Hi Nancy, Just wanted to say to Lisa in East Texas concerning the stains on her leather cushions, I would certainly contact a furniture store and see what kind of cleaner they would recommend. We also have leather furniture and I have gotten two or three different products from the store for cleaning and conditioning. Sure don't want to take a chance on damaging the pretty leather. Hope this helps.

Hope you are continuing to enjoy your trip Nancy, and once again, tell you how very much we appreciate the hard work that goes into the site.
Susan in New Braunfels

Regarding Mr. Myron Drinkwater comment in the July 13, 2007 letter about the Wilted Spinach. My mom make this Wilted Spinach, using bacon grease. It is also a hit. Once I married my husband request that I make it all the time.

Mr. Drinkwater, I believe you are from the same area as my mom. She from Vermillion, KS. I believe you were from the Centrila, KS area.
Diana

Hi,
I was just wondering if anyone has a recipe for peanut butter fudge?
I had one that called for a 1/2 bowl of peanut butter and a 1/2 cup of cream and a 1/2 cup of water.
I can't remember the rest of the recipe.
Does anyone have a recipe like this?
It would be greatly appreciated.

Thanks very much.
Jacqueline B

To Gar in TN
I use 1 family size tea bag for a pot of tea in my electric tea maker. I suppose it depends on how strong you want it.
Karen in El Paso

Hello Everyone,
We have just returned from vacationing in Amish Ohio. The food was wonderful as always.

I picked up a free flyer which had recipes. I have never made Whole Wheat Bread. I have my flours but failed to notice that I needed self-rising yeast. I have not been able to find any. Does anyone know a substitute?

I purchased corn meal for cornbread and once I checked the recipe it called for saffhire flour. What does that mean? I’m sure it is something simple and I do have recipes books with definitions, but find the time to look until I find the correct one.

At Mrs. Yoder’s Kitchen and Der Duchman, we enjoyed whole kernel corn. Does anyone have a clue how they cook it? I know that they have to add something to get such a wonderful taste. I’d appreciate any help.
Debbie in SC

Susie's Cheese Bacon Meatloaf
2 lbs. ground sirloin or ground round
1 cup seasoned bread crumbs, I purchase it that way
1 large egg plus catsup for both to equal 1 cup
1/2 cup onion, chopped
salt & pepper to taste
1 to 2 tablespoons Hormel 50% fat free bacon pieces in the jar
1/2 to 1 cup sharp cheese


In a large bowl put the ground meat, bread crumbs, onion, salt, pepper, bacon and cheese. Put the egg and measure the catsup to equal 1 cup. Then beat this mixture together and pour over the other ingredients and mix well. Put this in a large loaf pan and cook at 350ºF for 1 hour to 1 hour and 15 minutes. Most do this step or it will fall apart. Then tent foil over pan and rest for 15 minutes. Depending on the thickness of the slices you can get 6 to 10 or more slices per pan.
Submitted by Susie Indy

Comment
This recipe was posted sometime ago in the newsletter by Susie. I found it worked well with the 5" Better Baker™ Gourmet Bowl Maker. It is great served with either mashed potatoes or scalloped potatoes in the bowl of the meatloaf.  Thank you Susie for sending in this recipe.
Nancy Rogers

Nancy, I have an abundance of fresh mint this year, and would like to make a mint sauce with vinegar, like the kind you buy in the grocery store. Would anyone have a recipe? Thank-you for all your hard work! Doreen, Victoria b.c. Canada.

I do not know if any of the group has tried Lipton's White Tea with Apple and cranberry (other varieties). I am on Warfarin (cumadine) and can not drink green tea because of Vitamin K. I started using the White Teas. You can buy the package variety, but I use the individual packages because you can add it to your water. You can add sugar if you like. It is very good!
Betty T. Ga.

