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.

A few days ago someone wanted to recipe for blender cheesecake from the Waring Blender cookbook. Here it is.

Sour Cream Cheese Cake
2 eggs
1/2 cup sugar
2 tsp vanilla (Watkins #01008)
1-1/2 cups soup cream
1 wide strip orange rind, cut up
1 narrow strip lemon rind, cut up
1 pound (2 (8 ounce) packages soft cream cheese, cup up
2 tbsp. melted butter

Put the eggs, sugar, vanilla, sour cream and orange and lemon rinds into the blender container. Cover
Press button 14 for 15 seconds. With motor still running, gradually add pieces of cream cheese, and melted butter. Blend until smooth. Stop motor to push down with spatula if necessary.

Pour cheese mixture into crumb crust (You will need a graham cracker crust for a 9 inch round by 2 inch high cake pan. Spring form is best.)
Bake in preheated oven 325º for 35 minutes or until set in the center. Turn off heat and leave in oven for another 15 minutes. Remove and let cool on rack. When cool, place in refrigerator for 2 hours before serving. The cake is even better when it is allowed to chill overnight before serving.

www.watkinsonline.con/hutto
sunnywatkinggirl@aol.com
Order toll free: 888-965-7070

I am now mailing the April Watkins flyer. Please get your name and street address to me.

Watkins Mandarin Orange #02059 is to be mixed with sour cream, yogurt, cream cheese or shipped topping for a luscious fruit dip

Lynda in Texas, have you tried washing the musty things with vinegar water? I have done this with good results. Soak for a while, vinegar is great for removing odors.

Sylvia in Scotland, I was intrigued when you said you had an Aero Garden. I got one for Christmas and I love it. I am currently growing hot peppers in it. What are you growing in yours? My peppers are doing extremely well and I can't wait for my first harvest! And please, don't wait to see what we like to send something, I think each and everyone of us have very varied tastes and we are all up to new things for sure. Even if you think it's something someone else has sent, there is generally a different twist in there somewhere to make it very different.
Nancy, enjoy, enjoy your family!!
Billie in Fl

Just a note to say extra special thanks to Ditto and Siggy's Uncle Joe for the complete explanation of the history and recipes for Paprikas and Paprikash. It was like being given a great mini cookbook on the subject. I printed it off and set up a new notebook as I was so impressed with all of wealth of information. I plan to try all the recipes and also the other great one sent in earlier. Thanks for more than answering my request.
BunnyFace

Comment
He has a friend that knows so much about Croatia. I am hoping that his friend will share some more information with us.
Nancy Rogers

Here is a recipe my mom sent me. Its very similar to another recipe submitted on this site.

My question is: Can any of you fabulous cooks out there help me tweak this recipe to make it even more diabetic friendly? I would especially like to replace the syrup and powdered sugar. Also, does anyone know where I can find the sugar free instant french vanilla pudding? We have not been able to
find it here at our Southern Illinois, and Paducah Ky. Kroger and Wal-Mart stores. Thanks!
Dee in S. IllinoisProud mom of Army MP Daughter in Germany who just got promoted to E-2!

Virtually Sugar-Free Chocolate Eclair Dessert
Butter a 9x13 inch pan. Line pan with whole graham crackers. Mix 2 small packages sugar free instant French vanilla pudding with 2 cups lowfat milk. Add 8 ounce sugar free whipped topping and mix well. Pour half over crackers, then another layer of crackers. Cover with remaining mixture. Add another layer of crackers.

Frosting:
3 oz. Nestles unsweetened melted chocolate packets
1 tbsp. butter, softened
3 tbsp. light Karo syrup
3 tbsp. milk
1/2 c. powdered sugar
10 packets Splenda

Beat well. Pour over crackers. Refrigerate 24 hours, covered.

Dear Nancy, I am so very happy that you are getting to enjoy some time with your family. I, again, want to thank you for your generous nature in sharing this Newsletter with all of us!

Someone sent a message to me in the 24 March Newsletter and said she was sending a soup recipe that she had made. However, the recipe was not there. Her name was not on the message either. She did say she lives in AL near the FL/AL line. Please ask whoever it was to submit the soup recipe and also, I would like to know which side of AL is she on. My sister also lives near one of the FL/AL lines.

