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.
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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

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

Scrapbook
I have decided to put together a scrapbook of our family (members) in the US and all over the world. I you would like to help me by sending stamps, coins (or trinkets representing their area), a scenic postcard of their area, recipe card (with your favorite recipe) and maybe short letter about the newsletter. Please email me for details if you would like to participate in this project. 
Nancy

Even though we all like to make fresh mashed potatoes, when time permits, we all sometimes resort to instant mashed potatoes.

I was just wondering which brand do all you great cooks out there, think is the BEST one?? Thanks for your help. Are there any good hints to make them as good as fresh potatoes?
SUE

Nancy, I have a request. You have a lot of Texans on the newsletter and the last time my sister visited from there she brought me some Pecan Bread in a round loaf from the Collin Street Bakery in Corsicana, Tx. It was delicious! I was wondering if anyone has a "copycat recipe" or something similar. Appreciate all the recipes!
Linda in Al.

Page 2 - Childhood Sandwiches and Memories

October recipes, and fun activities for children.  Includes information about carving pumpkins, pumpkin recipes and coloring pages for children.

On 9/24, Anne from Pa. asked about halving the grapes in the grape salad. I have never halved mine, though it may be okay. In my opinion, it could cause the "salad" to be too runny from all the juice from the grapes. There may be others who have tried it this way, but I've always left my grapes whole. (Not only is that the way it was served to me originally, but it also saves a lot of time.)
Angela, N. Ala.

Re: Grape Salad
For Anne in Pa. Sep.24th newsletter
Leave the grapes whole. Delicious.
Genie

Hi Nancy,
This is in regards to a comment in Sept. 22, 06 newsletter regarding Dennis Weaver’s comment on Weight Watcher’s “no-no’ list. The picture of Molten Chocolate Lava Cake looked tempting enough to eat off the website. J I am a lifetime member of Weight Watcher’s and I do not know of a “no-no” list. All foods are “legal” and points are given to each food item. Believe it or not, that cake can be eaten by members of Weight Watcher’s. I would simply use some of my weekly bonus points if I wanted a slice.
Thanks, Linda in KY

Comment
I think one of the cakes would be about 3 weeks of points and the extra weekly points. Weight watcher doesn't have a no-no list but there are some things that have lots and lots more points than I need to eat all day. Some that are ones I really love but stay away from are

Arby's Market Fresh BLT Sandwich
779 calories, 75 g carbs, 45 g fat, and 6 g fiber (15+ Points)

Chili's Chicken Fried Steak
Calories 1,890 --- carb, 148g ----fat, 107g and fiber 7g (more than 38 points)

Chili's-Grilled Shrimp Caesar Salad with dressing (no crackers)
calories 980 --- carbs 39g --- fat 77g and fiber 7g (more than 20 Points)

Applebee's Riblets with sauce, beans cole slaw and fries
Calories 2,027 --- carbs 106g --- fat 130 g. and fiber 10g (more than 41 points)

Burger King's Double Whopper
Calories 900 --- carbs 51g, fat 57g, and fiber 3g (more than 18 points)

Even Burger King's Mustard Whopper is high (just the sandwich and no fries)
calories 560 ---- carbs 53g , fat 25g and fiber 4g (more than 11 points)

My very favorite before Weight Watchers
Classic Cinnabon Cinnamon Roll
Calories 816, Carbs 117g, Fat 32g, and fiber 4g (more than 16 points)

Source: CalorieKing nutritional values and calculated using a Weight Watcher Calculator.

Is there a lower calorie version of the Molten Chocolate Cake recipe? Thanks for all you do!
Rose Marie Greco in Lee's Summit, MO

Comment
The email picture has no calories. The baked mix has lots of calories and a whole lot of chocolate, LOL.
Nancy

Halloween Treat Recipes

Chocolate Molten Lava Cake Recipe
I was watching A Paula Deen show on FOOD TV & she made a Molten Lava Cake . Can't tell you the date on the air but if you scroll thru her recent programs you'll find the recipe. It looked to die for & her recipes are marvelous. Good luck!!!!!!

