Here is a recipe for a natural carbonated beverage filled with vitamins and free of refined sugar or artificial sweetener - a healthy substitute for regular soda pop.

Super Soda Pop
1/4 cup frozen orange, grape or apple juice concentrate
3/4 cup club soda
ice cubes

Pour the frozen juice concentrate into a 12 ounce glass. Add a few tablespoons of club soda and stir until the concentrate is dissolved. Fill the glass with ice cubes, add the remaining club soda, and mix well. Serve immediately.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

Watkins Peach Extract #211387 (on sale) is so intense you'll think it is right off the tree! Great in cookies a cakes, fruit salads and excellent in iced tea.

Watkins Pineapple Extract # 21389 (on sale) has a tropical flavor for smoothies, cakes, and fruit dips.

Thank you, Jae, from Central Oklahoma for the cake with the jelly and mayo. I made it today to take with me on mother days to my daughters. Its been a long time since I made a cake like that. I usually bake fat free and no sugar for hubby andmyself. Thanks for helping me.
Sandy Danvers Ma

New posts to Prayer Requests today
Prayer Requests

Hi Nancy,
My mouth dropped open when I read the newsletter this morning and found out that you lived in Lebanon, Ohio. I was born in Middletown and raised in Franklin. For a year I lived at Mary Haven and attended school in Lebanon. What a small world! I don't get home as often as I used to, but still enjoy going to the Golden Lamb when I do. I love the atmosphere there!
Carolyn in AR

Comment
I loved living in Lebanon, Ohio. I had the opportunity to live with both my mother's mother (Wise) and my father's mother (Rogers) at the same time. Both Grandmothers had a big influence on my life.

Grandma Rogers took care of my mother and my Grandma Wise while we lived in Lebanon. After my mother died of cancer and a short time later my Grandma Wise died, Grandma Rogers continued to take care of my brother, Joe and me for a short time.

Grandma Wise was a school teacher for many years in Lebanon. Grandma Rogers was a frugal person and ran around after you and turned off the lights (sometimes before you even left the room, LOL). Grandma Wise was a well educated person that didn't cook much but encouraged everyone to go to school to be the best they can be. I remember her cooking Swiss steak, Grilled Cheese Sandwiches and made the best tomato soup from a can. I don't think she knew how to cook much beyond that though.

Even our oversized American Pit Bull dog knew Grandma Rogers (all of 4 foot 10 inches tall) was the boss of the house. Grandma Rogers was a down home type cook who made anything she cooked taste great. She canned and preserved a lot of food. My mother died when I was young and don't remember much about her but I do remember she made bread and butter pickles and liked a clean kitchen floor. I was lucky to have their influences in my life. I grew up to love clean floors, cooking and collecting recipes for down home cooking, eating bread & butter pickles, and going to college for years and years and years...
Nancy Rogers

For Anita in Brandon, who said I don't have a "green thumb" , but have been encouraged to try my " hand " on growing some. Is it best grown in sunlight or shade? Basil grows best in full sun.
Frances in Wesley Chapel

Sue, Fl. would love to have your recipe for stuffed crabs. I love crabs anyway, also if anyone has a recipe for fried crabs with gravy would also love to have. This is not fried hard crabs with batter.
Thanks Pat, DE.

BP on Friday 5/9 asked which book of Lidia Bastianich's contains the Eggplant and Country Bread lasagna recipe. It is in Lidia's Family Table, on page 242. A rather involved recipe to reprint here, ask if you want it.
Bill in SE Florida

Vegetable Lasagna
1 pkg lasagna noodles - cooked & cooled OR 1 pkg no-cook noodles

1 15 oz container ricotta (reg or part skim) mixed with 1 egg, 1 tsp mint

1 cup grated (either) Romano or parmesan cheese OR 1 lb provolone sliced provolone or mozzarella

1 jar favorite spaghetti sauce mixed with 1/2 cup red wine or 1/2 cup warm water

8 oz sliced mushrooms - saut?d till dry

1 small bottle roasted peppers - drained & chopped (optional)

1 medium eggplant sliced into long slices. Brush slices with olive oil and broil to brown
into an oiled 9x13 casserole spread 2-3 tbsp spaghetti sauce to cover.

