Hi Nancylanders, Someone was looking for a recipe for Carnitas, but I cannot for the life of me find the name of the person now. However, I am going to post this Carnita recipe that was posted on Finer Kitchens that is definitely T&T.

CARNITAS (Translated: “little meats”)
One 4-5 Lb. pork shoulder or butt, left whole, bone-in but trimmed of large pieces of exterior fat and rind.
1 lg. yellow onion, peeled, quartered
1 Tbls. coriander seeds (whole seeds, not ground)
1 ½ tsp. cumin seeds (whole, not ground)
2 tsp. dry oregano leaves (not ground)
2 bay leaves
Water

Place all ingredients into a 6 to 8 quart stock pot. Pour in enough water to just cover the meat.

Heat to a boil, reduce to a slow simmer, cover and allow to cook until meat easily shreds with two forks.

This takes somewhere between 3 to 5 hours. Add more boiling water, as necessary to keep meat covered.

Heat oven to 450º F. Remove meat from the stock pot and place in a large 9”x13” roasting pan. (Reserve broth for Albondigas.)** Gently pull meat apart, discarding excess fat, bone and any connective tissue.

Meat should be in small to medium-size chunks, spread out in the pan.

Bake uncovered, in the 450º oven until the meat is browned and sizzling hot, about 20 minutes. Remove from oven, place meat on warmed platter and serve. Makes 6 to 8 servings.

NOTES: If anyone wants the recipe for Albondigas,** let me know and I will post it.

The key to getting the flavor just right is not to be too heavy-handed with the spices. By using the whole seeds when simmering, the pork, you are able to impart a flavor that does not overpower the meat. Also, as a minor point, Mexican oregano is best in this dish, not the

Mediterranean oregano. The meat makes an excellent entrée by itself, but it is an absolutely fantastic filling for burritos, tacos, tortas and a topping for tostadas. Excellent with fresh salsa, sour cream, white or yellow cheeses, etc.

I hope this is what was looked for. Enjoy!!!
Harriet/AZ

To quickly heal painful diaper rash use Watkins Petro-Carbo Salve. Also relieves pain and itching associated with minor cuts, burns, scrapes and insect bites. The info on my web page changed today.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Pork Carnitas for Luna:
2 lbs. lean pork
1/2 t. MSG (Accent)
Salt & pepper to taste
Cut pork into 1 " cubes. Season w/ MSG, salt & pepper.

Let stand hour or so. Place in shallow baking pan in 300 oven about 2 hrs. Pour off fat as it accumulates. Serve hot w/tostados & guacamole, or as is, impaled on wooden picks. Freeze beautifully. Serves 8. ( Carnitas means little meats)

(Source: Elena's Secrets of Mexican Cooking, Elena Zelayeta)
Athena in DE

Red Hot Jello Salad Mold with Apple Salad

I made the following salad in the 3 inch Better Baker™ Gourmet Bowl Maker. I used the bowl maker as a mold for individual salads. I made the Red Hots Jello salad with applesauce for the outside molded part and then after the molded salad was firm I turned the molded salad on a plate, garnished with lettuce and added a simple apple salad to the center of the mold on the plate.


Red Hots Jello Apple
1/3 c. red hots cinnamon
1 c. boiling water
1 large pkg. cherry jello
2 c. applesauce

Melt the red hots in boiling water, then add Jello. Stir until dissolved.. Cool a little, then add applesauce and pour into 9 x 9 inch dish. Refrigerate and let the jello salad get firm. Just before serving turn molded salad on plate.

I Filled the bowl (after the Jell-O salad was turned over on a plate) a simple apple salad.

Apple Salad
1 apple, diced small
1/4 c. raisins
1/2 c. celery, chopped, optional
Mix ingredients together and mix with 1/2 cup Miracle Whip.

It made great individual salads that were colorful and very tasty.
Nancy Rogers

Hello Nancy and All, Thanks to Gerry from New Hampshire for posting her grandmother's recipes for bread, rice or grapenut pudding. My mother and grandmother also made these for us but never wrote down their recipe. Over the years I made them, first from memory, and when they would get too dry, I tried various recipes, never finding the one that was most like what I remembered from my childhood. They used nutmeg in theirs, as nutmeg was usually always used with an egg custard mixture. It also had vanilla. When they used vanilla, they were very generous with it. I will try your recipes and am sure they are a "keeper." Betty in MS

To the lady who requested my "Seafood Gumbo" recipe, I will try to remember this a little later on as we will be making a trip soon and I won't have time to get it together for you now.

