Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

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.

For Sue in North Carolina, here is my best chili recipe. What I like about it is that it is not hot, but you can individually add heat to it if you like. It's a perfect blend of spices and tastes.

MY RECIPE FOR CHILI
Start with three pounds of ground beef, coarse ground. Brown it Chop two or three medium-sized sweet onions and one bell pepper and add to the browned meat. Crush or mince one or two cloves of garlic and add it in, then add about a full teaspoon of oregano and a quarter teaspoon of cumin seed.

Now add two small cans tomato paste; if you prefer canned tomatoes of fresh tomatoes, put them through a colander. Add about a quart of water. Salt liberally and grind in some black pepper and, for a starter, two or three tablespoons of chili powder. Simmer for an hour and a half or longer, then add your one can of pinto beans. Simmer another half hour then let it set for several hours. This is a chili that only gets better over time, the flavors meld together. I've made it for contests and have won a few awards with it. It is the best chili recipe I have ever come up with.

Enjoy and let us know how your husband makes out with his contest.
Diane from Mass.

Wow, Audrey. my niece, is not only artistic but has written an article for this site.  "Gifts of Food" was posted this evening.  In the article she has offered to the members of this newsletter a free download of recipes and blank recipe cards. Remember to download your yours before March 13th. Just go to her
blog and clicking on the recipe card.
Nancy Rogers

Hi Nancy & fur babies, This is for Boots in VA (3-6-07)newsletter. I love lemon so usually cut back on the liquids in recipe and add some lemon concentrate. Then for a glaze mix lemon concentrate with powdered sugar.
Margaret, Tulsa

The 11 Commandments of Slow Cooking has some information I found useful.
http://www.foodnetwork.com/food/

Tona how did the chili cookoff turn out for you?
Brenda from north Alabama

Love this newsletter!!! Thanks Nancy, you are the greatest. Now for Gem in TN. for her son cooking on the George Foreman grill. One of the easiest (and not messy) are Panini Sandwiches. Buy some unsliced bread in the bakery, cut the slices a little thicker than regular bread. Use any type lunch meats, cheeses, butter, mayonnaise, etc. or any favorites of his and just put that sandwich together, do not butter on the outside, Put it on the Grill, Press the top down quite firmly on the sandwich and let it cook till brown and crispy. You can also use bagels for the bread if desired. I hope this helps.
Roz in Indy

Good Afternoon, Nancy:
Hope all is well with you and yours. I am looking for the Chicken Soup recipe from Carrabba’s Italian Grill. It is the best Chicken Soup I have ever eaten. Matter of fact it is the only Chicken Soup I have ever eaten and I am 60 years old.
NeeNaw Garland, TX

Group Recipes is giving away a new Kitchen to a Daily Recipe Exchange Newsletter Reader!" Group Recipes is the world's first Food Social Network.

Nancy, this is in response to the request from Connie in TX who in the #14 catch-up letter was inquiring about a Pumpkin Swirl Cheesecake recipe from Luby's Cafeterias. I have their latest (60th Anniversary) Cookbook and there is NO Pumpkin Swirl Cheesecake in that book so I sent a request to Luby's to find out if it was in another of their cookbooks. The following is the reply I received today to my inquiry (3/6/07):
(Mr. Myron Drinkwater - Lake Forest, CA)

Dear Mr. Drinkwater,
Thank you for your recent e-mail. Please accept my apologies regarding the cookbook, but we do not have a recipe for Pumpkin Swirl Cheesecake. Should you have any other questions, please do not hesitate to contact us at www.lubys.com or (800) 886-4600.
Sincerely, Gabriela Doss, Luby's Guest Relations

I'd like to thank Tamara B. from Ohio for submitting the recipe for "Broccoli and Chicken Bake". It was very good and I will be making it again. I'm planning on "tweaking" it a dab to suit our tastes. It does make a lot, especially for two people. We had leftovers more than once. :)
Thanks, Joan San Antonio, Texas

In the 3/6/07 newsletter Gem in TN was looking for easy George Foreman
recipes for her son. This is my 12 year old son's favorite: simply marinade
boneless chicken breasts (or boneless thighs) in bottled Italian dressing
for about an hour - for a great taste, try Wishbone's "citrus splash"
dressing - then cook for approx 5 minutes, depending on the thickness of the chicken. My son likes hanging out in the kitchen with me while I cook, and I love it too: it gives us a chance to talk, and he gets some hands-on
experience cooking.

