Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

Hi Nancy and furry friends,
I have a friend who is looking for an old fashioned vegetable soup like her grand mother used to make using sour kraut in it, I have never done this or even heard of it. She says it was delicious. Can anyone help?
Bobbi in Central Florida

Nancy I had made this pie until we moved to the house we are in now. I just came across it a few months ago. It is so good and yet so easy to make. We like Lemon Pie and some people think that a Lemon Pie is too tart.

Susie's Layered Lemon Pie
2 cups cold milk
2, 4 serving size, pkgs. Jello Lemon flavor instant pudding & pie filling can use cooked one
1 tablespoon fresh lemon juice
1 pkg. Dream Whip
1 baked pie crust

Pour milk into a large bowl and add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spread all but 1 cup of pie filling in the crust. Mix the 1 package of Dream Whip as on the package. Take the cup of pie filling and 1 cup of Dream Whip and mix together. Carefully spread the mixture over the first layer. Return to the refrigerator for at least 3 hours or until ready to serve it. With the Dream Whip spread on the pieces and grate some lemon peel if you wish. Return the remainder of the pie to the refrigerator. If you use the cooked pudding and pie filling to cut back on time use the microwave instructions to cut back on time. Before you put this in the pie crust it must be cool or at least room temperature.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

New Easter recipes and traditions by our members have been posted to this site.  See left sidebar for list.  If an * is beside the name it indicates more info/recipes has been added to their original page.
Nancy

Thanks Atlanta Pat for your Toffee Bar Recipes in the 3/21/07 newsletter. They sound very delicious, but I'm actually not sure they are what I am looking for. These bars were like dessert bars, and were soft in texture but held their shape. I don't remember any kind of crust on the bottom, but I was not that observant as a kid, just knew it tasted ohh soo good!. LOL

Graduation Ideas: My daughter graduated last year, and we did a simple thing with a build your own sandwich bar, with different breads, buns, veggie/cheese/pickles/peppers/onion trays, and assorted munchies (chips, pretzels, crackers, etc) Assorted condiments, and potato salad & cole slaw. Had graduation cake and munch/coffee/ water/tea for drinks. Sams Club has some great already made finger type foods that you might want to look into that's great for parties. Then for non food related stuff, I made a table with all her achievements starting at head start through high school. On this I put her trophies, certificates, medals, etc. I set up the computer and played a Power Point CD had made of pictures of her from birth to her in the graduation gown, and played the song "Find Your Wings" behind it. That was the big hit of the party open house, and she was very surprised and appreciative of it. Plus its something she can keep forever. Family members also wanted copies. I also printed off the words to the song on some pretty paper and framed it so everyone could read the words and know how very very appropriate it was. Like it was written for me, to my daughter. I encourage everyone to hear the song or at least read the words. Bring your Kleenex. LOL.
Dee in SIL

Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!

A new page has been started for Pet Treat and Pet Recipes.
Chicken Liver Cat Food

If you have a TNT recipe to go in this section please send it in and I will post it to the page.

Hi Nancy, I have a special request for anyone living in the Hill Country of Texas. I've got a real urge to see the bluebonnets of Texas this year, and I want to be sure to be there when they're in bloom because it's a fairly long trip from Indiana. One year we went in mid-April and they were so beautiful, but I imagine there is a variation from year to year as to when they bloom. I could go on the web and check but I really trust the newsletter folks to be accurate. :)
Thanks for the help! Doris, S. Indiana

I haven't been able to get out much this year but I did make a trip to Houston on the 8th and 9th of this month and the Indian blankets were blooming up a storm and I saw several bluebonnets peaking out. So by now they should be looking really great. I came home sick from that trip so I have been cooped up with a nasty bout of bronchitis and I haven't been out and about since then.
Joyce, Killeen, TX

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Nancy, Gladys from IN is looking for the Food Saver that doesn't crush food stuff. The item number at QVC is K 4632. The price is $109.00 + SH. It lets you stop the motor before it destroys the fragile item. That price is an introductory price and will go up about $20.00.
Alis from WA

For Doris of IND, who wants to bake several things in the oven at the same time:
Yes, but it is best to choose recipes of food that will cook well at the same heat level, or remember to put the one needing the longest baking time in first. I have cooked several things at once most of my life.

One of my favorite meals to bake that way is meat loaf, baked potatoes or yams & baked beans. I use the correct baking temperature for meat loaf, and add the beans a bit later. One can bake a custard at the same time. This gives an idea, and you can think of other combinations.

