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.

**How to Online Videos from CooksChoice.
Sittin' Steamers Video
Breader Bowl & Onion Blossom Maker Video

A very heartfelt "Thank You!" to the ladies that sent the "Stuffed Mushrooms" recipes. Exactly what I wanted and so very good!
Mary Colorado

Dairy Queen Blizzard Clone Recipe
1 tsp fudge topping
2 1/2 cups vanilla ice cream
1/4 cup milk
1 Heath Bar frozen
dash of Watkins Vanilla
Break the candy into tiny pieces with a knife handle before removing from the wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into 16 oz. glass.

www.watkinsonline.com/hutto
sunnywatkinsgirl @aol.com

Order Toll Free: 888-965-7070 Eastern time

For a copy of the Watkins September sale flyer and a free sample of Watkins Ultra Rich Hand Cream email your name and address to me.

Hi Nancy and all Nancylanders,
The frost is on the pumpkin here in Calgary and all ready my mind is thinking Christmas baking, I have Arthritis and I can no longer use my manual cookie press. I am thinking of buying one of the electric ones. I am looking for recommendations please.
Thanks to all, Carole with an “E” in Calgary

Here is the link for McDonald's Ranch Dressing Clone
Lynette in N.Y.
http://www.meal-master-recipes.com/

Thanks to both Lisa of East Texas and Susan in Ga for their Barbecue nut recipes in the Sat Sept 1 newsletter.
I plan on trying them all.
Sandra from Oregon

Recent Newsletters
August 31    Sept 1  

We had this last night for supper on the grill. I'm trying to use the grill as much as I can before it gets to cold. Enjoy. Lisa-Union Bridge, MD

Golden Grilled Ham
1-1/2 lb of sliced ham about 1/2 inch thick
1 cup ginger ale
1 cup orange juice
1/2 cup brown sugar
3 Tbsp canola oil
1 Tbsp wine vinegar
2 tsp dry mustard
3/4 tsp ginger
1/2 tsp cloves

Score fat edges of ham. Combine all other ingredients and pour over ham. Marinate for several hours or refrigerate overnight. Grill on hot grill about 15 minutes on each side, brushing often with marinade. Of course discard and unused marinade when finished.

Oven Fried Oysters
1 pint oysters
1/4 cup melted butter
1-1/2 cup cracker crumbs
1-1/2 tsp seafood seasoning (Old Bay or Philips)

Drain oysters will. Dip in melted butter. Roll in cracker crumbs mixed with the seafood seasoning. Place on a greased cookie sheet and bake in a 400º oven for about 15 minutes.

this is for Dixie in Ala.

Standing Rib
Any size prime rib, whether boned or rolled. Preheat oven to 375°
Place meat on a rack on pan, uncovered. Roast for one hour. Do not open oven door Turn oven off and leave for one hour. Do not open door. It can be left for longer, up to two hours, if need be. Turn oven back on to 300°. Cook for additional time, depending how you want it.

Rare, 45 mins.
Med rare, 50 mins.
Medium 55 mins.

Remember, do not open oven door. This timing structure will give you an even color throughout the roast
AnneE from Pa.

Hi everyone,
I am looking for a good peach & blueberry cobbler. Any suggestions?
Thanks, Lisa-Union Bridge, MD

I am looking for a TNT recipe for Wilted Lettuce or Spinach.  I remember it had bacon in it.  Does anyone have a recipe they would share.
Susie

To Kathryn N. in Springfield, Mo. from the September 1 newsletter, here's my favorite vanilla ice cream recipe. It's wonderful.

Vanilla Ice Cream Recipe
2 cups heavy cream
1 cup milk
1 Tablespoon vanilla extract
3/4 cup sugar
1 tsp. crushed vanilla beans (optional)*

Mix together and add to your Cuisinart ice cream maker.
*I like the way the crushed vanilla beans look in the ice cream although it really doesn't add much to the flavor.
JoAnn in Winter Park

I am looking for recipes or how-to's to use with the GT express 101. I bought one at a yard sale still in box without any directions. I have seen on infocomercials but need some cooking guidance.
Thanks Linda

Cream and Sugar Lettuce Salad
1 head very tender butter lettuce
1/4 cup heavy cream
3 tbsp white cider vinegar
2 tbsp sugar

Wash, thoroughly drain and dry lettuce. Break lettuce leaves into salad bowl. Stir together thoroughly cream, vinegar and sugar. Pour cream dressing over lettuce. Toss gently.
Makes 4 servings.

