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New Articles
Champagne and Sparkling Wine for the Holidays
Roberta?s at the El Cortez Hotel in Las Vegas
Kristofer?s Steak House (Las Vegas, NV)

Recipes have been added to the following sections today.

Blueberry and Blackberry Recipes
Banana Recipes
Barbecue and Marinade Recipes

Bobbie in In--Thanks for letting me know about the Ruby Chicken. I can't wait to try it. Does it make a lot of juice and do you serve
it over rice or noodles?
Thanks, Dawn

Cracker Crunchies
1 stack Ritz crackers
1/2 cup pecan or walnuts
1/2 cup sugar
2/3 margarine

Line cookie sheet with aluminum foil. Place crackers on cookie sheet. Put chopped nuts in the center of crackers. Preheat oven to 350. Mix sugar and margarine in a saucepan. Bring to a boil. Boil for 3 minutes. Pour over crackers. Bake for 7 minutes. Let cool, then place crackers on waxed paper.
Byron Bessemer, Ala

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This is for Maxine from Emporia, Kansas. I thought I wrote but haven't seen it in the newsletter. Maxine, I live just a few blocks from Kinsey Drive in Cardinal Crest. My subdivision is Bluemound Park Estates. What a difference you would find since you moved away. Bishop's Woods is now a business park. The field across from us is no longer...now built up with very large homes. Brookfield Square is a huge shopping mall. What a small world!
JoAnn from Brookfield, Wi.

Today I was surfing through the sections on our recipe message board and found some great sounding recipes in the Ground Beef Recipes section.  There were a lot of recipes.  Brown Sugar Meatloaf, Coney Islands With Chili Sauce, Chicken Fried Round Steak, Glazed BBQ Beef Short Ribs, Oven Swiss Steak, Crescent Taco Ring
Ground Beef Recipes Section

Nancy, this is for Doris, S. Indiana. Would you consider sharing your recipe for the broccoli casserole you mentioned in the Wednesday, 23 July Recipes ? Please!
Mr. Myron Drinkwater - Lake Forest, CA

This is for Madelyn of Ar.
She was looking for where to buy the PIONEER cornbread mix in the July 22,2008 newsletter.She can go to this web site they have it.
http://www.chguenther.com/ConsumerBrands/Pioneer.aspx
Margie, Ellen, Donna in KS, Dianne in E.Tn. and Gramaj

Hi Nancy, thanks for all you do. Love this newsletter.

For Sharon: I bought a convection/toaster oven 6 months ago. I love it, even though the temperature needs to be lowered by about 25 degrees and it cooks even faster than normal.. It cooks anything that fits into it really well. Good luck.
Hudson Valley Kathleen

On another note, for MYRON DRINKWATER....your asking for Cornish Game Hen recipe (or stuffing thereof) sent me on a frantic search for my ULTIMATE recipe, and I can't find it.

I know it was from Dione Lucas, circa 1960's, and have been making it for years; this will be a major loss for me if I can't find what the heck I've done with it. I know that the stuffing contains:
Brown Rice
Chopped Pecans
Onion
Parsley
s & p

I suppose the amounts don't really matter, do they; those little dears don't hold much anyway. And the basting sauce was chicken broth AND Grand Marnier (or other orange licouor) probably some butter also melted in with that mix, but for the life of me I can't remember the amounts. This is truly delish and pretty easy, all things considered.
Hope our Texas family is safe from the hurricane.
Kathi in Virginia

I need a tried and tested recipe for Jello vegetable salads for summer.  I used to have a lot of them but have moved and haven't found them.  Need some that have carrots, cucumber and other vegetables in them.
Thanks in advance
Janie

These recipes are for Dtt. She had a request in the Saturday/Sunday newsletter. Here are two Southwest Chicken Soup recipes I have made over the years. The first one I won a contest (chili) at work one year. Looking forward to cooler weather so we can make these again. Love this stuff and so does my family and friends.
Marti in AL

White Chicken Chili
2 Lbs. cooked, chopped chicken (I use breasts, boil in seasoned water for about 20 minutes)
2 cans navy beans
1 chopped onion
2-4 cloves garlic crushed
2 small cans chopped green chili
1 teaspoon cumin or to taste
1/2 teaspoon oregano or to taste
1/2 teaspoon cilantro or to taste
1/2 teaspoon cayenne pepper or to taste
6 cups chicken broth (use however much to get the consistency you want. I always add last.)
1 cup grated Monterey Jack cheese

Boil chicken and chop. Saut?onions and crushed garlic in 1-2 teaspoons olive oil. Mix all ingredients together, including liquid from the beans. When adding seasonings, crush in-between fingers to release flavor. Simmer till flavors blend. Add cheese and then stir until melted.

