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Hi Nancy
This is Betty in Colorado. I sent the Spatini clone recipe in this morning for you to post. I thought about it and decided I would look at the TopSecretRecipes site to see if it was still there. You now have to pay for the recipe, when I got it, it was free, so probably better not print it. Tell Leslie in Texas, I'm sorry, would love to give out the recipe if I could. Maybe Leslie could try the site again. It's www.topsecretrecipes.com.

Thanks for all the work you do, I love your site.
Betty in Colorado

Hi Nancy, I have found a superb 40 page booklet on the net for Joyce in Ohio's GT Xpress 101 she can find it at:
http://www.gtxpress.com/drtv/ecs/GTXpress101_RECIPES1.pdf
If I had room in my kitchen I would be very sorely tempted. I would probably have to find a divorce lawyer.

Billie in Fl mentioned recently that she was thinking of getting one of these, if she has gone ahead with the purchase no doubt she will have started on her own recipes.

Billie the salad greens made a remarkable recovery.
Sylvia <Scotland>

Bread Salad
6 slices day-old French or Italian bread -- 1 inch thick
2 medium tomatoes, chopped (1 1/2 cups)
1 medium cucumber, peeled and chopped (1 1/4 cups)
1 small onion, thinly sliced
1/3 cup fat-free red wine vinegar dressing
2 tablespoons chopped fresh basil OR 2 teaspoons dried basil leaves
1/4 teaspoon pepper

Tear bread into 1-inch pieces. Mix bread and remaining ingredients in
nonmetal bowl. Cover and refrigerate, stirring once, at least 1 hour
to blend flavors and soften bread. Stir before serving.

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

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.

In the 7/20/08 newsletter Dawn had questions about the Ruby Chicken recipe that was recently submitted by Tona.

The recipe that I have for this dish uses one pound of fresh cranberries and 6 ounces of orange juice concentrate.
Robbie IN

In the July 19-20 N/L Chris NM mentioned she made a flourless chocolate cake often. Chris, would you share that recipe. I have been looking for a T&T one.
Thanks. Barb in OKC

Potato Chip Chicken
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. Paprika
1 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken
in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender.

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

To the person who submitted the Fried Sweet Potato recipe. My husband and I went to a steak place in Kaufman, TX, and he ordered some sweet potato fries. They seasoned theirs with cinnamon and sugar. They were wonderful. I think I could easily consider them as a wonderful dessert.
Zelda in Kemp, TX

Italian Pork Chops
4 pork chops
1 can Italian stewed tomatoes
2 c. Minute Rice

Brown pork chops and dice. In skillet add Italian stewed tomatoes over
diced pork chops. Simmer 20 minutes. Serve over rice.

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

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Cherry Chocolate Fondue

1 package (6 oz) semi-sweet chocolate chips
1/4 cup whipping cream
1 jar (6 oz) maraschino cherries, well drained and quartered (reserve juice)
2 cans (15.25 oz each) Bartlett pear slices in heavy syrup, drained
1 pound cake or angel food cake, cut into 1-inch cubes

Place chocolate pieces and whipping cream in a 2-cup glass measure. Microwave for 1 minute or until chips are melted, stirring every 30
seconds. Stir in cherries and reserved cherry juice. Pour chocolate mixture into fondue pot. Use fondue forks or wooden picks to dip pear
slices and cake cubes into chocolate mixture. Makes 10 servings.
Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/ 

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I have 2 cookbooks full of Amish recipes by Marcia Adams. I fixed a chuck roast yesterday like this, and it is awesome!

The Very Best Beef Pot Roast
1 4-pound beef chuck roast, all fat removed
Salt
Pepper
1/2 tsp. dried thyme (optional)
2 crumbled bay leaves
1 onion, sliced

Preheat the oven to 275?. Grease a 9 x 13 pan and place the roast in it. Sprinkle both sides of the meat with the seasonings. Cover to pan tightly with heavy duty foil and bake the roast without lifting to foil for 6 hours. Let the roast stand for 10 minutes before slicing into serving portions. Serve hot, though this reheats very well.
I wanted to serve potatoes and carrots with the meat, so I took 1 can of mushroom soup, 1 can water, and a little Kitchen Bouquet, and mixed it together in a casserole. I added salted and peppered potatoes and carrots, put on a lid, and baked this for the last 2 hours the roast was cooking. This made a great meal.

As I make other recipes from these cookbooks, I will post them.
Brenda in IN

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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.

Here are two Cooking Light recipes perfect for summer.

