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Thanks to everyone.
for the recipes on "how to fix" asparagus. I will try sure try them. Thanks again.
pat-il

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Nancy, the following was sent in on 22 April for posting but I've not seen it so I'm sending it again. Please excuse me if it was posted and I missed it.

Nancy and Nancylanders: I'm ISO (In Search Of) a good TNT recipe for homemade Cottage Cheese. My late grandmother, who lived on a farm, used the whole milk from their cows after running it through the separator and heating it to make homemade Farmer-Style Cottage Cheese. Are there any
Nancylanders out there who might have such a recipe?
Mr. Myron Drinkwater - Lake Forest, CA

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In the May 10 NL Sue asked how to fry cabbage. I don't have a clue how to make creamed but I do fry cabbage.

Fried  Cabbage
You can use butter/oleo or fake butter. Put some in the bottom of a skillet. Heat the butter slightly. Slice the cabbage in relatively small slices until you have the amount you need. Add cabbage to butter mixture. Stir thoroughly until cabbage is all coated with the butter.
Let cook at medium heat until thoroughly cooked.
Stir often. Delicious. Enjoy. Barb in OKC

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Join kraftfoods.com and get access to recipes, special offers and product samples. Click Here 

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Hi Nancy
Connie in Pa was looking for a recipe that was posted last year around Christmastime, using Ritz crackers and lemon frosting. I remember looking at it and thinking about it, because it was very similar to one oldie but goodie where we used peanut butter to sandwich two Ritz crackers together, then dipped it in melted chocolate almond bark to
cover.
The lemon version was very similar. In it, you sandwich Ritz crackers with lemon frosting, then dip in melted white chocolate almond bark. Connie, I hope that was the one you were thinking of! Just make Ritz cracker "sandwiches" using lemon frosting, then dip in white chocolate....enjoy!
Lauré in North Hollywood

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I made this chicken recently with great success. I halved the recipe and there were no leftovers. Next time I will definitely make the recipe as given below because I wouldn't have minded having this again the following night. It really was delicious. The original recipe is from my Cooking Healthy Magazine. The small changes that I made are incorporated into the recipe below.

Sticky Chicken
16 boneless, skinless chicken thighs
SAUCE
1/cup your favorite barbecue sauce
1/4-cup soy sauce
1/4-cup red wine vinegar
1/4-cup maple syrup (or honey)
1-tbspn chili powder
1-tbspn Dijon mustard
1-tbspn grated gingerroot
2-cloves garlic, put through garlic press
1-tspn ground cumin

Preheat oven to 450 degrees. Spray a 9 X 13 inch baking dish with cooking spray. Arrange chicken thighs in pan in a single layer. Whisk together all sauce ingredients in a medium bowl. Pour evenly over chicken. Turn pieces to coat both ides with sauce. Bake, uncovered, for about 45 minutes (to an hour), or until the chicken is no longer pink in the center.
Susana in Louisiana

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Hi Nancy, In reply to Arvilla's request about the Snap Dish Detergent in May 10 Newsletter I googled it and found this:
http://www.marketaustralia.com.au/buyandbuild/
I hope this helps. Jane from NC and Caroline MO.

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I made this pie for the first time this weekend. We were planning a barbecue and in the hot, humid South, a refreshing desert was just what I needed. This Key Lime Pie was the perfect answer. The only thing I did wrong was that I didn’t make two. (The recipe is from my March, 2009 issue of Taste of Home and was from “Country Woman”)

Key Lime Pie

1 pkg (.3-oz) lime gelatin
1/4-cup boiling water
2 cartons (6-oz each) key lime yogurt
1(8-oz) carton whipped topping, thawed
1 (8-in) graham cracker crust

In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt. Fold in whipped topping. Pour into crust. Cover and refrigerate for at least 2 hours or until set.
(8 servings)
Susana in Louisiana

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LM was looking for a Three Cities of Spain Cheesecake; There are many different recipes for this cheesecake, but in my opinion this recipe is the best. I'm not sure about the copyright, but LM try this link:
http://recipes.epicurean.com/recipe/20553/
Sylvia <Scotland>

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Hi Nancy,
Wow temperatures today are high, it makes people feel so much better when the sun shines. As we have no holidays in the offing, I need some hot days to iron all the kinks out of my extremities.

