for June 6, 2005

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The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested recipes.

Thought for the Day
Life is like a mirror.  If we frown at it, it frowns back.  If we smile, it returns the greeting.

Singing Birthday Cards

How to print out only part of the newsletter
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CLICK HERE to respond to messages. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Hi Nancy, This is for Maggie who is going to the Great Lakes Naval Station on June 20th.
What a small world!! My husband and I are going to my step-son's graduation on the 17th. He has been attending the corp men school there!

We were there a couple of years ago when he first enlisted and had a very good time. We took the train from where we were staying and went into the city of Chicago. The train system is fabulous!! We went to Navy Pier and you can find just about any restaurant type there that you could want. Also, lots of shops. We didn't go to the Zoo, but that too is great. Just being in Chicago gives me a rush, I'm a "big city" type person. They fascinate me!

Hope you have a great time.
Terri in Mn.

Brooxie in Ga (5/Jun)--In your "Pineapple Angel Food Cake" recipe: for the Frosting, do you use the instant vanilla pudding dry (as is) or do you make the pudding and then add it to the other ingredients? Thanks, Sharon/Canada

I found a site about broasted chicken.

To Pat in North Carolina, regarding baby birds in your Boston fern:
Maybe you can get somebody to help you lift the fern into a large pan, so as to water the plant from the bottom. I've seen very wide plastic planter bottoms at the garden store. Note: Do not let a Boston fern continue to sit in water. Good luck to you and the birdies.

This cheesecake is unlike any I've ever had before and the secret to it is how many minutes each ingredient is whipped together. Its a very light cheesecake which is unusual in itself yet it has a rich taste to it. Rocco's great-grandmother used to serve this in Sicily only on holidays and on the day after there wasn't a crumb left, lol.

Italian Cheesecake
4 pkg of cream cheese, softened to room temp (Don't use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup of sugar
1 container of sour cream
2 tblsp sugar
3 tblsp vanilla
1 box of graham cracker crumbs
Melted butter

First off, butter the sides and bottom of a springform pan. Melt down some butter and add it to graham cracker crumbs....just enough butter to where the crumbs "stick together". Press the crumbs all along the bottom and sides of your springform pan.

Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the more and no less then 15 minutes. When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees for 25 minutes. Once again, the timing is very important, no more and no less.

Next, set your mixer on "whip" and mix together the 1 container of sour cream, the 2 tblsp of sugar and the 3 tblsp of vanilla. Mix for exactly 10 minutes. Gently pour this on top of the cheesecake, then bake in a 425 degree oven for 5 minutes. Put in fridge overnight. Voila! I guarantee this is the best cheesecake you'll ever have.:)

Hey, Tyler
Loved your recipe for cheesecake but you didn't say how much sour cream. I would have guessed 1 cup but want to be sure.
Anita from Brandon, FL

Dear Nancy and Newsletter friends,

I, too, want to thank TYLER for the Secret Italian Cheesecake Recipe he posted. I have a friend whose wife makes this ( I believe) Cheesecake for special events but she would NEVER give anyone the recipe. The recipe seems to be guarded by those who
use it because the cooks become famous for this cheesecake. There are hundreds of cheesecake recipes available but this is THE SECRET CHEESECAKE RECIPE for which everyone diligently
searches. Now we have it, at last.

(I added chopped Pecans to the graham cracker crust.)

This is the BEST group on the internet in my opinion. I have learned more here on cooking than anywhere else.

THANK YOU FOR SHARING, TYLER. And THANK YOU, Nancy, for ALL you do for us.


Tally Eddings,
Orlando, Florida

For Cathy in Australia
10X or powdered sugar weights:
1 box = 1 pound
453 grams
3-3/4 cups
LaVerne - Alabama

For LeVerne Alabama in Friday or Sunday newsletter another recipe for Jail House Cake. The Church secretary you can also go to,, or if the ladies want a different soup than what is sent in. I do understand that your time is at a premium but we may not get the soup/soups that they have in mind.

Doris, S. Indiana last night, Sunday, we had the tomato soup, pork chops, onion and I add salt, pepper and a little garlic powder. They tasted fine but not a lot of flavor. I am going to try them again with more garlic powder, mushrooms add. I did do it in the crock pot because we were going to be away and it was going to be dinner time when we got back. I did brown the chops and put them in a warm crock pot and went from that point.

Sylvia in FL we have lived just South of Community Hospital in Greenwood since 1978 and been in the Indianapolis area since fall of 1969. Our youngest one was born here in January 1970. When I was that age I didn't mind doing things like that. I figured that we waited until she was born we would have come out of Northeastern Ohio February with a 4 week old child and a 2 year old. I figured it was easier to travel with just one 2 year old and 2 adults. They company said that we could move earlier than they had planed.
Everyone have a great day.
Susie Indy

Nancy hopefully the storms were not bad over the week end. Hopefully this doesn't get long but it could and I am so sorry. For the Church Secretary that is helping a group in the Church here are some soups that I found. A little information to pass on to them is if a recipe makes 8 servings and one of the ingredients is 1 lb. beef, beans or whatever then what they do is multiple 8x1=8 lbs. of whatever. Then another ingredient is 16 oz. pkg. of vegetables you still multiple 16x8=128 ozs. If you have a commercial store, such as Gordon Food Service, the women can go there and buy bigger bags, boxes, jars, and cans than in a grocery store. The following are some recipes that I found on the internet. The following are from

Split Pea Soup
2 large onion, chopped
8 stalks of celery, chopped
¼ cup olive oil, or any oil
6 quarts water, 24 cups
8 chicken bouillon cubes
4 lbs. of split peas
1 teaspoon oregano
1 teaspoon garlic powder
1 bay leaf
4 cup ham trimmed & cubed
5 medium carrots, diced
fresh ground black pepper to taste

In large, flat bottomed stock pot, heat olive oil and saute onions and celery until fragrant and soft. Add water, bouillion cubes, split peas, oregano, garlic, bay leaf and ham. Simmer over low heat for 1½ hours, stirring frequently and watching that soup doesn't start to scorch as it thickens. When soup has thickened quite a bit, remove bay leaf and add carrots, then simmer on very low heat for another ½ to 1 hours. Season with black pepper to taste. Yield: approx. 24 1½ cup servings. You can go to the deli department in the grocery store and have them cut you a 1 lb. piece of ham.

