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Champagne and Sparkling Wine for the Holidays
Roberta?s at the El Cortez Hotel in Las Vegas
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Yea! There have been 30,000 posts to our Recipe Message Board.

Scrambled Eggs Benedict (Microwave)

1 (1.25 oz) pkg Hollandaise Sauce Mix
8 Thin Slices Canadian Bacon
4 Large Eggs
1/4 c Milk
2 T Chopped Green Peppers
1/8 t Salt
1 Dash Pepper
2 English Muffins, Split

Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high for, 1 minute; stir. Microwave until mixture boils and thickens, about 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon until desired doneness.

Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high for 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1-1/2 minutes.

Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs. Microwave uncovered on high until hot.

NOTE: This recipe can be made with smoked ham slices instead of the Bacon.

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

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Salad Dressing and Sauce Recipes
http://whatscookin.proboards4.com/index.cgi?board=dressing

Honey Lime Dressing
1/4 cup Lime Juice
1 tablespoon canola oil
2 tablespoons honey
1/4 teaspoon cinnamon
1/2 teaspoon paprika

Combine all ingredients and shake well to combine. Chill. Shake again before serving.
WhisperingPass

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There were five marinade recipes that sound really good on this section of the board.
Honey Mustard Marinade, Lemon Marinade, Brandied Marinade, Garlic Honey Marinade and Red Wine Marinade.

The Southern Chocolate Gravy recipe made me drool. The best part of the recipe was I had all the ingredients in my kitchen already.
Nancy Rogers

I then surfed right over to the Veggie Recipes
http://whatscookin.proboards4.com/index.cgi?board=veggie

Was wanting a recipe for fried green tomatoes. Looked at those but the Southern Fried Cabbage sounded like the recipe I once had.

Southern Fried Cabbage
1/2 pound bacon
1 large head cabbage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic
1/2 teaspoon red pepper flakes
1/3 c. water

Fry the bacon until crispy in large frying pan. Pour off most of the grease (but not all)...oh what the heck leave it all in there if you want to. Break the bacon into pieces. Chop the cabbage into pieces removing the hard center. Add the cabbage to the pan containing the bacon. Add the seasonings and water.

Cook covered over medium heat for 5 minutes. Stir then continue cooking until desired tenderness.
chief_cook2

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Other recipes that interested me in this section were
baked low-fat French fries, tomato gravy and rice, fried onion rings, stuffed baked tomatoes, scalloped corn, Southern fried corn and lots more. There are over 27 pages with 50 recipes on each page.
http://whatscookin.proboards4.com/index.cgi?board=veggie

Hi Nancy and Furry Friends. Hope all is well. Does anyone know how to get Cigarette smoke (smell) out of suit cases? When was the Warm delight Clone recipe in the newsletter?
Thank you Kathy

Everyone requests these when we have a brunch at Church. ~~Tona

Sausage and Cheese Crescent Squares
2 (8 oz) cans refrigerated crescent dinner rolls (I use Pillsbury)
1 lb. hot or mild bulk pork sausage (I use hot)
1 (8 oz) pkg. cream cheese
2 cups shredded sharp Cheddar cheese

Heat oven to 375. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.

Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.

Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese.

Bake at 375 for 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

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

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Hi Nancy and all my NancyLand friends,
I'm wondering if any of you can help me with a recipe for buttery thumbprint cookies with icing for the filling.

I have been able to find several thumbprint recipes online, but they all have jelly, jam or flavored fillings. I just want an old fashioned icing filled cookie...please help, if you can.
Anne PA

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well. 

For Judy......this is the version I have for the coleslaw
Patricia in Alabama

Cole Slaw

Dressing:
1 cup oil
1/2 cup sugar
1/2 cup white vinegar
2 pkg. seasoning from Ramen noodles, beef flavor ( I have used chicken flavor also)

Prepare dressing the night before, or at least a few hours ahead, by mixing all ingredients in a jar with lid so that it can be shaken.

Slaw
1 lb coleslaw mix or chopped cabbage
2 pkg Ramen noodles
1 cup sunflower seeds
2 or 3 green onions, cut up
2 carrots, peeled and grated (if using cabbage instead of coleslaw mix)

Break Ramen noodles into small pieces. Add sunflower seeds, almonds, and onions. Mix together. As close as possible to serving time, add coleslaw, carrots, and dressing. Mix well.

