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Household Budget/Household Finances
Penny Pinching Cooking Tips
Making a Successful Budget
Budget Worksheet to Printout
Basic Frugal Budgeting
Definitions and Guide to Loan Terms
Ten steps to building a good credit history 
Finding a loan with bad credit  
What Debt Settlement Companies Don't Tell You 
Credit Reports- Ways to Improve Your Score
Types of Home Equity Loans & Line of Credit
Tips and Ideas on Saving Money
Finding a loan with bad credit 
Why Bad Credit People Pay Higher Rates
Ways to Avoid Identity Theft
Ways to Prevent Credit Card Fraud
Easy Ways to Save Money on Electricity
Protect Your Identity (Identity Theft)
The Importance of a Budget
Useful Guide in Setting up a Budget
Grocery Savings - Your Kitchen is a Goldmine!
Developing a Budget? Watch Out for Those Budget-Bursting Gremlins
Use Spices To Cook Like A Connoisseur On A Paupers Budget!
Budgeting your Savings - Did You Let Your Piggy Bank Get Away?
Decorating on a Shoestring Budget

New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
Cheddar Cheese Recipes
Cake Recipes
Salsa Recipes
Pumpkin Recipes
October Recipes
100s of Chicken Recipes

Hi Nancy, I have enjoyed the memories of Ketchup & Mayo sandwiches. When I was little my Dad got paid once a month. By the end of the month not much was left to eat as we were a family of 7. Sometimes only potatoes. We made fries. I can remember eating condensed milk sandwiches. Delicious! However we were happy. My Dad had a Victory Garden in the summer. We would sit on the front stupe and eat the tomatoes whole with the salt shaker at our side. Lovely memories.
Thanks for this wonderful Newsletter that is so enjoyable to so many.
Carol Seminole, FL

Raine, Ma. your recipe brought back a lot of memories. When I was a child I had a black nanny that always made me a cherry cake for my birthdays. I am 78 and have never had a birthday party, but my Aunt Betsy always made me a cherry cake. I can still taste it. After you posted your recipe, I made one. Boy, am I enjoying it, along with thinking about my beloved Aunt Betsy that was always there to pick me up when I had a boo boo, or when I needed a shoulder to cry on.
Betty, Ga.

The Chocolate Pantry
Chocolate products for baking and pleasure, the tools you need to help you get the most from your chocolate, your favorite chocolate recipes, and great “how to” articles.

FruitFresh is a dry powder product (probably a citric acid, but I'm not at home close to the product to take a look) It comes in a small round can and can be sprinkled on or mixed with liquid. I buy mine in the area of the store with canning and food preservation products. Hope this helps.
Eureka, IL

Hi, Nancy, I like your Thoughts for today, Here is one that was sent to me. Don't know if you have this one or not. Thanks for your great Newsletter.
“Life is what happens when you’re make other plans.”
AK in CA

Hundreds of Chicken Recipes

Hello everybody. I am writing in response to a recipe for Mandarin Roll-Ups sent in by Krya of FL that was in the Sept. 16th newsletter.

I would very much like to try this recipe. I am 75 years old and never heard of Soda Cracker Bread. Krya, or anybody, would you please write and inform me what it is? Never too old to
learn. <g>

And, I guess I have to add my two cents worth to Myron's comment regarding the after school sandwiches. My favorite was, and sometimes still is, Mayo and Tomato on white bread. Yummy!
Nothing special, but back then you were happy to get whatever was available.

Thanks for all you do for us Nancy.
Sunshine in South Texas

Hey All. Regarding the question on salt potatoes. They are a regional dish from the central upstate New York area. Having lived there for many years and now living in North Carolina I can't find these down south but its easy to make your own. Basically the true salt potatoes are a 5lb bag of small new white potatoes and a package of salt. You add the potatoes and salt to the water, boil the potatoes till fork tender. The salt adheres the the skins of the potatoes. Drain the water and serve these with melted butter for dipping. Obviously not the healthiest, but once in awhile you just have to throw the rules books out the window. And really the salt just leaves a very fine coating on the skins of the potatoes. I have made my own using small white new potatoes and regular salt (I estimate, but the bag of salt enclosed with the salt potatoes is equal to about 1lb of salt) per the research I have found on them. These are wonderful, enjoy!!!
Debi in North Carolina

To Kay McNeil re: Fruitcake. It sounds wonderful. I am thinking I would like to give this for Christmas presents. Can you tell me how many loaves it would make? Just to give me an idea. I will probably bake in the mini loaf pans for my gifts.
Thank you. Maryan from MN

Halloween Greeting Cards includes Halloween safety tips.

