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 E in 3/28/08 Newsletter asking for ribs in crockpot, I have one called "Accidentally Delicious Ribs" in the February 12, 2008 Newsletter.
Barbara in AL

For Linda in North Carolina:
Use 1/2 t. bottled or jarred minced garlic per clove of fresh garlic in a recipe.
Eureka, IL

I intended to make this recipe for my husband for Valentine's Day or Washington's Birthday, but did finally get it made this weekend. He thought it was a keeper.

Cherry Cheesecake Pie
8 oz. fat free cream cheese, softened
1/3 c. sugar
1 8 oz. container lite whipped topping, thawed
1/2 can cherry pie filling (Freeze the rest for another use)
1 graham cracker crust

Mix softened cream cheese and sugar until well-blended. Fold in 2 cups whipped topping. Spoon into graham crust. Top with cherry pie filling (approx. 1 cup). Run spatula or knife through filling to make a marbled effect. Refrigerate at least 2 hours before serving. Garnish with remaining whipped topping, if desired.

(Note: This pie can also be frozen. Thaw about 10 minutes before cutting to serve.)
Everyone have a great week! Eureka, IL

In the A&P Cake....what would the 1/4 c solid shortening be? Would it be like Crisco??? or what else??? Thanks soooo much ... for all your help
Patz

Thanks to Lorraine from Wyoming and Pat in SW Okla for your tips in the 3-27 and 3-28th newsletters on hot tamales. I agree the thinner the dough the better, I think . Also, I might be cooking mine too long thanks . Also, for Sue in Fl. 3-28-08 newsletter.. Here is my recipe For Hot Tamales It is helpful to have someone who has made them before show you how to put them together and tie them, but I'll try to tell you.

Hot Tamales
2 Pounds of hamburger meat
1 cup of oil
4 ounces of chili powder( some hot chili powder or red pepper) if you like them hot
Mix together set aside.
4 cups Self Rising corn meal ( You may have to make 2 mixes of this)
1 cup of oil

Mix with hot water
I use the hot tamale papers you buy at the grocery store here in the meat department. Soak them in water they will be easier to work with. Spread the cornmeal mixture (about 1/4 of a cup) on the paper to within 1 inch of the edges.. Get a handful of the meat make it log shaped and place it in the middle of the dough. Take the paper and get the dough evenly around the meat mixture and the roll the paper lengthwise around it overlapping the paper... I use the three string method. Pre cut your string about 6 to 8 inches in length . The string is crochet string, not to thin but not thick like yarn either. Tie each end of the tamale and then take a string and tie it tight in the middle. It is easier to roll them first ( I set them on a cookie sheet or oblong cake pan, till I am ready to tie) and then tie them. This recipe will make about 2 doz. depending on how much meat you like in the middle and how much of the dough or wrap you like.. After you get them made, you are ready to cook . Place them in a large pot, cover with water and cook them on medium high for 30 minutes. Some people fold the paper like a envelope and just use one string in the middle, I just like the look of the other...Take the pot off the heat and let them sit for 10 minutes, take them out and place on some paper towels to cool.. After they have cooled place what you want to eat in plastic bag in the fridge. They will keep for 3 or 4 days in fridge and then freeze them or freeze them all until your ready to eat... Just take them out of the freezer and put in a pot and boil until thawed or microwave. If you are doing this with no helper , it will take some time, but will make several meals. Everyone have a good day.
Trudymay in TN

Hi All, I need help. I found a recipe, I think I got here, not really sure. It was for Pecan Sandies cookies. Its sweetener was honey. It was a good as I thought it would be. I must of omitted something when coping the recipe. Please help. We are leaving this coming Thursday, early AM. I would like to make some to take on our trip. We are going to Key Largo and checking out Key West. Getting really anxious to depart. It is cold here and sick of it.
Carolyn, Rochester, New York

Linda sent in the following post in the Fri/Sat newsletter: 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.

Linda, I buy the minced garlic in the jar all the time and it says on the side of the bottle that 1/2 teaspoon equals 1 clove. I must admit that I usually use a tad more than a 1/2 t. when I use it though. But we really love garlic. Hope this helps out.
Make it a great day!
Lisa (East Texas)

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

Hi Nancy,
I just want to send out a big thank you to sunnywatkinsgirl for the Spanish Bar Cake recipe. It was my very favorite cake when I was little and we also had it often, although not every week. I later bought it for my family until A&P went out of business and I could no longer get it. I have always wanted a recipe for it and will try it soon. It sure brings back good memories. Thank you too Nancy for all your hard work.
bonyfingers, WI

AnneE from Pa. looking for something to serve at a "man shower". Try these, hope you like them.

