HI Nancy Just love your site. Can you refresh me on what newsletter recipe for Portuguese sweetbread was in.
thanks much.
IG

Hi Nancy,
I read in the letter exchange for the 20th of April that Donna in N.W. Georgia asked if garlic can be grown in the South . I did a search and found that it can be and that it does better in winter and spring seasons, and might bolt in the warmer seasons. I am sure a good nursery will have what you want. Try Holcombs Nursery.
I enjoy all the newsletters, thanks very much Nancy
Tennesseyanky

Does anyone have a creative idea for a gingerbread mix, e.g., gingerbread upside down cake or gingerbread loaf?
Thank you, grannym IL>>>

I'm so glad you asked this question. I copied (and lost) aa recipe from a Hunt's peaches can 30+ years ago for Peach Upside Down Gingerbread. I was so good. I remember that it had peaches, butter and brown sugar in the bottom and you poured the gingerbread mixture over the top and baked. But I don't remember amounts, baking temp or time and would so appreciate if anyone has this recipe I would be most appreciative.
Thanks so much,
Marge in OH

For Leslie in beautiful WI:

For leftover lamb, try --
Lamb Stroganoff, lamb stew, lamb chili --
really, you can do almost anything with cubed lamb that you can do with beef.
grannym IL

I have not submitted in a long time but I have 100s that I have downloaded to Cookn". It sure saves drawer space - I just have to remember to backup the file which I am not good faithful about.
Thanks for a wonderful newsletter and I too, download anything that is sent my Tona. I should make a special category just for her recipes.

For "H" in the April 21st newsletter asked about how to use her cheese powder. Sprinkle on vegetables - kids love it because it makes them taste better. Baked potatoes taste especially good. You probably could sprinkle on scrambled eggs also -
We buy Kraft from the grocery store whenever they have it -
Rita in NC

For Grace in Alabama:
Panko (Japanese bread crumbs) are found next to other bread crumbs at the grocery store. They are very crisp and give foods a crisper coating. they are wonderful!
grannym IL

Dear Nancy,
My Mom sent me some of her favorite recipes. I am sending them as a thank-you for the vegetarian recipes and veggie seasoning ideas.

Mexican Rice
1 cup uncooked rice
1/3 cup chopped green pepper
1/3 cup chopped onion
1 can stewed tomatoes
1/2 teaspoon cumin (comino)
1 teaspoon whole black pepper
2 cloves garlic
1/2 cup chicken broth

optional:
1 cup sliced chicken thighs
1 large potato (cubed)

Fry rice in cooking oil until rice is brown. (long-grain rice). Add chopped onion and green pepper. Fry about a minute. Grind the cumin and whole black pepper in a spice grinder. (I use garlic powder--about half a teaspoon and cumin powder, but it is not the same)

Add the cumin and garlic, stewed tomatoes and chicken broth along with 2 cups boiling water. When it comes to a boil, add the chicken and/or potato, (if you wish) cover, and simmer. DO NOT STIR. Cook until rice is tender. This may need more water, watch it closely.

Chicken Fideo (Vermicelli)
1 cup chopped onion
2 cloves garlic, crushed
3 tablespoons oil
8 ounces vermicelli (fideo)
8 ounces tomato sauce
3 cups water (or 2 cups water and 1 cup chicken broth)
2 cups cooked chicken strips
salt and pepper

In a large skillet sauté onion and garlic in the oil until onion is tender. Add fideo (vermicelli), cook and break up any clusters in it, until it is lightly browned. Stir in tomato sauce and water, simmer uncovered for about 10 minutes. Stir in chicken, salt and pepper. Heat thoroughly.