Everyone is talking about the mayo and catsup sandwiches. As kids we had peanut butter, mayo and strawberry jelly sandwiches and we called the 7, 6 and 13. Today we still laugh about them.
Lurinne from Mississippi

This is a question to 'Kyra in Florida' about her recipe for Mandarin Roll-Ups in the Sept. 16th newsletter: I am unfamiliar with "soft cracker bread" or cracker bread of any kind. Is it similar to flour tortillas? If not, could you describe it or suggest some other bread product that could be substituted for it in your recipe? The recipe sounded good and I would like to try it, but I don't think that I will be able to find 'soft cracker bread' in my shopping area.
Thanks, Etta in LA.

Gay in L.I.
I find Fruit Fresh at Kroger's in the with the canning products or sometimes (depends on who stocks the shelves) with the chocolate chips and those products. Also during canning season it can be found at Wal
Mart here, but Kroger's carries it year round.
Gladys, IN

=====

Hello Nancy and Nancylanders. Pam recently (9/16) sent in a wonderful receipe for Toffee Cracker Bars. They are definitely a winner. For your Jewish friends, this is an excellent recipe for the Passover holiday in the spring. Just substitute plain matzah sheets, or matzah crackers instead of the regular crackers. They are amazingly delicious as candy or desserts. Nancy, you are incredible!!!
Corinne in Pittsburgh

Thick Texas Chili for Karyl in Mass
1 large onion, chopped fine (optional)
3 pound chuck roast or steak cut in 1/2" cubes, fat removed, dredge in
flour, brown w/ onion and drain
Combine above in 6 quart heavy pot with:
2 T ground cumin
1-2 T chili powder (the more powder, the spicier)
1 tsp garlic powder

Add enough tomato juice or water to cover mixture. Bring to boil, reduce heat and simmer uncovered, adding water as necessary, until meat is very tender (2-3 hours). Refrigerate till fat congeals on top. Remove congealed fat, reheat & serve. (this is not necessary, but overnight refrigeration develops
a much better flavor). Serve with crackers, top with grated cheddar cheese, or serve over rice or noodles.
Suzz in NE

Hi Nancy,
There has been a lot of discussion between all these good cooks about food from different parts of the country. After years of wondering I hope someone can tell me where this idea comes from.

Years ago my mother-in-law had Sunday dinner and invited the whole family plus the preacher and his wife. My contribution to the dinner was a delicious 3 layer devils food cake with a nut custard filling between the layers and then topped with 7 minute frosting and then dribbled with melted chocolate. The preacher would take his piece of cake and cover it with whatever gravy, beef, chicken or pork, there was. Being very young at the time ,I was highly insulted that this was being done to my delicious cake. I have mellowed over the years and just wonder where he ever came up with the idea. Maybe some of your contributors can come up with some info.
Muriel, Naples, FL

Hi Nancy and good cooks everywhere My husband has taken a liking to Chinese food. Does anyone have good, easy recipes for sweet and sour chicken or pork.
Thanks in advance Jo Ann

Hi Nancy and friends, hope all are having a great day. This is a question for Kay Neil, Springfield MO, your best fruitcake ever sounds wonderful and I am wondering if the 3lbs of cherries and pineapple is 3 lbs total or 3 lbs of each. I'm quite sure I am going to make this so I wanted to be clear on the amounts.
I too remember the mayo sandwiches, also mayo and canned beans, to this day I've been known to open a tin of beans just to make a "bean and mayo" sandwich. What memories
Marg, ontario canada

PS: keep up the good work Nancy - you are so special.

Thank you to Bob in Adelaide, South Australia, for your Rice Pattie recipe in the Sept 13 newsletter!
I e-mailed it to vegetarian friends in Arizona. They were especially pleased that you had given such precise Microwave instructions. Thanks, again.
Carolynn in California

Hi Nancy I would like the recipe for cakemix cinnamon rolls. I have not been able to pick up your news letter until sep 15. saw people asking about it in Sept 15 news letter. thanks in advance. love your news letter. it keeps me going.
Sheila new York

All those people remembering their mayo and mustard sandwiches reminded me of my dear mother who used to make herself cookie sandwiches, on any kind of bread.
Gay in L.I.

Wow!! Little did I know what I'd stir up with my question regarding catsup and mayonnaise sandwiches. It was an eye opener for me as I was surprised that so many Nancylanders had also enjoyed the after school treat back in the 50s (assuming). Now I have another question that I'm sure someone can help me with. After reading all to recent postings by members who have butter bells to keep butter soft and spreadable in an unrefrigerated condition, I purchased one. I packed a stick (1/4 pound) in the cavity, put cold water in the larger cavity and placed the butter into the water. When I went to use it a few hours later the butter had dropped into the water. I cleaned the entire bell and repeated the process only to have the same thing happen again. Now I'm at a loss as I followed the instructions to the letter, but can't get the butter to stay in the cavity. I let the butter soften to room temperature before packing the bell although there were no specific instructions relative to the butter. What did I do wrong? I'd really like to be able to have softened spreadable butter but need some help with the operation of the bell.
Mr. Myron Drinkwater - Lake Forest, CA

A few weeks ago, someone requested a Chili Mac recipe that is like that of Steak and Shake.. I have not seen a answer for that. I would like one also... We love the food there.
Sharon in Illinois

Fizzy Meals
Tired of wondering what's for dinner?
Take a test drive with Fizzy Meals menus and recipes, sized for 2, 4 or 6, complete with shopping list and kitchen game plan for easy, fun dinners that are fit, fast and family-friendly.

