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Easy recipes using everyday ingredients using 
quick and simple cooking recipes.

The newsletter will not be sent out on a regular basis from March 30, 2007 to April 11, 2007.  I need to take time to visit with out of town company.  I will send it out as much as time allows.  If you wish to find out if the newsletter has been posted, please check the newsletter archive index to see if one has been posted. 
Nancy

My mother (in her early 70’s) remembers a cake called Wash Day Cake. She said it was very easy to make but does not remember the ingredients. Would someone know of that recipe?
Thanks and Happy Easter to all!
Sherrill in San Antonio

Someone has asked a couple of times for a recipe that she saw here for a steak marinade. I'm not sure if this is the one she wants but I had sent this one in for grilling a London Broil. Since no one else has responded I thought maybe this is the one she's looking for. Sorry I don't have the date but I think it was last week.
Donna in Colorado

"Denver Broil" and I got it out of the newspaper several years ago.

Marinade:
1 Tbs. unseasoned meat tenderizer
1 tsp. Crushed garlic (more if you like)
1 Tbs. Dried Minced Onions
2 Tbs. Light Olive Oil (I used extra virgin)
1 Tbs. Worcestershire Sauce
1 Tbs. Sherry
1 tsp. Black Pepper
4 - 5 lb. London Broil - 2" thick
(Sometimes I double this recipe if it seems like there isn't enough to cover the meat.)

Marinate for at least 3 hours.

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Nancy thank you for the newsletter that I know takes a long time each day that it is sent out. In the 4/1 newsletter Carla in OR wanted Fried German Potatoes. The first one is mine that I made up one night when we wanted German Potato Salad but didn't want to take the time to make it.

Susie's German Potatoes Fried
2 to 3 tablespoons oil
2 cups, boiled potatoes, cold sliced
2 to 4 tablespoons onions, minced
1 to 2 sliced bacon, fried
1 tablespoon parsley, fresh only
salt to taste
Fry the bacon you can use the grease from that along with 1 to 2 tablespoons of regular oil. Add potatoes and onions to grease/oil mixture in skillet. Sauté until light brown, turning frequently. Just before serving add the salt and crumbed bacon mixing with the rest. When you serve this add the fresh parsley. Makes about 4 serves.

The next one is from www.cooks.com. A worker gave me this from the web site.

German Fried Potatoes
8 medium potatoes, peeled and sliced potato chip style
½ cup onions, chopped
¼ cup butter
1/8 cup shortening or oil
salt to taste

Place all ingredient together in a large frying pan, over medium high heat. Cover. Stir occasionally. Cook until tender and brown, approximately 20 minutes. Yields 4 servings.

Cathy's Mother German Fried Potatoes
1 small can whole potatoes, sliced or diced, can also use boiled fresh potatoes
1 small onion, diced
4 slices bacon, diced
1 tablespoon sugar
1 tablespoon vinegar
Parsley flakes

Brown bacon and onions until bacon is crisp. Add sugar and vinegar to drippings in pan. Stir well. Add potatoes and heat thoroughly. Sprinkle with parsley flakes before serving.

In the 4/1 newsletter Brenda is looking for an Ambrosia recipe. The next with are some that I have found and friends have given me.

Susie's 5 Cup Ambrosia
1 cup mandarin oranges, drained
1 cup pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut, can color if you wish
1 cup sour cream

Drain all the fruit well and mix together. If using the maraschino cherry's drain and pat dry.
Mix all the fruit together adding the marshmallows and coconut. Stir in the sour cream and let it be refrigerate at least 8 hours or over night. I like over night.

One of my Aunts got this from www.cooks.com. We have had it at her house.

Southern Fruit Ambrosia
11 oz., can mandarin oranges, drained
15 oz. can pineapple tidbits, drained
8 oz., can fruit cocktail, drained
1.5 cups mini marshmallows
½ cup coconut, shredded
½ cup walnuts, chopped
1 coup sour cream

Combine ingredients and let set overnight. Serves 10.

Aunt D.A. Ambrosia Fruit Salad
1, 11 oz., can mandarin oranges, drained well
1, 13 oz., can pineapple chunks, drained well
1/2 cup maraschino cherries, drained well
1/2 cup miniature marshmallows
1 cup coconut
1/2 cup whipped cream, whipped

Put together in bowl, let set overnight. Put ambrosia fruit salad in a mold.

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

For Mom's making Easter week special.
Audrey

For Susie Indy in the April 1st newsletter.
My Mom used to make homemade pimento and cheese back in the 50's and 60's. She used Hellman's mayo, pimentos (in a little jar) and Velveeta cheese she shredded on an old metal shredder. It was very good, soft and creamy. Made great sandwiches, grilled cheese's and stuffing for celery. No exact recipe, she just made it up to suit our tastes. Oh, and as a treat after school she put it on vanilla wafers for us. My dad liked his sandwiches with black pepper on them! Memories!
Agnes in AL

Easter Cookie Bars
1/2c. (1stick) butter
1-1/2 c. graham cracker crumbs
1 (14 ox) can sweetened condensed milk
1-1/3c, flaked coconut
1 c. chopped nuts
2 c. pastel colored M & M's

