Email addresses will be
changed/removed in a couple of days. I am still so far behind on getting
things done since my visit to Arizona.
Nancy Rogers
Ultra Rich Hand Cream #04484 $5.99
On sale in September.
The driest, roughest skin needs the most intensive moisturizing available.
For a free sample of Ultra Rich Hand Cream and the Watkins
September sale flyer, please email you street address to me.
NEW: I now have an 800 number for Watkins orders. It is
888-965-7070
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
To Val in Ark,
I copy and paste the recipes I want into an e-mail then send it to my
other e-mail account then I go there and open the e-mail up and print it.
That way I am not getting the whole page.
You can also copy and paste onto a word document or note pad then print
it. Lotsa ways to get around printing the whole page for you. Cindy in
Monterey
Hi Nancy & All,
Here is a TNT fish recipe. It is delicious. It calls for Flounder but here
at my local Albertson's store they have a wonderful fish called BASA. It
is very mild. Sometimes it is on sale for $2.99 a lb. I ask for it frozen
and not from the Butcher Block case. Buy lots and keep it in my freezer.
Flounder Melted Cheese
2 T olive oil plus a little to brush on fish
4 flounder or any other fish you like
2 lemons grated rind & juice
4 oz. swiss cheese grated
4 T Panko bread crumbs
4 T sour cream
4 minced garlic cloves
Preheat oven to 400 degrees. Brush fish with olive oil. Sprinkle fish with
lemon juice and salt & pepper. Mix together 2 T olive oil, cheese , bread
crumbs, sour cream, garlic, lemon rind, 6 T lemon juice, salt & pepper.
Spread on fish, Bake 12-15 minutes. Broil till brown & bubbley. Watch
carefully only takes a minute or two.
Carol in FL
CAULIFLOWER WITH CREAMY CHEESE
SAUCE
Yield: 6 servings
1 whole cauliflower (2 pounds)
Creamy Cheese Sauce (recipe follows)
Paprika, as garnish
Finely chopped parsley leaves, as garnish
Place cauliflower in saucepan with 2 inches of water; heat to boiling.
Reduce heat and simmer, covered, until cauliflower is tender, 20 to 25
minutes. Place cauliflower on serving plate; spoon Creamy Cheese Sauce
over and sprinkle with paprika and parsley.
Source: 1,001 Delicious Recipes for People with Diabetes
CREAMY CHEESE SAUCE
Yield: Makes about 1-1/4 cups
2 tablespoons minced onion
1 tablespoon margarine
2 tablespoons flour
1 cup fat-free milk
1/2 cup (2 ounces) cubed reduced-fat pasteurized processed cheese product
or shredded reduced-fat Cheddar cheese
1/4 teaspoon dry mustard
2-3 drops hot pepper sauce
Salt and white pepper, to taste
Saute onion in margarine in small saucepan 2 to 3 minutes. Stir in flour;
cook over medium-low heat, stirring constantly, 1 minute. Whisk in milk
and heat to boiling; boil, whisking constantly, until thickened, about 1
minute. Reduce heat to low. Add cheese, dry mustard, and pepper sauce,
whisking until cheese is melted. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/6 of recipe): Calories: 102, Fat:
3.6 g, Cholesterol: 5.7 mg, Sodium: 194 mg, Protein: 6.5 g, Carbohydrate:
11.7 g
Diabetic Exchanges: 1/2 Meat, 1/2 Fat, 2 Vegetable
Green Beans with Mushrooms
Servings: 6
2 pound fresh green beans
4-5 teaspoons water
1 cup fresh mushrooms, quartered
1 teaspoon garlic
2 teaspoons olive oil
In a frying pan or sauté pan, add 4-5 teaspoon water. Bring to boil. Add
Green Beans and lower heat to medium-high and cover. When Green Beans are
fork-tender, take off heat and drain water. In another fry pan or sauté
pan, on medium high heat, sauté olive oil, garlic and mushrooms for about
5-7 minutes. Add Green Beans and toss. Serve Hot.
Calories: 50 Protein: 2 g Fat: 5 g Carbohydrates: 5 g Exchanges: 1
Vegetable; 1 Fat
Bobby SC
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name of recipe and number of servings. Remember to include your name
within the message as well.
I just want to say thanks to CindyO
who in the 8/21 newsletter gave us a recipe for creamed peas over toast.
