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.

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A big thank you goes out to gramaj. I viewed the video on the day the straw knitting was demonstrated, but Peggy really didn’t give detailed instructions on how to start or end the project. I see from the site you sent me that many other viewers were trying this and having the same problems I was having. Now, there are more detailed instructions from Peggy. I wouldn’t have thought to check back to the same site. Thank you so much, as this was just in time for my project with my granddaughter this coming weekend. I can see now, what I was doing wrong and can visualize how it will turn out the next time. Thank you for your quick response to my problem.
Sandy in Iowa

Thanks to all who replied with information on the Idiot Biscuits. I think I will stick to regular biscuits. I made the Idiot variety, and they were sort of white hockey pucks.
Thanks anyhow from Ruth in Houston

Hi Nancy,
Last night a lady from Texas called, “I’m so glad you guys sell cinnamon chips.  My husband loves cinnamon chip cookies.”   She ordered 24 bags.  Her husband must really like cinnamon chips cookies.  In Texas, they do things in a big way.

Now we have maple chips from the same producer.  Like the cinnamon chips, they are intensely flavored and very good.  Like cinnamon chips, they are great in cookies, breads, and muffins. 

Folks at Nancyland can save 30% when they buy cinnamon chips or maple chips. 
Dennis Weaver, The Prepared Pantry

Hello Everyone,
After reading Tona's stuffed bread I thought I'd send in our favorite. This is so good with steak on the grill and salad.
Enjoy Penny from Wisconsin and Tucson (in the winter)

Stuffed Vienna Bread
1 loaf unsliced Vienna Bread (any round loaf will do)
1 pound Swiss cheese, grated
8 oz fresh mushrooms, coarsely chopped, stems included
3 green onions sliced thin
2 Tbls. poppy seeds
1 tsp. seasoned salt
1 cup butter or margarine, melted
1&1/2 tsp. lemon juice

Score bread by slicing lengthwise to within 1/2 inch from bottom in 1 inch sections. Turn and do the same in the other direction. Stuff bread sections with cheese and mushrooms that you've mixed together. Sprinkle onions, poppy seeds and seasoned salt over top. Melt butter and add lemon juice and dry mustard. Stir to dissolve. Gently spoon butter over bread. Wrap in foil. Bake at 350 for 40 minutes. Fold foil back. Guests can serve themselves by pulling pieces off with a fork.
Yield 4 to 6 servings

Ok people brace yourself for some dumb questions. I have read and heard how wonderful cooking with a cast iron is. I don't have one and want to buy one. My question is: how do you season them when you first buy them? I heard you have to do this?

And do you clean the pan just like a regular pan? I heard that cooking with cast iron leaves a lot of buildup? How do you get rid of it.
I hear that cast iron is far safer to use than Teflon coated pans, so I'm going to switch.

Thanks all! And thank you Nancy for bringing us this wonderful newsletter--I look forward to it everyday.
Dawn - Cape Cod, MA

I would like some help from your readers re: my computer. I have set up a Recipe Folder on my desktop, then individual categories within it. I know how to copy a single recipe from the newsletter. I have not figured out how to get that recipe into the folder on my desktop.
Any help will be appreciated.
Thanks Carol J. in Nebraska

Hi Nancy!
I just want to tell everyone out there that the Corned Beef in Foil is fabulous! I used the liquid from the Hot Bag with more water for cooking the veggies and it was great. Thanks to Tina or whoever sent this in.

I would also like to have a recipe for a breakfast dish of deviled eggs with a cheese sauce. I need it next week. I am having guests next weekend and need delicious casserole dish entree's. Something a little different and elegant. I love to spend time with my guests so I like to pop something in the oven that can be made ahead and popped in the oven. Thanks so much.
Pat in SC

To Sue R and Susan who requested the date of the Corned Beef in foil. It was Feb. 23rd. As to adapting it for crockpot, I never tried it as doing in this way worked so well for me.  There is a crockpot corned beef recipe in Monday’s newsletter.  Good luck with whatever one you decide to cook.  It wouldn’t by St. Patrick’s Day without corned beef dinner with Reubens the next day.
Darlene in WV

Nancy, many thanks for the informative sites in your 3/13/07 newsletter, concerning the safety of canned and frozen food. Have them posted in my kitchen cub-board.

