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February 5, 2007
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The purpose of this recipe newsletter is to post requests and replies from our members and all their great tried and tested (TNT) recipes. No newsletter is sent out on Thursday.
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.
Recent Newsletters
Feb 1
Feb 2
Feb 3
Feb 5
Hi Nancy,
In Your Feb.2, 2007 newsletter, Mert in New York asked if anyone has
bought a Sunbeam Breadmaker. My husband bought me one over a year a
go, to replace my old faithful Kitchen Pro that died while we were waiting
for our new house to be built. I tried making our favorite bread recipe in
it, using the light dough setting and it came out to dark and way to dry.
I never tried to use it to bake in after that, I only use it to mix the
dough for our bread and take it out and bake it in the oven. Maybe someone
else had better luck with baking the bread in it, but I didn't want to
waste my time or ingredients to try it again.
Rose Marie in cold, cold, Freeborn, Minnesota
Dear friends,
"Dee" asked about a product called MOX, it is available. As it is a
Conklin product and can be found in the yellow pages or online as, Conklin
Cleaning Products.
Love the newsletters, fun that so many participate.
m.j.
Hi Nancy and furbabies,
In your Feb.1, 2007 newsletter, Joan in New York was looking for a recipe
for onion marmalade using balsamic vinegar, here is what I found in my
recipe collection. I hope this is what she was looking for.
Rose Marie in very, very cold Freeborn, Minnesota
ONION MARMALADE
Yield: 1 Cup
4 Yellow onions (~1.5 lb)
2 tb Butter
2 tb Balsamic vinegar
1 tb Brown sugar
Slice the onions into half rings (looks better than cubes) and cook in
butter over medium heat until they start to caramelize (ie turn brown on
the edges). Then add vinegar and sugar and simmer for 10 minutes. I've
made it with honey, but I think the brown sugar produces a better flavor.
She also asked a recipe for raspberry jalapeno jelly, here is one I have
in my recipe collection.
Raspberry Jalapeno Jelly
Recipe #8542
9ratings You would be surprised at how good this tastes and how versatile
it is.
Gay Gilmore
10 servings 2 cups
50 min 45 min prep
1 green bell pepper
1 cup frozen raspberries or fresh raspberries
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
Sterilize jelly jars and lids according to manufacturer's instructions.
Remove seeds from green pepper and chilies Be very careful with chiles --
don't touch your eyes.
Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces.
Measure 1/2 cup.
Reserve rest for another purpose.
Chop jalapenos into 1/4 inch pieces.
Measure 1/4 cup for jelly.
Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar
and vinegar in a large saucepan. Bring to a boil. Continue to boil 1
minute. Remove from heat; let cool 5 minutes. Stir in pectin.
Strain mixture through a fine strainer to remove pieces of peppers. Pour
strained liquid into sterilized jars. Cover tightly and store in a cool
place up to 6 months.
Enjoy!
Hi Nancy and furbabies
This is for Forgetful Betty in ME who, in the
February 2nd issue, was
looking for a blueberry sauce from a Gooseberry Patch cookbook but could
no longer recall which one it was in: There is a listing for Waffles with
Blueberry Sauce in the Get- Togethers cookbook (item # M914) on their
site. That's probably why you didn't catch it in the index....it's not
under "Blueberry", rather listed as part of the "Waffle" recipe. Good
luck!
Lauré in North Hollywood
Nancy, I hope some of the group can help me. My husband loves biscuits and it is just the two of us. He came from a big family, and his mother cooked biscuits every meal. I know I can buy the can biscuits, but I would love to make them for him. I have never been able to make rolls or bread that require rising. I want a recipe that I can make just two or three at a time. I made the easy rolls that was in last month newsletter but they were so greasy we could not eat them. They had a lot of butter, if I remember right. If anyone has a simple flaky biscuits or roll that is easy, I sure would appreciate it. Betty T
This is for Renata in the Feb 2
newsletter she as for a Tomato Butter recipe
Tomato Butter
5 qt. ripe tomatoes, ground
3 medium onions, ground
3 c. brown sugar
2 c. white sugar
1 t. salt
1 pt. vinegar
1 t. cinnamon
1 t. cloves
1 t. allspice
Peel and grind tomatoes and onions. Combine vinegar, sugars, spices and
salt in heavy saucepan. Bring to a boil. Add vegetables and simmer over
low heat until thick, stirring frequently to prevent sticking or cook in a
moderate 350 oven, stirring occasionally to prevent a crust forming on
top. Ladle hot mixture in hot jars. Seal at once.