Nancy, I absolutely love your newsletter!! Thanks for all the hard work you
put into it, and making everyone's day brighter!
Much love to you and your "assistants"
Janey in deep south GA

Thanks to Judy (3/06) for info for cleaning stuffed animals. My problem is that the animal I'm trying to clean is 3 feet tall with outstretched arms. Doesn't fit in anything and should not be wet at all. Thanks anyway! Athena in DE

To Sue from N.C. from Don in Mich; For you husbands chili cook off;
Cincinnati style five way chili. This is a class chili, a lot of stuff but well worth it.
Don in Mich

Chili
2 Large onions chopped
3 Tbs veggie oil or cannola oil
4 garlic cloves minced
3 Lbs ground chuck
4 Tbs chili powder
2 Tsp ground cumin
2 Tsp sweet paprika
3/4 Tsp cayenne
1/4 Tsp ground allspice
1/4 Tsp cinnamon
1/4 Tsp turmeric
1/4 Tsp ground coriander
1/4 Tsp ground cardamon
2 8 oz cans tomato sauce
2 Tbs unsweetened cocoa powder
1 Tbs molasses
3 Cups canned beef broth
2 Tbs cider vinegar

Accompaniments
cooked spaghetti
cooked red kidney beans
chopped onions
grated cheddar
oyster crackers

In a heavy kettle, cook the onions in the oil over moderate heat, stirring until they are softened, add the garlic, and cook, stirring for one min. Add the chuck and cook til no longer pink. Add the chili powder, the cumin, the paprika, the cayenne, the allspice, the cinnamon, the turmeric, the coriander, and the cardamom, cook the mixture, stirring for one minute. Add the tomato sauce, the cocoa powder, the molasses, the broth, three cups water, the vinegar, and salt and pepper to taste. Bring liquid to a boil and simmer, stirring occasionally, for one hour and thirty minutes, to until the mixture is thickened, but soupy enough to be ladled. The chili will improve in flavor if cooled completely, uncovered and chilled, covered overnight. Add more water as necessary, when reheating. The chili may be made up to 3 days ahead.

To serve the chili five way, ladle it over individual bowls of spaghetti, and top it with the kidney beans, the onions, the cheddar, and crackers.

Whew, I hope I got everything.

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.

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Hello I am looking for a recipe for a mustard recipe. I know the one I am looking for uses dried tomato's in oil and have to soak the mustard seed. I had made this years ago but can not find the recipe now. Here's hoping someone has one.
Thanks Dee from WA

Thanks to all the ladies that sent the recipe for the sugar free fudge. I really appreciate it. Hopefully this time I won't misplace it.
Carol in Utah

Nancy:
HELP! I printed out a recipe for “Idiot Biscuits”. Sorry I failed to take down the date it appeared. I think not all of the ingredients were included in the recipe. If someone could send in the complete recipe I would appreciate it.

Thank you so much for all your work in getting the newsletter out to us. My computer went on the fritz and before I could get it back, I had about three months of the newsletter to catch up with. Hope my eyes hold out until I can get caught up with all of them.
Thanks again, Ruth

TAMALE PIE CASSEROLE
1-1/2 lb. hamburger
1 med. size onion
2 c. stewed tomatoes
1 sm. can tomato sauce
2 c. whole kernel corn
1 c. sliced ripe olives
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 clove garlic, minced
1/4 c. green pepper, chopped

TOPPING:
1-1/2 c. milk
1/2 c. cornmeal
2 tbsp. butter
1 tsp. salt
2 eggs, lightly beaten
1 c. shredded cheese

Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green
pepper and seasonings and cook for about 20 minutes. Pour into well
greased 8 x 12 inch baking dish or large casserole.

