**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.

Hi Nancy, someone was asking about the Better Baker Bowls and it reminded me that I wanted to mention that I got them and Have forgotten! Well, I did, and I must say they are great. My grandkids love me to make brownies, fill the center with chocolate mouse and then we top with cool whip and cherries! They are great! I had trouble getting the brownies out in one piece in the beginning but I got the hang of it and now we are planning to try all sorts of deserts. I also want to make some jello salads. I have some written down that you and others sent in. So for the gal that was asking about them, Check the CooksChoice site and also, just use your imagination and go for it!

And Cindy O, let me know how you like the Juice!
Billie in Fl

**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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Strawberry Short Cake Cake
1 cup miniature marshmallows
2 cups frozen strawberries in syrup
1 (3 oz) package strawberry Jello
1 package white cake mix with pudding in the mix
1 cup water
1/2 cup oil
2 eggs

Grease a 9 by 13 inch pan. Sprinkle marshmallows evenly over bottom. Combine strawberries and syrup with dry Jello. Set aside. In large bowl combine cake mix, water, oil and eggs. Blend at low speed until moistened. Beat 2 minutes on high speed. Pour batter evenly over marshmallows in pan. Spoon strawberry
mixture over batter evenly. Bake at 350 degrees 35 to 45 minutes or until tooth pick inserted in the center comes out clean. Serve with ice cream or whipped cream.
Tona in Bama

For Anna from Alberta
RE:
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

It is with the pie fillings in the grocery stores here. There is no way to explain the taste. I always looked so forward to this cake during the holidays.

Below is a website for the Solo Company. I even found it on Amazon.com and Ebay.
http://www.solofoods.com/cprod.html
Tona in Bama

Here are some symbols that you can make on your computer by holding down the "alt" and typing in the numbers. use the number pad for these.
° (degree sign) hold down alt and type in 0176
¢ alt 155
¼ alt 172
½ alt171
¾ alt 0190
© alt 0169
™ alt 0153
è alt 0232
You can get many more when you go to - Start - All programs- Accessories - System tools - Character map. Hope that some can use this.
Jane Ann in Alabama

For Margo/Boston

RE:
Tona, your caramel fudge looks really good. Is the cream in the recipe heavy or light cream. Margo/Boston

Margo, I usually use heavy. I have even used regular milk or evaporated.
Tona in Bama

Pineapple Cream Pie
1- 8 oz pkg cream cheese
1- cup sugar
1- tsp vanilla
1- 8 oz container cool whip
1- 8 oz can crushed pineapple (drained)
1 baked pie crust or 1 graham crust

Mix all ingredients together and spoon into baked crust. Refrigerate 1 or 2 hours. Enjoy. Just slice and serve. Makes 8 portions. Preparation time 30 mins.
Trish in Fl

I'm looking for a muffin recipe made by "Paradise Bakery". I ate them several years ago when I lived in Pleasanton CA.

It is bran and has a lot of goodies in it. It was one of the best muffins I've ever had and lately I have been wanting one in the worst way.
Any one that can help?
Bev Eugene OR

I first want to say it is nice to finally meet you Nancy! and a welcome to Tona's daughter Chelsea! Nice to have you with us! And I'm sorry I missed that request from someone who wanted the Delaney sister's pound cake recipe, They are my Great grandmas first cousins! Also ,I made the hot dog pudding recipe and my husband lost his mind and ate just about all of it! Then asked me " why did you make that we're on a diet"? LOL, so much for the diet....Thank you Nancy and everyone for the great recipes,
Lynette in NY(Where the leaves are starting to change color)

To Marianne from Edmonton: If you have a kitchen store where you live, pick up a package of MAGI-CAKE STRIPS You wet them, then wrap them around the cake pans before putting in the oven. I don’t know why they work, but they keep the cake from forming a hump in the center of the cake. I use them all the time and my cakes come out perfectly formed on top. According to the back of the package, the moisture equalizes the heat, so cake bakes evenly. I got an e-mail from Rose Beranbaum and she is coming out with silicone wraps soon. They will most likely be available at Sur La Table. I’ll let you know when I can find them.
Harriet/AZ

