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Hello Dear Nancy
Why oh why do I love this newsletter?! I love it because when I sit down at 11 am at my computer wondering what I will make for supper tonight and the answer came right from this newsletter.
Awhile back a couple of ladies spoke of what a task it is at times to enjoy cooking meals after so many years of providing meals for families. I am often in the same boat. However, today - upon finding the repost for Indian Chicken - I immediately printed the recipe off - went to my kitchen and cooked it up. It is now waiting to go into the oven for this evenings meal and my kitchen smells wonderful! Thank you Corena in Canton.

It seems as if winter has come to everyone. Here in Nova Scotia we are having a permanent "freeze" (only a slight exaggeration). I truly do love winter and am so happy for the changing seasons. The other morning as I watched it snow again I thought about all the folks in the south and other warmer climates and thought the term winter can't possibly have quite the same meaning as it does to northerners.

Nancy, how wonderful that you have the opportunity to be doing the web design course. There is so much for us to learn and as we do - we stay sharp!

Ditto, sending a "tickle for under your tummy". Big furry hugs.

Blessings on everyone. Keep warm - lift your faces up to the sun and enjoy it's warmth! Spring will come in it's time and with it will come a different kind of beauty!
Bernadette in Nova Scotia

Hi,
Does any one have a recipe for Crescent dough ? I took a can yesterday and patted sugar on each side and then put my nut filling on them baked them at 375 for 15 minutes. But they did not make enough. Also looking for a new sweeper. How do you like the bagless ones ?
Pauline in Pa.

In the Jan. 21 n/l Lisa asked for recipes for her daughter. At our
house, we love this simple and delicious one skillet meal. I hope you like it as much as we do.
Barb in OKC

Sausage and Rice Dish
Cook 1 lb breakfast sausage until pink is gone. Drain, if needed. Add 3 c. water, 4 ribs chopped celery, 1/2 c. onions and green pepper to taste. Add 1 c. brown rice, 1 pkg. dry chicken noodle soup and 1 6-oz pkg. sliced almonds. Bring to a boil. Cover and turn to low to cook the rice.
Barb in OKC

Just a suggestion about cleaning smooth top stoves. Fuller Brush has a product called Fulsol - it is wonderful!! QVC now has Fuller Brush products, and they have a group that they sell together that is a spray can of Fulsol, a container with 35 Fulsol wipes, and 3 stainless steel scrubbing pads. If you are frustrated with scrubbing pads that are used once, then rust, you really need to try these!!!! They are the best!
Laura in Ct.

Thanks to those who sent me Italian bread recipes.
Mary Ann Upstate N Y

Hi Nancy and all Landers,
I'm hoping someone can help me with a recipe. My niece makes bars that contain Special K bars-syrup-egg-peanut butter and melted chocolate chips for top. Does anyone have that recipe they would be willing to share?
Dianne in Wisconsin

Does anyone have a recipe for oriental sesame dressing like Wendy's serves with their Asian salad.
Thanks Kathy in cold Fl

Nancy
I agree with you! Janet Evanovich's Stephanie Plum books are great. I read them and laugh so hard I have tears streaming down my face.
Dawn in SW GA

Nancy I have a question and hopefully the person that posted this Spaghetti Sauce, from www.abbys-kitchen.com

, still is a member of this group. In the ingredients it doesn't list the tomato paste anyplace but in the directions it says to add paste and 1 cup of puree. If anyone has this recipe or has cooked it please list the amount of paste to use.

Everyone have a great day. Nancy 4 legged associate take care, stay safe and warm.
Susie Indy

Hi Nancy,
Have noticed lately all the suggestions regarding cleaning the glass top on electric stoves....

Scotch-Brite has a Scrub Cloth with one side a Scrubby Side and the other a super-absorbent Microfiber Side...an amazing dish cloth.....it's non-scratch and lifts messes from dishes, counters and works great on stove tops.

Machine wash frequently, dryer safe, will not shrink. Found in Fry's Marketplace grocery store which carries Kroger Brands.

