Just thought you might like to take a look. . . Products that are no longer made. Corinne

http://www.hometownfavorites.com/shop/btwgb.asp

This is a favorite at our house in the summer since it doesn't heat up the kitchen. The recipe is from a booklet published by the North Carolina Pork Council several years ago. The nutrition information is from them as well.

Don't be intimidated by the long list of ingredients. Other than a bit of chopping this is a very simple and easy recipe. Enjoy.
Julia in PA

Southwestern Pork Salad
3 boneless pork chops, cut in 1/2” cubes
2-1/2 Tblsp. olive oil
2 Tblsp. white wine vinegar
2 Tblsp. honey
1 Tblsp. lime juice
1/4 tsp. crushed red pepper
Dash salt
2 cups torn salad greens
1 can black beans, drained & rinsed
1 cup chopped tomatoes
1 red or yellow bell pepper, chopped
1/4 cup chopped red onion
Sour cream
Tortilla chips

In small bowl combine 2 Tblsp. of the oil with the vinegar, honey, lime juice, crushed pepper and salt; set aside. Toss together the greens, beans, tomatoes, bell pepper and onion; set aside.

Heat the remaining 1/2 Tblsp. oil over medium-high heat; cook and stir pork cubes for 8 or 9 minutes, until cooked through and browned. Remove from skillet and add to dressing; toss to coat. Add to vegetable mixture and toss lightly. Serve with sour cream and tortilla chips.
4 servings

338 calories/serving 13 grams fat 51 mg cholesterol 26 grams protein 221 mg sodium

Big thanks to Carolyn from Edon for the simple syrup and peanut butter ice cream topping idea. I love to sweeten things with the simple syrup but never thought in that direction.
BunnyFace

Tona in Bama, can you tell me the company that puts out Orange Crush? I have looked every where and no one seems to know about it. I can remember seeing it as a child, and thought it was put out by Neihi. Can you substitute any other orange drink for the orange crush. I thought I read that you said no other product would do. Sure would like to try the cake.
Betty T. Ga.

For Gracie, Roch., NY (July 9th) who wanted an orange flavored dip for fruit, etc.
gramaj

Orange Dip
1 c. mayonnaise
1 c. marshmallow cream
1 tsp. ginger
2 tbsp. tang

Mix together. Good for dipping all kinds of fruit and vanilla wafers

For Sally in Pa. (July 9) I got this recipe for Lady Lock filling for cookies. Hope it helps. It's an easy version.
Cheryl in North Olmsted, Ohio

Filling for Lady Locks (Cookies)
Servings: Filling for 120 cookie

1 (3 ounce) package non-instant vanilla pudding mix
1 cup milk
1 cup shortening
1 cup white sugar

In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely. Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling. Use a pastry bag to fill the lady locks. Freeze or serve immediately.

To Margaret in Tulsa for her Raw Apple Cake recipe...Thank you! I tweaked the recipe a bit by substituting the 1 cup oil with 1/2 cup oil and 1/2 cup unsweetened applesauce. Expecting to have to wait until the next day for the cake to become 'moist', I was pleasantly surprised - it was lovely! moist and delicious - it hadn't even cooled before my husband and I were sampling it. (Once cooled, the remainder of the cake went into the freezer or we would have snarfed it all down.) When I served it later that week to friends, it was a hit. The recipe is a real keeper. I used Granny Smith apples. Thanks again, Margaret.
Barb in Calgary

Onion Blossom Set
Video on the Onion Blossom Maker and how it works.

Hello All, I got a kick reading Corrine's message ( from Murrieta. Ca) on her age--75 & being on your page. Don't think that's so great as I'm 84 & would never miss a day without reading Nancy's page. It would nice to know if I'm the oldest reader. Nancy I love your page & want to thank you for the many hours U spend compiling it. Just when I think I know many hundreds of Hints & Tips someone comes up with new helpful one. I'm still cooking everyday using the wonderful recipes from Ur readers. You should compile a cookbook & use the funds to pay for the many items I bet that came out of pocket. Keep up the marvelous work U are doing. I have requested many long lost recipes & usually receive them from UR readers, Sylvia from Pa.

