Thought for the Day
Even if you think you are on the right track, you'll get run over if
you just stand there.
Will Rogers

Pineapple Salad
6 T sugar
2 T flour
lump butter
pinch salt
# 2-1/2 can chunk pineapple, drained
2 eggs
miniature marshmallows

Combine sugar, flour, butter, salt and drained pineapple juice and cook until thick. Add pineapple, and marshmallows after mixture is cooled. Chill and serve. I always add some toasted pecan chips.

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

Watkins Gourmet Snack and Dip Seasonings - Reg $8.49 not just $7.74 when you purchase 2

#02050 Bacon & Cheddar. This contains real cheddar cheese to make a classic combination.

#02051 Bacon & Horseradish is an excellent of "smoke and fire!'
more listed tomorrow.

Postings were made today in
Addicted to QVC (Gadgets and Gizmos)
Prayer Requests
Travel to Nashville

Nicol in Mississippi
Hey Neighbor . . . just wanted to tell you that I've been makin' the spaghetti and weenies for years. You MUST have kids. This is one of our boys very favorite things to have for dinner.
Susana in Louisiana

To J B,
I still don't get the newsletter. I might get it one day a week if I am lucky. I have tried everything that I can think of, no one else I know can fix it either. I use AVG for my virus and don't really know how to get the ones that went to spam. I sure hope to find out how to solve this. Thanks for letting me know that some one else has the same thing going on.
Connie in Mi

Comment
The best thing is to let your ISP for your email know you signed up for the newsletter, verified you wanted and expect it to be delivered your your inbox. (Tell them you double-opted in for the newsletter.) Most ISPs (and especially AOL) will tell you to reload your email problem to fix the problem. The newsletter not being delivered is directly controlled by ISPs and their spam lists. The probable reason  is our newsletter gets blocked is because I send it out daily. Because it goes out to so many members daily it is assumed to be ...spam... There is little I can do on my end. You can call your ISP and let them know you signed up, double opted in and expect to get it in your inbox. Most of the time after 3 or 4 calls by a number of their customers they will finally release the newsletter for a while. AOL will try and tell you it is YOUR fault and to reload your program. That is not the problem.

OK, all you AOL users,  I just sent out only the URL and it went straight to the spam folder.  If our newsletter family members who have AOL (4812 members) would call and let them know we want our newsletter and ask why is it in the spam folder.  DO NOT LET THEM TALK YOU INTO RELOADING YOUR PROGRAM. I will be the first to call tonight. Their script says to have the member reload their software to resolve the problem.  This is a spam issue not a software issue. As a group they will listen. (Remember that only one out 300 is in the US at their support center.)
Nancy Rogers

Nancy-
I used to get your newsletter regular like clockwork. Then all of a sudden around Thanksgiving I stopped getting it. Then I would get one every so often. I recently went in and re-subscribed but I still only get the newsletter sporadically. I got the Friday newsletter and that was the first one that I have received in about 2 weeks. I know you are not sending out the newsletter everyday, but I know that I am not getting most of them because I check the archives. Any ideas why this is happening? And "no" you are not in my spam folder. I check it daily.
Lori R.

Dear Nancy, I am checking all my e-mail. sorry I was not online for a long time, but I am catching up with all your news letters.

It has being a long time since I have not being in touch with you, but I promise I will continue checking all my old news letters from you and will read the new ones.

A lot has happened, Last year I went to Pakistan, and spent a lovely time with a very nice family there... with Nazir Shah's family, you can not imagine how much love I received from all of them. I went to visit a lot of families in the villages, all of them were so nice to me...

Then I came back to Mexico, and my oldest son asked me to go and help him and at the same time meet his new twin boys.

But now I am back in my home in Tepic. I will be sending you some recipes again...
Xochitl, from Tepic, Nayarit, Mexico.

Comment
We all missed your. Glad you are back.

