CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

For TIA, Gloria, Indiana: I have used a silpat sheet and I love it; however, I do not use it for baking. I use parchment paper just because it’s one less thing to wash. I use my silpat for rolling out dough (nothing ever sticks to it) and for hot pans. I can take a casserole dish out of the oven and sit it on the silpat with no damage. I also love the fact that if I’m using my portable mixer and bowl doesn’t have to be held, as it won’t spin on the non-skid surface. I learned the hard way not to use it for a cutting board – it’s very delicate and I slit a hole in mine.
Doris in Oklahoma City

Good Morning to All,
Thanks again Nancy for all your hard work. I agree with many that this the best web site.

I have a question. This is different in that it is about raisins soaked in gin for arthritis. I do not know where I saw this but I think it was in Prevention magazine. Does anyone know how to make this. It is suppose to help with arthritis. You eat so many raisins each day.
Thanks. M in Montana

Comment
I checked this one to see if it was true.
Gin Soaked Raisins Recipe for Arthritis
Don't Drive After Eating Gin-Soaked Raisins

Watkins Sampler

Pumpkin Ice Cream
1 can pumpkin pie filling ( one pie size)
1 Cup heavy cream
1 ¼ cups simple syrup (l part water to 1 part sugar boiled to dissolve sugar, then cooled)
¼ tsp. Watkins Cloves
¼ tsp. Watkins Ginger
¼ tsp. Watkins Cinnamon
In a bowl, mix all of the ingredients. Pour the mixture into an electric ice-cream maker. Follow the instructions for your ice cream machine. Makes 1 quart.

Thanks to all of you that have bought some of the new cleaning products! Have a sunny day!!
www.watkinsonline.com/hutto
email: sunnywatkinsgirl@aol.com

The Onion Blossom Maker is perfect for slicing onions but it works just as well on apples, oranges, tomatoes, bell peppers, and even boiled eggs.

View a quick video and discover how to use both to make the perfect onion blossom.

My mom had a huge rhubarb bed, she would cut it and freeze it for winter. All she did was wash it, cut into ½ to 1 inch pieces, laid it single layer on cookie sheets and put them in the freezer. when frozen, she bagged it up and put it back in the freezer. You can take out as much as you wish for pie, crisp, etc. She probably added a few minutes to the cooking time. Rhubarb is pretty forgiving.
El C

Thought I would send one of our favorite zucchini recipes since it is the season for them. This is a fairly light recipe for a summer meal when served w/ a salad.
Lisa (East Texas)

Zucchini "Crab" Cakes w/Mustard creme fraiche
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides. Serve w/Mustard creme fraiche.

Mustard creme fraiche:
1/2 cup creme fraiche
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon honey mustard
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 drops hot sauce (Tabasco)
Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days.

Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream. You can find it at Central Market, Whole Foods, or any high end grocery in the same dairy section as the sour cream.

Hi Nancy,
Julie in B.C, Canada requested a recipe for Chocolate Mayonnaise cake in the July 27th newsletter. I have a book put out by Hellmann's called "the amazing ingredient mayonnaise" printed in 1979. This recipe is from that book I have made it numerous times. It always gets the okay from my family.
I hope it is the one she wanted. Enjoy.
Betty in Canada.

Chocolate Mayonnaise Cake
2 cups unsifted all-purpose flour
2/3 cup unsweetened cocoa
1-1/4 teaspoons baking soda
1/4 teaspoon baking powder
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla
1 cup Hellmann's or Best Foods Real mayonnaise
1-1/3 cups water

Grease and flour bottoms of 2 (9-inch) round baking pans.
In medium bowl stir together first 4 ingredients; set aside.
In large bowl with mixer at high speed beat next 3 ingredients, occasionally scraping bowl, 3 minutes or until light and fluffy. Reduce speed to low, beat in real mayonnaise. Add flour mixture in additions alternately with water, beginning and ending with flour.

Pour into prepared pans.
Bake in preheated 350ºF oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, cool on wire racks.

Frost as desired. Garnish with sliced toasted almonds (I leave these out).
Makes 2 (9-inch) layers.

