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Chicken Recipes
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Halloween Treats

Hi Nancy, Siggy, Ditto and everyone in Nancyland. In the Sept. 17th Newsletter, Boots in VA needed an
applesauce cake recipe to make for the church bake sale. Here is a hand me down recipe that has been
in our family for a long time and repeatedly used by all of us.
Betty in MD

APPLESAUCE CAKE
1/2 cup shortening or butter
1 cup sugar
1 egg
1-1/2 cups applesauce
2 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped nuts
1 cup raisins

Cream together the shortening or butter and sugar. Add egg and beat well. Add applesauce. Sift dry
ingredients together and add to mixture. Add nuts and raisins. Place in greased 8-inch pan and bake at
350° for 50 to 60 minutes. Sprinkle with powdered sugar.

Myron: My butter sometimes falls into the water in the bottom of the butter bell, too; however, it is only on days that are very warm when I don't have the air conditioner on. I see you live in
California - my assumption is that it is warm there right now - do you keep your air conditioner on? Also, are you using real butter and not margarine?

Speaking of this, someone told me yesterday that the reason you can leave butter at room temperature is because the salt in butter preserves it. It was this person's belief that unsalted butter would spoil. Since I only use unsalted butter for cooking, I'm not going to try it, but it makes sense.

To get in on the weird sandwich discussion - mine isn't exactly a sandwich, but my dad had a favorite
that has become a favorite of mine. I mix equal parts of white karo syrup and softened butter, stirring until well mixed, and dip my bread into it. YUM! It's almost 11:30 pm and I want some right now!
Doris in Oklahoma City

Lisa P requested chocolate oatmeal cookie in 9/17 newsletter. This might be close.

Pan Cookies or Candy Cookies
2 cups sugar
5 Tbs cocoa
1 stick butter (1/4 pound)
1/2 cup milk
3/4 cup peanut butter
2-1/2 cups quick oats

Put sugar, cocoa, butter and milk into saucepan. Bring to boil and boil 1 minute. Remove from heat and add peanut butter and until smooth. Stir in oats. Drop on waxed paper while still warm. Let cool to set. Judy in Santa Ana CA

To Susie in Indy, I don't remember the date the hint was posted for the cleaning of the smooth top cook
tops, but the hint was, simply sprinkle the cook top with baking soda and scrub. I have always used Bar
Keepers Friend to clean my smooth top, but tried the baking soda and that worked as well as the Bar
Keepers. Simply sprinkle the cook top with baking soda and scrub, it worked wonderfully for me with a
gleaming, clean cook top. This is a much cheaper cleaning method.
Susie in Arkansas.

Hi Nancy - This is for Sharon - IL. This recipe was given to me years ago by a friend. I did post it last
year. The recipe doesn't call for kidney beans, but I usually add some.

Steak and Shake Chili Mac
2 lbs. ground beef
1 cup water
1 large can tomato paste
1 small bottle catsup
1 package chili mix (Chili Man)

Brown the ground beef. Add the rest of the ingredients and simmer for 15 minutes. Serve over
spaghetti. Serve chopped onions and shredded cheese on the side.
Carolyn - Illinois

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, I have really enjoyed reading about the
ketchup and mayonnaise sandwiches, thanks to Mr. Myron Drinkwater who took us back to our childhood
for those precious memories. When I was little, my Mom would mix ketchup and mayonnaise in a small
bowl for my Brother and I to use as dipping sauce for our homemade French fries that she would make.  Over the weekend we went to a crab feast and they served French fries. I asked the waitress for some  mayonnaise and I mixed the mayo and ketchup found on the table together and dipped my French fries in it. Everyone at the table had a big laugh, but out of curiosity they had to try it and liked it and so I began to tell the story of how my Mother would make the sauce for my Brother and I. I also told them the story of how my Brother loved to put apple butter and fried potatoes on white wonder bread to make a sandwich. He would use apple butter to made his potato sandwich sweet tasting he would say. Then he would get a bottle of coke to drink and drop planters salted peanuts into it. I remember how my Dad loved brer rabbit blackstrap molasses on his white wonder bread to make a sandwich and would take it in his lunchbox to work. Those were the good old days when there wasn't a lot of money but a lot of love and fun. What a great evening of reminiscing of years gone by and for everyone at the table they had their own sandwich story to tell.
Betty in MD

Hi, this is for Marg. in Canada and for Maryan MN about the fruitcake.