Layer in following order:
cooked eggplant, dollops of ricotta (spread), cooked mushrooms, (sprinkling of peppers if used), grated or sliced cheese, sauce, noodles

Continue to layer until last layer is noodles. Cover with remainder of sauce and cover with foil. Bake in 350 oven for 1 hour. Uncover and top with more grated or sliced cheese and let bake an additional 5 minutes. Cool 10 minutes. Serve with salad and red wine. Judy/Buffalo

New Pages Added in past couple of days
Lemon Recipes
Sausage Recipes 
Rhubarb Recipes 
Grits Recipes 
Turnip Recipes
Raisin Recipes 
Papaya Recipes
Corn Recipes
Banana Recipes 
Blueberry/Blackberry |
Cabbage Recipes 
Carrot Recipes
Cherry Recipes 
Fritter Recipes
Grill Recipes

Updated pages in the past several days.
Alphabetical Index of Recipes (TNT) in Our Daily Recipes s
March 2008
April 2008 
May 2008 

Pork Chop Recipes
Tomato Recipes
Crock Pot Recipes

Hi, Thanks Everyone for their suggestions on planting tomato plants. I think I am just going to end up putting them in the ground. I really didn't want too! It is early to plant here in Upstate New York. We normally wait for the Memorial weekend to do all our planting. Everyone will be outdoors doing their thing! Thanks Again! Fran, Upstate New York

Oatmeal Lace Cookies

These cookies are really thin and super moist. Be sure to make small teaspoonfuls as they will spread to become rather large.

1 c. butter
1 c. granulated sugar
1 c. packed light brown sugar
2 large eggs, room temp.
1 tsp. vanilla extract
1 1/2 c. flour
1 tsp. baking soda
1 c. old fashioned rolled oats
1/2 c. finely chopped pecans

Preheat oven to 350. Grease baking sheets or use parchment paper. In a large bowl, cream butter and sugars. Add eggs one at a time, beating well after each. Beat in vanilla.

In separate bowl mix flour and soda. Combine well into butter mixture. Beat in oats and pecans. Drop by teaspoonfuls onto sheet, and bake 8-10 min. (Check at 8, they should be barely tan.) Cool in the pan 2 min, then transfer to wire rack.
Lori in IL

Just wanted to say thanks to
Chris -NM, Mary Jo - MD and Sara in Fl for the helpful "olive salad" recipes -
Butch

RE: Does anyone know of a website where I can type in my own recipe and the program will shoot out the nutritional data such as fiber, fat, etc per serving?
Terrie

Terrie, I belong to a free weight-loss site: www.sparkpeople.com. Once you join (no strings attached), you can go to the recipe file, type in your ingredients select ?Nutrition information.?

If anyone does go there and joins it, I would appreciate your putting in my name as reference ? I?ll get ?points!!? I log in my meals and snacks and keep up with my calorie and carb counts. I also log in my exercise (Curves). I get ?points? for that, too!
Margaret

In the May 9th newsletter Pauline was asking about the ribbed silicone muffin baking cups, I have them also and I sprayed them well with Pam for Baking. It has flour in it and it seems to help. I also removed the cupcakes immediately and put them in water to soak and then turned them inside out and used a brush to clean them. Hope this helps. Sandy in ND

Also in the May 9th newsletter Joanne Ontario Canada is looking for a substitute for sweetened condensed milk ( like Eagle Brand ). I have used one of these with success Sandy in ND

Sweetened Condensed Milk
Mix in a blender - 1 cup instant powdered milk, 1/3 cup hot water, 1/2 cup sugar, 1 tablespoon melted butter or margarine. Blend until smooth. Refrigerate
Sandy in ND

OR

Sweetened Condensed Milk
Source: Dotti's Place
1 cup evaporated milk
3 tablespoons instant nonfat dry milk
1 tablespoon sugar
7/8 cup light corn syrup

Pour approximately 1/2 cup evaporated milk into a small saucepan; blend in the dry milk and sugar and beat or whisk to thoroughly dissolve the sugar. Pour in remaining milk and syrup; blend well. Use in place of a 15-oz. can of commercially sweetened condensed milk.
Sandy in ND

This is for Joanne in Ontario who requested a condensed milk for diabetic.
Mary Jo in MD

Sweetened Condensed Milk With Splenda
Mix together in your blender:
2-1/4 Cups powdered milk (dry)
1/4 Cup warm water
3/4 Cup granulated sugar (Splenda)

Pour into a covered container and refrigerate until cold and thick.
This amount is equal to 1 can of Eagle Brand (sweetened condensed milk).
Mary Jo in MD

This is for Joanne in Ontario Canada about subs for sweetened condensed milk. I am a diabetic myself and I have been using this recipe as a sub for a couple of years now and really like it. Family doesn't seem to notice any difference. Hope this might help you out.
Donna in KS

Sweetened Condensed Milk for Diabetics
1/2 cup cold water
1-1/3 cups powdered milk
3/4 cup Splenda Granular
1 teaspoon vanilla

Stir milk powder into cold water until dissolved. Microwave 1 minute or until steaming. Stir in sugar and vanilla. Cover and chill in the refrigerator.

