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.

Want to make an Easter bunny cake?
Mix up any cake mix you like. Pour batter in an 8" pan and a cup cake paper. You can make 2 bunnies (put batter in 2 8" pans and 2 cupcakes) or use the other half of the batter to make just cupcakes.
After cake is baked and out of the pan, cut the 8" cake in half. Place icing on half of round. Place the 2 rounds together on a plate with the humped side up. Place the cupcake in the front for the head. Ice with white frosting and cover with coconut. For the tail add a small mound of icing covered with coconut. Use jellybeans for eyes and nose. You will need to make ears from white and pink craft paper.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free:888-965-7070 Eastern Time

Watkins Dessert Mixes to fill your little pies: 17-37 servings per container. Tastes like homemade.
#21012 Banana #21015 Coconut
#21013 Butterscotch #21016 lemon
#21014 Chocolate #21019 vanilla

For Diana in RI (march 14) who was looking for healthy snacks for preschoolers, my boys always liked raisins, cheerios, popcorn, fruits & veggies. I still send popcorn in my son's school lunch when I need a little extra or when they are watching a movie at his after-school program.
Fran in Ottawa

This is for Pauline:

Stove Top Rice Pudding
1/2 cup long-grain rice
1/2 cup sugar
1 egg
1 can evaporated milk
3/4 cup milk
1 tsp vanilla
salt (opt)
raisins (opt)

Boil rice until tender. Drain off water. Add remaining ingredients and stir until pudding comes to a boil. Remove from heat and let cool.
Wisemama in Fl

Dear Friends,
In the Feb. 17th issue, Jennie in New Mexico wrote about reverse osmosis water filtration. I would appreciate knowing the model # of the unit from Lowe's store, as I'm retired and living on
a limited income. Everyone is wished a rainbow-filled day !
Mrs. Marshall, Illinois

To Betty T. in GA. I will pray for your hubby. It truly breaks my heart that he has to go through so much. My heart and prayers are with you sweetheart.
Dawn - Cape Cod, MA

Hi, Nancy. This is for Sandywh who was looking for the Bisquick Tomato Pie recipe. She specifically said the dough was pressed into the pan, so this is what I found calling for that specific detail. I hope it is what she was looking for. I found it on Uncle Phaedrus' Lost Recipe site.
Wendy, SNJ

Tomato Pie
1 c. Bisquick
1/4 c. water
1 tbsp. butter
4-5 med. tomatoes
1 c. shredded Cheddar cheese
1/2 c. mayonnaise
1-2 green onions
2 tbsp. fresh parsley

Mix Bisquick mix, water and soft butter with fork and press into a 9 inch pie dish. Layer tomatoes, peeled and sliced 1/2 inch thick on crust. Sprinkle Cheddar cheese on top. Mix mayonnaise, onions
and parsley; spread over cheese. Bake at 350 degrees for 30. minutes. Lower half of oven. Make sure it bubbles on edges.

Does anyone know of a website which will send baby dandelion greens? Not the big leafy kind. I use the wilted lettuce dressing on dandelion when I can find it.
Thanks! Athena in DE

Hello
Does anyone have a great way of cleaning a kitchen stainless steel sink? Would love to know the secret. Also, what does everyone use to clean their fiberglass bath tubs? I am in the cleaning mood. Began starting to do some Spring cleaning. Can't wait for Spring!!
Happy Easter! Fran, Upstate New York

To:Barbara in Bayside, Queens, NYC (in response to March 12 newsletter)
My mom makes "Wacky Cake" all the time and it comes out great! I noticed in your post there is no mention of oil? Here is her recipe passed down from her mother, my Grammy Shirley:

Wacky Cake
(Dry ingredients)
3 Cups Flour (sifted)
1 1/2 cups sugar
1 tsp baking soda
a dash salt
6 TBL Cocoa
Sift all together and put in pan (13x9). Make small hole in one corner (2 tsp vanilla). Medium hole in lower side (2 TBs vinegar). Large hole in right side ( 3/4 cup oil). Pour 2 Cups water all over and blend well Bake 30 min at 350. Anxious to see how it turns out for you.
Jill in MA

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.

Hi Nancy and all your readers.
I have just read my first newsletter and enjoyed it a great deal.

I can see that I'm going to have a few problems, measurements for one, brand named products for another, but I shall overcome.

