Free
Easy recipes using everyday ingredients using 
quick and simple cooking recipes.

I do not have any particular newsletter I am responding to but I am desperate to find a recipe for a mocha Punch, it called for like a gallon of milk and a whole bottle of the Nescafe java syrup, and you float melon ball scoops of ice cream on top. I made it once and even folks that did not like coffee loved it, can U please advise me if it was in fact from your newsletter I got the recipe?
Jennifer W/ Kyle, TX

Nancy, I hope you have a great Easter and I hope all is well with you and your fur buddies.

Sherrill in San Antonio in April 3 issue ask for this recipe,I hope this is what she wanted. I haven't tried it.
Brenda/Alabama

Gollie's" Wash Day Cake
Servings: 12

2 cups flour
2 teaspoons baking soda
1 cup sugar
1/2 teaspoon salt
2 tablespoons cinnamon
1 cup raisins, plumped, see note
1 1/2 cups nuts
2 eggs
1 stick margarine, softened
2 tablespoons vanilla
1 can pie filling, apple, cherry, peach, blueberry, etc.
cinnamon
sugar


Into a large bowl, sift together: flour, baking soda, sugar, salt, and cinnamon. Add: plumped raisins, nuts, eggs, softened margarine, vanilla, pie filling. DO NOT USE MIXER OR PROCESSOR! Mix all at once (by hand -- it's easy), until you see no flour.

Put into greased 9x13" pan or make cupcakes. Mix cinnamon and sugar and sprinkle generously on top of dough. Bake at 350F for 35-45 minutes. When you use apricot, peach or blueberry pie filling, add 1/2 tsp almond extract plus the vanilla.

To plump raisins, pour boiling water over raisins, let sit for 5 minutes, and then drain. This freezes nicely or it will keep well for one week when kept covered.


This recipe or one very similar to it was also sent in by Barb S in Omaha NE

Hi my name is Myrtice C. I would like to get the recipe for the Lime Jello with cheese that Dottie in Texas wrote about December 6 2006. Thank you, Myrtice C

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Country Apple Coffee Cake
2 tbsp butter or margarine
1-1/2 cups chopped, peeled apple
1 can (12 oz) Hungry Jack flaky biscuits
1/4 tsp ground cinnamon
1/3 cup firmly packed brown sugar
1/3 cup light-colored corn syrup
1-1/2 tsp whiskey (optional)
1 egg
1/2 cup pecan halves or pieces

Glaze:
1/3 cup powdered sugar
1/4 tsp vanilla
1-2 tbsp milk

Heat oven to 350 degrees. Using 1 tbsp of the butter, generously grease a 9" round or 8" square cake pan. Spread 1 cup of the apples in pan. Separate dough into 10 biscuits, cutting each into quarters. Arrange biscuits, points up, over apples. Top with remaining apples. In a small bowl, combine remaining ingredients. Beat 2-3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces. Bake 35-40 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan. In a small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator.
Serves eight.
grannym IL

NOTE: I do not use the whiskey.

For Betty in Tyler, I saw a rerun of The Cosby Show where Claire had turned 46. Each of the kids would give their age & tell the price of a type of car, what homes cost, gas, & the price of some groceries were when she was that age. If you have grandkids it would be fun to see what the prices were when he was their ages also. You also might try to see what picture won the Academy Awards, & also won best song the year he was born. Have Fun!
Have A Nice Day!
Janice from Texas

I need your help!! I was going to fix crock pot corn (made with cream cheese)--a recipe that was on this site some time ago--but I lost it!! I was fixing it for Easter dinner which is in 3 days HELP!!!!
mom4

This is for Rosemarie of rural Kansas City--when my youngest son played high school football, his game and practice uniforms always had grass and mud stains ground into the knees of them, and you couldn't use bleach on them. I used one-fourth cup Cascade dishwasher powder in the wash water and all grass and mud stains were removed. In fact, his uniform was always the whitest one on the field. I also used it to wash the formula stained baby shirts when my grandchildren were babies. I still use it when my colored clothes and unbleachable white clothes begin to lose their brightness. It can be used with bleach, too.

Hello Nancy and furry friends - how are you enjoying the cold weather and snow after the beautiful spring (almost summer) weather the first part of the week? The North wind is really singing this morning, making it sound a lot colder than it is. I was not ready for it to turn cold again! Love your newsletter.
Jean - NE Olklahoma

The cream cheese banana recipe is in the January 17 newsletter. Enjoy your company. We miss you.
Brenda in IN

To Dee in TX and others from Marietta OH. My hubby is originally from Vienna and Parkersburg WV, and he has family in Marietta. We go to that area once a year at Thanksgiving. He always stocks up on Pepperoni Rolls when we go because they arent even heard of here. So if you get a recipe for them, I for one would love to have it as well.