Chicken Flautas(flutes)
1 boiled fryer
2 teaspoons garlic powder
1/2 cup chicken broth
1 small can (about 4 to 8 ounces) green hot sauce
2 packages corn tortillas(20 or however many you need or want)
1/2 cup cooking oil
1 pint sour cream or guacamole(for a topping
if you wish)

De-bone the boiled fryer, save 1/2 cup of the broth. Shred the chicken into long strands. In a sauce pan, cook the chicken, garlic, broth and green sauce. Bring to a boil.Simmer for a few minutes. Dip each tortilla into a small skillet with oil on low heat to soften them. Fill each one with chicken and roll into a thin, flute-like shape.

Fry each in oil until crisp, or eat them soft like enchiladas. When they cool, top them with sour cream or guacamole, if you wish.

Easy Corn Bread
1 cup white or yellow corn meal
1 cup Bisquick
4 tablespoons oil
4 tablespoons sugar( I use 1/2 cup)
2 eggs
1 cup milk

Mix all ingredients together into a bowl. Pour into
an oiled baking dish. Bake at 400 degrees for about 30
minutes.

I hope you enjoy!
Irma in San Antonio

Thanks to ya'll that sent in their Lasagna recipes. Can't wait to try them .. ya'll are one great bunch of folks .... I just loveeeeeee this newsletter. We can find out practically anything we want here. It is just GREAT!!!!

Thanks also to you Nancy,we LOVE you!!!
Lucy in Ky.

In the Apr. 11 newsletter someone sent in a recipe for her husband's biscuits but there were no baking directions. Could she please send the baking directions.
Thanks, Margaret

Nancy: for Grace from Alabama, who in the Saturday 21 Apr Newsletter ask about Panko bread crumbs. Panko bread crumbs are a white Japanese bread crumb that can usually be found in the Foreign Food Section of most supermarkets. They will be in a package in the Oriental section of the store. This bread crumb is a little coarser than the boxed bread crumbs, but I find very superior to any other bread crumb. They are a little more expensive but well worth the difference. Once you use these crumbs
you'll be hooked.
Mr. Myron Drinkwater - Lake Forest, CA.

Thanks to Dairiel and gramaj for their recipes and help with a spice and apple cake.
Betty in ME

I've enjoyed the responses to the veggie add-ins as that is something I struggle with also. I plan on trying what I've read but for me the only seasoning for green beans is sliced onion. I don't drain the can as I'm convinced there's too many vitamins there, just put it in a pan and add several slices of sweet onion. Being from the south then I boil the h*@@ out of it. Green beans are my all time favorite food, I even craved them during my first pregnancy. It's a big joke here that Mom needs her beans so don't get in her way. And not just green beans but any kind of bean. Protein, baby.
Linda Boyles, Fairborn Ohio

I am looking for recipes that use maple syrup as an ingredient
Marcie in Wis

Good morning everyone!!
I couldn’t sleep this morning and decided to experiment in the kitchen. How many of you like iced coffee? I am one that just loves it. Here is my experiment…..

6-8 cups strong brewed coffee
1 14oz. can sweetened condensed milk
2-3 TBS chocolate syrup (depending on your sweet tooth)

Pour all into a pitcher and mix well. Serve in a glass over ice.

You could even go a step further and try it with the flavored coffees (French Vanilla, Caramel Drizzle, Vermont Maple, etc….).

Just wanted to share, Angie in Ohio

For Kathy in Ala. 4/21/07 newsletter regarding turtle recipes. I also enjoy fishing and trapping turtle. I clean them and soak them in water with vinegar overnight maybe put in a pinch of soda then wash good the next morning. the meat will be white and then I cut it up , dip it in flour and fry it like chicken etc. I have a turtle stew recipe if she is interested. It is like Brunswick Stew.
Sue Benson Georgia

To Candy 4/18/ newsletter regarding seasoned vegetables. this is a way she can use them all together and it is delicious. Make a vegetable salad.,

Vegetable Salad
3/4 cup white vinegar or cider vinegar
1 cup sugar
1/2 cup veg oi1
1 tsp salt
1 tsp pepper
1 cup chopped celery
1 cup chopped bell pepper
1(2oz.) jar permentoe
1 bunch green onions chopped
1(15oz. can lesueur eng. peas drained
squash chopped,cucumbers sliced,carrots sliced( amt to suit you)
1 can shoe peg corn draiined
1 can french style green beans drained

In a med sauce pan boil first 5 indgredients until desloved combine for at least 12 hours or over night
yields 10 1/2 cup servings

Hope she enjoys this as much as we do
Sue Benson Ga.

