I never thought I would find myself in this situation...but here I am asking for the chop suey recipe someone sent in this month. Living with a "black hole" explains why I lose so many things. Yeh, right! Any way.... would greatly appreciate it if any member of this great recipe exchange could help me. Thanks Nancy for the energy you expend to give us all something to look forward to each day. Give your "babies" a kiss for me. Thanks also to whoever can supply me with the chop suey recipe.
Muriel in PA

Hi I was wondering if any one out there might have a recipe for pea salad the one I saw had onions chopped in I do believe. I would really appreciate it if you do.
thanks Susan in WV

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Hello to all. I had sent an email in a couple of weeks ago ?? I am not sure of the exact date asking a question about if when making a Boston cream pie , could it be made ahead and freeze. If someone did respond I have not been able to access my computer until now. I have been looking back in dates in April and so far have not been able to see if anyone has responded. If anyone could help me out again... I would appreciate it.
Thank you, Maureen from Illinois

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Nancy,
I love your newsletter and all the time you spend on it. One question from today's issue is about the flour in this recipe: How much is required. Years ago I had a lemon bread and it was wonderful, so I thought I'd try this one.
Thanks Marilyn in OH

Lemon Bread
6 Tbsp butter
1 1/4 cups sugar, divided
2 eggs
a 1/2 cups all-purpose flour
1 1/4 Tbsp. baking powder
1/2 Tbsp. salt
1/2 cup milk
1/2 cup chopped walnuts or pecans
peel of 1 lemon, grated
juice of 1 lemon

Preheat oven to 325°.

Cream together butter and 1 cup of sugar in your mixing bowl and whip until light and fluffy. Beat in eggs.

Add the flour, baking powder, and salt to the creamed mixture gradually, with mixer on high - alternately adding in your milk. Remove bowl from mixer stand and stir in your pecans or walnuts and your lemon peel. Bake for 50 minutes to an hour or until wooden toothpick inserted in center comes out clean. Immediately after removing from oven, poke holes all over the top of the bread with a fork. Combine lemon juice and remaining 1/4-cup sugar and pour over loaf. Allow to cool in pan for twenty minutes. Run knife around edge of bread in pan to loosen any places that may be stuck and turn loaf out onto rack to cool.

For Anita in Texas. Diced green bell peppers freeze beautifully and keep for months. Just cut and freeze, no blanching necessary, and you can save $$ buying them on sale. I'll be using them on a pizza today.
Leah

Re :Susana's Lemon Bread sounds really good but on directions you have a 1/2 cup all purpose flour please let us know the correct amount so I can try this. Don't you hate it when your brain doesn't work with your fingers on the keys?
Thanks! Linda from Ks

Apple Butter Bread
2 c self rising flour
1 c. sugar
1-1/2 t ground cinnamon
2 eggs
1 c butter melted
3/4 c apple butter
2 T. milk
1/2 c. chopped pecans
1/2 c. golden raisins

Combine flour, sugar, cinnamon and set aside. Combine eggs, butter, apple butter, and milk, beat well. Stir in nuts and raisins. Add flour mix and stir just until mixed. Spoon batter into greased and floured 9x5 loaf pan. Bake 350 for 1 hr. 5 min or until toothpick inserted in middle comes out clean. Cool in pan 10 min Remove and cool completely.
Bobbie in NC

You can buy apple butter in grocery store or make your own.

To Susana in Louisiana; from Don In Mich. Thank you much for the recipe for dippin' sauce. Olive oil and bread. It's a keeper.

Dear Nancy:
I have a question for the various Great!!! members of Nancy's Newsletter. I have to prepare a dessert that has chocolate in it for a fundraiser that my local "Friends of the Library" is going to have on May 5th.

I am really excited about it because I am a TRUE CHOCOHOLIC. Also, I have several good chocolate recipes, but I am in need of some GREAT chocolate recipes that can be cut or separated into small pieces because they are going to be given to all participants of the Simply Decadent: A tasting "Sin"sation for Chocolate Lovers.

Thank you Nancy, and everyone that will be providing recipes in advance, Karen T.