Nancy, and all the recipe family, Hubby and I hope you all have a very
blessed Easter season.
Dee in SIL

For Nancy (Ottawa)

Old Fashion Rice Pudding
1 quart milk
6 tablespoons Long grain rice, uncooked
1/4 cup sugar
Dash salt

Bring to a boil slowly, simmer approx. 1 hour.
Use a silver spoon

I hope this is what you are looking for.
Peggy from Belleville Ontario Canada.

Dear Nancy,
A warm and sincere Thank-You! to everyone who sent in a recipe for the Triple Chocolate Mess. My daughter is a chocoholic, and so are her two little girls. I will try it very soon.

Nancy, I type with one finger, and it takes forever. As for cooking, well I can never seem to leave a recipe alone. I add this or leave out that, and so I just don't have exact recipes.

My husband retired and took over the cooking. He has very happily gained 40 pounds! I am not sure why he ever wanted ME to cook!

Anyway, I greatly enjoy the newsletter. I feel as if I know people from all over the country. I appreciate the work you put into it. God Bless You!

I was wondering if any of the members have vegetarian recipes or ideas of where to find some. I am trying to eat more healthy, fresh fruits and vegetables.

Also, whenever I have a problem with a store, especially a chain store, I contact their corporate offices. They respond really quickly. E-mails just seem to work better than the toll-free numbers that
are so complicated.
Thank-you, Irma in San Antonio

Avocado Dip
2 medium avocados
1/4 cup bottled ranch dressing
1 tablespoon lemon juice

Put ranch dressing and lemon juice in a medium bowl and mix together with a spoon. Cut the avocados in half lengthways (cutting around the seed) then
twist the halves to separate them from the seed. Use a spoon to scoop out the seed, then scoop the avocado into the bowl of a food processor. Add the ranch dressing and Lemon juice, then process until smooth.
Tona in Bama

Ham and Easter Recipes
Ham Recipes
Chocolate Pies

Barbecued Garlic
Place 4 heads of Garlic, with the points cut off on a square of heavy duty foil. Add 2 Tbsp. butter and 1 teaspoon fresh herbs, wrap tightly, seal and cook on grill for 45 minutes, turning frequently. It is very sweet and smooth.
Tona in Bama

This is for Sherrill in San Antonio, (4-4 07 )I found this one for you hope it's the one. there are several others too.
Linda

Washday Cake
3/4 cup sugar
1/2 cup butter or stick margarine
1 cup flour
1 tsp. baking powder
pinch of salt
2 eggs
Fruit of choice
cinnamon sugar

Cream butter and sugar, add salt flour , baking powder and eggs, Beat well. Spread in a 9 inch round or square pan. Cover top decoratively with plum halves, drained or fresh apricots, sautéed apple wedges, or whatever suits your fancy. Sprinkle with cinnamon sugar and bake 1 hour at 350 degrees. Cool and serve at room temp. or warmer. Great with cream poured over it or small scoop of vanilla ice cream
Source: Gryphon's Aeire

Hi All
Doing a catch up on newsletters.
Someone was asking for different grilling recipes, well here's one of my favourites.
Bob inn Adelaide South Australia

Grilled Five-Spice Chicken with Apples
3/4 cup Sherry
1/3 cup hoi sin sauce
1/4 cup oyster sauce
1/4 cup plum sauce
1/4 cup soy sauce
2 green onions, finely chopped
2 tablespoons mincd peeled fresh gingerroot
2 cloves garlic
1-1/2 teaspoons five-spice powder
1-1/2 teaspoons chilli sauce
2 lbs chicken fillets
2 firm-textured apples, quartered and cored
½ cup chopped fresh chives

Whisk together Sherry, hoi sin sauce, oyster sauce, plum sauce, soy sauce, green onions, ginger, garlic, five-spice powder and chilli sauce in a small bowl.

Combine all but ½-cup of marinade with chicken, mixing well to coat evenly. Cover and refrigerate for 30 minutes, or up to 8 hours.
Mix reserved marinade with apples in a separate bowl and refrigerate.
Preheat grill. Brush cooking rack with oil.

Place chicken on grill, turning once until thoroughly cooked, about 10 minutes, basting occasionally with marinade. Grill apples next to chicken until well heated, about 5 minutes. Do not brush any chicken marinade on apples.

Transfer chicken and apples to a serving platter. Sprinkle on chives and serve immediately.

Hi Nancy, I hope your weather is better then ours. We had no snow for a couple weeks, warm temperatures and the snow all melted. Yesterday and today we were dumped on again, yesterday it was so bad they even pulled the city buses off the streets. We had a green Christmas so we will now have a white Easter, I guess.

