Hello to everyone.
I have been asked to make a wedding cake for my brother and his fiancé's wedding in February. They would like a coconut cake. Does anyone have a TNT recipe using a cake mix? I have seen some recipes using coconut milk and also some using coconut cream pudding with a cake mix – but wanted to use one that is really good. I will be decorating it – so I can’t put coconut in the icing. Could anyone help?
Ann from East Berlin, PA

I noticed that someone suggested tilapia as a high protein food. Everyone should be aware of the latest news about tilapia published in July, 2008. A study from researchers at Wake Forest University School of Medicine found that farm-raised tilapia has very low levels of omega-3's and very high levels of omega-6 fatty acids of which we get much more than we need since they are found in snack foods, cookies, crackers and sweets.

The body constructs hormones from omega-6's that tend to increase inflammation, blood clotting and cell proliferation. Omega 3 fatty acids are anti-inflammatorey. The combination of fatty acids in tilapia, according to the researchers, could pose a danger for some patients with heart disease, arthritis, asthma and other alllergic & auto-immune diseases, all of which are linked to chronic inflammation. They said that tilapia is worse than an 80 percent-lean hamburger, doughnuts and even bacon. There are better choices such as wild Alaskan salmon and sardines. Almost as good is black cod, also known as sablefish and herring.
Athena in DE

I looked this up on the internet. Here are some sites that refer to Tilapia

http://www.mayoclinic.com/health/tilapia/MY00167
http://www.sciencedaily.com/releases/2008/07/080708092228.htm

Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

Barb in San Diego and everyone else who wanted to know about the cherry cordial crème baking/eating chocolate. Well, I goofed! They are Hershey’s Kisses that are filled with cherry cordial crème and they are milk chocolate. They are the regular size – I believe 10 – 12 oz. bag. They also cost the same as regular kisses. They would still make a great fudge with the cream cheese frosting! LOL I also got a bag of Hershey’s special dark kisses. I might just use ½ and ½ so as to get a darker chocolate fudge. After all dark chocolate is very good for our health! LOL Chris in NM

Sara in FL yes you can use the dark cocoa! That would make a wonderfully tasting hot chocolate drink! I keep both Hershey’s cocoa and Prepared Pantry’s dark cocoa on hand and use them interchangeably in recipes. We do prefer the dark chocolate anyway. By the way, I believe I sent this into the newsletter a few days ago. Chris in NM


Rose in Wi here is your spritz cookie recipe. I will be making these this Christmas also!

Buttery Spritz Cookies
You need a cookie press to make these cookies.

1 cup confectioners' sugar
1 cup butter or margarine, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/3 cups all-purpose flour
1/2 teaspoon salt

Heat oven to 400 degrees F. In a large bowl, combined confectioners' sugar and butter; blend well. Stir in remaining ingredients; blend well. Fill cookie press with a small amount of dough into desired shapes onto an ungreased cookie sheet. If desired, you can decorate the cookies with sprinkles and colored sugar crystals at this point. Bake for 6 to 8 minutes or until set but not browned. Immediately remove from cookie sheet. Yields 7 dozen cookies. Recipegoldmine.com Chris in NM

Mary In Texas is looking for a recipe for ranger cookies in the 12/8 newsletter. There is one in the 10/1/2006 newsletter towards the top of the page. It’s called Dishpan Cookies sent in by Susie Indy.
Chris in NM

Thank you Micki NM for your kind words! A lot of my recipes have been handed down by my Mom and grandmother. Quite a few I get from Nancy’s message board and the newsletters. Some I just put together on the spur of the moment. It is so much fun! We live in Alamogordo which is in the Southern part of the state, just 80 miles NE of El Paso, TX. I posted a recipe in the 11/5/2007 newsletter about 1/2 way down the page for Indian Fry-bread Tacos. It is also on the message board. I hope this will help!
Chris in NM

Nancy, we really don’t want all those tumbleweeds back! LOL We had a microburst go right by where I work yesterday and it was awful! It took part of a roof off one of our sheds, dropped hail and rained sideways! Nasty! We have a winter advisory, too, but think it will stay up in the Sacramento’s! We just get rain mostly.
Chris in NM

Happy holidays to Nancy and all the participants of this wonderful site.

