All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

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

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Oct 20-21      Site Index     Favorite Recipes of Our Members

For Betty in Tyler,Tx.

Scalloped Oysters
1 pint oysters
2 T oyster liquid
2T milk or cream
1/2 c dry bread crumbs
1 c cracker crumbs (I use saltines)
1/2 c melted butter (or margarine)

Salt & pepper to taste (take the liquid first to see how salty it is and don't forget the crackers have salt!) Mix bread and cracker crumbs and stir in butter and put 1/2 in bottom of buttered, shallow baking dish, cover with 1/2 of the oysters, sprinkle with salt & pepper; add 1/2 of oyster liquid and cream.

Repeat and cover top with remaining crumbs. Bake 30 min in hot oven. This is from a 1938 Settlement Cookbook. I made this 2 Thanksgivings in a row and my hubby loves it. Only thing is you have to watch the salt! Last time it was way too salty! Now that I've seen this recipe again I think I'll make it this year but use crackers with no salt on them!
Sue in Fl

Pumpkin seed recipes

Nancy, just wanted to add in that I have to agree with the comment from Doris in Oklahoma City in the 21 OCT online newsletter that I like the column without the sidebars much better too. I don't have to scroll shift the page on my computer and can read from side to side more effectively and also copy recipes over to my internal drive much easier. If inserting the sidebar is giving you headaches, heartaches and hassles....just put it at the bottom as you were doing. It just seems to "flow" better. I also notice that the divisions seem darker, which is helping my poor cybersurfing eyes much better for reading. You still have the best cooking newsletter on the planet!! For you and the little ones, Take Care.
Mark in NJ

Nancy, this recipe is absolutely awesome! Becky in Magnolia, Arkansas

Becky’s Praline Cheesecake
(12-16 servings)

Crust
12 whole graham crackers, crushed fine (I use a food processor to do it in a few seconds)
3/4 c. ground pecans (use food processor)
1/4 c. plus 1 t. sugar
3/4 t. cinnamon
3/4 t. apple pie spice or allspice
1 stick margarine, melted

Stir together all the dry ingredients; add the melted margarine and stir well. Press firmly into a 10” spring form pan. This would probably work just fine in a 9 x 13 pan, although I’ve never made it that way before.

Filling
3 (8 oz each) pkgs cream cheese, room temperature
1 c sugar
8 oz sour cream
8 oz. whipping cream, divided (NOT Cool Whip)
3 T all purpose flour
1 T vanilla
3 eggs

Heat oven to 350 degrees. With a mixer, cream the cheese and sugar till smooth. Mix in the sour cream, 1/3 c. of the whipping cream, flour and vanilla. Beat till smooth; then add eggs one at a time, beating well after adding each one. Pour over the crust and bake for 1 hour and 10 min. Let cool for at least an hour. The filling will crack, rise and then fall some after it comes out of the oven--this is normal. (Make the topping while cheesecake is baking because the topping has to cool.)

Praline Topping
2/3 c whipping cream
2/3 c brown sugar, packed firmly
1-1/2½ c chopped pecans, toasted in microwave about 2 minutes

In a small saucepan over medium low heat, cook the cream and brown sugar for about 20 min., stirring often and till slightly thickened. Remove from heat, add the pecans and stir well. Let cool. Pour on top of cheesecake after the cheesecake has cooled. Cover tightly w/foil and chill at least 6 hours. Run the edge of a dull knife around the outside of the cheesecake, then gently remove the outer ring. Slice into small pie-shaped wedges.

Greetings From Los Angeles!
For Becky in Magnolia, AR., MaryAnne in KY and Peggy in Odessa, TX. Here's the recipe for my homemade version of "Rice-A-Roni."

Ingredients For 2 Cups Of Rice. (The Chinese-style, Fried Rice version)

1 C Long Grain Rice, rinsed and drained well.
2 C Chicken broth or chicken stock (if the stock has no flavor, the rice won't have flavor!)
OR 2 C water with the addition of 1 TB of powdered Chicken Bouillon mixed well into the water.
(I use a product called "Better Than Bouillon" which is a wet bouillon or chicken flavoring. Its really a good product and adds a lot of flavor to the dish AND you can add more if you want more chicken flavor. (If you add it to the water, you'll be able to taste it for flavor before you add it to the rice.)