Thank you Cooky in Indiana for the Amish P-Nut Butter Spread. Sounds delish! Here is a cake that turns out moist and yummy

Yogurt Pound Cake
1c. butter, softened
1 1/2 c. sugar
3 eggs
2 1/4c. all purpose flour
1/2t. baking soda
1/2t. salt
1t. grated lemon rind
1t. vanilla extract
1 (8oz)carton peach yogurt
Powdered sugar (opt.)

Cream butter, gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, soda, and salt, add to creamed mixture mixing just until blended. Add lemon rind, vanilla and yogurt. Stir good.

Pour batter into a greased and floured 10 inch bundt pan. Bake 350 for 1 hr or until wooden pick inserted comes out clean. Cool in pan 15 min. remove from pan and cool on rack. You can use powered sugar to sprinkle on cake if you like.

Bobbie in NC
Instead of using flour I use reg. sugar to flour my pans. I am sure you could use any flavor yogurt you want for this also. I have not tried any other flavor.

For Doris of Clayton Ohio who's request appeared in the Apr 21 newsletter.

This is for Doris in Clayton Ohio who in the April 21 st newsletter asked for an Old Bay Seasoning recipe.

Old Bay Seasoning
1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom pods
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace

Place ingredients in a spice grinder or small food processor-grind well. Store in a small glass container.
Makes 5 Tablespoons

Old Bay Seasoning #2
1 tablespoon ground bay leaves
2-1/2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes -- ground
1/4 teaspoon mace
1/4 teaspoon cardamom

Combine well and store in an airtight container.
Makes 1/4 cup
Enjoy Charlotte

This recipe was also sent in by Mary Jo in MD and Doris Clayton, Ohio

For Bernie RE;
Hi Nancy - have been searching archives for a chicken wing recipe that was posted about a year ago. There were several ingredients, including hot sauce I believe. The mixture was put in a plastic bag and the chicken was added to coat evenly. I would appreciate it if someone can repeat this recipe in the newsletter.
Bernie

Buffalo Wings
8-10 wings- when cut 16 total
4 -8 oz Texas Pete hot sauce
1/3 stick butter
1 cup flour
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt

Cut wings in half at the joint. Place flour, salt, pepper, garlic in a large ziploc bag. Add wings and seal and shake. Place wings on a non stick cookie sheet, use Pam if you like. Bake for 45 minutes at 375. After 45 minutes they should be very crispy and brown, if not let them stay in until they are (no longer than 1 hour - unless you like jerky wings!!). While chicken is baking,
place Texas Pete in a sauce pan with butter an heat until butter is melted.

When the wings are done place in a tupper ware just big enough to hold all of them. Pour the hot sauce over and seal and shake. Remove from plastic container and serve with ranch dressing. This recipe cuts the fat in half but not the taste!!

Don't know where this came from-Probably Nancy's
Cheryl

Thank you to everyone who responded to my plea re: coconut-pecan frosting. I will make my own from the recipes I received as I cannot find it in Canada.
Teri in Calgary

For Grace from Alabama from April 21

Ah, Panko -- what a wonderful thing to cook with. I discovered it about 3 years ago. Couldn't find it in our usual supermarkets - but we don't have a lot to choose from here. So one day we made a trip to downtown Kansas City to an Oriental market and there they were. Bought several bags - keep them in the freezer.

Panko is much lighter than regular bread crumbs. It - as far as I have found - is totally interchangeable with bread crumbs just lower in fat and calories. I use it for breading things, I use it in meatloaf, in meatballs, basically in any recipe that calls for breadcrumbs.

