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The newsletter will be posted online 6 days a week. There will be no newsletter sent out on Thursdays. 

Yahoogroups has not been working correctly and I have been unable to send out the email version of the newsletter.  The online version of the newsletter will be posted 6 days a week. There will be no newsletter on Thursdays. 

Yahoogroups is still down.  Can't get into the section where the newsletters are sent out.
Nancy

Hi Nancy,
Thanks for the GREAT job you and your readers do. The recipes are wonderful and we have been passing around quite a few of them at work. This is for Evelyn S from Texas -- I would definitely like the recipe for coconut jelly if you still have it. I must have missed that post a while back.
Thanks, Jackie in S. Louisiana (HOT!!!)

I want to thank everyone for the sweet tea recipes. I am making a list and will try the different versions in the next few weeks. I will let you know if I finally find one that makes sweet tea that tastes like it came from the south.
Linda from Pa

The Chocolate Pantry
Chocolate products for baking and pleasure, the tools you need to help you get the most from your chocolate, your favorite chocolate recipes, and great “how to” articles.

This is for Phyllis in Texas. She asked for a Meringue Cookie recipe. My family loves this one, the call it the exploding cookie. Try it you'll see why! It's low in calories and fat and one cookie has 10 calories form sugar. Hope you try it and like it as much as we do.
Robbie T

Chocolate Chip Meringue Drops
2 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder (not a mix)
1/2 cup semisweet chocolate chips (1/2 of 6 ounce package)

Preheat the oven to 250 degrees. Line 2 baking sheets with baking parchment or aluminum foil and set aside.
In a large bowl of an electric mixer, beat the egg whites at moderately high seed until they hold stiff peaks. Beat in the sugar, 1 tablespoon at a time, then beat in the vanilla extract. Reduce the speed to low and beat in the cocoa powder. With a rubber spatula, fold in the chocolate chips.
Drop the mixture by rounded teaspoonfuls onto the baking sheets, spacing the cookies 1 inch apart, and bake for 1 hour. Turn off the oven and dry the cookies in the oven 2 hours longer. Remove them and store in airtight container. Makes about 40 cookies.

Variation:
Chocolate Nut Meringue Drops
Prepare as directed, substituting 1/2 cup coarsely chopped pecans or walnuts for the chocolate chips and adding a pinch each of ground cinnamon and nutmeg to the beaten egg whites.

Hi Nancy,
Sorry for all the trouble you are having getting the newsletter out. My thanks to you for all you do. Give Siggy and Ditto and scratch on the ears for me.

Pam in Ohio Asked? A new neighbor of my daughter's was kind enough to share a few squash with us all.. If it's not a zucchini or a pumpkin, I am lost when it comes to types of squash. I am hoping for some help determining what kind of squash this is, as well as some delicious favorite recipes from
Nancy's great group. This is a round, dark green squash about the size of a small cantaloupe. It has a bit of yellow on one side with deep grooves or ridges from top to bottom. Thanks! Pam in Ohio

Pam that sounds like Acorn Squash. I usually cut mine in half. Scoop out the seeds and strings. Place squash side down in a glass dish with sides with about an inch or inch and a half of water and microwave till fork goes in
easily. I then empty the water, turn over and sprinkle cinnamon and sugar and a pat of butter on squash and microwave for another 3 minutes.

They can also be halved cleaned of seeds and threads brushed with butter and sprinkled with cinnamon and sugar and baked in the oven squash side up till squash is cooked usually at 350 F to 400 F.
Barbara Ann in Texas

Just joined Weight Watchers and I am on the Core Plan! Any good recipes for Core would be appreciated! :)
Nancy in Central Virginia

Comment
You will need to use the Weight Watcher cookbooks and information to follow this plan. The flex plan recipes the points can be found if the calories, fat and fiber content is included in the recipe.  Weight Watcher recipes are copyrighted and may not be posted on this site.  Recipes that include calorie, fat and fiber content maybe if they are not copyrighted recipes.
Nancy

This is for Dawn in the Aug. 16th newsletter. Homemade salsa- Take 5 or 6 ripe tomatoes and slice like you were putting on sandwich, the stack them on top of each other, and cut into small pieces. I like a lot of onions so I use 2 or one large red onion chopped into very small pieces. For a spicy salsa use 2 medium jalapeno pepper chopped extra fine. Add garlic either fresh or powder and salt and pepper to taste. I then add wine vinegar to taste. The tomatoes will make their own juice after sitting awhile. You can always start with one jalapeno pepper and taste before adding the second. This is good with chips, crackers and on top of a stuff potato. Will keep for a week in the refrigerator
Pat, DE.