Preheat oven to 350. Line a 13x9 baking pan with foil. add butter to pan place pan in warm oven until butter is melted. Sprinkle crumbs over butter, pour condensed milk evenly over crumbs. Top with remaining ingredients. press down firmly with a fork. Bake 25 min or until lightly brown. cool. use foil to lift out of pan. cut into bars or with egg shape cookie cutter. store covered at room temp.
Bobbie in NC

Hi Nancy and furry associates,
In you March 30th newsletter, IMM in Iowa, asked for a recipe called Runza. Here is the one I have in my beef files, I hope it is what they were looking for.
Rose Marie in Freeborn, Minnesota

Runzas
2 packages hot roll mix (13-3/4-ounces each)
1 pound ground beef
1 pound bulk pork sausage
3 cups chopped cabbage
2 cups finely chopped onion
1 cup shredded carrot
2 tablespoons water
1 tablespoon Worcestershire sauce
1-1/2 teaspoons salt
1/2 teaspoon oregano leaves
1/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 egg, beaten
1 tablespoon water

Prepare roll mix according to package directions. Let rise. Meanwhile, brown ground beef and pork sausage in a large skillet. Combine cabbage, onion, carrot and water in 10-inch skillet. Steam for 10 minutes. Add to browned meat. Add Worcestershire sauce, salt, oregano, nutmeg and pepper. Drain and cool completely.

Turn dough out onto a floured surface. Divide dough into 12 parts. Roll each part into a 6-inch circle. Place 1/3 cup of the meat mixture in center. Bring edges of circle to center and pinch together; brush with combined egg and water. Let rise for 10 minutes. Bake in a hot oven (400 F. for 15 minutes or until golden brown.
Makes 12 sandwiches

Source Farm Journal's Family Favorites from Country Kitchens Note These hearty sandwiches can be eaten hot or cold.

I grow and process Horseradish all the time. My grandmother gave me two roots about the size of a green onion, Plant them in the spring PUT THEM SOMEWHERE YOU CAN JUST LET THEM GROW AND REPRODUCE (NOT A FLOWER BED). like the far edge of a garden or a spot all of their own. I dug the ground up and added a little sand and compost. They will produce green leaves getting anywhere from 1-1/2 feet tall to 4 ft tall and the roots spread. Let grow at least one -two years. Dig the roots (every side root left in the ground re roots and spreads) I peel (potato
peeler) the roots should be as big as parsnips or large carrots (can get HUGE).

Cut into chunks one inch size by one inch. Fill blender with about 1 cup white vinegar, and 1 teaspoon vegetable oil, drop chunks into whirling vinegar until coarsely chopped. Pour into a small colander over a bowl to catch left over vinegar. Viola ---horseradish. It is very easy and you will quickly get the hang of it. Re use the vinegar until you are out of chunks adding more vinegar as needed. Do
not pour fresh (vinegar that has not been used to process horseradish - it dilutes the flavor and hotness) over processed horseradish in your jars. You can add a little salt if you want.

My grandma told me to only dig and process in the months with an " r " other months are growing months. In SD those are usually good months. I put into jars and stays good for a year, I make 10 - 12 gallons a year and give to friends. If you do not dig it for couple years that is fine too. It just gets bigger and spreads each time you dig it. You can fertilize it every couple years. I use it in everything. My sons make red beer with a little horseradish in it at their picnics. Add it to Cranberry orange relish at Thanksgiving. Enjoy.
NanCee Maynard

My blog post would be a good one for some of your readers as it has freebie links to Easter goodies to make special gifts for the holiday. There’s some really fun candy nugget bar wrappers they can make for kids or grandkids, a book mark, and a couple of Easter baskets and Easter egg goodies.
Audrey

Hi Nancy,
Linda Boyles of Fairborn, Ohio wanted a recipe for pickles eggs. This is the one I use.

Pickled Eggs

Hard boil;
3-1/2 dozen eggs

Combine and bring to a boil;
5 cups vinegar
3 cups water
1 large onion, sliced
1 tablespoon sugar
5 small red peppers (optional)
1 teaspoon dry mustard
1 garlic clove
1 teaspoon celery salt

Place the shelled, hard boiled eggs in a gallon jar or 4 1-quart sealers. Pour the boiling liquid over the eggs. Seal with lids. Let sit in a cool place for a least 24 hours before eating; longer if possible.

Also, I answered Norm in B.C. about growing horseradish but forgot to give him the recipe I use.

My father and grandfather loved this with toast or boiled beef. (I don't care for horseradish but my kids do, especially two of my grandsons who love anything that is very hot in taste.).

Hot Horseradish Sauce
2 tablespoons butter
2 tablespoons flour
Pinch of salt
1 tablespoon white sugar
1 small egg
1 cup milk
2 tablespoons grated horseradish

Mix all but the horseradish and stir over medium heat until thick, then add the horseradish. Serve hot, hot, hot.

OR Peel and grind the roots through a food chopper, mix with vinegar and sugar to taste and store in sterilized sealer jars until you need it.

I hope everyone has a good day. Nancy enjoy your time with your company.
Betty in Canada.

