Brenda sent in the fish stick recipe Giada had on the Food Network 4/21/08.
This link is listed later in the newsletter.  It was sent in by several of our family of recipe members.

Brenda IN

The recipe for Creole Sauce that has an 8 oz can of crushed tomatoes in it, brings to mind a question I have as I also some recipes in a 60's BH&G cookbook that also have 8 oz cans of whole tomato in them. I have never seen 8oz cans. Has anyone else?
DP Utah

I would like a copy-cat recipe for chocolate chip pizza like you can get at Pizza Inn. I think it may be made with a yellow cake mix and butter some how.

Also for pickled eggs I always use left over dill pickle juice. Just cook and shell the hard boiled eggs. Put them in a jar and cover with the juice. They pickle in a few days in the refrigerator. They keep real well. Have tried it with sweet pickles but was to my taste. Betty in AR

Today I had a few extra minutes to surf the web.  I love surfing through all the free guides at Prepared Pantry.  I haven't seen a guide from Dennis that doesn't have valuable information and lots of colorful pictures.  What a great gift the guides would make. Print out a guide and put it in a notebook and give it to a newly wed, college student, child or grandchild. It would be a worthwhile resource for any beginner to the most advanced baker. In my opinion, the best resource by far is the How to Bake: Your Complete Reference Book. Add the How to Bake: Your Complete Reference Book to have two great reference books on baking.  No purchase is necessary and to obtain his free guides the only thing required is your email address so the download link can be sent to you. Your email address is never shared with another person, company or group.

Other books full of valuable information are
A Baker's Guide to Chocolate
A Baker's Cookie Guide
A Handbook for Making Monkey Bread
The Perfect Pancake: A Pancake for Every Occassion
Biscuits & Shortcakes Guide
Full listing of free guides  or to read any of his articles

For Elaine from Arlington, TX:
I have been freezing yogurt for years. I used to put the frozen yogurt containers in a zip locked sandwich bag and put them in my children's lunches when they were in school. The yogurt kept their lunch cold and would be thawed and ready to eat. I also like to eat the yogurt when still a bit frozen; it takes a long time to eat and satisfies my craving for ice cream.
~Linda from Elyria, Ohio

Grannym IL and Linda in Indy thank you both very much for the Mexican lasagna recipes. I can't wait to try them.
Mary Joe in New Orleans

Hi, I am going to a picnic on Sunday and have to bring a cold salad, I would love to take something different. Not way out there but different for the members. Any ideas. Marlene of Fl.

For BG: How to Prevent Soggy Crust
If your pie is only going to have a bottom crust, you can blind bake the crust (for 10 minutes) and then moisture-proof it. You can brush it with a bit of egg white two or three minutes after it comes out of the oven. The white will set and the dough will be impervious to moisture or use clarified butter. Once the crust has been sealed, add the filling and bake until the filling has set.

A two-crust pie is a little more challenging. Rose Levy Beranbaun, author of the Pie and Pastry Bible, says she starts baking her pies right on the floor of the oven, for an hour at 375?F (190?C) or a half hour at 425?F (220?C), and then moves them up to a higher rack to finish baking. Ovens and pies vary, so you need to monitor how your pie is baking to keep it from browning too much.

If the floor of your oven is not flat, place the oven rack at the lowest possible position will transfer more heat to the bottom of the crust. The use of a dark pie pan, a glass pie pan, or a ceramic pie pan will also help the crust bake before it absorbs more and more liquid. Do Not Use shinny pans.

I have had the best luck by making sure I chill the the pie crust about 5 minutes in the pan before adding the filling and baking immediately. I will bake my pie at 425? on the lowest level in my oven for 15 minutes and then reduce the heat to what the recipe calls for (continue baking at the lowest oven level). I have also brushed a thin layer of melted butter or egg white on the bottom crust before adding the filling and it seems to help (a tip from the Joy Of Cooking).
Bobbie/IL

For Mary Lamson, Green Brook, NJ: When making cake for a crowd I will use one box cake mix prepared and baked in a greased jelly roll pan (15x10x1) for 18-20 minutes. I frost the cake and cut into 48 bar sized pieces. Needless to say, the slices will not be tall, but will be large enough for a light dessert. This works well at church pot lucks where everyone wants to try a little of this or that. The following is a recipe I often use.