Just rub wet/soapy cloth across a cooled stove top and messy dried spills, etc. disappear....then dry off if needed.
Works greaaaaatttttt!!!!
Anecia - in AZ

Corn Dog Muffins
2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
4 hot dogs, chop into pieces or 1 cup ham, bacon

Preheat oven to 400 degrees. Lightly grease muffin tins.

Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Add meat choice. Spoon mixture into muffin tins until 2/3 full. Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Judy/Buffalo

For all those who love salty & sweet, these cookies are amazing.

Potato Chip and Chocolate Chip Cookies
1 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp baking soda
1 cup crushed (not to fine) salt & vinegar potato chips (used Kettle Brand)
1 cup semisweet mini chocolate chips

Preheat oven to 350F. In a separate bowl combine the flour, baking soda and baking powder; mix well. In a mixer combine butter and sugar at medium-high speed until light and fluffy.

Add egg and vanilla. Gradually add in the flour mixture and combine well. Stir in potato chips and chocolate chips by hand. Place in fridge to chill for at least an hour or more.

Once dough is nice and chilled use a mini scooper or your hands to form about 1-inch balls. Place on an ungreased baking sheet, 1 1/2 inches apart.

Bake 14 to 18 minutes or until edges are lightly browned. Cool completely on baking sheet.
Makes 2 dozen.

Note: you can add crushed salted pretzels to this as well in addition or in place of the potato chips. You don’t have to use salt & vinegar chips. Just make sure to always use a hearty/sturdy type of potato chip.

Dawn
http://vanillakitchen.blogspot.com

Hi Nancy and all Landers!
Our weather is so weird this winter! We have had close to 70ºF temps for a few weeks now! I would swear it is spring and not winter. I am not complaining, though, I love it! How is your class coming along Nancy?

Susan in Iowa, the only thing I can tell you about how to get a lighter weight bread is to go to Dennis’s link http://preparedpantry.com/articleindex.htm and check the information out! Also this would be a good article for one of his Monday newsletters for Nancy! How about it, Dennis? I am sure all of us would like to know the answer to this!
Chris in NM

I truly thank everyone who sent in their best blue cheese salad dressing recipes! However, I have a question. Is there any other way to use blue cheese? Like in different recipes that aren’t salads or dips? Thanks a bunch!
Chris in NM

Sally in PA, I don’t add salt to any soup recipe I make! DH isn’t supposed to have any because of high blood pressure, so I only salt my dish after serving. You can buy low salt broth that cuts down on the salty taste, also. I just let the natural flavors of food do their thing in my dishes. Usually I don’t even have to salt mine serving! Here is one of mine that is posted on Nancy’s message board under soups. You can use low salt broth and it won’t change the taste at all! You will note that most of my recipes do not contain salt I add. If it calls for salt I omit it.

Chris’s Vegetable Beef Soup T & T
1 lb. ground beef
1 lg. onion - chopped
2 to 4 celery sticks – chopped

Brown in 5 qt. Dutch oven the 3 ingredients well in 3 tbl. olive oil. Drain and rinse – to get grease out.

Add back to pan. Add:
1 15 oz. can petite diced tomatoes, undrained
1 can diced potatoes, drained
1 tsp. crushed garlic OR 1 clove garlic, crushed
1 14 oz. pkg. frozen carrots, peas, corn & green beans
5 c. beef broth or equivalent
2 handfuls farfalle or bow tie pasta (optional)

Simmer all ingredients till heated through and pasta, if added, is done. Serve.
Chris in NM

Debbie, AR, here is a great clam chowder that Susie makes. She says it is great!