For Topping: Mix the milk, cornmeal, butter and salt; cook until
thick. Add the eggs and cheese; e mix well and pour over meat mixture.
Bake until top is browned at 350 degrees, about 45 minutes to 1 hour.
Tona in Bama

This is for Barb in LaPorte from the March 4, 2007 newsletter

Apricot Oatmeal Bars

Crumb Mixture
1 1/4 cups all-purpose flour
1 1/4 cups quick-cooking oats
1/2 cup sugar
3/4 cup Land O Lakes Butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla

Filling
1 jar (10 ounces) apricot preserves
1/2 cup flaked coconut

Heat oven to 350 F.
For crumb mixture, in large mixer bowl combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes. Reserve 1 cup crumb mixture. Press remaining crumb mixture into greased 13x9-inch baking pan.

For filling, spread apricot preserves to within 1/2 inch from edge of crumb mixture. Sprinkle with reserved crumb mixture and coconut. Bake for 22 to 27 minutes or until edges are lightly browned. Cool completely. Cut into bars.
Makes 3 dozen bars

This is another bar recipe using pineapple that is really good!

Pineapple Coconut Bar
1 Yellow Cake Mix
1/2 t. nutmeg
1- 1/2 C. Oatmeal
1 C. chop nuts
1/2 C. Margarine (soft)
1 C. coconut
1 egg
1 C. Vanilla or white Chips
1/2 C. All-purpose Flour
1 C. Powdered sugar
1 (14oz.)Can Sweetened Condensed Milk
4-6 t. reserved pineapple juice
1 8oz. can Crushed Pineapple (well drained, reserving juice)

Heat oven to 350 degrees. Lightly grease and flour 9x13 pan. In a large bowl combine dry cake mix, oats, margarine, and egg until crumbly. Reserve 1 1/2 C. of the crumb mixture. Press remaining crumb mixture in the bottom of greased pan. In a medium bowl combine flour, sweeten condensed milk, crushed pineapple, and nutmeg. blend well. Pour into crust lined pan. Add chopped nuts, coconut, and vanilla chips (or white chocolate chips) to reserved crumb mixture: mix well. Sprinkle evenly over filling. Bake at 350 degrees for 30-40 min or until golden brown. Cool completely. In a small bowl combine powdered sugar and enough reserved pineapple juice for desired drizzling consistency: Blend until smooth. Drizzle over bars. Store in refrigerator

Hope one of these are what you wanted!
Linda in Al

This is for Gem in TN & your son that needs a George Foreman grill recipe for his high school class. I can suggest he cook a simple marinated boneless chicken breast. I love this on my grill. I will pound the breasts to even them out so they will cook evenly (I place them between plastic wrap to do this). I marinate the breasts in oil free Italian dressing overnight (4 hours minimum). I use a plastic bag so I can turn them over once in awhile and can afford to discard when the breasts are removed. When he cooks them on the grill, they will retain their moisture and the spices season the meat. Make sure he knows he has to cook chicken thoroughly. The cooking time depends on the thickness of the meat. If refrigeration is a problem during his school day, he can freeze the breasts in the marinade and bring it into his class still edible. The grill also cooks vegetables fairly quickly, example asparagus. This is a relatively heart healthy meal and for credit the nutritional analysis is easy to glean from the food labels. I try to cut down on carbohydrates, so I usually just serve a nice salad with this meal. The grill also cooks garlic bread fairly easy.
Have a good day. Lynn in Las Vegas

To Gem in TN wanting recipes for her son to use on the George Foreman grill, I grill pork chops, hamburgers, chicken breasts, bratwurst and polish sausage or hot dogs. I usually use some kind of marinade that I buy in packets at the grocery store, depending upon what flavor I'm looking for at the time. Hope this might be of some help to her son.
Millie in MO

Thank you so much Vickie in Ohio, I'll give it a try. I appreciate your suggestion. And for Athena/DE. I have heard that you can place stuffies (stuffed animals) in a garbage bag with cornmeal and seal and shake. I don't know how well it works, I always toss the triplets toys in the washer on gentle and dry on a no heat setting. They come out great that way too. Good luck and please keep us posted on how the cornmeal works.

I traditionally make a corned beef roast on St. Patrick's day. I'm hoping you all can help me with some unusual and fun ideas for sides and desserts this year. The girls love to see what I've come up with to keep things fun.
Mariann in Michigan

Re: George Foreman Grill
I make grilled panini type sandwiches in mine – brush bread with olive oil – add slices of provolone cheese, tomato and a leaf of basil. Grill until done.