For Julie, BC, Canada

Quick Chocolate Cake
1 cup Miracle Whip (not the lite)
1 cup sugar
1 cup water
2 cups sifted flour
2 tsp baking powder
1/4 tsp salt
4 tbsp cocoa

Blend Miracle Whip and sugar. Sift dry ingredients and add alternately with
the water. Bake 30 minutes at 350°F. Makes 2 medium layers. This cake continues to get moister with each day. I used to make this cake a lot when
our kids were still home. They wouldn't have eaten it if they had known it
contained Miracle Whip. lol
Agatha (Ontario, Canada)

If anyone has a TNT recipe for Jamacian Jerk Seasoning or a jerk marinade please send it.
Thanks, Nicol in MS

Reference: Sour Dough Recipes

Does anyone have recipes using Sour Dough?

My feed consists of
1cup regular flour
1 cup milk
1/4 cup sugar.

When I make rolls or bread I need to use self-rising flour adding to 1 cup sour dough, yeast etc. I would like to be able to make cookies or muffins etc.
Barbara

This is for Rosemarie in Friday's newsletter about the microwave omelet recipe for the new ZipLoc steam bags. This is the recipe from the ZipLoc site. This may not be the one you are looking for but it is a start. I got my bags yesterday. This is the first thing I am going to try.
Ann, Midland, TX

Makes 1 Serving
Fold top edge of a Medium or Large Ziploc® Brand Zip 'n Steam™ bag out and down to keep bag open. Crack 2 eggs directly into bag. (Alternately, crack eggs into small bowl and pour into bag.)

Add to bag:
1 slice cheese, chopped into small pieces (about 2 Tablespoons) OR 2 Tablespoons shredded cheese
2 Tablespoons chopped tomato
1 Tablespoon diced chiles
2 Tablespoons heavy cream
1 teaspoon butter
1/2 teaspoon hot sauce, more or less to taste

Pinch of salt (about 1/16 teaspoon or more to taste)
Seal bag. Squeeze eggs to break yolks. Continue squeezing or gently shaking bag until ingredients are thoroughly combined.

Place bag in microwave. Cook on full power for 2 1/2 minutes or until eggs are fully cooked and firm throughout, with no liquid egg remaining. If needed, continue microwaving at 30-second intervals until omelet is done.
Allow bag to stand for 1 minute before opening.

Carefully open bag and slide out omelet. Fold omelet and place on flour tortilla. Spoon sour cream and salsa on omelet. Fold tortilla over omelet and serve.
http://www.ziploc.com/

Help!! Can anyone tell me what newsletter the Angel Biscuit was in.
Thanks - Doris - De.

I would like some recipes for Baked Salmon. I have never fixed Salmon before and have two Salmon pieces to do something with. My husband likes Salmon and orders when we eat out but as I said I've never baked it. Thanks in advance.
Doris - De.

For Judy in So CA
I have a glass top/ceramic stove top and just love it. I have had two, as I moved and immediately replaced the existing (glad it was old) electric stove with a ceramic top one. They are so easy to clean, though the “easiness” may vary. My first one was a GE Profile and it cleaned like a whiz. The one I have now is a Kenmore, but the top takes a bit more scrubbing with the ceramic cleaner (you should definitely use this for cleaning and polishing the tops). However, it’s still a whole lot easier then cleaning the burner pans!!! I have used all types of pots, even cast iron, and have not had any problems with any. Mostly I use stainless steel ones for everyday. Since it’s only me, I usually don’t have to clean the top except about once a month unless I spill something on it and it won’t wipe up good enough to satisfy me (I like the shine!). It only takes about 5 minutes to clean it.
Gerry in MD

This is for DC who was looking for a Stuffed Pepper Soup. I copied this recipe from the Waterloo, Ia Courier and have not tried it.. Hope this is what she is looking for.
Jeanne in Tyler, TX

Stuffed Pepper Soup
2 pounds ground beef
1/2 onion, chopped
2 28-ounce cans tomato sauce
1 28-ounce can diced tomatoes, undrained
2 cups cooked rice
2 cups chopped green peppers
2 beef bouillon cubes
1/4 cup brown sugar
1 28-ounce can water
(more or less as desired)

Brown hamburger and onion; drain. Add to rest of ingredients in soup kettle. Bring to a boil; reduce heat. Cover and simmer until peppers are tender, 35-45 minutes.

This is in response to GramaJ's question about the vitamix in the Friday, July 27th Issue of the newsletter:

I have had a vitamix four about two years now, there is NOTHING I don't like about it. What I do like is the fact that you don't need a food processor or a blender anymore if you don't want one, this machine takes care of all three needs. I do a lot of baking and like fresh flour. I can grind my own from grains. My mother cannot have gluten, and I grind the flour fresh for her baking, and don't have to keep flour around that's been sitting on the store shelf for who knows how long?

