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I am looking for a recipe for
Chocolate Bread Pudding. A lady that I use to
work with made it and it was wonderful. I remember her saying she made it
in a double boiler. It was almost the texture of a brownie with hot fudge
sauce underneath.
Thanks, Treena in Oklahoma
For Mary in CT in the Dec. 5th newsletter wanting to
convert her soft jumbles cookie recipe.
I would substitute the sugar for an artificial sweetener like Splenda for the
sugar amount (check the package for conversion amount) and I would not add more
than 1/2 to 3/4 C. of the raisins as they are naturally high in sugar. If you
want to add "chocolate chips" either purchase sugar free chocolate candy bar or
unsweetened baking chocolate and chop into small pieces.
Proceed with your recipe as if you were using the regular sugar. Be sure to let
your family members know what sweetener you have used as some folks cannot
tolerate the Splenda or Aspartame. You might also try using a granular sweetener
like manitol or fruitose, if you can find either where you live. Hope these
changes are helpful to you.
Nancyb
I would love some recipes for
cookies.
Thanks, Emma Texas
Do you have a recipe for
cinnamon dough ornaments? I have been looking for one that does not need
several days to dry.
Kara L. B MA
Hello Nancy and everyone, Hope you have your
Christmas Shopping done. I haven't started yet
really.
To Corinne Murrieta, CA. Thanks for your thoughts in the 12/5 newsletter about
the problem with my sugar free fudge. I re-checked
the recipe I have, and unless Im missing something, I think it meant to have
cream cheese in it instead of frosting, since it is a diabetic sugar free
recipe. But thank
you, I do appreciate your thoughts on it.
To Caroline in MO, Thanks so much for the 3 cookie and 1
candy recipe for diabetics in the 12/6 newsletter. And no, we didn't go
without power like you all and some of the Illinois residents close to you have
been. We didn't get anything except 2 inches of rain during that go around. But
yesterday I got to see my first snow of the year. I love snow, just don't like
what damage and harm it can cause to people and animals. Its beautiful to look
at.
Have a great day everyone!
Dee in S. Illinois (44, soon to be 45 in January) (keeping warm in our 5 degree
weather and praying for those less fortunate)
In the recipe for the
Creamsicle Pie submitted by Lisa in Ft. Worth, In the
November 9th newsletter the amount of Cream
cheese isn't given. This recipe sounds so good I would like to try it but not
sure how much cream cheese to use. Love this site!
Joyce in SC
Hi Nancy for some unknown reason my mail has been
bouncing. Yahoo has no answer and AOL blames yahoo. Can you add me back to your
mailing list I miss you letters. That is the first thing I look for. You do a
great job.
Sharon
Comment
That is the usual response between AOL and Yahoo. It is hard to believe
either one of them. I don't have a very good opinion of AOL. I have
been with them since they started but it is only to check to see if the
newsletter is coming though and if the links work before I send the newsletter.
I have been talking to both AOL and Yahoo. The problem seems to be an
update on AOL's security has caused problems. It is also causing problems with
loading pages that have popunders. Hopefully it will be resolved soon. AOL
is trying to protect their members but once in a while the updates do not
product cause problems.
Nancy
To Sue in GA from the 06 NOV newsletter. Springform
pans are OK to make cake mixes in, just they are a little more to wash and
reassemble after you are done. Springform pans are mostly used for items like
cheesecakes and graham crust cakes (or crustless concoctions) where you will be
serving right from the bottom of the springform pan. Just a hint of warning
though, if you EVER take a cheesecake or item that uses your springform bottom
to another house or as your contribution to a community meal, make sure you get
your pan bottom back. It helps if before you take the pan bottom out of the
house to put a piece of masking tape with your name on it (don't use gel ink -
it is nasty to get the stain out of linens where it will possibly set). I've
often used those foil return address labels on the bottom when I take pots/pans
out of the house...it helps to make sure you get your item back (GRIN). Take
Care,
Mark Rossman in NJ
Does anyone have a recipe how to use
crystallized ginger? I bought it to put in
fruitcakes, but it is so strong. What do most people use it for? Would
appreciate any help.
