**The Better Baker™ Gourmet Bowl Maker comes in both 3 inch and 5 inch edible bowl baking sizes.

The Better Baker™ Gourmet Bowl Maker has a non-stick cooking surface making for easy clean up and ensuring your edible bowls are perfect for every occasion.

**Weepless Meringue
1 tbsp cornstarch
2 tsp cold water
½ cup boiling water
3 egg whites
dash salt
6 tbsp sugar
Mix together cornstarch and cold water. Add to ½ cup boiling water. Cook over low heat until it thickens. Set aside to cool. Beat egg whites, dash of salt and sugar until stiff. Beat cooled cornstarch mixture into beaten egg white mixture. Put on pie, making sure it covers the edges well. Bake at 350º for 20 minutes or until golden brown.

I made Watkins Lemon Pie from their dessert mix, and put this meringue on it. YUMMY!!! And--no tears on the pie! Dessert mixes are on sale for the month of September.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Last week for Ultra Rich Hand Cream and Watkins Dessert Mixes to be on sale. On my website scroll to page middle to see friendship piece and how to receive a greeting from the Whitehouse.

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September Newsletter Recipe Archive (Alphabetical)
More recipes added each day. 

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Recent Recalls (Oct-Sept 2007)
Back to Basics Products Recalls Iced Tea Makers Due to Fire Hazard

Keystone Manufacturing Co. and QVC Recall Convection Ovens with Rotisserie Due to Fire and Electrical Shock Hazards

I tried the free version of CardFountain greetings and am thinking about upgrading it to the premium version. I want a cards I can send out ahead of time and not worry the day I am suppose to send it. Does this company have that option?
Sue

Comment
Yes it does. For more information see below.

CardFountain Greetings ( new talking cards! ) The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.

Ecards- for more information.

Sliced Baked Potatoes
4 baking potatoes
salt
Watkins Pepper
a little melted butter or spray margarine
3 Tbsp. chives or parsley or thyme or sage (fresh or dried)
4 Tbsp. cheddar cheese, grated
1-1/2 Tbsp. parmesan cheese

Peel potatoes if the skin is tough, otherwise just rinse and pay dry.
Cut potatoes into thin slices, BUT not all the way through. A clever trick for doing this is to place a table knife beside your potato to stop your cutting blade at an even level across the potato.

Sprinkle with butter or margarine and chopped herbs - getting it down between slices.

Can cook in microwave or oven. Will take about 10 minutes in the microwave or 1 hour in the oven. When nearly done sprinkle with grated cheese and Parmesan cheese. These are very good.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

Watkins Vanilla, cinnamon, and pepper are on sale for the month of September.

Hello everyone,
Have a HUGE request. A friend to me to PICCADILLY CAFETERIA the other night and now I'm desperately trying to find two recipes or clones of their Harvest Muffins and their Bread Pudding. Both are just so wonderful. Thank you to all in advance for any help.
Doe

To Marianne from Edmonton
Sep. 22 letter

To keep cake layers even cut strips of towels so that they fit the outside of pans. Wet them and wring out excess and then wrap your pans with the strips. Your cakes will come out even and flat on top. My sister-in-law Bakes wedding cakes and this tip was one of the first tips she gave me.
Genie in NWOhio

What newsletter was the hot dog bun custard recipe in?
J.T from Indiana, Lois/ny/tx

Comment
It is in the August Alphabetical Recipe Index
and look for the hot dog bun pudding recipe.
Nancy

Loved the pictures --- it is so nice to "see" the person on the other end of the computer. And such a lovely staff you have!!!
JMR

For Sally in PA(9/23/07), here is my favorite TNT recipe for pumpkin cookies. We love them!

Soft Pumpkin Cookies
1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
1 T. grated orange peel
2 cups all-purpose or whole wheat flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1/2 cup raisins
1/2 cup chopped nuts

Heat oven to 375. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking soda, baking powder, cinnamon and salt. Mix in raisins and nuts. Drop by rounded teaspoonfuls about two inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool.

Cream Cheese Frosting
1 package cream cheese (3oz.), softened
1/4 cup plus 2 T. margarine or butter, softened
1 t. vanilla
2 cups powdered sugar

Mix cream cheese, margarine and vanilla. Gradually beat in powered sugar until smooth and of spreading consistency.