Vegetable Beef Soup
4, 46 oz., cans plain tomato juice
1, 46 oz., can water
3, 20 oz., pkg. frozen mixed vegetables
1 small cooked chuck roast, with beef broth
2 teaspoons salt
3/4 teaspoon pepper
2½ tablespoon sugar, optional I have never used sugar in vegetable soup
1½ cups dry macaroni
2 lbs. potatoes, diced and cooked

cut roast into bite size chunks and mix all ingredients (except macaroni and cooked potatoes). Simmer for 1½ to 2½ hours, until vegetables are tender. Turn heat off. Add dry macaroni and cooked potatoes. Let stand for 1 hours. Yields 2½ gallons; 30 (10 oz.) servings.

Old Fashioned Bean Soup
Wash 5 lbs. white beans
Let soak in 4 gallons water overnight.

2 meaty ham bones
3 cups onion, chopped fine
4 bag leaves
6 minced garlic cloves
Bring to boil. Reduce heat; cover and simmer 2hours or until beans are almost tender.

Stir in:
1 quart, 4 cups, mashed potatoes, optional
1 quart, 4 cups, thinkly sliced celery
1 quart, 4 cups dliced carrots

Season and simmer 1 hours. Remove ham bone, cut off and dice meat; add to soup. Heat to boiling point. Serves 50.

I am not sure were I got this recipe but it is good and an TNT recipe.

6 cups diced zucchini
3 cups uncooked pasta of your choice
3/4 teaspoon pepper
4 to 6 cloves garlic, minced
6, 16 oz., cans chicken broth
3, 14½ oz., can Italian-style stewed tomatoes, undrained and coarsely chopped
3, 16 oz., can red kidney beans, drained
3, 10 oz., packages frozen peas and carrots, thawed
1½ cups grated Parmesan cheese

Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls. For more interesting flavor, try adding some basil pesto to taste and stir in. Makes 27, 1 cup servings. You can easily increase.

Hope this will help the ladies of the Church.
Susie Indy

Hi Nancy,
My mother and my aunt dined at the landmark Fran's Front Porch in Liberty, North Carolina some years ago. Lucky me, I was given the gift of the cookbook Fran had published. The family decided to close the restaurant last year and turn the property back to a lovely homestead. I cannot find a copyright on the book. I will be happy to share any recipes from the book that may be a fond memory for members of Easy Recipe Kitchen.

Here is Fran's recipe for Hummingbird Cake. Delicious!

Fran's Front Porch Hummingbird Cake
3 cups sifted flour
1 teaspoon soda
1 teaspoon salt
2 cups sugar
1 1/2 cups cooking oil
3 eggs
2 cups chopped bananas
1 cup crushed pineapple (include juice)
1 cup coconut
1 cup nuts
1 1/2 teaspoon vanilla
Mix all of the above ingredients in a bowl and stir by hand. Pour into 3 greased 9-inch cake pans and bake at 350*F for 20 to 25 minutes.

2 sticks margarine, softened
1 (8 ounce) package cream cheese
1 (16 ounce) box confectioners sugar
Mix all above ingredients with mixer.
Submitted by cuteascountry_Shortcake

This is for "Mary L. Austin" about the low sodium chicken broth. I do know that Swanson makes one. I just went to the Swanson web-site and I could not find anything on the Chicken broth. Very odd. I have bought the low-sodium broth before so perhaps they do not make it anymore. They have a Beef Broth that is 890mg. and a Lower sodium one that is 390mg. I would assume that the chicken broth is similar in sodium content.

If you are using this just for the purpose of having a cup of broth or bouillon, Herb Ox makes a delicious "very low sodium" bouillon that is delicious. The chicken and beef bouillon are both only 5 mg. of sodium. It comes in boxes with 8 packets in them. It is around $1.69 each here. I think it is great. I get the kind of salty taste and not have to pay for it with swollen ankles. Good to cook instant rice in, too. I hope this helps you!
Laurelee in Minnesota

Peach Yogurt Pie with Raspberry Sauce
8 Servings

1 Cup graham cracker crumbs
1/4 Cup Splenda
3 Tablespoons Canola Oil
1-1/4 Teaspoons water

1 Quart peach flavor frozen yogurt, softened

1 Package (12oz) frozen unsweetened raspberries, thawed
1/3 Cup Splenda
1 Teaspoon cornstarch
1/8 Teaspoon salt
1/4 Teaspoon almond extract

Heat oven to 350º.
Combine graham cracker crumbs, Splenda, oil and water in 9-inch pie plate. Mix with fork. Press firmly against bottom and up side of pie plate.
Bake at 350º for 8 minutes. Cool completely.

Spread softened yogurt in cooled crust. Freeze 2-1/2 - 3 hours or until firm.

Combine raspberries, Splenda, cornstarch and salt in small saucepan. Cook and stir on medium heat until mixture comes to a boil and is thickened. If through sieve to remove seeds. Stir in almond extract. Cool to room temperature. Refrigerate. Drizzle over pie just before serving.

355 Calories, 9g Fat, 2g Saturated Fat, 10mg Cholesterol, 59g Carbs

Garden Chicken Salad - 6 Servings
1-1/4 lbs skinless chicken breasts, cooked and cut up
1/2 Cup chopped zucchini
1/4 Cup chopped carrot
2 Tablespoons chopped onion
2 Tablespoons chopped fresh parsley
1/3 Cup non fat mayo
1/4 Cup nonfat sour cream
1/2 Teaspoon celery salt
1/8 Teaspoon pepper
1 Tablespoon Canola oil
3 Tomatoes, cut into wedges
1/4 Cup sliced almonds (if desired)

Combine chicken, zucchini, carrot, onion and parsley in large bowl.
Combine mayo, sour cream celery salt, and pepper in a small bow.
Mix well. Cover and refrigerate at least 2 hours.
Heat oil in small skillet on medium heat. Add nuts. Cook and stir 4 minutes or until nuts are light golden brown. Drain on paper towels. Cool.
Serve on salad greens with tomato wedges and top with nuts.

225 Calories, 8g Fat, 1g Saturated Fat, 75mg Cholesterol, 9g Carbs
Lisa-Union Bridge,MD

In response to
I wondered if anyone might have an appetizer recipe that would be a filling for a filo cup? I have to take 100 to a reception and all that I can find require heating, and that is not an option. I'm sure some of the wonderful people that read this will come through and help me.
Joan in Ohio (posted in the May 5th newsletter)

I found this dessert recipe which I have been meaning to try. Maybe you could use it.