Makes 5 pints.
This is for Sue in Eastland, TX 1-28-07 newsletter requesting carrot recipes. As stated previously I started cooking when I was 6 years old (raised by my grandmother in rural SC), had to stand on a chair to reach the stove. I really do not follow recipes, just go by taste so hope you can figure this one out. The only time I went by a recipe was when my husband brought me a recipe back from Italy for spaghetti sauce & I put 3 tbs of salt instead of 3 tsp in the sauce, needless to say, it went in the garbage!! LOL
Stuffed Carrots
8 - 10 large carrots
Cook carrots in boiling water until tender but still crunchy. (about 15-25
minutes) (I use the large ends of the carrots & save the small ends for
another use)
Cool carrots, cut in half lengthwise, scoop out the center, leaving enough
on the sides so they stay together.
Chop the center of the carrots and mix with the following:
2 slices of bread (thin slices) toasted and torn into small pieces (I
usually use diet bread for this as the slices are usually thinner)
grated parmesan cheese to taste
1 small container of French Onion Dip
Garlic Powder to taste
dried parsley to taste
Put this back into the carrots, sprinkle with sesame seed & broil until
golden brown.
I have served these as a side dish by leaving the carrots whole or as an
appetizer when you cut the scooped out carrots into bite size pieces.
Hope you enjoy!!
Genie now from Van, TX
Dee in the Feb 2 Newsletter was asking
about a cleaner called MOX I found this web site hope this helps
Mox - Heavy Duty Multipurpose Cleaner (lowest prices)
http://www.mooreagrisales.com/clean/mox.html
Caroline MO
Link was sent in Evelyn in Tennessee and Sharon K as well.
To Vera in Fl out of NY
Hi, where in Fl are you? I'm in Apopka just outside of Orlando. I'm
originally from the Hudson Valley area of NY. Poughkeepsie, to be exact.
Nice to meet you. Thanks to Nancy. Seems like I cannot get anyone to
understand. This new Black and Decker Toaster oven, does not work like
their other ones, and I have had three others. The broiler element does
not only turn on to preheat, it turns on constantly during baking to
maintain the temp. In the instruction booklet, it tells you that's how it
maintains temp by both elements turning on. Consequently, burned food.
Fran in Fl out of NY
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This is Madelyn of Ar. I have had 2 problems with my computer and no one seems to know what to do to correct it. What we did was just reload everything and so lost a lot of good information. I had my screen to turn 180 degrees and no matter what I did I could not get it back, then in less than 2 weeks I dropped a book on my key board and it went 90 degrees. We just had to restore it again. Has anyone had that problem? If so tell me the solution for making it go back so I can read it without standing on my head. I know that there are a lot of good computer workers out there that may have had the same situation. Please help and thanks.
For Andree in La.. In the Feb. 2nd news letter.
About the banana's rolled in coconut. I have eaten them that were
rolled in sour cream then coconut and they were good. You need to leave
them a little while before eating but not to long. Hopes this helps.
Madelyn
To cnorton in TN:
I am the reader who asked for a fruit salad without bananas. Your
fruit salad sounds delicious!
Thank you, grannym IL
This is for Mert in the Feb. 2nd newsletter.
I have a Sunbeam breadmaker that I bought sometime last year for
$39.99 online from Walmart. I have been pleased with the results for the
many different types of bread I've made with it since then. You don't have
to buy an expensive bread machine to get a good loaf of bread. I hope this
helps you with your decision.
Bev in North Carolina
Also, to all you good cooks out there, I have a request to make and hope
one of you has this recipe that was on the dry Lipton Onion Soup Mix many
moons ago. It was a quick way to make spaghetti and I used to make it
quite often for my four children. I don't remember the name but, if I
remember correctly, that you boil about 8 oz. of spaghetti in a certain
amt. of water and the dry Lipton Soup Mix. I also remember that there was
some kind of tomato sauce, tomatoes or tomato paste that gave it the "red"
color, at least I think so but it's been a long time. My youngest will be
40 in Dec. so it must be at least 35 years ago. I had the recipe for years
and it just seemed to disappear from my collection. I went to the Lipton
web site and used their search engine but nothing came up even close to
what I wanted. I'm sure someone must know what I'm talking about. I can't
wait to see if any of you have the answer for me..and thanks, if you do!
For Mert from NY who asked about the Sunbeam
Bread Machine
My sun bought me one 6 years ago and I like it quite well I never bake in
the machine as my preference is oven baked. I use it on average twice a
month and it has always worked great.