This tip saved us hundreds of dollars and may do the same for someone else. My husband spilled a large coffee mocha off the top of the stairwell down to the white carpet below. We were just leaving to bring my Mom back to ND so delayed the trip one hour and cleaned away with some rug cleaner. When we got back, it did not look like we had done anything. We spent $40 on a variety of cleaners when finally we called the rug guy to replace. Since it was brand new, he said give lacquer thinner a try. Yes, the same stuff you clean paint brushes with. Nothing to lose, my husband gave it a try and it is gone for good. He had to scrub it, but it worked fantastic. Double check if colored carpet as I don't know what it does on color.
Linda. OR

To Becky about the pot roast. My husband and I had dinner friends over last night and served a prime rib. We have always seared it in a hot oven as you overheard, but he decided to sear it on the gas grill and then put it in a 300 degree oven to finish so as not to heat up the kitchen as much. It was wonderful and no spattering in my oven which sometimes happens when oven searing. Be sure to cook it less time than suggested..
Linda, OR

For Boots in VA: I just ordered my second bottle of the Sunshine Tea - and this time I ordered the bigger one. I have left it out with no spoilage (and yes, my regular tea spoils). However, I refrigerate this tea (both the bottle and the pitcher); regular tea tends to get cloudy when refrigerated, and this doesn't. Also, I like the fact that it is decaffeinated.

The shipping is not that much off and it costs as much to ship the big one as the small one. Even with the shipping, it is worth it to me for the convenience.

Regarding having ink cartridges refilled: the newer printers will not recognize refilled cartridges or will keep "nagging" you that the cartridge needs to be refilled. Also, refilled cartridges voids the warranty on a printer; the technicians have a way of telling whether generic ink has been used.
Doris in Oklahoma City

For Oma in LA who requested a coconut syrup recipe in the 18 July newsletter. www.CDKitchen.com has a recipe:

Coconut Syrup
1 cup
1 cup canned cream of coconut
2 tablespoons margarine
1 tablespoon lemon juice
1 sprinkle salt

Combine all ingredients in a small saucepan and gently heat.

Note that it calls for cream of coconut and not coconut milk. Cream of coconut is a thicker product. I get mine at a local Korean grocery store.

I'm a recipe junky and one of the best search tools I've found is at http://theory.stanford.edu/~amitp/recipe.html. I also use http://www.foodieview.com which searches major English language recipe data bases.

Peanut Butter Fudge (Old Fashioned)
1 small jar peanut butter. Crunchy or creamy (about 1 cup)
3 cups granulated sugar
1 can evaporated milk (12 ounce can) not sweetened condensed)
1½ teasp. vanilla
1 Tlbs. Butter
pinch of salt

Combine sugar and milk in saucepan. Add salt. tir together and cook to soft ball stage. Remove from heat. Add peanut butter, vanilla, and butter. Beat till it starts to thicken. Add a cup of chopped nuts, like walnuts or pecans, cashews, or whatever you like, at this point, if desired. (If using crunchy PB, I wouldn't add more nuts. It will be too nutty) Beat till creamy. Spead into a well buttered 8X8 or 9X9 inch pan. Refrigerate till set. Cut into squares. I guarantee this to be some of the best PB fudge you'll ever eat!
Cheryl in North Olmsted, Ohio

Re: bacon grease and green beans. This is probably a simple recipe since several members have mentioned it. However, since I've never tried it, I have a few questions. Do you use fresh or canned green beans? Do you cook the green beans first and then add the bacon grease? Do you put bacon grease in the water to cook the beans? Do you just cook the beans in the grease with no water? Is the water and/or bacon grease strained off before serving? How much bacon grease is used and how much green beans?
Thanks for your help. Diane

For DB:
My daughter works at a school and they had a cake baking contest, which she received a First Place award for this cake,

Hummingbird Cake
Important that you mix by hand. I always divide batter by the cupfuls into the 3 pans so layers are even.

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoon vanilla extract
1 8-ounce can crushed pineapple, undrained
1 cup chopped walnuts
1-3/4 cup mashed bananas

Cream cheese frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 16-ounce package powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup walnuts and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

To make frosting, cream butter and cream cheese. Gradually add powdered sugar, beat until sugar is light and fluffy. Stir in vanilla.

Stir in 1/2 cup walnuts or sprinkle them on top and sides of cake after frosting.

Makes one 3-layer cake that serves 16.

Here is a real easy recipe for Kuchen for Betty in Ms.