I have just bought a portable convection oven - but it is still in it's box and will be there until such time as I can find a recipe book. I have quite a lot of silicone bakeware and although I've used them successfully in my ordinary electric oven, I wonder if anyone can advise me if I can use them in convection and microwave ovens?

I would like to extend greetings to all from an unusually warm March day in Scotland.
Sylvia

Hello Nancylanders,
I don't know if I got this from your site or not, but they are worth repeating. My grandson and i love brownies, and these are easy and so good.

Triple Chocolate Brownies
1 large package chocolate pudding mix [ instant]
3 cups milk
1 box chocolate cake mix
2 cups chocolate chips

Prepare pudding according to package directions. mix in dry chocolate cake mix and chocolate chips.
Stir well. Spread onto lightly greased cookie sheet. Bake at 350 degrees for 35 minutes or until knife
inserted into the middle come out clean.

P. S. I lined my cookie sheet with wax paper, greased it then baked. flipped this onto a rack to cool. So easy and yummy .
Makes plenty for everyone. Enjoy
Roberts wife in Ohio

Just want to say thank you for the hints about starching the bookmarks. Have done them already - have them spread out on waxed paper and they look 100% better than they did limp. Now I just will put some ribbon in the holes running up and down to fancy them up.

Thank you all so much -- everyone always comes through with my requests.
Rosemarie in rural Kansas City

To Marilyn, Winnipeg, Canada
re POKE CAKE

Poke Cake
1/2 c. milk
1/2 c. sugar
2 c. coconut
8 oz. Cool Whip

Prepare cake. Cool 15 minutes. Poke holes with fork. Combine milk, sugar, 1/2 cup coconut; bring to boil. Reduce heat to simmer 1 minute. Spoon over warm cake. Cool completely. Fold in 1 1/2 cups coconut and Cool Whip and spread over cake.

Hope this is the one,
Sue, Tasmania, Australia

Hi Nancy,
Thank you. I hope you have some special times with your family.

To Betty T. Ga. I will be praying for her and her husband. God does hear and answer prayer.

Now, I need the help of you good cooks in Nancyland. I am looking for a recipe for strawberry pie where you put a top crust on it. I make strawberry pies but I have never baked one like a cherry pie. Thanks for
your help.

I hope you all are enjoying the sounds of spring. The birds were in full chorus today.
mj-Indy

Thawing Times for Ham and cooking times per pound.

Hi Everyone
My name is Kathleen and I live in Central Illinois. I am new to Nancyland recipes. It has been really cold here and I have a recipe for GREEN BEAN CHILI that is so good you won't believe it until you try it. Here it is. Let me know what you think.

Green Bean Chili
1 lb. ground beef
1 medium onion diced
2 -16 oz. cans seasoned diced tomatoes
such as basil/garlic/oregano
1 medium diced green pepper
3-16 oz. cans french style green beans, including the juice
1 pkg lawry's chili seasoning

Brown ground beef, onion, and green pepper. Drain fat. Add the rest of the ingredients and simmer for 60 minutes. This is great with shredded cheese on top and corn chips on the side.

If you do not have the chili seasoning packet, substituting 1 package dry onion soup mix, 3 cups of water, 1-16 oz. can tomato sauce, about 1 tablespoon chili powder, salt and 2 teaspoons white pepper, will work. Sometimes I like it this way even better.

From Ditto and Siggy's Uncle Joe

Paprikas is the Croatian word for bell peppers, red, green and hot peppers..

Hungary is just to the Northeast of Croatia and as Austria is to the Northwest of Croatia. There is even Turkish “Ottoman Empire” influences in Croatian cooking.

Croatia was Part of the Old Austro-Hungarian Empire. Parts of Croatia were at one time were under the Old Venetian Republic. So Just counting there are Austrian, Hungarian,Turkish, and Italian influences on the cooking.

Chicken or Veal paprikas.
I prefer veal or chicken paprikas. Here is one I like for Chicken Paprikas

This meal is also from NW Croatia, very popular in area "Zagorje" and along river Drava. You can notice Hungarian influence.

Servings: portions
serves 4-6

2 lbs. chicken pieces (breasts, back... with bones and skin)
2 large onions finely minced
lard
paprika, dry, ground
chili
salt, pepper, cumin
6 oz. white wine
sour cream
water

Melt the lard in a pot, add 2 large onions finely minced and sauté it until the onion is soft and transparent. Than add chicken pieces and sauté it until the meat is white. Add wine and sauté it for 5 more minutes. Than add 2 teaspoons of paprika ( to taste), salt pepper and cumin. Add water to cover the chicken. Sauté for 50 minutes or until chicken is soft. At the end add 2-3 teaspoons of sour cream and cook for 2-5 more minutes. Serve with noodles or mashed potatoes, and white wine. As a salad with it I would recommend red beet.

