I tried this, and it is good! This is a cake with citrus flavor with a crunch layer baked right in.

Orange Crunch Cake
1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened

Combine the above ingredients and divide mixture evenly between 2 greased and floured 9 inch pans

1 18.25 oz package yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 Tbsp. grated orange zest

In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.

Preheat over to 350º. Bake in preheated oven for 30 minutes, or until a toothpick inserted in the center of cake comes out clean. Allow to cool for 10 minutes then invert onto a wire rack and cool completely before frosting.

Frosting
1 16 oz can prepared vanilla frosting
8 oz container Cool Whip
3 tbsp grated orange zest
1 tsp grated lemon zest

Beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Frost completely cooled cake layers. Drained mandarin orange slices can be arranged on top of the frosting for an added touch.

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

Watkins Cucumber & Dill Seasoning Mix #02055 can be stirred into mashed potatoes or sprinkled on baked potatoes.

Hi Nancy,
I hope all is going well with you and your family. I have a question to ask the members in the group about cooking corn beef & cabbage. What side of the corn beef is faced up when cooking the meat in the crockpot or oven? I'm thinking the fat is faced up on top of the vegetables. Also, What color or shade should the meat be when it is finished cooking? Should it be a pink or a red shade? I want to wish everyone a Happy Easter too!
Thank You for your help,
Dorry in VA

"How to boil chicken breasts so I could have the meat for soup and salads and such. Thank you very much.
Sharrie MI"

I would put all of the chicken breasts (still frozen or unfrozen) in a saucepan, cover with cold water, add all of or any of the following: cut up onion, celery pieces/stalks, uncut carrots, parsley/thyme/bayleaf cook on medium heat so that it simmers until chicken breasts are cooked.

Take the chicken out and put aside until cool to use later or freeze in individual portions.

Pass the liquid thru a sieve, throw away whatever vegetable/herbs you had in there, and keep the liquid for your soup base. The liquid can be frozen in individual portions until you need it, as can the chicken. This liquid also makes a lovely white sauce and if you mix in some chicken/peas/mushrooms it will make chicken a la king.
Sybil from Sherbrooke

PS A very happy Easter to everyone including, of course, Siggy and Ditto.

Hi Nancy, Hope your Easter Holiday was enjoyable. Re: Donna Milford, De. 3-21-08 NL. There are 18 recipes for Pina Colada Cake on RecipeZaar. Here is an old one I found in my recipes:

Pina Colada Cake
1 Pkg. white cake mix (10 1/2 oz.)
1 envelope (2 oz. whip topping mix) Dream Whip
4 eggs
1/2 C. water
1/2 C Barcadi dark rum (80 proof)
1 C. flaked coconut

In large mixer bowl, combine all cake ingredients except the coconut. Blend until moistened, beat 4 minutes at medium speed on electric mixer. Pour into greased and floured 10 inch tube or bundt pan. Bake at 350 degrees F. for 45 minutes or until done. Cool in pan on wire rack for 15 minutes. Turn out onto rack and cool completely.

Frosting
1 can (8 oz.) crushed pineapple, undrained
1 pkg. (4 serving size) instant coconut cream flavored pudding mix
1/3 C. Bacardi dark rum (80) proof
1 1/2 Cups heavy cream

Combine all ingredients except heavy cream; beat until well blended. Whip cream to soft peaks. Fold in pineapple mixture and frost cake. Sprinkle generously with coconut.
Margaret, Tulsa

Can not find your recent recipe for ham glaze using small frozen orange juice, pineapple and sugar.
Mary

Comment

Ham Glaze
1 sm. can frozen orange juice
1/2 can crushed pineapple
1/2 c. brown sugar
1/2 c. sugar
1/2 tsp. cloves

Mix well together all ingredients, simmer over low heat until the sugars have dissolved. Can use 1/2 cup of sugars, add more if needed. All depends on taste. Baste your ham.
Nancy Rogers

Ham Glaze #2
1/2 c. orange juice
1-1/2 tbsp. mustard
1 c. brown sugar
1 (8 oz.) crushed pineapple

Mix well and baste ham every few minutes while baking. I use this to baste a ham, turning it every few minutes.
Nancy Rogers

