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.

Cool Whip Pound Cake
18 oz. any flavor cake mix
2 cups Cool Whip
3 eggs
1-1/4 water
Blend all ingredients together on medium speed 5 minutes, scraping sides & bottom of bowl often. Pour into greased & floured 10" bundt or tube pan. Bake at 350º about 55 minutes or until tester comes out clean. Cool in pan 15 minutes & frost as you wish.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

More Watkins "comfort food" dessert mixes:
#21013 Watkins butterscotch (my favorite)
#21014 Watkins Chocolate
#21016 Watkins Lemon (makes great lemon pie)

Hi Nancy, hope you are well.
I have limited success in making roasts. I always choose ONLY eye round roasts for baking at 15-20 minutes per pound at about 350 degrees; they come out great! As far as other beef for pot roasts, I choose either chuck steaks, trim the fat, cut in chunks, brown well, brown some
onions, then braise in a limited amount of beef broth, adding diced carrots, celery and cubanelle peppers, water if necessary. I have heard that bottom roast is good for stewing, crock pots, etc. but I have never tried it. Hudson Valley Kathleen

P.S. Lightening is happening here on Feb. 6 after a day of rain and after a day of total of fog yesterday. Seems like the weather is changing for the new year.
Hudson Valley Kathleen.

For Nicole in Western NY who has lots of dried beans. Lucky you! I belong to a food group too, SHARE, pretty much the same principal as Angel Ministries. Here's a few things I do with dried beans. Tip: DO NOT salt the beans during cooking, it will make them tough.

Great Northerns: sort and rinse beans. Place in pot, cover with water and soak overnight. Next morning, chop up 1 med to large onion, to taste, and 1/2 lb of cooked, smoked ham, cubed. (You can sub a smoked hock) and fresh ground pepper. Bring to a boil, lower heat and simmer several hours, adding additional water if necessary. This should be very nice and thick, Cornbread goes well with this.

Pintos: sort, rinse and soak overnight. Next day, cover with water and cook beans until tender. Use beans in chili, taco soup or mash for refried beans. How about a chili-mac casserole?

Hope this gives you a few ideas. I have another recipe for a black eyed pea salad, but I can't find it right now...lol!!
Leasa in Iowa

Re: Made pickles that would pucker a lemon

Reply to Judy, Feb. 6 newsletter. Don't know if this will work with your pickles, but wouldn't hurt to try one jar, and see if it works. Drain the brine.. add sugar till pickles are covered. let sit at least 24 hours. I do this with bought dill pickles, I drain the vinegar from them and add sugar. My family loves them.
Brenda from North Alabama ( this makes a sweet dill pickle)

For Judy in 2-5-08 newsletter re dill pickles. I have never tried to make dill pickles--just the 21-day sweet pickles. I have, however, made the following recipe using commercial dills and it's very good. Maybe you could cut it in fourths and try it on one quart of yours to see if it works before you actually throw away all that hard work.

Dressed Up Dills
1 gallon sliced dills
4-5 coves sliced garlic
5 lb sugar
2 or 2 and 1/2 oz Tabasco (or any other good hot sauce)
Drain pickles in colander. In same jar start layering about 1/2 cup pickles, 1 cup sugar, a sprinkle of garlic and Tabasco. Continue layering until all ingredients are used up. Close jar. For about three days, frequently roll, turn, and/or flip jar to circulate the juices that are forming. Good luck.
Jackiets from Louisiana

Judy In Milwaukee It's easy to make the pickle error a success by doing the following. Drain all the brine , slice the pickles, into about 14" slices & put back into jar. Then into a pot add 2 cups sugar or Splenda, plus 3/4 cups white vinegar & 3/4 cups water & bring to a boil & then pour over pickles. Cap with lid, refrigerate least 48 hours before serving. Keep refrigerated after opening. I have made these many times & love the taste. In fact I have a large 46 ounce jar of formerly dill pickles (Valsic kosher dills--bought at Cosco almost ready. I can hardly wait to taste them.( Sylvia formerly from Milwaukee now in Oceanside, Ca. )

For Sue in Ill. I take seeds out of peppers after cutting off tops and leave like that to freeze for stuffed peppers. After I cut off tops I trim off the good pepper part and cut that up and freeze it for other recipes calling for chopped pepper.
Mary Ann upstate N Y

Hello Nancy and everyone!
I am looking for recipes for just plain white instant rice. I was cleaning pantry closet and discovered I have SEVERAL boxes of plain white rice. Hardly ever make rice so not sure why I have so many. So any recipes using rice would be appreciated!
Also, I used to have a recipe for a cold white rice dish that had shrimp and mayo and I think green onions in it, but I've lost it...sound familiar to anyone??