Marshmallow fruit Grill
4 cups chunk pineapple, sliced bananas, apricots, grapes, cherries, plums, strawberries, small melon balls or any combination of fruits 16 large marshmallows or 2 cups miniature marshmallows

Line shallow baking pan with aluminum foil, allowing enough overhang to fold over fruit-marshmallow mixture. Fill with assorted fruits. Arrange marshmallows on top of fruits. Fold foil over fruits. Heat for about 15 minutes on charcoal grill until marshmallows start to melt. Serve plain or over ice cream.
Four servings.
grannym IL

Hi Nancy,
A friend gave me this recipe the other day and even my "none squash eating" kids liked it. Great for all those summer squash that you don't know what to do with.
Bev in Michigan

Yellow Squash Casserole
Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
Servings: 10

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
little garlic powder or Italian seasoning or both to taste

Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.

Hi everyone: We stopped in a little roadside diner today for lunch, and for dessert we had Grape Mousse which was delicious. Would anyone out there have a recipe for it. It seemed to be made from sweetened condensed milk, grape juice, green and purple grapes (no seeds) and we don't know if there was something else in it. Sure would like to get the instructions on how to make this.

It was quite firm and just delicious and cold!
Thanks Nancy and everyone for sharing all those wonderful recipes.
Laurine in NNY on the border

To Joann ~Myrtle Beach. I have the Tassimo and my dil uses it when she visits. It makes fancy coffees' But a lot of fussing . I also have a Keurig and I use it for my coffee. In my opinion, I think it is superior to the Tassimo and was less pricey. I have the deluxe model and it has more options for a lot of different coffee. I buy my K-Kups from Green Mountain Coffee Roasters they have a great supply of flavors and if you join their automatic delivery it is cheaper per package and they are great for sending samples.If I had to choose it would definitely be the Keurig. The Keurig also have an insert to use with your own ground coffee if you run out of K-Kups before your next delivery.
~~ Lois O.S.in Washington

Would love to hear from members about recipes for cinnamon rolls. Its getting to be that time of year. Thanks to all.
Bee in SC

Lo Mein Ramen
1 pkg. Oriental ramen noodles
1/4 c. onion (sliced)
1/4 c. celery (chopped)
1/8 c. carrots (chopped)
1/8 head small cabbage (sliced)
2 tsps. Oil
1 Tbsp. Soy sauce
1 boneless chicken breast (small)

In skillet, mix oil, soy sauce and 1/2 of seasoning packet. Add chicken and brown. Cook noodles and drain. Meanwhile, add vegetables to chicken, cook until tender. Add noodles and cook on medium for 5 minutes, stirring constantly.
Heather

I have never had trouble getting cakes out of the bundt pan and I do as all of you do, spray generously with a spray. then when the cake is done immediately as it comes out of the oven, give the pan a quick shake or two, which will loosen up the cake right away. then I put a platter over the top of the bundt pan and flip over and the cake comes right out. I have found
that if you leave the cake in the pan for 10 minutes or so, as recipes usually state it does have a tendancy to stick.
Roz in Indy

Creamy Chicken Broccoli Noodles
2 pk Ramen noodles (chicken)
1 cn Cream of Mushroom Soup
1/2 Soup can milk
1 1/2 c Cubed cooked chicken
1 1/2 c Cooked broccoli flowerets
1/2 c Quartered cherry tomatoes (optional)

In saucepan, cook noodles according to package directions. Add
seasoning packets; drain off most of liquid. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. Stir in tomatoes (optional).
Heather

Got out my recipes today and thought I would make these recipes again for my family in the next week or so.
Linda NM

Twice Baked Potatoes
6 baked potatoes
6 to 12 tbsp. butter
12 tbsp. sour cream
Salt & pepper
3 tbsp. chives (optional)
1 c. Cheddar cheese, grated

Cut potatoes in half lengthwise and hollow out potatoes, saving skins. Beat inner part of potatoes and add other ingredients, beating well. Restuff potatoes and bake for 1/2 hour at 350 degrees.