Nancy,
I made the Banana Pudding Cake from todays (8-18-06) email and it was delicious. Thanks to Phyllis Knipp for sharing. This recipe goes right along with the Blasted Chicken.... a real keeper IMHO!
Thank you, Nancy, for all of your hard work. It is appreciated.
Pat from VA

Hi Nancy, Thanks again for all your effort in putting this newsletter out. Thoroughly enjoy it. This is for Marlene in Texas who asked in the Aug. 16 newsletter for the recipe for Carpet Cleaner. I've tried it and it is good.

Rug Shampoo recipe.
It it Clorex II (Color safe Bleach)

1/2 cup liquid Tide
1/4 cup Clorex II (color safe)
1/4 cup white vinegar

Add this to 1 - gallon of hot water in machine.

If you need to pre-treat some areas you can mix this in a spray bottle and spray the area before you start.
Muriel from Naples, FL

I wanted to thank Jocelyne in Québec for submitting the information on the medieval fish tart. I appreciated it.
Jan in NW PA

This is for Dawn in the August 16th Newsletter, who is looking for a salsa recipe. This is a recipe for

Pico de Gallo.
Cut up 2 or 3 large fresh tomatoes, the juicier the better, and put into a medium bowl.
Add 1 large finely chopped sweet onion.
Add about 2 or 3 Tbsp. chopped fresh cilantro.
Add jalapeno peppers, with seeds for added hotness or without seeds for not so hot. Stir all this up real good and add salt. Finally squeeze the juice from one fresh lime into the bowl and stir again, then taste. This recipe doesn't have exact amounts. What I have given is just a start, feel free to add more or less of any of the items listed. We love this with fajitas, pinto beans, and tacos. Hope you like it.
Lynette in hotter, drier, Texas

Hello Nancy & Friends,
In today's (Weds., Aug. 16th.) newsletter, Dawn--no location given, asked for fresh, uncooked salsa recipes. Just by coincidence, there was a recipe & a web site in a grocery store flyer.

TOMATO JALAPENO SALSA
2 cups finely chopped, seeded fresh tomatoes
1-2 jalapenos, washed, stemmed, seeded, chopped
1/3 cup finely chopped red onion
1 tsp. chopped garlic
2 Tbsp. fresh cilantro, chopped
1 1/4 tsps. lime juice
2 tsps. olive oil
2 medium cucumbers, peeled, ends removed, seeded & diced
Cayenne Pepper to taste
1 Tbsp. Red Wine Vinegar

In a medium bowl, combine all the salsa recipe ingredients. Mix well, cover & refrigerate in an air tight container to blend flavors, at least 1 hour before serving. This Mexican-style homemade salsa is especially good with Fajitas, Fish or Tortilla Chips.

NOTE: See also this web site: www.great-salsa.com (I looked at it briefly; looks good!!)
Hope this is to you & your husband's liking, Dawn! Susan from Superior, WI.

Hi Nancy, didn't get a newsletter for 2 days, went into withdrawal ! Figured it was a problem for you to get it online.
For Pam in Ohio in the 8/16 'letter: sounds like an acorn squash. They are wonderful halved, centers cleaned out, baked about 30 min. holes down, then turned and stuffed with whatever you want and baked 30 min. more, or till tender. We love them stuffed with apple chunks, bit of butter, and cane or maple syrup and is also good with sausage and minced onion and bell pepper, or rice dressing, or bread dressing (good and spicy). You can see the options are many. Oh, when you turn them, put about 1/2" of hot water in the bottom of the pan. Use temperature about 350.

For Dawn, also 8/16 'letter, wanting salsa. My husband loves them, has actually made up a booklet of his favorites (makes it easier to copy one when somebody has a request). He is sending these 2, has LOTS more if you want them !

Red Pepper Salsa
2 small tomatoes, chopped
1 red bell pepper, chopped
4 green onions, thinly sliced
1 small red onion, chopped
1 jalapeno pepper, minced ( or one of similar heat)
1 T. cilantro or cilantro, minced (we think this especially is the taste you are missing)
1 tsp. garlic, minced
2 T. lime juice (fresh is best)
Salt and pepper to taste
Mix, chill, and serve to 2 or 3. He especially likes this with grilled shrimp or pork.