Please visit my website "Betty's Place"
Fibromyalgia website

Hi Nancy;
This is for Norm in Victoria B.C. on his request about horseradish.
We grow it in out back yard, we got 2 roots from a neighbour and now it has taken off. We only use a little each year and give the rest to a friend. I cannot find it in any seed catalogue. We order our seeds from West Coast Seeds. they are in Delta B.C.. Since I live in Ontario they would be a lot closer to you, I can't find horseradish in their catalogue but you could contact them at www.westcoastseeds.com or E-mail them at info@westcoastseeds.com Hopefully they can help you.
I hope this helps you.
Betty in Canada

Hi Nancy and critters, thanks for all your hard work. I have a quick question, I have a white bathtub with the non-slip bottom, and the non-slip area always looks dirty. I have tried bleach, various cleaners, magic eraser, etc etc. but nothing takes the marks off the tub. Anyone know how to clean it?
CSherwood, B.C., Canada

SO VERY SORRY FOR THE MISTAKE IN RECIPE!!!!
So here is the correct list of ingredients to make the

"Cider Sweet Potatoes"
6 or 7 sweet potatoes
1 cup apple cider
2 tablespoons pure butter (nothing else)
2/3 cup maple syru1/2 teaspoon cinnamon ( You could add nutmeg, cardamon, etc if you want also)
salt
boiling water

I'm sorry I listed applesauce instead of apple cider!!! How to fix it is the same

Dear Nancy it sounds like you need a lightning rod on your home!!! Do take care.
Judy Montana

To Rosemarie in rural Kansas City-
When my boy's were in little league a lady told me how to get grass stains out of their uniforms and I also tried it on my husbands greasy overall's. I just bought a bottle of Lestoil and put some on the stain and let it set for like an hour then washed normally and the stain was gone. It smells terrible but your clothes won't smell that way when dried. It is found in the detergent aisle in the grocery store next to Pine Sol. I have used this for 20 years and it's never failed me. Now my new daughter-in-law uses it too and loves it. I have even bought clothes at garage sales that were stained and the stains came right out with a treatment of Lestoil. Hope this works for you.
Dianne in Wisconsin

4/1
Nancy, I hope you and your adorable fur babies are doing well, and you're enjoying some time off to visit with your friends.

Linda Boyles, Fairborn Ohio--in the 4/1 newsletter--was wanting a shortcut for pickled eggs. Linda, this is the easiest way I know of. When you have some dill pickle juice leftover, boil and peel as many eggs as you desire and leave them, refrigerated, in your pickle juice for three days so flavors can mingle. When you're ready for pickled eggs, they'll be ready. They taste sort of like deviled eggs. I've made them this way for years and I love them, but my picky husband turns up his nose at them! This may not be what you had in mind, but I thought I'd pass this on to you.
I hope all in the family have a blessed Easter!
Sharon in Texas

German Chocolate Bars
1 package(181/4oz) German chocolate cake mix
2/3 c. cold butter
1c. (6oz) semisweet chocolate chips
1 can (15oz) coconut-pecan frosting
1/4 c. milk

Place cake mix in bowl, cut in butter until crumbly. Press 2 1/2c. into a greased 13x9 baking pan. Bake 350 for 10 min. Immediately sprinkle with chocolate chips. Drop frosting by tablespoons over the chips. Stir milk into the remaining crumb mixture, drop by teaspoonful over top. Bake 25-30 min longer or until bubbly around the edges land top is cracked. Cool on a wire rack. Refrigerate for 4 hrs. before cutting
Bobbie in NC

Thank you for having this helpful web site!
My question concerns your listing of pudding cakes. I have a problem and I would like to use up some pudding that comes in 10# cans of chocolate, butterscotch, vanilla and lemon pudding. As I was browsing through the recipes they all call for packages or instant pudding. Can I use the already made pudding in any of these recipes? They all seem like they are just what I was looking for. Or if you have any suggestions on some different uses of canned pudding. I would be greatly appreciate the help. I do work in a schools food service.
Again thank you for any help you can offer.
Alison

Hi Nancy - fantastic site and you do such hard work. Thank you for all of your efforts. Enjoy visiting with your out-of-town friends!

This is for Rosemarie in rural Kansas City - I have used Stanley Degreaser Spray and Concentrate since the early 1970's. My hubby is a Chemical Engineer and worked in fuels and believe me he came home with lots of stains. This is a tried and true remedy. This really works on food stains, grease stains, blood, etc. If you don't have a Stanley dealer you can find it online.
This is for Betty in Tyler, Texas - When my hubby turned 50, one of the things I did was have a card shower for him. I found old high school buddies, college roommates, work associates and old neighbors. I tracked lots of them online and had them send me the cards in separate envelopes. I then decorated a box and gave them to him. He actually received almost 200 (I was surprised). He still takes them out 8 years later just to re-read them. Good Luck!

Thanks for printing this. Ginny in Titusville, PA

Hi: This is to Dianne in Wisconsin. Is the recipe you entered for Susan's oatmeal cookies, a soft cookie or hard cookie? Believe it or not that's very important to me since my family likes soft oatmeal cookies and the recipes for them are more difficult to find.
Phyllis in Phoenix

For those that wanted the Sirloin Steak Marinade.
It's in the March 20, 2007 newsletter.
Here's the recipe:

Marinated Sirloin Steak
This recipe appeared in the Chicago Tribune many, many years ago. My
husband and I LOVE it!