I love the overall versatility of the machine, from soups, to frozen desserts, the ease of clean up, the construction.. You have ALOT of horsepower in this machine, and a myriad of ways to use it. It comes with a cookbook that gets you started, and there are so many things I have gone on to create for myself!

Yes, it's pricey, but with the guarantee of the machine, the ability to have one machine take the place of three kitchen appliances, the ease of use and overall dependability, to me..it was worth every penny.
Karoline in Western NC

To Cindy in VA: Sorry, I never tried to freeze it.. I would think the zucchini might get soggy.
Jan in LO,MO

Dear Nancy, Everytime I am in the store to buy bread I think why didn't I write down the color code for freshness. Could someone please let me know the date of the newsletter.
Gratefully, Dee in W. Lafayette

As a "penance" for rambling I'm sharing this recipe with all. This is a wonderful cool cake for summer.
Kat in Colorado

MISS ANNIE’S PIG PICKIN’ CAKE
1 Box Duncan Hines Butter cake mix
1/2 cup Wesson oil
4 eggs
1 small can mandarin oranges-juice included

Place all ingredients in bowl and beat. Pour in 3-9-inch well-greased and floured pans. Bake at 325 about 25 minutes until golden brown.

FILLING:
1 large can crushed pineapple, juice included
1 large cool whip
1 3 ¾ oz. vanilla instant pudding

Place pineapple in bowl, sprinkle in pudding mix, then fold in cool whip. Mix well by hand; do not use electric mixer. Frost cake and refrigerate until served. This cake must stay refrigerated.

In the Friday, July 27 newsletter Doris from Middle Tennessee has some excess tomatoes and is looking for Salsa recipes. Doris this is not a Salsa recipe , but is a very good Fresh Pasta Sauce that my older sister gave me and it is very good. I hope you will try this and enjoy it. Jeannie from Henderson, Texas.

FRESH PASTA SAUCE
Peel and chop roughly, as many tomatoes as you wish, set aside. In a large pot put some olive oil ,and sauté 1 large onion and several cloves of garlic chopped (this should be to your individual taste). Cook until the vegetables are nice and soft. Add tomatoes and cook slow until they are nice and done and cooked down. Add a large pat of real butter to make it rich. Add a big splash of red wine and salt and pepper to taste. Add fresh basil or you can use Italian Seasoning (to taste), shortly before serving. Let set about 30 minutes, taste, and adjust seasonings as needed. You can use canned tomatoes if you don't have fresh ones. This freezes well.

To Rosie, in PA. I am a Crockpot Freak. I use mine at least 2-3 time a week. I work all week and it's nice to come home to something already
cooked and the kitchen doesn't get hot. Here are a few of our families favorites.
Lisa-Union Bridge, MD

Swiss Chicken Casserole 4-6 Servings
4-6 Boneless Chicken breasts
1 cup shredded Swiss cheese
2 cans Cream of Chicken Soup
1/2 Cup milk
2 Cups Herb Stuffing mix, Crushed
2 Tablespoons butter, melted

Spray inside of slow cooker with cooking spray. Place chicken in cooker in one layer. Top with Swiss cheese. Combine soup and milk and pour over chicken and cheese. Mix stuffing and butter together and sprinkle on top of everything. Cook on low for 6 hours or 4 hours on high.

Chicken Fried Pork Chops
1/2 cup flour
3/4 tsp salt
1-1/2 tsp dry mustard
3/4 tsp garlic powder
6 pork chops - I use boneless
2 tbsp oil
1 can Cream of Chicken soup
1 soup can of water

Combine flour, salt, dry mustard and garlic powder. Dredge pork chops in flour mixture. Brown pork chops in oil in skillet. Place chops in slow cooker. Combine soup and water. Pour over meat. Cover and cook on high 6-8 hours.

Creamy Swiss Steak
3/4 cups flour
1 tsp salt
1/2 tsp pepper
2 lbs boneless beef round
2 Tbsp butter
1/2 cups onion, sliced
2 cans Cream of Mushroom soup
1 cup water

Combine flour, salt & pepper. Dredge beef. In large skillet brown beef in butter on both sides. Transfer to slow cooker, top with onion. Combine soup & water and pour over onion. Cook on low 6-8 hours.

Hi, Nancy
Another answer to Shirlee’s request on making good turkey gravy. I do it the same way my mother and grandmothers made it. I waited to see if someone else wrote on making it this way, and so far no one has.

