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If Cat can stand another fritter recipe..
I have made this for years, and it is a terrific breakfast treat, with a little syrup and maybe sausage or ham.

Golden Delicious Fritters
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 Tb sugar
1/2 tsp cinnamon
2 eggs
1/2 cup milk
1 Tb vegetable oil
11/2 cups chopped raw apple
1/2 cup raisins
Stir dry ingredients together. In a small bowl, beat eggs, milk and oil together. Add to dry ingredients and stir just until moistened. Add apple and raisins.
Drop batter by heaping tablespoonfuls into hot oil and fry until golden brown, turning once. Drain on paper towels. Serve with butter and syrup, or a sprinkling of powdered sugar.

Note..It is easy to get these so thick they are done on the outside and still sticky in the middle. Oil should be at 325. Sometimes, I make my fritters more flattened than rounded, pushing batter off a spoon with a spatula.

Lois Kingston, WA

Hi all of you wonderful cooks and bakers,
I'm looking for a recipe for a friend's birthday next week for his favorite cake: He calls it a chocolate on chocolate with fudge swirling through it. It almost sounds like maybe it's the tunnel of fudge cake but I'm not sure. If anyone has a recipe for something like I described I'd appreciate it if you could post it for me. His birthday is the 11th of Aug. so I don't have much time.
Thanks, Donna from Colorado

We are fortunate enough to be able to buy fritters in the bakery department , of our small town grocery store. This is a good recipe if you prefer to make your own.

Fritters
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg, beaten
1/2 cup plus 1 Tbsp. milk
1 1/2 cups apples, peeled and diced (golden delicous is best)

1.Sift dry ingredients together. Beat egg and milk together and pour into dry ingredients and stir until batter is smooth. 2.Peel and dice apples. Add apples to batter and blend well. 3.Drop by spoonfuls and fry in hot fat in heavy skillet. Fry until golden brown on both sides. You can also make apple rings and dip and fry.
Phyllis Knipp---Baker, Mt

To Dawn Cape Cod, MA
Have you tried grease lightning or totally toddler. Totally toddler is in Wal-Mart or k-mart and it is wonderful it takes stains out of carpet and clothes. Even when my dog was very sick it took the bile out of the carpet. I give it with my gift at every baby shower and people just love it. And grease lightening is in the grocery store.

Another question Nancy can you tell me where I can get one of Chef Raymo's cookbooks.

Hope this helps
Thanks Judy/Lola

Hi Bonnie (Washington). Regarding the window washing tip, use it directly from the bottle. I buy the blue bottle of Wal-Mart brand. When you can get a gallon for 98 cents it goes a long long way. I do use miracle cloths with it now that I have discovered them thru Nancy's newsletter and never have any streaks. It is great for car windows as they really have such a tendency to streak. I have used paper towels before miracle cloths and they worked OK too. I know you will be so pleased with this window cleaner.
Roz in Indy

Nancy and all Nancylanders - I need help badly! our chickens are giving us way more eggs than we can use/give away! I'm looking for recipes - besides angel food cake-that takes a dozen eggs! Right now I've got about 7-8 doz on hand.
I love this newsletter and thank Nancy for all her hardwork. I don't know how she does it!
Sue in Fl

Nancy, I made this years ago. I made it last night and it is soooo good. 1(10-count) package buttery biscuits 4-6 granny smith apples, cored, peeled and thinly sliced 1 stick butter or margarine 1 cup sugar 2 cups MELLOW YELLOW Roll biscuits out thinly. Put equal amounts of sliced apples on one half of the biscuit; fold other over to form half-moon pies; seal edges. Place pies in a lightly greased 9x13 baking dish. In a sauce pan,over medium heat combine butter, sugar and MELLOW YELLOW; heat until butter is melted and mixture is blended. Pour sauce over pies. Bake at 350 degree for 30-35 minutes, or until brown.
Byron Tindle Bessemer, Alabama

Wow! That Grape Salad that everyone ranted & raved about certainly lives up to its raves. I finally made it, and yes, it is unbelievably yummy. That salad lasted a half hour in my house!!!! Whoever sent that in--thank you!
Grapes and cheese have melded well together for what decades? :-)

Here is one of my favorite chicken recipes. My husband loves this dish. I got it from Barefoot Contessa on the Food Network.