1 pkg plain yellow cake mix (I use Duncan Hines)
1 cup Sour Cream
1 Stick Margarine, melted
1 large egg
3 cups peeled, sliced cooking apples..4 large or 6 small
1 Tbsp fresh lemon juice
1/2 cup sugar.. I use Splenda
1 tsp cinnamon

Heat oven to 350 and lightly grease 13x9 pan.
Put the cake mix, sour cream, 4 Tbsp melted margarine and the egg in lg mixing bowl. Blend with electric mixer until mixture comes together into a thick dough, 1 min. Press the dough over the bottom of the pan, make sure it reaches the side of pan. Bake for 10 minutes.

Toss the apples with the lemon juice in lg mixing bowl. Place the sugar and cinnamon in small bowl and stir till mixed.

Arrange the apples in rows across the top of warm cake. Sprinkle the sugar mixture over the apples. Drizzle the remaining 4 Tbsp margarine, Melted over the sugar mixture. Return pan to oven , bake until golden brown..30 mins. Remove from oven, cool on rack 20 mins. Slice and serve warm. Keeps well in fridge.
Trish in Fl

Hi Nancy,
Here's a good vegetable jello salad recipe that I've been using for over 40 years. I thought some of the "family" might enjoy it.

Vegetable Jello Salad
First: Mix 4 small boxes or 2 large boxes of lemon jello with 2 Cups boiling water.
Stir to disolve. Add, right into the jello the following:
3 or 4 grated carrots,
1 small head of grated cabbage,
2 Tbs. of Sweet pickle relish
1 teasp. salt

Stir this together and add:
1 number 2 can crushed pineapple, strained very well. Squeeze it out in your ricer, or strainer. Save the juice.* See note, before going on to next step..

Now mix the reserved pineaple juice, plus 4 Tbs. vinegar, and enough water to equal 1 ¾ cup. Mix this liquid into the jello and vegetable mixture.
Pour all into your favorite mold or a glass pyrex (9X13).
Chill till set.

*Note:For a dressing, I save about 2 Tbs. of the pineapple juice and mix it with about 1 cup or a little less of mayo. Spread, or dollop a little on each serving, Enjoy
Cheryl in North Olmsted, Ohio

To some people, inhaling black pepper essential oil, which is contained in Watkins Pepper, can help to reduce cravings for cigarettes during withdrawal. Thanks to Watkins conviction to quality and high oil content, they are able to offer the only "sneeze proof" pepper.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Hello,
Ii was wondering if you had any recipes for homemade soup and carpet freshener?
Shawn

For DB whose hubby is in a cake contest. Best advice I can give is to use good ingredients. Good quality butter, eggs, pure vanilla, etc.. are all crucial to making a great cake. In some cases using organic ingredients is best.

I have found some of the very best cake recipes at marthastewart.com and at food network website (foodtv.com) under the Barefood Contessa recipes. Here is one of my very best recipes. Good luck with the contest.

Dawn - cape cod, ma

Devil’s Food Cake w/ Mocha-cream Frosting

Batter
2 cups flour
1½ cups Ghirardelli Sweet Ground Chocolate and Cocoa
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt (optional)
1½ cups buttermilk
1 cup butter, softened
4 eggs
1 teaspoon pure vanilla extract

Frosting
4 ounces (1 baking bar) Ghirardelli Unsweetened Chocolate, broken into 1-inch pieces
2 teaspoons granulated instant coffee
2 tablespoons boiling water
2/3 cup butter
2 cups confectioners' sugar
1/3 cup milk
1½ teaspoons pure vanilla extract

Preheat the oven to 350°F. Grease the bottoms of two 8- or 9-inch round cake pans and line with waxed paper. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and the butter. Beat on medium for 2 minutes. Add the remaining ½ cup of buttermilk, the eggs, and the vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center. Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.