This is for Nancy (Ottawa), she requested a recipe for Rice pudding made on top of the stove from the Minute Rice box, years ago. I saved the recipe and make it all the time.

Rice Pudding (Top of Stove)
2/3 cup Minute Rice
3-1/3 cups milk
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup sugar
1/8 teaspoon nutmeg
1 tablespoon butter
1 egg

Combine all ingredients, except egg, in a saucepan. Bring to a boil. Cook over medium heat for 30 minutes, stirring about every 10 minutes. Remove from heat. Beat egg slightly and temper with a little of the hot rice mixture, stir well. Mix into the remainder of the rice mixture in saucepan. Place back on burner and heat just to boiling, stirring all the while.

Remove from heat. Serve warm or chilled. Plain or with milk or ice cream. Makes about 4 to 5 servings.

NOTE:- I usually have to double this as my family likes large servings.
I also add a teaspoon of cinnamon and a 1/3 cup raisins to the single recipe, double if I double the recipe.

Happy Easter to all.

Nancy, you are such a doll for doing all you do for us and I just want to say thank you.

Recently I was given a neat product and I wanted to share with Nancylanders about it.

It's called The Better Baker Gourmet Bowl Maker and it's used to make edible bowls for dips, soups, salads, etc.

My favorite thing to do with it so far is to make an edible cornbread bowl and fill it with beans and top with chopped onion and cheese.
These go over like gangbusters at church functions and my family likes it for a nice change of pace.

You can see it here: http://www.cookschoice.com/

Here's the chili recipe I use and it's magnificent!

1 lb ground beef or turkey
1/2 chopped onion
1 chopped green pepper
1 stalk chopped celery (optional)
chopped garlic or garlic powder or salt
salt and pepper to taste
1 bay leaf
1 clove or a dash of ground clove
1 to 3 tsp chili powder to taste
1 tsp cumin
1 can red kidney beans or leftover cooked dried kidney beans
1 to 2 cans stewed tomatoes
Water as needed

In a skillet, brown the ground beef with the onion and green pepper. When the meat is cooked, drain the grease and add the garlic, chili powder, and other spices to taste. Add the beans and tomatoes and stir well. If you like chili with plenty of juice, add more water and tomatoes if you like. Cover and simmer on low for one to two hours. Right before serving remove the bay leaf.

**Note I make this without the celery and green pepper as they give my other half heartburn. Don't be scared by the thought of clove being added to the chili. It sounds odd but it tastes great! I use this recipe to make thicker chili, also, to use for corn chip pie.

Betty in Canada
Betty's Place
Fibromyalgia website

Vidalia Onion Pie
4 medium Vidalia sweet onions -- thinly sliced
1 stick butter
3 eggs -- beaten
1 cup sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
1 dash Tabasco
1 pie shell -- unbaked
grated parmesan cheese

Sauté onions in butter. Combine eggs and sour cream and add to onion mixture. Add seasonings and pour into pie shell, then sprinkle with cheese, Bake at 450 for 20 minutes, then at 325 for 20 minutes.
Tona in Bama

For Susie Indy in April 1st Newsletter requesting recipe for Pimento Cheese Spread: I don’t really use a recipe, but here is what I do.

Pimento Cheese
Shredded/grated sharp Cheddar cheese

Shredded/grated Monterey Jack cheese (approx. 1/3 to 1/2 as much as the Cheddar)

Small jar of chopped pimento peppers (or to taste)

Enough Hellman’s mayo to make spreading consistency. Stir all ingredients together and adjust ingredients to your taste.

I also like to grate a jalapeno pepper into my cheese spread to give it a little heat.

Nancy, I hope and your furry assistants are enjoying visiting with the relatives.
Donna in NW GA

Baked Fiesta Spinach Dip
1 c. chopped onion
1 T. vegetable oil
1 c. chunky medium salsa, well drained
1 10 oz. pkg. frozen chopped spinach, thawed
2 1/2 c. shredded Monterey Jack cheese
8 oz. light cream cheese, cubed
1/2 c. light cream
1 c. sliced black olives
1 c. chopped pecans

Sauté the onion in oil in a med. skillet over med. heat until tender. Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 mins. Pour the mixture into 1 1/2 qt. baking dish. Stir in 2 c. of the Monterey Jack and the cream cheese, cream and olives. Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 mins. Cover with foil and bake for 15 mins. longer. Sprinkle with the remaining 1/2 c. Monterey Jack. Serve hot.
Makes 5 cups.
Tona in Bama

Broccoli Bites
3 eggs
6 ounces shredded Monterey jack cheese
6 ounces shredded Colby cheese
1 x 16 ounce box frozen chopped broccoli, thawed, drained and dried
2-1/2 ounces bacon pieces
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs as needed

For Honey Mustard Dressing:
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon plus 1 teaspoon lemon juice

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the into a plastic container, except the bread crumbs. Stir together until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier.

Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounces portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well.
Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with Honey Mustard Dressing

For honey mustard dressing :
In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.
Tona in Bama

Nancy thanks to your readers for the quick response to my request for Pickled Eggs. They sound great and I look forward to trying them but neither recipe called for what I considered the main ingredient ... pickled beets. We always had these at Easter when I was growing up. Maybe they are called Red Eggs or maybe Pickled Beet Eggs? I grew up in northern central WVa and a lot of our food and traditions were Pennsylvania Dutch. I always assumed the red eggs were the same. Thanks again.
Linda Boyles, Fairborn Ohio

This is for Ginny Lee-upstate NY that wanted fillings for finger sandwiches. This was in the March 24, 2007 newsletter.

I fix these sandwiches and everyone, even the kids, loves this.
1 large can crushed pineapple (drained, reserve juice)
2- 8 oz packages Philadelphia Cream Cheese - room temperature
1 jar maraschino Cherries (drained and chopped)
1 cup confectioners sugar
1 loaf white bread

Mix cream cheese, pineapple and cherries with mixer till smooth, add confectioners sugar. Spread this onto bread. Refrigerate sandwiches until time to serve. *Refrigerate in a sealed plastic container and place a slightly damp paper towel on top. This will keep the bread from drying out.* Cut into quarters when ready to serve!
Stacy O., Dallas,GA

A big thanks to grannym IL. I use a lot of your recipes. yum . your my kind of cook. Also thank you Nancy for the many hours you must put in to do this letter. I can only imagine because it takes me forever to just read and send in recipes. You are truly our Super Woman.
Bobbie in NC

HiI all
It just turned winter again here in NC.The Easter bunny is going to freeze his ears off this year. I have a long recipe that we make every year at our beach house and have a crowd over. If you like to have a big cook out for friends and like clams you will love this. We have only had one lady that did not like this and it was the thoughts of clams that turned her against it lol. it is a little long but have to put all down so you can do it right. try it.

Clam Bake
you need a large double boiler clam pot with a spigot on it.
4 doz. small clams in shell
3 small chickens (fryers)
3 to 4 lbs. pork ribs (we use baby back)
3 pkg. polish kielbasa sausages
10 ears of corn (fresh)
small bag of potatoes
Louisiana Cajun spices
4 large sweet onions
large box minute rice
1 1/2 c. butter

Wash clams thoroughly, Peel & slice onions in thick slices. cut chickens in half, cut ribs in two joint pieces, cut sausage in 2 to 3 inch pieces, wash corn and remove silks, and peel potatoes and quarter. Put potatoes in a pan of cold water until time to use. Fill the bottom section of pot 1/2 full of water and put on gas burner (outside gas smoker burner) put on high heat to get water boiling. while that is heating layer ingredients in clam pot in this order. Layer of clams(1/2 of them), all the chickens, sprinkle with Cajun spice, layer of onions (all), layer of pork ribs (all), sprinkle with spice, layer of polish sausage (all), layer of clams( remainder), put lid on pot and set on top of water pot. lower the heat. it needs to cook slow and you want it just enough to keep pot steaming. about every 20 min take a 2 qt saucepan and drain 2 pots of juice from faucet at bottom of pan and pour over top of clams. this is your basting. do this throughout cooking 3 to 4 hrs. sprinkle spices on top 3 to 4 times during cooking. about 1 hr before end of cooking time, layer corn, then potatoes in pot. baste more frequently after corn and potatoes have been added. sprinkle once with spices. Cook entire box of rice 1c. water to 1c. rice. make as directed on box adding the butter to this. When clam bake has finished cooking broth will have a nice rich yellow color. take all out and put each ingredient in its own bowl. pour some broth over rice. the entire cooking process will take around 4 hrs. after you get it started kick back and enjoy your company. There should be something in the pot that even the pickiest eaters will like. If not, they are at the wrong cook out.
Bobbie in NC

I may have sent this when I first joined the family. Can't remember that far back. lol.

Am looking for a coconut cake recipe or ideas for Easter. I bought a can of Coco Lopez and was thinking of making a pound cake recipe using some of this for liquid and also the milk from the fresh coconut. Probably will use a few T. of Coco Lopez for the frosting and then using the fresh coconut on the cake with jelly bean decorations. Anyone have any input on this idea?