*I like to use whole wheat flour. I also like to use dates in place of the nuts.
Enjoy! ~Sarah

In the Sept 18th newsletter there was a request for sourdough starter. This is an excellent source for a free starter where they will send you a start of sourdough.
http://tinyurl.com/25tl32

And for Marianne from Edmonton(9/23/07), about those layer cakes...I make cakes as a big hobby and here are some things that I do. First, make sure you get cake pans that have straight sides. Michael's and AC Moore sell them. They aren't very expensive and it helps. The idea behind the sides with an angle is a good one, but it just doesn't work. (As the cake cools the cake pulls away from the sides of the pan causing them to be straight) Second, I always bake my cakes at 325*. It helps the cake to bake a little slower and rise slower. That way the cake rises more together. Third, I always use Bake Even Strips. They are silver cloth strips that you wet and wrap around the cake pan. I have heard of people using an old bath towel cut in strips and wetting it then clipping it on using clothes pins, but I haven't tried it. The moisture from the bake even strips really helps the cake to rise more even and I swear it helps keep the cake moist. Make sure to not over bake the cake. And if for some reason you still have a small hump, as soon as it comes out of the over, place a kitchen towel over it and press down to even it out, being careful not to burn yourself. It really works! I hope these tips work for you. My cakes come out perfect now!
Sarah Bell

Country Cream of Chicken Chowder
1/4 cup canola oil
1/4 cup finely chopped onion
1/4 cup all purpose flour
4 cups chicken broth
2 cups milk
1 bay leaf
3 cups frozen hash browns potatoes
1 (10 oz) package frozen corn
1 (10 oz) package frozen green beans
1 (10 oz) package frozen peas
1 (10 oz) package frozen sliced carrots
1-1/2 cups finely chopped cooked chicken
1/8 tsp pepper
2 Tbsp parsley or chives

Heat oil in large saucepan on medium heat and add onion. Cook and stir until tender. Stir in flour. Cook until bubbly. Stir in broth and milk gradually. Cook and stir until mixture is bubbly and slightly thickened. Add bay leaf. Add potatoes, corn, beans, peas and carrots. Increase heat to medium high. Bring mixture back to a boil. Reduce heat to low. Simmer 5-10 minutes. Stir in chicken and pepper. Heat through. Remove bay leaf and sprinkle with the parsley or chives.
Lisa-Union Bridge, MD

*NO - BAKE APRICOT CHEESECAKE

NO - BAKE CRUST:
1/2 c. butter
1/3 c. sugar
1 1/2 c. Kellogg's Corn Flake crumbs

Cook butter and sugar in small saucepan until mixture boils. Remove from heat. Mix in corn flake crumbs (reserve 2 tablespoons mixture for garnish). Press remainder in bottom of 9 inch spring-form pan. Chill.

VELVETY CREAM CHEESE FILLING:
1 (30 oz.) can apricot halves (or peach), drained (reserve syrup)
1 envelope unflavored gelatin
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 tbsp. lemon juice
1 (4 1/2 oz.) frozen non-dairy whipped topping, thawed

Combine 1/2 cup reserved syrup and gelatin; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures; set aside.

In a large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot gelatin mixture. Fold in whipped topping. Turn into prepared pan.

To garnish, slice reserved apricot halves into pieces. Arrange in two-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill 3 hours.

EASY APRICOT GLAZE: (optional)
1/2 c. reserved syrup
1 tsp. cornstarch

Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. Spoon glaze evenly over top of cake.

I used peaches and it was really good!
Tona in Bama

Pineapple Casserole
32 oz. chunk pineapple, drained
1-1/2 c. sugar
3/4 c. all-purpose flour
2 c. grated sharp Cheddar cheese
1 stack Ritz crackers
2 sticks butter or margarine

Preheat oven to 350 degrees. Spread pineapple in a 2-quart casserole dish. Mix together sugar, flour and grated cheese, add to casserole, mixing into pineapple. Crush crackers and spread over top of pineapple and cheese mixture. Melt butter and pour over crackers. Bake 20 minutes. Can be served hot or cold.
Sue

Microwave Chicken Salad
2 c. diced, cooked chicken
1 c. thinly sliced celery
1/2 tsp.salt
2 tsp. grated onion
1 c. mayonnaise
2 tbsp. lemon juice
1/2 c. shredded Cheddar cheese
1 c. crushed potato chips