Rita From snowy blowing and 5 degrees in Grand Island NY
Hi Everybody,
We recently ate at Johnny Carrino's and had the most deliciously moist
lemon cake for dessert. I think it was called "Lemon Lush" and they served
it in scoops (like ice cream). Does anyone have this recipe? I searched
the web and didn't find it.
Gail in LA
Thanks to Hudson Valley Kathleen for a response to my question about the rice cooker. I was not aware that you could sauté in this. Could you brown meat, such as stew meat or pork chops before you put other ingredients in or would you just dump everything in like you do in a crock-pot. I certainly would appreciate any other of your favorite rice cooker recipes. Dixie in Alabama
Nancy,
This is for Fran in FL about the Black & Decker toaster oven: We had one
that after 12 years finally died so I went to Target and got the same
style. Brought it home and it burned everything – even toast after 1
minute! Thought maybe it was defective so I brought it back and they gave
me another one. Same thing! Checked with Black and Decker and they said to
cut the cord and send, etc. but if Target would take it back, I could also
do that. After 4 times messing with it, I decided to go to a different
brand. Now we have had a GE 4 slice rolltop style for 3 years that is
wonderful – never burns anything unless my husband sets the temp too high!
LOL I was very bummed as we had been a Black & Decker family for years. I
would just try another brand.
As far as slow-cookers go … I have never had any problems with mine – I
have a 5.5 Qt. and a 3 Qt. for smaller things. Both are under 10 years
old. I love to put dinner in in the morning and eat on time at night. I
have a neighbor who was wary about using a crock pot, but I gave her one
of my cookbooks and she decided she would try it. Well – a recipe that her
Mom and I make all the time burnt to a crisp in her crock pot. She has one
of the big oval ones and I explained to her that the liquid was at a lower
level since it is so big and oval shaped. Several people told her that I
was just crazy (they think I am crazy using the “Time Bake” function on my
oven too!) and that her crock pot was defective so now she is not using it
again. She is a mathematician so I assumed she would know that the volume
was what caused the issue. I think my 5.5 Qt. Rival is starting to go as
my counter gets VERY hot and even the silverware in the drawer under it is
hot! I have now started putting it on a silicone hot pad, but I am
starting to worry about leaving things in all day. I don’t mind if I will
be gone for short periods of time, so I can check on it. Does this happen
to anyone else … does it really mean my trusty crock pot is starting to
die?
Lynn in KY
Hi Nancy and all:
January 29th newsletter, To Jen, for the
Crab Spread recipe. I substituted
the garlic salt with garlic powder and the chopped chives with diced green
onions; served with Mozzarella & Sun-Dried Tomato gourmet snack crackers
and it was yummy! Thanks
Carolyn-Tulsa
Hi Nancy, To Donna in Pennsylvania, who also
wanted to know about the Chocolate Gravy, sorry I left you out of
the letter. Hope you find the recipes, for it is good with homemade
biscuits or pancakes.
C.J. NE Arkansas
Fuller brush history for Gay in L.I.
http://www.fullerbrushdwt.com/history.htm
Lynette in N.Y
In the low carb cheesecake - do you use large or
small packages of the cream cheese?
Mv
These are in response for the lady looking for
chocolate pudding .I don't know if they would work for pies Hope these are
helpful
This is my favourite
Easily doubles in micro wave But when you start tripling etc
it's quicker to cook on stove I use a french whisk really creamy
Home Alone Chocolate Pudding Recipe
Serves/Makes: 1
Chocolate Pudding
3 tablespoons splenda
1 tablespoon cornstarch
3/4 cup 2% low-fat milk
1/4 teaspoon vanilla extract
Directions:
Combine spenda, cocoa, and cornstarch in a 1-quart glass measure, and stir
well. Gradually add milk, stirring with a wire whisk.
Microwave milk mixture at HIGH for 1-1/2 minutes, and stir well. Microwave
at MEDIUM HIGH (70% power) for another 1-1/2 minutes or until mixture is
thickened.
Add the vanilla extract, and stir well with a wire whisk.
This recipe for Home Alone Chocolate Pudding serves/makes 1.