Chicken with Forty Cloves of Garlic
3 whole heads garlic, about 40 cloves

2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
Yield: 6 servings

With all this talk of doughnuts & fritters I thought I would share a very very easy doughnut recipe. It is a little different, but don't judge it till you try it. I was skeptical at first, but after I tried it it was to die for.
Enjoy! Dawn in way-too-humid Cape Cod, MA

Italian Doughnuts
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.

Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.

Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
Yield: 18 doughnuts

Nancy,
Do you have a recipe for diabetic pound cake?
Glenda P

Nancy thank you for the newsletter that we all appreciate. I have learned so much and have tried so many of the helpful hints also. I believe that Gerry in the 7/30 newsletter wanted a stuffed green pepper recipe. Some of our grandchildren don't like green peppers so I have come up with this recipe so they can pick out the pieces of pepper.

Susie's Unstuffed Peppers
1 lb. ground sirloin
2 bell peppers, green, red yellow or whatever, chopped or cut in strips
1 clove garlic
4 servings Minute rice
½ to 2/3 cup onion, chopped
1, 15 oz., can tomato sauce
1 cup cheddar cheese, shredded

Start rice first if not using Minute Rice. Brown ground meat with onions and drain excess fat. Meanwhile cook rice is using regular rice. Return meat and onions to skillet, stir in peppers and garlic. Heat for 3 to 5 minutes on medium. Stir in rice and tomato sauce, cover and heat over medium heat for 5 minutes. Sprinkle cheese over top just before serving, making sure that the cheese is melts. Makes 4 servings.

Everyone have a great day and Nancy and 4 legged associates to care. Everyone try and stay cool.
Susie hot and humid Indy

It has been so hot here like most of the rest of the country that I have not been wanting to cook. This recipe was in the kids page of Sunday's Washington Post. I tried it and really liked it. I cooked my chicken early in the morning and then froze the broth and leg meat for soup when it cools down.
Mary Jo in MD

Cool Chicken Salad
2-1/2 cups cooked chicken, cut into chunks
1/2 tsp. salt
1 tbsp. white vinegar
1 tbsp. lemon juice
1 tbsp vegetable oil
1 cup celery chopped
1/2 cup low-fat mayonnaise
1 cup red seedless grapes, halved
lettuce leaves
.
In a small bowl, combine the chicken, salt, vinegar, lemon juice and oil. In a large bowl, add together the celery, mayonnaise and grapes. Combine the two mixtures. Cover and refrigerate for 2 hours. Serve on lettuce leaves with crackers of your choice.
Servings: 4

Good morning to everyone in Nancyland. Who every submitted the Pigs in a Blanket recipe (July 31st) I have 2 questions for you. You state 1/4 cup Rice. Is that long-grain or minute? You don't state in your ingredients.. tomato soup, but in instructions, pour tomato soup over peppers. Would you please clarify recipe again?
Thank you, Candy

To those wondering about "buffering" ... buffering is the pre-loading of a song or video into memory so that when the play button is pressed there is enough in memory so that it will play properly. (Machines usually play faster than a song or movie can load so it needs a head start to prevent stop and go play.) If you press play before there is enough in memory the song or video will play all that is in memory, then load in or buffer some more. The best solution is to experiment with the player until you know how much it has to buffer before you press the start button and it will play all the way through.
Nor, comp tech, in Victoria, BC

In the 7/30 newsletter, Gerry was looking for stuffed pepper recipes. My sons will not eat stuffed peppers, but are big fans of this casserole. It is the same way with stuffed cabbage. They won’t eat the stuffed cabbage rolls, but leave no left overs, when I make the stuffed cabbage casserole. This recipe was originally submitted by Tona in Bama.

