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.

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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.

This is for Joyce from PA who asked in the Sept. 4th newsletter for a sweet roll recipe made with crescent rolls. This one is really delicious.
Janet in Syracuse

Bonnie’s Cheese Danish
Preheat Oven 350º - Do in glass dish, not cookie sheet, serves 8

2 pkg. Crescent Rolls
1 8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
1 tsp. lemon juice
1 egg yolk (reserve white)

Roll out 1 package of crescent rolls in 9 x 13 glass pan. Cream next 4 ingredients and spread over rolls.
3. Top with other package of rolls. Brush with egg white. Bake at 300º for 20-22 min. Sprinkle with confectioners sugar.

Nancy, in the Sept 4th newsletter, Zelda in Grand Prairie, TX asked for a Cake Mix with peaches. Here are 3 of them for her. Hope one of them are what she is looking for. Their all very good.
Alis from WA

Peach Dessert
1 large can peach slices, undrained
1 stick butter, melted
1 yellow cake mix
1 c walnuts, chopped
1 c coconut

Empty peaches and juice into 9x13" pan. Shake dry cake mix over the peaches. Drizzle butter evenly over cake mixture. Shake coconut over butter and spread nuts over that. Bake at 325° for 60 minutes.

Old Fashioned Peach Cake
1 white cake mix
1/4 c flour
1 t baking powder
1/2 c chopped nuts
21 oz. can peach pie filling
3 eggs
1/2 t lemon extract
1/2 c sugar
1/2 c flour
1/4 c butter, softened

Preheat over to 350°. Combine first 7 ingredients in a large mixer bowl. blend at low speed until moistened, then beat 2 minutes on medium. Spread into a greased 13x9" pan. Combine remaining ingredients, sugar, flour and butter in a bowl with a fork until crumbly. Sprinkle over the batter. Bake for 40 to 50 minutes until center springs back when touched.

Easy Peach Cobbler
1 yellow cake mix
2 large cans peaches with syrup
1 stick butter, melted

Preheat oven to 400°. Melt butter and set aside. Pour peaches into a 9x13" pan. Evenly sprinkle cake mix over peaches. Pour the melted butter on top. Bake 30 to 45 minutes or until golden brown.

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

Here are some of my favorite peach recipes

EASY FRESH PEACH PIE
9-inch unbaked pastry crust
1 cup sugar
1/8 teaspoon cinnamon
6 medium-size fresh peaches, quartered
3 tablespoons flour
2 tablespoons butter

Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.

PEACH BREAD
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate,
thawed and undiluted
1 teaspoon vanilla extract

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. Stir in orange juice concentrate and vanilla.

Pour batter into a greased and floured 9- x 5- x 3- inch loaf pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely.
Yield: 1 loaf.

Peach Cake
3 eggs, beaten
1 3/4 cups white sugar
1-cup vegetable oil
2 cups all-purpose flour
1-teaspoon salt
1-teaspoon ground cinnamon
1-teaspoon baking soda
2 cups fresh peaches - peeled, pitted and sliced

1/2 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Makes 1 cake or 24 servings.
Heather in California

For Don in Mich - requesting a pepper jelly recipe.

Green Pepper Jelly
3 lg green peppers (1 1/2 c chopped)
1 whole hot pepper (or 1 scant tsp cayenne pepper)
1-1/2 c white vinegar
6-1/2 c sugar
1 bottle certo
1/4 to 1/2 tsp green food coloring

Prepare jelly glasses. Blend peppers until nearly liquified. Pour into a 5-6 quart kettle. Add sugar, vinegar, and spices. Bring to a full boil, and boil for 1 minute. Remove from heat. Add certo and stir. Bring to a boil again, boiling for 1 minute. Remove from heat. Skim off foam. Add food coloring. Pour into jars and seal.

My mother makes this to give family every year at Christmas. At first I doubted that any jelly from green peppers would taste good. Now it is a frequent request of mine. I especially like it on toast or bagels with cream cheese.
Barbara S Omaha NE

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

Hi Nancy,
Don in Mich asked for a Pepper Jelly recipe in Sept. 3rd newsletter. I have three so hope one of them is what he is looking for.
Betty in Canada.

Pepper Jelly
Try it with crackers and cream cheese as an appetizer. Also delicious served with poultry.