I like mine in a crock-pot for the day or overnight, but you can put together, simmered for 1/2 hour or so and then serve.

Garnish with more cheese, sour cream and chopped green onions! I also like to serve with tortillas.
Marti in AL

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White Chicken Chili
6-8 chicken breasts
8 cups of chicken broth (2 quarts)
? cup diced onion
2 cans drained pinto beans
8-10 ounces heavy whipping cream
1-2 teaspoon garlic salt
1 teaspoon pepper & 1 teaspoon onion powder
1-3 jalapeno peppers (or canned green chilies) (I use a combination of both)
1 white shoe-peg corn

Use large soup pot; cook chicken until tender then pull apart and add rest of ingredients. Tailor to suit your taste or adjust seasonings as you go. If you want it thicker add 1-3 Tablespoons flour mixed well in ? cup water. Can simmer on low in crock pot.
Marti in AL

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A while back someone asked for a pulled pork recipe. This is really good. I used pork loin in it because that is what I had at the time. It came out of Living the Country Life August 2008 Vol 7 No 4. The only other thing I would change is if you have children use the mild tomatoes and peppers.

Classic Pulled Pork
1 can (14.5 oz) diced tomatoes with peppers
1 can (16 oz) tomato sauce
2/3 c packed brown sugar
2/3 c vinegar
2/3 ketchup
1/4 tsp hot sauce
1 pork butt (about 6 lbs)
12 hamburger buns

heat oven to 375. combine all but pork in saucepan. bring to a boil. reduce heat and simmer for 10 min and remove from heat.
trim pork and brush with 1/2 c sauce. place in foil bag. place on shallow baking dish. bake 375 for 3 hrs. remove and open bag and let sit 30 min. pull pork apart and shred. stir in rest of sauce. serve on buns.
Amy Byrd

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I tried a recipe from the ice cream section of our message board.  It was so easy to make and was very good.  I am going to try some more from this section in the next few weeks. The Rocky Road Freeze doesn't need a freezer as well. Didn't know we had a message board and didn't know it had so many recipes in it. 
Mary Jo

Kool Aid Sherbet

1 Cup granulated Sugar
1 envelope of unsweetened Kool-Aid (flavor of your choice)
3 Cups Milk

In a bowl, stir all ingredients until sugar is dissolved. Pour into a shallow freezer container; Cover and freeze for 1 hour until slightly thickened. Transfer mixture to a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from freezer 20 minutes before serving

Ice Cream, Sherbet and Sorbet Recipes 

Here is a macaroni and cheese recipe I have that is really good:

Cook macaroni and cheese as directed on box. Stir in ? cup sour cream and set aside.

Cook 1 pound of ground meat, crumbling as fine as you can; stir in 1 envelope of taco seasoning. Stir in ? cup water and simmer.

Place 1/2 of the macaroni mixture in an 8x8 baking dish that you have sprayed with Pam.

Top it with the ground meat and top with the remaining macaroni and cheese. Put in 400 degree oven and bake 15 minutes. Take it out and pour a drained can of Southwest diced tomatoes and some shredded Mexican cheese blend (or just shredded cheddar cheese). Put back into oven until cheese is melted.

Take it out and let it set about 10 minutes and serve. It is delicious beyond belief.
Hope you can use this!
Mary Domingue in Louisiana

Barb in De, I want to try your sausage and rice casserole and I'm wondering if you or someone might know how to cook it in a crockpot. I think maybe it could be, but I'm not sure what setting and for how long. My DH loves sausage and I don't like it much, but I could probably make this and freeze it in individual portions. Thanks for the help.
Doris, S. Indiana

The Warm Delight clone recipe was wonderful.  Has anyone tried other variations. other than chocolate cake?  I wanted to try using my GT Express and make some combinations.  The only one I tried was yellow cake mix, a little butter and some crushed pineapple. It seemed to me that the Warm Delight clone would about the same idea and similar combinations could be used.
Sue

This is for Sylvia in Scotland. I thought this chart would be helpful for you since it gives a list of all our state abbreviations and the state names. This should help you keep up with where we are all from! http://www.usps.com/ncsc/lookups/abbr_state.txt
~Anna in MO (Missouri)~

