Thought for the Day
All people smile in the same language.

I made this last night for supper, and it is very good.

Rhubarb Dessert
4 cups rhubarb
1 cup sugar
1 (3 oz.) box strawberry Jell-O
1 cup water
1 yellow or white cake mix

Put the rhubarb on the bottom of a 9 x 13 pan. Sprinkle with 1 cup sugar. Next, sprinkle with 1 box strawberry Jello. On the top, sprinkle 1 yellow or white cake mix. Over this pour 1 cup of water. Bake 45 minutes at 350? Serve with whipped topping or ice cream.

Note: I used yellow cake mix. Half way through the cooking, I reached in the oven with a wooden spoon and pushed any cake mix that was still dry down into the rhubarb juice.

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sunnywatkinsgirl@aol.com
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Please send me an email if you would like to have the Watkins May Specials emailed to you.

Hi Nancy and everyone in Nancyland. We have been having such beautiful weather lately I haven't been spending much time at the computer or in the house for that matter. Check my mail every night though.

Sarah in Jackson MS wanted a recipe for "Date Nut Loaf". This is my mother's recipe, I learned to make this when I was about 12 years old. Learned to cook when I was 10, now 71. So this is definitely a TNT recipe. I hope it is what she is looking for.
Betty in Canada

Date & Nut Loaf
1 lb. chopped dates
1 tsp baking soda
1 cup boiling water
1 cup white or brown sugar
1 tbsp butter or margarine
1 beaten egg
2 cups flour
1 tsp baking powder
pinch salt
1/2 cup chopped nuts
1 tsp vanilla flavouring.

Put first five ingredients in bowl and mix well. Add beaten egg, sift together flour, baking powder and salt add to mixture. Stir well. Add flavouring and nuts. Put in greased pan and let sit for 15 minutes. Bake in 350?F from 50 minutes to 1 hour.
Betty in Canada

This is for Sarah in Jackson, MS from the 5/12/08 newsletter.
It is tried and true and delicious with cream cheese.

Date Loaf Bread
1 cup dates, pitted and chopped
1 cup water
1/2 cup butter
1 cup white sugar *
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
1 cup chopped walnuts

*Can use 1/2 brown sugar for darker color

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes. Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Phyllis in Irvine, CA

Nancy, there were requests for Puff Pan recipes in the Digest of Mon May 12, 2008 9:07 pm

Call to Nancylanders:
My daughter got me a Pancake Puff pan (from QVC) for Mother's Day. From Jean in NC

That pan looks identical to my Aebleskive pan. And the method of cooking is the same as Aebelskiver's. So I think that if they will try the following URL, they will find recipes that will work nicely in that pan.

There is also a lot of other information there about Aebleskiver's.
Bill, Albuquerque, NM

Email Address: Aebleskive pans and mix

Does anyone have a special honey mustard sauce/dressing that they would like to share?
Thanks
Anne E from Pa.

Nancy I have AOL and use it all the time. I don't think I have ever NOT gotten your newsletter. It has never been sent to SPAM. I have you listed in my Address Book as a recipe newsletter and that is all I have had to do. I am sorry that others have this problem, but it is not all of the AOL users.
Anne E From Pa.

Comment
The same thing happens to me and I am the one that sends the newsletter. The newsletter goes directly to my spam folder with AOL.
Nancy Rogers

Help! I am in desperate need of something to feed my kids for breakfast! My 5 year old will only eat poptarts or dry cereal, and my 7 year old will only eat bacon and eggs. I know you wonderful people can help me!! Thanks!
Lori in IL

I just wanted to let you know, that I do get my newsletter everyday in my email and I do have AOL as my ISP, I have never had a problem, just lucky I guess.