Talked to our best supermarket around here and they did stock it -- BUT the price is almost 3 times the price at the Oriental market which is about 45 minutes away. So when my freezer supply is getting low, we make a trek in and I buy usually 4 bags and store just as they come - in the freezer.

Try it -- I promise you'll like it. If you live near a large supermarket chain and they don't have it (with the regular breadcrumbs) ask - and they probably will order it. It's getting to be more and more popular.
Rosemarie in rural Kansas City

Hi Nancy - thanks for all the wonderful work you do for us. I just wanted to pass on a "product alert" to all my Nancyland Cooking Friends. My dear hubby saw a product on tv that you wear and it peels your potatoes almost instantly. He thought it would be such a time saver for me, we ordered it. Well, to make a long story short, I got a pair of rubber gloves and it looked like it had aquarium rocks glued to it (I'm not kidding). This was the magical potato peeler. You had to par boil your potatoes, cool them off, then use the rubber gloves underwater to peel them. Well, I tried it their way and then I tried to just peel the potatoes without cooking them. In my opinion, this was a $20.00 farse. So, they are going back. I just wanted to let everyone know if you are thinking of getting Tator Mitts, save yourself the time and money.

Thanks for letting me ramble,  Ginny in Titusville, PA

Hi all, I have a question about bok choy. I know it is a veggie which is very low carb (1,5 grams per ½ cup. Which is very good for my low carb diet. But a head of bok choy makes so much vegetable. Can it be frozen like other veggies until you are ready to use it, or can it be preserved in another manner. I would dearly love to know.

Here is a very good recipe, very good for low carb diets and iabetics.
Joann

CHINESE VEGETABLE BEEF SOUP
1 pound head of bok choy
1 pound of ground beef—with lower fat content
1 small onion chopped about 2 ½ ounces or can use chopped dried onion
½ pound mushrooms sliced
1 clove garlic minced
4 cups beef or chicken broth—low salt
2 tablespoon soy sauce—low salt
Pepper to taste
Handful grape tomatoes or dice 2 fresh Roma tomatoes

Chop the bok choy, keeping the white stalks and leaves separate. In a soup pot, brown the ground beef and the onions, mushrooms and garlic. Drain the grease. Add the bok choy chopped stalks and cook until almost tender. Add the broth and soy sauce, tomato, bring to a boil. Stir in the bok choy leaves and cook until heat through. Season to taste.

Makes about 7 cups or 6 servings. Tastes even better next day

Approx 178 calories 10 gm fat, 18 gm protein, 12 gm carb, 2.5 gm fiber (9,5 net carbs

If you don’t add the tomato carb content is 4 gm and total net carbs 2.5 gm

Hi Nancy and furry assistants!
This is how I cook canned green beans:
Open the can of beans and rinse with water while still in the can. Add enough olive oil to coat the bottom of a CAST IRON skillet (it has to be cast iron or the flavor will not be the same). Add whatever amount of diced onion that you would like and cook until soft. Add green beans and stir to coat with oil and mix in onions. Cook over low to medium heat until beans shrivel. Stir frequently to avoid burning on the bottom. Yummmmmmmy!
Carin in Central FL

Left-over lamb recipe for Leslie, WY (4/21):

Springtime Lamb Salad
4 generous c. mixed baby lettuce greens (mesclun), rinsed & dried
1/2 lb. very thin green beans (w/stem ends snapped), blanched
2 T. finely chopped shallots
Salt & freshly ground black pepper, to taste
1 c. diced , cooked beets
3/4 lbs. thinly sliced cooked lamb w/excess fat removed
1/4 c. finely slivered basil leaves, for garnish

For vinaigrette:
1 clove garlic
1/4 t. coarse salt
1 1/2 t. Dijon mustard
2 T fresh lemon juice
1/2 c. olive oil
1/2 t. sugar
Salt, to taste
Freshly ground black pepper to taste

Prepare vinaigrette: Finely mince garlic w/ coarse salt. Place in
bowl w/ mustard & lemon juice. Whisk together. Slowly drizzle in olive oil, whisking constantly
until thickened. Season w/ sugar, salt & pepper. (Makes 1/2 cup)

Divide salad greens evenly in center of 4 dinner plates. In bowl,
mix blanched green beans w/ shallots. Just before serving, toss beans w/ 2 T vinaigrette. Season w/salt & pepper. Divide beans evenly in center of greens.