Peach Cantaloupe Toss
1-1/4 cups peaches, peeled, sliced (about 2 peaches)
1 cup cantaloupe balls (about 1/2 cantaloupe)
1/4 cup sugar (could certainly use a sugar substitute)
1 tbsp fresh lemon juice
1/4 tsp salt

Combine all ingredients. Cover and chill 1-1/2 hours.
Yield: 2 servings (serving size: 1 cup)

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Cantaloupe and Cherry Tomato Salad
2 cups diced cantaloupe
2 cups quartered cherry tomatoes
1/4 cup minced shallots
1/4 cup chopped fresh oregano or basil
2 tbsp minced seeded jalapeno pepper
2 tsp grated orange rind
2 tbsp orange juice
2 tbsp lime juice
1/4 tsp salt
1/8 tsp black pepper

Combine all ingredients in a bowl; toss well. Cover and refrigerate 30 minutes.
Yield: 6 servings (serving size: 2/3 cup)

grannym IL

Hi Nancy, hope you are keeping cool. This is in response to Anne in PA in the July 21 newsletter. I had the recipe in my files and it comes from Tona so you know it will be good.
Marg in Ontario

Maple Pecan Thumbprints

Cookie:
1 cup butter, softened
2/3 cup sugar
1 tbsp vanilla
2 1/4 cups flour
1/4 tsp salt
1 egg white, slightly beaten
1 1/4 cups finely chopped pecans

Frosting:
1 1/2 cups powdered sugar
3 tbsp butter, softened
2 tbsp half-and-half, or milk
3/4 tsp maple extract

Heat oven to 375. Grease cookie sheets. Combine 1 cup butter, sugar, and vanilla in a large bowl. Beat at medium speed until creamy. Reduce speed to low. Add the flour and salt. Beat until well mixed and mixture forms dough. Shape rounded teaspoonfuls of dough into 1 inch balls. Dip each ball in the beaten egg white. Roll in the pecans. Place one inch apart onto prepared cookie sheets. Make indentation in the center of each cookie with thumb or back of a teaspoon. Bake for 11 to 13 minutes or until very light brown and set. Cool completely. Combine powdered sugar, 3 tablespoons butter, half-and-half or milk, and maple extract in a small bowl. Beat at low speed until smooth. Fill the center of each cookie with 1/2 tsp of frosting. Yield: about 4-1/2 dozen.
Tona in Bama Sept 4/07

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This is for Sylvia in the July 21 newsletter. We lived in England almost 5 years and we did a lot of entertaining and everyone loved all the cakes I baked-Bailey's Bundt Cake, Amaretto Bundt Cake etc. The only problem was the base cake was a cake mix which I purchased every year when we were home at Christmas. That is one thing I always stocked up on. When we returned everyone loved to come out and see what all we had brought back.

A couple of the stores were starting to get cake mixes---but they were nothing like the ones we have here.

One thing I am really missing is the superfine sugar that I got over there.
We are looking forward to a return visit---but have to wait till our dollar is stronger!
I can't remember if Pillsbury has any products over there but maybe you can contact their web site and see if they can ship any to your store.
Really enjoy reading all your e-mails!
Babs in JAX

Morning All,
Kathy dare one ask why your suitcases smell of cigarette smoke??? Maybe you've been on a trip to Europe's smoking Capital - Amsterdam. Just a half hour stroll in one of the busy streets and you and your clothes are not only smelly but the brain gets affected by whatever it is that is added to their cigarettes. If any of the tips that I am sure will be forthcoming fail - I have entered some last ditch ideas on the message board:
http://whatscookin.proboards4.com/index.cgi?action=display&board=chat&thread=23181

Regarding the Warm Delights - you will find recipes in 6th, 7th, 8th and 9th July newsletters and there are many more. If you type warm delights into Nancy's search box which you will find near the start of the newsletter remember to change it from www and press on Nancy's you will find loads of dates and heaps of info. As I have found this search engine is worth it's weight in gold - saves hours searching (and oftener or not finding something else of interest and getting waylaid, before you realise it, it's bedtime) for that recipe that you quite fancied, but didn't take a note of or even bookmark.

I'm off to do some much detested ironing.
Sylvia <Scotland>

For Sylvia in Scotland.
I am an American living in the UK and have some problems also finding certain things. I found the word pudding meant dessert and not our pudding with the usual just add milk and variety of flavors. I have found a website that has a good variety of American brands, it is called ..skyco.co.uk.. I have ordered several times between my trips home and filling my luggage with my "care package".
Sandy

Ok I must have had my head in the sand, but what is so special about "Spatini"? I must have missed the initial post about it. Is it just seasoning, or is it a spaghetti sauce? Who is the maker?

