Recipe Exchange Newsletter
Recipe Exchange Newsletter for October 16, 2005

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.

Hi Nancylanders!   

Pick up a Newton Grater or two at a special introductory price.   

Newsletter September 19 from Carolyn in CO
Thank you for "Carolyn's White Sauce for Cucumbers" recipe. It is soooo good. Thank your friend, Carolyn, also. Even my picky DH liked it and said it definitely is a keeper. He asked for the cucumbers last night, again.

I just tweaked it a little. I used a little dried dill weed and cut back on the milk (used 1/2 cup) so the sauce would adhere to the cucumbers more readily.
Eleanor in VIrginia

Hi Nancy,
I have been checking out all the recipes on Dennis & Mary Ann Weaver's site and have printed off and made quite a few already. Below is one we had for
breakfast this morning. I did add crumbled and cooked bacon, though. I imagine this could be baked also.

Cowboy Scramble*
We know, there are a million variations of this. But this recipe is very good with eggs and new potatoes and cheddar. This makes a great breakfast
but don't overlook it for lunch or even dinner. And it's quick and easy, ready to go in maybe fifteen minutes

1 tablespoon butter
1/2 large onion, diced
1/2 green or red bell pepper, chopped
3 to 4 cups new red potatoes, 3/8-inch diced
8 large eggs
1/2 cup grated cheddar
1/2 teaspoon dry basil leaves
1/4 cup chopped cilantro leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated cheddar

1. Dice the onion and pepper. Wash and trim the new red potatoes. Don't bother to peel them. Dice them into 3/8-inch pieces. In the butter, sauté
over medium heat the onion, potatoes, and pepper until the potatoes are almost tender.
2. While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro,
salt, and pepper together in a bowl.
3. Once the potatoes are nearly cooked, pour the egg mixture over the vegetables. Turn the heat down and continue cooking, while stirring often,
until the eggs are done.
4. This dish can be served from the skillet or from a platter. Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it
melt.
*I added 1/3 lb. fried and crumbled bacon. This dish is very good and is a keeper! It is easy and fast to put together.
http://www.preparedpantry.com/recipeindex.htm
Chris in NM

Years ago, I had a recipe for homemade sausage you made from hamburger. I remember you mixed the ingredients together and let sit overnight (I think) in refrigerator and then cooked in oven at very low heat, turning it often. Does anyone out there have a recipe for something like this? Help please
Thanking all in advance Sandra from Oregon

Re: I get frustrated dealing with AOL support staff.

This is exactly the reason why I left AOL. I now have Verizon w/ MSN. I have an MSN address and I used IncrediMail on my Verizon address. I have not had one single problem with either emails. I can still access all of AOLs message boards and groups, plus I can still have my AOL buddy list....all for free. Plus, I'm paying less for the Verizon DSL. I'm actually getting MORE for LESS and not having to deal with the hassles of AOL. I was so afraid to leave AOL, but it has been well worth it!
Shelley from PA

Dear Nancy, in the October 14th. newsletter there was a recipe for the Oooey Gooey Cake which sounds yummy however, again the recipe was incomplete.. it just listed the ingredients nothing else.....help! Fran in FL

Hello to Nancy and everyone. I'm writing to ask if anyone has a recipe for Coconut Jelly ? I had the recipe and lost it. I never even got to try it and it just disappeared. I'm getting ready to make my jellies and jams for Christmas and really do want this recipe if you can help. I like the thought of the coconut jelly because it's something thats available all year long and not too expensive. If I find the one I have I will post it on here for everyone, but if you have it, please share. Bless you all, Evelyn S. Texas Hill Country

Hi All!
This is for Barb who is having difficulties with MS Word. To turn OFF the Formatting simply go TOOLS, then to OPTIONS, then under the Formatting Marks makes sure the ALL box is left UNchecked.
If you have any other questions or are lost email me privately at PetsPlantsHome@aol.com
Dawn Cape Cod, MA

Hi Nancy and fuzzies,

Barb wanted to know how to eliminate the paragraph marks in Microsoft Word. While I use Appleworks normally, if you go under Word to Preferences, look under "View," and in the second section "Nonprinting characters" you can unclick "Paragraph marks" and they should be gone.

