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.

For salad shooter information please go to WWW.saladshooters.com. You will find a lot of information.

This is how my mother always fixed wilted lettuce. I fix it the same way.

Wilted Leaf Lettuce
2 lg. bunches leaf lettuce
2 tsp. sugar
2 green onions, sliced
4 slices bacon
1/4 c. salad vinegar
2 tbsp. water

Tear lettuce into bowl, season with salt and pepper. Fry bacon crisp and crumble. Add sugar and onion. Add vinegar and water to drippings, heat to boiling point. Pour over lettuce. Toss until wilted. Add bacon .
Print this recipe.

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Any Watkins order placed in Feb. puts your name in the drawing for the Betty Crocker Cookbook.

Somewhere around Christmas you printed a recipe called Orange Dreamsicle pie . I can't find the copy I copied from the internet. Do
you still have it?
Lisa

To Trish in Springfield IL. We tried your rice dish and it was great. Hope you send in some more recipes. P.S. Thru the woods we only live about 35 miles east of you.. Hi neighbor!!!
Ruth Ann in IL

A tip for thickening Pinto bean soup, if the juice is too thin, use a fork, and crush several beans on the side of the pot, stir in, if you want it thicker, do a few more. I am not sure where it came from, but I have been doing this for over 20 years.
Bill Alb. NM

Does anyone have a chicken salad recipe with pecans and grapes added?. Thanks in advance.
Phyllis C. from Ky.

For Barbara in Corsicana Texas, The recipe for Beef Burgonoinne Extraordinare was sent in by grammyM IL, if I remember right. It is so quick, easy and delicious.

By the way Barbara, I always enjoy your contributions to the newsletter. The way Nancy has set up the newsletter allows personalities to shine through, and I enjoy that a lot. I finally bought a new and bigger crockpot so tonight I plan to try Susanna in Louisiana's ham method.
Doris S. Indiana

Beef Burgonoinne Extraordinare
1-1/2 lbs chuck roast, cut into cubes
1 10-3/4 oz can french onion soup
1 20-3/4 oz can golden mushroom soup
1 cup sweet vermouth

Heat oven to 350 degrees. Brown meat and place in a 3 qt. casserole. Add remaining ingredients. Cover and bake for 3 hours.
Print this recipe.

To Nancy in Michigan: My mother made the 'wilted lettuce' years ago. I remember she would put a dab of bacon grease, along with some crisply fried bacon, mixed vinegar and sugar together and poured over the lettuce. Have no idea the amount she used, probably to suit her taste.

Judith in Piedmont: My 'boys' don't care for meringue and I use the egg whites in the cream pie along with the yolks, top the pie with whipped topping. Any good cream pie recipe, slice bananas in the crust (can use graham cracker, etc) and pour on the filling. let cool or chill, whichever you prefer. For a low calorie pie, use instant sugar free pudding mix.
Cookie in Texas

Hi Nancy and Nancylanders!
I have a little problem.... I am in this contest to lose weight. I really need healthy low calorie recipes with lots of flavor. I have a very picky 2 yr old and 15 month old that I have to impress with this! I am tired of Lean Cuisine meals! Also, if any one has a recipe for a lowfat Basil Cream sauce (its on the chicken and Basil Cream sauce lean cuisine) I would greatly appreciate it! I love the sauce, it is so good! Ok Now I will post a very good recipe. Any time I make this, it disappears a little too fast. Kids love it!
Jon

Comforting Cube Steaks
4 (4 ounce) cube steaks
1/2 teaspoon Cajun seasoning, or to taste
1/4 teaspoon freshly ground black pepper
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.

Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

REVIEW: I was extremely nervous about Cube Steak, since I heard it could be very tough if prepared wrong. I was absolutely delighted with the outcome of this recipe! I used 1 can roasted garlic cream of mushroom soup and one can of low sodium cream of mushroom soup, added an onion and can of drained mushrooms and put it all in my crock pot for 10 hours. It smelled great and when I went to take the meat out of the pot, it actually fell apart. I served it over garlic mashed potatoes drizzled with the mushrooms and onions. I agree that the gravy was very thin, but I don't like thick gravy, so it was fine. I could have thickened it. My husband and BIL loved it and even my 2 year old ate it up. So easy and inexpensive to make. I'll definitely make it again!

To Debi in NC,
I just started using Tofu as well. Luckily my first time came out a success! I used the Super Firm Cubed Tofu and Yakisoba Stirfry noodles located in the Veggie Section at Walmart. I also had a bag of asparagus stirfry veggies from the frozen section. All I did was put the veggies in a pot and cook them, then I drained the tofu, and placed in a pan, I added a lot of seasonings too the tofu because it tasted so bland. I put chicken and poultry seasonings, garlic powder, and lemon pepper seasonings. after it cooked for about 5 minutes on Med heat, I added the noodles (be sure to follow the directions first!) They have a great stir fry seasoning packet that comes with the noodles. I followed the directions and it turned out great. I even fooled my husband and Brother In Law! They had no clue what they were eating until after! My kids loved it too! Good Luck and if you find more recipes let me know!
Chrissy in GA

Hi Nancy and all you Nancy-landers, this is for Nancy in Mi. My grandma use to make wilted lettuce and what she would do is go to the garden get leaf lettuce and green onions. She cut this up in a large bowl, poured a little vinegar over it ,added some salt and fried several slices of bacon ,when that was crispy she would spoon the hot bacon grease over the lettuce ( little at a time) you just want to wilt it, stir it all up and serve at once. We never used head lettuce for this, leaf is much better. Corn bread is really good with this, you can add the crispy bacon or just have it on the side . Hope this is what you are looking for.
Sharyn in Oh

This is for Yolanda from Chris in Caifornia. I have made this for years and its my favorite Chocolate cake recipe. I hope this is what you are looking for. I also included one I love for Crazy cake and you can use any chocolate frosting on it.

Chocolate Vinegar Cake
Yield: 9 servings

1-1/2 c Flour; Unbleached, Sifted
3 tb Cocoa; Baking
1/2 ts Salt
1 tb Vinegar
1 c Water
1 c Sugar
1 ts Baking Soda
1 ts Vanilla Extract
5 tb Butter Or Regular Margarine

MOCHA CHOCOLATE FROSTING
1-3/4 c Confectioners' Sugar
3 tb Butter Or Regular Margarine
1/2 ts Vanilla Extract
3 tb Cocoa; Baking
3 tb Coffee; Brewed, Hot

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.

MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it.

Crazy Cake Mix together:3 cups flour2 cups sugar1 teaspoon salt2 teaspoons baking soda3 tablespoons cocoa. Add all at the same time:1 cup oil2 cups water1 teaspoon vanilla2 tablespoons vinegar. Mix well and bake at 350 degrees in 13x9 pan for 40 minutes.
Print this recipe.

Hi everybody I really enjoy this newsletter. I have snagged a ton of recipes and tips. You guys are great.

We are trying to make our own chinese food as take out is so fat laden. We love low mein and have found several recipes for it and by making it ourselves we have cut out the fat content. It tastes like take out but the color is not nice and brownish. Dose anyone have any suggestions as how we can get it nice and brown like the takeout. We have thought about adding a little kitchen boquet for color but I thought I would ask here if anyone has any tired and true suggestions. Thanks and keep the recipes and great tips coming.
Marie from Hudson in NY

I have seen a couple of comments on Salad Shooters. I own a what they call a professional salad shooter. I purchased it at an auction sale, brand new, never been opened. I do not use it much at home but when our church prepares scalloped potatoes for a funeral or othr meal I take it to be used for slicing the potatoes. We love it for that as all of the slices are the same thickness and cook evenly. One of the gals thinks it is fun to us so she is in charge of slicing the potatoes. And oh yes, we have used it for cole slaw too. The church wanted to buy it from me but I told them NO, I would just bring it in when ever we needed it. I paid the big amount of $3.00 for it at the sale. Probably one of the best $3.00 I have ever spent.
Marian in ND