Robbie in Bowling Green, IN

Stuffed Peppers Casserole
1 lb ground beef
1 small onion, chopped
3 medium bell peppers cut into strips
3/4 C instant rice
1 t season salt
1/8 t garlic salt
1-1/2 C water
1 t beef bouillon granules
15 oz petite cut diced tomatoes
1/2 c shredded mozzarella cheese

Brown meat and onion in skillet; drain. Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through. Spray a 9x13 baking dish with cooking spray and line with peppers. Pour meat mixture over peppers. Cover with foil and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.

Thanks to Joycelyn in Quebec for resending the Orange Soak Cake recipe.
Jackie in South Louisiana

This is for Gerry, looking for an easy recipe for stuffed peppers. I don't have an exact amount, but this is the basic recipe I use. My husband doesn't like the grease from ground meat, even though I use lean ground beef. Anyway, I take about one and one half pound of ground meat (93% lean) and fry it. I drain it very well, then add a medium chopped onion and sauté until tender. I use Success boil in a bag rice, 1 package,prepared. I then mix the ground beef/onion mixture with about 1/2 to 3/4 bag of prepared rice, depending on how much rice you like (saving the rest for something else), 1 can (15 oz) diced tomatoes, 1 can mushrooms (4 oz), drained, 2-3 tablespoons parmesan cheese, 1 teaspoon basil, 1 teaspoon seasoned salt and 1 4 ounce can of tomato sauce (for the spices, I sometimes add whatever I may have in the cupboard that goes with tomato dishes). For the juice, I mix 3/4 of a 48 ounce can of tomato juice (or V-8, whichever you prefer) with a can of tomato soup. Stir together. Spread about 1 cup juice mixture in the bottom of a Corning Ware casserole dish, sprayed with Pam. Stuff your peppers (I usually make 6-9 with this mixture, depending on the size) and pour the remainder of the juice on top. Bake at 350 degrees for about 1 and 1/2 hour, covered. Top with shredded cheddar cheese (or whatever cheese you prefer) and bake about 5 minutes more. I like to serve it with breadsticks. Hope this is what you were looking for.
Gloria (SC)

MOMS STUFFED PEPPERS
THESE ARE THE BEST!!! They have been a favorite in our family for a lot of years. One of our daughters even asked for them for her birthday supper when she was 16!!!!

2 pound ground beef, boiled and drained to remover excess fat
1 1/3 cups beef broth
1 CUP instant rice
1 envelope dry onion soup
1 t. salt
1 t. Thyme
1 T sausage seasoning
6 green peppers, tops, membranes and seeds removed
1 large can of hunts tomato sauce

Combine all of the ingredients except the tomato sauce. . Clean and fill the peppers and place in large sprayed casserole dish. Pour the tomato sauce around the peppers and add 1/2 can of water. Top the peppers with some of the tomato sauce. Bake in 350 degree oven until the peppers are tender crisp or to your liking!! Delicious!!!

Phyllis Knipp, Baker, MT

Hi, Does anyone in Nancyland hand a method to keep seeds on homemade bread tops? Mine always seem to fall off! Thank you all.
Melody in Nebraska

Thank you to everyone that wrote in about the Fiddlehead greens. Yes I'm sure this is what I need to know. So, ladies...how do they taste??
Sharon K

Thanks to Karen in Ohio in the July 26 newsletter (I am a little behind), from now on I will prepare my mashed potatoes and freeze them, I love them. I will pass you another TIP about cooking and preparing mashed potatoes. As you know the peeling of the potatoes means a lot of FIBER, this is good for us and for the kids. Instead of peeling the potatoes, dice them in very small pieces, something like for Hash browns; cook them as usual or if you use a pressure cooker, you will have them cook in less than 5 minutes. Try them this way, no one will notice you did not peel them,. When they are cooked, take out the water that was left in the cooking procedure. After this I add 1/2 stick of butter or margarine (for 1 pound of potatoes) when they are still hot, mashed them and add salt and pepper to taste. If you feel they are kind of "dry" you can add more butter or margarine. I prepared this at my DIL house and her mom was rejecting to eat the mashed potatoes, because they
were prepared with MILK, because she is allergic to anything containing milk. I told her NO MILK in mine. So she tasted them and really loved them. Now she is preparing them "my way". Hope this helps
everyone, since it saves us a lot of time peeling the potatoes. Remember chop them in very little cubes.
Have a great day X

For Dale's husband in North Carolina ( july 31st) : What a great idea! A men's cake contest . here is my contribution for his entry. Jocelyne in Québec

P.S : I cross my fingers for him to win but especially to have lots of fun participating!