Roll Ups
Mix all together:
4 oz. softened cream cheese
3 tablespoons mayonnaise
2 tsps. minced onion
1 stalk minced celery
1/4 cup minced orange, yellow or any pepper
1/4 to 1/2 cup minced broccoli
1 cup of shredded cheddar cheese
1/4 tsp. Morton's Nature Seasoning (this is much better than some of the other seasoning salts)
a shake or two of red pepper
1-2 tsps. of garlic and herb packet of dressing mix (according to your taste) I have used dry ranch dressing mix too, my favorite

Bread or large tortilla wraps, a variety of colors would be good.

This is the basic recipe but you can vary it any way you choose. Make it with chicken or ham added or anything really, different veggies, different cheeses. After mixing it all together spread thinly on wraps or bread, if you use bread it can be flattened with a rolling pin, and roll up. Large wraps worked better for me than the small ones. Wrap each one in plastic wrap and store in fridge for a bit, I chilled them for a couple of hours, so they'll hold together better. When you are ready to serve slice in 1-2" pieces.
Betty

This is for Susie Indy regarding Thousand Island Dressing. My father loved the 1000 Island dressing my mother made and served over hearts of lettuce. I still make it like she did since it has become a favorite of my husband. Don't have a recipe as such, but here is what I do:

1000 Island Dressing
To about 1 cup of mayo add about 1/4 cup catsup and 1/4 sweet pickle relish. Mix well.
Taste and adjust amount of catsup and/or relish to your taste.

We still pour it over hearts of lettuce (wedges of cold iceberg lettuce).

I have also added grated onion at times, but my mother never did. Some people may like a shake of hot sauce in the mixture as well.

Anyway, hope you try it.

Wishing sunshine to everyone and especially to Nancy and her related and not related family!!

I want to thank everyone who responded to my request for home-made soup using loose sausage. They all sound so yummy, I can't wait to try them all. I just love hearty, home-made soups, and it makes a perfect dinner to make for ailing friends and family.
Thank you all again. CindyO

Dear Nancy.. I need your help once again. I am receiving the newsletter but it always comes in my bulk mail. I have your address (as listed on this email) in my contacts so I am puzzled as to why I do not receive the newsletter in my inbox instead of bulk mail. If you have any suggestions to help me I would be very happy to know what to do.
Thanks so much, Barbara in Corsicana, Texas

Sue in Fl asked how to make her Split Pea Soup smooth. After you have the soup finished, I put mine in the blender and pulsate until I get the consistency I want. This will also thicken your soup up. I remove any meat, potatoes and small pieces of carrots before putting in the blender and add back after the peas have been blended,
Pat, DE

Have been a reader for a long time and also enjoy all the recipes and tips, look forward to every newsletter. I now have a question. I am the mother of 5 and a grandmother of 14, the last being triplets, born last week, I have been helping my daughter with the babies and realize that I have lost my ideas of kid friendly meals, over the past couple of decades. would appreciate any ideas that are compatible for a social security income.
Thank you so much! Marena in Ohio

The Chicken in a Jug recipe that I think is the one Barbara in Texas is looking for was in the Jan.8th letter. It is also in your 123 Recipe site.
Jan in DE

This is for Sylvia in Scotland. Instead of using your fingers or a fork to rub together flour and butter, try your food processor. It works for pie dough so I would imagine it would work for scones and biscuits.
Sandra from Oregon

For Susie who wanted a Thousand Island Recipe, I found this one many years ago and it is pretty good.

Thousand Island Recipe
1 cup real mayo
1/3 cup catsup or chili sauce
3 Tbs pickle relish
1 hard cooked egg

Combine ingredients.
I usually make this without the egg and add it later .
Kathy Texas

Hi Nancy, Just wanted to let Billie in Fl. know that I tried her Sugar Free Strawberry Pie that was in the March 26, 2008 newsletter. My husband who is a diabetic really liked it, did not use the crust but will try next time for a change. Thanks again and to all of you wonderful people for your tnt recipes and ideas. This is a great website and I always look forward to it.
Betty Boop in Ga.