Additionally, I want to tell Betty T in GA who is taking care of her husband who is battling cancer to know that I am praying diligently for her husbands recovery. Having gone down that road in 2006, I can relate. Please tell her that she is welcome to email me directly if she would like to. My email address is sugiej@aol.com. Sometimes just being able to talk to someone who has had a similar experience is so therapeutic.
Sara in FL

Hello Nancy and everyone. I hope everyone had a very blessed Easter. Our church had its Easter Program last Saturday evening, with the "Mug & Muffin" afterwards for refreshments. This was new to everyone, since no one had done or been to a mug and muffin before.

The Ham & Cheddar Muffins (2/29/08 by MIMI) and Morning Glory Muffins (3/8/08 by Doris S. in IN.) were the hit of the evening! Thanks to all the fine cooks, and sharing your recipes here. God Bless you all! Dee in already flooded S.IL.
watching more rain falling.... but praising God for the Rainbows in life!

For Paprika, I have made a cake that you put cream of coconut and sweetened condensed milk on the top when it is cooled and slices like any other cake it is just supper moist and delicious. Try it you will like it Madelyn of Ar.

Susana from La. What I do with left over ham when I do a picnic ham is slice off the fat, cut off the ham either in slices, or cut in pieces for seasoning. I usually put sliced pieces between Glad Press and Seal. For the small pieces, I put between the Press and Seal paper, then put in a smaller bag for seasoning. Then put in freezer. If you put between the paper, when you want a slice, just take out that piece, and leave the rest. By doing this you can just take out what you want without bothering the rest. What I do most of the time, is have the ham sliced at the market. Then when I need seasoning I always have it ready. Since it is just my husband and me, we can not eat a whole ham, but love to use ham pieces for seasoning instead of fat back. Hope this helps.
Betty T. Ga.

To Boots in Va wanting a cold macaroni salad. My recipe, Sweet and Sour Macaroni Salad is in the May 2007 Recipes (on your sidebar) under Salads. Very good and better (not yucky!) when made the night before! One of my favorites.
Barbara in AL

Hi Nancy, as usual I can't wait to read the newsletter. Today I decided to read about Siggy. I am sitting her with tears in my eyes. Siggy and Annie are lucky you found them. You should write a children's book. The stories are wonderful. Thanks from one of your grateful readers. I appreciate this newsletter so much.
Chris in California

hi everyone, thought i'd share a recipe my daughters' used to enjoy when they were younger and still enjoy today. it's very easy and great for letting the children help make. Nancy, you & your
newsletter are the greatest. everytime i open your newsletter, it's
like walking into a room filled with fellow cooks who are so helpful,
share great recipes and is filled with love. thank you for your
uplifting newsletter. to all my nancyland family i hope you have a
safe and happy day.

Hot Dog Pizza
1 unbaked pizza crust
8 oz. can tomato sauce
16 oz. can pork n beans
4 hot dogs, sliced into 1/4" slices
2 cups mozzarella cheese
1 teaspoon italian seasoning

Preheat oven to 350 degrees. Spread sauce over crust. top with beans, hot dogs, cheese, seasoning.
Bake 15-20 minutes or until cheese is melted. cut into slices.

This is for Boots in Va., who was asking about the pasta salad in the 3/26 newsletter.

Good Times and Noodle Salad (Pasta Salad)
1(16ounce) box rotini pasta(the tri-color pasta looks good)
12 ounces Italian dressing- prefer Zesty Italian
1 cup cucumbers, cubed
4 roma tomatoes, cubed(use canned whole tomatoes in the off season)
1 cup black olives, sliced
1/2-1 cup cheese, cubed (I like Colby Jack)
3 green onions, chopped

Cook Pasta according to directions. Carefully toss in half of the Italian dressing. Toss in the rest of the ingredients. Pour the rest of the Italian dressing over salad. Serve warm or cold. Cold salad is best the next day.