Someone [I forgot who] wants a recipe for tuna casserole that does not use soup. I don't really have a recipe, as I have cooked so many years, but use the recipe you like and make a simple white sauce INSTEAD of soup. I make the amount that the size of other ingredients need.

Basic White sauce is melt 2 tablespoons butter/oleo, add 2 tablespoons flour, stir together, add 1/4 teaspoon salt, gradually add 1 cup milk stirring until smooth, cook and stir until it boils and thickens. I often had a shake or two of Tabasco sauce. This can be doubled for a larger casserole.
Not at all complicated once one does it and much cheaper that soup. Sometimes I cook it in the microwave.
IMM~friendly Iowa

This recipe is for GE who wanted a good Raisin Cake recipe 3/21. This recipe is nearly 100yrs old.
No eggs are used in this cake.

Cindy Y. (Kansas City, MO)

Raisin Cake
4 c. flour
1-1/2 c. sugar
1 t. each salt, cloves, nutmeg & cinnamon
1/2 c. Crisco
1-1/2 T. soda (stir into cooled raisins just before mixing cake up)
1 pkg. raisins **See below
1-1/2c. Butter milk (more if batter is too thick)

**Re: raisins—Put in sauce pan & add just enough water to cover raisins. Let them come to a boil & boil 3min. Let cool (I let them cool for approximately 1hr.)

In a large bowl, put sugar, salts, and spices and then blend in Crisco. Alternately add flour and buttermilk. Add raisins (and liquid from raisins) last. This will be a thick batter and works best with a wooden spoon.

Grease and flour oblong pan and bake cake at 350-degrees for about an hour.

(Put nuts on batter before baking—I use walnuts).

For GE:

Amazin' Raisin Cake
3 cups unsifted flour
2 cups sugar
1 cup mayonnaise
1/3 cup milk
2 eggs
2 tsp baking soda
1-1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt
1/4 tsp ground cloves
1 cup chopped, peeled apple
1 cup seedless raisins
1/2 cup coarsely chopped walnuts

Grease and flour 2 9" layer pans. In a large bowl with mixer at low speed, beat first 10 ingredients for 2 minutes, scraping bowl frequently. Stir in apple, raisins and nuts. Pour batter into prepared pans. Bake at 350 degrees 45 minutes or until tested done. Cool in pans 10 minutes. Remove from pans; cool completely. Fill and frost with 2 cups whipped cream.

For Linda in Louisiana:
This is a recipe I got from Cooking Light some years ago. It is really delicious!

Quick Corn-and-Shrimp Soup
Cooking spray
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
3/4 cup (6 oz) 1/3-less-fat cream cheese, softened
2 cups fat-free milk
1 can (15 oz) cream-style corn
1 can (10-3/4 oz) cream of mushroom soup
1 can (10 oz) diced tomatoes and green chiles, undrained
1-1/4 lb medium shrimp, peeled and deveined
4 tsp sliced green onions

Heat a Dutch oven or large saucepan coated with cooking spray over medium-high heat. Add onion, bell pepper and garlic, and sauté 5 minutes. Stir in cream cheese. Reduce heat and cook until cheese is melted. Add milk, corn, soup and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.
Serves 8 (serving size 1 cup soup, 1/2 tsp green onions)
grannym IL

Hi Nancy! Hope you are well, have not written in a while, been under the weather. I sure do hope everyone up north is starting to thaw out. You sure have had a long winter. How is Siggy and Ditto doing? Cookie girl sends them High Paws!

Wanted to tell Sharon in Seaside, SA that she can put pudding in the ice cream cones. My grand kids love for me to make them up with cake and they also love the chocolate pudding. I put several mini marshmallow's in the bottom then fill with the pudding. I top off with whipped cream or sometimes cherry's, or bananas right before serving. They love the treat in the bottom.

And Boots in VA, I got sucked into the double postage on the swivel sweeper also. Could have kicked myself a good one when I realized what I had done. I could have gone around the corner to Bed Bath Beyond, I'm told, and gotten one a lot cheaper. From now on check out local stores before phone shopping is my motto!! But I must say I really don't know why I waited so long to get one of these, they are really fantastic. I'm loving it!

Made the corn beef in foil last weekend and it was a real big hit. A must try. Will never boil again. I don't have the recipe in front of me right now so I can't remember who sent it in, but a big thank you to you.