Thanks. Sandy in Ohio
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to respond to newsletter replies, requests and tips. Please include
date of newsletter, title of recipe and who submitted the recipe or message. Remember to
include your name within the message as well
I had a recipe for Miniature
Fruitcake Cookies that were so good. I have lost the recipe. One of the
ingredients that was in in was a small amount of apple jelly and also allspice.
I hope someone can help me.
Barb in MI
Several weeks ago some one requested a recipe for
Sweet Macaroni Pudding. I found this one on (www.thefoody.com)]
It is a UK site.
Harvey in Central Pennsylvania
Sweet Macaroni Pudding.
1.1lt (2 pints) Milk
65g (2-1/2 oz) Macaroni
3 Eggs
2 tbsp Brandy.
1/2 Lemon, rind only
Sugar and Grated Nutmeg, to taste
Put the macaroni into a saucepan, with 600ml (1 pint) of milk, the lemon peel
and let it simmer gently until the macaroni is tender. Put into a pie dish
without the peel. Mix the remaining milk with the eggs stirring well. Add the
sugar and brandy and pour the mixture over the macaroni. Grate a little nutmeg
over the top. Bake in a moderate oven for 30 minutes. To make this pudding look
nice, a paste should be laid round the edges of the dish and for variety, a
layer of preserve or marmalade may be placed on the macaroni, in this case omit
the brandy.
Time: 45 minutes to simmer the macaroni. 30 minutes to bake the pudding.
Sufficient for 5 or 6 persons.
Nancy, I can't tell you how much I enjoy this recipe
site. I have used so many of the recipes and we usually always are pleased. I'm
not so good on the computer so I am in awe that you can go to all this work for
us.
I am one of your seniors, I'm 71' and yes I do have Sr. Moments. That's why I'm
writing now. I thought I saw a message about a hand cream
or lotion that another member was making for gifts. It seemed to be very
inexpensive. Which would be great for Christmas . Can you help me or is this
another of those blasted moments.
Thanks, Shirley , Smokey Mt. Gal
Hi Nancy, Made 2 batches if 2 ingredient fudge today.
One was made with white chips, lemon icing, 1/2 pkg. of sugarfree pineapple
jello, coconut flakes and butter toffee coated sunflower kernels. The other was
white icing, chocolate chips, 1 Tablespoon cocoa powder, and 1 heaping
Tablespoon De-Caf Coffee granules. I will definitely make these again. (The
butter toffee sunflower kernels are P-Nuttles Butter Toffee Sunflower Kernels,
and I have only been able to find them at the Dollar Store.
Margaret, Tulsa
Hello everyone, I want to thank Betty in MS and Nell
in VA for the information on black walnut trees. I will try the pruning first
and hope that does the trick.
Also, I took the Grape Salad to a church dinner and
everyone raved about it. So easy and good! I didn't write down who sent the Easy
Spinach Casserole, but I made it for the first time this week and honestly I
thought my husband would eat the whole thing!! The person who sent it in said it
was a "must have" for every holiday dinner, but I can see making it a lot more
often. I have had the best success using this newsletter's recipes. Thanks to
all the good cooks who share, and Nancy for this marvelous newsletter.
Doris, S. Indiana
I missed the 14 layer cake.
Can you tell me the date and also the pumpkin fudge recipe.
Betty T. Ga.
For Joanne In Pa. I found an 8 inch silicone pan at
Bed Bath and Beyond. It was blue and works like a charm.
AnneE From Pa.
Comment
They have them at Wal-Mart and Tuesday's Mornings as well.
Nancy
I would like to say THANKS to Chris in NM, Barbara in
Cosicana, TX and Sandee in West TN for helping me with the white cheese in
Mexican dips (Dec.5,6). Chris your recipe looks delicious! I will be trying it
as soon
as I have someone to help me eat it. Barbara and Sandee - any information you
come up with I would love to have it. And Thanks to you, Nancy, for one of the
best lists on the internet!
