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Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This newsletter owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

To protect shelves, use plastic coffee can lids under vegetable oil and shortening containers.

To keep your place in a recipe, place all baking ingredients on the right side of the bowl before measuring or mixing. As each ingredient is used, move it to the left side of the bowl.

For extra counter space, pull out a drawer and put a tray, baking sheet or wooden chopping board on it.

www.watkinsonline.com/hutto
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Order toll free: 888-965-7070

Use Watkins Mango Extract #21368 (on sale) can add a tropical flavor to desserts, fruit salsal, marinades and dips. Stir into chicken salad or perk up a glass of iced tea. It only takes a few drops.

Watkins Orange Extract # 21387 (on sale) gives a delightful flavor to fruit compotes, cookies and frostings.

Sue was asking for hot dog recipes. This one is very old-was given to my mother in the 60's. I still use it to this day.

Mexican Hot Dogs
1 pkg. flour tortillas-1 tortilla per hot dog
1 small can of chile-I use Wolf brand
grated cheddar cheese
chopped onion
weiners-number depends on number people you are feeding
mustard

Slightly warm the flour tortillas (I wrap mine in paper towels and put in the microwave for a few seconds). Spread desired amount of mustard over the softened tortilla, put a small row of chili along one side of the tortilla, place weiner on the chili, top with onion and cheese. Roll up, using a toothpick to secure. Place in a medium hot skillet and cook, turning so all sides brown. The original recipe called for rolling the tortillas up, folding in the sides and deep frying them-What a Mess!! And just browning in the skillet is much healthier for you. Hope you give them a try. Connie in TX

Prayer Requests

Hi Nancy,
We’re thinking of Mother’s Day and what would be great to make for Mom.  Baked French toast is a terrific treat and easy to make. 

If you would like to top your French toast (or waffles and pancakes) with our really luscious cream syrup, take 25% off any of our cream syrups.  (I usually pour maple cream syrup over my pancakes and I absolutely love fruit salads made with coconut cream syrup.) 

But here’s the baked French toast recipe:

Breakfast Apple French Toast
This breakfast casserole can be baked immediately or covered with plastic wrap and put in the fridge overnight. The leftovers are great reheated also.

3 large green apples
1/2 cup butter
1/2 cup brown sugar
2 tablespoons water
12 oz softened cream cheese
1 large egg
1/4 cup granulated sugar
12 slices firm, good quality bread
8 large eggs
2 cups milk or half and half
2 tablespoons vanilla
2 teaspoons cinnamon
1/8 teaspoon nutmeg

Set the rack in the middle of the oven and preheat to 350 degrees. Butter a 9 by 13 inch baking pan.

Core, peel, and thinly slice the apples. Melt the butter in a large saucepan and sprinkle the brown sugar over butter. Add 2 tablespoons water to pan.  Add the apples and cook over medium heat, stirring often for 2 to 3 minutes or until the apples are just beginning to become tender. Set aside to cool.

Beat the cream cheese until soft.  Add the single egg and granulated sugar and beat until smooth. Set aside.

Cut the bread slices into fourths, cutting corner to corner so that you have triangles.  Lay the cut slices in the buttered pan. Whisk the eight eggs and milk until well combined.  Add the vanilla, cinnamon, and nutmeg.

Pour the egg mixture over the bread, being sure to cover all of the bread with the mixture. Allow to sit for 20 minutes while apples are cooling.

Spread cream cheese mixture over bread, sealing to the edges. Pour the apple mixture over the top evenly spreading the juices over apples.

Bake for 40 minutes or until done. You may need to put a cookie sheet under the pan to catch any overflow.
 
Dennis Weaver, The Prepared Pantry

Hi Nancy,
Love your newsletter and I am trying so many great recipes from it. For the people looking for hot dog recipes, this one came from my grandmother, nearly 40 years ago, and my kids, now grown with kids of their own, still have fond memories of eating it.

Hot Dog Crown Casserole
2 slices bacon
1/2 c chopped onion
1 can cream of mushroom soup
1/2 can water
1/2 tsp salt
dash pepper
3 c cooked, sliced potatoes
1 c cooked green beans (canned work fine)
1 pkg hot dogs, split lengthwise and cut in half

In skillet, cook bacon, remove from pan and crumble. Cook onion in the drippings and, when tender, stir on the soup, water, salt and pepper. Add potatoes, beans and bacon. Place in 1 1/2 qt casserole dish. Stand hot dogs up around edge of dish (the crown) and bake in a 350° oven for 30 minutes.
Gloria, WI

Easy Potato Recipes
Lemon Recipes
Tomato Recipes
Pudding Recipes

This recipe is for Rachel in Virginia Beach in N/L 5/5 asking for Beer Bread. I have a really simple recipe. It is really good and very easy. Ditamac FL/MI.