Here is a yummy first course dish for a very romantic dinner. I always make this as a appetizer for the hubby, he loves it.

Barbecue Shrimp

Barbecue Butter
1 pound butter
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves, finely chopped
1/4 cup garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water

SHRIMP
1 1/2 tablespoons olive oil
1 pound shrimp
1/4 cup green onion, chopped
1/2 cup dry white wine

1 round of sourdough bread

To prepare butter: Soften butter at room temperature. Place butter in mixing bowl or food processor; add cayenne pepper, paprika, salt, rosemary, garlic, worcestershire, tabasco, and water. Whip on high speed for 3 minutes or until thoroughly blended. Refrigerate. (For recipe you will only use 1/2 of this).2. To prepare shrimp: pour olive oil in a hot saute pan. Add shrimp to pan and cook on one side for 1/2 minutes. Reduce to medium, turn shrimp and add the green onion. Cook for another minute. Add wine and cook until reduced. Stir in one cup of butter mixture, reduce to low and cook till done. Serve immediately with chunks of sourdough bread for dipping.

I’ve been making meringues since I was little, and we used to line our baking sheets with a paper bag before the time of parchment paper. Do you get the same with the paper bag cut to fit the baking sheet as with parchment paper?
Mary D.

Nancy a couple of years ago I was looking for a recipe for Valentine Day. I came across this one and made it for that day. It was so good and I was going through my recipes and came across this one and I thought that BG in Indy newsletter 2/5 might want to try this one.

Turtle Brownie Pie
1, 19.4 oz., pkg. brownie mix with pecans
3 tablespoons water
½ cup butter, melted
2 eggs
12 caramels, unwrapped, halves

Combine all brownie ingredients except caramels in large bowl; stir until well mixed. Spread batter into prepared pan. Place halved caramels evenly over batter; press down lightly. Bake for 33 to 38 minutes or until top is set and toothpick inserted 2" from side comes out clean. Score into wedges while warm. Cool completely; cut into wedges

15 caramels, unwrapped
1/3 cup semi-sweet chocolate chips
1/4 cup up fat free half & half

Meanwhile, combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring constantly, until smooth. Cool 5 minutes.

1 quart butter pecan ice cream, softened
1/2 cup chopped pecans, if desired

To sauce, place brownie wedges on individual serving plates. Top with ice cream; drizzle with sauce. Sprinkle with pecans, if desired. Refrigerate any leftover sauce; reheat before serving.

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

Nancy I am hoping that all of our members including you Nancy are fine after Tuesday nights weather. I know that it hit the South hard and I know that it hit Illinois and Indiana. By the time it got to us the wind was not as bad as in some parts of Illinois and Indiana. I also was wondering if Doris S. Indiana is OK today, Wednesday. When we have bad weather I always think of her because of the bad weather they had last year or 2 years ago. Our family has been so lucky that we have never been hit but have come close a couple of times.

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

Thank you MIMI for your pasta recipes in the 2/5 newsletter. The Roasted Garden Variety Pasta sounds oh so delish! Made my mouth water just to read the recipe! My dad would call it an eye slapper. Meaning it is soooo good, it makes your tongue jump out and slap yourself in the eye. (don't ask me, just another one of those country sayings here in southern Illinois)
Have a great day Nancy, and all the Landers!
Dee in S.IL. Proud mom of Military Police Daughter serving overseas.

To the lady whose pickles are too sour::
my M-I-L treated dill pickles this way.
Drain and save juice of a 32 oz. jar, put in large bowl. Save jar. Add 2 cups sugar, 4 tbs vinegar from pickles and 1 to 2 tsp celery seed. Stir into juice. Add sliced pickles, cover and let stand 3 days, stirring occasionally. DO NOT refrigerate. After 3 days repack in jar and refrigerate.

Hopefully, this will enable you to save your previous hard work !!
Jean, from Ohio

Nancy thank you for taking the time to put the newsletter together and sending it out to all of us. In 2/5 newsletter BG in Indy want a recipe for Turtle Brownies. The recipe below is a TNT recipe that I have made and I think that I got it from one of the Church cook books. Our Church has the best cooks around and I have made these so many times.

Easiest Turtle Brownies
1, 14 oz., pkg. caramels
2/3 cups evaporated milk
1, (18-1/2 oz.) box German chocolate cake mix
3/4 cup softened butter
1 cup nuts, walnuts or pecans, I use the pecans in this recipe
12 oz. semi-sweet chocolate chips

Combine caramels and 1/3 cup evaporated milk on top of double boiler or in the Microwave. Stir mixture until melted.