Barbara/Alabama
HI there everyone-I need some recipes for appetizers
to be served on individual spoons. I know you wonderful cooks can help me out!
Thank you, Linda from California
This is for Sandee in West Tennessee. She offered to
send in her recipe for White Cheese Dip. I would
really love to have it if you will post it.
Thanks so much.
Happy Holidays, Barbara in Corsicana, Texas
A similar message was sent by Thanks Caryn/NC
Dear Sandee in West TN:
I would LOVE for you to look for your Mexican Cheese Dip
made with white American cheese--PLEASE!!!!!! I used to ask/make my
husband get me some on a fairly regular basis when we lived in Atlanta, GA.
To have the recipe and make it on my own would be heavenly!!!!
Thanks so much in advance, Karen T.
Hey Everyone and hugs to all those furry babies! Hey,
since some of y'all are talking about good memories...does anyone remember
Danish-Go-Rounds by Kellogg's? They were similar to
a PopTart but better. Seems to me they were a lot thicker? Yum! I sure wish they
still made those! I always liked them better than PopTars:)
Y'all have a Merry and Blessed Christmas!!
Carol in Louisiana
Hi to all, Well winter hit with a bang. Our country
roads are still solid ice since our snow and ice storm hit last Thursday. At
least we were fortunate that our power stayed on. Many in our neighboring areas
are still without power after all of this time. It has been too cold for the ice
to melt. Temperature is supposed to be around 15 here today. We just purchased a
Presto Pizzazz pizza oven as a Christmas present
for one of our sons. We debated between this type which is the open oven where
the wheel spins and the small enclosed one. The clerk as well as shoppers
listening in told us that you can do more things with this type, but in all of
the shopping hype, I didn't write down all that they were saying, and with "old
timer's disease" can no longer what all they were suggesting,. Do any of you
have this particular type pizza oven, and if so, what different types of things
have you used it for? I didn't open the box, so don't know if there are any
ideas inside or not. I just thought that as we give him the gift, it would be
nice to give him some ideas along with it. Thanks in advance.
Karen, Il
Hi Nancy and Everyone!
This is for Shirley F/Shirley in Tyler, Texas, who in the
December 2nd newsletter was wanting ideas for
using a bag of meatballs in her freezer - I have made these in my crockpot by
just covering them with barbecue sauce and cooking on keep warm all night for
"dinner on the grounds" at our church a couple of times. This was a large bag
that my husband had bought at Sam's Club, and both times, there were many
comments on how good they were and only a very few left. My only experience with
using them in spaghetti sauce was also in my crockpot. To me, there was a lot of
grease cooked off of them that ended up in the sauce and I didn't like them.
They didn't seem to do that with the barbecue sauce. Maybe it was a different
brand or something. My husband has also suggested that I make some with brown
gravy, but I haven't tried that one yet.
Everyone have a great day!
Vickie, in Liberty, Texas
This is for Caroline in Mo and everyone else-Just
when I'm looking for a recipe you come thru! We're having a "snack" night at
Church on the 20th and I wanted some recipes for Diabetic Cookies-Thank you
Caroline! Just what I needed! Plus the cream cheese balls look good too!
Maria about bread machines. I'm now using my Second ostmaster bread machine!
Used the first one so much I burnt the motor up!!! I use mine for everything I
can. From bread to breakfast rolls to pizza dough and everything in between! I
made sticky buns in it for a Church breakfast! Really easy to make a large batch
of something when the machine does all the work!
Question for everyone- with the Christmas baking season upon us - WHERE is
everyone storing everything they make!???? I've run out of room in the fridge!
Bless you Nancy for this wonderful letter and your website!
Sue in Fl
I apologize for not remembering who requested recipes
using pork sausage recently, but I have a good one.