Combine chicken, celery, salt, onion, mayonnaise and lemon juice. Spoon lightly into 1 quart microwave dish. Sprinkle with cheese and potato chips. Bake in microwave - 4 1/2 to 5 minutes, or until mixture is well heated. Serve with assorted crackers.
Sue

Today is the first official day of Fall. Here is something to get you in the mood for smells, flavors, and colors that Fall brings.
Enjoy. Lisa-Union Bridge, MD

Harvest Cake
4 cups apples, diced
2 cups sugar
3 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 eggs
1 cup vegetable oil
1 tsp vanilla extract
1 cup nuts, chopped

Mix together apples and sugar and set aside for 1 hour. Sift together flour, salt, baking soda, cinnamon and nutmeg and set this aside. In a separate bowl beat eggs, add the oil and vanilla extract. Stir this into the apple mixture. Add in dry ingredients and mix well. Blend in nuts. Pour into floured tube pan. Bake at 350º for 1 hour or until toothpick comes out clean. Cool in pan 10 minutes and finish cooling on wire rack.

Coconut Pound Cake
1/2 cup vegetable shortening
2-1/4 cup sugar
5 eggs
3 cups all purpose flour, sifted
1 tsp baking powder
1/4 tsp salt
1 cup milk
2 tsp coconut extract
1 (7 oz) bag flaked coconut

In a large bowl cream together shortening and sugar, add in eggs one at a time, beat on high for 10 minutes. Add in flour, baking powder and salt. Alternate with the milk. Add coconut extract and fold in flaked coconut. Pour in to a bundt pan. DO NOT PREHEAT oven. Bake on cold oven 1-1/2 hours at 325º until cake tests done.
Cool about 20 minutes in pan and remove cake and cool completely on wire rack.

Potato Chips Cookies
12 oz. chocolate or butterscotch chips
1 c. chunky peanut butter
3 c. coarsely crushed potato chips

Melt chocolate chips over hot water. Stir in peanut butter until mix is smooth. Stir in crushed potato chips and nuts. Drop by spoonfuls on wax paper. Let stand in cool place until set. Store in cool place in air tight container.
Linda NM

Cream Cheese Mints
6 oz. cream cheese
3/4 lb. powdered sugar
1 tsp. mint to flavor or to taste
Food coloring

Combine cream cheese, powdered sugar, flavoring and food coloring and mix until stiff. Roll into small balls. Dip in sugar, then press in to sugared mint molds to make shaped mints.
Tona in Bama

This is a response to two separate questions in the 9/22/07 Newsletter:

To Scooch in Florida: I will share with you a game that has been a mainstay through my grandchildren's lives at our house. Two of them are now grown, and the youngest is 8, but we still have to play this game when we get together and have been doing so for many years. It is a real let-down when someone forgets to bring "the game" to a family get-together. It is called "Catch Phrase" - available at most toy stores. The laughter is so loud there is not much sleeping when we play it. Ages 5 to 72 all want to, and do, participate.

and

To Marianne from Edmonton: Years ago I took a cake decorating class. We had to make cake layers and bring to class to decorate. We were taught to "bounce" the cake mixture after we poured it into the pans to eliminate the
rise in the middle. Gently bounce them and you will see the bubbles of air
coming out of the cake.

Hope this helps both of you. Barbara in AL

For Marianne from Edmonton whose layer cakes always rise in the middle.

When I had a question about cutting brownies, I found a site with frequently asked questions that solved my problem ... cut them with a plastic knife.

Another question on the site was how to keep brownies from rising in the middle and the answer was to only grease the bottom of the pan, not the sides. I tried it and it works!

Maybe greasing only the pan bottoms would work for layer cakes too.
Leah

This is for Sally in PA (Sept. 22 newsletter)

I usually do my Christmas cookie testing around Thanksgiving and then I know which recipes I will use come Christmas. This one is awesome!! My kids were doing flips when they ate these. They even picked these over the peanut blossoms. I just wanted to share this with everyone since it is a nice holiday cookie.

Soft Pumpkin Cookies
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. butter, softened
1 1/2 c. granulated sugar
1 c. solid pack pumpkin (Libby's)
1 egg
1 tsp. vanilla extract
1 c. chopped fine, walnuts (opt.)

