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Hi Nancy and everyone, hope all has a great 4th of July....I have a wonderful recipe for spiced pineapple that goes great with any back yard bar-b-que or appetizer for a party. It's quick and easy and delicious. Hope you all like it.
Diane from Fitchburg, Mass.

SPICED PINEAPPLE
1 large can pineapple chunks
1 1/4 cup sugar
3/4 cup vinegar
10 or 12 whole colves
2 or 3 cinnamon sticks
dash of salt

Drain the pineapple, reserve the liquid and put the chunks aside. To the liquid, add all the ingredients other than the pineapple. Heat it all on the stove for 10 to 12 minutes. Then add the chunks, and bring it all to a boil. Once boiling, shut it all off and let it all cool. Once cooled, put it all in an airtight container and pop in the fridge. Do this at least one day prior to serving so the flavors have a chance to marry. When ready to serve, drain the liquid, and put the chunks on a decorated platter with toothpicks. ENJOY ::))

=====

Hi Nancy and all, I have a great recipe for spiced pineapple chunks that is great this time of year. They go to any party or bab-b-que, or jsut a snack when you don't know what else to have.
Happy 4th everyone, Diane from Fitchburg, Mass.

1 large can pineapple chunks
1-1/4 cup sugar
3/4 cup vinegar
10 to 12 whole cloves
2 or 3 large cinnamon sticks and a dash of salt

Drain the pineapple, keep the syrup and put the chunks aside. To the syrup, add all the ingredients other than the pineapple. Heat on the stove for 15 minutes. Then add the chunks and bring it all to a boil. Once boiling, shut it off and let it all cool. Put the chunks, syrup and all into an airtight container and put it in the fridge. Do all of this at least one day ahead of when you wnat them. When ready to serve, drain the liquid, and place the chunks on a platter with toothpicks.
ENJOY Diane from Fitchburg, Mass.

The variations to the angel food cake are in June 26th newsletter

Hi Nancy, This is a link for a recipe for "Chicken Supreme" that may be the one that Angela Manus- N. Alabama is looking for.
http://www.cajunclarks.com/chickenricesupreme.htm
Barbara in East TN

To Wendy in Canada,

I can’t tell you how to make vanilla extract at home but I can tell you a little about how commercial extracts are made. Maybe that will help.

The United States Government regulates the manufacture of vanilla extract. The strength of the extract is a function of how many beans are used for a gallon of extract and how completely the flavor is extracted from the beans. A two-fold vanilla is made from twice as many beans as a one-fold vanilla. A fold is the extraction from 13.35 ounces of beans for one gallon of liquid. Vanilla extracts are commonly made in one- to three-fold strengths. (It is easy to see why there is so much difference in the vanillas available.)

Commercial extractors use a percolator that operates mush as a coffee maker. The chopped beans are placed in a basket and a water and alcohol solvent is passed through the beans. The percolation process will last for hours or even days. Different companies will use different solvent strengths, temperatures, and times in processing.

The final product must have a minimum of 35% alcohol by volume.
Dennis Weaver, The Prepared Pantry
http://www.preparedpantry.com

This is for Dee in Death Valley, regarding not storing much in her refrigerator. I have always heard that when you keep the ref/freezer close to empty, you are wasting a lot of electricity. It costs a lot to cool air, as air is not a good holder/insulator. Even if you have only bottles of water, the water will hold the cool much longer than empty space, thus the refrigerator/freezer will not have to work so hard (always turning on/off as the air inside warms up much quicker than something actually being stored in there). Once, my MIL had an extra freezer. Just to keep it working more efficiently, she just filled old milk cartons with water and let them take up space in the freezer until she gradually (with my help, LOL!) filled the empty spaces. Good luck in the heat, Dee!
Tina from GA

Greetings from Montana, really appreciate this web page. Thanks for all the hard work and glad your safely moved and settled now.