This makes about a cup and a can contains about 14 oz so take that into account when making it up and using in a recipe.
Donna in KS

Joanne Ontario Canada here are recipes for condensed milk, sugar free powdered sugar, and sugar free brown sugar.

Sugar Free Fat Free Sweetened Condensed Milk
1-1/3 cups non-fat dry milk powder
1/2 cup water
1/2 cup Splenda


In glass measuring cup, stir together milk powder and water until it is a paste. Cover and microwave on high for 45 seconds or until hot but not boiling. Stir in Splenda. Cover and store in fridge. Chill at least 2 hours before using. Keeps for 2 weeks and makes 12 oz.

Powdered Sugar Replacement
2 cups non-fat dry milk powder
1 cup Splenda
2 cups cornstarch

Combine all ingredients in food processor or blender. Process until well blended and powdered. Transfer to airtight container. Yield: 4 cups.

Brown Sugar Replacement
1 cup Splenda, Granular
1/4 cup Sugar-Free Maple Syrup

Mix ingredients well. Replaces 1 cup of regular brown sugar to be used when baking.


For Cakes : for every one-cup SPLENDA add sifted 1/2 cup nonfat dry milk powder and 1/2 teaspoon baking soda.

For cookies: for brownies etc. for every one cup SPLENDA add 1/2 teaspoon soda
I replace Karo/White syrup with sugar free syrup and sugar free honey.
Sure hope this helps. Shirley in Louisiana

To Suzie in Indy re spinach: My family is not as fond of spinach as I am, but they like this one.

Spinach-Broccoli Casserole
10 oz package frozen spinach
10 oz package frozen broccoli
salt to taste
1 cup sour cream
1 package dry onion soup
1/2 cup grated cheese

Cook spinach and broccoli according to package directions, drain. Combine sour cream and soup. Stir in. Season. Bake covered at 325? for approximately 40 minutes.
Remove from oven and sprinkle with grated cheese.
Jackiets from Louisiana

Thanks to those who sent me sauerkraut recipes. My son is in process now of making his.
Mary Ann upstate N.Y.

Hi This is For Anne, Thanks for the recipe regarding the Beer Bread with raisins. I was wondering do I had to use chilled beer or room temperature before it's mixed with the flour? Your recipe sounds great. I usually have store brought raisin bread for breakfast with peanut butter every morning. Sounds Wonderful!
Fran, Upstate New York

Laurine in NNY on the border wanted a recipe for rhubarb cookies with cream cheese topping. I thought you might also like these rhubarb cookies, even though the cream cheese mixture is in the middle of the cookie.
Robbie IN

Rhubarb Bar Cookies

CRUST:
1/2 c. butter
1 1/4 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1/4 tsp. salt

FILLING:
1 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 egg
1 1/2 c. rhubarb cut in 1/2" pieces
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Mix crust ingredients until crumbly. Pat half of crust mixture in ungreased 9" square pan. Combine softened cream cheese with remaining ingredients, beat smooth; pour over crust. Top with remaining crust mixture. Bake in 350 degree oven for 40 minutes. Cool and cut into squares. Store covered in refrigerator.
Amount: 3 dozen.

Re: Does anyone have the new ribbed silicone muffin baking cups ? I used mine for the first time and they are buggers to get the groves in the ribs clean. I like these but they are too hard to clean. I love the silicone spatulas.
Pauline

Have you tried turning them inside out and brushing with a toothbrush?
Jo

Good morning again Nancy!
I just read in our paper?s monthly Relish magazine how to make easy pickled asparagus! So easy, wish I had thought about it! I would imagine you could do this with green beans, too. Chris in NM

Easy Pickled Asparagus
1 lb asparagus
Juice from a 24 oz jar of dill pickles (Claussen Kosher Dill Spears recommended)

Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid and refrigerate at least 1 day.
Take care! Chris in NM

Good morning Nancy,
The other day I made some of our BBQ riblets. I didn?t have time to make my recipe for the sauce, so used 1 jar of store bought honey BBQ sauce. I added 1/3 c. honey to the sauce and 1/3 c. of the Thai sweet chili sauce. Oh my! That made the best sauce ever! We can get the Thai sweet chili sauce at our commissary or at an Oriental market here in town. That Thai sauce gave the best flavor to the sauce. We will do that from now on!