This if for TONA, please state in your recipe for your Green Tomato Cake... if you use regular red tomatoes when they are not ripe yet, or are they the green ones that come with a husk?
Thanks a lot for your wonderful letter Nancy.
Xochitl, From Tepic, Nayarit, Mexico

Recently in the grocery store there was a demonstration for meatballs.  They used the that can be purchased by the bag and had a some sort of chilipolte sauce on them.  Boy I liked them a lot.  I am sure it was some sort of sauce in a can but failed to get the kind or the name of the sauce.  Can anyone help me with this?
Linda NM

For Kathy re: Suitcase smells of smoke.
I find that putting plain charcoal ( like you barbeque with works well). Be sure it's not the kind you just light -the plain old kind is the trick. I put the suitcase(s) flat and then the briquette in bowls or even on newspaper and close the case for a few days. If that doesn't work after a couple or 3 times give a good going over w/Febreeze and leave open till certain it's dry. Hope this helps.
Cheryl, Charlotte,NC

Athena, your Catfish Florentine Recipe and the directions are not complete i. e. nothing for the sauce. I hope your will publish the completed recipe. thanks.
Jim in Texas

Hello
Just want to thank all the ladies that responded to my asking of the soft peanut butter cookies.
Thanks again. Wilma in Fl.

Hi Nancy, Gee whiz, it's been a long time since I've had a chance to read or
contribute to your site but my husband had a heart attack and before that we
were traveling. Along with having a great big family, all within 5 minutes from
me, needless to say, I'm kept delightfully busy.

I made a great bread pudding yesterday which I haven't had since my grandmother
made it. (I'm almost 72). It was delicious. This recipe came from the Taste Of
Home magazine.

The Biltmore's Bread Pudding
8 cups cubed day-old bread
9 eggs
2-1/4 cups milk (I used 1% and it was fine)
1-3/4 cups heavy whipping cream
1 cup sugar
3/4 cup butter, melted
3 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon

Carmel Sauce
1 cup sugar
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1 cup heavy whipping cream

Place bread cubes in a greased 13x9 in. baking dish. In a large bowl, whisk eggs, milk, cream, sugar, butter, vanilla, and cinnamon. Pour evenly over bread.

Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near
the center comes out clean. Let stand for 5 minutes before cutting.

Meanwhile, in a small saucepan, bring the sugar, water, and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Add cream. Remove from heat.Serve with the bread pudding. Makes 12 servings.

Comment: I didn't make the sauce because I like it plain. I suppose you could
add raisins to this if you like. This looks wet while still in the oven so I gave it a few more minutes. I don't think I had to because it set up really wellas it cooled.
Enjoy! Donna from Colorado

To Shannon in Colorado; I use my toaster oven every day to bake. I just use the time and temperature that is given for baking and cooking in the stove. every thing turns out alright. If the container for your food fits in the oven, then use it. Alco, it doesn't heat up your house.
Joseph J.

For Judy looking for coleslaw mix with Ramen noodles in the July 19th
newsletter.

Cole Slaw with Ramen Noodles
1 large pkg. dole coleslaw
2 pkgs. Ramon noodle soup (crush noodles before serving)
1 small pkg. slivered almonds
1 bunch scallions.

Dressing
3/4 c oil
4 tbls. sugar
2 tsp. salt
6 tbls. rice vinegar
pepper to taste

Mix all above ingredients & add dressing just before serving. Discard flavor pack in noodle pkg.
Carolyn G

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Hi Nancy .. this is in answer to Ramona in Michigan question in July 23 newsletter asking about butter pecan pudding needed to make the butter pecan banana cake. Ramona, I couldn't find that flavor pudding, either, so I used butter pecan cake mix and vanilla pudding. I thought it tasted fine, but I never tasted the original recipe that Cris in NM sent it. I also just sprinkled powered sugar on top instead of frosting it to save some calories. It make it taste more like a banana bread type of dessert. I just wanted to pass the info on. It might be something you might like to try. Have a blessed day.
Hugs, Donna from Elyria, Ohio.

The recipe for fried green beans is in June 21 newsletter. These are not deep fried. They are skillet fried.
Meemaw in Indy

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

Does anyone have a TNT recipe for strawberry preserves and other preserves?
Sheri in KY.

