wanting this recipe for so long, how did I miss it in the newsletter ? : ) I saw the request for it but not the reply. Please let me know what date it was in, I have been dying to find out how they make that yummy dressing at Subway!
thanks Jan

This is for Greta in Las Vegas concerning the Triple Lemon Cake. I made it for Easter and was wondering about no leavening in the cake also. I was pleasantly surprised the the lemon was not so overwhelming. We enjoyed the cake very much and I will make it again very soon. It is more of a pound cake texture. Not a fluffy type. I guess that goes to show you, different strokes for different folks.
Judy in Ohio

Hi, Boots in Va. I saw all the great recipes for Pasta Salad and I wanted to tell you to rinse and drain the pasta after cooking. It keeps the pasta from absorbing all the dressing and becoming too dry.
Loretta in Va

Newsletter 3/26--In response to Carol O's request for a soup using loose sausage I have an old stand by we love and is so easy.

Crockpot Soup
2 large cans Minestrone soup (I use Progresso)
1 can Ranch style beans or chili beans
1 4oz can green chilies
1 lb. browned sausage
1 can of Rotel tomatoes (mild or hot to taste)
garlic powder and chili powder to taste

Stir everything into crockpot and cook at least 4 hours on low. I used to put it on to cook all day when I worked and served it with cornbread or corn muffins and a salad.
This can be made on top of the stove, but I like the flavors to blend in the crockpot when I'm not in a rush.

After seeing Billie's (FL) SF Strawberry Pie I thought I'd throw in my sugar free cheesecake I made for Easter.

Sugar Free Strawberry Cheesecake
1 4oz. box SF Jello Cheesecake pudding
1 8oz. pkg. fat free cream cheese, softened
1 jar 12 oz. sugar free Strawberry Preserves
1 2/3 C. skim milk
1 fat free graham cracker crust
1 8oz. sugar free Cool Whip
fresh strawberries & mint leaves for garnish.

Mix pudding according to package for pie recipe. Stir in cream cheese and half of the Cool Whip. This will be thick. Spread half of the jar of preserves on the bottom of the crust. Carefully spread the pudding mixture over the preserves on the crust. Top this with the last half of preserves. Cover whole pie with last half of Cool Whip and garnish with fresh strawberries and mint if available.

I hope this makes sense. I just made this up at the last minute. I whisked the cream cheese and cool whip into the pudding, so there were some little lumps of cream cheese so you might want to use a mixer. We liked the lumps evidently--there weren't any leftovers!
Jae, Central OK

Several years ago while waiting for my return flight home at the Honolulu, HI airport, I picked up a couple of bottles of Papaya Seed salad dressing. The label noted it was 'distributed by' Hawaiian Plantations of Honolulu, HI 96819. I located them on the web and ordered several bottles - it wasn't inexpensive!!! Now that we're retired, it's difficult to spend $8 + postage for one 11.5 oz of dressing, no matter how good!

I'd like to be able to make my own, as the grocery store in our area have papaya in stock for the season.
Does anyone have a recipe for this dressing?
TN

In response to Trudymay in Tennessee in the 3/26/08 newsletter about tamales. Our church has been making tamales for years as a fund raiser and has done quite well. We make ours from pork roast and LOTS of spices but the amounts of each spice I could not tell you. We cook the pork roasts overnight and then really, really "work" the meat to get it to the right consistency. We use corn husks with masa wrap. We use the masa that comes like where the flour is sold in the store. To the masa we add LOTS of spices, pork broth and water to get it to a very moist consistency. I think that's the secret for it not sticking to the corn husks. Also, we've found that if you overcook (we steam ours) the tamales once you have them made, the masa will stick to the husk. Hope this helps. Also, I have had tamales made from ground beef and I also like those. Willing to share YOUR recipe? Have a wonderful and blessed day!
Lorraine in Wyoming

Hello Nancy and Nancylanders!
Nancy, I just wanted to say thank you, you are truly a blessing in disguise. All of the hard work you do, is just amazing, I am so glad that you have been able to get a break and visit your family/friends during the Easter Holiday.
Tonight I asked my husband if I had bragging rights over tonights dinner, and he said yes! So, Here goes:
I made the best pork chops ever! They were amazingly good. My 2 1/2 year old ate them, and she usually does not eat meat, but they were the first things gone from her plate! So I am a bit excited. Here is the recipe (I made it up as I was cooking)

