The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

How to print out only part of the newsletter
1.  Drag the mouse over text  (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
2.  While the text is highlighted Press the Ctrl Key and the P Key at the same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire page.

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
Cheddar Cheese Recipes
Cake Recipes

Helpful/Fun Articles
(Cooking Tips) Crock Pot Safety
(Cooking Tips) How to Clean a Microwave
Balsamic Vinegar, a Vinaigrette or a Marinade?
Cooking Salts Explained
Barbecue Grilling Tip Guide
Foil Cooking Tips
Tips For Using A Charcoal Grill
Marinating Tips for Grilling
Tips on Preparing Hamburgers For The Grill
Hamburger Grilling Tips
Secrets of Grilling Corn on the Cob
BBQ Safety Tips
What Vegetables Can I Freeze?
History Of Green Tea
History Of Coffee
History Of The Vacuum Cleaner
History Of Aprons
History of the Grandfather Clock
History Of Cuckoo Clocks
History Of Coats Of Arms
History Of Solar Power
History of Wind Generated Power (and windmills)
History Of Seeing Eye Dogs
History Of Mattresses
History Of The Cowboy Boot
History Of Infomercials
History Of Refrigerators
History Of Refrigerator Water Filters
How To Buy A Refrigerator, And What To Look For
Genealogy - Trace Your Family's History
Genealogy - The Family Tree
Genealogy -How To Track Down Your Family History
How To Use The Census In Your Genealogy Research
How to Reduce Credit Card Debt
Budget - Tips on How to Cut Spending
Meals on a Budget

Singing Birthday Cards

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message.  Remember to include your name within the message as well

Kimmy was looking for fast and easy recipes in the Sept 1st newsletter I hope these are to her satifaction.

Supper Skillet Franks
Servings: 6

1/2 cup chopped onion
2 tablespoons butter or margarine
8 to 10 frankfurters, cut in 1/2" pieces
2 cups canned tomatoes, cut up
1 cup tomato juice
1 garlic clove, minced
1 teaspoon salt
Dash pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil, crushed
2 cups medium noodles
1 green pepper, cut in thin strips
Cook onion in butter till just tender. Add next 8 ingredients; bring to boiling. Add noodles; simmer covered for 10 minutes. Add green pepper; simmer covered 3 to 5 minutes or until noodles are tender.

20 Minute Chicken Parmesan
Servings: 4

4 chicken breast halves without skin, boneless
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter or margarine
1 3/4 cups spaghetti sauce
1/2 cup shredded Mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sides. Add Prego spaghetti sauce. Reduce heat. Cover; simmer for 10 minutes. Sprinkle with cheese and parsley. Cover simmer for 5 minutes or until cheese melts. I have more of these kind of recipes if you want some more let me know.
Peggy Belleville Ontario Canada.

The Jerry Lewis MDA Telethon runs Sunday 8PM to Monday 8PM. Would you consider giving to the local Amarillo MDA association. I personally benefit from the Amarillo MDA organization. Let them know where you are calling from, you are from Nancy's email group and you want to make a difference.

The number for the Amarillo MDA Telethon
(Sunday after 8 PM and Monday)
806-351-2136

In the Sept. 1, newsletter, my recipe for Absolutely Perfect Custard, in which I had reduced the quantities so it will make 1 or 2 servings was printed. But it said [not TNT], and I have no idea how that got there, because I have used this basic recipe for at least 40 years. I currently use the one that was printed, and I would never submit a recipe to this newsletter that was not TNT! So for anyone who saw the recipe, it is good and it has been tried!

Now, I have a Thank You for Lisa Fritz who sent in the recipe for Frozen Biscuits. Today, I made a half recipe to try them, and they are absolutely great, and just exactly right for several reasons. One can take out whatever amount is needed at one time, which makes them great for 1 or 2 servings. I baked 4 before I froze the rest, and they are a delicious cross between old fashioned baking powder biscuits and dinner rolls. This will be great to have for when one wants sausage gravy or Creamed Chicken on Biscuits, or even as a shortcake with fruit. Thanks, Nancy, for the good recipes I get from this site.
IMM in Iowa.