Shepard Pie
1 lb. ground beef
1 lg. onion, diced
1 can green beans (French cut)
1 can tomato soup
2 c. mashed potatoes
2 tbsp. butter
Salt

Fry ground beef with onion. Mix ground beef mixture with green beans and soup. (Salt to taste). Top with mashed potatoes. Top with butter. Bake at 325 degrees for 45 minutes.

Baked Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed
4 green onions, sliced
12 bacon strips, cooked and crumbled
1-1/4 c. shredded cheddar cheese
1 c. (8 oz.) sour cream
3/4 tsp. salt
1/2 tsp. pepper

In large soup kettle or Dutch oven, melt the butter. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately. Yield: 8-
10 servings. (2 1/2 qt.)

Chicken Pot Pie
2 cans cream of chicken soup
1/2 c. sour cream
1 can milk
1 c. frozen peas
1/4 cup onion
Salt & pepper to taste
2 cups cubed chicken, cut in bite sized pieces
8 oz. cheddar cheese
1 can biscuits (10 in a can size)

Heat above ingredients and then place in baking dish 9 by 13 inch Sprinkle cheese on top of mixture and place biscuits on top. Bake in oven until biscuits are browned.
Lisa

Oven Fried Yellow Squash
1/2 cup cornmeal
1/2 tsp salt
1/4 tsp black pepper
1 egg
1 Tbsp water
3 medium yellow squash-cut in 1/4" slices
Pam

Mix cornmeal, salt & pepper and set aside. Mix egg and water-beat well. Dip squash in egg mix then dredge in meal. Lightly coat jellyroll pan with Pam. Place squash slices in a single layer. Bake 450* for 30-40 min or golden turning once after about 20 minutes. Yield: 6 servings.

Baked Sour Cream Chicken
2-1/2 to 3 lb. chicken, cut up
Salt and pepper
6 T. margarine
2 T. flour
1 T. paprika
2 C. no fat sour cream
1/4 lb. fresh mushrooms, sliced
2 T. fresh lemon juice
2 T. chopped parsley

Wash and skin chicken and wipe dry. Add salt and pepper. In a large pan, melt 4 T. margarine; fry chicken until golden brown. Remove to buttered shallow baking dish. Sprinkle flour and paprika into pan juices and cook stirring for 1 minute. Stir in sour cream and mix well. Spoon over chicken. Sauté mushrooms in remaining 2 T. margarine and lemon juice and spoon over chicken. Sprinkle with parsley. Bake,
covered, at 325 degrees for about 1-1/2 hours to till chicken is done.
Lisa

OVEN FRIED ZUCCHINI CHIPS
3 med. zucchini
1/4 c. frozen egg substitute, thawed
2 tbsp. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475 degrees for 5 minutes; turn and bake an additional 5 minutes or until golden. Serve immediately.
Yield: 8 servings - 1/2 cup serving

Calories 58 Protein 3 Fat 1 Carbohydrate 9 Fiber 1 Cholesterol 1
Sodium 125
Weight Watcher Points - 1 Point
Linda in NM

Sloppy Joes
2 pounds Ground beef
1 Medium onion
1/2 cup of brown sugar
1/4 cup of mustard
2 cups of ketchup

Brown and break apart ground beef and onion.. Drain and add all other ingredients and simmer for 15 minutes. You can vary this recipe for sweeter or more sloppy with more ketchup.

Crockpot Sloppy Joes
2 pounds lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 bell pepper, chopped
3 Tblsp. Worcestershire sauce
3 Tblsp. brown sugar
2 Tblsp. prepared mustard
2 Tblsp. cider vinegar
1-1/2 tsp. chili powder
Hamburger buns

In a heavy skillet, brown ground beef with onion and garlic. Drain off excess fat. Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder in slow cooker. Stir in ground beef mixture. Cover and cook on LOW setting for 6 to 8 hours. Serve spooned over hamburger buns.
Susie

Raisin Bread Pudding for Two
1/4 cup brown sugar
2 tablespoons raisins
1 tablespoon butter or margarine
2 slices frozen or firm bread - easier to spread
1/4 teaspoon cinnamon
3/4 cup milk
1 egg
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

Grease the bottom and half way up the sides of the top half of a double boiler. Firmly pat the brown sugar into the pan, completely covering the bottom. Sprinkle the raisins over the brown sugar; set aside.

