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What could we substitute for the Kahlua and Bourbon that is listed in the Choc. Kahlua Chocolate cake, if we don't have these liquors, in the house?? Any ideas???
ZeeZee

Strawberry Chiffon Pie
I got this recipe out of one of my magazines in the summer of 2004 and have made it over 25 times since then. It is good, it is simple, it has eye appeal. What else is there? Hope you all enjoy it as much as our family does during this latter days of a very hot Southern summer.

1 (3-oz) pkg. Strawberry Jell-O
1 ˝-cups cold water
2 3/4-cups sliced fresh strawberries, divided
3/4-cup boiling water
! Cup whipped topping
1 (8-in) graham cracker crust

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2-cups of strawberries. Pour into the crust. Refrigerate for three hours or until set. Garnish with the remaining strawberries (Serves 8)
Susana in Louisiana

Watkins Online Recipes
in printer friendly format.

Cookschoice Hushpuupy Mix
A hushpuppy is a small round deep fried cornmeal fritter, and a fritter is a small fried cake made of batter and often filled with fruit, vegetables, or fish.

All About Smoothies (with recipes.)

Hi Nancy. Thanks agin for all you do in getting this newsletter together.

For Marcie of Wisconsin: I bought the ingredients for a sweet and sour cabbage recipe. Will make it tomorrow and report back to you on how it was.

In a takeoff of an old Ambrosia recipe, I altered it a bit:

In a large salad bowl, combine
1 c shredded coconut
1 c of miniature marshmallows (you could actually leave these out)
1 drained (8 0z.) can of pineapple tidbits
1 drained 8 -oz. can of mandarain oranges,
1 6-0z. container of strawberry yogurt and about 2 oz. of sour cream.
Refrigerate or serve immediately.
Hudson Valley Kathleen

Thanks for your prompt responses regarding which items to stock a pantry. Your suggestions are going to help a lot; a lot of variety. I really like the idea of the large kitchen trash can with all those items in it. Several relatives can get together and purchase those items. I think I'll include the "Joy of Cooking" cookbook also. Plus I''ve been copying so many great recipes, tips, etc. from this site that I'll include those also. She'll love it.
Luci

This is for Stephanie in Indiana who wanted a ham salad recipe using a food processor. I just take a thick slice of ham, put it in the food processor with dry mustard, sweet pickles and mayo. I am sorry that I don't use measurements but you can taste test as you go along. Thank you Nancy for all the hard work you do putting out this newsletter.
Linda Canandaigua NY

To Stephanie in Arizona, August 10th newsletter request for Ham Salad recipe. I use my processor to grind up a portion of leftover meats for salad sandwiches, using the pulse option.

For Ham Salad: Grind up what you have, along with onions if you like them . Remove from processor, and add enough Hellman's (this is what I use) Mayonnaise , or salad dressing, to moisten well. I then add a generous helping of sweet pickle relish. This is all there is to it, and it is very good.

For Turkey, and Chicken I omit the pickle relish, add celery and onion to the processor. We like the a generous amount of celery .

For Beef, I use the onion and add mayo & a little mustard. You could also do this with Corned Beef also .

Hope this helps.

Nancy, arrive home safely!!!!
Laurine in NNY on the border

For Luci Pantry Basic Supplies : Staples (standard kitchen supplies) Home Cooking
http://homecooking.about.com/library/archive/blhelp11.htm
Caroline MO

Hi recipers-----does anyone have a quickbread recipe made with veg all (the canned mixed veggies) Seems as though I had seen this a long time ago.
Thanks. IG

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Seeing everyone is talking Zucchini here's my favourite side dish using Zucchini.
Bob in Adelaide South Australia

Zucchini in BBQ Sauce
4 cups grated zucchini
1 medium Onion chopped
3/4 cup Celery thinly sliced
1 medium carrot grated
1 Green Sweet Pepper cut in strips
1 cup frozen corn kernels
1/4 cup Oil
1/3 cup BBQ or Spicy Plum sauce
1 Tbsp chili sauce
2 tsps prepared Mustard
1/4 tsp Basil
1/4 tsp Salt
1/8 tsp Pepper
3 tomatoes cut in wedges

Sauté first 6 ingredients in hot oil in a large skillet for 5 minutes, stirring occasionally. Stir in sauces, mustard, basil, salt, and pepper. Add Tomato wedges ; cook 5 minutes.

Sue - Regarding the Panko crumbs. I use the white ones mainly for breading chicken cutlets. They are so good that I won't use bread crumbs for the cutlets any more.
Laurie from Brooklyn

Subway Sweet Onion Sauce (Copycat/Clone)
Makes 2/3 cup

1/2 cup light corn syrup
1 tablespoon minced white onions
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk baking mix
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
1 pinch cracked black pepper
1 pinch garlic powder

Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly. Whisk well, cover and cool. Alternatively, bring to a boil on top of stove.
Pat in Colorado

This recipe was also sent in by Becky.