What memories this brings back. When I was growing up we always had a huge
garden and one of the first things ready was the green peas. Although she
never served them over toast my mother did make them creamed and sometimes
she even made dumplings in them. Creamed peas is my favorite way to eat
peas and I make them to serve when I make salmon patties. This is one of
my favorite meals.
This is for Lorraine in Wyoming who wanted a chicken and dumplings recipe.
Lorraine this was my mothers recipe and she was always asked to bring it
to family reunions. I don't really know how old the recipe is but my
mother passed away at the age of 84 this past June 9. She'd been making it
as long as I can remember and thankfully my daughter wrote the recipe down
a while back. She always used a baking hen as it has a more intense flavor
than a fryer.
Mamaw's Chicken and Dumplings
1 baking hen
2 quarts of water, more or less
1 teaspoon salt
2 cups self-rising flour
1/4 cup shortening
1/4 cup cold water
1/2 cup of evaporated milk (about)
1/2 stick of butter, melted
2 teaspoons black pepper
Cook chicken in the 2 quarts of water for about an hour until chicken is
falling off the bone. Add salt after chicken is cooked.
Remove the chicken from the pot and save the broth. Cool the chicken and
remove bones, fat and skin. Cut chicken into bite size pieces.
Dumplings:
Cut the shortening into the flour using a fork or a pastry cutter until
the mixture forms coarse crumbs. Add the 1/4 cup of water, a little at a
time, working from the center, using your hands to work the mixture into a
dough. Roll the out to about 1/8" thick and cut into strips.
Add the evaporated milk to the broth and over medium-high heat, bring to a
slow boil. Pinch off 1" portions from the dough strips and drop into the
boiling broth. Gently stir after adding several pieces of dough. Repeat
until all the dough mixture has been used. Add the chicken, butter and the
black pepper. Stir gently, turn heat to low and simmer for about 10
minutes.
Evelyn in Tennessee
Hi Nancy,
I always enjoy reading about your 4 legged friends. I don't know much
about cats, I am learning. I now have two. My grandchildren pick them out,
then I feed them, and take care of all the other necessary things. We now
have one male, Fudgie and another little female, she was dumped in the
woods and my granddaughter came bringing her here. She has beautiful
markings. I call her Pretty Girl. I thought at first, Fudgie was going to
kill her. Now, he loves her and licks her. I told him he would make a good
Momma. They bring us lots of
pleasure, watching them play.
Now, I want to thank Susan, AL. again. I made the bread today. It
is delicious. I will take my granddaughter some tomorrow. She likes to dip
it in Olive oil.
I would also like to thank JoAnn H, for sending in the recipe for No
Knead Bread. I will try it soon. I truly enjoy making bread. Maybe, my
sister, Doris, S. IN will smell it baking and drop by.
May God richly bless you, Nancy. You brighten many lives with your
newsletter.
mj, Indy
To jeanlock in McLean VA:
I'm looking forward to the recipe that you mentioned (Aug. 21) for the
spaghetti Sauce with the cinnamon sprinkled on top. I just, always mixed
the cinnamon into the sauce, but having a recipe with the instructions for
the amount, etc. will be great. I'll certainly be watching for the recipe
here. Thanks in advance.
Also to barbarain Wentzville: You're very welcome for the recipe for the
Cauliflower. (Original submittance, Lesleigh in Pa)
Cheryl in North Olmsted, Ohio
For Sandra from Oregon:
Sesame Christmas Cookies
1 cup butter
1/4 cup sugar
1 tsp almond extract
1/2 tsp salt
2 cups flour
Sesame seeds
Strawberry preserves
Heat oven to 400 degrees. Cream butter and sugar. Blend in almond extract
and salt. Add flour; mix well. Shape tablespoonfuls of dough into balls
and roll in sesame seeds. Place on ungreased cookie sheets. Indent center
of each cookie and fill with preserves. Bake 10-12 minutes or just until
beginning to brown.
Makes approximately 3 dozen.
For Connie R, Blaine, NM:
Spring Breakfast Strata
8 eggs
3 cups milk
1 tbsp Dijon mustard
2 tsp dried basil
1 tsp salt
8 oz shredded Cheddar cheese
1 lb fully-cooked ham, cubed
10 oz pkg. frozen asparagus, thawed
2 cups sliced fresh mushrooms
8 oz loaf French bread, cubed
In a large bowl, beat eggs; add milk, mustard, basil and salt. In a 9" x
13" pan coated with cooking spray, spread bread cubes. Top with mushroom
slices, then ham, then asparagus. Sprinkle with cheese. Pour egg mixture
carefully over all. Cover and refrigerate 8 hours or overnight. Let stand
at room temperature 30 minutes before baking. Bake, uncovered, at 350
degrees 1 hour or until knife inserted near center comes out clean. Let
stand 5 minutes before serving.