Thanks to Pam in OH for her spaghetti recipe she sent! Happy Birthday to Nancy and thanks for the pictures too!
I love this family we have!
Lara in WV

Hi to all the ladies who sent in suggestions on how to keep the hamburgers moist for our church fellowship. We had the fellowship yesterday and we used the large tinfoil pans/sterno heat and it worked beautifully. Made some beef broth to help keep them moist too. Thanks so much for your help. It's wonderful to have this resource and expertise of all you ladies and gentlemen that share willingly of your experiences and recipes. Thank you too Nancy. You have to know by now we really appreciate your part in this too. You do the work - we reap the benefits. Thanks for the picture. It's always nice to put a face to the "voice".
Lesleigh in PA

In the 9/22 newsletter to Idaho, Onalee do you mix the mushroom soup and mushrooms with the noodles or just pour over the mixture? I will have to cut back on the sour cream because my DH doesn't like it but I am sure the casserole will be fine.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

For Doe about bread pudding. I use the Krispy Kreme doughnut bread pudding because it is so easy and sooo good! I think Nancy had it listed in today's newsletter. You use Krispy Kreme doughnuts with fruit cocktail. I usually buy the day old doughnuts. If you look around for stores that sell Krispy Kreme you can find day old doughnuts. Otherwise, pull up bread puddings and you will find all kind of recipes.
Betty T. Ga.

Good Morning Nancy and all, I never thought I would be writing this. Remember last spring I wrote that I had been in the nursing home from Halloween till mid May. I was home about 6 weeks, fell cracked bone in my knee, and back to the nursing home after being in the hospital four days. I got home three days ago, to find over 1000 emails. I deleted them all, take too long to read everything. So I missed the newsletter with your picture(s) in it that was discussed in Sundays newsletter. Which one was it in, so I can see them too? I sure am glad to be back, I had the 'go-rounds' with the therapy department about leaving and I won, doctor gave me the discharge orders. I am looking forward to reading all the recipes. I do little cooking now but I still like to read the recipes. Take care everyone. I love you all.
Knitter in Illinois

Comment
Glad you are home again. I am looking forward to some more of your good TNT recipes. The pictures are in the Sept 21 2007 newsletter.
Nancy

Hi to the Nancylanders,
I've got a request. My hubby came home with some Pompano fish. This is one of the few fish that I have never eaten or cooked. Does anyone have a TNT for Pompano??? I'd appreciate your help with this.
Thanks. Sue in Fl

Just a note to go with all the lovely poppy seed recipes ..... my DH & SIL work for a natural gas company & every so often they pull surprise drug tests. Poppy seeds show up as positive for drugs on the test. We've had to quit buying everything bagels & the sweet onion sauce at subway also has poppy seeds so the guys can't have their favorite teriyaki chicken subs anymore either.
Lory in CO

For more information about how poppy seeds can affect drug testing
http://www.snopes.com/medical/drugs/poppyseed.asp

Hi, thanks to everyone who sent all the wonderful Beef Stroganoff recipes in. I copied them all and plan to try each one. Nancy, so enjoyed the picture of you and the staff. Here is a TNT recipe that I really like.

Creamy Cauliflower Bake
1 large head cauliflower broken into flowerets
or two packages 16 oz. each of frozen flowerets.
1 packet of sloppy joe mix (1-1/2 oz.)
1/2 cup bread crumbs
1 TB margarine melted
2/3 cup sour cream
1/3 cup mayonnaise
3 TB milk

Parboil cauliflower and drain. Mix 1 tablespoon of sloppy joe mix with the bread crumbs and melted margarine. Set aside. Mix remainder of sloppy joe mix with sour cream, mayonnaise and milk. Place cauliflower in a flat casserole (like a 9 x 9) and spread mixture over cauliflower. Top with crumb mixture and bake for 25 minutes at 350 degrees.
BunnyFace

This is for Carol/SoCal asking about a UK recipe in the Sept.23, 2007 newsletter.
"G" is for gram
Castor sugar is "very fine" sugar in the UK and "super fine" sugar here in the states
"icing sugar" is confectioners sugar