Phyllo Cups:
1 pkg Frozen Phyllo Dough, thawed
3 oz Butter, melted
Chocolate Pastry Cream:
6 Egg Yolks
4 oz Semisweet Chocolate
1/2 c Sugar
1 oz Butter
1/2 c Flour
2 c Scalded Milk
1 T Gelatin
2 T Dark Rum
2 t Vanilla

Phyllo Cups:
Preheat oven to 375 degrees. Unfold the phyllo dough and remove one sheet. Cut it into 4 squares. Cover each square with melted butter and stack one on top of the other. Gently press into a buttered muffin tin.
Continue this process until you've completed 12 phyllo cups.
Bake 8-10 minutes or until golden.

Chocolate Pastry Cream:
Scald the milk and set it aside. Whip yolks and sugar for six minutes at medium speed until thickened and pale yellow in color. Add flour and mix until blended. Gradually add scalded milk, scraping the bowl as necessary. Transfer to a double boiler and cook over medium heat until thickened, about 5 minutes. Use a whisk to remove lumps and keep smooth. Dissolve gelatin, rum and vanilla over hot water and add to the cooked pastry cream. Mix thoroughly and set aside. Melt chocolate and butter in a double boiler. Add to the cooked pastry cream. Cover by placing foil in direct contact with the pastry cream and chilling overnight. Fill phyllo cups with cream and garnish with chocolate shavings.
Andrea in Pa

I want to thank Athena for all the Scrapple recipes she has given me. I now have an excellent selection. I'm sorry I'm so behind but the house remodel has both my husband, cat and myself really busy. I'll catch up one of these days.
Carole in Muskegon

Thanks for all the work you put into the wonderful ewsletter you put out; it is so helpful to many people who have such a variety of different ideas and recipes. Keep up the good work and Thanks again. I missed the recipe for Lemon Bars by Ginny Lee could you tell me what day that was posted.

Also would like to request recipes for rhubarb and any type of salad or dessert (bars, cookies, cake too) that would serve a group of 20 card players.
Marilyn in Mn.

For Cindy O. There are many sites on the internet about house rabbits, one being house bunnies. Sorry to tell you but toys for bunnies are hit and miss. We have a bunny that has set up housekeeping in our living room and has very definite likes and dislike. She was dropped on our front lawn about 6 years ago and sometimes I understand why she was put out of her former home. lol.

Hope this info is correct. In Pa. Broasted Chicken refers to pressure cooker fried chicken. Cannot be made at home without an expensive pressure cooker made for frying. Info was from mother in law in Pa. She was an excellent cook and served many Amish influenced meals. Hope she was right this time.
Kathy, Villa Nova, Maryland

Forgot - another website for Phyllis in Texas who is looking for recipes for one. I change to 2 and then have leftovers, never tried for 1 but it should work.

Go to

They have lots of recipes and let you change amount and they will figure it out for you.

Love your newsletter and take care of yourself.
Bonnie from Washington state.

Thanks to all of you who responded to the request for recipes to serve 25 to 30 for the church ministry group. They are ministering to the sick, shut-in and disabled. I will see that these recipes get into the hands of the Chefs for shut-ins at the church where I work.
The Church Secretary

Hi Nancy and thanks for all the wonderful recipes you and your wonderful people are sending in. I am have enjoyed this site now for about 2 years and learned quite a bit.

My question is: Does anyone have a wonderful recipe for Seafood Chowder they'd like to share.

Also I am having a tough time freezing fresh veggies. When I blanch them and then dunk them in cold water and then let to dry before I package them for the freezer, they always come out of the cooking process soggy. Can you tell me what I am doing wrong?
We are going to an Asparagus festival this weekend and I'd like to freeze some of it.
Thanks, Carole in Muskegon

If a baked potato bar would be too unwieldy you might try a mashed potato bar. We were looking for something to include in a finger food New Year's Eve fellowship at church and got the idea to use mashed potatoes.

(Doing 150 baked potatoes seemed a bit overwhelming.) It was a huge hit. You can use instant mashed potatoes for this which you can then keep warm in the aluminum chafing pans. You can kick the instant potatoes up a notch by adding Adobo seasoning, garlic or onion seasonings. Our toppings were finely grated cheeses (you can get this in the grocery store), sour cream, bacon bits, and chives. We used 9 oz wide mouthed plastic glasses (cups) to serve. The remainder of our menu was chicken fingers with several dipping sauces and veggies and dip. Assorted desserts were contributed (probably left over from Christmas!).
Lesleigh in PA

I just wanted to thank you for such a wonderful job that you do in publishing this newsletter for us. I have been receiving this newsletter for a few years now and have tried some recipes here and there and I wanted to share with your readers a zucchini recipe that I use when zucchini's are abundant in my garden. It is delicious!

Stuffed Zucchini- I cut a few zucchini in half and scoop out the middle leaving a shell, you then could use your meatloaf recipe and stuff the zucchini with it, cover it with your favorite pasta sauce, cover with foil and bake in a 350 oven for about 1 hour or until done. The last 5 or so minutes I uncover the zucchini and top with mozzarella. YUM!
Wendy from Michigan

I'm looking for a TNT chicken salad recipe made with Ranch dressing, either the bottled kind or the dry mix. I'm looking for more of a spread to put on croissants, not one with lettuce. I'm sure someone out there in Nancyland has a recipe that they just love, and I would love to try it.
Thanks, Cindy

For Ginny Lee, Upstate NY in response to White Chocolate Sugar Free Pudding.

I use Jello brand. You can ask customer service at your supermarket to order it for you.
Pat, Washington state

Bonnie, sorry about not putting in the size of pinapple cans. I used the larger ones (not the Tuna size) on both crushed and chunk. The mandarin cans are the small ones
Alis from Washington State

Good Sunday, Nancy.
I do hope you are on the mend. My cousin lives in Lubbock and is almost a doctor (smile), guess he needs a bit more schooling or something, but don't know which hospital he works at. I have a question for Nancylanders. I have heard of rhubarb but don't know what it looks like.

What does it taste like? I was thinking it was awful like turnips and then I saw the recipes for cakes and other desserts using it. I began to think I don't know what it really is. So if anyone wants to set me straight...I am listening.

Here is a recipe for a cool summer beverage. I got it from More Joys of Jell-o.
A nice alternative to iced tea. Just as refreshing but prettier.

