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Hi, I don't eat much fast food, but I had a Chalupa at Taco Bell the other day and totally loved it. I was trying to find a recipe that I could adapt that would have less fat. But the real reason I am writing is to find out if the crust is a pita or another kind of bread? All of the recipes I have found list tortillas or flatbread or chips. Does anyone know just what the bread is, and the best way to prepare it?
Thanks so much for the help!
Sandy from New Orleans

Hi there all, just want to tell Carolyn-Illinois newsletter Sept. 12 that I still have my recipe box and most of the recipes from home ec. class 60 years ago and use lots of them often. I love to cook and learned most of it from those classes in school. I gave the recipe box to my oldest daughter and now she uses the recipes. Wow....really good memories. Thanks Nancy for your hard work and for this wonderful newsletter.
Sue in GA

Lemon Bars
Source: Pillsbury’s Cookbook of Family Favorites

I know everyone has a recipe for Lemon Bars but this particular one has been made by me for many years. My recipe card is wrinkled and stained. Since the recipe is written in pencil, the pencil has even begun to fade. I thought it was time to type on the computer and share with all of you. I hope you think they are as wonderful as my family does.

2 cups flour
1 cup margarine softened
I use butter.
½ cup powdered sugar
4 eggs
2 cups granulated sugar
Dash of salt
5 tablespoons lemon juice (2 lemons)
I use bottled lemon juice
1/4 cup flour
1 teaspoon baking powder

Preheat oven to 350 degrees. Spoon flour into measuring cup, level off. Combine the 2 cups flour, margarine or butter and ½ cup powdered sugar. Mix thoroughly and press into ungreased 13 inch x 9 inch pan. **Bake 20 minutes.

Meanwhile, mix eggs, granulated sugar, salt and lemon juice. Fold in ¼ cup flour and baking powder. Pour on to hot crust; bake 25 minutes longer. Cool; cut into squares and sprinkle with powdered sugar.

**The crust is done when it is barely brown. Don’t bake too long.

Thanks, Joan, San Antonio, Texas

 
Order Food & Dining Catalogs from Catalogs.com & 
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Nancy, this posting is in response to a request from Jean in TN in the Saturday, 13 Sep Newsletter. Jean, the book you're looking for is "Being Dead Is No Excuse" (The Official Southern Ladies Guide to Hosting the Perfect Funeral). The authors are Gayden Metcalfe and Charlotte Hays. The book new sold for $19.95 but I've done a search for used books on abebooks.com and found two that sell in the $8 and $9 price range, including shipping. I have this book and can attest that there are many interesting recipes contained therein, two of my favorites being; "Methodist Party Potatoes" and "Mama, Don't Ever Stop Making Yo' Green Pea Casserole". The book also contains much commentary about the customs surrounding death and funeral dinners in the south. Well worth the money.
Mr. Myron Drinkwater - Lake Forest, CA

Hi Nancy and all the Landers cooks. Just want to say thank you to whoever sent in the recipe for White Beat and Eat Frosting Aug. 24 newsletter. Tried it on a chocolate cake and it is wonderful. Only one suggestion, dissolve sugar in water before boiling the water. Thanks again for sharing.
Sue in GA

Re: Jean in TN asked about a cookbook with the word "funeral" in the title.

Jean in TN (Sept 13th) wanted the title of a "Funeral" book that had been mentioned.
I think this is what she's looking for.
"Being Dead is No Excuse .The Official Southern Ladies Guide to Hosting the Perfect Funeral"
I borrowed this book from our local library and it is a Hoot!
It talks about what people from different religions would take to homes where someone had just passed on.
A couple of recipes are "Can't Die Without It Caramel Cake" and "Liketa Died Potatoes"
A really good read.
gramaj

The same or one similar was sent in by *~Mary Alyce in WI *

Prepared Pantry

To Jean in TN, 9/13/08 Newsletter: Regarding your request for a cookbook with the word "funeral", I am wondering if you were referring to "Being Dead is No Excuse" - The Official Southern Ladies Guide to Hosting the Perfect Funeral. It was recommended on this list back in the summer. I bought the book and love it - funny and great recipes. Authors are Gayden Metcalfe and Charlotte Hays. Bookstores should have it or will order it foryou. Good Luck!
Barbara in AL

For Jean, I think the cookbook you are referring to is: Being dead is no excuse.
Dairiel in St. Paul, MN and Joan in Oklahoma

I am looking for a very simple (not very sweet) coffee cake recipe. Please help me.
KJC

Cake Recipes

Would the following members please send me an email with their email address.

