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Jun 20, 2006

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Hello Again Everybody,
It's sooooo good to be back home after being in the hospital and sick for the last couple of weeks. What a wonderful morning I've had getting caught up on my daily newsletters, and how I hated to finish up the last one (I read them in chronological order, so I could catch up on what's going on). I have a couple of recipe requests, but first, a note on the Gooey Butter Cake recipes. I recently purchased a Paula Deen "Just Desserts" cookbook and she has several variations on that recipe in her book. She uses different combinations of cakemix, fruit and other ingredients for lemon, butter, pineapple, pumpkin and others to get totally different tasrtes. This dessert is one of the most popular dessert selections in her restaurant in Savannah, she said.

As for my recipe requests.
a friend who moved to Venezuela, made a very good black bean dish that she served from a crock pot (I'm not sure if she cooked it in the crock pot or was just keeping it warm) that I would love to have the recipe for. She used dried black beans (not canned), tomatoes with green chilies, lots of different seasoning, including onions, garlic, bell pepper and (I think, but am not sure) lean ground beef. She served it over steamed rice and it was such a delicious meal. Does anyone have a similar TNT recipe they'd be willing to share?

Also, we've got fresh from the orchard blueberries and peaches, which are so very good with pound cake this time of year. My same friend used to make a very moist and delicious, but also very simple sour cream pound cake which was probably the best pound cake I've ever tasted. Does anyone have a recipe like that? After my friend returned from Venezuela, she moved to the northeastern coast and we lost touch. Please help.
Gail in LA

I’d like to share something I prepare to satisfy a craving for my never ending sweet tooth without
feeling really guilty!! This may work well for Weight Watcher folks as well. I use a container of fat-free
yogurt, I like strawberry banana, and add cool whip free to taste and mix in a bowl. The cool whip free
makes the consistency sort of like a mousse. I add fresh fruit (strawberries and bananas to the yogurt
listed) to this mixture and devour!

I also have a request. A friend gave me 3 heads of cabbage from his garden, so I would like some ideas
on how to use them besides making multiple batches of Bieroks!

Nancy, I just caught up on all of June’s newsletters and I can’t tell you how much I enjoy them and
missed them! Thanks so much for all of your hard work!
Linda in Kansas City

This is for Kay
I give these cakes for Christmas gifts. They also freeze well and will keep for a year in freezer after
baked, taste just like they were first made.

FRIENDSHIP CAKE STARTER
Yield: 1 Servings
1 c Pineapple; canned; cubed
1 c Sugar
1 c Maraschino cherries

And juice
1 c Sugar
1 c Peaches; and juice; sliced
1 c Sugar

In a large one gallon jar, combine pineapple, 1 cup sugar. Let these ingredients sit in the jar for two weeks and stir daily. At the end of two weeks, add cherries, 1 cup sugar . Let the mixture sit for two more weeks, stirring daily. The fourth week, add peaches, 1 cup sugar .

Let the mixture sit for two weeks, stirring daily. Separate the liquid from the fruit.

The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for the cake. Do not refrigerate the starter liquid.

Friendship Cake Mix:
1-1/2 cups Starter
2-1/2 cups sugar
1 (32-ounce) can sliced peaches with juice
Place into a gallon jar. Stir once a day for 10 days. Keep loosely
covered and at room temperature.
On 10th day add:

2 1/2 cups sugar
1 (32-ounce) can chunk pineapple with juice

Stir once a day for 10 days.
On 20th day add:

2-1/2 cups sugar
1 (10-ounce) jar maraschino cherries
1 (32-ounce) can fruit cocktail with juice
Stir once a day for 10 days.

On 30th day:
Drain juice from fruit. Divide juice into 5 or 6 jars of 1 1/2 cups juice each and give to friend(s).

Divide the fruit into 3 equal parts. You will have enough to make 3
cakes.

