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

I will be sending out an email to those that want to help with this project in the next couple of days.  I need first get a post office box.

Because of privacy issues I will not be able to photocopy pages and share them with our members. 
Nancy

Page 2 - Childhood Sandwiches and Memories
New additions added at top of page

Speaking of Oatmeal Cookies..... I have used this favorite recipe for almost 50 years. I got it from a little flier I sent for from C and H Sugar. I love it because you don't have to 'cream' anything and it is a delicious cookie.

Easy-Going Oatmeal Drops
1 cup raisins
1/2 cup hot water (or coffee)
2 cups flour
1 t. each soda and salt
1 t. each cinnamon and nutmeg- don't be stingy with them
2 cups rolled oats
1 cup brown sugar, firmly packed
1/2 cup chopped nuts or more
2 eggs
3/4 cup salad oil
1 t. vanilla

Soak raisins in hot water. Mix flour, soda, salt, and spices in large bowl. Blend in oats, sugar and nuts. Beat eggs with fork; add oil, undrained raisins, and vanilla; Pour into dry mixture; stir until blended. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350* for 10 to 13 minutes. Makes 4 to 5 dozen..
fit well into low cholesterol diet.

I always double this recipe except for the salt... Great keepers, good dunkers, etc.
Careen from Cortez

COLLEGE TIPS #7 - Kitchen Workspace
In one of my kitchen tips I was going to suggest how wonderful a two level cart (on wheels) can be to hold the appliances and foodstuffs a college kid can use in the dorm or the apartment. Lo and behold, a very nice person back on the aliciaskitchen 21 NOV 2004 newsletter Had sent in the same good suggestion (for kitchen renovation, but works for college too). Just goes to show you, nothing new under the sun, just a different crowd doing it (GRIN). Here was the note:

For Cathy from Georgia in the Nov 18th Newsletter. I, too, am in the kitchen renovation process. To have a place to cook while everything is torn up and until the new kitchen is installed, I bought a metal cart, on wheels, with a wooden top, from Home Depot. On the underside of the wooden top, I installed a 6 outlet power strip on the back. On one end, underneath, I attached a paper towel holder. On top (plugged into the power strip) is my microwave oven, my toaster and a one burner hotplate. Still have a small amount of space to work. Underneath, on one of the shelves I have a plastic turntable with my salt, pepper, and other condiments that I frequently use. I also have my wooden knife block and a plastic three drawer (shallow) storage container with a few frequently used utensil and potholders. On the bottom shelf of the cart, I have an electric skillet and a slow-cooker (use the slow-cooker lots) that I put on top and plug into the power strip. I also have a couple of my!

Frequently used pans in which I can boil eggs or some other thing that has to be in a pan. I have a second one of these carts that I have that I am using as a temporary pantry. With these two carts, I have been making out quite well in the cooking department. Of course, I am only cooking for one so that does make it rather easier than it would for a family. My only real drawback to my temporary kitchen, is the lack of a kitchen sink - - I have to wash dishes in a basin at the bathroom sink. I will certainly be glad to get into my new kitchen as I'm getting tired of eating on paper plates with plastic utensils. I hope I have given you (as well as anyone else undergoing a kitchen renovation) some helpful hints.
An LA (LowerAlabama) Neighbor
Take Care All, MARK in NJ

I am trying to catch up on all the messages that have been sent in.  If some of these are repeats from past newsletters please just ignore the ones I didn't remember in past newsletters.
Nancy

Hi all. For Suz in Louisiana wanting some inexpensive gifts to give to party guest. Make some jellies and put in those very small jars. They are really cute. My daughter did this one year and everyone loved them. Also you could buy the smaller Christmas ornaments that come in large packages and take them out and put in a basket or bowl. Everyone can take one when leaving. Hope this helps
Bobbie in NC

In reading all the discussions about the flat top stoves, many indicated they use Bar Keepers Friend to clean them. I received an email l from Bar Keepers Friend for a free sample of either powder or liquid. Their web site address is www.barkeepersfriend.com/sample.html
You send them an email for the free sample. Thank you Nancy for all your hard work.
Karen SW Arkansas

Halloween Treat Recipes

Also, the stovetop cookie recipes listed are called Tennessee Cow Plops here for obvious reasons. Can also use part coconut or chopped nuts for the oatmeal or all if you desire.