I brought back a large pack of dried figs from our last holiday in Spain and have had an awful time finding recipes that would use them up, before the DH eats them all straight from the bag.

This cake is gorgeous and it's so easy to make. And the figs count as one of your five a day!

Orange, Fig & Honey Cake
Preheat oven to 200oC/400oF
6 Servings

For the fig Topping:
9 oz/250g ready-to-eat dried figs
3 Tbsp/45ml clear honey
zest and juice of 2 oranges

For the cake:
5 1/2 oz/150g self raising flour
5 1/2 oz/150g butter, softened
5 1/2 oz/150g caster sugar
2 large eggs

Grease or prepare in your usual way a 9"/23cm pie dish

Slice the figs in half across the middle in place in a small saucepan with honey and the zest and juice of the oranges. Bring to the boil and allow to bubble for about 5 minutes until the syrup thickens slightly. Pour the figs and syrup into the pie dish.

Sieve the flour into a large bowl and add the other cake ingredients, whisk thoroughly. Pour mixture over figs and bake in the oven for 30 to 35 minutes or until an inserted skewer comes our clean. Remove from the oven and allow to rest for 10 minutes. Run a knife round the edge of the cake to loosen it. Place a large plate over the pie dish and carefully invert it.

Serve with a generous dollop of creme fraiche.

Another suggestion for Asparagus:
There is nothing better than to simply lightly steam your asparagus, sprinkle with lemon juice and serve with chicken or fish. Asparagus also lends itself to nicely to Thai flavours.

Nancy I do hope your SIL is feeling better, those kind of gadgets scare the living day lights out of me.
Sylvia <Scotland>

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Good morning Nancy! I hope this isn't too long. If it is, please feel free to break it up. Hope your SIL is doing much better!

Linda NM, this was posted very recently and I hope it is what you are looking for.

Rice Pudding

1 cup cooked rice
2 cups milk
1/2 c. raisins
2 beaten eggs
1 T. margarine
l/2 cup sugar
nutmeg

Beat together sugar, milk and eggs. Add to rice, then add margarine and raisins. Mix. Pour all ingredients in baking dish. Sprinkle with nutmeg. Bake at 350 for 30 min. (I like to give it a stir after 20 min.) Linda http://www.nancyskitchen.com posted in the 3/19/2009 newsletter.
Chris in NM

Wow, Leah, I have never heard of sapodillas before! What do they taste like? I went to the site you provided and read a little bit and saw what they looked like. Chris in NM

K, here is the first recipe she made and there are 2 more similar ones. I always go to http://www.nancys-kitchen.com/newsletter-index.htm, the older recipe index and there is a search area for either Nancy’s Kitchen or the web. It is invaluable!

Carolina "Q" Sauce #1
(Makes a lot)
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne (WATCH IT - use to taste)
1 tablespoon hot sauce (ditto)
1 teaspoon salt (sea or kosher best)
1 teaspoon black pepper

Combine everything in a large jar or bottle with tight fitting lid. Refrigerate for 1-2 days before using so flavors will blend. Will keep up to 2 months in fridge, shake it up occasionally. I usually double this. Sprinkle this over your pulled pork. That full load of cayenne and hot sauce is really spicy, so start small and work your way up. Kathi in Virginia posted in the 2/19/08 newsletter.
Chris in NM

Sue, Camille posted a great and easy recipe this past Dec. Hope this one works!

Easy Oreo Truffles
1 pkg. (1 to 2 oz) Oreo Cookies, finely crushed, divided
1 pkg. (8oz.) Philadelphia Cream Cheese, softened
2 pkg. (8 squares each) Bakers Semi-Sweet Chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1 in.) balls. Dip balls in melted chocolate, place on waxed paper covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. Makes 3½ doz or 42 servings. Camille, Commack, L.I., NY posted in the 12/5/08 newsletter.
Chris in NM

Carrot Cabbage Jello Salad

3 oz. pkg. lemon Jello – lime could be used
1 c. boiling water
3 tbsp. sugar
1 c. cold water
2 tbsp. vinegar
1 tsp. salt
1 c. grated raw carrots
1 c. shredded raw cabbage