Hello Nancy and thanks for the way you are connecting us with wonderful recipes. We have a new "Fresh Market" in our area and I purchased a Date Nut Loaf. It was so tasty. I am wishing for the recipe. Does anyone have this recipe or it maybe called Date Nut Bread.
Many thanks Sarah, Jackson, MS 5/12/08

Dear Nancy and staff Seeing the Rhubarb recipes brought back old memories. I grew up in the Masonic Home in Parkersburg WV and we did not eat between meals and if we weren't at the table on time we just didn't eat. The delivery man came and left groceries and one of the cooks came down where our club room was to go to the bathroom. I knew she would be a while and she had left the door open where the groceries were. and there was the most beautiful red celery. I grabbed a stalk of celery and hid behind the couch to eat and enjoy but when I took a big bite it was a horrible taste in my mouth. All I can say is don't try to eat raw Rhubarb. I still can't stand to eat it any way at all. It was Rhubarb instead of celery.
Jean Cecil FL/VA

This is in reply to Judithe in Buenos Aires who is searching for recipes to serve her Celiac friends. May I suggest she go to www.celiac.com and get recipes and all sorts of hints. Maybe not as T&T as she would like, but would still be a great help
Jeanne in Texas and John G

Does anyone know what udon noodles are and where I might purchase them? They are for a Sesame Chicken dish I want to make.
Thanks.
Marti in AL

Suzy in Indy
Regarding your questions for the 'vegetable lasagna' recipe.

Use a standard size jar of favorite pasta sauce (Prego, Ragu etc) in whatever flavor you prefer (I have also made this with alfredo sauce and added chopped Italian sausage between the layers.

As for the roasted peppers, I use a small jar about 6-8 oz (just enough to sprinkle here and there. I do not like an overpowering flavor of any one veggie in this dish.

Also, great heated later in the week as a leftover and very healthy. Very versatile recipe and made with chopped leftover ham or cooked ground sirloin or chopped chicken...etc.....
Judy/Buffalo

I have noticed in the last few newsletters that there have been several recipes for cucumber and onion salad, so thought I would add my recipe. Linda in East TN

Cucumber Onion Relish
1 Dozen medium size cucumbers (washed, peeled and sliced)
1 medium sweet onion sliced
2 Tbs. salt

Mix all together and put into an earthen ware (NOT PLASTIC OR METAL) jar or bowl. Cover with cheese cloth and weight down with plate with some cans on top. Let stand for at least six hours. Drain. Rinse under running water and drain. Then mix and add the following:

2 cups sugar
1 pint sweet whipping cream
1 pint white vinegar
1/2 tsp. white pepper

Put into refrigerator and let chill. These are delicious when the sweet onions and home grown cucumbers come onto the market.

Note:
I was told that you could use 1 cup sugar, 1 cup sweet whipping cream and 1 cup vinegar could be used.

Nancy, to reply to Dee in S.IL on her mission to find a way to remove black sharpie ink from her carpet. Take equal amounts of ammonia and peroxide in a spray bottle, spray the affected areas, cover with a damp cloth and let sit for 1 hour. Sponge with soapy water and the stain should be gone!! I have not tried this but have been told by several friends that this works. Good Luck!
Denise in Michigan

To all the ladies who are wondering whether they can freeze certain edible goods. Go to the freezer section in your supermarket and check the foods they have that are frozen, This will give you an idea of what you can freeze or can't freeze.
Joseph J.

I must have missed any recipe for Cuban Stuffed Potatoes and would like to know when it was posted. I have all the recent letters saved on my computer and I am going through them and making notes for things I am interested in or any recipes I want to make and/or save. I try them and save the ones I like plus send them to many friends around the world. Also have done two cookbooks (online or on a disc) for my family and friends. It started with "Mom can you give me the recipe for" and from there I was off and running.

I am originally from MO and NE where we had lots of rhubarb but have trouble finding it here in AL and/or FL. We both love it and I fix it in pies, cakes, or just with sugar for jam. My sister in NE freezes several bags for me each year and I get them when we go up to visit but this year due to gas prices we are not going home.
Thanks. Marti in Alabama

For Judith in Buenos Aires, who in the 5/11/08newsletter was eagerly searching for recipes that she could serve to her company that have Celiac Disease, how about having lots of different vegetable and fruit salads? There have been many great salad recipes in the newsletter over the past few months. You could also do a chicken or seafood salad that does not include pasta, rice, or barley. Other ideas are chicken wings, chicken tenders, sweet and sour smokies, stuffed mushrooms, and vegetable soup. For dessert you could serve a chocolate flourless cake, pumpkin fluff, peanut butter pudding, egg custard, various flavors of fudge, or a crustless cheesecake. I hope this helps. Here is a great flourless chocolate cake from Dennis at the Prepared Pantry.
Robbie In

Flourless Chocolate Cake
This cake is rich enough that frosting is not necessary. Simply dust it with a little powdered sugar.