The 3 lbs of fruit is a mixture of cherries & pineapple. Seems like my Mother and I made a round cake in an angel food cake pan, and at least a loaf pan - maybe two. Haven't made it recently but my family like it a lot. Let me know when you gals try it.
Thanks, Kay Neil, Springfield, MO

This is for Marian in ND - The next time you have that onion sandwich, toast the bread. Butter the toast while still warm so the butter melts, sprinkle with poultry seasoning and add a couple of thin slices of onion. Yum! It tastes like dressing.
Carolyn - Illinois

I was wondering if anyone but me was lucky enough to have a mom who made homemade bread. The big treat was butter and brown sugar on warm bread oh my gosh to die for.
Martie in Oregon

Hi everyone
I am diabetic but still would love to bake (and eat) cake , cookies , pie etc. I was hoping some of you
would know if a recipe calls for sugar can I substitute Splenda and still get good results ? If so, do i have to do anything different or just Splenda = Sugar ? I sure would like to try some of my recipes but don't want to try if its not going to work !!!!!!
Thanks Leslie in Wyoming

Hi Nancy, thought I would send in my unusual sandwich, I remember from when I was a kid. My Aunt LaVon got us kids hooked on Mayo, Peanut Butter, & Dill Pickle sandwiches. They were great. In fact, I just had one last night for supper.
Carolyn in WY

Speaking of odd sandwiches, anyone ever stir peanut butter and maple syrup together for a sandwich, one of my husband's favorites. He has diabetes now and makes it with sugar free syrup. Smucker's sugar free brand is great. My Mom loved fruit sandwiches, pineapple or banana, and strangest of all, apple sandwiches. She said as a child they ate onion sandwiches too. She said the kids used to sneak biscuits leftover from breakfast, poke a hole in it with their finger and fill it with butter and sugar. I guess when we are hungry just about anything makes a great sandwich! Love hearing from everyone. Bless
you all. Agnes in AL

NO BAKE CHOCOLATE COOKIES
Put wax paper out on table or counter before you start.

2 cups sugar
1/2 cup milk
1/2 cup butter
3 cups quick-cooking oats
1 cup flaked coconut
6 tablespoons cocoa
1/2 teaspoon vanilla extract

In a large saucepan, combine the sugar, milk and butter; bring to a boil, stirring constantly. Boil for 2
minutes. Remove from heat. Stir in the oats, coconut, cocoa and vanilla. Working quickly, drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about 1 hour (if you can wait that long)
Bette~Indiana

Well just had to put my 2 cents worth in about these sandwich "memories". I can remember going to my Grandparents house on the farm in Texas and they always had cattle and fresh "cow butter". We always had a slice of bread with fresh butter and sugar sprinkled on it. That was a real treat. I think we are all telling our ages!

Also for Lisa P. request in Sept 17 newsletter, this is a recipe I may have gotten here but its the only
fool-proof recipe I have ever had for the chocolate oatmeal cookies. Go exactly by the time to boil & cool:

Chocolate Oatmeal Cookie
1/2 C. Margarine
1/2 C. milk
1/3 C. Cocoa
2 C. Sugar
2 C. Oatmeal
2/3 C. Peanut Butter
Bring first 4 ingredients to a hard boil: Boil for three minutes. Cool for 5 minutes. Blend in peanut butter,
then oatmeal. Stir well and drop by teaspoons on wax paper. Cool for about an hour

Hope this is what your looking for! Thanks for best mail of the day Nancy!
Linda , Al

Oh, what memories.
My favorite after school snack in the 40's was Dripping spread on a bread slice and sprinkled with
lashings of Salt. When my Mother fried or baked she kept all the fat in a dish, that is what we called
"dripping". Must have been before Smoking, eating Fat and too much Salt etc. was bad for one.
Bob, with healthy arteries, in Adelaide, South Australia