On my web site today are uses for Watkins Product Extracts.
www.watkinsonline.com/hutto

Scroll down to the news story.
I will email you a sheet on the uses of Watkins Soup Bases if you send me an email stating "soup bases."
sunnywatkinsgirl@aol.com

Hi Nancy,
I saw the recipe for Hungarian Stuffed Peppers in today's edition. My husband was a second generation American/Hungarian. Both sets of his grandparents were from Hungary. His mother passed on to me many authentic Hungarian recipes. They usually use ground pork in their dishes, such as stuffed cabbage and stuffed peppers. Below is the recipe that I have made at least a hundred times and it is sooooo very good.

Hungarian Stuffed Green Peppers
4 nice sized green peppers
1 lb ground pork
1/2 cup uncooked rice
salt and pepper
1 large can tomato juice
1 small can sauerkraut (optional)
1 small cooking onion, chopped very fine
sweet paprika (make sure it's sweet paprika, a good brand is Budapest's Best)

Cut the tops off the peppers and clean out all membranes and seeds. Place in cooking vessel large enough so that you can cover the peppers with salted water and parboil to soften. You don't want them cooked through, just softened a little. Remove from water and drain upside down on paper towels.

While peppers are boiling and cooling, mix together pork, paprika (about a teaspoon), salt and pepper, onion and rice. Mix thoroughly.

When peppers are cool enough to handle stuff meat mixture into peppers and return to pan that you parboiled them in. At this point you can add the sauerkraut/or not. Pour in tomato juice and allow to come to a simmer. Cover and slowly cook (slow simmer) for about one hour.

I have done this in my slow cooker and they come out just as well.

If anyone is looking for authentic Hungarian recipes just send in the request, I may have what they are looking for.

I hope you are doing better Nancy, you are in our prayers. I lost my husband not too long ago and know the pain of losing a loved one. Your lose makes the thanks that we all have for you, who continues to gives us this wonderful email despite what you've been through, all the more heartfelt. But remember to take care of yourself. I am disabled as well and know that we can over do it sometimes.
With much gratitude,
Rose in MI

Thanks everyone for the sites for Tiramisu, I think that Nancy from Montana hit the closest to what I was looking for, I will try it out this weekend, but any more receipes for it will be accepted with joy,
Janette in Macon

Enjoy the newsletter. We will be getting sweet corn to freeze and I heard about de-silking with a microfiber cloth. Do you know where it is sold?
Jean - Iowa

Sorry to respond so late to this request but my reply messages are not going through, for some reason I have to send them twice.

I have used the iced tea maker for about 17 YEARS. I bought it for my mom at Christmas when I was in eighth grade. I only had to replace the pitcher (only because it fell out of a tall cabinet, hit the floor at an angle and cracked) because when I bought hers they did not include a bonus pitcher. It is wonderful because you do not have to wait for your tea to get chilled it is cold immediately because the ice is part of the brewing process.

Use 2 family size tea bags or 4 regular tea bags for a perfect brew. Once you add your ice to the pitcher go ahead and pour your sugar on top of the ice. (I use about 2 cups of sugar I like mine sweeeeeet!!!) HAPPY BREWING
Nicol in Mississippi

I would love to have a recipe "clone" for McDonald's new Cinnamon Melts.. Has anyone ever posted such a recipe??
THANKS

To Sandy in Bountiful:
My Mom used to give her worn out rugs some new life and grip by sewing the rubber jar rings used for sealing canning jars into each corner and in the middle of the longest side. It really worked well and provided a very good non-slip surface.
Norm in Victoria, BC, Canada

Sandy, About the throw rugs, there is a product you can get at most Walmarts and rug stores that you can cut to the size of your rug and put under and it will help the rug from not moving all over.
McA

Thanks for the FDA alert Nancy. I've passed it onto friends and family who also use the product.
Lesleigh in PA

Hello Everyone,
We have just returned from vacationing in Amish Ohio. The food was wonderful as always. At Mrs. Yoder’s Kitchen and Der Duchman we enjoyed whole kernel corn. Does anyone have a clue how they cook it? I know that they have to add something to get such a wonderful taste. I’d appreciate any help.
Debbie in SC

For Grace from Alabama May 25th newsletter, wanting a recipe to use in the corn stick pan this recipe works very well in one.
Melinda in Chattanooga (actually Guild,TN)

CORNBREAD WITH A TWIST
1 1/2 C. self rising flour
1 C. sour cream
1 C. cream style corn
1/2 C. vegetable oil
3 eggs
Preheat oven to 450°
Mix all ingredients well and pour into corn stick shaped pan or muffin pan. Bake for about 20 minutes or until golden brown.