Here is my recipe for Paprikash. It's not really Croatian, but more
Hungarian, which borders Croatia on the East.
2 T oil
2 lbs chuck or stewing beef, cut into 1 inch pieces
2 lbs onions, white and yellow, sliced
4 -6 T Hungarian paprika (depending on your taste for spicy food, use
hot, sweet or a mixture)
Salt and pepper to taste
Water or beef broth

Heat the oil in a large, heavy Dutch oven. Over medium high heat, brown the meat in batches, making sure to brown all sides. Remove each batch as it is browned and transfer to a plate or bowl. Once all the meat is browned, add the onions to the pot and cook until wilted. This will also pick up all of the browned bits on the bottom of the pot. Return the meat and any collected juices to the pot. Add paprika, salt and pepper. Add enough liquid to just cover the meat. Bring back up to a slight boil, cover the pot and reduce heat to simmer. Cook for 1-1/2 hours or until meat is fork tender. Serve
with hot buttered noodles or polenta (zganze).
jkansa

“Slavonia is one of the “break-a-way” republics from the former Yugoslavia
And is to the Northwest of Croatia.”

Slavonian Fish Paprikash
( Slavonski fi¹ paprika¹)
"This recipe comes from the Osijek area in Slavonia, which is blessed with good freshwater fish in its rivers. The paprikash should taste bit hot and spicy. Serve with crusty loaf of bread and choose a Riesling wine as the perfect accompaniment.
Serves 5
2 tablespoons cooking oil
2 onions, minced
1 tablespoon sweet paprika
1 tablespoon hot paprika
2 tablespoons tomato paste
2 teaspoons salt
3 1/2 pounds various freshwater fish (such as trout, pike and catfish), cleaned and cut in large pieces
1/4 to 1/2 cup white wine
1 to 2 small hot peppers
1 package (16 ounces) wide egg noodles, cooked
Heat the oil in a large stockpot over medium-high heat. Add the onions and sauté.
When soft, sprinkle in both the sweet and hot paprika, stir and then add the tomato paste. Pour in 8 cups of water, add the salt and put the fish in the stockpot.
Simmer over medium heat for about 45 minutes and then add the wine and hot peppers. Simmer for another 15 minutes. Add noodles (homemade or fresh noodles are the best choice).

This is my very own recipe. I have been making it for nearly 30 years. Every one seems to really enjoy it even though it seems strange.

Our sweet rice was like Lisa's. I don't know if Mom used Evaporated milk, but it was definitely not skim that we have today. Mom wasn't a very good cook and money was tight, so we never threw anything out. It was made with leftover rice and just had sugar and milk poured over it. It was just enough to moisten and not soupy. Come to think of it, Mom's salmon soup was milk, butter and salmon, so I am seeing a pattern here.

For Brandi in Ozark: Visit the Splenda website. They have a good selection of recipes. Generally speaking, the regular cakes use a Splenda blend. I don't like using any sugar, so don't make many of them. I copied a couple recipes today, however that use the Splenda granulated (no sugar blended in). One was for Yellow Cupcakes and the other for Cinnamon Swirl Coffeecake. I use sugar free Cool Whip or Rich's Whip Topping for frosting, but it is also good with instant sugar free pudding mixed in.

For Rosemarie in rural Kansas: Martha Stewart just had on the cutest doily bowls yesterday. She used a fabric stiffener that looked like a white Elmer's glue. She saturated the doily and put it over a bowl. They were so pretty when dried and removed. She then filled hers with a little Easter grass and some different eggs with the insides blown out, but candy, dye eggs or other things could go in them. This solution would certainly stiffen your bookmarks, but I can't remember the name of the product. Perhaps you can find it in a craft store or see if you can find it on her website.
Sandy in Iowa

Hi
I'm writing to tell Pauline about printing recipes with her WEBTV. I had 3 different WEBTV's and I would print the entire
recipe a section at a time. It was sort of a pain at times but the only way I could do it. I also liked the way it said at the bottom of the recipe to PRINT. It was easier then CCP. I hope this was of some help. Pauline's article was in the newsletter of 3/14/08
From Donita Z. of Oregon