2/3 cup walnut pieces
1/2 cup granulated sugar
1/2 cup butter
1 2/3 cup
semisweet chocolate chips
(10 ounces) or 1-3/4 semisweet chocolate wafers
(10 ounces). See note.
8 large egg whites
8 large egg yolks at room temperature
1 teaspoon vanilla extract

Preheat the oven to 300 degrees.
In a blender, chop the walnut pieces and sugar together until finely chopped. Set aside. Melt the butter and chocolate together in the microwave, stirring as needed. Set aside to cool slightly. While the chocolate is cooling, beat the egg whites to soft peaks. Fold the nuts, egg yolks, and vanilla into the chocolate mixture. Fold the egg whites into the chocolate mixture. Pour the batter into a nine-inch springform pan. Bake for 35 minutes or until done. Test for doneness as you would a cheesecake, by gently jiggling the pan. When done only the center of the cake will jiggle. Remove from the oven and set on wire rack to cool. After five minutes, run a knife or spatula around the edges and remove the ring. Let the cake cool completely before cutting. (The cake is fragile until it cools.)

Baker?s notes:
We use Pure Dark Chocolate Wafers for a scrumptious cake. For a more intense chocolate, use Bittersweet Chocolate Wafers. You can also use a combination of wafers. Don?t over beat the egg whites; soft peaks are sufficient. Over beating incorporates too much air which will make the cake drier. Since the cake is still fragile while warm, carefully remove the springform pan ring.

This is a great big "THANKS" for Bobby in IL
I just went to the FetchBooks site that you suggested and ordered my own "used" but like new copy of the "The Good Home Cookbook" for only $6.74. What a treasure you have shared with all of us. I've saved the site on my Favorites Toolbar and will always check there BEFORE I pay full price.
Smiles -
Susana

Hi Nancy and everyone out there in Nancyland,
Have just been filing the newsletters and skimming thru them, now that I have more time will be going back over them to try some of the recipes.

Here are a couple of favorites in our household:

Stuffed Shells
1 box of jumbo shells
2 boxes of chicken stuffing or Stovetop Stuffing Mix (I use homemade)
2 family sized cream of chicken soup
2 cups mozzarella cheese
4 chicken breasts

Cook the chicken breasts till done (I always cook mine with boullion cubes). Drain and cool. When cool shred chicken breasts with a fork. Set aside.

While chicken is cooking make up your stuffing, and cook your shells, making them ala dante as when you bake they will become overdone if you overcook the shells.

Mix chicken, stuffing, about 1/4 cup of the cheese, and enough soup to help hold it all together. Stuff your shells with the mixture. You can cook this either in the crockpot for a pot luck or bake in the oven.

Fill the shells, after one layer is complete, spread a layer of cream of chicken soup over it spread mozzarella over the soup. Continue the layers until all is used.

Oven: 350* for 35 min, Crockpot: low for 1 hour
Ginny B, Bolivar, Pa


Another one of our favorites is :

Poppyseed Chicken
4 chicken breasts
2 regular sized cream of chicken soup
1 sleeve of Ritz crackers
1 8-0z sour cream
4 tbls poppyseed
1 stick butter

Cook the chicken breasts w/ boullion cubes, drain and cool. When cool shred with a fork. Mix sour cream, soup, 2 tbls of the poppyseeds together add to the chicken.

Crush the Ritz crackers. Melt butter, pour over the cracker crumbs, add the remaining poppyseeds. Cover entire top of casserole with cracker mixture. Bake at 350* for 30 minutes.

When using the recipe like this I always serve our Pittsburgh Potatoes (hashbrowns with sour cream, cheese, onion. If I take it to a potluck, I always cook up a bag of egg noodles and cook ala dante and mix in the chicken mixture to make it go further.

Enjoy! Ginny B Bolivar, Pa

This is in response to Pat in DE looking for recipes for Stuffed Crabs. Well, since you are in Delaware, I hope this TNT Louisiana recipe is just what you are looking for. It is a true down home Louisiana Southern Acadian recipe handed down from generations of seafood lovers who grew up on the Gulf of Mexico (as I did). Enjoy:

Stuffing for Crabs or Crab Burgers
1 lb. Lump crabmeat
3/4 cup Italian seasoned breadcrumbs
5 eggs, beaten
1/3 cup mayonnaise
4 T onions, chopped fine
4 T celery, minced
2 T parsley chopped
3 green onions, chopped
1 t Creole Seasoning (Like Tony Cacherie?s or Zaterain?s)
1/2 t dry mustard
1/2 t pepper
1/2 t salt
Oil for frying

In a bowl, combine everything except the crabmeat. Mix well. Add crabmeat and gently fold being careful not to shred the crabmeat. Chill mixture in a bowl covered in the refrigerator for 2 hours to allow the mixture to come together. Otherwise, it will come apart in the frying pan.

