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My request is for a crunchy top on a fruit cobbler. Mine always turn out more cake like than crunchy. Does anyone know the trick to this? I would appreciate it so much.
Thanks, Roz in Indy

Here is another Marcia Adams Amish recipe. It is yummy!

Grandmother Yoder's Potato Salad with Sweet and Sour Boiled Dressing

Dressing
3 eggs
1/4 cup sugar
1/4 cup vinegar
3/4 tsp salt
1 tsp coarsely ground black pepper
1 ? tsp prepared mustard
1/3 cup coarsely chopped sweet pickles
3/4 cup mayonnaise (I used Dukes)s)
In a medium, heavy saucepan, beat the eggs, then whisk in the sugar, vinegar, salt, and pepper. Heat and whisk over medium low heat (it will burn easily so watch it carefully) until thick, 2 or 3 minutes. The mixture will resemble a roux, remove from the heat and cool for 10 minutes. Stir in the mustard, sweet pickles, and mayonnaise. Cool, cover and refrigerate until needed.

Salad
4-5 medium potatoes, peeled and halved
2 tsp cider vinegar
1/2 cup chopped celery
1/2 cup chopped parsley
1/4 cup minced onion
1/2 tsp celery seeds
2 hard-cooked eggs, chopped

Combine the potatoes and vinegar in a saucepan with water to cover. (Adding vinegar to the potato cooking water keeps the potatoes firm.) Bring to a boil, cover, then simmer until tender 20;-25 minutes. Drain, cook, and cut into 3/4-inch cubes and transfer to a large mixing bowl. Add the rest of the salad ingredients and toss. Stir in the dressing gently, adjust the seasonings and serve immediately or refrigerate until serving time.

This is well worth the time it takes!
Brenda in IN

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SUE regarding your recipe in 8/1/08 "Avocado Dressing for Vegetable Salad", you have 1/2 cherice----what is this I couldn't fine it anywhere. Please explain or was it just a type-o- Also it doesn't indicate tsp.,--Tblsp., cup or anything of amount.
Jennie NM.

Yummy Rhubarb Dessert

1 lemon cake mix
4-5 cups rhubarb, cut up (can also use frozen rhubarb)
1 cup sugar
1 pint whipping cream

Prepare one lemon cake mix as directed on the package & pour the cake batter into a 9x13 cake pan. Spread cut-up rhubarb on top of the cake batter. Then spread sugar on top of rhubarb. Pour whipping cream over top. Bake at 350 degrees for 50 minutes. Can be served with Cool Whip, ice cream, or plain.
Susan M. Mattson/Superior, WI.

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Nancy, Here's a couple good hints for everyone.

To keep bananas fresh, separate the bananas (with no dark bruised skin) and wrap each in foil. Keep in the crisper. The skins will darken but the banana will be firm and fresh for up to 8 to 10 days.

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Instead of running cleaners through your coffee maker, simply fill the water chamber 1/2 with water, add vinegar to 3/4 full and hydrogen peroxide to complete filling the container. Then run the machine as usual. After the mixture has run through the machine, wipe all the interior surfaces of the machine you can get to, to remove the built-up residues underneath the filter apparatus and in the filter compartment. Then simply run a few pots full of fresh clean water through the machine, and your coffee will taste fresh and wonderful once more.
Mary in Va

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These are for Kay in NC per her request in Wednesday's newsletter. Here are three Oreo Cookie Dessert recipes from a church cookbook I have had for many years. I have made them all and like the one listed last best but I only like vanilla ice cream. My sister likes the one with chocolate chip mint best. Go figure.
Marti in AL


Oreo Yummy Dessert
Make 5 layers to this frozen dessert.

Crush 26 Oreo cookies with ? cup butter. A food processor works great. Place in bottom of 9 x 13 pan.

Next layer 1/2 gallon of chocolate chip mint ice cream on top of crushed Oreos.
Next spread 1 can fudge topping on top of ice cream.
Next spread about 1/2? of Cool Whip topping on top of fudge.
Next sprinkle with 6 to 10 crushed Oreo cookies. Place in freezer.
Marti in AL

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Oreo Cookie Ice Cream Dessert
24 Oreo cookies
1/4 cup melted butter
1/2 gallon vanilla ice cream
1 (16 ounce) can Hershey syrup
1 (15 ounce) can Eagle Brand sweetened condensed milk
1/2 cup butter