The newsletter will not be sent out every day for the next several weeks.  I plan to spend some time with my family and will do the newsletter as time allows.
Nancy Rogers

Deviled Egg Includes Egg Dye recipes
Easter Recipes

To Shirley in Virginia about this recipe for quick yeast rolls. If I were you, I would substitute butter for the shortening and warm milk for the hot water. Milk adds so much flavor to yeast breads. That should make them very tasty! Hope this helps. :-)

Quick Yeast Rolls
2 T Shortning
3 T sugar
1 C hot water
1 pkg yeast
1 egg beaten
1 tsp salt
2 1/4 C flour

Mix shortning, sugar and hot water. Cool to lukewarm and mix in yeast until dissolved. Mix in egg, salt and flour. Let double in warm place, Spoon into 10 muffin cups. Let rise again until doubled.
Bake at 425 degrees for 10 minutes.
~Anna in MO~

Sugar Starch for Rosemarie in Rural Kansas City

Sugar Starch
1/4 cup water
3/4 cup granulated sugar
Mix water and sugar in a small pan. Stir the mixture over low heat until clear. Remove pan from heat, and let mixture cool. Wet the article . Roll in a towel to remove excess moisture and dip it into the mixture. Squeeze out excess starch, then smooth and shape. Let dry on clean flat surface.
Thank you Nancy for all that you do!
Sheila upstate NY

Hi!
I have a question for Jackiets from Louisiana concerning the pineapple rice, do we drain the pineapple.
Keep up the good work.
Jackie from Canada

Yes, I have made the wacky cake many times. It is a very moist cake, but should not be gooey.
Genie

Slowcooker Chicken Enchiladas
1 (28 oz.) can enchilada sauce
4 chicken breasts, cooked and shredded
1 (10 Oz.) can condensed cream of chicken soup
1 (4 oz.) can sliced black olives
2 dozen small corn tortillas
1 chopped onion
1 ( 8 oz.) package Cheddar cheese, shredded

Combine soup, olives and onions in a bowl. Layer slowcooker with sauce, tortillas, soup mix, chicken and cheese all the way to the top, ending with cheese. Cook on low for 4-6 hours in slowcooker or until heated through.
Heather

Overnight Cinnamon Rolls
Bread Machine Dough

3/4 c. milk
3 T. water
1 egg
1/4 c. butter or margarine, cut-up
3/4 t. salt
3 1/3 c. bread flour
3 T. sugar
2 t. (or one package) yeast

Filling:
1/2 c. chopped nuts, toasted
1/4 c. sugar
1-1/4 t. cinnamon
2 T. soft margarine

Place all bread dough ingredients in bread machine according to order recommended by manufacturer. Set on dough cycle. When dough cycle is complete, remove dough from bread machine. Cut dough in half and on pastry cloth; roll out half the dough into a rectangle. Mix the nuts, sugar and cinnamon for filling. Brush dough with half the soft margarine and sprinkle with half the filling mixture. Roll up and cut into 9 equal slices. Place slices cut side up in greased 9” square or 9” round cake pan. Repeat with other half of dough and topping. Cover both pans and refrigerate overnight. In the morning, preheat oven to 350 degrees F. Remove pans from refrigerator, uncover and bake in preheated oven for 20 minutes or until golden brown. Rolls can be glazed if desired before serving.
Thanks Nancy! Everyone have a great weekend.
Eureka, IL

For Rosemarie in rural Kansas City.

Use equal portions of sugar and water. This recipe varies in cooking time. I've given two ways to prepare this recipe below.

FIRST METHOD
Bring equal portions of sugar and water to a rapid boil, remove from heat and cool slightly. Dip piece in solution, gently squeeze out excess being careful not to twist or wring the piece. Shape according to pattern instructions.

SECOND METHOD
Bring water to a boil, and add sugar. Return to a boil and boil for a few minutes, or until like thin corn syrup. Cool slightly and dip piece in solution, gently squeeze out excess being careful not to twist or wring the piece. Shape according to pattern instructions.

For best results in molding, boiling time may vary for the second recipe. Try experimenting in 2 minute increments for the best time for your climate and area. General rule of thumb, less boiling time results in longer drying time, while boiling too long may result in sugar crystals forming.
This produces a non-permanent hard finish which allows the natural feel of the crochet to come through.