2 Ingredient no-knead beer bread
Makes 1 loaf, 18 slices

2-2/3 cups self-rising flour (not cake flour)
12 oz beer, freshly opened, chilled or at room temperature.

Heat over to 375 degrees F. You will need a 9 x 5 x 3" loaf pan lightly greased. Put flour in a medium bowl. Add beer and stir with a wooden spoon or rubber spatula just until flour is completely moistened. Scrape into a prepared pan. Bake 50-55 min until top is lightly browned, the sides pull away from the pan and pick
inserted near center comes out clean. Cool in pan on a wire rack 5 min. then turn out on rack to cool. Cut in 1/2" slices to serve.
Per slice: 71 cal, 2 g pro, 15 g carb, 1g fiber, 0 g fat, 0 mg chol, 1 mg sodium

Cheddar-Scallion Variation: Mix flour with 1 cup shredded sharp cheddar, 1/2 cup thinly sliced scallions and 1-1/2 tsp poultry seasoning and beer.

Wow, Frances in Wesley Chapel, Florida. I didn't know you could do that with basil! I just got fresh plants today, so I am going to do that. We love fresh basil in our house, I hate to buy it in the winter. You are such a gem, for sending on the info!
Trish in Illinois~

Pimento Cheese
1 pound block American cheese
1 pound block Swiss cheese, (get from your grocers deli) shredded
1 small jar pimentos
1/2 teaspoon sugar
Enough mayonnaise to make wet (half a cup to one cup)
1 to 2 tablespoons seasoning mix

Seasoning mix:
2 tablespoons plus 2 teaspoons salt
1 tablespoon plus 1/2 teaspoon garlic powder (not garlic salt)
1 tablespoon plus 1/2 teaspoon onion powder (not salt)
1 tablespoon black pepper
1 tablespoon white pepper

Put all ingredients in large bowl. Mix well with hands.
Emma

To Diana who is diabetic and asking about the Peanut Butter sandwiches: have you looked into the Better 'n Peanut Butter that is sold at Trader Joe's? Check the numbers on this product and see if this helps cut your numbers. It tastes excellent, by the way!
Anna

Nancy,
I also live in Cincinnati, Ohio and I would love the recipe for Marx Bagels tuna salad. If anyone knows please send recipe.
Kathy in Cincinnati

These are great to make when the grandbabies come to the house. Also the card club always wants them while playing cards.
Marti in Alabama

Ritz Crackers
1/2 cup margarine
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 cup chopped pecans
2 packages (tubes) Ritz crackers
Combine margarine, butter and sugar in saucepan and boil 3 minutes. Add vanilla and pecans. Arrange crackers on cookie sheet and spoon mixture over crackers. Bake 8 minutes in a 325° oven. Remove from oven and allow to cool briefly. Remove with spatula.

Was just going through my many recipes to find something for a church potluck tomorrow night. I am going to fix this salad and thought others might like it as it is great for the summer meals.
Marti in Alabama

Asian Slaw
12 cups packaged coleslaw blend (about 2 large 16 oz. packages)
1 can (11 oz.) mandarin orange segments, drained
½ cup Catalina dressing
¼ cup Miracle Whip dressing
2 tablespoons soy sauce
1/3 cup Honey Roasted Peanuts

Toss coleslaw blend and oranges in large bowl. Mix dressings and soy sauce in small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well coated.

Cover and refrigerate overnight. Sprinkle with peanuts just before servings.
Makes 12, 1 cup servings.

Can be cut in half.

In the 5/2/08 newsletter Marti requested eggplant recipes. Here is one of our favorite stuffed eggplant recipes. You can use imitation crab meat in this recipe and if you don’t want to use the mushroom gravy, top the eggplant with your favorite shredded cheese.
Robbie In

Stuffed Eggplant
3 medium eggplants
1 c. onions, chopped
1 c. green onions, chopped
1 c. minced celery
½ c. chopped bell peppers
1 clove minced garlic
salt and pepper to taste
3 Dashes of Tabasco Or hot sauce (optional)
1½ c. white lump crab meat
1½ c. raw diced shrimp, cleaned and deveined
3 c. seasoned bread crumbs
1 egg

Slice eggplants in half, scoop out the inside and boil until tender in salted water, reserving the shells. Sauté onions, parsley, celery and garlic until glazed. Then add shrimp and crab meat and cook over medium heat until shrimp have turned pink. Remove from heat and add the remaining ingredients.

Allow to cool, then stuff mixture into eggplant shells and bake 30 minutes. at 350º.

When ready to serve, top with mushroom-wine gravy, made as follows:
2 T. butter
2 T. flour
1 c. CHICKEN bouillon
1 small can mushrooms
½ c. burgundy wine
salt and pepper to taste

Melt butter slowly in a heavy saucepan, stir in flour and cook over low heat, stirring constantly until brown. Then remove pan from heat and slowly add bouillon and drained mushrooms. Return to heat, allow to thicken and add wine just before serving.