Spread the butter on the bread. Sprinkle on the cinnamon; rub into the butter. Cut the bread into 1/2-inch cubes; set aside.

In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring gently to coat. Carefully, taking care not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.

Place the double boiler over cold water; cover. Over low heat, cook until set in the center, about 1 hour. (Shake pan gently to test firmness). Spoon the warm pudding into dessert dishes; spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.
Yield: 2 servings
Jean

Corn And Olive Spread
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
1 medium red bell pepper
1 (4 1/4 ounce) can chopped ripe olives, drained
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chilies, drained
Tortilla chips

Beat cream cheese and dressing mix in large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours to blend flavors. Serve with tortilla chips. YIELD: ABOUT 4 CUPS
Tona in Bama

For the member that needed recipes for using Tomatoes

TOMATO PIE
serves 6

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1/2 cup grated mozzarella
1/2 cup grated cheddar
1/2 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm or at room temperature.

Fried Green Tomatoes (Oven Style)
4 to 6 green tomatoes, cut in 1/4-inch thick slices
2 eggs, beaten
2/3 cup evaporated milk
1/3 cup water
salt and pepper
1-1/2 cups all-purpose flour

Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again.

Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through.

For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired.
Debby

Pennsylvania Dutch Tomatoes
4 tbsp. butter or oleo
6 firm tomatoes, red or green
4 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. brown sugar
1 c. heavy cream

Cut tomatoes in thick slices; dip in flour mixed with salt and pepper. Sprinkle with brown sugar. Heat butter in large skillet; add tomatoes and cook slowly. Turn over and sprinkle again with brown sugar. When tomatoes are tender, add cream and cook until bubbles. Arrange tomatoes on a serving platter and pour sauce over them. Serves 6.

Sliced Tomatoes with Vinaigrette
4 medium tomatoes
1/2 cup fresh cilantro
1/2 cup olive oil
1/4 cup red wine vinegar

Clean and slice tomatoes and place in a serving bowl. In a food processor, mince the fresh cilantro and add the olive oil in a steady stream until blended. Add Balsamic vinegar to the cilantro-oil mixture and blend. Pour over tomato slices and serve. Preparing a meal for mom doesn't have to be hard.
Source: Alicia's Kitchen

Congo Bars
2-3/4 cups Flour
2-1/4 tsp. Baking Powder
1/2 tsp. Salt
2/3 cup melted margarine
1 (16 oz.) Pkg. Dark Brown Sugar
3 eggs
1 cup chopped nuts
1 6 oz. Pkg. Chocolate Pieces

Grease and flour a 13 X 9 pan. Melt margarine. Sift flour, baking powder and salt. Add melted margarine to sugar. Add eggs one at a time and beat well. Add dry ingredients and mix until blended. Stir in nuts and chocolate pieces. Spread in prepared pan. Bake 25 to 30 minutes at 350. Cool in pan on wire racks. Cut in bars.
Tona in Bama

Thank you Nancy for this newsletter. Reading it is a highlight of my day. What is so special about this newsletter is the quick reader response to requests. It is like having a large number of wise friends to ask for recipe requests and other questions I may have about household issues, e.g., cleaning hints. Kudos to Nancy and the whole group.

Sharon in Texas submitted a recipe for Orange Sherbet that consisted of milk, sugar, and a package of dry Kool-Aid--ingredients I always have in my home. I love sherbet but do not own an ice cream maker. I do not have the room to store one in my home. Can anyone provide TNT recipes and instructions for ice creams and sherbets that can be made without an ice cream maker? Sharon, do you know if this one can be made without an ice cream maker? I try to cook from scratch as much as possible to avoid ingredients that my system will not tolerate. Thanks in advance for any recipes this group can provide.
Lynn in Las Vegas

Peachy Punch
1 (16 ounce) package frozen sliced peaches, thawed
1/4 cup granulated sugar
2 1/2 cups orange juice
4 cups unsweetened pineapple juice
Crushed ice
2 tablespoons lemon or lime juice

Place peaches and their juice in a blender or food processor bowl. Add sugar. Cover and blend or process until smooth. Transfer pureed peaches to a 2-quart pitcher and stir in orange juice and lemon juice or lime juice. (can be covered and stored overnight at this point).