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Broccoli with Horseradish Sauce
1 bunch fresh broccoli (1 1/2 lb)
1/4c plus 2T. plain garlic
1/4c plus 2T mayonnaise
1 1/2 t. mustard
1/2 t. prepared horseradish
Paprika (opt)

Wash, trim, separate and steam broccoli. Mix next 4 ingredients in small pot and warm. Do not boil. Pour over broccoli 6 servings.
Bobbie in NC

Could someone please tell me how to freeze fresh green beans and lima beans, every year I plant them in my garden and whenever it comes time to pick them I have so many and was wondering how to freeze them.
thanks, Sally in PA

Good Morning Nancy
Here in MI it is raining today so it is kind of gloomy

In the April 22 letter Angel from Sherbrooke was thanking Doris in Oklahoma City for a solution for mice - I must have missed it - could someone resend it or let me know what letter it was in, I sometimes have a problem also. Thank you so much in advance.
Betty in MI

HI again Nancy,
This is to Tona in Alabama, we are talking about growing horseradish here, not garlic :)
Tennesseyanky

Tona:
I was always been told a Cobbler has a crust topping and a Breakfast Cobbler is more of a bread/biscuit topping i.e. Blueberry Buckle. I think :)
Amanda Texas

Hi, Just a quick note with a appetizer recipe I thought some might enjoy, yummy and easy, my 2 favorite things, whoops, forgot, Nancy's Kitchen that makes my 3 favorite things:)

Crab Cheese Ball:
1 - 8oz. Cream Cheese(softened)
1 - 6 oz can Crab Meat, drained well
Horseradish to taste
Lemon juice to taste

Mix above and shape into a ball, wrap in plastic wrap and refrigerate. When ready to serve, put on plate and cover with Chili sauce. ( I prefer Heinz). Any crackers and enjoy. Triskit, Ritz, Townhouse etc........... Thanks for letting me share,
JoAnn, Port Charlotte, Fl.

Someone requested Hawaiian bread??

Hawaiian Loaf
1 c. butter, softened
2 c. sugar
4 eggs
1 c. mashed ripe banana
4 c. flour
2 t. baking powder
1 t baking soda
3/4 t salt
1 20 oz can crushed pineapple, undrained
1 c. flaked coconut

Beat butter w/ electric mixer until light & fluffy. Gradually beat
in sugar until light. Add eggs, beat well. Stir in banana. Combine flour, baking powder, baking soda & salt. Add to butter mixture, mixing just until smooth. Fold in pineapple & coconut. Spoon
batter into 2 greased & floured 9 x 5 loaf pans. Bake preheated 350
oven until toothpick inserted in center comes out clean, about 60-70 min.
Athena in DE

Melody in Nebraska asked where to find star anise (April 24 newsletter). If you can't find it with the other spices in the spice section of your supermarket, try the Spanish section. When I needed it for spiced cider I found it in little bags there at a very reasonable cost.
Margo/Boston

Birkenstock Sandals

In the April 24th news letter Lin in Kansas asked for a creamy vegetable soup like Dixie Land stampede serves.

Click here: Robbie's Recipes:
Cream of Vegetable Soup like Dixie Stampede's®
http://recipes.robbiehaf.com/D/512.htm
Donna in Merrill

Here's a recipe that never fails to please:

Marinated Shrimp
In a large bowl put the following:
1 red onion either thin sliced or chopped
11/2 cup sliced olives
1/3 cup minced parsley or cilantro
1 cup extra virgin olive oil
6 tablespoons red wine vinegar or cider vinegar
6 tablespoons fresh lemon juice
1 tablespoon minced garlic
3 bay leaves
2 teaspoons dried basil
1teaspoon salt (maybe omitted)
1/4 teaspoon pepper
2 teaspoon dry mustard powder

mix all the above well in the bowl. In a gallon plastic zipper bag put the shrimp then pour the contents of the bowl into the bag. Squeeze out as much air as possible, seal bag. Put into refrigerator and turn bag over several times so all the shrimp get into the marinade. Refrigerate for 24 hours.

I put the marinade and shrimp on a bed of greens add tomatoes and hard boiled eggs, etc.
Judy Montana

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For Don in Mich.
How to clean turtle. It is quite a chore sometimes...you have to have a sharp knife. I use a razor blade. I cut between the top shell an the bottom shell and cut all the meat out. I save the top shell and bottom shell for crafts .... I make clocks out of the top shell and I make an airplane out of the bottom shell. It looks like a plane so I glue it to a dial stick and a plaque for your desk. Turtle meat is said to have five different flavors.
I will never forget when I was first little I asked a buddy of mine who was a game warden how to clean a turtle...You can imagine the smart remark he gave me ........ He is deceased now but he taught me how to make the baskets to trap them in....I used them in my pond to get rid of the turtles. Hope this helps if not write back,
Sue from Ga.