Serves 12.
grannym IL
Hi Nancy, A friend is looking for a
old time recipe for Chili Sauce. Grandma's recipe had in it, tomatoes,
onions, etc. Went on cooked beef and etc.
Thanks, Boots in Va.
To Cheryl in North Olmsted, Ohio,
here is a family recipe for Meat Loaf and it is very different. It comes
from my Grandmother way back in the 1930s and the key ingredient is
cinnamon. Try it, I think you will enjoy it. We always serve this with
ketchup. Pat from SC
MOTHER’S MEAT LOAF
Different, but a family favorite!
1 lb. ground lean pork shoulder
1 lb. ground round steak or chuck
2 eggs
1 #303 can petite diced tomatoes
1/2 green pepper, diced
1 1/2 cups bread crumbs
1 1/2 cups milk (more or less)
2 cans sliced mushrooms (I use fresh sliced mushrooms)
dash cinnamon
salt and pepper
Combine all ingredients well. Bake in loaf pan for 1-1/2 hours at 350
degrees.
***Note*** This is a favorite of our family and the cinnamon gives this a
special taste. Also it has very little tomato and is not the ordinary meat
loaf that you think about. Try it, it's really different but tasty!
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name of recipe and number of servings. Remember to include your name
within the message as well.
Hi Everyone!
I don’t normally do this but I feel that I have to. I work with some of
the best Medical Students I have ever seen. One group of medical students
volunteers their time to a great organization called Operation Smile. For
those of you who have never heard of Operation Smile it is a group of
volunteers that performs surgeries to correct childhood deformities of
children of all ages. As a fund raiser last year they made a small
cookbook to sell within the University, the sales went over so well that
they decided to do another cookbook. This time the cookbook has 650
recipes!!! (All of them have been submitted from the medical students,
faculty, staff, and some from me).
The cookbooks are being sold online within the hospital and some local
bookstores. If anyone is interested we appreciate your support. The
cookbooks can be purchased online at
www.smilescookbook.com
they are $20. With the holidays approaching what a great gift! Not to
mention how many of you are cookbook collectors a great addition might I
add, I have made several of the recipes as our med students have a great
culinary side to them and they have all turned out great. On the website
you can see some sample recipes and the complete index of recipes. I hope
that some of you will consider purchasing the book so you can get some
great recipes and help a child smile again!
Nancy thank you for your time I am sorry if this is too long of a message
but I feel that our members would enjoy the cookbook and knowing that they
can help someone out at the same time.
Gracie, Rochester, NY
To Connie R Blaine, MN.
Here is a recipe that I sent in before. It is easy and very tasty.
Enjoy! Pat from, SC
Beth’s Egg Casserole
1 pkg. frozen shredded hash brown potatoes
2/3 C. melted butter
2 C. shredded pepper jack cheese
2 C. shredded sharp cheddar cheese
2 C. diced ham (*recipe says you could also use sausage - browned and
drained)
8 eggs
2 C. milk
1 tsp. salt
1/2 tsp. pepper
Thaw hash browns and fit (like a crust) into greased 9 x 13 pan. Brush
with melted butter. Bake at 425 for 30 minutes. This may be done ahead of
time.
Remove from oven. Add cheeses and then ham (or sausage). Beat eggs, milk,
salt and pepper. Pour over crust. Return to oven. Reduce heat to 350 and
bake for 45 min. - 1 hour until knife inserted in center comes out clean.
This can be assembled before and refrigerated ahead of time and then
baked. Room temp is best before baking!
Hi Nancy, Don't remember the
newsletter, but for the lady looking for the cake columns for wedding
cakes: I was in Hobby Lobby yesterday and they have them in different
lengths also had some balls for cake supports. Margaret, Tulsa
Hi Nancy, Don't remember the
newsletter, but for the lady looking for the cake columns for wedding
cakes: I was in Hobby Lobby yesterday and they have them in different
lengths also had some balls for cake supports. Margaret, Tulsa
RE:
To Cheryl in Ohio. I was going to send in the breaded cauliflower
just as soon as I finished yesterdays newsletter but you beat me to it.
Thanks for giving me credit for the original recipe. Not sure where I got
it. I prepared the cauliflower for a progressive dinner years ago and
remember that they were a hit. Give them a try Barbara.