Place beets in small bowl & toss w/ 2 T. vinaigrette. Sprinkle
evenly & decoratively atop green beans. Lay slices of lamb, slightly overlapping, in center of each salad.

Drizzle each salad w/ 2-3 t of remaining vinaigrette. Garnish each
plate w/ slivered basil.
Serves 4. 460 calories per serving. Also works with beef or pork
Athena in DE

ZUCCHINI MEDLEY
1 medium zucchini, sliced with peel
1 medium onion sliced
1 stalk celery, diced
1 tomato diced
2 tablespoons butter
2 tablespoons olive oil
1/8 teaspoon salt
1/8th teaspoon pepper
1/8 teaspoon garlic powder

Sauté celery until tender in skillet on medium heat in the oil and butter. Add zucchini and onion; cook until half done. Add tomato and seasonings and cook until tender.
Bette~Indiana

For Marilyn in Michigan (April 20th newsletter) who is looking for Mexican recipes for her daughter's graduation party, here are two favorites of mine. Margo/Boston

Mexican Dip
two 8 oz bars of cream cheese, softened
2 jars (16 ounces) salsa
Grated cheese as much as you want ( I use the packages of shredded Mexican cheese blend )
5 green olives
5 black olives
1 tomato
1 or 2 bunches scallions

1st layer: whip cream cheese with hand mixer and place on bottom of pie plate
2nd layer; salsa
3rd layer; shredded cheese
4th layer: Garnish with sliced green and black olives and chopped tomato and scallions.
serve with corn chip scoopers or tortilla chips.
Let dip stay out at room temperature for awhile to allow cream cheese to soften

Chili Bake
2 tbs butter
1 1/2 cups chopped onion
2 garlic cloves, minced
1/4 tsp ground cumin (optional)
1/8 tsp salt
3 cups, cooked long grain rice
1 1/4 cups egg substitute
1 14 ounce tomato sauce
1 14 ounce can Mexican style stewed or chopped tomatoes with chili peppers undrained 1 and 1/2 cups shredded Mexican cheese or Monterey cheese
3 4 ounce cans whole green chilies, drained and cut into strips

Preheat oven to 375 degrees.
melt butter in non stick skillet and add chopped onions and garlic, sauté 5 minutes. Remove from heat and add cumin and salt. Combine this with the cooked rice and egg substitute in a bowl. In another bowl combine tomato sauce and canned tomatoes.
In a 13x9 inch pan layer 1 1/4 cups tomato mixture and top with rice mixture. Arrange c1/2 the chilies on rice and sprinkle 1/2 th cheese. Repeat the layers . bake at 375 degrees for 30 minutes.
Sprinkle top with remaining cheese and bake an additional 5 minutes.
Serves 8

April 21, 2007

This is for Marilyn in MI
If you are serving a buffet style dinner you could always do the build your own taco. Using the corn taco shells would make it the easiest. Keep your taco meat in a crock pot on low and have all the taco makings on the side. You could even use a big serving tray and fix it up with shredded lettuce, shredded cheese, diced tomato, diced onion, diced green pepper, and have your salsa and sour cream in serving bowls beside it. The Mexican food idea sounds awesome and could be a lot of fun.