I love this newsletter and the stories about your cats. I just lost it due to travel and I will be going back and forth between Md and Tn about every 3 months. Is there some way to keep from completely losing the newsletter. I have webtv and a unit in both places but if I do not turn on every day I have so much spam that my mailbox fills up and my newsletters bounce.
Thanks! June in Tn

Comment
You can always access it through the website. Just go to
http://www.nancys-kitchen.com
There is a link on the top right side of the page that say's Today's Newsletter.

Just click on this link and the latest newsletter will come up. There is also a link for the newsletter archives if you get behind reading the newsletters or want to newsletters from 2005 to the most current one.
Nancy Rogers

This is for Anne E in the March 28 newsletter requesting ideas for a "Man" shower. How about a fruit salad or pieces of fruit on a wooden skewer? Nothing to heat up and the fruit would go nicely with the sausage balls, bagels, etc.
Joan from Oklahoma

Hi, Nancy: In the Friday, March 28 newsletter, Linda in NC
wanted to know how much minced garlic was equal to a clove. It is 1/2 tsp. and it is on the jar I have. That is the only kind I use. Fresh is a bit more trouble, so I keep a jar in the fridge all the time.

Boots in VA wanted to know how much coffee to use for 24 cups and I would use 1 cup. Of course, I do not like my coffee real strong. About 1 tsp. per cup.
Thanks and have a wonderful, blessed day. Nell in VA

Bowties With Cherry Tomatoes
(for 2)

This is my favorite macaroni salad recipe and very different from any salads contributed so far.

Slice 1 cup cherry tomatoes and a dozen fresh basil leaves into a bowl and marinade in 1 Tbsp balsamic vinegar and 1 Tbsp olive oil.

In a heavy skillet, toast coarse breadcrumbs sprinkled with black pepper until browned and crisp ( I slice bread crusts into small croutons for this). Cook 3 oz bow tie pasta for ten minutes and drain.

Add pasta to marinated tomatoes and mix well. Just before serving, mix in the browned crumbs. Sprinkle each serving with parmesan and freshly ground black pepper. We prefer this served at room temperature.

This is very delicious with diced omelets mixed in. Diced mozzarella and black olives would probably be excellent in this salad, too.
Leah

I am interested in the recipe for the sweet onion dressing from Subway. Somehow I missed the recipe in the newsletter. I'd appreciate if you would let me know which newsletter it was posted..
Thanks -Nancy in Pa.

Trish in Illinois
In the recipe for the Peanut Butter Chocolate Ritz Crackers. How do you dip the crackers? (the complete cracker or half?)
Boots in Va.

This for Susie in Indy. I always make my own Thousand Island Dressing. Best Food Mayo. Heinz Ketchup, and garlic salt or powder. Enough ketchup to give the mayo a nice pink color. Very good. Phyllis in WA-AZ

For Leasa in Iowa

Creamy Kidney Bean Salad
2 hard cooked eggs, chopped
2 15oz cans kidney beans, drained
1/2 onion, chopped fine
1 rib celery, chopped
2 tbsp sweet pickle relish
1/2 c mayo
salt and pepper to taste

Mix all together and chill at least one hour before serving
Serves 6

For E. who wanted a crock pot pork ribs recipe

Sweet and Spicy Crock-pot Spareribs
3-4 lbs spare ribs
3/4 c chili sauce
1/2 c brown sugar
1 pkg dry onion soup mix
1/4 tsp cayenne pepper

Spray a 5 qt crock-pot with cooking spray. Arrange ribs in bottom of cooker. Combine chili sauce, brown sugar, soup mix, cayenne and 1/4 c water; spoon over ribs. Cover and cook on low for 6 hours or until tender. Serves 4

I also use this recipe using 2-3lbs chicken thighs, cooking 5 hours. You could also use whatever cut up chicken pieces you like but adjust cooking time for thicker cuts.
Bobbie/Frankfort/IL

Thank You, thank you, thank you to the Watkins lady for the recipe for the Spanish Bar cake from A&P. That was the best spice cake I've ever tasted. Thank you to Dennis from prepared pantry for the instructions for the "Hostess" pies. Another thank you to the gal who sent in all the filling ideas for the "pies" or whatever you want to call them. I sent them along to my nephew who is going to school in Flordia and has an Gt Express Machine. He will now have a larger choice for his dinners on the run.
Thanks again. Suzanne near the Motor City.