For everyone else, please keep those wonderful recipes coming! We are sure enjoying them. Thanks again Nancy, we all really do appreciate all your efforts to bring this to us.
Billie in Fl

Comment
I paid double postage when I got my Magic Bullet blenders.  I really didn't mind it and didn't think I was being taken advantage of. I hadn't expected the company to send them to me for free and ended up an extra to Magic Bullet that would make a fantastic gift. Shipping and handling fees are expensive but so is gas and my time. The ability to pick up a phone and call in an order is important and my time is of great value to me as well. Many times my time is more valuable than getting in the van, gassing it up and driving to the store to save a few bucks on shipping. (Especially today - LOL.) The rain so heavy one couldn't see the car ahead of them. The streets were flooded, just don't like lightning and my van has not been trained to swim.
Nancy

For Tona in Bama
Anytime I see your name, I know it's gonna be a wonderful recipe. Thanks so much for all those you send in for us through Nancy!
Agnes Long

Tona in Bama,
I can’t wait to try the Rain Drop Cakes! They sound heavenly! Thank you for sending in the recipe.
Cyndi in Tx

This is for Connie in Pittsburgh asking for some Passover recipes. Yes, Passover is fast approaching early this year and starts sundown April 2. Here's some TNT recipes that my family has always enjoyed.
ENJOY! Judie/So.Calif.

MATZO SURPRISE
6 pieces matzohs
1 cup margarine, 2 sticks
1 cup brown sugar, firmly packed
1 cup chocolate chip
1 cup almond, roasted and roughly ground

1. Preheat oven to 375F

2. Line cookie sheets completely with foil. Then spray with Pam. Line cookie sheet evenly with matzohs, cutting extra pieces as required to fit any space.

3. In a heavy bottomed saucepan, combine brown sugar and margarine. Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzoh, cover completely.

4. Reduce oven to 350F. Bake for 10 minutes, if browning occurs before that time; remove the pans and reduce to 325F and replace the pans.

5. Remove from oven and sprinkle immediately with chocolate chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. Sprinkle with roasted chopped almonds; pressing into chocolate.

6. Remove from pans and set in refrigerator to cool and chocolate hardens. Remove from refrigerator and break into odd shapes or squares. Can be frozen at this point.

7. This has never lasted long enough to determine shelf life!

Millie wanted to know the size of jellyroll pan used for the CHERRY SWIRL COFFEECAKE recipe I sent in a few days ago. Can't imagine how some dimensions were omitted, but it takes a pan with 3 dimensions to bake any cake! The size of the pan was 15 1/2 x 10 1/2 x 1 inch. This is a large cake and it is so good!
Dottie from U of I Land

This is for Gloria in Indiana who asked for a Triple Chocolate Cake recipe in the March 21st newsletter. It is VERY rich and "chocolaty" and has a pudding-cake-like texture.

Triple Chocolate Mess (Cooked in Crockpot)
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding (some put 4-oz, others the larger size)
1 6-oz. bag chocolate chips (I used 12-oz.bag)
3/4 cup oil
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on Low for 6-8 hours. If you are going to let it stay in the pot after cooking, put a paper towel under the lid so moisture that collects on lid will not fall on cake. Serve in a bowl with ice cream or whipped topping. Refrigerate after cooking. Good warm or cold. As one lady said, "Forget the bowl! Put some potholders between your knees and get a long spoon!"

Most agree that 6 hours on low is the best cooking time, however, ALL
crockpots are different - some hotter than others. Some people have had theirs to scorch on the bottom in the hotter pots. The first time I cooked it, after 6 hours the outside edges looked done and the middle was soggy!

Panic! I was out of time - so I just STIRRED it and made the most wonderful pudding out of it.

Took it to Church, served it from the crockpot into individual dessert cups, warm with ice cream and a cherry on top. Everyone loved it.
Barbara in AL

To Melinda in Chattanooga (3/21/07) newsletter. Congratulations on the upcoming blessed event! Grandchildren are the best!!

A simple and fun game to play is to buy small baby items such as sippy cup, soap, pacifiers, etc. that will fit in a paper bag. Number each bag, and pass it around and have each guest write down what the items are. Of course, in the end, the mom-to-be gets all the items in the bags. (The more unusual the shape, the harder it is to guess what the item is!)

