CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

New Uses for left over angel food cake:
Mix up your normal batter for French toast, but use angel food cake instead of bread. Put in your skillet just like you would if you were using bread.
Toast angel food cake in the toaster, and add some preserves.

I will change my website Sunday or Monday, please remember to print the substitutions for wine, beer, and liquor now if you are interested. Last call - if you would like the Watkins August sale flyer mailed to you, please email your address to me.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Several members have written that they love their Better Baker Bowl Maker. For those that didn't get instructions on how to use them and want recipes for both the 3" and 5" size, might want to check out the Cookschoice site. The site now has a short video on how to use the pans. Both the 3" and the 5" size can be used so many ways.  If you have a creative way you have used yours please let me know so I can post your idea in the newsletter.
Nancy Rogers

I am looking for a recipe for a cake made from scratch with praline liquor. Its cooked in a bundt pan.
Thank you for your help
Martha in Waco

My son is getting married in Sept.29th. We are planning on having chicken and beef kabobs for the rehearsal dinner. I'm looking for some marinade recipes for the beef kabobs. Also , I need recipes for bars that freeze well to make for the dessert trays.
Thanks, Sarah, MN

Crock Pot Cauliflower Casserole
3 C. cooked rice
1 head cauliflower - cut into flowerettes, slice stems
1 can cream of mushroom soup
1/2 pound mushrooms, sliced
2 C. grated cheese (Cheddar or Monterey Jack)
1/2 C. water
1 medium onion, diced

Spray crockpot with nonstick cooking spray. Combine all ingredients. Mixture will be chunky, but stir well. Place in crockpot. Cook on LOW 4 to 6 hours.
Tona in Bama

Huckleberry recipes
I must have missed the recipes for huckleberries....I just planted some and need tips on picking and using.
Thanks Bev Eugene OR

Chris in NM keep those recipes coming. They sound so good.
I would also like to ask if anyone knows how to make the Ceviche that you get in Rosarita Beach at the stands?

Love this newsletter and thanks to Nancy for all the work she puts into it.
Judi in Vegas

I am back in Texas.  Got back last night.  My brother, Joe helped me drive my car and cats back.  He wanted to break it up into two days driving.  We spent one night in Albuquerque,  NM and got up the next day and drove on in to Amarillo.  For me it was more tiring over two days than the one day.  Siggy and Ditto are glad to be home.  They loved the apartment in Arizona and loved playing in the shop at night but love being home in Texas.  I want to thank Ditto and Siggy's Uncle Joe for taking the time to help me drive back to Texas. It is not everyone's brother would take two days to drive with me to Texas with two cats even though he was allergic to cats.  He took Southwest Airlines in to Phoenix and getting off the shuttle to Prescott about the time I send out this newsletter.

I will miss my sister-in-law, Betty and her dog Ginger.  Every night before I went back to the apartment I would take Ginger for a ride in my car around the circle between the two hangars.  Ginger's great joy in life is to ride in cars or golf carts. I would drive her in my car around the circle 2 or 3 times every night so Ginger could get her ride in for the evening.  Every morning Ginger would ride in the golf cart out to the apartment with Betty to wake me up. Ginger is really a special dog.  She is so gentle around my two cats, birds, toads and rabbits.

I loved the apartment in Arizona because I could watch the dog next door.  This puppy was rather large in size but not in mind. He was afraid of his shadow and seemed to be lacking  knowledge most dogs naturally have.  Every night I would watch him run and hide from the cottontail rabbits.  One cottontail rabbit (I named Mrs. Cottontail) would come up to me as I would talk to her. It was a gentle rabbit and didn't run from Ginger but the moment Mrs. Cottontail saw the dog next door it would chase him all over the place.  The big puppy was terrified of her. It was so funny to watch this huge puppy run from a little cottontail.
Nancy Rogers

Could someone post the order in which we should order the Diane Mott Davidson books. I would love to read them. Love mysteries especially James Patterson's books. Would love to read this series even more from the sounds of it.
Thanks
Judi in Vegas