For Joyce in Ky.
From gramaj

Hill Country Golden Corral's 14-Karat Cake

CAKE:
2 cups flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
2 teaspoons ground cinnamon
1-1/2 cups vegetable oil
4 eggs
2 cups carrots, grated finely
1 (8-ounce) can crushed pineapple, well drained
1/2 cup chopped nuts (walnuts or pecans)
1 (3 1/2-ounce) can OR about 1 1/3 cups flaked coconut (optional)

CREAM CHEESE FROSTING:
6 ounces cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
2 teaspoons vanilla
4 cups sifted powdered sugar

For Cake:
Preheat oven to 350 degrees. Grease and flour two round 10-inch cake pans. Line the bottoms with parchment paper if desired. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt and cinnamon. Add oil and eggs; mix well. Fold in carrots, pineapple, nuts and coconut, if using; blend thoroughly. Divide batter evenly between pans and place on middle rack in preheated oven. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on racks. When completely cool, remove cakes from pans and ice cakes with frosting.

For Cream Cheese Frosting:
While cakes are baking, beat cream cheese, butter and vanilla together in a mixer bowl until light and fluffy. Gradually add the powdered sugar. Beat until smooth. Set aside until cakes are cool. This will adequately fill between the layers and cover the entire cake.

If you feel artistic, save some of the frosting and color it orange and green to use to finish off the top of the cake with carrots as they do at the restaurant.
Makes 10 servings.

Approximate nutritional values per serving: 790 calories, 7 g protein, 99 g carbohydrate, 2 g dietary fiber, 44 g fat, 130 mg cholesterol, 1,090 mg sodium.
Source: Hill Country Golden Corral
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Nancy friends--try making your tuna melts and other grilled sandwiches in your George Foreman grill. I have an expensive panini grill at home near Seattle, but have found that down here in Arizona the cheaper grill works almost as well. My husband really likes grilled ham and cheese.
Dorothy from WA/AZ

For Vicky in Woodlawn Park, OK from the 2/15 newsletter, what is the exact name of the Newman's Own Salad Dressing for the Asian Salad. On the Newman's Own Website, I see a Low Fat Sesame Ginger Dressing...but not one that specifically says Asian. Is it Sesame Ginger Dressing I would need to look for at the store? I've never had McDonald's Asian Salad...so just curious. Is this dressing similar to the oriental dressing on Applebee's Oriental Salad?
Thanks, Susan in GA

Dear Nancy
Does anyone have a good recipe for French Vanilla Frosting. My brother wants it for his birthday and I have never heard of it.

Thanks for the wonderful recipes and for all of your hard work Nancy! It is definitely appreciated!
Trisha

This is an easy and my lazy way of making the frosting
Add 2 Tbsps of French Vanilla Mix ( International Coffe Mix) to a prepared can of Vanilla Frosting
Mix well.
Brenda/North Alabama

For Debi in NC looking for tofu dinner recipes. This is one my family loves (yes even my hubby). Cooking with tofu can be tricky, make sure to always buy extra-firm tofu and drain it. I've also put the drained
tofu on paper towels as an extra measure to get them dry. I always use a non-stick pan as well since tofu can be quite sticky. Enjoy!
Dawn - Cape Cod, MA

Pad Thai with Tofu
Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup

Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
1 cup fresh bean sprouts (I’ve never used these when I make this dish)
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges

1. To prepare sauce, combine first 5 ingredients, stirring with a whisk.

2. To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2
minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.

Note: This is a vegetarian version of Thailand’s classic dish. If you prefer it mild, use only 1/2 ts of hot sauce.
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To Connie in Texas: What exactly is RO water?
Joseph J.