Shape mixture into crab shells or into 3-4? crab patties (small burgers). Heat oil in a frying pan on medium heat and saut?crabs or cakes in just enough oil to keep them from sticking to the bottom of the pan, 5 minutes each side (only one side for the stuffed crabs), or until light brown on each side. Drain on paper towels as you remove from pan. Serve hot with remoulade sauce, or kicked up tartar sauce. Serves six.
Trudy S. in Slidell, LA

I would like to thank Carol in Denver for her Rhubarb /Pecan muffins from 5-5--08. I used my last package of frozen rhubarb as my rhubarb is only just emerging. They are truly delicious and did not last long. thank you.
Georgie-Wi.

I found this pamphlet online in pdf format. Thought it was helpful. Annuities for Seniors
Annuities_for_Seniors_Apr_08.pdf

Judithe in Buenos Aires RE: Celiac recipes. I've been cooking for my dad for many years. Any kind of meat, shrimp, veggie's, potatoes, fresh fruit, etc., are great. Just leave out the bread crumbs. This is a great chocolate cake and everyone can enjoy it. You can also make the 3 ingredient peanut butter cookies or Date Macaroons. There are many recipes on line. I make my own bread crumbs out of gluten free bread. Bob's red mill has the best mix for gluten free bread.
Penny from Wisconsin/AZ

Chocolate/Orange Cake Gluten Free
1/2 pound butter
3 1/2 oz orange juice
1/2 lb. dark chocolate (I use dark chocolate chips from Prepared Pantry.)
1 cup sugar
4 eggs

Preheat oven to 350?. Line bottom and sides of spring form pan with parchment paper. Melt butter and add orange juice. Add chocolate, stirring to melt chips. Add sugar and egg, mixing well and pour into pan. Bake 45 minutes. Let cool and refrigerate. It's best made the day before event.

Date Macaroons
2 egg whites
1 cup chopped dates
1 cup sugar
1 cup chopped nuts

preheat oven to 325?
Beat whites until stiff and dry. Add sugar. Stir in dates and nuts. Bake until delicate brown (sorry, cant' tell you how much time, I just always check them).

Joanne Ontario, I have cooked the sugar free condensed milk long enough and slow enough until I had caramels, just like with real condensed milk. Used this along with a good sugar free chocolate and pecans and made millionaire candy.
Shirley in Louisiana

I bet there are thousands of Nancylanders that have checked and pushed the tabs on their foil and wrap boxes. I never saw that either.
Anne

A similar message was sent in by Barbara in Wentzville, MO. She added That is the most helpful tip I have heard in a long time. Thank you, Mary in Va, for taking the time to share it.

Comment
When I read that I checked the foil and other boxes like that and sure enough there were push-in tabs. I was talking to my sister-in-law Arizona a short time later and asked her if she knew it and she didn't. I wonder how long they have been there? I never looked at the end of the boxes so they could have been there forever.
Nancy

This is for Mary in Va.:
Thank you so much for sharing the info about the locking tabs on foil and plastic wrap. I too have been struggling with this stuff for years and not did know about the tabs until you shared with us in Nancyland. I had to go push in all my tabs, too. LOL! Thanks again!
Kay in N.C.

Greetings also to Nancy and Staff and thanks for the wonderful job you do putting out this wonderful newsletter

Here is a recipe that I have had for many, many years. It is my favorite kind of recipe, as exact measurements are not crucial. You can add more of any of the ingredients, based on your taste. It is a great dish to take to a pitch-in or a good way to use up leftover ham.
Robbie IN

Ham Rice Salad
10 oz. pkg. frozen peas, cooked and drained
2 cups cooked rice
1 Tablespoon minced onion
3/4 cup mayonnaise or Miracle Whip
3 Tablespoons sweet pickle or chopped dill pickle (your choice)
1 cup chopped ham
1 cup shredded cheddar or Swiss cheese
1 Cup cherry tomatoes (optional)

Cook peas and rice according to package directions. Drain peas thoroughly. In a large blow stir the peas, onions, pickles, ham, cheese and Miracle Whip into the rice. Refrigerate until ready to serve. If adding tomatoes and you cut them up, do this right before serving.
Serves 6 - 8.