You can doctor this up any way you want; it can be doubled, etc. I've put a little cayenne pepper in it.
http://www.recipezaar.com/128705
Erika in TX

Hello Nancy & Gang
First, Sylvia-I really enjoyed your post about Scotland, please continue them.

Susanna-this is one of my favorite ways to use leftover ham. The other is in a casserole with asparagus. It keeps well 2-3 days and is a great "to go" dish.

Picnic Pasta Salad-
2 boxes Kraft Italian Pasta Salad
3/4 c Italian Dressing (I have used Greek and/or Sun Dried Tomato)
1/2 red onion-fine
1/2 bell pepper-any color-fine
2 garlic cloves-mince very fine
8-12 grape tomatoes-quartered
4 large button mushrooms-chopped
4 oz can black olives, sliced-coarse chop (or use green stuffed if you like)
2-3 c ham-chopped (I have used grilled, fried, and leftover rotisserie chicken, also)
salt & pepper to taste
1/2 c Parmesan cheese

Cook pasta as directed in saucepot as directed on box-except-add pepper, onion, garlic and let cook with pasta. Drain pasta well, rinse in cold water, drain again and pour into a large bowl. Mix season packets from box with dressing in a measuring cup. Add all other ingredients except cheese to pasta. Top with dressing and toss gently to combine. Add Parmesan to top and serve or chill until ready.
You can omit any veggie you don't like and play around with the recipe.

Cindy O-I use ground sausage for hamburger and have a lot of soups that are great and freeze. This is a favorite that I created years ago and I have given the recipe more times than I can remember! It freezes well.

Cowboy Chowder
1 lb ground sausage (I like Jimmy Dean)
1 onion-fine chopped
1 red bell pepper-fine chopped
3 garlic cloves-minced
3 cans Cheddar Cheese Soup
64 oz half & half cream
32 oz shredded hash browns-thawed
4 oz green chilies
4 oz black olives-coarse chop
1 T taco seasoning from envelope
1 t garlic powder
3/4 t cumin
8 oz Monterey Jack-shredded
1 family size tortilla chips

Brown sausage, onion, pepper, and garlic in a skillet until done-drain fat. Pour cream and soup into a stockpot and whisk to blend. Add sausage and all other ingredients to pot except cheese and chips. Bring to a boil-reduce to a simmer and cook for 15 min. Pour into bowls and top with cheese and crushed chips. Serve with additional chips and salsa if desired.
Mimi ^..^

Sylvia, we want to hear from you as often as possible. It is so enlightening to hear about your life. Please communicate with us, we need your type of humor.
Thanks, Florence, IL

This is for Trudymay in Tennessee. I also make tamales but I use shortening instead of oil. Mother used Lard in hers when we made them for a long time. Then she started using vegetable shortening. I couldn't taste any different in the taste by using the vegetable shortening instead of the Lard. I have never had any trouble with them sticking to the husks. The meat we use is half venison and the other half pork. This combination seems to work real well together to make tamales.
Pat in SW Okla.

For Susana in Louisiana, I just finished making ham salad, mine is very simple, ground ham, sweet relish (use your own judgment) and light mayonnaise.
Carolyn in Syracuse

March 4th letter had recipe for Catfish Florentine w/Romane & Shrimp Sauce Meunier. I couldn't understand or either the directions were incomplete. Can anyone help?
Jim in Texas

Hi Nancy and Landers. I love this newsletter and all the Landers. I have a question regarding the Hot Dog Bun Pudding. I have made it several times. We think it is wonderful. However, when I make it, it has water in bottom of glass dish when done. I tried cooking it longer but water is still there. What am I doing wrong?
Mimi in Pensacola

For CindyO
I use a one lb. package of ground pork sausage. Brown it and drain fat off. In a large pot sauté shredded carrots. diced onion, and diced celery in butter or oil till partially cooked and onions are translucent. Add 3 cans chicken broth, pepper, and other seasonings you enjoy. Add 4 diced potatoes and simmer for a few minutes. I add rivlets to the mixture. Beat one egg and gradually add l cup flour mixing with fingers till stringy. Then add to the soup., Cook for about 8 minutes. Add sausage to soup to heat through. Serve with shredded cheese ane crusty bread roll.
Genie

Nancy, glad to see you taking some time off. Makes all of us appreciate you more.
For Boots in VA.