I am behind on reading the newsletters and just this morning I was reading the May 25th newsletter. I saw that Jane Ann in Alabama had told Mary T. in St. Louis to look on the website for Lodge cast iron skillets about the cast iron bundt cake pan. Well South Pittsburg, TN is about 5 miles from where I live and we go by the plant and outlet store almost everyday as my hubby goes to work in Bridgeport, Alabama. I looked up their phone number and called them and they don't have the bundt cake pans as they do not make them any more. There phone number is 423-837-5919 if anyone would like to call them to see what all they do have.
Melinda in Chattanooga (actually Guild,TN)

To Sandy in Bountiful,
WalMart carries a rubberized backing for rugs either in the craft section or kitchen/ bathroom rug area. I have looked at it and will be buying one myself for my kitchen rug. Hope this helps.
Karen, SW Arkansas

For Linda in Fairborn, OH
I have never used Splenda, only the sugar in this recipe. I would think it would taste great as you don't boil the sugar water. I also made a mistake in the amount of sugar. It is 2 cups sugar to 1 gallon of water. I make it in 1/2 gallon increments so my mind was thinking 1 cup sugar. Sorry about that.
Karen, SW Arkansas

Nancy I have enjoyed you newsletter for some time but have never wrote but now I need some help. My husband and I have been married for 14 years and this Christmas my husband brother and family are coming to visit us for the first time. They will be staying for a week. I don't want to spend all my time in the kitchen cooking. I would love to find some recipes that will freeze really well to make in advance and ideal of side dishes to go with them. I will need recipes for breakfast, lunch, and dinner. I am not good at making out menus so any suggestions will be greatly appreciated. I would also love any Christmas ideals or web sites for ideals. My husbands family never celebrated holidays and are not close so I want to make some really nice memories for them. There is no family members left in my husbands family except my husband and his brother and there children. There parents and sibling have all passed on and it has took us 14 years to get his brother to come and visit us. We have always went to see them. Money will be very tight this year for Christmas and I am trying to make plans in advance to spread the expense out so we can have a wonderful holiday with as little stress as possible. Thank You in advance.
LaLa From Doyline LA

Hi your orange chicken recipe sounds so simple and wonderful. thank you. I'll try it.
mj

This is for Andrea Florida.
I have a Mr. Coffee tea maker and love it. I don't think you could go wrong with one. It's quick and easy and makes good tea.
Lurinne/Mississippi

Hi Sandy, I use a rubberized mat type thing, it has small holes, to keep my throw rugs from sliding around the carpet, maybe you can buy that and stitch it to the bottom of your throw rugs. Home depot and those kinds of stores sell it. Hope this helps,
Lynette in N.Y.

To Bobbie in NC,
So sorry to hear of your water mess. But I would like to remind everyone of the importance of changing the water hoses on the back of the washing machines. My daughter had the fire department break into her house one Labor Day weekend when they saw water pouring out of the upper story of her brick home. The insurance adjustor told her it was the most frequent cause of a flooded home. He recommended changing the hoses every 5 years for rubber hoses and 8 years for the metal coil-like hoses. Now when we change ours we put a label with the date on it easily visible to remind us. She lost all the flooring on the second story, most of the first story and a huge portion of the downstairs drywall. Not to mention the mess and inconvenience.
Freida in TX

Re: Hi Friends, I am looking for a old cookie recipe that I have lost, it had oatmeal, rice krispy cereal, chocolate chips..& etc. Haven't been able to locate it.
Thanks, Boots in VA

Chocolate Chip Krispies Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups Kellogg's® Rice Krispies® cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
Vegetable cooking spray

In small mixing bowl combine flour, soda and salt. Set aside. In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Kellogg's® Rice Krispies® cereal and chocolate morsels. Drop by level measuring tablespoon onto baking sheets coated with cooking spray. Bake at 350°F about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.

Source: Gourmet Chocolate of the Month Club Chocolate Chip Cookie Recipes
http://www.chocolatemonthclub.com/recipes/chocolate-chip-cookies.htm

Cooking With Jean
http://www.cookinwithjp.com/

Hello to everyone
I just found in a cupboard while i was cleaning a Sweda sandwich maker its an electric one but I can't fnd the directions can anyone help me with this as I was thinking of sending it with my son to college this fall.
thanks alot , Lu Ann in Iowa

Hi Nancy, Re: July 9 newsletter
Sandy in Bountiful---I also had a favorite rug loose it's rubber backing. I sewed the rubber shelf liner I pick up a Dollar General Store on the back. Used my sewing machine, put rug face down, then the shelf liner cut to size, and then a piece of waxed paper cut a fraction larger, on top. The presser foot will slide over the waxed paper, simply tear waxed paper away when finished. I also was ready to trash some heavy chair pads, (the ties had torn out, and my sewing machine is not heavy enough to re-sew these. They were also to thick to sew by hand.) I cut the shelf liner to fit chair bottom and the pad stays in chair fine..