Peach Salsa
1 large peach or nectarine, peeled and chopped
1 medium jalapeno, seeded and minced
1/4 c. sweet pepper, green, red, banana; chopped
2 T. cilantro or cilantro, minced
1 T. Orange juice
2 tsp. lime juice
Mix, chill, serve. He likes to serve this with grilled fish, ham, pork, shrimp, even crab and lobster when we can get them.

Let us know if you'd like more..
Marilyn in FL

VANILLA FUDGE
2 cups sugar
2/3 cup sweet milk
2 tablespoons dark corn syrup
1/2 stick butter
2 teaspoons vanilla
pinch of salt
1 cup chopped pecans

Mix all ingredients expect for nuts in heavy pan. Stir until it starts to boil. Boil until reaches the soft ball stage. Set aside, and let cool When lukewarm, beat by hand until creamy. Add nuts. Drop by teaspoon onto waxed paper.
SM

Pam in Ohio, the squash you are talking about is Acorn squash. It is very delicious. Cut the acorn in half, scoop out the seed, place in a baking dish. Inside the squash add butter, brown and brown sugar. I add water around my squash, but you do not have to. The amount of ingredients you put in is according to your own taste. I like mine sweet, so I add a lot of brown sugar, and usually 1/2 stick of margarine or butter. When it is done, it will be easy to scoop out with a spoon. I serve 1/2 to each person. You could scoop out and sieve in a dish, but I like just serving to each person. Hope this helps!
Betty T. Ga.

This is for the person that wanted fresh tomato salsa recipes.
Darlene/Utah

Fresh Tomato Salsa
3 large tomatoes, seeded and chopped (3 cups)
1 small green pepper chopped (1/2 cup)
3 cloves garlic, finely chopped
8 medium green onions sliced (1/2 cup)
2 T. chopped fresh cilantro
1 T. finely chopped Jalapeno pepper
2 to 3 T. lime juice
1/2 t. salt

Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.

Pam in Ohio, in the Aug. 16th newsletter, asked about a squash she was given. From her description it sounds like her neighbor gave her a "Acorn" squash, sometimes called a "Danish" squash. These are best baked. I am sure that she can find a suitable recipe in any good cookbook like "Better Homes and Garden".
Jane in CA

To answer Pam in Ohio about the squash she was given. It sounds like an Acorn Squash. My family likes it baked. Below is the recipe (you can also stuff it with sausage or hamburger) and bake it.
to serve 4

2 Acorn Squash split in 1/2 the long way, hollow out seeds and pulp and put in baking dish filled 1/2 way up with hot water. Put 1 pad of butter (about 1 & 1/2 teaspoons) inside squash. Drizzle with maple syrup (about 2 tablespoons) sprinkle with salt & pepper and bake at 375 degrees till orange part of squash is soft (about 45 minutes). Place each half in small individual bowls and serve.
Enjoy, Andrea in Florida

For Pam in Ohio: The round green squash you described sounds like my favorite kind of squash. It is named ACORN SQUASH. When I lived on a farm we always raised it. My favorite way to cook it is simple.
Cut the squash in half around the middle along one of the indentions made by the ridges. Remove the seeds and membrane surrounding them. If you find it is too hard to cut, you may put it in the microwave for a couple minutes, first.

Turn the halves with the cut side down on a sheet, bake in 350 degree oven for about an hour, depends upon the size of the squash. I always make a whole oven meal when I bake them. When it feels soft, remove from oven and spoon out the golden flesh. Season with brown sugar, salt and butter [or margarine]. Serve and enjoy. If it is cooled down too much, heat the prepared squash in the microwave a short time. Some folks like to fill the cavity with sausage and bake it. I think it makes it too greasy, but sausage cooked separately, is a good meat to use with it.
Irma

Many, many thanks to all of you that sent in the Goulash recipes. A friend told me that her mom said that you basically "clean out the fridge" when you make it. I guess that is true when you see all the variations. All of the recipes posted on 8/18 made my mouth water!! I think Laurie R's is probably the closest to what my hubby remembers. He said his mom added the Velveeta cheese so that it would stretch that much further for their family of 8! Now with the weather FINALLY starting to cool off in Kansas, I'm ready to start cooking again and you
can bet Goulash will be one of the first things I make. Again, thank you to all of you wonderful "friends" for sharing!