I have a rotating waffle iron, I love it for making waffles, but wondered if I can use it for any other items??? Grilled cheese sandwiches, I am really reaching with this one. Does anyone have one and have you used it for other items to cook?
Nancy in Fl

Angie/Buffalo
Thanks for sending me the information on purchasing the Orange Cake mix from Hometown Favorites. I did place an order and I found the web site to be just what I wanted. I was looking for anise candy and I found it their too. Thanks so much! Happy Holidays.
Fran/Upstate New York

Hi everyone,
I am looking for a recipe that I haven't made for a few years - and my husband is craving it.

So simple but I'm not sure I've got all the ingredients. It was for either pork chops or chicken breasts covered with a mixture of whole berry cranberry sauce and a good amount of catalina dressing. I baked it and usually added some small potatoes to the baking pan for a wonderful one pan dinner - sweet potatoes were also good.

But I'm not sure those were the only two ingredients - can anyone help? Feel dumb about this - but sure can't find the recipe in any of my cookbooks.

Thanks for your help.
Rosemarie in rural Kansas City

Nancy,
This is off topic, but did come from the Monday Newsletter. There was someone names Micki asking Chris in NM where she was from. I knew a lady several years ago from Clovis by the name of Micki. I was just wondering if it were she? I worked for 25 years at CBC. If it is the same Micki, she will know about CBC .
Just curious,
Jae, Central OK

Sue in NC asked for a good red velvet cake recipe. Mine always gets rave reviews. The icing is a little labor-intensive, but worth every moment.
Doris in Oklahoma City

Red Velvet Cocoa Cake
1 tsp vinegar
1 tsp baking soda
½ c shortening
1 ½ c sugar
2 eggs
1 tsp salt
1 tsp cocoa
1 tsp vanilla
2 ¼ c flour
1 c buttermilk OR 2 T vinegar and milk to make one cup
2 oz red food coloring

Preheat oven to 350º. Prepare two 9” pans.

Mix vinegar and soda in a small container and allow to settle (this will foam). Beat together shortening, sugar, eggs, salt, cocoa and vanilla until light and creamy. Stir in food color. Alternately beat in flour and buttermilk. Fold in vinegar/baking soda mixture.

Bake 30-35 minutes. Cool and split to make four layers.

Frost this cake with Chalk White Frosting.

Chalk White Frosting
1 1/2 c milk
1/2 c cake flour OR ½ c all-purpose flour minus 1 T flour, plus 1 T cornstarch
1 1/2 c sugar
1 1/2 c butter, softened (or ¾ c but ter and ¾ c Crisco)
1 T vanilla

Combine milk and flour in a double boiler. Using a whisk, stir over medium heat until very thick. Remove from heat, cover surface with plastic wrap and cool. Chill after cooled enough to put in refrigerator.

Beat together sugar and butter until creamy and smooth. Add chilled flour mixture one tablespoon at a time, beating continuously. Beat in vanilla. Mixture will have the consistency of whipped cream. Refrigerate cake after frosting, and remove from refrigerator about 30 minutes before serving, as the butter in this frosting rehardens.

NOTE: Work quickly; this frosting is hard to use if it is too soft. Make a double batch to frost a two-layer cake split into four layers.

Dawn, I really enjoyed your Cape Cod showstorm pictures. I've never
seen snow on The Cape because we spend our winters in FL. Didn't
recognize your town -- we're from Harwich.
Leah

For Diana in RI Dec 8th newsletter.

Orange Pineapple Dijon Glaze
1 (8 oz) can of sliced pineapple, drained, reserving juice
1 cup orange marmalade
2 TB Dijon mustard

Mix the reserved juice, marmalade and mustard together. Reserve 3/4 cup of the mixture to brush on ham during the final half hour of cooking time.

