The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.

How to print out only part of the newsletter
1.  Drag the mouse over text  (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
2.  While the text is highlighted Press the Ctrl Key and the P Key at the same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire page.

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.

New/Updated Pages
Cabbage Recipes
Sweet and Sour Recipes
Cheddar Cheese Recipes
Cake Recipes
Halloween Treat Recipes
Halloween Coloring pages
Pumpkin Seed and Pumpkin Recipes

Singing Birthday Cards

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message.  Remember to include your name within the message as well

New additions will be made at the top of the today..
Fond Childhood Memories/Sandwiches page.

Nancy ;Thanks to everyone that sent in their favorite TNT soup recipes. I have passed them on to my daughter to choose the one she wants to take to her bank for the soup contest. I think I should have requested stews also and maybe have gotten more responses for her. You are great bunch of members. Orlena in IL.

Nancy,
thanks for the great newsletter. I look forward to checking my email each day in search of the wonderful recipes, tips, & memories. Does anyone out there have a recipe for caramels? We bought some at a gift store that were oblong in shape, very soft & very delicious! Would love to make some of them.
Thanks. Bea in IL

Hi Nancy. This is a recipe for Grapenut Bread, requested by Lori in Ravenna, NE. Lori if this is not to your liking there is a recipe on www.recipezaar.com

GRAPENUT BREAD
1 cup Grapenuts
2 cups milk
1/2 cup sugar
1 tsp. salt
1 egg, well beaten
3 cups flour
4 tsp. baking powder

Combine grapenuts egg and milk. Let stand 1/2 hour. Add sugar. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Mix thoroughly. Pour into well oiled loaf pan. (Pam) Bake in 400º oven for about 1 hour.
Makes 1 loaf

Hope this helps.
Harriet/AZ

Dear Nancy & Group,
I grew up on a farm West of Springfield, MO. My grandpa and my dad had left over cornbread for supper (or a snack) put in a glass of milk. They both salted and heavily peppered. Since I have never liked milk I wouldn't try it. When my Dad didn't have cornbread he would put popped popcorn in the glass of milk.

Below is two recipes that are very good.

Chocolate Chip Cookies
1 stick margarine
1/2 cup crisco
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
vanilla
2 1/2 cups flour
salt
1 teaspoon baking soda

Mix margarine, sugars, add soda, eggs, vanilla
add flour mix. Let chill in the freezer until firm or leave in fridge several hours.
Bake 375 degrees until lightly browned. My daughter gave this to me
and said these would keep shape and be chewy. My grandson told
me he didn't know how I made them soooo good.

Slice & Bake Oatmeal Cookies
3 cups quick oats
1 cup brown sugar
1 cup flour
1/4 tsp salt
Mix together and pour over:
1 cup melted margarine

1 tsp soda
1/4 cup boiling water
Stir together and add to above mixture.
Add 1 pkg black walnuts (or English Walnuts) leave whole.

This will be runny to make a roll so add aprox 1/2 cup more of flour. Combine and pour out on waxed paper. Mash down the roll to aprox 1 1/4 to 1 1/2 in. This makes a long narrow cookie and so
good. I use black walnuts. Place in freezer for at least 30 minutes. Slice and bake 300 deg- 325 degrees for 15 minutes.
Kay from Springfield, MO

Buffalo Chip Cookies

Buffalo Chip Cookies are gigantic cookies made with flour, old-fashioned oats, cornflakes, chocolate chips, flaked coconut and pecans for an out-of-this world cookie.

1 C. Butter, unsalted, softened
1 C. Shortening
2 C. Brown sugar
2 C. Granulated sugar
4 lg. eggs
2 tsp. Vanilla
4 C. All-purpose flour
2 tsp. Baking soda
2 tsp. Baking powder
1 tsp. Salt
2 C. Old Fashioned Oats
2 C. Corn flake cereal
2 C. Chocolate chips* (12 pkg)
1 C. Flaked coconut
1 C. Pecans, chopped

*Use 1-10 oz package Semi Sweet Hershey's Mini Kisses, or Chocolate "chunks". Comments: Cream together butter and shortening at medium speed. Cream in brown sugar and granulated sugar, until light and fluffy.

Beat in eggs, one at a time, and vanilla, until fluffy.

Sift together the flour, baking soda, salt and baking powder. (Note: Delete salt if using salted butter). Mix into creamed mixture, half at a time.

Stir in oats, corn flakes, chips, coconut and pecans.