Re: 7-Up Apple Dumplings posted by chief_cook2
Hi Nancy - in the 9-16-06 Chris in NM sent a great apple dumpling recipe. Part of the directions say to
mix the 2nd group of sugar, cinnamon and nutmeg together. She only gave measurement for 2 cups in
the beginning of the recipe. Since Chris was not the person who posted the recipe on the board, can the
submitter please clarify the amount of sugar?
Nancy Z-R from S FL

Hi Nancy, Siggy, Ditto and everyone in Nancyland. In the Sept. 17th Newsletter, Boots in VA needed an
applesauce cake recipe to make for the church bake sale. Here is a hand me down recipe that has been
in our family for a long time and repeatedly used by all of us. Betty in MD

APPLESAUCE CAKE
1/2 cup shortening or butter
1 cup sugar
1 egg
1-1/2 cups applesauce
2 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped nuts
1 cup raisins

Cream together the shortening or butter and sugar. Add egg and beat well. Add applesauce. Sift dry
ingredients together and add to mixture. Add nuts and raisins. Place in greased 8-inch pan and bake at
350° for 50 to 60 minutes. Sprinkle with powdered sugar.

It just came to my mind a few minutes ago that my mother, bless her soul, loved sardine sandwiches and she also ate oyster sandwiches!! She would put Miracle whip on 2 slices of bread and then mash up which ever of the previous sandwich ingredients that she was having and spread it on her bread. Both seemed nasty to me but she lived to the ripe old age of 90 so it must not have done her any harm!! One of my children's biggest complaints when they stayed with their grandmother was the fact that she fed them pork and bean sandwiches!! She would mash pork and beans and spread it on bread like peanut butter and then eat that with a large slice of onion!! Another one that didn't appeal to me either.

I also remember mixing butter and pancake syrup and using that for sandwich filling. But sometimes, we would just tear our bread into small pieces and put the syrup over it and eat it with a spoon!! On some winter afternoons, Mom would fry hog brains very crispy and we would eat them on slices of bread that had a thick layer of mustard on them. No wonder the pounds have added up over the years and so have the memories!!!

Thanks to Myron Drinkwater for suggesting the comments!!
Phyllis Knipp--Baker, Mt

Halloween coloring pages

Hi Nancy
This is in regards to Judy in Santa Ana. I remember staying at my Grandpa & Grandma's house and my
treat of the day was 2 slices of white bread with butter (not oleo) and then she dusted it with white
sugar. You talk yummy! No wonder I always had excess energy when I stayed with them! What great memories of days gone by.

Nancy, keep up the great job you always do. So many of us would be lost without your hard work and compassion you put into this newsletter.
Barbara B. in Turlock, CA.

Hello everyone!

I've tried to resist sending this in but just had to LOL..... I often had mayo or mustard sandwiches a
looooong time ago. Also sugar on bread and butter. This I still have if no dessert is handy. I was in a
convent for many years and our after school snack was a slice of white bread with molasses on it. My dad used to give me a little plate of jam or molasses with milk in which I dipped my bread. And the one thing I still make regularly are onion slices which I leave in vinegar and oil on the counter or in the fridge to make sandwiches or eat with meat.

Was just about to forget french fries sandwiches!!!!

Since I am french canadian, originally from Montreal, it shows that kids everywhere seem to like the same thing LOLOL

Bless you Nancy for all your hard work :)
Angel from Sherbrooke

Nancy thank you so much for such an outstanding newsletter that we all enjoy. I have a question that I know has been asked before but I didn't copy the information. What program are people using to store the recipes? I know that you have one that you like and what is it? It is easy to operate or not?

In the newsletter 9/17 Sue in Fl asked if you drain the pineapple in the Four Tins and a Tub salad. Yes
Sue do drain both cans of pineapple. What I use is the can of pineapple in its own juice and I save to
make sure that everything goes together and it is not dry. If I don't need the juice then I just drink it. I
have not used pineapple in syrup for years.

To Myron Drinkwater's message regarding the sandwiches that we ate as children. When we took a trip
my mother always had bread and butter sandwiches on hand to eat. Also we would have bread, butter
and sugar sandwiches. Also we would have a meal of salted green onions, tomatoes and cucumbers with
mayonnaise or Miracle Whip. No wonder we have trouble with weight and all other health problems. I
also had bread, peanut butter and Miracle Whip sandwiches. My DH as a child would have bread and
mustard.