I am so sorry if this is rehash, but I have been so busy with work and yard work I am behind with the what has been going on here. Thanks
Gloria, Indiana

Hello All, Has anyone on this site heard of Fried green beans? I am hoping someone can guide me on how to make them. My neighbor told me about them but had no idea how to make them. Hoping someone can help me.
Carolyn, Rochester, New York

Hello Nancy and Assistants
I came in to write and was surprised to find todays letter. I usually get it just after the night news. If you are not here then I only have to wait a few minutes. You make my day complete. I have had so much pleasure since I became a member, even Hubby enjoys it. It has been a hot one today and I know Texas is hot. Take care and cool.

Vegetable Soup
1 lb. lean ground beef
1 lg. onion, chopped
1 - 15 oz can of Veg All, drained
1 - 15 oz can Cream style corn
1 - can of Rotel tomatoes
1 - 15 oz can diced stewed tomatoes
1 - 15 oz can Spanish rice
1 lg can of V8 juice

Cook ground beef and onion until beef is done, drain and add all other ingredients and mix well. Add V 8 juice to your satisfaction.( I like mine a little juicy). Salt and pepper to taste. Let simmer at least one hour until all flavors are in. Be sure to stir occasionally , your vegetables seem to settle on the bottom. it makes a lot .It freezes well also.
Louise

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Hi, I am responding to a question about how to freeze corn. I just wash it off, let sit to dry completely. Then I put it in plastic bags and take air out and just freeze it. When you want it again, just take it out of freezer and put into boiling water. I have done this for years and I have even cooked it almost a year later and it was just as good as the day I bought it.
Darlene NJ

Dear Sylvia in Scotland.... (July 14th) Back in the 50's and 60's most of the Mom's stayed home with their children and did not work outside the home. Coffee Cake was many different cakes made to share with a cup of coffee and neighbors. There is no coffee in the ingredients. It refers to the coffee they drank with it. So bake a Coffee Cake, call some neighbors and friends and grab a cup of coffee for a fun stress free hour or two!
Dixiegrits

Wilma of Fl wanting a soft peanut butter cookie. This one is good and easy.

Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1/2 cup self rising flour
2 eggs
1/2 cup mini chocolate chips (optional)

Preheat oven to 350. Drop by tablespoon onto cookie sheets. Bake 10-12 minutes. Don't overbake.
Debbie,AR

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To Kathy for odors in suitcases: I always insert several of my favorite fragrance dryer sheets in suitcase. Put suitcase away and next time, it is good as new. I also put one under my car seat and in my running shoes, etc.
Kind Regards to All, Margaret in Michigan

To Linda Sims, Pincourt, Quebec
Thank you so much for the very nice review you gave on the cookie recipe I sent in. I'm glad everyone is enjoying them.

It made my day and brought a smile to my face. I always try and review any of the recipes I try from the newsletter, as I know the folks who've send them in appreciate it
Barb in San Diego

Janis in Missouri wanted to know how to freeze corn on the cob. We bought some last year from an Amish farm. They told us to cut the ends off and put into freezer bags and freeze. Leave the husk and silks on. I have a seal-a-meal I use on mine. When you are ready to cook it, put in microwave and cook 8 minutes. After 4 minutes turn and cook the other side 4 minutes. The silks just turn loose. I have never liked it frozen until last year. Try it. I promise you will love it. We put up 300 ears this year and it took 2 of us alittle over 2 hours to do it. Make sure you cut both ends off. You can cook it fresh this same way.

Just microwave about 4-6 minutes if not frozen. Let me know how you like it.
Debbie, AR

Mandarin Chicken Salad
Serves 6

2 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon sesame or vegetable oil
1/2 teaspoon pepper
2 cups cut up cooked chicken
1/4 cup dry-roasted peanuts, if desired
4 medium green onions, sliced (about 1/4 Cup)
1 bag (16 ounce) coleslaw mix
1 can (11 ounces) mandarin orange segments, drained

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet From soup mix. Break block of noodles into bite-sized pieces over skillet; Stir into butter mixture. Cook noodles 2 minutes, stirring occasionally, Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, Until noodles are golden brown; remove from heat. Mix sugar, vinegar, oil And pepper in large bowl. Add noodle mixture and remaining ingredients;
Toss. Barb in WI

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Nancy you work so hard to make this newsletter a great success. I have cooked for over 42 years and some are successful and some are just out right horrible. The most I can do is send in recipes and the few request that I do to make this successful for you. Right now I have cube steaks, just 2, in my slow cooker. What I do is bread (with flour, salt and pepper) brown them in a skillet then they go in the slow cooker. Then in the same skillet I put in one thinly sliced onion cooking for about 5 or so minutes then adding these on top of the browned cube steaks. Then in the skillet I add come warm water, then I mix cold water and the seasoned flour mixing this and then I adding it to the skillet letting it cook for a few minutes. Then I pour the gravy over the browned cube steak and onions letting this cook for 3 to 4 hours on low. Cooking this meat this way, for me, makes it very tender. This smells so good and is making me want dinner now but I have to wait until my DH gets home from work so we can eat together. Any other way the meat is cooked is just out right horrible, I think.
Susie

For Judy, wanting a recipe for slaw with ramen noodles.