Comment
The "not TNT" came from me. I am so sorry I meant to put it on the Amazing Banana Nut Roll but some how got it on your recipe. I was hurrying and trying to get the newsletter done before all the wind and weather hit. The lights were flickering and I was afraid the modem would go out. My laptop will work without power but to be on the net it requires a modem that does take electricity. I am sorry I put TNT on your recipe instead of the Amazing Banana Nut Roll.
Nancy

For Gail in LA - I may have missed some of the comments about cleaning rotisseries because I tend to skim over the newsletter quickly due to time constraints, so forgive me if I'm repeating someone else's comment but I have a Ronco Showtime Rotisserie that I purchased from QVC a few years ago and it has a shield for the top and back that slides out and goes in the dishwasher. The parts that hold the food and rotate also go in my dishwasher. It isn't that difficult to clean and makes awesome moist, juicy poultry. My son-in-law asks with anticipation every year at Thanksgiving whether or not I'm going to use the rotisserie for the Turkey because he loves it so much. It will cook a 15 pound Turkey and frees up oven space for other things. I love my rotisserie and wouldn't hesitate to recommend it to anyone. Hope this information helps.
Ellen in Pittsville, MD

I'm smilin' tonight. It's nice to finally be abe to send some of my favorite recipes along to ya'll. This is for Kimmie.

If you like chicken, and ginger - here’s an easy main dish for you

Ginger Baked Chicken Breasts
1/2-cup honey
1 tspn lemon juice
1/2-cup catsup
3 tbspn soy sauce
1 tbspn margarine
1 tspn ground ginger
6 boneless, skinless chicken breasts

Combine all ingredients in sauce pan and bring to a boil. Place chicken in oven-proof casserole. Pour sauce over chicken and bake, uncovered, at 375 degrees for 45 minutes. Turn off oven and allow to sit in oven for additional 10 minutes.

Tonight I am laughing at Ditto and Siggy (my two cats.) Siggy was complaining to me that his food bowl was empty.  Ditto went into the other room and took his very favorite toys (one by one) and put them in Siggy's food bowl. 
Nancy

Hi, I need some easy fruit cobbler recipes. I make them for different functions going on at my church. I made one last week, peach, using Bisquick. It was too doughy. I'd like one that is juicy when it's spooned out into the bowls. Remember? The mouth watering old time cobblets?
Thanks, Boots in Va.

Nancy while going through one of your news letters, I saw something about Coconut Jelly. Is there such a thing, and if there is a recipe for it, could someone please post it. I love coconut and the thought of it being in jelly form just blows my mind.
Thanks so much for telling your babies tell us the stories of their lives. Would love to be able to squeeze them tight. Keep up your great work, and I pray that you feel well enough to keep up this wonderful news letter.
Cajun Lady in Louisiana

Hi everyone, Hope you are all enjoying the long weekend. Now it is my turn to ask for some help. I bought a large box of Champagne Grapes at Costco today and need some ideas for using them Eating the grapes by the handful is fine, but want more. Please no salads, as I have recipes for them. Just thought there might be a new and different way to use the grapes. Thanks in advance for your help.
Harriet/AZ

Nancy, I am so glad you put a stop to people sending in recipes they SAW in a cookbook or on the internet. The whole idea of your newsletter is Tried and True recipes. I appreciate the people who send in old family recipes-like my mother made and I didn't have sense enough to write them down. Now it's too late.
Sandra in Lubbock

Hi ya'll. This is for Barbara in North Carolina who was in the mood for a "mater" pie. This is not my original recipe but I can tell you it IS good. Hope you enjoy it.

Mater Pie (Tomato Pie)
Pastry for a 1-crust 9-inch pie, unbaked
evaporated milk
4 cups sliced tomatoes, a mixture of red and green if possible
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/3 cup Parmesan cheese
1 large clove garlic, smashed and minced

Line pie plate with pastry; crimp edges and brush shell with undiluted evaporated milk. Bake at 450° for 5 minutes. Fill the baked pie shell with sliced tomatoes and sprinkle with salt and pepper. Combine mayonnaise, Parmesan cheese, and minced garlic; spread on tomatoes.
Bake at 350° for 35 to 45 minutes, or until tomatoes are cooked and pie is done.