Good Luck, and congrats to the graduate
Angie in Ohio

April 20, 2007
This is for DebbieSC
What I have done to season vegetables is used garlic butter. I do believe you can buy this in the grocery store in the spice isle. Or you can simply make your own. Just melt butter and add garlic powder to your liking.
I just love this newsletter….Thank you, Nancy
Angie in Ohio

For Marilyn from Michigan
I would get some large crockpots and fill them with fillings for tacos and burritos.—maybe like regular taco flavored meat, pork or chicken for burritos and vegetarian refried beans . Have bowls of all the extras from lettuce, tomatoes, onions, cheese, sour cream, guacamole, maybe even jalapenos etc. Shells that are crisp, soft flour and corn tortillas.

Desserts could be tres leche cake, cinnamon sugared tortilla triangles that are fried or baked, maybe even ice cream with tropical fruit to put over it.
Barbara Garrett

Hi Nancy and Nancylanders!
My mom always dressed vegetables in the simplest way which is also delicious: just add a tablespoon (or more, to taste) of your favorite salad dressing to them. She usually used the Italian dressing for green beans.

Doris in Oklahoma City - Thank you so very much for taking the time to answer this non related to food question! My sister is overrun with mice and this is a simple, inexpensive solution to a big problem.

Enjoy spring everyone. And I do hope next Friday will be a wonderfully sunny day for you Nancy.
Angel from Sherbrooke

Grace from Alabama is asking about Panko crumbs. These are a Japanese bread crumb and are very light in weight and white in color. I live in Southern California and have found the crumbs at Major Market, a somewhat high -end market. If you have such a market in your area thats where you'll find these bread crumbs alongside the Italian style crumbs.
MJF

Nancy and the furry kids,
I hope the weather finally even's out, seeing as how Spring is here!!!!! I have replies for two requests from the April 21 newsletter:

Okay, I did a little digging, and found this link for a clone of Old Bay seasoning. Doris in Clayton, OH (and a few others), who was asking for a recipe.

http://www.recipegoldmine.com/

Also, going there and putting "Old bay" in a search will bring up several recipes, along with the "seasoning recipe".... :)

A big thanks !! to everyone who sent in the bread dip seasonings, too. I have a Net friend that I adopted awhile back, and she adores getting gourmet gifts...so I'll have something new to send her. Fantastic !!!!

For Jae in Central OK,
My landlords have been giving their cats brewer's yeast tablets (yes, the cats actually like taking their "medicine !!), which has made a difference. I'm currently using sachets of pennyroyal and lavender buds to try and irritate the crop that has come through thus far. I also use baking soda on my carpets, using a broom to rub it into the carpet, then vacuuming.

hugs Margaret in Syracuse, NY

Nancy, I sent this recipe in today 4/21 and I left an ing out so here is the corrected recipe. Sorry for the inconvenience.

Mini Cappuccino Cheesecakes
Only has 5 grams of fat!!

4 Chocolate wafer cookies crushed (¼ cup)
2 containers (8 oz each) Fat-Free soft cream cheese
1 package 8 ozs reduced fat cream cheese ( Neufchatel) softened
2/3 cup sugar or Splenda
¼ cup fat-free milk, (skim)
2 TBSP all purpose flour
2 Tsp vanilla
3 Egg Whites
2 TBSP sugar
1 TBSP plus2 Tsp instant espresso coffee. (dry)
1 TBSP sugar
1/8 Tsp ground cinnamon
Baking cocoa, if desired

1. Heat oven to 300 degrees F. Spray 12 medium muffin cups with cooking spray. Sprinkle 1 Tsp of the chocolate wafer crumbs on bottom of each muffin cup.

2 Beat cream cheese in medium bowl until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until smooth.

3 Reserve 1 & ½ cups of the batter. Beat 2 Tbsp sugar and the coffee into batter. Mix1 Tbsp sugar and the cinnamon, sprinkle over vanilla batter.

4 bake about 18 minutes or just till set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup, remove cheesecakes. Sprinkle with cocoa.

Calories 160...Enjoy
Trish in Fl

This is for Grace from Alabama who requested information on Panko Bread Crumbs in the 4/21 newsletter.