Enjoyed the little story from Jean Cecil about the rhubarb, as kids we loved to eat the raw rhubarb dipped in sugar, my neighbor kids still come over asking for some. I just cut my rhubarb for the first time this year, I have plenty for all my neighbors to enjoy.
Barb/MN

I am an AOL user, and have never had a problem getting your newsletter, Nancy. One of the fortunate ones, I guess. I would sure miss it if I didn't get it. Your newsletter is THE best!! Thanks for all you do! It is much appreciated!
Trish in Illinois~

Comment
I don't know what the magic combination is to getting or not getting the newsletter. Wish I did. Some do, some don't.
Nancy

Watkins all-natural grapeseed oil is lower in saturated fat and higher in unsaturated fats that nearly all other oils! I is one of the only foods shown to both lower bad cholesterol and increase good cholesterol.
#01535 Watkins Original Grapeseed Oil (on sale)

#01527 Garlic and Parsley Grapeseed Oil.
Brenda

This is in response to ink stains from Sharpie pens. As the mother of twins (2 years old at the time), I have experienced this first hand. I was told by the manufacturer that you should use alcohol to try and remove the stain as the product is alcohol based. Unfortunately, if you use water or another solvent, you will "set the stain". There is a company that produces a product for such stains. You can get the info from the manufacturer of Sharpie. It is expensive. I paid $40 for it 6 years ago and it was a very small bottle. I would advise everyone to first use rubbing alcohol and then move on to another "solution". That way you have a better chance at removing the stain.
Teresa, a military spouse

Hi all,
I can't remember who asked for it but the Cuban Stuffed Potato and the Cuban Deviled Crabs are both on the site www.tasteofcuba.com

These are both VERY tasty although it takes a lot longer to make the Deviled Crabs!

I also recently got the Pancake Puffs Pan. Would love to know it there's a recipe for doing the miniature cream puffs with this!! I haven't tried mine yet but plan to,probably tomorrow. Been busy sewing clothes for the Grandkids!

Nancy,you've got the UN (almost) represented here! A wonderful tribute to all your hard work.
Sue in Fl

To: Marti in Al
You can substitute whole wheat linguine. It works very well, its similar. Udon Noodles are a Japanese whole wheat wide linguine, usually found in the isle with Chinese and Japanese food not found with the other noodles.
Rich

Sarah, in Monday's newsletter, asked for Date Nut Bread recipes and these are two that I have. They are from a church cookbook and I have not made either of these but they are both from ladies that are known as good cooks. I have another one but cannot find it right now. Will keep looking and send it when I locate it as it was one my mother-in-law made many years ago and I made when my kids were growing up. We always had lots of dates at the holiday time.
Marti in AL

Date Nut Loaf Cake
1 cup dates, pitted and chopped
1 cup water
1/2 cup butter
1 cup white sugar
1 teaspoon baking soda
1 -1/2 cups all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
1 cup chopped walnuts (I use pecans)
1/4 cup butter
1/3 cup heavy cream
1/2 cup brown sugar

Preheat oven to 350? F (175? C). Grease and flour a 9x5? loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in ? cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.

Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped nuts. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.

To make Warm Sauce: In a saucepan over medium heat, combine ? cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved. Serve over cake or just eat the cake with butter.

Date & Nut Loaf
1 cup, pitted dates, chopped
1 cup boiling water
1 egg, beaten
1/2 cup sugar (granulated or brown ? I used brown)
1-1/2 cups sifted all-purpose flour

1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped pecans

Preheat the oven to 350?F/180?C. Cover the dates with the hot water and let them cool (about 10 minutes). In a separate bowl, beat the egg, add the sugar and beat until blended. Add the dates and water and mix well. In another bowl, combine the dry ingredients, including the chopped nuts. Fold into the egg mixture.

Grease a 9x5" loaf pan and pour in the batter. Bake for 50-60 minutes or until the tester toothpick comes out dry. Allow the cake to cool in the loaf pan before removing. Slice thick when completely cold.