Lesleigh in PA
Comment
I tried the recipe as well. It was a winner. I used it for broccoli and
zucchini chunks as well.
Nancy Rogers
You're very welcome Lesleigh. I feel it's the right thing to do, to give
credit to the original submitter. You're so right about it being a hit.
Nancy, I see you tried and liked them also. Great idea you had, Nancy, to
use the same batter on other veggies.
Makes me want to make them right now. Hmm, maybe after we get back from
our vacation.
Cheryl in North Olmsted, Ohio
Here's my TNT method of doing
cauliflower or onion rings and even home made tenderloins. Everyone thinks
I've went to a restaurant supply and bought them.
Fried Cauliflower TNT
1 head cauliflower
bowl of thin pancake batter
bowl of breading-half bread crumbs or cracker crumbs, half flour, salt,
pepper as desired
Take the head cauliflower, break into small pieces and steam til just
tender. I use the microwave. Dip a few pieces at a time into a thin
pancake batter,using one hand & transfer to a bowl of breading mixture.
Using the other hand, roll in mixture of breadcrumbs.
Place on cookie sheet and freeze. Package into a freezer bag. You can pull
this out of freezer and deep fry at any time. I do onion rings & mushrooms
the same way (don't precook-just the breading and freezing). I save any
leftover breading mixture in the freezer. I also do tenderloins this way,
but don't save the breading mixture.
Liz in Mo
Re: Lemon Ice Cream
August 20, 2007 Newsletter response
Thanks Tona!
I made the ice cream, yesterday, and it was sensational!!! When the
temperatures here are currently soaring near the 100 degree mark, this was
such a refreshing treat! Thanks a million!
Sincerely, Phyllis in Bethalto
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name of recipe and number of servings. Remember to include your name
within the message as well.
I need a good cabbage roll recipe
that is made with sauerkraut"
Linda B
For Val in Ark.
Highlight what you want to print. Right click and select print. Then go to
Page Range and click on Selection and then click on Print. That will only
print what you have highlighted.
dd - Wichita
Hi Nancy, this is Beverly from Bay
City, Michigan, I would like some recipe's for RHUBARB, hubby came home
the other day with a bag of rhubarb and my daughter gave me some from her
garden, so I have all this rhubarb sitting around the kitchen and do not
have any recipe's. I make Zucchini bread all the time but haven't found a
recipe using rhubarb and zucchini together in bread, can you help me.
Thank you, Bev.
I see so many letters in the
newsletters asking about how to do things on the PC. Most of them are
basic PC capabilities; e.g., cut and paste (can you believe it? One of the
ladies here thought that meant print the thing out then physically cut and
paste it on another sheet of paper.), etc.
In a previous existence, I was a tech writer who specialized in writing
clear user instructions for new users. Back in the good old days, every
piece of software or hardware came with a user manual. Then came the
ability to create Help files and gradually everyone began to put all the
user information into those help files. But there's just one thing wrong
with that approach: getting users to actually USE the Help files.
Seeing the letter this morning from someone who wanted to know how to cut
and paste a selected part of the newsletter made me think that maybe what
is needed in your archives of useful information would be a sort of
explanation of the Help file, and how to use it. I was down in the PC room
here the other day helping one of the residents, and the thing she wanted
was just a very basic PC operation. I showed her the Help file and how it
use it.
What all this is leading up to is this: I'm going to put together a brief
description of Help files, and how to use them to put down in our computer
room. If/when I get it done, would you like to have a copy to put in your
'archives', and which you could refer Nancylanders to when they ask the
inevitable question about how to select, cut, and paste?
I also wanted to tell you how sorry I was about your brother. It's bad
enough to lose one's parents, but when one of your own generation goes,
it's really tough. I think you handle adversity very well-- I'm not sure I
could deal with some of the problems you've had as gracefully as you do.
Take care, and RELAX.
JeanL
Comment
I would love to have a copy and post it to an alphabetical index page for
our family members on this newsletter.
Nancy
Here is another link for a food
program, but this one is only in metro NY area, DE, PA,NJ and MD eastern
shore. I think Angel food ministries is a great program, I would love to
start one here, we have to drive to NJ for pickup.
http://www.sharefoodprogram.org/
Lynette in N.Y.
Hi Nancy and welcome home! I'd like
to share two recipes with everyone that we created just last night.
Someone had been asking about easy Mexican recipes and I made these two
dishes of Easy Enchiladas which came out great.