As far as something to serve, if you don’t want to do the traditional cake, how about making a plain white sheet cake, cut it in half and put strawberries in the middle, frost with pink frosting, and top each slice with a strawberry slice.
Hope your shower is a success.
Gram in Memphis

I used to have the easiest recipe for tiramisu. Naturally, I can't find it now. There was no baking to it. It included a frozen pound cake, strong instant coffee, kahlua and marscapone. I don't remember what else. If anyone has this recipe, please send it in.
Kisses to your babies, Nancy.
Phyllis in Phoenix.

One more hint on using the Food Saver for baked goods. Freeze them first! They won't flatten when frozen. That goes for cookies or anything soft. In fact, the instructions that came with my Food Saver suggest freezing most everything before sealing it in the FS.
Dee in San Diego

For all of you with the Food Saver
You can buy cheaper rolls and bags at
www.thesweetattack.com They work as well as the Food Savor brand. I've ordered and received mine. They do work as well as the name brand. I absolutely love my Food Savor and have no idea how I got along without it all these years. Thanks Nancy for this wonderful newsletter.

Here's the website again
www.thesweetattack.com

For Shannon (3-21):
The can sizes range from 14 1/2 oz. to 15 oz. depending on the product. I just checked my pantry: green beans 14 1/2 oz and Lesueur peas 15 oz. I didn't have a can of corn. I like the Lesueur peas and whole green beans in this recipe but I have had it with french style green beans and regular peas. I already have it down for my Easter menu with roast chicken even though we had it for Christmas dinner with prime rib. I so enjoy Nancy's letter each day and am amazed at what she can do day after day. I made a new year's resolution this year: Serve holiday meals more often not just on special occasions. My husband is enjoying this resolution! Hope you enjoy the recipe.
Cathy

This is in response to Bboop (March 17th letter). Sounds like you have moths alright. One time I had unshelled peanuts in a cabinet. We went on vacation and when we returned home the cabinets were full of moths. They were in everything. We called our exterminator and he said to throw out all paper packages and anything that they could have eaten through. I threw out everything and then had to scrub the cabinets thoroughly. They laid eggs which can keep hatching so it is like starting from scratch. I certainly didn't want to be eating something that had dead eggs in it. Good luck.

Nancy you are such a beautiful angel and make so many people happy. Thank you. DP in Denver

For Alice in Illinois, March 21 newsletter. Dennis of the Prepared Pantry has a wonderful free newsletter with recipes. The recipe Creamy Ricotta and Sausage Calzone Recipe came from his newsletter.
From Frances in Wesley Chapel

Nancy, in the March 21 newsletter Gloria, Indiana wanted the Triple Chocolate Cake recipe. I have one but I would like to see what other people cook under that title.I have had the following recipe for Triple Chocolate Cake for years. I believe that I got this recipe in the early 70's. When I got this recipe the cake mix didn't have pudding in it.

Susie's Triple Chocolate Cake
1, 4 serving size, pkg. chocolate pudding & pie filling
1, 2 layer, box chocolate cake mix without pudding
1, 6 oz., pkg. chocolate chips
½ cup chopped pecans

Prepare pudding according to directions. Cool slightly, combine with dry cake mix. Pour into greased 13"x9"2" pan. Sprinkle with chocolate chips and nuts. Bake at 350º for about 25 minutes.

I went online and found the next 2 recipes from www.cook.com web site.

Triple Chocolate Cake
1 pkg. chocolate cake mix
1, 4½ oz., pkg. chocolate instant pudding and pie filling
¼ cup vegetable oil
1, 6 oz., pkg. chocolate chips
1¼ cup water
2 eggs

Heat oven to 350º. Mix all ingredients in ungreased 13x9x2" with fork, scraping corners frequently, until moistened. Stir batter vigorously with fork for 1 minute; scrape sides with rubber spatula. Spread batter evenly in pan; bake until top springs back when touched lightly in center, 40 to 45 minutes; cool. Loosen cake from sides; cut and serve directly from pan. Store any remaining cake loosely covered in the refrigerator.