This is the site from which I got the above. It has a lot of other info related to crocheting.
http://www.crochetmemories.com/crochet8.php#sugar
JeanLock

A similar recipe was sent in by Nancy in Virginia Beach and Jean in NC

Kathi in VA was looking for a recipe for Carraba's Sausage and Lentil Soup. Here is a recipe that we love that I found at www.Recipelink.com. I've never had Carraba's but the sender said it was a perfect clone recipe.

April's Italian Sausage and Lentil Soup
1 lb Italian sausage
1 large onion chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 (14-1/2 oz) cans diced tomatoes, undrained
2 cloves garlic, minced
1 tsp. salt
2 cups dried lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, thyme to taste

Brown sausage; drain off fat.
In a large pot combine all ingredients; bring to boil. Reduce heat, cover. Simmer for about one hour or until lentils are tender. Add water if necessary for desired consistency. Serve sprinkled with Parmesan cheese .

Another recipe at the same link also was called a perfect clone, but is totally different. I've never tried it since we like April's so much but here it is.

Carraba's Spicy Sausage Lentil Soup (from Halyna in NY)
1 tbsp olive oil
1 onion, chopped
4 celery stalks, sliced
6 oz smoked sausage (such as kielbasa) coarsely chopped
4 cups chicken or vegetable stock
4 cups water
2 cups green lentils
1 strip (3 inches long) orange rind
1 tsp. crumbled dried marjoram
1 tsp. crumbled dried savory
3 carrots, peeled and sliced
2 potatoes, peeled and diced
salt and pepper to taste

In large heavy saucepan, heat oil over medium heat; add onion and cook for 5 minutes, stirring occasionally. Add celery and sausage; cook for 5 minutes, stirring occasionally. Add stock, water, lentils, orange rind, marjoram and savory; bring to boil, cover partially and simmer for 30 minutes. Add potatoes and carrots; cover partially and simmer, stirring occasionally, for 35 minutes or until lentils are tender. Discard orange rind. Season with salt and pepper to taste.
Carol in MA

Hi Nancy, I hope you are enjoying your well deserved time off. Sue in FL sent in her favorite Mac and Cheese casserole, originally printed in your newsletter. I have a question. Do you put the uncooked macaroni in with all the other ingredients and bake them all together? Would you please print the entire recipe with directions? I'd love a mac and cheese recipe that tastes good and is this easy!

I read where one reader uses green pepper "if she has it on hand." My grocery store puts peppers that are ripe and need to be used right away, on sale. I buy the package of 4 peppers, or two, and wash them and seed them and cut them up, and put them in a zip lock bag and freeze them, so I always have green peppers ready to use. It's just like using fresh.

I thought your readers would like to know the Home Cookin' recipe software has a free trial for 15 days. I am trying it but I don't think I'll convert. I'll have to do all my recipes one by one and in my present Microsoft folders, I have more flexibility for subheadings, and I can choose the size and style of print and color. The Home Cookin' has a small black type I find hard to read. It is a very easy program to use, and would be fine for people starting out, or for professionals who need the extras it offers. I'm still exploring it though, it's possible I'll change my mind. It's fun and free to try...
Eve in WI

Here is a great tartar sauce I have made for many years. I use Miracle Whip in place of mayo and it works fine also switch the type of pickle relish.

Tartar Sauce
1 cup mayo or Miracle Whip
1 tablespoon Tarragon vinegar
3 tablespoons dill or sweet pickle relish
1 tablespoon dill weed
1 tablespoon dried parsley flakes
1 tablespoon dried onions
¼ teaspoon dried mustard
dash salt
dash Worcestershire sauce
few dashes of Tabasco

Mix well and let set in refrigerator overnight or several hours for it to blend flavors. I mix it in my blender but used a hand mixer at times.
Trish in Illinois~

Hi Nancy, Barbara in Bayside, Queens, NYC mentioned "Wacky Cake". I don't know if it the same as the one I have been making for years called "Carzy Cake", but sounds similar. I have never had a problem with it, maybe she left something out or maybe it is different.
Here is the recipe I use.
Betty in Canada

Crazy Cake
1-1/2 cups sifted flour
5 tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water

Preheat oven to 350F. Grease a square cake pan. Sift flour, cocoa, soda, sugar and salt right into pan. Make three holes in dry mixture.
In first hole pour the oil,
In the second pour the vinegar,
In the third our the vanilla.

Then pour the cold water over entire mixture. Beat with a spoon until smooth. Bake in preheated oven for 30 minutes.