Prepare Jello in boiling water and stir in sugar. Add cold water, vinegar and salt. Chill; when slightly thickened fold in carrots and cabbage. Chill until firm. http://www.nancyskitchen.com/jello-recipes.htm
Chris in NM

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<<
My family loves creamed cabbage and fried cabbage. Does anyone have a TNT recipe for either recipe.
Sue>>

Fried Cabbage

Sue, I fry up a bag of shredded coleslaw mix, if I am short on time, or a head of shredded cabbage if I have more time, in 2 T of olive oil until it is soft and limp, about 20 minutes. Either I just salt and pepper it; or sometimes I add in american cheese and chopped pepperoni, cook until the cheese melts.
Diana in RI

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Sue, Maybe it is just me but my Grandma Mildred made the BEST creamed and fried cabbage I have ever eaten. She was a sweet woman a force to be reckoned with in the kitchen. She was the best of the best. Here are her recipes.

Mildred's Creamed Cabbage

1 large head cabbage
1 quart half-n-half
1 heaping tsp. sugar
1 stick butter
1/2 cup all-purpose flour
salt & pepper
Topping:
1 tube Ritz crackers
1/4 cup butter
1/2 tsp. sugar
1/2 cup shredded Colby cheese(optional)

Clean and core cabbage and shred thickly. Place cabbage in a large pot of cold water that has been generously salted (couple of tblsp.) and cook until tender, but not mushy. Drain very well and allow to cool.

In the meantime, melt butter in a medium saucepan and add flour. Cook for two minutes or flour will impart a strong flavor in the sauce. Add half-n-half gradually, allowing the sauce to thicken with each addition. Stir constantly with a whisk. You may not need all the milk. When it is thickened and boiling lightly, add sugar and stir well and then add salt & pepper to taste. Combine well-drained cabbage and sauce and place in a medium well-buttered casserole. Add topping and bake at 350* for about 25-30 minutes or until lightly golden on top.

Topping:
Melt butter in medium skillet, add crushed crackers and sugar and stir well. Evenly distribute over casserole. Sprinkle with cheese, if desired.


Mildred's Fried Cabbage

1/2 pound bacon
1 large head cabbage, cored and cleaned and coarsely chopped
1 large sweet onion, shredded
1/4 cup butter
salt & Pepper to taste

In a large skillet, fry bacon in butter until crisp then remove with a slotted spoon to paper towels to drain. Shred cabbage coarsely and place in hot skillet with shredded onion over medium heat. Place a lid or foil over cabbage and allow to fry slowly, stirring now and then, to allow it to brown. DO NOT STIR IT TOO OFTEN! Grandma always said that people worried things too much that they were trying to fry . You must let things caramelize in the skillet, not burn mind you, but brown. When cabbage and onions are nearly tender, remove lid and allow any liquid to evaporate from skillet. The cabbage and onions should then be tender and have even browning. Salt and pepper to taste and add bacon back to skillet just before serving. I hope you like these as much as I do .
Linda L

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This is in response to Lisa who asked for a Jello mold salad with carrots and cabbage.(May 10th) I was given this recipe from a friend back in the early 60's and this is how she had it written. I've made it many times over the years and it's always a hit.

Vegetable Jello Salad

Mix 4 boxes of lemon Jell-O (small boxes) with 2 cups boiling water and stir til dissolved.

Add 2 or 3 grated carrots and a small head of grated cabbage, 2 T sweet pickle relish, 1 tsp. salt. Then add a regular size can of crushed pineapple that has been strained really well and all juice squeezed out. Reserve the juice.

Mix the juice from the pineapple plus 4 tbs. vinegar plus enough water to equal 1 and 3/4 cup of liquid. Mix into the Jell-O and veggie mixture. Pour into pan of your choice. It should be very thick with veggies. I use a bread loaf. Chill till completely set and remove from pan as you would any Jell-O mold. Slice and serve. I saved a small amount of the pineapple juice and mixed it with mayo and used that as a topper when served.
Hope this is what you were looking for.
Cheryl in North Olmsted, Ohio

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For Sue (5/10) who wanted a TNT recipe for Fried Cabbage. Here's one.

Fried Cabbage

4 bacon slices
1 large head fresh cabbage, coarsely chopped
1 tsp salt
1 tsp pepper

COOK bacon in a large skillet 10 minutes or until crisp.
Remove bacon, and drain on paper towels, reserving
1 TBSP drippings in skillet. Crumble bacon and set aside.