Glaze recipe follows
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In large mixing bowl, cream butter, egg and vanilla; beat until light and creamy. Add dry ingredients; mix well. Drop by rounded tablespoons onto greased cookie sheets (I use Pampered Chef's baking stones, they don't have to be greased).

Smooth tops of cookies ( used a lightly floured bottom of glass). Bake in preheated 350 degree oven for 15-20 minutes, or until lightly browned. Cool on wire racks. Drizzle with glaze (I poured my glaze into a zip-lock sandwich bag and clipped the very point of one corner). Makes 3 dozen cookies.

Believe me.....you will want to double this one.

Glaze
In small bowl, combine 2 c. sifted powdered sugar, 3 TBS. milk, 1 TBS. melted butter, and 1 tsp. vanilla extract. Blend until smooth.

Whatever you do....DO NOT skip the glaze. The glaze is what makes the cookie. The glaze is not like frosting. When you drizzle it on your cookies just let go wherever it wants to go, and it doesn't take much.
Angie in Ohio

I live in Missouri. I've never heard of Watkins desert mixes. Where are they in the store?
Thanks, Margie R.

Comment
Go to Watkins Products
and click on the Gourmet Pantry link. Find dessert mixes in the drop down menu.

Carrot Casserole
4 c. carrots
1 c. Velveeta cheese (cubed)
3 tablespoons margarine
Potato chips (about 1/2 cup crushed)

Cook carrots for 15 minutes. Drain. Add margarine and cheese. Place in a casserole dish and top with crushed potato chips. Bake in a 325 degree oven for 1 hour.

Potato Chip Oven Fried Chicken
2 chicken, cut up (I use chicken breasts)
1 (4 oz.) pkg. potato chips (about 2 c. crushed)
1/4 tsp. garlic salt
Dash pepper
1/3 c. melted butter

Dip fryer pieces in chip mix. Place pieces skin side up not touching in greased pan. Bake at 375 degrees about 1 hour. Do Not Turn.
Nancy Rogers

There's a highly recommended "Amaretti Biscuit" recipe I'd really like to try.

It's from UK and am not certain what following is in US measures:
"g" --is that "gram" or "gill" ?
"castor sugar" --"powdered sugar"?
"icing sugar for dusting" --"powdered sugar" ? (one has to be wrong)
Hopefully, there's an UK interpreter here that can help me (?)
If results are as good as claimed, will send its US translated recipe later.
Carol/SoCal

This is for Marilyn, who in the 9/22 newsletter asked about the salt in my Chocolate Chip Cookie Dough fudge recipe. The original recipe called for ¼ teaspoon salt in the cookie dough mixture and ¼ teaspoon in the cream cheese mixture, but I have never used any salt in the recipe. I meant to delete all references to salt in the recipe that I submitted, but obviously missed one.

For Barb W in the 9/22 newsletter requesting information about baking with Splenda, the tips appeared in the 8/31/07 newsletter, and were submitted by Connie in TX.
Robbie Bowling Green, In

Breakfast Bacon Pie
2 cups Bisquick baking mix
1/2 teaspoon salt
1 pound bacon, fried, crumbled
1/3 cup chopped onions
2 cups shredded Swiss cheese
4 cups milk
8 eggs
1/4 teaspoon pepper

Grease two 10-inch pie plates. Sprinkle bacon, cheese, and onion evenly into the 2 dishes. Beat remaining ingredients until smooth and pour evenly into the dishes.
Bake both at 400 degrees for about 30 minutes or until tops are golden. Let plates stand for 5 minutes before cutting.
Tona in Bama

I am looking for the recipe from Tona for Lemon Snowballs. Does someone remember the date? Thanks!

And thank you Nancy for posting the pictures. It is nice to have that pretty smiling face to connect with the newsletter.
Kotton in MN

Comment
An easy way to search is to use the search feature in the newsletter. Just change the button from web to nancys-kitchen.com. Put search term Lemon Snowballs and press the search button. It comes right up.
Nancy Rogers

Thank you for including the product recalls in your newsletter!
Carol in TX

Fried Catfish
1-1/2 C. yellow cornmeal
1/4 C. all-purpose flour
3 t. salt
1 t. ground red pepper
1 t. garlic powder
1/2 t. black pepper
8 farm raised catfish fillets, (wet, so breading will stick to them)
vegetable oil, for deep frying

Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess. Fill a deep fryer, or large deep skillet half full with oil and heat to 375. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serves 4 generously.
Tona in Bama

Nancy, I have tried two outstanding recipes this weekend and I just have to tell everyone. I have been cooking and baking for 40+ years and the Extraordinary Chocolate Chip cookie recipe from Joan in the Sept 7th newsletter is better than any I have ever made. I used my tablespoon cookie scoop and cooked them 15 min. on parchment paper lined cookie sheet.