1/2 Stick of Butter
1/2 C slivered almonds
20-30 pieces of spaghetti noodles broken up to about 1/4-1/2 inch in length
Optional Addition: I like to add three or four chopped up scallions or green onions when the dish is done.

In a large frying pan, heat and melt the butter under a medium flame. Add the rice, almonds and noodles and fry all three ingredients until golden brown in color, stirring often with a spoon or spatula.
Slowly pour the water into the pan, without stirring, allowing the rice to steam for about ten seconds between each addition of liquid. Add the rest of the liquid and stir the rice once, distributing it evenly in the pan. Bring to a boil. Cover the pan with a tight fitting lid.

Cook over a very low flame or heat for about 16-18 minutes. Remove from heat and let the rice sit for about 10 minutes and then serve. Stir before serving!

This is a very versatile recipe and you can experiment with optional additions. I always double the recipe and use 2 TB of the Better Than Bouillon. If you can't have the salt, look for a chicken flavoring substitute with less sodium or a chicken stock with less sodium in it.

Optional versions: (Do not add the almonds to the following versions but do use the pasta.)

Mexican - Add 1/2 C drained and diced tomatoes with 1 Tsp. of Cumin and a small can of drained corn or Mexican corn. A sprinkling of fresh parsley or cilantro adds great flavor to the finished dish.

Beef - Substitute beef stock for the chicken stock.

Spanish - Use beef stock and add 1/4 C of canned, drained and diced tomatoes with 1 TB of Chili Powder.

Mushroom - Either beef or chicken flavorings can be used. Add either 1/2 C freshly sliced mushrooms (fried in with the rice and pasta) or a small can of sliced and well-drained mushrooms. (You can add 2 cloves of chopped fresh garlic right before you add the liquid for a garlic-mushroom flavor!)

Vegetable - Vegetable stock is used. Add 1/4 C diced carrots, 1/4 C peas and any other vegetable of your choice, chopped. A handful of salted peanuts is a nice addition to the finished rice along with some fresh parsley.

Moroccan - Use chicken stock. Add 1/4 Tsp Coriander, 1/4 Tsp. Cinnamon, 1/4 Tsp. Ginger and a 1/2 C of raisins after adding the stock. Adding 1/2 C of toasted pine nuts or chopped pistachios over the finished rice compliments the flavor! This is great when served with lamb.

If you're adding something that's a liquid, you have to adjust the 2 cups of stock that is called for in the original recipe. If you want to add meat or chicken, I highly suggest adding chopped or diced meat to the dish after it has cooked completely, allowing the rice to steam and cook properly.

I've experimented with different kinds of rice in the past. Jasmine Rice seems to work well here but you have to find out what the manufacturer recommends as far as how much liquid you have to use and adust the recipe according to those instructions.

The basic Rice-A-Roni dish is really just rice, chicken or beef flavoring (bouillion) and pasta! Have fun experimenting and I hope that you all enjoy this simple recipe!
Thank you for letting me share, Nancy!

Andee In Los Angeles

October Recipes
October Recipes, Costume Ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes 

That Apple chart from Dennis Weaver is wonderful. He is so kind and helpful to Nancy's newsletter family. Thanks, Dennis.
From Frances in Wesley Chapel.

In the October 20-21 Newsletter Connie in Cincinnati was asking for recipes for doing tilapia. While visiting my sister recently she made this fantastic dish, hope you enjoy this as much as I did.