Frances in Auburn, VA;
no name listed from Birmingham, AL;
Cathi from Lake Forest CA
Lois in Grafton, Ohio
Joyce S in Indianapolis
Sarah in Jackson Mississippi
Billy in Gilbert MN
Thank you, Nancy Rogers

Hi Nancy, Loretta in VA requested a recipe for Maple Fudge Candy. Here is one I found in one of my books
Betty in Canada

Maple syrup and toasted pecans make this smooth fudge taste like autumn! Be sure to use real maple syrup and not maple-flavored pancake syrup.
Prep Time: 45 minutes

Ingredients:
2 cups granulated sugar
1/2 cup maple syrup
1 cup milk
2 tbsp light corn syrup
1/4 tsp salt
2 tbsp softened butter
1 tsp vanilla extract
1 cup toasted pecans, chopped
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place sugar, maple syrup, milk, corn syrup, and salt in a medium saucepan over medium heat. Stir constantly until the sugar dissolves, then insert a candy thermometer.

3. Continue to cook, without stirring, until the candy reaches 240 degrees. Remove from the heat immediately and add the butter, stirring until the butter melts and the candy is smooth and well-combined.

4. Allow the fudge to sit, undisturbed, until it is barely lukewarm, about 110 degrees. To speed the process, it can be placed in the refrigerator and checked every 10 minutes until it is cool enough to beat.

5. Add the vanilla extract, and beat the fudge vigorously using a wooden spoon or a mixer fitted with a paddle attachment. Continue to beat the fudge until it loses its gloss and is thick, almost stiff. Stir in the nuts.

6. Pour the fudge into the prepared pan and smooth it to an even thickness. Allow it to set at room temperature. To serve, cut into 1-inch squares. Store excess fudge in an airtight container in the refrigerator.
Betty in Canada

Nancy,you have been running an "ad" for E.D. Foods and their free soup packets. I have used them for maybe 5 years now. They have a large variety of soups, mixes and other products. I must admit I haven't ordered for awhile as my family size change. I have used their service to send package gifts at Xmas also. They are very helpful and all of the items I have gotten have been very good. Visit the site and read their inventory. Please give them a try.
This is completely unsolicited from a satisfied user.

Also in the Sept 13th newsletter Jan from Tn. I believe, wanted the name of the book with the recipes. My daughter got me one for a gift and it is delightful. The name is
"Being Dead Is No Excuse"by Metcalfe and Hayes. Or the other title is " The Official Southern Ladies Guide to Hosting the Perfect Funeral
It"s a "hoot".
Lou, Fl

E.D. Foods - Soup'er Free Sample Pay only s/h

These soups have no msg and are low calorie.

Now that apples are in season this is a very easy and delicious way to delight your family and friends. Use your favorite variety of apple.

Apple Kutchen
In Processor Mix:
1-1/4 Cups Flour
1 Tsp Baking Powder
2 Tsp Sugar

Add:
1/2 Cup Soft Butter

Pulse together
Add: 1 egg + 2 tsp milk to combine
Press into a 9 X 13 greased pan.
Peel, Core and Slice thinly 4-5 Apples
Place in rows and dot with 2 tbsp butter.

Mix together:
3/4 Cup Sugar
1 1/2 Tbsp Flour
1 tsp Cinnamon (or to taste)
Sprinkle on top of apples.