Friendship Cake Mix Recipe:
1 (18.25-ounce) package yellow cake mix (not pudding cake)
2/3 cup vegetable oil
4 eggs
1 (4-ounce) box instant vanilla pudding
1 cup chopped nuts
1/3 of the fruit (2 cups)

Combine with an electric mixer all ingredients and bake in greased and
floured tube or Bundt pan at 350*F (175*C) for 50 to minutes or until
wooden pick inserted in center comes out clean. If using a tube pan, bake
for 1hr 10 mins.

Cool on wire rack in pan 15 minutes before removing.

This is for Kay in Indy. I have been baking these cakes for Christmas for many years. I will also send you the Starter recipe.

Thanks to Laurie in Fruitport, Mi. for the link to the Friendship cake recipe. It sounds like the one I used to have except mine didn't have Brandy.

I don't buy any kind of alcoholic beverages, even to cook with so is there something that I could sustitute in recipes that calls for it? This particular recipe has a variety of fruit to make a starter and 1 1/4 cups Brandy, is there anything that I can add in place of the Brandy?

There are many recipes I would like to try but don't because of the alcohol. I know it is supposed to cook out but I just don't feel right as a Christian purchasing it. Thanks for any suggestions.

Thank you so much for all the answers about cauliflower dishes. They sound very much like what I was searching for. Thank you Nancy and staff (LOL!!) for all the work you do put into this site...its the best out there and it never fails to have something for most all of us who love the site so much. Actually my cat helps me also. I am deaf and the cat knows it as have all our animals in the past. Somehow they know. The cat will stare at me until I make eye contact...and then she opens wide. I cannot hear it of course but to my family its a great source of amusement. Keep the recipes coming. I have
used many of them and passed them on.
Great site...eleanor/NC (Charlotte)

For Gracie about boiling microwavable bags. Yes, if they are the good ones, and seal well. I have a recipe that one uses for camping and you boil an egg mixture in a plastic bag to make individual omelets, and works for that. Why don't you test one in water to make sure?
Irma Iowa

This is for Chad in Las Vegas who wanted contact information about Grandys white gravy mix. The contact number on the bag is 1-800-332-8812. There is also another brand that is just as good. It is called Pioneer brand pepper gravy mix. Their website is www.pioneerbrand.com.
Karen in El Paso

Thanks to Laurie in Fruitport, Mi. for the link to the Friendship cake recipe. It sounds like the one I used to have except mine didn't have Brandy.

I don't buy any kind of alcoholic beverages, even to cook with so is there something that I could substitute in recipes that calls for it? This particular recipe has a variety of fruit to make a starter and 1 1/4 cups Brandy, is there anything that I can add in place of the Brandy?

There are many recipes I would like to try but don't because of the alcohol. I know it is supposed to cook out but I just don't feel right as a Christian purchasing it. Thanks for any suggestions.
Kay in Indy

Just wanted to comment on the "Indescribably Delicious Banana Bread" It is truly to die for Yummy!! If you have not tried it yet, please do. Many thanks to the wonderful person who submitted it. Also thank you Nancy for all you do, you are the best. Hugs for the kitties too.
Amy in Orlando FL

This is for Mary Lamson, Green Brook, NJ. I started attending the recipe class when we had an intern at our center. She was young and did not do much cooking, but brought good recipes and made the evening out fun. When she left, some of the ladies were wondering why the class "disappeared". I am on the advisory council so I told the director that I would be happy to take over if they could help with ingredients for recipe. I sometimes have 5, but usually have around 8-10. I try to choose recipes that can be used by anyone, but especially for those living alone. I have several recipes for diabetics that I use, and if I don't make it for diabetics, I include that on my recipe. If it is something that takes a while to make, I make one at home and then take ingredients to put another together in class. We eat the one that is already prepared. We usually sit around and visit and/or discuss new ways of using same recipe. We have an exercise class 3 days a week. On the first Monday of the month, we have a covered-dish luncheon after class. I like these because I can try my "new" recipes from this site on my peers to see how everyone likes it.
Zelda in Grand Prairie, TX

Hi Nancy: For Muriel in PA on 6-15-2006: To remove tea stains - I moisten a cloth and dip in baking soda and rub the stains out. We drink tea everyday for lunch and I found it really works well.
Ellen in Wa.