Asian Honey- Barbecue Tilapia
1 can ( 8 oz.) crushed pineapple in juice, drained
1/3 cup finely chopped onion
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons hoisin sauce (found in Chinese food Section at stores)
2 tablespoons fresh lime juice
2 tablespoons white wine
2 teaspoons grated peeled fresh ginger
11/2 teaspoons cornstarch
2 jalapeno chilies, seeds and membranes removed, finely chopped
1 garlic clove, finely chopped
4 tilapia or snapper fillets ( about 6 ounces each)

Preheat oven to 425. In medium bowl, combine all ingredients except tilapia; stir until well mixed. Set sauce aside. In a 13 by 9 glass or ceramic baking dish, arrange tilapia fillets in single layer. Spoon sauce over fillets. Roast 12 minutes or until tilapia is opaque throughout. Serve tilapia with sauce in baking dish. Great served with Saffron rice.

My older sister is a wonderful cook and whenever I go to visit we spend most of our time in the kitchen cooking and testing new recipes. I hope this is what you are looking for. Jeannie from Henderson, Texas.

Three Cheers for Camper's Stew! I also add Worcestershire sauce or BBQ sauce and chopped onion. Someone mentioned bread pudding. Paula Deen did one awhile back using Krispy Kreme donuts.
Nina in TN

In the Oct. 20-21 newsletter there were three requests for a recipe for Homemade Rice a Roni. This is the recipe that I have had for years. Hope you girls enjoy this one, it is easy and oh, so good !

HOMEMADE RICE A RONI
1 pkg. dry Lipton Chicken Noodle soup mix
2 teaspoons oil
2 teaspoons butter
1/2 med. onion finely chopped
equal amt of celery finely chopped
1 cup raw rice

In a non stick skillet melt butter with the oil and lightly brown the noodles from the soup mix with the rice. Add the celery and onions and saute till vegs. are wilted and clear. Add the water and the seasoning lump from the soup mix. Bring to a boil, lower to simmer, cover and cook for 15 to 20 mins. till rice is done and liquid is absorbed. Lightly fluff and serve.
Hope you enjoy this, it is so good!

In the Oct. 20-21 newsletter Betty from Tyler, Tx. requested a recipe for Oyster Dressing. Here is the one I use every Holiday for my family. I have grandsons and others that will really fuss if I don't make them some of this. It really is delicious.

OYSTER DRESSING
3 tablespoons chopped onion
3/4 cup chopped celery
2 tablespoons BUTTER
1 12 quarts bread cubes, moistened
2 tablespoons chopped fresh parsley, (Italian flat leafed parsley if you can get it)
1/2 tablespoon poultry seasoning
1 teaspoon salt
Pepper to taste
1 dozen oysters, run through the food processor to finely chop them
Liquor from the oysters
1/2 cup chicken or turkey broth
1 large egg, well beaten

Sauté the onions and celery in butter till clear and limp. Add the bred cubes that have been moistened with the oyster liquor and some water if necessary (do not get them too wet) Add the parsley, seasonings oysters and broth. Mix lightly but thoroughly with a fork. Add the beaten egg and mix lightly. Pour into a greased casserole dish and bake at 350ºF. till set and somewhat browned on top. This recipe doubles well.
Betty, I hope you will try this and that Hubby will enjoy it...we surely do.
Happy Holidays
Barbara in Corsicana, Texas

This is for Connie in Cincinnati who was requesting recipes for Tilapia in the Oct. 20-21 newsletter.

ASIAN HONEY-BARBECUE TILAPIA
1 (8 oz.) can pineapple packed in juice, drained
1/3 cup finely chopped onion
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons fresh lime juice
2 tablespoons white wine
2 teaspoons grated ginger root
1 1/2 teaspoons cornstarch
1 jalapeno, seeded, membranes removed and finely chopped
1 large clove garlic, finely minced or pressed
4 - 6 (6 oz.) Tilapia fillets

Preheat the oven to 425º. Mix together all ingredients except the Tilapia...set sauce aside.