Susie's Clam Chowder
2 (6 oz.) cans clams, minced, drain juice and save
1 can Cream of Potato Soup
1 can Cream of Celery Soup
1 can Clam Chowder Soup
1 pint of cream or half & half
1 cup chicken broth plus the saved clam juice
¼ cup onion, chopped finely
2 to 3 tablespoons unsalted butter only
pinch of garlic powder
salt & pepper to taste
pinch Old Bay spice

Melt the butter in a large pan adding the chopped onions cooking until tender. Add the soups, chicken broth with saved clam juice and 1 cup of cream/half & half and mix well. Add the spices cooking until it is warm and if you don't like it thick then add more cream/half & half to the thickness that you like. We like ours thick. Susie Indy in the 10/24/2006 newsletter.
Chris in NM

To JL in South Jersey, thanks for letting me know which pudding to use on the Pineapple Crumb Square dish. Can't wait to try it. I'll also be trying your Baked Onion Rings that you posted on 1/22 as my DH loves onion rings. Thanks, again.
Diana in KCK

Tona
Let me say that I enjoy your contributions to Nancyland. Keep them coming.

In the meantime, thank you for sharing your Chicken Wing and Blue Cheese Dip recipes. Being a major participant in authentic Buffalo Chicken Wings I can say that your recipe is very close.

May I suggest a small alternative. When making the dip the blue cheese is 'stirred' into the ingredients. There is nothing like tasting those irregular chunks of blue cheese clinging to a meaty wing or celery stalk as we ummmmmm!!!!
Judy/Buffalo

Nancy, thank you for the time and effort you put into the newsletter for all us ladies. I have just been lurking for a while now, but today I saw something I just had to respond to, for I had the same problem now too long ago.

For Sher in Pa. Whose daughter just got a new glass top stove. I got mine in the fall and asked the ladies on the message board about the best thing to use for cleaning it. I got several really good suggestions, but the best things I have found are toothpaste (yes, toothpaste, not gel) on one of the no-scratch scrubby things and Windex. The toothpaste cleans off anything the expensive stove top cleaners cleans, and the Windex shines beautifully. Give it a try, I think you will be surprised.
Donna in NW GA

======

For Susan Iowa who in the 1/21/09 newsletter wanted suggestions for making her bread recipes lighter, are you using bread conditioner in your recipes? If you are not doing this, I highly recommend that you try it. You may also want to try using a better grade of flour in your recipes. The quality of the flour that is used in bread recipes makes a huge difference in the final product. I buy my bread conditioner from the Prepared Pantry, as our very small town stores don’t carry it.
Robbie IN

Hi Nancy,
I've been having a hard time recently in the evenings. I have a four hour period between 6 and 10 pm when I can't have food or any milk products due to an osteoporosis treatment. I can't drink tea or coffee without milk. It's strange how, when you are told you can't have something, that is exactly when you want it. I've tried all the different commercial flavoured teas, but none of them did it for me until in desperation I searched all the old news letters and found one that might just do the job i.e:

Hot Spiced Tea Mix
14 oz. container powdered breakfast drink (Tang)
2/3 c. instant tea
1 tsp. ground cloves
1 tsp. cinnamon
1 to 1 1/2 c. sugar

Sift together and store in airtight container. Add 2 to 3 teaspoons per cup of boiling water.

In my excitement I didn't take a note of the date, there was no name, but I think it may be one of yours Nancy. I only had about 7 oz of Tang left, so I made half quantities. I don't take sugar, I popped in a slice of lemon in my cup and it was good. The DH had a cup with added sugar, he enjoyed his too.

Thank-you.
Sylvia <Scotland>

This is for Karen who in the 1/14/09 newsletter needed a recipe for orange punch.
Robbie IN

Orange Pineapple Punch
2 (6 ounce) cans frozen lemonade concentrate
1 (6 ounce) can orange juice concentrate
5 pints Orange or pineapple sherbet
9 cups cold water
1 quart vanilla ice cream

Combine fruit juices and water. Place sherbet and ice cream in punch bowl and soften with wooden spoon. Add juices; stir until sherbet and ice cream are partially melted. Garnish top with orange slices. Serves 30.
Robbie In

Thanks to all who sent garlic suggestions! For those interested in
soups, there is a very good book, "The Secrets of Jesuit Soupmaking" by Brother Rick Curry, S.J. which has a year of soups. Also, for those interested in healthy eating, I am just finishing a great book, "The UltraMind Solution" by Mark Hyman. ( I know book titles should be underlined, but don't know how to do it on my computer!)
Athena in DE