This is for the Watkins girl whose recipe for Spanish Bar Cake was in Mar. 28 newsletter. This used to be my brother and mine favorite cake. So i made the cake from your recipe, It a bit to dry. Could you please check your ingredients and instructions right. The cake did have a good taste.
Thank you, Roberts wife in Ohio

Thank you Doris in S. Indiana - The addition of the pimentos is an addition to another recipe that I received that I like a lot. I always put the chopped pimentos in my chicken so it MUST be good in ham salad too. I'll try this addition.
Susana in Louisiana

To "E"
I got this recipe online in my e-mail and made it almost exactly as it was written. I'll add my one little “tweak” for your discretion. This is great for a work day. When you come home just make your sides and your “good to go.”

Maple Mustard Country Style Ribs
1 large onion, cut into 1/4-inch slices, separated into rings
1/3-cup maple syrup
1/4-cup Dijon Mustard
(2 1/2-3-lbs) country-style ribs

Place onion rings in crock pot. In small bowl, combine syrup and mustard, mix well. Spread evenly on ribs. ( I just dipped my ribs into the bowl then put each one in the crock pot and poured leftover syrup/mustard mixture over all. Cover; cook on low setting for at least 8 hours. NOTE: My “tweak” ( While I am making the sides I drain off all the excess liquid and put them back into the crock pot with about ½ bottle KC Masterpiece Honey Mesquite Barbecue Sauce over them.)
Susana in Louisiana

Hi Nancy,
I need a recipe for Creme Brule Pie. Can anyone out there help me?
Thanks. Pat in SC

Thanks to Bobbie in Frankfort, IL for the ham salad recipe. It sounds delicious. The picnic is next Saturday. Remind me to let you know how it served up.
Susana in Louisiana

Hi Nancy and all the landers! First and foremost, thank you Nancy! I have enjoyed your newsletter for many years now. I have a request, does any one have a meatball recipe that uses Italian meatballs, sauerkraut, and cranberries? I thought the sauerkraut was onions at first, but a lady told me it was sauerkraut, but wouldn't give up the recipe. I had it at a funeral luncheon, and have craved it ever since!
Thank you all in advance!
Avagail in Mo

Nancy, one more post that I forgot to include above. This is a keeper for sure. Thanks.
Dawn - cape cod, ma

Peanut Butter Marshmallow Squares
1/2 cup butter
1 cup peanut butter
1 packet butterscotch chips
1 bag mini marshmallows

Melt butter over medium heat. Add peanut butter and butterscotch chips; stir until melted. I used a makeshift double boiler. Remove from heat allow to cool so you don't melt the marshmallows. Stir in the marshmallows gently yet quickly. Pour into a 9x9 pan or a 9x13 pan (for thinner squares). Must refrigerate until set.
Dawn - Cape Cod, MA

Dear Nancy,
I would love to have a recipe to make the Chicken and Rice dinner that Cracker Barrel serves. My family loves it. I have tried a couple of times to make it, but something is obviously missing. Could anyone help me?
Thanks, Carolyn

First of all along with everyone else I too enjoy this newsletter very much and appreciate all the work you put into it.

I seen something about cans of Creme of Coconut I too have several cans of it and had a recipe for Coconut Cake and lost the recipe and can not get the person who sent it too me to reply so I am on the search for the recipe I do not believe it used the sweeten condensed milk (eagle brand) so it any one out there has that recipe I would greatly apprecaite it.

My favorite Mac Salad is one a very dear friend use to make all the time and I do too now she is gone

Boil Mac or your favorite kind of noodles when it is done add Miracle Whip and a small amount of sugar maybe about 2 or 3 Tblsp. then add a can of tuna (well drained) and a package of frozen peas (partially thawed) that's it enjoy hope you all like this one.
Blessings, Shirley May in Calif

Hello to all you great and inventive cooks. I have a box of Trader Joe's Quinoa and frankly do not know what to do with it or how to cook this grain and make it tasty. Does anyone have a good recipe(s)? Thank you.
Pat in Ironton, MO.

Sue in Fl. I don't have a tnt recipe for tamales but checkout this website http://www.gourmetsleuth.com/beeftamales.htm; their recipe is very similar to what my grandmother and aunts used to make.