Combine cake mix, remaining milk and softened butter. Blend until mixture holds together. Stir in nuts.

Press 1/2 of cake mixture in a greased 13x9" pan and bake for 6 minutes at 350ºF. Remove from oven and sprinkle chocolate chips on top.

Pour melted caramel evenly over top. Crumble remaining mix over caramel and bake at 350ºF for 15 to 20 minutes. Cool slightly and cut into small bars. This is very rich. Serve 12 to 18.
Susie Indy

Nancy,
This is for Barb in OH, Barb, Corning does not put metal into their dishes although the Maytag said that I think they might have meant that if you look on the bottom and you see like a gray coating on the bottom. It may be coated with metal in order to conduct the heat. Also you would never be able to use the dishes in the microwave if that were the case.

If they would have put metal into their dishes they would have never made it through the annealing process and so the coating on the bottom would have been put on after the dish is completely made.

I also have a Pyrex flat dish that has a silver grayish coating on the bottom and I do bacon with a paper towel over it in the microwave. Hope this clarifies this a little better.

Does anyone have a crazy crust recipe?? I would like to find one as it's a lot easier then trying to roll out crust when you are in a hurry???
Thanks again, Cindy

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.

For jambob (2/05)re: German Dumplings. One of the best sites to find authentic German recipes is Stephen Block's kitchenproject.com. They have the older German dumpling recipes.
Athena in DE

I have been hearing about Cuban Pork lately. Could anyone tell me what spices are used and what cut of Pork works best? Also ,any recipes for Cuban bread. We had some in Miami and we loved it. Thank you for your time. Good health to all.
Barbara in Wentzville Mo.

I once had a recipe for Calvary Cookies, I think that was the name, but I've lost it. All I remember is that it had over a dozen ingredients including several spices. Has anyone heard of this recipe and can supply it?
Tom, VA

This is to Mimi
About trying to paste the recipe directly into the folder. Open the folder, and RIGHT Click anywhere inside the folder, you will see a little window pop up that will give you several options. Pick one that says either Notepad or New Word Document. Type in the name of the recipe, open it up, and paste your recipe! Good Luck!
Chrissy in GA

Hello Nancy & Gang,
For BG-Indy these are TNT and kid approved-lol!

Tortise Shells
1 box Devil's food cake mix-I use Duncan Hines
1-1/2 sticks melted margarine
1/2 of a 14 oz bag of caramels
2 T milk
1 bag mixed chocolate and peanut butter baking chips
1-1/2 c chopped pecans
Preheat oven 350*. Spray a 13x9 with Pam. Mix dry cake mix and butter in dish well until all mix is coated. Press mix in bottom and up sides 1" for crust and bake 10-12 minutes. Remove and cool completely. (I have done this the day before, cover and let sit on counter). Melt caramels in milk and pour over crust. Top warm caramel with chips and nuts and press down firmly to seat. Bake 15 minutes. Cool and cut into bars-these are soooo good!!

Country Ham & Bean Soup
1 lb dry Northern beans
8 c water
1/2 t salt
1 ham hock
1 c carrots-diced
1 c onions-diced
1/2 c celery-diced
1/2 c bell pepper-diced
2 garlic cloves-minced
1 t ground mustard
2 bay leaves
2 c ham-chopped
1/2 t pepper

Soak beans, rinse and remove any trash. Bring water to a boil in a stock pot, add salt and beans to pot. Remove from heat, cover and let sit 1 hour. After 1 hour, return to high and add remaining ingredients except chopped ham to pot and stir. Bring to a boil, reduce to low, and simmer 60 min. Remove ham bone and discard (it is for flavor). Add chopped ham, simmer 30 minutes, taste and re season if needed. Great with cornbread.
Mimi ^..^

Re: Chicken in a Pot pots. I frequently receive a catalog from Miles Kimball company. This company offers Bean Pots (old-fashioned crocks) in two different sizes - 1.5-qt ($17.99) and 4.5-qt ($24.99). I'm sure if anyone Googles Miles Kimball they would be able to either order directly on-line or order a catalog, and order from that.

We are having some severe weather this morning - T-storms warnings and under tornado watch. To my knowledge there haven't been any deaths in this area but from the morning news I understand there have been several from this weather system. My prayers are for these people and their families. Everyone, if you don't have a weather-alert radio, please get one. It could be a life-saver! Everyone please stay safe and keep an eye (and ear) out for the weather.
Oma in LA

Hi Nancy & Nancy Landers,
I would appreciate your favorite TNT recipes for main dishes using cottage cheese.
Leah in FL

Hi,
I am looking for some lower carb/ diabetic friendly recipes...I'm pregnant and borderline gestational diabetic....