Cranberry-Orange Cooler
1 package (4 serving size)
Jell-o brand gelatin, Orange flavor
1 cup boiling water
2-1/2 cups cranberry juice, chilled
Ice cubes (optional)
Orange slices (optional)
Dissolve gelatin in boiling water. Add Cranberry Juice. Pour over ice cubes in tall glasses and garnish with orange slices, if desired.
Makes about 3-1/2 cups or 4 servings.

This is for the person who sent in the recipe in the 06/05/05 newsletter concerning using the angel food cake mix and canned pineapple. Are you sure you invert this cake after it is done? The first time I made this cake, no one told me what size pan to use, so I use my angel food pan, and when I inverted the cake-you guessed it! It all fell out! Does this not happen to the cake when made in the 9 x 13 in. pan? Just wondering
Connie in TX

As a suggestion for Judy ,who wanted Italian Beef for sandwiches, and for Amy, in Fort Wayne who sent her recipe on June 5,: I have been in the habit of purchasing a good deli roast beef, sliced as thin as I choose, and going on from there, to heat my seasoned broth and gently simmering the beef until it suits me. This cuts time, and the shrinkage that roasting the meat causes doesn't happen. I don't suppose the cost is much more, in the long run
Vida, from Ohio.

Hi Nancy, I have a recipe request. I am searching for a recipe for raspberry cream pie. They have a great one at a local restaurant -- Armstrongs. I would greatly appreciate any help our Nancy family can give me. Thanks in advance.
Anne in PA

6 cups flour
1 T sugar
1-1/2 t salt

Sift into large bowl add 1 lb Lard, mix like pie dough, beat 3 large eggs or 4 small ones in a bowl. Add 1 pkg yeast 3/4cup milk stir until mixed, add egg mixture to flour and mix like pie dough. Cover bowl with wax paper and a cloth and let stand in refrigerator over nite. Next day roll out with sugar( granulated) !/8 inch or a little thicker, cut in 3 or 4 inch squares put 1/2 t of preserve in center , fold corners to center and press edges together . Bake right away in 375 oven 15 to 20 minutes. It takes 1-1/2 to 2 cups sugar to roll them out. Don't use jelly it cooks out.

6 cups flour
1 T sugar
1-1/2 t salt

Sift into large bowl add 1 lb Lard, mix like pie dough, beat 3 large eggs or 4 small ones in a bowl. Add 1 pkg yeast 3/4cup milk stir until mixed, add egg mixture to flour and mix like pie dough. Cover bowl with wax paper and a cloth and let stand in refrigerator over night. Next day roll out with sugar( granulated) !/8 inch or a little thicker, cut in 3 or 4 inch squares put 1/2 t of preserve in center , fold corners to center and press edges together . Bake right away in 375 oven 15 to 20 minutes. It takes 1-1/2 to 2 cups sugar to roll them out. Don't use jelly it cooks out.

Ginny Lee-Upstate NY, White Chocolate pudding is put out by Jell-O. Maybe you can find it at a larger store or ask your regular store to carry it. That's what we did. First they told us that Jell-O didn't make it any more but the next week there it was. So ask your store.
Alis from WA state

Connie stated she found it at Walmart.
Barb in Clarence, NY

I have tried the lemon and cheesecake flavors. They are very good.

Does anyone have a good TNT Crab salad recipe that tastes like the ones in the supermarkets? Creamy, scallions, green peppers? Thank you, Lynette

Nancy, this is for Tyler June 3 newsletter, Italian Cheesecake. What size packs of cream cheese and what size container of sour cream in this recipe? It sounds really good and I would love to try it. Thanks Nancy for your time and dedication.

Thanks to all who sent in recipes for the carrot/raisin salad I asked for. I have tried a couple of them and they were delicious. Sue in GA aka saw64

I'm so sorry,I didn't even realize I didn't include the amounts of sour cream, and cream cheese when I posted the cheesecake recipe on June 03.

For both the cream cheese and sour cream, just the regular size 8 oz. container and 8 oz bars. The springform pan size would be, I guess, cake-sized. I've had the same springform pan for years and I didn't know they were coming in sizes now. it would be the springform pan that's high on the sides, like for a two-layer cake, and about that size around. Lol, I'm sorry I can't be any clearer, let me know if there's any more questions. And for anyone who tries the cheesecake, let me know how it turns out for you.:)
Take care,
Tyler in Vegas

Thank you Nancy for such a wonderful recipe site.
I am hoping someone in Nancyland can help me with musty magazine smell. My husband brought home a trunk of old car magazines and they really smell bad. They are in really good shape but they have to stay outside. over 400 of them. I am not familiar with febreeze and was wondering if I could use that and not ruin the magazines.

I have tried quite a few recipes and they turned out wonderful. I hope you get to feeling better Nancy and I really appreciate all your hard work in getting this newsletter out.
Janet from Michigan

Articles in many areas have been added in the past several days.

Food Safety
Food Product Dating
Barbecue Safety
10 Smoky Tips To BBQ Food Safely

Genealogy/Family History
Preserving Your Treasured Family Recipes
Tracing Your Family History, A Primer
What's in a Name? Part 1 - Surname Meanings
What's in a Name? Part 2 - Surname Spelling Variations
What's in a Name? Part 3 - Surname Landmarking
Genealogical Research - Birth Certificates
Writing Stories to Preserve Your Family History
Making the Most of Census Records (Genealogy)
Preserving Your Family History
There are Stories to be Told

A Scrapbook To Celebrate Your Child's 1st Haircut

Art of Cutting and Cropping for Your New Scrapbook
Patterning and Spacing in Your Scrapbooks
Getting Rid of Mistakes in Your Scrapbooks
Preservation and Making Copies of Your Scrapbook
Photograph Mosaics and Markers in Your Scrapbooks
Faux Wax Seals, Tearing, and Fraying -Scrapbooks
Leather Look, Accents, and Punching -Scrapbook
How to Use Textured Paper Backgrounds - Scrapbook
Ribbons and Lace to Spice Up Your Scrapbooks
How to Use Feathers & Dried Flowers in Your Scrapbook
Photographs and the Use of a Collage in Scrapbooks
Stickers, and Rubber Stamping in Your Scrapbooks
Puzzle Pieces and Sequins in Your Scrapbooks
You Are A Diamond So Scrapbook About Yourself
Patterning and Spacing in Your Scrapbooks
Use Clippings and Kid's Art in your Scrapbook
The Theme and Title of Your New Scrapbook
Use Order and Text to Give Life to Your Scrapbook
Easy Steps to Scrapbooking with Young Kids
Get Organized And Use Your Scrapbook Storage
Hints And Tips On Scrapbooking Baby’s “Firsts”
These Are Slowly Destroying My Scrapbooks!
Need A Scrapbook Journaling Idea?