Being Hispanic it was a family holiday tradition and I remember it was an all day process beginning the night before "tamale day".....meat was cooked, cooled and shredded. Tamale making day started early in the morning....soaking the corn husks, heating up the meat broth, making up the masa and setting up the steamer. They would make anywhere from 15 to 25 dozen to be shared with all the family members. And yes, tamales freeze extremely well.

LOL, only one time was I asked to help spread the masa and I was quickly "fired"....could not get the technique quiet right! So from that day on I was invited to help out on tamale day.....but as a go 'pher. Go to the store for sodas, ice, more corn shucks, etc. My grandmother has passed on and the yearly gathering of aunts and cousins is now just a fond memory and what great ones I have.

Besides here in San Antonio we have so many places to buy wonderful, fresh made tamales any of the week. And during the Christmas holidays, there are lots of families that make and sell homemade ones.

Hope this helps and should you try your hand at making tamales. Good luck!
Sherrill in San Antonio

For Linda in NC who wanted to know about garlic:
1 clove garlic = 1/2 tsp. jarred minced garlic
Lori in IL

I always enjoy reading the recipes and comments. Ya'll and Nancy are soooooooo neat! For Sara in FL and Grandma Flipper. My husband is diabetic and I made the peanut butter cookie recipe that Paula Deen had. They were very good....just didn't make enough for my hungry man!

I would like to share a non-diabetic peanut butter cookie. For all the years our kids were in school these were made for nearly every school bake sale. Hope ya'll like them!

Peanut Butter Balls (or bars)
1 cup sugar, 1 cup light corn syrup. 2 cups peanut butter (chunky or smooth) and 6 cups of corn flakes.
Place the corn flakes in a large bowl; set aside. In a saucepan, combine sugar and corn syrup. Bring just to a boil, stirring constantly. Remove from heat and add peanut butter using a wooden spoon. Stir until P.B. is melted. Stir P.B. mixture into corn flakes, mixing well. For balls, roll into about a inch size ball. For bars, press into a greased cake pan. When set cut into squares.
Lynda in S. Texas

To E. looking for pork ribs in crockpot. Here is a family favorite that everyone loves.
Dawn - Cape Cod, MA

Mandarin Style Ribs
1/4 cup soy sauce
1/2 cup orange marmalade
3 Tbs. catsup
¼ cup brown sugar
2 TB dry sherry
2 cloves garlic, crushed
1 ts of fresh grated ginger
3-4 lb. country style ribs

Salt & pepper the ribs. Combine all ingredients but ribs. Brush sauce on both sides of ribs. Place ribs in crock pot and pour remaining sauce over ribs.
Cover and cook on low 8- 10 hours.

Note: if you want, you can cut the ribs into smaller pieces.
Dawn - Cape Cod, MA

Laurie in Muskegon, I don't know if you ever get to Grand Rapids, but G. B. Russo's has wonderful cannoli It is a wonderful wine, deli, kitchen store all rolled into one. I am enclosing the web site. I try and get there from Kalamazoo at least every two months. It is well worth the trip. Theresa in MI
Click here: G.B. Russo & Son
http://www.gbrusso.com/pages/history.htm

In the recipe for Perfect Peppermint Patties it calls for 1 box of confectioner sugar. How many cups are in a box of confectioner's sugar?
Thanks,Laurie

Hi Nancy and All,
Spring has definitely sprung in our corner of Scotland - all the flowers are in bud and some are in bloom, our garden birds, particularly the woodpeckers are behaving strangely, even a bird house which has been empty for a few years has been cleaned and spring cleaned by a couple of blue tits, so they are getting ready for the youngsters - I really love this time of year. I do have a little problem adjusting to the daylight saving loss of 1 hour. Carolyn from Edon? (I have stopped guessing where people are from by the initials, some are obvious, but some aint) my Husband now knows by my demeanour in the mornings whether I have read a newsletter/recipe, he also enjoys hearing about some of the recipes, stories etc., so, I would also suggest anyone who needs anti-depressants thro them away and join in with the Nancylanders.

Doris in S. Indiana (the ham lover), have you tried simmering your ham in coca cola initially before roasting, braising etc? Don't know why, but it does something to the finished result. I think this was a recommendation from Nigella Lawson. Your chicken and rice casserole is doing its rounds in East Lothian, so not only my Family loved it, (the youngsters particularly liked the risotto), but it may become one of the Lothian's specials. There was a little chicken left which was served in sandwiches (home made bread of course) with bought Corn Relish the following day YUM.