Hi Nancy,
I just had to comment on Ditto! He is one smart kitty! I had one cat that would open the bathroom closet and sleep in the towels, but none as smart as Ditto! He must be a lot of fun. Give him a pat on the head for me. Keep sending pictures love seeing them.
Brenda/Alabama

Hi Nancy, Thanks so much for sharing Ditto with us. He looks like he is a very curious kitty. (Aren't they all.?) We have a black mackerl tabby female who was completely feral 3 years ago. She is now a house kitty, spayed and spoiled like the other 4. She is very independent, and will come to us for petting but doesn't like to be picked up and cuddled. I think this comes from her not being around or handled when she was small.
Margaret, Tulsa

I think it was Kim on Dec. 27th newsletter, here's a way to peel your "hard-boiled" eggs. Don't think it works for "soft-boiled" though.
Anyhoooo, once you've hard-boiled the eggs; using the lid, empty the hot water out of the saucepan, keeping the eggs inside. Add about an inch of cold water to the pot and holding the lid on firmly; give the pot a few shakes to crack up the egg shells inside. POOOF ! your eggs are peeled, or at least mine were when I tried it. LOL !!! Good luck to anyone who does this. It works.
From redskin in Brockville, Ont

Nancy,
I really enjoyed Ditto's pictures today. Finding his toy's reminds me of my Chihuahua, When I come in from shopping if I lay a bag down to where he can go through it, he hunts until he finds what I brought him. He doesn't bother anything else. Animals are smarter than we give them credit for.
What would a world be without our pets.
Chris in GA

Easy Chocolate Cake
1 box chocolate cake mix
2 eggs
1 can cherry pie filling

Mix together to chop up cherries. Spread into 9x13" or jellyroll pan. Bake at 350° for 25-30 minutes for 9x13" and 20-25 for jellyroll pan. When done sprinkle with powered sugar.
JL in South Jersey

Chinese Wong Soup
1 1/2 tablespoons oil
8 oz's. boneless lean pork, cut into thin strips
4-6 oz's. cabbage, shredded
6 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon fresh minced ginger (See note)
4 oz. Chinese style egg noodles
8 green onions, diagonally cut into 1 inch slices

Heat oil in wok or large skillet over medium high heat. Add pork and cabbage. Stir fry until pork is cooked through and no longer pink. About 5 minutes. Add chicken broth, soy sauce and ginger. Bring to boil. Reduce heat and simmer ten minutes. Stir in noodles and onions. Cook until noodles are tender. 1-4 minutes. (May substitute garlic for the ginger.)
NOTE: I grate my ginger and only use the juice.
JL in South Jersey

This is for Marge in OH. who was asking question about season blend .Season Blend is in the frozen vegetable isle at Wal-Mart. It's a chopped up mixture of green peppers, onion, celery. Also about the dash of crab boil and tony Chachere's creole seasonings. I just put about a 1/2 tsp, each .Sorry I didn't make this plain in first recipe. Hope this helps you.
Helen in South Ms.

I have a question for all of you great cooks. Can I heat a tomato basil soup that has cream in it in a crock pot with out having it scald or break down?? I am having a Valentine luncheon for 10 ladies. I am going to do a salad and then serve the soup. I don't want to have to be in the kitchen monitoring the soup. if you think this will work, how long so you think it would take to heat the soup in the crock pot? Thanks for any info!
Marlene from Lake Conroe, North of Houston

Hi everyone. In response to the person wanting not the usual run of the mill soup I got a good one. When I saw it listed on Recipezzar I had to try it and we all love it. Of course you do have to like dill pickles but that is not a problem in this household LOL. this recipe is geared for 10 servings. Hope you enjoy it as much as we do if you try it.
Donna in KS

Polish Dill Pickle Soup
6 cups vegetable stock or chicken stock or beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter

Possible Garnishes
chopped fresh dill
sour cream
salt and pepper

In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).

Combine flour and milk, add to broth, bring to a boil and remove from heat.