Bake 350 oven 35-45 minutes (depending on oven)
Serve warm or room temp either plain or with a dollop whipped cream or scoop of ice cream.
Judy/Buffalo

Lisa from central PA was looking for snacks her daughter in college could make without an oven or microwave. If it's a matter of not having those to cook with maybe she could buy a electric kettle to heat water. With that she could make instant soups, hot cocoa, instant oatmeal, instant rice, and maybe other things too. It only takes a few minutes to heat it up and doesn't take much room. I bought one for about $10 on sale. For snacks if she has use of a refrigerator she could keep cream cheese and make tortilla roll ups with a variety of veggies, sliced lunch meats and seasonings.

I found this recipe online. It's made from things that are pretty good for you. Betty in ME.

No Bake Peanut Butter Balls
1/2 cup peanut butter
1/2 cup honey
2 tablespoons powdered milk
1 cup crushed corn flakes cereal

Set corn flakes aside. Mix all other ingredients well. Roll into balls. Then roll again in Cornflakes or (could use coconut or chopped nuts) until covered. Refrigerate leftovers.

Re: I don't know who suggested making apple pies in a pie plate with the fruit and seasonings only and then freezing it, but it works beautifully. My friends brought me a big bag of apples from her tree. I made two pies and an apple crisp. Wrapped the pies in foil and they are ready to put into pie crusts and bake. A tip for good fruit pies is to use a glass pie plate and nuke it about 9 minutes and then bake in oven at 375 till golden. The filling will already be cooked.
Genie

Hi Nancy ,so glad you have gotten a nice place now.
Do you or anyone still have the recipe about making apple pie ahead and freezing?

Its seems to me that a glass pie plate would be larger than the ones that prepared pie crust come in. Can someone help me to exactly how you do yours. Thanksgiving is getting close and would love to bake ahead. Also how does it go with sweet potato pies, do you put the filling in raw pie shell before baking?
Thanks to all who responds.
Lois in VA

Good morning Nancy!

Hope your rain has stopped. Lubbock just may float into NM if it doesn’t! LOL

For Nina Middle TN (N'ville area) in the 9/13 newsletter asking if you could cook ground beef in a crock pot. I have never cooked beef from the raw stage in a crock pot. Even with beef short ribs, I brown first before adding to the crock. I wouldn’t want my ground beef to be red or gray from cooking in the crock, it wouldn’t be appetizing at all! I am not even sure if it would be healthy for you. Chris in NM

For Laurie, Fruitport, MI in the 9/13 newsletter asking if you could use the butter flavor shortening in a pie crust recipe, I went to the Crisco web site and checked out some of their pie and crust recipes and some called for the butter flavor and some the all vegetable. The fried pies recipes called for the butter flavor Crisco. I suppose you could pretty much interchange the two in recipes. I saw a regular pie recipe that used the butter flavor, so I say go for it! Chris in NM

For JL in South Jersey in the 9/13 newsletter looking for IHOP’s French toast recipe, I looked and found the following recipe for you.

http://www.recipelink.com/mf/14/837

Ihop French Toast (Copycat/Clone)
2 eggs
1/2 cup milk
1 tsp. vanilla
3 Tbsp. all purpose flour
1/8 tsp salt
3 tsp. butter
6 slices thick sliced French bread
1 Tbsp. powdered sugar
On the side: Butter and pancake syrup.

Beat the eggs in a large shallow bowl. Add the milk, flour, and salt to the eggs. Beat the mixture with an electric mixer. Be sure all the flour is well combined. Heat a large skillet over medium heat. When the surface is hot, add about 1 tsp butter. Dip the bread one slice at a time into the batter; be sure to coat each side well. Drop the bread into the hot pan, as many as will fit comfortably at one time. Cook for 2-3 minutes per side or until surface is golden. Cut slices diagonally in two, arrange halves on plate, overlapping. Sprinkle with powdered sugar. Serve butter and syrup on the side. I think the flour is their secret!
Chris in NM

For Boots in VA. In the 9/13 newsletter I have a great recipe that I make for us, but if I have run out of time I use the oven at 350ºF for 1 ½ hours or so and cover with foil to keep the moisture in. I always brown the chicken or pork chops first. It is so good! I have also used browned pork chops instead of chicken breasts. It is one of hubby’s favorites!