The secret is to use a lid on the roaster almost the entire time the turkey is in the oven. It will be a golden brown when it is done. After it’s in the oven about an hour you pull it out to see if there is juice on the bottom yet. Use a turkey baster to siphon all the broth out of the pan and repeat about every half hour. I have my son pull the turkey out of the oven each time because it’s too heavy for me.

Suction it out when it’s on the countertop so that you can tip the pan to get ALL the broth out each time. (Don’t let it evaporate in the pan. Don’t use foil as too much escapes.) I use a 4-cup measuring cup so I gauge how much how much flour to thicken it with. (It often needs a bigger container it makes so much.) You won’t add any water to this; this pure broth is what makes it good. You will get a lot of gravy, and everyone will tell you it is the best! My daughter’s husband and in-laws plus all my side of the family always tell me this. My daughter tried so hard to make a special gravy for her DH one year, and he told her “it was good, but not like your Mom’s”. That didn’t go too well.

I know for many years all the experts have said to leave the lid off. You can take the lid off for the last half hour or so if it’s not brown enough for you. You get nice crispy skin and very moist turkey—and it cooks faster, too.

It’s better to make the gravy too thick rather than too thin as you can always add Pet milk, or milk to thin it gradually. I don’t like giblets so don’t use them. And if you don’t have enough just add a package of turkey gravy.

Good luck.
Bunnie in Parker, CO

This is for Nancy in Montana and her family reunion. We just got back from our family reunion and a big hit was the traditional Texas Frito Pie...but cooking for so many can be a chore so we made it easier.

We bought about 12 cans Hormel
chili with no beans, heated it up and each person put a handful of Fritos in a small bowl and put some hot chili over it. If desired they can add chopped onion, tomato, lettuce, jalapenos and sour cream and shredded cheese over the top of each bowl. we had these items chopped and spread out on platters. This was enough for about 20-24 people. Then for the tacos we bought the ready made taco shells, and for the taco meat used 7 pounds of hamburger and 7 pkgs taco seasoning which was just the correct amount of seasoning for us. The pkg of taco seasoning recommended that you use 1 pkg per 1 pound.

You do have to cook small amounts at a time. This was more than enough for the 20-24 people. Again the platters of chopped vegies, sour cream and shredded cheese was used for both dishes. You could also buy the flour tortillas for making soft tacos or have a combination of both hard and soft tortillas.
It was a big hit and so easy.
Roz in Indy

Re: Vita-Mix blenders:
Gramaj requested info about them. I have a Vita-Mix blender which I just love. I destroyed two blenders because I was making smoothies all the time. I can make smoothies with the Vita-Mix with no problem. There is really nothing I don't like about them. I bought mine over the phone and ending up getting a reconditioned one plus a lot of nice extras to go with the blender. That saved a little money. It is easy to use and cleans up nicely. Costco sells them occasionally. I use it to make smoothies, peanut butter and other nut butters, soup cooked in the machine, malts, etc. I think I read recently where Consumer Reports ranked it the number 1 blender. It took me about 3 years to convince myself to buy one. I am glad I did. It was a good investment.
Nancy in TN

Here is an easy muffin recipe even kids can do. Enjoy! Lisa-Union Bridge, MD

Sour Cream Muffins
2 Cups self rising flour
2 sticks butter, melted
1/2 pint sour cream

Preheat oven to 350.
Combine all ingredients and spoon into ungreased muffin tins.
Bake for 20-30 minutes.

Now that was what I call a big time foul up !!
Nothing like sending an incomplete e-mail, as I just did.
Sorry Nancy

This is for Carin in Central FL

Here is the complete recipe you were inquiring about....

From Karen In Wisconsin

Uncle Frank’s Potatoes
4-5 lbs potatoes, wash bake at 350 for about 1 hour, (fork tender) allow them to cool while still warm cut the potatoes into desired shape Uncle Frank quarters them and then cuts them into 4ths or 6ths depending on size ( or make as much as you need this is a very versatile recipe for servings)
Gracie, Rochester, NY

Could you give us the rest of the recipe?
Thanks! Carin in Central FL

Then spritz or (drizzle them) with red wine vinegar, and some olive oil, salt and pepper to taste. Cool completely then add the following, as much as you want of each and however you want to cut it:
Shredded carrots
Red onion sliced thin
Pepper (red green whatever you have)
Celery
Chopped Green and Kalamata olives make sure that you only halve these

Add some of the dressing to coat refrigerate for at least 1 hour just before serving add some more dressing and about ¼- ½ cup chopped fresh parsley toss well and serve. You can do the entire recipe the night before just make sure that you only add the last dressing just before serving.