To make the frosting, melt the chocolate pieces in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside. In a large mixing bowl, beat the butter until fluffy. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. (Depending on the outcome, you may or may not have to chill the frosting for a bit before frosting, use your own judgment.) Frost the cake.
Serves: about 12

I am looking for a recipe that was on your Post 100 %Bran. It was a cookie recipe that didn't have peanut butter or chocolate chips in it. My daughter is pregnant and she has a craving for these cookies I made years ago. Please help.I would be so grateful.
Yours Truly, Rose Currie

For Kris Miller who is looking for Pressure Cooker recipes - there are two good sites to help you. One is
http://missvickie.com/index.html
and the other one is
Yahoo Pressure Cooker Recipe Group.
Both have archives with tons of recipes.
mikef orygun

Can someone help me, I used to do wedding cakes but haven't done any for a few years, I have to do one for my grandson wedding. A lot of my plastic parts have turned yellow, does anyone know how to get the plastic white again? any suggestions? Nancy love to read this site, keep up the good work.
Doris in Michigan

Hi everyone - Hope your day is going well. This recipe is for Oma in LA who asked for a coconut syrup recipe (7/18/07). I too like coconut syrup and ask anyone who is going to Hawaii to bring me back some. Here is a recipe from a friend, who used to live in Hawaii, for Coconut Syrup that she makes (along with her comments).

Coconut Syrup - makes a lot!
4 cups (14 oz pkg) shredded coconut (shred some more in blender)
5 cups water
8 cups sugar
3 t coconut extract
1/4 t salt
1/4 t vanilla
4 T cornstarch, dissolved in 1/2 cup cold water
2 T butter (to cut foam)

Combine first 3 ingredients in large covered pot. Bring to boil and simmer till sugar and liquid appear thickened, about 30 minutes.

Add next 3 ingredients, then add cornstarch and simmer another 30 minutes. Turn off heat and add butter. Liquid should be thickened almost to a syrup consistency, but mine never comes out the same way twice!

Cool a bit and pour into containers. I use one of those 1 qt. rubbermaids with the pour spout and put it in the refrigerator. The rest can go into the freezer in whatever container you want. This lasts a long time in the refrigerator, but it will turn bad after a while. Unlike regular maple syrup, you'll be able to tell if it is bad...it turns green! (Yum) Enjoy.
Thanks Mary H for this recipe if you are out there!
Carolyn in Los Banos, CA

Re: Saving recipes using Windows Vista
I have Vista and all I do is copy the recipe and paste it into a Word or Works document. I save it as "Recipes" in a folder in the Word or Works program. I have been saving recipes from the newsletter this way for years. Hope it works well for others!!
Carin in Lake Mary, FL

Jello Salad
1 (3 oz.) lime Jello
1 c. boiling water
1/2 tsp. salt
1 c. mayonnaise
1/2 c. sour cream
1 c. cucumber, finely chopped
3 tbsp. pimento, chopped
1 tbsp. minced onion

Dissolve Jello in boiling water. Stir in salt. Combine mayonnaise and sour cream; stir into gelatin. Chill to egg white consistency. Fold in cucumber, pimento and onion. Chill til firm.

For DB who is needing recipes for a contest: This cake is a winner! Every time I make it to take somewhere, someone always wants the recipe. I suppose you could drizzle a frosting on top of it, but I never have because it's good just like it is.
Becky in Magnolia, Arkansas

Chocolate Velvet Pound Cake This recipe came from the Dec. ’03 issue of Southern Living magazine. It’s very moist and delicious and is especially good warmed in microwave and served with a dollop of Cool Whip and a light sprinkling of nutmeg. My son loves this cake!

1-1/2 c. semi-sweet chocolate chips, melted in microwave
1/2 c. butter, softened (margarine is o.k. to use)
16 oz. pkg. light brown sugar
3 large eggs
2 c. all purpose flour
1 t. baking soda
1/2 t. salt
8 oz. sour cream
1 c. hot water – it’s important that it be hot!
2 t. vanilla
1/4 c. powdered sugar for garnish, optional

Cream butter and sugar about five minutes with electric mixer. Add eggs one at a time, beating just till blended after each addition. Add melted chocolate, beating just till blended.

Stir together flour, soda, and salt; gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture – this is important! Beat at low speed just until blended after each addition. Gradually add the hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla. Mixture will not be very thick. Pour batter into a greased and floured 10” tube or Bundt pan. Bake at 350º for 55-66 min. or till wooden pick comes out clean when inserted. Cool in pan for 10 min. then turn out to cool. Sift powdered sugar on top, if desired.

Good morning Nancy and all Nancylanders,
I goofed in not adding the amount of flour in the Cranberry Yeast Bread so I
am submiting the whole recipe over again. Sorry for any confusion.

Cranberry Yeast Bread
1 cup plus 3 Tbsp. warm water 1 pkt dry yeast (I use fast rising)
2 Tbsp. soft butter 3 Tbsp. nonfat dry milk powder 3 Tbsp. sugar
2 tsp. salt 3 1/2 cups bread flour 1 cup dried cranberries (I use Ocean
Spray)

Forget your directions to your bread maker. A great cook told me to do this
instead.