Nancy, sorry to bother, but what newsletter was the peach puzzle in that Lois S sent in. I enjoy the newsletter so much. Thanks a bunch.
Madelyn of Ar.

Has anyone used "Panko" bread crumbs?? They are Japanese bread crumbs. What do you make using these kind of special crumbs?? There are white and whole wheat canisters of these. Thanks, SUE

I use Panko crumbs all the the time. You can use them in place of plain bread crumbs, or add your own favorite spices. Using Panko gives anything that is 'breaded' much more of a crunch. Fried chicken, shrimp, even veggies will have much more of a crunch if you use Panko instead. Try it, you won't be disappointed. Nancy Z-R in S FL

Would love some TNT recipes for electric pressure cooker, by Cooks Essential. Appreciate it-
Suzy

Hi This is for Sue in the August 11 news letter. The Panko bread crumbs are really good for anything you fry and want a light breading on. I use them on pounded out chicken breast, pounded out pork chops, fish filets, zucchini, egg plant or anything you would like a breading on to be baked or fried. Also have used them on baking casseroles. I thinks they are a great addition to your kitchen pantry.
Pat in Quail Valley CA

Hi again Nancy. Just found the recipe I was looking for in answer to Chris from NM who wanted cake or pie recipe using Dream Whip in the Aug. 1st issue. Chris, this is a real TNT recipe that I have made many times. I haven't made it lately since I must limit my sugar intake, but I thought of it when I read your request and just now got it out. I hope you try it. It is really a refreshing summer dessert.

Snow Ball Dessert Cake
1 angle food cake (bought or homemade)
1 pkg. plain / unflavored gelatin
4 Tbsp. water
1 cup boiling water
1 cup sugar
1 cup orange juice
juice of one lemon
2 pkgs. Dream Whip
1 small can flaked coconut. (I buy in a bag and just use what I need and freeze the rest for another time)

Cut brown off cake and break into pieces. Soak gelatin in 4 Tbsp. water for 5 minutes, then dissolve in the boiling water to which the sugar has been added. Add orange and lemon juice to gelatin mixture. Put into refrigerator until jelly like. Prepare 1 pkg. Dream Whip as directed on package and fold into gelatin mixture along with pieces of cake. Spray a large bowl with cooking spray. Pour mixture into this large bowl and chill until set. When set, dip bowl into hot water and unmold onto a chilled, large plate. Prepare the second pkg. of Dream Whip as directed and frost the cake. Sprinkle the coconut over all. Slice in wedges to serve.

This cake works best with Dream Whip rather than Cool Whip, because Dream Whip stiffens up as it cools and helps to form the snow ball shape. You could use Cool Whip to frost the cake, however.
Ginny Lee-upstate NY

Orange Sunshine Cake
1 pkg. Super Moist yellow cake mix
1 (10 oz.) jar orange marmalade
2 tsp. grated orange peel

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Prepare cake mix as directed on box except decrease water to 1 cup and add marmalade and orange peel. Bake until cake pulls away form side of pan and springs back when touched lightly in center, 45-50 minutes. Cool 10 minutes. Remove from pan and cool completely. Spread with glaze allowing some to drizzle down sides.

Garnish with mint leaves and orange peel if desired.

GLAZE:
3/4 c. powdered sugar
1 tsp. orange peel
2 tsp. orange juice

Blend. If necessary, stir in additional orange juice, 1/4 teaspoon at a time, until desired consistency
Kat

This is for Stephanie in Indiana who was looking for ham salad recipes using a food processor. I always use my processor to "grind" up my ham. I just cut it in chunks and use the metal blade to process it until it is like you want it. The salad recipes I use are really for ham spread we use for sandwiches or on crackers for a snack. Everyone in my family likes it made differently so here is what I do:

Ham spread #1
Ground up ham
chopped sweet onion (also done in processor) to taste
Mayonnaise

Add mayo and mix until the consistency is what you want. (my favorite)

Ham Spread #2
Ground up ham
several teaspoons of sweet pickle relish
Chopped sweet onion
Mayonnaise

Again, mix all together until consistency you like. (My husband loves this one.)

Ham Spread #3
Same as #2 but hold the onion. (My daughter's favorite)

Ham spread #4
Ground up ham
Teaspoon or 2 of yellow mustard like French's
Lots of Mayonnaise

My son's favorite and he likes it kinda soupy with mayo, but you make it to your liking.