Sour Cream Pumkin Bars
1/2 c butter, softened
1-1/3 c sugar
1-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
1 c canned pumpkin
1/2 c sour cream
1/4 c milk
1 tsp vanilla
1-1/2 c all purpose flour
1/2 c whole wheat flour

1 c chopped pecan or walnuts (I would leave out if there could be allergies to nuts)
Grease a 15x10x1 inch baking pan (jelly roll). In a large mixing bowl beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk and vanilla; beat until combined. Add both flours; beat until combined. Stir in 1 c nuts. Spread the mixture evenly into the prepared baking pan. Bake in a 350? oven for 18-20 minutes. Cool in pan on wire rack.
Yields 48 bars

Note: I add 1/2 tsp cinnamon and 1/4 tsp allspice to cake batter to give it a mild spice taste.

Frost with Browned Butter Frosting and sprinkle with chopped pecans or walnuts (optional). This frosting has a light caramel taste to it. Tastes great on Apple or Spice cakes.

Brown Butter Frosting
In a small sauce pan heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove the saucepan from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tbsp milk and 1 tsp vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 tsp at a time to make a spreadable frosting. Use immediately. Yields 1 cup (enought for one layer).
Bobbie/IL

After reading about making pickled eggs using beet juice I just had to tell you a great story. In 1978 we entertained a group of cattle people from South Africa for lunch. I had gone to the local poultry farm and purchased pullet eggs. These are the very smallest eggs from young chickens. I pickled them in beet juice and everyone just loved them. About 15 years later we were at a convention near Salt Lake City and visiting with two young men from South Africa. I proceeded to tell them about the lunch we had and that the purple eggs were the hit of the party. One of the young men said, "My mother has a motion picture of those eggs". They came and stayed with us for a few days.
Nancy in MT

For Sue in ND, regarding graduation ideas, recipes.

Lime Sherbet Punch
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries


In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.


Or, buy a gallon (depending on the number your serving) ready made sweet tea, add a carton of orange/pineapple juice, combine about equal amounts or to taste, can't be any easier and real tasty. Pour from a nice pitcher.

Source: Paula Deen has a punch recipe

I did not serve coffee.

And since I'm from the South, you can't have party without cheese straws, again Paula Deen, (and these are so good) just go to foodnetwork.com and search cheese straws/cookies recipes.

A good cheese dip, or spinach dip, served with a cracker or chip.

When our son graduated HS, I bought deli trays, (meat, cheese and veggie) breads, condiments, etc. Served fresh strawberries with a fruit dip, and other seasonal fruit.

Here is a really good grape salad, that I got from one of Nancy's newsletter a couple of years ago and comment from Carolyn who sent in the recipe.

Grape Salad Recipe
4 cups white grapes
4 cups red grapes
1 cup sour cream
6 oz cream cheese
1/2 cup sugar
l tsp vanilla

Mix all ingredients except grapes. Stir in grapes. Place in dish. Take 1/2 cup brown sugar and 1 cup of chopped nuts and spread on top of grape mixture. Refrigerate.
Makes approximately 8 cups

I had dinner guest tonight and served the grape salad. It is delicious and the guest loved it and requested the recipe. I hope you enjoy it.
Carolyn Cook, Obion

For desert, I bought a cake decorated with the college name and colors he was going to attend. I served around 75 people.

Make it easy on yourself so you can enjoy your guest and the day as well. If you can have other family members or friends help with "kitchen duty' so you can greet you guest and socialize, etc., that would be a tremendous help also.