Triple Chocolate Cake
1 (2 layer) pkg. German Chocolate Cake Mix
4 eggs
1/3 cup oil
1-1/3 cup water
1, 4 serving, pkg. instant chocolate pudding mix
1 (6 oz.) chocolate chips
powdered sugar

Mix first 5 ingredients. Pour in chocolate chips and stir. Pour into greased and floured cake pan. Bake at 350º for 40 minutes. Toothpick doesn't always come out clean when testing for doneness. Cool. Sprinkle with powdered sugar.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

This is for Carolyn in Los Banos, concerning her question in the 03/21/07 newsletter. It is best to bite the bullet and dump all of the outdated jams and jellies that you have in your cupboard. Homemade products do not have the preservatives that are found in commercial products and therefore they not only lose color but that wonderful fruit flavor over time.
Jane, Shingletown, CA

Comment
For shelf life of jams and jelly please read the following article f
http://www.uga.edu/nchfp/questions/FAQ_jellied.html#7
Nancy

To Carolyn in Los Banos
She what to know what to do will leftover Jam. I had some Jam
that did not taste good. I use mine all last summer in marinate for meat. Use a couple of tablespoon in the recipe.

I want to thank each and everyone of you for all that info regarding vacuum-sealers. I can't wait to get one. There's such a variety out there, that it will be difficult to choose. Take care all and thanks again.
Agatha from Ontario, Canada

For Carolyn in Los Banos... I once made wine from all my old jelly. I can't remember which website I went to. I'm sure it was all about wine making though, and after some research I found a recipe for it. It was basically the jelly or jam, water and yeast, and it actually turned out very good. You already have the sugar in it. Some people said it reminded them of ice wine, which by the way is very expensive. For me it was that or throw it away and it could keep longer and maybe get better as it ages. If you don't drink wine maybe you know someone who would like to experiment with it. Good Luck Mary , from Newton Falls, Oh.

Carolyn you can use jams on chicken or meats and then cook or bbq them. can also be mixed in a soy marinade. I use a lot of marmalades and fruit jams this way all the time. Especially on chicken and ribs.
Judi

Anybody want a delicious and refreshing dessert - here it is. Down south it is already hitting the high 70s some days so we are enjoying it already. Depending on their locations, others may have to save it a few months before trying it. Whenever you make it, it WILL be a hit. I promise.
Susana in Louisiana

Creamy Lemonade Pie
1 can(5-oz) evaporated milk 1 pkg. (3.4-oz) instant lemon pudding mix
(8-oz each) cream cheese softened 3/4-cup lemonade concentrate
1 graham cracker crust (9-inches)

In a mixing bowl, combine milk and pudding mix according to pkg. directions and beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.

How do we get to the pet food page? This is such a great idea now especially with the pet food recall. would much rather make homemade dog food than lose my dogs. I have 3 Chihuahua's and they are like my children. Spoiled rotten through to the core but loved a lot.
Judi

Comment
The link to the pet food page is in the leftside bar of the newsletter.
Nancy

Hi Nancy and all, This is in response to Sharon in Seaford, Sa. I just read today a newspaper article where a young mother said she used ice cream cones to hold chicken salad or tuna salad, etc. for her children instead of making sandwiches. She stated that they were much easier to hold, and not as messy. Hope this is an idea that you might use. Karen, Il

This is for grannym IL, who requested a Butterfinger recipe in the 3/20/07 newsletter. It has been awhile since I made this, but I believe I used 3/4 of a bag of chocolate chips for the melted chocolate.
Robbie Bowling Green, IN

Butterfinger Candy Clone
1-cup Peanut butter
1/3-cup Light corn syrup
1-cup Sugar
1/3-cup Water
Melted chocolate- I use semisweet chips

Cook corn syrup, sugar and water to 310º, remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate. Chocolate can be melted in a double boiler or in the microwave.

Nancy,
If Gladys in IN will go to QVC.com and look for item number K4632, that is the food saver that can be used for baked goods. It has vacuum control that can be stopped at any time to keep from crushing.
Jean in NC

For Karen in SW Arkansas.......
You leave the pickles on the countertop. They are really easy, just takes time for the pickles to complete the process. You can also put the pickling spices in cheesecloth. Mother never did but I have relatives who use this recipe and that is what they do.
Enjoy, Patricia in Alabama

Comment
Please read about safety issues in pickling before trying any pickling recipe.
http://www.uga.edu/nchfp/how/can6b_pickle.html

For all looking for the swivel sweeper try Ebay. Here are two different recipes for butterfinger bars:

BUTTERFINGER CANDY BARS
1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Grease a 9x13 inch pan. Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.