Recipe URL:
http://www.cdkitchen.com/
Recipe ID: 49739
This one has more of a dark chocolate taste ( I skip the almond)
Chocolate Pudding (Blender recipe)
1 1/2 milk
2 tbsp cornstarch
2 tbsp cocoa
1 tsp liquid sugar substitute (I use sugar twin a cyclamate but am going
to try it with stevia (made from plant root) or powdered splenda
which is made from real sugar
1 tsp vanilla
1/8 tsp almond extract
Blend first 4 ingredients 20 second. Cook and stir over low heat til
thick. Add remaining ingredients; mix. Chill. Here's a vanilla pudding
thought you might like Best I've found so far . If you use Buttermilk it
tastes like cheese cake got this tip from here many years ago.
Creamy Vanilla Pudding for Two
2 Tbs. sugar or substitute
1 1/2 tsp. cornstarch
Pinch of salt
1 Cup milk
1 egg yolk
1 1/2 tsp. butter or margarine
1/2 tsp. vanilla
Combine sugar, cornstarch and salt in a small saucepan. Gradually stir in
milk. Cook over medium hear, stirring constantly, until mixture comes to a
boil. Cook 1 more minute, stirring constantly.
Remove from heat.
Beat egg yolk until thick and lemon colored. Gradually stir about 1/4 of
hot mixture into yolk. Add to remaining hot mixture, stirring constantly.
Bring to a boil over medium heat and cook 1 minute,
again, stirring constantly. Remove from heat; stir in butter and vanilla.
Pour into two containers and chill.
Yield 2 servings.
Sandi Ont
Good morning Nancy!
The following recipes are in response to a request in the January 28th
newsletter from Martie in Oregon, who wanted some recipes using dried
cranberries. I love cranberries and have lots of recipes using them. Most,
however are for fresh or frozen cranberries. Here are some recipes using
dried cranberries. Some are TNT, others I haven’t had a chance to try yet.
Martie, you should be able to use your cranberries using any of these
recipes. Atlanta Pat.
Part 3 of recipes
Cranberry Bliss Bars -- ala Starbucks
For Cake Base:
2 sticks Imperial Margarine (or butter if you want to indulge) -- softened
1 and 1/4 cups brown sugar-- packed
2 eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 -1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely
chopped
1/4 cup minced candied ginger
For Frosting:
4 ounce cream cheese, softened
1 -1/2 cups powdered sugar
2 Tablespoons butter, softened
1 teaspoon vanilla
For Garnish:
2 Tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard), melted
Preheat oven to 350 and lightly grease a 9x13 pan. Beat butter and sugar
together for the cake base, and add eggs/vanilla beating until fluffy.
Sift together flour, ginger, and salt and then add to the butter/sugar
mixture beating well. Fold in the cranberries, chocolate and ginger.
Spread thick batter in pan and bake for about 20 minutes or until light
golden.
When cake is cooled, mix all frosting ingredients together and spread a
thin layer over the cake. Immediately sprinkle with the minced
cranberries. Then use a cake decorating bag of melted white chocolate with
a tiny decorating tip (like the size used for writing on cakes) and
drizzle the chocolate over the cake.
Cut this into bars immediately because the white chocolate hardens pretty
fast and makes cake cutting messy. 15 servings.
Spiced Cranberry Cider Mix in a Jar (for gift-giving)
1/2 cup dried cranberries
12 cinnamon sticks
1/2 teaspoon crushed whole cloves
2 tablespoons whole allspice
In a small bowl, stir the cranberries and spices together. Store in an
airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Spiced Cranberry Cider Mix
Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water, and Spiced Cranberry Cider
Mix. Heat through but do not boil. Add most of the orange slices. Serve
warm, garnished with the remaining orange slices.
Hi Nancy, I would like to know what model
George Foreman grill you have and where to purchase it. I have a small
( 2 chicken breasts or 2 large burgers or chops) “Health Zone” grill by
Windmere ( usually make blow dryers and curling irons, LOL) that I
purchased years ago at Dollar General for $10. I love that it has
removable nonstick grill plates that go in the dishwasher, but it would be
nice to have something larger. Friends have told me that some models of
the George Foreman are hard to clean. Let me know what you think. Thanks a
bunch for everything!
FL Jill
Nancy, I know you have been having computer
problems and I noticed a request I had sent in was not posted, so thought
I would try again. This is Betty from Tyler, Texas and am planning a
surprise 60th birthday for my husband in July. I know this is kind of
early, but I am doing some redecorating for this party, and I need the
time to plan and save. As I said it is a surprise party for about 40-50
people. I would appreciate any ideas for a theme, food; anything anyone
could tell me would be greatly appreciated. I have never done anything
like this, and I so want it to be good. I would like to do a “this is your
life” segment but not really sure how to go about that. My husband raises
and trains horses, and loves the outdoors, and hunting and fishing. I do
hope that you hand is better and again as always thank you for all your
hard work and efforts for this wonderful newsletter. Thanks to everyone
out there who will respond. I appreciate it more than you will ever know.