I am sad to say that during our move to North Carolina, our cat died in the kennel the day after settlement. (We had to put the dogs and cat in the kennel 'cause the motel wouldn't take them.) She was 17 and as far as I knew was in good health for her age. Last checkup was in the spring and she was fine. They think it was a liver problem but I was really upset.

Now we've taken in a stray that kept going into our trash. Wouldn't you know, when she was taken to the vets for a checkup and shots, it turns out she has feline leukemia. She goes back next week but we don't know if she'll even live very long. She's a gorgeous little lynx point Siamese and soooo friendly. Still a bit nervous with the dogs and being kept inside.

I'm finally getting my kitchen in some kind of shape so I will be able to cook. I needed a pantry built so I could get the boxes out of the middle of the room and getting a contractor or anyone is almost impossible. I finally found someone and they finished the pantry yesterday so I can unpack the food and clean the tools off my counter. I'm really getting tired of take-out food. Now all I have to do is find a place for my cookbooks. And, of course, have the addition put on. :-(
Sue -- formerly from NJ now in NC

I have seen a couple reference for Corn Dog Casserole recipe in the Oct. 7 newsletter. I've checked back in the newsletter index, but do not see an Oct. 7 newsletter. Do I have something going on with my computer? Thanks so much for any info.
Dorothy, OH

You don't need to get the newsletter from AOL, take control and get it yourself. All you need to do is put Nancy's newsletter index page in your favorite places as well as your addy book,. Click on the link in your fav places and change the date to the date to the day's newsletter you want. Take control!!!
Lindy in CT

Hi Nancy -"staff" and Nancylanders. I just purchased a new gas stove. I just know someone out there will be able to help with this. It is also a convection oven. I've never cooked with one before and would find it interesting to see how different it is from regular gas. Does anyone have any recipes or know of a site I can go to to get recipes? I would really appreciate any help. Again Nancy, my favorite thing to do as soon as I turn on my computer is to look for your newsletter. Your efforts and hard work make life easier for all of us. Thank you.
Dotty in NJ

Hi fellow 'landers',
Sorry I've taken my sweet time in actually sending in the recipe for the Greek rice pudding but I'd been having a few problems with my pc modem (luckily it had not fried) and the technician was able to come over this morning and look into it.... dust of all things...

Anyway, here is the recipe and I hope you enjoy. Made a batch this morning and I'm going to dive in head first when it cools. Any questions? Feel free to email me.
All the best, Maria
www.authentic-greek-recipes.com
www.mariascouzina.com

GREEK RICE PUDDING: Rizógalo
Serves 4

5 tb round grain rice
5 cups full cream milk
1 1/2 heaped tb corn flour dissolved in a little milk
2/3 cups sugar
1/2 ts vanilla powder (powdered essence) OR
1/2 ts vanilla essence (extract)
2 tb sultanas (golden raisins) OPTIONAL
1 lemon rind (not grated)
ground cinnamon for sprinkling

In a pot, add the milk, rice, lemon rind and sultanas together, and allow everything to come to a gentle boil and cook, uncovered, over a low flame, stirring regularly, until the rice is 3/4 cooked. Add the sugar, vanilla and dissolved cornflour to the pot, stirring everything immediately and well. Allow the ingredients to continue cooking over a low flame until the rice has cooked and the milk has thickened. At this point, the pudding will NOT have thickened considerably. Remove the lemon rind and any skin the milk may have formed on the surface and pour the rice mixture with a soup ladle into serving bowls. Allow the rice pudding to cool and set, sprinkle it with cinnamon and knock yourselves out... just like I'm about to...

** As preferences vary, if you would like a thicker, heavier rice pudding, simply use a little more cornflour the next time round, in exactly the same way.

Good morning, Nancy!

This is the chicken recipe I promised you yesterday! I also posted it on the message board. I am fixing it Sun. for dinner.

Chicken With Olives from Lisa - a very dear friend

My husband & I loved this recipe! Hope you enjoy this one!