This is for Wendy in Vancouver Island, Canada for the vanilla extract. This is a recipe I got out of our newspaper in 1984 still haven't made it but have the recipe incase!!

'Split a fresh vanilla bean in half lengthwise then cut in 4 pieces. Place the pieces in bottom of screw top jar, cover with 1/2 cup vodka. Shake mixture daily for 4 weeks.

Filter thru paper coffee filter and store in tightly capped jar. I do not know where you would get a fresh vanilla bean but imagine a special foods store.
Let me know how this turns out.
M in Montana

Here is a link for the person looking for egg drop soup-it's not quite the same but maybe the technique will help.
http://chinesefood.about.com/

Also,seafood recipe.

Crab Balls
1 small box spaghetti
2 eggs-beaten
1 can crabmeat
flour
oil for deep frying

Cook the spaghetti to "al dente". Drain and rinse (you want it cool). Put in large mixing bowl. Add crabmeat, eggs, any seasonings you want (I use Old Bay) and then enough flour to be able to make balls. You have to gauge the flour your self. Heat the oil and make balls with the mix.Deep fry and drain. These are really good and freeze well too.
I'm not too sure about the size can of crabmeat as I always have fresh on hand-hubby's fishes and crabs.
Sue in Fl

This is for Barb in WNY. I'm from New Castle, Pa. and Daley's Country Pantry is one of my favorite places for bulk foods. It's actually located in New Wilmington, Pa. but it borders the edge of Volant, Pa. You can call this toll-free number and they will help you. You can order almost anything from them! It is 1-877-946-9023. Also, if you type in Daley's Country Pantry, it will bring up a search page which will let you bring up their business. I've also bought their chicken broth base and many of their spices and soup mixes. They have great products! Thank you Nancy for printing this. My 2 fur kids, Tigger Lily and Fannie Mae say Hello to Siggy and Ditto. Tig is 17 and Fannie is 15. They qualify for AARP! Have a great 4th! It's actually my birthday! So I'll watch fireworks if it doesn't rain.
Paula from PA.

Dear Nancy,
Re: Toasted Pecan Chocolate Pudding Cake Recipe
I've made this cake several times to many "oohs and aahs." The list of ingredients for the "Filling and Frosting," however, is incomplete. It fails to mention the confectioner's or 10x powdered sugar that is necessary to make the frosting.

The sugar IS listed in the directions for making the filling/frosting, but not in the list of ingredients. I've been assuming 1 pound of confectioner's sugar, as that is the usual measurement for cream cheese frosting/filling. Please let me know if I am correct.
Ever sincerely, Celeste A. Campbell

To the lady living in Death Valley! Wow! Here is a very simple recipe for a quick desert.

Lemonade Dessert
1 graham cracker pie crust
1 can sweeten condensed milk
1 8 oz tub Cool Whip
1 small can of frozen lemonade- or to taste

Just mix everything and pour into the pie shell. Put into fridge until firm & serve. It is so good.
Also, to all that are may be canning or freezing tomatoes. If you put the tomatoes in water & get the water really hot the peeling will slid right off. Saves lots of hard work! Annette in MS

This is for Walter who wanted some seafood recipes.

Shrimp Casserole
2 small pkgs. yellow (saffron) rice
2 cans cream of mushroom soup
2 cans Rotel tomatoes
1/2 stick butter or margarine
1 medium onion, chopped
2 lbs. shrimp, cleaned

Cook rice according to package directions. Saute onion and shrimp until pink. Add soup, tomatoes, and rice. Mix well. Pour into 10 x 13 sprayed pan. Bake at 350 for 20 to 30 mins. or until bubbly. Serves 6 to 8 hungry people.