I brush zucchini with Italian salad dressing or olive oil and grill. Also eggplant, potatoes and mushrooms.
Barbara Garrett

Lemonade glaze
6 ounces frozen lemonade concentrate, thawed (and NOT diluted)
3/4 cup powdered sugar or to taste (sift so that you won’t have lumps)

Combine well and pour over the warm cake –let it go down the sides of the cake also.

And one more: This is more of an icing, but is very good.

Blender Icing:
3 cups powdered sugar
2 teaspoons pure lemon extract
3 tablespoons soft butter
1/3 cup WARM milk

Pour powdered sugar into a blender container, then add remaining ingredients. Cover container and blend for 30 to 45 seconds or until smooth. Transfer cooled cake onto serving plate and drizzle with blender icing.

Hi, Nancy: It is a beautiful day here in Virginia and I wanted to send Boots in VA my recipe for a lemon glaze for my Lemon Pound Cake. This is a very good recipe and easy to make. Hope this is what you need.
Nell in VA

Lemon Pound Cake
1 cup powdered sugar (sifted)
2 Tbs. FRESH lemon juice
1/2 tsp. vanilla extract
1 tsp. grated FRESH lemon rind

Stir together all ingredients until smooth. Drizzle over the cake.
The fresh lemon gives the cake a tangy flavor.

This is for Tona in Bama. Tona, I would like to make this spanish rice recipe you sent in, but I have a question. What does "2 c. raw rice, converted" mean? Is that a certain type of rice? Would regular raw brown rice work just as well? Thanks so much!

CROCK POT SPANISH RICE
2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1-1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired).
~Anna in MO~

For Gem in TN.
if you go to www.yahoogroups.com you will find a George
Forman group that has tons of George recipes in their files. Your son
can choose his favorite recipe.Barb/De.

Hey Tona!! How did you and Jerry do on the Chili Contest?
Dee in SIL

I have a recipe very similar to the Sweet Cream Cake in yesterday's newsletter. Here are two topping recipes that will work well with that cake.

Broiler Hawaiian Topping
1 can (8 oz) crushed pineapple, drained
1/2 cup moist shredded coconut
4 tbsp butter
3 tbsp brown sugar

Combine pineapple, coconut, 2 tbsp butter and 2 tbsp brown sugar in saucepan. Heat just until butter melts. Spread topping gently on baked cake. Melt remaining butter and brown sugar; stirring until smooth. Drizzle this over topping. Place cake beneath a moderate broiler flame until topping is lightly browned and bubbly. This should take about 5 minutes.

Broiler Honeybee Topping
2 tbsp brown sugar
4 tbsp butter
1/4 cup honey
1/2 cup crushed walnuts
1/4 tsp cinnamon

Combine all ingredients in a saucepan and bring to a boil. Spread warm topping on still warm cake. Place beneath a moderate broiler flame until the topping turns bubbly, about 3-4 minutes. Do not let topping burn.
To serve, cut cake into squares. Delicious warm or cold.
grannym IL

Nancy, the recipe for the Cherry Upside Down Cake, sent in by Toma was in the February 9th newsletter. I just spent about three quarters of an hour looking for it. I made it once, so delicious but lost my directions to making it again. Hope this helps!
Polly in Pa

Since there has been so much interest expressed on the no knead bread, I thought newsletter readers might be interested to know that Jim Leahy will demonstrate the recipe/method for no knead bread on the "Martha Stewart Show" tomorrow, 03/08 (NBC). You might want to set whatever recording device you use or call in sick.
grannym IL

To Grandma Jackie in IN…Congratulations on your impending Grandmahood. Life as you know it is about to be over!!

The following recipe doesn’t sound too good, but the girls at my work have it for every party (and we find lots of reasons to have parties!).

Corn Dip
1 can whole kernel corn, drained
1 can Rotel tomatoes (do not drain)
1 8-oz package cream cheese

Place all ingredients in a microwave-safe bowl and microwave 2 minutes at a time, stirring after each 2 minutes, until cream cheese melts. Serve with chips or crackers.