Put warm water in your bread pan and leave it sit about 5 minutes. This warms up the pan and your bread will turn out great every time. Dump afore mentioned warm water out of pan.

Place 1 cup plus 3 Tbsp. warm water back in bread pan with the packet of yeast.

Let this sit a few minutes to proof(proof means it will bubble but don't panic if it doesn't bubble right away-some yeasts do and some don't). Add remaining ingredients to bread pan EXCEPT the dried cranberries. Most bread machines have a beep at end of kneading cycle to let you know when to add last of your ingredients - when beep sounds add dried cranberries. Make sure all cranberries get mixed up in the dough.

Makes a 2 pound loaf
Crust color= Light

You can usually find dried cranberries in the baking section of your grocery store-if not just ask where they are. I buy Ocean Spray but any brand will do.

Again I'm terribly sorry for the omission of the flour - guess it must have been a senior moment lol
Dianne in Wisconsin

For Kris Miller about the pressure cooker. I use mine every day for most any thing that I want to cook in a hurry. You can make stew beef the same way you would cook it on a stove except it doesn't take as long. Large chunks of stew beef you would cook at 10lb. pressure for 35-45 minutes. I buy small pieces of round steak , salt, pepper, flour, brown in small amount of oil, add veggies and diced potatoes. Cover with tomatoes and a small amount of water close and cook for 25-30 minutes. I use it for all my veggies. Most veggies only take 15 to 25 minutes. Hope this helps

Brenda, if you highlight you recipes, copy and paste and send to Write to your self. Then you can open files on your PC and store your recipes. After I get fifteen or twenty on file, I put on a floppy disc. I have tried other ways, but this is the best way for me.

D.B for cake recipes: The Better than Sex cakes are always a hit. It is easy and taste great! The recipe from Rich's in Atlanta is a seller! It is a coconut cake, moist and easy! Good luck!
Betty T. Ga.

Help
Ii washed my granddaughters skirt with a little bleach in the water, and it turned her bright white skirt yellow. Can I remedy this quickly? Thanks in advance
Nana in KS

Good morning Nancy,
Hope you had a great time shopping yesterday! When hubby and I were in Laughlin, NV this past March for his annual ship reunion, we went to the outlet mall there. We were looking for a couple of good skillets. At one of the kitchen outlet stores, we found 2 we bought. Oneida, of all companies, made them! One can be used in the oven and one cannot. They were a little pricey, but well worth it! They are wonderful to use! They both have a Silverstone lining. I wouldn’t trade them for anything!
Take care and have a great day!
Chris in NM

To Lynette B regarding large quantity of potatoes: I peel them all and boil them, dice some, mash some, adding butter and milk. Package for the freezer. When ready to use them you can have mashed potatoes, hash browns, or an oven baked casserole by adding mayonnaise, sour cream and chives. I hope this helps.
Madeline in Poughkeepsie

To Luna from Sherrill in San Antonio

Pork Carnitas
3-1/2 to 4 lb. pork butt, cut into large chunks (1 inch)
2 cloves garlic, minced
1 1/2 tsp. salt
1/2 tsp. chili powder
1 bay leaf
water
(optional...I like to add a little ground comino)

Cut pork into large chunks and place in a large stock pot. Add the garlic, salt, chili powder and bay leaf. Add water to cover most of the pork.

Stir ingredients and place on high heat. Once it boils reduce the heat to low. Partially cover and simmer for 2 hours or so (depending on how big the pork chunks are). You want the pork to be tender and easy to pull apart. Don't let the liquid boil completely away. Add a little water if necessary.

During the last 20 minutes or so remove the cover and let the liquid cook down to half.

Remove the bay leaf and spoon the pork into a roasting pan. At this point you can leave the pork chunks as they are or you can shred the pork with a couple of forks and spread the meat out in a thin layer.

Bake at 425 degrees for 15 to 20 until the meat browns and becomes crispy. If the carnitas look a little dry you can pour some of the cooking water over the carnitas before baking (which I do)

Serve with hot corn tortillas, avocado slices, some cilantro leaves and salsa or pico de gallo. Makes a great taco!! You can use flour tortillas if you prefer.

For OMA in LA
http://www.mrbreakfast.com/display.asp?

For Here is a link to a recipe that has coconut syrup and it doesn't use extract.