Thank you Kay Neal, for the recipe for fruit cake. I can't wait to try it.
Mariann in Michigan

Patricia in the Sept 16 newsletter. Yes a smooth top is a stove. Check out any appliance store and you can see what they look like. Black tops, white tops, gray tops. I have a black speckled top and love the stove and would not have any other kind. I shudder when I think of trying to clean the burners on the other kind. Been there and done that over the years. I have had both gas and electric stoves with burners and they are both a chore to keep clean. Someone mentioned having trouble regulating the heat on their smooth top I do not have this problem. Just have to get used to it like any other type of stove. I will have to suggest that if you do purchase one be sure and clean it as soon as the top is cool. Don't let the spills accumulate as this makes it so much harder to get off and maybe never will. I don't know as I do clean mine as soon as I am done cooking and use the cleaner that was reccomended to me by the dealer when I purchased my stove. Have had no trouble and just love looking at the shining top when I am not using it. LOL
Marian in ND

In response to all of those who have told about catsup sandwiches, mustard etc. I love onion sandwiches. I use the big white ones and a slice or two between slices of bread is wonderful When I was growing up my mother raised a big garden and the white icicle radishes she raised were wonderful in a sandwich. But, then I like most anything that can be put between two slices of bread as i am a sandwich nut. Must be because I love bread of any kind.
Marian in ND

On 9/16, Lou in Central FL mentioned ground ham. This made me think of the "foldovers" I used to get at J. Gregry's Pizza. (I believe it was a privately-owned, local restaurant versus a chain. I recall only one location in my area, which closed about 10 years ago.) I've searched the net for recipes to replicate the foldover, which I believe could be compared with Stromboli. I believe they used pizza dough for the crust, which they folded around meat and cheese. They had several versions: Ham/cheese; sausage/cheese; ham/sausage/cheese; possibly other versions. Each foldover contained ground meat (as opposed to chunks of meat) combined with cheese. They were served with dipping sauces, such as ranch dressing and marinara. If anyone knows how to make these, could you please share your recipes.
Geneva [Alabama]

Hey there everyone!! This is in response to the Mayo and Ketchup sandwiches. When my brother and I were kids and we wanted dessert, many times my dad would give us white bread ( good 'ol Bunny bread..nice and gooey!) and a bowl of pancake syrup and we'd dip the bread in the syrup..talk about yummy when you're a kid! And if we didn't have any syrup around he'd put sugar on the bread and we'd have sugar sandwiches! YUM!

Nancy, Siggy, and Ditto... Thank you so much for the great newsletter!!
Carol in Louisiana:)

With all this talk about sandwiches, I had to send in a favorite of mine. I spent a lot of time with one of my cousins, still do. We always had jars of hot cherry peppers. We would take two slices of Italian bread, spread mayonnaise, and whole cherry peppers. We still love them!
MaggieB in south Jersey

I always put horseradish in my toasted cheese sandwiches then fry them. they are great.
Lola/Judy

Kim, in Streetman TX
Odd sandwiches? When I was a kid (last millennium), my favorite lunch sandwich, and the only one I'd let mom give me in my lunch was white bread, butter (not oleo), and iceberg lettuce. I can still taste it. All the nourishment of a piece of paper, but I did love them.
Jeanlock in Fredericksburg, VA

Hi Nancy:
I have volunteered to make 6:30 AM breakfast for 23 high school students one day a week. I am hoping that folks will send in their best breakfast recipes. It would be wonderful to have recipes that I can prepare the night before [and then cook in the morning] or that I can prepare overnight in a crockpot. Please help me!
Thanks for any and all ideas and recipes.
Tricia in Royal Oak, MI

Hello Nancy and Nancylanders. I recently ran across your newsletter website and have been enjoying it thoroughly, finding many interesting recipes, tips, and fond 'old time' food memories (like the recently mentioned ketchup and mayo sandwiches, which I remember so well and still have occasionally - and has anyone ever tried the ketchup on buttered bread? Not as soggy, and great with a slice of bologna, too, although as kids we rarely had the balogna. I also remember buttered bread sprinkled with sugar - a delicious treat I haven't thought of for years!). If I did it right, I'm now signed up to receive the newsletter directly and look forward to some good reading and tips.