Drop LARGE spoonful onto cookie sheet (about 6 to a cookie sheet) using an ice cream scoop (about 1/4 cup of dough per cookie), spacing well. (Yield: About 3 1/2 dozen 5-inch cookies)

OR ... Drop by tablespoons for smaller, traditional sized cookies (about 5-6 dozen).

Bake in 350 degree oven. (Lower temperature to 340 for convection ovens): 15-18 minutes for large cookies, or 10-12 minutes for smaller cookies.

Note: We package the cooled cookies individually in zip-lock sandwich bags, and store in the freezer for lunches and snacks.

http://huntsville.about.com/od/food/r/buffalocookies.htm this is the link for the above recipe.

http://www.recipehound.com/Recipes/2549.html another one.

The Chinese five spice powder is ground anise, Black peppercorns, ground cinnamon, ground cloves and fennel seeds, combine equal measurements in coffee grinder or pepper mill, ground until fine and put into an airtight container. Or you can use whole cinnamon sticks, whole cloves and whole star anise.T hese are for Lorna in Bakersfield, CA.,
Lynette in N. Y.

Hi Nancy and all you nancylanders! I have a couple of questions I'd like to ask all of you so here goes: Does anyone know what vanilla custard powder is? and what it looks like when you buy it at the store? Also was wondering does anyone know of a way to take some of the fishness out of fish? I've heard its with a salt bath over nite? But how much salt to add to the water? Thanks to all in advance. I have a childhood memory: I remember my mother rubbing Vicks on my chest boy did I hate that stuff but it really did the job! Also hated mililate (you know that red iodine stuff moms used to put on scratches and stuff) but it really did the trick!
Mary G in Ca.

Nancy I asked Lois WA, newsletter 9/23, mentioned that she had made the Fluffy Triple Lemon Pie and I was wondering if she could let me know the date of the newsletter that it appeared in? I have not seen the answer to my above question about the lemon pie.

You are welcome to Cindy in NC in the 9/30 newsletter. I was glad that I was able to help you.

In the 9/30 newsletter Lorna in Bakersfield CA was looking for Buffalo Chip cookies. I have seen the cookie recipe listed as Ranger Cookies and also Dishpan Cookies. They are all good cookies and I thought that you might want to pick which one you wanted to try.

Dishpan Cookies
Makes 14 dozen.

2 cups brown sugar, packed
2 cups sugar
2 cups oil
4 eggs
1 tablespoon soda
½ teaspoon baking powder
1 teaspoon salt
4 cups flour
1½ cups oatmeal
2 cups flaked coconut
4 cups corn flakes
1, 6 oz., pkg. chocolate chips
1, 6 oz., pkg. butterscotch chips

Combine all ingredients in order given in a very large bowl, dishpan, mixing well. Drop by spoonfuls onto cookie sheet. Bake at 350ºF for 10 to 12 minutes.

Buffalo Chips
Makes 3 to 6 dozen cookies depending on size.

2 cups melted butter
2 cups brown sugar
2 cups sugar
4 eggs
2 teaspoon vanilla
2 cups oatmeal
2 cups corn flakes
4 cups flour
2 teaspoons soda
2 teaspoon baking powder

Add one or more of the following:

1, 6 oz., pkg. butterscotch chips and 1 small pkg. peanuts
1½ cups raisins and 1 cup coconut
1, 16 oz., pkg. chocolate chips and 1 cup chopped nuts
1, 6 oz., pkg. butterscotch and 1, 16 oz., pkg. chocolate chips
or any combination that you would like

Cream butter and sugars. Mix in eggs and vanilla. Stir in oatmeal and corn flakes or 4 cups oatmeal can be used instead of mixture of cereals. Sift together flour, soda and baking powder. Add to the cookie dough and mix well. Scoop onto cookie sheet in large blops and bake at 350ºF for 11 to 20 minutes or until golden brown. Be careful not to over cook. DON'T FORGET TO ADD ONE OF THE ABOVE GROUPS TO THE COOKIE BATTER, OR MAKE UP YOUR OWN.

PeggyNELA in the 9/30 newsletter was wanting a Catalina Salad Dressing for Taco Salad and the following is the one I have used for years. So you can say it is a TNT one.

Catalina Salad Dressing
3 cups catsup
2 cups oil
1 cup sugar
1½ red wine vinegar
1 large onion, finely chopped
pinch garlic powder
salt and pepper to taste

Mix well and refrigerate until ready to use. I make this in the morning and can use that night. Makes a lot.