Each summer I practically live on cucumbers in vinegar.  I must of over done it this summer a bit.  Am now looking for easy recipes using cucumbers.  Does anyone out there have tried and tested recipes for a cucumber addict. Tonight I had chopped up cucumbers and tomato salad with Italian Dressing on top.
Sue

S i n on a Plate

1 box chocolate cake mix (Devils food)
1 sm. pkg. chocolate instant pudding
3/4 c. sour cream
1/2 c. vegetable oil
1/2 c. water
1/2 c. toasted chopped almonds
1/4 c. mayonnaise
4 eggs
3 tbsp. Amaretto
1 tsp. almond extract
1 c. chocolate chips
GLAZE:
1 c. powdered sugar
1 tbsp. milk
1 tsp. almond extract

Preheat oven to 350 degrees. Grease a 10 inch bundt pan and dust with cocoa. Mix all ingredients, except chocolate chips, and beat on medium speed 2 minutes. Mix in chocolate chips. Pour into pan. Bake 50 to 55 minutes until cake tests done. Cool on rack 10 minutes. Glaze: Mix all ingredients and drizzle on warm cake.
Chris in NM

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Four Layer Delight 'S i n Cake'

FIRST LAYER:
1 c. flour
1 c. chopped nuts
1 stick margarine

Mix and put in a 13x9 inch pan. Bake 25 minutes at 350 degrees. Cool.

SECOND LAYER:
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Mix and spread on the cooled first layer.

THIRD LAYER:
1 sm. pkg. instant chocolate pudding
1 sm. pkg. vanilla pudding

Mix as usual; stir well. When thick, pour over second layer.

FOURTH LAYER:

Spread Cool Whip on top and grate a frozen Hershey bar on top of Cool Whip. Leave overnight in refrigerator and serve in squares.

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S I N Chocolate Cake
1 reg. sized box chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 jar caramel or butterscotch ice cream topping
1 (8 oz.) tub Cool Whip
2 Heath candy bars

Bake cake in a 9 x 13 x 2 pan according to the package directions. Remove from oven. Using the handle of a wooden spoon, poke holes all over the surface of the cake, going pretty much to the bottom. Pour the can of sweetened condensed milk over the surface of the cake, letting it settle down into the holes. Cool 20 minutes. Pour caramel topping over top. Cool 30 minutes and spread Cool Whip over top. Break up Heath Bars and sprinkle over top. Keep refrigerated. (To make ahead. Follow recipe as directed, down to where the caramel topping is added. Cool overnight. Spread on Cool Whip before serving, and top with Heath Bars.) Chris in NM

Now for the best one ? in my opinion anyway ? I am posting one I make lots and get lots of complements on. I posted this on the message board some time ago. I also have a recipe called ?Death by Chocolate? that I will post at another time. I believe that it has also been in the newsletter several times by different posters. Just go to the search area at the top of the newsletter, type the title in, and you will find it!
Chris in NM

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Nancy to Barb - LaPorte, IN in newsletter 7/23 I don't have a cake recipe with the malted balls in it but the following recipe has chocolate malt powder in it. In the frosting you could add chopped malted milk balls in it. If you do that I would reduce the amount of chocolate malt powder to 1/4 to 1/3 cup powder. Just play around with this recipe a little and I am sure that you will find the right cake.

Malt Shake Cake
1 cup butter, softened
1 cup cool water
1 cup sugar
2 cup chocolate milk powder
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
4 eggs
2 teaspoon vanilla
? cup chopped nuts
Maraschino cherries

Combine all ingredients except ? cup malt powder, nuts and cherries. Blend 30 seconds then beat 2 minutes at medium speed. Grease and flour 2 round cake pans. Bake at 375? for 30-35 minutes. Remove from pans and cool then frost with Cream Malt Filling. Refrigerate unused portion.

Creamy Malt Filling or Frosting
2 cups heavy cream
? cup malt powder
? cup cocoa
2 tablespoons sugar

Whip together until stiff. Frost between layers and outside of cake. Decorate with nuts and cherries or with malted milk balls.

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To Doris S. Indiana newsletter 7/23 we don't have this meal, Cube Steaks with gravy, that often. I would say about 3 to 4 times a year. What we do is put the gravy over the cube steaks and the mashed potatoes. Then I have to always have a slice of bread then the gravy on top of that. Then we have to have fruit for dessert not to add any more calories. Boy LOL. Another meal that we have 3 to 4 times a year is Salisbury Steak which is just a dressed up ground beef. And with that meal I also need to have gravy over a piece of bread, with the gravy on the beef patty and we also have masked potatoes with the gravy on top of these also.

