Yesterday my post should have read the Birds Eye NOW owns Brooks Ketchup. After church today I stopped at Marsh to see if they still carried Brooks. They do, and I bought an extra
bottle for the pantry shelf.

To make your own spice cake mix out of an 18 oz box of white or yellow cake mix add these
ingredients to the dry mix:
1 T apple pie spice (Watkins #01961)
1 tsp grated orange peel (Watkins #01940)
1 tsp lemon peel (Watkins #01933)
1/2 tsp nutmeg (Watkins #01937)
1/2 tsp cinnamon (Watkins #01926)
After these dry ingredients are mixed in, prepare mix as directed on the box.

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

Macaroni and Beef Casserole

2 cups uncooked corkscrew macaroni
1 lb. ground beef
1 (10-1/2 oz.) can condensed cream of mushroom soup
1 (14-1/2 oz.) can whole or diced tomatoes
3/4 cup chopped green peppers (optional)
3/4 cup shredded cheddar cheese
3/4 tsp. seasoned salt
1 (3-oz.) can French fried onions

Cook macaroni; drain. Brown ground beef; drain fat. Combine all ingredients, except French fried
onions. Pour into a greased 2-qt. casserole dish. Cover and bake at 350 for 30 minutes. Uncover
and top with the French fried onions and bake for 5 minutes longer.
Makes 4-6 servings.
Sue

Nancy, I know you have put this in your newsletter several times, but what is the name of the software you have recommended for organizing recipes? Thanks!
Patricia in KY

Comment
I prefer Home Cookin Software.

To Dee in S. IL. Here is a recipe for Dishpan Cookies hope this is what you are looking for in May
18 newsletter and everyone have a great day.
June in Richmond Va

Dishpan Cookies
2 cup brown sugar
2 cup white sugar
2 cup liquid shortening
4 eggs
2 teaspoon vanilla
4 cup flour
1 1/2 cup oats
2 teaspoon baking soda
3 cup corn flakes
2 cup coconut flakes
1 1/2 cup nuts
1 teaspoon salt

Cream sugars, oil, eggs, and vanilla. Mix in gradually the last 7 ingredients. Drop by teaspoon on
ungreased cookie sheet. Bake in a 350
June in Richmond Va

This recipe or one very similar was sent in by Kathleen in Central IL.
She added the following information I enjoy your efforts to bring us together to share such mouth watering recipes Nancy. Thank
you. And for Trish in Springfield, IL--I live in Decatur
Kathleen in Central IL.

I wanted to put my 2 cents in too also on the tabs on our boxes besides pushing in the tabs and cutting the flaps off I also take the long lid and put it inside the box with a piece of the foil or saran wrap hanging out just enough to grab for the next use. That also helps keep the foil in place.
Shirley Calif

This is for Lori. Ate a lot of this when I was a kid and I still crave it at times. Maybe your kids
would like it. We call it

Welsh Rarebit
1 Can Tomato Soup
1/2 can water
American or Cheddar Cheese (about 1/2 cup)

Stir together.
Cook over low heat or cook in microwave.
Serve over toast.
Anita in Camarillo

This is a request from the May 13 newsletter from Boots in VA. Sorry I'm a little behind this week. This recipe is awesome!! Who knew you could make something so delicious with Kraft Mac
& Cheese. When I take this to pot lucks I'm always asked for the recipe.

Pea Salad
My son does flips over this recipe every time I make it. He loves it and it's very simple to make.
This recipe was given to me by a friend. I always double this one because it goes fast.

1-7.25 oz. macaroni and cheese dinner
1-10 oz. pkg. tiny tender peas
3/4 c. miracle whip salad dressing, or any kind you prefer
1-medium tomato, chopped
1/2 c. celery slices (I chop mine)
1/2 c. chopped onion
1/2 tsp. salt and dash of pepper
6 hard boiled eggs

Prepare mac and cheese dinner as directions on package. Add peas, tomato, salad dressing, celery, onion, and seasonings. Chop 5 eggs, add to mixture. Mix lightly. Chill and garnish with remaining egg, sliced. I have also sprinkled with paprika.
When I make this I leave out the tomato.
Angie in Ohio

Three Bean Salad And Dressing

1 can each baby lima beans, peas, French style beans
1 sm. jar pimientos
1 sm. onion, chopped fine
4 stalks celery, chopped fine

Dressing
2/3 c. sugar
1/4 c. oil
1 1/2 tsp. salt
1/2 c. vinegar

Drain lima beans, peas and French style beans. Mix.

Dressing: Heat to a boil, cool. Pour over mix and let stand overnight. Drain before serving.
Nancy Rogers

Lemon Bars
1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan.