Problem is, I cannot stomach meat of any kind unless it is "hidden" ( casseroles, sandwiches, etc )!!! All I have been eating is pasta and pizza.....help!
Thanks everyone :)
Diana

It looks like the apple cake recipe didn't make it so
I will try it again.
Lorene Novi MI

Apple Cake
3 eggs
1 cup vegetable oil
1 3/4 cup sugar
1 tsp cinnamon
2-1/4 cups flour
1/2 tsp salt
1 tsp baking soda
i cup chopped nuts (walnuts)
i cup chocolate chips
6 medium apples peeled and sliced
preheat oven to 350 degrees

Spray 9x13 baking dish with baking spray or lightly grease. In a large bowl beat together eggs, sugar and oil. In a separate bowl, mix cinnamon, flour, salt, and baking soda, then add to egg mixture. Mix by hand, batter will be slightly stiff. Fold in nuts and chocolate chips.

Gently fold in the apple slices. Spoon batter in into pan and bake for 50 to 60 minutes until toothpick comes out clean.
LORENE

To Barb: One more input on Corning Ware on the stove.
Many years ago, at least 15 or so, I put one on the stove, on low heat. It only took about 5 minutes for the piece to explode. I never made that mistake again!
MaggieB

Thanks, Liz for the recipe and the history. I love history and all the little bits of information that make it so interesting. I will share this with Kayla's teacher for her future classes. I will let you know how the cake turns out. Sounds good. Again, Thanks and appreciate your answer very much.
Shirley in the Ozarks.

Hello Nancy and all the Nancy-landers,
My thanks to Gramaj and Jan in DE for the "Chicken -in- a Jug" recipes. No wonder I kept missing it in my search, I was expecting it too be something long and complicated!! No wonder it will be delicious it looks simple to prepare! My many thanks.
Wanda T.

Hi Nancy,
Here is the recipe for Double Boiler Bread Pudding for Sue in FL that my kids loved so. Easy and handy ingredients.

1 cup brown sugar
8 slices white bread, buttered and cut into cubes
3 eggs
1 tsp. vanilla
1/2 cup raisins
2 cups milk
1/8 tsp. salt

Put sugar in top of double boiler. Put bread cubes over sugar. Beat eggs until light: add raisins, salt, milk, and vanilla. Pour this mixture over bread and sugar. DO NOT STIR. Put over simmering water and cook for an hour or more until firm. When serving, turn the pudding into a serving dish. The brown sugar forms a caramel sauce.
Carol

For Fran from WI In Feb 4th newsletter. I had these 2 recipes in my files. I am pretty sure the 2nd one came from this kitchen newsletter.
Mary Jo in MD

Hash Brown Casserole
1 medium onion, chopped
1/2 green pepper, chopped
1 tablespoon oil
1 26 ounce package frozen hash brown potatoes
1 can condensed cream of mushroom soup
1 cup milk
1 cup grated cheddar cheese
dash of hot sauce
Salt and pepper to taste
.
In a large frying pan, sauté onion and green pepper in oil. Add frozen hash brown potatoes. In mixing bowl, mix cream of mushroom soup, milk, cheese, hot sauce, salt and pepper. Add to hash browns and cook for 5 minutes. Put everything in a greased casserole dish (you can put this in the fridge at this point to bake later if desired). Bake at 350 degrees F for 1 hour. Should be slightly browned on top. *Can prepare the night before, saving time, and bake the next day.

Hashbrown Casserole Aka Funeral Potatoes
32 ounces frozen potatoes O'Brien*
1 stick butter, divided
1 medium yellow onion, chopped finely
1/2 teaspoon salt
2 cans cream of chicken soup, lowfat is fine
1 pint sour cream
2 cups grated cheddar (or for a creamier result use Velveeta)
3/4 cup crushed cornflakes
.
Sauté onion with 4T. of butter and salt. Mix soups, sour cream, potatoes, cheese, and onion together. Pour into a lightly greased 9x13 pan. Melt remaining butter and mix with cornflakes. Sprinkle on top of potato mixture. Cover with foil and bake for 35 minutes. Remove foil
and continue baking for 15 minutes. Let it stand 10-15 minutes before serving.

Hi Nancy & Landers!!!!
I just read the 2/4/08 Newsletter and Fay mentioned sending cookies to her grandson in Iraq, I have heard that empty Pringle cans or empty Lays stackers cans make good canisters for the cookies .... helps them not break up.
Anyway .... just wanted to pass that tip on to her.

