Peaches and Cream
3/4 cup Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 small pkg. Vanilla Pudding (not instant)
3 T. Soft Oleo
1 Egg
1/2 cup Milk
1 large can Sliced Peaches (drain & reserve juice)

Grease a 10 inch pie pan. Beat all of the above ingredients except the peaches for 2 minutes at medium speed. Pour into pie pan. Arrange peaches on top of the batter.

Topping
1 - 8oz pkg Cream cheese softened
1/2 cups Sugar
3 T. Peach juice
Cinnamon

Beat all ingredients except for cinnamon for 2 minutes at medium speed. Spoon it on top within one inch of the edge. Sprinkle top with cinnamon. Bake at 350° for 30-35 minutes until light golden brown on top.
Becky in Ohio

Hi,
This is a request for our upcoming VBS. Even though they are predicting snow for us here in Ohio tonight, July will be here before we know it and I need to get started on crafts. I was offered an abundance of saved individual Jello containers with lids to use in our craft projects. Does anyone have any ideas on what we could do with them? Last week I returned from being in Georgia for over 3 weeks and arrived home to a snowy day. I am just starting to catch up on the newsletter. I wanted to mention that I printed several recipes off before leaving and used them while in Georgia and wanted to say thanks to all of you who contribute all those wonderful recipes. The ones I made up went over well and I was asked for copies by several people. One of them being a newly single parent and wanting simple recipes to prepare for his daughters. ( I gave him the address for this newsletter) Thanks Nancy for making this newsletter possible and for all your work on it.
Donna L. In OH

P. S. I hope all is well with you as I just saw all the terrible storm results in Texas on the evening news.

I sent in a request for craft ideas for the individual serving size Jello containers with lids. Well today at church I received a couple from the lady who has them and it turns out they are round, 24 oz. Size and the bottoms look like Jello molds. I still need ideas to use them in VBS crafts if anyone has any.
Thanks. Donna L. In OH
where the wind is really blowing but it warmed up into the 40's today.

Comment
Amarillo had straight line winds that did some damage but no tornadoes on Friday. I think they clocked the winds around 80 or 90 miles an hour.
Nancy Rogers

Hi! I would like to thank you Nancy for such a great newsletter and all the effort you put into it. In the April 14th newsletter, I noticed some recipes for BBQ Corn; I would like to add my recipe. When my daughter and I visited my son in New York, he took us to a small food joint that he frequents as it is cheap and good. We had BBQ corn for the first time and it was great! When I returned home, I searched the internet for BBQ corn and it came up with one from Sandra Lee from the Food Network. We tried it and it is very similar to the one in New York.
Marilyn from Michigan.

Cheesy BBQ Corn-on-the Cob
Number of Servings: 6

6 ears corn
1 stick butter, softened
1 teaspoon chili power
1 packet (1.3 ounce) creamy cheese sauce mix, Knor (or powdered cheese packet from boxed macaroni and cheese)
Shredded Monterey Jack cheese
Lime slices

In a small bowl, combine softened butter, chili powder, and cheese sauce mix. Spread butter mixture on corn and wrap each in foil.

Grill, covered, for 15 to 20 minutes, turning every 5 minutes. Or roast in preheated oven for 15 to 20 minutes (do not turn).

About 5 minutes before corn is done, open the foil packets and sprinkle some Monterey Jack cheese over the corn (this was how it was served in New York) and close the packets. When done, place on plate. Squeeze lime juice over corn.

ENJOY!
Source: Sandra Lee, Semi Homemade

I look forward to this newsletter each day. It is the first thing I read! Thanks Nancy for all the hard work you do.
I recently got the GT Express (the two for one offer) I upgraded to the large one so now have one large one and one regular size. The large one has four compartments.
Now that I have them, other then omelets for breakfasts I have no idea what to cook in them. The only time I have used it, the omelet seemed to get to dark on the outside, but that was probably my fault for cooking to long. My husband will not eat eggs unless WELL done. hahaha.

Does anyone have any good ideas of what to cook in these machines? I would appreciate some dinner ideas if anyone has some tried and true ones.
Thanks, Sandra from Oregon

Hi,
I just read the April 14th newsletter and found an inquiry from Rosemarie in KC. She inquired about the Better Baker Pan. I too recently bought it. It arrived with no instructions or recipes, but did have a little booklet called the "Idea Book Vol 1." That's all there is in it.. Ideas! I have had to wing it. One thing I have learned so far, you must grease and flour, or "whatever" will stick. The amount of filling you use in each cup.. depends. Trial and error. I made brownie cups, meatloaf, and cornbread cups. None came out perfectly, but once I used the bakers spray with the flour in it, that helped somewhat. I am going to continue to try different things and hope to find a way to have the things I make come out successfully.