I usually check your site everyday for "good stuff". We were gone a week and I was behind. Debbie mentioned Poppy Seed Salad Dressing. Our favorite recipe calls for 1/2 cup of mayonnaise, 2 tablespoons of sugar (I use Splenda), 1 tablespoon poppy seeds, and 1 tablespoon bottled lemon juice or fresh juice. I usually mix it in my small food processor. We enjoy it so much I make at least 4 batches at a time. Thanks for all the good eatin'.
Lynda in Texas

Does anyone have a recipe for succotash? I bought a can and it was sooooo good. Now can't find it anywhere. Would appreciate some input. I love this site. Thank you so much for the help.
Pat Z

I like to purchase chicken breasts when they are on sale, which isn't as often as it used to be!

I fix packets for the freezer, to use in recipes that call for cooked chicken.

To prepare, I will usually put 4 chicken breast halves on a plate, arranged in a circular pattern on a platter, with the meatier part of the chicken breast facing out. I also remove the skin. (The chicken is usually on the bone.) I purchase store brand Italian dressing for this particular use. After the chicken breasts are on the plate, I pour Italian dressing over the chicken breasts. Not alot, just poured on like you were pouring it on a salad or something. I place a piece of waxed paper over the chicken and place the patter in the microwave. I then microwave on full power, 10 minutes, then turn the plate a half turn, then microwave another 10 minutes.

Remove the chicken to a bowl, and pour off liquid into a separate bowl. I usually thicken the liquid from the chicken with corn starch or flour, and then cook some noodles and use a packet of chicken. This is that night's supper.

Continue till all breasts are cooked. I then shred the chicken and place in zip top sandwich bags in about 2 cup portions, and flatten the bag out.

I usually have about 10 bags stacked, and place in my freezer. Then when I need cooked chicken, it is ready to go. The Italian dressing not only tenderizes the chicken, but makes it juicy. You will be surprised at all the recipes you will use these packets for! Chicken enchilada casseroles, chicken tacos, chicken soup, chicken salad...the recipes are endless!
Trish in Illinois~

I have found a box of old books and photos that are smelling very moldy. I know I read something on this list lately how to get old books to stop smelling moldy, help anyone?

Nancy, I know you have a Crock Pot Recipe File and I can't find it. Will you please tell me how to find it? Thanks in advance. I hope you are having a wonderful time with your family.

Yum, Betty in Canada, this Floating Island Recipe does sound elegant.

To Betty T in GA, You and your husband are in my prayer bowl.

To jsham in AR, THANKS! YUM!

Thanks Marlene in WA, for the tip on Balsamic Vinegar.

To Bobby in IL, the best way to proofread is to read the lines backwards so your eyes only see the individual words. Otherwise, you get caught up in what you are reading and your eyes see what they think they see. Old proofreader's trick.

Here's a tip for making smoooooth deviled eggs. Press the yolks through a fine sieve with the back of a spoon.

Can anyone tell me how to seal off a hive of bees that is apparently living under my house siding? These are not honey bees, they are bigger and blacker. I'd like to do it without killing them if possible because all bees pollinate and we are losing our bees. But in the summer, it's tricky going in and out this side door.
Eve , old proofreader in WI

Crockpot Recipes
http://www.abbys-kitchen.com/crockpot-recipes.htm
(This page seems to take longer to load than most pages.)

Nancy no requested the following recipes but I just happened to come across them. The first one was in the magazine Quick and Simple that is at the check out lane in the supermarkets. It is a Paula Deen recipe for fudge. I don't know why you could not do the recipe in the microwave.

Dummy Fudge
1 cup chocolate chips
1 cup butterscotch chip
1, 14 oz., can sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup pecans or any type of nuts

Butter a 9x9" baking dish. Melt chocolate chips, butterscotch chips and condensed milk in a double boiler on medium heat. Once smooth remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.

I believe last year we had the 2 ingredient fudge recipes. The next fudge recipe does call for chocolate frosting.

Easy Microwave Fudge
1, 6 oz., pkg. chocolate chips
1, 6 oz., pkg. butterscotch chips
1 can chocolate frosting
½ cup chopped nuts
1½ cups miniature marshmallows

Combine chocolate chips and butterscotch chips in glass bowl. Microwave on high for 1 to 2 minutes or until melted; mix well. Blend in frosting, fold in nuts and marshmallows. Pour into greased 9x9" pan. Chill for 1 hour before cutting.