NOTE: It is actually better if made the day before it is to be served.
Gram in Tennessee

Hi Nancy,
I hope that you are doing well today! Can you imagine any other place where you would have oodles of people -many, many of whom you have never met thinking of you everyday? You can be assured that we all do -everytime we read and respond to requests in the newsletter. You have brought such joy to so many people. Even though I have never met you - I am sure that everyone joins me in saying that you are appreciated so very much!!!! Thank you! Thank you!

I am responding to a request in the March 6, 2007, newsletter from Gloria in SC. She wanted a recipe for a chocolate cheesecake with nuts that she can make for her husband's birthday this weekend. Here are two. The first one is for German Chocolate Cheesecake. I have made it several times and it is gooood! I got if from Kraft's website a while back. The second one is also from the Kraft website. It is called Velvet Chocolate Cheesecake. I haven't made it, but it also sounds very good. The Velvet Chocolate Cheesecake doesn't have nuts in it, but I noted in the recipe that you could add them into the sour cream mixture that you spread on top of the cheesecake before returning to the oven to cook ten (10) more minutes-or you can just sprinkle nuts on top. Gloria let us know what you end up making for your husband's birthday. Atlanta Pat

German Chocolate Cheesecake, from www.Kraft.com
1 cup finely crushed Famous Chocolate Wafers
1 cup sugar, divided
3 Tbsp. butter or Philadelphia Cream Cheese, softened
1/4 cup flour
1 pkg. (4 oz.) Baker's German Sweet Chocolate, melted
2-1/2 tsp. vanilla, divided
4 eggs, divided
1/3 cup canned evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 cup Baker's Angel Flake Coconut
1/2 cup PLANTERS Chopped Pecans

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.

Beat cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Place milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Store leftover cheesecake in refrigerator. Makes 14 servings.

Velvet Chocolate Cheesecake, from www.Kraft.com

1/4 cup (1/2 stick) margarine or butter, melted
1-1/3 cups sugar, divided
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/3 cup unsweetened cocoa powder
1-1/2 tsp. vanilla, divided
2 eggs
1 cup Breakstone's or Knudsen Sour Cream

Preheat oven to 375°F if using a silver 8-inch springform pan (or to 350°F if using a dark nonstick 8-inch springform pan). Crush 20 of the cookies; mix with margarine. Press firmly onto bottom of pan. Stand remaining 10 cookies around side of pan; set aside.

Reserve 2 Tbsp. of the sugar. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add remaining sugar, the cocoa and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Cover tops of cookies with strip of foil to prevent over-browning.

Bake 50 minutes or until cheesecake is puffed and almost set in center. Remove from oven. Mix reserved 2 Tbsps. sugar, the sour cream and remaining 1/2 tsp. vanilla until well blended (At this step you could add 1/2-1 cup of nuts –or just spread nuts on top after spreading the sugar and sour cream mixture on cheesecake); spread evenly over cheesecake. Return to oven; bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 10 servings.

Hi, Nancy!
I hope you and your furry babies are doing well today. I love it when you tell us what they have been doing. They sound like great companions!

I don't have the recipe that Sara in FL was requesting, (3/4 newsletter) but I did want to tell her that she's in my prayers. I'm asking the Lord to bless and comfort you, Sara, as you work through your grief. I'm hoping your memories will bless you at this time, too!

Also, in the 3/5 newsletter, Athena in DE was wanting to know how to clean large, plush stuffed animals that cannot be washed.

According to my book, Heloise From A to Z, sprinkle liberally with cornstarch and brush with a good stiff brush to remove the dirt. (I think I've read of using cornmeal or baking soda, too, but cornstarch is the only method listed in this book.)

I'm sending in a recipe I got years ago (I think from Taste of Home magazine) and it was originally sent into the magazine by Julianne Johnson of Grove City, Minnesota. I made this again the other day and it's wonderful!

Lemon Blueberry Bread
1/3 c. butter or margarine, melted
1 c. sugar
3 T. lemon juice
2 eggs
1-1/2 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. grated lemon peel
1/2 c. chopped nuts
1 c. fresh or frozen blueberries

Glaze:
2 T. lemon juice
1/4 c. sugar

In mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts and blueberries. Pour into a greased 8 x 4 inch loaf pan. Bake at 350º for 60 to 70 minutes or til bread tests done. Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Makes 1 loaf.