1-1/2 cups minced green peppers
1/2 cup minced hot peppers
2 teaspoons chili powder
7-1/2 cups granulated sugar
1-1/2 cups vinegar
2 (3-ounce) packages liquid pectin

Combine first four (4) ingredients in a large preserving kettle OR Dutch oven, bring to a boil.
boil for six minutes, stirring frequently. Stir in pectin, boil three (3) minutes, stirring frequently.
Remove from heat and skim off foam. Quickly pour hot jelly into hot sterilized jars. Cover at once with hot sterilized metal lids and screw on bands. Process in boiling water bath for about 10 to 15 minutes.

Hot Red Pepper Jelly
This is sweet and hot at the same time; serve as a relish or jelly. Try it with crackers and cream cheese and with roast pork or turkey.

1-1/4 pounds red or green hot peppers
1-1/4 pounds sweet red peppers
2 teaspoons chili powder
Pinch cayenne pepper
2 cups cider vinegar
2 cups fresh lemon juice (about 6 lemons)
Grated rind of 6 lemons (grate rinds before juicing lemons)
2 teaspoons salt
10 cups granulated sugar
1 bottle liquid pectin

Seed hot and sweet peppers and coarsely chop. In food processor or blender, puree peppers, one-third at a time, with chili powder and cayenne pepper. In large saucepan or preserving kettle, combine peppers with vinegar, lemon juice, rind and salt; bring to boil and boil rapidly for 10 minutes. Stir in sugar and boil for 5 minutes longer. Add pectin and boil for 1 minute; skim foam from surface. Ladle into hot sterilized jars leaving 1/8-inch headspace. Seal immediately, label and store in cool, dry, dark place.
Makes about 12 cups.

Louisiana Hot-Pepper Jelly
1 cup water
2 teaspoons hot-pepper sauce, or to taste
1/3 cup lemon juice
3 cups sugar
1/2 bottle (3 ounces) fruit pectin
red food colouring

In a large saucepan mix well water, pepper sauce, lemon juice and sugar; bring to a boil, stirring.
Add pectin and few drops of food colouring; cook and stir until mixture comes to a full rolling boil. Boil hard for 1/2 a minute.
Remove from heat; skim off any foam.
Pour into 3 hot sterilized 8-ounce jelly jars, seal. Cool.
Makes 3 half-pints. Will keep several months in cool, dry place.
Good with meat or on cream-cheese party sandwiches.

NOTE:- Check expiration date on pectin to be sure it is fresh.

First of all thanks for letting me know where the Frozen Bread recipe was at. Cant wait to try it. Now Sarah from VA ask about leaving butter out on the counter. I do but not more that a stick at a time and that's real butter not margarine. Have don't that for years. And for Byron Tindle Bessemer, from Alabama. What I do when I find a web site that I want to go back to like you said Betty's place. Just while your on the site there will be a red heart, in the upper left hand corner. Just put your arrow and with your mouse drag the heart to your favorite place. Then next time you want to go to the site just click on your favorite place and stroll down to the site you want to open.
Hope this helps Caroline MO

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

This is for Mariann asking about ways to clean gas stove drip pans. I spray mine with Easyoff over cleaner, let them set overnite or several hours .Then just wash them .They come out looking like new ones .Hope this helps you.I had sent this before the first time you requested help for this ,but my letter never got but in newsletter. Hope this one makes it .
Helen in Mississippi

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

For someone's request for a Potica recipe, this one is from:
www.thatsmyhome.com/hannahs/cofcake/*potica*.htm

*Potica*
1/2 cup warm milk
2 ounces yeast
1 tablespoon sugar
6 cups flour
1/2 cup butter, melted
1 teaspoon salt
3 eggs, beaten
1/3 cup sugar
1 cup sour cream (room temperature)

Nut filling:
1-1/2 cups sweet cream
1/2 cup butter
1 teaspoon vanilla
1 tablespoon brandy
1-1/2 pounds walnuts, ground
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/3 cup honey
3 egg yolks, slightly beaten
1-1/2 cups sugar
1 tablespoon sugar
1 tablespoon grated lemon rind
3 egg whites
1 tablespoon grated orange rind
3 cups yellow raisins (optional)

Dissolve 2 oz. yeast in warm milk. Add 1 T sugar and let stand in
warm place until foamy. Place 5 (of 6 cups) cups flour into large
bowl. Add 1 t salt, 1/3 c sugar, 1/2 c melted butter, 3 beaten eggs,
1 cup of room-temperature sour cream, yeast mixture and mix well. Add
remaining 1 cup flour and mix until dough separates from side of
bowl. Knead until dough is pliant (about 10 minutes). If necessary,
gradually add more flour. Place in greased bowl, cover with pastry
cloth or cloth towel and set aside in warm place to rise until
doubled in bulk (About 1 hour).