Summer Tuna Mold
Soften 1 envelope( 1 tablespoon) unflavored gelatin in 1/2 cup cold water. Bring one 10 3/4 ounce can tomato soup to a boil; add gelatin, stir to dissolve. Add 1- 8 oz. pkg. cream cheese, in chunks; beat with electric mixer til smooth. Add 1 c. mayonnaise. Chill until partially set.
fold in 1/3 c diced bell pepper, 1/2 c. diced celery, 1/3 c chopped onion, 1/4 c. drained pickle relish ( I prefer dill, myself ), and 1- 6 1/2 oz. can tuna, drained and flaked. Chill firm in mold or 8 x 8 x 2 pan. Serve with crackers. Great summer meal and a good party item. Serves 6 to 9.

Hope you enjoy these. Jeannie from Henderson, Texas

The corrected link for Fresh Blueberry Cake is in the Newsletter June 7, 2005 newsletter.

For Windy in Canada on how to make vanilla extract;
Take two vanilla beans, split them open, scrape the vanilla off with a sharp knife, add the scrapings to three ounces of
good vodka in a clean glass bottle; then add the vanilla bean leaves, too. Store in a cool, dark place for three weeks and use as needed, shaking well before each use.
Tally Eddings Orlando, Florida

To Death Valley Dee

Fluff
1 can condensed milk
1 can pie filling (I like strawberry)
1 container cool whip
1 can drained crushed pineapple
1/4 of a tsp

Mix it all together and put in several small butter containers and then freeze and when you make a meal pull it out of the freezer and as it melts it is spoon around it. It will help to keep you cool. Also it does not need to be frozen but it is the best way to take it to a picnic. Judy/Lola

This is for Mary G. in Calif., who asked for the recipe of CARNITAS. I lived in Indiana for 3 years. And we had a party at home for our American friends. So the easiest dish I could prepare was "CARNITAS". So I asked one of my aunts in Mexico, how to prepare the. So I bought a leg or pork and I asked to butcher to cut it in small chunks, the size you use for skewers. In the seasonings, this is to your liking. I just used powder garlic, powder onion, ground pepper and salt. More or less as you season your meat for the broiler, just to taste, you don't measure. Then you have it rest in the refrigerator over night. If you prepare it early, turn it around several times. Next day (if you are going to serve it around noon, start early in the morning), put some lard in a big pan without melting, together with the meat, and start frying it, moving it around once in a while. When it dries out, you SPRINKLE ICED WATER on the meat (this helps to tenderize it) and continue cooking as told until CARNITAS are browned and cooked. You can serve them with "pico de gallo salsa", Mexican style salsa, guacamole, and whatever side dishes you like. I hope
you like them. My American friends that we invited that time, just loved them.
XOCHITL, from Tepic, Nayarit, Mexico

This is for Wendy from Canada
Because I complained about the rising cost of Pure Vanilla, my birthday gift from my daughter was a kit for making vanilla. It was three vanilla beans with a pint of Vodka. Here are the instructions which were included: "Split the beans, insert in bottle (which holds about 8 oz. and was included), and cover with Vodka. Replace cap and wait 4 weeks before first use, then each time you use some extract, replenish the bottle with more Vodka , always keeping the beans covered. You will have a full bottle of pure Vanilla Extract for years!"
Frances in Wesley Chapel.

Hi Nancy,
I am a WW member, there are wonderful WW recipes at www.joycesfinecooking.com I joined WW 4 years ago this past Mother's Day. I have been a WW member now for 2 years 4 months. It is a GREAT way to loose weight and keep it off.

PORK CHOP BAKE
1 Tlbs. vegetable oil
6 pork chops
10.5 oz. can cream of mushroom soup
1/2 c. milk
1/2 c. sour cream
salt & pepper to taste
24 oz. pkg. frozen hashbrown potatoes, thawed
1 c. shredded cheddar cheese
1-1/2 c. canned French fried onions

Heat oil in a large skillet over medium high heat. Add pork chops & sauté until brown. Remove from skillet & drain on paper towel. Meanwhile, preheat oven to 350º. In medium bowl mix together soup, milk, sour cream & salt & pepper to taste. Stir in potatoes, ½ cup cheese & ½ cup onions. Mix together & spread mixture in the bottom of a 9 x 13" baking dish. Arrange pork chops over potato mixture. Cover dish & bake in the preheated oven for about 40 minutes. Remove cover; top with remaining cheese & onions & bake uncovered for 5 more minutes. Makes 6 Servings