Thanks for a wonderful mailer, as usual. Hello to the felines.
Sharon in TN

Nancy, several people have asked about cracker bread in sept 17th and 18th newsletters. I believe they could be speaking of Lavash. it is a bread made in Iran and other middle Asian countries. I purchased it at Kroger's, it is a package with 4 sheets of flat bread made by Jack's baking company in California.Very good for making appetizers.
Jo from MS

I have a request from the older days I never really heard of but my M-I-L misses her Mom's GRAHAM CRACKER PIE & doesn't have her recipe. She said it was easy & no work involved practically. Does anyone know this recipe???
Many thanx (ahead),
Rosie Mc. in PA

Nancy in the 9/23 newsletter Lois WA mentioned that she had made the Fluffy Triple Lemon Pie and I was wondering if she could let me know the date of the newsletter that it appeared in.

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

Fresh and Canned Pumpkin Recipes

I 'm sending in is my mom's recipe for Japanese fruitcake. I lost my Dad on May 15th and my Mom on May21st of this year.

Everyone loved my Mom's fruitcake. She baked cakes for a lot of people for holidays. I miss her and Dad
so much.

This recipe is for Gladys in OH. newsletter Sept 20th .

Japanese fruitcake
1cup butter
2 cups sugar
5 eggs
1 cup raisins
3/4 cup pecans, chopped
3 cups plain flour
1 Tbs. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. g round cloves
1/2 tsp. allspice

Preheat oven to 350°.grease and flour four (9inch)layer cake pans. Cream butter and sugar together well, add eggs ,one at a time, mixing well after each addition. In two small bowls, dust raisins and nuts separately with a little flour taken from the total amount required for the recipe to keep them from sinking in cake, and set aside. sift flour, baking powder and salt together. add to cream mixture
alternately with milk. divide the batter into two equal parts. To one part, add the raisins, cinnamon, nutmeg, cloves, allspice and salt. To the other part add the pecans. Divide batter between the four
prepared pans. Bake 20 to 30 minutes .Cool before icing.

Icing recipe
2 cups sugar
1 egg
juice of 2 oranges
juice of 2 lemons
3 Tbs. cornstarch
1 cup hot water
1 cup grated coconut
1 cup raisins

Mix the sugar, egg, juices and cornstarch with water. Cook over a low hear, stirring until thick and clear. Add coconut and raisins. Spread between layers, on top and sides of cake hope you enjoy this recipe as much as we have in the past years.
Helen in Mississippi

Hi Nancy,
I really enjoy getting these recipes and thoughts.
I wanted to let you know that I make this easiest fudge but I add a 12 ounce jar of crunchy peanut butter to my chips and microwave them together then when I take it out I pour my milk over it and stir till it is
all combined and then put in a dish and let it set over night in the refrigerator then the next morning I cut it apart and keep it in the fridge. That is if it lasts long enough from hubby LOL. Oh and a tip that I do that makes it much easier is I precut before I put in the refrigerator so the next morning all I have to do is finish cutting all the way through without it being so hard. It works great since I have problems with my wrists.

Just thought I would share this with you
Thanks again, Darlene

Hello Nancy and all good cooks. I will be going on a ladies retreat from church this coming weekend. We are supposed to take snacks and I need some new ideas. Help.
Thanks in advanced.
Connie in TX

Hi Nancy and fellow cooks. The recipe for 4 Tins And A Tub sounds good and I would like to make it but I need to know if I drain the fruit before mixing with other ingredients? I don't have a favorite childhood sandwich but I do remember my Daddy making tomato gravy....yummy! I would like to have some
today.
Jean

Fran in CA was asking about the Super Roch Butter Powder.
I did find a site where they sell butter powder.
It is www.wildernessdining.com
Barbara S in Omaha NE

Hi Nancy and everyone. This is for Boots in VA who cooked her green beans with a ham hock for yummy flavor and would like a "healthier" way to flavor the beans. I, too, used to cook them with ham hocks, but really needed to cut out the fat in my diet sooo, I now cook the ham hock in water to cover until really tender. Remove the hocks and refrigerated the broth. I scoop off the fat that hardens on top of the broth. I then cook the beans in the broth. They taste wonderful and no animal fat! Variation: add some onion to the broth as you cook the beans. Hope this helps you.

Again Nancy, many thanks for your hard work in doing this newsletter.
Ginny Lee-Upstate NY

For Cathi in VA who wants a Wendy's Chili Clone/Copycat recipe

Wendy's Chili
1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to
a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.
Frances in Wesley Chapel, Fl

Halloween coloring pages, costume ideasand more

For Ingrid from Saturday 9/25 --
I chop and freeze the things mentioned as well. I don't blanch anything including green beans. We grow a bumper crop of jalapeno peppers every year. At first I would wash them, halve them and  seed them with much pain and agony from the fumes.