Crush cookies and add melted butter. Pat into 13"x9" glass pan. Freeze 30 minutes. Soften ice cream and spread over crumbs. Freeze 30 minutes. Make sauce with syrup, milk and butter. Bring to a boil. (Be careful, mixture sticks to pan.) Stir frequently. Simmer 5 minutes. Cool. Add 1 teaspoon vanilla. Pour sauce over ice cream layer. Freeze 30 minutes. Spread top with Cool Whip and sprinkle with nuts if desired. Freeze. Cover with plastic wrap. Dessert can be made in advance. Wrap well.
Marti in AL

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Oreo Cookie Dessert
15 ounce package Oreo cookies
1/3 cup melted butter
1/2 gallon vanilla ice cream
1 (16 ounce) can or jar fudge ice cream topping
9 ounces Cool Whip

Crush cookies a few at a time and mix with melted butter. Reserve 2 cups for topping of dessert. Spread remaining crumb mixture evenly over bottom of a 9 x 13 inch pan. Slice ice cream and place over crumb crust. Top with fudge and then Cool Whip. Sprinkle remaining crumbs over all. Cover and place in the freezer.
Serves 15.
Marti in AL

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To Sandy in Iowa. What wonderful memories your grandchildren will have of
their time with you. They are very lucky to have you.
Jo in Louisiana

Nancy here is another recipe for Hickory Nut Cake requested by Dott in Ohio
in the July 30, Recipes . this might be the one she is referring to. It is in
"Cooking with the Horse and Buggy People". revised printing 1994.

Hickory Nut Cake
3 eggs, separated
1-1/2 C. sugar
2-1/4 C sifted cake flour
3 t. baking powder
1 t. salt
1/3 C Wesson oil
1 C. water
vanilla or maple flavoring
3/4 C. chopped hickory nuts

Beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat until stiff and glossy. In separate bowl sift remaining sugar, flour, baking powder, and salt. Add oil, water, egg yolks and flavoring. Beat until smooth. Fold in meringue. Add nuts last. Bake in loaf or layer pans at 350.
Mrs. Alvin H. Hershberger

Louise in AL.

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Hi there Nancy and everyone!

For DOTT from OHIO who is looking for a hickory nut cake recipe in the 7/30 newsletter, I have 2 recipes, both a tad different, but the one with the hickory nut frosting is my families? favorite! Since I am from Ohio, we had this often in the winter at one of my aunts? homes, Mom or my grandma?s. Very good!

Grandma's Hickory Nut Cake
2 c. sugar
2/3 c. butter
3 eggs
1/8 tsp. salt
2 tsp. baking powder
2 1/2 c. all purpose flour
1 c. milk
1 tsp. vanilla extract
1 c. hickory nuts, chopped (reserve a few halves for garnish)

Cream together sugar and butter, add eggs and beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 13 x 9 inch pan. Bake at 325 degrees for 45 to 50 minutes. (Cake may be baked in 8 inch layer pans.)

Penuche Frosting:
1/2 c. butter
1 c. packed brown sugar
1/4 c. milk or cream
2 c. confectioners sugar
1 tsp. vanilla extract

Make frosting by melting butter in a saucepan. Add brown sugar and boil 2 minutes. Add milk, bring to boil. Remove from heat, cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup, if desired.) Frost cake. Yield: 16 servings.
http://www.cooks.com/rec/view/0,176,158178-242197,00.html
Chris in NM

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Hickory Nut Cake #2

2 c. sugar
1 c. butter
4 eggs, separated
2 1/2 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla
1 c. chopped hickory nuts

Cream sugar and butter until fluffy. Beat in egg yolks. In separate bowl sift together flour, baking powder and salt. Add dry ingredients to egg mixture alternately with milk. Add vanilla. Beat vigorously until smooth. Beat egg whites to stiff peaks form and fold into batter along with nuts. Pour into two greased 8 inch pans and bake at 350 degrees for 30-35 minutes. Ice with Hickory Nut Frosting.

Hickory Nut Frosting:
3 c. sugar
1/2 c. light corn syrup
3/4 c. water
1/2 tsp. salt
2 egg whites
1 tsp. vanilla
1/4 c. crushed hickory nuts

In a saucepan cook sugar, corn syrup, water and salt over low heat. Stir constantly. when sugar is dissolved, cover and cook to firm ball stage. Remove from heat. Let set a couple of minutes. Pour into beaten egg whites, beating as you pour. Beat for 2 minutes. Fold in hickory nuts. Spread on cake.
Chris in NM

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This is for Grandmas T who is a new grandmother and needs ideas for entertaining her young grand kids.