Hi Boo in Upstate New York, I am from Utica area near 45 minutes east of Syracuse. Have a great day neighbor!
Fran, Upstate New York

Thanks Trudy S. in Slidell, LA for your Crab Stuffing. I will try it this weekend. It really sounds good. Sounds somewhat like the Imperial Crab I make. Any seafood recipes you have would love to try them. I originally came from MD. and love all seafood. Thanks again.
Pat, DE

To Mary in Va for the tip on the lock tabs on the wrap boxes.

I LOVE YOU MARY!!!!! I just ran around the kitchen pushing in all the tabs. Packaging has so much extraneous info that we don?t see what?s important. Thanks for looking.
Noel

Mary in Va, you aren't the only one that didn't know about the press and lock ends on the Reynolds foil box. I went and checked and Immediately pushed in all my tabs too. Thank You for the great hint.

Elaine in Pennsylvania, I have a lot of the kitchen gadgets and gizmos too but I don't get QVC so can't watch them on TV, although I have gone online and checked out the website. I get most of mine from Pampered Chef and the Country Store Magazine. My DH thinks we need to put in more cupboards to store everything. I have two big cabinets and a 4 drawer cabinet, in my basement, that are full of the overflow. He just cringes when he sees FedEx or UPS stop in the driveway.
Sandy in ND

In Sundays newsletter, dated May 11, 2008 Mary in VA told us about the tabs at the end of the foil box. I am 69 and I have never known that. Who says you can't teach old dogs new tricks. Thanks for the info. It came in handy. I already pushed in mine on my foil box but haven't checked the rest of the saran wrap, wax paper, etc. Ones yet.
Thanks again, Linda in Grass Valley

This is for Susana in Louisiana, about the hot dog spaghetti. Yes, I have one big kid, my husband LOL. He comes from a big family and learned this recipe from his mom.
Nancy Rogers

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.

Here are two of our favorite recipes using rhubarb. This morning my sister sent me an email (she is in NE) and told me they have a record crop of rhubarb this year. Wish I could get some.
Marti in Alabama

Rhubarb Surprise Cake
3 cups chopped rhubarb
1 & ? cups water
3 ounces strawberry Jell-O
1 cup sugar
18.5 oz. white cake mix
2 cups mini marshmallows
2 eggs

Boil rhubarb, water, and sugar; when it comes to a boil, remove from heat. To this mixture add Jell-O; stir to dissolve and set aside. Prepare cake according to the box directions using two whole eggs. Grease 9 x 13? pan and put marshmallows in pan. Pour cake over marshmallows. Pour rhubarb mixture over cake batter. It will sink to the bottom. Bake at 350? for 45-50 minutes. Serve with cool whip or ice cream.

Rhubarb Crisp
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, melted
4 cups diced rhubarb
? pkg. dry strawberry Jell-O

Sauce:
3/4 cup white sugar
2 tablespoons cornstarch
1 cup water
vanilla

Preheat oven to 350?F.

To make crust, mix flour, oatmeal, brown sugar, cinnamon, and melted butter until crumbly. Press 1/2 of the mixture into the bottom of a 9x9? pan.

Cover with chopped rhubarb, and then sprinkle with dry Jell-O. In a medium saucepan, combine white sugar, cornstarch and water. Cook until thickened and clear. Add vanilla. Pour over rhubarb, pat remaining crumbs on top.
Bake at 350?F for 1 hour.

To Jean Cecil FL/VA: My husband is from Parkersburg, and many of his family members still live there. We go there every Thanksgiving. I know where the Masonic Home is that you spoke of. I have not heard very much about the place. When I ask about it, my husbands family either don't know anything about it, or are tight lipped about it. Thanks for sharing your story about living there and the "red celery". When I was about 4, I did the same thing with the neighbors rhubarb. Only I remember liking it because it was very sour. I remember chewing on the stalk and sucking the juices, but not swallowing it. Too woody for me. Thanks again!
Dee in S. IL.

For Kim in NC: Thanks for the tip on using alcohol and magic erasers on the sharpie in the carpet. Also thanks to Denise in MI. for the tip of using ammonia and peroxide. I appreciate all the tips I have received, just not sure which one to actually use! They all sound like good remedies.
Dee in S. IL.