Nancy for Jack from Brunswick, Ohio newsletter 8/10 I was right but instead of 2 or 3 tablespoons of grease leave all the grease in the pan that you brown sausage in. Then sprinkle the flour over the sausage and grease to thicken the milk. Cook that for 1 to 2 minutes and then add the amount of milk you want for the gravy depending on how thick you want it. That is all they do at the restaurant. Jack I have heard and learned over the years of cooking that if you use the grease that comes from the food being cooked that it give it flavor. I know that when I cook roast, meatloaf, chili, bean soup, chicken or any other recipe that it give it flavor. I let my roast, meatloaf and some chicken recipes rest covered for 10 to 20 minutes.
Susie Indy

On Aug 9 Chris in NM mentioned she had made a peaches & cream bread. I've missed it and my search got nothing. Could someone point me toward it? Thanks so much
Marge in OH

Crock Pot Pinto Beans
2 C. dried pinto beans
2 C. minced yellow onions
1/4 C. pure chile powder
3 T. salt
1 C. bacon ends, chopped

Wash the beans and sort through them to remove any foreign particles and broken beans. In a crockpot or slow cooker, cover beans with cold water by 6 inches and soak overnight. Be sure the beans remain covered with water during the soaking process. The next day, drain and refill the water. Add the onions, chile powder and bacon and stir to blend. Set the beans on the crockpot's HIGH setting until they simmer, then switch to LOW. From time to time check and stir the beans. After beans soften, add the salt. If necessary, add water. Cook for 8 hours.
Tona in Bama

ORANGE JULIUS
6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1 tsp. vanilla extract
1/2 cup sugar
8-9 ice cubes

Combine all ingredients except ice cubes in blender. Blend for about 1-2 minutes, adding ice cubes one at a time.
Tona in Bama

Hi Nancy, I would like a recipe for squash soup using yellow crook neck squash. I had this at a restaurant once and it was wonderful. Would like to try and make some. Thank you for all you do---this is a wonderful new letter in many different ways.
Linda in GA

This is in answer to Marcie of Wisconsin's request for Sweet and Sour Cabbage: I especially like to serve it with Meat Loaf or Beef Roast:

Sweet and our Cabbage
3 T. Margarine
1 dash nutmeg
1-1/2 t. granulated sugar
5 c. cabbage, shredded
1 dash cayenne pepper
2 T. vinegar
1 medium onion, chopped
1 t. salt

Melt butter or margarine, add cut up cabbage, onion, salt and nutmeg and cook, covered, over low heat until tender.. Add rest of ingredients and cook for 5 minutes longer.
Hope you give it a try and like it.
Helen in Michigan

Hi Nancy,
I was reading the Aug. 12 newsletter and see that Geoann is looking for red wine and Chablis suggestions. It would help to know where she lives.
Lou Ann in California

RE:To Tona, About your Orange Sour Cream Cake---do you think it would turn out if it was baked in a regular cake pan instead of a Bundt pan?
Thanks Much KA

YES, I think it would work fine, just watch it, you may not have to cook it for as long.
Tona in Bama

GIFT BASKETS Ideas

Sewing Basket:
Fill a sewing box or basket with needles, thread, thimble, buttons, finish by tying with a tape measure.

Baking Basket:
Fill a Bundt pan or a candy clay basket with mixing spoons, collected recipe cards from eachparticipant, spatula, measuring cups, and a cookie cutter. To make it even more special paint a
set of pot holders or apron.

Pasta Basket:
Fill a large colander, lined with a kitchen towel, with dried pasta, spices, sauces, a bottle of wine, and
some bread sticks.

Children's Craft Can:
Fill a white paint bucket with paints, paper, stickers, brushes, pencils, and markers. Finish by painting the child's name on the bucket and top with curling ribbon on the handles.

Bath Basket:
Line a basket with an elegant towel, add soaps, a candle, sponges, bubble baths, bath beads, oils, and pampering spa products all in the same color family. Finish it with a large piece of tulle tied in a bow with a silk flower.

The Grill Master Basket:
Line a basket with an apron add cookbook, marinades, rubs, grilling
tools, and potholders.

A Pancake Breakfast Set could include Syrups, Pancake Mix, syrup pitcher, cloth napkin as a liner, jams, and so forth.