Scald 1 1/2 c sweet cream with 1/2 c butter and pour over 1 1/2 lb.
ground walnuts. Add 1/3 c honey, 1 1/2 c sugar, 1 T grated grated
lemon and 1 T grated orange rinds, 1 t vanilla, 1 T brandy and 1 t
cinnamon. Add 1 T sugar to 3 egg whites and beat until stiff. Fold
egg whites into nut mixture and set aside. Roll dough on lightly
floured cloth to 1/4 inch thickness. Spread nut mixture over rolled
dough. Sprinkle 3 c optional yellow raisins over the nut mixture.
Roll as for jelly roll. With seam edge down, place in well-greased
loaf pans. Prick tops of loaves with a fork in several places. Cover
with a light cloth and set aside in a warm place to rise about 45
minutes. Brush top with beaten egg. Bake in 325° F. oven for
approximately an hour. Remove pans from oven; leave poticas in pans
for about 10 minutes, then move and place on rack to cool.
Yield: 3-4, depending on size of pans.
OR
you can order from www.vermontcountrystore.com for a 1-lb. loaf for
$16.95 plus shipping.
Hudson Valley Kathleen

Thanks to all for the baked spaghetti recipes and the pea salad recipes, which reminds
me of kidney bean salad and ham salad made with bologna. I would love to hear more about cheese spreads, including garlic cheese spread (not pimento cheese).
Nina in TN

Zelda in Grand Prairie, Tx asked for a cake recipe using dry cake mix and peaches. Although this isn't a cake, I'm wondering if it might be the recipe she is thinking of. It is more like a peach cobbler and I got the recipe from a Baptist preacher/carpenter from Mexia, TX who helped my father with house remodeling. It's been a family favorite for over 30 years.

Peach Pudding
Melt 1/4 cup margarine in 8x8 or 9x9 cake pan. Place 2 or more cups sliced peaches in the pan (either fresh or canned). Stir in 1/2 cup sugar.

Pour a small package of dry yellow or white cake mix on top of the peaches. I used to use the small Jiffy mixes, but can not find them anymore so now I use half of a large size box of mix. Spread level and dot with butter. Bake at 350 degrees until the top turns brown, mixing the butter into the dry cake mix as it bakes. Serve warm . . . even better with a scoop of Blue Bell on top!
Betty in College Station, TX

Re: suggestion on cleaning my grates and stove top on my gas range from Mariann in Michigan

My wife and I owned a small cafe. We got some stuff to clean cooking grates and stove tops at a restaurant supply place. They had a product for cleaning that type cooked on food. Do not know what it is called but if you went to one they might help you.
Terry S. in Kingsbury, Tx

Hello again Nancy, This letter is in response to the request from Karen in S.D., Leslie from Texas & Gloria, Indiana for my English Muffin recipe

English Muffins
1 1/4 cups milk, warm
3 TBS. butter
1 1/4 teas. salt
2 TBS. sugar
1 egg, lightly beater
4 to 4 1/4 cups Bread Flour
2 teas. instant yeast
Place the ingredients in the pan of your bread machine following the mfg. instructions. Use the dough or manual setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2" thick. Cut into circles with a floured 3" cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rise for about 20 minutes.

Heat a frying pan or griddle to a very low heat, I use 325, Do not grease but sprinkle with cornmeal. Cook muffins, cornmeal side down first, for about 6 or 7 minutes a side. Check after about 3 or 4 minutes to see that the muffins are browning gently and are neither too dark or too light. Adjust temp accordingly. When the muffins are brown on both sides, transfer them to a wire rack to cool. and proceed with the rest.

Yield 16 muffins. I also like to make egg & bacon sandwiches with the muffins so I use a 4" cutter that only yields about 10 muffins. These freeze very well. Hope you enjoy them.
Muriel, Naples, FL

RECIPE BOOK '79
Zucchini Cake
Sorry but there is correction on the recipe it said 1 cup milk it should be 1/4 cup milk. Hope we got it in time because it's a wonderful recipe Oh and one more thing I forgot to add we do not like some much spices in the cake so I reduce the spice to what you want thank you
Sorry Frances

Corrected Recipe
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

Zelda in Grand Prairie, Tx. was looking for a recipe using dry cake mix and peaches. I don't know if this is what she is looking for but it is one of my families favorites, especially in the summer when fresh peaches are in season.