I was reading newsletter and came across blasted chicken. how much does chicken weigh? I use 6 to 7 pound chickens will the cooking time be the same.
thank you
Sheila in new York

Nancy, meows, and friends, (we've always called our kitties "meows")I must get in on the remembrances of childhood after school sandwiches. Mine was and still is white bread slathered with peanut butter and mayonnaise, absolutely the best! ! Dad taught me some thing I haven't seen here yet. He said he and his father used to eat it. Take a piece if white bread and cut in half; put a pat of butter on each end; then cover one end with cottage cheese and dark Karo syrup. Quickly dunk it in a glass of milk and slurp it down. You had four bites this way. I loved it and to this day cover my cottage cheese with dark Karo. Dad also had a "stinky cheese" which had to go to the back porch after a sandwich. This was a yellow cheese, don't remember much more about it.

Nancy, thank you for letting us pour out our memories and for all your hard work on this newsletter. Made the Mt. Dew Dumplings Friday after work; they are the best. Even my daughter who hates to cook wants the recipe.

This message is for Orlena, in ILL who wanted a soup recipe for a contest. I entered this recipe form Leann R Ralph's book "Christmas in Dairyland" bigpines@ruralroute2.com Leann was kind enough to let me pass this on to you. She has a very interesting site. Do check it out.

I won 1st prize by a landslide in our local soup contest. After I won, people suggested putting some liquior in. Good Luck to your daughter.

1st prize -- Mothers Norwegian fruit soup
6 cups water
1/3-cup sugar
1-tablespoon quick cooking tapioca
¼ to ½ teaspoon cinnamon or cinnamon stick
2 cups dried fruit cut up (use any kind you like: apples, cranberries, apricots, peaches or a mixture of dried fruit)
1 cups raisins (dark or golden)
1 lemon sliced
1 cup dried prunes

In a medium saucepan, combine the sugar, tapioca, cinnamon and water. Bring to boiling. Stirring constantly. Stir in fruit [including the sliced lemon and heat to boiling again. Cover. Simmer for 15
Minutes or until the fruit is tender.

After the fruit is tender, remove lemon slices. Serve hot or cold depending on your preference.

From the book written by LeAnn R. Ralph, “Christmas in Dairy land”
Mary, Green Brook, NJ

In the September 24th newsletter Leslee requested a low fat brownie, hope this brownie is the one you were looking for.
Sandy

Lowfat Brownies
1-1/2 cup flour
3/4 cup cocoa
1-1/2 cup sugar or sweetener
1 tsp baking powder
4 egg whites
1 cup + 3 tbsp unsweetened applesauce
1 tsp vanilla

Preheat oven to 350 F. Spray an 8" square pan with non stick cooking spray. In a medium size bowl mix flour, cocoa, sugar and baking powder. Stir with fork. In a large bowl whisk egg whites, stir in applesauce and vanilla. Gradually add flour mixture and stir until well mixed. Bake in oven for 35- 40 minutes.

Yield: 16 servings

Per Serving (excluding unknown items): 57 Calories; 1g Fat (9.5% calories from fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.


Carol in Central Ill.

Fresh and Canned Pumpkin Recipes

I was looking at the Four Tins and a Tub recipe but I don't care for the taste of lemon very much so I came up with this recipe and made it last night with supper. It was a big hit.
Melinda in Chattanooga

PINEAPPLE BANANA SALAD
3 small bananas,sliced
1 small can chunky pineapple
1 can sweetened condensed milk
1 small pkg.banana or vanilla pudding and pie filling
8 oz. carton frozen Cool whip
Real lemon brand juice

Dip banana slices in lemon juice then toss all ingredients together and chill for at least 1 hour.

In the Sept 24 newsletter, S, commented about what I said earlier about carbs in potatoes. Some diabetic go by a certain number of fats, carbs and proteins per day. My doctor's method is to consider everything a carb, except for certain free points for non starchy vegetables, such as green beans, carrots, broccoli etc. Vegetables like peas, corn, other beans like lima, butter, baked, etc, or potatoes have starch and are counted. When I talk about carbohydrates, it is the Total carbs I go by. Every 15 grams is a carb point. The size of the potato is at issue here. When I have a potato, it is only a tad bigger than the size of a new potato. If your potato has 32 grams, it counts as two carb points. I don’t know about the carbs in a yam or sweet potato, since I don't really care for those and don't eat them. If I did, I would choose the sweet potato more often. Hope I cleared this up, but really, you should be getting this information from your doctor.
Sandy in Iowa

This is for Marcie-
Broccoli Salad

broccoli florets (I buy these in a container at our local Winn-Dixie)-I think it's equal to 2 stalks
1 cup raisins
1/4 c crumbled cooked bacon or Bacon Bits

Dressing:
1 c Miracle Whip
about 1/3 c sugar or Splenda
3-4 T vinegar
sprinkle of salt
Mix all together and refrigerate.

My amounts may not be exact cause I do it by "looks" and "taste". This is one of hubby's favorites!
Sue in Fl

For Jo Ann wanting Chinese recipes, this one has been a hit. In fact, it’s up on the sample (test-drive) menu for a few more days. It’s a great blend of subtle flavors with an Asian flair. You can turn it into an entrée by adding a little more soy (edamame) or egg or by adding cooked shrimp, chicken, or pork.


Veggie-Full Fried Rice
Serves 5; about 20 minutes hands on time; ready in 20 minutes

1-1/2 cups instant brown rice
1-1/3 cups fat-free chicken broth
2 tsp sesame oil
1 tsp garlic, minced
1/2 green pepper, cut into strips
1/4 lb asparagus, cut into 1” pieces
3/4 cup frozen, shelled edamame, thawed
1/2 cup carrots, matchstick cut
dash or 2 cayenne
1/4 cup fat-free egg substitute (or one egg)
3 Tbsp soy sauce
4-6 green onions, mostly whites, cut into ½” pieces

Cook the brown rice according to package directions using the broth in place of the water. When the rice is nearly cooked, spray a large skillet with cooking spray. Add the sesame oil and heat to medium. Add the garlic and next 5 ingredients. Stir-fry for about 5 minutes. Shove the vegetables to the outside of the skillet and spray the center with cooking spray. Add the egg substitute and let it set up. Then stir to break it up into small bits. Add the cooked rice, soy sauce, and green onions to the skillet and stir-fry for 2 minutes. (Note: The edamame will thaw enough under running water. There’s no need to thaw in advance.)

Per serving, approximately 174 calories; 4.9 g. fat; 27.3 g. carbohydrates; 3.2 g. sugars; 3.9 g. fiber; 8.8 g. protein

This next recipe is the first new one that I tried after starting Weight Watchers five years ago, so I have a soft spot for it since changing the way I cooked was a big part of losing 70 pounds. And it doesn’t hurt that we love it. It tastes just like the Sesame Green Beans from our favorite Chinese restaurant.

Asian Green Beans
Serves 4

1 lb green beans, trimmed
2 Tbsp soy sauce
2 tsp sesame oil
1/2 tsp sugar
2 tsp garlic, minced
1 tsp sesame seeds

Cook the green beans in boiling water until just tender, 4-5 minutes. Drain. While they are cooking, mix soy sauce, oil, and sugar, and spray a skillet with cooking spray. Stir fry the garlic for about 30 seconds. Add the green beans and sesame seeds; stir fry, stirring constantly for about 2 minutes. Add the soy sauce mixture. Stir to coat well and cook until most of the liquid has evaporated, about 1-2 minutes.

Nancy, I’ve had the most delightful two hours getting almost caught up with Nancy’s Kitchen. What fun. The only problem is that I now have a craving for a mustard sandwich followed by a Preacher Cookie! LOL. I watched our granddaughter put mustard and ketchup on a hot dog bun this weekend. Nothing else. Reminded me that I use to order a hot-dog-cut-the-weinie. To Byron in Alabama, I hope you are feeling and doing well.

Regards to all,
Susan in San Antonio
www.fizzymeals.com

The recipe for "four tins and a tub" says to use frozen whipped topping. Should this be thawed before using?
Rose

Hi all, I forget who asked this but for Healthy Brownies I substitute applesauce for the oil called for in the recipe - usually a little more applesauce than called for. Also, can substitute egg beaters for the egg. Makes it almost totally healthy!
Sue in Fl

I found this link while I was searching for what an 1/8 of a cup was equal to and thought I would pass this on to all of you.
http://www.geocities.com/drummom_84087/
Lynette in N.Y.

Hello! This is for Sue R. regarding which Oxy Spray. I didn't know there were many types but the one I have is a blue bottle (see thru blue, with yellow spray nozzle) and the label says "Oxy Clean". By the makers of Oxy products or Orange Glow company. Hope this helps.
Dawn F - Cape Cod, MA

RE; Good soups for Orlena in Illinois 9-25-06

It says stew but is not a heavy stew, it's a light broth w/ the vegetables.

Bunker Hill Stew
1 Can Bunker Hill Beef & Beef Stock (NOT Gravy) 14.5 oz.
1 large onion, finely diced
Carrots, cut into coins (approx 1 lb.)
Potatoes-White, diced to medium cubes (approx 2 lb)
salt, pepper to taste
6 cups or more water

No real measure of ingredients needed. The amount is based on how many cans of the Bunker Hill you use. Start w/ 6 cups water for one can, 9 maybe for 2. Add onion, carrots, and salt. (I always add salt here as it is too difficult to season this later for salt in my opinion-up to you though). Bring the carrots and onions to the boil, cook uncovered to reduce liquid some and let the carrots reach half done mark or slightly less. Then add your potatoes and the can(s) of Beef & Stock. You can cover at this point. As potatoes get done, check water level. You don't want lots of li quid left, Just a 1/4 to 1/2 cup or so per serving. Cover or uncover to control evaporation. This amount should be 4 servings .This is lighter than Winter type stews. Serve w/ cornbread or Saltine Crackers.

**NOTE--This is the best stew/ soup, and I find cannot be really duplicated using other meat preparations-even homemade stewed meat. I like lots of pepper and saltines in mine.
Cheryl, Charlotte

Barbara G thank you for the cracker candy bar recipe, my husband loves kit kats and soon as i'm able i plan on surprising him.

Joan in MA thanks for the tip about ZEP, i'll get some and try it.

Peggy NELA i was raised on old country cooking. There is nothing better than fresh veg. from the garden with good cornbread (fixed a little healthier now, or not). To this day my mother still fixes cornbread with just about every meal. Kathy from FL my mom has some recipes she has given me, one is an Italian dish that makes a lot and could be divided into several disposable pans and frozen. If you want i could send it. I remember seeing something similar but do not remember what date.
Jenny from Ky.

This is for Marcie in the Sept, 24th newsletter. She was wanting ingredient for

Broccoli Salad
3 or 4 slices of thick diced bacon. Brown until crisp drain off fat
2 heads of broccoli (using flower part only cut small)
1/2 chopped red onion
2 stalke chopped celery
1 or 2 Granny smith apples diced small
2/3 cup raisins or 1 cup Grapes cut in half (if you doesn't like raisins)
Mix together

DRESSING
2/3 cup Best Foods Mayonnaise
2 Tbsp. Honey More if you like is sweet
2 Tbsp. white vinegar
mix and pour over broccoli mixture
This salad is a good keeper,

This is my daughters favorite Salad and when she comes to visit it is a must.
AK from CA

Nancy thank you for the time and effort that it took to put the 9/24 newsletter together. We all appreciate the work that you put into this newsletter.

To Cindy in NC, in the 9/24 newsletter, that was looking for a cheese ball that she had at a wedding reception. Hopefully the following will be what you are looking for.

Dessert Cheese Ball
2, 8 oz., pkgs. cream cheese
1, 3 oz., pkg. vanilla instant pudding
1 to 2 tablespoon cherry juice
1, 8 oz., can crushed pineapple, drained
1/4 to 1/2 cup coconut

Mix ingredients. Roll into a ball and chill overnight. Serve with graham crackers.
Instead of vanilla pudding you could use Cool Whip and if you did I would start out with just about ½ of a 8 oz. carton of it. If you felt that you needed more than I would just add 1 to 2 tablespoon at a time.

To Star in the 9/24 newsletter I started out with the same Fudge recipe as you posted but I use the large bag of chocolate chips and the same size can of milk. Then I add 1 cup powdered sugar, 2 tablespoons butter and 1 tablespoon light or white corn syrup. Then I mix this all together well and put in a well greased 8 or 9" square pan and refrigerate it for at least an 1 hour or 3 hours.

This next recipe is so good, easy to remember and easy to make. A friend gave me this recipe. It is not going to be long before we will want to make casseroles. I know that the weather people are saying that it is going to be cold 30 to 40º Wednesday or Thursday night. Not ready for this.

Easy to Make 5 cup Casserole
1 fryer chicken, cut up, cooked and taken off the bone and cut up the meat into bite sizes
1, 10 oz., can cream of chicken soup
1, 10 oz., can chicken rice soup
1 pint chow mien noodles
1 tall can of Pet milk
1 can chicken noodle soup

Mix together, put in greased casserole and cover generously with crushed potato chips. Bake 1¼ hours at 350ºF. Serves 8 to 10.

This is so easy to make and our girl's always liked it. You have your meat and starch in one pan and then you just need a salad or vegetable and dessert.

Super Easy Chicken Rice Casserole
1 cup raw rice
1/2 pkg. Lipton onion dry soup mix
2-1/2 lb. fryer, cut up
1 can cream of chicken soup
1 to 1-1/2 cups cold water
paprika, optional

Put the 1/2 pkg. of onion on the bottom of an 9"x13" baking pan. Then put the rice on top of that. Mix the soup with the water. Put that on top of the rice. Then put the raw on top of the soup and NO NOT SALT. You can put the paprika on top of the chicken if using. Bake covered for 1¼ to an 1½ hour and the 15 minutes bake uncovered.

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

Hi, Nancy,
I am looking for any tried and true recipes for bread pudding. I just love it but I don't have a good recipe. I am up for trying all types of recipes, any including fruit or nuts (or chocolate). Any sauce recipes that you can include would be great too.
Thanks so much~
Joyce in Pleasant Hill, MO

I love all of the recipes sent in. I am a working mother of two daughter's and married to a farmer and live near Manhattan, KS. We are gearing up for harvest and will be bringing along a lot of the cookie ideas to the field for the guys during harvest and wheat planting.
Hope everyone has a great week!
Beth in KS

For MARCIE

BROCCOLI BACON SALAD
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise (Home made is best)
1 cup sunflower seeds

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (Blanch broccoli in boiling water for 3 to 5 minutes. Plunge broccoli into ice water to stop the cooking process). In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds.
Chef Paul

A similar recipe was sent in by Toni in Canada.

Hi Nancy,
Phyllis Knipp sent the recipe for Greek stew and sounds good but what is couscous? I've heard of it but don't know if i have used it before. Thank you in advance.
Jenny in Ky.

This is for Cindy O. (can't remember which date) wanting a good meatball recipe:

Mama's Meatballs
2 pounds ground chuck
1 cup parmesan cheese (dry)
1 cup bread crumbs
2 eggs
1/4 teaspoon sweet basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Mix. Roll into balls (approximately 2-1/2 inches). Layer in lightly floured oven bag (inside of 9X13 baking dish) and bake 35-min at 350 degrees. Repeat. Add to favorite sauce & simmer. Serves 12 people (3 meatballs each).
Cindy Y. in Kansas City, MO

To all Paula Deen fans. QVC has a Paula Deen cookbook for sale.
Dairiel in Minnesota

For Peggy NELA, 9-24 newsletter:
My mother's nickname was Toodlum. I never heard it anywhere else. She was born & raised in east central Texas. She loves gravy. How do you make this gravy? I'm thinking she must have gotten the nickname from her love of this gravy.
Thanks, Suzz NE

Re: For Bonnie in Washington. But what is Mellow Yellow? Is it a pop and if so we don't have them here so what type of flavor is it?

Mellow Yellow is a soda Pop, and would be comparable with Mountain dew.
Nedra in VA

Trish in Texas :)
You know, in select circles this is called "Steak Tartare" and would cost you an arm and a leg if you ordered it in a restaurant. I used to buy a piece of fresh steak and have the butcher grind it for me then brought it home to pig out on.
Oh yes, and they usually serve it with capers.