Serves 6; 10 minute preparation; 5 hours on high, 8 hours on low; Good with yellow rice made from a mix!

3 large all-purpose potatoes, peeled and cut bite-size
1 large green bell pepper, cut in thin strips
1 medium onion, chopped
1 can (15oz) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives (I used alot more)
1 1/2 Tbsp each minced garlic and olive oil
1 Tbsp tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs (about 3 pounds), skin and excess fat
removed

1. Combine all ingredients except chicken in a 4 1/2 quart or larger slow-cooker. Add chicken; stir until well mixed.

2. Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
Chris

Hi Nancy, Siggy, Ditto, and Cooking Friends! Several people have mentioned that they need recipes for just one or two people. If you'll go to www.pillsbury.com and click on "Newsletter Sign-up" at the top of the page, they'll send a free e-mail newsletter called "Cooking for Two". They also have another free newsletter you can choose. These recipes are typical Pillsbury - fast and easy! Hope this helps with those mealtime dilemmas.
Sue in Indiana

Hi Nancy and all,
Barb asked about the paragraph icon in her content. There is the same icon at the top of the page that she has apparently clicked on at some point and all she needs to do is click on it again. I did the same thing once. It's where the icon for the printer is, search, favorites, font, file, edit. etc. I can't think of what that area or bar is actually at.

Also, someone was giving information for an easy way to peel the leaves from a head of cabbage. I always put a head of cabbage in the freezer and when I am going to make stuffed cabbage, I thaw it ahead of time and the leaves peel right off.

Nancy, I still enjoy this site more than any other. You are amazing and appreciated more than anything else to say.
Dale in NV

This is for Barb in the Oct 14th newsletter who is having problems with MS Word. The things that are showing are the invisible characters (like a . for space). To turn this off, look under the File, Edit, View, etc Menu Bar for a button on your tool bar that looks like the mathematical pie symbol. If it isn't showing, go to the very end of the Button Bar past the big A where you change the color of the font, and click on the last arrow. A menu box will pop up, choose Show Buttons on Two Rows. The Show/Hide button will appear on the top Button Bar, on the right side. Simply click and it will turn off the effect. I agree it's difficult to work with, but extremely useful to trouble shoot a document.
Brenda in PA

Hello Nancy, I hope all is well with you today. We are having some beautiful weather in Minn. right now. A true Indian Summer. I just returned from Florida where it was hot, but that was all good too.

This is for Stacey Putnam who wanted to know about the "already spiced" pumpkin in a can. When ever I have used this, I taste it before mixing it in with anything else and decide if it is spicy enough for me. I like a rather strong spice taste. You can add more to this if you want to. Also, you can buy a can of Pumpkin Pie Spice, where all the individual spices are already in one container. This is also quite handy.

For Loretta in La Vernia Tx., I have several different cheesecake recipes that you might find interesting.
They are;
Tuxedo Cheesecake
Marbled Pumpkin Cheesecake
Rum Raisin Cheesecake
Mocha Chocolate Chip Cheesecake
Mandarin Orange Chocolate Chip Cheesecake
Chocolate Orange Cheesecake
Creme De Menthe Cheesecake

And a really rich layered cheesecake with pumpkin, chocolate mousse, and a chocolate frosting on the top.

If you think you would be interested in any of these, let me know and I will send them along.

Thanks to you Nancy, for being here everyday no matter what. I enjoy this newsletter so much!!
Terri in Mn.

Hi Nancy, I had promised a few pumpkin recipes, so just in time for the season, here are a few my family has enjoyed for many years.

Pumpkin Pancakes
2 eggs
1c.milk
1+3/4 c. Bisquick
1/4 c. salad oil
1/2c. cooked pumpkin
1/2 tsp. each of cinnamon, nutmeg, ginger

Beat eggs til lemon colored, about 5 minutes. Add the rest ingredients and mix well. Makes 15 pancakes.