Combine egg and butter and stir into broth.

Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.
Donna in KS

To Sue in NC wanting a chili recipe 1/20 Newsletter: This is my favorite chili-like soup for cold winter nights. Our Church members always request it when we have potluck in the winter. I have used this recipe for over ten years. The original recipe came from someone in Nebraska back in 1997. We enjoy it, hope you do! Barbara in AL

Tex-Mex Chili
2 pounds Lean ground beef (sometimes I use small cubes of beef)
1 medium Onion -- chopped
2 large cloves of garlic, minced
1 can (16 ounce) Chili beans, undrained (2 cans if you wish)
1 can (16 ounce) Canned whole kernel corn, undrained
1 can (4 ounce) Mild diced green chilies, undrained
1 package Ranch dressing mix (1 oz)
1 package Taco seasoning mix (1.25 oz)
1 lg. can (46 ounce) Tomato juice

Garnish as desired with:
Sour cream or guacamole
Ripe avocados, sliced
Ripe olives, sliced
Onion, chopped
Taco chips

Brown ground beef and onion. Drain well. Combine with other ingredients and cook in a large slow-cooker 8 hours on low. OR to cook on stove: bring to a boil and simmer covered for 45 to 60 minutes. Can be made ahead and refrigerated or frozen. To serve, heat thoroughly and garnish as desired.
Makes 5 to 6 quarts.

Hi My name is Denise, I am looking for a recipe that has red grapes and green grapes, mayo, shredded cheddar cheese, pineapple, You mix the mayo with something to make the sauce to go over the fruit. Its not cool whip or cream cheese or marshmallow and they don't use the juice out of the pineapple. Any one have a idea of what it could be. Oh yea it has walnuts in it too. Please help this salad was so good.
Thanks in advance, Denise Taylor

RE: Gas vs. Electric stoves ( part 2 )
I know I previously gave may 2 cents worth about the issue but in reading what others had to say I was surprised that so many were not able to have Natural Gas. But the question comes to mind why not get Propane ? It can be in tall cylinders or the big "tanks" such as used for heating systems as well. My folks had propane til we moved to the city, and then went back to it when they moved further out in the country. My gas stove can be set up for propane so I would guess most would also. And the fact that I can cook and be warm if the power is out is a bonus. I close off my living room with a blanket made into a curtain and use a tension rod to put it in the doorway. Turn on a couple eyes on the stove ( remove grates though) and you can be quite comfortable. We don't lose power often but it beats being cold and hungry!. Anyway just thought about the propane and thought I'd mention it.
Cheryl, Charlotte

This is for Sally in Pa. She wanted to know what she can do to flavor her vegetable soup, without using salt. I watch my salt, too. With some soups I use the low sodium sea salt, but in my vegetable soup, I omit it completely. I use pepper only, but the thing that really flavors my soup is a turnip. I use one whole good sized turnip in a big pot of soup. If you are just making a smaller sauce pan full, you can just use half. My son-in-law told me that I make the best vegetable soup he has ever eaten. He said that most vegetables lose their flavors and they just taste bland after cooking. I told him my secret is a turnip. They are so flavorful that you really don't need anything else. He loved it.
Sandy in Iowa

Hi Nancy,
I have been searching through old bread recipes, looking for some plain, old fashioned bread recipes . I've been using the bread machine to knead my dough for too long and decided I was going to get back into the groove. So for all our readers who likes to get down to a good old fashioned knead and likes plain, old fashioned, brown bread give this one a try:

Brown Bread
Preheat oven to 220oC/425oF

1 cup (225 ml) Warm Water
2 Tbsp Sunflower Oil
2 Tbsp Runny Honey
1¼ tsp Salt
3 cups (450g) Strong Brown Flour
1¼ tsp* easy bake yeast

* If you want your loaf to prove faster, use 2½ tsp (1 sachet) of Easy Bake Yeast.

Put the flour, salt and yeast into a bowl. Mix to a soft dough with the honey, oil and water. Turn onto a floured surface and knead for 10 minutes.