Good morning Nancy, I hope this makes it to you. One of my messages the other day keeps getting returned by the mail server – I think mine. We love wilted lettuce or spinach and make it frequently in the summer.

For Nancy in Michigan here are some salad dressing recipes for her.

BACON SALAD DRESSING
3 c. water
1 1/2 c. sugar
3/4 c. vinegar
1/4 tsp. salt
1 tsp. chicken soup base (optional)
1/2 tsp. white pepper
1/4 lb. bacon (6-7 strips), chopped
1/2 c. chopped onion
1/2 c. flour

Combine water, sugar, vinegar, salt, soup base and pepper. Heat to boiling. In a separate pan brown bacon. Remove bacon to water mixture. Fry onions in bacon fat until soft but not brown. Add flour and let it bubble up to 2-3 minutes. Add this roux to hot water mixture. Stir until smooth. Simmer 5 minutes. Serve warm over mixed greens such as iceberg lettuce, red leaf lettuce, spinach, endive and a little shredded red cabbage.
http://www.nancyskitchen.com/bacon-recipes.htm
Print this recipe

Old Fashioned Hot Bacon Dressing (TNT)
4 to 6 slices bacon, diced
1 lg. egg
3/4 c. sugar
1/4 c. cider vinegar

Place diced bacon in skillet and fry until crisp. Beat egg, sugar and vinegar thoroughly. Pour mixture into hot frying bacon and continue to cook until thick, stirring constantly, to prevent sticking. When thickened, pour immediately over shredded cabbage or torn lettuce upon which a small onion has been diced and sprinkled with salt. Stir and serve. Shredded carrots, green pepper or eggs can be added.
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Wilted Lettuce Salad Dressing
6 slices bacon
1 beaten egg
1/4 c. green onion
2 tbsp. sugar
1 tsp. salt
1/3 c. red wine vinegar
2 tbsp. water

Fry bacon and remove. Add onions to grease. Fry and remove pan from heat. Add rest of ingredients and cook until thickened. Add bacon. Pour over leaf lettuce.

And for Judith from Piedmont wanting banana pudding from http://www.nancyskitchen.com/pudding_recipes.htm
Print this recipe
 

Banana Pudding
2 lg. boxes instant vanilla pudding mix – you could use banana pudding mix
4-6 bananas
12 oz. Cool Whip
2 1/2 c. milk
1 can Eagle Brand
1 box vanilla wafers

Blend thoroughly the vanilla pudding mix, milk, Eagle Brand and 1/2 of the Cool Whip. Layer the vanilla wafers evenly on the bottom of dessert dish and then add pudding and continue layering cookies and pudding. Add the other half Cool Whip as a topping.
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Take care Nancy! Hope you don’t get too much snow and ice!
Chris in NM

For Abbey who wanted a bread recipe with canned baked beans

Pork and Beans Bread
1 cup of raisins and 1 cup of boiling water. Mix together and set aside, do not drain.

1 cup salad oil. 3 eggs, 2 cups of sugar, 1-16oz. can of baked beans (not with tomato sauce). 3 cups of flour, 1tsp. cinnamon, 1/2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 tsp. vanilla, 1 cup chopped walnuts if desired.

Beat eggs, oil, sugar, and beans until well broked. Mix in rest of ingredents, beat until well mixed, fold in raisins mixture, mix well. Pour into 3 well greased 1 lb. loaf pans. Bake @ 350 degrees for 1 hour or 10 mini pans for 35 min.
Print this recipe
Donna in Maine

For Trisha looking for French vanilla frosting, you can find it in the baking section of your grocery store with the other canned frostings! It is one of the frostings a lot of members use to make the 2 ingredient fudge!