Curried Pumpkin Soup (Taste of Home)
1/2 lb. fresh mushrooms, sliced
1/2 c. chopped onions
2 Tbl. butter
2 Tbl. flour
1/2 to 1 tsp. curry powder
3c. vegetable broth
1 can (15 ozs.) pumpkin or 2 cups of fresh pumpkin
1 can (12 ozs) evaporated milk
1 Tbl. honey
1/2 tsp. salt 1/4 tsp. ground pepper 1/4 tsp. ground nutmeg

In large saucepan, saute the mushrooms and onion in butter til tender. Stir in the flour and curry powder til blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or til thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.
Makes 7 servings.

Rich Pumpkin Coffee Cake (Libby's recipe)
2 pkgs. (16 ozs. ea.) pound cake mix
4 tsp. pumpkin pie spice
2 tsp. baking soda
2/3 cup water
1+3/4 cup Pumpkin (15 or 16 oz can)
4 eggs
Streusel Topping (recipe to follow)

Combine pound cake mixes, pumpkin pie spice and baking soda in large mixer bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 13 x 9 pan; sprinkle with half of Streusel topping. Carefully spread with remaining batter; sprinkle with remaining Streusel Topping. Bake in pre-heated 325 degree oven for 50 to 55 minutes.

For streusel topping : Combine 3/4 cup packed brown sugar, 3/4 cup chopped nuts and 1/2 cup flour in medium bowl. Cut in 1/3 cup butter with pastry blender or two knives til crumbly.

Thanks Nancy, I love this newsletter, have gotten many good recipes from it.
Helen, Punta Gorda, FL

For Nancy T,the angel food cake does not use any water, just the pie filling unless you are using pumpkin then you add 1 cup of water to the angelfood cake..Sorry I didn't get an answer to you sooner but had a family emergency and was away for awhile. Hope this clears everything up for you.
Jean in Illinois

This is a cider recipe for the person that asked for it.

SPICED CIDER
12 cups fresh cider
12 whole cloves
1 stick cinnamon
1/4 teaspoon ground nutmet

Add all ingredients together and bring to a boiling point and serve.

These are excellent served with the SPICED CIDER

SPICED PECANS
1 egg white
2-1/2 Tablespoon sat
3/4 cup white granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 allspice
1/8 teaspoon ground cloves
3/4 teaspoon salt
3 cup pecans (generously filled)

Beat the eggs whites and water until frothy. Add remaining ingredients but not the pecans. Blend well then add the pecans (using clean hands) until they are ALL coated. Remove and place on foil lined cookie sheet. Spread in a thin layer keeping pecans from touching as much as possible. Bake at 275 degrees for 45 minutes. Stir at 20 minutes and 15 minutes. Later spread on waxed paper
when baked. Cool. Store in an airtight container.
Bette~Indiana

I'm glad that Don in MI (10-14-05) posted a link to The Garlic Store, a family-run business at http://thegarlicstore.com. It's chock-full of goodies and information.

In the section on storing garlic, this caught my eye: "First a word of caution: NEVER allow garlic in oil to sit at room temperature. It is a hotbed for botulism. Keep it refrigerated or frozen at all times."
Alex

For Barb, who in the October 14th newsletter asked about hiding the view of the characters in the keystrokes she makes (for paragraph, spaces, periods). Barb, look at the top right-hand side of your of your window and you will see a character that looks like this ¶.
This is a paragraph sign. It should be on the second row from the top of your window - above where you would type. When you click on it it will show you all of the characters/keystrokes that you typed. Click on it again and it will hide them. Just click on it now, and you won't see them again. Is it gone?
Pat in Atlanta

Hi Nancy and everyone in Nancyland,
This is for Frances Slack. My maiden name was Slack. Where do you live Frances? I live in Jasper, Texas. Just don't hear that name a whole lot.
God bless, Sandi Slack Hutson

Nancy,
You are just the bomb! We appreciate you so much. I often wonder what I would do without this newsletter! Just couldn't!

You've already received many great soup recipes, but I thought I would include one of my favorites.