Ummmmmm good.
Susana in Louisiana

I know I've seen the links many times posted for children's Easy Bake Oven mix recipes
but can't find it! Can anyone please help me?

Also, it seems that recently someone posted a recipe for a snack mix that was sweet and used Frito's corn chips.. I've been hunting through my saved recipes for several days but can't find it either!

Love this newsletter Nancy and all the hard work you put into it!
Thanks so much Gaye

Hi Nancy,
For lady who ask about tricks for making the cake rolls. There is really no secret. Just place an old, thin cotton kitchen towel on the counter, sprinkle generously with Confectioners' sugar so cake won't stick. After removing the cake from the oven, immediately invert the cake onto the towel. Remove the paper from the bottom of the cake and roll, with the towel, and place, seam side down, on a wire rack to cool completely. To use, unroll cake, place filling on cake and reroll, without the towel. Place on a serving platter. Dust with extra Confectioners' sugar or frost, which ever your recipe calls for.

For Linda that requested my cake roll recipes, I will send one at the time to keep from taking so much space in the newsletter. I can't say which of the cake rolls I like the most. All are good.

Oma in LA (Lower Alabama)

CHERRY ANGEL FOOD CAKE ROLL
1 box angel food cake mix
4 T Confectioners' sugar
8 oz Cool-Whip
1 can cherry pie filling
1/4 tsp almond extract

Line two jelly-roll pans (10x15") with parchment or waxed paper. Prepare cake batter as directed on box. Spread evenly in prepared pans. BAke at 350º 12-16 minutes or until golden brown. Meanwhile, sprinkle Confectioners' sugar over 2 kitchen towels.

Immediately invert cakes onto prepared towels. Gently peel off paper. Roll up cakes in towels, jelly-roll style, start on the short side. Cool completely on wire racks, seam side down.

Unroll cakes. Spread each with 1 C Cool-Whip to within 1-inch of edges. Combine pie filling and extract; spread over Cool-Whip on each cake. Roll up again, removing towel. Place seam-side down on serving plate.

Refrigerate 1-2 hours. Dust with remaining Confectioners' sugar. Slice; garnish with remaining Cool-Whip.

Makes 2 cakes, 8 slices each.

RECIPE BOOK '79 (Corrected)
Zucchini Cake

Beat together in a large mixing bowl:
3 eggs
2 cups white sugar
1 cup vegetable cooking oil
1 tsp. baking soda
1 tsp. baking powder
I tsp. cinnamon
1 tsp clove
1 tsp. vanilla
1 tsp. salt
1tsp cloves
1 tsp grated lemon peel

Add, mixing until all ingredients are moistened:

add
3 cups all-purpose flour
2 cups grated zucchini (including skin)
1/4 cup milk
I cup chopped walnuts
Pour into a 10" diameter bundl

cake pan which has been greased with white shortening. I use the spray oil work very good Bake in a preheated 35O F. oven for I hour 10 minutes or until an inserted toothpick comes out clean.

Makes 12-16 servings. When cool.
sprinkle with icing sugar.

This is a wonderful zucchini cake I have made seen 1979 it was in the Edmonton Journal . I do not add the walnut because my husband does not like nut in cake love all your recipe
Frances From Edmonton AB

Nancy ~ Just a quick note to put my 2 cents worth in. I agree with Bonnie from Washington about the title of the recipe being printed in red or brown. Mine comes out brown and I like it that way for the same reason Bonnie does. I copy your recipes to my recipe file on my computer. When I pull up a recipe and the title is in brawn I know it came from your newsletter.

Another thing I do is I type the submitters name along with the title. There are several contributors that I particularly enjoy their recipes and I want to make a notation who it came from. To name just a few, Tona in Bama & Myron Drinkwater in California, this doesn't mean those are the only two, there a many good contributors to your newsletter. Which brings up a question that I have wondered about, is Myron a man or a woman? I have always thought Myron was a man's name, but I have seen some contributors make comments that makes me think they think Myron is a lady.

Comment
I learned doing genealogy research that notes about sources of my information to include as much as I can. At first I added very little info. I couldn't find it again ever. Now I add a lot of details to my info. With recipes when I add the recipe to Home Cookin Recipes I include the date of the newsletter, the name of the person submitting the recipe and any updates to the recipe from the newsletter with the dates and the submitter included.