1/3 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup soy sauce
1 small onion, minced (about 1/4 cup)
1 tbsp Dijon mustard
1/4 tsp each dried oregano, basil and thyme
1 large, or 2 medium, sirloin steaks 3/4-1" thick, (about 2 lbs total)

Combine all ingredients, except steak, in a shallow glass dish large enough for the steak to lie flat. Mix well. Add steak, turning to coat both sides. Cover with plastic wrap. Refrigerate at least 4 hours or overnight. Turn steak once or twice during marinating time. Remove steak from refrigerator 30 minutes before cooking. Grill or broil 6" from heat source. Do not pierce with fork during cooking. Turn with tongs.

Note: Steak will look very brown from the marinade but make no
mistake, it is not cooked until you grill it.

This is for MJ Barrett who wanted to know why she was having difficulty with her cookies after she had moved to Virginia. It's probably the altitude.

My mom made the best chocolate chip cookies at nearly sea level. When I moved to a 4500 foot altitude every cookie I made was flat and crisp instead of like Mom's puffy soft ones.
There are ways to adjust a recipe (not sure what that is) but I just learned to like the crispy ones.
gramaj

Does any one have a sure fire method for removing grease stains from clothing. I use a product from Fuller Brush called Fulsol. Works great on grease.
Lora

Hi Nancy:
This is for Norm in Victoria, BC Canada that asked about growing horseradish plants in the April 1st newsletter. My DH planted some in my flower garden 10 years ago, He passed away before we could harvest it and I have been pulling it out every since. It grows like wildflowers. Just when I think I have pulled it all by the root, it pops up again next year. I do know he had said when you grind up the root, you need to wear safety glasses and gloves because it would burn your eyes and hands. Good luck with it. I would suggest growing it in a container if you do not want to be overrun with it. I have to go out again within the next few days and pull it up again….
Judy in East Brookfield

Triple Chocolate Mess
For MaggieB
there are 4 eggs in the Triple Chocolate Mess.
Gerry in MD

This is in answer to the lady, unnamed, who thanked someone for remembering Cream cheese and olive sandwiches. She asks what kind of cheese for pimento cheese...strong cheddar + some lemon juice and a sprinkle of cayenne, mayonnaise, one sprinkle of salt. It is also really bad for you but ohhhhh so good.
Luanne

In response to the question by MJ Barrett, April 1 publication, who has recently moved to Virginia ... perhaps you have had a change in elevation of your home. If you now live in the Mountains of Virginia and did live in the desert of Texas/Phoenix, this would affect the temperature at which you set your oven. Think on this and see if it is the reason.
Luanne

This is for Rose in MI. Best BBQ pork I have ever make. Enjoy and serve with Coleman's Hot mustard, ketchup and sesame seeds.

Chinese Barbeque Pork
1 (2-3) pound tenderloin
1 tbsp. sugar
1/2 tsp pepper
1/2 tsp MSG
2 tbsp. honey
1 1/2 tsp soy sauce
2 tbsp. dry chicken soup base
1/2 tsp red food coloring

Trim fat from pork. Do not slice Combine all ingredients in a gallon size zip lock bag. Marinate over night, turning occasionally. Roast in over 1 hour and 15 minutes at 350 degrees. (45 minutes covered with foil and 40-50 minutes uncovered) Cook in the marinade Baste occasionally.
Phyllis WA-AZ

Someone ask about grease stain remover. I use Carbonza. It is in the cleaner section of the grocery store. It is a small yellow bottle and you can get it for all kind of stains. It doesn't take very much to get the stain out. They have one that takes out blood stain that is great. My husband and I both bleed easily and I am forever having blood stains and this product really works! Try it, I think you will agree with me. Betty T. Ga.

This recipe request is something I've been thinking about for a while. I would like a recipe for Peanut Butter Bars or Peanut Butter Chews. I've tried several different ones from the internet, but I haven't yet found one like what my high school made.

I can't remember whether there was a crust or not, but it seems like there wasn't, and the top of it had a creamy Peanut Butter layer of sorts, not chocolate. It practically melted in your mouth and I guess that's why my school quit selling them before I graduated in 1987 at Redlands Senior High in Redlands, California. There were days they were sold out before I even got to the snack bar, and that was all I really wanted to go with the lunch I already had. That upset me!

Thank you Evelyn in Mi for bringing it up. Great memories.

I haven't written in a while, but then I moved in November to St. George, Utah, to a temporary place until we can find one of our own. My husband gave up a job of 15 years and good benefits to find better schools for our boys.
Janeal W, Colton, CA and now St. George, UT

CORRECTION to my Triple Chocolate Mess Recipe, March 22-23 Newsletter. Mary from Iowa caught that I had LEFT OUT 4 EGGS in that recipe. To Maggie B and any others who copied that recipe, please note that it needs 4 eggs. Hereis the corrected recipe:


CORRECTED: Triple Chocolate Mess (Cooked in Crockpot)
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding (some put 4-oz, others the larger size)
1 6-oz. bag chocolate chips (I used 12-oz.bag)
4 EGGS
3/4 cup oil
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on Low for 6-8 hours. If you are going to let it stay in the pot after cooking, put a paper towel under the lid so moisture that collects on lid will not fall on cake. Serve in a bowl with ice cream or whipped topping. Refrigerate after cooking. Good warm or cold. As one lady said, "Forget the bowl! Put some potholders between your knees and get a long spoon!"