Also a hearty congratulations on being No. 1 in the top 100. You are blessed. 'YOU GO GIRL", keep up the good work, you're number one in a million.
Mary Jo, Central PA

I am updating my site and found these food and canning sites and pdf files.

Here are some more sites with helpful information. Many of these are in Adobe Reader format. Some may not be able to be viewed by WebTV members. I thought I would share them with our family here before I post the URLs online.

Information online for canning.
http://www.uga.edu/nchfp/publications
http://edis.ifas.ufl.edu/TOPIC_Canning_Food
http://www.foodsaving.com/canning_guide/

More Info on Storage of Foods,
General Information, Refrigerating Foods, Freezing and Pantry Storage.
http://www.fmi.org/consumer/foodkeeper/search.htm
http://www.ext.vt.edu/pubs/foods/348-960/348-960.pdf
http://ag.arizona.edu/pubs/health/az1068.pdf

Freezing Guide to Foods
Cold Food Storage
Freezer Storage Chart
Pickle Recipes
Canning Salsa
Using Pinto Beans
Sack Lunches
High Altitude Cooking
Cake and Mix Recipes for High Altitudes in NM
Canning Green Chile
Drying Foods
Reading a Label
More How to Publications
Low Sugar Jam Alternatives
Storage of Food when the Electricity Is Off
Freezing Convenience Foods
Mrs. Wages Canning Information
Mrs. Wages Recipes
Spenda Food Preservation Recipes
Food Preservation without Sugar or Salt
Flavored Oils and Vinegars
Old Fashioned Fruit Butters
Pickling Vegetables
Drying Fruits and Vegetables
Major Canning Sins
Ball Canning Site

Macromedia Flash Player Interactive Tutorial for
Food Preservations Basics

When the water bath is complete remove from the canner and when the jars are cool enough to handle, screw the rings down securely. I use pint jars because my canner is only large enough to accommodate pint jars. The canning process will cook the beef in the jars. Ten to 14 pounds of chuck roast will make 10 to 12 pints of canned beef.

I thought when canning meat, it had to be processed in a pressure canner. I know that USDA always had that direction in their canning books (which are out of print now, as they don't do them anymore). Just a question? Anybody have any feedback on this.
Lora

Hi all... I want to give special thanks to Susana in Louisiana, Gioa and Cheryl in Ohio. We are definitely using the Baby boy Blue punch, the guessing game and the BooBoo Bunnies as favors for my daughter's baby shower. I just knew someone from this group would help me with my dilemma. You gals have relieved me of a lot of stress. Thanks!!!
Barb/De.

Hi Nancy, I thought that the Top 100 site had a place on it to vote for our favorite site, yours of course. In the past I have voted at the Top 100 site for another newsletter, freebie site, and they had a way for us to vote. I may be mistaken on that but is there a way for us to vote for you?
Betty

Comment
There is no button just the link on the top left sidebar of this newsletter.
Nancy Rogers

Nancy, I felt I just had to respond to Mr. Myron Drinkwater of Lake Forest, CA and his directions on canning beef. I know it is hard to believe that what our grandmothers and mothers did years ago isn't safe to do now, but it is true! I have been a Master Food Preserver for years, and have personally heard what can happen to you if you eat improperly canned vegetables or meat. Botulism is tasteless and deadly. Only way to prevent it in canned meats is to process it at high temperatures. 6 hours in a hot water bath will never get hot enough to safely kill the botulism spores. A pressure canner will. I am guessing that Mr. Drinkwater has been very lucky through the years and that he probably uses his canned meats in dishes that are cooked ..... like stews, soups, etc. Cooking canned meat throughly (at least 10 minutes at boiling) before eating it will kill any botulism that may have been in the jars. Check with your local Extension office for proper times for processing meats. A pressure canner is inexpensive, and really easier (and far safer) than the way he described. I encourage him to can his meats with one.
Jan in Texas