I keep a closet full of things like: books, DVDs, toys and art supplies for young visitors. It is funny to see how after even one visit they immediately gravitate to what they call the toy closet after that.

Play dough, magic markers and paper, building toys like Legos, a box of little dinosaurs, people, farm animals etc. are always available. I find that when nothing else works a sink full of water and some things like measuring cups, Glad plastic containers, and floating things like rubber toys keep them entertained for the longest time. I remove their top and put on a washable tee shirt, usually I need a chair for them to stand on (with supervision). Sometimes I cover the kitchen table with a sheet and they make a club house out of it. In the summer I give them a can of water and a paint brush and let them "paint the outside of the house" with water. A tape recorder is fun to use letting them sing a song or tell a story and hear it played back. Once I went around and taped sounds like a flushing toilet, blender in use, doorbell ringing, telephone ringing, knocking on door , etc and played it for them and they had to guess what they were hearing. Cooking with kids is fun and can be as simple as making English muffin pizzas. You could string Fruit Loops and make necklaces. I will send my home made play dough recipe to you tomorrow. Have fun!
Margo/Boston

This is for Any Byrd in the July 29th newsletter asking for where to find food clipart. Amy, in your browser or search box type in the word clip art and it should bring up a list of sites that have clip art. Some are free others are for sale.
Nancyb

Due to houseguests and some health problems I got behind on my Recipes s. I am now trying to catch up again. I am responding to a couple of requests that came in several days ago.

For Mary asking for a Alfredo Sauce recipe, I saw several excellent recipes come in for that. Mary, if you are ever, like me, in a hurry - do not hesitate to but a jar of Bertolli's Alfredo Sauce. It is excellent, and all you do is heat and serve it with pasta, seafood or meat. (No, I am not affiliated with the company, but I can vouch for it being GOOD.)

For Linda NM wanting recipes for George Foreman grill, I have what I consider my best easy meal that I cook on the GF grill.

Flank Steak
1 pkg Flank Steak (usually enough for 4 servings (2 meals for us)
Dale's Seasoning Sauce

Sauce To Serve With Steak:
Mix Heinz 57 with Horseradish

Directions for flank: Pour Dales Seasoning Sauce into a Zip Log bag and place the steak in it and refrigerate for several hours. Remove the marinated steak and cut into slices (about 1/2" wide) ON THE DIAGNOL, i.e. AGAINST THE GRAIN.

Preheat the George Foreman grill for 4 minutes and place slices on it. Close and cook for about four minutes. Serve with the steak sauce.

I just want to add this is my old standby for a favorite, embarrassingly easy, dinner of ours. Add some brown rice, an asparagus salad, bbq bread and you can serve anybody that happens by and they will love it.
Barbara in AL

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Pina Colada Cake
1 box white or pineapple cake mix
1 can Eagle Brand condensed milk
8 oz. Pina Colada mix (Coconut Cream)
1 c. Angel Flake coconut
1 (8 or 9 oz.) Cool Whip

Prepare cake mix as directed on package and bake in 9x13 inch pan. Punch holes in cake (while warm). The handle of a wooden spoon works very well. Pour Eagle Brand milk and Pina Colada mix over cake. After cake cools frost with Cool Whip mixed with coconut. Store in refrigerator.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

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I have some questions about the Fluffy Pumpkin Casserole that Sue submitted for the July 30 newsletter. I love anything made with pumpkin, but am curious about this recipe. It doesn't have much sugar in it, so is it to be used as a dessert, or a side dish perhaps, in place of a vegetable? What size casserole dish do you use? Does it not taste as good served cold, as It says to serve warm? If it is a dessert, do you serve it with whipped cream, or ice cream, or just plain? Thanks in advance for telling me more about this unique recipe.
Judy (in Alaska)

Dear Nancy,
Liz J( Murillo, Ontario Canada wanted to know how much a stick of butter is. It's 1/2 cup or 1/4 pound. But my real answer is this. at www.recipegoldmine.com they have kitchen charts. Somewhere in the charts they answer any question that can come up in cooking.

They also answer LizJ's 2nd question on how many cups in a #10 can of ketchup. Look for the kitchen charts option & press on it. Then look for a section labeled can sizes.

The charts will also help in translating metric & American measurements. These charts will help in many ways. Just spend some time looking at them & find answers you may have given up on in the past!
Good luck to all & happy cooking!
danzer2.