Fresh Peach Cake
1 white cake, baked in a 9"x13" pan
4-serving size package vanilla pudding mix. (Not instant).
1 cup milk
1 cup sour cream
Sliced peaches
12-Oz. container dessert topping, thawed
Chopped nuts

Bake and cool cake. Cook pudding mix and milk together, conventionally or in microwave. Stir sour cream into pudding mixture; cool completely. Spread on cooled cake. Cover pudding/sour cream mixture with sliced peaches. (Well drained canned or frozen peaches may be used if fresh are not available.) Spread dessert topping over peaches. Sprinkle top with nuts. Store in refrigerator.
Enjoy! Ann in Redlands, CA

I hope this one will work for you. It was ok but it did not wow me, but it is the only one that I have. Nancy keep up the good work and I hope Jerry's kids raises a lot as it helps so many kids and adults. When I was growing up Jerry Lewis was my favorite comedian.
Terry s. in Kingsbury, Texas

Wine Cake
1 package yellow cake mix
1 package instant vanilla pudding
1 tablespoon nutmeg
1 cup wine, sherry or port
4 large eggs
3/4 cup vegetable oil

Mix the above ingredients well and pour into a greased bundt or tube pan. Bake in a pre-heated 350 degree oven for 40 to 45 minutes. Cool and sprinkle with powdered sugar or drizzle with mixture of 1/2 cup powdered sugar and 3 teaspoons milk.

Nancy,
For Sarah, N. Ala. - My niece loves peanut butter balls and our recipe is very easy. You need peanut butter, honey and powdered milk. We just mix the peanut butter and honey together until we like the taste and then add the powdered milk - again to taste. Sorry I don't have amounts, but we don't use them. You can roll them in balls and coat them in crushed corn flakes or corn chex if you like, but we just eat them plain.

For Sarah, AR - I have always had a stick of butter in the cupboard in a butter container and there has never been a problem.

I forget who requested a recipe for Tomato Pie, but here is mine.

1 baked pastry pie shell - homemade or store-bought
3-4 medium tomatoes, squeezed to remove the juice, sliced into rounds
1 lb bacon, fried crisp and crumbled
1 cup shredded cheese, your favorite flavor
1/2 cup mayonnaise

Place the sliced tomatoes in the baked pie shell, then layer the bacon on top of the tomatoes. Mix the cheese and mayonnaise together and spread on top of the bacon. Bake in a 350 oven just till cheese melts and bubbles.

This is definitely a TNT recipe as I have been making this for years.
Julie, MD

For Angie,N. Ala (September 4 newsletter) here is the recipe I used last Christmas for Peanut Butter Balls. It was the first time I ever made them because I used to always leave the "hard" stuff for my fantastic cook sister to make. Well, she told me if I wanted them I was going to have to make them. So this is her recipe and it is really very simple. By the way Angie, what part of North Alabama are you in?
Melinda in Chattanooga

PEANUT BUTTER BALLS
1-18 oz. jar peanut butter
1 pound bag powdered sugar
2 sticks margarine
Almond bark

Mix the first three ingredients well, roll into balls about 3/4 inch in diameter place on a cookie sheet and put in fridge for about an hour. Put 3 pieces of the almond bark in a microwave safe dish and melt at 15 second intervals stirring after every 15 second period. When it is melted well take out the balls and insert a tooth pick and dredge in melted almond bark then put back on cookie sheet until set. I had to melt more almond bark but they turned out very well so now I am the official peanut Butter Ball maker for the holidays around here.-

For Joan in MA - I have made the fruit-with-cake-mix-on-top cobbler recipe and it is great; however, you neglected one step. To give the cake mix the moisture it needs to cook, cut one stick of butter into small pieces and dot it all over the top of the cake mix before putting the dish in the oven. Also, if you're using a regular-sized cake mix (as opposed to a Jiffy Mix), be sure you use enough fruit. In a 9 x 13" pan I put at least two and sometimes three 15-oz cans of fruit, or even two of the larger ones.
Doris in Oklahoma City

Hi Nancy,
This is for the lady that didn't like the title of the recipe to be brown or red. I always copy and paste recipes to word pad. I highlight the title and then I change it to black. It is very easy.

