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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)

For Doris S Indiana
As for the color of the rhubarb : Rhubarb raise it from seed, and because of seedling variation a lot of the seedlings are green. They will never turn red. It is quite safe to eat green rhubarb and it tastes the same as the red variety, but it does not look as good.
Jocelyne from Québec Canada

Rhubarb Custard Pie
3 eggs - beaten lightly
2-2/3 Tbs. milk
2 cups sugar (can reduce to 1 1/2 if you wish)
4 Tbs. flour
3/4 to 1 tsp. nutmeg
1 Tbs. butter
4 cups of cut up rhubarb (cubes)

Mix the eggs, milk, sugar, flour, and nutmeg until fluffy using an electric mixer. Stir in the rhubarb with a spoon. Pour into 10" or a deepdish 9" pie shell. Cut up the butter lay pieces over the top of the pie. Bake at 400 degrees for 50 - 60 mins.

June 3 newsletter
Very interested in the Rhubarb Onion Relish but wondering what it is served with I love onions and have lots of Rhubarb
Rosalie Wisconsin

Good Morning Nancy,
I hope this finds you well and content, for some reason I have not been receiving the newsletter I have been able to keep up by going to the web and using the index. I would be lost without my daily fix, I sure hope it clears up soon. I joined the newletter again to see if that makes a difference.

Thank you to all who sent in the Pastitsio recipes, I have not tried any yet but will soon, just seems like to much going on here lately.
Betty in MI.

Comment
I would contact your email provider and check with them why it hasn't gone through. Explain to them that you signed up (double opt in) for the newsletter and would like to get it. Most of the time your email provider will help you get the newsletter in your mailbox.
Nancy

Here is a Maraschino cherries canning recipe for Lucky Wanda in PA. who has sooo many cherries .
Jocelyne in Québec

MARASCHINO CHERRIES
Wash, stem and pit a light variety of cherry (save juice).

Place cherries in a shallow pan, cover with syrup (2 parts sugar to 1 part cherry juice). Add some water if not enough juice. Add a few drops of red food coloring. Boil gently 10 minutes. Remove from heat, let stand 6 to 12 hours (longest is best).

Drain cherries, pack into hot jars. Add almond extract, 1/4 tsp. to 1 qt. drained juice syrup.

Pack cherries into hot clean jars, cover with hot syrup, leave ½ inch headspace.

Clean jar rims, adjust lids and process. Process in boiling water bath.

Hi Nancy this is a link to a Kraft recipe for salmon you might like.
Catalina Salmon

Jean in Ga.

I have been writing down all the cleaning hints that various members have sent in so if I run across a cleaning problem I know what to use. Recently someone mentioned liquid dishwasher detergent for stainless steel kitchen sinks. Well, I also have stainless steel appliances and my family must have greasy hands because there are always fingerprints all over them. I decided to try the dishwasher detergent. It worked beautifully and took off all the greasy fingerprints I was not able to remove with various products made for stainless applainces. However, it did leave streaks. Then I remembered all the discussions about the wonderful microfiber cloths. So I wet one and wiped the streaks off and used a dry cloth to finish the job. My stainless appliances now look like new. Thank you to whoever sent in those hints. And as for the Mr. Clean Miracle Eraser, I think that really is a miracle product and I have a new use for them that members might find helpful. I have leather seats in my car that get dirty and none of the leather cleaners or leather wipes I've bought worked on them. Then I thought of the Miracle Eraser. I tried it today and my car seats look brand new. I've been using them on various other hard to clean things around the house too. So between microfiber cloths and miracle erasers, my life is much easier. Thanks, guys and keep those hints coming.
Diane in Albuquerque

Baked Haddock Almondine
Any favorite fish fillets will benefit from baking with out marvelous mayonnaise-and-almond crumb topping

1 cup fine, dry bread crumbs
1/4 cup toasted sliced almonds
2 tbsp butter or margarine, melted
2 6- to 7-oz haddock, cod, or other fish fillets
1/4 cup all-purpose flour
2/3 cup mayonnaise
Water

Heat oven to 350°F.

In small bowl, combine crumbs, almonds, and butter. Mix well. If necessary, add additional melted butter, mixing well, just until crumbs hold together.

Coat fish with flour, shaking off excess. Place skin side down in baking pan large enough to hold in a single layer.

Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish. Carefully pour water around fish to 1/8" depth.