Also Rosemarie in rural Kansas City requested a recipe for Sugar Starch. This recipe says to use for doilies, but I use it for all my lacey crocheted items, like crocheted bells for the Christmas tree, etc.

Sugar Starch Recipe for doilies
This is the old-fashioned starch used for lacy doilies.

1/4 cup water
3/4 cup granulated sugar

Mix water and sugar in a small pan. Stir the mixture over low heat (do not boil) until clear and not sugary. Remove pan from heat, and let mixture cool.

Wet the collar and cuffs of a blouse or lace doily or any lace item..

Doilies, etc. do not need to be ironed when you use this starch. Just smooth out and shape while wet on a clean flat surface. Let dry until completely.

Dear Arline,
The reason you got the response from the others that you did, is because you asked for "Texas Hash". I have searched the internet and all of my recipes for the past two weeks, and every single recipe called Texas Hash has rice in it. I almost gave up, when I came across a notebook I used as a travel journal on a trip to Arizona ten years ago. I stopped to visit an old friend who moved to Missouri. She had a cookbook she bought at a local church fundraiser. I had copied some of the recipes in my journal, and I just found them a couple of days ago while sorting through a box of old papers. Talk about meant to be! I think I found the recipe, or a similar one, see if this is the one you want.

Your newsletter friend,
Merry M in MN

Beef Barley Hash
1-1/2 lbs. Boneless stew meat, cut into small cubes (or you can use ground beef)
2 Tablespoons cooking oil
1 onion, chopped
2 large potatoes, peeled and cubed
1 green pepper, chopped
1 can green peas, with juice
1 can diced tomatoes, with juice
1 can of undiluted cream soup, your choice of flavor
¾ cup Pearl barley, soaked
Salt and pepper
1 Tablespoon Worcestershire sauce
Beef broth
The night before, soak the barley in 2 cups water. The day of cooking, drain and rinse. Set aside.

Preheat the oven to 350° F.

Heat the oil in a large, deep skillet or Dutch oven with oven-safe handles, over medium-high heat. Add the meat and cook until browned; about 10 minutes (work in batches if necessary and remove pieces to a plate as they're done). Season the meat with salt and pepper.


Reduce the heat to medium. Return the meat to the pot and add the onion and bell pepper. Cook until the vegetables begin to soften, 7 to 8 minutes, stirring occasionally. Stir in can of the peas, the barley, tomatoes, coriander, and bay leaf.

Cover skillet and bake at 350° until the beef and barley are tender and the broth is absorbed, 1 1/4 to 1 1/2 hours. Add up to 1/4 cup broth as necessary to prevent the mixture from drying out. Discard the bay leaf before serving.

*Alternate cooking: add the browned meat and other ingredients to a large crock pot. Cover and cook on low for 6 to 8 hours

RE: Sweet Rice....I make my version of sweet rice using leftover, plain cooked white rice. I put however much I want to eat right then into a small dessert dish. I add about 1 teaspoon of sugar, 1 teaspoon of butter and a sprinkle of cinnamon. Microwave it for about 35 seconds then stir it gently. Eat while warm. YUMMY!

Different from rice pudding but makes a nice snack.
Pat Wilson from So Calif.

Hi to all
.In March 7th newsletter, Dee of Canada was asking about gingerbread. This is my Mom's recipe that she made for years. I love gingerbread, and have tried other recipes over the years, and always come back to this one. For a nice change, peel and slice pears, lay in the bottom of your buttered cake pan, and pour the batter over. You might need to bake the cake a few minutes longer, depending on how juicy the pears were.

Mom's Gingerbread
2-1/4 cups all purpose flour
1 1/2 tsp Each ground ginger and cinnamon
1/2 tsp Each ground cloves, nutmeg, and salt
2 tsp baking powder
2 eggs
3/4 cup packed brown sugar
3/4 cup molasses
3/4 cup vegetable oil
1/2 cup sugar
1 cup boiling water
Line the bottom of a 9x13 baking pan with waxed paper, and grease the paper and the sides of the pan Sift the flour, spices, salt and baking powder together. Beat the eggs, and add molasses, sugars and oil. Beat until smooth. Stir in flour mixture. Dissolve baking soda in boiling water and stir into mixture. pour into prepared pan and bake at 350 for 35 minutes. let cool 5 mnutes and turn out onto rack.