Beef Taco Soup
1-1/2 lbs. lean ground beef
1 onion, chopped
1 pkg. taco seasoning mix
1 pkg. ranch salad dressing mix
2 cans pinto beans
1 can tomato soup
1 can stewed tomatoes, chopped
1 lg. can whole kernel corn, drained
1 can hominy, drained (We like 2 cans, yellow or white)
1 can Rotel
1 cup water
2 teaspoons chili powder
salt & pepper, to taste

Brown meat; drain. Add remaining ingredients and cook slowly for about 1 hour. Stir often to make sure it doesn't stick. East with cornbread, crackers or chips.

Hope everyone enjoys! Barbara D. from Arkansas

Nancy
for the person who indicated the info below:
I just loved the "If You Give A Mom A Muffin" story. I do the RIF program at our school and wanted to pass this onto the reading teachers and Moms but the directions for baking the muffins are missing.

follow the directions on the back of the cake mix for baking. in this same newsletter Susan from San Antonio had tried the recipe making it low-fat and was going to experiment some more. I think I will, too!
CC

My husband was in the Navy and they had SOS. He really liked it and we would greatly appreciate the recipe if anyone out there in Nancyland would have it. I know you use hamburger meat , etc and put it on bread.

Thanks for any help anyone can give to me.
Peggy in Tennessee

I would love tested jar mix recipes. I want to use them for a church fund raiser. I would love some soup, cakes, and bath soap recipes (and any others that might be used.) In the past we have had mostly cakes and other baked goods. I wanted to bring things that could be used for Christmas gifts. Any help would be appreciated.
Glenda in Pittsburg

Nancy, I think your readers would like to know how to fill a cupcake with a cream or pudding filling. http://www.preparedpantry.com/fillacupcake.htm It's really easy. You can link them to the article or copy it into your newsletter if you prefer.
Thanks. Dennis

For Merry M in MN,
Gingersnaps are one of my favorite cookies too. I like them mildly spicy without too much molasses. We took my best recipe and converted it to a mix. If you would like to try these, check them out. Gingersnaps.
Dennis Weaver, The Prepared Pantry

Comment
These are very good cookies and easy to make from the mix.
Nancy

Thank you Mimi in AL for the Corn Dog Casserole recipe. I can't wait to make it. I live in North Ala., Hartselle.
Jane Ann in Alabama

Nancy, I hope that you have a great weekend and that your associates don't work overtime this weekend. To CMC, in newsletter 10/14, you forgot to put the instructions and temperature and how long to cook the Ooey, Gooey Butter Cake. The following are a couple that I found on www.cooks.com recipe search web site.

Ooey Gooey butter Cake or Cream Cheese Brownies
1 white cake mix, any brand
1 egg
1 stick butter, melted
1, 8 oz., pkg. cream cheese, room temperature
1, 1 lb., box powdered sugar or also know as icing sugar
2 eggs

Combine first three ingredients with a fork, it will be almost like pie crust. Press into a greased and floured 9" x 13" pan, set aside.

In a separate bowl combine second three ingredients for 2 minutes on medium speed. Pour into "crust" alread in pan and bake at 350ºF for 30 to 35 minutes.

Ooey Gooey Butter Cake
1 pkg. yellow Cake mix
1 stick butter
2 eggs
1, 8 ox., pkg. cream cheese
1, 1 lb., box powdered sugar
2 eggs
1 teaspoon vanilla

Preheat oven to 350ºF. Mix cake mix, butter and eggs together. Spread into a greased 9"x13" pan. Mix cream cheese, powdered sugar, eggs and vanilla. Pour over top of batter mixture. Bake at 350ºF for 35 to 40 minutes.

Another person was talking about a sauce for Steak Soup. I forgot the person name, in newsletter 10/14, I got on the internet and went to www.cooks.com and they had a few of Steak Soup recipes, but I didn't have time to check each one out but these 2 I think sound and what we have in the Indianapolis area in restuarants.