Hope this gives you some ideas.
Nina, Middle Tennessee

I just wanted to share one of my favorite recipes. When my children were still at home, we called it Christmas Casserole as i got it ready the night before and baked for an hour the next morning.

Tater Tot Casserole (Using Sausage)
Yield: 8 to 12 servings
1 finely chopped onion
1 pound ground pork breakfast sausage, 1/2# ham, or
1/2# bacon (I use all three)
2 cups shredded Cheddar cheese
2 cups milk
4 eggs
2 pounds tater tots
garlic salt to taste

Preheat oven to 350 degrees F (175 degrees C). Throw tater tots in pan, sprinkle cooked meats over the top. sprinkle onion evenly. salt, pepper and 1 tsp garlic salt.
Beat eggs and milk together, pour over meats and taters. top w/ cheese
(May be refrigerated overnight before you pour liquid over other stuff)

Bake in preheated oven for 35 to 45 minutes, or until cheese is melted and browned. Cool for 5 to 10 minutes before serving. If you are fortunate enough to have leftovers, this freezes beautifully. Now that I'm alone, I double the recipe, eat leftovers for a day or two and freeze the rest till needed.

Time savers:
I never make 1 meatloaf. I put in enough ingredients to make 3 at a time. I then form
all 3 meat loaves, pop 2 in the freezer and cook the other one. One mess= 3 meals.

I brown 5 pounds of hamburger at a time. When cooled, I spoon into quart size ziplock bags, squish air out and flatten each bag. I then store in freezer in different places till frozen then stack "em. I also do this with sausage, but I mark an S on each side of the bag.

I fry 3 - 5 pounds of bacon at a time till nearly done. When cooled, I pop it into a gallon bag and use when needed by placing in microwave for 30 seconds. (did you ever crave a bacon sandwich but didn't want the bother of cooking it?)

I save the grease from sausage or bacon in separate jars in case i want to make sausage gravy or season with bacon grease. I pop these into freezer as well. When i'm heating a can of green beans, I take a couple pieces of frozen bacon, tear into pieces, add a dollop of grease and boil for 3 or 4 minutes. It tastes like i cooked fresh ones for hours!

I hope these time savers can help those harried mamas that have to work all day and still get a meal on the table when they get home! One clean-up for several meals!
Linda in Indy

Lois from Grafton, Oh. (April 22nd newsletter) asked when I added the apples to the Delicious Caramel Apple Salad that appeared in the April 19th newsletter. I put the apples in at the same time as all the other ingredients, when I am combining it with the Cool Whip. I don't add the lemon juice to the apple slices, unless I need to chill it for a longer time before serving, as otherwise it really isn't necessary, as the juice on the pineapple helps to keep the apples from darkening also. I'm sorry I didn't explain it better at the time.
Judy (in Alaska)

To the Watkins lady, I have been using Duke's mayonnaise for many years, in fact, ever since a friend told me it was the only mayonnaise she could find that did not have sugar in it. So it's healthier besides tasting better than some others.
Frances in Wesley Chapel, Florida

This is for Ann from NC, who wants recipes for 2 or 3 layer cakes from scratch. Can you be more specific about the flavor of cake you want to bake? I have over 100 recipes and I am sure that other readers have even more. It would be helpful to know if you want c chocolate, lemon, white, yellow, banana, oreo, walnut or other flavor. grannym IL had a great recipe in the 3/17/08 newsletter for Mahogany Sour Cream Layer Cake.
Robbie IN

Thanks, Robbie. I would like to have just a plain yellow cake from scratch.
Ann in NC

Thank you for all you do for so many. I love being part of your world. You are the best.
This is for KIM
Judithe in Buenos Aires

Coconut Shrimp
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon ground red pepper
1/2 teaspoon salt
2 eggs
2 tablespoons water
2-1/2 cups sweetened flaked coconut
1 pound large shrimp, peeled and de-veined, with tails left on
2 cups vegetable oil