Nancy,
I have a new computer with Vista. I can no longer copy recipes from the newsletter by editing and copying to a document. Do you have any suggestions used by others in the group?
Linda from Bayou Country, Louisiana

To: Muriel, Naples, FL
To clean your leather sofa do you clean it with soapy Murphy's Oil Soap and then rinse it with clear water and then dry it?
Mini in TX

Raspberry Vinaigrette
1/3 Cup Watkins Grapeseed Oil
1/4 Cup white wine vinegar
2-1/2 Tbsp. Sugar
2 tsp. Watkins Vanilla
1/2 tsp. Watkins Raspberry Extract

Mix in a blender or with a whisk.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
My web site will change on Tuesday morning. Scroll down to new stories.

I took the corn dip to food day at work and it was a big hit!! Thanks for the great recipe, and I love reading the daily newsletter. Keep up the good work.
Trudy in Nebraska

Good morning Nancy!

This is my recipe for hot wings. I prefer to use Louisiana hot sauce because it doesn’t burn my mouth! LOL

Chris's Hot Wings
1 pkg. drummies
1/3 c. butter
1/4 c. hot pepper sauce (Louisiana Hot Sauce) OR to taste
little garlic powder
2 - 3 dashes Tabasco sauce
1/2 tsp. liquid smoke
1 - 2 small shakes salt

Melt butter in a small saucepan and add sauces and spices. Mix well and then cool. In a zip lok, combine wings with the sauce mixture, tossing to coat evenly. Bake wings on foil-lined baking sheet for 1 hr. at 425º F until fully cooked and crispy.

If you wish, you may grill wings with coating on on the grill at med. high heat with the lid closed for 30 - 35 min. or until no pink remains and the juices run clesr, turning occasionally. You may also deep-fry wings, with sauce on, in hot oil, 400º F for 12 min. and drain. If you choose to grill these, I would use one of those basket thingies so those little drummies don't fall through the grates! Enjoy! I serve these with fries and cole slaw - my own recipe.

I looked and looked for the link of all the pics, etc. you were going to put online. You had said your picture was even in one of them! I am looking forward to reading the article and looking at all the pictures!

Take care and have a great day!
Chris in NM

Does anyone know what the different color tabs mean on loaves of bread? I assume they have to do with the expiration date. Just curious!
Donna G.

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.

I have friends from Norway who make their cucumber salad this way;

Peel cucumbers and slice thinly, quarter and slice thinly one medium onion, quarter and slice thinly fresh tomatoes, have fresh or dried dill on hand to use...Use whatever refrigerator dish you wish and layer cucumbers, onion, tomatoes, and sprinkle with dill; repeat layers until you have as many layers as your dish will hold, ending with dill. Prepare the liquid to go over this as follows:

Mix together 1/4 cup vinegar to 1/2 cup sugar...pour over cucumber mix. Refrigerate about 2 hours. One batch of vinegar/sugar is usually enough as this draws the liquid from the cukes and tomatoes as it sits in the refrigerator. You may want to take out after about 30 minutes to one hour and press ingredients down into the liquid to cover, repeat this if you wish. Actually, when I was first told how to make this recipe, when the first layer was put in the dish, you sprinkled sugar and vinegar over and kept repeating. This did fine, but I found out if I made the vinegar/sugar mix and poured it over, it worked better and faster for me. This is a very delicious salad. Drain with slotted spoon to serve...Betty in MS

P.S. Gerry from New Hampshire, I asked for Kuchen recipes and am just now catching up with Nancy's newsletters, thanks for what you sent and to anyone else who may have replied...have not read the past few newsletters, reading backwards, (smile)...and Nancy, thanks many times over for all the time and energy you spend for our benefit.

Donna in Colorado,
I look forward to your "old" recipes. In the past when I visited my elders, I tried to sit at night and copy their old recipes and now have a good collection. One day I want to put together a family cookbook giving each credit for their recipes and pass them out to our families.

jeane in PA
our "Fresh Tomato Luncheon Pie" sounds Dee-lish! I am wondering though, do you drain your tomato slices in a colander/strainer to remove some of the liquid before putting in baked pie shell?