To Karen in IL the recipe you sent for the White Chocolate Apricot Bars are WONDERFUL! I would highly recommend them to anyone who is interested in a dessert with a different yet great flavor. I topped each serving with homemade whipped cream with apricot brandy. The bars were a huge hit with my guests. Thank you.
BG in Indy

Orange Candied Sweet Potatoes
6 med. sweet potatoes
1c. orange juice
1/2 t. grated orange rind
1c. water
2c. sugar
1/4c. butter
1/2t. salt

Peel and slice uncooked potatoes in 1/4 inch slices: arrange in buttered 1-1/2-qt. baking dish. Make syrup of other ingredients and pour over potatoes. Cover and bake at 350 for about 30 min. or until tender. Baste occasionally. Remove lid the last 10 min to brown.
Bobbie in NC

BAKED MACARONI AND TOMATOES
1 (8 oz.) pkg. macaroni
3 tbsp. chopped onion
2 tbsp. butter
1 med. bell pepper, chopped
2-1/2 c. peeled and chopped tomatoes
1 tsp. salt
1/2 c. grated sharp cheese

Cook macaroni in boiling salted water until tender. Drain thoroughly.
Cook onion and pepper in butter until tender. Add tomatoes and simmer 5 minutes. Add drained macaroni and salt. mix well and simmer 10 minutes longer. Arrange half of macaroni and tomato mixture in bottom of greased casserole. Sprinkle with half of
grated cheese. Add remaining tomato mixture and sprinkle top with
remaining cheese. Bake in 400 degree oven for 15 minutes.
Tona in Bama

Hi Nancy
I love, love, love your newsletter! Another good website for printable recipe cards and other printables is alenkasprintables.com. There are free samples on the website and you can type your recipes on them and then print them on card stock.

Congrats on being #1 on the Top 100 Recipe Sites.

Thanks for all your hard work and thanks to all the contributors for
the great recipes. I've made many of them.
Marie-Pembroke MA.

Hello to everyone in Nancyland. Thank you Nancy for all your hard work.

I need a recipe for a good and easy filling for cannolis. I already know how to make shells. I want to make some for the nursing home that my mother is in.
thank you Roberts wife in Ohio

Quick Pizza Dip
1 (8 oz) container soft cream cheese
1 tsp. Italian seasoning
2 cups of shredded mozzarella cheese
½ cup pizza sauce
2 tblsp. each chopped green and red pepper and onion

Heat oven to 350 degrees. Beat 1 - 8 oz, container soft cream cheese and 1 tsp. Italian seasoning with mixer on medium speed until well blended. Spread on bottom of 9" pie plate. Top with 1 cup of Shredded mozzarella cheese, ½ cup pizza sauce, an additional 1 cup mozzarella cheese and 2 tblsp. each green and red pepper and onion. Bake 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with breadsticks. Makes 10 servings.
Tona in Bama

Hi Nancy & all, Doris, S. Indiana asked about using salt on food boiled over in oven that was smoking and it stopped it from smoking.

Both baking soda or salt are recommended to put out a fire on your stovetop or in your oven, i.e., old grease that has caught on fire, a skillet that has caught on fire, etc. It smothers out the fire and should be kept nearby. You know, of course, not to use water on a grease/oil fire...it spreads the grease and the fire...also, do not use flour it will burn.
Betty in MS

PASTA SALAD
1 package pasta, cooked
10 ounces green olive, chopped
10 ounces black olives, chopped
4 ounces sliced mushrooms, drained
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup green onion, chopped
1 large cucumber, chopped
1 1/2 cups shredded cheddar cheese
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups broccoli, chopped
1 1/2 cups carrot, shredded

Cook pasta; drain and rinse with cold water. Add olives, mushrooms, celery, peppers, onion, cucumber, cheeses, broccoli, and carrots. Toss well; season with salt and pepper to taste. Serve with favorite dressing, preferably Italian.
Tona in Bama

Hello Nancy and Nancylanders, Saw this about saving old iron skillet by bill Alb. NM (a Machinist) who gave interesting instructions about going after an old iron skillet with sandpaper. I do appreciate the formula of using salt and lard (shortening) to re-season an iron skillet after it has been cleaned from buildup.