Household Budget/Household Finances
Making a Successful Budget
Budget Worksheet to Printout
Basic Frugal Budgeting
Definitions and Guide to Loan Terms
Ten steps to building a good credit history 
Finding a loan with bad credit  
What Debt Settlement Companies Don't Tell You 

Credit Reports- Ways to Improve Your Score
Types of Home Equity Loans & Line of Credit
Tips and Ideas on Saving Money
Finding a loan with bad credit 
Why Bad Credit People Pay Higher Rates
Ways to Avoid Identity Theft
Ways to Prevent Credit Card Fraud
Easy Ways to Save Money on Electricity

Make Your Own Greeting Cards
Make Your Own Cards, Use Quotations!

Organization Tips for Coupons
Save by Cutting and Saving Coupons
Clip, Cut and File Coupons
Basics of Couponing
Power of Online Couponing

Gardening/Household Plants
Dehydrate Vegetables for Long Life
Strawberry Facts and Recipes
Useful Tips for the Kitchen
When to Plant Vegetables
Growing an Indoor Herb Garden
Herbs The Magical Story
How to start an herbal garden?
Lawn Disease And What To Do About It
5 Secrets To Growing Beautiful Roses

Cooking Information, Tips and Hints
Why do We Need to Knead Bread?
Troubleshooting Cookies
Make-up or Mixing Methods for Muffins
Understanding Baking: How Yeast Works
Baking Bread and Your Freezer
How to Bake: How Long Should My Bread Rise?
How to Bake: Bread on the Grill
What is Gluten and Why does it Matter?
All About Baking: Quick Breads
Make-up or Mixing Methods for Muffins
Understanding Baking: How Yeast Works
Eight Tips for Perfect Pancakes
Fine Tuning Bread Machine Mixes
Using Bread Machine Mixes in Your Oven
Baking Bread and Your Freezer
How To Make Perfect Tea
Ten Facts You Did not Know about Tea
Smooth Refreshing Smoothies
Dutch Oven Cooking Basics
What Is A Barbeque Smoker?
Wonderful World of Peanuts
Dehydrate Vegetables for Long Life
6 Steps to Grilling the Perfect Steak
10 Simple Ways to Safely Store Food
10 Steps to Perfect Pasta
Barbecue Safety
Choosing Healthy Cooking Oils
Beef Two for One Dinners
Storing Oils and Fats
Basics of Vegetarian Cooking
Host Your Own Old Fashioned Taffy Pulling Party
Season Your Pans for Non Stick Cooking
Peppercorns and Ways To Use Them
Strawberry Facts and Recipes
Useful Tips for the Kitchen
Homemade Ice Cream Without an Ice Cream Maker
Cooking Filet Mignon
Season Your Pans for Non Stick Cooking
Peppercorns and Ways To Use Them
Ten Facts You Did not Know about Tea
How To Make Perfect Tea
Smooth Refreshing Smoothies
What Is A Barbeque Smoker?
Wonderful World of Peanuts

Depression Glass Patterns
Depression Glass Trivia
Starting a Coin Collection
Gemstone Collecting

Arts and Crafts
How to Make a Child's Handprint on a Ceramic Tile

How to Make Your Own Refrigerator Magnets
Ten Tips for Making a Great Collage
Easy to Make Musical Instruments for Kids
Easy Crafts with Straw Hats
How to Quilt and Types of Quilts
Drying Flowers

Photographs - Digital Pictures
How to take great Photos of your Pet
Fun Ways to Display Photos
New Way to Use Old Snapshots
Archive your digital photos with ease!
Choosing a Tripod (Photographs)
How to Care for Your Photographs

How to Communicate with Your Cat
How to take great Photos of your Pet
If a Cat was the Teacher You Would Learn Stuff Like
Introducing a New Kitten to Your Older Cat..
Introducing a Cat to Your Children
Pet Nutrition Basics for Dogs and Cats
Pet Tracking Devices
Three Important Litter Box Considerations
Why does my cat drink dirty water?
Why Does My Pet Eat Grass?
Things You should never feed your Dog
Want to Feel Better? Go Stroke Your Cat!

Other Topics
Caution - I Brake for Yard Sales (Garage Sales)

Sun Screen Basics - What Do the Numbers Mean

Father's Day
Easy Gift Ideas For Dad On Father's Day
Great Gift Ideas for Father's Day
Origins of Father's Day

Other Topics
Sun Screen Basics - What Do the Numbers Mean

Caution - I Brake for Yard Sales (Garage Sales)

This is Lisa G. in Missouri; first off I would like to thank you Nancy for even providing this website for all of us to enjoy. It has been such a blessing to me, as I am sure to everyone else out there. Secondly I would like to thank all those that sent in the two recipes I requested in the June 1st newsletter (Applebee’s Garlic Mashed Potatoes and Chili’s Chocolate Chip Paradise Pie). Thanks to Victoria in DC; Nanci in NY; Kathy in GA; Wendy in Gloucester City, NJ and Emma in Montana, for the recipes or links that were sent in. With sincere thanks to all of you.
Lisa G

In the 6/5 newsletter, Anne in PA was looking for Gob Cake recipes. If she goes to, & puts in Gob cake, it comes up with 101 recipes. She can look through & pick the one that comes closest to what she remembers having. Good luck.

Nancy, as always, thank you for your hard & wonderful work on this newsletter.
Nanci, NY

I am replying to the following note. I had a grandson that was allergic to the uncooked eggs, I found this combination that makes a very good homemade Ice Cream. Mix 1 Qt half and half, 1 tablespoon Vanilla and 3/4 cup sugar. With my 4 quart freezer I tripled this recipe, but it is wonderful. Also, I have substated Coffee Mate for the half and half, and really liked it too.

I am wanting to make home made ice cream. Is it safe to use raw eggs in the mix? Does anyone have any good ice cream recipes to share?
Lisa in Ms.

I wanted to tell Gloria that i also used to live in Ohio. Ashtabula Ohio. Its a small place .
Judi in mass.