Here is another http://allrecipes.com/Recipe/Coconut-Syrup/Detail.aspx

Just in case you want to buy some here are some links.

http://www.hilohattie.com/showdetl.cfm?
http://www.hawaiiankinestuff.com/coconutsyrup.html

For Lynette B with the new potatoes in the July 18th newsletter. You can can new potatoes. My sister in law canned some. You'd have to look in a pressure cooker (for canning) direction book to see how.
Sandee in a really hot west TN

Jeane in PA
our "Fresh Tomato Luncheon Pie" sounds Dee-lish! I am wondering though, do you drain your tomato slices in a colander/strainer to remove some of the liquid before putting in baked pie shell?

I just slice fresh tomatoes and put them on the bottom of the crust.
I never drained them.
Hope you like the pie.
Jeane in PA

Re: For Luna who requested Pork Carnitas recipes. I had two recipes on file here but never made them - yet. LOL But will be doing so soon. I like using the crock pot in the summer as much as in the cold winters here. I have two recipes for Crock pot Carnitas and one for a Mexican Carnita. Hope one will be what you are looking for.

Good Luck!
Clarann

Re: Luna's Carnita request fromJuly 18, 2007 issue
Does anybody have a recipe for pork carnitas? That's one of my husband's favorite Mexican dish. I have searched in many Mexican cookbook, and still can't find a recipe for them.
Thank you in advance Luna


Slow Cooker Pork Carnitas Crockpot
These are a great change for burritos, wraps, or salads.

1 boneless pork roast
1 teaspoon and 1 tablespoon ground cumin Fresh cilantro Salt to taste Preparation Place pork roast in the crockpot with 1/2 cup of water and 1 teaspoon of ground cumin and a half teaspoon of salt. Cook on low. Check your crockpot instructions for minimum time by weight and whether the roast is fresh or frozen. If you put it in the crockpot in the morning and cook all day, it won't overcook over a period of 8-10 hours. When done, remove roast from crockpot. Use a fork to pull apart the roast. Remove and toss any visible fat. Finish the meat by tossing it with more ground cumin and with the fresh cilantro and salt to taste. Broil or fry in a non-stick pan briefly to dry it a bit and bring out the cumin flavor. Serving Use as meat filling for tacos, burritos, quesadillas. Use as a meat topping for a salad Low carb diets: Use a high-fiber, low-carb wrap for a burrito or quesadilla, or use as meat for a salad. Extras: Serve with pico de gallo, salsa, onions, green onions, lettuce, chopped tomatoes, chopped red or green peppers, jalapenos, etc.

Slow-Cooked Pork Carnitas Recipe
5 pounds Pork Shoulder Roast or Boston roast (Boston Butt)
3/4 cup cider vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
24 corn tortillas, heated Toppings: sour cream, guacamole, salsa
Servings: 16 Prep Time: 10 minutes Cook Time: 6 or more hours

Directions
Place pork in a four to six quart slow cooker. In a small bowl, combine vinegar, brown sugar, salt, crushed red pepper flakes and black pepper. Pour over meat. Cover, cook on LOW setting 10 to 12 hours or on HIGH setting five to six hours. Transfer pork to a cutting board and reserve juices. When cool enough to handle, cut and pull meat into bite-size pieces. In a bowl, combine pork with as much of the juices as desired to moisten. To Serve: Fill warm totillas with warm pulled pork. Serve with sour cream, guacamole and salsa, as desired.

For Pauline in Oregon This is somewhat like what you were looking. I usually make it with peaches.
Patricia in AL.

2 cans fruit, juice and all
1 small pkg Jello, flavor to go with fruit
1 cake mix, yellow or white
1 stick margarine, cut in pats
1½ cups water.

Layer fruit, sprinkle jello over, sprinkle dry cake mix over, margarine pats. Poke holes and add the water. Bake 350 until brown, about 1 hour.

Hi all,
Thanks for the pan idea sizes. I was thinking 13x9x2 too. So we are all on the same thought process. Sounds like a good "snow day" recipe with tossed salad and a loaf of rustic bread. Since we are into the heat waves here in PA - I'm looking for cold things. LOL Appreciate the reply LaLa - thank you.