In the newsletter 9/17 to Lisa P I have two recipes for the Chocolate Oatmeal Drop Cookies make about 4
to 6 dozen cookies and the second one makes about 15 cookies.

Chocolate Peanut Butter Oatmeal Drop Cookies
1/2 cup butter
1 cup milk
4 cups sugar
4 tablespoon cocoa
1/2 cup peanut butter
2 teaspoon vanilla
6 cups quick cooking oatmeal

Put the first 4 ingredients in a large sauce pan and bring to a rapid boil, then turn off heat adding the
peanut butter, vanilla and oatmeal mixing well. Drop by teaspoonful onto waxed paper until cool. Makes
4 to 6 dozen.

Chocolate Peanut Butter Oatmeal Cookies
2 cups sugar
1/2 cup milk
1/4 cup cocoa
1/2 stick butter
1-1/2 teaspoon vanilla
1/2 cup peanut butter
2-1/2 cups oatmeal

Combine sugar, milk, cocoa and butter. Bring to a boil and let boil for about 1 minute. Take off heat and
add vanilla, peanut butter and oatmeal. Blend well. Drop large spoonfuls onto wax paper to form
cookies. Makes about 15 cookies.

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

I would like a recipe for pastry puff chicken?
FL

For Kathy:

Snowman Cheese Ball
2 pkg. (8 oz.) cream cheese
1 pkg. (4 1/2 oz) dried beef, chopped
1/2 c. finely chopped green onions
1 t. prepared horseradish
1/2 t. garlic powder
1/2 c. dried parsley flakes
2 cartons (4 oz. each) spreadable cream cheese
5 dried cranberries
1 baby carrot
2 pretzel sticks
1 large round cracker
4 round butter-flavored crackers
Assorted crackers

In large bowl, combine first 5 ingredients until blended. Shape into 2 balls, one slightly larger than other. Roll each in parsley. Cover & refrigerate 8 hrs. or overnight. On serving plate, place smaller cheese ball on top of larger ball, forming a snowman. Set aside 1 t. spreadable cream cheese. Carefully cover snowman w/remaining spreadable cream cheese. Arrange cranberries for eyes & buttons. Insert carrot for nose & pretzel sticks for arms. Place small dab of reserved cream cheese on top of large cracker.

Top w/ butter-flavored cracker.
Repeat w/ 3 remaining butter-flavored crackers. Place on top of
snowman. Serve w/ crackers.
Yield: 1 snowman (2-1/2 cups)

(Source: Susan Seymour of Valatie, NY) Athena in DE P.S.
Thanks for buffalo meat tips!

Halloween Treat Recipes

Sept. 16, 2006 Newsletter
Reply to Mr. Drinkwater's mustard sandwiches from Kim in Streetman, TX and Patricia

My brother used to eat mustard sandwiches but like Judy in Santa Ana, CA, I don't care much for
mustard. My Mom was a great bread baker. So great, that I tried on several occasions to use the same recipe, but it never came out like hers did. We had fried bread for lunch and about 4 p.m. when school was out, the bread was just coming out of the oven. There was nothing like freshly baked white bread, spread with butter and sprinkled with sugar. We called them ''Sugar Sandwiches''. So our kids were raised on bought white bread sugar sandwiches.
Jacquie in KS

Hi Nancy and Nancylanders,
The weather is getting so much nicer. I was actually able to mow the yard this afternoon without nearly
passing out from the heat. And tonight, it really feels good with the slicing door open - in the 60s. My kind
of weather!

This is the last of the five cake roll recipes I was sending. Hope this is what the lady wanted (I forgot who
ask for them).
Oma in LA (Lower Alabama)

Lincoln Log Cake
4 eggs, softened
3/4 C sugar, divided
1/2 tsp vanilla extract
3/4 C flour
1 tsp baking powder
1/4 tsp salt

Frosting
In a large bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 C sugar and vanilla.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating till stiff peaks form. Foldinto egg yolk mix. combine flour, baking powder and salt; fold into egg mex.

Line a 10x15-inch jelly roll pan with wax paper; grease paper. Spread batter evenly into the pan.