Patricia in Alabama

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Seafood Appetizers
Misty Waltman, Pillsbury Bake-Off Contest, 2002

2 cups frozen cooked cocktail or salad shrimp
1 (8 oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1 cup flaked imitation crabmeat (surimi), cut into small pieces
1 teaspoon seafood seasoning blend
1 teaspoon garlic powder
6 oz (1 1/2 cups) shredded Mexican cheese blend
1 teaspoon dried parsley flakes

Heat oven to 375. Thaw shrimp as directed on package. Drain well; press between paper towels to remove excess liquid. Cut shrimp into small pieces.

Unroll dough onto ungreased cookie sheet. Press to form 12x8-inch rectangle; firmly press perforations to seal. Top dough with shrimp and all remaining ingredients in order listed.

Bake at 375 for 15 to 20 minutes or until crust is golden brown. Cut into squares.

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

Corn Rice Casserole
1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter, melted
2 cups cooked regular rice
1 (16 oz) can whole kernel white corn, drained
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.

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

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For Susie Indy in the 7/19-20 NL: Regarding the Clone Spatini Mix for Spaghetti Sauce, I would like to know what you add this to, as I have never used the Spatini mix. It sounds much better than what I have been using in the past.
Thank you. jsham in AR

Dear Nancy:
Your newsletter is the BEST--it's the first thing I look at when I get my emails...also love the larger print, it's really great.


This is to Sandy (about sharing recipes). . . .
I don't think asking someone to share a recipe even equates with asking them how much they weigh!!!!! When you ask someone to share a recipe it seems to me it is the ultimate compliment. They must like whatever you fixed a lot to even entertain asking them to share the recipe. As the old saying goes---when you share a recipe it lives on-a recipe not shared dies quickly. (or something like that!)

Thanks for listening---Scarlett in FL

To Marie in Pembroke, MA: I would assume it's ok to wait to the last minute to put the Cool Whip frosting on. Just make sure that the Cool Whip is not frozen as it's harder to spread.
Dawn - cape cod, ma

Nancy in the combination newsletter, 7/19, 20 Judy was asking for the Cole Slaw mix adding Ramen Noodles. I have seen this called Ramen Cole Slaw, Chinese Cole Slaw, Oriental Cole Slaw and more names then I want to use the space. This is a good salad and refreshing in the summer but I have served this year around.

Chinese Cole Slaw
1 lb. Cole slaw mix
2 pkgs. Ramen noodles, uncooked and crushed, chicken flavor soup
2 tablespoons slivered almonds, roasted lightly
1/4 cup sunflower seeds, roasted lightly
3 green onions, chopped finely including the green part

Dressing
1/2 cup sugar
? cup oil
1/3 cup cider vinegar
2 chicken seasoning packets from noodles

Mix salad ingredients. Mix dressing ingredients in jar; shake and pour over salad.

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The next recipe we used Sunday night with our Salmon and it was so good and another way to fix Salmon. I don't know why you could not use this on Chicken. Cooked this outside on the grill and you must spray the grate so it doesn't stick.

Balsamic & Rosemary Salmon
4, 4 oz., salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice, fresh
1 clove garlic, minced
1 sprig fresh rosemary, minced

Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Wish together vinegar, olive oil, lemon juice, garlic and rosemary; pour over salmon fillets., Cover and refrigerate at least 30 minutes and ours went 1 to 1? hours. Preheat an outdoor grill for medium high heat and lightly oil grate, we used Pam spray. Remove salmon from marinade and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

With this we had mashed potatoes dressed up with bacon, green onion slices and cheese. Also had buttered peas and dessert which was a small piece of pie. Next a health meal but a good one.

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Everyone have a great day. Nancy and 4 legged associates take care, stay safe and cool. Nancy, God bless you for all the work that you do for us. You are a true gem and thank you for all the time you spend putting this newsletter together.
Susie Indy

I have a question. I would like to know how I can freeze corn on the cob. I was given quite a lot and can't use it up fast enough. I have cut it off the cob and frozen but would like some of your readers to tell me how to freeze on the cob.
Thanks, Janis in Missouri

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well. 