Most agree that 6 hours on low is the best cooking time, however, ALL crockpots are different - some hotter than others. Some people have had theirs to scorch on the bottom in the hotter pots. The first time I cooked it, after 6 hours the outside edges looked done and the middle was soggy!

Panic! I was out of time - so I just STIRRED it and made the most wonderful pudding out of it.

Took it to Church, served it from the crockpot into individual dessert cups, warm with ice cream and a cherry on top. Everyone loved it.
Barbara in AL

I recently bought several packages of beef tenderloin at a fantastic price, it was in a marinade before packaging. The meat now is quite salty, possibly the reasin for the great sale price. Any ideas on how to get rid of the salty taste would be appreciated.
Keep up the great job Nancy, this newsletter completes my day.
Judy in Florida

Hi everyone!
Here is a good pizza dough recipe for Carole in Calgary. Enjoy--this is one of my fav's.
Dawn - cape cod, ma

Pizza Margherita
For the pizza dough:
1 Tbs. (1 package) active dry yeast
3/4 cup plus 2 tbs. lukewarm water (105°F)
2 3/4 cups all-purpose flour, plus 1/2 cup for working
1 tsp. salt
1 Tbs. extra-virgin olive oil

For the topping:
7 oz. mozzarella cheese, thinly sliced
8 fresh plum tomatoes, peeled and chopped, or canned plum tomatoes, drained and chopped
1 handful of fresh basil leaves
2 or 3 garlic cloves, mashed or chopped
Salt and freshly ground pepper, to taste
4 Tbs. extra-virgin olive oil

To make the pizza dough, in a small bowl, dissolve the yeast in the water and let stand until slightly foamy on top, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball. Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled, 1 to 2 hours.

Preheat an oven to 450°F. If using a baking stone or tiles, place in the oven now.

Turn the dough out onto a surface dusted with the remaining flour. Punch the dough down and using your hand, begin to press it out gently into the desired shape. (If you want to make individual pizzas, divide the dough into four equal-size pieces and shape each one.) Place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as you work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.

Transfer the dough to a pizza peel or stone or use baking sheet, cover with a cotton towel and let rise again until almost doubled, about 20 minutes.

Cover the dough with the mozzarella and then the tomatoes. Scatter the basil and the garlic over the top. Season with salt and pepper and drizzle 3 Tbs. of oil over the top. Transfer to the oven and bake for 10 minutes. Reduce the oven temperature to 400°F and bake until the crust is golden, about 10 minutes more. Drizzle the remaining 1 Tbs. oil over the top and serve immediately.
Serves: 4

Hints: One trick to make the pizza a little bit crunchier is to sprinkle fresh cornmeal (1-2 tbs) on the baking stone for each pizza you cook. Tastes fantastic! You can also add other toppings if you wish. I like garlic and black olives.

Hi everyone!
Here is a good pizza dough recipe for Carole in Calgary. Enjoy--this is one of my fav's.
Dawn - cape cod, ma

Pizza Margherita
For the pizza dough:
1 Tbs. (1 package) active dry yeast
3/4 cup plus 2 tbs. lukewarm water (105°F)
2 3/4 cups all-purpose flour, plus 1/2 cup for working
1 tsp. salt
1 Tbs. extra-virgin olive oil

For the topping:
7 oz. mozzarella cheese, thinly sliced
8 fresh plum tomatoes, peeled and chopped, or canned plum tomatoes, drained and chopped
1 handful of fresh basil leaves
2 or 3 garlic cloves, mashed or chopped

Salt and freshly ground pepper, to taste

4 Tbs. extra-virgin olive oil

To make the pizza dough, in a small bowl, dissolve the yeast in the water and let stand until slightly foamy on top, about 10 minutes.

In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball. Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled, 1 to 2 hours.

Preheat an oven to 450°F. If using a baking stone or tiles, place in the oven now.

Turn the dough out onto a surface dusted with the remaining flour. Punch the dough down and using your hand, begin to press it out gently into the desired shape. (If you want to make individual pizzas, divide the dough into four equal-size pieces and shape each one.) Place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as you work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.

Transfer the dough to a pizza peel or stone or use baking sheet, cover with a cotton towel and let rise again until almost doubled, about 20 minutes.

Cover the dough with the mozzarella and then the tomatoes. Scatter the basil and the garlic over the top. Season with salt and pepper and drizzle 3 Tbs. of oil over the top. Transfer to the oven and bake for 10 minutes. Reduce the oven temperature to 400°F and bake until the crust is golden, about 10 minutes more. Drizzle the remaining 1 Tbs. oil over the top and serve immediately.
Serves: 4

Hints: One trick to make the pizza a little bit crunchier is to sprinkle fresh cornmeal (1-2 tbs) on the baking stone for each pizza you cook. Tastes fantastic! You can also add other toppings if you wish. I like garlic and black olives.

In the April 1st newsletter, CG in Pa. wanted to know how long I left the Triple Chocolate cake in the pan to cool. I got busy doing something else and forgot it, so it was maybe an hour before I remembered to turn it out of the pan. It slid right out. I had greased and floured the pan though.

Mine had a layer of the gooey chocolate all around it on the inside. Thick and dense.

It is a chocoholics dream and didn't need any topping as far as I was concerned. Sons stopped by the next day and I have very little left. I will try it in a slow cooker to see if it turns out as GOOEY !! Yum=Yum
Lou, Fl.