Oklahoma P.T.O. Steak Soup
Good for teacher/P.T.O. Luncheons
3 cups water
3 small chopped onions
3 stalks chopped celery
2 sliced carrots
1, 1 lb., can tomatoes
1 teaspoon pepper
1, 10 oz., frozen vegetables
1 lb. sirloin steak, cubed
2 to 4 tablespoons beef bouillon
1/2 cup butter
1/2 cup flour

Put all except butter and flour into crockpot. Cook on low 8 to 10 hours. One and a half hours before serving, turn up to high. Make roux of butter and flour stirring until smooth. Add to soup to thicken.

Steak Soup
1 lb. ground steak, browned
1 onion, chopped, browned with meat
3 stalks celery, chopped
2 carrots, sliced
1, 10 oz, pkg. frozen mixed vegetables
1 small can tomatoes
pepper and salt to taste
1 teaspoon accent, you can also use seasoned salt recipe said
2 teaspoon beef bouillon

Cook in crock pot 6 hours on medium. Make a roux of ½ cup flour and ½ cup butter, or you can use about a 1/3 cup of each. Mix roux into the soup and serve. I would cook it on high for at least ½ or longer so you would have have the flour taste.

I do have the Inside Out Cake recipe but I will have to look that one up but I must go to work now. So Sorry that this took so much space Nancy but I thought that I would help. Everyone have a great day.
Susie Indy

This is for Nina-TN looking for apple cider recipes. This has been a favorite for almost 25 years.

Mulled Cider
2 quarts apple cider
1/4 cup packed brown sugar
2 sticks cinnamon
1 teaspoon whole cloves
1/8 teaspoon ground ginger
1 orange, sliced (unpeeled)

Combine ingredients in slow cooker (crock pot). Cover and heat on low at least 2 hours and up to 5 or more hours. Serve from pot. 10 to 12 servings.

To Boots in Va - We used to live in Salem, Va and had a Sunday school teacher named Boots. I thought maybe I had found her again. I know what you mean about the day care being like S.S. I taught for one year and loved it, but couldn't go back because of health reasons. Bummer.
Linda In Midland, TX

Jana in Vegas requested a recipe for a Rhubarb pie in the Oct 6th letter. I can't remember if I saw one in any of the later newsletters. I was ill so am just getting caught up. This was my mother and grandmother's recipe. I calls for flour (all-purpose) as a thickener I have always used it until recently. I can no longer eat it so have substituted cornstarch between 1/4 and 1/3 cup depending on the juiciness of the rhubarb.
I hope it helps.
Betty in Canada.

RHUBARB PIE
Preheat oven to 450ºF.
Have pastry ready for a 9-inch 2 crust pie.

Mix together
1 to 1-1/2 cups granulated sugar
1/3 cup all-purpose flour
Combine with:
4 cups rhubarb (cut into about 1-inch pieces).

Turn into pie plate lined with bottom crust. Top with 1 tablespoon butter or margarine.

Cover with top crust. Seal and flute edges, slit or prick the top.
Bake in preheated 450ºF oven for 15 minutes, then reduce heat to 350ºF and bake for another 40 to 45 minutes OR until fruit is tender and bubbly in the center.

Grandma and mom baked in the oven of a coal or wood stove so they baked it usually at about 400ºF for an hour or a little more. You could also do this in an electric or gas oven if you wished.
The first temperature is what I experimented and came up with.
Betty.

These recipes are for Merry in Mn, who requested Gingersnap cookie recipes in the October 13th newsletter.

The first one uses only ginger as a spice, the second uses ginger, cloves and cinnamon and is a softer cookie.
I hope it helps.
Betty in Canada.

Gingersnap Cookies
Ingredients:-
3 cups flour
2 tsp baking powder
1 tsp salt
1 tsp ginger
1 cup molasses
1/2 cup butter
1/2 tsp baking soda.

Method:-
Heat the molasses and butter, then add to dry ingredients. Mix well. Chill until firm enough to roll. Cut with cookie cutters or as you desire. Place on a greased cookie sheet.
Bake in a preheated 350F oven 12 to 15 minutes.