There are several ways to clean the buildup off an iron skillet. Possibly the best way is to put the skillet or skillets on the center rack of a self-cleaning oven...set your oven to self-clean and walk away. When stove unlocks, remove your iron skillets and wipe free of all residue (powder) left on skillet. Wash and rinse well. Wipe an oil all over inside and out and put in oven on warm for an hour. Take out and wipe extra oil off. You will have a smooth skillet and will be "seasoned." Food may stick a little the next time or so that you use it, but keep on using, it will finish seasoning before long.

I have been asking my husband for a 55 gallon drum like my mother used to use when cleaning her skillets and he came home with one the other day. She would put dry leaves, etc., in the bottom of the drum, put in crumbled up newspaper. She set this on fire and when it burned down some would throw in several wax-coated milk cartons. She placed her iron skillets on top of these...and walked away. When the fire burned out and the skillets were cold, she removed them, cleaned them and wiped a thin coating of shortening on them and put them in the oven on low to "season." The wax gave just enough coating to the skillets that they were "smooth as babies skin."

Another way is to use lye. I have never used lye, but a dear friend was cleaning a three-legged iron Dutch oven with a lid on her back patio one day when I dropped by. This had been in her husband's family and was kept at their church camp and was probably used before electricity had been run to the camps. My friend was re-claiming it for usage. She had on heavy rubber gloves and was wiping the iron pot. I am not certain how she did it, but think she made a mixture of lye and water, submerged the iron pot and left it for the lye to "eat" off the buildup. You would have to check with a county agent or pharmacist on the use of lye this way. Lye is very costic and very dangerous, must be careful not to get it on you or in your eyes. I don't recommend this way.

We live on a small lake and my husbands has a burn pile to one side of our yard near the lake. One day when he had burned a tall stack of limbs he had picked up, I carried several skillets down and when the fire had burned down (similar to ashes on your grill) I tossed the skillets in...and walked away. Later we took them from the ashes. They had burned clean...I finished seasoning them as above. I don't recommend putting them in a "glowing" fire...they might crack.

If an iron skillet is seasoned good, it is okay to put it in your dishwater. Simply rinse well, wipe dry, and set on burner of stove on warm three or four minutes, then turn off and let stay until cool...and, yes, my SIL uses her iron skillets on her glass-top stove. She just does not move it around when cooking something...keeps it stationary.

I hope you can use one of the above methods to clean your skillets. An iron skillet/Dutch oven, etc., is a treasure.
Betty in MS

Amish Cake/Hawaiian Wedding Cake

Mix:
2 cups of flour
2 cups, sugar
1 tsp. baking soda

Add:
1 cup chopped walnuts
2 eggs, slightly beaten
1 teaspoon vanilla
1 - 20 oz. can of crushed pineapple with the juice

Mix well, pour into an ungreased 9 X 13 pan. Bake at 350 (325 for
glass) for 45 mins. Allow to cool and frost.

Frosting: 1/2 cup (1 stick) butter or margarine
1 - 8 oz. cream cheese softened
1 teaspoon vanilla

Beat above, then slowly add 1 cup powdered sugar, beating well. Frost cooled cake, sprinkle with chopped nuts if desired. Refrigerate at least 3 hrs before serving.
Tona in Bama

Evening Nancy and All, For Marge in OH or anyone wishing to get a really badly burned pot clean.

Put water in pot to cover burned food. Bring to boil. Add 3 to 4 teaspoons baking soda or baking powder and let boil 5 minutes. Turn burner off and let pot sit with this mixture until it gets cool. The food will come right off.

My mother used to tell me to use the baking soda, which I did most of my life, only a few months back I had this pot that had about the worst I had ever seen and I had no baking soda...I used baking powder and it came out even easier than when I used baking soda. Betty in MS

For Kotton in MN: Here are my favorite muffin recipes.

APPLE SPICE MUFFINS
2 c. flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 c. apples, peeled & chopped into 1/4 in cubes
1 egg
1 c. milk
4 tbsp. Crisco, melted
1/2 tsp. cinnamon

TOPPING:
2 tbsp. sugar
1/2 tsp. cinnamon

Combine dry ingredients and set aside. Beat egg slightly with fork. Stir in milk and melted Crisco. Stir in dry ingredients just until flour is dampened. (Batter will be lumpy.) Fold in apples. Do not over mix. Fill paper lined muffin cups 2/3 full. Combine topping ingredients and sprinkle over muffins. Bake 18 to 20 minutes at 400°. Cool on wire rack. Yields about 15 muffins. Freeze well.

