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Chocolate Cake Recipes
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How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)

A correction on the Fresh Blueberry Cake that was sent in yesterday.

Fresh Blueberry Cake
This is an original recipe created by Merry in MN

1 package yellow cake mix (without added pudding in mix)
1-4 oz. package instant lemon pudding mix
1 cup sour cream
1/3 cup vegetable oil
4 eggs
1/2 cup water

Preheat oven to 350°. Grease and flour a 12 cup Bundt pan or a 9x13 pan. Mix all ingredients together and beat for 4 minutes. Gently fold in 1 cup fresh blueberries. Pour into prepared pan, and bake for 40 – 50 minutes for Bundt, or 25 – 30 minutes for 9x13, or until center tests done.

If using a Bundt pan, let cake cool in pan 10 minutes before removing. I just leave the cake in the 9x13 pan. This cake needs no frosting, it is so moist and delicious, but you can dust with confectioners’ sugar if desired.

In the 6/3 newsletter Linda requested recipes for cabbage salsa. I found these on one of my favorite sites for ethnic and unusual recipes. Check out the site at http://www.panix.com/~clay/cookbook/salsa/.
Robbie in Bowling Green, IN

Cabbage Salsa
Servings: About 2 cups

2 cups (about 8 ounces) shredded cabbage
8 red radishes, diced
6 scallions, white and pale green parts only, cut into thin rounds
1 serrano or jalapeño Chile, minced
¼ cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil
Kosher salt
Black pepper in a mill
1/4 cup minced fresh cilantro leaves

In a medium bowl, toss together the cabbage, carrots, radishes, scallions, and

Serrano (or jalapeño). Pour the lime juice, vinegar, and olive oil over the vegetables, toss gently but thoroughly. Season with salt and pepper, add the cilantro,

and toss again. Let sit at room temperature for 1 hour before serving.

Cowboy Salsa
Recipe from: Leslee Mendel-Coy of Lake Forest, California, from Sunset Magazine, March 1997 issue.

Servings: 10 to 12 appetizers or 6 salad servings

2 tablespoons (30 mL) red wine vinegar
1-1/2 to 2 teaspoons (7.5 to 10 mL) hot sauce
1-1/2½ teaspoons (7.5 mL) salad oil [I use olive]
1 clove garlic, minced
1/8 teaspoon (1 mL) pepper [, grind pepper on it until it tastes good]
1 firm-ripe avocado
1 can (15 ounce. or 1/2 kg) black-eyed peas
1 can (11 ounce. or 300 g) corn kernels
2/3 cup (160 mL) thinly sliced green
cilantro
1/2 pound (220 g) Roma tomatoes, coarsely chopped -- also good with tomatillos
salt
typically I also add a can of pitted black olives and a tablespoon of cumin
1 bag (6 ounce. or 170 g) tortilla chips [I buy a lot more] or 2 cups (480 mL)
thinly sliced cabbage

In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.

Jalapeno Cabbage Salsa
1 head of cabbage, diced
1 tomato, diced
12 ounce canned jalapeño vinegar peppers, diced

Combine all ingredients. Season to taste with salt.

This is for Leslie in the June 7th newsletter re: Pampered Chef baking stone, my daughter has a couple of them and uses them for everything - do not preheat - a pizza cooked on one is wonderful she also does her cookies with it she said the darker it gets the better it bakes, just rinse off after its cooled - DO NOT SCRUB - Hope this helps you out.
Betty in MI.

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

Gay, thank you for responding for my request for a baked white fish recipe which I had at Luby's and Wyatt's Cafeteria in Arkansas. I don't believe the recipe you are talking about is what I need. This one really didn't have a sauce. It was simply baked with a fluffy topping. I have received 2 recipes and am anxious to try them to see if they are what I am looking for. But Gay thank you so much anyway.
Susie in Arkansas

Hi Nancy,
This is for Lynn, KY. June 6 newsletter.
Try putting a small open bowl of vanilla in your trunk for a day or two. I have a friend who cleans and customizes cars who says this has always worked for him. It was passed on to him from his father. I had air conditioner problems in my car last year. It leaked and the carpets smelled musty. I did this and it worked like a charm.

It is good to hear that your move has helped. My home was robbed many years ago when my daughters were in kindergarten and second grade. After living in this home for over thirty years the feeling of discomfort never left. We moved five years ago and yes it did make a big difference . I no longer turn in the driveway expecting my doors to be standing open and the place trashed. I missed the robbers by less than five minutes. May you and your furry family continue to grow stronger each and every day. Betty in Wash.MO.