Hi Nancy, boy that sure was a great tip from Mary in Va about the tabs on the foil and plastic boxes! I checked first thing when I got home and pushed all those tabs in. Thanks Mary, great tip!

I wonder if Ginny B Bolivor, Pa would share her Pittsburgh Potato recipe? I have never heard of these and the ingredients sound interesting, would love to try them.
Thanks, Billie in Fl

On Sunday night I made homemade Rueben sandwiches for dinner. But instead of using a Russian dressing I used an Arby's Copycat recipe for Arby's Horsey Sauce. It came out so good. The sauce went so well with the sandwich and the french fries. I'm pretty sure I got the recipe from someone on here. Thank you!

Arby?s Horsey Sauce (copycat Clone recipe)
1 cup Hellmans mayo
3 heaping Tablespoons grated Horseradish
1 Tablespoon sugar

Mix all together in a non-metal bowl. You must refrigerate at least an hour or longer before serving
Dawn - Cape Cod, Ma

Our local newspaper had a story about Bacon Maple bars made and sold at the Voodoo doughnut Shop in Porland, OR.
Has any reader eaten them? If so, please describe. Is there a copycat
recipe? They sound interesting and different.
Leah

I was wondering if anyone could come up with a clone recipe for the "CILANTRO SALAD DRESSING" that they serve at "El Pollo Loco". We've tried to make it and can't get it quite right. We asked some of the people that work at the restaurant and they don't have a clue. Hopefully someone can help. Thanks.
Suzi in Ontario, CA

Good morning Nancy!

Hope it is as beautiful there as here. Nice cool breeze right now. I am sure it will go to 40 MPH winds later, but now is just nice!

I am responding to Sarah, Jackson, MS 5/12/08 in the 5/12 newsletter who wanted a date nut bread recipe. My Mom used to make date nut bread when we were younger, but I didn?t have her recipe. This is very close to how she made it so now I do have a recipe! I did a search and came up with the following recipe for her.
Chris in NM

Nut Bread
2-1/2 cups all purpose flour
1 cup sugar
3 ? teaspoons baking powder
1 teaspoon salt
3 tablespoons salad oil
1-1/4 cups milk
1 egg
1 cup finely chopped nuts

Heat oven to 350 degrees. Grease and flour 9 x 5 x 3 inch loaf pan or two 8 ? x 4 ? x 2 ? inch loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed ? minute, scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.

VARIATIONS
APRICOT NUT BREAD: Decrease milk to ? cup; add 4 teaspoons grated orange peel, ? cup orange juice, and 1 cup finely chopped dried apricots.

BANANA NUT BREAD: Decrease milk to ? cup; add 1 cup mashed ripe bananas (2 to 3 medium)

DATE NUT BREAD: Add 1 cup cut-up dates.

ORANGE NUT BREAD: Decrease milk to ? cup; add 4 teaspoons grated orange peel and ? cup orange juice.

PRUNE NUT BREAD: Decrease milk to ? cup; add ? cup prune juice and 1 cup drained, chopped, cooked prunes. Submitted by Frances in Wesley Chapel, FL. Chris in NM

Also thanks to Ginny B, Bolivar, Pa and Emma in the same newsletter with the hint for filling manicotti! I never thought about filling them first! That would made it easier and save all kinds of time!
Source: December 16, 2007 Recipes
Chris in NM

Does anyone have any real good ways to get rid of Poison Ivy on your skin (without going to the doctor) I have tried a lots of things but still have it. Also when you are out working in the yard is there anyway to keep from catching it in the first place.
Thank You Linda in N.C.