I was born in Hamilton, Ohio and have lived in Oxford, Lebanon, and Mason Ohio.

The A.& W. recipes brought back memories. We used to go roller skating on Saturday night and them stop off at A..& W. root beer for a root beer and a mexiburger. Would anyone happen to have the recipe for mexiburgers? It was loose meat seasoned. They weren't soupy or greasy though. Real good.
Carolyn - Illinois

Phyllis in Texas asked where she could find recipes for one. Taste of Home has just put out a new magazine that is published every 4 months.

It is called cooking for 2. Believe me it is EXCELLENT! I will now be scaling down my cooking. My son is leaving for Army basic training on August 8th. It will just be my daughter who is diabetic and myself to
cook for. My husband works nights and picks up something at work. After being used to a big family to cook for here, I am down to two. This magazine is an answer to my prayers since it is hard to find recipes for one or two. Their website is These recipes are everyday recipes, not something that you have to buy gourmet ingredients for. Give it a try. They will give you your money back if you are not happy. Good Luck! Nancy, I'm glad to hear you are feeling better. You are still in my prayers.
Geralyn in NC

Nancy, My in-laws had a Spiedie place during World War II. And the one ingredient they always used in the marinate was the addition of a 1/4 tsp. of oil of spearmint. And when I make mine or buy a bottle of Salamidia's I always add the spearmint.

I buy the oil at the health food store. Hope you like it as much as we do. Joyce, Endicott,NY

In the June 5 newsletter, Lisa in Ms, asked about raw eggs in the mix. I have heard that you can use "Eggbeaters" in place of raw eggs with almost the exact same result. Eggbeaters are pasteurized, and contain no bacteria.

This is for Anne in PA (June 5 newsletter) who wanted recipe for Gob Cake. I just copied this from another site but have not tried it.

Two Brothers' Chocolate Gobs
Recipe by Paula Deen

Recipe Summary
Yield: 25 servings

2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1/2 cup cocoa
5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract

Preheat oven to 425 degrees F.
In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.
Marge in So. CA

To Agatha, Ontario Canada, one day I realized that I was printing out a lot of recipes from the newsletter. Then I got the idea that I could remove the bold and make my ink cartridge last longer. To print out a recipe, I copy it to "write mail". Usually I put several recipes on one sheet, and then I remove the bold by clicking on the B, before printing. I don't know how much it saves me, but it feels like I am saving. My printer cartridge costs about $30 these days.

To Helen, in Punta Gordon FL, thanks for the tip about Bisquick reduced fat buttermilk mix. If Bisquick makes it, surely one of the stores here will carry it.

To Sylvia in Fl, thanks for your kind words. I live in Newburgh a very small town on the Ohio river, filled mostly with antique shops. My sister, who just became of member of the newsletter, lives in Indianapolis. She is a fabulous cook, and I'm sure she will share some recipes soon.
I hope you're enjoying Florida. Doris, S. Indiana

To Joyce Johnson about the Jailhouse Cake. I baked the cake just as it was in the recipe without sugar and took it to church. Everyone raved about it and wanted the recipe!! Go figure! They liked it and so did I because it was not so sweet except for the topping and some Cool Whip on top. I'm going to try it again with the sugar and see if I like it as well as without the sugar. It was a little dry but I thought it was because I baked it too long. :o) And everyone wants to know why it's called a 'Jailhouse' Cake?
Peggy from East Tennessee

Nancy, I hope this finds you on the mend and not in so much pain that you had. Hopefully Siggy and Ditto were a little help. In the June 5th newsletter, Joan of Ohio was looking for a filling for phyllo cups. Here's what I stuff mine with

Crab filler for phyllo cups
2 (8 oz.) pkg cream cheese
1 stick margarine
1 (12 oz. ) pkg. imitation crab meat cut in very small pieces
1 Tbls. dried chives

Melt margarine in sauce pan. Add cream cheese and soften.
Mix well so the margarine is completely in the cream cheese.
Add cut crab meat and chives. Mix well. Let set until mixture is cool. Fill phyllo cups.
This should fill about 45 to 50 cups.
These are very tasty.
Barb from La Porte, IN

Hi Nancy- This is for Phyllis in Texas. I live alone too, and I've been finding a lot of good recipes in Taste of Home's Cooking for Two magazine. Most of the recipes just make two servings so I have one for supper and take the other in my lunch the next day.

And for Barbara B in Okla. Your breaded tomatoes sure brought back memories. That's how they were made at my house when I was just a kid. Thanks!!

For Joan in Ohio looking for filling for filling for phyllo cups. I use the following filling for miniature cream puffs.
3 cans (4-1/2 oz. deviled ham)
1 tbsp. horseradish
3/4 tsp. pepper
3/4 tsp. onion salt
1/3 cup sour cream

Mix deviled ham, horseradish, pepper, onion salt and sour cream. Chill. These are called Deviled Ham Puffs when I put the mixture in miniature cream puffs.

and once again for Dennis - I made the Sour Cream Potato dinner rolls today and they were wonderful. I may never make them from scratch again. Thanks!!

Have a good day everyone!!
Carolyn - Illinois

Just started getting this wonderful recipe email and apparently missed the Oatmeal Lemon Bar recipe. Could you please print it again since it seems it is a real hit ???
Judy in Longwood

Should the Jailhouse cake not have some shortening or butter in it? Most cake do.
Thanks for your answer, Lurinne

Ginny Lee - Upstate NY
The white chocolate pudding mix is Jell-O and I buy mine at Kroger's, but if you do not have a Kroger's I can give you the email address and phone number off the box and you could contact them for suppliers in your area:

Jell-O email: and phone number is 1-800-431-1001
Gladys, IN

Hi Nancy and Easy Recipe Kitchen Group! I'm sending along another Hot Dog recipe for Mary H from Alabama. I think I may have gotten this recipe from an old Easy Recipe Kitchen newsletter:

Corn Dog Casserole:
1 (28 ounce) can baked bean, undrained
1(16 ounce) pkg cocktail size hot dogs - or 1lb standard hot dogs sliced
1/2 cup barbecue sauce
1/4 cup finely chopped onion

1( 6.5 ounce) pkg corn bread or corn muffin mix (or make a 1/2 a batch of a corn bread recipe)
1/3 cup milk
2 T's butter or margarine - melted
1 egg

Heat oven to 375°. In a large saucepan, combine all casserole ingredients; mix well. Cook over medium -high heat until bubbly, stirring frequently. Pour into ungreased 2- quart casserole dish.