I would be interested to know how others in Nancyland like their ham spreads.


I need help finding a recipe for a low fat ice cream recipe that is also sugar free. I have searched the net, but can't find a Low fat or no fat sugar free recipe. I am not looking for a sorbet, but an ice cream. Any help would be greatly appreciated.

Nancy and fur babies, I wish you "happy trails" as you travel back to Texas!!
Ginny Lee-Upstate NY

Jack From Brunswick, Ohio wanted a good sausage gravy. Sam's sell a good peppered gravy mix that I buy and use all the time. Crumble a little sausage in it and it is very good. Makes a wonderful breakfast with some hot biscuits.
Lurinne in Mississippi

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This is for Sue

Panko Bread Crumbs
I put crumbs in a ziplock bag and shake my chicken in the bag, then fry in small amt of canola oil, Very good. I buy mine at an Asian store but have never seen the whole wheat crumbs, where do you buy yours?
Trish in Fl

This is for sue in the August 8th newsletter asking about panko bread crumbs. I use them to bread chicken and pork chops and fish. Also can use them in meatloaf and meat balls. To peel eggs easier make sure they are not newly bought. The eggs will peel a whole lot easier if they are a little bit old. I know this as I was raised on a chicken ranch and my mother would hard boil eggs a little bit old and she never had a problem peeling eggs. Does any one have any good recipes for cockpot peach crisp? Does anyone have a copy cat recipe for red lobster's tarter sauce? Has anyone read books by these authors: Diane Mott Davidson and Tamar Myers? Any help you can give me will be greatly appreciated.
Thanks Mary G. in Ca

Do you have the Watkins soup recipe and idea sheet. Please send me your email address, and I will be glad to send it to you. Watkins Soup Bases are on sale for the month of August. They are a "must have" for fall!
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Hi Nancy and friends. Here is a recipe I submitted before, but as Cukes were not in season then, I thought it was worth repeating as it is really tasty and not a lot of effort. I got this a long time ago from a Taste of Home magazine and have made it many times.

Vinegar Noodles
1 cup uncooked spiral noodles
1/2 cup thinly sliced cucumber
1/4 cup thinly sliced onion
6 tablespoons sugar ( I used 3, 6 was too sweet for me )
1/4 cup water
3 tablespoons vinegar
3/4 teaspoon prepared mustard
3/4 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon pepper
1/4 teaspoon salt 1/8 teaspoon garlic salt

Cook noodles according to package directions. Drain and rinse in cold water. Place in a bowl; add cucumber and onion. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield 2 servings

Hope you enjoy it as much as we do. Safe trip home Nancy and kitties.
Eileen from WNY

For Susie in Indy:
I have the salad bowl from QVC, too, and I put the ice in a zip lock baggy before putting the grate over it. Keeps the melted ice from getting in the salad, but still keeps it cold. I love this bowl!
Susan in Iowa

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In the 70s I worked for the State, and the cafe made cucumbers and onions this way: Soak the sliced cukes and onions in salt water. Drain, but don't rinse. Add mayonnaise (amount depends on how many cukes and onions you have) and miss. The longer they set, the better they are. I never fix them with vinegar and water anymore.

Also, I've used hash browns to make potato salad. Just make sure you cook the hash browns first. It's quick and easy and very good. I took this to a potluck and had lots of complements on it.
Susan in Iowa

C/Oregon: The hint for easy-to-peel boiled eggs is to add a good amount of salt to the water. It really does work !
Shannon in Ohio

Request for a good sugar cookie recipes.

I made these for so many years with the Tupper ware cookie cutters, especially the Santa Claus and the Christmas Tree. Made happy memories. Hope you will like it. Mary in NC and from VA

Granny's Sugar Cookies
1/2 cup butter
1 cup sugar
1 large egg
2 - 2 1/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt (optional)
1/2 tsp. vanilla

CONFECTIONERS FROSTING:
1 bag confectioners powdered sugar
1 stick margarine, melted
2 Tbsp. almond extract
5 - 6 tsp. water food coloring (preferably soft gel paste)

Cream together the 1/2 cup butter and sugar; blend in the egg. Sift together the flour, baking powder and salt. Add to butter/sugar mixture along with vanilla. Mix well then chill for 1 to 2 hours.
Preheat oven to 375°. Roll dough to about 1/8-inch thickness and cut with cookie cutters into preferred shapes. Transfer cut cookies to a cookie sheet and bake in oven for 5 - 8 mins. or until lightly browned. Cool then decorate with Confectioners Frosting.
To make frosting, blend together the confectioners sugar, melted margarine and almond extract. Add water a little at a time until the frosting is the consistency you want. Separate into different batches, add food coloring to get the colors you want, then decorate!