We lived in the UK for almost 5 years and it took me awhile to get used to the Castor sugar and now I really miss it. The super fine sugar here is not as fine. I have heard that you can put sugar in the blender and make super fine---you have to be careful that you do not run it too long or you will have confectioners sugar.
Hope this helps!
Barb in JAX

For Marilyn in Ohio who was asking about capers, they are not hot, rather they are extremely salty and are good in creamed fish dishes and tartar sauce. They are the buds of a bramble like bush that grows mostly in the Mediterranean area. Also, for Leah who has exactly the kind of starter that I have been seeking for bread, if I can figure a way for you to send me a starter I will send Nancy my email address and she can forward it on to you so we can discuss how we can do this. I used to have that starter and loved the bread that it produced but when I moved 100 miles from where I lived at that time I could not tend it and it died and I have been trying to get another starter ever since. Only problem is that I do not know when to quit eating it slathered with butter but we will deal with one problem at a time LOL.
Barbara in Corsicana,Texas

Ya’ll this is IT! I promise you, if you try it once, you'll be eating it and serving it to guests for the rest of your lives. AND - it’s really good for “when company is coming” because it frees up the cook for visiting.
-Susana in Louisiana

Crockpot Pasta-laya
(as in Jambalaya ()

1-lb smoked sausage sliced into 1/4-inch rounds
1/2-lb boneless pork chops, cubed
1-lb boneless chicken, cut into cubes, boneless thighs have more flavor
1 ½-cups chopped onions
1 bell pepper, chopped
1-rib celery, chopped
2-tsp. Minced garlic
1-tbsp. Worcestershire Sauce
1-tbsp. Creole Seasoning (I use Tony Chachere's)
1 can Rotel tomatoes
1-can stewed tomatoes
1(8-oz) can tomato sauce
2-cups sugar
1-lb cooked spaghetti

Brown down the sausage, drain and put into the slow cooker. Brown the chicken and pork in the grease left over from the sausage and place in slow cooker. (Add a little olive oil if needed.) Saute onions, bell pepper, celery and garlic in same pan. Drain off any excess oil and add Worcestershire Sauce. Put in slow cooker. Add remaining ingredients except spaghetti. Cook on low for 6 1/2-hours. Serve over spaghetti. (Makes enough for 12 or more with a side salad added.)

A gentle reminder
Messages with no capital letters or all capital letters are not posted to the newsletter. Messages with no punctuation or excessive punctuation (example ... between sentences) are not posted as well.
Nancy Rogers

For Carol/SoCal, you were asking about the measures for the "Amaretti Biscuit" recipe.

"g" does stand for Grams
"Castor Sugar" is sold as Super fine sugar in the states
"Icing sugar" is Powdered sugar
and the temp of 180c would be 350F in the states

Hope this helps and the recipe sounds YUM!
~Dee UK, soon to be back living in Florida

This information and link was also sent in by
Sarah in WV
http://www.bellissimacakes.com/

Good morning again Nancy,
Yesterday was so nice and cool I decided to make our Honey BBQ riblets (in the oven), oven baked fries and home made baked beans.

Chris’s Beans
1 can Cannellini beans
1 can Busch’s Homestyle Beans
about ¾ c. catsup
1/3 c. prepared mustard
¼ c. brown sugar
1 med. green bell pepper, chopped
½ med. onion, chopped
1/3 lb. bacon, fried crisp

Mix all ingredients together well and pour into crockpot. Cook on high for 4 hours, then on low for 2 hours. So yummy!

My BBQ riblet recipe is here: http://whatscookin.proboards4.com/index.cgi?

Everything was great!
Chris in NM

Good morning Nancy,
It was great to see a picture of our favorite “leader”! Nancy, you take a great picture! I love that smile!

I am responding to Vicki who was wanting a recipe for Portuguese donuts. I found one on

These are so similar to the French Market donuts – beignets – that I can understand why she really liked these. When I had my first one I couldn’t put them down! Yummy and so fattening! These are also popular in Hawaii since so many are of Portuguese descent.