When I make mini pizzas for my daycare kids I don't use English muffins or pitas, but instead I use refrigerator biscuits. I just flatten a round of biscuit dough to resemble a mini pizza and then top with pizza sauce, pepperoni and cheese. Bake 10 min. or until golden brown. The kids ask for these all the time. Any toppings can be used. It's a good way to get kids to eat some vegetables. The kids love to help make these. They like the Kool Aid play dough too. You can use different kinds to make different colors and it smells good too!
Sarah, MN

Kool Aid Play Dough
2 cups of flour
1 cup salt
2 packages dry unsweetened Kool-Aid
2 cups boiling water
1 tablespoon cream of tartar
2 tablespoons of vegetable oil

Mix all the dry ingredients together and all the liquid ingredients together. Then pour the liquids over the the dry. Stir the mixture until it forms a ball. As it cools it will become less sticky. After it has cooled knead it until it is smooth.
Sarah, MN

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Good Morning to all Nancylanders, Nancy and I wouldn't want to say 'HI' to you furbabies.

Just wanted to say "Thank You" to Mary Domingue from Louisiana for the wonderful macaroni and cheese recipe that was posted in the 7/25/08 newsletter.

Tried it last night and it is a "keeper". Easy to make. Just a little kick to it. I enjoyed it as much as my DH. Thanks, again.
Diana in KCK

Hot Chicken Salad Casserole

3 cups chicken, chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
2 ounces chopped pimentos
1 cup cream chicken soup, undiluted
1 small can chopped mushrooms, optional
3 Hard boiled eggs, chopped
2 tablespoons green peppers, optional
2 tablespoons chopped onions
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup slivered almonds
1 cup dry bread crumbs

Mix chicken with all ingredients, except crumbs. Bake at 350 degrees for 45 to 50 minutes in a 13x9 buttered pan.
Sprinkle top with crumbs.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

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in the July 30th newsletter a Linda in NM had a recipe for a Carrot Jell-O Salad, the crushed pineapple is that a large can and you said to partially set before adding the carrots and etc, about how long, sometimes whenever I have partially set a Jell-O it didn't turn out.
thanks, Sally in Pa

Lemon Cream Cheese Pound Cake

3 c. sugar
1 1/4 c. butter
1 (8 oz) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. vanilla
1 tsp. lemon extract
1/2 tsp. salt
6 eggs
3 c. cake flour
Lemon Glaze

Beat sugar, butter and cream cheese until fluffy. Beat in lemon juice,
vanilla, lemon extract and salt. Add eggs one at a time. Beating after
each addition. Add flour, beat until smooth. Spread batter in greased
and floured tube pan or 12 cup bundt pan. Bake at 325 degrees for
about 1 1/2 hours or until brown. Cool 10 minutes and remove from pan.

Glaze:
1 c. powdered sugar
1 tbsp. butter
2 tsp. grated lemon peel
2 or 3 tbsp. lemon juice

Spread Glaze over cake, allowing some to drizzle down the side.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

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Connie in July 30 n/l requested recipes to serve with her fried turkey dinner. The first thing that popped into my mind is the following recipe. Enjoy!
Barb in OKC

Vermicelli Salad
12-oz pkg, vermicelli, cooked and drained
2 tb. Lawry's seasoning salt
3 tb. lemon juice
4 tb. vegetable oil
Mix above ingredients together with pasta and
marinate overnight.

Next day add:
1 c. finely diced celery
1/2 c. onion, finely diced
1/2 c. black olives
1 c. mayo (or less)
1/2 c. bell pepper, fine
1/2 c. green olives, diced
1 small jar pimientos

Mix all together and let marinate in fridge for several hours and serve. I hope everyone
enjoys it. We do.
Barb in OKC

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Dr. Pepper Baked Beans
1 (28 oz) can pork and beans
1 onion, chopped fine
1 green pepper, chopped fine
1 tomato, chopped fine
1/2 cup dark brown sugar
1/3 cup Dr. Pepper
1/8 teaspoon ground cloves

Preheat oven to 350. Drain liquid from pork and beans. Pour into a baking dish. Gently mix in onion, pepper and tomato. Combine sugar, Dr. Pepper and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, 30 minutes.
Serves 4 to 6.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

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Corn and Green Chile Souffl?/strong>
4 cups whole corn kernels, divided
4 cups milk
3/4 cup cornmeal
2 eggs, beaten
2 3-oz. cans diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

In bowl of food processor, puree 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside. Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients. Pour mixture into a buttered 2-quart souffl?dish or casserole and bake in a 350 degree oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.
Serves 8.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/