Re: Sausage Gravy
Jack in Brunswick, OH

This is excellent, but I prefer it without so much butter.. my tastebuds. Not a precise recipe, a seat-of-the-pants yummy thiing, especially over fresh biscuits!

Both of us brown sausage (farmer john is fine) crumble and the same with bacon, drain most of the grease but keep the pieces and good stuff stuck on the bottom of the pan, combine to one pan - if you used two. add a cube of butter, melt then stir in flour to make a paste - add milk and stir until well mixed, continue stiring over low - medium heat until thick. Add meats and season to taste.
Carolynn in Jamestown, CA

This is for Debbie from No. Carolina, who requested a dilly bean recipe in the August 9th newsletter. I have used this one for years and have won a number of blue ribbons at the fair with it. I know that you will enjoy them.
Jane, Shingletown CA

"Dilly Beans"
These get warmer the longer they set. These are nice and crisp pickles.
2 pounds fresh, tender green beans, trimmed
1 tsp cayenne pepper
4 cloves garlic, peeled and lightly mashed
4 heads of fresh dill, if available, or 4 Tbsp. dill seed
2-1/2 cups water
2-1/2 cups cider vinegar
1/4 cup canning salt

Pack beans lengthwise into clean pint jars, leaving 1/4 inch head space.
To each jar add 1/4 tsp cayenne pepper, 1 clove garlic and one head of dill or 1 Tbsp. dill seed. Combine, water, vinegar and salt and bring to boil. Pour hot liquid over beans, leaving 1/4 inch head space. Adjust canning lids and rings. Process in boiling water bath for 10 minutes. Remove from water bath, set aside to cool. In 24 hours check for seal, remove rings, wash jars and place in cool, dark space for approximately one month.
Yields, 4 pints.

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Nancy: In response to Sue who in the Friday (10 August) Newsletter requested information about Japanese "Panko" bread crumbs, I use these bread crumbs for almost any recipe calling for bread crumbs, i.e., breading pork chops, chicken, cutlets, fried green tomatoes, and in meat loaf. Unless the recipe specifically calls for a seasoned bread crumb I reach for and use Panko. I keep at least 3 packages of Panko in my pantry at all times.
Mr. Myron Drinkwater - Lake Forest, CA

In response to Mary Alyce in WI and Becky in Magnolia AR, as well as others in the Aug 8, 2007, newsletter concerning Idahoan Instant Potatoes. They are the REAL THING. We can't tell the difference between the instant and fresh. In fact, just this morning I couldn't find them at Brookshires so will have to go pick them up at Save A Lot. They carry them in a large canister type box. They get my vote anytime.
S

Hi Nancy and furry associates! Hope you have a safe trip home, hubby and I made a trip to Columbus Ga. to see our youngest grandson graduate Boot Camp (Army). It had been several years since we had made a trip like that (approx. 1500 miles round trip). Sure were a lot of careless drivers (or Rude) out there.

Anyway for Jack (Aug. 10 newsletter) I always make milk gravy and add about a tablespoon of either chicken or beef boullion to the gravy before it thickens. We prefer the beef boullion. The gravy tastes flat after eating it like this. I'm sure cooked crumbled sausage could be added to it.

My daughter asks for "tuna gravy" once in awhile. I add a can of drained water packed tuna to the gravy before it thickens. Margaret, Tulsa.

Good morning all! i wanted to share this page with everyone, because it takes the guesswork out of the "peach puzzle" mystery. So much easier to prepare when you have viual instructions!

Peach Puzzle Recipe - Cook's Country
I can't wait to try this! Good luck to all who were "mystified"!
Jeri K.

Nancy in the newsletter 8/10 Jack from Brunswick, Ohio was asking for a sausage gravy recipe from Bob Evans. Jack, they don't give out any of the recipes that they use but I do know that Kroger's in Indianapolis has Bob Evans sausage. How I know that they don't give out the recipes is our daughter works for them and she can't even get the recipes. I would suggest that you try the sausage that they have out in the retail market. Brown the sausage, use some of the grease about 2 to 3 tablespoons, 2 to 3 tablespoons of flour, adding the amount of milk that you would want say 2 cups and cook it until this mixture thickens. Then add the cooked sausage cooking until sausage is warm or hot. If it is spicy use spicy sausage and if it is milk then use mild sausage. This is all that I know to do.