Bobbie/IL your soup sounds wonderful but what are Great Northern Beans, 4 x 16 oz cans sounds an awful windy lot? Laurie MI what are cannolis? I am trying not to hog the newsletter, so I will stop now, and wish you all health and happiness

Nancy more grease to your elbow, (hope you understand this rather stupid saying, particularly in this day and age). LOL to you all Sylvia

Dear Nancy,
Last night I made the Taco Salad For Two sent in by Phyllis.

It is wonderful, and easy to make, also vegetarian, but you could add cooked hamburger if you wanted to. Thanks Phyllis, Dee in W. Lafayette

Hi, For Annie in Pa. Sometime back grannym in Il sent in a Sausage Egg Muffine which is terrific and can be reheated in the microwave. The following is her recipe:

Sausage Egg Muffins
1/2 # bulk pork sausage
12 eggs
1/2 c chopped onion
1/4 c chopped bell pepper
1/2 t salt
1/4 t black pepper
1/4 t garlic powder
1/2 c shredded cheddar cheese

(Note: when I made these I didn't use the bell pepper or onion as my kids don't like them, plus I used more cheese.)

Brown sausage;drain; Beat eggs; add onion and bell pepper, salt, pepper and garlic powder. Stir in sausage and cheese; Spoon by 1/3 c into greased muffin tins. Bake at 350 for 20-25 min or until knife inserted in center comes out clean.

I used cupcake papers for mine to make them look like muffins (I greased the inside of the cupcake papers). Also, my muffin pans must be smaller than today's because I got way more than 12! This was a really great recipe and I think would work well for your Breafast Shower.

Thanks Nancy for taking time out of your family time to do this wonderful letter!
Sue in Fl

Lemon Ice Box Cake
This is so good. 1 box of lemon cake mix 2 cans condensed milk (walmart's is the best) 1/2 cup FRESH LEMON JUICE 1 (12 oz.) container frozen whipped topping, thawed..

Bake the cake in 2 layers as directed on box. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans condensed milk with fresh lemon juice. Reserve half of the mixture and set aside. Use half of the lemon mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, use to frost the entire cake. Chill overnight before serving. YUM! YUM!
Byron Tindle Bessemer, Ala. 3-30-08

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

Marge in OH asked, in the March 27, 2008 newsletter, if anyone had used the Cook'n recipe software. Marge, I have been using it for several years now (since 2000) and I can't say enough good things about it. I have the "Taste of Home" collection and it's fabulous. I not only have a wonderful collection of recipes from Taste of Home, but I also have all of my own personal recipes on the software. I get newsletters from Dan Oaks periodically and a complete newsletter once a month where he includes a video of someone cooking in the kitchen with him. Quite often it's his wife. It's a very simple program to use and also a very thorough program. It will divide and multiply a recipe and give nutritional info. It will create grocery lists and menus. In my book, it's just fabulous!
Barb in Bay Village, OH

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~

Hello Nancy and everyone. I'm sure Boots has all the macaroni salad recipes by now that she could ever use, but I'd like to add another one. This is totally different and although the recipe says it makes 6 servings, I've found it makes much more so use a large bowl when mixing it. It uses Wacky Mac which is in the pasta section of the grocery store, but you could substitute rotini, especially tri-color.

Three Bean Wacky Sweet Salad
1 package Wacky Mac
1 can ( 14.5 oz.) green beans, drained or 1 1/2 cups fresh beans cut into pieces
1 can ( 14.5 oz.) wax beans, drained or 1 1/2 cups fresh beans, cut into pieces
1 can ( 14.5 oz.) red kidney beans, drained
1 cup chopped sweet onion
3/4 cup cider vinegar
1/2 cup salad oil
2/3 cup sugar
1 1/2 cup halved cherry tomatoes
salt and pepper to taste

Prepare Wacky Mac according to package directions; rinse with cold water. Meanwhile, combine beans and onions in large bowl. In a separate small bowl combine vinegar and salad oil; slowly add in sugar to dissolve. Add drained Wacky Mac and vinegar mixture to beans. Add tomatoes and salt and pepper (optional); gently toss to combine.

Be prepared to make copies of this recipe for friends when serving it. :)
Carol in MA

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
parmasean 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.