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

Someone asked - Where is Pleasant Hill, Mo.?
Pleasant Hill is about 35 miles SE of Kansas City. We are near Lee's Summit, Blue Springs and Harrisonville. Small town...very quiet here. A nice place to raise a family.
Joyce Pleasant Hill, Mo.

To Joyce H., Sarah, MN and Connie. Thank you so much for your response for a recipe for Pumpkin Pie Spice. I appreciate all your help. I have all of those spices on hand so I want be out anymore money.

Nancy----Your newsletter is such a Godsend, we can always find an answer to our questions here. I look forward to this newsletter each day, and even the Thursdays you got mixed up and sent out a letter. LOL. Thanks for your hard work and dedication to something you seem to get a lot of pleasure out of
Thanks again. Jeannie, in Henderson, Texas.

For BG in Indy:

OREO TRUFFLES (COOKIE)
20 ozs. Oreo Cookies
1 8oz. pkg. cream cheese
1 (12 0z pkg.( semi-sweet chocolate bits or 12ozs. white chocolate bits

Put cookies in food processor and grind to fine crumbs. Add the cream cheese. Blend together.
Roll into 1” balls (makes approx. 75 balls). Put into freezer for about 30 minutes. (makes The dipping easier). Melt chocolate with 1 tsp. or so of vegetable oil, added to thin it out.

Remove rolled truffles, dip into chocolate, place on wax paper covered baking sheet.

I usually put these in the refrigerator to harden the chocolate. I then put them in an airtight container and keep in the fridge.

NOTE: The cookie filling can be flavored with a variety of flavors. ie: Raspberry, Orange, Mint or use Rum, Brandy, Grand Marnier etc.
Harriet/AZ

Chris in MO stated his grandmother made a salad with cherries in it. Chris, it sounds like a salad I make, which has been called "Pink Stuff". My salad has cherry pie filling, but surely you could substitute just the drained bing cherries.
Barb in OKC

"Pink Stuff"
1 c. drained pineapple
1 c. chopped nuts of your choice
1 can Eagle Brand milk, or any condensed milk
1 can cherry pie filling
1 c. mini marshmallows
8 oz. thawed Cool Whip

Mix all the above ing. together well and refrigerate. Enjoy!

This is for Mariann in Michigan Aug 30th newsletter.I spray my gas burner pans with easy-off oven cleaner and let them set overnite or all afternoon and they are like new then .
Helen in Mississippi

Brown Sugar cookies
1 C. brown sugar
1 C. white sugar
2 sticks of butter softened
2 1/2 C. flour
1 tsp. salt
2 eggs
1 tsp. soda

Cream sugars, butter & eggs together. Mix dry ingreds. add to creamed mix. refrigerate for at least 1 hr. Make into 1 1/2 inch balls roll in additional white sugar. place on greased baking pans, bake @ 350 for 8-10 mins. Recipe calls to flatten this cookie slightly before baking, I prefer not to. I hope you enjoy this as much as we do!!!
Dee in Tx

For Maryann in who wanted to know how her husband could freeze soup. If you have a foodsaver or can buy a foodsaver, you freeze soups or stews first in a plastic bowl or container. Once frozen you take them out and vacuum pack them in a foodsaver bag. Hope this helps.
Karen in El Paso

This is for Betty T of Ga.
Re: keeping cheese I have had the same problem storing an open package of sliced ham for sandwiches .Until i discovered Glad press and seal plastic wrap. I divided the slices in to the amount for two sandwiches and seal the slices with the press and seal. I would devide your cheese into your serving sizes and seal as many packages as you can from the store size bag or chunk. I'm sure it will work when you seal out all the air around the cheese.
Thanks Nancy i really enjoy your email letters.
Aloha JW Hawaii

Someone asked for recipes for Pear Pie which made me hungry for one. I didn't have enough pears so I also peeled, cored and sliced two Macintosh Apples and mixed them with the pear slices. It was delicious. This is the recipe I used. . .
Mary Alyce

PEAR PIE
1 prepared pie crust, uncooked
2 c. raw pears, peeled & sliced
1 tsp. cinnamon
1/3 c. sugar

CRUMB TOPPING:
3/4 c. flour
1/3 c. sugar
1 stick butter

Mix pears with cinnamon and sugar and pour into pie crust. Make topping: Soften butter. Mix flour, sugar and butter until it becomes crumbly. Sprinkle on top of pie filling.
Bake at 350º for 45 minutes.

I made these cookies today, they were so yummy I thought I would share them.