Picnic Basket:
In a wicket basket lined with a blanket add a bottle of wine, 2 glasses, cheeses, corkscrew, crackers, a cheese board and knife. Include a disposable camera to capture the fun times.

Movie Basket:
To an empty popcorn tub add microwave popcorn, candy, canned sodas, videos, CD's, or tickets to the movies.

New Car Bucket:
To a bucket add car soaps, wax, chamois cloths, sponges, key chain and special auto scent products.

Bon Voyage Basket:
Line a basket with a crinkled map and add
a travel journal, pen, small photo album, stamps, prepaid phone card,
travel pillow, and simple stationery.

Fisherman's Basket:
Inside a creel add lures, line, bobbers, bait, hooks, sinkers, and tie it all up with a tape measure.

Get Well Basket:
Fill a cherry basket with chicken noodle soup, Aspirin or Tylenol, a thermometer, current magazines, a crossword puzzle book, pencil, paper back books, fresh fruit, and a Get Well Bear.

Tool Basket:
Inside a Tool Bag add a hammer, screw driver, tape measure, pencil, level, assorted nails, screws and a 'how-to' book.

Computer Basket:
Fill a basket with discs, CD's, a mouse pad, post it notes, paper, and paper CD sleeves.

Over the Hill Basket:
In a black basket add Geritol, Preparation H, Magnifying Glass, and Ben Gay.

Gardener's Basket:
Inside a large pot add seeds, gloves, hand rakes, trowels, seeds, bulbs, and a decorative item for the garden. To add a crafty touch paint the garden gloves and pot.
Florence, IL

Re, Ham Salad
I make my ham salad with a l lb. chunk of garlic bologna, 1/2 lb. of cheddar cheese, six boiled eggs, relish to taste, tossed with a dressing of Miracle Whip, mustard, Splenda, and a little milk. It's probably the poor man's recipe, but my mother-in-law used this recipe. I use a food processor. Mix well and enjoy.
Genie

I wonder if anyone has a clone recipe for Rotel tomatoes? I cannot find them in our small stores up here. When I ask for something like Rotel tomatoes the store owner looks like I am from outer space! LOL, would love to have something similar that I can do from my pantry supplies.
Murphysdam in NH

You might ask or look for diced tomatoes with green chilies. This is what Rotel is. Rotel is just the brand name for the tomatoes.
Tona in Bama

Tona, here in the NW, the Rotel tomatoes are so HOT and spicy! I don't think they use the kind of green chilies that we buy in the store, because those are not hot. I love hot, as in spicy food, but I can't eat these! Any ideas as to whether the chilies are different in other parts of the country? I
have used one can in a huge pot of soup, and it was almost too hot to eat.

Thanks for any help you can give me. I would love to try some of these recipes that use Rotel Tomatoes, but they are just too hot!
Mary in Oregon

I am looking for a good chewy oatmeal cookie that has peanut butter and chocolate in it. Any suggestions?
Thanks! Dena in NC

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???
Sue Rr

In a different recipe I have I have used strong coffee in place of Kahlua and it is fine.
Barb in N CA

Geoann, I, too, dislike beer and don't like the taste of alcohol, but I have found the most delicious wine ever. It's almost like drinking grape juice, it is so fruity and sweet. It is made by St James Winery in St James, Missouri, and the one that is so sweet is Red Velvet (White Velvet is good, too, but I prefer the red). They make several other types of wine, but when I drink wine, that is all I want. I prefer it so much that I hardly ever drink wine out, because what I have at home is better! Also, it is a very inexpensive wine, which makes it all that much better.

You can check out their website at www.stjameswinery.com. I don't know where you live, but they recently started selling this wine in Oklahoma; prior to this, I ordered it straight from the winery. Paying the shipping charges was well worth getting the wine. You can call the winery and they will tell you if it's sold in your state and, if so, where.
Doris in Oklahoma City

For Mary G. in CA, August 11 newsletter, who asked for Red Lobster Tartar Sauce copycat/clone recipe.

Tartar Sauce Red Lobster clone/copycat
1/3 cup salad dressing
2/3 cup sour cream
1/4 cup powdered sugar
3 tablespoons sweet onion
2 tablespoons sweet pickle relish
3 teaspoons grated carrot
1/4 teaspoon salt

Mix all ingredients together and chill.
From Frances in Wesley Chapel, FL

Somebody was looking for a good firm meatloaf recipe but I can't remember who. Here is the one my family loves and it holds up well for those wonderful sandwiches.