I've sent in several requests etc... in the past few days, but haven't seen any of them posted. I'm hoping its just because you have had to many to post and that they haven't been 'lost' in your spam folder? I always mail it to nrogers@amaonline.com, as that's the email that always worked. is that correct to still send them there? One of the things I requested was for you to use your WW calculator on a couple recipes.
Thanks, Suzie in NW Michigan

Comment
It is important to use the email address to use is posted in the newsletter.  The nrogers address has so much spam email that I probably didn't see it. The email address in the online newsletter is changed often and specially coded to go directly to a specific folder on my computer. Spam mail is a problem for anyone who has their email address posted online.   I am sorry if your email was accidentally deleted. I wish there were more hours in the day to spend on reading spam mail and still have time to get the newsletter done.
Nancy

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.

In the February 3rd newsletter, Doris - De. was asking for a recipe for graham crackers treats, and in the same issue Diane in Western N.Y. was requesting a good recipe for frosting. I will include my favorite recipe for a cooked frosting, similar to what she had made, but this one is a no-fail recipe, and one I use for all special occasions, and is a must for family birthday cakes! Will also send the graham cracker treats recipe I've always used. Hope the gals will like these as much as we do.

Whipped Cream Frosting
5 tbsp. flour
1 cup milk
1 cup real butter
1 cup granulated sugar
2 tsp. vanilla extract
1/2 tsp. almond extract

In a small saucepan add milk gradually to flour, to form a smooth paste, and cook on medium to low heat, stirring, until it is thick. Cool at room temperature until cold. In bowl for electric mixer, beat butter, sugar and extracts for 4 minutes on high speed, until fluffy. Add cold
flour-milk mixture and beat for 4 more minutes till the consistency of whipped cream. This will frost a two layer cake, 9 x 13 inch cake, or a 15 x 10 inch sheet cake.

Sesame Graham Snacks
enough graham crackers to line a 15 x 10 inch jelly roll size pan
1/2 cup butter
1/2 cup margarine
1/2 cup granulated sugar
1/2 cup chopped walnuts
1/4 cup sesame seeds

Boil together butter, margarine, and sugar for 2 minutes and pour over crackers in pan. Sprinkle nuts and sesame seeds evenly over the top. Bake at 350º for 12 minutes. Separate crackers and remove immediately to waxed paper to cool. These never fail to sell out right away at a bake sale. It's the sesame seeds that make them special. Enjoy!
Judy (in Alaska)

Whether it's for Lent, or because your budget is very restricted, this is oh so simple to make and very tasty.

Salmon
One medium potato per person plus one for the pot
One carrot per person who likes them
cook both cut in bite size pieces until just barely cooked.

1 big can salmon

cornstarch or flour
margarine or butter
milk (fresh, powdered remade, canned) (I prefer fresh)

Make a bechamelle (white sauce) with some milk and a bit of the water in which potatoes/carrots have cooked.
Add salmon.

You can add as many or as few (or none) cut up hard boiled eggs as you wish. You can also add herbs(dried or fresh).

The ratio of cornstarch to butter/margarine is one for one. Add liquid very slowly at first stirring constantly with wooden spoon, keep adding slowly on medium heat until it is the consistency you wish. If you refrigerate it, it will thicken A LOT. Reheat in double boiler perhaps adding a wee bit of liquid.

JUST CURIOUS
Am I the only cook who still only has a hand held grater, a wooden spoon and cast iron frying pan and who 'raises' her meringues with a fork???(not entirely by choice I must admit LOL)
Sybil in Sherbrooke

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.

Re: Pretzel crisps manufacturer. Jan in DE
Jan, They are made by the Snack Factory, Inc, Princeton, NJ (609)683-5400 is their phone number. Maybe they can tell you what stores buy their products in your home town. I just happen to have a bag
sitting by the computer..lol.. Carol

For grannym IL, I use my pressure cooker more than anything else and love it. In fact, I have 3 and one of them is over 40 yrs old. I wish I could send you a fabulous pressure cooker recipe book I have, but no luck in that, so I did a search and found what might be of interest to you. This site has 240 recipes for pressure cookers:
http://www.recipezaar.com/recipes.php?categ=16,229
Hope that helps you, grannym :D
Jenny in Va. and Caroline MO

This is for gramaj
Thank you so much for reminding me of the "Chicken in a Jug" recipe. I bought one of those bean pots and have yet to use it for lack of recipes. This sounds like a good one to use it on. Smilin'
Susana in Louisiana