Pour remaining mixture in a saucepan, cook on medium until heated through, stirring occasionally. Serve over sliced ham. Serve baked ham with pineapple and orange slices, if desired. Makes 3/4 cup sauce for glaze and about 6 servings (about 2 TBs) of sauce for serving with ham slices.
Kath in Kansas

To Lisa (East Texas) who said that Jello brand no longer makes Blackberry Jello and that she cannot find a store brand that does, she might check a store that sells Royal gelatin. They still have the Blackberry flavor gelatin (jello) for her Blackberry Wine cakes. Bought some recently.
Sue in TN

Newsletter of Dec 8th, For Irene of FL. Replacement for Rival Electric Skillet

We have a store here in the Kansas City area that has parts for many appliances. The name of the store is Mar-Beck Appliance Parts and Service. Their phone number is 913-642-1557. They might be able to help you with replacing the plug for your Rival Electric skillet.

I had an old can opener given us me as a gift in the 70s and they had the cutting wheel that I needed to keep it going.
Hope this helps. Kath in Kansas

Thanks Robbie IN, for the Dirty Martini Dip in the Dec 8 newsletter. The dip I tried did not have jalapenos in it, the rest sounds about right! I grew up in Winchester, IN moved to Texas in '76(where I was born).
Everyone in Nancyland have a blessed Christmas!
Kathi in Gorman,TX

Nancy,
About 5 yrs ago I had a recipe for a Fruitcake that was made with dried Apricots & Dates. It was different from the traditional and quite moist, naturally I lost the recipe. I'm sure someone can help. Thanks in advance.
Anita in Camarillo

In the Dec. 8th newsletter, mary from texas requested a recipe for ranger cookies. Hope you enjoy them.
Barb from FL

Ranger Cookies
1/2 cup butter or margarine, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. vanilla
1 cup rolled oats
1 cup crisp rice cereal (like Rice Krispies)
1/2 cup peanut butter

Preheat oven to 350 (175 degrees Centigrade). Mix the butter, sugar and egg until smooth and creamy. Sift the flour, baking soda and baking powder. Add this to the butter mixture. Stir in the vanilla, oatmeal, crisp rice cereal, and peanut butter. Mix until combined. Drop by heaping teaspoons onto greased baking sheets (or parchment paper lined) and bake for 10 to 12 minutes or until lightly browned around the edges.

In the December 8th newsletter Mary In Texas was looking for a Ranger Cookie recipe. I have made these many times and they are always a hit.
Sandy in ND

Ranger Cookies(TNT)
1 cup shortening, butter flavor
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup oatmeal
2 cups corn flakes
1 cup coconut
1 cup pecans
1 cup milk chocolate chips

Cream shortening, sugars, vanilla. Mix flour, baking soda, baking powder and salt by hand. Add oatmeal, corn flakes, coconut, pecans, and chocolate chips.
Bake for 10 - 12 minutes at 375 degrees.
Sandy in ND

Hi Nancy and Ditto,
In the 12/6/08 newsletter Becky in New Paris, OH wanted suggestions for using the dried cherries in recipes. This cookie is delicious and easy to make. Paula Deen made it on her cooking show a while back. It is also good using different nuts -and dried cranberries (if you aren't trying to use up cherries). I used the dried cherries in place of the candied cherries the recipe calls for. Enjoy! AtlantaPat

White Chocolate Cherry Chunkies

Hi Nancy, thanks so much for hosting this wonderful forum. You are special, indeed. Say hi to Ditto for me; my kitty, Leo, says hi too.
This is for Marilyn B:

Antipasto served on a large size aluminum disposable pan: add chopped up broccoli florets, chopped up cauliflower florets, sliced black olives, cubed Provolone cheese, cubed salami, cubed ham, baby mozzarella balls, small marinated mushrooms, halved grape tomatoes, red onion slices, and a few halved lengthwise pepperoncini. Julienne some carrot and celery and sprinkle over. Serve an olive-oil, pepperonci & light balsamic salad dressing with a sprinkle of grated Asiago cheese in a side bowl with a tablespoon.