Everyone have a great day. Nancy and 4 legged associates enjoy yourself.
Susie Indy

Ham and Ham Glaze Recipes
Deviled Egg and Boiled Egg Recipes
2 Ingredient Fudge Recipes

In the March 21 n/l Noel requested a recipe for Blender Cheesecake. I don't think this one is from Waring, but it was in our n/l in May 2006. Enjoy, Noel.
Barb in OKC

Blender Cheesecake
16 ounces cottage cheese
8 ounces cream cheese
8 ounces sour cream
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
4 eggs
1/2 cup flour

Mix all ingredients in blender in order given starting with the cottage cheese and ending with the flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in the cheese mix. Sprinkle with cinnamon and bake at 325 degrees for 40 minutes. Cool and refrigerate. No crust but you wouldn't know it.
Note from sender: I make a graham cracker crust like I do for my regular cheesecakes, using a 8 or 9 inch springform pan then add the filling and cook it just like I do my regular cheesecakes...it is really very good and quick and easy to make.

For Judy in Alaska, I know you have found the recipe you want to use, but I thought I would send this anyway. Its a great cake, very lemony, and easy to make!
Dee in flooded S. Illinois

Lemonade Cake
1 Pkg. Super Moist Lemon Cake Mix
1 6oz. can frozen Lemonade Concentrate (thawed)
3/4 cup Powdered Sugar

Heat oven to 350°. Grease & flour a 9x13 pan. Prepare cake mix as directed on the box EXCEPT: add enough water to 1/3 cup of the concentrate to measure 1 1/4 cup of liquid. Add this to your cake mix. Pour the batter into the pan, and bake as directed. Cool about 15 minutes. Mix the remaining
concentrate and the sugar. Prick the warm cake with a fork and drizzle the concentrate mixture carefully over the cake. Serve warm or cool if desired with cool whip.

Having trouble with my hamburgers. The patty falls apart when I broil them. I'm not adding bread to the mixture but use 1 egg to 1 lb. of meat. What is wrong???
Cimi

For Donna, Milford Delaware "Pina Colada Cake Recipe" My Mom lived to be 94 but in her later years she somewhat reverted to her childhood when I am sure she had a "sweet tooth." The only way her health givers could get her to eat a balanced meal was to bribe her with a sweet if she cleaned her plate. Her favorite sweet was this cake which I baked weekly. I cannot remember where I got this recipe; maybe off a can of "Coco Lopez- Cream of Coconut"

Pina Colada Cake
1 Yellow Cake Mix (18oz)
1 Instant Vanilla Pudding Mix (4 serving)
1/2 cup Coca Lopez Cream of Coconut
1/2 cup Light Rum
1/3 cup vegetable oil
4 ehggs
1 can Well drained Crushed Pinapple (8oz)
2 tablespoons Light Rum
1 package cream cheese, softened (8oz)
2 tablespoons softened butter
2 tablespoons Cream of Coconut
2 tablespoons milk
1 box powdered sugar (1 lb 6oz)
1 1/2 teaspoons vanilla
1 cup chopped pecans
2 cups flaked coconut (6oz)

Preheat oven 350 °. Combine in a mixing bowl cake mix, 1/2 cup Cream of Coconut, pudding mix, 11/2 cup rum, oil and eggs. Beat at medium speed 2 minutes. Strin pineapple and pour into a well greased 12x18 sheet pan. Bake for 25 minutes or until toothpick inserted in center comes out clean. With knife or skewer polk holes about 1 ich apart almost to the bottom.

Combine 1 cup of Cream of Coconut and 2 tablespoons rum. Spoon over the cake and place in refrigerator to chill.

In mixing bowl combine cream cheese and butter. Add 2 tablespoons Cream of Coconut and milk and beat on medium speed until smooth. Gradually add sugar and vanilla; beat until smooth and spread over cake. Sprinkle with nut and coconut and lightly press into frosting,

NOTE
If you use a cake mix with pudding delete the Instant Pudding.
Jim

Nancy,
o you have a good recipe for sweet Italian dressing? This is the best recipe site online.
thank you, Erma in Missouri

Contented Eve in WI. My DH retired 4 years ago and we now cook together. However we cook our main meal at noon. But I know what you mean about enriching your lives by trying and cooking new and in our case old recipes also, together. I read your remarks to DH and he agreed, it had done the same for us. Thank you Nancy for what you give us.
Susie in Arkansas.