Also the Cherokee Casserole from Smiles from Idaho was in the Sept 22 newsletter , well I made that today and its definitely a "keeper"! Everybody loved it!
Thanks too you Nancy, and everyone sending in recipes!
Linda in Al

Nancy - in the 9/22 newsletter, Doris in OKC wanted to try the Sadies Pound Cake. The recipe calls for mace and Doris said she the only kind of mace she knew of was in spray form on her keychain. I have NO idea of the consequences, but I DO know that that is NOT the kind of Mace referred to. I'd hate for her to get sick.

Mace (spice), a cooking spice obtained from the of the nutmeg fruit.
http://en.wikipedia.org/wiki/Mace_%28spice%29

Mace (spray), a brand of tear gas, often used by police.
http://en.wikipedia.org/wiki/Mace_%28spray%29
Richard

Tortilla Green Chili Quiche
Olive oil cooking spray
5 thin 10-inch flour tortillas
1/3 C. grated Parmesan cheese
1/2 C. sour cream, light or regular
2 extra-large eggs
1 can (7 ounces) green chiles, drained and rinsed
1 jalapeno chile, seeded and minced (optional)
1/4 C. chopped onion
1 T. minced cilantro
1 1/2 C. grated Monterey jack cheese
Chile powder or paprika

Preheat the oven to 350*F. Mist a 13 x 9 inch baking dish or other
shallow oven-proof dish with the olive oil spray.

If the tortillas are cold and stiff, warm them in a nonstick pan to make them more pliable. Fit them into the baking dish, overlapping and with at least 2 inches of the edges sticking up out of the dish. When all the tortillas are fitted into the dish, mist them with cooking spray. Sprinkle evenly with the Parmesan cheese and bake for 5 minutes. Remove from the oven but leave the oven on.

Put the sour cream, eggs, 2 of the green chiles, the jalapeno, onion and cilantro into the bowl of a food processor. Process until well blended. Pour into the pre-baked tortilla shell. Layer the Monterey jack cheese over the filling and then sprinkle with a little red chile powder or paprika. Bake for 18 minutes, or until the filling is set. Remove and cool for at least 15 minutes. Use a wide spatula to help slide the tortilla quiche out of the dish, and cut into small pieces. Serves 6 as part of a brunch buffet.
Tona in Bama

Hi Nancy,
I enjoyed seeing your Picture along with your helpers. I was wondering how about putting your picture on the top section of your newsletter? That way we would see you every day. That way when we opened it. What do you think ladies & Gentlemen?
Dorothy in IL.

Comment
I don't like to have my picture taken so it probably won't be at the top of each newsletter, LOL.
Nancy Rogers

Hi to Trish in Florida: I have bought chocolate diet soda in a Stop and Shop grocery store in NY (which also has stores in CT and MA). It is so great, you would think grocery stores all over the USA would get the hint!!!
Hudson Valley Kathleen.

*I know there are a lot of good hot wing recipes out there but these are the best I've had. I hope you will let me know how you like them if you try them.

My Sister’s Hot Wings
12 chicken wings
oil for Fry Daddy
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic salt
½ teaspoon Cajun Seasoning (I prefer Tonys)
½ block margarine
2 cups Louisiana Hot Sauce (or hot sauce of your choice)

Heat oil in Fry Daddy. Season chicken with salt, pepper, garlic salt, and Cajun Seasoning. Put chicken in oil and fry 12-15 minute. In a bowl mix melted margarine and hot sauce. Take out chicken and put in hot sauce mixture and mix thoroughly. Serve with Ranch Dressing.
Susana in Louisiana

Ms. Lucy’s Salad with Mandarin Orange Slices
1 bunch of Romaine lettuce, broken
6 Roma tomatoes (which have been air ripened in a hanging wire basket for several day) This adds flavor to the tomatoes OR
1-pint grape tomatoes (which taste good year round)
4-eggs, boiled and sliced
1 can mandarin orange slices, drained
small Poppy Seed Dressing