When ready to serve, slowly combine mixture with champagne or other option and serve over crushed ice. Yield: About 1 dozen 5-ounce servings
Tona in Bama

Several months ago one of our family members asked for flavored butter recipes.
Kathy

Chocolate Butter
1/2 cup butter, softened and cut into chunks
1/4 cup semisweet chocolate chips, melted

Whirl butter in bowl for about 30 seconds, until smooth. Pour in chocolate , whirl until blended.

Place in covered container or shape into a log and cover with plastic wrap. Refrigerate or freeze until ready to use.

Cinnamon Honey Butter
2 Sticks (quarter lb) butter PLUS 3 tb Butter (at room temperature)
3/4 cup Margarine
1/3 cup Honey
2 tsp Cinnamon
1 tsp Vanilla
1/2 cup Soft-type Brown Sugar

Mix all ingredients until blended, using a mixer. Makes 3 half-pound units of spread which can be frozen if necessary. Use as spread on coffee cakes or on just plain toast!

Cinnamon Maple Butter
1/2 c Butter; softened
2 tb Maple syrup
1/2 ts Cinnamon

Whip all together and serve.

Cranberry Honey Butter
1 c Butter, softened
1/4 c Honey
1 c Whole cranberry sauce

In small mixer bowl at high speed, beat butter and honey until soft and fluffy. Reduce speed to low; add cranberry sauce. Continue beating, scraping bowl often, until well blended, 2-3 minutes. Cover;
store refrigerated.

Curry Butter
1/2 c Unsalted butter, room temp
2 T Good-quality curry powder

CURRY BUTTER: Beat the butter and curry powder with an electric mixer
until blended. Refrigerate covered until ready to use.

Dill Butter
Cream 1/2 pound soft sweet butter with 1 Tablespoon minced fresh dill, 1 tea lemon juice and a dash of Tabasco sauce. Serve at room temperature. *Great on corn on the cob.

Pecan Butter
1 lb Shelled pecan halves
3 tb Butter
2 ts Salt
1/2 ts Soy sauce
1 tb Honey

Heat butter in a large cast iron skillet. Saute the pecans until they are toasted and butter covered. Remove form heat and cool. Dump pecans, honey, soy sauce, and salt into your nut mill and proceed as the directions indicate. Makes approx. 1-1/2 pint of delicious pecan butter.

Garlic Butter Recipe
1/2 Cup lightly salted butter -- at room temp
2 Cloves crushed garlic

In a medium bowl, cream the butter with wooden spoon until light and fluffy. Add the garlic and blend well. Transfer to a sheet of heavy- duty foil, roll the foil around the mixture, forming a log 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months. Use to flavor potatoes, bread,
other cooked veggies, Rice pasta and pasta sauces.

Garlic Cheese Butter
1/2 cup Butter, softened
1/8 tsp Garlic powder
1 tsp Lemon juice
3/4 tsp Italian seasoning
1 c Cheddar, shredded
1/8 tsp Pepper

Beat butter and seasoning until fluffy. Blend in cheese and lemon
juice. Form a log and refrigerate.

Honey Orange Butter
1/2 c Butter; softened
1/4 c Honey
2 tb Orange marmalade
Whip all together and serve.

Horseradish Butter
1/4 c Prepared horseradish
1/2 c Butter
Blend together and use as a spread for canapes. Garnish as desired.

Jalapeno Butter
1/2 c Unsalted butter, room temp
2 Jalapeno peppers, seeded & Finely minced
1/2 t Ground cumin

Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use.