Betty in Tyler, Texas
Comment
I have messages on my desktop and my laptop. I will get the all the
messages (and the lost messages off the laptop next newsletter on the 10th
of Feb.. There will be no newsletter for the Feb 6-9 th. I am going to a website seminar and am unable to send it out on those days.
Nancy
I found this recipe for Tomato Preserves for
Renata. I know you asked for Tomato Butter but maybe this is
similar. Betty in ME.
5 lbs. firm red or yellow tomatoes
5 lbs. sugar
1 lemon, sliced thin
small piece ginger root or 1 tsp. ground ginger
Skin and cut up tomatoes. Add remaining ingredients.
Simmer slowly until thick, stirring frequently, about 45 minutes. Remove
ginger root.
Pour into hot sterilized glasses. Seal at once. Makes 4 (6oz.) jars.
I also found this recipe for Spiced Apple Tomato Butter
1/2 gallon tomatoes, seeds and skin removed
1/2 gallon apples, peeled and diced
2 1/2 pounds brown sugar
1/2 pint vinegar
1 tsp. each ground cinnamon, allspice, ginger, cloves
Mix all ingredients. Bring to a boil, then cook down slowly until the
mixture is thick. Pour into sterilized jars and seal.
Here is a simple recipe for Pink Lemonade Pie for the person who was
looking for it.
1 large Cool Whip (I think I used the 12 oz size but it's been a while)
1 14 oz.can of sweetened condensed milk
1 small can thawed lemonade concentrate, can use pink lemonade
Mix and pour into a graham cracker crust and refrigerate until firm.
CHOCOLATE CHIP CHEESECAKE
3 pkg. (8 oz. each) cream cheese
3 eggs, beaten
3/4 c. sugar
1 tsp. vanilla
2 rolls (20 oz. each) refrigerator chocolate chip cookie dough
Preheat oven to 350 degrees. Mix together well cream cheese, eggs, sugar
and vanilla; set aside. Slice cookie dough rolls into 1/3 inch slices.
Place slices of one roll into 9 x 13 inch baking dish. Press
dough to cover bottom of baking dish.
Spoon cream cheese mixture evenly over dough and top with remaining slices
of 2nd package of cookie dough. Bake 45 minutes until golden brown. Let
cool then refrigerate. Slice and top with hot fudge sauce or whipped
topping.
Tona in Bama
Over the weekend, I made a roast in the
crockpot. The directions said to put the roast in the crockpot, cover
it with potatoes and carrots and seasoning and cook all day on low. I put
the roast in at 6:30-7:00 a.m. and at about 10:30 a.m., the meat was
overdone and the vegetables were not cooked completely. I have no idea why
it didn't turn out, but we were so disappointed! Any ideas?? I have no
idea why it didn't turn out. Can someone help? I'm afraid to try it again.
Melissa B. in Missouri
CORN AND GREEN CHILI CASSEROLE
2 c. corn fresh or frozen, cooked
1/2 c. melted butter
2 eggs, beaten
1/2 c. yellow cornmeal
1 c. sour cream or yogurt
8 oz. Monterey Jack cheese, grated
1 can chopped green chilies
Combine all ingredients and pour into greased casserole. Bake uncovered at
350 degrees for 50-60 minutes until firm. Serves 4-6. Easy.
Tona in Bama
Nancy,
Just want to agree with Julia in PA about the Creamy Corn Casserole
posted Feb. 1. It is easy to make and it's GREAT.
Diana in Kansas City
Lost Message August 2006
Byron Bessemer. Alabama these are the 2 replies i have for cleaning and
curing cast iron skillets. I think there were more but can not find them,
too many good recipes.LOL
Jenny in Ky
oct.8,2006
I have used cast iron for years, having inherited some from my grand
mother. The best and easiest way to clean it is to put it in a self
cleaning oven and clean cook ware as oven cleans. Then wash and dry well,
then season it as you said in your reply to Jenny
Dawn A
Oct. 6,2006
Old cast iron skillets she had that were rusty and "needed help". I
recently dug out my old cast iron skillets that were in much the same
shape as hers. I scrubbed the skillets well with an SOS pad (with soap)
several times. Letting the skillets dry thoroughly before the next
scrubbing. This allowed me to see the areas that needed more work. I
rinsed them several times once all of the rust was removed and wiped them
out well with paper towels after each rinsing. I then put them on a burner
turned to low heat to completely evaporate any water that was caught in
any pores in the skillets. I then took a paper towel and put a little
vegetable shortening on it and completely covered the entire skillet with
a thin coat of the shortening. I next put them into a 300 degree oven
(while I was roasted a chicken to save on the fuel bill) for 2 hours. I
let them cool completely and coated and baked them 2 more times. Now I
have wonderfully seasoned iron skillets that I use all of the time and am
kicking myself for not doing this sooner. I hope this helps.