Carol G in EHT South Jersey, Your "Clone of Girl Scout Mint Cookies" will surprise and delight my family soon, can't wait to make them and thanks for the recipe

Real COUPONS: Print them from your computer.

A big Thank You to Lisa, East Texas for reposting the Frito Corn Salad Recipe. I have printed it again and have clipped it to my August calendar. I have to have a salad for a planning meeting on the 3rd of August with our Goldwing Motorcycle group.
Jae, central Oklahoma -- our first weekend in 2 months without rain!

SIMPLY BAKED SPAGHETTI SQUASH
Yield: 8 servings "The Complete Diabetes Prevention Plan"

2-1/4 to 2-1/2 pound spaghetti squash
2 tablespoons margarine or butter
1-1/2 tablespoons honey

Preheat oven to 375*F. Rinse the squash, cut it in half lengthwise and scoop out the seeds. Coat a large baking sheet with cooking spray and lay the squash halves, cut side down, on the sheet. Bake for about 45 minutes, until the squash can be easily pierced with a fork. Place the margarine or butter and honey in a microwave safe dish, cover loosely, and microwave at high power for about 30 seconds, until the margarine or butter is melted. Cut each squash half into quarters and use a fork to fluff the center of each piece of squash slightly. Stir the honey mixture and drizzle about 1-1/4 teaspoons of the mixture over each piece of squash. Serve hot.
Nutritional Information Per Serving (1/8 of recipe): Calories: 62, Carbohydrate: 9 g, Cholesterol: 0 mg, Fat: 2.9 g, Saturated Fat: 0.5 g, Fiber: 1.4 g, Protein: 0.7 g, Sodium: 55 mg, Calcium: 20 mg Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat
Steamed Greens With Ginger And Water Chestnuts

Yield: Makes 4 servings.

3 cups mixed leafy greens, e.g. bok choy (Chinese cabbage or Chinese chard), spinach, Swiss chard leaves, collards or kale, stems removed
1 tsp. peeled, finely-minced fresh ginger
1 tsp. finely-minced fresh garlic
1/2 Tbsp. sesame seed oil, or as needed
1/2 cup diced canned water chestnuts (rinsed and drained)
Salt and freshly-ground black pepper

Steam each type of greens separately, until tender, adding each cooked green to a large plate. (Each type takes a different length of time to cook, some as little as 30 seconds.) Sprinkle ginger and garlic over the entire batch of greens, then evenly drizzle a small amount of oil on top. Meanwhile, heat a small amount of the oil in a small pan over medium heat until hot. Add water chestnuts and sauté 30 seconds. Transfer with a slotted spoon to a plate covered with paper towels to remove excess oil. Scatter water chestnuts on top of greens. Season to taste with salt and pepper. Serve immediately.
Calories: 30 Protein: 1 g Sodium: 19 mg Fat: 2 g
Carbohydrates: 3 g Exchanges: 1 Vegetable, 1/2 Fat

VANILLA-CHOCOLATE PARFETTE
Yield: 4 servings "Cooking with the Diabetic Chef" by Chris Smith

1 package sugar-free vanilla pudding mix
1 package sugar-free chocolate pudding mix
16 individual graham squares (or 1/2 cup crumbs)
2 ounces semi-sweet chocolate, grated
1/2 cup fat-free whipped topping (optional)

In separate bowls, prepare the vanilla and chocolate pudding mixes according to the package directions. Cover and refrigerate both puddings. Crush the graham crackers into crumbs. Layer the parfette into 4 small custard cups, parfait glasses, or wine glasses. Spread 1 tablespoons chocolate pudding per servings. Top with 1 tablespoon graham cracker crumbs. Top with 1 tablespoon vanilla pudding. Top with 1 tablespoon graham cracker crumbs. Repeat for a second layer. Garnish with the grated chocolate. Add a dollop of fat-free whipped topping if you wish. Serve.
Nutritional Information Per Serving (1 parfette):Calories: 135, Fat: 5 g, Cholesterol: 1 mg, Sodium: 137 mg, Carbohydrate: 22 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat

Meringue Cookies
Yield: 3-1/2 dozen cookies (14 Servings)
Ingredients:

2 large egg whites
1/4 teaspoon fresh lemon juice
3/4 cup powdered sugar
Pinch of salt
1/3 cup finely chopped pecans or almonds

Preheat the oven to 250*F. Line 2 cookie sheets with parchment paper or non-stick oven liner film. Put the egg whites and lemon juice in a chilled bowl. Beat with an electric mixer to a soft foam. Slowly beat in the sugar, mixing well after each addition. Continue beating at medium-high speed until stiff peaks form. Add the vanilla and salt. Gently fold in the nuts. Drop the batter by heaping teaspoons onto the cookie sheets. Shape with the back of a spoon onto 1-inch circles. Bake until set and firm, about 1 hour. Turn off the oven but leave the cookies there until the oven is completely cool. Remove the cookies from the oven and store in an airtight container at room temperature.
Calories: 46 Protein: 1 g Sodium: 18 mg Fat: 2 g Carbohydrates: 7 g

Exchanges: Diabetic Exchanges: 1/2 Other Carbohydrate
Bobby SC

Lemon Cream Pie
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 package (8 oz) cream cheese, softened
1 cup milk
1 box (4-serving size) lemon instant pudding and pie filling mix
1/2 cup lemon pie filling (from 15.75-oz can)
1 container (8 oz) frozen (thawed) whipped topping
Small, round multi-colored candies, if desired

Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes. In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture.

Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges.
Tona in Bama

Hello Andrea in FL~ An easy way to make brewed iced tea using regular tea bags IS in a drip type coffee maker. Just place 8 tea bags in the basket and fill the reservoir with water for a full pot. Run as usual and the pour into a 1 gallon pitcher. Fill the rest of the way with ice and water. If you like sweet tea, add the sugar and stir before adding the additional water. Enjoy! Also, I’m the one who gave the info regarding Sunshine tea.
Sorry, I forgot to sign it. FL Jill

I have several pieces of Cooks Essentials cook ware.It is wonderful. Easy clean up. It is even better than they say it is. They have it in colors now. I watch the kitchen shows and order way to much ha. The hard anodized is really the best bet. It is not nearly as expensive as its counter part that the stores have.
Phoebe W.

Would anyone in this extended family know a recipe for STICKY WICKETS? They were like a pancake type of thing.
Hope someone can help!

Thank you in advance. Angel from Sherbrooke

Here is one of our favorite Salsa Recipes. It makes a great dessert after a Mexican meal or as an appetizer/snack for a party.

Salsa w/ Cinnamon Chips
Cinnamon Chips:

1 Tbls sugar
1/4 tsp. ground cinnamon
4 (7 inch) flour tortillas

Salsa Ingredients:

1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blueberries
2 peaches or apples, peeled and chopped
1 cup blackberries
1 tsp. lime or lemon zest
2 tsp. lime or lemon juice
1 tsp. sugar
1/2 tsp. minced jalapeño pepper (optional)
1/4 tsp nutmeg
1/4 tsp cinnamon

For cinnamon chips, preheat oven to 400 F. Combine sugar and cinnamon. Spray tortillas lightly with water, then sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges. Place in a single layer on a flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack and cool completely.

Meanwhile, place all salsa ingredients in a bowl and mix gently. As an option, you can gently cook this on the stovetop in a small saucepan. I do it both ways, as one daughter prefers it cooked and I like it raw. Serve with cinnamon chips.
Lisa (East Texas)

Thank you Nancy for willing to help me with the printing problems. I'm so glad it wasn't this printer.