Lemon Basil Butter
1 c Loosely packed fresh basil leaves
1/2 c Sweet butter, softened
1 t Freshly grated lemon zest, -or to taste

In a saucepan of boiling water blanch the basil for 2 seconds. Drain the basil well, pat it dry, and in a food processor blend it with the butter, the zest, and sat to taste until the mixture is smooth. Let the basil butter stand, covered tightly with plastic wrap, in a cool place for 1 hour or, chilled, overnight. Serve the lemon basil butter with steamed vegetables or grilled meats and fish. Makes about 2/3 cup.

Parsley Butter
Cream 3 or 4 tablespoons chopped parsley with sweet butter and a little lemon juice. Chill. This is delicious on broiled steak or fish.

Peach Almond Butter
1/2 c Butter; softened
1/3 c Peach preserves
1/2 ts Almond extract
1/2 ts Confectioner's sugar
Whip all together and serve.

Strawberry Butter
1/2 c Butter; softened
1/3 c Strawberry preserves
1/2 ts Lemon juice
1/2 ts Confectioner's sugar
Whip all together and serve.

I failed to include the member's name that sent in all the recipes in my files. I didn't know I needed to 10 years ago when I got these from Nancy's newsletter.
Kathy

Salsa Beans and Rice
2 c. rice, cooked brown or white
1 (16 oz.) can beans (kidney, pinto, Great Northern)
1 c. salsa (mild, medium, or hot)
4 oz. grated Cheddar
2 tbsp. scallions, chopped

Preheat oven to 350 degrees. Mix rice, beans and salsa in a casserole dish. top with cheese. Bake 5 minutes in microwave. Top with scallions. Options: use Jalapeno Monterey Jack cheese for extra hot version or add an additional 4 ounces grated cheese to mixture.
Kathy

Creamy Fruit Salad
1 large can chunky fruit cocktail unsweetened
1 large can pineapple chunks -- in their own juice
1 can mandarin oranges
3 large bananas -- sliced
1 small pkg. sugar-free vanilla instant pudding mix

Drain canned fruit, reserving juice. Combine all fruit in a large bowl. Blend pudding mix with 1/2 cups reserved juice in a small bowl. Add to fruit, mixing well. Cover and chill until ready to serve.
Tona in Bama

PBJ Crumb Bars
3/4 cup strawberry jam
1 tablespoon cornstarch
1/3 cup peanut butter
2 pie crust, frozen
1 tablespoon sugar
1/4 teaspoon cinnamon

In small bowl, combine jam and cornstarch; set aside. Spread peanut butter in bottom and up sides of one frozen crust. Top with jam mixture. Sprinkle sugar and cinnamon in second frozen crust. Break or crumble crust into very small pieces and sprinkle on top of jam layer. Pour any sugar and cinnamon remaining in pie pan over broken crust pieces. Bake in preheated 400 oven or preheated baking sheet 20 to 25 minutes. Cool. Cut into bars.
Tona in Bama

Apricot Bars
3/4 cup granulated sugar
1 cup vegetable shortening
2 large eggs
3-1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup apricot preserves
1 cup chopped walnuts (optional)
Ground cinnamon for sprinkling

Heat oven to 350. Grease 9 x 13 x 2-inch baking pan; set aside. In large mixing bowl, cream together the sugar, shortening and eggs. Stir in flour, salt and baking powder, mixing well.

Divide the dough in half. Spread half of dough in prepared baking pan. Spread preserves over dough. Sprinkle walnuts over preserves, if desired and then sprinkle the cinnamon on top.

Crumble second half of dough and spread evenly over top. Press down gently. Bake for 30 minutes or until golden. Cool and cut into squares. Makes 2 dozen bars.
Tona in Bama

Warm Cheesy Salsa Dip
1 cup salsa
4 oz cream cheese
1 cup Monterey jack cheese, shredded
2 tblspn green onions, sliced

In a medium microwave-safe bowl, combine salsa and cheeses. Microwave on high for 2-4 minutes or until melted. stirring twice during cooking. Sprinkle with onions.
Serve immediately with tortilla chips.
Tona in Bama

Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
++++++++

Favorite recipes/links of our members

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

Life and Times of Sigmund Freud Kitty (Told in his own words)

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.

Graphics by AudreyJean