Molasses Crinkles
3/4 cup shortening
1 cup brown sugar
1 egg
4 tbsps molasses
1/4 tsp salt
2 cups flour
2 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger

Preheat oven to 350ºF. Mix well. Roll teaspoonfuls into balls, drop into 2 to 3 tablespoons of sugar in a bowl. Then place on an ungreased cookie sheet. Bake for 12 to 15 minutes. Cook on pan for 1 minute then remove to cooling rack until completely cool.
Betty

I am looking for a recipe to make homemade apple butter, not in crock pot. My dad made the best, but forgot how he did it.

Also Nancy I am an animal lover... My Golden Lab, DIXIE, had 11 puppies. they are so beautiful, I also have an cat named "midnight" He is so sweet, but is skinny, I feed him lots of food, scraps but don't understand why he doesn't gain weight? I love your newsletter. have a nice week-end,
Mary Arrington......Virginia

This is for Loretta in Lavernia, TX who requested recipes for cheesecakes in the October 11th newsletter.
I made this one up a few years ago, my family loves it and the different variations.

Vanilla-Blueberry Cheesecake
I had 3 pkgs of cream cheese and some frozen blueberries so decided to make a cheesecake. The following is it.

1-1/2 cups finely crushed graham crackers
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
4 eggs
1 teaspoon vanilla

2 cups fresh or individually frozen blueberries, thawed (save juice)
1/2 teaspoon granulated sugar

Method:-
Preheat oven to 350ºF.

For crust, combine graham cracker crumbs and sugar, stir in melted butter. Bake for a few minutes, then set aside.

For Filling, in a large mixing bowl beat cream cheese and sweetened condensed milk, until well combined. Add eggs and vanilla; beat just until combined.

Divide batter in half. Combine 1 cup of the blueberries and 1/2 teaspoon granulated sugar; then stir into one half of the cheesecake batter. Alternately spoon some vanilla and some blueberry into crust, to make a sort of marble effect. Bake in preheated oven for 50 to 60 minutes or until center appears set when you gently shake the pan. Cool on a wire rack for 15 minutes. Loosen crust from sides of pan, with a knife. Cool for 30 minutes.

Then remove sides from pan; cool cake completely. Cover and chill at least 4 hours. Serve with remaining blueberries mixed with juice, saved when thawing, and a little sugar. Heat and stir in a little cornstarch mixed with a little cold water, simmer for a few minutes until slightly thicken. Then let cool. Spoon some over each slice of cheesecake when serving.

Delicious!

Note:- I have made it with raspberries, blackberries and strawberries. Your imagination is your limit. I have also made it just plain vanilla and served with a fruit sauce on top of each slice. Also made the vanilla version , while it was cooling made a chocolate sauce to serve over top of each slice.
Once I made the vanilla cheesecake and a chocolate pudding, after the cheesecake had cooled a little I poured the pudding over top and then let it all cool and set. My grandchildren loved it.
You see; to me a recipe is an idea, then I use whatever I have on hand to make it suit me.
Betty in Canada.

===

Hi Nancy, to get your news letter i copy and paste it to a new e-mail and send it to my address. Than when I recive the message again. I click on your address and it opens your news letter.
THANKS, BEAR
ps love it

To Susan; Your explanation of ounces was right on the money, the reason I was asking, for instance, my coffee pot. I fill the pot with water to the ounces I want. It measures 8 ounces to the cup. However, when I pour it in the coffee maker, it measures it at 4 ounces to the cup. Hmmm. I have noticed when I buy grated cheese, the bag indicates it contains 3 cups. When I get it home, It measures only 4 ounces to their cup. Not the eight I was expecting, Again, hmmm. I have noticed in some recipes that there is a difference between the ounces in a cup. So I guess it is a judgment call.

The overwhelming amount is 8 ounces to the cup. I'll go along with that.
Don in Mich

I would like to make some homemade baked items for Christmas this year. Does anyone have any tried and tested recipes for baked bread or cookies or other gifts? I wanted to start early so I could bake them and try them out before giving them as presents. With the cost of gas our family can not afford this year for Christmas presents.
Janie

Hi Everyone,
Could CMC (10/14 newsletter) go into a little more detail with the Ooey Goey Butter Cake? I haven't been cooking very long and this recipe is very confusing to me the way it is now. I mean does it need baking or are raw eggs supposed to be eaten?
MC in TN

Hello Nancy, Furbies and All My Fellow "Landers,"
This is for John. Here is the recipe for Inside Out Cake as I found in the newsletter a few weeks ago. I'm sorry because I didn't write down the name of the person who sent it in nor the date of the newsletter. This has taught me a lesson as I will from now on copy down both when I copy the recipe.