Crock Pot Chicken with Gravy and Stuffing
4 chicken breasts, boned and skinned
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 C chicken broth
1/2 C milk
2 C Pepperidge Farm Herb Stuffing Mix
1/2 C melted butter
Salt and Pepper to taste

Season breasts with salt and pepper and place in crock. Pour chicken broth over breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk and cover breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.
Source: http://www.abbyskitchen.co.uk
Chris in NM

Could someone please resend the date of the recipe for the Warm Delight cake made with the Bisquick. I have the one for using cake mix but I must have missed the one made with Bisquick. Thanks
Marie, Hudson NY

I can't remember who sent in that you can use whole milk in place of half & half. Thank you so much. Happy Birthday to Nancy, hope you and Siggy and Ditto are safe and well. My thoughts and prayers are with those having to deal with Ike.
Sharon W

Comment
I can't believe I am going to be 64 on Friday.  Where did the years go?
Nancy Rogers

Here is my mother in law's favorite recipe for Sloppy Joes ; You make your meat the usual way with onion and celery if you like also if you like a little green pepper, cook till pink is gone. Then add 1 can of corned beef, and cover with tomato juice. Cook about 1 hr. the longer you cook it the better it gets, so just judge it yourself. Sooo Good. Mary, from Newton Falls. Ohio

For Nina in Tn, about fixing hamburger for the slow cooker:

I have read in the manual for my slow cooker, that you must pre-fry your hamburger (in a skillet) because the cooker is heated from the sides and not the bottom. And it is supposed to be preheated for anything you are going to use it for.
Esther

Laurie, I guess you could use butter flavored shortening in my pie crust I may have ued it like that but I have not seen butter flavored in our stores in a long long time I do know it will not work if shortening is not all veg shortening and I am sorry I left that out.
Mary Ann

After checking out the Bologna Salad recipes recently, I thought you might be interested in a different version of bologna salad.

"S.p.a.m" Salad
I buy the cheaper canned ham in the oval pull-top cans at the local dollar store. This "ham" more resembles a spam-like quality and is usually about 1-1/2 to 2 pounds.

I put this canned ham in the freezer for an hour to make it easier to grind.

Grind canned ham.
Place in large bowl.
Add one chopped green bell pepper
and one small chopped onion.
To this mixture, add 2 cups
shredded cheddar cheese.
Add enough salad dressing (Miracle Whip)
to make a spreadable consistency.
Salt and pepper to taste.
Will keep several days in fridge,
but it probably won't last because
it's DELICIOUS!

Brenda Owen Mississippi

To Lisa in Central PA with college student: You might try obtaining "The Starving Students Cookbook" by Dede Napoli. Not sure where you are in Central PA, but I got my B.A. at Penn State in "Happy Valley"!

To Frances, NC/ 9/13 : We also had a McCrory's in Allentown, PA which served those Sloppy Joe's. I'd love to have that recipe! Ate them for lunch every day when I worked in that city summers!

Not sure who wanted healthy pancake recipes, but you can find them at Dr. Weil.com! Athena in DE

This is for Diane, IL, who in the 9/5/08 newsletter requested spinach soup recipes. Here are two of our favorites. With both recipes you can add ¼ cup grated carrots or more, if you want. I have other spinach soup recipes, but we prefer these. Let me know if you want me to send the other recipes.
Robbie In

Creamy Spinach Soup
1-1/2 tsp. instant chicken bouillon
1 c. boiling water
2 pkgs. (10 oz. each) frozen chopped spinach
2 c. cream soup base (see below)
1 c. milk
1/4 tsp. nutmeg
Grated Parmesan cheese
Cheese and carrot curls

Dissolve bouillon in water in a 2 quart saucepan. Add spinach, cover and cook over medium heat 10 minutes. Place spinach and liquid in blender container;

cover and puree until smooth. Add spinach puree, milk and nutmeg to cream soup base; heat to simmering. Serve garnished with Parmesan cheese and carrot curls or spoonful of sour cream.