Shape as desired and put into an appropriate greased tin. Leave to prove slowly* until double in size. Add your chosen topping/glaze if using and place in the oven and immediately turn the heat down to 200°C/400°F. Bake for 25-30 minutes.

When cooked the loaf should sound hollow when tapped on the bottom. Cool on a wire tray before attempting to cut a slice.
Sylvia <Scotland>

Pineapple Cream Cheese Pie
1 (9 inch) pie pastry (un-baked)
1/3 cup sugar
1 Tbs cornstarch
1 (8 1/4 oz) can crushed pineapple, drained
1 (8 oz) pkg. cream cheese, softened
1/2 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
1/4 cup pecans, chopped

Combine sugar and cornstarch in saucepan; stir in pineapple. Cook, stirring constantly, until mixture is clear and thickened. Cool; spread onto bottom of pastry shell.

Combine cream cheese, sugar and salt, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla. Pour over pineapple mixture; sprinkle with pecans.

Bake at 350° for 35 minutes. Cool. Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.
JL in South Jersey

Nancy, I am so glad you let us discuss things other than recipes. I was so impressed with the way Doris in Oklahoma City gave her tea party. What a wonderful idea and to go to all the trouble of searching for tea cups and saucers. She surely is an extra special lady and wonderful Christian. I will think of her when I am using my porcelain tea cups.

Also, your idea of giving up TV for a while was inspiring. When my DH watches the news talk shows, I grab a good book and go to another room to read. Regarding sleeping aids, my daughter told me to lower the lights about an hour before bedtime which would signal my mind that it's time to sleep. It really does work most of the time.

Now about food :), I wanted to tell Heather that I made her Spaghetti Casserole which she sent in a long time ago, maybe 2005. It was very good. I also made the Easy Coconut Pie by Judy/Buffalo. It really is easy and good. I took this food to a friend from church who had lung surgery. I also took the green salad below, and a loaf of garlic bread.

Mandarin Salad
1/2 C almond slices
3 T sugar
1 Bag of romaine lettuce or any greens you prefer
1 C chopped celery
2 whole green onions, chopped
1 can (11 oz.) mandarin oranges, drained

Put almonds and sugar in a small saucepan and over medium heat, stir constantly until almonds are coated and sugar dissolved. Watch carefully as they burn easily. Cool and store in an airtight container. Mix greens, celery and onions in salad bowl.

Dressing
1/4 C vegetable oil
2 T vinegar
1 T sugar
1 T parsley
1/2 t salt
dash of Tabasco, optional

Mix all ingredients and chill. Just before serving add the sugared almonds and oranges. Toss with the chilled dressing. Serves 4 to 6.
Doris, S. Indiana

To Sher in Pa
Re cleaning the Ceramic Glass Cooktop... you will find, in the supermarkets, special cleaners for this..use sparingly and with paper towels and finally an application of CLEAR Windex – that’ll take away any smears.
Regards Laurel J

This week's newsletters
Sunday's Newsletter
Monday's Newsletter - content by Dennis at Prepared Pantry.
Tuesday's Newsletter
Wednesday's Newsletter

Dear Nancy & Family,
I loved the new pictures of Ditto; does Ditto like the cat toys that wind-up or run around with a battery? Bet that would cause him to want to take an extra cat nap:-)

I made this muffin recipe Monday morning for work, & they were a big hit (a few people even asked for the recipe, which is my definition of success). The recipe came from one of those flyers from a TASTE OF HOME magazine.

Morning Glory Muffins
2 cups flour
1 1/4 cups sugar (I splurged & used 100% pure granulated Maple Sugar this time)
2 tsps. baking soda
2 tsps. cinnamon
1/2 tsp. salt
2 cups grated carrots
1/2 cup raisins (recipe didn't call for it, but I ALWAYS soak my raisins for at least 15 mins. in hot coffee; they plump/soften up & adds flavor)
1/2 cup shredded coconut
1/2 cup chopped pecans
3 eggs
1 cup vegetable oil
1 apple, cored & shredded
2 tsps. vanilla extract

In large mixing bowl, combine flour, sugar, baking soda, cinnamon & salt. Stir in carrots, raisins, coconut & pecans. In separate bowl, combine eggs, oil, apple & vanilla. Add to flour mixture. Stir ONLY until combined. Spoon into greased or lined muffin tins. Bake at 350 degrees for 15-18 mins. (I needed at least 20 mins. in my oven; did toothpick test).
YIELD: About 18 muffins.