For Phyllis Knipp Baker, Mt who is looking for a company rice recipe, check out the following link. I looked at several pages, but since you only remembered 3 ingredients, thought I would send the link and you could check them out! It sounds like you mean fiesta rice, but it calls for beef or chicken broth not 1/1 & 1/2. There are 10 pages plus of rice recipes:
http://allrecipes.com/

Take care Nancy! Chris in NM

Nancy, this is for Geri in TN asking for a shower cleaner.
Take about one ounce of Jet-Dry Rinse Agent used in dishwashers and add water (i use a plastic bottle that holds approximately 26 ounces of water). Keep this bottle in the shower and spray shower and shower floor after your shower. You will never have to clean your shower again. I also use a Clorox bleach pen for the stubborn places where mold sometimes appear. I've been using this cleaner for two months and my shower always looks as though I've put a lot of effort into cleaning it.
Joann in SC

To Debi in beautiful NC. I've been preparing tofu once a week since my husband's near-fatal heart attack in 1983. I buy the extra firm, cut the blocks into very small cubes (a wire cheese cutter works well if your knife doesn't do the job well), put the cubes into a jelly bag and squeeze out the excess water, then fry in olive oil until golden. This makes the tofu firm and crunchy.

I use the fried tofu pieces in place of meat in a wide variety of recipes including calzones, lasagna, stuffing mix, barbecue sauce, scalloped corn etc. etc. The fried tofu pieces freeze well for future
use.

Drained slices of extra firm tofu are good fried in olive oil, covered with tomato sauce and cheese and browned under the broiler until golden.

I sometimes mash the softer tofu and bake it in Dilly Casserole Bread in place of the cottage cheese. It can also be used with breadcrumbs, wine, seasonings and egg to make your favorite "meatballs."

I look forward to reading the suggestions from other group members.
Leah in FL

This is for Nancy in Mich.

Wilted Greens
6 Slices Bacon, crumbled
1/2 c Onion, sliced
1/4 c Vinegar
1/4 c water
4 tsp Sugar
pepper
1/2 tsp Salt, optional
8 c torn lettuce

Cook bacon, drain, pour drippings from pan over lettuce. Break bacon into pieces, add to lettuce. Heat vinegar, sugar, water
Print this recipe
Mary J

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 Abby I found this recipe at recipezaar hope it is what you are looking for Joan from Ma

Baked Bean Cake or Muffins Recipe
An unusual "veggie cake" made with baked beans! I find this similar to a carrot cake, it is easy to make and very tasty. Adapted from a recipe found in Saltscapes magazine, chef Marie Nightingale.
by Elly in Canada

1-1/4 hours 1 cake 1 cup raisins
1 cup boiling water
1 (19 ounce) can baked beans in tomato sauce
3 eggs
1 cup canola oil (I used 1/2 cup oil, 1/2 cup unsweetened applesauce)
1 1/2 cups granulated sugar
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pecans, chopped
1 teaspoon pure vanilla extract
Coconut Icing
1 cup granulated sugar
1/2 cup whipping cream
1/3 cup butter
1 cup shredded coconut
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Cake:.
Place raisins in a bowl and pour boiling water over them, set aside. In large mixing bowl, mash beans with a fork. Add eggs, oil and sugar, beat well.

Combine flour, baking soda, baking powder, cinnamon and salt.
(I sometimes add a 1/2 tsp nutmeg, 1/4 tsp cloves to spice it up a little!).
Stir into bean mixture.

Drain raisins and reserve liquid. Add raisins, nuts and vanilla to batter. If batter is too thick, add a little of the raisin water, stirring to combine. Pour mixture into a greased 13" x 9" baking pan. Bake at 325 degrees for approximately an hour or until tester inserted in centre comes out clean. Remove from oven and let cool in pan on rack.

Icing:.
Combine sugar and cream in a heavy-bottomed saucepan over medium heat. Bring to a boil, cook for 2 minutes. Add butter, remove from heat and stir in nuts, coconut and vanilla. Pour evenly over the cake, allow to cool before cutting.

Note: edited to reduce 1 cup oil to 1/2 cup and 1/2 cup applesauce and reduced the sugar from 2 to 1 1/2 cups with good results. This recipe will makes 24 large muffins, baking time is 30 minutes.
SERVES 12 -15
Source: http://www.recipezaar.com
(Recipe too long to post in database to be printed out.)