Now I have an 'old time' recipe request myself. My mother used to make a chocolate oatmeal 'cookie' that was so delicious she could rarely get them put away because we kids could devour them even before they cooled. She is gone now, and I'm so sorry I never got the recipe (she did almost everything from memory), but I frequently wish I could make these cookies again. I specifically remember she used Hershey's cocoa powder and Quaker Oats (straight from the box), but the quantities and rest of the ingredients I'm not sure of -- probably milk, butter, sugar, vanilla, and maybe even some peanut butter. She brought it to a boil on the stovetop for a short while, stirred in the oats, then spooned the mixture out onto waxed paper (ie, no baking) and it would harden as it cooled. The 'cookie' was light and thick and chewy (similar to a macaroon, though not as moist), and ohhh so good! What was left in the pan hardened too, but could be scraped off with a spoon, and was a treat in itself. Is it possible any Nancylanders would remember this treat and be able to post the actual recipe? I'll watch hopefully.
Thanks. --Lisa P

I cooked green beans today with a ham hock. I realized how unhealthy this must be.. What is a good seasoning when cooking green beans, kale and spinach? T
Thanks, Boots in Va

Hi family, I need an applesauce cake recipe to make for the church bake sale this Saturday. I purchased the medium size foil loaf pans. Would like to make 3 or 4 cakes for the sale.
Thanks, Boots in Va.

Nancy,
I didn't know anyone was asking for a recipe for Lemon Sponge Pie. The recipe below is pretty much like the one I have. I am from PA originally and now live in AL. My family is Pennsylvania Dutch, which is where the recipe comes from. Here is the recipe my Great Grandmother gave to me.
Lemon Sponge Pie

1 c sugar
2 eggs, separated
1 lemon rind, grated
4T lemon juice
3 T flour
1 T butter
1 c milk
pinch of salt

Cream sugar, yolks and butter. add salt, lemon rind & juice, flour, milk and beaten egg whites. Pour into pie shell. Bake at 350 for 35 minutes or until set.
Karen

For Kathy Clark in SW Kansas planning a wedding and was looking for appetizers. Here are a few TNT favorites. I have catered many parties and these are the ones I've seen eaten most.
Kyra in Florida

Coconut Chicken Fingers with Marmalade Dipping Sauce
1 cup chopped pecans
1-cup corn flake crumbs
1/2 cup sweetened flaked coconut
2 eggs, beaten
1-tablespoon milk
1/2 cup flour

4 boneless, skinless chicken breasts, cut into ½ inch strips, I usually make them more nugget sized but whatever size you cut the strips will work just fine.

1/3-cup butter, melted


SAUCE
1/2 cup orange marmalade
2 tablespoons chili sauce
1 tablespoons cider vinegar
1/2 teaspoon dry mustard


Heat oven to 400. Process pecans in food processor until finely chopped; add corn flake crumbs and coconut. Pulse to blend. Place in shallow dish. Combine eggs and milk in separate shallow dish. Place flour in separate shallow dish; mix well. Dip chicken strips into flour mixture until well coated. Dip flour coated chicken into egg mixture, then into pecan mixture. Press coating onto chicken. Grease 15 by 10 inch with 2 tablespoons melted butter. Place coated chicken strips on pan. Drizzle with remaining butter. Bake 10 to 15 minutes or until no longer pink in middle. Combine all sauce ingredients. Mix well. Serve chicken fingers with sauce. Makes 8 appetizer servings.

Mandarin Roll-Ups
4 oz. cream cheese
¼ cup chopped mandarin orange segments, well drained
¼ teaspoon curry powder
1 (15 inch) soft cracker bread
¼ cup sliced green onion
6 oz. thinly sliced cooked chicken (from deli)
20 to 24 small to medium fresh spinach leaves

In small bowl, combine cream cheese, oranges and curry powder; mix well. Cut cracker bread in half. Spread cream cheese mixture on each half of bread, spreading to edges. Leave a 2-inch wide strip on cut edges free of topping; sprinkle remainder with onions. Top with chicken and spinach leaves. Starting with round edge, roll up each bread half tightly toward cut side. Serve immediately or wrap each roll in plastic wrap; refrigerate for up to 8 hours. Just before serving, cut each roll into 1-inch slices.