Nancy, you must have the patience of a saint in dealing with yahoo groups! Let's hope they get their act together soon! Thank you for all your hard work, patience and love of cooking to keep this group going. I have dropped my subscriptions to all others because this one is the best. I love how everyone is so helpful and caring. I know if I ask this group a question, someone will have an answer! Bless you !!!
Lori

Comment
I will continue to do the online newsletter as usual whether the email version can be sent out or not.
Nancy

Thank you, Nancy for giving us this wonderful way to find solutions to all our food problems. Can anyone tell me how to keep homemade chocolate chip cookies crisp. I use the recipe on the chocolate chip package and though they seem crisp when they are baked, by the time they have cooled they become soft. I'm sure this is the same recipe my mom used and hers were always crisp. She passed away so I can't ask her, can anyone out there help me?
Connie E

Hello readers
Every time I go out to a Greek restaurant and have souvlaki, I always enjoy the rice more than any other rice I've ever had. Does anyone know what type of rice they use, and if its a specialty rice, where can I buy it.

Maybe one of you knows how they prepare it too ???
Thank you readers, and thank you Nancy.
Wendy, Vancouver Island, Canada.

Fizzy Meals
Tired of wondering what's for dinner?
Take a test drive with Fizzy Meals menus and recipes, sized for 2, 4 or 6, complete with shopping list and kitchen game plan for easy, fun dinners that are fit, fast and family-friendly.

Here is a wonderful recipe for S. who was looking for Mac & Cheese.

And to you Nancy, a big generous thank you for all the hard work you put into this newsletter each and every day. Your hard efforts are genuinely appreciated.
Also to Tona in Bama: you have some wonderful recipes. I can only imagine how much you cook.

Dawn - Cape Cod, MA

MACARONI AND CHEESE RECIPE
You can easily divide this recipe in half;
use a 1-1/2-quart casserole dish if you do.

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5-1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4-1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyère or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyère or 1/4 cup pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Serves: 6 OR 12 (depending on amount you make)

S requested a recipe for old fashioned baked macaroni. This has been our family's favorite.
Carol in TX

PRESIDENT REAGAN’S MACARONI AND CHEESE
1/2 pound macaroni
1 tsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
1 cup milk
3 cups grated sharp cheese

Boil macaroni in water until tender; drain thoroughly. Add in butter and egg, stirring constantly so egg doesn’t set up. Mix salt and mustard with 1 Tbspn of water, then add to the milk. Add cheese to milk mixture, reserving enough to sprinkle on top. Pour macaroni into buttered casserole dish; add the milk mixture. Mix thoroughly and sprinkle remaining cheese on top. Bake at 350°
Source: Dallas Morning News

To Ann -re: Steel cut oats...8-13-06
I use my smallest crockpot- I think it's called a 'crockette'.. Before I go to bed I put one cup water and 1/2 cup steel cut oats and a pinch of salt (as desired) in my mini-pot. What a wonderful aroma in the a.m. I stir it and add raisins or dried cranberries to plump up while I'm brewing my coffee. Yummy! Of course, raw brown sugar makes it
extra tasty! Careen in Cortez, Co

Nancy, I really enjoy the newsletter. Thank you for your hard work. I’ve found several new favorites on this site, which makes my husband happy since he says I forgot how to cook when the kids left home. This recipe is for Barb from Cle Elum, WA in the August 16th newsletter asking for yogurt recipes. I am diabetic and this is one of my favorite dessert recipes. Even my husband will eat this pie and he doesn’t like yogurt. The recipe originally came from a diabetic recipe swap page. Although I haven’t tried it with regular ingredients instead of the sugar free, I believe it would probably work just the same.

Key Lime Pie
1 box (3.0 oz.) sugar free lime flavor jello
1/4 cup boiling water
2 containers (8 oz. each) key lime fat free, sugar free yogurt
1-8 oz. fat free cool whip, thawed
1 prepared 9-inch reduced-fat graham cracker pie crust

In large heat resistant bowl, dissolve jello in boiling water. With wire whisk, stir in yogurt. With a spoon, fold in cool whip. Mix well. Pour into pie crust and refrigerate overnight or at least 2 hours.

I have also used strawberry jello and strawberry yogurt. Any complimentary jello and yogurt could probably be used.
Sharon in MO

Dear Nancy, Corinne in Pittsburgh requested a recipe for Bavarian Onion Soup She said that it had beer in it. I did a google search and below is the recipe I came up with.