Bake 20 minutes or until fish flakes when tested with fork.
2 Servings

Susie in Arkansas was wanting a fish dish from LUBYs, not sure if this is it but it sounds good ans is from my collection of Luby recipes. Hope it works for you.
Teresa in Michigan

To Dorry in VA, June 4th newsletter; my husband has small patch of strawberries - just enough to let our grandchildren pick- he puts a netting over the berries to keep the birds out. You can buy this netting to cover and protect them at Home-Depot and just put some kind of stakes in each corner.
Anita S. in Olean, New York

Thanks to everyone that send me tips on getting the musty smell out of my scarves. I'll try your ides this week and let you know how things turned out. I'd also like to give my tips for buffalo wings. I use
Frank's Hot Sauce, butter, and a little vinegar, when making my sauce. I let it cook till it has gotten nice and thick. We like our wings coated before frying. I just dip the chicken in an egg/milk bath and
coat with seasoned flour. Let them 'rest' in the fridge for about 30 minutes before deep frying in the turnkey fryer. When they float to the top they are done. I think I'll have to make some soon. Just talking
about them makes my mouth water.
Beth D. in PA

I am in need of HELP. My fiancé, who lives in the Philippines now and will soon be coming to
the USA with me, has been diagnosed with cholesterol problems. Since I will be doing the majority of the cooking, I am in need of food recipes for an individual with cholesterol problems. Will you please help me in this matter.

The personal computer is a wealth of information concerning just about any subject but it seems as though I just cannot locate any information concerning food recipes for individuals with cholesterol problems. I do not profess to be a chef or a good cook by any means but enjoy the recipes I have seen on your site and am hoping that you can assist me in this problem for me.
I thank you in advance for your anticipated cooperation.
Denny.

Please help with the Pumpkin Spice cookies. Do you follow the directions on the cake box, or only mix the cake mix and pumpkin. I tried to make them today, but followed the cake direction, and that was what I had. Not cookies. Thanks in advance.
Phyllis

This is for Nancy in Central Virgina... I have been looking for the Rice Diet for some time.
Did you find it on line? Do you mind sharing where you located it? Thank you so Very
much.
Roz in Inday

For Doris in Indiana. Cut stalks of rhubarb from base with sharp knife.
Remove big leaves by chopping them off (heard its poisonous). Wash stalks and cut into l/2 to 1" pieces. Put into a kettle with about l/4 c water and 1 cup of sugar, or 1 cup of Splenda. Bring to a boil, reduce heat and simmer approximately 20 minutes. You will have a rhubarb sauce at this time. You can also add a little cinnamon to the above directions. When making pies or cakes, follow same procedure, put into pie crust. You will probably need about 4 cups of chopped rhubarb for 9" pie, add sugar (l-l/2 to 2 cups, or Splenda), cinnamon, nutmeg and approximately l/4c flour, mix and pour into prepared pie shell. Look for a rhubarb root in early spring for planting.
Mary Jean, San Marcos, CA.

Hi this is for Norma in PA. Who in the June 4 Newsletter ask for this recipe Hope this is what she wanted
Caroline In St. Louis

Zesty Zero salad dressing
Yield: 21 Servings
1 teaspoon Cornstarch
1 teaspoon Dry Mustard
1/4 cup Vinegar
1 teaspoon Prepared Horseradish
1/2 teaspoon Salt
1 teaspoon Sugar
1 cup Cold Water
1/4 cup Catsup
1 teaspoon Worcestershire Sauce
1/2 teaspoon Paprika
1 Halved Clove Garlic
6 Calories per tablespoon.

In a small saucepan combine the cornstarch, sugar, and the dry mustard; gradually stir in water. Cook, stirring constantly, over medium heat till thick and bubbly. Remove from heat. Cover surface with waxed paper. Cool 10 to 15 minutes. Remove waxed paper; stir in vinegar, catsup, horseradish, Worcestershire, salt and paprika; beat till smooth. Add garlic. Transfer to storage container; cover and chill. Remove garlic before using. Makes 1-1/3 cups

Hi Nancy and kitty's,

Catherine in Mobile, AL wanted a recipe for Cabbage Soup. Here is the one I have been using for several years. It is delicious!
Mary in TX (Amarillo)

OLD TIME CABBAGE SOUP
5 chopped carrots
3 chopped onions (sweet if you have them)
2 pounds whole peeled tomatoes (fresh or canned)
1 large head chopped cabbage
1-1/2 (1 ounce) pkgs dry onion soup mix
1 1/4 pounds cut green beans (fresh or canned)
8 cups tomato juice (I use the spicy V-8 juice)
2 diced green bell peppers
10 stalks chopped celery
1 (14 ounce) can beef broth

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. (I use an 8 qt. pot) Add onion soup mix, tomato juice, beef broth, and enough water to cover veggies.
Simmer until vegetables are tender. may be stored in the refrigerator for several days, which is good cause it makes about 15 servings! Vegetarians may use vegetable broth instead of beef broth, or feel free to use chicken broth.

