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For Frances in Wesley Chapel , Garlic cheese comes in a small roll and is made by Kraft Foods. Our local Kroger and Walmart stores carry this, so if you have either of these stores close, you might try to find it there. There are also places online that it can be purchased. My mom used to make the garlic cheese casserole long before that product was available and she would use 6 ounces of cheese that she would hunk up (shredded would be faster to melt) and approximately 1/2 teaspoon of garlic powder (2-3 cloves, minced would work too). The result was the same and it was delicious. My children, now grown, never come home without asking for this special dish.
Hello to you Nancy and to your bestest furry friends.
Betty Ann in TN and her bestest friend, Merlin

For JT : ant's problems...Jocelyne in Québec

Many differents things that you can try ...
Put some lemon slices where they get out. Cut 4 little holes in the bottom of a styrofoam cup and put some sugar and equal part of Borax.. They'll get in there and die...( be careful if you have animals ot young kids Borax is poisonous.)
Hope it will work for you...Jocelyne
P.S : By the way , please do excuse my English sometimes...I'm French Canadian :))

I am from da U.P. and responding to someone wanting a garlic cheese spread. There is a cute bar that serves THE BEST pizza and bread stick with their special garlic cheese dip.....according to "legend"(LOL) a disgruntled ex- employee got fired from their and posted the recipe online. Here it is! This sounds real close! It is awesome!!!!
Lindsey

PORTSIDE CHEESE SPREAD
This is the stuff that is served with the famous soft bread sticks and marinara
at The Portside Inn in Marquette, Michigan (up in 'da U.P.)

3 pkgs. of Philly Cream Cheese (8 oz.)
1 lb. Velveeta
1 cup Milk
1 cup Parmesan Cheese
1 tsp. Garlic Powder
1 tsp. Beef Soup Base (dissolve a beef bullion cube in water if you can't find base)
1 tsp. Tabasco Sauce
1 tsp. Worcestershire Sauce

Soften the cheese. Mix in order . Refrigerate overnight. Makes a whole bunch of cheese spread! Portside's soft bread sticks are basically pizza dough baked by itself (no cheese or sauce), brushed with garlic butter, and then cut into sticks.

In today's newsletter [June 9] Cyndi in Texas asked for recipes for using frozen berries. I have always been successful in just making my usual pie crust and making blueberries and raspberries from the freezer, slightly thawed first. One can use them in the place of fresh ones in the strawberry cake recipe that has been in this newsletter. Also, partially thawed strawberries may be used in many salad recipes. I always have used them in the Strawberry Pretzel Dessert. Last summer, I used thawed blueberries in cobbler, and could tell no difference from the fresh ones.
Good luck! Irma in Iowa

Here's a simple, quick crumble topping.
Bob in Adelaide South Australia

Crumble Topping
1 packet (8 ozs) Plain Sweet cookies
Rind of 1 Lemon
2 TBSPS Plain Flour
1 TBSP Maple Syrup
2 TBSPS Margarine, melted

Place first 4 ingredients in food processor and process until crumbs are formed and mixture is combined When combined add melted Margarine and mix well. Place over fruit and bake until golden.

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Haven't had the chance to try this yet, but for the lady looking for apple fritters . I think this may be what she wants . I am going to try it after next grocery shopping .
Teresa in Michigan

Apple Fritters ( with yeast )
2 cups chopped peeled apples ( cook till partially softened in water and drain well)
1/2 cup soft raisins ( optional )
1-1/2 cups warm water
1-1/2 Tbs active dry yeast
3 eggs fork beaten
3/4 cup melted butter or margarine
1-1/4 cup instant dry potato flakes
3/4 cup sugar
2 tsp salt
1-1/2 tsp cinnamon ( optional )
OR
2 tsp vanilla ( optional )
2 to 3 cups flour or as needed
( see instructions below )
Glaze:
3 Tbs powder sugar
2 tsp vanilla
approx 6 Tbs. hot water
4 Tbs. melted butter or margarine

In a large bowl dissolve yeast in the water. Add raisins and apples and all the remaining ingredients. Knead into a soft pliable dough. Cover and let rise overnight . Punch down and roll out on a floured surface and cut dough into strips ( about 2 x 4 inches ) Let rise puffy. Carefully fry in hot deep oil. Drain on toweling paper and dip into the glaze ingredients ( which have been combined and heated) and place dipped fritters on rack . Recipe for glaze and fritters easily doubled

Note: as with any yeast recipe quantity of flour is approximate. Add only enough to make a soft, pliable, kneadable dough. Recipe best served the day made!

Nancy, I saw your request for salmon recipes and wanted to send this one in for two reasons. (It’s similar to one that was sent in, but a bit different and faster.) The first reason for sending this is that it is a big favorite in this house, and I got quite a bit of positive email from Fizzy Meals subscribers when it ran last year. Very easy, very healthy, very “company” but very fast. The second reason is that this is so versatile. This glaze is great on chicken, pork chops, veggies, shrimp. It’s great grilled, broiled or oven-baked. And since it works equally well on chicken or lean pork, it’s a good choice if you have some fish-phobes at your table, but don’t want to deprive everyone else.

Maple-Glazed Salmon (or Chicken)
Serves 4, about 5 minutes hands on time; ready in 55 minutes

1/4 cup maple syrup
2 Tbsp soy sauce
2 tsp garlic, minced
1/4 tsp garlic salt
1/8 tsp black pepper
1.5 lb salmon fillets (or substitute .25 lb chicken cutlets per serving)
1 lemon, cut into wedges

Mix the syrup and next four ingredients in a bowl. Put the salmon in a food storage bag and pour in the marinade. Rub and squish gently until well coated. Put the bag in the fridge for 30 minutes. Preheat the oven to 400° degrees. Line a baking sheet with aluminum foil. Place the salmon, skin side down on the sheet. Drizzle any marinade left in the bag over the salmon. Bake for 20 minutes. Serve with lemon wedges. (If substituting chicken cutlets, follow the same instructions, baking for 17-18 minutes.

Per serving salmon, approximately 284 calories; 8.3 g. fat; 13.7 g. carbohydrates; 13.3 g. sugars; 0 g. fiber; 36.2 g. protein

Per serving chicken, approximately 182 calories; 1.4 g. fat; 13.7 g. carbohydrates; 13.3 g. sugars; 0 g. fiber; 26.8 g. protein
Regards, Susan in San Antonio
www.fizzymeals.com

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I am looking for a recipe for Pecan Crusted Pork Chops that uses sugar free maple syrup. Does any one in our family of members have a recipe for this.
Lisa

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For Nina, re meatballs with uncooked rice

Porcupine Meatballs
1 1/2 lbs lean ground beef
1 small onion, minced
1 clove garlic, minced
1 egg
1/2 cup uncooked regular (not minute) rice
Salt and pepper to taste

Mix all and form meatballs, about 1 1/2 inches in diameter. Put them in a single layer in a baking dish. Stir 2 cups water and a tablespoon of Worcestershire sauce into a can of undiluted Cream of Mushroom soup. pour this over the meatballs. Cover and bake until rice is tender and sauce has thickened..about 35 to 45 minutes at 350 If the sauce remains thin, take the cover off the dish the last 15 minutes or so
Lois Kingston, WA

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Hi, Nancy, I’ve been catching up on newsletters (that’s a treat) as we have been on vacation (a treat of a lifetime--a trip to London!)

For those looking for the garlic cheese rolls, I’ve been told that they are no longer made. One of our favorite recipes (Spinach Madeleine) called for the jalapeno roll which was discontinued first. I’ve substituted Velveeta plus a bit of diced (canned) jalapenos with success in that recipe.

For Frances in Wesley Chapel (6/9), my cheese grits recipe calls for Velveeta. I’m sure you can substitute it for the garlic cheese roll and just add a little garlic powder.

Regards to all. We had a wonderful time, but it’s nice to be hearing your familiar “voices.”
Susan in San Antonio
www.fizzymeals.com

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This is in reply to Wanda in Florida who had a question in the June 9, 2006 newsletter about duplicating O'Charley's Cajun Bayou Shrimp Pasta (as described by O'Charley's on their website as "a heaping portion of tender bite size shrimp saute executed with red & green peppers, diced tomatoes and onions. Tossed with linguini pasta in a spicy Cajun Alfredo cream sauce."
philabean


Hopefully this recipe from the March 2005 issue of Southern Living magazine will be close to what she wanted. She can always eliminate the sausage and substitute linguini for fettuccine:

Cajun Shrimp and Andouille Alfredo Sauce Over Pasta

Prep: 45 min., Cook: 40 min. Duane also makes this dish with chicken. Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.