Agatha in Ont Canada--Dr. Gott also has a diet book out, he has also had readers comments on use for Vicks, Grape Juice, Castor Oil, etc. This is a column every one might like to check each day.

Judy--Traveling Cats---I used to take cats to the cat shows, and to several nursing homes for visits. I have found that it helps to have something in the carrier they are familiar with.
(an article such as a sock or something small that the person has worn that they can pick up that person scent from) I have even taken a small pillow and my husbands undershirt to the vet's hospital for our cat when he was there for a month. I also leave 2 carriers open and stacked in an out of the way place in the house so the cats can come and go and sleep in them. Most important each carrier has our name and phone number on it (with permanent ink) and Name and phone number of our Veterinary Clinic. This is a safety precaution in case of a serious accident. But Nancy your use of tranquillizers is the best, the cat is not so traumatized. I used one called Be Calm and was purchased at the local animal/pet supply.

Sorry this is so long, I could ramble forever when I get on the subject of cats.
Margaret, Tulsa

Comment
I left the carriers open the night before I left. Each cat chose which one they wanted and put their toys in the carrier during the night. Siggy uses toys for pillows and uses his to surround him when he sleeps.
Nancy

Good Morning!
In your recipe for scalloped tomatoes, you mentioned soda crackers. I don't know what you mean. Can you please explain?
Thanks. Rich

Scalloped Tomatoes
I cannot thank everyone enough for the responses to my request for scalloped tomatoes. I am just delighted with all the recipes. After my sweet mother was bedridden, we had a lady who came in each day to care for her and she was a wonderful cook. She fixed the best chicken spaghetti and it was a fairly simple recipe using Velvetta cheese, bell peppers, onions, and a bit of mayo. She also fixed the best eggplant casserole. It had cheese, onions, garlic...I don't know what else. I've lost touch with her and would love to have her recipes. I would appreciate any ideas on these recipes.
Ann in TX

Judy in Montana offered to send her ice tea maker to me, but I'm not sure how to contact her about that directly. I don't do the message boards or anything like that.

Can you suggest a way to contact her? Can you send her my e-mail address? Can you give me instructions as to how to go about
communicating with her? Thanks so much.
Athena in DE

Comment
Judy in Montana could you please send me your email address so I can send it on to Athena.
Nancy

In addition to Lisa (East Texas)'s post on 7/10 regarding the frozen corn 'logs'. WalMart also carries the white corn 'logs' for those who prefer white corn. Sometimes I get one of each and mix them. To prepare, I don't add anything to the pan, simply place in a large cast iron skillet, covered, with a little bacon grease (I know, I know), salt and pepper. Heat on medium-low until completely thawed, stirring occasionally to prevent sticking. By the time all the corn has completely thawed it is ready to serve. Yummmmm! To me, the taste is comparable to fresh corn and certainly easier than shucking and grating the corn as I used to do for so many years when all my young ones were still at home.
Oma in LA (Lower Alabama)

Onion Blossom Set
Video on the Onion Blossom Maker and how it works.

To Nedra in VA from gramaj
You were right. According to wedding experts.

The Groom's Family typically pays for:
Clothing for the Wedding
Travel and lodging expenses
Rehearsal dinner
The Wedding gift for the newlyweds

Linda Monday's newsletter
I can make up to a 1-1/2 pound to 2 pounds meatloaf in my toaster oven. I just use it over the regular oven so that I don't have to turn on the bigger oven.

Unfortunately, I make meatloaf different everytime. One of our favorites is using egg, breadcrumb, salt and pepper, salsa. Measurements are however much meat you use. Then I top the meatloaf with more salsa.

I use the toaster oven for whatever I can. I am in Las Vegas with my daughter and son in law right now, but I am pretty sure my oven is a Black and Decker. It bakes, broils, and toasts.
MaggieB in South Jersey

For Margo in Boston, July 7-8 newsletter. I think this is the recipe you want. My recipe does have the green peppers, but you could omit them. I usually make up a double or triple batch, and freeze it in serving size baggies or containers. It is so easy to just pull out and put in the fridge for dinner.