Mom's Meatloaf
2 eggs
3/4 c. milk
2/3 c. saltine crackers, finely crushed
1/2 cup chopped onion
1 t. salt
pepper
1/2 t. sage
1 1/2 lbs. lean ground beef (I like ground chuck)
1/2 c. packed brown sugar
1 t. Worcestershire sauce
1 c. ketchup

Beat eggs, stir in milk, crackers, onion, salt, pepper & sage, mix well, then mix in beef (keeps the meatloaf from being to tough). Shape into loaf and bake in a shallow baking dish. Mix sugar, Worcestershire sauce & ketchup, mix well. Pour 1/2 over meatloaf before baking and serve remaining when serving meat. Personally I like to add the remaining sauce to top about 10 mins. before meat is done. Bake 55-60 mins. at 350.

Also I need some help using up my abundant crop of Jalapeno peppers! I would like recipes for hot sauce or salsa that can be canned. Can these peppers be chopped & frozen and does anybody know how you can these peppers?

The person looking for something to line the bottom of their electric oven, go to the website for Reiman publications and click on the country store. I think the address is www.reimanpub.com. These are the ones that publish that wonderful Taste of Home magazine!
Sorry for the lengthy letter, just catching up! Thanks for all the hard work Nancy!
Kay in Indy

Hi Nancy, Do any of your readers have a taco salad recipe that is layered? I know it has salsa, hamburger, chips, sour cream, but it needs something else. I know your readers will come up with some good ideas.
Marie in VA

Okay, one last comment on the "Peach Puzzle"! I would imagine if they are "whole" peeled peaches, they are with the pit. I would imagine they would hold their shape better this way, and besides, how hard is it to eat around the pit?! Thank you to Leah for putting that url in for me. I haven't mastered that yet :(
Jeri K.

I have a question. Do any of you know if cream cheese can be frozen. I have a friend who son gets her cream cheese in a large block like Velveeta Cheese and she asked me if she could freeze it and I told her I would send in this question and I bet we would find out pretty quickly.
Thanks in advance to any responses.
Donna L. in OH

Hey Everyone...
This is for Muriel in Lakeland, FL. Thanks so much for the ice cubes in the bucket idea! I'm in Louisiana and could use some relief when cutting the grass! I'm going try it this weekend:)
Have a blessed day!
Carol in Louisiana

Well Done Nancy !
I am 84 years young, and look forward to the newsletter each day. I enjoy the recipes and information, the members send in. Wanted to tell you I made the "Orange Sunshine Cake"
I used a Lemon Cake Mix & baked it in Mini Bundt Cake pans. They look like they have a Glaze on them. but no Frosting is needed. Please keep them coming.
Marsi in AZ.

Last weekend, I made the recipe for Tona's Chocolate Kahlua Pound Cake and it was delicious and a big hit. The only problem I found was with the icing. In the directions, it stated that you should cool the cake 10 minutes, remove from pan, and ice immediately. So, both the cake and icing were very warm. The icing flowed nicely on the cake, but most of it ran off and puddled on the cake plate. Did I misunderstand the directions? Regardless, it was enjoyed by all and the recipe for it was in demand. Thanks, Tona.
Jan from IL

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

I’ve read all of Diane Mott Davidson books and loved them all. I would read them while I was on the treadmill at the fitness center. It sure made the time fly by but all the good recipes made me hungry! I also really like Joanne Fluke’s books. They are on the same order as Diane’s books and also include really good recipes. The main character in Joanne’s books has a coffee shop called “The Cookie Jar”.
Dawn in MN

To Margaret in MI, I am another cook who puts meals in the oven first thing in the morning, no matter the weather, and lets it cook all day. I have an electric stove and when the temp is only at 200 degrees the house does not get warm yet I have a nice meal ready from me when I get home. I have been doing this for over 30 years with no problem. I think it is a wonderful way to slow cook a meal. But you are right, to each their own...
Linda, Ft. Collins, CO

Comment
I personally don't leave my oven on and unattended because of the danger of fire. I would rather be safe than sorry.
Nancy Rogers

Re: Using Ovens for Slow Cooker
I don't believe I would use my gas oven. I use my electric stove, I am away at work all day, so I am not using my T.V or lights, so I don't notice any unusual spike in my electric bill. I love coming home to a home cooked meal, rather than spending money at a Drive thru.
Again. I would NOT trust a gas stove.
Maxine, Kansas

Hi Nancy, hope your trip home is a safe one! We sure do love this letter and want to always tell you that! Hope the little furbabies are ok on the trip.