Hi Nancy in April 1,2007,Robin/Eureka,Il wanted a Peanut Butter Pie recipe. Here is the one I use and I could eat the whole thing! Brenda/Alabama

Peanut Butter Pie
8oz soft cream cheese
3/4 cup creamy peanut butter
1 cup powdered sugar
8 oz cool whip
graham cracker crust (chocolate is good)
chocolate ice cream topping

Blend cream cheese, peanut butter and sugar until well blended. Beat with mixer until smooth. Fold in cool whip. Pour into crust. Freeze 2 hours. Before serving drizzle chocolate topping on top.

I keep mine in freezer and when I want a piece ,I cut one and let it sit out for about 10 minutes.

Peach Pull Aparts
1 large can butter me not biscuits
1/4c. sugar
1T cinnamon
1/2 stick butter
1 lg can(28oz) diced peaches in heavy syrup
1/2 box (8oz) confectioners sugar
1/2 stick butter melted
lt. vanilla

Mix cinnamon and sugar. set aside. cut each biscuit into 4 pieces and toss in cinnamon sugar mixture. Place biscuits in 9x13 baking dish. Pour diced peaches over biscuits and dot with butter pieces. Bake 350 for 15 to 20 min until biscuits golden brown. make a glaze with confectioners sugar, melted butter and vanilla. drizzle over casserole. pull apart land enjoy.
Bobbie in NC

Best Smores Bars Ever
8 to 10 whole graham cracker planks
1 pkg. fudge brownie mix
2 c. mini marshmallows
1c. semi sweet chocolate chips
2/3 c. chopped salted peanuts or pecans

Arrange crackers in single layer in buttered 13x9 pan. Mix brownie mix as directed on package. spread on crackers. Bake 350 for 25 to 30 min. Sprinkle marshmallows, chips, nuts on top and return to oven for 5 min until puffy and slightly brown. cool before cutting.
Bobbie in NC

Miracle
1 part of knowing who you are
1 part of knowing who you aren't
1 part of knowing what you want
1 part of knowing who you wish to be
1 part of knowing what you already have
1 part of choosing wisely from what you have
1 part of loving and thanking for ALL you have

Combine ingredients together gently and carefully, using faith and vision. Mix together with strong belief of the outcome until finely blended. Add thoughts, words and actions for best results. Bake until Blessed . Give thanks again, Makes unlimited servings.
Bobbie in NC

Hi all, I just happened to look in Sunday's newspaper and saw a picture of my dishwasher. There is a recall on dishwashers manufactured by Maytag & Jenn-Air during July 1997 to June 2001. There have been over 100 fires resulting from the rinsing agent getting to the wiring. I called 1-800-675-0535 and found out that my dishwasher is on their recall list. They told me not to use it and to unplug it until it gets fixed.

There is a list of models and serial numbers that require service at www.cpsc.gov and www.repair.maytag.com Since I just happened to see it in the newspaper, I thought that some of you might not have seen it and this sounds like a real serious problem. There are 2.1 million of these dishwashers out there somewhere.
Carolyn in Los Banos

Hi Nancy: This is in regard to the request to Carla for German fried potatoes. My Mom is German and we always had them at least once a week.

She would take new potatoes and slice cross-wise to make slices about the thickness of two nickels. She always used a cast iron skillet and enough Crisco to fill about 1/3 full. She would then fry the potatoes until they were brown and crispy (because that's the way dad and I liked them). She added a chopped onion in the last part of frying since they get brown faster. Salt to taste. Pour out the grease. Scramble a couple of eggs and pour over potatoes and onions and eat till you pop. LOL. We always had them with fried pork chops and a sweet and sour salad. Hope you enjoy them as much as we did.
Patsy in Waco

Baby Ruth Bars
1 c.light Karo syrup
1 c. sugar
1-1/2 c. peanut butter
4c. rice krispies cereal
1-8oz pkg. chocolate chips
1-6oz.pkg. butterscotch chips

Bring syrup and sugar to full boil. Remove immediately from heat. Mix in peanut butter and cereal. Press into 9x13 inch pan. Melt chocolate and butterscotch chips in double boiler. Spread on top. cool cut into bars to serve.
Bobbie in NC

Lynn's Potato Salad Dressing
1 Cup sugar
2 Heaping tablespoons flour (mix a little water with flour to make a smooth paste)
1 Egg
1/3 Cup prepared mustard
1/2 Cup water
1/2 Cup cider vinegar

Blend well. Bring to a boil until it thickens, consistency of pudding (stir frequently). Let cool 10 to 15 minutes. Add 1 pint mayonnaise
Keeps well in refrigerator

I usually use this and mayonnaise mixed together when I make potato or macaroni salad.
jeane in PA

Hi Nancy, May Bill was asking about a substitute for salt pork. I use a ham hock (I save them and freeze them when we have a ham) and I also get something from the meat market called bacon ends.They are probably left overs from trimming up the bacon. I have also used just plain bacon when I had none of the others.
Hope this helps.

Thanks Nancy for all of the great work, look forward everyday for your page to come in.

Hope all is better weather wise up your way.
Thanks again,
Susan in New Braunfels, Tx.