I also made a macaroni salad (Amish Macaroni Salad) from your site, too, but I made it a mixture of ? c. real mayonnaise and ? c. Miracle whip. I also added diced mixed color bell peppers and 1 chopped sweet onion. It was very good! Actually, the recipe is a spin off of Hellmann?s Macaroni Salad. They are almost interchangeable.

I really like how you have jazzed up the monthly alphabetical list of recipes! That must have been quite a job!

My hubby is also always asking why I buy all the kitchen gadgets! Since I work part time still I don?t use them all as much as I would like. It?s nice to have them, though, for when I do!

I see Siggy & Ditto haven?t been on the message board lately! I really enjoy their messages! LOL

Take care, Nancy, Chris in NM

This is a recipe my mother handed down to me, I think I got in the early 60's. I am going on 77 years young and I still use it. Nancy I have been reading your paper for years and I can't tell you how much I appreciate all the hard work you put into it. Keep up the good work.
JL in South Jersey

Grandma's Scones
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt (rounded)
1/2 cup white sugar
1/2 cup shortening
white of 1 egg beaten stiff
1 cup milk
1/2 cup raisins (soaked in warm water and then drained)

Sift flour, baking powder, salt and sugar together. Cut in shortening and add drained raisins. Add milk to stiffly beaten egg white and make a soft dough by adding and mixing with dry ingredients. Divide into 5 or 6 pieces and shape and pat on floured board to 1/2 inch thickness. Mark each scone with a cross (+). Beat egg yolk with 1 teaspoon water and brush tops. Sprinkle lightly with sugar. Bake at 400? about 15 minutes or until brown.
JL in South Jersey

Nancy, to Tammy in Jamestown NY, Lindah in Texas, Phoebe in Atlanta and Jan in Muskegon add my name, Susie Indy, to watch QVC. I have Technique cooking ware, Temptations, Chesapeake Bay crab cake the best, and Kansas City Steaks the best.

My kitchen has nothing but Technique cookware, Temptations is the best casserole dish and so easy to clean up, just great, and of course Lock and Lock is outstanding. I have no idea what we did before that came out. Chesapeake Bay crab cake are the best. We have tried to eat crab cake in Indiana and forget it. They are not the same as the East coast. Than we were having a time finding a good steak in Indianapolis so I thought why not try Kansas Cit Steaks and I don't order a steak out in restaurants.

Do I watch QVC I believe the answer is yes. I also have boxes that are not open but when I go in for my operation I am sure my DH will be opening them. Then he will ask my where I want the things to go. I know that I will be on pain medicine so I will remember what I have said.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Thank you "Robbie In" for the coffee cake muffin recipe. I'd love the other 2 recipes, but won't tell my husband what's in them (sour cream & yogurt). It will be next week before i get a chance to try the recipes, but they sound delicious! Thanks again.
Fran in Ottawa

Would like to thank everyone that responded to my request for cake mixes in large sheet cake pans. It work out well. I do have another unusual request. Does any one in Nancyland have a copy of the gray sheet from overeaters anonymous. It must be at least 50 years old. Any help appreciated.
Mary L, Green Brook, NJ

I just bought this fantastic sink for outdoors that I just had to share with you how great this is. It's called "outdoor sink station with automatic hose reel". I purchased it at Home Depot for $99.

It's a portable sink that you hook up to your outside faucet, the sink is quite large 18 1/2" by 16". It has shelves on either side of the sink with hooks for your garden tools. It has a shelf underneath for pots and fertilizer. It has a place to hold paper towels.
But the best part of this is that you attach your garden hose to the bottom of it and it has an automatic rewind. You just press a button and the hose automatically rolls back on the wheel. No more manually rolling up the hose on a hose reel. Two items in one.
It's great for cleaning up flower pots outside, washing your hands outside, especially when making a bbq (not having to keep running inside to wash up), rinsing your veggies before bringing them inside with bugs on them. Also cleaning up after handling pool chemicals and fertilizer.

It has a drainer and stopper for soaking. It had great reviews on Amazon. Almost every review was positive.

You can have the waste water drain in your garden to water it. It took only a few minutes to put together. I just love it.
CAMILLE, Commack, LI, NY

Shirley Could the Bubble Raisin Buns be anything like this recipe?