Peg in beautiful East Tennessee I'm going to make a cookbook soon for my church also, I'm using Morris Press Cook books, they have a free program on there site you download and type and put all your recipes on a DVD or CD. It has all the symbol on the program easy to use.
Marlene Fl

typensave(R) Online Home - typensave(R) Online
http://www.typensave.com/
by Morris Press Cookbooks. This ia a site that lets you type your recipes and save. You can type them all and save to a DVD or CD

This is for Claudine regarding the Lemon Sheet Cake recipe. You do not add the water and oil. Just the dry cake mix and the 4 eggs and lemon pie filling.
Cheri D. in Michigan

In newsletter of March 17, MJ Indy has a recipe for Peanut Butter Cake. The frosting ingredients includes 1/2 cup peanuts. Do you add them before pouring frosting over cake.
Sue from Tn

Hello to all of you out there in Nancyland. Wishing you all a Happy Easter, and a special thanks to Nancy who creates this newsletter for us.

Does anyone out there have a recipe for Nut Cake It is made with Baker's Nut Filling in the glass jar. When baked it comes out real dark brown, but when you eat it is very light and moist.
Ginny Barnett, Bolivar, Pa.

Help! I need a good recipe for dumplings (chicken). Mine is either chewie or mush. My grand mother made wonderfull ones but didn"t watch her make them. And I need a recipe for icing, that is boiled I know it had can milk, sugar, and butter or oleo. My mom put this on top of a mayo cake.
Kathy in Texas

Donna in NW Ga when do you put in boiling water in the chicken and rice dish?
Mary Ann upstate N Y

Regarding boiling chicken: if you boil the chicken in chicken stock or broth it tastes so much better. I always do this when I make homemade chicken salad.
Dawn - Cape Cod, MA

This is for Sherrie in MI regarding her chicken breasts. If they are frozen, thaw in fridge for a day. When I boil chicken breast for chicken salad, I DO NOT boil on a rapid boil. This makes the meat tough. I watch the pot and when it comes to a boil, I turn the heat down to the lowest setting to just barely simmer the meat. As I tend to cook about 1 6 pound package at a time, I really couldn't say how long to boil. For a serving for just a family meal, I would suggest about 20 minutes.
Good luck! Happy Easter.
Tina in GA

Hi everyone,
My husband and I have just started new jobs working at an amusement park. My problem is we have to leave the house around 9:30 in the morning and sometimes don’t get back home till 10pm. I have tried a couple of times putting something in the crockpot on low before we leave in the morning but it burns before we get home. Anyone out there have any suggestions for me?

Happy Easter everyone, isn’t Jesus wonderful.
Janet Marlene-Tennessee

Hi Nancy from Sylvia in East Central Scotland. I hope you and your
readers are all having a wonderful Easter. I have checked all my
newsletters for any tips on "rubbing-in", but so far no joy. Unless
of course I missed it. I have been opening up a lot of the asides
and am very impressed with the Bread mixes from The Perfect Pantry.

I have been making my own bread for many years, but once this blasted arthritis took hold I have now invested in not one but two bread machines - one solely for making bread the other I use for sweet cakes, jams & jellies. I have tnt some bread mixes, some so-so, but I can buy "The Pantry" mixes here which are excellent but quite difficult to get hold of. I get Lauke mixes through mail order, and pay in sterling. As I said I was impressed with the variety
available from Perfect Pantry, but how do I pay in dollars? We were
at a wedding in California in 2001 and although we have great memories
I always remember a superb sea-food restaurant near the docks in San Francisco, I ate the most delicious sour dough bread which I have tried to replicate, but there is an awful lot of faffing about with starters etc., and I gave up. I would give up a promise I made about never again buying commercial bread, if I could find a source for good sour-dough bread. We are as a nation here in Scotland getting better again in the cooking and baking areas, but have a long way to go. Our grannies generation were dyed in the wool home cooks, but recent generations working mothers changed that. I love all of the recipes in the newsletter, but it takes an awful long time to work out the measurements i.e. what is a stick of butter and what is shortening?