Thanks to all of you who submitted recipes for candied sweet potatoes. Each & everyone sounds delicious, & just what he wanted. I've seen more "sophisticated" recipes, but the one he loves is this simple method.
Thank you! Donna G.

Leslie from Texas in the June 7 newsletter asked about Pampered Chef Pizza Stone. Here are three links that may be of help.

Baking stone cooking
Using a Baking Stone
Colleen in Tallahassee

I noticed several members of the group are sharing favorite recipes from the e-cookbooks library.  I haven't written before but just love all the recipes in the cookbook library.  My husband just loves zucchini.  Here are winners at our house.
A recipeaholic from St. Louis

Zucchini Slaw
5 Small Zucchini
3 Carrots; peeled
1 Yellow bell pepper; stemmed, seeded
4 Large Radishes; trimmed
3 Corn ears; kernels removed
1/4 Cup Mayonnaise
6 Tablespoon Cider vinegar
3/4 Teaspoon Celery seeds
1-1/2 Tablespoon Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Freshly-ground black pepper
Zucchini blossoms for garnish; (optional)

Using the largest holes on a box grater, grate the zucchini and carrots, and transfer to a large bowl. Cut the yellow pepper and radishes into 1-inch
matchsticks, and add to bowl. Slice the celery as thinly as possible on the bias, and add to the bowl; add the corn. In a bowl, whisk together the
mayonnaise, vinegar, celery seeds, sugar, salt, and pepper. Pour over salad; toss to combine. Garnish with zucchini blossoms, if desired, and serve.
Makes 6 cups.
For the Love of Zucchini Cookbook

Grilled Zucchini
3 Large Zucchini cut into 1/2-inch-thick slices
3 Tablespoon Olive oil
2 Tablespoon Chopped fresh oregano or 2 teaspoons crumbled dried
2 Garlic cloves; minced
1 Teaspoon Chopped fresh rosemary or pinch of dried; crumbled

Prepare barbecue (medium-high heat) or preheat broiler. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic and
rosemary. Season zucchini slices generously with salt and pepper. Grill or broil until zucchini is tender, about 4 minutes per side.
For the Love of Zucchini Cookbook

Marinated Zucchini Salad
4 Small Zucchini; scrubbed and sliced very thin using a mandoline
4 Tablespoon Extra virgin olive oil
Fresh lemon juice to taste
4 Tablespoon Shredded fresh basil
Hot pepper flakes to taste

Preheat oven to 450 degrees.
Arrange the zucchini slices in 1 layer in several sheet pans which have lightly brushed with some of the oil. Lightly brush the tops with some
the remaining oil and bake the slices for 7 to 10 minutes or until they are golden brown. Sprinkle with salt to taste and let cool. Transfer to a
serving bowl and toss with the lemon juice, basil and pepper flakes.
For the Love of Zucchini Cookbook

My neighbor has peppermint and spearmint growing like wildfire! She told me to take some ,just pull it up so you get the root, well I did and planted it, The peppermint took off, but the spearmint died initially, that was last year. Well this year my lovely hubby cut my peppermint down to the root and it has grown back like you wouldn't believe and the spearmint I thought was dead and gone is back! so yes, it will probably start out slow, but give it time and it will grow in beautifully.
Lynette in NY

This is for Anna who is moving and wants to take a start of her mint plant with her. All she needs to do is dig up a fair sized root, cut the top of the plant back to about 6 inches, and drop it into a baggie. Keep moist but not soggy and it will travel and transplant just fine. Mint is very hardy and easy to start. If hers dies, contact me and I will mail you some plants as I have a HUGE stand of it! It loves water and moist soil. Good luck!
Jan in Mo.

Does anyone have a "clone" recipe for Cajun Bayou Shrimp Pasta as served at O'Charley's?
Wanda in Florida

For Lois in Wa : I don't know about any garlic cheese spread sold in stores but I do have that simple recipe in case you want it ..
Jocelyne in Quebec

Garlic Cheese Spread
Yield: 1 cup
1 pk (8-oz.)cream cheese; softened
2 tb Grated Parmesan cheese
3 tb Chopped fresh chives
2 ea Cloves garlic; minced

Combine all ingredients in a small bowl; stirring until well blended. Cover and chill thoroughly. Serve spread with unsalted crackers or fresh raw vegetables.