PORK CHOPS IN GRAVY
1 egg
2 Tlbs. water
8 pork loin chops or less
3/4 c. seasoned bread crumbs
2 Tlbs. oil or more
1 can cream of mushroom soup
1 can French Onion soup
¼ c. grated Parmesan cheese
In a shallow bowl, beat egg & water. Dip pork chops (½" thick each) in egg mixture, then coat with bread crumbs. In a large skillet, brown chops in oil. Transfer to a greased (spray with Pam) 9 x 13" baking dish. Combine soups (undiluted); pour over the chops. Sprinkle with Parmesan cheese. Cover & bake @ 325º for 1½ hours or until meat is tender. Serve with mashed potatoes. When I did this I did only 6 pork chops.

This has a wonderful brown gravy!!!
I have found wonderful recipes from the www.bbonline.com
Becky, OKC

Baked Chilies Rellenos for Vi in Tex. Nancy, I'd sent this last year sometime, but it does sound like the one Vi is hunting.

Baked Chilies Rellenos
6 to 8 whole Anaheim or poblano chilies, either roasted, peeled, and seeded or use two 4 oz. cans or one larger can if you can find it
6 to 8 strips of Jack or Colby cheese
1 c. shredded mixed Mexican Cheeses or shredded mixed Jack and Colby
2 eggs
2 slightly rounded T. flour
1/2 c. light cream or Half and Half
1/4 tsp. black pepper
8 oz. or more Taco Sauce

Butter an 8" x 8" or 9" x 9" baking dish. Fill each whole chili with a strip of cheese, lay them in the baking dish. Sprinkle with the grated cheese. Mix eggs and flour till smooth, then add cream and pepper; pour gently over the filled chilies. Bake at 350 for 30 minutes, then pour 4 or 5 oz. of the Taco Sauce over it in an X or a big circle, and bake 15 minutes more, or till a knife inserted in the center comes out clean. Serves 2 to 4 , with rest of the sauce on the side.

Non Toxic Plant Spray for Helen in Omaha NE

Put plain water in an empty, rinsed 36 oz. spray bottle, almost to the top ; add 2 tsp. EACH vegetable oil and dish detergent; shake well. Use to spray tops and bottoms of leaves. This came from a wonderful friend, a teacher who taught special ed kids to grow all kinds of things.

Adding Authentic Flavor to Egg Drop Soup for Tina

Just put the white parts of 3 or 4 green onions and about a 1" piece of fresh ginger in the broth and simmer gently for 20 - 30 minutes before adding the eggs ....... and then top the soup with the green part of the onions sliced very thin. We love WonTon soup too, and this is how you make the broth for that. It is not at all greasy, but we prefer it not to be. Maybe you could add a T. or 2 of some oil such as peanut. Oh, and discard the cooked onion and ginger before adding the egg. Amazing what this adds to the broth.
Marilyn in FL

I found my Greased Lightening at Wal-Mart in the cleaning supply section. I comes in a spray bottle.
Jan in Texas

Grilled Halibut with Blueberry-Pepper Jam
4 (5- to 6-ounce) fresh or frozen halibut steaks or fillets, or sea bass or salmon fillets, about 1-inch thick
1 cup fresh blueberries
1 teaspoon snipped fresh sage
1/2 teaspoon freshly ground black pepper
1 cup garlic croutons, coarsely crushed
1/4 cup snipped fresh sage
1 teaspoon finely shredded orange peel
1/4 teaspoon freshly ground black pepper
2 tablespoons orange juice
1 tablespoon olive oil
Olive oil (optional)

Thaw fish, if frozen. Rinse fish; pat dry. In a small bowl combine crushed croutons, the 1/4 cup sage, the orange peel, and 1/4 teaspoon pepper. Stir in orange juice and 1 tablespoon olive oil until lightly moistened; set aside.