In a 13 x 9 glass or ceramic baking dish arrange the Tilapia fillets in a single layer. Spoon the sauce over, be sure to get some of the pineapple on top of each fillet. Bake for 12 to 15 mins. or till fish flakes easily. Serve over Jasmine rice with lightly steamed and buttered stirfry vegetables. This is absolutely delicious and my family loves it. I do hope you will try it and enjoy it as much as we do.
Barbara in Corsicana, Texas

I am sooo far behind in reading the newsletter but here is something from 9/24/06 page 2

Carol in San Diego writes about "Liederkranz" cheese and assumes they stopped making it. Here is a link to purchase some of this cheese.
http://www.igourmet.com/shoppe/
Ann In Texas

This is for Kathi in Ohio. I don't have a really good recipe for cornbread (can't find it right now--I'm switching computers right now), BUT I did want to mention that really good cornbread should be cooked in an iron skillet. Using a good fat (lard, oil, shortening, etc..) that is well seasoned as well. And I've heard using cream or milk instead of water is best as well. I'm fairly certain that Paula Deen of the Food Network has some really good cornbread recipes at www.foodtv.com and just type in cornbread in the Search box. Look for paula deen recipes in the results.
Dawn - Cape Cod, MA

For Phyllis (10/20)-

Meatless Breakfast Casserole
Cheesy Potato Egg Bake
2 c. sliced cooked potatoes
1 c. cooked green peas
1/4 c. finely chopped onion
1 1/2 c. shredded Cheddar cheese
6 strips of cheese, 3" x 1"
6 eggs
1/2 t. salt
1/4 t. pepper
1 T chopped parsley
1/2 c. evaporated milk

Grease 8"baking dish. Place potatoes in bottom. Top w/peas, onion & shredded cheese. Arrange strips of cheese to outline 6 servings. Break eggs one at a time, placing one egg on vegetables & cheese in each section. Sprinkle w/salt, pepper, & parsley. Pour evaporated milk over eggs. Bake 350 - 20 min. or until eggs set. Serves 6.

For Connie (10/20)- Tilapia
Preheat oven 450. In small ovenproof skillet or baking dish arrange tomatoes in overlapping circles. Scatter olives & lemon zest over the tomatoes. Season w/ salt & pepper; drizzle w/olive oil In small bowl, stir together mayo, Parmesan & lemon juice. Place fish on top of tomatoes. Season w/salt & pepper. Spread mayo mixture on top. Bake until fish is opaque throughout & topping is golden brown in spots, about 20 min. (Serves one) 423 calories.

For Betty (10/20) Scalloped Oysters
1 qt. shucked oysters with liquor
2-3 c. coarsely crushed fresh crackers
1/2 c. margarine or butter
1-2 c. milk
Salt & pepper, as desired

In greased 2qt. casserole, place alternate layers of oysters w/liquor & crackers, dotting each layer w/margarine or butter & sprinkling w/salt & pepper. End w/layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot w/ remaining margarine or butter. Bake 350 until browned, 45-60 min. Makes 6 servings. ( Source: Chesapeake Bay Oyster Recipes)

For Val (10/20) Liver Pudding
1 lb. pork liver
1-1/2 lb. thick cut pork ribs, Boston butt or equivalent
water
2 t. salt
2 t. pepper
3 t. rubbed sage

Place liver & ribs in 4 qt. pot. Cover meat w/water & simmer,
covered, until very tender. (About 15 min. for liver & 1 hr. for pork) Remove meat from pot as it becomes tender. Leave cooking liquids in pot. Bone meat & along w/ liver put through food grinder using coarse blade Return ground meat to pot w/ all liquids. Add seasonings. Simmer uncovered until very thick but still some broth when lifted w/slotted spoon. ( Can serve on hot cakes. Freezes well & best stored in family portions. 13 oz portion adequate for 2 persons.)

Anyone have the coleslaw recipe from Kelly's Barbecue near Summerville, SC?
Athena in DE

Connie,
This is our favorite tilapia or just about any kind of fish recipe. Easy and fast. Enjoy!
Penny from Wisconsin

3 Tbls butter or margarine
3/4 tsp. dill
1 Tbls lemon juice
1/4 tsp. salt
3 or 4 green onions chopped
1 pound fish

Heat first 5 items in large skillet. Add fish, cover, cook 8 to 10 minutes.

For Betty-Tyler TX (10/18) This recipe is very similar to the one from Iris-VA but may be a little less rich and perhaps less work since you serve it from the baking dish. Like Iris' family, we have enjoyed this at many an Easter brunch.