ADD cabbage to hot drippings in skillet; sprinkle with salt and pepper. Sauté cabbage over med.-high heat 10 to 12 minutes or until tender. Sprinkle with bacon.
Rosemary in Omaha

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LM on 5/10/09 requested the following recipe.
Jacque, In central California

Three Cities of Spain Cheesecake
yield: Makes 8 to 10 servings

active time: 30 min

total time: 9 1/2 hr

No cheesecake roundup would be complete without this one, created by Santa Fe’s Three Cities of Spain coffeehouse (which closed in the mid-1970s)...

1 crumb-crust recipe made with finely ground graham crackers
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
For topping
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla
Preparation
Make crumb crust as directed. Preheat oven to 350°F.

Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.

Make topping:
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.

Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

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Nancy:Arvilla asked in the May 10th newsletter, where I got the Snap dishwashing detergent. It was ordered from:
jmeier - Market America :: Built on Product. Powered by People.
http://www.marketamerica.com/jmeier/
They also have Snap laundry detergent and all purpose cleaning products.
FW

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Hi Nancy, Regarding Knitter's problem while shopping. N/L 5-10-09 she might try wearing a whistle on a cord and give a few whistles on it when she needs help, I think this would help whether in a store or having a problem outside, or if she needs help at home. These whistles can be found in the sports section in Wal-Mart.
Margaret, Tulsa

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Nancy, do you or any of the wonderful readers have a suggestion for a comprehensive book on canning. It has been years and years since I have canned but with the economy the way it is these days - we have a garden this year and I want to preserve what I can from that garden. I am hoping to find something that will cover vegetables, salsas, meats, jams and jellies. I am also looking at purchasing a pressure canner from All American and if anyone has one (besides my brother who loves his) I would appreciate their input.

Hope all is well with your sister-in-law.
Arvilla

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May 10 newsletter
Doris/S. Indiana
The aluminum dish pan discussed was a heavier gauge of aluminum which I had for over 53 yrs., probably 12 qts. and holes in outside rim to hang up, no lid. I found a 12 qt., no holes but it is much lighter. There is no comparison. I am hoping I can still find one like I had. I have had so many responses so thanks to Nancy we know we can get help when needed.
Doris/ Tn.

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May 10 news letter
What size pan for the chess pie cake and how long. What size is needed?
Thanks Connie T

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Connie in IL looking for a recipe using Ritz crackers and she thought lemon icing – I believe you might be looking for something that I always make around Christmas time, but it’s not lemon icing. You take Ritz crackers, spread peanut butter on one, spread marshmallow cream on another, put them together to make a sandwich. Buy one of those great big chunks of almond bark, melt that in a pan, or sometimes I use a skillet simply because it’s more surface area for dipping. Take your Ritz cracker sandwich and dip it in the melted almond bark, I use tongs to do this, then put each dipped sandwich on a piece of wax paper to cool. These look so pretty and are very delicious. Everybody at the office always expects these at Christmas time!
Patricia in KY

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To Sue looking for cabbage recipes.

Pork and Cabbage

Although is not fried cabbage, it is delish! Take 2 lbs. of pork sausage and about 2 heads of cabbage sliced into strips. The cabbage cooks down into almost nothing. Cook until pork sausage is done. Do not drain. Add to about a 1 1/2 lb. cooked kluski noodles(Has to be Kluski noodles for the full effect!). Not for those on a diet, but good stuff! No added spices, etc. needed!!!!!! This was the only dish that my step mom made that I enjoyed!
Yummo!! Lindsey in the U.P.

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Asparagus
For Pat in Il who wanted to know how to prepare asparagus, my father was a chef for many years and taught me this method to prepare asparagus, use a shallow skillet, put in about an inch or so of water, add about a fourth of a teaspoon each , of baking soda, salt and sugar. Bring to a gentle boil, add asparagus spears which have been properly trimmed, and simmer gently for no more than 2 or 3 minutes. drain and serve immediately. It will be crisp, tender and just delicious. stays a lovely bright green too. [for those of you who do not know how to trim asparagus, hold a stalk of it by both ends, bend it till it snaps off. lay this stalk, next to the rest of asparagus and trim at that same length as the first one.] Hope that makes sense to you!
Dee in Florida

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Chicken and Dumplins Recipe.
This is a recipe from BH&G that I just had to try. After years of using those "fake" dumplins', I wanted some like my MawMaw used to make. This is it! I will NEVER use the fakey way again. This is TOO good. Hope someone else will enjoy it and, perhaps, have a few good memories too.