Hello Nancy and all Nancylanders. First of all, thank you for your tireless work with the newsletter. I look forward to receiving my email and reading all the wonderful recipes and hints from your loyal group.

In response to Trudy S. in Slidell who has been looking for a "hard tack" type cracker. Years ago, my mother used to buy "Rusk" or "Holland Rusk" and it was a round very crisp/hard cracker that was like over toasted bread. We used to put creamed chipped beef over the rusk and it was our dinner. I don't know if this is what Trudy is looking for, but it is a possible alternative.

Keep up the good work!
GmaMeMe Michigan

Thanks to Roz in Indy, Annie in WA State, Sarah, Jackson, MS, and Mary in Jefferson City MO for your help in the "sharpie ink on the carpet" problem. I knew someone here would have a solution. May God send spring blessings to everyone!
Dee in S. IL.

Bahama Breeze Bread
posted April 26th

Hello Nancy & Y'all,
To Rachel in Virginia-glad you are lurking, but send us a recipe or two-we would love to have them and for you to join in our fun!

I just had to share this recipe with everyone. It is another of my "I wonder how that would taste?" My DH loves pineapple and nuts, so this was for him. It is moist, and delicious. It would travel well and be great for beach, picnic, or a luncheon-and is good for breakfast. And you can add more pineapple, coconut and nuts if you like.

This recipe was given to me by my friend Paula, who loves it.

Fiesta Crab Dip
8 oz imitation crab meat-shredded
6 oz sour cream
1 envelope taco mix
1 jalapeno pepper-minced (or 4 oz green chilies-drained if pepper is too hot)
1 t minced garlic
Doritos
Mix all ingredients well and serve with chips.
Mimi ^..^

To Marti from SC. Here is a TNT yellow cake recipe for you.
Enjoy! Dawn - cape cod, MA

Rich & Tender Yellow Cake
4 large eggs, room temperature
1/2 cup whole milk, room temperature
2 teaspoons vanilla extract
2-1/4 cups sifted plain cake flour
1-1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened, each stick cut into 8 pieces

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9 by 11/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.

Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about ½ cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.)

Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing.

Makes two 9-inch cakes

Hints:
Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl.

I have canned things for a long time but I find recipes you get from other people who can are better than in the books. They just give you an idea of what to do and what not to do. My hardest recipes to find are ones for pickles, peppers and mixed pickles. I have yet to find a dill pickle that I like. I can not get them to come out crisp after canning. I like making pie fillings to can. They come in so handy and so do soups.
Judy

I need help finding a good recipe for cucumbers & Vidalia onions, don't remember the other ingredients. thank for such a great site.
Sue in Ga.

This is for Marie in Virginia
We don't make "grown-up" bread pudding at our house because of the kids but this is still really good. Hope you will try it and enjoy it as much as we do.

Old Fashioned Bread Pudding
7 1/2-cups bread cubes
2-tbsp. margarine, melted
3 eggs, slightly beaten
1-1/2 cups, sugar
4-cups milk
2-tsp. vanilla
1/4-tsp. salt
brown sugar
cinnamon

Preheat oven to 375 degrees. Spread bread cubes in a 3-qt casserole dish. Combine margarine, eggs, sugar, milk, vanilla, and salt; mix until sugar dissolves. Pour over bread cubes. Sprinkle generously with brown sugar and cinnamon. Baker 45-50 minutes or until golden brown.
Susana in Louisiana

I am overwhelmed by the response of your readers to my recent request for bread pudding. Especially to Bunny Face and Granny girl. You are the greatest.
Marie in VA

I have a request. Fair time is almost here and some of the booths sell "Fat Balls". I wonder if anyone knows what I am talking about and has a recipe. They are large fried balls cut and filled with pudding or fruit. I hope someone can help.
Thanks Theresa in MI

Hi....
This might be a duplicate request, but if someone gave the recipe - i must have missed it.
 
I am looking for an "olive salad recipe'" I remember it had about 7 different types of olives, maybe peppers, but it was a good salad....
 
If anyone has it and can share it - hey, it will be appreciated.
Butch

Yes, ask and ye shall receive. A big thanks to:
Lois Kingston WA via RobbieI In Oatrageous Cookies
Barb in OKC Monster Cookies
Carolyn from Edon No-Bake Maple Peanut Butter Cookies

Ladies, these are three great recipes and I am so delighted to bake them for the VBS and any other cookie requests I get. I had one sweet time testing these three out this weekend. Thanks to all.
BunnyFace

Does anyone in Nancyland know what kind of white cheese they use on tacos and enchiladas at Mexican restaurants? I think it might be called chihuahua cheese (like the dog) but I want to make sure! Thanks!
Lori in IL

Pam in TX:
Thanks for the advice on the popcorn! I made the caramel corn using my air popper. It is extremely addictive. I mush have made it half a dozen times so far! Everyone wants the recipe, so THANK YOU THANK YOU THANK YOU for that one. It is the best caramel one that I have. I use slightly less popcorn than called for so I can have more "caramely" chunks. Now, I am getting ready to try the kettle corn again!
Lori in IL

The corrected recipe for the hot dog corn muffins.
Made my Miracle whip potato salad Saturday night for dinner on Sunday, took it out of the fridge and had water in it!!! Need suggestions!!
Thank you, Boots in Va.