French Toast Soufflé
10 Cups - 1"cubed sturdy white bread

(Pepperidge Farm Hearty White-16 slices)
Cooking Spray
1 - 8oz. Block lowfat Cream Cheese
8 Large Eggs
1 1/2 Cups 2% Milk
2/3 Cup Half & Half
1/2 Cup Maple Syrup
1/2 Tsp Vanilla
2 Tbls. Powdered Sugar
3/4 C Maple Syrup

Placed cubed bread in a 9/13 baking dish (I use pyrex) that had been sprayed with cooking spray. In a mixing bowl, beat cream cheese until smooth. Add eggs one by one then add: milk, half & half, 1/2 Cup Maple syrup and vanilla. Mixing well until smooth. Pour over cubed bread. Cover with foil and refrigerate overnight. Next morning, remove dish from fridge and let stand for 30 minutes. Preheat oven to 375 degrees. Uncover and Bake for 50 minutes. To serve, sprinkle with powdered sugar and serve with the 3/4 cups of Maple syrup that you have warmed (a minute or so in the microwave). Serves 12.

As always Nancy we are grateful.
Karyl in Mass

P.S. The new format (intentional or not) has provided me with a bonus. When printing out a couple of recipes today, they printed with a black border top, left and bottom. (I did not highlight the border) I can cut on the lines and paste onto a card for my file...super! Mysterious but great. Happy Halloween! LOL

For Connie in Cincinnati: Tilapia
Melt a couple of tablespoons of butter in a glass pie plate. Dredge fish on both sides in butter. Sprinkle with salt, pepper, and lemon pepper (or other preferred seasonings). Cover loosely with waxed paper and microwave on high for 5 - 6 minutes per pound.

A wonderful variation - after dredging and seasoning, top with a couple of tablespoons of your favorite salsa - Mango is wonderful - then proceed to cook as above.

So easy - and the fish stays nice and moist better than baking in the oven.
Marge in Mo

Betty in Tyler TX 20th Oct newsletter wanted an oyster recipe. Here is one that we use.

For Sue in Fl maybe you could double the recipe for Turnip Puff and use 1/2 turnip and 1/2 rutabaga.
Mary Jo in MD

Oyster Pudding
1 pint of oysters (or more if preferred)
12 slices of bread
4 ounces cheddar cheese, shredded
4 cups milk
4 eggs
1 tablespoon salt
1 tablespoon pepper
paprika

Take 6 slices of bread and butter on one side. Place the bread butter side down in a casserole dish. Then put oysters over top of the bread. Spread 4 ounce of cheddar cheese evenly over oysters. Butter other 6 slices of bread and put on top of cheese with butter side up. Beat 4 eggs until frothy; add milk, salt and pepper. Pour over bread sprinkle
with paprika and bake at 325 degrees 1 hour 25 minutes. Give it about 15 minutes to setup after it finishes baking.

Mark in NJ~ Thanks for your response to my Oct 18th request re search for canned Clamcakes. And, yes, Mark, they definitely were NOT Codfish cakes--tho I imagine they went the way of canned Codfish cakes and were discontinued also. While living on the East Coast I first discovered fried, small, sweet, Ipswich Littleneck clams, then came the convenient canned Clamcakes, always kept handy in my pantry (you'd think I'd remember its brand name). Thanks for trying, Mark--and have a fried clam sandwich for me on your faraway eastern shore!
Carol/SoCal

Hi Nancy, Siggy, and Ditto,
This is for Kathi in Ohio, in the Oct.20-21 newsletter, about making good cornbread. I use only Martha White Self-Rising Corn Meal and Self-Rising Flour, to me that makes the best.
Kathi use the recipe on the bag and you will have some good cornbread. I always use
buttermilk in mine and like to use bacon grease. I use an iron skillet. I don't measure anything, I have a bowl I use to make mine in, so I guess you would say I make scratch cornbread. I like mine to be a little thinner than the recipe on the bag. When my husband was living he wouldn't let me use anything but Martha White Meal and Flour.