Spatini Spaghetti Sauce Mix:
2 tablespoons Italian Seasoning
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
2 teaspoons seasoned salt (when they say season salt they mean season salt, not regular old Morton's, since it is made by Lawry's they probably mean their own season salt).

Mix all ingredients thoroughly and store in small airtight jar in a cool, dry place.

Quick Spaghetti with Meatsauce:
1 lb ground beef, browned
1 bay leaf
1 tablespoon vegetable oil
12 oz. thin spaghetti, cooked
1-1/2 cups water
Grated parmesan cheese
1 large can of tomato puree
1 6 oz. can of tomato paste
2 tablespoon minced onions
1-1/2 tablespoons of Spatini Spaghetti Sauce Mix

Mix together all ingredients except spaghetti and cheese. Bring mixture to a boil. Cover and simmer for about 1/2 hour. Sprinkle with parmesan cheese. Serve over hot spaghetti. Chris in NM

Thank you Dawn - cape cod, ma for your suggestion to use peanut oil when I make the fried sweet potatoes! I will use it this winter when it?s cooler to make the fries!

You are welcome JoAnn in Brookfield, Wi.! Good luck with your baking!
Take care everyone! Chris in NM

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Good Morning All from a gloriously sunny Scotland, I hope it continues - have decided not to hang my washing out until after lunch as as soon as the first clothes peg goes on the washing line.....

Nancy I recently bought some new flexible kitchen bake ware and a small recipe booklet came with them - some really good recipes. This maybe a coincidence as I know there is a Nancy on some of the American product adverts, but they have a Nancy's Meatloaf recipe and I wondered if it was one of yours? I know you like meatloaves and we enjoyed Ann(e) Landers (even finicky eating grandkids ate it) meatloaf with your added variation so it would be an added incentive to give it a go if it was yours. We made such a good job of entertaining Katy 11 and Taylor 9 last weekend, we are having the joyful task of having them for the next two weekends. (tongue in cheek)

Linda Sims in Quebec I read recently in The Prepared Pantry http://www.preparedpantry.com/muffin-top-pan.aspx about Muffin tops and they had the muffin top tins for sale. I don't make a lot of muffins, although I did make double chocolate chip ones on Saturday - they didn't even have time to cool before Nicholas and Ron were digging in. I was offered in the PreparedPantry newsletter some recipes for muffin tops, but didn't download. Dennis and his workmates TNT all their recipes and you can find them on http://www.preparedpantry.com/Infopage-Muffin-Recipe-Collection.htm Hope you find something to take your fancy.

Comment
Talked with Dennis at Prepared Pantry today and he said this pan is on sale right now.  This muffin recipe collection includes a section on how to convert a muffin recipe to a Muffin Tops Recipe. The recipe collection is a download.
Nancy Rogers

Hi All
Does anyone have any recipes for muffin tops?
Thanks Kathy

i Nancy,
Sorry but i broke my wrist so i'm typing with one hand. dennis weaver has a free e book on muffin top recipes, heres the link. this is for Linda Sims, Pincourt, Quebec.
http://www.preparedpantry.com/Muffin-top-guide.pdf
jackie

For Linda Sims, Pincourt, Quebec in the 19/20 NL: I am sure you will get several good muffin-top recipes, I have several, but for the most part I use any Quick Bread Mix, using the oven temp. suggested for the QB and watching for them to get done, most requiring 18 minutes. One box of mix will make up to 14 muffin tops, but you can 'stuff' them and make one dozen, making it easy, if you have two pans. Any muffin recipe that I have tried in the muffin.top pans has come out really good. Since there is just DH and myself, I fine the QB mixes so easy to divide and only make half (6 tops) so that we have fresh ones later, rather than re-warmed ones. I also like to add chopped nuts to mine, or maybe some raisins, depending on which mix I have chosen. I find them to be very forgiving (and very quick!).
Hope this helps.
jsham in AR

Susie Indy, I have a question. I saw your recipe for the Spatini clone and I am wondering how you use it. Do you put it in tomato sauce and use it that way and if you do what proportions of the mix and tomato sauce do you use. I had never heard of Spatini before but everyone who used it in the past raves about it so I would like to try it. Any help you can give will be appreciated.
Dixie in AL

Hi Nancy,
I'm back again. I thought you might like to start a new topic. I am having Stuffed Baked Tomatoes tonight. It is our family favorite during tomato season. I don't really have a recipe as such, but I'll try to do it from my brain!