Appreciate all and Thanks Nancy for all the hard work with the newsletter...we love it.
Clarann

Nancy,
Clarann was asking me about the Chicken Pot Pie recipe, Patricia in AL sent the recipe for me, (who I forgot to Thank ) I did not send it in, but when I try the recipe I will either use a 2 quart round Pyrex dish or a 13x9x2 Pyrex dish to bake it in. With the ingredients it call for I think this will be about the right size. Patricia Thank You for this recipe and the others you sent me. They were greatly appreciated.
LaLa from Doyline, LA

This is for Lynette B. I can new potatoes all the time. They are so handy to have when you are in a hurry. You can fry them, make hash browns, mash them or just eat like boiled potatoes. If you are interested in the recipe I would be happy to share it. Karen in SD

In regards to D B who is wanting cake recipes for her husband. My Inside Out Cake is really good and is listed at the bottom of the newsletter.
Melinda Guild,TN

To Athena in DE I have a 2 cup tea pot to brew tea . It is very old being as it was my grandmother's. I am 70. Now don't know if this is what you are trying to find. If it is, the only draw-back would be getting it to you. I live in PA. & am open to suggestions.
Muriel in PA

Thanks again Athena for the cabbage relish recipe. I definitely agree with the "recipe needed" article that you included. I can mess around and change a lot of things in a recipe, but, I gotta have the recipe first.
Phyllis in Phoenix.

Hello Nancy,
I am seeking a cinnamon roll recipe using a sweet dough and inserting a marshmallow into the dough that is baked in a muffin tin. I'd appreciate anyone sharing the recipe. Thank you!
Millie in MO

Hi Nancy. Hope your day has been a good one and the 3 four legged buddies are being good.
Jacqueline B asked for a Peanut butter Fudge recipe. This doesn't sound like the one she described but it is easy and delicious. I also have another Gooseberry recipe for Teri, Blue Gooseberry Pie.
Betty in Canada
First:-

Peanut Butter Fudge
My Aunt Ruth sent me a box full of this fudge in the 1970s, my kids loved it. So I had to ask her for the recipe. I have been making it ever since.

3 cups sugar
1 cup milk
3/4 cup peanut butter
1 teaspoon vanilla

Combine sugar and milk in a large saucepan.
Bring to a boil over medium heat.
Cook, stirring constantly - to 234ºF on candy thermometer OR until
mixture forms a soft ball when dropped in COLD water.
It takes about 10 minutes of boiling, watch carefully the last few minutes
as it burns very easily.
Remove from heat, stir in peanut butter and vanilla.
Stir until the peanut butter melts, then beat until thick and shiny.
Don't beat too long. Candy will improve with practice.
Pour into a greased 8x8x2-inch pan. Cool and cut into squares.

Second:-
Blue Gooseberry Pie
Flaky Pastry for a double crust 9-inch pie.

Filling:-
2-1/2 cups fresh or thawed gooseberries (which have been topped and tailed)
1-1/2 cups fresh or thawed blueberries
2 tsp. lemon juice
1 cup granulated sugar
1/4 cup all-purpose flour
1 tsp. grated lemon rind
pinch each salt and nutmeg

Glaze:-
1 egg yolk
2 tsp. granulated sugar

Roll out enough pastry dough to fit bottom of pie plate (1/4-inch thick), trim top 3/4-inch overhang.

Roll out remainder of pastry to 1/4-inch thick for top crust.Place on a rimless baking sheet. Refrigerate both pastries until firm, about a hour.
Filling:- In a large bowl, toss together gooseberries, blueberries and lemon juice. In a small bowl, stir together sugar, flour, lemon rind, salt and nutmeg. Sprinkle over berries and toss to coat.
Scrape into pie shell. Dot with butter.

Brush pastry on rim of pie shell with water, fir pastry top over filling. Trim, leaving 3/4-inch overhang under pastry rim. Seal and flute edge.
Glaze:- Whisk egg yolk with 1 tbsp water, brush over pastry. Sprinkle with sugar.
Cut 4 steam vents in centre. Bake in bottom third of 425ºF oven for 15 minutes. Reduce heat to 350F, bake until golden brown and filling is bubbly, about 40 minutes. Let cool on rack.( If you desire; Make ahead:- Cover and set aside at room temperature for up to 24 Hours.)
"Betty's Place"

Suzanne wanted a one pan spaghetti recipe. Here is my favorite

One-Skillet Spaghetti
1 pound ground beef
1 onion
7 ounces pasta, I use 10 0z
1 28 oz can diced tomatoes, undrained
3/4 cup green pepper, chopped
1/2 cup water
1 8 oz can mushrooms
1 teaspoon 1% low-fat milk
1 teaspoon dried oregano and salt
4 ounces cheddar cheese, shredded

In a large skillet, brown beef and onions; drain. Stir in uncooked pasta and the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the pasta is tender. Sprinkle with cheese; cover and heat until melted.
Nancy in Montana