I like the idea, but it's going to take quite a bit of experimentation. I know this is not much encouragement. I used a box brownie mix, a jiffy corn bread mix, and my own meat loaf recipes. The brownies stuck so badly that they came out of the pan in chunks. I used the chunks of brownie to make a trifle.. so all was not lost.
Good luck and please let me know how your experimenting goes.
Sandy Hagen Ohio

Would love a recipe for shrimp soup.
Lauren, MD

Nancy here are a few recipes for leftover ham that you requested in yesterday newsletter.

Ham Filo Roll
1 tbsp olive oil
1 onion chopped
2 cloves garlic, minced
1 cup rice uncooked
2 cups chicken broth
1/2 cup butter, melted
1 cup cubed cooked ham
10 sheets frozen filo dough, thawed
2 cups shredded Swiss cheese

Preheat heat oven to 375°F. Cook onion and garlic in the olive oil until tender. Add rice and stir to coat. Add the chicken broth, cover pan and simmer for 15 to 20 minutes until rice is tender. Stir in ham. Set aside.

Place one filo sheet on a cookie sheet and brush with butter. Layer remaining filo over the first sheet, brushing each with butter. Spread the rice and ham mixture over the stacked filo, leaving a 2 inch border all the way around. Cover with the cheese. Begin to roll up the filo, starting with the short end. After you have rolled once, fold in the ends and continue rolling until the filling is completely contained. Place on a cookie sheet. Brush with butter and cut a few slits in the filo roll.

Bake for 35 to 40 minutes until the roll is browned and crisp. Let it stand for 5 minutes before serving.
Serve 4

This recipe is very elegant and beautiful main dish entree recipe it is perfect for a special brunch.

Ham and Swiss Quiche
1 9"inch pie pastry
1 cup half and half
4 eggs, beaten
1 tbsp dijon mustard
1/8 tsp white pepper
1 1/2 cups cubed, cooked ham
1 1/2 cups shredded Swiss cheese
1 cup frozen chopped spinach, thawed and well drained
2 tbsps grated Parmesan cheese

Preheat oven to 350°F.
Prepare pie crust and set aside. In a medium bowl, mix half and half, eggs, mustard and pepper and beat until well combined.
Layer ham, Swiss cheese and spinach in prepared pie crust.
Pour egg mixture in pie crust and sprinkle with Parmesan cheese. Bake at 350°F for 40 to 50 minutes until crust is golden and filling is set.
6 servings.

Here is a slow cooker one. No name
3 cups chopped cooked ham
3 cups chopped carrots
2 cups dried lentels, sorted and rinsed
2 onions chopped
2 (10 oz.) cans condensed chicken broth

Combine all ingredients in 3-4 quart slow cooker and mix to combine. Cover and cook on low for 7 to 9 hours.
8 servings.

Impossible Ham and Asparagus Pie
10-oz. pkge frozen asparagus pieces, thawed and drained
1-1/2 cups cubed cooked ham
1 cup cottage cheese
1/4 cup grated Parmesan cheese
1 cup sour cream
1/4 cup melted butter
2 eggs
1/2 cup baking mix
1/4 cup grated Parmesan cheese

Preheat oven to 350°F. and generously grease a 10" inch pie pan; set aside. Make sure asparagus is well drained. Place in prepared pan along with ham. In a medium bowl, combine cottage cheese, 1/4 cup Parmesan cheese, sour cream, melted butter, eggs and baking mix and beat until smooth. Pour mixture over ham and asparagus. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350°F. for 30 to 35 minutes until puffed and golden brown
Serves 5

Peggy from Belleville Ontario Canada

JW in Hawaii, I have written an email to Wal Mart to see if they have the Pillsbury Coconut Frosting available for you to purchase online. If I get a positive answer I'll post it here on this site.
Bette~Indiana

Hi Nancy and all. In response to Teri in Calgary looking for coconut pecan frosting. I have one that is homemade but quite easy to put together and it is yummy. I got it from www.ReceipeZaar.com originally but use it exclusively now. I hope this might help out.
Donna in KS

Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yokes
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Combine 1 cup evaporated milk, 1 cup sugar, egg yokes, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Stir in the coconut and pecans to the mixture. Cool until thick enough to spread, beating occasionally.
Makes approx 2-1/2 cups

I found on the grocery store another brand of Coconut Pecan Frosting. Betty Crocker makes it as well as Pillsbury.

Here is a recipe for Coconut Pecan Frosting. It is a good one. Don't know if you could substitute it for Pillsbury or Betty Crocker's Coconut Pecan Frosting.
http://www.dvo.com/recipe_pages/pillsbury/
Lisa

There are some great links here. Food exchange calculator and journal!
http://www.exrx.net/Nutrition.html
Lynette in N.Y.