In the 6/19 newsletter, remppmom was asking for recipes making cookies with Splenda. If she will to to www.splenda.com she will find recipes for cookies, plus lots of hints for baking with Splenda and using it in your regular recipes. Hope she finds what she is looking for.
Connie in TX

Barb/OKC: Thanks for posting the recipe, but this is not the one I am looking for. The cake I used to make uses regular cocoa, brown sugar and white sugar. The only place I have ever seen it was on the box, but keep in mind this is over 40 yrs. ago. I had it in my recipe file for years, but somewhere along the way, with several moves, it got lost. I was hoping that somewhere out there, someone may have cut it off their box and saved it also. I guess this is one of those “lost forever recipes”.
Harriet/AZ

Hello everyone, I need some help from all you creative thinkers. This weekend friends I've known for many years are celebrating their 50th wedding anniversary. What makes the situation a bit different is that the wife is in the nursing home, and has been for awhile. I am having a terrible time trying to come up with something to take to the reception, given at the nursing home by their daughters. Any suggestions will be greatly appreciated.
Thanks so much! Doris, S. Indiana

I had such a giggle over the duct tape on the remote as I am like the lady that wrote she never gets to see the beginning or end of a program, etc. I finally have given up and if I really want to see something go into the bedroom where he never turns the tv on and watch it there. I love the comment about his hand hurting that was hilarious!

Thanks for the recipe from Chris in CA (the Strawberry Twinkie Dessert) and sounds great. Where in the South are you from originally ,Chris? Right on about having to have desserts!

Keep up the good work Nancy. I loved it that Siggy was putting his tail down and wouldn't letl you get to the mouse, sounds like something my cat would do.
Sharon in TN

I have a question---in the Icing in the Cake recipe, why can't you use a mixer? And I must have missed the recipe for the One of Everything but the Kitchen Sink cookies, could someone tell me the date of the newsletter or reprint the recipe? Thank you so much in advance. I just love reading all the recipes and all the interesting little tidbits everybody writes in about. And Nancy, I just love your website.
Connie from Beech Grove

Good evening Nancy. Hope you and the kitties are doing well. I have a request. We had a fish fry over the weekend and ended up with a lot of oil spots on the patio. How do you get the oil off the cement? Connie in TX

For the person who asked for a BLT Soup recipe in the June 18 Newsletter:

BLT SOUP (Cream Base)
1/2 head lettuce, chopped
1/4 c. butter or oleo
1 c. sliced mushrooms
1/2 c. diced onion
1 tomato, diced
1/2 c. diced celery
6 strips cooked, drained bacon,
1/2 c. flour
crumbled *
3 c. milk *
1 tbsp butter or oleo (to sauté) 4 c. chicken stock *

Sauté mushrooms, tomato and bacon in 1 tbsp.. oleo over medium heat 8-10 minutes, drain. Set aside.
In stock pot, melt 1/4 c. oleo over low heat. Add onion and celery, cooking until translucent. Stir in flour
and milk. Whip until smooth. Add chicken stock, lettuce and bacon mixture. Heat through, but do not
boil. Makes 6 to 8 servings. *Low-fat low-cholesterol version: Use Baco-Os in place of bacon, skim milk
and chicken bouillon to make chicken stock.