Malasadas Dois OR Portuguese Donuts
Submitted by: Scotty Carreiro

Ready In: 1 Day 6 Hours 30 Minutes
Yields: 48 servings

"A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up."

1 teaspoon sugar
1/4 cup warm water
1 (.25 ounce) envelope active
dry yeast
4 eggs
1 teaspoon salt
4 cups all-purpose flour
1 cup white sugar
1 cup lukewarm milk
3/4 cup butter or margarine, melted
1 quart vegetable oil for deep-frying
1 cup white sugar for decoration

Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.

In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.

Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.

Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.

With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.

Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.
Source: http://www.allrecipes.com

I just received my mixes from Dennis at Prepared Pantry Sat. Oh my! I can hardly wait till we get back from our trip to make the English Muffin bread! Now I wish I had ordered a jar of preserves to put on it! I also ordered the Snickerdoodle mix and the coconut meringues. Guess I had best dust the old bread machine off and get going!
Take care Nancy!
Hugs, Chris in NM

Hi Nancy
I enjoy your newsletter so much - it is usually the first mail I open up in the morning. So interesting and fresh everyday

I am looking for a recipe for chocolate fudge that has 4 ingredients - marshmallows, sweetened condensed milk, toll house chocolate chips and vanilla - can anyone out there in Nancyland help me.

Also I am looked for a recipe for baked potato chip cookies - can anyone help?
Thanks a bunch, Glenda in NJ

Hi Ladies,
Does anyone know how to get that old, musky smell out of an antique chest of drawers? Thanks,
Tracey in OK

Pineapple Bread Pudding (Slow Cooker)
1 cup butter, softened (2 sticks)
2 cups granulated sugar
1 tsp. cinnamon
8 eggs
2 cans (13.5 ounces each) crushed pineapple
6-8 cups toasted French bread cubes
3/4 cup toasted, chopped pecans
1 cup white chocolate chips
Caramel sundae topping
1/2 cup toasted, chopped pecans

In a bowl, beat butter, sugar and cinnamon until well mixed. Add eggs and beat on high until mixture is light and fluffy.

Drain pineapple well. Fold pineapple, bread cubes, 3/4 cup pecans and white chocolate chips into creamed mixture.

Pour batter into a slow cooker; cook on low for 6-7 hours (high 4 hours). Before serving, drizzle with caramel and sprinkle with 1/2 cup pecans. Serve warm. Great with a scoop of vanilla ice cream. Serves 8 to 10.
Donna in Southern CA

BAKED ACORN SQUASH
2 medium acorn squash (about 1-1/2 lbs. each)
2 cups finely chopped apple
1/4 cup apple juice
1 Tbsp. margarine or butter, melted
1 Tbsp. dark brown sugar
2 tsp. lemon juice
1/2 tsp. ground cinnamon
32 Wheat Thins Snack Crackers, coarsely crushed
1/3 cup seedless raisins

Cut squash in half crosswise; remove seeds.
Place, cut-side down, in 13x9-inch baking dish in 1/2-inch water. Bake at 400 degrees for 40 to 45 minutes or until tender. Cool slightly.

Scoop cooked squash out of shells, leaving 1/4-inch thick shell; reserve shells.
Mix squash, apples, apple juice, margarine, brown sugar, lemon juice and cinnamon. Stir in crackers and raisins. Spoon squash mixture into shells.
Return to oven and continue baking at 400 degrees for 10 minutes or until thoroughly heated.
Donna in Southern CA

Rice Pudding
1 (3 1/8 oz.) pkg. vanilla pudding & pie filling mix
2 1/2 c. milk
1/2 c. uncooked instant rice
1/4 c. raisins
1/4 tsp. ground nutmeg
Ground nutmeg (optional)

Place pudding mix in 1 1/2 quart casserole. Gradually blend in milk. Stir in rice, raisins and 1/4 teaspoon nutmeg. Microwave at High for about 8 minutes, or until mixture thickens, stirring 2 or 3 times. Refrigerate for about 30 minutes. Stir. Sprinkle with nutmeg. Chill.