When I make pasta salad I use any macaroni I have handy but really like the tri-color rotini. I use green onions, cheese, pepperoni (chopped really fine) and Italian dressing.

I am not a cook that does a lot of measuring. Really bad to use a dab of this and some of that, but my family really likes the pasta salad.

It does keep well. I usually make enough that we can eat on it for 2-3 days. I think it gets better with time as the pasta soaks up the flavors.
Jean in NC

Nancy Susana in Louisiana newsletter 3/26 was wanting a ham salad recipe. I have made this for years and it is so easy.

Susie's Ham Salad
3 cups minced ham
1/3 to 1/2 small onion
1/3 to 1/2 cup Miracle Whip
2 to 4 tablespoons pickle relish

In a blender put in cubed ham and cubed onion in small batches. Put the ham onion mixture in a bowl and when that is finished then add the pickle relish and Miracle Whip to the texture you want. The taste is the best when it is made the day before.

Years ago I was told that ham salads in the grocery stores were made from bologna or hot dogs. These don't sound good to me and I have never had them and never will.

Everyone have a great day. Nancy enjoy your time with your family.
Susie Indy

Susana in Louisiana
This is a very simple ham salad. Hope you like it!

I chop my ham in a small food processor then add onions, pickles, mustard (just a little) then mayo. The amount will very depending on the amount of ham used. This is great on crackers or Rye bread. maybe this will help. I use Dill pickles but if you like sweet pickles that would be good also.
I'd love to hear recipes from other countries please send them!
Take care ,everyone
Barbara in Wentzville Mo

Thanks to Jeanlock McLean VA for the way to steam chicken.

Tibbie is actually a 'Where' - not a 'What'~!
Our community is in south Alabama, about 30 miles north of Mobile County.
Pam, Tibbie, AL

Here's an easy recipe for Mint Patties (Cookies)

Mint Cookies
2 tubes Ritz Crackers
1 c milk chocolate wafers
1 pkg mint chips

Melt chocolate, dip crackers in chocolate using a fork. remove and place on wax paper. Chill till firm
Mary in Va (originally from western NY)

For the best tasting stewed chicken pour chicken stock over the chicken. Cover the pot, bring to a boil and then turn on low. Cook until tender. DO NOT take the chicken out until it is cool. Leaving it in the stock this long gives the chicken a better taste, and is not dry. Happy Cooking.
Oma to 5 grandchildren

Hi Lady's, I am looking for a recipe for a cookie that looks like a button. A friend of mine told me about this, you make it and put four holes in the cookie to make it look like a button. And string liquorices for the strings. Not sure what kind of mix to use, if anyone has a picture of this cook, I would love to see it . Marlene of Fl.

Regarding pepperoncinis. Be careful what brand you buy! They are not supposed to be hot, but recently at an Italian Dinner at our church, one gal brought 2 jars of whole pepperoncinis for the antipasto. I love them so reached in and grabbed one. It was HOT! I accused her of getting the wrong kind but she showed me the label of the jar which I had just watched her open, which indeed said "Pepperoncinis". I do not recall the brand name but I will recognize that label when I see it in the store and will not buy it.
Marlene in WA

This is my favorite Lemon sheet cake recipe; so easy and delicious!

In-a-Minute Lemon Sheet Cake
1 pkg. 1-step angel food cake mix
1 can lemon pie filling
1/4 tsp. citric acid (opt.)
2 c. powdered sugar
1-1/2 Tbsp lemon juice
1 tsp. melted butter

Stir cake mix and pie filling together with a spoon just until well blended. Do not use a mixer. Pour into greased 10x15 jelly roll pan. Bake at 350° for 15 to 20 minutes. Combine sugar, lemon juice and butter till smooth and pourable consistency. Pour and spread over warm cake. If you have it, the citric acid really gives the flavor a boost. It's granular and sold in the spice aisle.