Mix vegetables and mandarin oranges. Top with dressing. Serves 6 but may double
Susana in Louisiana

Donna in Southern Ca. I made my hotdog bun pudding the way you do. I just st the buns in the pan and poured the mixture over them. The custard around the buns really sets it off and the tops of the bun are delicious this way. I won't even think of making them any other way. I hope you don't mind, but I have passed this recipe on to several of my friends and family members.
This recipe is definitely a keeper!
Thanks, Earlene in NC

Nancy:
How nice to see the person that has become an important part of our everyday life You have a nice smile and kind face. The kitties are sweet too!

Here is a really nice recipe that I have made many times, since I got it at Cooperative Extension many years ago at a
Fall Craft Fair. It makes a great gift item at holiday time too.

LEMONY LEMON NUT BREAD WITH GLAZE
Beat for one minute:
1 cup sugar
1/3 cup melted butter or oleo
1 Tbls. lemon extract

Add
2 large eggs-beat in one at a time

Sift together:
1-1/2 cups sifted all purpose flour
1 tsp. baking powder
1 tsp. salt

Add alternately to the sugar/egg mixture with

1/2 cup milk

Fold in;
Grated rind of 1 lemon
Add
1/2 cup chopped pecans to top of cake

Bake at 350 degrees for about 60 minutes, in a 9 x 5 greased and lined loaf pan

While baking make the Lemon Glaze as follows:

1/3 cup fresh lemon juice( 1 large lemon)
1/3 cup sugar

Combine and drizzle over bread while both items are still warm, and you have made holes in bread with a toothpick
so the lemon glaze will drizzle into the bread. Yum.................

Let bread cool completely while in pan-turn out onto foil and wrap tightly-Refrigerate for 24 hours before cutting. Serve in thin slices. This can be stored for 3 months in fridge, or frozen for 1 year- It can be served as tea sandwiches and spread with cream cheese. For gift item, cover with foil and cellophane and tie with ribbon, using a small basket, or small bread board . Include a card with instructions on serving as a tea bread and also freezing.

This really is easy to make and gives great results!
Laurine in NNY on the border

Sweet and Sour Pork
1 can (20 ounces) pineapple chunks in juice
1 1/2 to 2 pounds pork shoulder, cut into strips
1 medium green bell pepper, cut into strips
1/2 medium onion, thinly sliced
1/4 cup light brown sugar, packed
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup water
1 tablespoon light soy sauce
1/2 teaspoon salt, or to taste
hot cooked rice

Drain pineapple, reserving juice. Refrigerate pineapple chunks until ready to use.

Place pork in slow cooker; add green bell pepper and sliced onion. In a bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add water to make 3/4 cup if necessary), vinegar, water, soy sauce, and salt; blend until smooth and pour over pork and vegetables. Cover and cook on LOW setting for 8 hours. Add pineapple chunks about 45 minutes before end of cooking time. Serves 4 to 6.
Tona in Bama

Veggie Fries
Source: Hidden Valley Cookbook For Kids

1 Pound hard vegetables ( such as carrots, red peppers, zucchini, green beans, asparagus) sliced into sticks
1 cup Hidden Valley Original Ranch Dressing , plus extra for dipping
1/4 cup olive oil, plus 1 tablespoon
2 tablespoons fresh lemon juice

Blanch Vegetables in salted boiling water for 3 minutes to soften. Mix ranch dressing, olive oil and lemon juice. Pour mixture over vegetables to coat.
Marinate from 1 hour up to 3 hours. Put 1 tablespoon of olive oil in a large frying pan. Fry vegetables over medium heat until cooked through and brown on all sides.
Serve with Ranch Dressing for dipping. Serves 4.
Tona in Bama

Pumpkin Bourbon Pound Cake
2 sticks (8 oz.) unsalted butter, softened
1 c. granulated sugar
1 c. light brown sugar
4 eggs, at room temperature beaten
1/4 c. milk
2 tbsp. bourbon
1 tsp. vanilla extract
2 c. fresh or canned unsweetened pumpkin puree
3 c. all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
Small pinch of salt
1 c. plus 2 tbsp. pecan halves, coarsely chopped