1 pound unpeeled, medium-size fresh shrimp
1 (12-ounce) package fettuccine
1/2 pound Andouille sausage, chopped
1/2 cup butter or margarine
1 medium onion, chopped
1 small green bell pepper, chopped
4 celery ribs, chopped (about 1 cup)
4 garlic cloves, minced
1 1/2 tablespoons salt-free Cajun seasoning
3 tablespoons all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces pasteurized prepared cheese product, cubed
3/4 cup chopped green onions
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

Peel shrimp, and devein, if desired. Set aside.
Prepare fettuccine according to package directions; drain pasta, and set aside.
Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.

Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.

Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.

Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.

Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.

Yield: Makes 6 servings
Southern Living, MARCH 2005

For all you Nancylanders out there that want the Paula Deen's fudge recipe made with Velveeta cheese;

Paula has 5 of her best down home recipes in the July issue of Family Circle. The Velveeta fudge, Grandmother Paul's red velvet cake, a peach cobbler, pecan toffee tassies and a molten lava cakes are posted in this Issue. Recipes start on page 177 and the article is called "Southern Comfort".
Bev in Green Creek, NC

This is for Frances in Wesley Chapel that appeared in June 9th newsletter. You couldn't find the garlic cheese for Garlic Cheese Grits. Have you tried in the dairy department? I always get mine there. It is one of those process cheeses that is in a roll. It is about 4 or 5 inches long. Seems like the one I use is by Kraft, but not sure. It is soft. Hope that this helps.
Jane Ann in Alabama

Frances in Wesley Chapel and Lois in Kingston, WA asked about a garlic cheese roll. I don't believe it is made anymore. I have several recipes that used it and I haven't found it for 8-10 years. I think you could use your favorite soft cheese and add fresh garlic or garlic powder to the recipe and get the similar results. ~Bev in Michigan

Re: June 9 Newsletter
For Anna in MO re the Shrimp Salad
I make the shrimp salad like the other recipe that was posted today except I add ½ cup chili sauce to the mayo. Gives it a “shrimp” color and adds flavor.
Susan in Iowa

I add shrimp cocktail sauce to the mayo when making shrimp salad.
Mary Alyce WI

Thanks so much to Aud in TX for telling me how I could move some of my mint. I really appreciated the info! :-)

And Jocelyne in Québec, thanks for sharing your macaroni and shrimp salad. It sounds so good and I can't wait to try it. :-)
~Anna~

June 9 Newsletter
For Phyllis in Phoenix regarding water marks and marks from the mop. . she doesn't say what type of tile she has. I have a lot of ceramic floor tile and what works best for me is a spray bottle of window cleaner and a rag. Of course, this is an on-your-knees job (unless you have very long arms (^_^)

Also, for those growing mint: If you don't want it to overtake your garden, sink a large can (like a big coffee can with top and bottom cut out) in your garden and plant your mint plant in the can. This will help to control the spread of mint.
Mary Alyce WI

J T wrote (June 9, page3)

This is not about food , but does anyone have a method to get rid of those pesky ants?
J T

Try laying sliced cucumbers around the area (baseboards) where you see the ants entering. They hate cukes. Good luck.
Cheryl, Ohio

This is for: Nina from TN asks isn't there some type of meatball recipe where you put uncooked white rice in the meatballs before cooking? JNN

“Porcupines” (Approximate amounts used.)
1 lb. Ground Beef, lean
3/4 cup “Minute Rice”, uncooked
1 can Tomato Sauce, Italian Sauce
Mozzarella Cheese, shredded

Options:
Add chopped onion or other ingredients that you would for a meat loaf, including the rice.

Mix:
Mix ground beef and raw rice in a bowl. Make into meatballs and carefully place in a small amount of oil, in a frying pan. OR Bake in oven until almost done.

Next:
Place meatballs in casserole dish. Pour tomato sauce on top. Top with Mozzarella cheese or other family favorite cheese.

Bake:
In 350° oven for about 20 min, until Cheese is melted.
Hope this helps! Pam in warm Roanoke, VA

For Cyndi in Texas in June 9th newsletter, who has frozen berries and wants recipes. I use frozen berries often in pies, just treat them like you would fresh berries and they make good pies. Also you can use frozen strawberries in the old recipe called, "Strawberry Pretzel Salad". Frozen blueberries work just as well in any blueberry cake/pudding recipe as fresh. Do ot be afraid to try.
GrannyWheels in Iowa.

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