1 egg
3-tbspn cold water
2-tbspn peanut oil
1/2 tspn salt
1-cup all purpose flour
1 chicken fryer, quartered
Additional 1-tspn salt
5-cups chicken stock
2-cups water
2 stalks celery
1 onion, peeled and halved
2-tbsn cold butter
1/4-cup whipping cream
Ground black pepper

In a medium bowl whisk together egg, cold water, oil, and the 1-2-tspn salt. Stir in flour. Mix until well-blended and elastic. Cover. Refrigerate for 2 hours. Season chicken, including back and neck, with the 1-tspn salt. Set aside. In a large Dutch oven combine chicken stock, water, celery, onion, and pinch of salt. Bring ot a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down, on top. Reduce heat to just below simmer. Cover, leaving half-inch opening. Cook 45 minutes or until breasts are just done; remove. Continue cooking leg quarters an additional 40 minutes until tender.

Remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing until large pieces. Set aside. Discard bones. For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16-inch; cut into 1 1/2 by 2 1/2 inch pieces. Return broth to boiling. Season well with additional salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3-5 minutes. Add reserved chicken. Reduce t o simmer. Add butter, cream, and few grindings of black pepper. Remove from heat; cover. Let stand 10 minutes.
ENJOY! - Susana
In Memory Of My Maw-Maw On Mother's Day 2009

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Nancy I am so sorry to hear about your sister-in-law hope she is doing fine and wish the same for you. I don't have a recipe now but someone wanted a recipe from the Conway diet cookbook and I just found mine today but don't know the name of the recipe she wanted so if she would write in with the name I would look it up for her. I think it was for a salad dressing but not sure.
Connie in Mi.

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Hi Nancy,
Linda, OR. When my family were young and the DH and I still worked, I used to spend 4 - 5 hours ironing on Sundays. The only times I bring the iron out is for funerals, Ron's white shirt and black tie, or a special night out. We have a bit of a joke going on - we call it an extra room heater, well it was funny the first time round. I do a bit of ironing before packing to go on holiday, not likely to do that in 2009. I do have one of the small hand held steamers which I use for curtains/drapes. I use the shower room as my steamer, hang clothes on coat hangers and let the steam build up, close the door for 15 minutes and all the creases will have gone.

Kathy in Alabama, don't under price your breads. I've been helping to get a friend's cafe business up and running. The difficulty is if like me, you enjoy baking and cooking, you have always made what you felt in the mood for making, not what sells well and sometimes you just don't feel like making. It then becomes a chore rather than a creation.

September01 has notified us that she has been unable to access the newsletter since 1st March. She uses webtv, if there's any webtv users out there who have any ideas could you please let her know on the message board:
http://whatscookin.proboards.com/index.cgi?board=solutions
Alternatively, let me know in the newsletter and one of us can pass it on to September01.

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Would Bill Dotson please answer a few questions about his Buffalo Bacon pie:
How much milk? Is there any bacon?
White or dark Karo syrup?
Bake only 20 min.?
Charles in Pgh.

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Repost for Connie (May 8th newsletter):

Lemon Sandwich Cookie
12 ounces butter flavored crackers(Ritz)
16 oz can lemon flavored frosting
1 pound vanilla flavored candy coating

Put half of crackers on cookie sheet and pipe frosting in center of each. Melt candy coating in microwave starting with 1 minute and stir then do 15 seconds at a time and stir after each until all is melted. Do not over heat it will seize up. Dip crackers in coating and set on wax paper to set.