Sweet-Sour Cocktail Meatballs

MEATBALLS
20-oz. can pineapple chunks, drained, reserving liquid
3/4 cup dry breadcrumbs
1/8-teaspoon garlic powder
1 egg, slightly beaten
1 lb. ground beef
1/2 lb. ground pork
1 small green pepper, cut into ½ inch pieces


SWEET-SOUR SAUCE
1 ¼ cups sugar
2 tablespoons cornstarch
1-teaspoon chicken flavor instant bouillon
1-cup liquid (remaining pineapple liquid plus water)
½ cup ketchup
½ cup vinegar
1 garlic clove, minced

Heat oven to 375. Measure 1/3 cup of reserved pineapple liquid; set remaining liquid aside. In large bowl, combine 1/3-cup pineapple liquid, breadcrumbs and garlic powder; blend well. Add egg and ground meats; mix well. Shape into 1-inch balls; place on ungreased 15x10x1-inch baking pan. Bake at 375 for 20 to 25 minutes or until browned and thoroughly baked. In medium saucepan, combine sugar, cornstarch and bouillon. Add and stir over medium heat until thickened and bubbly. Add pineapple chunks and green pepper; cook until thoroughly heated. Using slotted spoon, transfer hot meatballs to 2-quart casserole or serving dish. Spoon warm green pepper mixture over meatballs; mix gently. Makes 18 servings; 72 meatballs.

Shrimp Cocktail Canapés
1/4 cup sour cream
36 Melba toast rounds
6 tablespoons Cocktail Sauce
12-oz. pkg. frozen uncooked shrimp, cooked, chilled
Fresh parsley

Spread rounded ¼ teaspoon sour cream on each toast round. Top each with ½ teaspoon cocktail sauce, 1 shrimp and sprig of parsley. Serve immediately or cover and refrigerate up to 3 hours before serving. 36 canapés. I have also bought the miniature phyllo tart shells. I found these by the frozen pies and crusts in our grocery stores. These are a good assembly line project or a good way to get older kids involved…they especially seem to enjoy dipping the shrimp in the “blood” (cocktail sauce) and then sticking them in the sour cream. It is easiest way to do it.

Strawberry Fruit Dip
1 carton (8 ounces) spread able strawberry cream cheese
2 tablespoons strawberry preserves
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow crème

In a mixing bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow crème. Cover and refrigerate until serving. Serve with fresh fruit. Makes 4 cups.

Pecan Kisses
3 egg whites
3/4 c. brown sugar
2 c. pecans
1/2 tsp. vanilla

Beat egg whites until stands in soft peak. Gradually mix in brown sugar and vanilla. Fold in pecans, place pecan halves (well coated in egg and sugar mixture) on greased cookie sheet about 1 inch apart. Bake at 250 degrees for 30 minutes. Turn oven off and let set for 30 minutes store in airtight container. Freezes well. You can add food coloring to these to match the wedding or party color scheme.

Hi Nancy,
Just finished reading your 9/15/06 newsletter. It was wonderful as usual, I was just reminiscing back to my childhood when I read Myron Drinkwater's e-mail regarding "mayo & ketchup" sandwiches. I too had a favorite, it was an open face sandwich of mustard & sugar sprinkled on top of the mustard. It was, as they say, my favorite after school treat! Those were the "days" my friend! Too bad they had to end!
Keep up all the great work for all of your grateful fans.
Shirley from Terre Haute, IN.

To Ann of Redlands mentioned the Costco store. I lived in Loma Linda for years and really miss all the good stores and restaurants. The most I miss most is Mimi's Café, Hometown Buffet, and Del Taco. Thanks for all your recipes. I have tried many and they are so good.
Karen, SW Arkansas

This is for Mariann of Michigan -

BEST EVER FRUITCAKE
3 lbs candied cherries & pineapple
1 lb white raisins
1 cup cooking wine
3/4 pound powdered sugar
1 pound butter (no substitutes)
8 egg yolks
4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound pecans
8 egg whites

Combine candied fruit, raisins and wine. Let stand overnight. Cream powdered sugar and butter together. Beat in egg yolks one at a time. Sift flour, baking powder and salt. Add this to fruit mixture, pecans to the butter sugar mixture. Mix well. Beat egg whites until stiff and fold into batter. Pour into greased and floured bread pans. Decorate with cherries and pecan halves. Bake at 275 degrees for 1 1/2 hours. Cool and remove from pans. We wrap the cakes in a cloth soaked with orange juice or the wine. This really is buttery and good.
Kay Neil, Springfield, MO

In response to Myron Drinkwater (Sept 13 newsletter) regarding the Jiffy fudge frosting mix. I was in a Winn Co Food today in Temecula and they carry the Jiffy frosting you are looking for. I don't know if Winn Co has stores in Orange Country but if they do check them out. They had quite a selection of Jiffy mixes.
Thanks Nancy for a great newsletter.
Marge in So CA

In 9/15 newsletter:
For Athena in DE you cook buffalo just like beef, it tastes a little sweeter.

For Mariann in Michigan sorry I'm not the one who sent in the doughnut recipe. Sorry

Also wonder bread is still going strong here on the west coast!!