In the same newsletter, YC was asking for a pineapple pie. Mom made one of those too, and I have lost her reipce. She also made raisin pie. Boy, a trip down memory lane. I will be interested in pineapple pie recipes, too

And for Lisa, whose husband wanted Sweet Rice. My Mom used to warm leftover cooked white rice in a saucepan, with milk, a pinch or two of sugar and a pat of butter, and I got this for breakfast sometimes. Use enough milk to make it the consistency you like. Grandma was from Arkansas, and I don't know if this is southern, or maybe just as a result of Mom growing up during the Depression. Not much was wasted in our house.

Barbara, in Bayside Queens (btw, my daughter in law is a nice Italian girl from College Place, Queens) and the Wacky Cake. I did not see the recipe you mention, but here is mine, and I have used it for a long time. When I was first married, a long time ago, I made it for company, and misread the recipe. Instead of 3/4 cup of oil, I took it to be 3/4 of a Quart! Which at three cups, is a bit too much oil! It looked fine, but the bottom half of the cake was shiny and spongy with oil However, after that, it has always been successful

Wacky Cake
In a large bowl, stir together 3 cups flour, 2 cups sugar, 2 tsp baking soda, 1 tsp salt, and 6 Tb baking cocoa..not hot cocoa mix. Make a well in the center of the flour mixture, and add 3/4 cup vegetable oil, 2 Tb vinegar, 2 tsp vanilla, and 2 cups water. Stir until well mixed, pour into a greased 9 x 13 pan and bake at 375 for 30 to 35 minutes, or until cake springs back in center when lightly touched.
This is good without frosting, but you can add a chocolate glaze or even a dusting of powdered sugar.

While looking for these, I ran across this recipe, given to me while I was still in high school by a friends Mother. Her name was Vivian, so here is

Vivian's Coffee Fruit Cake
In a saucepan, simmer together 2 cups leftover brewed coffee, 2 cups sugar, 1 cup raisins, 2 Tb shortening, and 1 tsp Each of ground cinnamon, cloves and allspice. Add a pinch of salt. Let cool, and add 3 cups flour, 1 tsp baking soda, and up to a cup of chopped nuts. I use walnuts. Pour into grased loaf pan. Bake at 350 for 45 to 55 minutes.
I have no note of the size of pan, but believe it was a standard loaf pan, as used for bread
Lois Kingston WA

Lobster Cream Cheese Logs
3 oz. cream cheese, softened
4 oz. lobster meat, cooked and chopped*
1/4 t. salt
1 (8 oz) pkg refrigerator crescent rolls
1 egg, beaten
1 T. poppy seeds or sesame seeds

Combine cream cheese, lobster and salt.

Divide between four rectangular-shaped rolls. Spread mixture evenly on rolls. Roll from long side. Cut into four pieces. Brush with beaten egg and sprinkle with poppy or sesame seeds. Bake on greased cookie sheet at 375 for 10 minutes or until browned. Makes 16 pieces.

*I buy 1 whole lobster for this appetizer and steam. Cool and remove meat.
Tona in Bama

This is a great little side dish-not a dessert-that I like to serve with soup. Just made it this past week to go with my Hamburger Vegetable Soup. I have been making this for years and always find I prefer it as a soup-side rather than a “stand alone” fruit salad. You decide for your family.

Amish Frosted Salad
(from a cookbook that I rec’d for Christmas about ten years ago.)
1-pkg lemon Jell-O
1-cup hot water
1-cup 7-Up
1 small can crushed pineapple, drained
About a double hand full of mini marshmallows
2 bananas, sliced

Dissolve Jell-O in boiling water. Stir in 7-Up; chill until partially set. Add drained pineapple and fold in marshmallows and bananas. I like to pour it up into individual serving bowls (I use the little Lotus bowls). Let set and serve.

Note: I don’t add whipped cream but you can if you're choosing to make it as a stand-alone fruit salad.
-Susana

Coconut Custard Pie
1 cup flaked coconut, divided
1 (9-inch) unbaked pie crust
3 eggs
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 1/4 cups hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Preheat oven to 425. Toast 1/2 cup coconut; set aside. Bake pie crust 8 minutes; cool slightly. In medium bowl, beat eggs. Add milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into crust. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Store leftovers covered in refrigerator.
Tona in Bama

Corn Stew with Shrimp
(original recipe by Frank Davis * tweaked by me)