Bubble Buns
1 Cup Brown Sugar
1 tsp cinnamon
1/2 cu chopped nuts
1/2 cup raisins
1 package refrigerator flaky biscuits
1/2 stick melted butter

Heat oven to 400 degrees. Mix sugar cinnamon nuts and raisins. Cut the biscuits into quarters. Dip them in melted butter and roll in sugar mixture. Sprinkle some of the sugar nut raisin mixture in bottom of greased muffin pans and place pieces of cut up biscuits on top. You can also make this in a round cake pan or any other pan you like. Its very yummy.
Chris in California

It was me who sent in the Mississippi Mud Pie for May 9th newsletter. Again, I'm taking some things I ate on our Southern trip and making them at home. Here's a cute new way to serve eggs that was served to us in Nashville:

Eggs in Toast Cups
4 slices white bread, cut off and discard crusts
3 Tbls. Butter, very soft or melted
4 eggs

Preheat oven to 350. Brush both sides of bread with butter.

Gently press each bread slice into one cup of a six cup muffin pan. If it tears, just press it back together in the cup. Crack one egg into each bread cup. Half fill the empty cups with water. This will help to evenly cook. Bake for 5 minutes or until eggs are set & cooked. Gently transfer each cup onto your serving plate. I also sprinkled a little finely chopped parsley over them and will use fresh basil in the summer.
Anna

BP,
Lidia Bastianich's Eggplant and Country Bread Lasagne recipe is in her Lidia's Family Table cookbook. It's a variation of a Zucchini and bread lasagne. It looks tasty. I love Lidia.
Susan in slower, lower, wet Delaware

For IG, who missed the basil recommendation, it's in the May 5 newsletter.
Frances in Wesley Chapel, FL

This is for Karen FL, who wanted a recipe for manicotti. She did not say if she wanted a recipe for the shells to be stuffed with ground beef, chicken or vegetables. I hope this recipe is of some help to her. Susie Indy might want to try this and use up her frozen spinach in this recipe.
Robbie IN

Manicotti
12 uncooked manicotti tubes or 20 (8 oz) large pasta shells
1/2 pound lean ground beef
1/2 pound ground pork or sausage
8 ounces mozzarella cheese, shredded & divided
4 eggs, slightly beaten
1/4 cup seasoned bread crumbs, dry
1/4 cup grated Parmesan cheese
3/4 teaspoon oregano
3/4 cup onion, finely chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
14 ounces spaghetti sauce

Cook shells according to package directions; drain. Cool in single layer on foil. Heat oven to 350 F. In large skillet, brown meat; drain. Stir Together meat, 1 cup mozzarella cheese, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each cooled pasta shell with about 1/4 cup meat filling. Spread thin layer of sauce on bottom of 13x9x2-inch glass baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce. Sprinkle with remaining 1 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. About 6 to 8 servings.

Note, you can use all ground beef, if you prefer, or you can substitute one 10 ounce well drained frozen spinach for the ground pork.
Robbie IN

Hello Nancy, Landers and all furbabies: Thank you Nancy for all you do for us!

I've been "lurking" for awhile, but finally am getting around to writing. First...to Mr. Myron Drinkwater... Some months ago you wrote asking for a solution to your problem of neighboring cats invading your window boxes. I have a beautiful white long haired next door neighboring cat that insists on hunting in our yard...snakes, birds, etc and also into planters (even tho her owner insists she only uses the litter box.. LOL) Anyway, please let me know which formula worked for you best. We did sprinkle red pepper around the one tomato plant she uprooted, but I'm afraid the rain may be gotten rid of that. I do not want to "offend" my neighbor, but it might come down to that. Thank you in advance.

Now, for one of our favorite cakes. I've had it for many years and haven't made it lately, but it is a sure winner. I found it years ago in the Baltimore Sunpaper:

"Smith's Key Lime Cake"

CAKE
1 package lemon cake mix
1 package (4 serving size) lemon instant pudding and pie filling mix
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup Key Lime juice*
GLAZE
2-1/4 cup confectioners sugar
1/3 cup Key Lime juice*
2 TBsp water
2 TBsp butter or margarine melted
Lime slices and strawberries for garnish (optional)

Heat oven to 350?; grease and flour a 10" Bundt pan. Combine cake mix, dry pudding mix, eggs, oil, water and 1/4 cup Key Lime juice in large bowl. Beat at medium speed with electric mixer for 2 minutes and pour into Bundt pan. Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 25 minutes and invert cake onto a cooling rack and remove pan. Return cake to pan and poke holes in the warm cake with a toothpick or long tined fork. To make glaze, combine 2 cups confectioners sugar with the other glaze ingredients in a bowl and pour slowly over top of warm cake. Cool completely. Invert cake onto a serving plate and dust with remaining 1/4 cup of sugar and garnish if desired.