Garden Patch Cake
1 cup vegetable oil
3 eggs
1 1/2 cup sugar
1 tsp. vanilla
2 cup flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 cup finely shredded carrots
1 cup finely shredded zucchini
1/2 cup finely shredded beets
1 1/2 cup semi-sweet chocolate chips

FROSTING:
6 oz. cream cheese, softened
1/2 cup butter or margarine, softened
2 tsp. vanilla extract
4 1/2 cup powdered sugar

In large bowl, beat oil, eggs, sugar and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in vegetables. Add chocolate chips & mix well. Pour into a greased and floured 13x9-inch baking pan. Bake at 350'F for 35-40 minutes or test done. For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in powdered sugar until smooth. Spread over cooled cake.
Store in the refrigerator.

re: In the recipe for Peaches and Cream cake submitted by Tona in Bama on 7/31/06, What is the flavor of the Jello pudding? The recipe sounds wonderful and I would like to prepare the cake
for this weekend,
thanks, Jacque in California

I tried the peanut Butter Swirl Brownies (the Prepared Pantry) in July 27 newsletter. I tested at 35 minutes and took them out of the oven immediately. But they are extremely dry; the texture is not at all like a brownie. Is this the way they are supposed to be?
Marianne from Alberta

For Dale in NC's DH for the church men's cake baking contest. This recipe came from another Nancylander a year or so ago years ago, I'm sorry I didn't save her name. I modified it for low fat low sugar.
Suzz in NE

HUMMINGBIRD CAKE
3 c. flour (1 cup can be whole wheat or seven grain)
1 c. sugar (or half Splenda half sugar mixture)
1 c. brown sugar (or half Brown Splenda half brown sugar mixture)
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped chunky (riper is better)
1 c. walnuts, coarse chopped (or raisins)
1 tsp. cinnamon
1 1/2 c. oil (or ½ c oil + 1 c unsweetened applesauce)
3 eggs (can be egg beaters) whisk with fork to mix well
1 (8 oz.) can crushed pineapple (unsweetened, include juice)

Preheat oven to 350 degrees. Generously grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir just until mixed. Hand mix only. Bake one hour and 10 minutes. Or until toothpick inserted in center comes out clean. Comes out very moist. Low fat, low sugar version is very good, just not quite as moist and sweet.

Can bake in muffin cups or mini loaf pans ¾ full. Reduce baking time. Check after 20 minutes. Done when toothpick comes out clean. I freeze these for DH's lunch box.

Hi Nancy, the furry assistants and all Nancyland members.
I hope the weather is better for you than it is here in Northern Ontario. We got up to a Humidex of 43ºC today, the air was so hot and heavy it was hard to breathe.
This site is for Sharon in Illinois who asked about Fiddle or Fiddler Greens. I think she means Fiddlehead greens. The following site will tell her all about them. By the way they are delicious.
Betty in Canada

http://www.canadianliving.com/Canadianliving

To everyone who has sent in recipes and ideas for the apple fritter type pastries , "THANK YOU" very much. I will be trying them out soon. If anyone else has any, please keep them coming. I am sure to find the right one sooner or later. Nancy, I know you've been told before what a great site this is, but I want to say it any way. Look forward to this email every day. LOVE IT, LOVE IT, LOVE IT!!!!!
Mary from Ravenna, Oh.

