For "Joan in Oklahoma" in the April 11th Newsletter. I agree with you 100% about Tona in Bama's recipes! I copy every one of them. They all sound wonderful!
I am just waiting for her to make her own cookbook with the recipes she send in. I don't mean to slight the other members that send recipes in. There are a LOT of great cooks out there, I just love this newsletter. I keep trying to cut down on my recipe copying, but I am not only a compulsive eater, I am also a compulsive recipe clipper!

Nancy, I sure hope this last round of tornadoes and horrible weather did not hit your area. I say a prayer for you every time I hear about awful weather in Texas! Thanks for all the work you do.
Laurelee in MN.

Parmesan Pullaparts
1 can of biscuits
1/4 cup butter
2 tsp. dry parsley
1/4 tsp. dry onion( onion powder)
1 tbsp parmesan cheese
1/2 pound mozzarella cheese

Melt butter in a round pan low heat. Cut biscuits into 4 (with scissors or pizza cutter) Add parsley and onion to butter. Place biscuits into pan. Top with cheese. Bake at 425 for 10-15 minutes. Serve upside down on plate.
Tona in Bama

This is for Linda in GA who requested a recipe for banana cake in the April 13 newsletter. This has nuts in it but is very good. I suppose you could leave the nuts out if you don't want them. I have only made it with the nuts.

BANANA NUT CAKE
2-1/4 cups sugar
3/4 cup solid vegetable shortening
1 1/2 cups mashed ripe banana (approximately 3 bananas)
3 eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 cup buttermilk
1 1/2 cups chopped pecans

Cream sugar and shortening with an electric mixer. Add mashed bananas, eggs and vanilla and mix well. In another bowl, combine flour, salt, baking powder and baking soda. Add to banana mixture alternately with buttermilk. Beat 3 minutes on medium speed. Stir in pecans. Pour batter into three 8-inch round greased pans. Bake in preheated 350 degree oven for 30 minutes.

FROSTING
1 cup mashed ripe bananas (2 bananas)
3 tablespoons butter or margarine, softened
2 cups powdered sugar
1-1/2 cups chopped pecans

Beat together mashed bananas, butter and powdered sugar. Add additional powdered sugar as needed to achieve spreading consistency. Stir in pecans. Spread frosting on top of one layer, top with second layer, frost top of second layer, top with final layer and frost top and sides.
Margaret in MS

Hello! This is for everyone and for Linda from OR regarding your NY Crumb cake. I make the same cake for parties, office functions, etc.. and it's always a hit. But I wanted to give you a little secret: instead of using the milk try using the same amount of half & half. Makes the cake come out sooo moist.
I think Tona should make a cookbook, it would be a huge success!
Dawn - Cape Cod, MA

Strawberry Cheesecake Ice Cream (for electric ice cream machine)
8 ounces cream cheese
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
3/4 cup fresh pureed strawberries
1 cup half-and-half

Blend all ingredients until smooth. Chill ingredients for about 1 hour, or until cold. Turn on ice cream machine and set it to chill the freezing/mixing bowl for 5 minutes. Spoon the cooled mixture into the freezing bowl of machine. Set the freezing timer to the 30 minute maxium setting. Push start button. When timer rings, spoon ice cream into dishes.
Tona in Bama

In the April 13 newsletter, Liz in KS asked about oven temperature and whether powdered milk was mixed for a biscuit recipe. I don't know if she is asking about the recipe I sent in or another one but for the one I sent the oven temp is 350 and yep, the powdered milk is mixed with water. Sorry about not including those tidbits!

In the April 13 newsletter, Nichol asked about my husband's biscuit recipe. Sorry about not including directions but you just mix all the ingredients, pat the biscuits out with floured hands and bake them at 350 or so. Again, sorry about that!
Denise

For Joann:

Carrabba's Mama Mandola's Siclian Chicken Soup recipe
2-1/4 hours 10 min prep 8 servings

Change to: servings US Metric

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 (14 ounce) can imported Italian plum tomatoes

1 (5 lb) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
salt & freshly ground black pepper

< 4 hours Soups
Very Low Carbs Soups
Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.

Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.

Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours.

When soup is finished, remove chicken pieces with a slotted spoon. Let cool.

Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
When chicken has cooled enough to handle, remove skin and bones and return meat to soup.

Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
Source: http://www.recipezaar.com
From Joe in Dousman

This recipe or one very similar to it was also sent in by GramaJ. She added that it makes 1.5 gallons and the source of the recipe was
http://www.cdkitchen.com/recipes

Hi, Nancy and gang, Nancy so glad you are back and enjoyed your trip, we did miss you though I am looking for some home made low fat salad dressings, I don't like the store low fat, or not fat ones. Thanks in advance
lindah Texas

Hello Nancy,
I have tons of peach freezer jam on hand and would love to find a recipe for Peach Muffins using the jam as an ingredient. Maybe some of your readers would have a recipe for me? Thanks!
Dawn in Upper Michigan

In the April 13 newsletter Bobbie in NC was asking about draining the juice on the peaches for the Peach Pullapart. I made that recipe this past weekend for my Sunday School class and I did drain the peaches before I chopped them (couldn't find any already diced). Also I did not see any Butter me Not Biscuits so I just bought Flaky Butter tasting Biscuits by Pillsbury and it turned out great. Everyone loved it.

For Joann who is looking for Mama Carraba's Chicken Soup recipe, it is in the 3/8/07 newsletter. If you do not find it leave another message on here and I will send it to you. It is really good.
Good cookin' everyone.
Barbara in Corsicana,Texas

Banana Pie
1 baked pie crust
3 bananas, sliced
4 ounces softened cream cheese
2-1/2 cups milk
1 6-ounce box instant vanilla pudding

Place sliced bananas in crust. Beat together cream cheese and 1 cup milk. Add remaining milk and pudding; beat until well blended. Pour over bananas and chill.
Tona in Bama

I receive the Kraft Food and Family Complimentary Magazine four times each year. The Spring, 2007 issue was the best yet. I'm cooking my way through it page by page. I made this and we all enjoyed it. Maybe someone out there in "Nancy-land" would enjoy it too.
Susana in Louisiana

Cheddar Macaroni Beef Casserole
1-Kraft Macaroni and Cheese Dinner
1-lb. ground beef
1-(14.50-oz)can, Hunts petite diced tomatoes, undrained
1/2-tspn dried basil leaves
1-cup freshly shredded mild cheddar cheese

Prepare “Dinner” as directed on package, omitting butter. Meanwhile preheat oven to 400° and brown down the ground beef in a skillet; drain. Add tomatoes and basil and bring back to a low simmer for about 10 minutes. Mix the meat mixture with the mac and cheese put into a casserole dish. Sprinkle the shredded cheese over the top and bake in preheated oven for 10 minutes.

Hi Nancy
So nice to have you back. Hope you got some rest. In your April 13 newsletter, Teri from Calgary was looking for coconut pecan frosting. I would be more than happy to send her a couple of cans. Is there some way I can go to one of your other web sites and get her email address so I can send her an email. I love your newsletter and have gotten some fantastic recipes and want to give back to your readers. Thanks so much
Judy from East Brookfield

For Suzie in NW MI:
I don't know why you couldn't add chocolate chips to the Amazin' Raisin Cake.

My mother used to bake a cake she called Martha Washington Cake.

Bake a yellow cake (you could use cake mix) in two 8" or 9" layer pans. While still warm, but cool enough to handle, spread the bottom layer with grape jelly, top with the second layer and dust with powdered sugar. We got to eat this warm and we LOVED it!

For Trish in FL:

Milky Wonder Cake
6 (2.28 oz) Milky Way bars
1 cup butter
2 cups sugar
4 eggs
2-1/2 cups all-purpose flour
1/2 tsp baking soda
1-1/4 cups buttermilk
1 tsp vanilla
1 cup chopped nuts

Melt candy bars and 1/2 cup butter in saucepan over very low heat. beat remaining butter and sugar in medium-sized bowl until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients; stir until smooth. Add melted candy; mixing well. Stir in vanilla and nuts. Pour batter into a 9" x 13" pan coated with cooking spray. Bake in a moderate oven, 350 degrees, 1:20 or until top springs back when touched with finger. Top will be quite dark. Cool in pan on wire rack for 10 minutes. Cool completely. Frost as desired.
grannym IL

I have so behind in my newsletters from you and my email and my email was down for awhile and doesn't take long to really get backlogged.

First I want to thank you again for your wonderful newsletter I just love it and look forward to it so much.

This is in answer to Carole J in Nebraska from March 14th...She may already have gotten her question answered.

I also made a folder "My Recipes" and leave it on my desktop. Inside have made individual folders for appetizers, baked beans and on and on.

Then I pull up a word document - then copy and paste recipe I want to save and put into my word document - then save as whatever name of recipe and save onto desktop.

Then when all done I open My Recipes and drag recipe into whatever category it goes into and then when got some in there go to View in toolbar and click on List and click on Arange Icons by name. If I can explain anything better let me know. Hope this will help you.
Bonnie from Lynnwood, Washington

Comment
Remember to include the date of the recipe and the member who sent in the recipe when you have them to your recipes. When I did first did genealogy I did not know that I should include the sources. After 30 years it is almost impossible to remember where to find them again. Wish I had known better back then.
Nancy Rogers

This is for Kim (April 11, 2007 newsletter)

That is awesome that someone is looking for one of my (own) homemade recipes. Makes me feel good and I’m so glad you enjoy it.

Thanks for all the hard work Nancy, keeping everyone in touch.
Angie in Ohio

Nancy this is an answer for Teri in Calgary. She is looking for coconut/ pecan frosting. PILLSBURY makes the coconut/pecan frosting in the container. I purchased two last week at our local Safeway store. i tried to find a web site but was not successful. Possible call the PILLSBURY info number and they maybe able to tell you where to locate it in your area. Aloha JW Hawaii

For Nancy in Ottawa. I recently saw on a program or read an article about Twinkies, I can't remember exactly. But I do remember saying at the time I will never, ever eat another Twinkie as long as I live. As I recall, a lot of chemicals are added to commercially baked products that are really not good for us. I wish I could remember where I heard this. Maybe someone else in this group will recall the same report. Nancy.......I hope your Easter was a blessing and you enjoyed your time with family and friends. Thanks again for keeping this all together.
Here is a good Chocolate Frosting recipe:

Ann's Chocolate Frosting
1 c sugar
1/2 stick butter (not marg)
1/3 c milk
1/2 c chocolate chips (semi-sweet)
1 T vanilla

Bring sugar, butter and milk to a boil and boil for 2 minutes. Remove from heat and add chocolate chips and vanilla. Stir until chips are melted and begins to slightly thicken. Pour over sheet cake. Can double recipe for layer cake.
Iris in Virginia

Spring Salad
1 (7 ounce) container cool whip thawed to room temperature
1 package instant pistachio pudding mix
1 medium can crushed pineapple with juice
1 cup mini marshmallows
1/2 cup chopped nuts
1/2 cup maraschino cherries halved

Blend the dry pudding mix in to the cool whip. Fold in remaining ingredients and blend well. Chill for 1 1/2 hours before serving. Makes 8 servings.
Tona in Bama

From Rosemarie in rural Kansas City again --

About 3 weeks ago, someone wrote in praising the Better Baker Bowl Maker.

It intrigued me when I visited the site and ordered one. It came in yesterday with no directions, no recipes, nothing.

I am at a loss as to how to use it - how high do you fill the molds, what kind of recipes are good for it, etc.

If the person who recommended it is reading this, could you please send suggestions. Also, if anyone else has one, I'd really like ideas for it.

Looks like fun - we're having out of town guests soon and I'd love to use it then. Looks like a perfect party or company idea.

Thanks so much. Rm

Hi Nancy and fur babies, I would like to thank you for being there for all of us who love to find recipes on your site. I usually go to your site fist when I need a recipe.
Thank you Nancy! Your friend Tammy in Mn

BARBECUED CORN
1/4 cup barbecue sauce
1/2 cup butter
8 ears corn, unhusked

Blend barbecue sauce and butter together. Spread mixture generously over the corn. Wrap each ear securely in heavy duty foil. Cook over hot coals for 15 to 20 minutes, turning several times. Serves 8.
Tona in Bama

Barbecued Corn on the Cob
1/2 c. butter
1/2 envelope or 4 T. dry tomato soup mixture
1/2 c. water
1 med. onion, thinly sliced
4 med.-size ears corn

Melt butter in saucepan; remove from heat. Stir in tomato soup. Blend in water, stirring to thicken sauce. Place each ear of corn on a 12x10" piece of foil. Top with 1-2 slices onion. Spread sauce over corn. Wrap foil around corn well, sealing openings. Bake in 425F. oven, 12-15 minutes, or roast over hot coals about 10 minutes, turning occasionally. Serves 4.
Tona in Bama

Baked Chile Cheese Corn
4 cups fresh corn kernels or frozen, thawed and drained
1 cup grated Cheddar cheese
8 ounces cream cheese at room temperature
1 (7 ounce) can diced green chiles
2 teaspoons chile powder
2 teaspoons cumin

Preheat oven to 350 degrees F. Butter 1 1/2 -quart baking dish or cast iron skillet. Mix all ingredients in a large bowl until well combined. Transfer to prepared dish. Bake until bubbling, about 30 minutes.
Tona in Bama

Bacon Corn Casserole
A zesty combination of flavors makes this baked casserole extra special.

1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. brown sugar
1 cup ketchup
1 diced onion
24 oz. can corn; drained
3 slices bacon

Preheat oven to 350F. Whisk together mustard, salt, brown sugar and ketchup. Stir in onion and corn. Pour into greased casserole dish. Top with bacon. Bake 40 minutes until bacon is crisp.
Tona in Bama

For those still interested in cast iron cookware, I noticed in our local Cracker Barrel Country Store they have a large selection of different sized pieces and it is all Pre-Seasoned! It is expensive but you may consider it worth it.
Barbara in AL

Thanks everyone for the quick responses to my request for a hard White Chocolate Frosting. I saved them all, but think the one from Mary might be the exact one I lost. If not, maybe one of Linda's is it.

This is for Sandy in ND, who wanted the Fresh Peach and Mango Salsa. This is Sara Moulton's recipe from Cooking Live. Hope it is close to what she is looking for...
Lisa (East Texas)

Fresh Peach and Mango Salsa
3 cups tomatoes, chopped
1 cup red onion, chopped
1 cup yellow pepper, chopped
1/3 cup jalapeno, seeded and chopped
1 tablespoon garlic, chopped
1-1/2 cups peaches, peeled and chopped (about 2 large)
1 cup mango, chopped (about 1 large)
1 tablespoon lime juice
1 teaspoon chopped fresh cilantro

In a large pot over medium heat combine the vegetables. Cook for 10 minutes. Add peaches and mango and cook for additional 5 minutes. Remove from heat, add lime juice and cilantro. Stir. Pack into hot jars using 1/4-inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner.

For Linda in GA (4/13/07 Newsletter) - I found this banana cake recipe many years ago in a San Antonio newspaper. It has always been a favorite in our family.
Hope you like it! Barbara in AL

BANANA NUT CAKE:
1-1/2 cups sugar
1/2 cup Crisco (solid, NOT oil)
2 eggs

1/4 cup buttermilk
3 bananas, very ripe, mashed
1 teaspoon vanilla

2 cups plain flour
1 teaspoon soda
1/4 teaspoon salt
1/2 cup pecans, chopped

ICING:
1 box confectioner's sugar
1 stick butter, room temperature
1 teaspoon vanilla
1 or 2 ripe ba, broken in pieces

Preheat oven to 350 degrees. Grease and flour either two 9-inch
cake pans OR a 9 x 13" pan.
Cream sugar and Crisco together. Add eggs and mix well.

Add buttermilk, mashed bananas and vanilla and set aside.

Sift together flour, soda and salt. Add slowly to the first mixture. Add 1/2 cup pecans. Pour into prepared cake pan(s). Bake round cake layers 25-30 minutes depending on your oven. Bake sheet cake 33-35 minutes.

ICING: Slowly mix powdered sugar with room-temperature butter, add vanilla and 1 to 2 bananas ripened and mashed. Add pecans. Spread on cake.