BLT Dip-Sandra Lee: Preheat oven to 325 degrees F. Place 1/2 c chopped sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain. Meanwhile, cut 1 12-oz. package of pita pockets into triangles, place on a baking sheet and toast for 10 minutes. In medium bowl, combine 3/4 c mayonnaise, 1 c sour cream, 1/2 c real or jarred bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside. Cut out the core of the lettuce head to form a bowl for the dip. (Finely shred the scooped out lettuce and add to dip). To serve, spoon BLT dip into a hollowed out lettuce head and set in the center of a serving plate. Place toasted
pita triangles around edge of plate.

Chicken Wonton Cups-adapted from Merry M/Nancy's Recipes for 48 appetizers: Preheat oven 325*. Brush 12 quartered wonton wrappers lightly with 2 T oil. Mold the wontons, oiled-side up, into the bottoms of mini muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from tins. Cool on a wire rack. Sit on baking sheet and cover tightly with plastic wrap until ready to use. In a medium saucepan, heat 6 c water and 1 1/2 t (of 2 t) kosher
salt over medium heat. Just before the water comes to a boil, add 1 lb. boneless, skinless breasts of chicken (I used turkey) and simmer until cooked through, about 12 minutes.

Transfer the chicken/turkey to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining 1/2 t kosher salt. In a medium bowl mix together 1/4 c whole-berry cranberry sauce with about 1/2 c diced spiced apples and the chopped chicken/turkey and mix well, leaving chunks of the cranberry.

Add 1/4 c chopped green onions. Chill for at
least 30 minutes. Place 1 heaping teaspoon of the chicken/turkey mixture in each wonton cup. Serve at room temperature. The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance.

Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance. I served this for Thanksgiving. Everyone liked it and it was easy to fix in advance and then fill the wonton cups right before serving.

Have a good time!
Hudson Valley Kathleen

This is for Marilyn B who on the Dec 9 letter was looking for appetizer recipes for her New Years Eve Party

E-Z Appetizer
Ingredients: cherry tomatoes, mozzarella string cheese, pkg of pepperoni slices, bottle of Italian salad dressing (not the creamy type-I use fat free)

Cut each string cheese into about 5 pieces. Thread one tomato, 1 slice pepperoni, 1 piece cheese onto a wooden toothpick. If you can find long toothpicks, that's even better. Put into a deep dish and pour on the salad dressing. Cover and marinate for a couple of hours.
Margie

Top 100 Recipe Sites

Brownie Biscotti
Cream together:
1/3 Cup butter, softened
2/3 Cup white sugar

Add:
2 eggs
1 tsp vanilla

Combine the following and stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand.
1 3/4 Cups all-purpose flour
1/3 Cup unsweetened cocoa powder
2 teaspoons baking powder

Fold in:
1/2 Cup miniature semisweet chocolate chips
1/4 Cup chopped walnuts

Mix together and brush on logs:
1 egg yolk, beaten
1 Tablespoon water

Heat oven to 375. Grease baking sheets, or line with parchment paper.

Divide dough into two equal parts.
Shape into 9x2x1 inch loaves.
Place onto baking sheet 4 inches apart.

Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices.
Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
Judy/Buffalo

Good morning from cold Iowa! Hope you all are keeping warm! I have a little request. I love chicken livers and my grocery deli doesn't make them anymore! Pout! I believe they were deep fried and the breading was fabulous. I used to get them at Hy-Vee. Now everyone wants gizzards, yuk! If anyone has a great recipe for livers they'd share, thank you in advance! Cyber hugs to all!
Leasa in Iowa

Pat's Chinese Chicken Wings
8 chicken wings, tips removed and cut into 2 portons
Heat 1/3 cup of soy sauce
1/3 cup sugar
1/3 cup suki

Together to just about boiling. Add the 16 wing portions. Heat 20 minutes, covered, stirring every once in awhile. Remove cover and heat 20 more minutes, watching closely, as they will burn fast.
Kennelmom from B.D. Wis