Prepare corn muffin mix as directed on package, using milk, butter, and egg. Spoon batter evenly over the top of hot bean mixture.

Bake at 375° for 20 to 25 minutes or until corn bread topping is golden brown. Serves 6
Margy from Michigan

For Cindy in Monterey, New York who is looking for a vinegar based weed killer. On a local news show earlier this morning I saw Rebecca from the TV Show Rebecca's Garden talking about organic weed control. She mentioned a weed killer that she makes from 3 parts vinegar to one part dishwashing liquid. She puts the mixture in a spray bottle. Then she cuts the bottom off a 2 liter plastic soda bottle, positions it over the weed, and sprays the mixture through the opening in the top of the bottle. This way the weed killer is only applied to the weed and not to surronding plants.

Also, for Phyllis in Texas looking for recipes for one serving. I do not recall the name of the publication, but I recently received in the mail a sample issue of a new publication put out by the same folks that Publish Taste of Home Magazine. I believe it is Rieman Publishing. It is a new magazine compiled of recipes for one or two servings. You might check into it at your newsstand.
Paula in Prairie Grove, Illinois

This is for Marge in Oshawa, Canada.
The recipe for canned apple pie filling makes about 7 quarts. You peel and slice the apples and place them in the quart jars before pouring in the sauce. It depends on the type of apple you use, some are larger then others. I have never counted as every fall I buy a couple bushels of apples so always have enough to make up two batches of this.
I hope this helps.

Nancy I hope you have a good day today!
To the person wanting to know how large an apple pie you would get with a quart of the canned apple pie filling. I have 9-inch pyrex pie plates and a quart makes one of those.
I hope this helps.
Betty in Canada

Phyllis, if you go to you can put in the amount of people you want to feed and it will change the recipes amounts to serve that amount of people. Lynette in NY

Also sent in by Bonnie from Washington state

1 lb (450 g) beef steak such as rib eye, Porterhouse,
or sirloin, trimmed of fat and cut into 1/2-inch (1 cm)
1 large onion, very finely chopped
1/2 cup (125 ml) shredded beef suet (traditional) or
cold butter cut into small pieces
3 Tbs (45 ml) chopped chives
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
Pastry dough for 2 to 3 8-inch pie crusts, prepared
or your favorite recipe
1 egg beaten with
1 Tbs (15 ml) water

Combine the beef, onion, suet, chives, mustard, salt, and pepper in a bowl and toss to combine. Cut 3- to 4-inch (7-10 cm) circles from the pastry dough. Divide the beef mixture between the pastry circles, placing it on one half of the center and leaving about 1/2 inch (1 cm) rim for sealing. Moisten the edges of the pastry dough with a little water and fold the dough over the filling to make semicircles. Crimp the edges attractively, brush with the egg mixture, make a small hole in the top of each pie, and place on a lightly greased baking sheet. Bake in a preheated 400F (200C) oven until golden brown, about 45 minutes. Serve hot or at room temperature. Serves 6 to 8.
Phyllis Knipp

Hello to all my Nancyland friends and praying that you are well on the way to better health, Nancy. This is a recipe that I got from a real, honest-to-Gosh Cajun. I've made it many times and it is the best!

1 lb. dried red beans (Camilla beans if you can find them. My Cajun friend sends me several pounds from Louisiana occasionally. Kidney beans will work though)

Cover with water and soak overnight*, or cover with water and bring to a boil. Boil 5 minutes. Pour off water and
re-cover with fresh water. (I use chicken broth). *If soaked overnight, cook in water used to soak beans.

1 lb. ham cut into 1" cubes or equivalent of ham hocks
1 1/4 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 cloves minced garlic
1 Tblsp. Worcestershire sauce
1 large bay leaf
1 1/2 tsp. sugar or 1 tsp. honey
1/8 tsp. cayenne pepper
1/4 tsp. Creole seasoning or black pepper
4 - 6 drops Tabasco sauce
1/2 tsp. cumin (optional)
Add above ingredients to beans - cover with water or chicken broth about 2". Bring to a boil. Lower heat and simmer covered for 1 hour. Add 1 lb.pure pork sausage links cut into 1" pieces. Continue to simmer for another hour. Add 1/2 cup chopped green onion tops and 1/4 cup chopped parsley. Simmer 30 minutes more or until beans are tender. Approx. 15 minutes before cooking time is complete add 1 1/2 tsp. salt if needed.

Serve over cooked rice with cornbread. If a thicker juice is desired, before beginning the last 30 minutes of cooking, mash several of the beans against the side of the pan.

Now this is a TNT cookie recipe that I have made for my children, grandchildren and great-grandchildren many times. The little ones love to roll the dough into small balls. This recipe will make 4 doz.

3/4 cup shortening (part butter)
1 cup sugar
1 3oz. pkg. Jello - any flavor (just the powder, not mixed with water.)
2 eggs
1 Tblsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
Mix flour, baking powder and salt. Mix together thoroughly the first 5 ingredients. Blend in dry ingredients. Roll into small balls 3/4". Place 3" apart on ungreased cookie sheet. Flatten with glass dipped in sugar. Bake at 400 degrees for 6 - 8 minutes.

For Anne in PA. I found your recipe for Gob Cake in
Enjoy from Chris in California. It sounds wonderful...

To Pat in North Carolina...about the nest of baby birds in your fern. I ALWAYS have bird nests in mine. I just water them without getting the nest wet. Just easily pour the water around the outside edge of the pot (or as far away from the nest as possible), it will soak into the fern and will not get the nest wet. Mama bird has always came back.
Tona in Bama

This is for Terri of Chicago who asked for sfingi, a delicious little doughnut type fritter. Sunday, June 5 newsletter.