VANILLA MUFFINS
2 c. sugar
4 eggs, beaten
4 c. all-purpose flour
1 tbsp. baking powder
2 c. milk
1/4 c. butter, melted
1 tbsp. vanilla extract

Combine sugar and eggs in bowl; beat. Combine flour and baking powder in another bowl. Alternate adding some of flour mixture and some of the milk to sugar and egg mixture, mixing after each, and beginning and ending with flour mixture. Add butter and vanilla. Spoon into greased muffin pan. Bake about 20 minutes at 400°.

ALMOND PEACH MUFFINS
1 1/2 c. flour
3/4 tsp. salt
2 eggs
1 1/4 c. fresh peeled peaches, chopped or 16 oz. can drained & chopped
1/2 c. almonds, chopped
1 c. sugar
1/2 tsp. baking soda
1/2 c. vegetable oil
1/8 tsp. almond extract
1/2 tsp. vanilla

In large bowl combine flour, sugar, salt and baking soda. In another bowl beat eggs, oil and extracts; stir in dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffins cups 3/4 full. Bake 20 to 25 minutes at 375°. Yields about 12 standard size muffins.

AMARETTO & ALMOND MUFFINS
2/3 c. sour milk
1 egg
1 c. sliced almonds
1/2 c. sugar
3 tbsp. melted butter or margarine
1/2 c. amaretto liqueur
2 tsp. baking powder
2 c. flour

Put sour milk, egg, almonds, sugar and butter into bowl and mix well, then add remaining ingredients. Blend until just mixed. Put into pans and bake 15 to 20 minutes at 400°. Makes 12.
?

In the Mar 10 newsletter Sue asked for a recipe for Twinkies. Well, I saw on the Food Network on Paula's Party a knockoff recipe for them. I will enclose the link to the page where the recipe is located. They looked great, but I have not tried them as of yet.
http://www.foodnetwork.com/food/
Patti in NE

For Gloria S in GA (March 10th)
My mother made her own red glaze, she used it mostly for strawberry
pie, but it is the same as over bananas:

Red Glaze
Mix is saucepan:
1 cup sugar
1 cup water
2 tablespoon cornstarch

Bring to a boil, until sugar has dissolved, will be semi-clear, take
off heat and add:
2 tablespoons strawberry Jell-O
Red food coloring to make as red as you want

Stir well and let cool.

Mom would add the strawberries to the cooled mix. She cut the pie
crust in pieces and she added the strawberry mix when she served the
pie, that way the crust did not become soggy.

Hope this is what you are looking for.
Gladys, IN

Just a question -- does anyone have a foolproof way to get rid of those pesky fruit-flies ???

I don't know where they came from .. I haven't done anything different for the last couple of weeks, but they have showed up and they just won't go away. They don't seem to be grouped at any particular place in my kitchen, but I have tried numerous cleaners in my disposal -- including plain whole lemons and limes.
Any help would be appreciated.
Elaine/Arlington, TX

For Kotton in Minnesota who wanted muffin recipes from Mar 13 newsletter.
Marilyn

Banana Muffins
1 c. biscuit mix
1/2 tsp baking powder
1/4 c. sugar
1 egg, beaten
1/4 c. vegetable oil
1 ripe banana, mashed

Combine biscuit mix, baking powder and sugar in a bowl.
Make a well in center of mixture. Combine egg, oil and banana, add to dry ingredients, stirring just to moistened. Spoon into paper lined or greased muffin pans, filling 2/3 full. Bake at 400º for 15 to 18 minutes. Remove from pans immediately. Cool on wire rack. Store in air tight container up to 2 days.

Makes about 8 muffins depending on size. I add nuts sometimes and have added a 1/2 tsp of jelly in center of each muffin. Great for that too ripe banana we have left over sometimes. Granny in Dover, Ky

I enjoy the newsletter so much and have tried and shared with others so many of the recipes. Nancy I appreciate all your work with doing the newsletter.