In a shallow dish, combine the flour, sugar, ground red pepper, and salt; mix well. In a medium bowl, beat together the eggs and water. Place the coconut in another shallow dish. Coat the shrimp with the flour mixture then with the egg mixture. Roll in the coconut, pressing the coconut firmly onto the shrimp to coat completely. In a large saucepan, heat the oil over medium heat. Cook the shrimp in batches for 1-1/2 to 2 minutes, or until golden, turning once during cooking. Drain on a paper towel-lined platter. Serve immediately. 4 to 6 serving
Judithe in Buenos Aires

Hi Nancy and furry friends. I want to thank you for a great job you do on the newsletter. Love it much. Does anyone have recipes for making sliders?
Thanks Kathy in Fl

Hi Nancy, this is for Myron Drinkwater. I called my sister and got her recipe for turnip salad, I'm not sure if this is what he is looking for, but it is really good. She makes it frequently, is a family favorite.

Turnip Apple Salad
1 cup shredded raw turnip
1 cup shredded apple, use a tart one
1/2 cup diced celery
1/4 cup diced red bell pepper
1/2 cup chopped fresh parsley
Juice of one large lemon
2 tbl vegetable oil
dash of celery seed
coarse salt and fresh cracked black pepper to taste

Toss all together in a bowl, cover and chill at least 1 hour before serving. Toss again to serve.
Billie in Fl

To Sharon in PA on Arpil 21
I make a pot pie that has been handed down for 3 generations. I start with some left over beef roast or canned beef, add 2-3 large cans of beef broth and heat. As it is heating, I chunk potatoes (2-3 bite size pieces) and put in the beef mixture. Then I put 2-3 eggs in a large bowl and stir using a fork. Season well, then add about 1 to 2 cups of milk. Mix well. Then add flour until it forms a ball. Then roll out on a floured surface until 1/4 to 1/2 inches thick. Then cut across this large piece, making 2-3 inch strips. Cut in the opposite direction, again making 2-3 inch strips. Then add these pieces ,ONE AT A TIME., to the beef broth, making sure that each piece is pushed into broth so they don't stick together. Cook until your potatoes are done or dough is cooked. This needs to be salted a little extra.

Sometimes I removed some of the meat before adding the potatoes and floured it, then brown in some shortening until a little crispy.
This a family favorite and we create quite a stir doing this at the campgrounds. We end up making it in a big 5 gallon stainless steel pot over open fire.
Hope this helps.
Carolyn from Edon

Susy Indy in the April 21 n/l asked about fish sticks made by Giada de Laurentis on FoodNetwork. Susy, I found these so maybe this is the one. Let us all know if you
like it, if you make it.
Barb in OKC - Billie in Fl - Mary in Va - Pat in Quail Valley

Parmesan Fish Sticks

Triple Lemon Bundt Cake (It's in the March 19, 2008 newsletter)
1/4 c. butter
3/4 c. shortening
2 c. sugar
6 eggs
1 t. lemon extract
2 T. plus 1 t. lemon juice
2 c. flour
1/2 t. salt
1 (3 oz.) pkg. lemon Jello, dry

Cream butter, shortening and sugar; add eggs and mix well. Stir in lemon extract and lemon juice. Separately, stir together flour, salt and dry Jello. Add to creamed mixture. Transfer to a greased and floured Bundt pan and bake at 350? for 1 hour or until done. Very moist.
Sharon in Texas

Sorry I haven't pulled out a recipe to share this week. We did have the best supper last week and it couldn't have been easier or less expensive. I just made cornbread from a mix, heated up a can of Campbell's chili and that was pretty much it. We topped slices of cornbread in a bowl with chili and then with a little shredded cheese. My husband added a few olives and a spoon of sour cream. Some raw vegetables for salad and we were set.

I use Betty Crocker cornbread mix and usually get them 3 for $1 at our local store. I love my grandmother's recipe, but we actually like this better and it's so quick. And the chili was on sale and with a coupon. So we had a supper, another lunch and 2 pieces of cornbread for a good price.