Fried Rice
2 c. cooked rice
1/2 c. teriyaki marinade
1/8 c. red wine
1/2 a tomato
2 stalks green onion
1/2 lb. bacon or ham
1/8 c. sugar
Salt & pepper seasonings
A pinch of ground marjoram seasoning

1. Dice all vegetables and bacon or ham. 2. Pour all vegetables and meat into a small pot with red wine, sugar and teriyaki marinade. Over a medium heat bring to a boil. 3. Add 1/4 teaspoon of salt and pepper and a pinch of ground marjoram. 4. Boil for 1 minute. 5. Pour rice and vegetables into large skillet. 6. Cook over high heat for 10 minutes and serve.
Linda NM

TAFFY APPLE SALAD
16 ounces canned pineapple tidbits in juice, (drained and reserve juice)
2 cups mini marshmallows
1 cup pineapple juice (reserved juice may be less than one cup)
1-1/4 teaspoons flour
1-1/2 teaspoons white vinegar
3 cups apples, diced with skins on
1/2 cup sugar
1 egg, beaten
16 ounces dessert topping, (Cool Whip.)
1-1/2 cups unsalted peanuts

Combine pineapple tidbits and marshmallows and refrigerate overnight. Same day, over medium heat, combine pineapple juice, sugar, flour, egg and vinegar for sauce. Bring mixture to boil until it just thickens. Refrigerate overnight. Next day, add sauce to tidbits and marshmallows. Mix in whipped topping. Add peanuts and apples. Mix thoroughly and refrigerate covered.

This makes about 7 cups. Serves 14 one-half cup servings.
Donna in Southern CA

Hope this helps and the recipe sounds YUM!
~Dee UK, soon to be back living in Florida

When I was in high school ( many many yrs ago ) and taking Home Economics we were learning cake baking and our teacher also told us about tapping the cake pan on the counter gently several times to remove any air bubbles but also to take a dinner knife and also gently swirl it thru the batter to also eliminate air bubbles
Joanne South Western Ontario Canada

Nancy re: your Potato Chip Oven Fried Chicken - I've made this for years, but I roll the chicken in mayo first then in the crushed chips (adds moisture and helps the chips stick). Sometimes I will add a packet of dry Ranch dressing/dip mix to the mayo. Try it!
Carol in TX

For Barb W regarding substituting SPLENDA in recipes:
Info on the SPLENDA website says you have to make a few changes in your recipes if you substitute SPLENDA for sugar. By using the granular SPLENDA in your cake recipes, for every one-cup SPLENDA add sifted 1/2 cup nonfat dry milk powder and 1/2 teaspoon baking soda. Add the dry milk and soda to the dry ingredients and prepare your recipe as usual. It also says that your baking time will be decreased, so check 7 to 10 minutes earlier than your recipe recommends.

In any recipe for cookies, brownies etc. it suggests that for every one cup SPLENDA add 1/2 teaspoon soda and continue with your recipe. It also suggests that with muffins or quick breads you may add honey or molasses and it will add flavor and moistness. You can also add cinnamon, vanilla or almond extract to give extra flavor. These will also be baked in shorter time so check frequently.
Donna in Southern CA

A similar message about Splenda was sent in by grannym IL

Comment
I would like to apologize to grannym IL. She sent in some information about using Splenda. I did not think the information was correct so I did not post it. Her information was correct on both items about Splenda and about capers.

Pickled flower buds served as a substitute for capers.
Source: http://www.sunriseseeds.com/Nasturtium
Nancy Rogers

Oven Fried Onion Potatoes
2 lbs. potatoes, peeled and cut into chunks
1 pkg. Lipton onion soup
1/3 c. olive oil
1 lg. ziploc bag

Preheat oven to 450 degrees. Combine all ingredients into ziploc bag and shake until potatoes are thoroughly coated. Spread into roasting pan and bake approximately 40 minutes until golden. Serves 8.

Oven Fried Zucchini
2 (8 oz.) zucchini
1 lg. egg
1 tbsp. water
1 c. coarse cracker crumbs (saltine)
2 tbsp. margarine, melted
Salt
Pepper

Trim unpeeled zucchini and cut into sticks about the size of French fries. Sprinkle with salt and pepper. Beat eggs with water; roll each zucchini stick in egg mixture and then in cracker crumbs. Place on wire rack while oven heats to 400 degrees. Place coated zucchini on a baking sheet and spoon butter over. Bake 15 to 20 minutes until tender and lightly browned. Makes 4 servings.