Another bean hint. After soaking dry beans either overnight or by the quick-heat method, drain and freeze them. You won't believe how fast they cook after being frozen.
Leah

Hi Nancy, This is for Abbey.

Bacon and Baked Bean Muffins
Makes 12

1 medium onion, finely chopped
3-4 rashers bacon, diced
dash of oil
3 cups self raising flour
2 tsp dry mustard
1/2 tsp each salt and pepper
2-3 tbsp chopped fresh parsley
1-1/2 cups grated tasty cheese
1 (420g) can HEINZ Baked Beans in Tomato Sauce
2 eggs, lightly beaten
1-1/4 cups milk
100 g butter, melted

Cook the onion and bacon in a dash of oil in a frying pan until softened. Cool. Sift the flour, mustard, salt and pepper into a large bowl. Stir in the parsley and 1 cup grated cheese. Make a well in the centre. . Mix the onion mixture, HEINZ Baked Beans, eggs and milk together. Pour into the dry ingredients. Stir gently to mix, adding the melted butter as you stir. Do not over-mix (as the muffins will peak). Divide the mixture evenly among 12 well-greased muffin tins and sprinkle the tops with the remaining cheese. Bake at 220oC for 15 minutes, or until well risen and golden. Cool before transferring to a cake rake. Serve warm.
Print this recipe
Stan in PA

To Barbara in Corsicana TX
THANK YOU!!!! Am looking forward to trying some of your recipes too.
Susana in Louisiana

Thank you Brenda for the Sizzle Burgers recipe. We will be trying this out in the near future. Sounds really good!
Susana in Louisiana

For Nancy in Michigan:
You can make wilted lettuce with bacon or ham grease (don't go crazy with the grease but enough to get the "crumbles left in the skillet and a bit of the grease" then add a cup of coffee (that amount being on how much gravy you want) and heat really well. Add salt and pepper if you like then pour over lettuce leaves and mix until well coated.
Marilyn

Wilted lettuce - brings back lots of good memories. We made it with garden lettuce, bacon, onion and scrambled egg. With a vinegar, oil and sugar dressing. Recently I made it with spinach and it was so good.
Gina

Hi Nancy, this is the recipe for Barb, the complete WI Cream Puff recipe.
Eve in WI

The Wisconsin State Fair Cream Puff
Makes 12 cream puffs

1 cup water
4 Tbsp (1/2 stick) butter
1/4 tsp. iodized salt
1 cup all-purpose flour, sifted
4 eggs
1 egg yolk, lightly beaten
2 Tbsp. milk
2 cups whipping cream, whipped with vanilla extract and sugar (see below) (Not Cool Whip!)
Sifted powdered sugar

Made from the ingredients Wisconsin is famous for — milk, cream, butter and eggs — cream puffs were a natural addition to the Wisconsin State Fair. Since their introduction in 1924, cream puffs have grown to be a signature Fair item, selling more than 365,000 annually. The Wisconsin State Fair dairy bakery operates around-the-clock during the Fair to meet the ever-growing insatiable demand.

Some fairgoers wait all year for a chance to indulge in the rich sweetness of a State Fair cream puff, but now you can make them year-round in your own kitchen. The following recipe does not take dozens of employees or tons of whipping cream to make, but the taste is as genuine as the Fair. So, go ahead — indulge and savor the memories.

Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.

Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)

Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan. Bake 35 minutes, until puffed, golden brown and firm. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

9. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar.
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Susan was looking for a good pressure cooker cookbook and mine is called "The Pressure Cooker Cookbook" and the author is Toula Patsalis. This book was printed in 1994 and I've had it since that time. Hope this helps you a bit and hope you can find it still in print.
Jenny in Va

Hi Nancy and all, in the Feb 16 newsletter, Nancy in Michigan asked for a Wilted Lettuce Salad. My Gran made it too. She cut about a qtr lb. of bacon into half inch strips, and sautéed it crisp, scooped it out onto paper towels. Then She used the grease, with about the same amount of vinegar or a little more, and a couple tsp. of sugar to taste, heating the dressing in the bacon pan. We used leaf or bib lettuce, but spinach would work well too, and she poured the hot dressing over the lettuce, stirring, added the bacon, and it was heaven. No recipe, all to taste, and this is how I still do it. Eve in WI, dreaming of early spring wilted lettuce salads...
Jacquie

This is for Sally and her new Salad Shooter: I am on my second one; I wore out the first one after 15 years of constant use. Its biggest use to me is shredding cheese. It goes in a snap, and it is so much cheaper to buy bulk cheese and shred your own.

I use it a lot to shred carrots for carrot cake and salads. I also use it for my favorite shredded cucumber salad. It slices potatoes beautifully. Onions, mushrooms, and tomatoes don’t work on it but the food that does work far outweighs the cons.

It is a real time saver. I absolute hate to shred food on a grater. It even annoys me to watch Food Network cooks do this every day. What a waste of time! Just be sure you rinse it off right after you use it so the food doesn’t dry on it—it’s hard to get off.
Bunnie in Parker, CO

Here are some of my favorites:

Perfect Short Ribs
4 Lb short ribs (or pork chops if desired)
1/2 c flour
2 t salt
pepper
2 c sliced onions
3/4 c ketchup
2 T vinegar
2 T Worcestershire
1/3 c packed brown sugar
3/4 c water\
Cube into serving size pieced. Dredge in flour, salt and pepper. Arrange in large casserole. Spread onions on top. Mix remaining ingredients; pour over casserole. Bake, covered, in 350 oven for 2 hours.
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Blonde Brownies
1-1/2 c flour
1 t baking powder
1/2 t salt
3/4 c sugar
3/4 c brown sugar
1/2 c softened butter
2 large eggs
2 t vanilla

Chocolate chips (opt)
Cream together the butter and sugars, add in eggs one at a time and mix until creamy. Add dry ingredients and vanilla. Stir in chocolate chips, if using. Bake at 350 for 25-30 minutes. I have 6 kids and they all adore these.
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Derby Pie

Mix:
1 cup sugar
1/2 cup flour
2 eggs well beaten
1 stick margarine melted
1 cup semi-sweet chocolate chips
1 teaspoon vanilla

Bake in unbaked pie shell at 350 degrees for 35 to 45 minutes Let cool. Even good cold!!
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Tammy, in Pensacola

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Nancy,
I have a question...Is it possible to turn every cookie recipe into bar cookies? Is it necessary to reduce the oil, butter or egg? With 6 youngens bar cookies are so much easier and you only have to get them out of the oven once. Anyone have any different bar cookie recipes I'd appreciate them. Thanks!! Love your newsletter!!
Tammy in Pensacola

For Pat, who requested a Mulled Cider recipe on February 15...
Our favorite is from "Favorite Meals from Williamsburg."

Mulled Cider
8 c. fresh apple cider
1 c. light brown sugar, lightly packed
1/2 c. lemon juice
1/2 teaspoon nutmeg
1 4" stick of cinnamon
8 whole cloves

Combine cider, brown sugar, lemon juice, and nutmeg in stainless steel or enamel saucepan. Tie cinnamon stick and cloves in a cheesecloth bag and place in the pan. Simmer for 10 minutes. Remove bag of spices. Serve hot. Serves 8 mugs.
We never bother with the cheesecloth, just scoop out the cinnamon and cloves.
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Bill, in FL.

To Mimi:
Just wanted to let you know I tried your Country Ham and Bean Soup which was in the 2/07/08 newsletter. We all enjoyed it. It is quite tasty, colorful and a nice change from bean soup. Thanks for sharing this super recipe. It is a keeper!
Nancy in Tennessee

Someone wanted a recipe for almond butter crunch. Here is a tnt one I think you will enjoy.