Asian Slaw
I bag of regular slaw
2 pkgs. Beef flavored Ramen Noodles (reserve flavor pkts.)
5 stalks green onions or scallions (diced up)
1 cup Sliced Almonds
1 cup Dry Roasted Sun Flower Seeds
1 bag or 1 cup Crasins

Break up ramen noodles and put in bowl, add slaw, onions, almonds, sunflower seeds and crasins. Mix well and refrigerate.

Dressing:
3/4 cup vegetable or canola oil
1/2 cup sugar
1/3 cup white vinegar
2 pkts of beef flavoring from the ramen noodles.

Mix well. Pour over salad and toss right before serving.
Carol J

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This is similar to the Death By Chocolate Cake recipe that Chris recently submitted, but uses a white or yellow cake mix, vanilla pudding and a grated German chocolate bar. Like Chris? recipe it is delicious and always a big hit with no leftovers at family gatherings.
Robbie IN

Double Chocolate Chip BundtCake
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package white or yellow cake mix
1 package vanilla instant pudding
4 ounces Baker's German's Sweet Chocolate, grated
6 ounces semisweet chocolate chips

Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in Grated German chocolate and chocolate chips. Pour into greased and floured bundt or tube pan and bake at 350F for 1 50 ? 60 minutes. Remove from pan immediately and when cool, frost with cream cheese frosting. You can reserve a few tablespoons of the grated chocolate and sprinkle on top of the cake, if you like.
Robbie IN

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Chocolate Delight
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine melted
1 8-ounce package cream cheese, softened
1/4 cup plus 1 tbsp sugar
2 tbsp milk
12 ounce tub Cool Whip
2 small packages chocolate fudge instant pudding
3-1/2 cups cold milk
1 small Hershey bar, shaved

Crust:
Mix the first 3 ingredients together. Press in bottom of 9x13 inch pan. Set in refrigerator.

Blend the next 3 ingredients till smooth. Then add half the Cool Whip. Spread over crust and return to refrigerator.

Combine the pudding and milk. Beat on low 1 minute and then on medium for 2 minutes. Pour over in pan. Refrigerate overnight.

When ready to serve spread remaining Cool Whip over the top. Sprinkle with shaved Hershey bar.

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

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Garlic Chicken Melt
4 boneless, skinless chicken breast halves (about 1 1/2 lbs)
1 envelope Lipton Recipe Secrets Savory Herb With Garlic Soup Mix
1 can (14 oz) diced tomatoes, undrained or large tomato, chopped
1 tablespoon olive oil
1/2 c. shredded mozzarella or monterey jack cheese (about 2 oz)

Preheat oven to 375. In 13x9 roasting pan, arrange chicken. Pour soup mix blended with tomatoes and oil over chicken.

Bake uncovered for 25 minutes or until chicken is thoroughly cooked. Sprinkle with cheese and bake an additional 2 minutes or until cheese is melted.

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

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Chili Bowl Spuds for 2
2 large potatoes, baked
1 Tbsp. canola oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tsp. chili powder
1/4 tsp. ground cumin seed
1/8 tsp. oregano, crushed
1/4 tsp. salt
Pinch of freshly ground black pepper
1 large tomato, peeled and diced
1/2 cup cooked kidney beans (I use Pinto beans)
4 Tbsp. grated cheddar cheese (optional, for topping)

Cut a thin slice from the top of each potato. Remove the pulp from the
potatoes, being careful not to tear the shells. Place the potato pulp
in a mixing bowl and mash; cover and set aside. Keep the shells warm.

Heat the oil in a skillet. Add the onion and garlic, and cook over low heat until soft, about 10 minutes.

Add the chili powder, cumin seed, oregano, salt and pepper. Mix well. Add the diced tomato and mashed potato; simmer for 15 minutes.

Add the cooked beans and mix well. Heap the chili into the potato "bowls" and top with grated cheese if desired.

Heat in a 350 oven for 10 minutes, or until the cheese has melted. Makes two servings.

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

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