Bake at 375º 12 - 15 minutes or until it tests done. Cool 5 minutes. Turn cake onto a kitchen towel dusted with Confectioners' sugar. Gently peel off wax paper. Roll up, jelly-rollstyle. Cool completely on a wire
rack.

Frosting: Combine sugar, cornstarch, saltand water in a saucepan until smooth. Bring to a boil; cook and
stir 2 minutes or until thickened. Remove from heat. Add chocolate, butter and vanilla, stir until melted.

While frosting is warm, unroll cake and spread half the frosting over the cake to within 1/2-inch of the
cake edge. Roll up with-out the towel. Spread remaining frosting over the outside of the cake roll.

Using the tines of a fork, drag sides of the cake to resemble tree bark. Refrigerate at least 1 hour before
slicing.
Makes 12 servings.

Easy canned and fresh pumpkin recipes

Hi Nancy & furry friends. Someone mentiond cornmeal waffles & it reminded me of how we were first
introduced to these. My father wanted my mother (both in their 80's) to make cornbread for him & she
refused so he said he would make it himself. He got the packages of Jiffy cornbread mix & mixed it up.
Then he realized he had used the recipe on the box for waffles instead of cornbread. I live a few houses
away & he called me to bring down my waffle iron. They were delicious. We had a bunch left since he
made 2 boxes. We put the leftovers in baggies in the fridge. Since then I have also frozen them. They are
best if heated up in the toaster as it returns them to crunchy which is what is so good about them. I
recommend them highly.
ar in Fl

PUMPKIN SPICE BREAD

MIX IN LARGE BOWL:
3 1/2 cups unsifted flour
2 1/2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (16oz) can pumpkin
1 cup oil


4 eggs
Add eggs one at a time. Beat well after each addition. Pour into two greased and floured 9X5 inch loaf pans. Bake at 350º for 1 hour. Cool in pans 10 minutes.

If a more spicy bread is desired add more cinnamon, allspice and nutmeg to taste.
Bette~Indiana

SAUCY APPLE SWIRL CAKE
1/4 cup sugar
2 teaspoons cinnamon
1 package yellow cake mix
1 2/3 cup applesauce
3 eggs

Heat oven to 350 º. Grease and flour fluted tube or 10 inch tube pan. In small bowl combine sugar and
cinnamon; set aside. In large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2
minutes at highest speed. Pout 1/2 of batter into prepared pan. Sprinkle with sugar mixture. Cover with remaining batter. Bake at 350º for 35 to 45 minutes or until tooth pick inserted in center comes out clean. Cool upright in pan 25 minutes; turn onto serving plate. Cool completely. If desired, dust with
powdered sugar. 16 servings. High altitude above 3500 feet: add 3 tablespoons flour to dry cake mix.
Bake at 375º for 35 to 40 minutes.
Bette~Indiana

Applesauce Cake
1/2 cup shortening (crisco)
1 cup brown sugar
1 cup white sugar
1 egg
1-1/2 cups applesauce
2-1/2 cups sifted flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons soda
1/2 cup hot water
1/2 cups chopped dates

Frosting
4 tablespoons Crisco
3 cups powdered sugar
2 egg whites
1/2 teaspoon vanilla

Sift together flour, salt, cinnamon, cloves, and allspice and set aside. Cream shortening
and sugars, add egg then applesauce. Mix soda and hot water and stir into the above mixture. Add
chopped dates . Gradually stir in flour mixture. Stir until well mixed. Bake at 350º for 45 minutes.

For frosting, cream shortening and add half of sugar and beat for 2 minutes. Beat egg white till fairly stiff
and add to above mixture. Add balance of sugar and vanilla. Beat until creamy.
Bette~Indiana

APPLESAUCE CAKE
1 package Duncan Hines Spice Cake mic
1 pound can apple sauce
2 eggs
1/4 cup oil
1/2 cup raisins (if desired)
Mix all ingredients thoroughly and bake in bundt pan at 350º for 45-50 minutes.

For Lisa P in Sunday's newsletter: I bet you get tons of answers for the oatmeal cookies!