Comment
The problem with the Miracle Whip has been discussed many times in this newsletter. The first ingredient in Miracle Whip is now water rather than oil. A way to correct this problem is to all the ingredients in it except the Miracle Whip. Right before serving put the Miracle Whip in the salad.
Nancy Rogers

For Rachel in Virginia Beach:

Beer Bread
3 cups self-rising flour
2 tbsp sugar
1 can (12 oz) beer
7 tbsp melted butter

Preheat oven to 350 degrees. Combine flour, sugar and beer in a large bowl and mix thoroughly. Pour into 9 x 5" loaf pan coated with cooking spray. Pour 4 tbsp melted butter over batter. Bake 20 minutes; brush top with remaining 3 tbsp melted butter. Continue baking until top is golden and tester inserted in center comes out clean, about 25 minutes more.

NOTE: To the batter, I add 1 cup shredded Cheddar cheese and 1 tbsp caraway seeds. Open the beer and let it stand at room temperature until the fizz is gone.
grannym IL

Hi, Nancy and all the good cooks out there: In the Sunday, May 4 newsletter Marti from SC asked for a recipe for a yellow cake made from scratch and this is the recipe I have used for years and have had very good luck with it. I originally got the recipe from the Swans Down Cake Flour box. Hope this is what she needs.
Nell in VA

The recipe she submitted was the 1-2-3-4 Cake. It was submitted recently in the April 26, 2008 newsletter.
1-2-3-4 Cake

For Rachel in Virginia Beach for a Beer Bread
2-1/4 cups self-rising flour
3 tablespoons sugar
12 ozs. beer

Mix together, shape in loaf. Butter the top. Bake in preheated 400F. oven for 10 minutes. Turn oven down to 375F. and continue baking for 45 minutes. then turn oven to 350F. and continue baking for 30 to 40 minutes. Cool 20 minutes.
Peggy from Belleville Ontario Canada

Nancy and Group,
Below is a recipe I found in a very old, probably early 70's Crock-Pot recipe booklet. I have fixed hot dogs in the Crock-Pot multiple times and we like them better than on the grill and they are certainly better than boiled hot dogs. I have not tried this recipe with Knockwurst or Polish Sausage because we normally don't eat Knockwurst or Polish Sausage. I also put frozen hot dog buns on top of the hot dogs for a few minutes and they come out warm and soft.

Hot Dog . . . Perfection!
Source: Rival – The Original Crock-pot Slow Electric Stoneware Cooker Cookbook

Page 16
Prepare hot dogs in the Crock-Pot – using no water! Just drop in the dogs, unfrozen (or Knockwurst, or Polish Sausage) and cook them in their own juice on High for 1 to 2 hours. In about one hour, the dogs will begin to “brown" wherever they touch the sides of the pot.

Extra Treat: A few minutes before serving, warm up some hot dog buns in the pot. Makes a winning combination!
Thanks, Joan San Antonio, Texas

Sue, some easy favorites of mine with hot dogs....

Hot Dogs and Scrambled Eggs ( just cut up dogs mixed with the eggs ) ( or make into an omelet )

Hot Dogs and Peppers ( same as above, fry all together in skillet )

Hot Dogs and saurekraut ( same as above )

"Quails" - slice hot dog open in center ( not all the way through. Stuff with slice of cheese ( I like cheddar ). Wrap with a slice of uncooked bacon. Place under the broiler until bacon crisps and cheese melts. Serve with or without buns.
Diana

I was wondering if anyone has the recipe for the cylindrical cinnamon sugar coated made by the Old Reeds Bakery in Harrisburg.
Thanks John

When my hubby is in the center of Florida, he stops at this old store and buys this for me. It is either a meatball or meatloaf that is covered with mashed potatoes, resembling a ball. and then rolled in bread crumbs and deep fried. If any one has this recipe, I would love to make my own some day.
Thanks, Judy in Cocoa, FL

HELP PLEASE!! I have been rather ill and in the hospital and rehab for the last 5 weeks, so I have a lot of catching up to do. I cannot remember how to make the print larger on the newsletter. Nor can I remember how to print the selection in a larger print. I know I did it before but it seems to be gone right now. THANK YOU in advance.
B

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.