Homemade Candy Recipes
Holiday Recipes 

Mary in Newton Falls, Ohio Dec 2 newsletter. I freeze my leftover cranberry relish and have it with chicken or pork dishes for as long as it lasts after the holidays. It freezes well and thaws quickly since there is so much sugar in it. I also buy fresh cranberries when they are marked down after New Years and freeze them as well. That way you will have fresh cranberries all year long. Enjoy
Sue in GA

For Microwave Peanut Brittle, 12/1/08, add the peanuts with the first step if you are using raw peanuts. Already cooked, roasted or Spanish peanuts with salt are added in the second step so that they will not overcook and burn. You might want to try Macadamia nuts or mixed nuts to the same recipe in the second step. The taste is spectacular.
Nanette

As I was reading Tuesday morning's newsletter, IMM of Iowa asked about a French Toast Casserole with jam. This isn't one like that, but it is delicious. In fact, I am sending two. My Sunday School class has a brunch occasionally and these have been served and are always a hit.

Praline French Toast Casserole
8 Eggs
1 1/2 Cups half-and-half
1/3 Cup maple syrup
1/2 Cup packed brown sugar

Topping
1/2 Cup (1 stick) butter
1/2 Cup packed brown sugar
2/3 Cup maple syrup
2 Cups chopped pecans

Generously butter a 13x9 inch casserole dish. Mix the eggs, half-and-half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.

Preheat the oven to 350º. Remove the casserole from the refrigerator.
Make the topping. Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.
Jane Ann in Alabama

Oh, by the way, I put hard boiled eggs in my giblet gravy as did my mother and grandmothers. Wouldn't think of leaving them out. Our Alabama lineage goes way back so it must be a southern thing.
Jane Ann in Alabama

Regarding eggs in dressing and giblet gravy, being from the South, I have never heard of leaving out boiled eggs in either. Did not know there was something called dressing and giblet gravy without boiled eggs. Guess we must have had more egg-laying chickens in the south when the tradition started. lol.
Kathy in SE Georgia

For Betty in GA
Here is a link for a pressure cooker Fruit Cake Recipe
Pat in Ca

Walgreen's Omelet Maker, "Frittata's" For Diana in RI. (well, actually,. we bought the $9.99 Omelet maker from Walgreen's - it is the same thing!! ) but don't know what to make!

One of the things you can do is go to the GT Xpress 101 site, and download there cookbook, at: http://www.gtxpress.com/drtv/ecs/GTXpress101_RECIPES1.pdf

I have one of the Walgreen's "Omelet" makers also. In fact, I used it for my dinner tonight. I used 3 eggs, cheese, a few hash browns, onions, and hot salsa. I meant to use some finely chopped ham, but forgot to add it....... About a tablespoon of each, and a little bit of milk, all whisked together. You can use 4 eggs if you don't use a lot of other things, but it you only use 3, then there is more space for the added goodies. You will just fill the two wells level full, as they cook they will raise into the upper half, but when you start eating them they will "fall" this is normal as you are letting out the hot steam. I cook until the "Omelet's" are set in the centers. Actually, when we mix everything together like this, we are making Frittata's pronounced: "Free tah ttah". This is according to my Italian friend. Omelets have the eggs folded over the goodie's. Frittata's are all mixed together. If you do a Google search, you will find a lot of recipes for them.

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=Frittata&btnG=Google+Search&aq=f&oq=

However they are often very large, and baked in a large pan. Up to 18 eggs. Hope this helps,
bill Alb. NM

Jsham/AR, your story about the Fry Bread gave me a laugh. I am wondering about your reference to Four Corners. Where is Four Corners? It reminded me of a movie I love called Smoke Signals. Such a good movie that starts out kind of silly and really gets you in the end. If your not tearing up at the last scene, filmed in Spokane, better have a heart checkup. :)

Chris in NM, would you please consider me your chocoholic friend? Just kidding, but those spoons you're making sure sound good!