I have also made this using cherry pie filling. The citric acid really perks up the cherry flavor in this variation. Use maraschino cherry juice in the icing instead of lemon juice. Try whatever other pie filling flavors you find in your area, such as key lime or strawberry. You can also make up a batch of pudding (instant or cooked, cooled) and use 2 c. in place of the pie filling. The flavor variations are almost limitless!

I have also seen the cake recipes that call for mixing regular chocolate cake mix, cherry pie filling, and eggs. The first time I saw the recipe, about 25 years ago, it did not call for eggs, just the cake mix and pie filling. I made it and it was delicious and very brownie-like. We much prefer it to the version with eggs!
Marlene in WA

To Sylvia in Scotland
My wife and I will be visiting Scotland in August and would like some tips on what not to miss or places to eat. Hopefully you can contact me by my email at forbamarebs@aol.com
Big Jim, Jacksonville, Florida

Thank you to Nancy from N.C. for the Subway sweet onion dressing recipe. I will try it without the poppy seeds. I love this newsletter. i get so many super recipes from all the gals who write in.
Thanks again Nancy!!
Barb from Michigan

Hi Boots in VA, I lived in Spain for several years and that is how they make potato salad in Spain. Any potato salad recipe with potatoes and with or without onion, celery, pickles, hard boiled eggs, will work and they also put crunchy iceberg lettuce in with it, and then just oil and vinegar to taste and a little sugar and salt and pepper. They had no recipes for it, it was always to taste. Some even put tuna in it. And yes, it keeps well. If it dries out a little, you can always add a bit more vinegar and oil. Sometimes I think we Americans are too locked into always having a recipe. I lived in Morocco for a few years too, and learned to make soup from my French neighbor who kept a stock pot going all the time on her stove, turned it off at night and just turned it back on the next day and boiled it, nobody ever got sick . She didn't have a refrigerator. Everything went into that stock pot, chicken beaks and feet, leftovers off plates, potato peels, old lettuce, all bones, cracked, everything she thought would add to the flavor or nutrition. Of course, she strained everything out before she used it. We lived by the ocean and lots of odd little sea creatures and fish heads went into it too. Once I saw her throw some garden snails into it. Yikes! She used this stock for a base for everything. Threw in a little meat, some vegetables, some leeks, some wild garlic which grows like dandelions there, some butter and voila! Of course always with a wonderful crusty bread and fresh butter and wine. Ah the good old days. I still make great soup.

Nancy, I was so glad to see the newsletter today, I've missed you. But also I'm glad you are taking some time off.
Eve in WI

Hi to Boots in VA who is looking for a Macaroni Salad without mayo. I make a great pasta salad using the multi colored pasta. I add pepperoni, red onion, green or black olives, those small whole tomatoes and sometimes add pepper rings and tiny mozzarella balls. You can also use Parmesan cheese. Use your favorite Italian salad dressing or use vinegar and oil. Salt and pepper to taste. You can add the dressing right before you serve it or add it to the pasta and then add the rest of the ingredients right before you serve. The acids in the dressing will melt the mozzarella or parmesan cheese.
CJ in Cincinnati

Re: Kathy in Texas looking for frosting recipe. Here is my recipe for Whipped Cream Frosting; hope it's what you were looking for.

Whipped Cream Frosting
1 c. milk
3 tablespoons flour
1/2 c. soft butter
1/2 c. shortening
1 c. sugar
1 teaspoon vanilla

Combine milk and flour until smooth in small saucepan and bring to boil, stirring constantly with a whisk until very thick and smooth. Pour into small bowl and place plastic wrap directly on surface of milk to avoid skin formation. Let cool to room temp. Cream butter, shortening, and sugar until light and fluffy, about 5 minutes. Whisk milk mixture to make sure there are no lumps. If there are any, strain it. Do not try to use a blender to smooth out lumps; it thins the mix and the frosting won't turn out right. Blend milk mixture and vanilla into sugar mixture on medium, then whip on high, scraping bowl occasionally, until fluffy like whipped cream and you can't feel any grittiness from the sugar. Takes 5-10 minutes. Makes 3-4 cups; enough to frost a 13 x 9 cake or a 8" or 9" two-layer cake or at least 2 dozen cupcakes. Store in cake and any leftover frosting in fridge. This is not too sweet. My hubby's absolute favorite for over 30 years and the one he requests on his birthday, spread atop his favorite Crazy Cake.
Marlene

Nancy here is a strawberry and an apple pie that i got from my grandmother's recipes. The Jerry's Pie recipe was given to her when I was little. She asked for it at the restaurant and this is what they told her and from what i remember. I finally found it.