Andrea FL, thank you for your prompt reply to my request for the Chutney recipe.

Everybody in Nancy-land have a wonderful day and God Bless.
Wanda T.

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.

What can I do with gooseberries? I'm getting several plants, and want to be prepared for next year.
Thanks! Teri

Here is a recipe for Gooseberry Pie. Make your own pie crust for 9 inch pie.

The Gooseberries that I use have been canned. I do this by washing the berries and then placing in quart jars and cover with water; put on rings and lids and then put in a water bath and bring to a boil and time for 20 minutes.

To make the pie I then put the quart of gooseberries in a pan and bring to a boil. Mix 1 1/2 cups sugar with 2 Tablespoons of cornstarch and 2 Tablespoons of tapioca. Stir into the boiling gooseberries until the sugar is dissolved. Pour into pie crust and top with a crisscross crust or full crust.

Bake at 350 degrees for 30 to 60 minutes or until pie crust is brown.
Emma from Montana

Spanish Corn Quiche
Bear Creek Bed and Breakfast Inn

2 cans corn drained (Green Giant Niblets preferably)
1/4 cup butter melted
2 eggs
2 1/2 cups Monterey Jack or cheddar cheese shredded
1 cup sour cream
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon pepper
1 can mild diced green chilies (4 ounce)

Preheat oven to 350. Generously grease an 8-inch square casserole dish. In blender, puree 1 cup corn, margarine, eggs, salt, and pepper. Set aside. In a large bowl, mix the remaining corn, 2 cups of cheese, sour cream, corn meal, and chilies. Add puree and blend well. Pour into greased dish. Bake at 350 for 50 minutes or until center is set. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with salsa. Serves 9.
Tona in Bama

I have read many responses to Watkins products. When I was growing up the Watkins man as we called him made a regular route of the area. He would generally come to our farm later in the afternoon, stay for supper and overnight. Sometimes he got to visiting and would stay until he had eaten dinner too. Needless to say he did not stay at all of his customers homes this long. My parents bought, vanilla, pepper, liniment, shampoo and items needed for the farm animals and a lot of other Watkins products.

We still have a Watkins dealer in the area although he does not drive around anymore. We have to call and pick up our orders. But, it is worth it. Can't beat their vanilla and pepper!1
Marian in ND

This is in reply to the household cleaner that was posted in the July 15 newsletter. Can it be used for grease stains in laundry? Or maybe some one else has a T&T method. Ir never fails that I spill some food on my shirts, Spray and Wash Stain Stick used to work, but I find it is not as good anymore. I really need something to get these stains out.
TIA, Rosemary in Nova Scotia

Hi Athena in DE. Your recipe for pepper cabbage is more like it. I thought it was a German or Amish recipe. If you don't mind, I would love to have the other recipes for pepper cabbage that you have. Thank you so much. I enjoyed your recipe for a good day too.
Phyllis in Phoenix

Fried String Beans
1 pound tender string beans
1 cup all-purpose flour
1 cup olive oil
pinch of salt

Parboil string beans no more then ten minutes and drain well. Roll in flour and fry in hot olive oil until crisp and golden brown. Sprinkle with salt and serve hot.
Tona in Bama

Hi Nancy and all Nancylander cooks,
I have to laugh when I print out a new recipe from your newsletter-wish I could live long enough to make all the recipes I've printed out lol. Well, here is a bread machine recipe that a friend of mine at work finally gave me. This bread is so darn good I almost ate the whole first loaf I made all by myself.

Cranberry Yeast Bread
1 cup plus
3 Tbsp. warm water
2 Tbsp. soft butter
3 Tbsp. sugar
3 Tbsp. instant nonfat dry milk powder
3 1/2 cups bread flour
1 pkt dry yeast
1 cup dried cranberries( I use Craisins made by Ocean Spray)

Forget your bread maker instructions - a great cook told me to use my bread machine this way and it works every time. Put the warm water in bread machine. Add yeast and let sit a few minutes to
proof (proof means bubble). Don't worry if it doesn't bubble right away- some yeasts do and some don't.