Penne with Sausage & Roasted Peppers
3 sweet red peppers that you roast or use roasted peppers from a jar, much
easier, cut into ˝ inch pieces
8 oz fresh sliced mushrooms
1/4 cup chopped parsley
1/2 tsp dried oregano
1/2 tsp dried thyme
1-2 garlic cloves minced
8 oz pork sausage
8 oz penne pasta
Sauté mushrooms in 1 tbsp olive oil until tender. Add parsley, oregano, thyme
and garlic, sauté 2-3 minutes. Remove from the skillet and set aside. In the
same skillet cook sausage, drain grease. Cook pasta according to package
directions, drain BUT RESERVE ˝ CUP LIQUID. In large serving bowl combine
everything and toss with the ˝ cup pasta liquid. Top with shredded parmesan.
You could easily modify this to your own taste. Hot, spicy, Italian sausage
could be used but regular old pork sausage is a great flavor in here. Adding
onions or artichoke hearts is a nice upgrade also.
Caryn/NC
Hello Nancy,
The taste is out of this world.
This is a recipe for Oven Barbecued Brisket,
Oven Barbecued Brisket
5 lbs beef brisket, trimmed of fat
1 (4oz) btl Cogin Liquid Smoke (you can get the one you want) I get
whatever is available
1 teaspoon garlic salt or to taste
1 teaspoon onion salt or to taste
1 teaspoon celery salt or to taste
Sauce ingredients
1 medium onion, chopped
1 cup ketchup
1/2 cup brown sugar
1/3 cider vinegar
1/2 teaspoon garlic salt to taste
Place brisket flat in a glass dish, roasting pan or Dutch oven. Pour liquid
smoke over brisket and marinate covered overnight in the refrigerator. Drain
liquid smoke from brisket. Season both sides of meat with garlic, onion and
celery salt. Heat oven to 250 degrees. Bake brisket 5 to 6 hours covered.
Combine sauce ingredients. Drain cooking juices in bottom of pan if more than
1/2 cut to prevent finished sauce from being too thin. Pour barbecue sauce over
top of brisket. Cover and bake one hour longer. Slice brisket across the grain
into 1/4 inch thick slice and serve with sauce. This brisket tastes even better
the second day.
Source: H_E_B..
Minnie/Texas
Dear Nancy & Friends!
I was without a computer for over a week, & had a lot of Nancy letters to go
through (which is a GOOD thing!). However, I remember a newsletter dated late
November (sorry, can't remember which one now) that had a lady thanking someone
for her tip on how to clean pyrex glass baking dishes
when they get cloudy. I clicked the Nancy search box, & tried very hard, but
just couldn't locate that information. Could the person repost that info, or
someone else with a better mind/memory than me tell me which newsletter this
appeared in? Sorry to be such a DUMMY! Lately I feel like 104 instead of
52---THANKS guys!
Susan from Superior, WI
To Pam in Ohio
Thanks for the suggestions for Rudolph cupcakes and the
wreath cookies. I can’t seem to make up my mind as to what to do.... I
suppose it will be at the last minute – as usual. I’m thinking of making several
different flavors of cheese balls and form them into a snowman scene (3 for the
snowman and several shaped like pine cones etc).
To Elizabeth from Berdoo
I think someone else had also responded to the question about the “Mouse Ears.”
Sorry it took me a few days – I’ve been ill with a terrible upper respiratory
infection (thought it was pneumonia – but thankfully it isn’t).
Anyway... the response was correct – you use sliced almonds. I spend way too
much time making them look just right – I even try to find 2 almond slices that
look similar – so the mouse ears look the same. I tried to attach a picture, but
I don’t think it comes through. You can also find a picture on the Taste of Home
website. Query on Mice cookies.
Ann C
TIA!! Glenda
Chili sauce is in a bottle by the catsup. Another recipe using chili sauce. Put
one bottle of chili sauce and a jar (12 – 16 oz) of
grape jelly in crock pot. Add cocktail sausages, let simmer. TNT.