Preheat oven to 350 degrees. Generously grease and flour a 12 cup angel food cake pan or a bundt pan. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until fluffy. Gradually beat in the eggs on low speed. Beat in the milk, bourbon, vanilla and pumpkin puree. In a bowl, sift the flour with the baking soda, baking powder, cinnamon, ginger, allspice, nutmeg and salt. Add the dry ingredients to the pumpkin mixture and mix until blended. Stir in 1 cup of the pecans. Spoon the batter into the prepared pan and bake for about 1 hour or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a rack to cool completely. Transfer to a plate. Drizzle warm Bourbon Caramel Glaze over the top of the cake. Garnish with the remaining 2 tablespoons of pecans.

BOURBON CARAMEL GLAZE:
1 stick (4 oz.) unsalted butter
1/2 c. packed light brown sugar
About 3 tbsp. heavy cream
1-1/2 c. confectioners' sugar, sifted
3 tbsp. bourbon
1/4 tsp. vanilla extract

In a heavy saucepan, melt the butter over moderately low heat. Stir in the brown sugar until incorporated. Stir in the 3 tablespoons cream and simmer, stirring for 3 minutes. Using an electric mixer, beat in the confectioners' sugar, bourbon and vanilla. If necessary, add more cream to achieve a heavy glaze consistency. Use warm. 10 to 12 servings.

Pumpkin Pie
1 (9") unbaked pastry shell
1 (16 oz.) can pumpkin (2 c.)
1 can Eagle sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Preheat oven to 425 degrees. In large bowl combine all ingredients except pastry shell; mix well. Pour into shell. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 35-40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Refrigerate leftovers.
Linda NM

Pumpkin Cake the Easy Way
1 box yellow cake mix (2 layer cake mix)
1 small can pumpkin
3/4 c. white sugar
4 eggs
1/2 c. oil
1 tsp. nutmeg
1 tsp. cinnamon

Combine ingredients and mix well with beater. Bake in Bundt pans for 1 hour at 350 degrees, 55 minutes for sheet cake pans.

FROSTING:
3 oz. cream cheese
1/2 box powdered sugar
1/2 stick margarine
1/2 tsp. vanilla

Mix well with beater and frost cooled cake.
Linda NM

Apple Breakfast Lasagna
1 cup sour cream
1/3 cup firmly packed brown sugar
2 packages frozen french toast (9 oz each)
1/2 pound sliced boiled ham
2 cups shredded cheddar cheese
1 can apple pie filling
1 cup granola cereal with raisins

In a small bowl, blend sour cream and brown sugar. Chill. Place 6 French toast slices in the bottom of a greased 13x9-inch baking pan. Layer ham, 1 1/2 cups cheese and remaining 6 slices of French toast. Spread apple pie filling on top and sprinkle with granola.

Bake at 350 for 25 minutes. Top with remaining 1/2 cup cheese and bake 5 minutes or until cheese is melted. Serve with sour cream mixture. Makes 6 servings.
Tona in Bama

Zucchini Casserole
4 c. grated zucchini
1 med. chopped onion
1 c. grated cheese
1 c. crumbled cheese crackers
1/2 c. mayonnaise
2 beaten eggs
1 can mushroom soup

Mix all ingredients together. Place in 6 cup greased casserole and cover top with crumbled cheese crackers or potato chips. Bake 40 minutes at 350 degrees. Serves 8 to 10.

Green Chile Corn Casserole
1 (4 oz.) can whole green chilies
3 c. fresh corn or frozen
1/3 c. yellow cornmeal
2 tbsp. melted butter
2 tsp. sugar
1/2-1 tsp. salt
1 c. cheese, grated

Preheat oven to 350 degrees. Butter baking dish. Cut chilies in wide strips. Combine corn, cornmeal, butter, sugar and salt in blender. Layer 1/2 cornmeal mixture, chili strips and cheese. Top with rest of cornmeal mixture and put cheese on top. Cover with foil and bake 1 hour at 350 degrees.
Lisa

Chili Relleno Casserole
1 (4 oz.) can Ortega green chilies, chopped
1/2 lb. Cheddar cheese, grated
1/2 lb. Jack cheese, grated
1 can evaporated milk
2 eggs, beaten