To Tona: I look so much everyday for your recipes. Your a star!! Love your recipes and keep them coming.
Fran, Upstate New York

Eggplant Lasagna
Delicious lasagna without the noodles!

1 eggplant peeled and sliced thin
1 pound lean turkey burger
1 jar spaghetti sauce
1 onion chopped
Mozzarella cheese

Brown burger with onion. Add sauce when meat is done and let simmer a few minutes. Coat bottom of a 9 X 13 inch casserole dish with sauce, add layer of eggplant, more sauce and cheese. Continue to layer that way until all the eggplant ia gone, ending with a final layer of sauce and cheese. Bake in a preheated oven 350 F degree oven for about 45 minutes or until eggplant is tender. Serve with green salad and French bread.
Serves 8
wisemama

To Joanne in Ontario, I use a scone pan (also, given to me from my mother) I would think any cast iron pan would do the trick.. The pan must be a heavy one or the scones will burn and be raw in the middle, shape them in to triangles. I don't use any spray (Pam), the shortening in the scones are enough. let me know how you make out.
Bon App?ite, JL in South Jersey

To Fran and Mary Ann in Upstate, NY. I am too - between Auburn & Ithaca. Are you anywhere near?
Boo in Upstate, NY

Quick Manicotti
8 manicotti shells
1 pound ground beef
1 clove garlic, crushed
1 cup (1/4 pound) shredded mozzarella cheese 1/2 teaspoon salt
1/4 cup mayonnaise
1 (15-0unce) jar spaghetti sauce
1/2 teaspoon oregano
About 1/3 cup grated Parmesan cheese

Cook manicotti shells according to package directions, drain. Rinse in cold water; drain and set aside. Saut?ground beef and garlic, stirring to crumble beef until beef is no longer pink; drain off pan drippings. Add cottage cheese, mozzarella cheese, salt and mayonnaise to skill; stir well. Stuff manicotti shells with meat mixture; arrange shells in a lightly greased 13 in x 9 by 2-inch baking dish. Combine spaghetti sauce and oregano; pour over manicotti. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 15 minutes. Uncover and bake 10 additional minutes.
Yield: 8 servings

Note: I got tired of the manicotti shells tearing when I tried to fill them, so I filled the raw shells, MADE SURE that there was plenty of sauce on them, and they cooked as the dish cooked, much easier to fill the shells and they were also cooked when the dish was complete. You also can use a very narrow baby spoon to fill the shells, I found that much easier and I didn't have trouble filling the shells, nor breaking them.

Also, you can fix this in the morning and bake it at night. Be sure to keep the sauce separate from the filled shells and refrigerate both covered. I put the shells into the dish, and then when I am ready to bake them I pour the sauce over.
(found in my recipe files) Emma

Manicotti (ceideburg)

Pasta
Yield : 4 Servings Measure Ingredient

1/2 pounds Ground beef
1 Clove garlic, crushed
1 cup Creamed cottage cheese (8-oz.)
4 ounce Shredded mozzarella cheese
1/2 teaspoon Salt
1/2 cup Best Foods Mayonnaise
8 Manicotti noodles, cooked 8 minutes and drained
16 ounce Jar spaghetti sauce
Parmesan cheese

Here's a bunch of good ol' American recipes, many from Campbell soup cans or other food packages. Last might my room mate mentioned that he'd been typing them in for a while so I immediately grabbed 'em. This is quite a pot-pourri ranging from Julia Childs French onion soup to Sloppy Joes to Peanut Butter Cookies. This manicotti one is excellent! Brown meat and garlic in skillet. Drain fat. Blend next 4 ingredients in bowl, stir in meat. Fill each manicotti, put in single layer in 9 x 13-inch pan. Sprinkle with any remaining filling, cover with sauce. Sprinkle with Parmesan cheese over top. Cover with foil. Bake at 325F for 15 minutes, remove foil, cook for an additional 10 to 15 minutes or until bubbly. Serves 4.
Source: Best Foods Mayonnaise Jar
Posted by Stephen Ceideberg; October 14 1992.
http://astray.com/recipes/?show=Manicotti%20(ceideburg)more recipes

This is a nice cool, refreshing after dinner mouthful of OMG sweet perfection! TRY it.if you do not love this one, the next ones on me-lol...
Hugs,Vicky in Mississippi

Peach (or Strawberry) Melba Trifle
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
11/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can COMSTOCK? or WILDERNESS? More Fruit Peach Pie Filling or Topping ( I have used Strawberries as well, we like them better)
2 cups raspberries

In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.