Salisbury Steaks
1 lb. ground beef, lean meat
2/3 to 3/4 cup bread crumbs
1 egg
2 tablespoons catsup
2 tablespoons Worchester sauce
2 tablespoons water
2 tablespoons onion, finely chopped
1 can cream of mushroom soup
1/4 to 1/2 can milk or water
2 to 3 tablespoons oil
2 to 4 tablespoons flour
salt & pepper to taste

Mix the above together and shape in to a patty. In a skillet add the oil and warm. Take patties and lightly dust in flour. Then add patties to skillet and brown on both sides. Drain the fat from the skillet putting back the patties. Mix soup with the milk or water mixing well then add this mixture to the patties in the skillet and simmer for 30 minutes. We have mashed potatoes, mushroom gravy, salad and fruit.

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For Shannon in Colorado: I have a large toaster oven that I use a lot in the summer because it doesn't heat up the kitchen. I have made muffins, cookies, dinner rolls with good results. I do have to watch how the tops brown because I have heating elements on the top as well as the bottom. If the pan is too close to the top, it browns quickly and I have to use foil. I have also made casseroles and roast with excellent results. My oven has two levels for the shelf, so if the pan is tall I can place it on the lowest level. I haven't had a problem with burning.

For Madelyn of Ar. I have found Pioneer mixed at our Hostess outlet.
Bobbie

Recently went my family went to Olive Garden we ordered alfredo sauce to dip our bread sticks in and it was so good.  Does anyone have an easy recipe for something similar to it?  I would like to find a recipe that has been tried.  Thought about going to the grocery and getting an already prepared alfredo sauce but didn't know which brand was the best.
Mary

Upside Down Key Lime Pies
PER SERVING (1 pie): 82 calories, 1g fat, 103mg sodium, 15g carbs, <0.5g fiber, 5g sugars, 1g protein -- POINTS? value 2*

One 4-serving package (or half an 8-serving package) Jell-O Sugar Free Lime Gelatin
dessert mix
2 cups Cool Whip Free, thawed
1 1/2 tbsp. lemon juice
1/4 tsp. vanilla extract
1 no-calorie sweetener packet
8 low-fat honey graham crackers (2 sheets)

In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes (until completely dissolved). Then add 1 /2 cup cold water, the lemon juice, and the vanilla extract. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

Next, stir in the Cool Whip. Mix until thoroughly blended (a wire whisk works best). Divide mixture among 5 dessert dishes. Refrigerate until firm (at least 3 hours).

Once ready to serve, crush graham crackers, and evenly distribute the crumbs over the top of the dishes.

MAKES 5 SERVINGS
Anna

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I would like any recipes using the small George Foreman grill.
Linda NM

For Dixie in AL in the same newsletter asking about how to use the Spatini mix. I believe the 2 recipes I sent into Nancy, and it is in this newsletter, is to use it like you would the McCormick package mix for your spaghetti sauce. My posting included the clone recipe for the mix and a recipe on how to use it. Chris in NM

For Ann in AL and all, when I fix fried sweet potatoes, all we put on them are salt, pepper and butter. They are sweet enough, and the seasonings we use do not hide their flavor! Chris in NM

For Sylvia, here is a link with some pudding recipes from scratch for you http://www.nancyskitchen.com/pudding_recipes.htm
and of course this link
http://whatscookin.proboards4.com/index.cgi?board=Jar&action=display&thread=4043

This one also has lots of home made pudding recipes. You don?t have to depend on the store bought. It may take you longer to make something with pudding in, but it would be well worth while! http://whatscookin.proboards4.com/index.cgi?board=Pie Chris in NM

Also, for Old Fashioned Girl in the 7/23 newsletter, here are some Gypsy recipes:
http://www.massrecipes.com/cats/Gypsy

Hi Nancy, I was wondering how to wash and dry my sheer curtains and not have them wrinkle. Would appreciate the readers sharing how they keep this from happening.
Thanks, Joyce in Ky.