Vickie in MO
I would like to know how to make
Irish soda bread. Also am wondering when so many
recipes call for pecans can one use walnuts which are much cheaper for us in
upstate N Y.
Mary Ann
To Glenda who asked about chili sauce: You can find
chili sauce in the same store location where they
keep the catsup. My mother always made her own, but I have found that the
Bennett's brand is very close. Unfortunately, it's very difficult to find. The
following link shows a picture of the bottle so you'll know what you're looking
for. If your local stores don't carry it, you might ask them if they'd special
order it for you. jeanlock McLean VA
http://store.claros.com/browse.cfm/4,347.html
Hi Nancy, I am responding to CorW. from Boston area
in the Dec. 6
newsletter asking about Swedish recipes. These meatballs are very good!
Chris's Swedish Meatballs
3/4 lb. lean ground beef*
1/2 lb. ground veal*
1/4 lb. ground pork*
1 1/2 c. soft bread crumbs
1 c. light cream or milk (I use 1/2 & 1/2)
1/2 c. chopped onion
1 egg
1/4 c. finely chopped parsley
1 1/2 tsp. salt
1/4 tsp. ginger
dash each pepper and nutmeg
Gravy:**
6 tbl. flour
6 tbl. melted butter
6 c. milk or cream
1 1/2 tsp. concentrated meat extract (beef bouillon)
seasoning to taste
Mix meats, crumb mixture, onion, egg, milk or cream, parsley and seasonings.
Beat vigorously till fluffy, about 5 minutes. Form into 1 1/2" meatballs.
Brown lightly in butter. Remove balls and make gravy. Replace meatballs in
mixture. Cover and cook slowly, about 30 minutes, basting occasionally.
Makes about 3 dozen balls.
*I used 1 1/2 lbs. lean ground beef and 1/4 lb. sausage for the meat
mixture. Veal is scarce here and when we do find it, it is VERY expensive!
**These amounts can vary according to how much gravy you want your meatballs in.
I generally use 2 to 3 tbl. and c. Enjoy!!!! It's 2 to 3 tbl. and 2 to 3 cups.
The amounts are equal. Like: 1 tbl.flour, 1 tbl. melted butter & 1 c. milk or
1/2 & 1/2. I really didn't make myself clear. Sorry about that! You could also
add about 1/2 tsp. dill to the gravy.
Also for Glenda in the same newsletter who was asking about chili sauce. It is
in the same section as catsup and in a glass bottle. The label says chili sauce
and it is red. It is mainly used for seafood dipping! One of the main
ingredients is horseradish! Very good! Thanks so much for all the variations for
the 2 ingredient fudge! My granddaughter has already made several different ones
and loves them all! Of course she is 9 mos. pregnant, but she said they are
awesome! Have a
great day!
Chris in NM
Hi! Nancy, a while back someone gave a recipe for
nine mini loaf quick bread. (banana, etc.) Who ever
gave it, would they send in again, I cannot find my copy.
Thank you, Mary, Green Brook, NJ
Hi Nancy
Thank you for a great newsletter. I need help, I would like to make
almond bark, does any one have the recipe for it.
Also does one used chocolate chips or chocolate wafers. Can it be made with
Eagle Brand condensed milk, I love that.
Would appreciate any help
Thank you Shirlee
Hi Nancy
Thank you for a great newsletter. I need help, I would like to make
almond bark, does any one have the recipe for it.
Also does one used chocolate chips or chocolate wafers. Can it be made with
Eagle Brand condensed milk, I love that.
Would appreciate any help
Thank you Shirlee
I would like to add my opinion on the
2 ingredient fudge. It is awesome. If you haven't
tried it yet, please do. Thank you ladies for the recipe. I am going to Florida
soon and I am going to have my 5 year old granddaughter make it.
DONNA
This is for Sandee in W. Tenn. Thanks for telling us
what the cheese is that's used in Mexican restaurants.
My family uses white American cheese in macaroni and cheese. We really like it.