I love your site ,you do such a good job and I enjoy all of the people that write in. I am so glad that Myron Drinkwater shared some of his life with all of us. I enjoy the personal comments and stories people share. I am a cat lover, so give your kitties a big hug for me.
Pat in Texas

Nancy I am so glad that you posted the number for the telethon. I am unable to watch it today because for some unknown reason my DirecTV is out and it will be tomorrow before it can be fixed. I can't watch it but I called in my pledge.
JC in TN

Am so glad that they recognized your website. As far as the contribution I always do this, but this year has a special meaning to me because of you. You know how much we all appreciate your having this newsletter for us and I hope that this year or the very near future this will mean a cure for all that suffer from MD.
Love to you all, Harriet/AZ

I want to say Thank you to all who wrote in about the rotisserie's.
I got the Ronco one and enjoy it a lot. We made chicken and while it was cooking we turned the tv off and watched the chicken go round. Even the dog watched. The cleanup was so easy. The chicken was different tasting from the blasted chicken, which is good too. So thanks again for all the great input.
Give the kitties a good rub. 

Thanks Nancy for all your hard work and for putting up with all of us.
Sandy in Warsaw

Comment
I love putting the newsletter together each day. 
Nancy

Hi Doris from Oklahoma City. Thank you so much for that MAGIC BULLET tip. It sounds like something I can do without messing up. My husband told me that if I don't master my MAGIC BULLET I should put it with all my other appliances that I bought and don't use. Anyone else out there like me? It looks so easy on TV.

Sure hope your foot heals fast and the pain subsides soon.

Nancy here is one of my favorites and I don't have to heat the house.
(I have mastered the crock pot)...lol

CROCK POT ITALIAN CHICKEN STEW
Cooking time is 6 to 10 hours and serves 6
You can halve this recipe but I freeze half for another quick meal.

12 skinless chicken thighs (I use Tyson boneless skinless)
2 cups (14.5) diced tomatoes
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 tbs. tomato paste
2 cloves garlic, minced
1 tbs. sugar
1/2 ts, crushed pepper flakes
1/2 ts. salt
8 cups cooked pasta (I like using small macaroni or noodles)

Cut chicken into 1-inch pieces. Combine all ingredients in large crock pot, mix well. Cook on low setting at least 6 hours. Serve half of stew (about 4 1/2 cups) over 4 cups (8 oz. uncooked) hot cooked pasta. We like this with a mixed green salad and soft breadsticks. Freeze remaining half of stew with the pasta in a tightly sealed container or freezer bag. Just reheat in microwave when ready for a quick meal..

Hope you all enjoy this as much as we do.
RoseMarie, Midway, TX

For Jill in Florida looking for Mingo Bay tea. The Mingo Bay tea is indeed no longer available, however I found a distributor who claims to be selling it under their own label. http://www.sunshine-wholesalers.com/ That is the link to their website so if you want to try it you can. Hope it's the same. I used to love the bottled Lipton mint and peach flavored tea, it was the only thing I could keep down during my last pregnancy!

If anyone has a recipe for an applesauce bar style cake with raisins and a not very sweet icing I would love it. The bakery at Publix (grocery store) used to make it and I would love to be able to do it myself.

For Marie Ward in VA in the Sept. 1st newsletter. I used 1-2 tablespoons of oil per 12 ounce bag of chocolate chips. I found through playing that different brands took more or less oil. Basically I found if it melted into a smooth liquid that poured easily (like a liquid) from a spoon it would work in the chocolate fountain. I added oil as necessary 1/2 teaspoon at a time until it was the right consistency. I did find that inexpensive (store brand) chips did not work and neither did the chocolate brick you buy for making "bark" or for coating food.

For Boots in VA requesting fruit cobbler recipes on September 2nd. Here is a peach one that is easy, wonderful and never fails.

Fresh Peach Cobbler
1/4 cup plus 2 tablespoons butter or margarine
2 cups sugar, divided
3/4 cup all-purpose flour
2 teaspoons baking powder
Dash of salt
3/4 cup milk
2 cups sliced fresh peaches

Melt butter in a 2-quart baking dish. Combine 1 cup sugar, flour, baking powder, and salt; add milk, and stir until mixed. Pour batter over butter in baking dish but do NOT stir. Combine peaches and remaining 1 cup sugar; spoon over the batter. Do NOT stir. Bake at 350 for 1 hour. Makes 6-8 servings.