Dill Dip for Laurie
This is the best, I've been making it for 40 years.
Penny

Dill Dip
2/3 cup Mayo (not salad dressing)
2/3 cup sour cream
1 T. grated white or yellow onion
1 T. dried parsley
1 T. dried dill
1 tsp. salt

Mix together.

Here you go Susie, Luby's Cod
Enjoy, Penny

Baked White Fish
Here's everything you could want in a fast-to-fix midweek main dish or company-special entrée. Folks are always asking us for this recipe.

8 7- to 8-oz skinless cod, haddock, or other fish fillets
1 cup all-purpose flour
3 to 4 cups mayonnaise
Lemon Pepper seasoning
Dried parsley flakes
Water

Heat oven to 350°F.
Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fish. Sprinkle with lemon pepper and parsley. Place in baking pan large enough to hold in a single layer. Carefully pour water around fish to 1/8” depth.
Bake 20 to 25 minutes or until fish flakes when tested with fork and top is light golden brown.
8 Servings

For Barbara and Ann (6-4): Thank you so much for the pie recipes. My brothers have requested this recipe for our 4th of July reunion. I know I didn't put cornmeal in the ones I've made before but I may just do one of these to see if anyone can guess the secret ingredient. Also I wanted to
ask Barbara what tearoom she ran in Longview. I loved going to Jefferson 30 or so years ago.
CC

For Susie in Arkansas:

Luby's published their 50th Anniversary Cookbook in 1996; it has been uploaded to the Internet. The URL is http://www.geocities.com/aprilhw3/. The fish recipe you requested - plus many others - are all in one collection. It is a downloadable PDF file, so when you get to the above site, just click on the Luby's link and it will start the download.

Also, my husband and I recently ate at a chain restaurant famous for their pancakes where we had a new item on the menu - stuffed French toast. We liked it so well that I decided to try to duplicate it and, if I do say so myself, it was very good. My husband is not one to pay compliments and he said it was better than the one at the restaurant. Although I made it with normal ingredients, it could be made almost fat and sugar free with a few minor alterations. Enjoy!

Caramel Banana "Stuffed" French Toast
1 small box banana instant pudding mix (sugar free, if you're watching calories)
1 3/4 c milk (can use skim)
1/2 tsp banana extract (for extra banana flavor)
1 large banana
1/2 c caramel ice cream topping, warmed briefly in microwave (fat free is available)
1/2 c whipped topping (they now make sugar free and fat free)
4 slices bread (older bread works better than fresh)
3 eggs (can use just whites)
3 T heavy cream (I use Land O' Lakes fat free Half & Half - it's wonderful!)
2 T chopped nuts, optional (I used pecans)
Pam or equivalent cooking spray

Mix pudding mix with milk, add extract and whisk for time recommended on box. Set aside (do not refrigerate).

Mix eggs and cream, whisk together until fully incorporated; pour into flat dish big enough to hold a slice of bread comfortably (a pie pan would do). Heat a large (12") skillet, non-stick, if you have it, to medium low heat. When skillet has heated, spray with cooking spray. Soak slices of bread, one at a time, briefly in egg/milk mixture and transfer to skillet. Allow all four pieces to cook on one side until golden brown. Turn and begin cooking on other side. Immediately spoon about 3 tablespoons of pudding on each of two (only two) slices of the french toast, and spread to cover entirely.

When the French toast is browned on the second side, remove to two plates, but do not stack. Thinly slice banana and put 1/4 of slices on top of pudding on each serving (use 1/2 of the banana). Put second piece of French toast on top. Divide remaining banana slices and place on top of French toast "sandwich." Pour half of heated caramel syrup over each sandwich. Top with half of whipped topping and sprinkle with chopped nuts, if desired.

Makes 2 servings.

As I was eating this, it occurred to me that it would be good with the cheesecake pudding and fresh sliced strawberries and strawberry syrup or melted strawberry jam. Guess I'll have to experiment some more.......
Doris in Oklahoma City

Nancy, I cannot find the rhubarb crisp recipe that has strawberry Jell-O used in it. I am sure, it must have come from one of your bakers!! Rhubarb is getting plentiful in our part of New York, now. Thankx, in advanced.
Anita S. in Olean, New York

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

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