I discovered Panko Bread Crumbs several years ago. They add a delightful crispness to anything you roll them in. Unfortunately, you can't purchase them in just any grocery store. I have to drive to a town about 60 miles from my home to purchase them at an Oriental Market. They are Japanese bread crumbs. If you will do a Google search on Panko Bread Crumbs you will discover a number of places where you can purchase them online.

Hope you can obtain some as they really add that added crispness to your dishes, especially fish.
Sunshine in South Texas

Maryann in MN. here are 2 sauces that i have gotten from this newsletter. I haven't tried either but they sound like they would be delicious.

White Barbecue Sauce
1-1/2 cups mayonaise
1/4 cup water
1/4 cup white wine vinegar
1 T coarse ground black pepper
1 T Creole mustard
1 tsp salt
1 tsp sugar
2 garlic cloves
2 tsp prepared horseradish

Whisk together all ingredients until blended. Store in refrigerator up to 1 week. (For thicker sauce, omit the water in recipe.) *May be used as marinate, to baste foods with or as a dipping sauce. Makes 2 cups.

White Barbeque Sauce
2 cups Mayonnaise
2 Tablespoons Black Pepper
2 Tablespoons Salt
6 Teaspoons Lemon Juice
6 Teaspoons Vinegar
4 Tablespoons Sugar

Combine all ingredients. Mix Well. Makes 2 cups.
AnneE from Pa.

Nancy, this for Leslie from WY.
Take the refrigerated lamb, slice it very thin and make gyros sandwiches. It is easier to slice when chilled.

Hi everyone.
I have left over lamb from a leg of lamb roast and need some ideas what to do with it (besides putting it in the freezer which I already have done).

Florence, IL

For Grace from Alabama, April 21 newsletter, regarding the Panko breadcrumbs.....these are from Japan and very good. At first I bought them from a company called Sweet Celebrations, where I buy my baking supplies. But now my grocery store has them in the International aisle. We have a huge grocery store, and they have two fantastic aisles with international foods from all over the world. If you don't see them, you might want to ask the store manager.
Mary from Poland, Ohio

For Diane in NC: If you are interested in pans like Calphalon, check out the Technique hard anodized pans on QVC. They are NFS certified, which means they are restaurant quality. Not too heavy either. I have a few pieces, along with QVC’s Cooks essentials, and they are wonderful. Easy to cook with and the clean up is a snap. The price is right also. You could order just one piece of each to try, to see which one you like best. Then you can make a decision as to which you prefer. Go to www.qvc.com and click on the Cooking and Dining place, at top of home page. On Sunday there there is show called In The Kitchen With Bob and they often feature these pans. It is on12 Noon EST Let us know what you decide. It will be interesting. Hope this helps.
Harriet/AZ

Hi Nancy and Friends!
This is for Betty who is looking for the cherry pie filling spice cake.
I have that recipe, it was from the 70's.

I will find it as soon as I can and send it in, its in a special family cookbook... which I was looking for and am not finding, but soon as I do I will send in the recipe!!!

Someone had questioned Tona in Bama about her recipe for the Zucchini Bars.
I believe the "crumb mixture" she wanted to know about would be 1/2 c as the first cup is put into the zucchini mixture then later it says add 1/2 of the remaining crumb mixture into a greased 9x13 pan which there would still be 1 cup of crumbs and half of that is 1/2 cup. Hope that helps, I didn't see any other response to the question yet.

Still haven't seen a answer about grannym IL Milky Wonder Cake....
Was the 1:20 referring to baking time... meaning to bake 1 hour and 20 minutes???

Thanks everyone for all the GREAT entries to this WONDERFUL newsletter!!!