I love Myron's and Tona's recipes along with all other members. Tona has been out of town a lot this summer but did leave me with many recipes that I could add during the summer. Myron has always sent great recipes as well as tips and suggestions. Susie from Indy, Doris from Oklahoma City and many others have been with the newsletter a long time and contributed a lot to the content of the newsletter. All our family (members) help to make the newsletter what it is today.
Nancy

For Lory in CO: Funny, I just found a great-sounding pita bread recipe today on the Prepared Pantry site. I haven't tried it, but it sounds great!
DJC

Homemade Pita Recipe
2 3/4 cups bread flour
1 7-gram packet of instant yeast
1-1/4 cups warm (105 degree) water
2 tablespoons olive oil
1/2 cup stone ground whole wheat flour
2 teaspoons salt

With your stand type mixer, combine about 2/3’s of the white flour, the yeast, and the warm water. Mix with a dough hook for about 30 seconds. (This mixes in and hydrates the yeast.) Add the rest of the flour, the whole wheat flour, and then the olive oil and salt. Knead with the dough hook for about four minutes on medium speed or until the gluten is formed. Add a little more flour or water if needed to get the right consistency. The dough should be a little wetter than bread dough.

Remove the dough to a greased bowl and let sit for about an hour or until the dough has doubled in size and is puffy.

Place a rack on the lowest shelf in the oven and remove the second rack so that you can reach into the oven with the formed pitas. Place a heavy cooking sheet or baking stone on the rack. Preheat the oven to 475 degrees.

Form the dough into 2-inch balls. With a rolling pin, roll the balls flat to a thickness of about 3/8 inch. Let these discs sit on the counter uncovered for ten to fifteen minutes.

Spray the disks with water from a mister, so that the tops are just damp. Fold the dough over to trap the moisture and roll out to 3/8 inch thick again. If the disks are out-of-round, that’s okay. Let them rest for ten minutes.

Place two or three of the flat disks on the hot baking sheet in the oven. Bake for 3 1/2 to 4 minutes. The pitas should be puffy but not browned. Remove the pitas from the oven and let them cool on a wire rack.

Let the oven heat recover for five minutes and bake the next two or three pitas. Continue until all are baked.

Baker’s notes: If your pitas do not puff, there is not enough moisture trapped in the dough. They will still
taste good and you can split them with the end of knife but they will not have that puffy, hollow interior.

Hi Nancy and all the Nancy fans out there! This is regarding the orange candy recipe in the Aug. 27th newsletter. I have been making this cake for about twenty years. It is a great alternative to the traditional fruit cake and makes a great gift.
Liz, Hedgesville, WV

Hi, Nancy, 4-legged Critters and Friends
For Linda in SE Iowa – August 1 newsletter

I’m sorry that this hint is a month late, but I’m still catching up on the last 2 months newsletters since I moved.

Re: disguising the onion problem. I learned this 40 years ago from a fellow worker whose husband refused to eat onions in any form. She was Swedish and a very good cook and she came up with this: Cut your onion in half width-wise and take a teaspoon (from the table) and scrape it across the cut surface of the onion. It becomes a watery pulp that never shows up in the food, but you still get the mild flavor of onion to the food when it needs to be jazzed up a bit. I like it better than liquid onion but it’s a little more time-consuming if you’re in a hurry.

Hope every one has a good holiday with no traffic!
Bunnie in Parker, CO

Nancy, today, we ate Lawler’s Carrot Cake: A large three-layer cake with cream cheese icing.

Cake purchased at McAllister’s. Does anyone have this recipe?

Nancy, I am just back to reading the Newsletter after being away for a few months. While I am trying to catch up on back issues, I notice that you have made a lot of improvements. The letter has always been wonderful. Thought about you this summer when we drove to Clovis for family reunion (went thru Lubbock).
Peggy NELA

Dear Nancy
I hope that the storm left you and all is well.
Eleanor

Comment
I am fine after the storm but I have one cat (Siggy) that is terrified during thunderstorms and has to be medicated. I usually take time to try and calm him down. We have had a lot of rain lately. (At least it is a lot of rain for an area that averages about 19 inches a year.)
Nancy

Hi Nancy and all Nancylanders out there!!! I was wondering if anyone has a good taco recipe!!! I would love to make tacos but don't like using the seasoning packets you get in the store!!! Does anyone have a recipe? Thanks in advance!!!