I sure would appreciate it if you could send me the dip recipe you have using
the white American cheese.
Phyllis in Phoenix.
Joanna in PA: I bought my 8x8
silicone pans at Bed, Bath, and Beyond, actually one last year and one
again this year, just to use for fudge and candy. They are dark blue; I know
they come in many different sizes and shapes, and looked at many 'closer' stores
this year, before going back to B,B, and B to get theirs.
Sue in WA
Thank you for the Fudgy Hot
Chcolate Mix from Sharon in Texas. This really makes a big batch.
Merry Christmas to all and a very Happy New Year.
We stay home on New Years eve by the fire. Must be getting old I guess at 71 and
76.
M in Montana
I sure appreciate all your work Nancy. Just have to keep saying it. This is a
great web site.
Hi Nancy and all those excellent cooks out there. My
sister, Donna, is looking for a recipe of cookies or maybe
candy made with dates and rice krispies and rolled in coconut. I am sure
there is more to them than the above. If anyone can help it would be greatly
appreciated.
thanks Jo Ann
This is a great "tummy warmer" for time of the year.
Hope someone can use and enjoy it. My family likes it.
Suz in Louisiana
Cabbage and Beef Soup
1-lb ground beef
2 celery ribs, chopped
1(28-oz)can tomatoes, chopped with liquid
1 tomato can of water
1/2-tspn garlic salt
1/4-tspn pepper
1(16-oz)can kidney beans
4-tspn beef bouillon granules ( or 4 cubes)
1/2-tspn garlic powder
1/2 medium head of cabbage, chopped
I cook this one in my stock pot. I like to have plenty of stirring room. If you
don’t have a stock pot, the dutch oven will be fine. Brown the meat. Drain. Add
back to pot and add all other ingredients. Bring to a boil; reduce heat and
simmer for one hour. Serve up and enjoy.
For Amy Terry
Flower pot bread
Yield: 1 Serving
Any regular bread, either white or whole wheat, can be baked in clay flower pots
for interesting shapes and special brown crusts. Here is how to prepare pots for
Flower Pot Bread: 1. Buy unpainted clay pots (be sure they are the good
old-fashioned red clay kind, not some kind of plastic). You can choose from
diameters of 3 inches (for individual loaves), 4 inches, 5 inches, 6 inches and
7 inches. If you want to buy just one size, the 5-inch pots make nice
medium-sized loaves. Five this size should be enough for most bread recipes. 2.
Scrub pots thoroughly in hot soapy water. I used a vegetable brush to scrub mine
to be sure any powdery clay was washed away. Rinse very well under hot running
water. Dry, then let stand several hours to be sure the water they have absorbed
is completely dried out. (if you are in a hurry they can be dried in a slow
oven.) 3. Oil pots very well on the inside, including the rim. Use vegetable oil
and keep oiling until the pot will not absorb any more. You'll be surprised how
much oil this will take. 4. Set the pots on a piece of heavy-duty aluminum foil
in a cold oven. Turn thermostat to 400 degrees. When the temperature gets to 400
degrees, turn off the heat and leave the pots in the oven to cool. When
completely cooled oil them again, return them to a cold oven and heat a second
time, allowing them to cool in the oven. Now the pots are ready to use. Be sure
to grease them well before each use, especially around the rim. Don't worry
about the hole in the bottom of the pot. The bread dough will quickly seal the
hole closed. Try one of your favorite recipes baked this way. Whatever recipe
you use, let the dough rise as usual to the shaping stage. Then shape into balls
just large enough to half-fill chosen pots. Put dough into prepared pots and let
rise in a warm place until dough is level with tops of pots. Baking time will
vary with kind of bread and size of pots used. Bake until loaves sound hollow
when tapped lightly on top. Use same temperature your recipe requires for these
specially-shaped loaves. Let loaves stand in pots about 5 minutes after baking
before loosening carefully and turning out on racks to finish cooling.