An older gent who used to work for me, brought this dish in to work one day for a covered dish dinner , and everyone just raved about it, and of course wanted the recipe, thus the name...

PA'S CABBAGE STUFF
1 med head of cabbage-shredded
1 green pepper-chopped
1 large carrot, chopped
1 medium onion, chopped
In a sauce pan:
2 cups white sugar
1 cup vinegar (apple or white)
¼ cup water
1 tsp. celery seed
1 tsp. mustard seed
or you may use 2 tsp. of mixed pickling spices(I like this better)

Bring to boiling point and boil for one minute. Cool to lukewarm.. Pour over cabbage mix.. Cool and place in fridge or freezer.

This salad is best made 5-7 days ahead of time. It can be kept in the fridge for up to one month or the freezer indefinitely. It is a wonderful recipe and I haven't come across anyone who did not like it.

Pa is gone now, but we affectionately remember him as well as his salad.

I do think there have been similar recipes sent in on this particular salad previously.

I came across another great salad that I haven’t made in a while, and this is really a great recipe too.

I am always asked for the recipe when I take it to a party. I always make the nut and noodle mixture ahead of time, even make up more than I need, and store it in my cupboard or fridge until I need it. If you are not familiar with Napa Cabbage, it is a light green crinkled looking piece that is shaped something like Romaine lettice. In the salad you would never know it is cabbage, and most think it is lettuce.

Napa Cabbage Salad
1 small head of Napa cabbage (abt. 3/4 lb.)
1/2 bunch green onions
2 Tbsp. rice vinegar (you can use white or apple cider vinegar but Rice is the best , I think. It is so light.
1-1/2 tsp. sugar or Splenda if you like
1 Tbsp. honey
1 Tbsp. canola oil
1-1/2 Tbsp. soy sauce
1 pkg. ramen noodles-I like chicken flavored
1 Tbsp. sesame seeds
1 Tbsp. sliced or slivered almonds

First, I combine the vinegar, sugar, honey , oil and soy sauce in a small frying pan and place over medium heat, and whisk it until it comes to a boil. Remove from heat immediately. And chill for 3 hours or so in the fridge. This is why I usually make this ahead of time , even the day before is fine. Also, if you prefer not to use honey, you can just increase the sugar to sweeten it up a bit. Not to much though.

Heat a non-stick pan over medium heat and toss the sesame seeds, almonds and crushed ramen for one minute or so. I put the flavor packet right in the pan, that comes with the raman noodles. You can also use the pkg. of flavored almonds, that are usually sold in the produce area of the supermarket. Continue to toss ingredients for about 5 minutes, and be sure to watch carefully so it doesn’t

burn. When they are slightly browned, remove them to a plate and let cool.

Slice the Napa cabbage and the green onions very thin and toss together in a large mixing bowl. I usually slice in one direction and then turn and slice crosswise, so it will be small and thin. Add the ramen mixture and the dressing that has been in the fridge for 3 hours, and toss until well coated.

Sprinkle some of the nut/noodle mixture over the top of the salad and serve immediately. Do not mix the entire salad up a head of time, as it will become soggy. If you have the nut/noodle mixture done, the

dressing made up and in the fridge for 3 hours, you can just throw it together at the last minute. It is delicious! Napa Cabbage keeps for a very long time in your crisper too.

You may double or quadruple this recipe for parties and the like.
Laurine in NNY on the border.

Just wondering if anyone has a TNT recipe for Asian dressing? I think it includes sesame seed oil and something else. Thanks everyone
Cheers, Julie BC Canada

To Janet from the July 9 Newsletter

Pennsylvania Bread

Sift together:
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
Set aside

In other bowl
Cream: 3/4 c. sugar

And: 2 eggs, beat well

Blend in dry ingredients gradually 1 cup applesauce,
1/2 cup walnuts.

Pour into greased 9 x 5 x 3 inch pan. Allow to stand 20 minutes before baking at 350 degrees for 55 to 60 minutes.