Hello Nancy: Re: 2/4/08 newsletter
For Fran in WI requesting Hash Brown Casserole. Copycat Cracker Barrel Hash Brown Casserole previously posted in this newsletter is easy and delicious.
Carolyn in Tulsa

Copycat Cracker Barrel Hash Brown Casserole
2 lbs frozen southern style hash brown potatoes
salt
2 cups sour cream
1 (10-1/2 ounce) can cream of chicken soup
1/2 cup butter or margarine
1/2 cup chopped onions
2 cups grated cheddar cheese

Place potatoes in greased 9 x 13-inch pan. Season with salt and pepper. In bowl, combine onions, sour cream, and cream of chicken soup. Pour soup mixture over potatoes. Sprinkle with cheddar cheese and melted butter. Bake in 350°F oven for 45 minutes or until cheese is melted.
Makes: 6 servings

A similar recipe was sent in by Marian in North Dakota

Hi Nancy,in 2/04 issue Linda /Collegeville, PA, ask for the Reuben Casserole Dip recipe I found it but there was no date on the issue so am sending it if you have room to post it.
Brenda/Alabama

Reuben Casserole recipe:
Layer in a greased casserole dish in the order given:

1 can shredded well-drained Sauer kraut
1/3 lb. chipped deli corned beef or 1 can crumbled corned beef
about 1/2 bottle Thousand Island salad dressing
about 4 slices (or more) Swiss cheese
about 2-3 slices buttered rye, diced (I then spray lightly with Pam-oil)

Bake at 350 degrees until bubbly and bread is toasted, about 30 minutes. Amounts don't have to be exact, be flexible according to your taste. May double using 2 cans sour kraut. This is really, really, really good!, and Oh so easy.
Barb in Cle Elum, Wa

This is for Iris in Virginia. A very good pork roast recipe that is tender, juicy and very good. I won a prize with this one locally.

Pork Roast
2-tbspn all-purpose flour
1 1/2-tspn salt
1-tspn dry mustard
1/2-tspn white sugar
1/4-tspn black pepper
1/4-tspn rosemary
4-5-lb pork loin roast
1 1/2-cups prepared applesauce
1/2-cup brown sugar

Preheat oven to 325°. In a small bowl combine flour, 1 1/2-tspn salt, mustard, sugar, pepper and rosemary. (You don’t have to measure this exactly. I don’t. Eyeball it and use what your family will prefer.) Rub over roast. Cover and let stand for 30 minutes. Place in a greased roasting pan and bake, uncovered for one hour. Combine applesauce, brown sugar, and remaining salt, mixing well. Spread over roast. Cook one hour longer. Let stand 15 minutes before slicing.
Susana in Louisiana

I made these this week for one of my girlfriend’s birthdays and her office. They loved them. I kept the extra six for my family and they were gone in the blink of an eye. Reminds me of the lava cakes that are going around except in a cupcake size with cream cheese. Very good and well received.

Eileen’s Cream Cheese Chocolate Cupcakes

Filling
1 (8-oz) carton cream cheese, softened
1/3-cup sugar
1 egg
1/8-tspn salt
1-cup semisweet chocolate pieces
1-cup peanut butter chips
Cupcakes
1 ½-cups flour
1-cup sugar
1/4-cup baking cocoa
1/4-tspn baking soda
1/2-tspn salt
1-cup water
1/2-cup vegetable oil
1-tbspn white vinegar
1-tspn vanilla extract

For the filling
In a bowl, beat the cream cheese until smooth. Add the sugar, egg, ad salt, mix well. Foil in the chocolate and peanut butter chips set aside.
For the cupcakes -
In a bowl, combine the flour, sugar, cocoa, baking soda, and salt Add the water, oil, vinegar, and vanilla; mix well. Fill paper-lined muffin cups half full with batter. Top each with about 2-tbspn of cream cheese filling. Bake at 350 degrees for 30 - 35 minutes. Cook for 10 minutes before removing to write rack to cool. Completely. Yields 1-1/2 dz.
NOTE: The filling with partially cover the top of the cupcake.
Susana in Louisiana

Shredded pork freezes well and is good for more than just sandwiches. You might want to try it as a stuffing for a baked potato, mixed in with your favorite recipe for baked beans, or serve over pasta. We like it this way best -- served on burger buns with a side of homemade potato salad. Uum Uum Good

Barbecued Pulled Pork
Pork roast(3-lbs, well trimmed) We have them in our market already seasoned
1(16-oz) pkg. McCormick BBQ Pulled Pork Seasoning (in the spice rack at the market)
1/2-cup catsup
1/2-cup firmly packed brown sugar
1/3-cup cider vinegar