Add all remaining ingredients EXCEPT dried cranberries. Most bread machines have a beep at the end of kneading to let you know when to add the last ingredients - at beep add dried cranberries. Make sure all dried cranberries get mixed in the dough.

Crust Color= Light
Makes 2 pound loaf
I find dried Ocean Spray cranberries (or any other brand) in baking aisle of your grocery store.
Dianne in Wisconsin

This is for Tracey in OK: Tracey, I have what you would call “ A Cooks Essentials Kitchen”. I find that this product is excellent and I am so happy that I finally got rid of all my old pots and pans. The cook beautifully, clean up sooo easily and quality is A-1. If you want to see what they are like, try ordering just 1 pan. Try it and if it does not meet your expectations, you have 30 days to send it back, no questions asked. I would like to point out, that you should not cook on really high heat with these pans. I usually cook on medium and because of the way they are made, the whole pan heats up very well and everything cooks perfectly. As you may have guessed, I love, love, love these pots and pans. Let us know what you decide and how you like them if you try.
Harriet/AZ

Hi,
A question for Lala in Doyline, LA - what size pan is used for the Chicken Pot Pie recipe? Appreciate it!
Clarann

Re:
Chicken Pot Pie
3 chicken breast or dark meat, cooked and removed from bone, reserve broth
1 (10 3/4 oz) can cream of celery soup
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) small can of Veg-All, drained
1 (8 oz) small can of whole kernel corn, drained
2-1/2 cups broth
Mix well. Pour into dish that has been sprayed with Pam.

Crust:
1 ½ cups self-rising flour
1 tsp. black pepper
1 cup buttermilk
1 stick of margarine melted

Preheat oven to 425° F. Mix well and pour over ingredients. Bake 425 for 25-30 minutes.

Nancy I know someone that would probably love to buy the car you had in this news letter Jay Leno. He buys all kinds of antique cars and motorcycles. He has a large warehouse full. Send the pics to him and I know he will respond. I will try to get the address for you.
Bobbie in NC

Comment
My brother's 1962 Studebaker GT Hawk was sold and picked up today. My brother loved his car very much. It has gone to a new home to another John that will continue take care of the car.

John's airplane is for sale. I have never seen such great care of an airplane by anyone. Betty is going to sell his Cessna 172. It is in tip top shape and has 0 hours since an engine overhaul.
Nancy Rogers

For all of you looking for the dressing recipe .... I decided to call my local Applebee's this past week and see if I could buy a bottle from them. They said yes and placed the order with their normal order and I picked it up on Saturday. They had quoted me a price of "less than $20.00" and when I went to pick it up it was only $10.00 for a whole gallon. I shared it with my sister. I doubt I could have bought all the ingredients for the copycat version for that. Now I can have Applebee's Oriental Dressing at home whenever I want. Not sure if everyone's Applebee's will do this ... but it is worth a try.

Thanks Nancy for all you do for us. We love you and the newsletter.
Susan in GA

Amish Apple Cake
1-1/4 Cup Oil
2 Cup Sugar
3 Eggs
2 tsp Vanilla
3 Cup Flour
1 tsp Soda
1 tsp Salt
1 tsp Cinnamon (more if you like)
3 Cup Diced Apples (Granny Smith or gala)
1 Cup Walnuts

Stir together oil, sugar, eggs and vanilla together until well blended. Add dry ingredients; mix well then add apples and nuts. Batter will be very thick. Pour into a greased 9x13 dish. Start baking in a cold oven.