Chocolate Oatmeal Cookies
2 cups sugar (regular sugar)
1 stick oleo (1/4 pound)
1/2 cup milk (I use 2%)
1/3 cup or 2 tablespoons cocoa (Hershey's)

Mix all the ingredients and bring to a boil on a medium stove eye. Boil 2 minutes. Timing is important!
Add 2 cups of quick cooking oatmeal and 1/2 cup peanut and 1/2 teaspoon vanilla. Or you can add 2 and
1/2 cups oatmeal and omit peanut butter. Mix well and spoon onto wax paper. Be fast!
Enjoy! Sandee in West TN

re the cracker bread.. when I read the recipe, I thought about Pilot Crackers. they are a large, flat
cracker, will keep forever, and often taken to sea..

I wonder if you dampened them with water if they would soften and then you would be able to roll them We have a large Scandinavian population near my home, and one of the larger grocery stores carries a
Viking Bread. It is a large, flat, square, and the package includes directions for softening. It makes a
great base for rolled canapés. I keep it on the shelf, and in minutes can fill and roll..tuna salad, ham
salad, cream cheese mixed with a little salsa and grated cheese Lots of possibilities
Lois, WA

COLLEGE TIPS #5 - Kitchen Items/Utensils

You living away from home college student needs cooking/eating/preparing utensils and stuff no matter what type of living situation they are in. While the dorm/rooming house student is limited on how much they can have (usually very little storage room for stuff), the garden apartment or regular apartment student is more prone to make meals for themselves and friends. Just sending this tip out to the types of things they might need, or would be great to have (if room permits).

At a minimum is their eating flatware and dishware. The dollar store is great to get things the student
needs or they can go on their own after they find out what other room-mates have brought with them to school (and that they can use too). I recommend if you have old Corelle ware that it is the best dishware a student can have - holds up to abuse, can microwave on it and refrigerate/freeze with it. Corelle stacks well and a small service of four plates, bowls, and mugs takes up very little shelf room.

For cooking I recommend at least the following: a plastic two cup measure, set measuring spoons, 4-cup handled PYREX measuring cup (with lid if possible), decent length serrated cutting knife, rubber spatulas (bottle scrapers to some) in small and large head size, 2 paring knifes, vegetable scraper, 3 nested for size deep-sided stainless mixing bowls with lids (to prepare and store items); a long two pronged fork (for frying/testing doneness in cooking); a covered plastic 2-quart pitcher; a turkey baster (for getting
grease out of frying pans/kettles) and regular length plastic high-temperature pancake turner, slotted spoon, and ladle; manual can opener; and 2 (at least) potholders. You might think there are other items the student will need, and that's true, but at a minimum the ones I've listed will carry most.

Other items that are great if you have the counter space/storage for them and they won't inhibit
swinging action in the kitchen: a toaster oven (two levels with rack and small pans - not enough room for oven at least a two wide-slot toaster); a microwave oven (get glass bottom with a turntable in it, does cook better and won't need to stop to turn item during cooking); an electric hand-held mixer (tell student to store and keep in it's original box for storage); 2-1/2 quart crock-pot (best item next to a microwave); Dishpan/draining board/dish rack if sink is big enough; aluminum colander (1 quart hand and/or regular large size).

Last, student cookware (as space permits): I recommend a high-quality 8-inch and also 12-inch non- stick skillets with lids (sometimes you might have to get an old lid from another pot or pick one up at a yardsale, very few new skillets come with lids unless you get that magic lid that will fit different sizes of pans): a non-stick 2 quart handled pot with lid and if storage permits, an 8 or 10 quart stockpot also with lid; heavy duty cookie sheet (make sure you know oven size, some student ovens are SMALL); a deep side 9 x 13 oblong baking pan; a handled 2 quart corning ovenware piece with lid (for microwave and oven); and a 2-quart teakettle. Try not to get items that are ENAMELED/PORCELAIN coated, students usually can burn off the coatings at some time.

Most of the items can be gotten a regular stores like WAL-MART/SEARS, can be hand-me-downs, or
even gotten at the dollar store. Whatever your student can REALLY use, it's a help (and will carry them on to their first real apartment after school is done). Take Care, Mark in NJ

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Mom's Macaroni & Cheese
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The Best Spaghetti Sauce You'll Ever Eat
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Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
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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
Life and Times of Sigmund Freud Kitty (Told in his own words)
Grape Salad (2 recipes -see links below)
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