*Note: I use Nellie & Joe's Famous Key West Lime Juice. If not available, fresh, frozen and thawed or bottled lime juice may be substituted. This is a VERY moist cake so should be kept in a cool place in your kitchen.
Jan in DE

Now that fresh veggies will be coming along soon, I thought this might be a TNT recipe worth sending.

Tater-Dipped Veggies
1 cup instant potato flakes
1/3 cup grated Parmesan cheese
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 cup( 4 tablespoons or half a stick) margarine, melted and cooled
2 eggs
4 to 5 cups raw bite-sized vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini or yellow squash, and/or parboiled carrots)
Prepare ranch salad dressing or dip, optional

In a small bowl, combine potato flakes, grated cheese, celery salt, garlic powder and melted margarine. In another bowl, beat eggs. Dip vegetables, one at a time,
into egg, then into potato mixture; coat well. Place on an ungreased baking sheet. Bake at 400 degrees for 20-25 minutes. Serve with dressing or dip if desired.

Note: I added about 1/4 teaspoon seasoned salt and 1/2 teaspoon dried parsley to the potato mixture. I turned vegetables over after about 15 minutes to make both sides crisp.
Hope you enjoy! Carolyn in KY.

Was just going through my many recipes to find something for a church potluck tomorrow night. I am going to fix this salad and thought others might like it as it is great for the summer meals.
Marti in Alabama

Asian Slaw
12 cups packaged coleslaw blend (about 2 large 16 oz. packages)
1 can (11 oz.) mandarin orange segments, drained
1/2 cup Catalina dressing
1/4 cup Miracle Whip dressing
2 tablespoons soy sauce
1/3 cup Honey Roasted Peanuts

Toss coleslaw blend and oranges in large bowl. Mix dressings and soy sauce in small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well coated. Cover and refrigerate overnight. Sprinkle with peanuts just before servings.
Makes 12, 1 cup servings.
Can be cut in half.

With so much interest in rhubarb recipes, try www.rhubarbinfo.com. Also another great site I've found, www.backofthebox.com/recipes.
Carolyn in Acworth, GA.

Hi Nancy, I did some experimentation this afternoon and came up with the following recipe. It is in the oven right now and smells so wonderful! I will serve sour cream and warm tortillas with this. Yum!

Fiesta Bake a la Chris
1 pound ground beef
1 cup chopped onion
3/4 cup salsa fresca ? I used 1 c. Chi Chi?s Mild salsa
1 package taco seasoning mix
1/4 cup water
1 cup whole kernel corn
1/2 cup sliced ripe olives, drained ? 1 (4 oz) can, drained
1 (4 ounce) package corn muffin mix
1 cup shredded Cheddar cheese ? I used Mexican mixed shredded cheese
1/2 cup diced green chiles ? 1 (4 oz.) can drained

In a skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain. Stir in salsa, taco seasoning mix and water; bring to a boil. Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened. Stir in corn and olives. Spoon into ungreased 8-inch square baking dish. (I used one of the tin foil casserole pans.)

Prepare batter for corn muffin mix using 1 (8.5 ounce) can creamed-style corn, 1/2 cup milk and 1 large egg. Stir in cheese and chiles until smooth; spread over meat mixture. Sprinkle some shredded Mexican mixed cheese. Bake, uncovered, in preheated 350 degree F oven for 30 to 35 minutes or until crust is golden brown. Top with additional salsa and sour cream, if desired. Makes 6 servings.
Chris in NM

Hello Nancy and all the Nancy-Landers out there. I stumbled across this newsletter several weeks ago, and just let me say that I am LOVING it!! I was wondering if you could help me in finding a couple of recipes...

I am looking for a Peanut Butter Roll recipe. When I was in grade school, the lunch ladies actually made most of our meals from scratch. They made these wonderful peanut butter rolls, like cinnamon rolls, but with peanut butter inside. I have looked numerous places on the internet and have not been successful at locating a recipe.

Also, I am looking for a Ropa Vieja recipe. I had this dish at a restaurant in Miami. I have tried several recipes at home but they are missing that "something", I just can't put my finger on it.