Here is the link for the sun tea you asked about Gretchen...Lynette in NY

Caffeine Free Tea - Sunshine Tea - formerly Mingo Bay Tea
http://www.sunshine-wholesalers.com/

Thank You Lisa (East Texas) for the Fresh Peach and Mango Salsa recipe I will certainly try it when I get someplace to get the ingredients. I live in a small town and our store sometimes doesn't carry jalapeno peppers.
Sandy in ND

Hi Nancy, Glad to hear you had a well deserved vacation, but I know we are all glad to have you back. While you were gone, I sent in a question for Stacy O, Dallas, Ga. but it must have gotten lost in the shuffle. In the April 7th newsletter, she sent in a recipe for a Sandwich Filling. In it; the ingredients said 1 large can crushed pineapple drained with juice reserved. In the directions, it doesn't mention if you use the reserved juice in this recipe, or just saving it for a later use. I also wondered if Stacy has ever used this as a spread for crackers. It sounds as if it would be good that way also. Thanks for your help and response.
Karen, Il

Fried Zucchini with Creamy Garlic Dip

Zucchini
1 or 2 fresh zucchinis, thinly sliced in circles (don't peel)
1/2 cup flour
2 eggs, beaten
1 to 2 cups Italian seasoned bread crumbs
Shortening (for deep-frying )

Coat zucchini slices with flour. Dip in beaten egg, then coat with bread crumbs. Deep-fry at 375 degrees until golden.

Serve immediately with Creamy Garlic Dip.

Garlic Dip
1 cup buttermilk
1 cup real mayonnaise (no pretenders)
1 package ranch salad dressing mix
2 garlic cloves, minced*

Combine ingredients in a small bowl and refrigerate to blend flavors.
Flavor gets stronger as it sits, up to three weeks. Makes 2 to 4 servings.
Tona in Bama

I have a great recipe I just made this evening. Easy! Easy! Easy!

The best ever "Beef Stoganoff" Yummy Yummy
1-2 lb. round steak (cut in cubes or strips)
2 T olive oil
2 T butter
1/2 cup diced onions
1-2 cloves garlic
1/2 lb. fresh mushrooms (I use 2-3 little cans of canned mushrooms()
stems and pieces) drained
1 can cream of chicken soup (I use low sodium soup. To salty if you
don't)
1 can cream of mushroom soup (I use low sodium soup. To salty if you
don't)
1 T soy sauce
1 T Worcestershire sauce
1 Cup sour cream
8 oz bag of wide egg noodles (any noodle will work but egg noodles
are the best)

Melt oil and butter in pan(Large skillet). Add beef to pan. When the
beef becomes browned remove from the pan. Put aside.

Add onions, garlic, mushrooms and sauté in beef drippings until the
onions are glazed and clear.

Add soups, soy sauce and Worcestershire sauce to the pan and stir
all together to combine.

Add sour cream and stir. Add browned beef. Put all into a large pot
(covered) Bake covered in 275 degree oven 2-3 hours or you can cook
it in a crock pot on low.
Serve over wide cooked egg noodles.

Enjoy.

Very easy and I have to say it's the best Beef Stroganoff I have
ever had. And my mom whom make it all the time agrees w/ me. She now uses this recipe also. LOL.
Lisa Markieiwcz

Hi, Nancy,
What does "1:20" mean ? See Milky Wonder Cake recipe below. Thanks!

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

Thank you, Bobbie from NC for your kind remarks.
grannym IL

Low Fat Salad Dressings
for lindah, TX(4/ 13)

Herb Dressing
1 t. parsley flakes
1 t. dehydrated onion flakes
1 T Dijon mustard
2 t. chopped fresh dill
1/4 t. fresh ground pepper
10 oz. tomato juice
Whirl all in blender. Makes 1 1/2 cups.

Thai Dressing from Gypsy Gifford, Chef at Rain in New York City
Mix 3/4 cup lime juice, 1/4 cup soy sauce, 1/3 cup white sugar,
2 T. brown sugar, 1/2 T. grated fresh ginger, 1 minced garlic clove,
and 1/4 t. crushed red pepper flakes. (Also makes great marinade)

No Oil Red Pepper Vinaigrette
8 servings

1/4 c. apple juice
1/4 c. cider vinegar
2 T. chopped onion
2 cloves garlic, chopped
1/2 t. dried whole oregano
Pinches of rosemary and thyme
1/2 t. dry mustard powder
1/2 t. paprika

Combine in blender & mix.
8 calories, 0 fat, 0 cholesterol, 2g carbo
Athena in DE

Thank you grannym in Il for the Milky Wonder Cake you posted April 14th.