This recipe is in my favorites file. It may have come from a cookbook originally but I have been using it for so long that I have no idea where I got it. I have literally hundreds of cookbooks so doing any kind of search would take days or weeks.
Kyra in FL

This is in response to FL Jill looking for Mingo Bay. I found this site with testimonials that Sunshine Tea is the equivalent of that tea. http://www.sunshine-wholesalers.com
Amy in Orlando FL

Hi Nancy
To Sarah in Ar. I have never kept my butter in the fridge. I leave it out on the counter in a butter dish. I have never had a problem with it going bad.
Judy in Wa

Would anyone have any easy, no-cook recipes for an afterschool cooking club for grammar school age children? Short baking times would be okay, but I wouldn't have enough space or time to do anything with the stove.
Thanks, MaggieB in South Jersey

I need an opinion please. Someone gave me the following recipe for peanut butter cookies but it just doesn't seem like it would work. What do you guys think?
Melinda in Chattanooga

PEANUT BUTTER COOKIES????
1 egg
1 C. sugar
1 C. peanut butter

Mix these 3 ingredients by hand. Roll into walnut size balls. Place on a cookie sheet and flatten criss cross with a fork. Bake at 350° for 8-10 minutes until lightly browned.

CORNMEAL FRITTERS
Nancy and enthusiasts: I was searching for a recipe for corn cakes like those I ate growing up. My grandmother made what she called "scalded" bread or cornbread. Though I often watched her cook, I never noted the ingredients or measurements. I loved Grandmommie's cooking, and my favorite meals were her corn cakes and green beans fried in bacon grease. Here's the link for the recipe from "Saveur" magazine:
http://saveur.com/article.jsp?ID=5436&typeID=120

I am thoroughly enjoying the recipes on your site, Nancy. Everyone is so friendly. Thanks for your hard work.
Geneva (Alabama)

Dear Nancy,
Joan from MA sent in a cake recipe calling for just a cake mix and fruit. I wondered if perhaps it needed butter also.
I have a cake recipe for a similar cake as follows:

DUMP CAKE
l 16.4 can crushed pineapple
l can cherry pie filling
l large box yellow cake mix
l cup chpd nuts
2 sticks margarine or butter

Dump undrained can of crushed pineapple in 9x13x2 ungreased pan and spread. Dump cherry pie filling. Dump dry cake mix and spread evenly. Sprinkle nuts on mix and slice sticks of butter or margarine into pats and place evenly over other ingredients. Bake l hour at 350 degrees. Top will be crunchy and firm when cake is done.
Dee in W. Lafayette IN

For Angie I sent in a peanut butter coconut ball recipe as follows:

Peanut Butter Coconut Ball
1 cup coconut
2teas. vanilla
1/4 cup peanut butter

Mix with fork then roll in balls can roll in powder sugar or dip in chocolate and refrigerate. I had left out to roll in balls the first time.
Rosie G in Pa

Nancy, the Frozen Biscuits Recipe is in the Aug 23 news letter. I am still trying to find the Brown Sugar Cookie recipe. I would love to try it.
Alis from WA

To Muriel from Naples, FL. Yes, please will you send in your recipe for English Muffins. My husband loves to make bread and has been trying to find a recipe for these. Thanks,
Alis from WA


Comment
I love the English Muffin bread mix from Prepared Pantry. I make it and slice it into thick slices. I then use it for French Toast and Eggs Benedict. I just toast the bread in a toaster oven.
http://www.preparedpantry.com/

I remember going to a grocery store in England a few years ago. I was looking for English Muffins. They had never heard of them, LOL.

I will never forget the grocery clerk when she called me was retarded when I couldn't count out their money. I told her I wasn't retarded but did live in Texas and in Texas we didn't count out small change. From then on I didn't use anything but a credit card for purchases so I didn't have to count out the money. The clerk made me feel so small because I couldn't count out their money. At the time I was teaching special education. I never knew how my students felt but got a small dose of what they felt like when others were putting them down. That experience changed my life and the way I taught my students. I taught them more coping skills and everyday skills to get them further in everyday life.
Nancy

To Mr. Drinkwater
I enjoyed reading about your cooking experiences, in both your civilian and military life. We too are a Navy family. My husband retired as a Chief, and our youngest son just became a Commander the beginning of August and is presently attending WAR college in DC.