Oven Fried Apple Pies
Make pastry for 2 crust pie.
1/2 c. sugar
1 tsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. margarine

Roll pastry thin. Cut into 12 circles - 6 inches round. Combine apples, sugar, flour and spices. Mix. Place mound of apples on 6 of the rounds. Cover with the other 6 rounds. Seal edges with fork and cut slits in top for steam to escape. Melt margarine in cookie sheet, put pies in melted margarine. Bake until browned. Bake at 400 degrees, 30 minutes. 

Oven Fried Green Tomatoes
1/3 c. cornmeal
1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
4 med. size green tomatoes, cut into
1/2 inch slices
Vegetable cooking spray
1 tbsp. grated Parmesan cheese

Combine first 4 ingredients in a shallow dish; set aside. Dip tomato slices in water; dredge in cornmeal mixture. Place tomato slices on a baking sheet coated with cooking spray. Coat each slice with cooking spray. Bake at 400 degrees for 15 minutes; sprinkle with Parmesan cheese and bake an additional 5 minutes or until golden. Serve immediately. (64 calories per 2 slices)

Oven Fried Okra
1/4 c. cornmeal
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
6 c. okra, sliced 1/2 inch thick
1 tbsp. cooking oil

Combine cornmeal, flour, salt and pepper, stir well. Dredge okra in mixture. Spread oil in a 15 x 10 inch pan. Spread okra evenly in pan. Bake at 325 to 350 degrees for 30 to 45 minutes, stirring often.
Lisa

Hello dear Nancy and crew! This is for Carol of So.Cal--g is for gram, castor sugar is similar to our white sugar and icing sugar is our powder sugar. Please send in your good recipe now.

For Scooch in Florida--We have all ages at our reunions too and all enjoy playing Bingo. We ask each person attending to bring a "white elephant" prize for the Bingo. A child brings a gift marked "child". Everyone seems to look forward to this. We've done it for years and never seem to tire of it. Then we end the evening with homemade ice cream!
Wishing you a good time! Annie from Gomer (OH)

My daughter has started baking cakes in her spare time and is looking for a nice buttercream icing that is easy to work with and can be used for decorations also. Thanks in advance.
Linda from Pa.

Thanks to everyone who told me where to buy Chocolate Diet Soda, now I know of at least 3 different places.
Trish in Fl

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.

Linda - your Potato Chip cookies sound great - but you didn't give the amount of nuts that you said to mix in with the 3 cups of potato chips.
Nancy in SFL

I got this recipe form a recent publication that I receive and have already enjoyed it three times. I know summer is the time for smoothies but who is to say we can't have them in the autumn months too. This is really “peachy” flavored and we all love it; kids and adults alike.

Peach Smoothies
2(6-oz) containers vanilla yogurt
1 (16-oz) package frozen unsweetened peaches, partially thawed
3-tbspn honey
2-tbspn sugar
3/4-cup white grape juice
6-8 ice cubes

Place all ingredients in blender. Purée; then liquefy.
(Makes 6 glasses (½ full) or I used the smaller 1/2-sized glasses.)
Susana in Louisiana

Crockpot Baked Beans
1-1/2 lbs. dry navy beans
1-1/2 c. ketchup
1 c. brown sugar
1/2 c. water
1 tsp. mustard
1/4 c. molasses
1/4 lb. salt pork or bacon, diced

Wash beans, boil in water 3 times volume of beans for 3 minutes. Let stand 1/2 hour. Then simmer until soft. Drain beans. Mix all ingredients in crockpot. Cook on low 6-8 hours or on high for 4-6 hours.