Chicken Casserole
4-6 chicken breast, halves
2 stacks Ritz crackers
1 stick margarine
1 (8 oz) cream cheese or sour cream
1 can cream of chicken soup, undiluted
3/4 cup of chicken broth, (broth from cooked chicken)
1 (reg size ) can sweet peas
1 (reg.size) can corn

Season chicken with garlic salt, poultry seasoning and pepper to taste. Cook chicken and cut into bite size pieces. Crumble 1 pk. crackers in bottom of 9 x 12 casserole dish. Pour 1/2 of melted margine over crackers. mix well. Layer chicken over crackers. Mix soup, broth, and cream cheese or sour cream until smooth. Pour over chicken. Pour corn and peas over this mixture. Crumble remaining pack of crackers and sprinkle over top. Pour remainder of melted margarine over this topping. Bake in preheated oven at 350 degrees for 40-45 minutes, cool for 10 minutes.
This casserole came from my neighbor. He is a good cook.
Louise in AL

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Easy Indoor Shrimp Boil

3-oz bag Zatarain?s Crab Boil (or your favorite kind)
7-tbspn Old Bay Seasoning
3-lbs baby red potatoes, washed and halved
2-tbspn Tony Chacherie?s Seasoning
4 ears of corn - shucked and halved
3 lbs medium sized shrimp (heads on and unshelled)

In a large stockpot bring water to a boil (enough to cover all ingredients). If you have to add another cup or two at the end - it?s OK. After the water is boiling, add the crab boil, the Old Bay and the Tony Chacherie. Simmer uncovered for 10-15 minutes. You will begin to smell the seasonings when it is time to move on. Add the potatoes, a few at the time, allowing the water to return to a boil after each addition. When potatoes are in add the corn. Cover, lower heat and low-boil for about 20 minutes. Test the potatoes and corn for doneness. When they are to your preference, add the shrimp. Boil for 3-5 minutes or until the shrimp start to curl up. Do not overcook the shrimp. Serve up on plates with a strainer.

Note: All that I add to this to make it a meal is the sauce for dipping and a cucumber and tomato salad that has been marinated in vinegar.

Susana in Louisiana

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I got some new cookbooks this weekend and ?Screen Doors and Sweet Tea? had this recipe in it. I had to try it and am so glad that I did. It is absolutely delicious. I altered very little about the recipe. This is the way I made it and it was just great.

Silent Shade Cobbler
2-pints fresh blueberries
2-cups all purpose flour
2-tspn baking powder
1-tspn salt
1/4-tspn nutmeg
3-cups sugar, divided
1-cup milk
5-tbspn unsalted butter
1-tspn vanilla
2-tbspn cornstarch
1 ?-cups boiling water

Preheat oven to 350?. Spread the blueberries in a 9X13-inch baking dish. In a medium bowl, combine the flour, baking powder, 1/2-tspn salt, the nutmeg, 1 ?-cups sugar, the milk, butter and vanilla. Mix well and pour over the top of the blueberries. In a small bowl, combine the remaining 1 1/-2 cups sugar, the remaining 1/2-tspn salt and the cornstarch. Sprinkle this mix over the batter. Pour the boiling water evenly over the top of the cobbler. Poke about 10 holes in the batter with the handle of a wooden spoon. Bake for 1 hour. Serve warm with creamy vanilla ice cream as a topper.
-Susana in Louisiana

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Shannon, I have a Kitchen-Aid toaster oven and use it all the time. Cannot imagine my life without it. I make biscuits in mine, few nights ago I made burritos, last night frozen pizza.. rarely turn on my oven anymore. Done a small meat loaf. Use it for everything I can. Cookies. Small cakes. Pies. Love it.
Rae in Michigan

Bobbie in In--Thanks for letting me know about the Ruby Chicken. I can't wait to try it. Does it make a lot of juice and do you serve it over rice or noodles?
Thanks, Dawn

I have always frozen corn in the husk. When I take it out, I place in the Micro for 6-8 min. on high. When you take it out, be sure and wear gloves are in a kitchen towel. It gets really hot! Shuck the corn and serve. When you shuck the corn the silks will come right off. I love silver queen corn, it is so sweet! Try corn this way, I think you will enjoy it.

I do not know if I told the group my husband passed away on the 11th of June. I miss him terribly, but I know he is in a better place. Before he passed, a friend from my church said the Lord's Pray over him. As she said the last word, he closed his eyes and went to be with The Lord. My friend told me later that when he passed, his eyes just glistened, and she saw the most beautiful sight. She said she saw mountains, streams and the most beautiful sight in my husbands eyes. Our pastor told her, that was when he entered Heaven's gates. I told her she had prayed my husband into God's arms. Isn't that a wonderful legacy? Thanks for all your prayers. I am doing fine. I am still living alone. I plan to remain in my little house as long as I can. It isn't easy being handicapped and getting things done. My husband did all the house work. I have wonderful neighbors and they are helping me. Betty T. Ga.

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.
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