Hope all in the family are doing well.
Sharon in Texas

Nancy:
for the Nancylander who was asking about cleaning her kids' stuffed toys: I found this in another newsletter -

Puts kids' stuffed animals inside a pillow case, tie a knot in it and wash them in the washing machine.

You can also freshen the animals by placing them in a paper sack with baking soda and shaking them up good.

If the animal is stuffed with natural fibers it should not be immersed in water, but can be wiped off with a soapy cloth, followed by a clean wet cloth.

Make sure the animal doesn't have torn seams before you put it in the washing machine.

Look for plastic parts before tossing a stuffed animal in the dryer.

Make sure the animal doesn't have a "sound box" or other mechanical parts before you put them in the washing machine and dryer.

Every three months, put stuffed toys in a plastic bag in the freezer for two days to kill bacteria.

Hope this helps.
Keep up the great work, Nancy! Your newsletter makes my day!
Janey in deep South Georgia

Nancy, I love your newsletter above all others. I admire you for what you do and the joy you bring to so many of us in cyber world. I had no idea how many people were having health problems, who collected recipes, etc. That I can relate with. Seems this old world is full of us!!! :-) after awhile one begins to feel as if the others are family and it shows as when someone who posts a lot doesn't post, there is always someone who will be asking about them. I think this is great and shows that there are a lot of caring people out there. Keep up the good work. Have a wonderful blessed week.
Hugs Brenda

I live near Guntersville, Alabama which is a little south of Huntsville the space and rocket center! I noticed there was another Brenda from Alabama.

For Jen from Binghamton NY in Tuesday Mar. 6th kitchen letter asking for a St. Patrick's day dessert. Added the other recipe just for fun.
Mary Jo in MD

St. Patrick's Day Cupcakes
1-3/4 cups all-purpose flour
1 4-ounce serving instant pistachio pudding
3/4 cup miniature chocolate chips
2/3 cup sugar
2 ½ teaspoon baking powder
½ tsp. salt
2 beaten eggs
1-1/4 cups milk
½ cup cooking oil
1 teaspoon vanilla
1/2 of a can of cream cheese frosting (1 cup)
1/2 cup green M & M's
green colored sugar
.
Grease muffin cups or line with paper baking cups. In a large mixing
bowl stir together flour, pudding mix, chocolate pieces, sugar, baking
powder, and salt. In a small bowl combine beaten eggs, milk, oil and
vanilla. Stir into flour mixture just till combined. Fill muffin cups
2/3 full.

Bake in a 375° oven for 18 to 20 minutes or till golden brown. Cool on
a wire rack. Frost with cream cheese frosting; sprinkle with green
sugar then M&M pieces. Makes 18 cupcakes.

Shamrock Smoothies
1 tablespoon sugar
2 green spearmint candy leaves
2 thin round chocolate mints or chocolate sandwich cookies
1 ripe banana, peeled and cut into chunks
1 cup ice cubes
3/4 cup apple juice
1/4 cup plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
2 or 3 drop green food color

1. Place small sheet of waxed paper on work surface; sprinkle with
sugar. Place spearmint leaves on waxed paper; top with second sheet of
waxed paper. Roll out leaves to 1/4-inch thickness. Cut out 2
(1-1/4X1-inch) shamrock shapes using small knife or scissors. Press 1
shamrock onto each mint; set aside.

2. Place banana, ice cubes, apple juice, yogurt, extracts and food
color in blender or food processor; blend until smooth and frothy. Pour
into glasses. Garnish with mints.

Note For the adults, add 1/4 cup rum to the banana mixture before
blending, if desired.