Pork Chops

Boneless Pork Chops
Old Bay seasoning
Seasoning salt
pepper
Cream of Celery Soup
Sparkling apple cider

Place the pork chops in a pan, add seasonings to suit your taste, Spread the Cream of Celery soup over the pork chops, (like you would spread icing on a cake) and pour enough Cider over pork chops to cover. Cover with Foil and put in a 350 degree oven for 20-25 minutes until Done.

I fixed this with Stove Top Monterey Jack Onion and Mushroom Stuffing, and Steamed Green beans. The soup and cider make the most wonderful gravy! After the food was gone I went to throw out remaining gravy and husband started begging me to save it! It is an amazing and delicious dinner! I have to admit my inspiration are all of you cooks! Thank you again everyone!
Chrissy in Middle Ga

I am helping to host a "man" shower ( a baby shower for the dad-to-be who is our co-worker). I plan on making sausage balls and am looking for some other finger-type breakfast foods. We will have the normal fare of bagels, donuts and muffins, but I would like something a little more inventive and special. There are no cooking facilities but something could be warmed in a small microwave.

Any help would be GREATLY appreciated. Thanks in advance.
AnneE from Pa.

Still on our RV vacation and are now in Jacksonville Beach, FL. The weather has certainly improved since we left Alabama. I've had several gorgeous beach days. Anyway..

in catching up on Newsletters last night, I saw a note from Sara in Orlando to Amy regarding her "Creamed Beef". The recipe I've been using for so many years is as follows:

Chipped Beef Gravy
4 oz. Chipped Beef (Buddigs if not fresh)*
1/4 cup butter
1/4 cup flour
3 cups milk
white pepper
salt to taste

In bowl, soak chipped beef in hot water until softened, then drain (this also takes out excess salt - don't skip this step or finished dish will be too salty).

Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened. Add chipped beef and season to taste. I usually add 2 TBsp. Sherry wine, which is optional..
Note. I can buy my chipped beef at an Amish market in PA at a reasonable price and put more beef in than called for as we like the gravy thicker. I serve it over toast.
Jan in DE

Hi Nancy. We just love your newsletter. Here is a pasta salad recipe someone gave to us,
enjoy, Arline

Pasta Salad ( Rotini)
1 lb. rotini pasta [ screws]
1/2 jar of pimentos [ chopped]
1/2 onion [ chopped]
2/3 cup black olives [ sliced]
1 jar Italian salad dressing
parmesan cheese [ lots of it]

Boil pasta. Add everything to pasta , stir, add black pepper, garlic powder and parsley. Can add chopped tomatoes, green onions, green olives, etc. It tastes better made a day before.

Dear Nancy:
On January 22, 2008, Tana in Bama gave a recipe for Quick and Easy Chicken Meal. On January 24, 2008, this was sent and I was unable to find a reply.
Tona in Bama's submitted the Quick and Easy Chicken Meal on Jan. 22, are there suppose to be 2 cans of cream of chicken soup listed? Sounds really good but wanted to be sure.
Susan-NC

Unfortunately I made the recipe and I did not put 2 cans of soup in it, but this is the first recipe I did not care for of Tona's. I think I did not prepare this correctly or the recipe was not right. I noticed that the cranberry sauce did not specify whole or jellied.

Perhaps Tana could redo this. Thanking her in advance.
Sylvia in Fl

A friend from church used to bring these all the time, to Sunday School. Then she moved away! Now I have to make my own, but they are so good, and easy, too!

Peanut Butter Sandwich Cookies
2 sleeves Ritz crackers
1 jar smooth peanut butter
2 cups chocolate chips

Spread peanut butter on one side of one sleeve of crackers. Top each with another cracker. Melt chocolate in top of double boiler.

Using small tongs, dip each cracker "sandwich" into chocolate. Remove to waxed paper-covered cookie sheet. Let chocolate firm up.
Trish in Illinois~