Rose in MI
Hi, Nancy, and everyone! My mother received a
toaster oven for Christmas. It's a Black & Decker and it's beautiful,
but it didn't come with a recipe book of any kind for ideas on how to use
it. My mother, who is 75, has never used a toaster oven and has no idea
how to use one. She's tried a few things in it but has not had much
success. I am not any help to her either because I have never used one.
Can anyone give me some ideas I can pass on to her about things she can
cook in it. Perhaps some quick lunch or dinner items or some ideas on what
types of foods are particularly good or not good to cook in a toaster
oven. She is a widow and lives alone and I think this toaster oven would
be really helpful to her in making some small meals, if only she knew what
to do with it!! Thanks in advance for your help.
Jolene in Oregon
Nacho Potato Snacks
1 large potato (about 9 oz.)
1/2 cup taco sauce
1 can (4 oz.) chopped green chiliis (or black olives)
1 cup (4 oz.) shredded cheddar cheese
Scrub potato and pat dry. Slice about 1/8" thick. Arrange slices in a
single layer in a greased 15x10x1" baking pan.Top each potato slice with
some of the taco sauce, some of chilis or olives and some cheese. Bake
at 350 for 25 minutes or until potato slices are tender. Transfer to a
serving platter.Serve warm. Makes 18-20 pieces.
Tona in Bama
EASY NEOPOLITAN CAKE
1 pkg. marble cake mix
1 pkg. strawberry Jello (sm.)
Bake cake as directed on box at 350 degrees in 9x13 pan. Dissolve Jello in
3/4 cup of boiling water - set aside.
While cake is warm, poke holes through top of cake with 2 tined fork.
Slowly pour Jello into holes. Refrigerate cake while you make topping.
TOPPING:
1 env. whip topping (Dream Whip)
1 pkg. vanilla instant pudding
1 1/2 c. cold milk
1 tsp. vanilla
Whip together until stiff. Then frost cake and keep refrigerated.
Tona in Bama
In the Feburary 2(nd) newsletter, the following
message appeared:
"Good morning Nancy!
The following recipes are in response to a request in the
January 28th newsletter from Martie in Oregon, who wanted some recipes
using dried cranberries.
I love cranberries and have lots of recipes using
them. Most, however are for fresh or frozen cranberries. Etc.
Atlanta Pat."
Pat mentioned that she loves cranberries and had alot of recipes using
them. Well, I L-O-V-E cranberry recipes too. So, could you give her my
e-mail address, or give me her address? I would love to swap some recipes,
if at all possible.
Thanks again for ALL that you do with this newsletter and thank you for
your effort in this matter!!!!!!
Karen T
I haven't tried this. I thought it sounded
interesting.
Jello Fudge
1 small package coconut (7 oz)
1 family sized Jello (any flavor) leave dry
2 cups grated nuts; optional
1 can sweetened condensed milk
Combine all ingredients, leaving a little coconut to roll candy in. Form
into any shape you'd like and roll in coconut.
Tona in Bama
Online Games
Hangeroo Game
Mahjongg Game
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Space Invaders
Tetris Game
Flashman(Pac-Man)
Crossword Puzzle Wordsearch
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Favorite recipes/links of our members
Mom's
Macaroni & Cheese
Inside
Out Cake
Corn Dog Casserole
Blasted Chicken
The Best
Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake
by Tona in Bama
Snickerdoodle
Recipe by Prepared Pantry
Lemonade Dessert by
Annette
Cake Mix Cookies
Angel Food
Variations
Honey or
Cinnabon Cake
Dreamsicle Cake
sent in by Terry
Baked Beans with
Pineapple (Crockpot)
Orange Sunshine
Cake
Peanut Butter
Swirl Brownies
Grape Salad
Life and Times of Sigmund
Freud Kitty (Told in his own words)
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