Jerry's Strawberry Pie
1 box strawberry Jell-O
1 cup sugar
1-2 tbs. cornstarch of flour
1 1/2 cup boiling water

Combine Jell-O, sugar, cornstarch and boiling water and stir till fully dissolved. Refrigerate till it starts to gel. Wash and drain strawberries. Put strawberries in a baked pie shell and pour the Jell-O mixture over the strawberries. Put in the refrigerator to finish jelling.
Jenny in Ky.

Apple Pie
5-6 apples
3/4 cup sugar
3 tbs flour
dash of salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup raisins
1/2 cups broken pecans
2- 9 inch pie crust

Peel, core, and chop apples. Toss with remaining ingredients and place in unbaked pie crust. Place pats of butter on top of apples. Place second crust on top, brush with melted butter and sprinkle with sugar. Bake 55 minutes in 375* oven
Jenny in Ky.

For Cindy O here is a wonderful recipe for a hardy soup that freezes beautifully.

Italian Tortellini Soup
4 cans (14 1/2 oz each) beef broth
7 cups water
1/2 lb sweet Italian sausage, casing removed, browned, drain off fat
4 carrots, chopped
1 large onion, chopped
3 stalks celery, chopped
garlic cloves minced ( to taste)
1/2 lb cabbage, shredded
28 oz can diced tomatoes
1 tbsp oregano
1 9 oz box cheese tortilli
1 9 oz box spinach tortilli
1 16 oz bag Italian green beans

Brown Italian sausage along with onions and garlic. Drain. Add broth and water , carrots, celery, tomatoes, cabbage, and oregano. Cook until vegetables are tender. Add frozen beans and tortilli and cook until tortilli are tender. You can add zucchini and fresh basil if you want. It's a good recipe to add extras to, very hardy, and as I said, freezes beautifully
Carol in MA

For Boots in VA

Judy's Macaroni Pizza Salad
1 lb spiral macaroni, cooked
3 to 4 inches of stick pepperoni, cut into small cubes
1/3 lb. mozzarella cheese, cubed the same size as the pepperoni
1/2 cup chopped sweet onion
1-- 14 oz can of garbanzo beans, drained
1/2 med. green or red pepper, diced
8 oz. of zesty Italian dressing
3 tablespoons of Salad Supreme

Just mix it all together and let it sit to marinate. It is best the next day unless you make it in the morning and serve it at dinner time. I have made his a least 50 times, every one that eats it wants the recipe. It is a simple one too.
Judy R

Nancy, in the March 24 newsletter Theresa N. from Boston, MA. was talking about a recipe that she sent in a while back for a pasta dish that feeds a lot...Just what I need as I am feeding not only my sister and I but also my Son and his family while he gets back on his feet from being unemployed. Takes a lot to feed all of us so I am interested in this dish. Can you tell me what newsletter it was in or perhaps Theresa will repost it for me.

Thanks in advance of your help.
Love, love, love this newsletter. Thanks for doing it for us. You are the most unselfish person that I know. God Bless.
Barbara in Corsicana, Texas

Hello, Nancy! I am looking for a sugar-free no-bake peanut butter cookies recipe. There is a co-worker, who is laid off right now due to his health, and has discovered he is diabetic. He had lost a lot of weight, and I used to take him peanut butter no-bake cookies (which I could only find at one store), but since he has to watch his sugar intake, I have been looking for a recipe so I can continue giving him these cookies. He just loves them, and since he's not back to work, but I think his health is failing, it would put such joy in my heart to be able to give him some sugar-free no-bake peanut butter cookies. I'm wondering if anyone, who reads the newsletter knows of such a recipe? I will be reading my newsletters to see. May you all have a very blessed day! : )
Grandma Flipper!