2. 2. For a charcoal grill, grill fish, skin side up if using fillets, on the greased rack of an uncovered grill directly over medium coals (see photo 2, page 305) for 5 minutes. Turn and top fish evenly with crouton mixture, gently pressing onto fish. Grill for 7 to 10 minutes more or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)

3. 4. To serve, place fish on serving platter. If desired, drizzle fish with additional olive oil. Serve with Blueberry-Pepper Jam.

4. Blueberry-Pepper Jam: In a medium bowl mash 3/4 cup of the blueberries with a potato masher or fork. Stir in remaining 1/4 cup blueberries, the 1 teaspoon sage, and the 1/2 teaspoon pepper. Cover and chill until ready to serve. Makes: 4 servings


For Athena in DE
This isn't tried and true, may have gotten it from P. Allen Smith's Gardening Site. But bet it would be good on broiled chicken or pork too, and they could be cooked just the same.
Marilyn in Fl

In the June 26 newsletter Nancy of Houston asked about a ham sandwich. This is not exactly what she is looking for but maybe she can adjust it to fit her needs. This is a very good sandwich and is loved by everyone, young and old.

HOT HAM SANDWICH (Makes 8 to 10)

Melt:
1/2 lb butter

Add:
2 T poppy seed
1 T Table mustard
2 T minced onion
8 to 10 hamburger buns

On bottom half of bun place 1 slice of ham and 1 slice of American cheese. On top half spread the hot butter mixture. Close buns and wrap in foil. Bake on cookie sheet at 350 for 20 min.

So good and can freeze for future use.
DP in Denver

For Dee of Mi ( June 29th ): First of all , I hope you will have cool temperature in the next weeks ...Must be exhausting to live in such high temperatures....Here a 2 recipes for your husband : I hope you can find the ingredients in your next trip to the grocery store...
Jocelyne in Québec

GLUTEN FREE KAHLUA CHEESECAKE
You can make this delicious cheesecake with just a hint of liqueur or lots, depending on individual taste.

Base:
125g (4oz) gluten-free rice cookies OR gluten-free cornflakes, crushed
45g (1 1/2oz) butter, melted

Filling:
2 teaspoons gelatin
1-1/2 tablespoons hot water
125ml (4oz) cream, whipped
375g (12oz) cream cheese
2 tablespoons castor sugar (superfine sugar)
200g (1/2 tin) sweetened condensed skim milk
60 to 85ml (2 to 2-1/2oz) Kahlua

Topping:
60g (2oz) dark chocolate, melted

Mix the crushed rice cookies and melted butter and press on to the base and sides of small dish. Refrigerate.

Dissolve the gelatin in hot water. Whip the cream and put aside. Blend the cream cheese and sugar until smooth. Add the condensed milk and liqueur and fold in the cream and gelatin

Melt the chocolate in microwave, stir, and swirl into the mixture. Pour mixture on to the crust and refrigerate overnight.

Serve with cream or ice cream.
Source: http://www.makeitandbakeit.com.au/gluten_free1.htm

GLUTEN FREE FROZEN SINFUL STUFF
600ml (1 pint) thickened cream (whipping cream)
1 cup mixed dried fruit
200g (about 7oz) condensed skim milk
155g (5oz) dark cooking chocolate
90g (3oz) glace cherries, halved
60g (2oz) flaked almonds, lightly toasted
1/4 cup Amaretto liqueur OR brandy
3/4 teaspoon mixed spice

Soak mixed dried fruit in liqueur for at least an hour -- preferably overnight.

Break chocolate into small pieces and melt in microwave on HIGH for 1 minute 45 seconds, or in heat-proof bowl over simmering water.