Enjoy-Susan/Superior, WI.

At a dinner tonight one of the women told how her mother used to take a can of condensed milk, took the paper label off it and then boiled the can (possibly unopened) for some period of time. When she opened it, the milk was solid and she sliced it for desert. Can anyone tell me more exact details on how to do this?
Thanks, MK

Comment
In the past several have mentioned this method. Stated by the company that makes Eagle Brand it is unsafe method. I know Eagle Brand has several methods that are safe to caramelize their Eagle Brand Condensed milk.
Nancy Rogers

More Economical Tuna Recipes for my daughter.

Hot Tuna Sandwiches
1 can tuna, drained
8 slices bread, buttered on one side
1/4 cup mayonnaise
4 slices tomato
4 slices Mozzarella cheese

Mix together tuna and mayonnaise. Preheat sandwich grill. Spread tuna on 4 slices of bread, dividing tuna evenly among slices. Place two pieces bread with tuna in sandwich grill, buttered side down. Place one slice tomato and one slice cheese on tuna sandwich in grill. Place two pieces bread on top, buttered side up. Close grill, catching latch; grill 2 to 3 minutes or until desired doneness is reached. Repeat with remaining ingredients.
Makes 4.
Lisa

Scalloped Tuna
4 tablespoons butter
4 tablespoons flour
2 c. milk
1/2 teaspoons salt
2 cups bread cubes
1 can flaked tuna fish
1 1/2 cups Cheddar cheese, grated
3/4 cup corn flakes

Make a white sauce with butter, flour and milk. Add salt. Add 1 cup cheese, blend. Add olives, peppers and tuna. Arrange layer of bread cubes on bottom of buttered casserole. Pour 1/2 of tuna mixture over bread. Spread another layer of bread cubes over tuna. Cover with remaining tuna. Top with corn flakes. Sprinkle with 1/2 cup cheese.
Bake at 350 degrees for 20 minutes.
Lisa

Microwave Tuna and Potato Chip Casserole
2 (6 1/2 -7 ounce) cans tuna, drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup (about 5 ounce) frozen green peas
1/3 cup chopped celery
1 tablespoon chopped onion
1/4 cup milk
1 teaspoon Worcestershire sauce
2 cups potato chips, crushed slightly

Combine tuna, condensed soup, peas, celery, onion, milk and Worcestershire sauce in a bowl, mixing thoroughly. Spoon half of tuna into a 1-quart glass casserole. Sprinkle with half of crushed potato chips. Spoon remaining tuna mixture into casserole and sprinkle with remaining potato chips.

Cook, uncovered, in microwave oven for 10 minutes at High or until thoroughly heated; rotate one-quarter turn once.
Makes about 6 servings.
Lisa

Tuna Loaf
1 (12 1/2 or 13 ounce) can tuna, drained
3 cups soft bread crumbs (about 6 slices)
3 eggs
2 tablespoons minced onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
2 tablespoons diced pimentos, drained

Prepare tuna loaf about 1 hour before serving. Grease 8 1/2 x 4 1/2-inch loaf pan. In large bowl, flake tuna; stir in bread crumbs, eggs, onion, lemon juice, salt, pepper, sour cream and pimentos until blended. Spoon mixture evenly into loaf pan. Bake for 45 minutes or until knife inserted in center comes out clean.
Lisa

Tuna Stuffed Potatoes
8 large baking potatoes
2 tablespoons butter
2 cans (7 ounce size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1/4 teaspoon paprika
2 drops Tabasco sauce
1 can (10 3/4 ounce) condensed Cheddar cheese soup, undiluted
1/4 teaspoon salt
8 slices cheese (Cheddar)

Bake the potatoes. Mix tuna, onion, chopped parsley, Cheddar cheese soup, paprika, Tabasco sauce and salt. Toss with a fork until thoroughly mixed. Cut off top of each potato; scoop out inside of potato and add to tuna mixture; mix well. Spoon tuna-potato mixture back into potato shells.