Place pork roast in the slow cooker. Mix seasoning packet, catsup, brown sugar and vinegar until blended. Pour over pork roast. Cover. Cook 8 - 10 hours on Low or half the time plus on hour on high. Remove pork from slow cooker with two strong spatulas. (It will be falling to pieces.) Shred with fork and return to slow cooker, mix and heat with sauce before serving.
Susana in Louisiana

Hello everyone. Does anyone have a really good recipe for preparing a pork tenderloin roast that will come out really, really tender? Thanks to anyone who responds. And as always Nancy, you do a wonderful job of keeping this site interesting and informative in spite of all that is going on in your family.
God Bless. Iris in Va.

Thank you Nancy for all you do for us in "cooking land".

Years ago I took a cooking class...I had just finished radiation to my throat for cancer and it had killed my taste buds. As I had always cooked by tasting.. my 5 children told me I was killing them as I kept adding more of what ever (garlic, spices, etc) as I could no longer taste. So I decided to learn to cook by using a recipe.:) One of the recipes was a toll house cake. My youngest at 10 yo loved it and learned to make it. He is now 30, in the military, married and expecting their first child. I would love to give this recipe to his wife. I have searched web sites for months on end and never found it. Does anyone have this or ever even heard of it?
Thank you everyone for all your kind efforts.
Nancy in Fl

Hello Nancy, Siggy, Ditto and Nancylanders. Doris, in S. Indiana, had mention Stephen Libs Candy Co. where she purchases her candy in the 2-2-08 newsletter. So I went searching on the internet and found their web site. I love sugar free chocolates and see that they have a nice selection. Betty in MD
http://www.stephenlibschocolates.com/

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.

Re; Scuff Marks On Hardwood Floors for CAROLYN in West Tennessee

Have you tried the Mr. Clean Magic Erasers (or even the generic variety)? They are great for wall scuffs and the black streaks on baseboards and bathtub where the black rubber bumper on my vacuum cleaner rubs up against it. I would think they would work on your flooring.
Carol in TX

Here's a different way to fix chicken. Very good!

Sizzle Bird
Combine 1/4 cup Worcestershire sauce and 1/4 cup melted butter or margarine. Place 2 and 1/2 to 3 lb. cut-up chicken in a shallow baking pan. Spoon Worcestershire-butter mixture over chicken. Bake uncovered in 400 degree oven for 45 minutes or until tender, turning and basting with sauce several times.
Carolyn in Ky.

Here's an oldie but a goodie.

Hamburger Stroganoff
1 can Cream of Mushroom Soup
1/2 soup can of milk
1 can Tomato Soup
1 and 1/2 lbs. ground beef
1 package wide noodles (about 8-10 oz.)
1 teaspoon salt
1 teaspoon pepper

Lightly brown onion and ground beef; drain off fat. Add Mushroom Soup and milk. Add Tomato Soup and blend all together. Simmer while noodles are cooking. In large pot, cook noodles according to package directions; drain. Add beef mixture to noodles. Stir to blend; heat until mixture is hot.
Carolyn in Ky

This is in response to BG in Indy's request for Turtle Brownies that appeared in the Feb. 5 newsletter. This turtle brownie recipe is a family favorite. A co-worker shared this with me 10-15 years ago and it is a big hit whenever I make it.

Turtle Brownies
1 box German Chocolate Cake mix (you can substitute other chocolate cake mixes, but this is the best!)
1 stick butter (NOT margarine), melted
2/3 c. evaporated milk, divided
14 oz. bag caramels
12 oz. semi-sweet chocolate chips
1 c. pecans, chopped

Mix together cake mix, butter and 1/3 c. evaporated milk. Press half of this mixture into a greased 13 x 9 cake pan. Bake for 8 minutes at 350 degrees. Cool.

Melt caramels and 1/3 c. milk. Spread over cooled cake layer. Sprinkle chocolate chips and pecans over caramel layer.

Roll out remaining dough between two pieces of waxed paper and layer over surface of pecans and chips. Bake at 350 degrees for 15 minutes. Cool before cutting.
Paula in Orlando

For anyone who could help, I would appreciate it. I don't know how to copy and paste or do any of the other computer skills. I am writing recipes on paper since it costs money to print all. Thanks for any help.
Sher in Pa.

To Nancy and all Nancylanders,
Nancy, I just wanted to say thank you for all the hard work that you do. My family has benefited so much! I have even gotten my two year old to eat on a few occasions! You are a very wonderful person for doing and sharing everything that you do, and I am so glad you were sent to us! You truly are a blessing!