4 eggs
1/2 cup sugar
1 lb. ricotta
1-1/2 cups sifted all purpose flour
2 and 1/2 teaspoons baking powder
pinch of salt
1 tablespoon vanilla

Beat eggs, add sugar, then ricotta, mix well. Sift dry ingredients together, then add gradually to egg mixture. Add vanilla. Batter is fairly thick. This makes at least 80 golf size fritters. Drop into hot oil by teaspoonful and fry until golden brown.
I fry them in Canola oil, in a 2 quart pot filled about half full, on # 4 heat on electric stove, (medium heat), adjusting heat according to how fast they are cooking. Drain on paper towel and roll in granulated sugar while they are hot or dip them in honey as you eat them. Serve while they are hot. They are delicious!
From Frances in Florida

Cindy, Monterey, NY:
The weed killer, I think, you are asking for is;

1 gallon of white vinegar
1 cup of table salt
1 tablespoon of liquid dish soap

Mix all of the ingredients together until the salt has dissolved. Spray the solution on weeds,
or pour it along cracks to kill weeds.
DON'T spray it on plants that you want to keep.
DON'T pour it on soil that you want to make into a garden someday.
Happy spraying!
Gladys, IN

In about 10 days I am planning to make a tuna,noodle,broccoli casserole for a pot luck. I have a recipe but if you have a tnt one I'd like to see it. My question is, would it be okay to mix it, get it ready to go into oven without the cheese or breadcrumbs (haven't decided which I want to use), the day before, refrigerate it, then add toppings just before I put it in the oven the next day. Thanks for your advice. Knitter in Illinois

This is in response to Ginny Lee-Upstate NY. She was asking where she might find sugar-free white chocolate pudding mix. I have found it at Albertsons and at Walmart.
Zelda in Grand Prairie, TX

The last time we were in Billings, Mt. we ate at the Country Buffet and they were serving orange chicken. It was delicious. I am wondering if anyone might have a recipe for it? I'd certainly appreciate if they did.
Phyllis Knipp--Baker, Mt.

Hello to Alicia, in Syracuse, NY.
I also take salt potatoes home when I visit my folks. (I grew up east of Syracuse in Munnsville, NY). I have since learned to make salt potatoes at home. Last time I bought a bag I measured how much salt was in it. Now I make salt potatoes by buying 5 lbs. of new potatoes, covering them in water and boiling them in one cup of salt- yes one cup. I love the salty film on the potatoes and they are soooooo good dipped in butter! (For everyone else - Syracuse is known as the Salt City and salt miners developed these yummy potatoes in the early 1800s.) We also bring home Grandma Brown's Baked Beans and anything Italian because they just don't sell good Italian products in this part of Indiana. I found a web site called tasteofcny where you can buy Central New York products . They also sell Hoffman products.
Amy in Fort Wayne, IN

Good morning Nancy,
I do hope you are feeling better. My goodness, you have been having a very hard time. He are a hero. Despite everything, you still do everything you do for us. You're always in our thoughts.

Just a little something I thought people would enjoy. An ideal dessert for the warmer months from my neighbours in Italy. This Tiramisu is not a westernised version but the real thing as is prepared in most fine Roman restaurants. Tiramisu is one of my personal favourites and I am sure it will delight one and all as much as it does me, in summer.
Please note that this recipe requires the use of raw eggs (the same principal as home-made mousse), which is not really a health issue if the eggs are fresh, of good quality and not NOT cracked. However, if you have any reservations, don't use the recipe.
Any questions? Feel free to email me.

For 6 people:
5 eggs at room temperature
150 gr - 5.5 oz sugar
500 gr 1.1 lb mascarpone
pinch of salt
200 gr - 7 oz savoiardi lady's finger biscuits
1 glass of espresso coffee for dipping
200 gr - 7 oz finely chopped dark choccolate
1 tbsp bitter cocoa powder

Beat the egg yolks till frothy and lighter in color. Add the pinch of salt to 2 of the egg whites and whip them into a meringue with stiff peaks. Add the mascarpone to the frothy egg yolks mixing it in well so all the ingredients evenly combine, and then fold in the meringue. Dip the savoiardi in the espresso coffee mixture as you compile the layers of the Tiramisu: Put a thin layer of the egg/cheese mixture in a pan, and then cover it with a layer of the coffee dipped savoiardi. Add another layer of the egg/cream mixture. Cover with a layer of chopped chocolate. Continue layering till you finish the ingredients. The last layer is one of the egg/cheese mixture, and then it sprinkle with the cocoa powder. Place the Tiramisu in the fridge for at least 3 hours to chill and set well before enjoying.

Good Morning Nancy, wishing you a day of grateful thoughts. This is for Joan who was looking for recipes for phylo cups that did not need to be served hot. Here are a few I have in my files that she can try. She will have to increase ingredients for her 100 serving size.

Shrimp Salad Baskets:
1 1/2 lbs. raw medium shrimp, peeled and deveined (count of at least 32 per lb)
1/3 cup mayo (can use light)
2 Tbsp. finely chopped fresh dill
1 1/2 Tbsp. minced scallion
2 tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1/2 cup finely chopped radishes
24 frozen mini filo-pastry shells, thawed
Garnish: reserve some shrimp and fresh dill.
Put Shrimp with water to cover in a 2-qt saucepan. Bring to a boil, reduce to a simmer and cook 2 minutes till cooked, they will float to top when done. Drain in a colander under cool running water, then pat dry. Reserve 24 shrimp for garnish, finely chop the rest and place in a medium bowk, stir in remaining ingredients, except radishes and pastry shells. No more than 45 minutes before serving, stir radishes into salad. Fill shells, add garnish of one shrimp and dill to top of each. Refrigerate.

Strawberry Brule' Shells
Top each shell with sliced strawberries, then with a dollop of strawberry yogurt, sprinkle with brown sugar. Keep refrigerated.

Vegetable Garden Shells
1 pkg (3 oz) cream cheese (can use light)
1/4 cup sour cream (can use light)
1/2 tsp. dill weed
1/8 tsp. garlic powder
1/4 tsp. fresh ground pepper
1/4 tsp. parsley flakes
Assorted cup up vegetables (quartered cherry tomatoes, brocolli florets, radishes, carrots, cucumbers, onions)
1 pkg. mini fillo shells
Combine all ingredients except vegetables and shells. Blend until smooth. Spoon cheese mixture into shells, garnish with vegetables. Can pipe mixture with a pastry tube.
Debi in North Carolina

Speaking of coffee makers -- Whirlpool is recalling about 529,000 Kitchenaid Coffeemakers. An internal electrical component can overheat and ignite, posing a fire hazard. Details at

I do need some advice from our friends if you will post this. My daughter just turned `13, we have always been close and talk about everything her dad died when she was 4, last night she hit me and called me a name. Needless to say if that is how she feels I need to leave. Just any advice would be greatly appreciated thanks.

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Nancy Rogers, Easy Recipe Kitchen
PO Box 98367
Lubbock, TX 79416