A lot of the items which are brand names in America are unknown here. I have bought a cup measure, so that is helping. Once again thank you for all the hard work and Happy Easter.
from Sylvia (13 miles east of Edinbugh).

Comment
Sylvia, if you will send me your mailing address after I get home I will send you a set of US measuring spoons and measuring cups. I know it was a hassle when I was visiting in England in the summers.

Also the best place to buy a mix for sour-dough bread is the Prepared Pantry. Dennis makes the best mixes I have even tasted. His sour dough bread is at the top of the list.
http://www.preparedpantry.com

To Sandy in Iowa re: blender cheesecake using Splenda granular. Thanks so much Sandy for your response. It sounds really good and something I can eat.
Thanks again, Marge in OH

I have written to you once and it was in the newsletter. This has been a long time ago. One other time, but may have done something wrong. Just want to tell you I love your newsletter and enjoy so much all the notes and recipes from all over the United States and beyond. I especially enjoy your notes and comments. You are one wonderful lady and I'm so glad I joined your newsletter, seems like about 5 years ago or longer. Tonight I am sitting here way past bedtime with my husband sound asleep for hours, just reading your newsletters that I let pile up while I was out of town. I was feeling a little sad about something and all the notes and recipes have cheered me so much that I feel we are all connected. In God's love we are. Stay happy and God bless!
Agnes L

Here is the recipe for the Pina Colada Cake that Donna was wanting from the March 21 newsletter.
Linda

Pina Colada Cake
1 cake mix
1 can Pina Colada mix
2 boxes instant coconut pudding (use one in icing)
4 eggs
1/2 c. water
1/3 c. rum

Combine cake mix, 1 box instant coconut pudding mix, eggs, water, and rum and mix together. Beat 4 minutes. Bake at 350 degrees for 25-30 minutes. Cool in pan. Remove and punch holes in warm cake. Pour Pina Colada mix over cake. Frost both layers with:

8 oz. can crushed pineapple
1 box instant coconut pudding
1/3 c. rum
12 oz. Cool Whip

Mix above well. Spread on both layers. Sprinkle each frosted layer with angel flake coconut. Make night before. Refrigerate.

Hi Nancy and Friends, Happy Easter, This is for Donna

Peppermint Patties Recipe
1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 (16-oz.) bag semi-sweet chocolate chips

In a medium bow, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.
Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.

Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.

Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.

Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.

Chill the peppermint patties until firm, about 30 minutes.
Stan in Pa

Here is another "chicken and rice" recipe that I love because it tastes
good and is easy to fix:

Chicken and Rice
2 cups raw white or brown rice, cooked according to pkg directions and cooled
2 cans fat-free cream of chicken soup
1 pkg. beef onion soup&dip mix
1 cup water
1 pkg boneless skinless thighs

Mix everything together except the chicken and put it in a cold crockpot. Then poke the chicken pieces down into the rice mixture. Cook on high for 2 1/2 hours and then low for approximately 3 hrs. (I
have the old type tall crockpot so it is easy to poke the chicken way down in the rice mixture.)
Kathy, GA

Hello Nancy and furbaby executives. Wishing you and Nancyland a very joyous Happy Easter.

I am looking for a recipe for Crawfish, crab & shrimp boil. This is in liquid form. It was made by Louisiana Fish Fry Products and was purchased in Bayou LaBatre, Alabama. If anyone has a clone recipe or one of their own, either would be great.
Barb - La Porte, IN

Where has Tona in Bama been? I soooo miss her recipes!
Karen in TX

This is a good moist cake for Easter.

Lemon Cake
1 box yellow cake mix
1 small box lemon instant pudding mix
3/4 cup Wesson oil
3/4 cup water
4 eggs
Mix all ingredients and bake in a greased 9 x 13 pan. Bake as
directed on box.

Icing:
2 cups powdered sugar
2 tbsp. melted butter
1/3 cup orange juice
Mix all ingredients together.

Poke holes in cake with a fork as soon as you remove it from the oven. Pour icing on while cake is hot. Enjoy.
Debbie, AR