Couple things I wanted to say, Crock pots are great as I have said many times. (I would personally be afraid to leave a stove or oven on all day) But the new ones, we all know, are just too hot. I put a timer on mine. The type you plug into the outlet then plug the pot into the timer. I set the timer to start later so that it would not cook all day and burn the food. It worked perfect. So for you that have one of the hot pots, get a timer. Got mine at Wal-mart for less the 5.00!

Panko is great to use, have been using it for years, not just for frying but oven fry also. For the instant mashed potatoes, use only Idahoan. They are without a doubt the best.

Have suggestion for Geoann about wine. I recently have discovered Gallo/Twin Valley - Mascato. I think I'm spelling that properly. It is a red wine, on the pink side, with a slight sweetness. I'm not found of real sweet or real dry wines, and I think this is just the right balance. And it is not at all expensive. I buy it in the grocery store.

Have a question for all about mint. Does any one use this wonderful plant for anything besides tea or mojitos? If so would love to know what you use it in or on.

We made tortellini pasta salad this weekend with the swiss pull apart bread! What a hit! Was wonderful. Sorry I forgot to jot down who sent it in for me, but will tonight and send it in tomorrow. I also will give the date, I always want to give proper credit for a dish that is without a doubt going to become a staple in my house. Still have more to try. Actually I don't think if I live to be 100 I will ever be able to try all the recipes that I have gotten from all the wonderful gals and guys on the site! But by George, I'm going to give it a try!!
Have a wonderful day all,
Billie in Fl

To Barb/DE. Nancy, I'm sorry, but I have to make a comment. Barb - it is illegal for schools to make students on free and reduced lunches distinguishable from those who pay full price. Because of this, I have some serious concerns about a school that also separates those who bring their lunches from those who eat school-issued lunches. I would check on the legality of this policy. Your children shouldn't have to be made to feel different just because they choose to bring food from home. It might be nothing more than a misunderstanding of the staff at that school. Kids have enough to contend with these days without school policy singling them out as different.
Wendy, SNJ

Comment
Many students make a choice to bring their lunch no matter income level at home. There can be many reasons why children bring their lunch such special diets or they just don't like cafeteria food. Putting students in a separate area may just be due to the students not needing to go through the cafeteria line and not anything to do with their income. I taught school for 25 years and had students that just didn't want to eat what was in the cafeteria. The students that qualified for free or reduced meals rarely brought their lunch. As a teacher I usually brought my lunch and enjoyed sitting with the brown baggers at lunch.
Nancy Rogers

Hi, Does anyone have recipes for roasted chicken legs. I would appreciate your help.
Loretta in Va

Nancy: I hope the trip back to Texas was not too tiring for you and your buddies. I know it was a very hot trip and hopefully you made the trek without any vehicle troubles. It's always good to get back home and I'm sure you and the kitties are glad to be back in Amarillo. In the Thursday (9 Aug) Newsletter, Debbie in North Carolina requested a recipe for Pickled Green Beans. I've not seen too many responses so will post the one that I use and like. Mr. Myron Drinkwater - Lake Forest, CA

Pickled Green Beans
2 lb fresh green beans
2 or 3 medium onions, sliced thin
2 cups granulated sugar
2 cups vinegar (cider or white)
2 cups water

Rinse the beans in cool water and then trim off the connective end of the beans. Blanche the beans in rapidly boiling lightly salted water for about 3 minutes (just until the beans begin to cook but are still al dente). Place the beans vertically in sterilized pint jars, layering with the onion slices until the jars are full. Prepare the pickling solution by putting the sugar, vinegar and water into a saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is completely dissolved. Pour the hot solution over the beans in the jars and seal the jars with flats and rings that have been sterilized in boiling water. (There is no water bath required.) Let the jars set for several weeks (at least 4) before using. To serve, refrigerate for several hours or overnight, open and serve chilled. Yield: 3 to 4 pints.