Here is a bundt cake for a Nancylander that asked for moist bundt cakes earlier in the week!!! This is a very good one!!!

Chocolate Pistachio Cake
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1 package (18.25 ounces) plain white cake mix
1 package (3.4 ounces) pistachio instant pudding mix
1/2up sugar
1 cup water
1/2 cup vegetable oil
4 large eggs
1/2 cup chocolate syrup

Preheat over to 350o. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and chocolate chips evenly in the bottom of the pan. Set pan aside.

Place the cake mix, pudding mix, sugar, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Remove 1 cup of the batter to a small bowl. Pour the chocolate syrup into the small bowl and stir until the mixture is well combined. Set aside.

Pour the remaining batter into the prepared pan. Pour the chocolate batter over the top, trying to keep the chocolate batter away from the edges of the pan. Swirl the chocolate batter into the white batter using a dinner knife. Place the pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more
Melissa in South Dakota

Do you have favorite recipes for cooking outside over a fire?
Sharon

I use to love camping when My kids were small, they really enjoyed it, I think as a family it was the best things we did together. I too, like to cook out side.
Gladys

For Lori R. in Topeka

Materials Needed:
· 10" square white handkerchief*
· 1-3/8 yds. white 1" edging lace
· 1-1/2 yds. 1/4" white satin ribbon (or match ribbon to bride's colors)
· fabric glue (if not sewing)
· needle & white thread
· poem

Glue or stitch lace around all four edges of right side of handkerchief with ruffle to outside.

Fold two opposite edges up (with right sides showing) so that lace almost touches in center. This forms the front and back. Baste along the lace edge of the back to form a casing. Insert a 24" piece of ribbon through casing and draw up so that center is about the size of a silver dollar. (Hint: A safety pin pinned on the end of ribbon you're running through makes this much easier.) Tie ribbon into a bow. You can readjust size to fit baby.

Cut two 14" pieces of ribbon for ties. Fold under one end of each ribbon 1/2". Tack the folded end of ribbon to each side of bonnet approximately 1-1/4" inside the front fold at lace junction. (Hint: If you don't wish to sew on ties, you can baste the front as you did the back and insert a 30" piece of ribbon through the casing for ties. This gives the bonnet a different look.)

Cut ends of ribbons at an angle. Print poem, trim, punch a hole in corner and slip onto one of the tie ribbons and tie ribbons into a bow. And you have a wonderful baby gift!Note: Size & look may be changed by using a different size handkerchief and/or different width ribbon and folding up more or less of handkerchief edge for front & back. A finished width of 5" to 6" across bonnet makes a nice size for infant.

Poem -
I'm just a little hanky as square as square can be.
But with a few stitches they made a bonnet out of me.
I'll be worn home from the hospital or on the Christening Day,
Then I'll be carefully pressed and neatly put away.
For her wedding day as we have all been told,
Every well-dressed bride must wear something old.
So what would be more fitting to find little me?
A few stitches snipped and a wedding hankie I'll be.
And if per chance it is a boy,
someday he'll surely wed,
So to his bride he can present this hanky,
once worn upon his head.

Hello ~
Do you happened to know where I can order the Mingo Bay Iced Tea Concentrate? My mother gave me a bottle full a while back and I can't find it anywhere.

Any advice would be greatly appreciated.
Thank you ~
Jennifer

Caramel Banana Roll-Ups
Makes 6 servings 3 firm ripe medium bananas
2 Tbsp. lemon juice
6 flour tortillas (7 to 8 inches in diameter)
1/4 cup sugar 3/4 tsp. ground cinnamon
2 Tbsp. margarine or butter, melted
1/3 cup caramel, chocolate or butterscotch topping

Heat oven to 450° F. Grease cookie sheet.
Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon. Roll each tortilla around banana; place seam side down on cookie sheet. Brush with margarine. Sprinkle with reserved sugar and cinnamon. Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.