In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve

BUTTERFINGER CANDY BARS
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Hi Nancy, Don in Mich asked about the chart of special symbols. (03-21-07) it is in newsletter for 3-16-07 Pg. 2
Margaret, Tulsa

Still enjoy everything in the newsletter. I will be going to Lancaster, County in Pa in May. Wonder if anybody has any suggestions on where to go for some good Amish cooking. Also would like to buy some bulk foods there.
Marilyn in Ohio

This recipe is for Marge in OH posted 3-22. I'm sure you could leave out the veggies if that' not to your liking but at least there is no soup in the recipe:-)
Sharon in Illinois

Tuna Noodle Casserole
Tuna noodle casserole with frozen peas and carrots.

8 ounces medium egg noodles
1 clove garlic, minced
1/2 cup finely chopped green onions
3 tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cans tuna (approximately 7 ounces each), drained and flaked
1 cup frozen peas and carrots, thawed
salt and pepper
3 tablespoons bread crumbs
2 teaspoons tablespoon dried parsley flakes
2 tablespoon melted butter

Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth.
Add tuna, peas and carrots, and salt and pepper to taste; stir in noodles. Transfer tuna noodle mixture to a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over top of casserole. Bake at 350° for 15 to 20 minutes, or until heated through. Serves 6 to 8.

OREO CUPCAKE TART
12 oz. package of oreos
1 can Bordens eggnog (2 cups)
1 large box instant vanilla pudding
1 medium Hershey bar
8 oz. whipped topping

Line 12 to 15 cupcake wells with paper liners. Place 1 Oreo in the bottom of each. Prepare the pudding using eggnog instead of milk. Divide the pudding evenly between the cupcakes. Top with the whipped topping and shave the chocolate bar over top of each. Add a maraschino cherry to the top of each and freeze. Thaw 10 minutes before serving.

Push up Cheescake-
16 oz. fat free cream cheese, softened
1 small box sugar free orange gelatin
2/3 cup dry milk powder
1 cup unsweetened orange juice
1/2 cup fat free whipped topping
1 small box sugar free instant vanilla pudding mix
1-6 oz. shortbread pie crust

Beat the cream cheese, gelatin, pudding mix, milk powder, juice and whipped topping together until creamy. Pour into a shortbread crust. Chill until set and serve with a dollop of fat free whipped topping.
Mariann in Michigan

Hi Nancy,
This sounds like the recipe for many conversations. Boiling the sealed cans for 3 hours? I worry about things exploding in my kitchen - anyone have thoughts on this recipe? The recipe looks wonderful and sure great for get togethers' and conversations at picnics, etc. I love the odd and different to take along for fun. But boiling cans for 3 hours - not too sure on this. Appreciate the newsletter - great job Nancy!
Thanks. Cg in PA.

Comment
Back in Grandma's day we didn't know better on safety issues for canning and preserving. We know more now and because of that should be aware of canning safety issues. I asked Teresa help us out on this. Here is her information.
Nancy

Nancy: I also work as a Secretary for the Extension Service and beginning this time of year we start hearing about lots of unsafe canning recipes - and when you question them I always hear "that's the way my Grandma/Aunt/etc. ALWAYS did it - well, we don't do a lot of things the way they used to because of newer information and research. You are correct - Recommending the USDA site is really the best - along with Cooperative Extension in each state - that way it would be close to where they are!

It also depends on the Altitude of where you are canning - with a pressure canner you need to know the altitude of your area. Don't use processing times recommended for canning at sea level if you live at altitudes above 1,000 feet. Water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. You must increase either the processing time or canner pressure to make up for lower boiling temperatures.

Pressure canning is the only canning method recommended for low-acid foods like meat, poultry, seafood and vegetables. Clostridium botulinum, the bacteria that caused botulism food poisoning, is destroyed in low acid foods when they are processed at the correct time and temperatures in pressure canners. Canning low acid foods in boiling-water canners is absolutely unsafe because the bacteria can survive this process. If bacteria survive and grow inside a sealed jar of food, they can produce a deadly toxin. Even a taste of food containing this toxin can be fatal!

Teresa in Missouri

P.S. Nancy - thanks for all you do - I really look forward to the newsletters!!!

Hi Nancy, my favorite recipe is ''all of them'' LOL How are you and your babies doing?

Thank you to all that has sent or is going to send canning recipes. I have started a file for all of these separately from all the others i save. LOL. If it is ok with Nancy can you let me know if the recipe was your mothers, grandmothers, etc..
Thank you all, Jenny in Ky.

Thank you Doris in Oklahoma City for the O'Charlie's Carmel Pie (Copycat/Clone in the 3/21 newsletter. Now if i could get that chocolate cake recipe, oh my. LOL