Judy Montana
it is 48* and maybe snow tonight it is 1/2 way down on the mountains

Marilyn in Ohio was asking about freezing sliced apples for later use in pies. Not only have I frozen completely assembled apple pies, unbaked but I have frozen apples like this: Purchase disposable aluminum pie pans...as many as you want pies for later.. Peel, slice and toss apples with flour, sugar and spices to suit your families taste. Line the pie pans with plastic wrap, and pile the apple mixture in, making a fairly high mound..apples shrink when cooking. Now, wrap apples and foil pan together securely and freeze, label. When you want to make a pie, line your baking pan with pastry, lift the frozen apples from the foil pan, remove the plastic wrap, and slide the frozen fruit into the pastry. Add top crust or streusel for Dutch apple pie, and bake. Instead of 450 for 15 minutes and then about 45 minutes at 350. increase your baking time by 20 to 30 minutes or until apples are tender and pie bubbles
Lois Kingston, WA

Mary Jo in Md, it sounds like you are making a pannini. Sounds yummy.
Gay in L.I.

This is in response to Myron Drinkwater's message about catsup and mayonnaise sandwiches. I never ate catsup sandwiches, but did eat mustard and mayonnaise sandwiches. I ate them as a kid and even occasionally since then.
Zelda from Grand Prairie, TX

To Athena in DE - 9/15 newsletter, "recipes for ground buffalo meat"
We like to use it for any recipe that calls for ground beef. But especially like that it makes a great burger, just be sure to cook it slowly and a little longer than for ground beef burgers. DE-LISH and much much lower in fat!
Karyl in Mass.

When we were kids we ate many radish and bread and butter sandwiches, along with salad dressing ones! My husband said he loved cream and sugar sandwiches as an after school treat! Yes, I remember onion and bread and butter, too. Sometimes we ate lard and sugar spread on bread! No wonder our cholesterol is so high at this time of our lives!!!
Phyllis Knipp

Thanks to Raine in MA for the cherry frosting recipe - it sounds delicious and I can't wait to try it!
Thanks again, Julie from MD

A little while ago, there were some recipes posted for summer sausage. I have the recipes but I have a couple questions. Does this keep well in the fridge for a few weeks like the store bought kin? Also, can any of the salt be left out to lower the sodium content?
Dawn in MN

In response to Myron's query about the mayo or catsup sandwiches in Sept 13 newsletter--In the early 50's, I used to go to a friend's house after kindergarten. Sometimes they had mayo and mustard sandwiches for dinner. I didn't think too much of them. (I don't care for mustard.) I learned later that they had condiment sandwiches because they couldn't afford the meat fillings to put between the bread.
Judy in Santa Ana CA

Nancy,
I made a nice Moist Coconut Cake today.

I baked a butter cake mix using three 8-inch pans. While the cake layers were still warm, I stacked the cake using the following frosting recipe. Then, I put the finished cake in a closed carrier. Now that it has cooled, I have it in the refrigerator.

We ate a slice while it was still warm. I am thinking that this cake can be made and frozen, at least I plan to freeze some of it.

Frosting:
2 cups sugar
2 cups milk (I used 1 ½ cups whole milk and ½ cup buttermilk)
Pinch salt
3 Tbsp cornstarch
½ stick butter
Cook until thick.

Add:
1 can coconut (I used ½ bag of 14 oz coconut)
1 tsp vanilla
Mix together and spread on cake.

Peggy NELA

To both Bette & Betty: Thank you for the creme de menthe bar cookie recipes in the Sept. 9th newsletter. They both sound yummy! I'm planning on trying both recipes!
DeeGee

This is for Doris S. Indiana for the Chicken Piccata. What is an envelope of chicken flavored bouillon? Is there a certain brand? I only know chicken bouillon cubes.
Thank you, Candy

H Nancy and you loveable fur balls;
Recently someone requested a recipe for sweet rolls using Crescent Rolls. I sent in the Magic Marshmellow Cinnamon Rolls or something like that, from Pillsbury bakeoff. It has been a favorite of mine for years. Have not seen that yet in your newsletter.

Also wanted to share this. To keep bananas or apple slices from going brown, instead of dipping them in lemon juice, I use pineapple juice which tastes far better and does the same thing.
Corinne J.

Jackie in Kansas City was looking for the nice Greek lady who has given such good advice about her country's cooking. I suppose that's Maria. Here's the link to her site http://www.authentic-greek-recipes.com .
Stefanie from the Dominican Republic

Since my son isn’t crazy about traditional meatloaf and every once in a while I get a craving for it, I snooped around the Quaker website and found this recipe to try and we both liked it! It was quicker than traditional meatloaf and the little loaves were nice to put in the freezer for later.