Stuffed Baked Tomatoes
2 large ripe tomatoes
3 slices bread, (I put mine in a food processor but not too fine)
2 stalks celery, diced fine
1/4 Vidalia onion, diced fine
salt and pepper to taste
2 TB melted butter

Scoop out tomatoes so as not to disturb the sides and bottom. Salt the inside and turn upside down for about 30 minutes to drain out the liquid. Mix the bread, celery, onion, salt and pepper together. Add melted butter and combine. Stuff tomatoes with the bread mixture by making a ball of the stuffing and bake at 350 for about 30 minutes or until browned. They are to die for!!!!
P.S. You could add a slice of cheese on top just before taking out of oven. It's up to you. I'd like to know what you think of this recipe.
Thanks. Pat in SC

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Wilma of FL. one of the best peanut butter cookie recipe, I have found is on the wrapper of the the Butter Flavor Crisco Sticks. It is a soft dough to start with and make a delicious soft cookie. Just make sure not to over bake. I don't think you will be disappointed.
Gloria, Indiana

Irresistible Peanut Butter Cookies
3/4 cup Jif? Creamy Peanut Butter
1/2 stick Crisco? All-Vegetable Shortening Sticks
OR 1/2 cup Crisco? All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST? All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt

HEAT oven to 375?F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Makes 3 dozen cookies
Source: http://www.crisco.com/Recipes/PrintRecipe.aspx?recipeID=960
Sue

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Double Delight Peanut Butter Cookies
1/4 cup Fisher? Dry Roasted Peanuts, finely chopped
1/4 cup Domino? or C&H? Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup Jif? Creamy Peanut Butter
1/2 cup Domino? or C&H? Confectioners Powdered Sugar
1 package (16.5 oz) Pillsbury? Create ?n Bake? refrigerated peanut butter cookies, well chilled

Heat oven to 375?F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO? Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

High Altitude (3500-6500 ft): No change.
Makes 2 dozen cookies
Source: http://www.crisco.com/Recipes/Details.aspx?recipeID=4701
Sue

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Susie Indy, I always enjoy your posts. I traveled with my DH and explored the town while he worked. I've been in every state in the USA and many times it was through business travel. Really do meet some interesting people along the way. About the banana cream pie, it turned out real tasty. Sorry to say that for once I didn't use a recipe and just tried to cook like my sister. :) For example, instead of going strictly by a recipe she will pitch in extra vanilla (she makes her own) and some real butter, maybe even some sour cream. :) It was really hectic at that time so all I remember for sure is that my husband and I ate the whole thing, but not all in one day!! I would love to share the recipe if I could remember it because I believe in sharing. I did get a laugh out of your shorthand comment because I still use some shorthand when in a hurry. I guess that dates us. :)

Byron Tindle, Thank You for a really good laugh. You told the story of falling so well that I giggled out loud. I'm glad both you and Nancy are doing okay now.

I also wanted to tell you all about my wonderful neighbor whose dad planted tomatoes in a sequence so he could eat some green tomatoes along with the ripe ones. She brought over a plate of fried green tomatoes that were so good my DH and I had to go - one for me and one for you. LOL I really wanted them all!! She sliced them thin, coated with a little flour and corn meal then fried till crispy on each side. What a treat!

I'm wishing everyone a wonderful day.
Doris, S. Indiana

Hi Nancy and assocs. Just more input on French fried sweet potatoes. After frying them try spraying them with butter and shaking sugar and cinnamon on them. Wal-Mart warehouse groceries (Sams) has the French cut sweet potatoes in 5# bags.
Ann in AL

In the Sunday, July 20 newsletter, Judy asked for a recipe using cole slaw mix and ramen noodles.