Sharon in Illinois : Fiddleheads are a seasonal "vegetable" protected in Québec. It looks like a fiddle :))
Read the following Jocelyne in Québec

How To Cook Fiddleheads
1 lb Fiddleheads
3 c Water Trim the brownish ends of the fiddleheads with a sharp knife.

(This discoloration is caused by natural oxidization as when apple is cut). Wash the product in cold water, using several water changes, briskly swishing the fiddleheads about. Bring water to a vigorous boil. (use about 3 Add the fiddleheads to the boiling water and simmer until just tender (12-15 minutes). Drain and serve with butter, salt and pepper to taste. Vinegar may also be used. A cheese or hollandaise sauce over fiddleheads, served with fish or poultry is delicious!

Thank you Dorothy in WA for telling me date on the Baked Beans with Pineapple. Found it and it sounds so good.
What city of Washington do you live in? I live in Lynnwood, just north of Seattle a bit and south of Everett.
Bonnie in Washington state.

This is for Merry in Vernon, TX on 7/29 asking for a rice ball recipe. I have been making them for years and everyone loves them. Here is my recipe:

Rice Ball
2 c. Arborio rice
3 eggs (beaten)
1/2 c. parmesan cheese
1/4 lb. beef chop meat. (can mix some pork chop meat in also)
1 lg. onion
parsley
thawed peas and/or cubed mozzarella (optional)
4 cups college inn chicken broth

Cook rice in broth. Let cool. Meanwhile saute onions, add peas if using. Add parsley to onions and cook slightly. Remove from skillet. Saute chopped meat. Add to onions and set aside. Mix beaten eggs to rice. Stir in parmesan and mozzarella. Mix thoroughly with hands if necessary. Place small amount of rice into palm of hand. Make a well. Place a small amount of meat and onion mixture into well. Place another small amount of rice over meat mixture and form into a ball. Continue with rest of rice and meat mixture. Make an egg wash in deep dish. Place seasoned bread crumbs in another dish. Dip rice balls into egg wash and then into bread crumbs. Continue with rest of rice balls. Deep fry in oil. I hope this helps. I make the rice balls at the kitchen sink and keep wetting my hands while making the balls so the rice doesn't stick to my hands. Gay in L.I.

We have just found out that our five- year- old son has a life threatening nut allergy. There are so many things that he cannot eat now and he was already a picky eater. The one thing he will really miss are the "chicken balls" at the Chinese buffet. (We have to avoid Chinese food because of the chance of cross-contamination since there are so many nuts used in Chinese food). If anyone has a recipe for these, please help!!! I know my son would be thrilled if I could make them for him!

Also, if any readers are in a similar situation, I would love to hear how they handle the allergy at school since my son will be entering all day kindergarten this year. Thanks, Nancy, for all that you do to get this newsletter out and to all of your readers who are so helpful!
Leticia in Pa.

Bonnie from WA. The Baked Beans w/Pineapple is in the July 20th page 2. I didn't find the the Baskin & Robbins recipe.
Alis from WA

Many thanks to Charley in Arkansas (July 23-24 newsletter) for the Barkeepers tip on cleaning the bottom of grease stained pots. I'll give it a try.
Margo/Boston

I am having a hard time finding your newsletter the last few days. I go to Yahoo and your newsletter isn't showing up anywhere. What has happened. I haven't been able to get it in my mailbox for a long time but went to the yahoo and could let it on line???? My Norton Security won't let it come to my mailbox. I am not complaining just wanted you to know. I miss all the good recipes.
Makie in Mich

I am not sure what is happening to the newsletter. I on the phone trying to get new issues resolved. To find the newsletter online. Hopefully the newsletter for July 30th and July 31st should be loading now.
http://www.nancys-kitchen.com

To find it on Yahoo
http://groups.yahoo.com/group/nancys_kitchen/

From Linda in SE Iowa -
I need some ideas. I am in need of a smooth onion spread or sauce of some kind. I have someone close to me that does not like onion bits or pieces-let alone slices. I have tried the food processor, but ended up with watery mush. I need to mix something with it to make it thicken up so it can be used on sandwiches in place of onions.