BLT SOUP (Tomato Base)
1# hickory smoked bacon,
2 16-oz. cans stewed tomatoes cut in small pieces cut up
2 c. coarsely chopped onion
4 c. beef stock
2 c. coarsely chopped celery
1 tbsp. sugar
1/2 c. flour, about
1 tsp. oregano
1 46-oz. can V-8 juice
4 c. chopped romaine

(OR tomato juice)
Brown bacon, remove from pan and set aside. Reserve 1/2 c. drippings. In drippings, sauté onion and
celery until tender. Mix in 1/2 c. flour. Add vegetable juice, tomatoes, stock, sugar, oregano and
reserved bacon. Add additional flour mixed with a little water if mixture is not thick enough. Texture
should be similar to that of a thin white sauce. Simmer 30 minutes. Add lettuce to soup in pot and serve
immediately or top individual servings with lettuce.
Makes about 2 gallons or 15 to 20 large servings.

For Yvonne:
PINEAPPLE ANGEL FOOD CAKE
1 1-step Angel Food Cake Mix
1 20 oz. can crushed pineapple, with juice
2 egg whites

Pour pineapple with juice, dry Angel Food Cake Mix and two egg whites into bowl. Beat well. Pour into
9x13" cake pan. Bake at 350° for 30 minutes, or until tests done. Frost with Cool Whip.

I used waxed paper on the bottom of the pan and did not grease the pan at all. If you grease the sides
of any pan angel food cake won't rise. Also make sure to bake it until dark golden brown and the top is
dry and cracked. Can use pie filling also, cherry, blueberry, etc. Can add coconut.
NOTE: Can be made without egg whites if you are allergic to eggs.

Irma in Iowa ( June 19th newsletter ) Here is a place where you have couple of links for Cooking for 1 or 2. I hope it will help you. My mother found it really hard too when she became a widow but had been able to re - organized her meals...except when we all drop gather house without calling LOL .
Jocelyne in Québec

http://homecooking.about.com

Lately I have been getting a lot of chipmunks and they have gotten in the house. I can hear them in the ceiling in the basement. Without harming them how do I get them out of the house. Has anyone used one of those pest expellers? Any help will be greatly appreciated.
Ginny in Maryland

In response to the orange sherbet recipe---I used the recipe in the 'old fashion' ice cream churn and it turned out wonderful! Was on camping trip and made it on a HOT day--shared it too. It was really great! Thanks for the recipe and keep up the good work! Love your site!
Dale-South Carolina

June 14th newsletter : For Nikki
Here's an icing recipe with a difference and if you don't want Lemon just leave it out.
Bob in Adelaide South Australia

Lemon Icing
60g (2 ozs) Margarine
1/4 cup honey
125g (4 ozs) cream cheese, softened
1 cup powdered milk
1/2 teaspoon vanilla essence
1 teaspoon grated lemon rind

In a food processor place all ingredients, beat until smooth. Spread over cake. How simple is that.

In response to letters about the Frosting Cake flowing over.
I made it last week, made the cake mix exactly as on the box, (with an electric mixer) and added a can of frosting, also with the mixer and beat well....poured it into a greased (sprayed with Pam) 9x13 pan and baked as usual. It was terrific: definitely going into my TNT file!
Tina in Washington

To the person that suggested I try to www.recipecircus.com site for getting all of my recipes in a site that I can get to easy. I know I am not a computer whiz, but I do not know where or how to start this site. I would appreciate if you would contact Nancy and she will give you my email address and maybe you can help me know how to use the site. I did not see anywhere on the site where I could get help, but it is a very confusing site. I need a site where I can download the recipes that I have stored on my PC file easily. Betty T, Ga.

There is a wonderful peach orchard a mile from our new house- any good peach recipes out there? - like cobblers or crisps Thanks in advance.
Wendy in MD

Thanks so much for your hard work!! Someone ask about the REALLY Easy Vegetable Soup using a can of Beef Stew. I have used this recipe several times. It is in the September 30th newsletter. If you can't find it let me know and I will send it to you as I printed it off.
Annette in MS

More recipes, requests and replies tomorrow.
Have a great day.
Nancy

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