Apple Toffee Dip
3/4 c. packed brown sugar 1/2 c. powdered sugar 1 t. vanilla extract 1 - 8 oz. pkg. cream cheese, softened (reduced fat cream cheese is fine to use) 3/4 c. toffee bits (ex: Heath bits of brickle bits) 1 c. pineapple juice 4 red apples 4 green apples 4 yellow apples


Combine first four ingredients in a bowl; beat at medium speed w/a mixer, until smooth. Add toffee bits and mix well. Cover dip and chill. While dip is chilling, core each apple, and cut each into 8 wedges. Combine juice with apples in a bowl, and toss well. Before serving, drain apples, and serve along with toffee dip.


Hot Caramel Apple Cider
Makes 1 quart

Pour 1 quart of fresh apple cider into a saucepan. Stir in 2 tablespoons of well-packed dark brown sugar, 3 tablespoons caramel ice cream topping and simmer until hot and well blended. Pour into mugs and top each with a generous squirt of Redi-Whip.

Magnificent Mystery Cookies
10 Dozen!

1/2 C melted butter (1 stick)
3 1/2 C white sugar
2 beaten eggs
1 can condensed tomato soup(plain, not cream of
tomato, etc.)
2 tsp cinnamon
2 tsp nutmeg
2 tsp salt
2 tsp baking soda
2 C raisins
2 C chopped walnuts (chop, then measure)
4 1/2 C flour (don't need to sift)

Preheat oven to 350, with rack in middle position.

Microwave butter in mixing bowl to melt. Add sugar, cool slightly and mix in the beaten eggs. Add can of tomato soup and mix well. Stir in cinnamon, nutmeg, baking soda and salt. Then add raisins and the walnuts and stir. Add flour in one-cup increments, mixing after each addition.

Let dough sit for ten minutes. Drop cookie dough by teaspoons onto greased cookie sheet, 12 to a standard sheet. If dough is too sticky, chill for a few minutes, or dip your teaspoon into a glass of cold water.

Bake at 350 degrees for 10-12 minutes or until cookies are golden brown on top. Let them sit on cookie sheet for a couple of minutes (no longer or they'll stick) and then transfer them to wire rack for complete cooling.
Sarah

PEACHY GLAZED PEACH POUND CAKE
1 C. butter, softened
3 c. sugar
6 eggs, at room temperature
1 t. vanilla
3 c. flour
1/4 t. baking soda
1/2 t.salt
2 c. peaches, peel and chop ( about 4-6 peached )
1/2 c. sour cream

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, beating well. Stir in vanilla.Sift flour, baking soda and salt together. Add to butter mixture alternately between flour mixture and sour cream. Gently fold in peaches. Grease and flour a bunt pan or 2 9 x5 x 2" loaf pans. Bake for 70 - 80 minutes or until toothpick inserted in center comes out clean. Turn onto serving plate while warm but not hot.

Peachy Glaze:
1 c. peaches
1/3 c. sugar
1 T. lemon juice
1 T. cornstarch ( dissolve in 1 tablespoon of water before adding to the other ingredients.)

Put all ingredients into a blender and puree. Pour over cake while still warm.
Star

Hi Nancy,
I hope you and the furry assistants are well.I want to thank Evelyn in Tennessee for the Plum sauce recipe. It came at a good time as we picked a bushel basket full today and I need to do them tomorrow. I plan on doing half in Plum Sauce and the other half in Plum Jam.
Sandy in west TN was mentioning self rising flour. We cannot buy it here, where I live at least, in Canada; I have a recipe for making it. When I share a recipe I always state all-purpose flour if it is white flour (what she means by plain flour, I believe) or self-rising if that is what the recipe calls for.
Bette~Indiana, asked for a Lemon Pie Recipe using real lemons. This is the one my mother always used.
Betty in Canada

Lemon Pie
1 lemon,
1 cup sugar,
2 cups boiling water,
pinch salt,
2 eggs,
3 tablespoons corn starch,
3 tablespoons cold water.

Method:-
Grate lemon and then squeeze out juice, saving grated rind.
Combine rind and juice with sugar and boiling water in top of double boiler. Stir well.
Add well beaten egg yolks.
Stir in cold water, then stir in mixture and stir until taste of starch is gone and mixture is thickened.
Add 1 tablespoon of butter or margarine.
Cool for 5 or 10 minutes, then pour into 9-inch baked pastry shell.
Cover with meringue and bake in 325ºF oven for 10 to 15 minutes, or until golden brown.