Easy Beef Enchiladas
1 bag frozen Beef Taquitos wrapped in corn tortillas
1 large can of mild enchilada sauce or red chile sauce
1 cup chopped onions
1 1/2 to 2 cups of monterey jack or cheddar cheese
Preheat oven to 350 degrees. Fill an aluminum pan with the taquitos in a
single layer, filling in any spaces with pieced of taquitos if necessary.
Sprinkle the onion over the taquitos then pour the enchilada sauce over
the taquitos and sprinkle with cheese. Bake for 25 minutes or until cheese
is melted and golden brown. Add optional toppings which are below.
Easy Chicken Enchiladas
1 bag frozen chicken taquitos in corn tortillas or chicken and cheese
taquitos
1 large can of mild Green Chile enchilada sauce
1 cup chopped onions
1 1/2 to 2 cups Monterey jack or Mexican-blended cheese
The directions are the same as for the Beef Enchiladas recipe
The optional toppings are sour cream, chopped scallions or green onions
and whole or chopped black olives.
This would be a great dish to take to a potluck or church event. You can
make several pans of these at the same time without a mess to clean up. If
you like more spice, you can use a medium sauce but the mild sauce is
really good. You can add the olives before or after you bake it but save
the sour cream and green onions for use just before serving. I buy the
largest boxes of taquitos available and whatever doesn't fit in the pan
goes right back into the freezer for another meal. I made both recipes and
served it with a can of heated refried beans topped monterey jack cheese
and tortilla chips on the side with a green salad with a bottled Caesar
dressing.
No name was included with recipes
For Val in Ark, in response to
printing recipes, one at a time this is how I do it. If you highlight the
recipe by using the left button on your mouse, then right click the mouse
it will pop up copy, paste, or print. Click on print, when the screen
comes up click on options to print, click on selection, then print. You
should now be printing only the recipe you highlighted. I hope I didn't
confuse you, am not very good at explaining I'm afraid.
Good Luck, Gloria, Indiana
Others that sent in similar messages
Lucy in Ky; Margaret, Tulsa,; Marlene
Hi...Since there has been a lot of
interest lately in Ramen recipes, I thought that you all might like the
following info. I was watching Mark Summers' show "Unwrapped" on the Food
Channel last night and they did a segment on Ramen. Turns out that there
is a cookbook called "101 Recipes
for Ramen" by Toni Patrick.
She even had dessert recipes using Ramen.
Barb in San Diego
For Boots in VA: I have decorated
cakes for years and have all sizes of pans. The average cake mix makes 5
to 5 1/2 cups of batter. The chart below should be a big help.
The following advice for pan swapping is from "In the Sweet Kitchen," by
Regan Daley. An acceptable alternative to any pan has an identical volume
and falls within half an inch of the original depth. The baking time may
have to be decreased for shallower pans or extended for deeper ones.
Pan dimensions are in inches.
The following pans hold 4 cups:
8-by-1½ pie plate
8-by-1½ round cake pan
8-by-4-by-2½ loaf pan
9-by-1¼ pie plate
9½-by-1½ round fluted tart pan
11¾-by-7½-by-¾ jellyroll
5 cups:
9-by-1½ pie plate
6 cups:
11-by-7-by-2 baking pan
8-by-2 round cake pan
9-by-1½-round cake pan
8-by-8-by-1½-square cake pan
8½-by-4½-by-2½ loaf pan
7 cups:
9½-by-2 deep dish pie plate
11-by-2 oval ceramic dish
8 cups:
9-by-2 round cake pan
9¼-by-2¾ wide tube pan
9½-by-3 narrow tube pan
8-by-8-by-2 square cake pan
9-by-9-by-1½ square cake pan
9-by-5-by-3 loaf pan
10 cups:
9-by-9-by-2 square cake pan
9-by-3 springform pan
9½-by-2½ springform pan
11¾-by-7½-by-1¾ baking dish
15½-by-10½-by-1 jellyroll
11 cups:
9-by-3 springform pan
10-by-2 round cake pan
12 cups:
10-by-3½ Bundt pan
9-by-13-by-2 rectangular pan
10-by-2½-springform pan
13 cups:
17¼-by-11½-by-1 jellyroll
Doris in Oklahoma City
I agree 100 percent with Linda from
Grass Valley, You do such a wonderful job on this site, that you deserve
all the praise and accolades that you get.