Whip the cream -- not too much, you don't want to make butter. Stir in condensed milk and melted chocolate. Add mixed fruit, glace cherries, nuts and mixed spice. Stir thoroughly. Freeze in a two-litre container.

Now for the hardest part: be patient. You'll need to wait at least eight hours before it's ready to enjoy
Source: http://www.makeitandbakeit.com.au/gluten_free1.htm

Hello Wendy in Vancouver ( Once lived in Chilliwack in my younger years :)) ) .Here is a recipe for vanilla extract that you requested in June 29th letter . The best vanilla beans are from Madagascar .
Jocelyne in Québec

Vanilla Extract
2 c. vodka
5 vanilla beans; cut in 1" pcs

Combine vodka and vanilla beans in a jar with a tight fitting lid. Cover the jar and let it stand 6 to 8 weeks. (The vodka mixture will turn amber colored after a day or two.)

After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color.
Yield: 2 cups

To Wendy Vancouver Island, Canada
http://www.cooksrecipes.com/
http://homecooking.about.com/
http://www.lanierbb.com/
The first link is to the recipe above, the others are also vanilla extract recipe links.
Lynette in NY

Similar information was provided by Doris, CA and Phyllis Knipp

For Rhonda (6/27)
Nahiku Nibblers
1/2 c. Kraft Barbecue Sauce
1/4 c. Kraft Pure Apple Jelly
1 1/2 lbs. large shrimp, cooked
Pitted ripe olives
Fresh pineapple chunks

Combine Sauce and Jelly; heat, stirring until well-blended. Add shrimp; mix lightly, Cool; marinate overnight in frig.
To serve, arrange shrimp, olives & pineapple on wooden picks. 3 dozen. Athena in DE ( Thanks to Jocelyn for blueberry recipe. Does anyone have croaker recipes?)

his is for Jocelyne in Québec your recipe for the Blueberry ketchup has intrigued me, and I plan on trying it, but dumb question do you use it like regular ketchup or do you suggest only specific food items?

Happy 4th of July everyone! Nancy as always keep up the good work, and I hope that you and your four legged associates enjoy your 4th!
Gracie, Rochester, NY

The Cream Puff Cake was posted in the June 22nd newsletter.


The same recipe or on very similar in today Cheryl, Ohio Robbie in Bowling Green, IN and Jocelyne in Québec

For Anita S in Olean, NY
You asked for a blueberry cake recipe, I have one called Blueberry Muffin Cake and it is made in a Angel Food Cake pan:

Blueberry Muffin Cake
1 pkg plain yellow or white cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup low-fat vanilla yogurt
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed and drained
2 teaspoons confectioners' sugar (for dusting, optional)
solid vegetable shortening for greasing the pan
flour for dusting the pan

Place the rack in the center of the oven and preheat oven to 350 degrees. Lightly grease a 10 inch tube pan (angel food cake pan) with solid vegetable shortening, then dust with flour. (shake out the excess flour)

Measure out 2 tablespoons of the cake mix and reserve it. Place the remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minute. Stop mixer and scrape down sides of bowl, increase the mixer speed to medium and beat for 2 minutes more, scraping sides down again if needed. Batter should look thick and well
blended.

Toss the blueberries with the reserved cake mix

Pour two-thirds of the batter into the prepared pan, scatter the blueberries over the batter. Spread the remaining batter over the blueberries so that it covers the fruit.

Bake cake until it is golden brown on top and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove from oven and place pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the
cake and invert onto a rack, then onto another rack so that the cake is right side up. Allow to cool completely, 30 minutes more.

Place on serving platter, dust with confectioners' sugar and serve.

**Additional information: Allow cake to cool completely, then store covered in plastic wrap, at room temperature for up to 1 week. Or freeze, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter
before serving.