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

Would anyone remember which newsletter Peggy's BBQ Steak Strips was in? I have searched back to 2006 and tried the Google search but nothing found.
Would appreciate this info so much and thanks.
Duffy

Does anyone have a TNT recipe for bread pudding with a vanilla sauce? I am not a fan of pudding, but am wanting to try this as I've heard it is wonderful.
Linda in Moline

Wine Jelly
4 cups red wine
6 cups sugar
1 jar liquid pectin (6oz)
Combine sugar and wine in a large saucepan.
Mix well.
Cook over medium heat, stirring continuously, until sugar is dissolved (4-5 minutes).
Remove from heat.
Add liquid pectin and mix well.
Skim off any foam and discard.
Pour immediately into hot, sterilized jars and seal.
Let cool.
Bobbie/Frankfort/IL

Nancy, I made a mistake in original recipe. It should say butter both "slices" of bread before adding ham salad. Sorry.

For Stephanie in Indiana, August 10 newsletter, who wants a recipe for Ham Salad. This recipe was given to me many years ago by a caterer, when we wanted to make sandwiches for a wedding. Since it does not have mayonnaise, we could make them in advance and they were very good.

Ham Salad
1 lb. good ham
8 oz. cream cheese (room temperature)
sweet relish (about 1/2 cup or to taste)
Bold & Spicy mustard ( about 1 teaspoon or to taste)

Mix all in food processor. Chill 2 hours. When ready to make sandwiches, add a little milk to make a little easier to spread. Butter both slices of bread before adding ham salad.
Frances in Wesley Chapel, FL

I missed the "Peaches and Cream Bread" recipe. Could someone please send the date the newsletter?
thank you, Mary in Va

Thanks to VP in Fl. I saw the second cup of rice and didn't use it, it sounded like to much, it came out just Delicious, loved it
Marlene in Fl.

This is for Marilyn in Ohio, in the Aug. 10 newsletter.

Mc Donald's Tartar Sauce Copycat/Clone
1/2 cup Kraft Miracle Whip
1/4 cup Vlasic DILL relish
2 teaspoons dried, minced onion
2 teaspoons half & half
1 teaspoon dried parsley flakes
1/2 teaspoon lemon juice concentrate
10-12 capers (small), minced
1/8 teaspoon sugar
Combine in a small jar, mix very well and refrigerate in an air-tight container until needed. Make this tartar sauce well in advance. (the flavors need to "meld")

I hope this is what she is looking for.
Tracey in Arkansas

The best "Crockpot" you have is your oven. Cook anything you would make in your "Crockpot" in your oven. Bake at 175 or 180 . l put my roasts etc in the oven when I leave for work in the morning at 8a.m and at 5 pm it is cooked perfectly.
Maxine in Emporia,Ks I no longer even own a crockpot.

Thanks for all the responses to my request for a recipe for Granger Pie.
Stan in PA

Roast Pork
Instead of buying a piece of roast pork that you have to eat for a week try this. Either use pork loin or shoulder chops or pork fillet. Bake these with your favorite vegetables ie spuds sweet spuds onion or what ever you which to bake
Regards, Howard

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For Sue in Friday's newsletter --
I only use Panko crumbs now -- once you try using them, you won't want regular bread crumbs again.

They are light and make everything you coat with them as light as can be. Reminds us of Tempura from Japanese restaurants. But I use them in meatloaf, burgers, whatever calls for bread crumbs.

A lot of recipes as suggesting Panko now. I did get our local supermarket which is employee owned to stock them and they have for over a year now. But my husband and I go to downtown Kansas City to an oriental market where I get them for a third of the supermarket price.. I usually buy 4 bags - a bargain at $1.29 - and put them in a plastic freezer bag and take out one as I need it. They keep forever in the freezer. They are lighter and less calories than traditional breadcrumbs and of course you can season them any way you wish.

Think I sent this recipe in - but here's an example

Zucchini Fingers.
Cut zucchini into (little) finger size wedges.
Dip in egg bath - beaten egg with a small amount of water beaten in.
Dip fingers into Panko - you can season with onion salt, garlic, whatever
Bake at 450 for 20 minutes.
The Panko puffs up and they are heavenly.

Try - you'll like it. This Sunday I am making Oven Baked Onion Rings and using the Panko for that.
Rosemarie in rural Kansas

Hi Stephanie. I always make my ham salad in the food processor.

Process your ham until it's finely ground
put the ham in a bowl
process a small onion
put that in the bowl
Stir in sweet relish to taste
Add mayonnaise to moisten
Season with a little pepper
Stir.

Sometimes I add a chopped hard boiled egg.
Joan in Lancaster, PA

Nancy to Ann in Texas, I'm sorry but I don't have the date of the newsletter the request was in, go to www.qvc.com and put in slow cookers and about 20 some will come up. On some of the of the slow cookers the my have reviews of how the products has worked. That way you can find one that has a 4 to 5 star recommendation. I have a new one and I just cut the time back on mine and I have a timer that starts it when I can not be home. I know this Sunday we are going to have a rump roast and I will have it set to cook about 5 to 6 hours. I will have onions, mushrooms and beef broth over the roast. We like to have in the middle some pink. Ann I hope this helps you some.