Hope everyone is having a great week.
Eureka, IL

Yesterday when I was in the self-checkout lane of our local supermarket, the supervisor showed me how to key in the PLU code to quickly locate produce prices. This evening I stumbled upon a site with the PLU codes in alphabetical order. Maybe other members would be interested:
http://www.innvista.com/health/foods/plucodes_abc.htm
Leah

Mexican Lasagna
Note: Do not cook any ingredients before putting in the oven.

1 (16 oz.) box lasagna noodles
1 can refried beans
1 pound uncooked lean ground beef
2 T. oregano
1 pkg. taco seasoning mix
1 (28 oz.) picanta sauce
28 oz. water
2 cups Montaray Jack cheese
16 oz. sour cream
1/2 can black olives, chopped
4 green onions, chopped

Mix beans, uncooked meat, oregano, 1/2 of taco seasoning and 1/2 cup picanta in a bowl. Spray one large lasagna pan with cooking spray. Put 1/3 of dry noodles in the pan, then layer with 1/2 meat mixture (sprinkle with extra cheese if you want), then add 1/3 noodles, the rest of the meat mixture.

Top with last 1/3 of noodles. Do not put cheese on top yet. Mix rest of picanta , 28 oz. of water and the last 1/2 of taco seasoning and pour over the noodles. Cover with foil and bake for 1 hour and 15 minutes at 350 degrees. Mix sour cream cream, olives, green onions together and put on hot lasagna. Sprinkle with cheese and bake for an additional 15 minutes. Cool at least 15 minutes or lasagna will not set up.

My family loves this easy dish. This is for Mary Joe in New Orleans.
Grannygirl in Ohio

This is for Mary Joe in New Orleans find the newsletter of April 21. Would like to add I make Lasagna almost like Mr. Drinkwater but add a pkg of spinach thawed and drained well. Got the recipe yrs. ago from the Baltimore Sun and they called it Florentine Lasagna.
Mary Jo in MD

Lasagna Mexicana
1 pound ground beef
1/2 cup chopped onion
1 envelope (1 1/4 ounce) Old El Paso taco seasoning mix
1 can (8 ounce) Tomato sauce
1 can (15 ounce) Old El Paso mexe-beans
1 can (4 ounce) Old El Paso chopped green chilies
6 (8 inch) flour tortillas, halved, divided usage
2 cups shredded cheddar cheese, divided usage

Brown ground beef and onion in skillet, drain fat. Stir in seasoning mix, tomato sauce, mexe-beans and green chilies. Layer half of tortillas on bottom of 12" x 8" baking dish. Spread half of meat mixture over, and sprinkle with half of cheese. Repeat layers. Bake in 350? preheated oven for 30 minutes. Let stand 10 minutes before serving.
Refrigerate unused portion in airtight container.

Hello Nancy,
Here is my chance to help someone after so many have helped me.

This is for Noel from Michigan. I am a SF Chef and live internationally so I am very aware of Pudim. I think there might have been some confusing so I will let Noel figure out exactly what she is looking for.

The dessert she is referring to is called, Floating Island or Isla Flotante. One version can be made with just a regular caramel sauce and the other is a cream custard.

Part # 1
THE CUSTARD
2 T. cornstarch
6 c. milk
4 egg yolks
1/2 tsp. salt
2/3 c. sugar
1 cinnamon stick... or
1 tsp. vanilla extract

Part # 2
THE MERINGUE
4 egg whites
1 c. sugar
1 T. fresh lime juice

Part # 1
CUSTARD
Dissolve cornstarch in 2 c. milk and mix with egg yolks.
Combine rest of milk with remaining ingredients.
Heat to boiling without stirring.
Gradually add egg yolk mixture and cook, stirring rapidly with a wooden spoon until custard boils. Immediately pour into individual custard or dessert dishes

Part # 2
MERINGUE
Beat egg whites until stiff
Gradually beat in sugar and lime juice
Beat with hand-held electric mixer on high speed until fluffy
Garnish custard and refrigerate until ready to serve
Serve cold

Pudim on the other hand is the following.
1 can of sweetened condensed milk
1 can of milk (use the can of your condensed milk to measure the equal amount of milk)
4 eggs
SUGAR

Mix all ingredients together in a bowl or blender.
Use a pudding mold and a large pan. The pudding mold should fit in the large pan as you will bake your pudding in a water bath (?Ba? Maria? or Bain Marie). Except for that, the mold should be fireproof as we will 'grease' it with hot caramel. The large pan should fit in an oven.