Cover and chill at least 2 hours. Store leftovers covered in refrigerator.
Makes 8 to 10 servings. Prep time: 30 minutes.

My family and I love this.. Just wanted to share..
Vicky in Mississippi

Marshmallow Mud Squares

For the cake:
2 cups sugar
1 cup shortening
4 eggs
3 teaspoons vanilla
1 1/2 cups flour
1/3 cup cocoa
1/3 teaspoon salt
1 (6 1/2-ounce) bag mini marshmallows

For the frosting:
2 sticks butter, room temperature
1/2 cup cocoa
1 box powdered sugar
1 teaspoon vanilla
1/2 cup evaporated milk

Preheat the oven to 300 degrees. In the bowl of an electric mixer, Add sugar and shortening and cream together. Add eggs and vanilla and Beats 30 seconds. In a separate bowl, sift the flour, cocoa and salt Together. Add to the mixture and beat until well combined. Pour the Mixture into a greased and floured 9 by 13-inch glass baking dish. Place in the oven and bake for 35 minutes.

Make the frosting while the cake is baking. In the bowl of an Electric mixer, beat together the butter, cocoa, powdered sugar and Vanilla. Slowly add the milk. Set aside. Once cake is baked, remove Pan from the oven. Spread the marshmallows on top of the cake and Return the pan to the oven for 5 more minutes. Remove the pan from the oven and cool for a few minutes. Evenly apply the frosting. Allow this to stand about 2 hours before cutting into squares.

Note: If the marshmallows are too hot, the frosting will sink right through. The frosting should be the top layer. It will darken once it hits the heat of the cake.

Rhubarb Oatmeal Bars
13x9x2-inch baking pan

CRUST:
1/2 cup chopped nuts
1-1/2 cups rolled oats
1 cup brown sugar
1/4 teaspoon salt
1 1/2 cups flour
1 cup butter or shortening
1/4 teaspoon baking soda

FILLING:
3 cups chopped rhubarb
1-1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla

Combine all ingredients for crust and mix until crumbly. Pat half of the Mixture into a 13x9x2-inch baking pan.

To prepare the filling, combine rhubarb, sugar, cornstarch and water in a Medium saucepan and bring to a boil; reduce heat to low and continue to Cook, stirring frequently, until mixture is clear. Stir in vanilla. Pour Filling over crust. Sprinkle with the remaining crumb mixture. Bake for 20 Minutes at 350? for 20 minutes. Allow to cool before cutting into serving sized bars.
HUGS, Vicky in Mississippi

For Judithe in Buenos Aires
Found this for you!

I got this recipe from http://www.madsrecipes.com/ website. My husband didn't like the way I made sloppy joes before I tried these. He loves these sloppy joes. I try to make them every month or 2. They have a really good flavor I use the red wine vinegar in mine. For myself because of my gluten problem I serve it open faced on a slice of "Recipe #160607". I also don't use quite as many onions because my family doesn't like them that much. I use about 1/2 to 1 onion depending on the size. Be very careful when serving this, mine comes out very hot!
By KatMcC

Ground Turkey Sloppy Joe's
SERVES 8
2 lbs ground turkey
2 medium onions, chopped
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1/2 cup brown sugar, firmly packed
1/3 cup red wine or cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper

Brown turkey with onions over medium-high heat about 6 to 8 minutes. Drain.
Transfer the turkey and onions to a crock pot. Stir in the remaining ingredients. Cover and cook on LOW 6 to 7 hours.
Serve on rolls or sliced bread.
HUGS, Vicky in Mississippi

Call to Nancylanders:
My daughter got me a Pancake Puff pan (from QVC) for Mother's Day. With it she gave me several packs of muffins mixes. I made the blueberry muffin mix immediately for the grand baby, while I was at her house. I was amazed that it was so easy. The baby had one of these this morning for breakfast and took 3 more in a bag to daycare with her.

I wondered if any one else has this and if you have any really good recipes that you use for it. There are several that came in the book with it and I plan to hit the Internet today and see what I can find, but prefer some that you good cooks have done.
Thanks for any you have.
Jean in NC