Meringue: Beat 2 egg whites stiff with a dash of cold water and pinch of salt. Add four tablespoons icing sugar, 1/2 tsp baking powder.

Please visit my website "Betty's Place"
http://members.shaw.ca/b.e.webb

Fibromyalgia website
http://members.shaw.ca/fibrossm

Hi Nancy. Here is the recipe for a friendship cake and starter that was requested by DFEF, New Jersey in the August 27th newsletter.

Brandied Fruit Friendship No Yeast Starter
15 1/2 oz (1 Cn) Pineapple Chunks
16 oz (1 cn) Sliced Peaches
17 oz (1 cn) Apricot Halves
10 oz (1 jr) Maraschino
1 1/4 c Sugar
1 1/4 c Brandy (Any Brand)
Drain all canned fruit. Combine all ingredients in clean, nonmetal bowl. Stir gently. Cover and let stand at room temperature for 3 weeks, stirring twice per week. As you use it, replace the amount taken with 1 cup sugar. Cover and let stand at room temperature 3 days before using again. Yields 6 cups of brandied fruit.

Friendship Cake Starter

Starter:
Combine juice from one jar maraschino cherries (4 oz.) and 4 oz. Of pineapple juice. Add 1 2/3 c. Sugar and stir every day for 10 days Then use with cake recipe. The starter has to sour.

Fruits:
In glass container of at least a one gallon size, put one cup starter juice and 1 2/3 c. Sugar. Don't put lid on tight or refrigerate. Stir every day for 10 days, then add one can crushed pineapple; with juice and 1 2/3 c. Sugar. Stir every day for 10 days. Then add 6 oz. Maraschino cherries and 1 2/3 c. Sugar. Stir each day for 10 days. When you are ready to make the cake, drain off the juice and reserve. If juice is saved, sugar and fruits must be added every 10 days.

Cake:
Mix fruits with 2 boxes yellow cake mix and 2 boxes vanilla instant pudding mix. Add eight eggs and 1 1/3 c. Chopped nuts and mix well. Divide batter between two tube or bundt pans and bake for one hour at 350 degrees. Frost with cream cheese frosting or leave plain.

For Sandee in West TN, I am just wanting to be a friendly fellow Tennessean and meet via the Internet. I am already great buddies with 3 other members in our little "family" here in Nancyland.I was having trouble with the message board also and with Nancy's help was able to get on.It is a problem with AOL.
Melinda in Chattanooga,TN

Hi all - for Betty, I have seen on television that the food saver bags will keep the cheese from molding, if that isn't a possibility, then try freezing it, or I have also used plastic wrap that I have put a small bit of cooking oil on and then wrapped the cheese securely and as air tight as possible. Maybe one of these methods will work for you.
Laura in Ct

Hi Nancy and your little furry sweetie-pies. I need help. I bought the MAGIC BULLET and haven't had a good result yet. Everything I put in it turns to mush. I've read the instruction book but I needed on hand practice and all I get is mush. Please tell me what you use yours for and if you think this is a good product for the money? Thanks in advance.

I also miss the colored titles of the recipes. With the colored titles a recipe is easier to scan. Does anyone else feel like me that you should return them?

You always do a great job and we all appreciate you. It must be hard to satisfy everyone.
RoseMarie - TX

Comment
When I first used my Magic Bullet everything was like mush too. I remember fixing chicken salad as the first with Magic Bullet. Kathy came over to eat at lunch. Her remarks were the chicken salad had a great flavor and it didn't require a lot of chewing. We both laughed because it was the consistency of most baby food. The second time it was a bit better and after that I got the hang of it. There are two speeds and two blades for the Bullet.

Between the second and third time I went to a site about the Magic Bullet and found this information.
Why does everything I chop turn into mush?
http://www.buythebullet.com/faq.php#q01

Reading this information made all the difference in the world.

Nancy in the 8/30 newsletter I want to thank Doris S. Indiana. Years ago I had to learn to cook since my mother work 1:00 to 9:30 pm. She would come home for dinner and we would eat quick and simple meals. Then on the week-end I would cook big meals and would bake. I just continued to work when we were married even though I worked 1 hour away from our home. We don't have that much that is that fancy.