The next thing is, it would be nice if it would keep for awhile, so it would be available and I wouldn't have to fix it every week or so ,unless it was very simple.
LOL I'm not asking much - am I?
Oh well, we all try to cook to make others happy - don't we?

to Sharon in Ill, July 30 newsletter, page 1.....type in google fiddler greens or go to http://www.miracle-greens.com/
Hope this helps Doris in Fr. CA.

From Linda in SE Iowa -
I need some ideas. I am in need of a smooth onion spread or sauce of some kind. I have someone close to me that does not like onion bits or pieces-let alone slices. I have tried the food processor, but ended up with watery mush. I need to mix something with it to make it thicken up so it can be used on sandwiches in place of onions.
The next thing is, it would be nice if it would keep for awhile, so it would be available and I wouldn't have to fix it every week or so,unless it was very simple.
LOL I'm not asking much - am I?
Oh well, we all try to cook to make others happy - don't we?

Nancy and all the friends . I have a question that iI would like any one that has also done this to comment on their method of saving for future meals. I have been cooking in the crock pot a full number of scrubbed potatoes with the skins on. The result is just as I like them but my question is the saving for the future. So far I've put several potatoes in sealed plastic bags in the refrigerator. Im sure that we will use all of them in a weeks time. Im afraid to put them in the freezer as i feel they will become water logged. What do you think ? .Am I doing it right or should i expect that I will have spoiled potatoes that will have to be discarded. I'm attempting to save energy and a cooler kitchen in the hotter summer.
aloha JW

For Sharon in Illinois---I think you mean fiddle head ferns. Shaped like the top of a violin [fiddle }.very tasty fried. We get them in central Pennsylvania in early summer. One of natures natural bounties.
Harvey in Pa.

I have looked for many years for a recipe a long gone step-grandmother of mine used to make for me on my birthdays. It is for a very different apple dumpling. But the ones she made were cooked in a big kettle on top of the stove.

The apples were seasoned and put inside a dough, just like as if they would be baked , but they were cooked in a broth on top of the stove. The broth was a slightly thicken with a hint of cinnamon. I tried once a few years ago to wing it and make the dumplings using a pie dough and wrapping it around some prepared apples then boiling them but they fell apart and it was a big mess. Grandma Hazel's stayed in the dumpling form and one would almost fill a bowl, and then she would spoon the sauce over top.

I would appreciate it if someone could share how these are made. They were so good and I miss them.
thanks, Brenda Thompson-Ohio

This is for Mary in Ravenna, Ohio,
I know exactly what apple fritters you're talking about. I think we can buy them here in NC at Ingles grocery store but not too sure of that so I will check the next time I go shopping there. I swear the Walmart Bakery makes a version of those fritters, too. I don't know if I have a recipe for them, but I will search my collection of cookbooks. One of Nancy's back newsletters had a response from someone who posted a recipe I thought was "pretty close" to the original fritters, but I don't remember the date of the newsletter or who sent it in.
My husband loves these fritters! He's from Newton Falls, Ohio, so I know exactly where you're located. I have a daughter in law and son in law that live there, also. We'll be driving up that way some time in Oct. for a quick visit and then will be driving to Canada.
Bev in Green Creek, NC

I would love to have some more tunnel cake recipes. The chocolate "N Cheese tunnel cake was superb. I can't remember her name, but she said she had many more. Please send them in~
thanks, in advance Sue R

Hi Nancy and little helpers. Boy is it hot! Hope everyone is coping with the summer heat fairly well. Can't wait for it to cool down

I wanted to comment to Sarah, AR about chopping all those onions ahead. Mother and I did that one time, had to chop a bunch for church outing. We put them in ziplocks, in tupperware, in double zip locks. Nothing helped. The refrigerator smelled like onions! For some time. So unless someone can tell you about a container that will keep the smell of the onion in-don't do it!
Billie in Fl

Not all the replies, questions and recipes fit into today's newsletter.  More will be posted in tomorrow's newsletter.
Nancy

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