The following is one of my favorite recipes, My entire family loves it, and when I buy a 4-5 pound roast, its usually gone :( I just want leftovers LOL. So here it is, and I hope all of you out there in Nancyland enjoy!

Pepsi Roast Beef Recipe
Beef roast--I use 3-5 lbs. (about 4-5 pounds usually). 1 Can Regular Pepsi cola or any other cola carbonated beverage ( I have heard of people using Diet, but I know its not recommended, also you can use just about any Regular soda, Root Beer is good too!)

1 Can UNDILUTED Cream of Mushroom condensed soup
1 Envelope dry Onion Soup mix (like Lipton brand)
Ground black pepper (to taste)
Vegetables (if desired--they are optional: potatoes, carrots, celery,
etc., cut into large chunks)
About a tablespoon Parsley flakes (also optional)
Non-stick cooking spray
Large Slow Cooker (or whatever fits the amount of meat you have)

Spray the inside of the slow cooker with non-stick spray. Place the beef roast into it. (If using vegetables, place the vegetables UNDER the meat, on the bottom of the slow-cooker.)

Over the TOP of the roast, spread the UNDILUTED mushroom soup (like you would frost a cake!) Then, sprinkle the dry onion soup mix over the roast and soup. Next, POUR the can of Pepsi (or cola drink) around the sides of the meat. Add pepper, parsley, if you desire, cover and cook on LOW about 8 hours, or until the meat is TENDER and cooked. You can use a meat thermometer to test the done-ness, but I prefer to just cook the roast on a low setting several hours until it becomes "fork-tender".

The really COOL thing about this recipe is that the mushroom soup, the dry soup mix and the cola combine with meat juices to make the BEST "gravy" ever--and, strange as it sounds, this gravy really does NOT taste anything like "Pepsi"--it is not sweet, but very savory and good! If you have any left-overs, the meat freezes very well and is yummy in sandwiches, stews and "re-heated" the next day meals!
No name was included with the recipe

For Nicole Western New York, in 2/05 issue, the way I cook my dried beans is, I like to get smoked turkey legs or smoked ham bone as we call it in the South wash and look over the beans as some times they have tiny gravel in them, put in crock-pot, put ham or turkey on top. and put enough water to cover all., you can add salt and pepper if you choose. (I usually cook about half way then add salt and pepper) Put the lid on your crock-pot and cook 6-8 hours until beans are tender.

I start on high until bubbly, then put on low. If you don't have a crock-pot you can do this on the stove in a large heavy pot, you have to check to make sure it doesn't get dry, add water if it does.
Brenda/Alabama

I'm looking for the recipe for a dip using Avocados, lemon juice, cream cheese, and I can't remember what else, that was in your Newsletter the other day. I made it, thought I didn't like it, but after a couple days in the refrigerator it was really good.
Velma in OK

n regards to all the Frito chili pie recipes: back in the early sixties I used to get a Frito chili pie at the A & W Root beer stand in Sapulpa, Okla. It had Fritos, chili, chopped onions and wait for it--parmesan cheese sprinkled on top. When I talk about this down here in Texas, no one has ever heard of putting that on top of them but it is really great and I make them like that at home to this day.
DTT

Comment
Frito Pie is one of the staples of my busy life.  It is an easy way for one person is to throw a few Fritos or Doritos into a cereal bowl.  Sprinkle a little chopped onion and cheese on top of the Fritos.  I heat up a small can of chili or use homemade chili on top of the Fritos, onion and cheese.  Sprinkle a little cheese on top.  It is a quick and easy way for one person to have supper.  I usually eat a little salad with it or sliced tomatoes.  Frito pie isn't one of those things you have to have exact measurements.
Nancy Rogers

Hi Nancy, Nancy's 4 legged helpers and all you Landers. I have been reading all the Corn Fritter recipes and thought I would send you in the Recipe my m-i-l gave me. She just drained a can of whole kernel corn and mixed it with a can of cream corn. Then she added an egg and thickened all with flour until of the consistency you want. Fry in oil in skillet. Remove and drain on paper towel. Enjoy. This is a quick and simple way to make them and my husband eats them with ketchup on them and I use pancake syrup.

We are enjoying the unseasonable weather here in Central Ohio. It is 53 and a light rain has been falling off and on today. I think we are supposed to get heavier rain later in the evening and overnight. We went to a pond near our mall and fed cracked corn to over 40 Mallard ducks this afternoon. Take care everyone.
Donna L.in OH.

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.