Nancy it is so good to be back on line again. My computer crashed over two weeks ago, I just got it back the 20th, which was yesterday. I was so lonesome not having your newsletters to read. Thank you for including the newsletters since the first of the month. I will have a good time catching up on all the recipes and news from all the good people in Nancyland..

For Becky in Magnolia, Arkansas, thanks for your recipe for making the Peanut-Pretzel snack. Last year I made white chocolate covered pretzels using the almond bark. It wasn't hard but kind of long and tedious. My hubby and daughter have already been asking for it for this Christmas and I told I didn't know if I would make any or not. Now I know I'm not, I'm going to try your recipe instead. LOL
Melinda in Chattanooga

Nancy,
I noticed that some other readers said how much they like this format of the newsletter and I just wanted to let you know that I really like it this way too. It seems much easier to read this way and just much cleaner. I hope that you are planning to keep it this way.

Thanks for all the hard work that you put into this newsletter. I look forward to it and miss it on Thursdays.
Julie from MD

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Hi Namcy, I know how busy you are, and how many letters you must get daily. I don't know how you get around to answering, and posting everything. I just thought I'd request this recipe again. I had asked a week or so ago if anyone has a recipe for Macadamia Cookies made with white fudge. Thats white FUDGE not white CHOCOLATE. I did a search, and found many recipes for white chocolate versions, but can't find one made with white fudge. I undertsand that you're suppossed to make the fudge first, as I'm not sure if white fudge is available in stores. Hopefully someone in Nancyland knows of this cookie, and would send in the recipe. Thanks in advance.

And Nancy, I don't mean to be a pest, in asking again. As I said, I can't imagine how many requests you must get.

You're a gem, and we appreciate you so much!!.
Cheryl, Ohio

Halloween coloring pages
(Look on the left sidebar for the coloring pages to print out.)

My friend has acquired a Harvest Maid dehydrator but she did not get the instruction booklet with it. She is 94 years young (will be Oct. 29th) and still has such a zest for life. She is blind in one eye and cannot hear very well so she cannot watch TV. She is always wanting something to do to occupy her time. She wants to dry some fruit etc and make potpourri., but does not have the instruction booklet. Can any one help. Thank you Dorothy in Texas

Nancy,
I am new to your newsletter and had seen someone mentioning a recipe for a "No Bake Fruit Cake". I looked through several of the newsletter archives, but could not find it. Would any of you happen to have this recipe? I would like to try it for Christmas this year. Thank you so much and everyone have a good day.
Cindi in Nebraska

This is for Betty in Tyler, TX who asked in the 10/17 newsletter for some breakfast dishes she could pre-prepare for Thanksgiving. I have submitted this before, but it is delicious and I think it might be something she would like. I think it can be prepared the night before.
Connie in TX

Cheesy O'Brien Egg Scramble
1-28 oz. pkg. frozen has brown potatoes
1/2 t. garlic salt-or to taste
1/4 t. black pepper-or to taste
1 can cheddar cheese soup-undiluted
1 lb. bacon, cooked crisp and crumbled
12 eggs, lightly beaten
2 T. butter
2 c. (8 oz.) cheddar cheese, shredded

In large skillet, prepare hash browns according to package directions. Sprinkle with salt and pepper. Transfer to greased 2 1/2 qt. baking dish. Top with undiluted soup. Set aside 1/2 c. crumbled bacon and sprinkle remaining bacon over soup. In another skillet scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with shredded cheese and reserved bacon. Refrigerate overnight if desired. Bake, uncovered, in preheated 350 degree oven for 20-25 min. Add more time if you refrigerated it.

Hi Nancy,
I'm behind in trying to read and catch up with your newsletters, so I hope this isn't to late. Stefanie from the Dominican Republic in your September 24th newsletter asked for a recipe for Montreal Seasoning. Here is one I have in my recipe files. I hope it is the one she was looking for.
Rose Marie, in Freeborn, MN

Montreal Seasoning
4 tablespoons of salt
1 tablespoon of black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried Thyme
1/2 tablespoon Rosemary
1/2 tablespoon Fennel

Measure into a ziplock bag and shake until blended. Store in a cool, dry place. Shake on meat prior to grilling. Excellent flavor. Thanks to Lissa for the website to copy this recipe. I use this seasoning a lot in my cooking and I don't restrict it to just grilled
meats.