A trick I have learned the last few years is -Wash them, make sure they are good and dry - like overnight. Then I pack them in freezer bags. When a recipe calls for "heat" - which we like - I take out the required amount and grate them - seeds  and all - on a microplane right into what's cooking. But the secret is to grate immediately while frozen. No fumes, no burnt fingers, no wearing gloves to touch.

What a wonderful find!!!! I keep a bag on the inside freezer door so it's handy. Sure beats paying the price at the supermarket!
Rosemarie from rural Kansas City

Here is a recipe for Stefanie that I just found yesterday.
Chef Paul

McCormick Montreal Steak Seasoning Recipe (Copycat/Clone)
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel

Mix together and store in a shaker. Shake or rub 1 tablespoon seasoning onto 1 pound steaks, pork chops
and hamburgers before grilling or broiling.

This recipe for McCormick Montreal Steak Seasoning serves/makes
.5 cups

Hi!
This is for LD on September 24Th, she was looking for a cornbread recipe with a cake mix. This calls for a
butter recipe cake mix, not white but it is TNT and very good.

Boston Market Cornbread(copycat type recipe)
1 box butter recipe cake mix
2 boxes of Jiffy brand cornbread mix
5 eggs
2/3 cup milk
1 1/3 cups water
1/2 cup butter, softened

Preheat oven to 350 degrees and mix all of the dry ingredients. Add remaining ingredients and mix well. Pour into greased cupcake pans or mini loaf pans. Bake 30-40 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool slightly in the pan, then remove and serve warm.

Also, a few days ago, someone was looking for ice cream toppings, I forgot to write down who or when. I had to really search to find where I had filed this one but it is really good. My favorite aunt gave this to
me.

Chocolate Crunch Sauce
2 1/2 squares (1 oz. each) unsweetened chocolate
1/2 cup milk
3/4 cup light brown sugar
1/2 tsp salt
3/4 cup crunchy peanut butter.

In top of double boiler, melt chocolate over hot water. Add milk and brown sugar; stir until smooth.
Place pan over direct heat and cook just until bubbly. Remove from heat, add vanilla and cool slightly.
Stir in peanut butter until smooth. Serve warm over ice cream. Make 2 cups.
Thanks for all you do, love the newsletter, but more importantly, my family loves it!
Betty in Mid-Michigan

Responses for 9/23 newsletter:

Cindy O. asked about making good meatballs. One of the Food Network show hosts mentioned that one key to making them "light" is to ensure you don't handle them excessively when rolling them. You only want to roll the balls till they are "just formed" enough that they won't fall apart.

Bonnie from Washington asked about "Mellow Yellow" for the apple fritters. The actual spelling is "MELLO YELLO". It is a smooth, citrus soft drink introduced by The Coca-Cola Company in 1979. (If you are
familiar with Mountain Dew, it is similar in taste.) If you can't locate it in your area, I assume you could purchase it at www.melloyello.com

JM asked about the brown sugar and nuts for the grape salad. I've made it both ways, and it really doesn't matter: The taste is the same. I do think it is more attractive to serve it with the sugar/nuts on the top, though it does eventually meld together after you begin serving it.
Angela, N. Ala.

To Peggy in NELA: Will your hubby share his recipe and tips for making his buttermilk biscuits? I have had his menu for a day except I've never had cornmeal gravy for breakfast. We had that when we had fried fish.

To Ingrid in Sept.23 newsletter Re: freezing onions--Yes, they can be frozen. Try freezing a few chopped onion. It won't take long to freeze them. After they are frozen, take them out and thaw them. Then you will know if you want to use them in your recipes or not. Generally, frozen onions, celery, peppers, (seasoning vegetables) get limp when thawed, so if your taste is like mine, you will probably only want to use them in recipes that have to be cooked (soups, stews, casseroles, etc..) or in marinades. For my taste, frozen onions cannot be used in place of raw onions in recipes that are not going to be cooked (such as salads & slaws). They will keep frozen for several months, but be sure to put them in a freezer quality plastic bag (not just a sandwich bag) or in a plastic bowl that seals well. If you don't your freezing unit will smell like onions and the odor can transfer to other foods (like ice cream) that are in the freezing unit.