Some years ago I had the best garlic cheese bread ever. I remember that
she took a loaf of sour dough hard crust Italian bread, sliced it almost
all the way through and spread garlic butter on both sides, insert a slice
of Swiss cheese between slices of bread , lay on a large sheet of foil and
pour about 2 cups of white wine over it. (not sure what type she used)
Wrap tight and bake in oven on cookie sheet. Now is the part I do not
remember. What degree do you set the oven and how long do you bake it. If
anyone has ever done bread this way, would appreciate information.
Thanks much, Romona in San Jose
Hi all! This is for Cheryl in North
Olmsted, Ohio. The first time I had sauce with cinnamon was a a friends
house . Her family was Greek and I thought it the most delicious stuff!
That was over 25 years ago and not only had she influenced my choice of
husbands (egad!), it truly turned me into an ethnic food gourmand. Thank
you for the mention in the newsletter. It feels good to have my ideas
validated and appreciated.
For an ethnic twist on meatballs, try adding grated potato, grated onion,
salt, pepper, breadcrumbs and a dash of cinnamon to the meat mixture. Make
into oblong shapes and pan fry.Serve with pasta tossed with butter and
grated parmesan and a salad on the side.
Til next time, Jeri K. Glen Cove
Baked Pineapple Casserole
1 tsp. vanilla
1/4 cup sugar
2 Tbsp. all-purpose flour
2 eggs beaten
1- 20-oz can crushed pineapple, 2 eggs beaten with juice
1/8 cup butter
1 cup white bread cubed
Mix vanilla, sugar, flour, eggs and pineapple together. Sauté bread in
melted butter until golden brown. Add bread to mixture. Place in greased
casserole dish and bake at 350 degrees for 35 minutes.
Tonda
Thai Broccoli Salad
4 servings
1/4 cup creamy OR chunky peanut butter
2 tablespoons Equal® Spoonful*
1-1/2 tablespoons hot water
1 tablespoon lime juice
1 tablespoon light soy sauce
1-1/2 teaspoons dark sesame oil
1/4 teaspoon red pepper flakes
2 tablespoons vegetable oil
3 cups fresh broccoli florets
1/2 cup chopped red pepper
1/4 cup sliced green onion
1 clove garlic, crushed
* May substitute 3 packets Equal sweetener
Combine peanut butter, Equal®, hot water, lime juice, soy sauce, sesame
oil and red pepper flakes until well blended; set aside. Heat vegetable
oil in large skillet over medium-high heat. Add broccoli, red pepper,
onion and garlic. Stir-fry 3 to 4 minutes or until vegetables are
tender-crisp. Remove from heat and stir in
peanut butter mixture. Serve warm or at room temperature
calories 199 protein 6g carbohydrate 9 g fat 17g cholesterol 0mg sodium
342 mg
Food Exchanges 2 vegetable, 3 fat
Source: http://www.equal.com
Ok Nancy, here goes the recipe for
"Sweet Potato Puff Rosettes" for the 3rd time. I hope you receive it this
time.
This is a recipe I usually make at Thanksgiving. They are impressive
because they are piped into a cookie tube and then I use a decorating tip
to form the rosettes.
Sweet Potato Puff Rosettes
3 large (about 2 lbs.) sweet potatoes, peeled and cut into 1 inch pieces
1/4 cup butter or margarine, softened
2 tablespoons packed brown sugar
1/2 teaspoon grated orange peel
2 eggs beaten
1 tablespoon butter or margarine, melted
2 tablespoons chopped crystallized ginger, if desired.
1. Place sweet potatoes in 3 quart saucepan; add enough water to cover.
Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or
until tender; drain. Shake potatoes in saucepan over low heat to dry.
2. Heat oven to 425. Mash potatoes in medium bowl until no lumps remain.
Add remaining ingredients except 1 tablespoon butter and ginger. Beat
vigorously until potatoes are fluffy.
3. Fill cookie cake decorating tube with mixture. Use one of the
decorating tips that will make a pretty rosette. You can make them as big
or small as you like. I like to make a lot of little ones. They look so
pretty when served.
4. Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes
or until hot. Sprinkle with ginger.
I also want to say thanks to all who gave me the ingredients for the hand
and body lotion. I made it and use it daily.
Camille, Commack-NY
Online Games
Hangeroo Game
Mahjongg Game
Checkers Game
Space Invaders
Tetris Game
Flashman(Pac-Man)
Crossword Puzzle
Wordsearch
Trivia
++++++++
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
Life and Times of Sigmund
Freud Kitty (Told in his own words)
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AudreyJean