To Tamala of Smithville, TN in the 8/30 newsletter I don't know if any of the following recipes are close or is the one that you are looking for.

So Easy Potato Casserole
2 lb. bag frozen hash browns
1 pt. mayonnaise
1 lb. velveeta cheese, cut into cubes
½ to 1 lb. bacon

Stir in potatoes, cheese and mayonnaise. Put in 9"x13" pan. Crumble cooked bacon on top. Bake at 325ºF for 45 minutes. Burns easily so watch this recipe. This can serve 10 to 12 people but with our family (4 people) this would be a dinner and 2 to 3 serves for lunch.

Simply Potato Casserole
1, 32 oz., pkg. frozen hash browns
1 pt. mayonnaise
8 slices to 1 lb. bacon, crumbled
1/3 cup onion chopped
1 lb. Velveeta cheese, cubed
2 tablespoons milk

Thaw hash brown in 9" x 13" dish; add onion. Mix and heat mayonnaise, Velveeta and milk; mix with potatoes and onions. Top with cook and crumbled bacon. Bake covered at 350ºF for 40 to 50 minutes. Serves 6 to 12 people.

Simply Cheesy Potato Casserole
1 pkg. (bag) O'Brien hash browns
1 to 1½ cup mayonnaise
1 lb. velveeta cheese, cubed
½ to 1 lb. bacon, cooked and crumbled

Thaw hash browns. Cook bacon and crumble and set aside. Cut cheese into cubes. In microwave save bowl melt cheese. In a large mixing bowl put all the ingredients and mix well. Spread in 2 quart casserole pan. Bake covered at 350ºF for 45 minutes.

A while back people were talking about a sandwich that had meat and another ingredient in it and that was all. The response was from a lot of people from Iowa and then some from the rest of the people. I do remember Doris S. Indiana talked about making these sandwiches or have these sandwiches as a child. On Paula Deen show on show 8/30 and this same show will be on 9/6 with this recipe. She calls this sandwich Sloppy Joes and they did look good but this is not a sloppy joes sandwich to me.

Sloppy Joes
1 lb. lean ground beef
2 to 3 tablespoons all purpose flour
½ cup prepared french onion soup
yellow mustard to use on bread
4 slices white bread
1 medium onion, cut into rings

In a medium skillet over medium-high heat, brown ground beef and drain. Return ground beef to skillet and sprinkle in 2 3 tablespoons flour. Add onion soup, stir and cook until meat mixture is thickened and most of the liquid is absorbed. Spread mustard on white bread, spoon ground beef mixture onto bread and top with onion then the other sliced of bread.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

For Barbara in NC, wanting a recipe for tomato pie. This is one of Paula Deen recipes and it is so easy and DELICIOUS. It said to bake 30 minutes but mine took about 10-15 minutes more.
Roz in Indy

TOMATO PIE
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Nancy
So happy you got the thought of the day printed before the storm!! I share it every day with other disabled friends & they mean soooo much to us!! Of course, as a former nurse who now has MS, my hobby is collecting & sharing recipes. See why I need my "name sake??" I also try most of the recipes!! Keeps my sclerosed mind working. Thank you
kiddo---LUV U !
Nancy in Indiana

Hi everyone, I am searching for a quick pea soup that is made with canned peas. Anybody have a TNT for this recipe?

Seeing this newsletter in my mail box always brings a smile to my face. Such sharing and caring is so nice.
Pat, South Florida

Hello everyone and for a little while, good-bye. We're about to go on vacation ! Can't wait to try Teahag's Italian Style Greens and Beans when we get back.

For Gay in L.I. (8/28), the difference in a Meyer lemon and the regular ones is that the Meyers are at least twice as big and have at least twice and maybe more the amount of juice. So where you use one regular lemon, half of a Meyer will easily do. They are a little bit sweeter, too, but not enough to change a recipe. They are apparently seasonal and only available for a short time instead of all year like regular ones, but wonderful when you can get them.
And Betty, you are very welcome for the crab dressing recipes.
Marilyn in FL

Yesterday's Thought for the Day should have read.
Even if you think you're on the right track, you'll get run over if you just sit there.
Will Rogers

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