Re: freezing bananas. They can be frozen, but I've only done this when I was going to use them later to make banana bread. Again, try freezing a few slices, then thaw them out and see what you think about them. They will probably be pretty mushy and not something you would want on a peanut butter sandwich. Possibly you could mash them up and then mix them in with the peanut butter and then
spread that mix on the bread. I haven't tried that, but it might work. Try a small amount and see.

Re: Cornbread Dressing. I don't remember ever freezing cornbread dressing after it has been cooked, but it might work. Also, I haven't tried the Crockpot recipe for dressing, so I can't address that. I have made my dressing recipe up, weeks ahead of time with all the ingredients in it and put it in the casserole dish that I would use to bake it in for the occasion and frozen it. Then early on the day before the occasion, take it from freezer and put in the refrigerator so it can thaw. Then bake it the day of the occasion in time to serve for the meal. Dressing is better when made ahead of time and frozen. Gives time for all the flavors to blend. It does not have to be thawed to bake, just remember that you will need to start with a lower oven temperature if it is still frozen and that it will take longer to cook. After it thaws then the oven temp can be increased. (Remember that if you have it in a glass or Corning Ware dish that you need to put the cold dish in a cold oven (put the dish in the oven before you turn the oven on). If you put a cold glass dish in a hot oven, it may break the dish. Also, a tip that I think I got from this site is: if you will line your baking dish with foil before you freeze something in it, then after it is frozen you can take it out of the dish and wrap it up in extra foil and put it back in the freezer. Then when you are ready to cook it take it out of the freezer, take the foil off (or not), put it back in the original baking dish and bake it. That way your baking dish is not tied up in the freezer the whole time.

We eat dressing 2 ways in our family. My husband's family likes it barely cooked and still really moist, almost like the raw dressing except the vegetables in it are done. My mother made dressing that was almost as dry as cornbread with very little moisture in it, so that is the way I like it. So cooking time depends on what you and your family or guests like.

Also, dressing after being baked or cooked will stay good in the fridge for several days, so if you want to use your Crockpot recipe and have room in your fridge, you could make it a day or two before.
Etta in LA

Hi Melissa in SD, I recently found a taco mix recipe that has no MSG. I hope this is what you’re lookin’ for. I skip the garlic powder and use fresh because my family prefers it, and you can always add more
heat by increasing the cayenne / paprika.

Taco Seasoning Mix = 1 store bought packet
Copycat/Clone Recipe
2 tsp. chili powder
1 ½ tsp. salt
1 tsp. garlic powder
1 tsp. cornstarch (thickener)
1 tsp. cumin
1/2 - 1 tsp. cayenne pepper or hot paprika (not sweet type)

Add above to 1 lb. browned ground beef with small amount of water, or tomato sauce and dash of sugar.
Cook until thickened.
FL Jill

For Sally in PA: The best potato soup I've ever eaten was at a restaurant here in Oklahoma City called Harrigan's - I'm sure it is a chain, so you may have heard of it. Several years ago I found a copycat recipe for their soup and I've used none other since. It is wonderful, and very easy!

BAKED POTATO SOUP
5 large baking potatoes, scrubbed
1/3 c. butter
1 /3 c. flour
3 c. milk
1 c. chicken broth
1/4 c. finely diced onion
1/4 c. finely diced celery
1 cup sour cream

Condiments: Chives or green onion tops, bacon bits, grated cheese, etc. Bake potatoes until tender. Cool, scoop out insides and coarsely chop. Melt butter in large saucepan, sauté onion and celery until
soft. Add flour to make a roux; cook, stirring constantly, about 2 minutes.

Gradually add milk and then chicken broth, stirring constantly, until thickened. Stir in chopped potatoes and sour cream, stirring until sour cream

Is no longer lumpy. Add salt to taste. Serve with condiments on the side. Makes 4-6 servings.
Doris in Oklahoma City

In response to Sue regarding mashed potatoes in the letter of September 25, I use canned evaporated milk rather than milk bought cold at the supermarket. I use extra margarine, and I add a shake of this and a shake of that (whatever spices I like). I have tried adding dill weed, garlic powder, Italian seasoning or parmesan cheese. Sour cream adds flavor also. I do not measure; I just experiment. The canned milk is a great start though.
Linda from Bayou country, Louisiana

Thanks to Sue in FL, AK in CA, and Chef Paul to the recipes in the Sept 26 recipes for Broccoli, Raisin and Bacon Salad Recipe Can't wait to try them all.
Thanks Again Marcie