Also in the same newsletter, Lisa in NC asked for a poppyseed bread made with butter pecan cake mix and coconut cream pudding mix. Here is what I have in my files. I hope it is the one she was looking for.
Rose Marie in Freeborn, MN

Poppyseed bread
butter pecan cake mix
1/4 cup poppyseed
1/2 cup oil
1 pkg instant coconut cream pudding mix
4 eggs
1 cup hot water
Mix all ingredients together until well blended. Pour into three well greased and floured loaf pans. Bake at 350 for 40 to 45 minutes.

In the same newsletter, Mary, in Greenbrook, NJ asked for an apple crisp cookie recipe. This is the one I have in my files.
Rose Marie in Freeborn, MN

Apple-crisp cookies
Yield: 1 Servings 1 c Shortening
1/2 c Butter or margarine
1-1/2 c Brown sugar; packed
1 c Sugar
1 pk Instant spiced apple flavored drink mix
1 tb Ground cinnamon
1-1/2 ts Baking powder
1-1/2 ts Baking soda
1/2 ts Salt
3 Eggs
2 ts Vanilla
3 c All-purpose flour
3 c Quick-cooking oats
1-1/2 c Raisins
1 ½ c Dried apple pieces; chopped
1. In an extra-large mixing bowl beat together the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, instant drink mix, cinnamon, baking powder, baking soda, and salt. Beat till combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, oats, raisins, and dried apples.
2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven about 12 minutes or till lightly browned. Remove from cookie sheet and cool on a wire rack. This recipe earned Kimberly Kurkovic of Jefferson, Ohio, $200 in the magazine's monthly contest.

Kathi in Virginia asked for a clone of Wendy's Chili, here is one I have in my files.
Rose Marie in Freeborn, MN

Wendy's Chili
2 lbs ground beef
1 ( 12 oz ) can tomato paste
2 ( 29 oz each ) tomato sauce
1 ( 29 oz ) can kidney beans, with liquid
1 ( 29 oz ) can pinto beans, with liquid
1 cup diced onion
1/2 cup diced green chiles
1/4 cup diced celery
3 medium tomatoes, chopped
2 tsp cumin powder
3 tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups water
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook , stirring every 15 minutes, for 2 to 3 hours.

Nancy in PA was looking for a chess bar for her friend. I hope this is what she is looking for.
Rose Marie in Freeborn, MN

Chess Bars:
Yellow cake mix
1 stick oleo
1 egg - beaten

Mix all above until crumbly and press into 13x9 inch pan. Top layer - 2 eggs beaten, 1 oz pkg cream cheese (room Temp)1 tsp vanilla. 1 box powdered sugar. Mix until creamy and pour over crust. Bake 45 mins-1 hour 350 degrees...DO NOT OVERBAKE. Just til a golden brown


Hi Nancy, I hope you are doing well.
A few letters ago someone was asking about Strawberry Cheesecake Fudge, has anyone found this recipe yet? It sure sounds good and would be good at Christmas time.
Have a great week-end.
Trish in Fl

======
Hello All, Here is an interesting recipe a good friend of mine sent me and since it concerns cats I automatically thought of our group. Nancy I don't know if you can post the picture with it or not but if you can't I think every one can get their own mental picture of it.LOL
Melinda in Chattanooga

Read the ingredients and stuff first and then look at the photo
This is for all you cooks out there looking for something a little different for a Halloween party This recipe is completely edible but most would not think so!

Kitty Litter Cake
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

Serving Dishes and utensils
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1. Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!

Here's a little appetizer recipe newsletter readers might like for the holiday season

Cranberry Cheddar Sandwiches

Toast slices of good French bread. Butter them. Spread each slice with some canned whole berry cranberry sauce. Top each slice with thinly sliced cheddar cheese. Broil until cheese melts. Delicious!
grannym IL

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