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

CAMILLE, Commack, NY, August 10th newsletter wanted:
I have been looking for the home made hand lotion ingredients:

BODY LOTION (Dec 9 06?)
1 -15 Oz. bottle of Baby Lotion
2 - 4 Oz. jars of Vitamin E Cream
1- 7.5 oz. jar Vasoline
Put all three ingredients in the large mixing bowl, and blend well with the mixer, using the rubber scraper to assist. When well blended, fill jars with screw-on lids, label, wrap and enjoy! The baby lotion helps give it the lovely fragrance, and remember that Vasoline also contains Aloe.

Miracle Hand & Body Lotion (12-9-06)
1 Bottle of Baby Lotion (16 ounces)
1 Jar of Delon Vitamin E Cream (16 ounces)
1 Jar of Vaseline (16 ounces)

Mix all together with an electric mixer and put in jars or in those plastic food storage containers.
Tona in Bama

Carla/OR

In 8-10-07 newsletter, Camille - Commack NY asked for the hand lotion ingredients. I don't have the date that this was sent inm but it was sent in by Susie in Arkansas.

Body Lotion
3 bottles of baby lotion (I love the Dollar General Brand, it's so rich an creamy, but probably any good brand would do.)
1 jar of Vaseline
1 jar of Palmer's Cocoa Butter
Mix with a mixer.
I feel the Palmer's Cocoa Butter makes it richer than the cocoa butter lotion.
Susie in Arkansas

Barb S - Omaha NE

for Julie, BC Canada from the July 27 Newsletter

Chocolate Mayonnaise Cake
2 cups flour
1 cup sugar
1 cup miracle whip salad dressing
1 cup water
2 tsp soda
pinch of salt
4 Tbsp cocoa
1 tsp vanilla

Mix all ingredients together and bake at 350 degrees for about 35 to 40 minutes or until it springs back when it is touched in center.

German Chocolate Icing:
1 cup sugar
1 cup evaporated milk or cream
1 cup coconut
3 beaten egg yolks
1 stick butter
1 tsp vanilla
1/2 cup pecans

Combine your sugar and milk, beating egg yolks together, then add butter. Cool all until it gets thick. Add your vanilla, coconut and pecans. Ice cooled cake.
Caroline MO

Rosie, I copied the Peach Puzzle recipe exactly as it appeared on the NPR web site and it didn't mention the stones. I would personally remove them if I used whole peaches, but I prefer to make it with sliced
peaches (no stones.)
Leah

To Sue who's trying to justify the price of a Cook's Essential Pressure Cooker, in one of the recent newsletters someone gave a site where you can buy the 8 quarter Cook's Essential for $39.95 plus $14.95 for Fed Ex shipping. In case you missed it, the site is: http://shop.vendio.com/eng68/category/15/.

After seeing the item in the newsletter, I ordered the pressure cooker and I absolutely love it. And I love the vendor, too. They're very helpful and have great e-mail communication all during the ordering and receiving process.
JoAnn

For Linda in Ft. Collins, CO who was looking for Chow Chow. While visiting the Amish community in Holmes County, Ohio recently I saw numerous places which sold Chow Chow as you described it. I looked online to see if there is an online Amish Store that carries Chow Chow. I found this online Amish Store that does carry Chow Chow if you want to check it out. Here is the link:

http://theamishcountrystore.
Pam in Ohio

I would like to thank everyone for their wonderful ideas. I need help! My children go back to school next week. This school does not have a cafeteria, I have to pack them lunch every day. Please give me ideas for healthy lunches.
Thank you Yoli

In the August 9th letter, Judy mentioned mowing her lawn with the temps in the 90s. Said she stopped several times for a drink. Here's another lawn mowing tip for the hot weather. My daughter heard this on a TV show many, many years ago - perhaps 20 or more. They were interviewing an older gentlemen - I believe in his late 70s or early 80s, who lived in Arizona and still mowed his own lawn. He said he took a bucket with ice cubes in the water and an old washcloth out with him. When he stopped to get a drink he took the washcloth, wrung it out and wiped his face with it. He said it took the heat out of his face. Since that time, when my daughter and I mow our lawn here in miserably hot Florida, we use that trick and it does give some relief. Just remember, you still need to be careful of heat exposure and be careful to avoid heat exhaustion or heat stroke.
Muriel, in Lakeland, Florida