Crockpot Three Bean Baked Beans
1 (15 oz.) can butter beans
1 (15 oz.) can kidney beans
1 (28 oz.) can pork and beans
1/2 c. ketchup
2 tbsp. mustard
1/2 c. brown sugar
1 tbsp. Worcestershire sauce
2 chopped onions
6-8 strips of bacon, chopped

Place all ingredients except bacon in crockpot. Stir together. Place bacon on top. Cook on low for 6-8 hours.
Sue

I got this recipe from my Better Homes and Gardens magazine back in early August. I made it for my husband’s birthday this weekend. Fabulous Absolutely fabulous If anyone wants to splurge - THIS is the way to do it

Double Fudge Cake
FOR CAKE
2 1/4-cups all purpose flour
1/2-cup unsweetened cocoa
1 1/2-tspn baking soda
1-tspn salt
1/2-cup Crisco shortening, softened
1-cup sugar
2-tspn vanilla
3-egg yolks
1 1/3-cups cold water
3-egg whites
3/4-cup sugar

FOR FROSTING
1(5-oz)can evaporated milk
1/2-cup sugar
2-tbspn unsalted butter
1 1/2-cups semisweet chocolate morsels
1-tbspn Karo

Grease a 13x9x2-inch baking dish. Sift together flour, cocoa, baking soda, and salt. Set aside. In a large mixing bowl beat shortening with an electric mixer on medium speed about 30 seconds. Add 1-cup sugar and vanilla; beat until combined. Add egg yolks, one at a time, beating well after each. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium to high speed until soft peaks from (tip will curl over). Gradually add 3/4-cup sugar, about 2-tbspn at a time, beating until stiff peaks form (tip stand straight). Fold 2-cups of the cocoa batter into the egg white mixture t lighten. Gently fold cocoa-egg white mixture back into remaining batter until combined. Pour batter into prepared pan. Bake in a preheated 350° oven 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Fudge Frosting. Makes 12 servings.

FUDGE FROSTING DIRECTIONS
In a medium saucepan combine one 5-oz can evaporated milk, 1/2-cup sugar, and 2-tbspn unsalted butter. Cook and stir over medium heat until mixture is boiling; boil 5 minutes, stirring occasionally. Remove from heat, add 1 1/2-cups semisweet chocolate morsels, stirring until melted. Add 1 tbspn Karo and stir until combined. Use immediately.
Susana in Louisiana

Dear Nancy: I wanted to thank you for the wonderful newsletter you share with all of us. I loved the pictures of you and your 2 little darlings. I am a cat lover too, and I have 2 little darlings also. I appreciate all your hard work so thought I should answer the following question that was in your September 22, 2007 Newsletter. Thanks for being there.
Sally-Boise, Idaho

For Marilyn in Ohio

What are capers?
www.whatscookingamerica.net/capers.htm
Sally

More sourdough starter...
Nineteen years ago my FL neighbor gave me what she called "sourdough starter" and I've been making it regularly ever since. My husband loves it for morning toast and everyone I have shared it with raves about it.

This is not a sour starter. In fact, my internet penpal calls it "sweetbread." (I gave it to her when me met face-to-face several years ago.) The starter is fed with sugar and instant potato flakes and makes a sweet, chewy loaf that is fantastic toasted for breakfast and makes wonderful sandwiches.

Comment
I checked about mailing a starter through the mail. I was told that it is not possible because of laws and regulations on sending items.
Nancy Rogers

Is there a recipe for the Tuscany tomato bread for in your breadmaker, sounds like it would be good.
thanks, Sally in PA

Comment
The Tuscany Tomato Bread from Prepared Pantry is the best I have ever eaten. I personally don't think I could find a better recipe. Think I would probably spend more than $8.00 for a two pack mix for the bread machine to buy all the ingredients and try to make my own from scratch. One advantage of a mix is it comes out perfect everytime.