Carol in San Diego
It will be about Christmas time when I get it all put together, but will be glad at that time to send the file to anyone who wants it. I plan to add some graphics, etc. In all my life I've never been able to resist the urge --when I found something I liked-- to 'collect' it.
jeanlock in Fredericksburg VA

For Shannon in Ohio newsletter of the 24th Sept. This is a recipe my Mother always made in the 50's. I have tried to make it since and have trouble getting it to setup. Hope it is what you are looking for and it works for you.
Mary Jo in Md (Stevensville)

LEMON FLUFF
1 package of lemon jell-o
1 cup of sugar
1 cup of hot water
juice of 3 lemons and enough cold water to make a cup

Chill until like the white of an egg.

Chill 1 can of carnation milk with beaters and bowl. When chilled, whip the can of carnation milk and then fold into the whipped jell-o.

Crush graham crackers and put in bottom of 9 x 13 pan. Gently pour your jell-o mixture over them. Then cover the top with more graham crackers.

allo once again Nancy, Wonderwoman... A few newsletters ago there was an enquiry as to where to find Marscapone cheese (my apologies, I did not retain the lady's name). I am in the same position (marscapone is not available where I live)... so, I have to make it. It can be substituted but it just isn't the same thing. Courtesy of chef Nick Malgieri and my friend and chef in Rome, Allegra, for those of you who are not able to find it but would like to try your hand at making it (believe me, it's worth it)... here goes.
Ciao! Maria
www.authentic-greek-recipes.com
www.mariascouzina.com

HOME-MADE MARSCAPONE CHEESE
Marscapone is actually a triple cream cheese generally made from low fat (25%) fresh cow's milk cream.

1 lt - 1 quart thick whipping cream (not ultra pasteurised)
1 tb white wine vinegar or lemon juice

1. Choose a stainless steel bowl that is able to just fit into a large saucepan without touching the bottom of the saucepan.
2. Add water to the saucepan and place the bowl into the saucepan. The water should be enough so that the bowl touches the surface of it but still sits
firmly on the rim of the saucepan.
3. Remove the bowl from the saucepan, place the saucepan over moderate heat and bring the water to the boil.
4. Place the cream in the stainless steal bowl and place the bowl over the boiling water.
5. Heat the cream over a moderate flame, checking the temperature regularly with an fast reading thermometre, and ensuring that it does not heat higher
than 190ºF (otherwise your cream will scorch and it will be rendered useless). Stir occasionally.
6. Stir in the vinegar or lemon juice, while stirring gently constantly, until the cream begins to curdle.
7. Remove the saucepan from the heat, cover and allow the curds to firm for 10 minutes.
8. Line a colander or strainer with a damp cheesecloth and place it in a large bowl, large enough so that that liquids straining from it can drip freely into
bowl without coming in contact with the bottom of the colander.
9. Empty the curds into the cheesecloth placed in the colander.
10. Allow the marscapone curds to cool to room temperature, cover the strainer tightly with plastic wrap so air does not come into direct contact with the
surface of the curds and form a skin.
11. Refrigerate for 24 hours allowing the cheese to complete its draining and become as firm as it should.
12. Empty the marscapone from the cheesecloth into a bowl and store in the fridge in a tightly covered container.
13. This is completely fresh cheese so use within 3 - 4 days.

For those less adventurous, this is how a number of Italian chefs have substituted marscapone with some success (although it still isn't quite the same thing). Note: I have not personally tried any of the alternative substitutes for marscapone cheese.

Alternative 1:
225 gr - 8 oz softened cream cheese or ricotta cheese
3 tb sour cream
1/4 cup heavy cream unwhipped

Blend the softened cream or ricotta cheese with the heavy cream until smooth and refrigerate until it sets and is firm.

Alternative 2:
170 gr - 6 oz softened cream cheese
1/4 cup fresh butter
1/4 cup heavy cream unwhipped

Blend all the ingredients together until smooth and refrigerate until it sets and is firm.

Does anyone have a good recipe for potato soup.
thanks, Sally from PA.

I have made the Blasted Chicken many times & my oven is always fine afterwards. I use only about a 4 pound chicken. Perhaps the chicken it larger and fatter and the fat may pop & sizzle causing the problems. Hope this helps, because this is a good recipe.
Carolyn from Loveland

Page 2 - Childhood Sandwiches and Memories

Free Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)

Favorite recipes/links of our members
Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad
Orange Slice Cake
Life and Times of Sigmund Freud Kitty

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