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Hello Nancy, "furbabies" and Nancyland. I am looking for a recipe for a chocolate malt cake. This cake is made in a 9 x 13 pan. It has malted milk balls in the batter and in the frosting. I have eaten it and it's delicious. Now all I need is the recipe to make it. Hopefully someone out there has this recipe.

Thanks Nancy for all the hard work you do to keep us happy.
Barb - La Porte, IN

Hi Nancy and assistants, for Janis in Mo. 7/22/08 newsletter. Our local newspaper had an article about a local very large produce farmer close by. His advice on freezing corn was put ears (unshucked) directly into freezer. He said "just toss them in and then thaw what you need." I have tried this and had no unfavorable results. Margaret, Tulsa

P.S. This farmer was in his 70's and said his father advised the same procedure.
Margaret

Surfing through our message board I found these recipes that sound like keepers in the  Cooking for Two Section..
Chicken Noodle Casserole for 2, Creamed Chipped Beef on Toast, sloppy joes for 2

http://whatscookin.proboards4.com/index.cgi?board=cooking2 

The Homemade Ice Cream, Sherbet and Sorbet section has a lot of interesting recipes that seem worth trying.
http://whatscookin.proboards4.com/index.cgi?board=icecream

Frozen Lemonade Squares
18 squares of cinnamon graham crackers, finely crushed (about 1 1/4 C.)
2 T. margarine or butter, melted
1 Qt. (4 C.) vanilla ice cream, softened
6 oz. (1/2 of 12 oz. can) frozen lemonade concentrate, thawed
1/2 C. Cool Whip (thawed)
fresh strawberries, cleaned (if desired, for garnish)

Mix graham cracker crumbs and margarine together. Press firmly onto bottom of a 9 inch square pan. Beat ice cream and lemonade concentrate together in a large bowl, with electric mixer on medium speed until well blended; spread over crust. Freeze 4 hours or until firm. Cut into 9 squares to serve. Top each square with a dollop of Cool Whip;
garnish each square with a fresh strawberry to top Cool Whip. Makes 9 servings.

NOTE: Pour leftover lemonade concentrate into an ice cube tray and freeze several hours or until firm. Add cubes to your favorite cold drinks to keep them cold while adding a touch of lemon flavor.

220 Calories, 4 g. total fat, 1 g. saturated fat, 0 mg. cholesterol, 150 mg. sodium, 42 g. carbohydrates, 5 g. fiber, 20 g. sugars, 4 g. protein.

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Other recipes in the Ice Cream section are Rocky Road Ice Cream, Banana Freezer Pops, Popsicles, Lemon Popsicles, Non-Dairy Ice Cream, Lime Sherbet, Ziploc Freezer Bag Ice Cream and Orange Ice, Roll the Can Ice Cream

All are on
http://whatscookin.proboards4.com/index.cgi?board=icecream 

In the July 6 newsletter Chris in NM posted a recipe for Butter Pecan Banana Cake. One of the ingredients was for butter pecan flavored instant pudding. Jell-O quit making this flavor many years ago and I have never found another brand of the same flavor. Is this flavor available in another brand? I would love to know where I could puchase this flavor again. If anyone out there knows if this is available, please respond. I have an old recipe that I haven't made for years that I would like to try again. Thanks
Ramona in Michigan

Secret Fish Batter
3/4 cup flour
salt and pepper to taste
sash of cayenne
1/2 teaspoon baking soda

Combine well in a bowl.

15 minutes before frying the fish add:
1 cup milk
1 egg
2 tablespoons beer

Mix until smooth and let stand for 15 minutes. Lightly dust in flour, immediately dip in batter, shake off the excess batter and submerge in hot oil. Turn pieces occasionally so they don't stick. Fry about 3 minutes. Test the first piece. Serve with lemon, tarter sauce or malt vinegar.

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

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Carolyn in Rochester, this is a clone version of TGIF fried green beans.
I have not made them, but TGIF green beans are delicious.
Roz in Indy

Crispy Green Bean Fries
With Wasabi Cucumber Ranch Dip
(TGIF's copycat recipe)

FOR THE WASABI CUCUMBER RANCH DIP:
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper

FOR THE GREEN BEANS:
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6 to 8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening or vegetable oil (for frying)

TO PREPARE THE DIP:
Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

TO PREPARE THE BEANS:
Place beans in the broth. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.

Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.

Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.

Heat the shortening or oil to 350 degrees F in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels
Roz in Indy

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Recipes have been added to the following sections today.

Blueberry and Blackberry Recipes
Banana Recipes
Barbecue and Marinade Recipes

Italian Sweet Sausage Bake
3 lb. Italian sausage, cut into bite size pieces
3 green bell peppers, quartered
3 white or red potatoes, quartered
2 yellow onions, quartered
1 tsp. basil
Salt to taste
Pepper to taste

Combine Italian sausage, bell peppers, potatoes, onions, basil, salt, and pepper. Place in uncovered roast pan and bake at 375 degrees about 60 minutes or until sausage is brown and potatoes are done. Stir frequently.
Serves 6-8.