This is for Mr. Myron Drinkwater in regards to canned meat. My Mom always canned meat when we were growing up, before we had electricity, and freezers, ( the good old days). She also canned many meat balls, but they were browned before filling jars. Would you know what the spices and ingredients were? Would really appreciate if you could help me out on this. No one seems to know how to mix it. Thanks so much. Also canned chicken. Brings back many memories.
Shirl in MN.

Hi:
To Jan in Texas- thank you for the bran muffin recipe - sure do appreciate it.
Glory in Tucson

I am looking forward to trying the Hostess style cupcakes. I once had a recipe for a cake that had a similar taste. Does anyone know of that recipe?
Thanks, Rose in San Antonio, Texas

SWISS ONION-ZUCCHINI BAKE
1 lg. sweet onion
3 c. thinly sliced zucchini
2 eggs, beaten
1/4 c. butter
1/4 c. milk
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 c. grated Swiss cheese

Peel and thinly slice onion, separate into rings, saute onion and
zucchini in butter until tender. Place in shallow 1 1/2 quart baking
dish. Combine eggs, milk, salt, pepper, mustard and half of cheese.
Pour over vegetables. Sprinkle with remaining cheese. Bake at 375
degrees for 20 minutes or until firm.
Tona in Bama

PECAN ICE CREAM BALLS WITH HOT FUDGE SAUCE
1 pt. vanilla ice cream
1 c. chopped toasted pecans
Hot Fudge Sauce

Form the ice cream into balls. Roll in the pecans. Place on wax paper
and cover with saran wrap. Keep in your freezing compartment or deep
freeze. Serve with Hot Fudge Sauce.

HOT FUDGE SAUCE:
1/2 c. butter (2 sticks)
4 oz. (4 sq.) unsweetened chocolate
3 c. sugar
1/2 tsp. salt
1 2/3 c. (1 tall can) evaporated milk

Combine.
Tona in Bama

SNICKERS BAR CAKE
2 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. water
3/4 c. buttermilk
1/2 c. butter
2 eggs
1 tsp. vanilla extract
4 oz. unsweetened chocolate, melted
1 c. SNICKERS bars, finely chopped

FROSTING:
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter
2 oz. unsweetened chocolate, melted
1 (8 oz.) box powdered sugar

Sift together dry ingredients. Mix together all cake ingredients
except for SNICKERS bars in a large bowl. Mix for 30 seconds on low
speed and then 3 minutes on high speed. The batter will be creamy.
Stir in SNICKERS bars. Grease and flour 2 (8") round cake pans. Pour
batter in pans. Bake at 350 degrees for 35 to 40 minutes.

For frosting, cream butter and cream cheese. Add chocolate; mix well.
Add powdered sugar and beat until light and creamy. Frost cooled cake
and refrigerate.
Tona in Bama

To Karen in IL the recipe you sent for the White Chocolate Apricot Bars are WONDERFUL! I would highly recommend them to anyone who is interested in a dessert with a different yet great flavor. I topped each serving with homemade whipped cream with apricot brandy. The bars were a huge hit with my guests. Thank you.
BG in Indy

For Tona and Jerry in Bama: You are right, hospice is very wonderful. I currently have an uncle in Florida on hospice. God could call him home any second, but he is ready to go. He has cancer from asbestos exposure. I also have another uncle who just had surgery this past Monday, and found he has cancer in both lungs, and has spread outside of his lungs as well. They were supposed to tell him yesterday how much time he has left. My 3rd uncle is going in for testing because he has a hardening of the lining around his lungs, and a lump in his breast. My 4th uncle and my dad are scheduling testing and scans as soon as they can. All five brothers worked in the steel mills, and other places with exposure to asbestos. Its hitting us all at once, but God gives us strength we never knew we could have. God bless you for your work in raising money for hospice. You and Jerry may not have won this year, but in our eyes and others who have needed hospice, you are winners! And the chilli sounds very delicious!!
Dee in SIL

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Favorite recipes/links of our members

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

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

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