Thanks Nancy for the marvelous job you do. I look for this newsletter first when the emails are loaded.
Barbara Garrett

SO VERY SORRY FOR THE MISTAKE IN RECIPE!!!!
So here is the correct list of ingredients to make the

"Cider Sweet Potatoes"
6 or 7 sweet potatoes
1 cup apple cider
2 tablespoons pure butter (nothing else)
2/3 cup maple syru1/2 teaspoon cinnamon ( You could add nutmeg, cardamon, etc if you want also)
salt
boiling water

I'm sorry I listed applesauce instead of apple cider!!! How to fix it is the same

Dear Nancy it sounds like you need a lightning rod on your home!!! Do take care.
Judy Montana

For Lesleigh in the March 19th Newsletter. I have a GT Express 101 and really do like it. It is difficult for me to stand, so I get a lot of use out of it and my slow cooker.

The GT Express does a good job with meat the size of petite beef steaks and it cooks faster than on top of the stove.
Melba, Dewey OK

Someone wanted a recipe for the Peanut Butter Bars like the school cafeterias served. Maybe this is what she is looking for.

Peanut Butter Bars
1/2 cup butter
1/2 c packed Brown sugar
1 tsp. vanilla
2 cups peanut butter
2&1/2 cup confectioners sugar
2 cups chocolate chips

Melt butter. Add sugars-Peanut butter & vanilla. Mix well. Press into a 9x13 pan. Melt chocolate chips & spread over top. These are no-bake & like candy.
D.Beaty Clayton, Ohio

This is for Nancy (Ottawa) I got this from the Kraft web site hope it is what your wanting

Classic Rice Pudding
1-3/4 cups milk
1/2 cup instant white rice, uncooked
2 Tbsp. sugar
2 Tbsp. raisins
1/4 tsp. salt
1 egg
1/4 tsp. vanilla

COMBINE milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 6 min., stirring occasionally.

BEAT egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 min. until thickened. (Do not boil.)

REMOVE from heat. Let stand 30 min. Serve warm. Store any remaining pudding in refrigerator.
Caroline MO

Hi Nancy,
Just wanted to thank Phyllis WA-AZ for sending in the Chinese Barbequed Pork recipe. I am going to make it next week while my daughter is visiting me from Maine. She loves Chinese food as much as I do.

This ezine is such a wonderful place for all of us. There is no end of possibilities to the culinary information we can share with each other. Thank you Nancy for providing the forum for us. We all owe you a debt of gratitude.
Rose, MI

Hi everyone. I am the new kid on the block. What I want to express is my thanks, for including me. You are all much appreciated. I believe in networking and sharing. Being teachers and learners, alike. As have being a single mom, shoestring budget, and all. Plus given my past experience with now my father who is deceased and was an accomplished chef, you provide much.
EAdam

For Linda Boyles in OH -- I don't usually use a recipe for pickled eggs, but this is so easy. I use two cans of sliced beets, reserving the juice. Put juice in a saucepan and add half that amount of sugar and an equal amount of vinegar. Bring to a boil and immediately pour over the peeled eggs and beets. I often add sliced onion to the mixture. (If I have nearly two cups of beet juice, I often add a little water to bring it to the two-cup line, then use two cups vinegar and one cup sugar.) There should be enough liquid to cover the eggs and beets.
VTMaid in PA

Dear Nancy. Thanks for the great newsletter. I grow horseradish and also make it every year. It grows like a noxious weed if you let it. It requires little care. I have started it by burying the peelings from the roots about 1 inch deep.

I also process it in a blender with white vinegar and add a little salt to each jar. It also freezes well . I think you can get the roots at Gurneys Seed Company.
Karen in SD

Betty in Tyler, Texas (April 1st newsletter) is planning a 60th birthday party for her husband and wanted some ideas.

We had a birthday party for my Mother when she turned 80. We took pictures from when she was a baby, her graduation, wedding and others and made placemats for the table. It was a big hit and a good thing we made extras because people wanted them to take home. They were a real conversation piece.
Mary Jo in MD

Thank you to the 4 ladies who responded to my shower doors problem. I will try them out one at a time and hopefully they will solve the problem of the mineral build up.
Gay in L.I.

Responding to the Ambrosia Recipes
Betty from NC

This is the best Ambrosia Recipe
Just get some navel oranges, peel and slice. Add some frozen coconut and bottled cherries without the stems! It is awesome.
Betty J

Thank you Carolyn from Los Banos in the April 3/4 newsletter. I used to subscribe to the product recall email, but when I went on vacation many years ago, I unsubscribed (to keep my mailbox from getting full). I never subscribed back. The place to subscribe to recalls is: http://www.cpsc.gov/cpscpub/

By the way; I, too, have the Jenn-Air dishwasher. Mine was not part of the recall, thank goodness!
Tina in GA

Nancy- Hope that you have a truly wonderful Easter. Just know how many of us there are thinking of you, and wishing you the best. Thank you for all that you do for the group.
Barb S in Omaha NE

HI-
Does anyone have a an easy recipe for Italian wedding soup?
Happy Easter to all the Nancylanders.
Eleanor in Virginia