Second Subject: In the not too distant past there have been comments about Miracle Whip. I too have experienced a difference in this product which I used to use exclusively when a recipe called for mayonnaise. Here is a note that I sent to the Miracle Whip people at Kraft Foods and their response:

Why have you changed your formula/recipe for Miracle Whip? The Miracle Whip no longer has the tang that it had previously which I assume is due to water replacing oil in the current formula. I have used Miracle Whip for many years and now due to the change I've gone to Trader Joe's and store brand mayonnaise products which continue to have oil as one of the main ingredients.
Respectfully, Myron Drinkwater

---------
Hi Myron,
Thank you for visiting http://www.kraftfoods.com/.

The formulation of MIRACLE WHIP Salad Dressing has indeed changed and I'm sorry you were disappointed with your most recent purchase.
Your experience is important to us.

Our staff works very hard to provide the best tasting and satisfying products to the preferences of most consumers. Your opinion about the product is important to us as well and I will share your comments with our product development staff.

Thank you again for taking the time to share your thoughts.

Kim McMiller
Associate Director, Consumer Relations

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

I made a mistake the other day in requesting some help in finding a item that does not exist here in No. Colorado when I asked for Chow Chow. In fact what my sister used was called Piccalilli. It was red in color and chunky and I am not sure what the ingredients were but it was a bit sweet and yet tart. She would eat it with her beans and cornbread. If any of you out there are aware of this product and know of where I can purchase it please let me know.

Thank you all for your help
Linda, Ft. Collins, CO

Re: All Chow-chow lovers. I have found that the best chow-chow, pickle relish, pickled beets, etc. that call for a sugar, water, vinegar spice mix have the best taste if you mix those ingredients and bring them to a boil and let simmer for 15 to 20 minutes. It gives the spices time to flavor the syrup and really makes a difference in the final product. I got this tip over thirty years ago from a truck farm in the Yakima Valley in Washington State. I tried and it and have never gone back to the other way. My sister tasted my chow-chow from this year and commented on how flavorful it way. Good luck all you canners.
Shirley in MO.

P. S. Nancy, I, too, appreciate all you do and how positive this site is and all wanting to share. I guess it goes back to that old saying. " Food is the way to a man's heart." "Recipes are the way to a woman's heart." After all, she is cooking usually for the special man or person in her life. I know that it was the way to my husbands.
Have a great day, everyone, God Bless McC

Hi, Nancy, Long time, no talk. Actually, I've tried to post a couple of times and didn't realize the address had changed. I don't have a recipe this time, but wanted to know what your group does with old, heavy, wilted-appearing feather pillows. I have several from grandmothers and aunts and they need cleaned and need new covers. Who provides this service or do you do it ? If so, how is it done? I'd love to keep these pillows if possible since they were given to me by beloved family members. Thanks for your input and those of the Nancy-landers.

Always appreciate you, Nancy and the group. Say hello to the kitties for me.
Cat in Oklahoma.

Hi, I have been making sausage gravy for many years and I add a few drops of Worcestershire sauce to mine, I also add this to my Cream Chip Beef.
Janet

This is for Margie in S. Jersey looking for lavender recipes. We did a ladies tea at church a couple of years ago and used lavender mostly for decorating but did find a good cookie recipe that we made also. We also put lavender sugar in the sugar bowls.

Lavender Cookies
1 cup butter, softened
1/2 cup sugar
2 eggs
1 T. dried lavender
3 cups all-purpose flour.

Preheat oven to 400 degrees. Put sugar and lavender in food processor. Cream butter, sugar and lavender mixture, and eggs. Add flour a little at a time, mixing as you go. Cover and chill for at least 15 min. Roll out batter on floured surface to 1/8 in. thickness. Cut with cookie cutter (we used a heart shape). Sprinkle with sugar mixture. Bake 8-10 min. on ungreased cookie sheet. Check for brown edges. Cool thoroughly.
They were delicious. Lesleigh in PA

Tona's Chocolate Kahlua Pound Cake-- Question About When To Frost

Do I pour the frosting over the warm cake in the pan or invert cake onto a plate and then pour over cake?