Nancy you are AWESOME! I just don't know what we recipe addicts would do without you. This is without a doubt the best newsletter on the internet and we THANK YOU for all the time that you put in it for all of us. Thanks from the bottom of my heart.
Sara in FL

Bavarian Beer Onion Soup
Yield: 6

1 Bay leaf
1/2 teaspoons Dried basil
1/2 teaspoons Dried thyme
1/2 teaspoons Dried oregano
1/2 teaspoons Fennel seed
1/2 teaspoons Ground nutmeg
1/4 cups Black peppercorns
5 Onions; sliced 1/4" thick
1 teaspoon Garlic; crushed
3 tablespoons Butter
5 cups Water
1 1/2 cups Beer; use Pilsner Beer
1/2 tablespoons Maggi seasoning
4 tablespoons Beef base; See Note

To make the sachet bag, combine the bay leaf, basil, thyme, oregano, fennel seed, nutmeg and peppercorns in a piece of cheesecloth and tie it with a string. If you don't have cheesecloth, use a coffee filter. Meanwhile, saute onions and garlic in butter until deep brown. Transfer to a saucepan and add the water and beer. Bring to a boil. Add the sachet bag of spices, the maggi Seasoning and the beef base. Simmer slowly for 30 minutes. Note: all-natural paste beef base is available at Albertsons. Source: Executive Chef Robin Flower, Der Rheinlander Restaurant, Portland, Oregon.
Source: article by Linda Nygaard Danielson, Oregonian FoodDay, Jan. 21, 1997.
Mastercook adapted by Brenda Adams
Recipe by: Der Rheinlander Restaurant, Portland, Oregon / badams

Dear Nancy
For some reason I have not been getting your newsletters. The 13th is the last one I received. Are you having problems again or could it be at my end. I would like to get the problem resolved ASAP as I REALLY MISS these wonderful newsletters.
Connie from Beech Grove

Comment
Yahoogroups has been down for several days. I am unable to send the newsletters out Yahoogroups isn't working.
Nancy

Honey Bunny Cake
1 box yellow cake mix
2 sticks butter, softened
4 eggs
One 8-ounce container sour cream
1/2 cup brown sugar
1/3 cup chopped nuts
2 teaspoons cinnamon

Frosting:1 cup powdered sugar
1 Tablespoon milk
1 teaspoon vanilla

Preheat oven to 350 degrees and grease pan. Remove 1/2 cup of dry cake mix and set aside. Beat remaining cake mix, eggs, butter, and sour cream in bowl. Spread half of batter in pan. Combine reserved dry cake mix, brown sugar, nuts, and cinnamon. Sprinkle over batter in pan. Carefully spread remaining batter over mixture. Bake 30 to 35 minutes.

Frosting: Stir ingredients together until thin enough to drizzle on cake.

Hi friends, I need help, I am currently making a dessert to take to church on Wednesday nights. I want to use Splenda. Has anyone had any luck baking with the REGULAR Splenda? I purchased today a giant box of Splenda from Costco. When I went to the Splenda site, it spoke of a special baking Splenda. It mentioned mixing the regular with dry milk. Help, it's getting too confusing!!
I want to use Bisquick and make cobblers, and pies.
Thanks, Boots in Va.

Comment
I would suggest you display with the recipe that it has Splenda in it. Some people may be allergic to it. I am one of those that gets a bad headache and get a sore throat if I eat or drink anything with Splenda.
Nancy

For Mary Ann in KY.. Thanks Mary Ann for your prompt reply with the Tunnel of Fudge cake recipe. Wish I had a nickel ( or quarter. Inflation, you know. Ha! Ha!) for everyone of them that I made by the original recipe. My husband and 4 little ones loved them back in the mid-60's. I will be so glad to try this recipe of yours and surprise my children AND GRANDCHILDREN ! Thanks again..Barbara in Corsicana, Tx.

Nancy and friends and maybe Dennis. I have some frozen roll dough and hope to put a Dutch crust top on them .C an someone tell me how. I really appreciate all the work you do Nancy. Give your furry friends a hug. They must be your best pals. Our dog ,Tsung, thinks the house here is his and he lets us stay around. He rules.
aloha JW , Hawaii

For Pam in Ohio, regarding her neighbors squash - this sounds to me like Acorn Squash, usually a dark green, but there sometimes is a streak of yellow on it from where it lays on the grown. These are usually popular in the fall especially around Thanksgiving time. Yummmmmm!