First of Thanks for such a great newsletter. I really look forward to it. This is for Joyce of Pleasant Hill Mo. Dated 9- 25-06. This is my Mother's bread pudding. I have had the recipe since I got married 56 years ago. It is really tried and true. Pat form S.Ca

My Mother's Bread Pudding
Preheat oven to 325 Degrees

1 Qt Milk Scalded ( I use 2% )
1/2 Cup Sugar
1 Tsp Vanilla
5 Eggs
6 Slices Bread Toasted and buttered ( or to fit the pan)
1 Cup Raisins

Topping
1/2 Cup Sugar
1 Tsp Cinnamon or to taste
Mixed together

Scald milk, add sugar, vanilla and beaten eggs. ( I temper them with a little milk first then pour into the milk.) Toast and generously butter bread. Cut in half for easier serving. Place toast in sheet cake pan,
(That will fit in a larger pan to water bath the pudding.) Pour milk mixture over bread, add raisins and sprinkle cinnamon and sugar mixture over the mixture. Place pan in larger pan and add water to about 1/2 way up the pudding pan. Bake for 30 minutes at 325 degrees or knife inserted in center comes out clean.

You can use sour dough bread cut up in 1 " squares, or add 6 Tbl chocolate chips . A girl friend of mine
use day old glazed doughnuts

Hi, Nancy,
I hope you are having a great week and that your babies are putting a smile on your face today!

I have at least two email addresses for you, Nancy, and I was wondering if you have any preference which one I use? I always use nancys_kitchen@amaonline.com to write you, but would you prefer I use another? I'll use whichever one you prefer. I've wondered about this for a while, but keep forgetting to
ask you.

For Shannon in Ohio, 9/23 newsletter, I think I remember the dessert you described. My Mom used to buy a boxed dessert mix called Whip And Chill (or Whip n Chill?) when I was little and I remember it being
SO good. I wish the company still made the mix, because I'd buy it today.

LD, 9/24 newsletter, pg. 2, was wanting cornbread made with white cake mix. I found this on the
internet. Hope it's what she is looking for.

MARIE CALLENDAR'S CAKE LIKE CORN BREAD (copycat/clone)
1 (9 oz.) Box corn muffin mix
1 (9 oz.) Box yellow cake mix

Prepare corn muffin mix just as box directs. Set aside. In another bowl prepare yellow cake mix per box directions. Pour prepared cake mix into prepared corn muffin mix and stir well. Turn batter into greased 9x12x2 inch pan. Bake at 350º for 30 to 35 minutes or til toothpick comes out clean. Serve warm with
Honey Butter.

Hope all the family is doing well. Take care!
Sharon in Texas

Comment
I check the nancys_kitchen email address once every 10-15 days or so. I prefer either nrogers@arn.net  or nrogers@amaonline.com. Both of those come directly into my Outlook Express.
Nancy

Hello Nancy, Kitties, and Friends! I know that some of our members are sending baked goods to our troops in Iraq, and came across a link I thought they might find helpful. It's from Nestle's web site and
tells what ingredients cannot hold up to the desert heat, plus they give some suggested recipes. Best of all, other bakers have tried and reviewed the recipes, so they're TNT.
http://www.verybestbaking.com/promotions/

Take care everyone!
Sue (Cooky) in Indiana

This is for Kathy in FL looking for make ahead recipes.

Hanky Pankys
2 1 pound roll sausage, 1 hot, 1 mild
1 loaf of cocktail bread
1 pound velveeta cheese
1 t ground thyme

Brown sausage, drain well. Add cheese until melted and thyme. Spread onto cocktail bread (we like the pumpernickle). Lay on baking sheet and put in freezer until frozen. Remove from tray and put in ziploc bag until needed.

To bake:

Preheat oven to 375 degrees. Layer onto baking sheet. Bake for 12-15 minutes, or until heated through.

Cream Cheese wraps.

Package of sun dried tortilla wraps
Soft cream cheese in tubs, I use garden vegetable and cream cheese and chives

Spread cream cheese on tortillas. Roll up and wrap in foil, overnight. Slice and serve.

Hope these is something you were looking for.

I too have a favorite childhood sandwich. We would toast white bread, spread it with butter from the West Side Market, than add sliced tomatoes. Some mornings, my mother would let us have coffee, if there was extra from making it for my father's thermos. She would make it mostly milk and sugar, and we would dip plain buttered toast in it. We too were poor, with 8 kids in the family, but never realized it. My father always made sure we had the first fresh fruit of the season that he would get from the market. We too had a garden, even though we lived in the city, and my mother did a lot of canning, which we used all winter. When I was still in Ohio, I would can salsa, tomato juice, tomatoes with my sisters, and make pies to freeze and bake in the winter. One of our favorites was grape pie, made with Concord grapes. Unfortunately, I have been unable to find them down here. I guess I will have to wait until I go up north to visit.