They taste like a gourmet cookie, so good and light.
Brenda/Alabama

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To whomever submitted the recipe for Lavash bread, thank you! I love that bread. I just need to know how long to bake it. The recipe didn't say.
Diana in Middle TN

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To Linda in OR, I bought a Sunbeam steamer a few years ago at a considerable discount at Tuesday Morning. It is the kind used in hotels/motels and has a piece (about 2" by 4") that mounts on the wall where you hang the steamer. Since I don't have a laundry room, I mounted mine in the bathroom and keep the steamer in the closet. When I need to use it, I attach it and fill with water, and hang my clothes on the shower rod while I steam them. It works wonderfully. I only use my iron now when sewing, to press seams, etc.
Diana in Middle TN

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I baked a boxed cake with the additional ingredients. Cake turned out well, great taste. Is there anything that can be added to canned frosting to improve it?
Paula P

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How to Cook Asparagus

This is for Pat in Ill from Fridays newsletter who wanted to know how to cook asparagus. I used to sauté them in a little bit of butter until lightly browned and then sprinkle parmesan cheese on them. But I found a less messier way. You put them in a casserole dish and sprinkle with olive oil, salt, pepper and toss to coat evenly. Roast them in the oven at 425 for 10 minutes or until tender. Then sprinkle with parmesan cheese and some lemon zest (optional). I made these last night without the lemon, and they were delicious.
Karen in El Paso

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This is in response to Linda in Or. - request for the steam iron in 5/8 newsletter. I hate ironing, but I purchased the Rowenta Focus Iron about a year ago and it is the best steam iron I ever bought.

It has over 100 vents so when you go over ironing something you only have to do it once or twice and it irons right through the back of the garment. Everything comes out perfect in less than 1/4 of the time it used to take me. You can also use it to steam vertically, like your drapes or your bedspread while on the bed. I tried the ones that are steamers only, this iron is much better.

I love it and would buy this one again when it goes. It is a little expensive, but I happened to see it on one of the home shopping channels, but thought I would go over to Linens and Things (now closed, so try Bed Bath and Beyond) It was on sale, and then I used my 20% coupon. Trust me, if you don't like it, Bed Bath and Beyond will take it back before 90 days are up. This makes my life so much easier and I don't dread the ironing and steaming garments anymore. Let me know if you get it and what you think about it.
CAMILLE, Commack, L.I., NY

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Hi Nancy, Hope everything is going good for you, we enjoy your newsletter tremendously and have for a while now, thanks so much for all the joy you bring into our lives, especially the people that love to collect recipes, mainly TNT ones. I just wanted to let JL in South Jersey know that her Potato Casserole was really good, I had to take a dish to my friend's house that had a death in the family and several people asked who brought it, they wanted the recipe. Not sure what newsletter it was in did not save the date, only copied the recipe, will do better next time. Thanks so much!!!
Betty Boop in Ga.

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I needed a potluck cake this week and decided to tweak a SusieQ cake. I used Mariann in KY’s Better Cake Mixes recipe and it turned out really good!
Suzz in NE

*Chocolate Cake*
1 box devils food cake mix, mixed according to directions, but add these ingredients along with the box mix:
Add: 3/4 cup of flour, 1 tsp. baking powder, 1/2 cup sugar to the dry
ingredients.
Add: 1 egg, 1 Tbsp. vegetable oil, 1/4 cup of water to the wet ingredients. After batter is mixed, stir in 1 large grated dark or milk chocolate bar. (I like dark)

Makes enough batter for a 11x15” pan, or 3- 8” layer pans. Bake at 350 for 25-35 minutes until sides pull slightly away from edge of pan and toothpick in center comes out clean. I have a new oven that cooks hot so I reduced heat to 325. Cool. Split layer & spread thickly with cooled filling. Reassemble & refrigerate. Sprinkle with powdered sugar just before serving as it is absorbed into cake quickly.

*Orange Filling *
1 cup whole milk
5 Tablespoons flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 cup solid shortening
1/2 cup butter
5 drops orange extract (or to taste)

*Filing: *Whisk milk and flour together in 2 quart saucepan. Bring to light boil on medium heat stirring constantly until mixture is “pudding” thick. Set aside to cool. If it is lumpy, process in blender or food
processor after it is cool. Combine sugar, salt, shortening, butter and orange extract. Beat with electric mixer till mixture is fluffy. Add cooled milk mixture and beat till fluffy. Spread filling between cake
layers.

Filling can be made ahead and refrigerated, covered. If you use a yellow cake mix, it is a Twinkie Cake. A chocolate cake mix is a Susie Q Cake. Traditionally 1 tsp. of vanilla extract is used in the filling instead of the orange. A friend made a Carrot Twinkie cake that was good too.
Suzz in NE

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Phyllo dough and puff pastry are two totally different items.