Melody - Nebraska

Wholespice.com
1364 North Mcdowell Blvd. Suite 20
Petaluma Ca 04954

about $3.60--$5.90 STAR ANISE

Henry Fields Seed and Nursery

For Marie in Washington state. Here's the Blueberry Stuffed French Toast recipe you asked to have re-posted. Hope this is the one you were referring to. I haven't tried it yet, but, it was originally submitted by Tona in Bama, so it has to be good! Cheryl in North Olmsted, Ohio

BLUEBERRY-STUFFED FRENCH TOAST BAKE
12 white bread slices
2 (8-ounce) packages cream cheese, cut into 1-inch cubes
2 cups fresh blueberries, divided
12 large eggs, lightly beaten
2 cups milk
1/3 cup maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon butter

1. Trim crusts from bread slices; cut bread slices into 1-inch pieces. Place half of bread pieces in a buttered 13- x 9-inch baking dish. Layer cream cheese and 1 cup blueberries over bread; top with remaining bread pieces.

2. Combine eggs, milk, and syrup; pour over bread mixture. Cover and chill 8 hours.

3. Bake, covered, at 350° for 30 minutes. Uncover and bake 35 more minutes or until puffed and golden.

4. Combine sugar and cornstarch in a saucepan; gradually add water. Cook over medium-high heat, stirring constantly, 5 minutes or until thickened. Stir in remaining 1 cup blueberries; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add butter; stir until melted. Cut French toast into squares, and serve with blueberry sauce.

Yield: 10 servings
Tona in Bama

For Marie in Washington State:
The Blueberry-Stuffed French Toast in in the January 4, 2007 newsletter. There's also a Peachy-Stuffed French Toast in the April 6-1, 2006 newsletter.
Gramaj

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Nancy,
I made a mistake on the recipe below.

Under "Filling" I inserted ~ A 12.25 ounce jar equals 2 cup. It should read, "A 12.25 ounce jar equals 1 cup.
Sorry, about that.
Thanks, Joan

The corrected recipe should read:

Oatmeal Carmelitas
1964 Pillsbury Bake-Off Finalist Recipe
Scrumptious! Rich!

Base
2 cups Pillsbury Best All Purpose or All Purpose Unbleached Flour
2 cups quick cooking oats
1- 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1- 1/4 cups butter, softened

Filling
1 (12.25 ounce) jar (1 cup) Smucker’s Caramel Ice Cream Topping
~ A 12.25 ounce jar equals 1 cup

3 tablespoons Pillsbury Best All Purpose or All Purpose Unbleached Flour

1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped nuts

1. Heat oven to 350 degrees F. Grease 13x9-inch pan with shortening, or spray with CRISCO Original Non-Stick Cooking Spray. In large bowl, beat base ingredients with electric mixer on low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of pan.

2. Bake 10 minutes. Meanwhile, in small bowl, stir together caramel topping and 3 tablespoons flour.

3. Sprinkle chocolate chips and nuts over partially baked base. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

4. Bake 18 to 22 minutes longer or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 to 2 hours or until filling is set. For bars, cut into 6 rows by 6 rows. Store in tightly covered container.

Notes:
These freeze nicely.
I greased the pan with shortening.
Very good but very rich!
Thanks, Joan, San Antonio, Texas

Nancy, this is just a quick note to let your readers know that Cook's
Choice now has directions and recipes for the Gourmet Bowl Maker at
their site. You can find them at:
http://cookschoice.com/

Hopefully that will help folks out. :)
Also, if I can help out in any way I will. I love my bowl maker!
Denise in East Texas

To Athena in DE: The Mexican Lasagna (Apr. 23 newsletter, which serves 6-8) sounds like an ideal dish for me to bring to son and D-I-L who have 7-mo. old triplet daughters. I go there every Mon.-Weds. and easy-to-prepare dishes are always welcome. How far in advance can this be made? Does it freeze well? Could I make it one day in advance?

To Tona in Bama: I am getting like most of the readers who wind up printing out practically anything you post. Because of the triplet situation, I am always looking for easy-to-prepare meals, keeping in mind that son enjoys his own cooking (but once in a while likes to be treated to something different) and D-I-L is a bit of a fussy eater.
Mary Kay in Manasquan, NJ

In the 4/24/ issue, Lin in Ks, asked for the Dixie Stampede Soup recipe. I have this one for her. That is a good soup, but the show is great also. Lou, Fl.

Dixie Stampede's Cream of Vegetable Soup (Copycat)
1/2 cup peas - cooked
1/2 cup whole kernel sweet corn - cooked
1/2 cup canned green beans - cooked
1/2 cup grated carrot - cooked
1 qt. chicken broth
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper - to taste
1-1/2 cups heavy whipping cream

Mash cooked vegetables into small pieces. Bring all ingredients, except cream, to a boil. Stir in cream and heat through.
Serves 6

Ditto and Siggy's Corner
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