For Luci who has a relative getting married in a month and wants to stock her pantry, what our family does for each bride is have a bridal shower and the gifts are staples the bridal couple will need. Some of the gifts have been a variety of canned soups, different jams and jellies; items you'd need to stock your bathroom, such as tissues, toilet paper, toothpaste, etc.; items you'd need to bake a cake and then supply the recipe; different first aid items; a variety of cleaning products. Sure is a great help to the new couple. Also, we ask each of the guests to bring along a favorite recipe and then we put them all in a three-ring photo album for the bride to start her recipe collection.
JoAnn

I would like the thank, Myron Drinkwater, Linda, in Ky, Sue in Fl, and Debbie in NC for the information on the Chow Chow in the Aug. 8th newsletter. We do not have Winn Dixie here so not available in stores, but will check out Cracker Barrel in Loveland, CO, the website that Myron sent and can't wait to make the recipe that Debbie sent. Thank you all so much for your help. I am sure I will find one that reminds me of my childhood that my sister will enjoy. Great bunch of people on this site, always so helpful.
Linda, Ft. Collins, CO

I am looking for a monkey bread recipe that is done in the microwave. Can anyone help. Thanks in advance.
Lori in NE

I forgot to mention in my previous note to Doris,S. Indiana that I do use a deep dish 9" pyrex pie dish for the peach pie. Sorry about that.
Muriel, Naples, Fl.

Would any of you great cooks have a clone recipe for the Newman dressing on the Southwest salad currently at McDonald's? Love it but can't figure out the ingredients.
Thanks, Norma in NC

Nancy: I once made a wonderful recipe of watermelon pickles that contained thinly sliced orange rind. The recipe was from either FARM JOURNAL or SUCCESSFUL FARMING MAGAZINE. As my recipe has disappeared I wonder if any of your list members might still have this recipe from at least ten years ago (or longer).
Have a safe trip home.
Jane in Western NY

This is for Iris in Va.

Watermelon Pickles
Makes 4 pints
1 (15-16 pound) slightly underripe watermelon with thick, firm rind 2 quarts cold water mixed with 1/2 cup pickling salt (brine)

Syrup:
4# sugar
1 qt cider vinegar
1 qt water
2 lemons, sliced thin
2 t whole cloves
2 t whole allspice
4 cinnamon sticks, broken
cheesecloth

Quarter melon, remove green skin and pink flesh, and cut into 1" cubes: measure 4 quarts cubed rind, cover with brine, and soak overnight. Drain rind, rinse with cold water, place in a very large kettle, cover with water, and simmer covered for about 1/2 hour until barely tender and translucent. Meanwhile, prepared syrup: Mix sugar, vinegar and water in a very large enamel or stain-less kettle, add lemon and spices (tied in cheesecloth), and slowly boil uncovered 20 min. Also, wash and sterilize 4 (1 pint) jars and lids, stand on a baking sheet in a 250 degree oven until needed. Drain rind, add to syrup, and simmer uncovered until rind is clear, about 1/2 hours. Remove spice bag. Using a slotted spoon, pack rind into jars, then pour in boiling syrup, filling to with 1/8" of tops. Wipe rims and seal. Cool, check seals, label and store in a cool, dark, dry place several weeks before serving.

Watermelon Preserves
Use the same amount of rind as in the pickle recipe. Put in a big enamel pot, cover with water and add as much sugar as you like and what ever spices. It's kind of like making strawberry jam. Let boil until translucent then package as with the pickles.

I don't really have a "recipe" for the preserves. It's how my MIL made them, just by "guess". The preserves are "easier" but I, personally, like the taste of the "pickles". Both are sweet tho.
Someone else requested sausage gravy. There I don't have a "recipe" just a method. Brown your bulk sausage (like browning hamburger), sprinkle flour over all and add milk, stirring all the while to keep the lumps out, until you get the desired thickness. Adding salt and pepper to taste. It's like making SOS with sausage!

Hope your trip back home, Nancy, is a safe one for you and your "family".
Sue in Fl

Nicol in Mississippi.
Thanks for the help in enlarging my recipes, was able to do it for the first time today. I felt so proud!
Thanks, Boots in Va.

Linda in Ft. Collins asked about Chow Chow for her pinto beans. I do not know where you can purchase it, but I have a recipe for it. It is as follows:

Chow Chow
3 lg. onions
5 green tomatoes, stem ends removed
6 green peppers
2 c. green beans cut in 1/2" pieces
2 c. cauliflower, broken into sm. buds
2 c. fresh corn kernels
1/4 c. pickling salt
3 c. sugar
2 c. vinegar
1 c. water
1 tbsp. mustard seed
1 1/2 tsp. celery seed
3/4 tsp. turmeric

Using coarse blade of food grinder, grind onions, tomatoes and green peppers. In large bowl combine ground vegetables, beans, cauliflower and corn. Sprinkle with pickling salt; let stand overnight. Rinse and drain. Combine sugar, vinegar, water, mustard seed, celery seed and turmeric; pour over vegetables. Bring to boiling; boil gently 5 minutes. Ladle into hot, clean pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes (start timing when water covering jars returns to boiling.) Makes about 6 pints.