Phyllo dough is paper thin dough. As you use it, it must be kept covered with a damp cloth to keep it from drying out. As you use each layer, you spread with melted butter. This gives it the flakiness. You can use as many layers as you want or need for a particular recipe.

Puff pastry is a dough that is made by putting a layer of cold sliced butter on rolled out dough. The dough is then folded and more butter is added. This is done several times. It can be cut into whatever shape you need and then baked. As it bakes, the moisture in the butter causes steam within the dough to "puff" up. These doughs are not usually interchangeable.
MaggieB

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This is for Lori R, searching for a booklet for her roaster. I'm not sure if you will find it on this web site. But I did have great luck with a replacement booklet for my blind hemmer. Good luck!
http://homeappliance.manualsonline.com/ex/
Mariann in Michigan

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For Connie 5/08 issue about the Ritz crackers. I don't know where the recipe is located but you put store couldn't lemon frosting between 2 Ritz crackers and dip in white chocolate. These are great!
Brenda/Alabama

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Nancy,
I am so sorry to hear of your sister's injury. I hope she is feeling better soon. As noted in the last week, we all understand when you have to take time off from the newsletter. As many have indicated, I too have been having fun perusing the archives. There are so many great recipes and so little time.

Thanks for everything and will be looking forward to the next newsletter.
Karen, SW Arkansas

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For Cheryl, Charlotte..I tried the 3-Step Jambalaya last night. It is definitely a keeper!

I only had Lil Smokies so cut them in half, kind of crushed the tomatoes (28 oz. can) by hand and did use about half the juice from the tomatoes. Didn't have hot sauce so used about 3 shakes of Crushed Red Pepper.

My S/O kept saying...ohhh this is good! We had it with a salad and drinks. It made a complete meal, plus our drinks.
Thanks, Ann in middle GA.

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I always cook asparagus in the microwave. It is wonderful. We have wild asparagus growing on our ranch so during the time it is growing we eat it every day.

Someone just sent me an email about asparagus and cancer from "Asparagus for cancer" printed in Cancer News Journal, December 1979.
Nancy in MT

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In regard to the celery tip in May 10, 2009 newsletter. I have put my celery in Press 'n Seal and it has stayed crisp and firm since Easter! I didn't cut anything off or wash it. I believe the washing leave water on it that hastens the sogginess. Mine is still as crisp as the day I put it in the refrigerator.
Connie in TX

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Here is a detailed recipe for the Pineapple Angelfood Cake:

1 angel food cake mix
1 16 oz. crushed pineapple in it's own juice.

Mix cake mix and pineapple together. Beat with mixer until fluffy and pour into non greased 11 X 13 pan. Bake 350' 30 to 35 minutes.

Special Notes
When you take this out turn pan upside down and let cool. I prop it up to get air beneath pan. This keeps it from sinking in middle.
Problem: It's too good!

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Here are a few of my favorite recipes.
NL

Cappuccino Chip Cookies

1-1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
1/2 cup brown sugar
1 cup cappuccino chips
1/2 cup chopped hazelnuts (I used pecans)
3/4 cup (1-1/2 sticks) butter, softened
1 tsp vanilla extract or hazelnut extract (I used vanilla)
1 egg

1. Preheat oven to 375.
2. Beat together the sugars, butter, egg and vanilla. Mix until well blended.
3. Add the flour, baking soda and salt and mix until blended.
4. Stir in the nuts and cappuccino chips. Mix until blended.
5. Shape into walnut size balls and place 2" apart on parchment paper lined baking sheets.
6. Bake for 12 to 15 minutes.
7. Cool 5 minutes on baking sheet.
8. Remove to wire racks to finish cooling.
NL

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Apple Kuchen Coffee Cake

1/2 cup granulated sugar
1/3 cup butter, softened
1 egg
2 cups Original Bisquick
1/2 cup vanilla yogurt
1 egg
1 large cooking apple, peeled and thinly sliced (1 1/2 cups)
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Heat oven to 350 degrees F. Grease bottom and side of 9 x 2-inch
springform pan or 9 x 1 1/2-inch round pan with shortening.