FUDGE PUDDLES
1/2 c. butter
1/2 c. sugar
1/2 c. creamy peanut butter
1 egg
1/2 c. packed brown sugar
1/2 tsp. vanilla
1-1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt

FUDGE FILLING:
6-oz milk chocolate chips
1 tsp. vanilla
6-oz semisweet chocolate chips
chopped nuts, optional
1 can Eagle Brand milk

In mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla. Add dry ingredients to the creamed mixture. Chill one hour. Shape in 48 1” balls. Place in miniature muffin tins. Spray lightly with Pam. Bake 325º about 14-16 minutes.

Immediately they are removed from oven make a well in center of each cookie by pressing a melon b.a.l.l.e.r in it. Cool five minutes and remove from pans. Make filling by melting chocolate chips in microwave for two minutes. Stir in milk and vanilla. Carefully spoon the filling into each well. Top with nuts if desired.
Trish in Fl

Sauerkraut---It has been really fun to read about all the childhood memories of sandwiches made with wacky ingredients. Does anybody have memories of eating, making or recipes with sauerkraut? Nina in TN

"This is a great cool/cold weather comfort food. Slow and low makes it easy on the cook and the house will smell just wonderful. We love this so much I double it and use two chickens so we can have leftovers. Let me know if you make it.
Suz from Louisiana

Chicken Fricassee
1-chicken, about 4-lbs, cut up
2/3-cup oil
1/2-cup all purpose flour
3-onions, chopped
1 bell pepper, chopped
2-bay leaves
4-6 cups chicken broth (amount depends on desired thickness of sauce)
cayenne pepper, 1/4-tspn

Season chicken generously with salt and cayenne. Set aside. Make a roux by combining the oil and the flour in a large iron skillet over medium heat and stirring constantly until the roux is a dark brown. Add the onions and bell pepper and cook for about 5-8 minutes, or until the vegetables are soft. Add the chicken pieces. Stir to mix well with the roux mixture. Cook for about 10 minutes, stirring often, then rescue the heat and simmer for 2 hours, or until the chicken is "falling-off-bone" tender. Adjust seasoning to your personal taste. Just before serving over rice, remove the bay leaves.

This is good served with chilled tater salad and green peas.

Hello Nancy,
I have a question for your readers out there. I made homemade sausage the other day and the recipe calls for lard but they do not sell it anymore. My sausage is quite dry and I would like to know how to make it moist. What can I add to it to moisten it up? Any ideas? Thanks
Becky in Ohio

Thanks again Nancy for all your dedication and work putting out this wonderful newsletter. Lois in Wisconsin wanted date of recipe for Cake Mix Cinnamon Rolls. I do not know date, but I copied and pasted it for My Recipe File.
Bonnie in Washington

Cake Mix Cinnamon Rolls
2 pks. dry yeast
2 1/2 cups warm water
dissolve yeast in the warm water.

Add:
1 box yellow cake mix
4 1/2 cups flour

Combine all and fold over like you were doing bread until you have a smooth ball of dough. Cover with a t-towel, and let raise until double in size.

Roll out and spread with butter.

Mix cinnamon and sugar, and sprinkle over the dough. (as much as you like). Beat up 2 eggs, and add 1/2 tea. cinnamon and 1/4 tea. nutmeg. Mix well.

Spread egg mixture over top of the dough trying to keep as much egg on the dough as you roll. Roll up like jelly roll, and cut in slices, and put in a greased pan let rise again for about 45 -55 min. and bake for about 20-25 min, depending on your oven. Ice with powder sugar icing, while still warm.

To Sherri in DE, in the September 29th newsletter, regarding "sticky vinyl floors". I had the same problem.. once upon a time, after consulting with the man that installed the floors, despite the manufacturer saying that the vinyl floor cleaners don't build up, I found they did. The installer suggested using white vinegar and hot water for cleaning and nothing MORE. With this method, there is no rinsing, no build up and no stickies, and amazingly, my floor shines even brighter now than it did when it was first installed. Hope this helps
Karoline in NC

For Lori in NE who wanted a Grape Nut Bread recipe I have made this many times and it is a big favorite. I am also including another favorite it is pork and beans bread very good.

Pork & Bean Bread
2 cups granulated sugar
3 eggs
2 cups all purpose flour
1/2 tsp. Baking powder
1 cup raisins
1 tsp. Vanilla
1 cup vegetable oil
1 can (16 oz.) Pork & beans drained
1 tsp. Ground cinnamon
1/2 tsp. Baking soda

Preheat oven to 350'. Mix sugar, oil, eggs and beans, beating until smooth In a separate bowl combine flour, baking soda, baking powder and cinnamon. Add to bean mixture stirring just until combined Stir in raisins and vanilla. Bake in 2 loaf pans. For 50 to 55 minutes.

Grapenut Bread
1 cup grapenuts
1/2 cup sugar
3 cups sifted flour
1 tsp. Salt
2 cups milk
1 egg slightly beaten
4 tsp. baking powder

Soak grapenuts in milk for 30 minutes. Add sugar and slightly
beaten egg. Add flour which has been sifted with the baking powder
and salt. Mix carefully. Pour into greased bread pan. Bake in 350' oven 1 hour.

Rita Grand Island NY

RE: Blasted Chicken-Sheila & Diane S. -9-30-06 newsletter

Sheila, I cooked the Blasted Chicken today ( 10-01) for the first time. It was a bit over 6 lbs. I cooked an extra 15 min. and it was done. I would say if 7-8 lbs add 30 min. for a total of 1 hr. 45. min. My only concern would be the back getting too brown. I would check at the 1 hr. 30 min. mark and lay a piece of foil on it if need be- you want that chicken done through.

Diane S.- As above I cooked the chicken and used the little folding meat rack that makes a "V" to keep out of the water I put in the bottom of my foil covered pan. No smoke, no mess, I rubbed w/ butter and put Lemon Pepper and Salt on it. I think I was a little timid with the seasonings, but it was crisp and very moist. But next time I think I'll fudge a bit and start off Breast side up, and then turn over to finish the time. The breasts were done through, but not crispy and brown like the rest of it.
M

Stuffed Cabbage Soup
1-1/4 lbs meat chopped or small pieces (top round,sirloin chuck steak if stew meat then cook meat in liquid longer before adding cabbage)

1 large onion chopped
1 pkg cole slaw mix or 1/2 large head of cabbage chopped
3 t brown sugar or to taste
1/3 C rice vinegar or to taste
2 cans beef broth
1 large can crushed tomatoes in puree
1 C raw rice
2 C water
salt, pepper, garlic to taste

Brown meat add onion and cook a few minutes. Stir in other ingredients except rice and cabbage. Bring to rolling boil. Add rice and cook until rice is almost done. Add cabbage and adjust seasonings. Add more water or broth if necessary as rice soaks up quite a bit.

Made this and adjusted the sweet sour taste to our liking. You may want more or less Original recipe called for 2 T brown sugar and 1 T lemon juice but didn't like the balance.
Takes about 45 minutes to finish.


Bacon Cheeseburger Soup
1 lb gr beef cooked and crumbled and well drained
1/3 lb bacon chopped and cooked
2 carrots sliced
1 bunch gr onions chopped tops and all
1/3 head of cabbage shredded
2 t. granulated garlic
2 t. mixed seasoning of your choice(optional)
6 potatoes cubed and partially cooked
1 can tomatoes drained and chopped
1/3 lb cheddar cheese
2 cans chicken broth
1 C or more buttermilk
3 T flour and 3 T butter made into a roux
2 cans water
salt and pepper to taste

Brown meats adding onions and celery to soften.- drain well. Cook potatoes about 1/2 done. Mix meat, potatoes, veggies,water and broth and cook for about 15 minutes or until potatoes and carrots are done to your liking. Make the roux. Add enough roux to thicken to suit also adding garlic and seasoning. Bring to a boil for a few minutes until roux is cooked. Turn down heat and when ready to serve add the shredded or cubed cheese stir until melted and then add the buttermilk. Be careful not to boil after adding milk and cheese or it will curdle

Minestrone
1 lb It. sausage
3cans beef broth(Swansons or similar brand)
1 lg can diced tomatoes -It flavor or 2 smaller ones chop if they are too big pieces
1 large onion chopped
1 can beans (can be kidney ,garbanzo, black, pink whatever you like or 2 cans if you like
2 zucchini sliced
1 bag frozen mixed veggies (small) includes corn, carrots, green beans
1/2 small package shredded cabbage like for cole slaw or 1/2 head cabbage chopped handful of macaroni or some kind of pasta - more if you like but not over 2 handfuls, garlic in some form to taste Italian seasoning to taste salt and pepper to taste

optional
1 turnip chopped
2 stalks celery chopped
1 -2 Cups of dry red wine
1/2 pkg chopped spinach or some leaves of fresh spinach or chard slivered

Cut sausage into 1 inch chunks and brown then drain well (I wash with water to get rid of fat.) Put everything in large pot except zucchini and macaroni. Add about 6 cups of water. Cook for about 30 minutes then add macaroni and zucchini. Cook until macaroni is just cooked about 10-15 minutes. Check seasonings and add to taste.

Serve with shredded asiago on top with nice crusty bread.
Barbara Garrett

College Tips pieces that Nancy has been so gracious to put in her online newsletter. I too by experience found out many of the tips and hoped it would save some time/money for others, and if not, they would have a good chuckle for remembering back when. I have to check if almost all have been posted so I can submit more, I don't want to have dear Nancy having to store stuff for long with her newsletter for upcoming items. I know putting together a newsletter is tough work when you have so many submissions, and that it's so easy to think I'll store this for later only to have tons of other letters come in for posting or responses. I used to be a volunteer board and chat watcher for PRODIGY online back in the early through late nineties, and used to get hundreds of emails a day about the boards I handled: Beanie Babies (when they were HOT to collect); Depression Glass, which was hard to identify until people had websites where I could see a photo they would post (like Nancy, I didn't open attachments due to the high possibility of viruses); Fiestaware; and a huge following for HALLMARK Christmas Ornaments (when they were absolutely HOT to collect).

My love for collecting recipes (I have over 70,000 sheets of printed recipes and recipe collections and over 500 cookbooks) led me to this wonderful website, where good down-to-Earth recipes are shown each day. I've been printing a lot from the the archives of online newsletters here, and wish I could read ALL the newsletters from the beginning (right now I quickly go through old newsletters, highlight and transfer to OUTLOOK - it takes about 5 decent hours to go through and highlight and transfer for a month the specific recipes I want). Only problem is with all the recipe collecting, I have nothing in order, so I have to wait for retirement to get everything into categories and collections. Guess that's something to look forward to (GRIN). All Take Care, !
Mark in NJ

Comment
I would love to post the entire article on the site. It is such good information. Would it be possible to send the entire article with permission to post it on my site. Our members would get a lot out of information from the entire article. Could you include a little bio about yourself at the bottom of the article. If you have other articles you think our members would like I would be glad to post those as well.
Nancy

Several folks have mentioned no bake fruitcakes. The one below is special in that it was a tradition in our family each year until Mom developed Alzheimer's disease 3-4 years ago. I would like to share this in her memory as the Mom I knew rather than as the mom she is now. I am blessed that she and Dad added to our house, and they still live with us. Forgive the sentimental side of me, but do enjoy the recipe.

ICE BOX FRUIT CAKE
55 large marshmallows
1/2 pound butter or margarine
1 pound Graham Crackers, rolled well
1 quart chopped pecans
2 pounds crystallized cherries*, chopped

Melt marshmallows and butter in double boiler. When melted, beat well, and pour into large mixing bowl. Add rolled Graham Crackers and chopped cherries. By this time the mixture is stiff and difficult to mix; use hands and work well. Add chopped pecans, and continue to mix with hands. Put in a 9x12 baking pan or casserole dish, cover with foil and leave in refrigerator for 48 hours. Remove and cut in three loaf pan-sized pieces by cutting from the 13 inch side across to the other 13 inch side. Remove from pan once cut, and wrap each individual "cake" in waxed paper before returning it to the refrigerator. (Loaf pans can be used as well.) The cake will last in the refrigerator for several months, and it also freezes well. Because of the richness of the cake, it is great sliced thin with an electric knife. *Mixed fruits can be substituted if preferred. Mom would find cherries on sale after the holidays and buy her product and freeze untill the next Christmas season to save money. Great make ahead cake!!
Linda P

For Dee R. in Illinois Sept. 30 newsletter
In the grape salad recipe, I used low fat cream cheese, fat free sour cream and 1/2 cup brown sugar Splenda with red and black seedless grapes. It was good, just not as rich as the full fat/sugar version. (brown sugar Splenda is a mix of brown sugar and splenda -I'm thinking the blend is 50/50 brown sugar to splenda based on the calories). I did not use any additional white sugar as called for in the recipe.
Suzz NE

Dear Nancy;
I really enjoy your newsletter and all of the recipes! I just had to add to the milk and cornbread topic. My family is from Arkansas. We have always had buttermilk and cornbread. I have never tried it with milk. I still love it till this day. I also remember my grandmother making and canning hominy and trying that for the first time. Still love the golden hominy. Thanks for the hard work you put
into this site.
Mary, in Hayward, CA

I want to thank Barb in La Porte, In for her tip on freezing onions, peppers and celery. I always by onions and peppers on sale and freeze, but I've never done celery. Sounds great, can't wait for a sale on celery!
Deb in Pekin,Il

This for Dee R concerning the Grape Salad. I have made this salad several times. I took it to a Church Dinner, every one raved about being soooo good. I did use Splenda in it. Took 10 copies of the recipe to church this morning. Hope you enjoy it to !!!
Jay (Ky )

Thank you so much for the meatball recipe. My father was born in Calabria Italy and made the best meatballs in the world! He passed away when I was 20 years old (about 30 years ago now) and I have been trying ever since to duplicate alot of his recipes. When I read your recipe I am sure this is the closest I have ever seen to his wonderful meatballs. Please share your sauce recipe also! By the was when dad immigrated to the US....he lived very close to upstate NY ...in Scranton Pa. Any other wonderful Italian recipes you have would be greatly appreciated. Thank you,
Sally in Grants Pass Oregon

To Amy in Fort Wayne Indiana from Pat Wilson in So. Calif...Eating cornbread in milk was not a frugal thing in my family as far as I know BUT I was adopted by this family when I was 3 years old and was told that I was actually born into a family of 5 children. We were all taken from our biological mom by an orphanage in Memphis Tenn. and sold to people that couldn't adopt by the normal means (my adoptive parents were too old although they were only in their late 40's) This story was told on TV and the director of the orphanage was portrayed by Mary Tyler Moore. Anyway, in my biological family, our mother would make huge pans full of cornbread and we would eat off of it for several days and that WAS for frugal reasons as we were very poor and I guess it wasn't expensive to make cornbread and that would be our whole meal! Just a side note, my adoptive parents were told my biological mother died in childbirth with my younger brother but after over 40 years, I found my biological mother AND 3 of my 4 siblings...my youngest brother had passed away many years ago. Computers ARE WONDERFUL! So much information is available on them!

To Melinda in Chattanooga
My adoptive parents liked the south also and after 20 years in California, they moved back to Arkansas (Bella Vista) but I was a 'Californian' by then, married with children, so I stayed in California and would visit them in Arkansas every year. My dad would always make cornbread when we visited as he knew I liked it but, alas, both of my adoptive parents are gone now so I usually don't have much cornbread except at Marie Callendars and it just isn't the same as my dad's! As for the bacon grease on your Grandma's toast, when I was first adopted, I would only eat 'fat meat'...no lean meat. I guess that was what I was used to in the orphanage, according to my parents. I learned quickly and now eat way too much 'lean meat'!

Thank you for these memories and I have really enjoyed all of the comments from the Nancylanders. Sorry this is so long!
Pat Wilson in So. California

For Barbara from TX regarding the ink in the dryer. I have used hair spray to get ink from a shirt. Wouldn't hurt to spray your dryer it and see if it will come off. It may take a lot of spray but it does work for clothing.
Vernia

Doris from Indiana, could you please share with us the name of that book you read that you said was hilarious?
SUE

Does anyone have a recipe for Chess Pie. I went to a Pig Roast yesterday & my husband got a piece of it & raved about it. I didn't have a chance to ask the person for her recipe.
I also took Grape salad and overheard a teenager next to us say this Grape stuff is the best dessert I have ever ate.

Thanks to whomever sent it & thanks Nancy for all you do,
Carolyn in Loveland Ohio

Barbara in Texas. I would suggest going to Walmart and getting a spray can of OOPS. (it also comes in a pour can) It is great for removing everything, and will do the job on your dryer. It is also great for taking off the glue residue after removing labels and so many other uses.
Roz in Indy

Diane, I am the person that listed the blasted chicken. I've enjoyed reading comments about it over the months. It was not an original idea but I picked up on it when I heard about it. I don't remember who told me how to do it.