The recipe that Tona gave us for the frosting is below, she was not sure which recipe she sent us. I have all of the ingredients and am ready to make the cake.
1/2 stick butter
1 cup sugar
1/3 cup evaporated milk (or 1/2 & 1/2)
1-1/2 cups choc. chips

Heat till sugar dissolved and add choc chips--pour over cake immediately
Andrea FL

For those who are looking for Tona’s Almost Kentucky Fried Chicken recipe, it was in the August 4 newsletter. Does anyone have a recipe for iced coffee that is similar to McDonalds? My husband has grown very fond of their iced coffee. I have done some searching on the Internet, but since I have never tasted the iced coffee, I am not sure if the recipes that I am finding are evenly remotely similar to McDonalds. I am going to make the Frappucino Starbuck’s Clone that appeared in the August 13 newsletter, as I think my husband will like it, even if it is not Like McDonalds iced coffee. Thanks for your help in advance and Nancy you continue to do an outstanding job. You are an inspiration to many!
Robbie Bowling Green, IN

To Mary G. in Ca, who was asking about the authors Dianne Mott Davidson and Tamar Myers. I just love the Dianne Mott Davidson series about caterer Goldy Schulz. I buy the new book as soon as it come out (new one is next week by the way). I even got my husband hooked on them, but he prefers to listen to them on cd in the truck during work commute. As for Tamar Myers, I do read her occasionally, but not as faithfully. You might also give Joanne Fluke a try (writes about a bakery owner) and JoAnna Carl (writes about a chocolateir). I have gotten many good recipes from the Joanne Fluke series. I love a good "cozy" mystery and it's so much better when good food is involved! lol
Make it a great day!
Lisa (East Texas)

Hi Nancy, I'm Bevery and I'm from Bay City, Michigan, this is for the members who have read Dianne Mott Davidson's books and have enjoyed them, try and read Joanne Fluke's books, I prefer then Dianne's. There are around 8 books in the series so try and read them as she has written them. She has recipes in hers too and I have tried alot of them, most of her's are cookie recipes and desserts. She reads easier and faster then Dianne's. Enjoy!

Bronco Berry Dip Recipe
This dip or sauce is great for foods that are spicy like Jalapeno Poppers. It's also wonderful on lamp chops. You can leave out the pectin if desired. This tastes a lot like Arby's Jalapeno Popper sauce!

Servings:8

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons fruit pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops red food coloring or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
1 dash cayenne pepper
1 dash garlic powder
1 dash paprika
1/4 cup red bell peppers, finely minced
1/2 teaspoon canned jalapeno peppers, finely minced

Combine all the ingredients except the Bell and minced jalapeno peppers in a small saucepan; Whisk well. Set saucepan over medium / high heat, uncovered; Add peppers and bring mixture to a full boil, stirring often. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick.

Remove from heat and let sauce sit for about 10 minutes; Stir and cover. Use sauce when it reaches room temperature or cover and chill until needed.
Pat in Colorado

This is in response to Jack from Brunswick, OH , Aug, 10th, requesting a good sausage and gravy recipe.

Sausage Gravy
1 (12 ounce) package sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
Salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Thanks Nancy for all you do. You are a blessing to so many.
Susan/ AL

I am wondering what a person can do with an over abundance of tomatoes. We do not eat hot or spicy food so salsa is out of the question but we did make and freeze a lot of spaghetti sauce. It is to hot to can. When you make tomato sauce and freeze it does it get to watery when you defrost it. How do you thicken it? Do you do this before you freeze it or after? Any recipes would be appreciated.
Nancy you are the best. I wait for your email every day. It is a highlight of every one in our household. So many things to learn.
Thank you very much.
Rubie from Milwaukee.