They are wonderful to eat! You can bake them in the oven, microwave, or peel and cut up as you would any other squash. They are very hard to peel though. Here is my favorite quicky way.
You can also store them in a cool dark dry place for 2-3 months (uncooked of course)

Easy Acorn Squash
1/2 squash for each serving
Cut squash in half
Scoop out any seeds or stringy flesh from middle
Slice a small flat spot on the bottom so each half lays flat
In the middle of each half put
2 tablespoons of any apple sauce
Sprinkle with cinnamon and nutmeg
Dot with butter

Cover each half with plastic wrap. Microwave on high for 8-10 min. Microwave on half power for 5 min. Serve, careful, filling gets very hot.
TeaHag in Upstate NY

FLUFFY WHITE FROSTING
1/2 cup Sugar
2 large eggs
2 tablespoons Water
1/4 teaspoon Cream of tartar
2 packages Sweet N Low
1/2 teaspoon Vanilla

Combine sugar, water, Sweet N Low, egg whites, and cream of tartar in top of a double boiler and beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue beating at high speed 1-2 minutes or until thick enough to spread on a cooled cake. Use about 2 1/2 tablespoons per portion if frosting individually; or use this amount to frost a 2-layer cake or a 9 inch square cake, both of which would then be cut into 16 equal servings. You can change the frosting easily by adding a couple drops of food coloring and some flavoring, such as 2 drops of red coloring and some peppermint flavoring.
SM

August 13th Newsletter to Kathy Clark of SW Kansas
I was told by Microsoft to go to Control Panel and look for the file and delete it and when you delete this IE7 file, it brings back up the IE6 Explorer which apparently is saved probably by compression when the IE7 is loaded. Hope this helps as this did help me. After Microsoft came up with the new IE7 Beta 3, I ended up putting the new IE7 3 Beta back in my Computer. I cannot stop being so curious! I am analyzing it to see if I like it. I followed the complete directions by eliminating all the programs in the system tray except the volume button when it was installing. Now the IE7 seems to be working okay. If you do not eliminate all open programs you will have problems such as I originally did with the beta2.
Hulda from Upstate NY State

Comment
Thank you for your information. It did not work for me. It may or may not be in the control panel under add or remove programs. I went to
http://blogs.msdn.com/ie/archive/
and had to manually uninstall it. The program totally messed up my Norton Internet Security and I was not able to open a screen to add a link in Yahoogroup. I am so thankful everything is back to normal. Rule of thumb I use is if it is a Beta version (not yet completely tested) don't use it. Wait til most of the problems have been solved and it isn't a Beta version before installing it on the computer.
Nancy

Would like pudding cake recipes that have the liquid (whatever that may be) poured on top of the batter in the pan before baking. This produces a pudding mixed with the cake after baking.
Annette from East TN.

I have a request.. is there a recipe program available that you can type in your recipe and it will give the calories, carbs, fats and etc.

I have really had to adjust my cooking habits since my husband has been told he has onset diabetes which he has to control by diet and a pill.
Thanks.
Darlene in Utah.

Mary G. in CA,
I have 4 kids ages 6 to 10. I keep Lysol Concentrate above my washer. I buy it at Wal-Mart. It's in a small, 12 oz, brown bottle with yellow label. Use it per the instructions on the bottle. It works for urine smell, sour towels, etc. You can dilute for urine smell in bathrooms too (yes 3 of mine are boys).
Beth in WV

Here's an easy, light dinner recipe I tried last night. This is for a family of six. We ate every bite even after the bread ran out. I served with sliced apples, but will probably add a couscous side dish as well next time.

Pepperoni Salad Pita Pockets
6 cups packaged mixed salad greens
1 cup sliced fresh mushrooms
1 cup (70 slices) turkey pepperoni
2/3 cup feta cheese, crumbled
12 cherry tomatoes, quartered
1 green bell pepper, cut into thin strips
2 (2 1/4 oz) cans sliced ripe olives, drained
2/3 cup Italian salad dressing
6 (6 inch) pita breads, halved

Combine all salad ingredients and mix well. Cover with dressing and mix again. Fill each pita half with salad and serve.
Beth in WV

For Pam in Ohio regarding the squash. It sounds like you have Patty Pan Squash. The way I prepare it is to cut it into cubes then sauté in a frying pan in either butter or olive oil with diced onion and minced garlic to taste. Then salt and pepper.

You can find patty pan squash as small as a large marble or as large around as a dinner plate.
Joan in Lancaster, PA

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Favorite recipes of our members
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
Life and Times of Sigmund Freud Kitty (Told in his own words)
Grape Salad (2 recipes -see links below)
jul-16-2006.htm
jul-30-2006.htm

Free Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)