BTW I believe it was you that was looking for frozen coconut awhile back. Did you ever find it? I usually find it in my local Filipino markets.
Barb in San Diego

Hi Nancy, Staff and Friends,
Just made my pledge to MDA When I told her it was in the name of Nancy's recipe exchange she sad "Oh, there have been a lot of you. She is a wonderful Lady." Just thought you might like to know,
Barb from Md's Eastern Shore

Nancy, I took advantage of the opportunity of donating to your chapter of the MDA this morning; it felt so good to be able to do something for you for a change; you do so much for all of us. Thank you.

For Sarah in AR: I have what is known as a "butter bell," which is specifically made for keeping butter on the counter. We, too, like our butter soft for spreading. We have eaten butter at room temperature for years and are still alive and healthy. When you think about it, our grandparents (at least my grandparents) didn't have refrigeration and they ate butter every day.

The butter bell consists of a crock to be filled about one-quarter full with cool water and a bell-shaped container for the butter (the bell holds one stick of butter). The butter in the holder is then turned upside down into the water, which blocks all air, odors and contaminants.

The picture below is from an online catalog - www.lehmans.com (which is really cool). I hope Nancy can use it. I also found a mini-butter-bell in this catalog, which holds a tablespoon of butter. I love miniature things, so I will order one right now!

Nancy just wanted to let you know that I have called your local MDA Telethon and I hope that they let you know how many people call from the newsletter.
Susie

Comment
I should know when I go to the monthly support meeting. It is the first week in October.  Thank you everyone that made a pledge.
Nancy

Am so glad that the Amarillo MDA recognized your website. As far as the contribution I always do this, but this year has a special meaning to me because of you. You know how much we all appreciate your having this newsletter for us and I hope that this year or the very near future this will mean a cure for all that suffer from MD.
Love to you all,
Harriet/AZ

Comment
They announced on the local telethon that members from Nancy Recipe Exchange had called from Africa, Michigan, Pennsylvania, Indiana and Arizona. This was early this morning. I am so proud of all the family on this recipe exchange group. Thank you so much for taking the time to call in to Amarillo MDA group.
Nancy

Hi Nancy,
In reply to Mariann in Michigan about cleaning her grates for the gas range. Just put them in a large garbage bag and spray them with oven cleaner. Turn the bag over and spray the other side. Tie the bag. You can wait as little as two hours or you can do as I do. I spray at night before I go to bed and wash them off in the sink when I get up the next morning. There is no heavy scrubbing involved.
Hope all is well with you Nancy and also with your kitties.
Carole with an "E" in Calgary

Comment
I ran out of cat food this afternoon and had to go to PetsMart to get some more. Siggy was complaining about his bowl being empty. Ditto ran off into the other room and started filling Siggy's bowl up with his favorite toys. Ditto was quite impressed with his actions but Siggy wasn't. I gave Ditto a big hug for being so thoughtful.

There is never a dull minute around here. Last night I was on my bed talking to some friends on the phone. Ditto comes rushing in as fast as his little legs would carry him and jumped up on the bed. He tucked his toy under my back and acted like he was asleep beside me. Siggy was right behind him looking for the toy ball. After Siggy gave up looking for it Ditto reached under me got his toy and hid it in his bed. I couldn't help but laugh at both of them.
They are the best little furballs I could have.
Nancy

I just want to thank the person submitting the chocolate coconut bars in the August 29th issue. I made them for a reunion and not a crumb was left. I did one variation that turned out ok. I didn't have the big chocolate bar so melted part of a can of chocolate frosting with the peanut butter and spread it on the cooled bars and it made a nice glaze.
Keep up the great work.
Sharon in TN

PS
Regarding the onion ring recipe  I submitted a few days ago, yes they can be frozen --just put layers of waxed paper or foil in between the layers. Sorry I forgot to mention that part and glad the lady that did make them think they were great.

From Sunday Sept. 4 newsletter
Sarah, who likes softer butter for spreading--make your own soft butter by mixing a pound of real butter, letting it soften in the mixing bowl. Then add two cups of Extra Virgin Olive oil. Beat it well, then put into tubs. Keep it refrigerated and it is a 'soft spread' straight from the fridge! Has 1/2 the saturated fats and 1/2 the cholesterol as butter.
Patty in Or

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