Gem in Tenn (March 6) needed some recipes for The George Forman grill. My husband's favorite lunch is turkey burgers over a bed of salad. Take some ground turkey , add some fresh chopped chives and parmesan cheese, and some ground pepper. Form into patties, spray preheated grill with vegetable spray, place patties on grill and close. Cook 4-5 minutes. Open grill and place a slice of provalone cheese , hold top of grill 1/2 open so it doesn't touch cheese, the heat melts the cheese quickly. Serve over a bed of tossed salad with your favorite salad dressing.
Margo/Boston

A while back, someone told us about a cook book for beginners. My oldest granddaughter is a freshman at college and told me she is living on Ramen soup. She lives with some other girls in a house and they have a kitchen. I really want to find a good, simple cookbook for her.
Ann in Texas

Hi:
Does anyone make potato pancakes? If so, please send in a recipe. I've never had them.
Thanks, Glory from Tucson

There has been a repeated request for a peanut butter fudge with a chocolate layer on top. This is one of the two recipes that I have. I will send the other one next week. If this is not what the individual wanted, she could take her favorite peanut butter recipe and try melting chocolate chips on it, as it is described in this recipe.
Robbie Bowling Green, IN

Peanut Butter Frosted Fudge
2 cups sugar
3 tablespoons butter
1 cup evaporated milk
1 cup miniature marshmallows
1-1/3 cups peanut butter (chunky or smooth depending on your preference)
1 teaspoon vanilla extract
3/4 Cup salted peanuts, finely chopped optional
1 (6 ounce) package semisweet chocolate chips

In a heavy 2 quart saucepan, combine sugar, butter and evaporated milk. Stirring constantly, bring mixture to a full rolling boil over medium heat. Continue cooking and stirring 5 minutes.

Remove from heat. Add marshmallows, peanut butter, vanilla and 1/2 cup of the chopped peanuts. Stir vigorously until marshmallows and peanut butter are melted and mixture blended. Turn into a buttered 8-inch square pan. Cool a few minutes until top "sets".

Sprinkle chocolate chips over top. Let stand until chocolate melts, and then spread over fudge with a spatula. Sprinkle remaining 1/4 cup chopped peanuts over chocolate and press in lightly.

Chocolate-Marbled Fudge Variation:
Follow recipe for Chocolate Frosted Peanut Butter Fudge except add semi-sweet chocolate pieces to fudge just before turning it into pan. Stir just a few times to secure a marbled appearance. Turn into pan as directed previously. Sprinkle remaining 1/4 cup chopped peanuts over top and press nuts down gently into fudge.

Nancy,
The first weekend in June, I am going to be going through Amarillo on my way to Estes Park, CO to get married. We are going to ride the tram up to the top of Prospect Mountain and get married on top. On the way, we are going to stop in Clayton, NM on the first night. (This is where my grandparents homesteaded). Well, so much for that. I am needing a recipe for a banana cream chocolate cake. My fiance says it is a chocolate cake with a banana cream filling and chocolate icing. If any of you have something similar I would appreciate a copy.
Thanks, Zelda in Grand Prairie, TX

I just want to tell Tona from Bama that "You rock!" Love your recipes. Joan from Oklahoma City.

Hi Nancy,
Here are a couple of St. Patrick's Day desserts for all who would like to celebrate with green. Atlanta Pat (Pat in Atlanta).

Chocolate-Mint Parfait
2 cups cold milk
1/4 tsp. peppermint extract
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
6 drops green food coloring
1 cup thawed Cool Whip Whipped Topping

Pour milk and peppermint extract into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended; set aside.

Add food coloring to whipped topping; stir gently until well blended. Layer pudding and whipped topping alternately in 6 parfait glasses.

Refrigerate at least 15 min. before serving. Six servings.

Creme de Menthe Pie (for Adults Only)
30 large marshmallows
1/2 cup Crème de Menthe
1 pint whipping cream (whipped)
Graham cracker crust

Melt marshmallows in Crème de Menthe;
Cool thoroughly;
Fold in whipped cream;
Put in graham cracker crust;
Chill overnight – or at least 2 hours.

*Can use Sherry, Kailua; Chambord;, or any Liqueur. I make this pretty, and easy pie on St. Patrick's Day and Christmas. Not only is it light and delicious, it is so pretty with the green color from the Creme de Menthe.

My son is getting married in May 2008. He and his fiancée want individual cheesecakes. They love my recipe, but I would like some individual cheesecake recipes.

We just had a wedding in the family, my daughter was married on Jan. 20th 2007. Thank goodness that she and her new husband like traditional wedding cake. Thanks for all your time and help!
Diane   Pottstown, PA

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