Hello Nancy,
I sent in the e-mail that had the recipe for bacon and egg salad in the march 24 newsletter. Sorry i forgot to sign it, guess it's part of the forgetting syndrome.

I've enjoyed reading the newsletter with all the different ways in which we all do things, especially sylvia.

My grandmother passed away some time ago and i have been trying to find a recipe she had for the Jerry's Strawberry Pie. I found a few others though i am sending in, but first i thought it might be fun to post this. My granny used to write on anything she could get hold of so it kind of makes it hard to figure out what she means on some of the recipes for all the little doodaling that goes along with them. LOL

One piece of paper I found was from 1968. It was a grocery add and ground beef was 49*lb., celery 15* a stalk, 2 heads of lettuce for 35*, a giant tide 81*, Maxwell house coffee 69* for a lb.tin and fresh fryers 29* a lb whole and 35* cut up. Don't we all wish it was like that again?

This is a recipe I found that I thought some may enjoy. It is from an old newspaper clipping. Fred Baker was a brother of a special preacher, James Baker, that visited often with our family. Fred was responsible for the meals served aboard Air Force One from 1968 to 1974. Baker was supposed have created this meatloaf recipe after Nixon moved into the White House. Nixon was tired of fancy stuff and wanted something more simple. It states he started out with a basic recipe and added a few things. Nixon stated it was the best he ever put in his mouth, and after that it became standard fare on the aircraft. It also states that when Nixon 's term ended Baker retired. So did his meatloaf, and he hasn't fixed it since. He didn't care for meatloaf.

Baker's Meatloaf
2 lbs. ground chuck
1lb. ground beef
1 lb. pork sausage
dried bread crumbs
1 can[8 oz.] stewed tomatoes
4 bouillon cubes
pepper
4 eggs

Mix all together. Place in a greased loaf pan and bake at 325 degrees. The secret ingredient is TLC-tender loving care, he said laughing.

I'll try to send more later for i won't take up so much space.
Jenny in Ky.

To Amy with her recipe for creamed beef. I make the same thing, but put scrambled eggs over the toast before topping with the beef mixture. My family loves this.
Sara in Orlando

Hi to all you Nancylanders! Nancy, please take the time to enjoy your family. We miss you when we don't get our news letter but we want you to have some time for yourself.

Boots in Va asked about a cold macaroni salad. I make mine this way:
Cook about two cups dried macaroni and drain and chill. Add 1/2 cup each of chopped onion, green peppers, and celery to the cooked macaroni. Pour an 8 oz bottle of Italian dressing over it. I find the fat-free doesn't work as well. I think it does need a little of the oil in regular dressing.

Chill overnight or at least 4 hours. I often chop up pepperoni or hard salami and add that. The amount of chopped vegetables is up to you. This is a very easy recipe. Try it with cooked spaghetti also. My family loves that.

Sandy in Philly Ohio asked about making sausage. I have made my own for years. I used to grind my own pork when we raised pigs but now I buy ground pork. Try to find Morton Sausage and Meat Loaf seasoning mix. I get mine at our garden center. It is a 6 oz bottle and has no fennel in it. To one pound of ground pork, I work in about one tablespoon of seasoning. I much prefer this to any brand of store sausage. Hope this helps. The bottle ingredients listed are black pepper, salt, sage, red pepper, coriander and dextrose. We love it.

Hope eveyone is enjoying some spring weather... we have over 3 feet of snow and more to come... sigh.
Murphysdam in Northern NH

Hi all,
Although I haven't figured out yet which of my tnt recipes are most appropriate I would like CindyO to try this one, newsletter March 26, sorry Cindy I am not too sure what kind of sausage you are referring to (beef, pork, spiced etc.), but meanwhile you may like to add this one to your repertoire:

Cullen Skink - This is a main meal soup favourite in Scotland
1 lb new potatoes, sliced thinly
1 lb smoked Haddock fillet
1 medium onion, chopped finely
1 pint vegetable stock
6 peppercorns (colour of your choice) I prefer mixed
10 ozs Milk
Salt and pepper
Chopped fresh parsley