I use this one that I got from a friend. You could substitute cole slaw mix for the broccoli slaw (but it is very good with the broccoli)

Broccoli Cole Slaw
2 (12 oz.) bags of Broccoli Cole Slaw (in the bagged salad section of the grocery
2 (3 oz.) bags Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 cup stick butter
1/4 cup slivered almonds
1/4 cup sunflower seeds
Chopped green onions for garnish

Dressing Mix
3/4 cup Canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 Ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat) until golden brown. Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Judy in So Cal

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I have recently wanted to try some of your great recipes that you send in, particularly the Death by Chocolate (what a way to go) but my problem is that a lot of the cake recipes call for different flavoured pudding mixes. I presume you can just buy these mixes at the store? We don't have these available here in Scotland. This may sound (rather holier than thou) condescending, we make all our cakes and puddings from scratch, only because we have only a few ready mixes, which are questionable, I for one am into anything that makes life easier, gives more variety and tastes good. If anyone in the UK has overcome this problem, or if anybody worldwide can recommend an alternative, please make an "old dear" happy and let me know.

Well done all in getting the Notice Board postings through the 30,000 posts.
Sylvia <Scotland>

This is for Judy. My friend gave me this recipe and I have seen several like it on the net.

Napa Cabbage Salad
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!"

1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen
noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

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This is for Linda Sims Pincourt Quebec - I found this quite interesting as my husbands family are from Paincourt Ontario - French speaking community not too far east of Windsor Ontario
Take care, Joanne Bechard Ontario

Sylvia in Scotland asked for Scotch Eggs recipes. Here's one from a friend of mine in Ga who makes them every Christmas. I haven't tried the Baked ones yet.

Scotch Eggs [Deep Fried]
6 hard cooked eggs, well chilled
1 pound bulk sausage meat
2 tablespoons finely chopped parsley
1/2 teaspoon ground sage
1/4 teaspoon pepper
1/4 cup flour
2 eggs beaten
1/2 to 3/4 cup bread crumbs
Vegetable oil for frying.
Peel hard cooked eggs

Combine sausage, parsley, sage and pepper in a large mixing bowl, mixing well. Divided meat mixture into 6 equal portions. Press meat mixture around eggs with hands, keeping the oval shape. Sprinkle eggs with flour, coating lightly on all sides. Dip into beaten egg and then roll in bread crumbs. Heat vegetable oil in deep fryer or deep heavy saucepan to 350? on deep fat thermometer. Cook 1 egg at a time for about 4 to 5 minutes or until well browned. Drain on paper toweling cool refrigerate or serve when ready. This traditional British picnic favorite is simple to prepare. Make sure that eggs are well chilled as sausage will wrap around them more easily.
Makes 6 servings cut eggs in 1/2 for 12 servings.

Scotch Eggs [Baked]
1 pound bulk pork sausage
6 hard cooked eggs
1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
1 egg
1 tablespoon water
1 teaspoon prepared mustard

On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400? for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice.
Serves 6.

Dijon Sauce
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard

In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish. Makes 1 to 1-1/2 cups.
Mary in Va

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In the last newsletter, Judy asked for a slaw and ramen salad recipe. Here is my favorite...

Crunchy Noodle Salad *award Winning* -- SERVES 6 -8 (450 Calories) This is a Five Star, Award-winning Salad from Recipezaar...

The 'leftover' salad gets soggy so was thrown away until someone thought to add leftover salad to a warmed tortilla and make it into a wrap, add sliced sandwich meat of your choice, anything else you like, raisins, dried cranberries, chopped celery etc. and enjoy the leftovers -- if there are any. I've included my tweaks. Eve of WI

1 (12 ounce) bag shredded cabbage (prewashed coleslaw mix, or you can simply shred a head of cabbage)
2 (3 ounce) packages oriental-flavor instant ramen noodles, other flavors are good too
1 bunch green onion, chopped
4 ounces sesame seed, toasted (optional)
4 ounces slivered almond, toasted (pecans or walnuts will work if that's what you have)
1/2 cup vegetable oil (or sesame, olive oil will get solid in refrigerator) Tweak: I like grape seed oil, it is so light.
1/3 cup white wine vinegar or cider vinegar (or red wine vinegar is good, too-Tweak)
1/4 cup sugar (or Splenda) (or to taste-Tweak)
(I like to add a bit of fresh ground black pepper too, but I'm a pepper freak. Tweak)

Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
Mix cabbage, sesame and almonds together in a large bowl.

Dressing: Mix the spice packets from the noodles with the onions, oil, vinegar and sugar. Shake or stir until well blended.
Refrigerate separately until ready to serve.
When ready to serve: Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
Pour dressing over cabbage and noodles and mix well.