2-tbspn Canola oil
6-strips semi-crisp fried bacon, chopped
*2-small (10-oz or so) bags of kernel corn
*-tbspn olive oil
1 block of butter
1 large onion, minced
2-ribs celery (including leaves), minced
½ green bell pepper, chopped
*2 tspn minced garlic
2-tbspn all purpose flour
1 (6-oz) can tomato paste
1 small can of tomato sauce
1 can Original Rotel tomatoes, undrained
2 bay leaves
*1(32-oz)box vegetable broth
*-tbspn Tony Chachere's Seasoning (or your favorite spicy seasoning)
*2-tspn coarse salt
2-lb fresh medium sized shrimp, peeled and deveined

Put oil in large heavy soup pot, add bacon and fry until semi-crisp. Add corn and stir fry until it begins to brown around the edges. I add the olive oil during this browning process. When browned to your preference, drain off the bacon and the corn. Add the butter to the pot and when it is sizzling, add the onion, celery, bell pepper and garlic. During the last 5 minutes or so add the flour. You are not making a roux here. When the veggies are softened, add the tomato paste and fry down until the mixture takes on slightly browned appearance. Then add the tomato sauce, the Rotel tomatoes, the bay leaves and the vegetable broth. Stir together well for a smooth consistency. At this point you add your seasoning and bring the pot to a low boil over a medium-high heat, stirring occasionally to prevent sticking. Add the corn and the bacon; cover the pot and simmer for 1 ½ hours. Do not take the lid off the pot unless you just have to take a peek to be sure nothing is sticking. When simmer is completed add the shrimp, stir, and cover pot for an additional 10 minutes. Do not overcook. Shrimp will turn pink and curl up when done.

Note: I serve this “stew” over rice, with a side salad of lettuce, asparagus and tomatoes and slice French bread.
-Susana in Louisiana

This was printed up in a magazine called Cooks Country as “Blueberry Boy Bait” and was said to have been a Lost Recipe. It was supposedly started by a 15 year old girl named Adrienne Powell of Chicago. She won the 1954 Pillsbury Grand National Baking Contest second place and $2,000 cash. The teenager said she named the recipe as she did because of the effect it had on teenage boys -- one bite and they were hooked. (Those must have really BEEN the Good Ole Days.) I just call it

Blueberry Coffeecake
Cake
2-cups plus 1-tspn all-purpose flour
1-tbspn baking powder
1-tspn salt
2-sticks unsalted butter
3/4-cup packed light brown sugar
1/2-cup granulated white sugar
3 large eggs 1-cup milk
1 cup FRESH blueberries
Topping
1/4-cup granulated sugar
1/2-tspn ground cinnamon
(Mixed well to sprinkle over the top)

Note: The recipe calls for an additional 1/2-cup blueberries but I don’t do that. The cinnamon sugar topping is just fine.

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13X9-in baking dish.
Whisk 2-cups flour, baking powder and slat together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add egg, one at a time, beating until just incorporated. Reduce speed to medium and best in one-third of flour mixture until well mixed in. Ad half of the milk. Beat in half of the remaining flour mixture then the remaining milk. Ending with the last past of the four mixture. Toss blueberries in remaining tspn of flour and fold into cake batter. Pour into dish and bake for 45-50 minutes. Cool for 20 minutes and sprinkle on the cinnamon sugar topping and the blueberries, if desired.
Susana in Louisiana

This is for Rose Marie G, Lee's Summit, MO who wants body lotion recipe. It was originally sent in by Irma ~Iowa

Body Lotion
1 -15 Oz. bottle of Baby Lotion
2 - 4 Oz. jars of Vitamin E Cream [purchased at Dollar General they cost $1.00 each.]
1- 7.5 oz. Vaseline

Put all three ingredients in the large mixing bowl, and blend well with the mixer, using the rubber scraper to assist. When well blended, fill jars with screw-on lids, label, wrap and enjoy! The baby lotion helps give it the lovely fragrance, and remember that Vaseline also contains Aloe.
Frances in Wesley Chapel

To Kim who asked in the 2/23 newsletter how to cook rabbit. My grandparents raised rabbits when I was a child, and Grams cooked it any way you cook chicken, it tastes much like white meat chicken. We liked it Southern Fried best.
Eve

For Kim NC
I haven't fixed rabbit for a long time. I really like it tho. I always cut it up and in a large freezer bag, I put flour, salt and pepper. I coated it real well and then I would fry it slow in a big skillet until tender. I think you can use rabbits, squirrels, venison like other meat. Sometimes, you just have to cook it a little longer.
Mary Joyce