Make caramel by melting sugar in a pan. Keep stirring constantly at low heat. Use a smooth, iron pan; do not use coated pans like ?Tefal?. The caramel is ready when it is brown and all the sugar is dissolved. Do not let the caramel become too dark. Use the caramel to ?grease? your pudding mold. Work quickly as your caramel hardens quickly as well. But be careful as hot caramel can burn. You do not need more caramel than is required to grease the pudding mold.

Pour the content of the blender into the pudding mold. Put the mold in the large pan and put the pan in the oven. Now you carefully fill the pan with water (don?t try walking with a large pan full with water and pudding) to create the water bath for your pudding. Bake for 1 hour at 350 ?F.

Once completely cool, refrigerate.

Only when your pudding is cold, you turn it upside down on a large plate. You might want to place the bottom of the mold in hot water to help release from the mold.
The pudding is always better on the second day.
Hope that this has helped,
ENJOY, from JUDITHE IN BUENOS AIRES.

Hello Nancy & Gang,
I have had a timel catching up on a few weeks of letters, so I will be sending in my newly invented and redone recipes a little at the time. I would like to say how sorry I am to hear of all the sickness and deaths of loved ones in our family recently-you are all in my prayers and know that your Nancy family is here for you-always.
For Susie in Indy-the fish from Giada's show is Parmesan Fish Sticks, but I don't know if Nancy will allow us to post it.
Scooch-would it be too much to ask for that pound cake recipe you make that you mentioned?
Eve in WI-I know that recipe for Fried Mars Bars looks soooo good, but will my hips still love me after I eat it? LOL If you look @ Topsecretrecipes.com, they have the Chicken Crispers from Chili's that you need to make your life complete!

Cinnamon Roll Pancakes
2 c biscuit baking mix
1-1/3 c half & half or milk
1 egg, beaten
2 T sugar
3/4 t cinnamon
1/4 c ground pecans
Butter & Syrup
Pam

Mix first 6 ingredients well together and cook on a hot, Pam sprayed griddle or skillet. I use an ice cream scoop to portion the batter and they all are the same size. Cook brown on both sides, plate and serve with butter and sugar. These are very good and addictive!! Makes about 7-8 pancakes.

I have a list of things to use for gardening pests if anyone would like them-not too long, but they all are TNT!
Tootie & I created this out of her love of pancakes, and my love of cinnamon rolls.
Mimi & Tootie ^..^

Hi Nancy, Kitties and all NancyLanders,
I have not seen the newsletter for over a week. I want to thank all those who sent the recipe for the Paul Newman Creamy Caesar Salad Dressing. I truly appreciate this and so sorry I did not get this note of thanks to you before, now.

If Mary in Oregon will go to this site, it is the recipe for the Sausage Rolls she enjoyed. At least this is what I found that included the area she mentioned.

http://www.recipezaar.com/17066

Just copy this and be sure that number is on the end for that gives the recipe and you will not have to search for it. Do hope this is what you want.