Cook the potatoes in salted water until tender.
Arrange fish, onion, stock and peppercorns in a shallow dish and bring gently to the boil, simmer for 10 mins. Flake the fish discarding any skin, reserve stock and onion, bin the peppercorns. Drain the potatoes and add to pan with the fish , stock and onions and stir in the milk Check and season to your own taste.
Reheat gently until hot, serve sprinkled with the parsley.
Sylvia, Scotland

Hi Nancy!
Well, its been a long time!
The reason is I have been using my yahoo mail to try and send you posts etc as I had done for years. the addys, and everyday_recipes only I never seen any post or response in the newsletter to any of them.

Soooo then you got the click button on the newsletter to reply, post etc... to the newsletter. Well I tried and tried to use that, which pops up Outlook Express. I tried and tried to set up, with no success! lol!!! Did I mention I'm kind of computer illiterate? lol!!!!

Any how with many tries and much frustration, I almost gave up on ever getting to post again! lol!
I finally contacted my internet provider and he walked me through the steps on how to set up the Outlook Express and it wasnt so hard! lol!!!!

So now we will see if this reaches you or not, if it does PLEASE let me know!!!! lol!!!
I have missed posting so much!!!!
hugs, Suzie in NW Michigan

Hi Nancy and everyone! Hope you all had a very happy Easter! We sure did! After we left Laughlin, we went to Salt Lake City to visit with son #1 and family. They took us out to Antelope Island one day. There are more buffalo than antelope there, though! We had a ball! Got home Tues. and back in the saddle again.

One sad note, the day we got our 16 ½ yr. old Rowdy (Min Pin) we had to take him to the vet to be euthanized. He had a stroke; only weighed 5.4 lbs. that day. Enjoy your pets while you can.

Nancy, I would like to enclose the link for your new site! Start putting your recipes in, family! Enjoy!
http://www.123-free-recipes.com/index.php
Hugs, Chris in NM

Hi All!
I'm fairly new here and haven't posted before but I've been enjoying all the recipes and tips from everyone. Thanks to you all!
Now, for my question. Sharon in Texas posted her Triple Lemon Bundt Cake recipe in the March 19th newsletter. I made it and it came out tasting "off," not much lemon flavor, which surprised me with all the lemon stuff in it. I can't explain the taste but no one here would eat it. I really want to try it again but would like to hear from anyone else who made this and get their reviews. Is it supposed to have some baking powder or baking soda? I used the same shortening and flour that evening in a pie crust recipe and it was great, so those ingredients weren't the culprits. The only thing that wasn't purchased just recently was the lemon extract, but I got it about 2 months ago so that shouldn't be the problem either. Help please!!
Greta in Las Vegas

Nancy,
You talk about your brothers. How many brothers do you have living and passed? Do you have any sisters. Just a little something I think some of the Nancylander's would like to know. Some day you should put a little bio in for us to get to know you better. We got to know the furballs from you telling us stuff about them and I read the Sigmund Freud Kitty, now it is time we get to know you. I think somewhere I remember you were a teacher at one time and I know you have some kind of Muscular Dystrophy. I had a step- grand son who passed with it when he was 16. I have Multiple Sclerosis but is has been quiet for the most part for the last 6 years. My balance is now good and my head has cleared up that I don't get the roaring in my ears any more. Knock on wood and say a little prayer. It also would be nice to see your picture with your kitties on top of the newsletter. Some of us older ones have gathered facts over the years but the newbies haven't got to know you or the trouble you had with your robbery. I really don't think you realize how much we readers think of you and appreciate what you do for us. I would be lost if I couldn't open up my email in the morning with a cup of coffee and see what is happening in NancyLand. We also (worry) about you over doing it too and want you to spend time with your family while you still have them.
Sharon in Pa.

Comment
I have four brothers. Two in Arizona and two in Ohio. One brother in Arizona died in June, 2007 and one brother from Ohio died in December, 2007. Both died of cancer.

What date was the corned beef in foil in the newsletter?
Sandy in Iowa