Thank-you especially to you Nancy who keeps it going!!!!
Suzie in NW Michigan

Hi Nancy and Kitties -
This is a response to Betty's request for Apple Cinnamon Spice Cake. It comes from the Comstock's Makin' It Easy Recipes. They make Comstock, Wilderness, and Thank you brand pie filling.
Enjoy! - Barb in Erie

Apple Cinnamon Cake
1pk. (18.25 oz.) spice or yellow pie filling
1 can (21 oz.) Apple or Peach Pie Filling
3 eggs
3 tsp. sugar
1tsp ground cinnamon

1. Heat oven to 350 degrees/ Blend together cake mix, pie filling and eggs in large mixer bow. Beat medium 2 minutes.

2. Combine sugar and cinnamon. Spread half the batter in a greased 13 x9 inch pan; sprinkle with half the cinnamon sugar. Repeat with remaining batter and cinnamon sugar.

3. Bake 30-35 minutes, until wooden pick inserted in center of cake comes out clean. Cool

Makes 12 servings
Prep time : 10 minutes
Bake time : 30-35 minutes

Tip: When I mad it the second time I did cut some the apple slices in half as they were large. It made for more evenly distributed apples through out the cake.

Everytime I buy green bell peppers for a recipe I use half of it and put it in the frig and by the time I need it again it is a mushy mess. Can you freeze bell pepper for future recipes? I hate wasting half of one all the time.
Anita in Texas

Hi Nancy,
In the April 20th newsletter, Lucy in KY asked for an easy recipe for lasagna. This is one that I have made for years. It is easy and everyone asks for the recipe after they taste it. I hope that you enjoy it! Atlanta Pat.

PEPPY LASAGNA
Serves 6

3/4 pound Italian Sausage
1/4 cup finely chopped onion
1/4 finely chopped celery
1/4 cup finely chopped carrot
1 (7-1/2 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
3/4 cup water
1/2 teaspoon salt
1 teaspoon dried oregano leaves, crushed
12 ounces fresh ricotta or cream-style cottage cheese (1-1/2 cups)
1/4 cup grated Parmesan cheese
2 beaten eggs
2 tablespoons snipped parsley
6 ounces lasagna noodles, cooked and drained
6 ounces mozzarella cheese, thinly sliced

Advance preparation: Cook sausage, onion, celery and carrot till meat is lightly browned. Drain off fat. Stir in tomatoes, tomato paste, water, salt, oregano and 1/8 teaspoon pepper. Simmer covered for 15 minutes, stirring occasionally.

Combine ricotta, Parmesan, eggs, parsley and 1/8 teaspoon pepper. Place half the noodles in 11-3/4 x 7-1/2 x 1-3/4 inch baking pan. Spread with half the cheese mixture with half the mozzarella, then half of the meat sauce. Reheat layers. Cover; chill.

Before Serving: Bake, covered, at 375 degrees for 30 minutes. Uncover; bake 25 minutes more. Let stand 10 minutes.

To DP in Denver -
About the New York Crumb Cake You have two layers to this cake.
The first one is made by combining only 11/2 cups of the flour, with the granulated sugar, baking powder and salt - then in another bowl whisk the egg, milk or half & half, canola oil, and vanilla. Fold dry ingredients into the egg mixture. This will be the bottom layer and like I said before it can be thick so you may have to use your hands to spread.

You get the next layer by mixing the remainder of the flour 21/2 cups with brown sugar, cinnamon and the cooled melted butter. and spreading it on top of that first layer. Last time I made this I didn't allow enough time for the butter to get as cool and I didn't like it quite as well. Taste the same, but didn't look as nice. Hope this helps. Sprinking with powdered sugar after it cools makes it look wonderful.
Linda

To Andee in Los Angeles -
So glad the Layered Lemon Pie recipe "looked to to you". It does make a nice presentation but wait 'til you taste it . . . . .umm umm good!
Susana in Louisiana

Thanks so much to Susana in Louisiana for the Layered Lemon Pie. Would you believe I was 'inventing' pies, wanted something with lemon and here I find your quick and easy Pie recipe! See, everyone, just keep sending things in and there are many of us out here who are very receptive and thankful for all your efforts in sending them to our Nancy.

Again, thanks all. And...Nancy...just know how much we all love, love, love this!!!
Anna

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