Layer an oblong baking dish with 2/3 Jack cheese and 2/3 Cheddar cheese. Mix chilies, eggs, and milk. Pour over cheese. Top with remaining cheese. Bake for 1 hour at 350 degrees or until brown on top.
Lisa

Nacho Casserole
2 lbs. ground beef
2 cans refried beans
1 sm. container sour cream
1 bottle taco sauce
1/2 lb. Cheddar cheese, grated
2 pkgs. taco seasoning

Brown ground beef; drain. add taco seasoning, let cook for 10 minutes. Heat beans until smooth. Place ground beef mixture, then beans, then sour cream and then taco sauce. Top with cheese. Put in oven and heat until cheese melts.
Lisa

In the September 22 Newsletter Marilyn in Ohio ask about capers.
What are Capers?
http://www.wisegeek.com/what-are-capers.htm
Caroline MO

Similar information was sent in by
Marlene in Fl

I am looking for a TNT bread pudding recipes that you use Krispy Kreme donuts in. I work for them and would like to try this recipe. Thanks, Marie in VA

Comment
The recipe is located in our June Alphabetical Index for 2007

Tona in Bama's recipe Sept 22 Poppy Seed Pound Cake
Where you get SOLO Poppy Seed filling? What is it like? I have never seen it in Canada Thank you, and I really enjoy all the recipies submitted.
Anna from Alberta

Thanks so much for all who posted the Delaney Sisters' Pound Cake Recipe.I knew I could count on you! Also, thanks to Tona for her Poppy Seed Pound Cake. Going to try it. Sounds really good.

One more request
Ee just spent a week on Cape Cod and just LOVED the Lobster Bisque at a place on the dock at Provincetown. Also the "donughnut" from the Portuguess Bakery does anyone have a recipe?
Thanks Vicki

Nancy we are all glad that you had that time off and maybe you should take the weekends off. We all would miss the newsletter but we would understand if you wanted more time off.

What newsletter was the Tender Bake Liver and Onions in. That would be a meal that my husband could make while I am recovering from surgery. In fact I have a recipe that I make for Chicken Livers and it is done in the crock pot. I have not seen anyone send in a recipe for chicken livers. We can't have liver that often because they are fatty. When we were younger we would have them about every month to 6 week just because of the iron in them. Also at that time we had to teenage daughters that didn't eat that well.

Chicken Liver by Susie
1 to 1½ lbs. chicken liver, drained
1 medium to large onion, chopped
4 to 6 slices bacon, cooked, crumbled
flour
salt & pepper to taste
1 can mushroom soup
½ to 1 teaspoon garlic powder
2 to 4 tablespoons oil, I use olive oil

Mix together the flour, salt, pepper and garlic powder. After draining the chicken liver coat the liver with the flour mixture. Brown them in a skillet and when done put them in the crock pot with the onion and bacon. Mix ¼ to 1/3 cup water with the mushroom soup and pour over the mixture in the crock pot. Turn on low and cook all day. The are so tender and you will enjoy them.

Everyone have a great day. Nancy and associates take care and stay safe.
Susie Indy

Nancy, thanks so much for the pictures of you and your crew. It is so nice to have an image in my mind of you when I read the newsletter or write to you. Your furry staff remind me so much of my babies. Mine are the same color and markings but I think they are a bit larger than Siggy and Ditto. My Tuffy weighs in at 21 lbs. and Miss Baby weighs 19 lbs.

Is Ditto a female? I am thinking that you once said that she/he was female but am not positive. I so enjoy the antics of your two. Mine sleep a lot during the day but "Katie bar the Door" at night as they run and play and sound like a herd of horses running down the hallway, but I am crazy about both of them.
Just wanted to thank you for the pictures.

And thanks so much for all you do for all of us in Nancyland.
Barbara in Corsicana,Texas

Comment
Both Siggy and Ditto are male cats. Both Siggy and Ditto sleep well at night and are into trouble all day long. Siggy sleeps on one side of my bed and Ditto sleeps curled up next to Siggy.
Nancy

Happy Birthday, Nancy. I hope it was a good one. We share the same birthday week. My birthday was on the 21st and I spent it vacationing in Wisconsin. Thanks for doing all the good things for the rest of us and again...I hope you had a happy happy birthday and wish you many more.
Bette~Indiana

*This may be a repeat recipe.  I could not remember if it had been posted before.

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Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers