I just want to add to the many who have praised the Grape Salad recipe. I made it for our back-to-school-night dinner. I realized (thanks to all the comments here on Nancy's) that many would want the recipe so the next day I was armed. I made many copies with extras for those that were hearing about the salad for the first time. The next weekend it went to 2 dinner parties, a trip to the shore and a tailgate party. I cannot wait for the opportunity to make it again. Thanks to the submitter of the original recipe.
AnneE from Pa.

Thank you Nancy. I never saw the recipe in the newsletter - must have been "one of those days" that they were shown. Here is the Sauerkraut Soup recipe. it is so good.

Sauerkraut Soup
2 lbs very lean short ribs
Salt to taste
1 diced onion
1 large can tomatoes
1 large can sauerkraut
about 1 1/2 cans water (use one of the above cans)
Brown sugar to taste (about 1/2 cup)

Brown the short ribs, add ingredients, bring to a boil, lower heat to simmer and cook about 3 hours.

Thanks again - I just wanted to make sure you were receiving e-mail from me.
Rita in NC

I tried the Kiss Cookies, sent in by Barbara of Omaha, today. I loved them and was wondering if you ever tried to add peanut butter to them?? My family likes peanut butter with the kisses, the best.

I would love to know if it is possible to add peanut butter to this recipe, which uses the biscuit mix?? Or, anyone else has a recipe similar??
Thanks, Sue

Hi Nancy,
I need help, we just got a baby kitten she is a beautiful little girl. Her name is Gabby. She is a love in so many ways but one. That is her need to bite she breaks skin. Does anyone have any tips how to break her without hurting her? Any help would be appreciated. Thank you.
Martie from Oregon

Hi Nancy and Everyone!

I have a couple of questions for Star, who sent in the recipe in the October 7th newsletter for Coconut Macaroons. The recipe calls for 23 cups of flaked coconut. I guess that could be correct since it also calls for 4 1/4 cans of sweetened condensed milk, but I just wanted to verify. They sound very good. Do you have an idea of about how many cookies this makes? Thanks.
Vickie, Liberty, Texas

For SB in the October 4th newsletter who wanted slaw recipes. Here is the recipe my sister and I both make a lot. My in-laws begged for my recipe so I shared it with them so it is a favorite all around our families.
Melinda in Chattanooga

GARLIC SLAW
1 cabbage head
Garlic salt to taste
sugar to taste (about 1 tsp.)
Mayonnaise to taste
Chop the cabbage then add the other ingredients a little at a time until you get the flavor you like.

Regarding the Red Velvet Bon Bons in the October 3rd newsletter by Melinda in Chattanooga I am wondering what brand the Red Velvet Cake mix is and where it is purchased. Someone earlier had listed a Red Velvet Cake mix from Duncan Hines as the basis for some cookies. I have looked in my area and don't find this cake mix on the shelves. I will be traveling shortly and I like to visit super markets in other areas of the country just to see what they carry that I can't get in my "neck -of- the- woods". Help from anyone on this subject will be appreciated. Thank you. Dixie in AL

Several days ago I clicked on your Singing Birthday Cards link at the top of the page.  I just loved the birthday cards from this link.  They are so cute.  Thank you for posting it.
Sandy

Recently received this recipe from a friend. it is TNT and very easy and very good.

PEACH COBBLER
1 lg can peaches, save the drained juice, spread peaches in a Pyrex bowl
6 slices of white bread, cut crust off and slice bread into 5 in. strips. Layer bread strips over peaches.

MIX
1-1/2 c sugar
1 tbps flour
1 beaten egg
1 melted stick of butter
1/8 c of peach juice

Pour batter over the peaches and bread strips. Sprinkle with cinnamon and sugar. Put in a 350 degree oven and bake until brown, about 35 min.
Lin Webb from East Texas.

Julie from MD, here is my recipe that I use for Pumpkin Fudge and my DH loves it.
Peggy from East Texas

PEGGY’S PUMPKIN FUDGE
2 Tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow crème
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside. In a 3quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Makes 1 9x9 inch pan

To Trish in Florida
Boil the Polish Sausage to tenderize, then fry in Canola oil with 1 slice of bacon to extract some flavor.....pour beans into the meat.

I have done this and my family likes it.
Vinnie in Fl

Hi Nancy!
You are doing a great job!!
A few days ago someone wanted to know how to make potato flakes taste like real mashed potatoes. If you will make the potatoes as directed on the box, then add a dollop of sour cream it really improves the flavor.
Brenda in IN

I missed the newsletter that had the no bake fruit cake recipe on it and I tried searching for it on the web site with no success. I think it might have been in a September issue. Could someone please tell me the date of the recipe for no bake fruit cake, I would like to make it for the holidays.
Thanks, Pam H

In Mondays newsletter PatZ from Texas was asking for pastry recipe. What you were talking about is called pasties. Here are 2 recipes for them

Pastie Pastry:
4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 3/4 cups vegetable shortening
1/2 cup water
1 large egg
1 tablespoon vinegar

Mix together dry ingredients. Cut in shortening. Mix together water, egg and vinegar. Add liquid ingredients to dry ingredients and mix just until combined. Turn out on floured board. Divide into 6 portions and roll each out to form an 8-inch round circle. Fill with desired filling. Preheat oven 400F. Bake 50 to 60 minutes.

Cornish Pasties:
1/2 pound minced beef.
3 potatoes, diced
1 onion minced
salt and pepper
1 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons shortening
Mix meat, potatoes, onion, salt and pepper together.

Sift flour, baking powder, salt together, cut in shortening and when well blended add enough water to make dough. Place dough on floured board and roll out 1/4-inch thick. Cut into squares or circles and place a little of the meat mixture on half of each. Fold dough and press edges together. Bake in a slow oven 325F. for about 1 hour. This recipe calls for a very slow oven, I guess it is because the filling is not cooked I always cook my vegetables before filling and I use a higher temperature to bake them.
Peggy from Belleville, Ontario, Canada

For Cindy-
I'm the one that wrote in about the Vermont Country Store having the Whip N Chill. I actually got the chocolate about 2 weeks ago. I ordered it on-line and received it about 5 days later (I live in Kansas). Let's hope they are temporarily out of stock and not dropping the product.
Lori R.

I got this recipe in my Giant Eagle weekly ad. I don't eat much seafood, but these are better than just about any crab cake I've had in any restaurant and they're baked...not fried in butter or oil and you wouldn't even know it.

Crab Cakes
1 16 oz. can of Sigma Brand Lump Crab Meat
1 package McCormick's Old Bay Crab Classic Seasoning
1/2 cup mayonnaise
2 teaspoons spicy brown mustard
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice

Rinse the crab meat and drain. Combine all of the ingredients and form into cakes. Bake at 350º for about 20 minutes or until golden brown.
Shelley from PA

For Audrey G., Illinois
Here's a great gingerbread cookie, not too sweet, which is wonderful to cut in various shapes, bake and ice for any holiday, especially Christmas! I've been making these for 50 years, and have given out the recipe many times.

GINGERBREAD COOKIES
1/2 C. butter or margarine
1/4 C. shortening
2/3 C. brown sugar
1-1/3 C. molasses
2 eggs
5-1/2 C. flour
2 tsp. soda
1 1/2 tsp. salt
2 tsp. ginger
4 tsp. cinnamon

Beat butter, shortening, brown sugar and molasses until well blended. Add eggs & beat well. Sift dry ingredients and add, mixing well. Chill, covered until firm. Roll out 1/4" thick (makes a chewy cookie-- if thinner, they are more crisp) and cut into desired shapes. Bake on lightly greased baking sheets at 375 for 8 to 10 minutes (do not overbake.) Cool and frost as desired.
Sandy in Bountiful, Utah

Does anyone have the recipe for "False Cabbage Rolls?" Thanks and have a great day, Nancy!
Rose Marie, Lee's Summit, MO

October 9th Newsletter, PatZ asked for recipe for meat pies. From what she described it sounds like a pasties from the Upper Peninsula of Michigan, or as we are known, Uppers. Here is the recipe:

PASTIES
3-1/2 cups unbleached, all-purpose flour;
1/2 cup lard;
1/4 cup beef suet, finely minced;
1 teaspoon salt;
1/2 cup ice water.

Sift the flour and salt together. Cut the lard and suet into the flour with two table knives until the dough has the texture of coarse meal. Mix in ice water, bit by bit (about 1/2 cup) until the dough holds together. Form it into a ball, cover it with plastic wrap, and let it rest 30 minutes in the refrigerator. Divide it into four parts and roll each into a 9" circle. Center a share of your chosen filling on each circle, brush around the edges with beaten egg, and fold in half, crimping the edges with a fork. Brush each resulting half-moon with the beaten egg and slide them onto a baking sheet. Bake in a preheated 425° oven for 10 minutes. Reduce the heat to 350° and bake for another 30 minutes.

BEEF FILLING.
1 lb. skirt steak, cut into slivers, all fat and membrane removed;
3 medium potatoes
2 small turnips and 2 carrots peeled and coarsely grated;
1 onion, peeled and finely chopped
salt and pepper to taste.

LAMB FILLING. 1 lb. lamb shoulder, cut into slivers, all fat and membrane removed; 1 large bunch of parsley, destemmed and finely chopped; 3 medium potatoes, peeled and grated; 1 onion, peeled and finely chopped; and salt and pepper to taste. Mix well.

PORK FILLING. 1 lb. boneless pork shoulder, cut into slivers, all fat and membrane removed; 3 cooking apples, peeled and coarsely grated; 1/4 teaspoon dried sage, crumbled; 1 tablespoon brown sugar; and salt and pepper to taste. Toss together and proceed as above.
Bev

October recipes, coloring pages and costume ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes

For Amy in Fort Wayne

Chocolate Gravy
1/2 cup butter
4 T unsweetened cocoa powder
1/4 cup all purpose four
3/4 cup white sugar
2 cups milk
1/2 t vanilla

Melt butter in skillet over medium heat. Add cocoa and flour, stir until a thick paste is formed. Stir in sugar and milk. Cook stirring constantly until thick. When we put the gravy on our biscuits we always put a piece of butter on top and let it melt also.
LJ

To Geri in West Virginia,
A few weeks back you asked if anyone was familiar with the Buckwheat Festival in your area. My fiancé is from Huntington and keeps a vacation home in the Canaan Valley area (outside of Thomas). I've never been to the Festival but I've sure heard of it. I hear it's great.
Tracy in KY

To Sandra from Oregon, Thanks so much for the information about the Red Velvet Bon Bons. Sure sounds yummy , just what I was looking for.
Mary in Claremore

Hello from Canada:
Many thanks to Lynda in MS for the tip about enlarging the print. I cannot wait to go to school tomorrow, (where I work) and tell others. As I am on the computer all day long, it will be great for me.
Thanks again. Barb

Sherry in Upstate NY. I just checked Amazon, (after I posted other email) They do not have "cheese garlic", just the same things I can get here and they're not the same. Thanks for the info, but I'm going to wait for info from Hudson Valley in NY.
Thanks, Jodi/In

Ginnie in Parker, CO: Re using notebook paper in your inkjet printer. Be sure to clean your print heads and other moving parts of your printer VERY often if you are going to do this. Use a Q-tip dampened with alcohol. There is a reason that special paper is used for computer printers and copiers: it is a very different quality. Cheaper paper gives off too much lint, etc., which will eventually degrade your printing and clog your print heads and other moving parts.

Grace: I have a terrific food processor pie dough - it is so easy! Just remember that when making pie dough in the food processor your butter and shortening or lard must be very cold (I keep some in the freezer at all times just for baking pies), and that you will use much less water than when making a pie crust by hand.

FLAKY FOOD PROCESSOR PIE CRUST
1-1/2 c all-purpose flour
4 Tables unsalted butter, cubed
5 Tables shortening or lard
1/2 tsp salt
3 Tables ice water

Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening or lard, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt.

Pulse three times with three counts per pulse to lightly mix the ingredients.

With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.

Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. You can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)

Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Nancy, as usual, we all wouldn't be here without you. Thanks for everything.
Doris in Oklahoma City

To Sherry in Upstate NY (10/8) Thanks so much. I hated to put the other 2 gals to so much trouble for such a little thing. I love Nancy's newsletter.. I feel so connected with real people!
Jodi/In

I have a request for Cashew Cream Fudge. I can only buy this fudge once a year from an Amish family and it is so delicious!! I would love to able to make it any time my family wants it. Thanks for your help.
Julie from MD

Tom and Jerry
6 eggs, separated
1 lb. box 10x sugar
9 drops oil of clove
9 drops oil of cinnamon

Beat egg whites til stiff peaks form. Beat the 10x sugar and egg yolks til smooth. Fold in egg white. Add the oil of clove and cinnamon and mix well. Put 3 or 4 large tablespoons of batter in a cup, add a shot of whiskey and fill cup with boiling water. Stir and if you like, add a sprinkle of nutmeg to the top. Store in refrigerator.

My Great-Grandmother made these for every Christmas and they were a huge hit with our family. She's gone now, so I'm going to make them this year for the family.

Hope you enjoy them!
Julie from MD

For Marsha in Mount Airy requesting info on making a more flavorful chicken soup. The first thing is to start out with the right chicken. An older 5 to 7 pound stewing hen is much better than a 3 to 4 pound fryer (a much younger chicken). This requires longer cooking, but intensifies the flavor. When I grew up we prepared and included the chicken feet. I’ve seen an old French recipe for making chicken stock using just the feet. Chicken feet are hard to get today, but Mexican and Oriental markets have them. Chicken feet were used because of their natural gelatin content, which produces a thick sauce when the stock is further reduced—and causes the stock to gel into aspic when refrigerated. I find I can get the same results with older hens. As a kid we didn’t like the look of the chicken feet in the soup, so my mother always removed them before serving. Roasting the feet before adding them to the soup also creates more flavor (one of the reasons using the Thanksgiving turkey bones makes a wonderful soup.) The usual vegetables also help in developing the broth, but in my home town we included a turnip. Better Homes and Gardens even had an article on our town’s soup in the seventies. When I was in the Air Force, one of the sergeant’s I worked with was from Pennsylvania and gave me an additional hint that also works well. He included several frozen corn on the cob sections. It adds a sweetness to the broth and also makes the corn better. One final suggestion – put the soup in the refrigerator overnight. It’s always better the second day.
D

Tona in Bama,
Glad to see you are back!
Nancy in TN

Nancy, this is for Barbara Ann in Texas who sent in the Molina's Mexico City Restaurant, carrot and onion relish.. Thank you so much . I will try it as soon as I get some jalapenos. I use to grow my own, but my 96 year old mother is living with us so no longer have the time for things such as a garden .I will enjoy her as long as I have her. She does love to eat so I am kept busy cooking. I get so many of my recipes from this great site. Thank you Nancy for your hard work.
Jo in MS

This is for Brenda/Alabama , can you post the grape salad recipe if you still have it. I missed it somehow. Thank you.
Trish in Fl

Cindy, Here are some websites for Chocolate whip n' chill, I hope they have it! Lynette

http://www.shop.com/

This is a recipe using chocolate whip n' chill!
http://www.kraftfoodservice.com/

Another whip n' chill recipe
http://www.kraftfoodservice.com/

Tea Hag in NY, Thank you for the recipe for tiramisu. I love Rachel Ray...her recipes are so easy,
and so good. I will give it a try. Easy is my speed.
Roz in Indy

Regarding the questions on lard, lard is also found in and near the meat or shortening displays, and is labeled "Manteca". I know here in the Midwest, it is marketed by Hormel.
Sandy H - Blue Springs, MO

Dear Nancy and Kids,
Many, many years ago I had a recipe for a pecan log that was very similar to Stuckey's Pecan Roll. It had egg whites, green and red cherries. These were mixed and rolled into a log. This was covered with caramel and rolled in chopped pecans. It was so good but somewhere over the years I lost the recipe. Just wondered if anyone might still have it.
Jean in NC

had to go this way because my computer won't send the mail from the address you give. I am writing down a recipe that I call Taco Cabbage. I started making this about 28 years ago, when we had plenty (too much according to the kids)of cabbage. The kids wouldn't eat it raw or cooked, so this just came to me to do this:

Taco Cabbage
serves four
1 lb. hamburger
one onions, any size desired
1 head cabbage
1 pkg of Taco seasoning mix
any other vegetables in season, or canned
that you sense would be good in this dish

Brown Hamburger, add chopped onion, chop cabbage however you want it. Add the taco seasoning and the water required on the package. Add the cabbage, stir well.

add fresh or canned tomatoes. and, this is good time to use up some of that zucchini. Both my kids loved it!!! They both cook it for their families. My daughter said she adds rice to it to make it go farther (she has raised 4 boys), and I just thought that maybe a can of refried beans might be good, too. And, even both the rice and beans at the same time. (I like rice and beans together.) I do enjoy your column, especially the comment of the day. Thank you for your time.
April Isom

Hi everyone. A few days ago, someone had asked for a recipe for Pumpkin Fudge. It took me awhile to find my recipe, but here it is. I have been making this for several years, so it is T&T.

PUMPKIN FUDGE
3 cups sugar
1/2 cup (1stick) butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 tsp. pumpkin pie spice

Combine ingredients in good size pan .Bring to a boil, stirring constantly. Boil 10 minutes, remove from heat and add:
1 (12oz) pkg. butterscotch morsels
7oz. jar marshmallow crème
1 cup chopped walnuts
1 tsp. vanilla

Mix well. Pour into buttered 7”x11” pan. Cool and cut.
Harriet/AZ

Well, after being a month behind, I'm finally caught up, but now I have to wait for the next newsletter! At least my replies will be a little more timely.

This is for Mary G in CA. who was looking for spritz cookie recipes. This one is a little different than the standard butter ones. My daughter Amy makes these to give as gifts for Christmas. They are really very yummy.
Enjoy! Kathy in Damascus, Or

Orange Spritz (about 5 dozen)
1 cup margarine or butter, softened
1 cup powdered sugar
1/2 tsp vanilla
1 egg
2-2/3 cups flour
1 tbsp grated orange peel
1/4 tsp salt

Heat oven to 400º. In large bowl combine margarine, powdered sugar, vanilla and egg; beat until light and fluffy.
Add flour orange peel and salt; mix well. Place desired template in cookie press. Fill press with dough. Press dough onto ungreased cookie sheets. Bake at 400º for 4 to 7 minutes or until bottoms are light golden brown. Immediately remove from cookie sheets.

I like to frost them with a simple icing:
2 cups powdered sugar
1/2 tsp vanilla or orange extract
3 to 4 tbsp orange juice
Mix together and frost cooled cookies.

Sure hope someone can help. Went to a beautiful wedding two weeks ago and during the cocktail hour they served 'lobster cognac' which my nephew from Georgia said was out of this world. He can't stop talking about it. We're in NJ and every time he calls asks if I was able to get the recipe. Of course the catering hall won't give it to me so I'm hoping someone on the list can give me a TNT good one. It was not with a cream sauce but a clear sauce. Sure would love to send it to him for his birthday on Nov. 9th.
Ande

I have been trying to get some information on the Home Cookin Software. I don't know if I am doing something wrong as getting recipes from the newsletter. I have been able to import recipes from the newsletter but not some of my older recipes. Thanks for all your work.
Ruth, MS

Raine in Ma so sorry that I was careless and omitted the time. Bake in preheated 350 oven for 65 to 75 minutes. Should be brown and a toothpick pushed into the pudding should come out clean.
Sandy Danvers Ma

Comment
Not sure what recipe
Nancy

SHRIMP STUFFED BELL PEPPERS
1/4 lb. butter
1/2 lb. shrimp, chopped in half
1/2 c. chopped celery
1/2 c. chopped onions
1 c. cooked rice
1 tsp. tomato paste
8 med. bell peppers
1/2 c. bread crumbs
Salt and pepper to taste

Cut off tops and center of bell peppers and put in cold water. Bring to boil and boil for 10 minutes. Drain and set aside.

Stuffing: Melt butter in pot; add onions, celery, and tomato paste. Let cook until onions are wilted. Add shrimp and cook about 6 minutes. Add rice and season to taste. Mix well. Fill each pepper with stuffing. Cover with bread crumbs and put on flat pan. Place in 350 degree oven for 15 minutes.
Tona in Bama

Angel Food Lemon Bars
1 box angel food cake mix (dry)
1 (18 ounce) can lemon pie filling
1 cup coconut

Mix well and put into a 9 x 13-inch greased pan (bottom only). Bake at 350 degrees F for 25 to 30 minutes. Sift confectioners' sugar over the bars while warm.
Tona in Bama

Lemon Pillow Cake
1 (18.25 ounce) box white cake mix
1 can lemon pie filling

Mix cake as directed on box and pour batter into a 9 x 13-inch pan. Place spoonsful of lemon pie filling over the batter. Bake as directed on the box. Let cool completely.

Frosting
1 can ready-to-spread lemon flavored frosting
1 container Cool Whip

Mix frosting and Cool Whip together and spread on cake. Store in the refrigerator.
Tona in Bama

Oct. 8th, Dawn A, thanks for the instructions you sent in for skillets. It was nice to know other people needed this info too. Corinne, Murrieta thanks for WW recipes you sent, i love the cupcake one and had misplaced mine. If you don't mind my asking, is the Murrieta in GEORGIA? ,if so my younger brother lives in Cummins. He just became a daddy for the 2nd time on the 9th. (my mother is about to go crazy for us to go down,haha)]
NANCY, Bless You, Jenny in Ky

Thanks to Mary for the Pumpkin Pie recipe from the Hillvilla restaurant in Portland, OR. We had our wedding reception there in November, 42 years ago. Wonderful food and great view of the city lights. This recipe sounds like the same one we published years ago in the Portland Oregon Journal when I worked at Mary Cullen's Cottage. The only difference was you didn't have to mix up the spices first......you just added ginger, nutmeg and cinnamon. I am not close to my recipe file now, but when I get home I will send it in as well. I have used this recipe for over 42 years and I always get rave reviews.
Jan in Texas.

Creamy Orange Fluff
1 package (6 ounces) orange gelatin
2-1/2 cups boiling water
2 cans (11 ounces each) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, undrained
1 can (6 ounces) frozen orange juice concentrate, thawed

Topping:
1 package ( 8 ounces) cream cheese, softened
1 cup cold milk
1 package ( 3.4 ounces) instant vanilla pudding mix

In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate. Coat a 13-in.x9-in.x2-in. dish with nonstick cooking spray; add gelatin mixture. Refrigerate until firm. In a mixing bowl, beat cream cheese until light. Gradually add milk and pudding mix; beat until smooth. Spread over orange layer. Chill until firm.
Tona in Bama

Nancy, This is for SS in Alabama for bacon wrapped hot dogs.  1 pound of bacon 1 pound of OSCAR MEYERS hot dogs 2 cups of light brown sugar packed Cut bacon slices and each wiener into thirds. Wrap a piece of bacon around each piece of hotdog. Arrange each piece seam side down in a 9X13 pan placing them in a tight rows. Layer the brown sugar over the hotdogs. Bake uncovered at 350 degree for 45 to 60 mins. or until bacon is cooked and brown sugar and hotdogs liquid have made a sweet glaze
Byron Bessemer,Ala.

I have enjoyed the news letter so much. The recipes are so practical. I have enjoyed the stewed tomatoes one which was a recent. Had just been to Cracklin Jacks restaurant here in Naples, Florida and their tomatoes were similar and was glad to have the recipe.
Thanks again. Elaine

I have been receiving your newsletter for over a year and have gotten a lot of good recipes. This is the time of the year that I enjoy cooking most because of making chowders and stews. Here is a recipe that i use in the crock pot and the kids like

Porcupine Meatballs
1 1/2 lb. ground beef
1/2 c. uncooked rice
1/2 c. minced onion
1/2 c. minced green pepper
1 Tbsp. Worcestershire sauce
1 beaten egg
1 (14 1/2 oz.) can diced tomatoes
1 (10 1/2 oz.) can tomato soup

Combine all ingredients except tomato soup. Shape into 1 1/2 inch meatballs. Place meatballs in crock pot. Pour soup over meatballs. Cover and cook on low for 7-8 hours. I serve with mashed potatoes and biscuits.
Terri in AL

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