Almond Butter Crunch
1-1/3 cups sugar
1 T. light Karo
3 T. water
Mix and stir and cook to 300 degrees to a hard crack stage. Use a good candy thermometer. Remove from heat and add 1 cup of toasted slivered almonds, coarsely chopped.

Spread onto nonstick pizza pan that is well buttered. Let cool to room temp and remove from pan. Wipe excess butter off with a paper towel. Melt chocolate caps and spread on top of candy. Sprinkle with toasted chopped almonds, finely chopped. When cool break into pieces. To toast almonds place on a baking sheet and toast 5 minutes at 400 degrees.
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Genie

To Debi in N.C.
Tofu will take on whatever flavor you team it with. I mix equal parts of soft tofu (water removed) and extra lean ground beef in my food processor. I made spaghetti with meatballs for the super bowl. It was a great hit, no one knew I had used tofu.
Debbi in Utah

On 2/14/08 newsletter their was a recipe for Cheesecake Factory Key Lime cheesecake. In the ingredients it had whipped cream, but in the directions it did not state when and how to use the whipped cream. It sated to use the sugar, vanilla, add the lime juice, eggs, and beat until smooth, then pour into crust. Nothing was said about when to use the whipped cream. It looks good, but need to know when the whipped cream is put in and if it should be whipped or not.
Betty T. Ga.

For Connie in TX RE: Cooking dried beans. What is RO water ?
Just a reminder folks- not every one knows abbreviations that may be common to your area so please just type it out and save the rest of us having to write in to ask. I'm sure that will help lighten Nancy's load too.
Thanks. Cheryl, Charlotte

I would like your recipe chocolate cake with no eggs and vinegar. I am allegic to eggs so any recipe I would love.
Thanks Carolyn in N.H.

For Jackie with the pinto beans. Cake is like spice cake. Roz in Indy

Pinto Bean Pie
1 c. pinto beans with liquid, mashed
1 (8 oz.) can coconut
1 c. chopped nuts
1 c. melted butter
4 eggs
3 c. sugar
2 pie shells

Beat eggs with wire whip. Add pinto beans and liquid, coconut, sugar, and nuts. Mix well. Add butter and mix over low heat.
Pout into pie shells, bake at 300 degrees for 45 minutes to 1 hour. (It's better to over cook than to under cook)
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Pinto Bean Cake
Tastes like spice cake

1 cup white sugar
1/4 cup butter
1 egg
2 cups cooked pinto beans, mashed (or blended in blender)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 cup golden raisins
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup chopped pecans
2 cups diced apple without peel

Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan. Can also use a 9x13 greased pan. Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.

Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.
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F

In the February 15, 2008 newsletter Nancy in Michigan requested the recipe for wilted lettuce. This has always been one of our family's favorite, especially in the summer when we have fresh lettuce in the garden. The following is the recipe my mother taught me when I was young many, many years ago.

Wilted Lettuce
Tear lettuce, I prefer green leaf lettuce, into desired size. Add sliced radishes and cut up entire green onions and toss together. Salt to taste. In a fry pan heat bacon grease or oil until it is hot enough to sizzle when poured over the lettuce. Toss again. I hope you enoy it.
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Carolyn in West Tenn.

In the February 3, 2008 newsletter I requested any information regarding removing scar marks on hardwood floors made by grandsons toys. I tried the WD-40 as suggested by Cookie in Texas, Shirley in California and Scarlett in Florida but it did not remove the marks from the floor, however I really appreciate your thoughtfulness in trying to help. If anyone else has a suggestion to remove the scars I would appreciate your help. Nancy I really enjoy your newsletter and look forward each day to read new recipes and hints from other readers. Thank you for your time and energy that it takes to gather all the information for the newsletter. May God bless you and each and every daily reader of the newsletter.
Thank you, Carolyn in West Tenn.