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

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Cherry Onion Relish

1/2 cup dried tart cherries
1 cup cherry jam
2 tablespoons cider vinegar
1/2 cup minced onion
1/2 teaspoon salt
1 jalapeno pepper, seeded and diced *
2 tablespoons chopped fresh cilantro
1/2 teaspoon freshly ground black pepper

Stir together cherries, cherry jam, vinegar, onion, salt, jalapeno, cilantro and black pepper. Refrigerate overnight and serve with grilled pork chops.
Makes about 2 cups.

*Wear rubber gloves when handling hot chiles.

Serving Suggestions
Sweet and tangy, this relish works well with grilled chops or along side a grilled pork loin.

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

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Nancy, I really enjoy the newsletter and you do such a good job and put up with all of us and our good days and bad. We appreciate you for it.

I purchased a bag of PIONEER cornbread mix. It is the most delicious corn bread I have ever eaten and I can't find it any more. Does anyone know where you can purchase it. It is not just corn meal mix, it is cornbread mix. If you know, Please post it.
Madelyn of Ar.

Good morning everyone!

For Barb in OKC in the 7/22 newsletter asking about my flourless chocolate cake, just press on this link (it was posted in one of the June newsletters) http://www.nancyskitchen.com/2008-June-Recipes/index.html

The cake with raspberry sauce are listed together and the ganache is listed separately. Good luck! This is also posted under the chocolate section of http://whatscookin.proboards4.com/index.cgi?
Hope you enjoy it as much as we all do here! Chris in NM

Also for Carolyn, Rochester, New York in the 7/22 newsletter about fried green beans. Don?t know if what I do is considered fried, but when I do a shrimp and veggie tempura, I always include fresh green beans. Yum! Here is a recipe I use and it is also posted on the message board under Japan recipes.

Tempura Shrimp
http://whatscookin.proboards4.com/index.cgi?board=Japan&action=display&thread=4017

12 large shrimps ? our friend Joe uses the jumbo size (he taught me how to do tempura)
1 egg
1 cup all purpose flour - OR use 1 box tempura
1/2 cup cold water
Vegetable oil for frying - about 2? or so deep in wok

Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps to straighten them. Sift flour into a bowl. Pour cold water over the flour and add an egg. Mix the batter lightly. Heat the oil to 340 degree. Dip the shrimps in the batter. Fry the shrimps for a few min. NOTE: Do not make a thick batter. It should be about the consistency of pancake batter. You just want to make a glaze, not a heavy coating. Use a cooking thermometer to get the oil temp just right. Makes 4 servings

Tip 1: Ice
Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.

Tip 2: Batter (Tempura Batter Recipe http://japanesefood.about.com/od/tempura/r/tempurabatter.htm

Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.
Tip 3: Frying Order
If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.

Tip 4: Oil Temperature
To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.
This is said to be the right temperature to fry tempura. Use ONLY fresh vegetables, not canned or frozen. Add a few drops of soy sauce to rice while it is steaming for a great flavor. Chris in NM

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Now I also make a Chinese Fried Chicken and it is so good! Yes, I make this in the wok and use a tempura style batter. This is also posted on the message board under Chinese recipes.

http://whatscookin.proboards4.com/index.cgi?board=Chinese&action=display&thread=22978

Chinese Fried Chicken
1 lb. boneless, skinless chicken breasts
I used 6 - 7 boneless, skinless chicken breast tenders
garlic powder to taste
Chinese five-spice powder to taste ? I used paprika
Salt to taste
oil for frying ? 2 to 3 inches in a wok

BATTER:
1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 Tbsp cornstarch
1/2 tsp salt
1 cup cold water

Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder (use sparingly)- I only sprinkled with paprika. Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce. **Batter is also good for coating mushrooms, cauliflower, green beans etc., to be deep fried by same method. ***This is a tempura batter. Enjoy!
Chris in NM

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Now here is our favorite way to fix fresh green beans.

Saut?d Green Beans - T & T
5 slices bacon - cut in ??s
1 lb cut fresh green beans
1/4 cup chopped onion
4 tbl. diced Roma tomatoes
1/4 cup butter/canola mixture

Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the onions and tomatoes to the skillet at this time, and cook, stirring until light golden brown.

Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes. This is also posted on the message board under veggies at http://whatscookin.proboards4.com/index.cgi?board=veggie&action=display&thread=21530

Chris NM

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I just had to share a recipe for a great dinner recipe. OMG if you would like to impress someone this is the recipe. Delicious!! I am going to make the sauce and use it for as a salad dressing. Hope you enjoy it as much as DH and I did. We even had leftovers the next evening and it was just as good.
Gloria, Indiana

Chicken Salad
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
1/2 teaspoon sugar
1 cup chopped red onion
1/2 cup chopped drained oil-packed sun-dried tomatoes
3/4 cup sliced fresh basil
4 skinless boneless chicken breast halves
1/2 cup canned low-salt chicken broth

1 9-ounce package fresh linguine, freshly cooked

Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Saut?until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.

Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.
Gloria, Indiana

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Nancy,
I know our weather here in central Oklahoma is very similar to yours in West Texas. It is very hot right now and I don't like to cook in hot weather, especially using the oven.

I had some rotisserie chicken to make a casserole, but my DH isn't supposed to eat rice or pasta so casseroles are hard to plan.

Tonight I made a quick version of chicken enchiladas using low salt tortilla chips for the base of the casserole instead of rolling each enchilada. He probably shouldn't have the tortilla chips either,so I used just a few.

Chicken Enchiladas
2 cups of coarsely chopped chicken,
1 can of cream of mushroom soup,
1 cup sour cream,
1 can of green chopped chilies
1 can (semi-drained) rotel.

Mix everything together (except tortilla chips) with a medium sized chopped onion. Use a 9x9 pan sprayed with Pam, line the bottom with crushed tortilla chips, pour on half the chicken mixture. Repeat chips and chicken mixture, top with Mexican blend or cheddar cheese.

Heat in microwave (I used the Flavor-wave oven for about 20 minutes on the 4th power which makes a nice browned top). (Using the chilies and rotel makes this mildly spicy hot, so you might want to adjust this to your liking.)
Janis

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Hi Nancy,
Carolyn in Rochester, NY. in the July 22 newsletter was asking about how to make Fried Green Beans. I fix them two ways.

One, I drain beans really well and roll in cornmeal, salt and pepper. Fry in hot oil until brown. Another one is the same except I roll the beans in beaten egg before rolling them in cornmeal, salt and pepper. I would like to hear how others make theirs. Happy cooking. Jean in TN.

To anyone who can help, I will be so appreciative. I just got a new toaster oven and wonder if anyone has experience with baking in it. I'm especially interested in things like biscuits, cornbread, muffins, cakes, pies, casseroles and meats. Thanks.
Shannon in Colorado

Hi Nancy,
I am looking for some authentic Gypsy Recipes. I knew some gypsy's once and they had their own food and recipes. Not to mention some pretty wonderful desserts. I would really appreciate it if you could post this and maybe, just maybe someone has heard of this.
Thanks, Old Fashioned Girl

Nancy, This is a great little appetizer. Quick and easy. Tastes like BLT's without the lettuce. 1 jar bacon bits or pieces 1 cup mayonnaise 1 tomato Ritz crackers Mix bacon bits and mayonnaise in med bowl until well blended. Slice and quarter tomato. Place 1 teaspoon bacon mixture on ritz cracker. Top with quarter slice of tomato. Sprinkle with black pepper NO SALT
Byron Bessemer, Ala.

Cinnamon Bread with Apple Spread

2 cups flour
1 cup sugar
4 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 cup buttermilk
1/3 cup oil
2 tsp. vanilla
2 eggs

Streusel:
2 tbls. sugar
1 tsp. cinnamon
2 tsp. margarine

Preheat oven to 350 degrees. Grease and flour bottom of 9x5 or 8x4 loaf pan. In large bowl combine all ingredients; beat 3 minutes at medium speed. Pour into pan. Combine streusel items until crumbly. Sprinkle over batter and swirl with knife to marble. Bake 45-55 minutes until toothpick comes out clean. Cool 15 minutes. Remove. Serve with spread below.

Apple Spread
8 ounce package cream cheese
2/3 cup apple, peeled and finely diced
1 tablespoon powdered sugar
1 tablespoon milk
1/4 tsp. cinnamon

Combine all ingredients in food processor or blender. Process until mixed, scraping down sides. Makes 1 1/2 cups.

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

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Cajun Roasted Potatoes

2 pounds cut up cubed potatoes
1 tablespoon olive oil
1 1/4 teaspoon salt
1/2 cup chopped green bell pepper
3/4 teaspoon paprika
1/2 teaspoon finely minced garlic
1/4 teaspoon ground cayenne pepper
1/4 teaspoon thyme

Combine potatoes and olive oil in a rectangular baking pan. Sprinkle
with seasonings and toss to coat well. Roast at 450 for 35 minutes
stirring 2 to 3 times.

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

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Nancy, You are the GREATEST. I make this all of the time. 1 can shoepeg corn 1 med. green bell pepper chopped 1 fresh tomato chopped 2 jalapeno pepper chopped 1 bunch green onions chopped tops to season salt to taste lemon pepper generous amount 3 heaping tablespoons of mayonnaise Drain corn and mix all ingredients. Let stand at least 1 hour in refrigerator. Serve with tortilla or corn chips
Byron Tindle Bessemer, Ala.

Susie Indy, I cook cube steaks just like you. It's one of my favorite meals along with mashed potatoes and broccoli casserole. The gravy it makes is awesome. I don't make this when I'm trying to lose weight because I just can't resist that gravy. LOL
Doris, S. Indiana

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