Mini Pizza Meatloaves
1-1/2 pounds 80% lean ground beef
1-1/4 cups pizza sauce, divided
3/4 cup QUAKER Oats (quick or old fashioned, uncooked)
1 egg, lightly beaten
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup (3 oz.) shredded reduced-fat mozzarella cheese

Heat oven to 400°F. In large bowl, combine all ingredients except 3/4 cup pizza sauce and cheese; mix lightly but thoroughly. Press approximately 1/3 cup meatloaf mixture into each of 12 medium muffin cups. Bake 15 to 20 minutes or until thermometer inserted into center registers 160°F. Remove meatloaves from oven. Top each with 1 tablespoon pizza sauce and 1 tablespoon cheese. Bake 3 minutes or until cheese is melted. Remove meatloaves from pan and serve.
6 Serving Size

Linda in Kansas City

COLLEGE TIPS - #4
Having a room in either a rooming house or a room in a private dwelling, where the owner is present. In some college towns housing is so hard to get that local residents rent a room out to students on a semester basis (or yearly), usually with kitchen privileges. Being a "roomer" can be very cost effective for the student, rooms usually being cheaper than dormitories/apartments and the landlord is responsible for keeping up the utilities/fixing things. The main idea you have to imbed in your student is - DON'T ANNOY YOUR LANDLORD.

Honor the times your landlord has set to be in by, unless you have your own entrance, keep noise down most of the time and no loud TV/Music after a decent hour (most landlords I know set a time of ten and after that noise is be kept to a minimum). Tell your student to keep the kitchen clean and if the landlord allows them, keep the washer wiped off and take the lint you leave out of the dryer.

The rented room as I said can be cost effective, whether the landlord lets you use their refrigerator or your own for storage and if can you bring your own microwave in (or use theirs). The student can prepare their own foods, although some times it has to be around the pre-established "hours of the landlord". Same in using the washer/dryer, you have to usually use those around the main homeowners use time. The best part of being a roomer is that if your student is so inclined, they might be handy around the house for chores or do some yard work for the landowner, and that might bring down the price of rent or keep letting the homeowner

Rent to them year after year (my brother's Landlady loved him so much she rented for all his years in college and gave him a VERY NICE wedding present when he got married).
All for this tip for now. Mark NJ

This is for Barbara in Corsicana, TX:

MOUNTAIN DEW DUMPLINGS
2 cans crescent rolls
2-3 firm apples, peeled & cored, cut into 6 or 8 slices each
1 ½ c sugar
1 tsp cinnamon
2 sticks butter
1 (12-oz )can Mountain Dew

Preheat oven to 350. Place one apple slice in each triangle of dough. Roll up large end to small. Place all rolled apple slices in 9 x !3” pan. Melt butter in small pan, add cinnamon & sugar. Pour mixture over dumplings, and pour Mountain Dew around dumplings. Bake 45 min. Makes 18 dumplings, but only serves about 5 or 6 people, because everyone wants more than one. This recipe is definitely a keeper!!!
Enjoy, Fran in FL

For Jo Ann re: coffee cakes.
My daughter got this delicious recipe while student teaching in Nebraska.

Cara's Easy Coffee Cake

Cream:
1 cup margarine
1-3/4 cups sugar
1 t. vanilla

Add: 4 eggs, one at a time

Then add:
3 cups flour
1/2 t. salt
2 t. baking powder.

Reserve one cup batter; spread the rest on a cookie sheet about 11 x 15... (batter will be very stiff but this is worth the effort.) Spread on one can pie filling of your choice. If you use cherry, add 1 t. almond flavoring. Dot with reserved batter.

Bake at 350* for 40-45 minutes. Drizzle on Powdered sugar glaze while still a little warm.
Careen from Cortez

Hi everyone,
I have been reading everyone's suggestions on how to stop apples from going brown and it reminded me of a very dear man I used to know whom has since passed away. He told me to peel and slice my apples and place in a tub of salted cold water. When you are ready to freeze, just drain . Voila,no brown apples and when you take them out of the freezer they are ready to use in your favorite recipe.
Julie, B.C. Canada

Jenny in KY, I am going to make your blackberry wine cake from the Sept. 4 newsletter. Is it correct that half the glaze goes on the bottom of the bundt cake before you remove it from the pan?
Dorothy from WA

Hi Nancy,
Marianne in upstate NY mentioned salt potatoes. (Sep 14 newsletter, I think. ) Gee, when we lived upstate, (Syracuse, Ithaca, Vestal) we had salt potatoes every summer. They were usually served with Speidis. Yum! The potatoes are really just 4 lbs of white creamer potatoes (Southern term I think) that are boiled in water with the addition of 1 lb of salt. When the potatoes are soft, they are drained. They are served split in half or quarters and then buttered.
Katie, now in Florida