Bake at 350* for 40-45 min. or until knife inserted in middle comes out clean. Serve warm with vanilla (or butter pecan) ice cream. I love this (cold) for breakfast.
Tona in Bama

Hi Nancy here is another Gooseberry recipe for Teri, who requested them in July 13th newsletter. This one is from my stepmother.
Betty in Canada

Crunchy Gooseberry Crumble
5 cups gooseberries
4 tbsp. white sugar
1 cup rolled oats
1/4 cup flour
4 tbsp. oil
4 tbsp. brown sugar
2 tbsp chopped nuts

Preheat oven to 400ºF. Place the berries in a pan with the white sugar. Cover and cook over low heat for 10 minutes. Pour into an ovenproof dish.

Mix oats, flour and oil, stir until evenly mixed. Stir in brown sugar and nuts. Spread evenly over berries. Bake for 25-30 minutes or until golden and bubbling. Serve hot.
Serves 4.

To Muriel, Naples, FL, thanks for the suggestion for the leather cleaner. I will look for it at Wal-Mart tomorrow.
thanks
Lisa (East Texas)

I like to make raisin bread, but always have difficulty distributing the raisins evenly through the elastic yeast dough. I'm hoping a member of this group knows the trick. At what stage of the breadmaking are the raisins mixed into the ingredients ... before, during or after kneading?
Thanks for your help, Leah

Comment
I use the breadmaker mix from Prepared Pantry and it comes out perfect every time. I do not know what the trick is but have never had a problem with the mix. It smells sooo good and comes out perfect each time. (I am very careful to make sure the water tempature is 80 degrees when I add it to the mix.
Nancy Rogers

Nancy, A few weeks ago you had a recipe for cookies, and it called for a package of Jello. I think it was lime jello but you said to try other flavors also.I thought I had saved it in my files but I can`t find it. If you or any of the group remembers this recipe and let me know what day it was posted in the newsletter.
Thank You Marcia in Oregon

Nancy, I just wanted to Thank Robbie And Marian for their suggestion on foods I can freeze for my company at Christmas and their suggestion on the food to go with them. I was also wondering if you can freeze Chicken and Dressing. If you can, do you cook it and then freeze or do you freeze then cook?

I also thought I would contribute a cake recipe. My family and friends rave about this cake.

Peanut Butter Cake
!/2 Cup Of Peanut Butter Chips
2 Cups All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 Cup Butter, softened
1 1/4 Cup Sugar
2 Eggs
1 tsp. Vanilla Extract
1 1/2 Cups Milk

Preheat oven to 350 degrees. Melt peanut butter chips in microwave. Set aside. In medium bowl, combine flour, baking soda, baking powder and salt:; set aside. In large bowel, combine butter and sugar; beat well. Blend in melted Chips. Beat in eggs and Vanilla extract. Alternately blend in flour mixture and milk. Pour into 2 greased and floured 8-inch round cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool 10 minutes; remove from pans. Cool completely. Frost with Peanut Butter Cream Frosting.

Peanut Butter Cream Frosting
1 Cup Peanut Butter Chips
1 (8 oz.) pkg Cream Cheese
1 tsp. Vanilla Extract
1/8 Salt
3 Cups Sifted Confectioners Sugar
1 to 2 Tbsp. Milk

Melt peanut butter chips in microwave. In large bowl, combine melted chips, cream cheese, vanilla extract and salt; beat well. Beat in confectioners sugar alternately with milk until mixture is spreading consistency. Use to fill and frost Peanut Butter Cake.
LaLa From Doyline LA

Crock Pot Chili Dip
1 lb. ground beef
1 16 oz. jar mild picante sauce
2 cans refried beans
8 oz. sour cream
1/2 t. chili powder
1/2 C. chopped onion
8 oz. cheddar cheese shredded
Jalapenos or mild chilies to taste

Brown ground beef and onion in a pan. Drain and add to crockpot. Add beans, picante sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2 - 3 hours. Add cheese and sour cream last 1/2 hour. Serve with tortilla chips.
Tona in Bama