Also, Doris and Susie in: where are you in that state? I lived in IN and felt that Madrid quake in 1970(?) unsure of that date, but the house shook close to Muncie.
Sylvia in FL

Thanks Donn in Greeley (CO I assume) for the site for the Turnip Slaw recipe and Thank You Nancy for posting his message. Now if I can just find that recipe for the Turnip Casserole I'll be all set. Hope all Nancylanders are having as wonderful a Spring season as we are in Sunny southern California.
Mr. Myron Drinkwater - Lake Forest, CA

April 21 n/l Jean NC asked us to remember her. I will remember you, Jean, in my prayers. Keep us up on your progress and trust our Lord.
Barb in OKC

Mary Joe New Orleansin the 4/21/08 newsletter requested recipes for Mexican Potato Salad. Here is my recipe. Like any potato salad recipe, you can adjust the ingredients to your taste. You can use this as a guide.
Robbie In

Mexican Potato Salad
Serves 4 ? 6

10 New red potatoes
1 small Green bell pepper, seeded and diced
1 small Red bell pepper, seeded and diced
1 (3.5 ounce) can pitted black olives, drained and chopped
1 small bunch scallions, thinly sliced, about 3/4 cup
6 ounces feta cheese, crumbled
4 jalape? peppers, seeded and finely sliced
1 Tablespoon Cilantro, chopped
1/4 cup Vegetable oil
1/4 cup Lime juice
? cup Dijon mustard
3/4 teaspoon Cumin
Salt and pepper to taste

Boil the potatoes until just soft. Cool and quarter. Toss in the remaining ingredients and mix well. Serve chilled or at room temperature. You can also add thinly sliced radishes and or tomatoes.
Robbie In

Good morning Nancy and ?Landers!
For Susie Indy in the 4/22 newsletter looking for Food Networks show of Giada Everyday Italian and she had what looked like homemade fish sticks. Well, it wasn?t Giada who made the ?fish sticks?, it the Barefoot Contessa in the show just after Giada?s. The recipe is Parker's Fish and Chips by Barefoot Contessa. She had her Good Catch show that included the fish recipe. Suzie, just press on the following link to take you to the recipe. It does look good!

Also speaking of mayonnaise in the same newsletter, my boss told me she found a different type of mayonnaise that is made with olive oil with less carbs and calories. She made a macaroni salad last week using that and it was very good! She didn?t tell me the name brand, though.

For Elaine/Arlington, TX in the same newsletter asking about freezing yoghurt. I wouldn?t, unless you want a separated mess when you open them after thawing. You can?t freeze sour cream or cream cheese very well, either, because the properties of the item breaks down with the freezing. If you stir a lot, maybe they will come back to normal properties, but I would prefer to just keep them refrigerated. Yoghurt does stay nice in the fridge for some time. Chris in NM

For Mr. Myron Drinkwater - Lake Forest, CA asking for turnip slaw in the same newsletter, here is what I found: http://allrecipes.com/Recipe/Turnip-Slaw/Detail.aspx

Turnip Slaw from Taste of Home
SUBMITTED BY: Vera Wiesmeur
1/4 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1/4 cup mayonnaise
1 tablespoon vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups shredded peeled turnips

In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend. My note* Both reviews said that they didn?t care for turnip slaw and tossed it. Guess it just depends on the taste.
Chris in NM

Personally, I do not like turnips. When I was growing up ? way back in the 50?s ? my mom used to mix turnips in with the mashed potatoes to stretch the dish. We could always taste the turnips and I grew to dislike them very much! I will not eat them to this day!

Take care Nancy! You do such a great job!
Chris in

Thank you to everyone who suggested answers to my kitchen bug problem!
I have poured bleach down the sink, put bay leaves on every shelf, sprayed stuff around the cabinets and so far it has seemed to work! I always keep my sack of flour in a zip lock bag in the refrigerator and the sugar is in tight canisters, so i am still not sure where they are coming from, but everyone's suggestions have been great to take care of the problem. Thanks so much again!
Wendy in Oklahoma

Pork and Pork Chop Recipes
Strawberry Recipes

Before I make my request I must tell you how much I enjoy the newsletter. Thank you Nancy for all your diligence. A wonderful way to start the day!

We have had such a horrendous winter and now that a few days are spring-like, I am inundated with black ants. They are the outside variety, not carpenter ants. Anyone have a good solution to getting rid of these critters?
JoAnn in Wisconsin