I have been addressing Christmas cards and looking at cards received in the past. I just can't throw out a pretty Christmas card. I wish there was some place to donate the picture part of the card. Anyone have an idea of a use for them?
Doris, S. Indiana

Mini Ham and Cheese Sliders

2 TB dried minced onions
1 TB Dijon mustard (I used 2 TB)
2 TB poppy seeds
I used a couple dashes of Worcestershire sauce
1 stick melted butter
1 dozen dinner rolls (I used 2 doz. Martin's Famous Dinner Potato Rolls)
1/2 pound ham (I used sweet capicola)
1/2 pound thinly sliced Swiss cheese (I used baby swiss)

Preheat oven to 325°. In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter.

Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Don’t slice each one open, but rather as a whole.

Place the bottom half on a baking sheet or in a 9x13 inch baking pan, the pan size will depend on choice of rolls. Line the bottom half of the rolls with cheese slices and ham.
Return the top part of the rolls and drizzle the butter mixture evenly over top.

Cover with foil and bake for 20 minutes. Now use a sharp knife to separate the sandwiches. (I baked for 15 minutes with foil then about 7 with foil off as I wanted the tops to get a bit of crunch).


These can be made ahead of time and refrigerated, may require 5 more minutes of baking. Also can be prepared ahead and frozen. Defrost in refrigerator overnight and bake as directed.
Oh the topping is so tasty!

Dawn
http://vanillakitchen.blogspot.com

Nancy,
In the December 9, 2008 newsletter Shirley in MO wrote how she printed and stored recipes. She, and others, may be interested in a program by BLUESQUIRREL.COM
http://bluesquirrel.com/
called CLICKBOOK. There is a FREE trial version on their website.

This program will print your documents and convert them into a booklet. I use the 5 1/2 x 8 1/2 inch size but other sizes are available. My method is to highlight a recipe and use COPY. Then I open MS Word and use Paste. By toggling back and forth and adding to the Word document I end up with all the recipes I want to print in one document and print that using Clickbook.

Nancy, if you'd like to see what this is like I'd be happy to send you a chapter from my personal cookbook if you'll send me an address.
Merry Christmas. Marty S

Thanks to Jackiets in Louisiana for the Chocolate Upside Down Cake recipe in the 12/3 newsletter. I didn't realize it was the same as the earthquake cake.

Mom and I recently ate at Olive Garden where we had the chocolate dessert and strawberries that is no sugar added. Does anyone have a clone recipe for this dessert? Very rich and very strange textured. Not quite cake, not quite pudding. But very tasty! Thanks!
Dee in S. IL.

To Rose in Wi: This is the recipe for Spritz Cookies that came on the box of my Wilton’s Cookie Press.

Classic Spritz Cookies
1 1/2 cups butter
1 cup sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups flour
1 teaspoon baking powder

Preheat oven to 375 degrees. Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet.

Bake 10-12 minutes or until lightly browned around edges. Remove cookies from sheet and cool on rack. Makes 7-8 dozen cookies.

I would also like to share my favorite bread recipe. It always gets lots of compliments.

Pull-Apart Bread
1/2 c. All Bran cereal
1/2 c. sugar
1 pkg. dry yeast
1 c. warm water
1 beaten egg
1/2 c. shortening (plus extra for dipping)
1/2 t. salt
3 1/4 c. all purpose flour

Dissolve yeast in warm water. Add to other ingredients and mix well. Cover and let rise until double in bulk. Punch down. Make into small balls. Drop in melted shortening and stack in greased loaf pans until half full. Let rise again. Bake at 350 degrees for 45 minutes. *This can be made in a bread machine, but it isn’t as good and needs to be eaten immediately.

Nancy, I wish you a restful, peaceful Merry Christmas and Happy New Year. Jellicle (my cat) sends her greetings to Ditto as well. She can’t seem to stay out of trouble either, and hides from me so she can attack my legs. When I can’t find her, I just say “Are you ready?” and she comes tearing through the house, because that signals playtime. She is so funny!
TXteacher

Thanks to Tracy from Pa. for the recipe for Cordon Bleu! I watch Rachael Ray a lot, I never saw this show. It looks exactly what I wanted. This will be our Xmas dinner.
I'm grateful. Jean, NJ