Recipe by: Margo Oliver's Weekend Magazine Cook Book Posted to MC-Recipe Digest
V1 #906 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 13, 1997
from -Suz in Louisiana
Nancy, would you please post the date the recipe for
the fudge with only the frosting and chips in it? I thought I had it ,but can't
find it. Thanks for this great newsletter. Merry Christmas to you
and all Nancy -land readers.
Helen in Mississippi (pineyflatslady)
Comment
It is listed at the top of the page. There is a whole page devoted to our
members variations.
December 6th 2006
I had a recipe for chocolate fudge that used chocolate chips, marshmallows and
sweetened condensed milk and vanilla - the best fudge ever but I lost it. Anyone
out there have the recipe?
Glenda in NJ
Kennelmom in B.D.Wi ;
Apple Pie Delight
Spray a 9 by 13 baking dish and preheat oven to 350 degrees. Put 2 cans of apple
pie filling in the bottom of the baking dish, then sprinkle 1 box of Duncan
Hines golden butter cake mix all over that. Sprinkle shelled walnuts all over
the top and cut up 2 sticks of butter over that. Bake at 350 degrees for 45
minutes. I am trying to be good and stay out of it but the more i sneak in the
kitchen and sample it the better it gets, oh my I'm going to bed and maybe it
will be gone by the morning
HAHA Jenny in Ky
Hello Nancy, my best to you. You are so appreciated.
Someone mentioned cooking potatoes in their rice cooker for mashed potatoes. I
must have missed this. Could someone fill me in on this? Sounds like a wonderful
idea to me, seems to me potatoes wouldn't be so watery.
Susie in Arkansas
Hi Nancy,
This is the fruit salad that our family has for Thanksgiving and Christmas. My
85 yr. old mom worked for a "rich" family when she was a teenager and this was a
recipe from that family.
Fruit Salad
3 Delicous red apples
3-4 bananas
Large bunch of seedless red grapes
3/4 cup chopped pecans
1/2 pint whipping cream (sugar and vanilla)
Peel two of the apples and leave one unpeeled for added color. Chop apples and
bananas. Add grapes which have been sliced in half and the chopped nuts. Whip
cream to soft peaks with sugar and vanilla to taste. Blend with fruit and nuts.
Amount of fruit and whipping cream can be adjusted to number of dinner guests.
Enjoy, Bev in Michgan
Chances R Chocolate pecan torte
http://recipes.chef2chef.net/recipe-archive/30/165305.shtml
Chances R pecan carrot cake
http://recipes.chef2chef.net/recipe-archive/30/165306.shtml
I would love to find the bread pudding recipe myself, never had but every review
I'm reading people are saying it's the greatest stuff they've ever had! The
recipes are from Chef2Chef,
LYnette in N.Y.
For Glenda Dec 06 newsletter;
The chili sauce is usually sitting next to the ketchup in the grocery store. It
is seasoned a little different than ketcup.
Judy Montana
A similar message was sent in by Glenda in NJ.
Glenda, chili sauce comes
in a bottle and can be found in the grocery store near the catsup, mayonnaise,
etc. It is usually about an 8 or 10-oz bottle, and is red like catsup. I
basically use it on top of spaghetti and chili to make "Spaghetti Red." Yum!
Doris in Oklahoma City
http://www.mtnking.com/promo/mk_bg_1206.php
If you live in certain cities you can get a coupon for a free bag of
Mountainking Potatoes Butter red potatoes.
Lynette in N.Y.
To Karen in Texas. Our local TV
station did a test on the solar fan last summer and it really didn't even
change the temp in the car. After the tests, they determined it just doesn't
work.
Kathy in NE
A similar message was sent in by Lin in East Tx.
Thanks to you all giving your reviews I've given up
on the car solar fans. Now that I have saved money
by not buying those I can spend it on cookbooks or I suppose groceries.
Betty in ME
For Mary D in NW GA: I don't know where you can get
Alabama King cornmeal, but wondered if we could be
neighbors. I also live in NW Georgia - near Marietta.
Donna in GA
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