Here is a really easy recipe for a

Cucumber and Onion Salad
Slice your onions and cukes thin (you can also add some fresh tomatoes)
put in a bowl and cover with Marzetti Potato Salad Dressing. Cover and put in the refrigerator for a couple of hours. Try it, its really good.
Anne

Boo I am in Hannibal 1/2 way between Hannibal and Southwest Oswego is. Ever been there?
Mary Ann upstate N.Y

Emma was talking about stuffing manicotti shells with a baby spoon. I put my cheese mixture in a gallon ziplock bag, then cut out the corner, and shoot it right in the little shells. it works very well for me. (that is also the way I stuff deviled eggs).
Nedra in VA

Deviled Crab Meat Casserole
3 T. butter
1/2 c. soft bread crumbs
2 T flour
1-4 t. salt
Dash pepper
1 1/2 t. bottled steak sauce
3-4 c. milk
1 (6 1/2 oz) can crab meat
1 1/2 t. lemon juice
Minced parsley

Melt butter. Mix 1 T. butter w/crumbs & set aside. Place remaining 2 T butter in small skillet & stir in flour, salt, pepper & steak sauce. Add milk. Cook & stir over low heat until thickened. Add crab meat, lemon juice & parsley. Turn into 2 individual casseroles. Sprinkle w/ buttered bread crumbs. Bake 375 -400 10 to 15 min. or until
browned. 2 servings.

Deviled Crab
1/2 c. diced red pepper
1/2 c. diced green pepper
1/2 c. diced onion
2 lbs. jumbo lump crab meat
4 T. honey
10 T. mustard
1/4 c. unsweetened heavy cream
1/4 c. mayo
1 T. Worcestershire sauce
Salt & pepper to taste
1 T. lemon juice
1 t. Tabasco

Saut?pepper and onions separately & then mix together. Whip heavy cream. Blend honey, mustard, mayo., Worcestershire, salt & pepper together. Add peppers & onions & fold in whipped cream. Add crabmeat. Add lemon juice & Tabasco & heat slowly in saucepan. Spoon into prebaked patty shells made in the shape of crabs.
Serves 8.

Deviled Crab
4 hard-boiled eggs
1 lb. fresh crabmeat
10 crackers, crushed
1 c. butter
Cayenne pepper
1-1/2 t. dry mustard
Large pinch salt
3 T Worcestershire sauce
3 T cider vinegar

Separate egg whites from yolks & chop the whites. Mix w/crabmeat & crackers. Melt butter in saucepan. Sieve eggs into pan & add remaining ingredients. Combine seasonings w/crabmeat & divide among 8 small ramekins (my mother used large shells). Bake 375 15 min., until browned. Serves 4-8.
Athena in DE

Thank you, Emma, for the manicotti recipe (5/12/08). That is exactly the one I was looking for! Just in time for #2 son's 26th birthday dinner!
Thanks, Nancy, for the great newsletter!
Carin in Central FL

For Sue in Fl. re: frozen rhubarb. I use frozen rhubarb all the time. Let it thaw at room temperature (do not defrost in the microwave). Drain well, but do not press to remove juice. Measure out without packing in a measuring cup. When I make pies using frozen rhubarb I add an extra tbsp of flour and it will not be be runny. Using frozen rhubarb doesn't see to effect the texture of cakes or breads, but if too wet you might need to add some cooking time.
Bobbie/IL

I want to give a special THANK YOU to the following WONDERFUL PEOPLE for all the concern and kind attention when I sent out my Celiac Distress Call.

Jeanne in Texas and John G, Robbie In, Penny from Wisconsin/AZ, By KatMcC, Vicky in Mississippi
Hugs to you all, Judithe in Buenos Aires

To Marti in AL RE: May 12 Udon noodles

Udon noodles are a wide Japenese noodle. They can be purchased at my local supermarket here in the oriental food section. Or perhaps you have a specialty store in your area?
Marilyn, Winnipeg MB Canada

Hi Friends, I have to make several dishes for a pot luck. I have 2 boxes of Kraft macaroni and cheese. The one with the dry cheese sauce in a packet. Has anyone had success with doctoring this up and turning it into something really good?
Thanks, Boots in Va.