In the 8-8-07 newsletter, there was a request for a copycat of Starbucks' Frappucino. There was no name with the request. I got this one from www.recipelink.com

Starbucks' Frappucino Copycat/Clone
1/2 cup fresh espresso
1 1/2 cups lowfat milk(2 percent)
1/4 cup granulated sugar
1 tbsp. Dry pectin (find in the supermarket by canning supplies)
Combine all ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill serve cold (To make mocha variety add a pinch of cocoa powder to mixture before combining.)
Barb S - Omaha NE

To Barb in San Diego
Thanks for your information on the Induction Cooktop. I ordered the Kenmore Elite 30" Induction Cooktop. It may be a couple of months be fore I have a kitchen to install it in.

I lived in Point Loma for 11 years. My family moved to Orange County in 1969. I still have family in San Diego so I visit regularly.
Judy in So Cal

Thanks to Lisa from Union Bridge Md. and Freida from Tx. for the breakfast casserole recipes. I will make both of them.
Helen from Mississippi

I have to agree with Mr Drinkwater about www.paperbackswap.com. It is fabulous. I have belonged for about 8 months now and have exchanged over 40 books with other readers and have gotten some awesome books in return. I have found new authors and rekindled some much loved ones and with over a million books to choose from you are going to find lots of stuff to read. :)

NancyB I found that breakfast cookie recipe after looking most everywhere for it. Of course it had fallen behind the microwave. I make it so often I was pretty sure I knew the recipe by heart but just wanted to double check. The old Mod memory isn't what it used to be LOL I often double this and freeze them individually. Take one out when I get up and by the time I am ready to leave I just zap them in the microwave for a few seconds and got a goodie to take with me.
Donna in KS

Breakfast Cookies:
2 cups Baking Mix (Bisquick)
1 lb sausage
2/3 cup milk
12 oz. Shredded cheddar cheese (1 pkg)

Preheat oven to 400°F. Spray jelly roll pan.
Mix all ingredients together thoroughly, Drop by heaping tablespoon onto prepared jelly roll sheet. Bake 15-20 minutes or until lightly browned. Remove from cookie sheet and place on paper towel. Store in covered container in refrigerator.

To Frances from Wesley Chapel...Thanks for the Rice Pudding recipe.It is exactly the way my mother made it years ago.

Certainly brought back memories. Plan to make it as soon as I get the ingredients.
Anita from Brandon, FL.

Big thanks to Chris , NM for the info on the angel bars. I can't wait to try all recipes. I once had a lemon bar at a restaurant that had part of the bottom filling sprinkled on top. Does that ring a bell with anyone? Also now that it is just my husband and myself, does anyone make cookie dough and freeze it in balls to bake half a dozen at a time?

What is it about this wonderful newsletter that has all so involved and happy to share? I don't think any one of us likes to miss a day or we feel somehow the day is not complete. Nancy, it is you and the good vibes we all feel from each other. If only a bigger slice of the world could be this compatible.
Linda, OR

Hi Nancy. I'd like to thank Evelyn in Tennessee for her Easy Peach Cobbler recipe in the Aug. 8th newsletter. Evelyn, that recipe is so easy to make and the baked cobbler was just perfect. Its not too sweet and had a lovely, fresh flavor. I'm not a cobbler fan because they are usually too sweet but your recipe is now a family favorite. Thank you so much for sending it in to Nancy's newsletter. Its a keeper!
Andee In Los Angeles

McDonald's Secret Sauce Copycat/Clone
1 C. Mayonnaise
2 Tbsp. Indian Relish Drained
1/2 tsp. Granulated Sugar
2 Tbsp. Thousand Island Dressing

Mix all ingredients well. Let stand for at least 20 minutes, allowing to sit overnight is desired.
Pat in Colorado

To Sue regarding the Cooks Essentials pressure cooker. The cooker is well worth the price. I purchased one from QVC about 3 years ago, and I love it. You will too. I just purchased one for my daughter-in-law, and she loves hers too.

Thanks Nancy for this wonderful recipe site. Keep up the good work!
Earlene from NC

This is for the gentleman who was looking for a recipe for Granger Pie. It can be found at,
www.berksweb.web.com/pam/desserts2.html
Terri in Mn.

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
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