Beat 1/2 cup sugar, the butter and egg in medium bowl with electric
mixer on low speed about 30 seconds or until smooth. Beat in
Bisquick. Spread over bottom and 1 inch up side of pan.

Mix yogurt and egg in small bowl until smooth. Stir in apple; spoon
over batter in pan. Mix 1/4 cup sugar and the cinnamon; sprinkle over
apple mixture.

Bake 45 to 50 minutes or until center is set and crust is deep golden
brown. Cool 10 minutes; remove side of pan. Serve warm.
Makes 8 servings.
NL

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To-die-for Lobster Stew

2 tablespoons diced onion
2 tablespoons butter
3/4 cup cooked lobster meat
1 tablespoon sherry
1 1/4 cups light cream
Pinch of paprika
Salt and pepper to taste
Freshly snipped chives for garnish

In a saucepan over medium-high heat, sauté onions in butter until
translucent. Do not brown. Add cooked lobster meat. Deglaze the pan
with sherry.

Add light cream, paprika, salt and pepper. Bring cream to a boil and
serve immediately, garnished with fresh chives.
Serves 2.
NL

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Seared Scallops with Pomegranate Sauce
Look for pomegranate juice at markets specializing in Middle Eastern foods, or make fresh juice by squeezing the fruit as you would an orange. Gloves will protect you hands from stains. We call for a cast-iron skillet since you'll need a really hot pan to sear the scallops and keep them from sticking. This dish makes a lovely appetizer for six, or serves as an entrée for four.

2 large pomegranates, halved crosswise
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper
1 1/2 pounds sea scallops
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
3 cups trimmed watercress (about 1 bunch)
3/4 cup pomegranate seeds (about 1 pomegranate)

Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil. Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.

Rinse scallops; pat dry. Heat oil in a cast-iron skillet over medium-high heat. Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper. Add scallops to pan; cook 2 minutes on each side or until done.

Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.
Yield

6 servings
Nutritional Information

CALORIES 175(14% from fat); FAT 2.7g (sat 0.2g,mono 1g,poly 0.8g); PROTEIN 20.2g; CHOLESTEROL 37mg; CALCIUM 53mg; SODIUM 592mg; FIBER 0.7g; IRON 0.7mg; CARBOHYDRATE 17.9g

Cooking Light, DECEMBER 2002
NL

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This is for SK, who wanted recipes for Porcupine Meatballs using tomato soup. Nancyb submitted this recipe in the 6/23/08 newsletter.
Robbie IN

Porcupine Meatballs
1 can (10 3/4 ounces) Condensed tomato soup

1 pound ground beef

1 cup quick-cooking rice, uncooked
1 egg, slightly beaten
1/4 cup finely chopped onion
1 teaspoon salt
generous dash pepper
3/4 cup water
1 teaspoon prepared mustard
1 small clove of garlic, minced

Mix thoroughly 1/4 cup soup, beef, rice, egg, onion, salt, and pepper. Shape firmly into 16 meatballs. In skillet, brown meatballs (use shortening if necessary);

pour off fat. Blend in remaining soup, water, mustard, and garlic. Cover; cook over low heat 20 minutes or until done. Stir occasionally.

Nancyb resubmitted by Robbie In

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Hi, Nancy:
I am so sorry about your sister-in-law and her accident. My prayers will be with her as she recuperates from the surgery.

I would like to request prayers from this wonderful group as I face surgery to remove one of my toes on May 22. I have a hammer toe and it is infected and we cannot get it cleared up because I am diabetic and have neuropathy in my feet. The Doctors have been trying to clear it for over six months, and finally decided this was the only way to go. I am just putting it all in God's hands and trusting that He will make it right.

Thank you all so much. God bless you all.
Nell in VA

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Nancy, I'm so sorry to hear about your sister-in-laws accident. We all know to wear shop glasses when working with power tools, but I've never heard of something like this. I wish her a speedy recovery and know you will be a great help..

For Nancy in Mt who was looking for ideas for meals to take with her while her husband recovers from surgery, I would suggest taking packaged potatoes ( mashed, scalloped, etc), macaroni , cans of tuna, chicken, turkey, and ham and creamed soups to make casseroles. I don't know if she is close enough to be able to take refrigerated or frozen things so cans and the dry boxes would be useful. I hope her DH has successful surgery and a speedy recovery, too.
Carol in MA

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