DRESSING
2-3 garlic cloves, minced
2 tbsp Dijon mustard
1/2 cup lemon juice
1/4 cup white balsamic (using the dark will turn your potatoes black don’t use this)
1 tsp sea salt
1 tsp black pepper
1 tbsp honey
1 to 1-1/2 tbsp tarragon or marjoram

Whisk all together very well, and then add 1 cup EVOO slowly and whisking. Then just before adding it to the dressing shake or re whisk it together as separation occurs.
Gracie, Rochester, NY

YELLOW BEANS, NEW POTATOES, SIDE PORK OR SALT PORK WITH A WHITE GRAVY JUST LIKE MOM USED TO MAKE!

That is what I am looking for, now that all the fresh vegetables are at the roadside stands., Many years ago, Mom made this dish, and I have tried to do it several times and it doesn't seem all that difficult, but it just never tastes like Mom's, so I must be doing something wrong. I'm hoping someone out there in Nancyland has made this dish, or something similar and can tell me the exact steps to make it. I need to know if you use the water left over from the potatoes & beans, combined with the milk to make the milk gravy, after you fry up the side pork or salt pork. I'm not to sure which kind of pork was used either. This was the best dish, and we would all eat so much we could hardly move after dinner. I sure would appreciate a step-by-step recipe, TNT that I could use. Thanks so much, I know someone out there must know how to make this delicious recipe!
Laurine in NNY on the border

For Rosie in PA and BG in Indy, I looked back over the recipes I have sent to the list and did not see but one of my Crock Pot (Slowcooker) recipes -the Triple Chocolate Mess one. It was sent back in March, I think. (If you try it, be sure you use the one with the 4 eggs in it, as I left them out in the first submission and then corrected it.) Anyway, I don't think I have sent this one before (and if I have, I apologize), but it is one of my
favorites because it is so versatile.

Crockpot Pork Roast
From TNT List, 1998 (with my adaptations)

1 (4 lb. pork roast) fat trimmed off
Season with minced garlic (or garlic powder) to taste
2 bay leaves (optional) (I don't use)
1 medium chopped onion
salt & pepper -- to taste
1 cup water
2 Tablespoons Worcestershire sauce

Place all in a slowcooker and cook on low for 10 hours, or high for 5 hours.

(Caution: adjust times to your OWN crockpot, as it may cook hotter (or cooler) than the suggested time.)

When done, pour juices into a saucepan and stir in some cornstarch mixed with cold water to thicken for gravy. Great with noodles or mashed potatoes. Don't FORGET to remove the bay leaves if you use them.

My notes: When roast is done, I remove it to a dish and let it cool. I remove the bone (if any) and dispose of ALL fat. Then I chop, slice, chip or shred the lean meat and bag it for individual meals to go into freezer. I then have cooked pork available for any of the following:

1) Mentioned above - sliced, with gravy for mashed potatoes, noodles, etc.
2) Sliced and served with applesauce. (or kraut).
3) Shredded with salsa and put in tortillas.
4) Chopped or sliced with barbecue sauce (my own or bought, whatever I have
on hand) for sandwiches.

I will try to send some more of my favorites.
Barbara in AL

I am trying to find a dressing recipe for a salad I had at my sisters it was given to her so she does not know it either. It was like ground up onions celery and then peas and corn but I do not know the dressing hope someone out there knows what I mean.
Mary Ann Hall upstate N Y

For Carole, with an 'e' in Boston: The following link is to a site with recipe for stewed rhubarb and instructions for preserving rhubarb. Just send me a sample, will you? jeanlock in McLean VA

http://teriskitchen.com/desserts/rhubarb2.html

Dorothy. The Snowflake punch recipe is in the 12 September 2006 newsletter. We made this punch for an adult Christmas party at church and it was a big hit. Someone just asked me for the recipe the other day for a wedding reception.
Lesleigh in PA

Nancy: In response to Paula Deen's early cookbooks request. The earliest this C B collector has is "The Lady & Sons Savannah Country Cookbook" published in 1998. It had been previously pub. as "Favorite Recipes of the Lady & Her Friends".
No name was included with this message.

In response to the comment Mary B made in the July 27 newsletter on making gravy. I have done the same thing when wanting a large amount of gravy. Boil the giblets, onions, celery, the neck of the turkey or chicken and then strain. This makes good gravy. I have also added chicken broth (the purchased kind) to the gravy when it unexpected company came and this also works. Not as good as the broth you get from the boiled giblets, onions and celery.