Nancy: In response to Diana's posting in the latest Newsletter, Diana I am indeed the same Myron Drinkwater originally from Centralia, Kansas and Vermillion, Kansas was a short 7 miles to the west on Kansas Highway 9. Our family owned and operated one of the two grocery stores in Centralia until my father retired. I'd be interested in your mother's maiden name and if Nancy will permit the printing of my E-mail address, it's:
drinkh2o@juno.com.
Mr. Myron Drinkwater - Lake Forest, CA

To all the ladies that were interested in making an omelet by putting the ingredients into a plastic bag and placing into boiling water. I believe that someone got in touch with the bag manufacturer as to the safety of using these bags. The company told them that they would not recommend using the bags for this recipe. It had something to do with chemicals leeching out of the plastic & into the food. There may be good news ahead. I saw an ad for ZIPLOK bags called "ZIP & STEAM" that can contain food and steamed in the microwave. Perhaps these bags may be used for making the omelets since they use heat to steam cook
the vegetables. I understand, that the bags will be available in the
stores about August 1st.
Joseph J.

Luna requested a Carnitas recipe. I know there are others with more ingredients, but this one is very easy. I, personally, would use less cilantro because I don't care much for the taste.
Wendy, SNJ

Carnitas
3 lb pork roast
1 can mild salsa
1/4 cup jalapeno green salsa
1 bunch chopped cilantro

Put all ingredients except the cilantro into a crockpot and cook on low 5-6 hours or high 3-4.Remove roast and shred meat with two forks.Replace shredded pork into the crockpot, stir in chopped cilantro and simmer for about 10 minutes.
Use as a filling for burritos,taquitos,tacos,taco salad etc.

Coney Sauce to Kay in Indy from Don in Mich July 19/07
1 tbs butter 
1 tbs shortening 
2 medium onions minced 
1½ ground beef 
¼ tbs cummin 
2 tbs chili powder 
1 6 oz can tomato sauce 
6 oz water 
salt & pepper to taste 
1 tbs mustard 
1 tbs ketchup 
5-6 hot dogs ground up
 
Brown onion and ground beef in butter and shortening. Add the rest of ingredients and simmer till thick. This is not a hot sauce but you can make it hot, just add peppers or tobacco.

Caramel Whipped Cream
Chill your mixing bowl. In it combine 1 cup whipping cream and 1/4 cup caramel ice cream topping. Using chilled beaters, beat with electric mixer on high speed until stiff peaks form. Cover and chill until needed, up to 1 hour.

***You can use butterscotch topping if you don't have the caramel topping.

Here is the old fashioned way, easy, taste good and will always work when you don't have the store bought caramel topping.

Caramel Whipped Cream (the bare pantry version! LOL!)
1 c. whipped cream
2 drops vanilla
3 Tbsp. corn syrup

Beat cream until thick, then gradually whip in the corn syrup and vanilla. The corn syrup keep the cream from separating.
Tona in Bama

Tex-Mex Wontons
1 lb. ground beef
1/2 C. cheddar cheese shredded
1/2 C. Monterey jack cheese shredded
1/2 C. onions chopped fine
2 T. ketchup
1/4 C. chopped chilies (your choice)
15 oz. can refried beans
3 T. chili powder
1/2 t. ground cumin
salt and pepper to taste
8 dozen wonton skins
oil for frying
salsa and sour cream for dipping

Brown ground beef and onions. Drain. Stir in refried beans, ketchup, chilies, chili powder and cumin. Mix well. Let cool a bit and add in cheeses. Taste to adjust seasonings. Place a tablespoon or so of the mixture in the center of the wonton
skin. Fold over and seal edges with water. Fry about 1 minute per side. Drain on a paper towel. Serve while still warm.
Tona in Bama

Hello all in Nancyland! This is in response to Tona about her daughter playing AAU and meeting up w/ a college coach. Tell her not to worry. She will probably be "in the zone" playing and won't see much of anything off the court. My daughter plays fast-pitch softball. She recently went to a college showcase. I did not go, so afterward, was asking about which college coaches were there. She said "I didn't see any. I don't think any college coaches were there." My husband then responded, "They were the ones right behind the catchers holding radar guns (to see how fast the pitches were!). She is a rising junior in HS and a scholarship is our goal for her. Anyway, good luck in the tournament, Tona. I'm a native Georgian, so I can not recommend any restaurants in the area. Good luck w/ that, too!
Tina in GA