NOTE: Can be served as an entree by adding some cooked shredded chicken or thawed frozen salad shrimp. (Or imitation crab-Tweak)

NOTE: Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor but be very careful, they burn easily, you only want a slight golden brown.
Source: http://www.recipezaar.com/136834
Eve of WI

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Hello Nancy and Friends!
Chis in NM had a recipe in the newsletter a couple of days ago for Deep Fried Sweet Potatoes. They are delicious, and I often deep fry sweet potatoes and sprinkle with cinnamon and sugar, they are wonderful also.
Have a wonderful day everyone!!
Sue, Easley,SC

I went to lunch at Applebees. I had a most delicious Cream of Chicken Soup, with dumplings. I have tried to duplicate it, without success. Looked on the web, Looked on Applebees sight, even looked at Tyler Florence from Food Network, since he does some of their recipes. Nothing. I know somebody can help. I would greatly appreciate it. Fran in Fl out of NY

For Betty in Colorado can you please post that entire recipe for the spaghetti sauce I can't pull up the link for some reason.
Thank you so much Leslie from TX

Hi everyone, I too love this newsletter, and can't hardly wait to see it pop up in the email I bought a Xpress 101 snack maker but I don't have any instructions on it, can any viewers give me some recipes on here to just give me a idea how to make somethings with it Thanks ahead of time and God bless all.
Joyce from Ohio

For Suzie in NW Michigan in the 7/18 newsletter wanting to know if Gooey Chocolate Carmel Cake is the same as Better then...Sex...Cake. I believe it is! Check this link out
http://whatscookin.proboards4.com/index.cgi?board=chocolate
and you will find just about every chocolate recipe there is! Yum! Chris in NM

Also for Suzie, if you go to
http://whatscookin.proboards4.com/?board=Cake&field=ordertime&order=desc&page=1
 you will find 47 pages of scrumptious recipes! Below are some I found:

http://whatscookin.proboards4.com/index.cgi?board=Cake&action=display&thread=5244
all posted by Arvilla

Chocolate S i n
10 oz. semisweet chocolate
1/2 c. sweet butter, cut into 8 pieces
6 lg. eggs, separated at room temperature
1 c. sugar
2 1/2 tsp. Kahlua
Confectioners sugar

Place oven rack in lower 1/3 of oven. Preheat to 375 degrees. Butter and flour bottom and sides of 8 inch springform pan. Melt chocolate and butter over low heat. Beat egg yolks at high speed until thick, slowly adding 3/4 cup sugar. Add chocolate mixture and beat until smooth. Add Kahlua and blend. Beat egg whites in medium bowl at high speed until soft peak stage. Gradually add 1/4 c. sugar and beat until stiff. Fold whites into chocolate thoroughly and pour batter into pan. Bake at 375 degrees for 15 minutes. Reduce oven to 350 degrees for 15 minutes. Reduce oven to 250 degrees for 30 minutes more. Turn off oven and open door. Leave pan in oven 30 minutes. Remove cake from oven and cover with damp towel; let stand 5 minutes. Smooth top of cake. Remove sides of pan and dust top with confectioners sugar.
Chris in NM

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S i n Cake
2 c. flour
1 c. chopped pecans
2 sticks butter
8 oz. cream cheese
1 lg. Cool Whip
1 c. sugar
3 c. milk
2 pkgs. (3 oz.) butter pecan instant pudding

Mix flour, butter and nuts until crumbly. Spread on bottom of 10 x 15-inch jelly roll pan. Bake 15 minutes at 350 degrees until slightly brown, cool. Blend cream cheese, 1 cup whipped cream and sugar. Spread on crust. Mix pudding and cold milk. Immediately pour on top of cream cheese layer. Chill 2 hours. Frost top with rest of Cool Whip and top with nuts. Store in refrigerator until time to serve.
Chris in NM

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Good morning Nancy,
I decided that since it is so warm and humid with all our rain, I am using the crockpot today for dinner. I am making Chris?s German Beef Short Ribs
with pork riblets instead. The rest of the recipe will stay as is. It just sounded so good!

Yesterday I made tapioca pudding for the first time in a long time. Oh it was so good! Has anyone ever made it using sugar substitute like Splenda or one of the others? I would like to lose weight, but I do like my desserts occasionally.

Take care everyone! Chris in NM

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