Place a slice of cheese on top of each potato. Place potatoes in shallow baking dish. Bake 15 minutes at 400 degrees.
Lisa

Tuna Biscuit Casserole
1 (7 1/2 ounce) tube Pillsbury biscuits
1 can tuna
1 can cream of chicken soup
1/3 cup milk
8 ounce Cheddar cheese, grated

Place biscuits in 8 x 8-inch square pan. Drain tuna and place on top of biscuits. Mix soup and milk together and pour over tuna and biscuits. Add cheese. Bake at 350 degrees until biscuits are golden brown (approximately 35 minutes).
Lisa

Crunchy Tuna Stuffed Tomatoes
1 (6 1/2 ounce) can tuna, drained and separated into chunks
1/4 cup chopped celery
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1/2 teaspoon lemon juice
1/2 teaspoon soy sauce
dash of white pepper
1/4 cup mayonnaise or salad dressing
2 medium tomatoes
salt
1/3 cup chow mein noodles
celery leaves
crisp salad greens

Toss tuna, celery, green pepper, onion, lemon juice, soy sauce, pepper and mayonnaise in bowl. Cover and chill. Remove stem ends of tomatoes. Place tomatoes, cut sides down; cut each into sixths, cutting to within 1-inch of bottom. Spread sections apart to form cups. Sprinkle salt on sections. Fold noodles into tuna mixture. Spoon salad into tomato cups. Garnish cups with celery leaves and place on salad greens.
Makes 2 servings.
Lisa

Tuna and Macaroni Salad
2/3 cup macaroni
1 1/2 cups tuna, drained
2 hard boiled eggs, chopped
3 tablespoons sweet pickle relish
2 tablespoons lemon juice
1/2 cup mayonnaise

Cook macaroni in salted water until tender; drain and rinse. Combine tuna, macaroni, eggs and pickle relish. Add lemon juice to mayonnaise. Add to tuna mixture, stirring well. Chill for 1 hour before serving.
Lisa

Tomato Soup and Tuna Casserole
1 (6 1/2 ounce) can tuna
2 tablespoons minced onion
6 large pitted ripe olives, sliced
1/4 cup milk
1 (6 ounce) pkg. noodles
1/4 teaspoon salt
1 can cream of tomato soup
1/4 cup grated sharp cheese

Drain and flake tuna. Cook noodles in boiling salted water until tender. Drain. Combine tuna with onion, salt, olives, soup and milk. Place one half the noodles in a 1 1/2-quart casserole and cover with tuna mixture. Add remaining noodles; sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Lisa

Tuna and Ritz Cracker Casserole
Ritz crackers
1 can cream style corn
1 (6 1/2 ounce) can tuna
1 can cream of mushroom soup
1 1/2 cup shredded Cheddar cheese
1 cup flour
1 stick margarine

Lightly crumble 18 Ritz crackers in bottom of a shallow casserole. Spread corn on crackers. Spread tuna on corn. Mix mushroom soup and cheese; put on top of tuna. Mix flour and margarine (cut in margarine). Add 18 crumbled Ritz crackers. Cover over soup and cheese. Bake 15 minutes at 400 degrees, then 30 minutes at 300 degrees.
Lisa

Tuna Potato Casserole
5 cooked potatoes
1 (7 ounce) can tuna
1 teaspoon diced onion
1 can condensed celery soup
paprika

Slice potatoes and flake tuna. Fill greased casserole with alternate layers of potatoes, tuna, onion and celery soup until all are used. Pour the oil from the tuna over mixture and sprinkle with paprika. Bake in a hot 450 degrees oven for about 30 minutes.
Serves 6.
Lisa