CREAMY SOUP BASE:
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. white pepper
2 c. milk

Melt butter over low heat in 2 quart saucepan. Stir in flour, salt, paprika and pepper. Cook until smooth, stirring constantly. Remove from heat. Gradually

stir in milk. Bring to a boil over medium heat, stirring constantly; boil and stir 1 minute. Makes 2 cups.

Thanks again to all the ladies that helped me and the church by getting a cookbook. I have gotten some feed back and all the ladies like the book a lot. I still have more and if there is anyone that didn't read my email, I'm selling a cookbook to help feed the hungry. All profit and I mean all, goes to help feed the hungry. If you would like any information on this email me at MCavalcan9@aol.com. I want to thank Nancy for the chance to do this, I just love this site and have been a member for sometime.
God Bless and I hope all that are in the path of the storm, are save and get what ever help they may need.
Marlene of Fl.

For Rosie.
If you can't print the way Nancy describes, try highlighting the recipe and then copy, and paste into an e-mail to your self, and then print out the mail. I think most systems would allow you to do that.
Good Luck, bill in Alb.

Thanks to all for the beet recipes. I see a couple of ones I will try now and save other ones for later on. I did make a beet potato salad and it was yummy.
Dee in Canada

Brisket Rub
1 bottle (3- 1/2/oz)paprika
1 bottle (6.25 oz) garlic powder
salt and pepper
1 bottle (6.25 oz) fajita seasoning
1/4 to 1/2 bottle (3-1/2 oz) cayenne pepper
1/2 (3-1/2 oz) bottle meat tenderizer (3-1/2 oz)
1 pound brown sugar

Rub generously with brisket rub or your favorite rub. Place on a grill or stove and seer on all sides on high 30 or 40 minutes on high and remove from grill or stove and wrap in heavy foil. Pour about 1/3 or 1/2 can beer around the brisket not on the brisket. seal tightly .

cook 5 hours approx at 300 degrees in smoker or oven always cook with fat side up. on low. be sure hard part (swallow) is cut out before cooking and be sure fat side is on top.

Denise in Mich asked fort this i have also cooked smaller ones in my crock pot and it was delicious

Spinach Cheese Soup
1/4 cup chopped onion
1 Tbsp. margarine
2 cups milk
1/2 lb. (8 oz.) VELVEETA Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1/8 tsp. ground nutmeg
Dash pepper

MELT margarine in 2-quart saucepan on medium heat. Add onion; cook and stir until tender. ADD remaining ingredients; cook on low heat until VELVEETA is melted and mixture is heated through, stirring occasionally.
Robbie In

Lemon Butter Squares

Mix together:
1 Dry Lemon Cake Mix
1 Stick Soft Butter
1 Beaten Egg
Press into greased 9 x 13 pan

Mix together:
1 (8 oz) Cream Cheese
2 Eggs
2 Cups Powdered Sugar

Spread on top of pressed cake mixture
Bake 350 oven for 35-45 minutes (depending on oven). Cool and cut into squares.
Judy/Buffalo

A reader who sent in her chocolate zucchini cake recipe asks for a zucchini substitute when her supply runs out. I searched "carrot cake chocolate recipe" and found recipes for chocolate carrot cake. Carrots create a moist cake and are available year round. Try substituting them in your cake.
.
BTW, I made zucchini spice cake yesterday and when it came out of the oven I spooned on the lemon/sugar mixture from the "blueberry lemon tea bread" recipe from the newsletter. 1/4 cup lemon juice and 1/3 cup sugar.
Outstanding. Leah

Susie Indy requests a recipe for pancakes on the semi-healthy side. Rather than send mine, I'm sharing one of my favorite recipe sites, 1st Traveler's Choice Internet Cookbook.
http://www.virtualcities.com/ons/0rec/06pancake1.htm
.
It offers 6,000 recipes from Innkeepers, Chefs, Culinary Professionals and Gourmet Lovers.
.
In addition to having some superb recipes,
I love to read about the inns and B&Bs. Try clicking on the "Seven Grain Pancake Mix." At the bottom of the page you will find the Aloha Place website -- very fun to read. It's like getting a virtual trip
along with your recipe.
Leah