In the 9/15 newsletter Jo Ann wanted coffee cakes for the Homecoming Celebration at her church. This is a favorite with our family. It is so easy!!
Nancy B

Ice Cream Breakfast Rolls
3 packages refrigerated biscuits, cut in half
1 stick melted butter or margarine, melted
1/2 cup brown sugar
1/2 cup white sugar
1 cup melted Vanilla ice cream ( melt before measuring)

Layer biscuits in 8X 11 cake pan. Add the next four ingredient, butter, brown sugar, white sugar and melted ice cream. Optional ingredients are cinnamon, raisins and nuts. Bake at 350 for 30 minutes

Jams, Jellies and Syrup.

Thank you for this site. Cannot begin to tell you how much i enjoy it. I belong to the red hatters and try out new recipes on them when we have a special luncheon. Some of the ones i tried on them were the popcorn salad, grape salad, and best spaghetti ever plus many others. All have been enjoyed. Also love hearing about your animals and their antics.
Thank you, Lin Webb

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To Oma in Lower Alabama, in the Sept. 15th newsletter you were asking for a sweet-sour brussel sprouts recipe. Here is a recipe I got from a friend who brought it to a church supper. It's very tasty.

Honey Mustard Brussels Sprouts
1 pound fresh or frozen brussel sprouts
1- 1/2 cup water
1 tsp chicken flavored bouillon granules
2 Tbsp honey
2 tsp Dijon mustard
1 tsp lemon juice

If using fresh sprouts, wash thoroughly and remove discolored leaves. Cut off stem ends and cut a shallow X in the bottom of each one. Combine water and bouillon granules in a medium saucepan, bring to a boil and add sprouts. Cover and simmer for 10-12 minutes or until tender. Drain and place in serving bowl, keeping warm. Combine honey, mustard and lemon juice. Mix well and pour over warm brussel sprouts, tossing gently to coat. If using frozen, just follow package directions.

Glory in Tucson, asked for a marcel la chicken. It sounds a lot like a recipe I have for chicken marsala which has mushrooms and a marsala wine base. It's very good, but I've searched and can't find the recipe as I now have so many. I'm sure someone will come up with it though.

Since we've been talking about the sandwiches of the 50's, I wonder if anyone ever had a snack of white syrup with peanut butter swirled in it and then bread to dip into it. We made this after school, pouring the syrup into a plate. Mom was a wonderful pie maker but with 6 kids, she would have been baking all the time. The peanut butter syrup gave us the energy to play until suppertime. I ate mayonnaise on bread too. Didn't even think about lunchmeat, or chips to go with. LOL
By the way, Mr. Myron Drinkwater, your input is enjoyed and appreciated.
Doris, S. Indiana

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For Glory in Tucson,
I believe you are looking for a Chicken Marsala recipe. I make it quite often and though you'd like the recipe. It's very simple to make. This recipe is low salt and low fat
Bev in NC

Chicken Marsala
1/8 tsp
black pepper
1/4 tsp salt
1/4 C flour
4 chicken breasts, boned, skinless (5 ounces)
1 Tbsp olive oil
1/2 C Marsala wine
1/2 C chicken stock, skim fat from top
1/2 lemon fresh lemon juice
1/2 C sliced mushrooms
1 Tbsp fresh parsley, chopped

Mix together pepper, salt, and flour. Coat chicken with seasoned flour. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken. Garnish with chopped parsley.

Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce

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Easy Fruit Cake
1 Box Betty Crocker Spice Cake mix or similar
1 Pound each Candied Cherries and Pineapple
1 cup golden raisins soaked in bourbon of 24 hours or longer.
1 cup chopped pecans or walnuts

Mix cake mix according to directions on box. Just before placing in a 350 degree oven, drain the raisins and keep the liquid. Add the cherries, pineapple, raisins and chopped nuts. Incorporate all items into the prepared cake mix well. Grease a tube pan( Angel's Food Pan ) very generously with solid vegetable shortening. Pour mixture in pan and bake for about 1 hour. Start testing for doneness after about 55 minutes.

Combine the raisin-liquor with and equal part of Karo Syrup. As soon as the cake comes out of the oven, punch holes with a roasting fork all over the warm cake. Pour the Karo-bourbon mixture over the cake.
Let the cake sit at room temperature for about 10 minutes, then place in the refrigerator overnight.
Flip cake out of the tube pan unto a cake plate and serve at room temperature. Cake may be prepared without the liquor but goes down easier with the bourbon.
Vinnie

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To Susie in Indy - your " Four Tins and a Tub " salad sounds wonderful but do we drain the pineapple? We're having a church "workday" next Sat and I thought I'd take this as something "new" for us.
Sue in Fl