Have not tried this recipe, but sounds good. Hope you enjoy!
Gladys, IN

ANGEL LUSH CAKE WITH PINEAPPLE
1 pkg vanilla instant pudding
20 oz can crushed pineapple in juice, undrained
1 cup COOL WHIP
1 pkg prepared round angel food cake
10 whole strawberries with stems

Mix pudding mix and pineapple with juice in a bowl. Stir in COOL WHIP. Cut cake horizontally in 3 layers. Place bottom cake layer, cut side up, on serving plate, spread 1 1/3 cups pudding mixture onto cake layer, cover with middle cake layer. Spread 1 cup pudding mixture onto middle cake layer, top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate 1 hour or until ready to serve. MAKES 10 SERVINGS.*
Chris in California

Nancy I am sorry but I didn't think that I would come across ice cream recipes so I didn't copy the person name that wanted them. I think that it was this week they requested the recipes. I thought that I was picking up a different magazine than I did. The recipes are from Simple & Delicious magazine put out by Taste of Home's. These recipes are for right now but I would think that you could make them early in the morning for that night. Or you could just make them and eat it.

Berry Cashew Ice Cream
2 cups French vanilla ice cream, softened
1/4 cup salted cashews
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1 tablespoon miniature semisweet chocolate chips
1 tablespoon caramel ice cream topping
1 individual graham cracker tart shell, broken into large pieces

In a bowl, combine the ice cream, cashews, berries, chocolate chips and caramel topping until blended. Gently fold in graham cracker pieces. Serve immediately. Serves 5.

Mint Chip Deluxe
1 pint mint chocolate chip ice cream, softened
1 prepared brownie, chopped
6 mint Andes candies, chopped

In a bowl, combine the ice cream, brownie and chopped candies. Serve immediately. Serves 4.

Toffee Coffee Ice Cream
1 pint coffee ice cream, softened
1/4 cup miniature marshmallows
1/4 cup milk chocolate covered almonds, halved
1 English toffee candy bar, chopped

In a bowl, combine the ice cream, marshmallows, almonds and chopped candy bar until blended. Serve immediately. serves 5.

Strawberry Shortcake Ice Cream
1 pint strawberry ice cream, softened
1/2 cup sliced fresh strawberries
1/4 cup marshmallow creme
2 slices frozen pound cake, 3/4" thick, cubed

In a bowl, combine the ice cream, strawberries and marshmallow creme until blended. Very gently fold in cake cubes. Serve immediately. Serves 5.

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

Hello Nancy,
First I must thank you for the newsletter, I have enjoyed it so much. I am searching for a recipe that I used to make when my kids were younger, it was always such a hit at covered dish dinners, etc. It was a sheet cake/bar cake, shredded zucchini spice cake with cream cheese frosting, very similar to a carrot cake, in fact you shredded a small carrot in for color. Appreciate the help,
Linda in Missouri

This is for Raine in MA who wanted to know in the June 29th newsletter what is a tube pan that is used in the Fudge Cake recipe I submitted in the June 19th newsletter. A (Tube Pan) is an Angel Food Cake Pan which is a baking pan, usually round, with high sides (about 3 inches) a center tube and often a removable bottom. It is used to make angel food cakes, pound cakes, chiffon as well as special breads. A 10 inch tube pan most often holds 16 cups while a 10 inch bundt pan holds about 12 cups. Different from a bundt cake pan which is a baking pan with a center tube and curved, fluted sides used for baking cakes and quick breads. Hope this shines some light on your question.
Betty in MD

Hello Nancy, I am happy to have found this site. I had been searching for a beef stew prepared with buttermilk that was prepared by Corris Guy perhaps in the late 1960s or early 1970s during a local cooking show sponsored by the Helms Bakery located in southern California. This is a partial answer to the question posed by Jim Keller submitted on this site on 9/30/05. Corris Guy as I remembered her had a TV cooking show in the Los Angeles area. She prepared this Gourmet Beef Stew on the program. It was very easy and very good and I had lost the recipe over the years. I hope that Jim's mother had that recipe in her collection. If someone has it to share, I thank you in advance.
Jane in Los Angeles.

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