Hello Nancy & all, I'm sending a recipe that was made at a church function. I saw it as it came out of the oven and also shared a large piece. It was very good and looked very pretty. The woman who made it served a fruit kabob with it. It had strawberries, bananas, and other fruits. I am typing from the recipe she gave me but if there are questions, I see her most every Sunday at church. Happy Easter to everyone!
Doris, S. Indiana

Chicken Club Brunch Ring
1 cup mayonnaise
2 T Dijon mustard
2 T fresh parsley, snipped
1 T onion, finely chopped
1 10 oz can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded swiss cheese
2 8 oz Pkgs. refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 bell pepper (optional)
2 cups shredded lettuce (optional)

Preheat oven to 375º. In small bowl, combine mayo and mustard. Add parsley and onion to mayo mixture. Mix well. In medium bowl, flake the chicken and add crumbled bacon, 3/4 cup cheese and 1/3 cup of the mayo mixture. Mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on stone or round baking sheet with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in the center of the stone) Using a scoop, scoop chicken mixture evenly onto the widest end of each triangle. Bring points of triangles up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered) Place tomatoes over filling, between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven and immediately sprinkle with the remaining 1/4 cup cheese. Optional: Cut off top of a bell pepper. Remove membranes & seeds. Fill pepper with the remaining mayonnaise mixture; place in center of ring. Arrange lettuce around bell pepper.

SALT-ROASTED POTATOES
12 sm New potatoes
1/4 c Olive oil
1/2 ts Salt
1/4 ts Pepper

Cook new potatoes in boiling water until just tender, 15 to 20 minutes. Do not overcook. Rub with olive oil and roll in salt and pepper. Place on grill over medium coals and grill until skin is crisp, about 10 to 12 minutes. Yield 6 servings.
If you dont want to grill, roast in 400 degree oven for 10 to 12 minutes.
Tona in Bama

To Brenda/Alabama regarding her Peanut Butter Pie. Is it meant to be kept frozen and served frozen? Thanks.
Barbara in AL

Hi, Nancy!
I hope you are doing well and enjoying your furry babies!

I just wanted to write and thank Carolyn in Los Banos for the information about the Maytag dishwasher recall. I didn't have any idea there even was a recall, and then I found out my dishwasher is affected, and I shouldn't use it until it gets repaired! Carolyn, thanks so much for letting me know--you may have saved me a heartache and a big expense if my dishwasher had caught fire. And to think of the times I've started it and gone to bed!

Where is Los Banos, anyway? I've wondered for a while!
Hope all are enjoying their Easter preparations!
Sharon in Texas

Fried Pickles
Dill pickle slices (I like to use the stackers - long thin slices)
Salt
Pepper
1 egg
8 ounces milk
1 tablespoon Worcestershire sauce
5 to 6 drops Tabasco sauce
1 tablespoon flour
2 cups flour

Mix egg, milk, Worcestershire sauce, Tabasco, and 1 tablespoon flour in bowl.
Mix salt, pepper (to taste), and 2 cups flour in bowl. Dip pickles in egg wash, then flour, then egg, then flour, then drop in hot oil and fry until golden.

Tona in Bama

Fluffy Mint Dessert recipe
1 (16 ounce) package cream-filled chocolate sandwich
cookies (40 cookies), crushed
1/2 cup butter or margarine, melted
2 (12 ounce) containers frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1 1/3 cups pastel mints butter mints

Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 13 x 9 x 2-inch baking dish.

Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1 to 2 days before serving.
Yield: 18-20 servings


Jelly Biscuits
Open a can of Grands! buttermilk biscuits. Heat oven as directed on the package.

Melt 1 stick of butter or margarine and dip each biscuit into the butter.

Combine 2 cups of sugar and 2 tablespoons cinnamon in a zip-top bag. Drop the butter coated biscuits in, one at a time, and shake to coat.

Place each biscuit on a baking sheet. Make an indentation in the middle using the back of a spoon. Fill with your favorite preserves or jelly combinations.

Bake according to package directions or until golden brown.

Grand Flowers recipe
Separate biscuits. Cut four slashes on each biscuit so it makes petals of a flower. Make an indentation in the middle with your finger and drop in a 1/2 teaspoon of jam or jelly.

Bake as usual. The "petals" separate more and the biscuits look like flowers. This is very pretty using different colors of jam or jelly.
Happy Easter! Sarah, MN

Nancy, I went to Mennonite Central Craft and Quilt Auction and they served Apple Prieshka.

They looked like 3 inch square pockets that were filled with apple pieces. They were out of this world and tasted better than apple pie. The lady said the recipe was brought back from Russia
with her grandparents. Does anyone know how to make these? I would love to make them.
Hubba in NE.

Hi again Nancy and all Nancylanders,

To Phyllis in Phoenix
Yes the oatmeal cookie recipe makes soft cookies. If you store them in an airtight container they stay soft for long time. If they do happen to get hard just lay a slice of fresh bread(any kind) in the container and put cover back on. Bread will get hard but cookies stay soft.
Dianne in Wisconsin

Good afternoon, Nancy and all! What a nice mid-day surprise to get the newsletter today.

May Bill asked about substituting salt pork. I guess the main substitute would be a piece of ham, or a few slices of bacon. The reason I DON'T use ham or bacon in the recipes I have that call for salt pork is because I don't want the smoked flavor of the ham or the sweet maple/honey/whatever flavor of the bacon. May, if you just don't want to use salt pork period, I'd suggest doing your browning or whatever with cooking or olive oil. Depends entirely on the taste, and what and how much salt pork/bacon/ham is called for.

I requested any info anyone had on a cookie we had in Spain, called Teresitas and didn't get any answer. BOOHOO....we're all missing out on a really great cookie and I could kick myself for not tracking down a recipe before we left!
Kathi in Virginia

This is for Alison who wanted a use for canned pudding. This cake is absolutely wonderful and so easy.

Butterscotch Cake
1 yellow cake mix
1 can butterscotch pudding
3 large eggs
1/4 c oil
Mix all the above ingredients until smooth and pour into a grease 9 x 13 pan.

Topping: (sprinkle on top of the unbaked batter)
1 c brown sugar
1/2 c chopped pecans
1 bag butterscotch chips

Bake 350 for approximately 35-40 minutes or until done.

Very quick and easy but family and guests will rave about the cake. Almost like a coffee cake.
BG in Indy

I grew up in these fried potatoes. They are delicious. My mom always cooked them in an iron skillet.
Betty

Looking for recipes for Milky Way Candy Bars and also my son used to love Hostess Butterscotch Kruppets, but I can't find them in stores anymore. Would really appreciate your input.
Thank you, Trish in Fl

This is for Gay in L.I.

In Walgreens you will find
Island Breeze
Lysol disenfectant
Bathroom Cleaner
Removes Soap Scum

This will work on your shower Doors. My Bathtub was so hard to clean and no matter hard I scrubbed it never was perfect UNTIL I used this cleaner. It took less than 5 mins with no scrubbing and it is still sparkling.
Trish in Fl

IMM~Iowa, in the March 30, 2007 newsletter, requested a recipe for hamburger and cabbage roll in a bun. I have a recipe for something like this that came from my grandmother, and it is shown below. It is a favorite in our family.

Meat & Cabbage Rolls
1 large head of cabbage (chopped)
1 small onion (chopped)
1 pound hamburger (browned)
1 box Pillsbury Hot Roll Mix or one loaf bread dough

Make the Hot Roll Mix as described on the package and let it rise or make bread dough.

Brown the hamburger with the onion.

Chop up the cabbage (an estimate size of pieces 1/4 inch by 1 to 2 inches).

In a large pot put the browned hamburger mixture and the chopped cabbage. Simmer on low (stirring occasionally) until the cabbage wilts (usually about half and hour). Salt and pepper to taste. It will shrink to at least half the original size of the mixture.

After the Hot Roll Mix has risen to double in bulk. Place it on your pastry board or cloth and cut in half. Cut each half into approx 8 or 9 equal pieces. Place a piece of dough on your floured pastry board or cloth and roll out into a circle as best you can (sometimes they come out kind of square). Place on floured plate or paper plate (to keep your cloth or board clean) and scoop a spoonful of your cabbage mixture into the center of your dough. Fold the sides of the dough around the mixture, enclosing the mixture totally in the dough. Pick up and place smooth side up on greased or Pam sprayed (grease substitute cooking spray) cookie sheet. Continue until all mixture has been depleted.

Brush tops if buns with butter or margarine. You can let them rest for about 15 - 30 minutes prior to cooking to let bread rise a little, but it isn’t necessary. Place in 375 degree oven for 18 to 20 minutes (until lightly brown). Serve warm from the oven. If I have left over bread dough, I place the remaining pieces in a small baking pan and cook them as yeast rolls and serve with jam and butter.
Patty from the San Francisco Bay Area

Hot Cream Cheese Sandwiches
1 lb cream cheese at room temperature
3 eggs, lightly beaten
1/4 cup finely chopped chives or scallions (spring onions)
1 loaf French bread (baguette)

Suggested fillings:
Thinly sliced cooked ham
Thinly sliced smoked salmon
Thinly sliced cooked turkey
Canned tuna, drained and mixed with finely chopped
green bell pepper
Chopped raw vegetables
Cooked shrimp or crab meat

Combine the cream cheese, eggs, and chopped chives in a bowl and beat with a wooden spoon until thoroughly combined. Cut the loaf of bread in half lengthwise and scoop out some of the soft interior, forming a pair of shallow shells. Fill the bread with a filling of your choice and spread the cream cheese mixture in a thick layer on top of both halves of the loaf. Place on a baking sheet and bake in a preheated 450 degree oven until the topping is set and lightly browned, about
15 minutes. Cut into individual portions and serve immediately. Serves 6 to 8.

Tona in Bama

For Linda Boyles in Apr. 1st newsletter

I make pickled eggs using my husband's mother's recipe.
Empty the beet juice from 2 -15oz cans of sliced beets into a lg. microproof bow. Add l cup vinegar and l cup Splenda or sugar. Nuke till sugar is melted. maybe a couple minutes or so. Add peeled boiled eggs. Tops with beet slices and place a plate on top . Cover with plastic wrap and refrigerate till ready to use. I make mine 1 week ahead of time.
Genie

Hello Nancy and Nancylanders. First , a huge thank you to the several who posted terrific Passover recipes! Now, before I put my recipe card away, I'd like to share this with all of you. This is not truly a Passover recipe, but since it has no flour, it can certainly be used. This was a big hit at my neice's Passover Seder last night. It's so easy but is a "wow" of a dessert.

Corinne's Angel Pie ( For super chocolate lovers!)

Meringue shell

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chopped walnuts
1/2 teaspoon vanilla
Beat egg whites until foamy. Add salt and cream of tartar. Beat until mixture stands up in soft peaks. Add sugar gradually and beat until very stiff. Fold in the nuts and vanilla. Grease an 8 in. pie pan heavily. Put mixture into pan, building the sides up like a nest. Bake in a slow oven 300 degrees for 55 minutes. Cool .

Filling
1/4 lb. semi sweet chocolate. (I used Baker's Semi-Sweet
Squares, but have also used other bars including bitter-sweet with great success.)
3 Tablespoons water
1 teaspoon vanilla
1 (8 oz.) container of Cool Whip (I used Fat Free)

Melt chocolate in top of double boiler or in microwave. (Watch carefully in microwave. It doesn't take long). Add hot water. Blend. Cool. Add vanilla. Fold into Cool Whip. (1 cup of cream whipped could also be used but the Cool Whip works well and is easy!) Refrigerate until shortly before serving. Then spoon the filling into the meringue shell. Be ready to lick your lips!

(I don't recommend refrigerating the meringue shell. You want it crisp.)
Corinne in Pittsburgh

For removing mineral deposits on shower doors, get some Lime Away. Use the lime Away and a plastic scrubbie, let the lime Away sit on the doors for a few minutes.
Also, to keep it clean the rain X works OR ( I got this from this site) wax the tub, and doors with paste wax It works great!

I used to clean houses for a living., and ya can't beat that Lime Away, I had a house that they had well water, I couldn't get the lime and calcium out of the toilets till I used the Lime Away!

Tona in Bama, I love to cook and I Love your recipes!!

Does anybody have a copy cat recipe for Famous Daves Corn muffins??
Thank-you Cindy in Va

For Norm in Canada from the April 1 newsletter ~ Yes, you can grow your own horseradish. My parents have grown it for as long as I can remember.

It is a very unusual plant because you dig up the plants, harvest the roots saving the tops which you stick back in the ground & they regrow.

My dad cleans the roots, processes them in the blender with a little vinegar. You can add mayo if you want a creamy type sauce. Put in small jars so you don't open it up all the time as it loses potency. Be careful as this stuff is very powerful. My dad once gave a little jar to an uncle who stuck his nose in the jar to smell it and actually got a
nose bleed. We always have this with roast beef. Because he always replants the tops to grow again, dad has never had to go to an outside source for it. You might check with friends, neighbors, etc to see if they might have some of the plant to let you have the tops. As I recall, you dig this in month's with an R in them.
Anne in Fl

Recently, there was a request for a recipe for Peanut Butter Chews. The following recipe came from the San Diego Schools in the late 60's or early 70's.
J
Peanut Butter Chews
2/3 cup shortening
1 cup brown sugar
2 cups sugar
1 cup peanut butter
4 eggs
1 1/2 t vanilla
2 cups flour
1 1/2 t baking powder
1/2 t salt
1 cup coconut or rolled wheat
Powdered sugar icing

Combine shortening, sugars, peanut butter, eggs and vanilla in mixer bowl and mix at low speed. Combine flour, baking powder, salt and coconut (or rolled wheat). Add to the creamed mixture. Spread batter into greased 11 x 17 pan. Bake at 350 for 25 minutes. Don't overbake. Should be just firm to the touch. While warm, spread with powdered sugar icing. (Just a mix of powdered sugar and water. Cut while warm. When cool, remove from baking pan.

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