HI
We had these for dinner and they were so easy I thought I would share the recipe.
Charlotte

Polish Pigeons or Cabbage Bundles
1 medium head cabbage
1 pound ground beef
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons catsup
1 small onion minced
1 beaten egg
1/2 cup uncooked rice
2 cups water

Remove 8 to 10 large leaves of cabbage and place them in boiling water, Cook for 2 minutes and drain. Combine meat, salt, pepper, catsup, onion, egg and rice. Place part of meat mixture on each leaf, roll and fasten with toothpicks. Place in pan, add water, cover tightly and simmer 1 hour.

About Zooba
I decided to check it out the other day. It appears that it is affiliated with the Book of the Month Club. I recently discontinued BOMC because by the time I added the shipping charges, it cost more than buying the book at Borders, etc. I guess Zooba is their attempt to keep their BOMC customers. I may try it myself one of these days. jeanlock in McLean VA

Have been very interested in all the information about Panko crumbs. Another thing I'll have to try soon.

Comment
I went to the site. I wanted to read more about them. Found that many of their links do not work. The privacy policy and terms and conditions link did not work, how to sign up and other pages did not work. I did finally through another link get to how the club works. It did state the following

Will I be charged the monthly membership fee if my Reading List is empty?
Yes, but you have 30 days from the time of the charge to order your book for that month.
http://www.zooba.com/doc/signup/learnmore.jhtml

The privacy link from the link above states Zooba is powered by Book of the Month and it does state on the information page that Zooba is brought to you by the Book of the Month Club.

Zooba does clearly state how to cancel. This seemed an easy process.

How can I cancel?
If you don't like your first book, simply send it back to us; we'll refund your money and cancel your membership. Otherwise, you may cancel at any time after having purchased a total of just 3 books. In order to cancel, go to the website, click on Account, go to Contact Us and select Cancel My Account from the drop-down menu box. Tell us why you would like to cancel and we'll take care of it for you!
Nancy Rogers

Just as a cautionary note to those of you interested in joining the Zomba book club, if you run out of books on your list, they still charge $9.95 a month. So, you will be charged even if you don't get a book.
SusanS in San Francisco

Nancy, thanks for all you do, look forward to your newsletter each and every day; even some Thursdays.

I was going through and sorting out my huge pile of things printed on line and came across a recipe from Mary in Connecticut, it was for Andrews Fudgies and dated April 28, 2007.

I have been making that recipe too since hearing it on Yankee Kitchen. That was quite the show. Do you have any other recipes from the radio talk show that you can share?
Im particularly looking for a recipe for One Pot Spaghetti, or All in One Spaghetti and Im sure that it came from that show- only problem is that I lost it and my husband has been requesting it again after all these years.
Suzanne in NH

Nancy,
In looking thru the recipes for salsa I just assume people know this little trick. If you are using Mrs. Wage's mix add 1/4 cup brown sugar to the batch when cooking it. The brown sugar keeps it from being so hot. This is not on the recipe on the pkg. but it makes it milder and my family likes it. Then after you follow the rest of the directions we can ours in pint and 1/2 pint wide mouth jars. Pressure cook it to 15lbs then turn off.
Dee

For gramaj,
Thank you for sending in the date of the newsletter for the BBQ Steak Strips. I appreciate it. I don't know how I missed seeing that recipe, guess my eyes were getting weary just looking.
Duffy

For Barb in DE, you might also enjoy books by Joanne Fluke, as she also prints the recipes in her book. These are dessert recipes, as in the book the main character owns a cookie shop.
GN

RE: Diane Mott Davidson's books. I just gave the whole series to the ebay assistant I use and she will put them on www.half.com if anyone is interested.

RE: Healthy wine (Geoann request) The healthiest red wine is Pinot Noir.
Athena in DE

For Iris in Virginia --
I made the baked onion rings again tonight. They are easy to do without fat and calories.

Cut a large onion (preferably a sweet onion) into 1/2 inch slices. Separate into rings. Dip in an egg bath - 1 beaten egg and 1-2 T water. Shake excess off and dip into Panko crumbs on both sides.

Place on foil lined pan sprayed with Pam and bake at 450 for about 20 minutes. I always shake any crumbs left over onto the onions - they crisp up well.

While these are not fried onions, with a bit of catsup they come very close in taste.

Best if made ahead and refrigerated for an hour or two before baking.
Hope you enjoy!

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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