Inside Out Cake
1 Box yellow cake mix
4 eggs
1 C. Oil (I used canola oil)
1 C. water
1 can pecan coconut frosting
1/2 C. chopped pecans (I omitted these)
Preheat oven to 350 degrees

Beat cake mix, eggs, water & oil for 2 minutes. Add pecan coconut frosting and chopped pecans and mix well. Bake in bundt pan (I don't have one so I used a 9x13 pan). Bake 45-50 minutes or until toothpick inserted in middle comes out clean. Remove from pan while still hot. A very moist cake and does not need any frosting. Can use German Chocolate cake mix for a very moist chocolate cake.
Melinda Chattanooga,Tennessee

Is this a dessert only recipe exchange? I am a busy Mom of 6 and am looking for easy dinners. I love to cook but sometimes have to resort to my roaster oven.
I would appreciate a reply.
thanks, Lisa Canamore

Hi Nancy and members,
For Boots in VA....instead of placing cabbage in boiling water to soften leaves, freeze the head of cabbage. Thaw in a colander and the leaves will come right off. No need to cut out the core. This is a TNT method and is much easier than the boiling water method.

Hope this works for you.
JoAnn in PA..originally from VA!

Hi this is Cheryl, in North Olmsted Ohio. In the oct. 14 newsletter, a recipe for "Ooey Gooey Butter Cake" was sent in by 'CMC'. It didn't say what temp to bake it, or for how long. Also, do you bake it before or after the topping goes on? I'm guessing you bake it with the topping on, since it contains eggs. I made this cake many years ago, but have lost the recipe. I remember that it's quite delicious. So, I'm hoping you can help with the cooking instructions. Thanks a bunch.

Nancy, I just wanted to let you know how much you're appreciated for all the work you put into the newsletter. I have gained so many great recipes, and helpful hints from you and from your readers. I look forward to the newsletter every night, when I go on line. It's become a fun part of my daily routine.
Cheryl, Ohio

Carol in SC
I'm looking for some SUGAR FREE or reduced dessert recipes. my son is diabetic and i would appreciate any you can send...
Caroline

Helen in Mississippi's Crab Soup is a must try! Thank you Helen for an easy dinner idea and a "keeper" recipe. After work I stopped by the grocery store and bought cheddar-herb focaccia bread. I just wrapped the bread in foil, stuck it in the oven for about 20 minutes and served it with the soup when it was heated through. For those of you who may have missed this wonderful recipe, here it is again:

This in my crab soup recipe. If you like and can eat seafood this is a great soup for the cold weather. It's easy to make and you can freeze the leftovers.

Crab Soup
2 sticks real butter
1 bunch green onions chopped
1 lb. crab meat or 3 cans crab meat
1 qt. half & half cream
1 can cream mushroom soup
1 can cream celery coup (can add a can cream of shrimp soup if you like to)
1 can cream corn
crab boil to taste

Mix all ingredients together, put in a large heavy pot. Heat until hot, stirring so it won't stick. Then put in a crock pot and cook on low for 1 to 2 hours.
Enjoy!!! Helen In Mississippi

This is for the lady with fruit flies. The only real good way of getting rid of them is to buy a fruit fly trap. Sprays don't really work. The other thing you can do to see where they might be coming from (even if you think you have everything cleaned up - it only takes a very little bit to bring the flies on) is when you go to bed at night put saran wrap or clean plastic over your drains in the kitchen or wherever. If they are coming from your drain they will come to the plastic. There is things for the drain, but make sure you have something that is for fruit flies. I work for our local Extension Office and have looked this up several times for folks who call about fruit flies this year - must be a good year for it.
Judy from Wisconsin