Nancy and Newsletter Family,
I had a recipe for Black Bean Salsa with tomatoes, corn, black beans, and italian dressing in it. I have misplaced my recipe and I wanted to serve it Saturday for a luncheon we are having at the lake. Would
anyone have this recipe and share it with me, please.
Thanks, Grace from Alabama

Hi Nancy and all my fellow Nancylanders, my daughter-in-law called me the other night and asked me to see if I could find a recipe for a drink from all the wonderful cooks in here. When she told me what she was looking for and where it came from, I looked it up on the computer and found it very quickly. She is a home health nurse and one of her patients served her a glass of this. She was sold on it! I wanted to share this recipe with everyone because a lot of us are able to get fresh blueberries. Blueberries are very healthy for you. This recipe is called Blueberry-Lemon Iced Tea and comes from recipes in Southern Living. I was so inspired I went out this evening and picked 3 lbs of fresh blueberries from my neighbor's blue berry patch where I have grazing rights. Ha! So here goes...

Blueberry-Lemon Iced Tea
Bring 16 ounces of fresh or frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.

Bring 4 cups water to a boil in the same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup of sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.
Makes 5 cups.

As the Southern Living magazine I bought stated...." For those who believe that iced tea is the house wine of the South, we've created a very special vintage just for you. Cheers!

Nancy, I know you will be a great comfort to your sister-in-law. You ladies have a wonderful time together and with your family.
God bless you all, Sandi Hutson in Jasper, Texas

For Mary S in the July 7-8 newsletter asking about canning hot peppers - this is what I do:

Wash hot cherry peppers (both red and green) and pack into sterilized jars. Into each jar place 1 clove garlic, crushed; 1 tablespoon oil; 1 teaspoon salt; and 1 teaspoon sugar. Bring to a boil equal amounts of vinegar and water and pour the boiling mixture over the peppers to cover. Seal with hot lids and process pints for 10 minutes and quarts for 15 minutes. And to Nancy, don't change a thing in this newsletter - it's perfect just the way it is. Thank you so much for all your work.
VT Maid in PA

Hello Nancy....so enjoy getting the newsletter.
Thanks for your hard work.

I am responding to a posting in the July 9th newsletter. I believe from Judy in Montana. How small is your ice tea maker. I am on a restricted fluid diet. Therefore don't want to be making a large container of tea. Have been either making half a 2 quart pitcher of cold brew tea or.half of my small sun tea jar. I am interested in obtaining a small size ice tea maker if such a critter exists.
Thanks.

And, again, Nancy thanks for your helpful newsletter.
Layna

Mango Cake
1 c. oil
1 c. sugar
3 eggs
1 tsp. vanilla
2 c. diced mango

Mix well and add:
1/2 c. raisins
1/2 c. nuts
1/2 c. coconut

Then add:
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

Grease a 9x13 pan, let batter stand for 20 minutes before baking at
350, 45 minutes.
Kat

Have a double rainbow day.
Kat

Dear Nancy,
I agree with Linda in South Texas. I, too, enjoy the topics other than recipes. Even if the tips don't help me I have often shared with friends a tip or two from the newsletter to help with their problems. Thanks for all you do to make each day special for all of us.
Freida in Texas

In response to TeaHag in Upstate NY , July 5th. newsletter about the 6 slice toaster.  I have a Toastmaster Deluxe Oven Broiler.  It is large enough for a 9x13 cake pan and tall enough for a bunt cake pan. Any thing I can fit into this oven I will cook in it. I am on my second one in 25 years. Bought my first one new, my second one on Ebay.  It is definitely worth the price.
Only use my range oven when pot/pan will not fit into my Toastmaster. Hope
this helps. Shirley in Louisiana

Re: Basil Tomato Salad in the July 4th newsletter do you half, chop or leave the cherry tomatoes whole?
Annamarie in California

For Grandma Teeters in Tifton, GA,  I just tried a recipe for a gratin using yellow squash and zucchini, ( I also added some finely sliced carrots).  Sauté a small onion and a few cloves of minced garlic in 2-3 T. of butter or olive oil in a large skillet.  Add the squash and cook until tender crisp. (If using the carrots, add them first and sauté for a few minutes before adding squash as they require a longer cooking time.)  Add enough heavy cream to skillet to evenly coat veggies and make enough sauce for a gratin.  Cook until cream begins to thicken.  Add 1c. parmesean cheese (or cheese of choice) and continue to cook until sauce thickens.  Pour mixture into baking dish and sprinkle lightly with bread crumbs if desired.  Bake at 375 for 15 – 20 minutes or until bubbly and golden.  Allow to set for sauce to thicken.  This is good also for scalloped/augratin potatoes.  No cheese for scalloped and mild cheddar for augratin.  Add seasonings as desired.  Fat can also be reduced by using half ‘n half , or whole milk and thicken with Wondra flour. FL Jill