Hi Nancy in April 1,2007,Robin/Eureka, Il wanted a Peanut Butter Pie recipe. Here is the one I use and I could eat the whole thing! Brenda/Alabama

Peanut Butter Pie
8oz soft cream cheese
3/4 cup creamy peanut butter
1 cup powdered sugar
8 oz cool whip
graham cracker crust (chocolate is good)
chocolate ice cream topping

Blend cream cheese, peanut butter and sugar until well blended. Beat with mixer until smooth. Fold in cool whip. Pour into crust. Freeze 2 hours. Before serving drizzle chocolate topping on top.
I keep mine in freezer and when I want a piece ,I cut one and let it sit out for about 10 minutes.

For Kathy:
The recipe I submitted for Marinated Sirloin steak is in the March 20 newsletter.
grannym IL

In reading today's newsletter I saw mention of Tona in Bama's recipe for "Blintzes Souffle".....I read every word of my newsletter but failed to see that recipe so I need help ...what newsletter was the recipe in? It sounds like something wonderful to make for a fundraiser we have coming up.

Happy Easter to all......Fran in FL

in the Sun 04/01 newsletter someone asked what kind of cheese was used for the cheese/pimento spread - I've been making this for years & I use cracker barrel extra sharp (the pkg looks like an oversize stick of butter) & cracker barrel sharp - 1 stick of the extra sharp & 1/2 stick of the sharp - shredded, a large jar of minced pimento with the juice, i scrape an onion over the bowl to get some onion flavor in there, a touch of cayenne pepper, & mayonnaise just to moisten to consistency you like. I think c.b. has changed the cheese or something, because it doesn't "feel" like it used to - is softer or something, but we still like it. Sorry I can't really give specific measurements, but I really don't measure things - unless I am baking.
Shirley S (IN)

Does anyone known what issue of the newsletter I can find the recipe for the Blintz Soufflé. I would like to make it for Easter brunch and cannot locate it. Thanks.
Nan in PA

For Lynette in wet, wet Texas, who in the 4/1 newsletter asked about the correct flour amount for Tona's Peaches and Cream Cake, it is 3/4 cup. I have made this recipe for years. A correction to the recipe was posted several times, as other readers had the same question.
Robbie Bowling Green, In

Hi Nancy,I don't know if you can post this or not.
Brenda/Alabama

I was cleaning out a cabinet and found a Weight Watchers book and this was in it. I just had to make them. Boy are they good.

Oven Roasted Sweet Potato Wedges
4 medium sweet potatoes,cut into wedges
1 Tablespon chopped fresh rosemary(I used dried)
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder

Preheat oven to 450°. Combine all ingredients except potatoes
Toss potato wedges into mixture toss to coat. Put in single layer on baking sheet. Bake 20 minutes. Turn and bake 10 more minutes or until tender and brown.

Betty in Tyler, Texas (April 1st newsletter) is planning a 60th birthday party for her husband and wanted some ideas. I attended one yesterday . Here are some of the things the family did:

Pictures of the birthday girl were put on a DVD from family albums and were shown continually on a monitor throughout the party. Penny candy from the 50's and 60's were in bowls on each table. Posters with different themes were placed on every wall,i.e. Soccer Mom, Cub scout leader Mom, Church volunteer Mom. Every table had pastel sheets of lined paper for people to write a story or memory of the birthday girl to be put later with pictures taken at the party in a scrapbook. A friend who is a photographer took pictures of the birthday girl with every table.

When I planned an 80th birthday party for my Mom we made CDs of her favorite songs as favors and put them in CD sleeves covered with pictures of stamps depicting important events in each decade of her life. I have a web site here with copies of the stamps used by the post office to commemorate the Millennium that you might be able to use for a collage on invitations for example or as we used to cover the cd covers.
http://www.education-world.com

We used a baby picture on our invitations for my cousin's party. We also had small bags with toys for the children who attended. It kept them entertained. My sister is a fan of the lottery so we are giving out lottery scratch tickets as favors.
Let us know your plans won't you? I am always looking for new ideas.
Margo/Boston

Nancy, I would like to thank Peggy, Belleville, Ontario, Canada, for her Chicken in Sour Cream Sauce. It was excellent. I used the sour cream sauce as gravy for mashed potatoes, but I will thicken it next time.

Also, I was watching Food Network last week. To clean old copper kettles and pans, cut a lemon in half. Dip the cut side of the lemon in salt and rub on the pan. The acid of the lemon and the abrasive action of the salt will make the copper shine like new.

I must be in the minority, but I didn't mind all the emails last week. I liked seeing all of Nancy's emails in my inbox and reminding me how much I miss her when the newsletter isn't sent out.

Happy Easter to all.
Karen, SW Arkansas

May Bill wanted to know of a replacement for salt pork. The easiest to find and what comes the closest, to me, is thick sliced smoked bacon.
Big Jim Jacksonville, Florida

Does anyone have a recipe for old fashioned rice pudding? The recipe I'm looking for was on the Minute Rice box years ago. It was boiled on top of the stove, not cooked in the oven. Thanks.
Nancy (Ottawa)

Hello Nancy, I just wanted to say thank you to the person that sent in how she does her Big Salad. I did this for dinner last night and it was so good, I will definitely make this again and again.
Leslie from Texas

Hi Everyone, This is for Norm in Victoria BC, Canada Regarding Horseradish, I make it but I don't grow it I in live in a Condo I did buy some plants many years ago for my brother to grow I got them out of a seed catalog. He didn't have any luck with it. I buy the roots from a produce store. and it is expensive.