Nancy, thanks again for all you do. The idea about the scrapbook is great. I can't wait to read what everyone has sent.
Gloria (SC)

Dear Nancy & Friends,
My Mom has been making this since she was young (the recipe is from an ancient WONDERFUL FLOUR
booklet--so old there isn't even a date on it).

Sift together:
2 cups flour
2 tsps. baking powder
1/2 tsp. salt
1 tsp. sugar

Work into this mixture 2 tbsps. shortening (butter or lard). Moisten with milk to a consistency which can be dropped from a spoon (softer than biscuit dough). Slice up 2 medium-sized apples & place in the bottom of a baking dish; sprinkle with sugar, cinnamon (Mom just throws some in from the palm of her hand, like Rachael Ray does)& dot with butter. Drop batter by spoonsful over this mixture & steam for one hour. It is light as a feather. Serve with lemon sauce.

Lemon sauce:
Mix 1 tbsp. flour with 1 cup sugar. Drop in 1 tbsp. butter & pour over this 2 cups boiling water. Let simmer until it has thickened somewhat. Add 1/2 tsp. lemon extract.
Susan M. from Superior, WI.

Heh. I love the calories (Points) in virtual food. But somehow the taste is just missing something. Okay,
I’ll take up the challenge to create a low cal/low Points version of the Chocolate Lava Cake. So Nancy,
Rose Marie in Lee’s Summit, and Linda in KY, I’ll get back to you. Testing will be grueling, but somebody’s
gotta do it. LOL.
Susan in San Antonio
www.fizzymeals.com

Hello all in Nancyland, Siggy and Ditto. Just wanted to share this delicious apple dumpling recipe with all
of you who would like to try them. Believe me if you try them you will keep baking them forever. I have
had so many to ask for the recipe.

Apple Dumpling Recipe
4- granny smith apples, peeled and cut into quarters
2- cans crescent rolls
1-cup or 1-1/2 cups orange juice( I used canned) but if frozen is used, be sure and mix it up as directed
on can.
1-1/2 cups of sugar
1-1/2 or 1 3/4 sticks of butter

put orange juice, sugar and butter in a pot and cook till butter is melted. Put a quarter of the apple in each
triangle of crescent roll. Wrap the apple up and pinch together if any of the apple is showing. Place in an
ungreased pan or baking dish. Pour the juice mixture over the dumplings and bake at 350 degrees for 30
-35 minutes or till golden brown. So yummmmy and I lnow you will love them. God Bless all of you..
GLORIA FARRIS

Re: the discussion on the carbs in a potato. I think the person who said there was one carb was referring
to a diabetic exchange. A small, I think 3 oz. potato, has 15 carbs in it. For diabetics, 15 carbs equals 1
carb exchange. How many carb exchanges a diabetic can have per day depends on the amount of
calories they are supposed to have. I am diabetic, supposed to have 1800 calories a day, which equals
15 carb exchanges a day. Read your labels, if a serving of a product has 30 gms of carbohydrates, that
is 2 carb exchanges, etc.
Knitter in Illinois

For the person that asked about "old time remedies" , here's one that I sure was glad when my Mom quit giving it to us. Milk of Magnesia in orange juice every morning. we did good to get it down. I don't remember how long we had to drink this, but it got to where it came back up a lot faster than it went down!

Went to my family reunion today and among the dishes I took, I made the oatmeal cake from the recipe that i had to have gotten off this newsletter. Everybody liked it. But it nearly didn't go any further than the waste can. When I remembered to stick the cake under the broiler just to brown a bit, I forgot and burnt is up nearly. I was able to scrape off the coconut and nuts and the cake itself was fine. I bought more nuts and coconut and I made the recipe for the topping and half another recipe and it turned out fine. I did not attempt to brown it again and it was really good anyway. I cooked 3 days for this reunion
and I' m glad it's over. I will do very little, if any, cooking this week!

When my uncle would kill a hog, my Mom would bring some of the fat home and render it out. She kept the cracklings for cornbread. Boy was that good. Back then we never heard of cholesterol.
Sandee in West TN

Page 2 - Childhood Sandwiches and Memories
New additions added at top of the page

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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