Hello Nancy, Siggy, Ditto and All You Good Cooks! I bought some mini pie pans at a yard sale and would like to make some apple and peach pies to freeze. I want to freeze them unbaked and then bake them completely when I want them. I know that I should put them in the oven still frozen and expect to have to slip a piece of foil over the top so they don't overbrown before being done inside. My question is, do I have to "preserve" the fruit in some way before freezing to prevent it from turning brown? Can I just toss the cut fruit with some lemon juice or do I need to use a product like Fruit Fresh? Thanks in advance for your help, and I hope everyone is having a glorious summer so far!
Sue (Cooky) in Indiana

For Jackie Spencer looking for a solution to her “cat odor” problem. The best product I’ve found for pet stains is called “Nature’s Miracle”. You can usually find it in pet supply catalogs and stores and it works GREAT. When we were house training our dog, she decided the hallway was the place to go. After numerous accidents and cleaning each one up with Nature’s Miracle, you still couldn’t tell she went there.
Dawn in MN

Hi Nancy: Hope everyone is having a great summer. I just read Harriet's recipes for cranberry orange bread and blueberry cake. Thanks Harriet. It's just a little to hot to be baking here in Phoenix right now. Harriet, I'm betting that you live up north in Az. Sending kisses to your babies, Nancy.
Phyllis in Phoenix

I'm hoping someone can help me. I have an all tile home. Every time I wash it, it leaves water marks and marks from the mop. I used a cleaner in the water, thinking it would help, but didn't. Is there a way to clean tile without leaving the residue from the mop on it?
Phyllis in Phoenix

Re Paula Dean's peanut butter fudge recipe that calls for 1/2 lb. Velveeta Cheese. She has a chocolate fudge recipe using the same ingredients except omitting the peanut butter and adding 1/2 cup cocoa to the dry ingredients, which I have downsized to 1/4 cup...1/2 cup being too much for my taste. My comment on this is I have made both of these recipes and did not like the taste the Velveeta Cheese gave it especially after a day or two. I replaced the 1/2 lb. Velveeta with 1/2 lb. Philadelphia Cream Cheese and it works beautifully. Everyone that tasted it said it was much better. Just thought you'd like to know.
Susan from Beavercreek, Ohio

I found this recipe online for making your own garlic cheese spread.

Amazon.com: Viansa's Garlic Blue Cheese Butter Spread: Gourmet Food here is one to purchase from amazon.com

Also you can contact garlic girl at info@garlicgirl.com and maybe she can help you out as well.

Here is a recipe for a Garlic herb cheese spread.
This is for Lois in Kingston, WA, I hope this information helps,
Lynette in NY

~Anna~ ,
about the mint, I have some growing in my flower bed that someone gave me. They dug a piece up with the root, wrapped it in a damp paper towel and brought it to me. I just stuck it in the ground and it is growing like a weed. In fact I probably need to dig some of it up before it totally takes over my flower bed.
Joyce in Killeen, TX

For Merry in MN June 8th newsletter, the Fresh Blueberry cake. Can I use frozen blueberries? They are not packed in syrup just frozen fresh.
Mary Ann,Hannibal,N.Y.

Hi Nancy,
Back in the April 29 th. newsletter, someone named Donna was looking for a yeast bread recipe made with apples, which she had in Ohio and Indiana Amish country. I'm not sure, but this sounds like what has been referred to as Apple fritters which I have bought at a local farmers market. This is different than your typical apple fritters , as they almost taste like raised dougnuts, only it's heavier, kind of like yeast bread, but sweet with apples, and knobby looking. I too have been trying to find this recipe, but with no luck. So Donna, if you found any info on this I would love to hear about it. or if anyone out there has any ideas please send them in. Thanks Nancy for this fantastic website, you're an angel. Mary, in Ravenna Ohio
Mary Mcquain

For Anna - I'd dig up enough mint to fill a small pot. Otherwise, just get a clipping and wrap it in damp paper tower and put in a zip lock. Either way you should be able to take some with you
Sue in Fl

This is in reply to Teahag regarding her problem with sweet potatoes. I think what I would do before I bake them is boil them first, then peel them and bake them as usual. They will cook faster in the oven also since they have been boiled previously, and the skins come right off with no problem.
Barb in OKC===

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New/Updated Pages
Chocolate Cake Recipes
Chicken Recipes

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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