Several have made inquires on a good potato salad dressing. This is the one I use atter many years of guessing and tasting. My son passed this on and he gives it his stamp of approval. By the way he is vry particular about about his potato salad and does a lot of cooking for he and his wife.

Potato salad dressing
1 1/ cups salad dressing (I use Miracle Whip)
1/4 cup sugar
2 TBL milk
1 1/2 TBl cider vinegar
1 to 2 TBl prepared mustard
2 tsp salt
pepper to taste

I boil my potatoes with the skins on- the recipe calls for 8 cups, cooked and cubed.
1/2 c chopped celery
7 hard cooked eggs, chopped I sometime use more as I like a lot of eggs.
4 radishes, diced (optional)

Mix all ingred and add dressing. Refrigerate for several hours before serving.
I make the dressing recipe as many times bigger as needed for amount of potatoes cooked. I have never had any one tell me they did not like this salad and so many have asked for the recipe.
Marian in ND

Snowflake Punch for Dorothy Fredrickson is in the September 12, 2006 newsletter.
gramaj

I have a question for Caroline in MO about her Cheddar Sausage Muffins recipe in the July 23rd newsletter.
Can you freeze them and reheat them in the microwave?
Thanks! Julia in PA

Jackie, Pensacola, my family will not eat most bread pudding, but when I fix the Krispy Kreme bread pudding, they eat every bit of it. None left over. It is so easy to prepared and Delicious! It makes a big patch and calls for 2 dozen Krispy Kreme donuts, but I half the recipe. I usually buy day old donuts (cheaper) Since you are going to make it into a pudding it does not matter. It calls for 2 dozen donuts, 1 Large can fruit cocktail,& condensed milk. Nancy has the recipe on her site. Also, I am looking for a good green tomato relish. Our crop is winding down, and I have a lot of green tomato's and need to do something with them. Can't stand to see anything go to waste!
Betty T. Ga

In answer to the problem of yellowed plastic cake parts, spray paint them with the new Krylon paint for plastic. It will work wonders and they will look like new. Do it outdoors of course and several thin coats are far better than one thick coat! Good luck!
Jan Canyon

Blueberry / Peach Cobbler
Serves: 6

2 pie crusts (I use Pillsbury All Ready Pie Crust)
5 – 6 fresh peaches
blueberries (1/2 to 1 pint)
1 cup sugar
¼ cup flour
dash of salt
1/2 stick margarine or butter

Spray 9 x 9 square Pyrex pan with Pam. Use one crust on bottom of pyrex, will have to roll out enough to cover, (if using the all ready pie crusts)

Mix peaches, sugar flour & salt, pour in bottom pie crust. Fill in with blueberries to desired amount. Top peaches & blueberries with 2nd pie crust, can make lattice top of second crust or cover completely with 2nd crust and cut some air vents. Cut ½ stick butter in small pieces over top, then bake cobbler at 375 degrees for 38 to 40 minutes. Serve warm with vanilla ice cream or cool whip.
Rama / Florida

Re: Does anyone have a Vita-Mix blender? (for grammaj)
I have had my Vita-Mix Blender for 37 years and it is still like brand new, the only thing I could say negative is, since it will not wear-out, I cannot justify getting a new one. Today they are just amazing what all they can do. I'd love to be buying one in 2007.
Sunshine to you all, Joie in TN

For Eva, Longvew, Tx
The Corn Dip recipe was in the June 27th newsletter.
gramaj

Good morning Nancy,
Carolyn in Syracuse in the Sat. 7/28 newsletter was looking for the recipe for Hawaiian Salad. I went to the newsletter archive and did a search. I came up with this: Hawaiian salad
Jan 17th newsletter.

It’s about 1/2 to 3/4 down the page. Hope this is the one she is looking for.
Take care! Chris in NM

Hi to All..
To MARY in COLORADO: Mary I'm in the same boat you are. I recently lost my husband and find it really hard to even plan my cooking for the week. It's so difficult and I find myself making a "vat" of something and having to eat it for the whole week or freeze most of it for later. I'm so sorry to hear about your loss and since we are both in Colorado if you need someone to "vent" all the rollercoaster emotions of the grief process I'm offering my shoulder and ear. Would be glad to send you my email address.

I love the tip on using baby powder to get rid of ants. It sure makes you feel better about having grandchildren and pets around anything chemical you might put out to get rid of ants.

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

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