Good luck if you choose to try it, enjoy, I sure do. Remember It must be refrigerated and be prepared to cry, it burns the eyes and nose when you peel it depending on how strong it is and above all don't stand over it when you take the lid off the processor or blender. I open windows & door my neighbors know when I'm making it and they look forward to their jars.

HORSERADISH
1 Cup of Horseradish root cut into 1/2 inch cubes
3/4 Cup of White Vinegar
1 OR 2 Tablespoons of Sugar
1/4 TEASPOON OF SALT

ABOVE YIELDS 1-1/2 CUPS

Peel outer skin, cut into cubes. Process in a processor or Blender until shredded fine. Pour in remaining ingredients (Vinegar, Sugar & Salt) & Process until mixed well.

STORE IN REFRIGERATOR IN TIGHTLY COVERED JARS GOOD FOR 4 TO 6 MONTHS

4-1/2 LB. of Roots gives approx. 10 cups of roots without vinegar, sugar, and salt processed

Depending on jar size.

I make it for Easter and Thanksgiving.. Be prepared to cry and do not stand over it while making, Turn a fan on. How strong the horseradish is depends on the root. I make about 8 pounds and get close to 30 some jars depending on size. Some friends like small jars some want large so amount is up to you. most are Medium size
It seems like every year I get more requests for it. It is getting to be very expensive for me and I don't know how to give some and decline others. I also don't make more than a double batch at a time and every other batch I add 1 Tablespoon of sugar instead of 2 I put all the batches together in a large bowl and I mix it well before I fill jars. This way all will taste the same. Before I start I Sterilize all my jars, Lids, and utensils in the dishwashers. Enjoy, Happy Easter everyone, Dorothy, IL.

PS I'm not to sure about this but I seem to remember something about not putting it in a metal pan to mix?

Good morning , I am in search for a sugar free divinity recipe - please! thank you Martha jo Murary

Hi all. First off, Nancy, for some unknown reason, I'm NOT getting all of the newsletter's? I wondered why I hadn't seen any of the response's, and Aunt Marilyn from Ohio emailed saying she saw my note, but I didn't ever receive the newsletter, so I finally went online and archived it. Let me know what I need to do, I DON'T want to miss a single one of these JEWELS!!!

I was delighted in seeing all the response from all the people from my home town!!! I Miss Marietta terribly, however, I really enjoy Richardson, Tx too.

I was wondering if any of you miss BROWNIE"S Bakery like I do??? It was always the first place I went as soon as I would get into town! Get the pepperoni rolls, and a bismark, and a peanut butter topped brownie! Does any of you happen to have the recipes for any of these? I know the Brown's were baking some after the fire, at the place on Putnam st. but don't think they are any more?

I am SO happy to be apart of this WONDERFUL family! Thanks Nancy for all you do,
You are the BEST!!! Love to ALL, Dee in Tx, (Mtta. Oh)

This is for the lady whose letter appeared in the Friday March 30th newsletter. She had made a lemon meringue pie that never gelled. I read your recipe and saw that you used Splenda. I have never had good luck with cream pies setting up with Splenda. Here is the recipe for Lemon Chffon Pie that comes from the Unbelievable Desserts with Splenda by Marlene Koch.

Lucious, and yet so light. This creamy no-bake pie is a nice change from the traditional lemon meringue. You actually do make meringue, but rather than placing it on top of the pie filling, you fold it in. I have chosen to place this pie in a graham cracker crust, but you are welcome to use a pre-baked pastry crust if you prefer.

Lemon Meringue
I graham cracker crust
1/3 c. water
1 envelope (21/2 t.) unflavored gelatin
1 large egg + 2 large egg yolks, beaten (reserve whites to use below)
3/4 c. Splenda Granular
1/2 c. lemon juice
2 t. grated lemon rind
1/4 t. cream of tartar
3 T. Splenda Granular
1 c. light whipped topping, thawed

Place water in a small heavy sauce pan and sprinkle gelatin on top. Let set for 3 minutes to soften gelatin. Whisk in beaten eggs, Splenda, lemon juice, and lemon rind. Stirring constantly with a wooden spoon or heat proof rubber spatula, heat over medium heat until the mixture thickens enough to coat spoon or spatula. Pour the mixture into a large bowl and refrigerate for 45 min. to 1 hour until mixture mounds when dropped from a spoon, but is not set. In a large bowl, beat reserved egg whites and cream of tartar until foamy. Continue to beat; gradually add Splenda and beat until stiff but not dry. Using a large rubber spatula or spoon, gently fold egg whites into cooled lemon mixture. Fold in whipped topping. Spoon filling into crust and refrigerate for at least 3 hours. 8 servings.

Per Serving: 140 calories; 18 grams carbohydrates (9 sugar), 6 grams fat(2 g. saturated),0 grams fiber, 145 milligrams sodium. Diabetic exchange=1 carbohydrate, 1 med. fat meat.

My Note: There is something about using real sugar that helps your cream filling to set up-along with using the egg yolks. Splenda just doesn't do as good a job. When I am making my chocolate pies I usually add extra flour for thickening. Good luck with your pies.
Connie in TX

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