Hi everyone, I am new to your news letter, but have been enjoying it for a couple months. I am looking for a chicken borscht recipe. The chicken borscht I have had had no beets in it. Can anyone help me???
JaNahn from Oregon

In answer to Doris' request for Borscht: Doris, this beet soup can usually be found at your grocery store in a jar. Look in the refrigerated section . The soup tastes like pickled beets . It is usually served cold with a dollop of sour cream. Some people like it with a small chilled boiled potato in it. My husband just loves it with the sour cream. What a nice surprise for your dear one.!
Corinne in Pittsbugh

Suzie in NW Michigan (Sept 12)- wanted an odor remover for her car. Brenda in IN (Sept 13) mentioned Nok-Out for this purpose.
I can attest that this stuff really works.

It got rid of cat spray odor for me. And that is almost impossible. A cat had been trapped between the back door and the storm door. When the door was opened, the smell was horrible. (Especially if the sun had been shining on it) The cat spray had soaked into the door sill. It isn't cheap but it was money well spent.
Here's the site Mary Hunt recommended:
https://nokout.com/odorelimin/
gramaj

I have seen several recipes in the newsletter lately using baby food, so I would like to contribute one, that I use to make often, when our children were still at home, as they would often ask for it. I'm sure they never realized the "secret" ingredient was baby food! The size of the baby food jars have changed over the years, I think? This calls for 1 junior size jar of baby food, so use 1 large jar, or 2 of the smaller ones. This might sound strange, but it's a delicious moist bread. Enjoy!

Prune Nut Bread
1 large jar (Junior) prunes baby food
1 cup sugar
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 egg
2 tbsp. cooking oil
1/2 cup milk
1/2 cup chopped nuts

Beat all ingredients together well, until smooth and thoroughly blended. Spoon into a greased and floured 9 x 5 inch loaf pan. Bake for 1 hour at 350º until tests done when paring knife stuck into the middle comes out clean. Cool thoroughly and slice. Good served with butter.
Judy (in Alaska)

Cream Pies and Cream Cheese Pies

Hi Nancy, for the college student, I use 1 canned corn beef, break up in pan, add barbecue sauce and warm thoroughly. Spread on hamburger or hot dog buns. Some canned baked beans and chips, makes a quick meal.
Margaret, Tulsa

To Sandy in ND and Chris in NM.
I want to thank you both so much for posting the Blender Cheesecake recipe for me. I actually sent a thank you to you both a couple of days ago, but since I didn't see it in the newsletter, I guess it got lost in lala land. :)
The helpfulness of all the "nancylanders" and of course Nancy herself is what makes this the BEST newsletter on the net.
A rose @--->-- to you all!
Barb in San Diego

Question: when a recipe for a Crock Pot item says place in a Coffee Can with paper towels over this, can you use either a cake pan in metal or glass or a loaf pan in metal or glass? Most of these are probably going to be dessert type recipes. I'm wondering if any of you have done this and what do you use inside the Crock Pot. If it were a cake pan, do you still place the paper towels over it? Thanks.
Anna

Rosie,
When I have problems getting the recipe to print, I copy and paste it into an email to myself, then print from the email.
Ginny, Bolivar, Pa.

To Susan regarding car odors, white vinegar takes stains and smells out of carpeting. Pour white vinegar on the spill and let dry then vacuum. I had someone's male cat come in and leave his scent all over my living room carpet. I soaked them with the white vinegar and then vacuum and the odor was
gone.
Ginny, Bolivar, Pa

Hi Nancy - I had made a request but never saw an answer. What do I do with oxtail?
And also recommendations for cooking a beef heart.
Thanks. Gina

Suzie in NW Michigan requests urgent help for the "funky" smell in her car.
.
Suzie, it would help a lot if you could describe the odor.
Those are very different odors and would make a difference to how you attack the problem.

One last thought -- once you discover the source of the odor,  your local auto supply store may be able to suggest a product suitable for use on the materials in your car.
Good luck on your quest. 
Leah