I had about half of the bread leftover. I did as it stated on the page (with the bread) to make croutons out of it by dicing up the leftover bread and baking it in the oven at 250 degrees until dry. I froze the croutons in small packages so I can use them later.
Nancy Rogers

This is a great site for sourdough. Gives instructions for making your own started as well as recipe for bread from the starter .
http://www.io.com/~sjohn/sour.htm
Sylvia in Spokane

Cajun Corn Soup
1 medium onion, chopped
6 green onions, copped
1/2-cup all-purpose flour
1 can (14 1/2-oz) stewed tomatoes
2 fresh tomatoes, chopped
2-pkgs frozen whole kernel corn (16-oz)each
cayenne pepper, 1 tspn
1 bell pepper, chopped
1/2-cup oil
5 cups of water
1 (6-oz)can tomato paste
½-LB cooked ground beef
andouille sausage, 3 links fried and sliced
hot sauce 6-10 shakes (to your taste)
Creole Seasoning - 10 good shakes

In a large pot, sauté onions, green pepper and green onions in oil until tender. Add flour and cook until bubbly. Add 3 cups of water, stewed and chopped tomatoes and tomato paste; mix well. Stir in the corn, andouille, ground beef, cayenne pepper, Creole seasoning and hot sauce. Bring to a boil, stirring frequently. Reduce heat, simmer, uncovered for 1 hours, adding a cup of water about every 30 minutes or so.
Susana in Louisiana

This is SO good and SO easy. I was originally printed in the New Orleans Times Picayune several years ago. I didn't change a thing. It was great just the way it was.
Susana in Louisiana

Cabbage and Beef Soup
1-lb ground beef
2 celery ribs, chopped
1(28-oz)can tomatoes, chopped with liquid
1 tomato can of water
½-tspn garlic salt
1/4-tspn pepper
1(16-oz)can kidney beans
4-tspn beef bouillon granules (or 4 cubes)
½-tspn garlic powder
½ medium head of cabbage, chopped

I cook this one in my stock pot. You know how I like to have plenty of stirring room. If you don’t have a stock pot, the Dutch oven will be fine. Brown the meat. Drain. Add back to pot and add all other ingredients. Bring to a boil; reduce heat and simmer for one hour. Serve up and enjoy.

Hi Nancy, I was very happy to see your picture in the newsletter, I can now put a face with the name. I hate having my picture taken too LOL. I also loved the pictures of Siggy and Ditto. I think I like reading about their antics and seeing their pictures more than the recipes, but I do look forward to the recipes too. I have 2 kitty sons also. They are named Buddy and Wilbur. Buddy (white and orange) is almost 2 and laid back and Wilbur (orange) is about 1 and a 1/2 and is the energizer kitty. I was glad to hear you had a nice Birthday. Mine was Sept. 20th and my husband and I are going to go out tonight (Sept. 24th) for dinner to my favorite restaurant to celebrate. What I am really looking forward to though is celebrating my Grandson Cameron's 3rd Birthday on Sunday Sept. 30th. He is a real pleasure, I have never been around a child with such a sweet personality, he is always smiling and laughing, just a happy little fellow. Sorry this is so long, I usually don't talk a whole lot but sometimes I get really wound up LOL. Thank you for all your hard work on a really wonderful and entertaining newsletter.
Sherrie from Delaware

Marianne from Edmonton: As a cake decorator, I can tell you there are several ways to keep cakes flat. The one most cake decorators use is to use "baking strips" (you can buy them at most cake decorating or hobby stores, or you can make your own from strips of old towels). Simply wet the strips with COLD water and pin in place around the outside of the pan. The way this works is to keep the sides of the pan cooler, so the cake on the sides does not bake first and "push" the rest of the cake to the center, therefore causing the hump. Another way, if you have it, is to use a convection oven (the kind that circulates air); my cakes come out flat as a pancake. And you really can teach an old dog new tricks; a very young woman recently told me that her "granny" taught her to spin round cake pans vigorously immediately before putting them in the oven. I went home to bake a cake just to try this, and it really does work. I simply put the round pans on a flat surface and spun them really hard until the sides were higher than the middle, and when the were finished baking they were perfectly level!
Doris in Oklahoma City

Hey there Nancy, just want to say that the kindness I see in your eyes is just the way I pictured! Thank you for sharing with us and I'm glad you had a happy birthday!
Billie in FL

My husband and I enjoy eating fruit, and keep a big bowl of assorted fruit on the kitchen counter. All of a sudden, we are bothered by fruit flies. Does anyone have any suggestions, other than to keep the fruit in the fridge?
Anne

*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