It sounds great and I am going to make it this week, but I am still looking for a recipe to make Milky Way Candy Bars.

We sure have a great group and lots of wonderful recipes!!
Trish in Fl

Awhile back - perhaps a year ago - there was a brief discussion on
favorite cutlery. Cutco was mentioned as well as a couple of other
brands. I can't remember what the other brands were. Anything anyone remembers would be helpful.
Thanks. Lesleigh in PA

Re: I am looking for a recipe for a banana cake. I am talking about a layer cake with frosting. I remember my grandmother making them years ago and it being so good. I hope someone out there in Nancy land will have one. Nancy, thank you for all you do and love to the sweet babies.
Linda in GA

This is a recipe that my Aunt use to bake years ago. Hope it is the one you are looking for. There weren't a lot of directions for mixing but I would think you would cream the shortening and sugar, add the banana and then gradually add the eggs one at a time, and the vanilla and buttermilk. Then add the flour, salt, soda mixture. At least this is how I did it and it turned out really good.

Banana Nut Cake
1/2 cup shortening
1 cup banana pulp (mashed bananas)
2 eggs
3 or 4 teaspoons buttermilk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon soda
1 1/2 cup sugar
1 cup nuts (chopped) (I use pecans)

Mix in usual way. Bake at 350 degrees. Grease and flour pans and line bottom with wax paper that has been greased and floured.

For icing: Mix 1 box powdered sugar, 1 stick margarine, 1 banana mashed, 1 teaspoon vanilla. Ice cake and sprinkle with chopped nuts (I use pecans).
Jo, Killeen, TX

Nancy: For the lady who sent in the recipe for "Biscuits" in the
Thursday, 11 Apr Newsletter, at what temperature are the biscuits baked and for how long. Also, she mentioned that the recipe made a large batch of biscuits and I'd like to know approximately how many of what size the recipe makes.
Mr. Myron Drinkwater - Lake Forest, CA

Mexican Snack Squares
Yield: 48 Appetizers

16 oz Refrigerated Crescent Rolls
16 oz Refried Beans
1 c sour cream
2 tablespoon Taco Seasoning mix
1-1/2 c shredded Cheddar cheese
1/2 c sliced green onions
1/2 c chopped green bell pepper
1 c seeded, chopped tomatoes
1/2 c sliced ripe olives

Heat oven to 375. Separate dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 375 for 14 to 19 minutes or until golden brown. Cool completely.

Spread beans over crust to within 1/2 inch of edges. In small bowl, combine sour cream and taco seasoning mix; mix well. Spread sour cream mixture over beans. Sprinkle cheese, onions, bell pepper, tomatoes and olives evenly over sour cream mixture. Cover; refrigerate 1 hour. Cut into squares. Serve with salsa, if desired.
Tona in Bama

Hello Nancy and Group,
I have 2 questions that someone can answer. I so enjoy your newsletter and missed you when you took a break.

#1) in today's newsletter (4/14) Tona in Bama mentioned dry tomato soup in her Barbequed Corn on the Cob recipe. Where can I purchase this? I have a Kentucky Fried Chicken clone recipe that calls for this and I cannot make it because I can't find the dried tomato soup anywhere. Lipton used to make it in their instant cup of soup but this was pulled from the market in my area. I am unsure if I can send this to the newsletter, although I got it from a TV show a few years ago.

#2) A while ago someone printed a correction for watching videos on the computer. I did not save this because my videos were working great then. They are now playing awful. I have AOL (in my opinion) which goofs up a computer regularly and I do not want to waste the hour or two communicating with their technical support department. It seems like my computer plays a few seconds then pauses awhile to play the next few seconds. Can someone help me, please?
Thanks, Lynn in Las Vegas

I'm interested in knowing if you use regular or minute rice in the "Lucky & Rippy's Favorite Dog Food Recipe", in Fri., Apr 13th, newsletter.
Thank you. Pat

Thanks Susie in NW Michigan for the Toffee Bar Recipe (4/13 Newsletter)! Yes it does bring back memories. You were talking about having to make them now since we were talking about them. Well, Im going to have to make the Spanish Rice Pronto now too! It is so very tasty on cold days like we have been having lately.

For the animal lovers out there, Hubby and I just got a 7 week old puppy today. Her name is Maisie, and she is a cutie! I was very young when our family dog got very old, and passed away. So I never really had the privilege of taking care of a puppy. Im so green at it. I dont really know what Im doing. Does anyone know of a good web site that might help with the care and training of a dog? I gave her a bath today, but not sure I did it right. I remember hearing something about not getting a dogs head wet. She came out of her crate this evening, and did her little puppy duties on the puppy paper. We are so proud!
Dee in SIL, joining the family of furry friends!