In regards to the person asking about the 5 to 6 pound chicken here is my opinion. I don't use recipes much when I cook. I just cook. When I make the blasted chicken I always make sure it is a small fryer about 4 pounds. If I had a 5-6 pound chicken I would either cover it with foil and bake in a pan with some water in the bottom or put it in a covered roaster and bake it for about 3-4 hours at 375º, I'd put water in the bottom of the pan. At the end of 2-3 hours I'd stick it in the breast to see if it was tender and if not I'd bake it another hour. That is the way I cook. I watch what I am cooking closely. For seasoning just use whatever flavors you like. My husband always says that I never cook the same thing twice the same way but it always tastes good. I guess you call that trial and error cooking. Do any of you in Nancyland cook that way? I'm sure as many good cooks as there are on this site many of you do.
Bette~Indiana

Nancy,
Barbara in Corsicana, TX asked for advice on what to do about ballpoint pen marks in her dryer. I have had similar experiences and also with chewing gum getting stuck to the insides of my dryer. Each time, I've found that nail polish remover (with acetone) works best without taking the finish off my dryer's surface. Just pour some nail polish on a paper towel and rub it away. It make take a few applications. Hope this helps!
Mary Beth in Minnesota

Re: Super Rich Butter Powder
I would like to thank Nancy and Barbara S. for finding the sites on the Internet where I could buy the Butter Powder. I have ordered some and will give it a try. Thanks,
Fran from CA

Hallo hallo Nancy. Ah, finally October! Hope everyone has a great month. In the September 30th newsletter Lorna from Bakersfield CA requested a recipe for Chinese 5 Spice. This is the one I've been using for ages and the fact that I freshly ground the spices give the end result a wonderful aroma that lasts so much longer. This recipe is courtesy of the Culinary School Of America... the 7th edition chef's encyclopedia. Of course you can double or triple the quantities but personally I prefer to make less and keep the mixed spice fresher as I don't store it for as long... even if I do have to put in that extra effort more often.
Ta ta,
Maria
www.authentic-greek-recipes.com
www.mariascouzina.com

Chinese 5 Spice
15 gr - 1/2 oz star anise
15 gr - 1/2 oz cloves
15 gr -1/2 oz Szechwan peppers
15 gr - 1/2 oz fennel seeds
15 gr - 1/2 oz ground cinnamon or cassia

Grind the spices together in a spice mill or using a mortar and pestle until all the spices are a fine powder. Mix them together thoroughly to ensure even distribution. Store the finished spice mix in a sealed, clean, odourless jar in a cool dark place. ** Ready ground spices can also be used if you would prefer not to powder your own.

Hi Nancy,
I thoroughly enjoy our recipe group. As Yom Kippur is coming up on us I was wondering if our good cooks out there might have some T&T recipes they would be willing to share? My hubby is Jewish while I am not so don't know to much about this holiday, only that it is an atonement one. Also I am looking for a T&T recipe for layered pickled herring salad. Thank you so much for your continued up keep of this wonderful group.
Dee from Aurora Canada

Just wanted you to know I really appreciate all that you do and the time it must take. I really like it when you forget it is Thursday. Just puts more sunshine in my day.
Mary Jo in MD

It seems like each week I have the newsletter nearly done before I realize it is Thursday.
Nancy

Hello Nancy, feline friends and all you wonderful cooks out there. I'm not such a great cook, but, since I've been on your site, I've tried many of the dishes posted and always get raves. I have one request please. I just received the GTXpress 101 and would love to have some additional recipes for a "come home from work and slap something together because I'm so worn out" kind of gal. My husband and I are the only ones I cook for now. There are so many great breakfast dishes, but I'm more interested in some meals after work in the evening. Thanks for a great site Nancy. Keep up the good work!
Patsy from Waco, Tx.

To Dee in Illinois in the Sept 29, 2006 newsletter: I, too, am a relatively new recipient of Nancy's great newsletter. For a real treat, click on the Daily Newsletter Index link on the top right hand corner of the newsletter. It will lead you to all the archived past issues. Start with the oldest link and work your way forward. The only bad part is when you start getting close to a recent date and you know that you will only be able to read one newsletter a day soon! Happy reading!
Lin

Fond Childhood Memories/Sandwiches page
September 30, 2006 Online Newsletter
Recipe Newsletter Archives

Scrapbook
I have decided to put together a scrapbook of our family (members) in the US and all over the world. I you would like to help me by sending stamps, coins (or trinkets representing their area), a scenic postcard of their area, recipe card (with your favorite recipe) and maybe short letter about the newsletter. Please email me for details if you would like to participate in this project. 
Nancy

I will be sending out an email to those that want to help with this project in the next couple of days.  I need first get a post office box.

Because of privacy issues I will not be able to photocopy pages and share them with our members. 
Nancy

Free Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:  Your Complete Reference
Baking Essentials Lessons (Easy lessons on Baking)

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
Orange Slice Cake
Life and Times of Sigmund Freud Kitty

Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to sign up for for our free recipe exchange newsletter. It is sent each day except Thursday