To Frances in Wesley Chapel, FL who is thinking about buying a professional Kitchenaid mixer: I have has the regular Kitchenaid stand mixer for many years. I purchased mine before the advent
of the Food Network which bred many ?foodies? looking for professional appliances. I bake A LOT.

And have won several prizes. I would not have been able to do so without my Kitchenaid. I think you will be very happy with whatever Kitchenaid you buy. I know mine will never break, so I will never replace it with the larger one. A suggestion on color: I have the gunmetal gray dull finish, which is easy to clean and does not show finger prints and smears.
Tammy in Jamestown, NY

Dee in S. IL is looking for a recipe for Dishpan Cookies. Here is a recipe for Half Bushel Cookies
submitted by Tona in her N/L on 5/14.

Half Bushel Cookies
This makes about 1/2 bushel cookies.

7 cups granulated sugar
2-1/2 cups shortening
6 eggs
1/2 pound nuts
1/2 pound raisins
1 cup syrup
2 cups milk
12 cups flour
4 3/4 cups oatmeal
2 tablespoons baking soda
2 tablespoons baking powder

Cream together sugar and shortening. Add eggs and beat well. Add remaining ingredients alternately, milk and syrup, with dry ingredients. Drop by teaspoonful onto greased cookie sheets
and bake at 350 degrees.

Anyone know how many cookies in a half bushel (^_^).
Mary Alyce in WI

To Margaret in MI - thank you for the comments reagrding my food blog http://vanillakitchen.blogspot.com/ . So many of my friends had created a food blog on blogger.com that I just had to join in, and had no idea it was free. Now if I can just get a decent camera to take better pics of my culinary creations.
Dawn - Cape Cod, MA

This is for Barb in Iowa who is looking for recipes for her new found Dutch Oven. There is also a website at lodgemfg.com you might want to check out.
Dianne - East TN.

http://www.dutchovencookware.com/dutch-oven-recipes.html

My brother fixed these last night for our dinner and they were just the best. Had rice, fresh green beans, cole slaw and French bread with them. You could use pork steak in the recipe and
I would add garlic as well.

Spicy and Tender Crock Pot Pork Chops Recipe
5-6 center-cut pork loin chops
3 tablespoons oil
1 medium onion, diced
1 medium green pepper, diced
1 (8 ounce can) tomato sauce
3-4 tablespoons brown sugar
1 tablespoon vinegar
1 -1/2 teaspoons salt
1-2 teaspoon Worcestershire sauce

Brown chops in oil in skillet. Transfer to slow cooker. Discard oil. Combine then add remaining ingredients to cooker. Cover and cook on Low 8-10 hours. Serve over rice.
Marti in AL

Hello Nancy and Nancylanders. I'd like to share a favorite rhubarb recipe with you. It's so easy to make that I often prepare the rhubarb ahead and refrigerate it to use in this recipe as well as
rhubarb muffins.

The recipe calls for two egg yolks. I use one egg white because of our low-cholesterol diet. I'm sure one egg would work as well.

I don't stir the rhubarb frequently while it cooks because I like some
chunks in my pie or muffins.

Rhubarb Cream Pie
one 8" pie shell, baked
2 cups diced rhubarb
2 Tbsp butter
3/4 cup sugar

1/4 cup sugar
3 Tbsp cornstarch
1/8 tsp salt (optional)
1/4 cup light cream or milk
3 Tbsp cornstarch
2 egg yolks, beaten
1/8 tsp nutmeg
1/2 tsp vanilla

Melt butter in saucepan and add rhubarb and 3/4 cup sugar. Cook slowly until rhubarb is tender, stirring frequently.

Combine 1/4 cup sugar, cornstarch well-beaten egg, cream and salt. Pour into rhubarb mixture and cook until thick, stirring gently. Cool slightly and add vanilla. Pour into pie shell and cool thoroughly. Leah back on Cape Cod and happy to have rhubarb again.

M from La, At all our cake sales for my church, the cup cakes, cookies go the best, for some reason whole cakes don't do that well, unless it is really out standing and you are selling it cheap. Make sure you make something for the people that can't eat sugar, I always sell out on that. And make something special for the kids. Try making two apple wedges, put peanut butter between, and cut small marshmallows the small ones in half and place on the peanut butter on the wide side as teeth, goes over big.
Marlene Fl.

For Dee in S. IL , your request of 5/18/08. This is a recipe I use to make back in the sixty's, hope this is what your lady friend is looking for.
JL in South Jersey

Dish Pan Cookies
12 eggs
2 lbs. brown sugar
1 tbsp. vanilla
1 tbsp. corn syrup
8 tsps. baking soda
1 lb. butter
18 cups coarse oatmeal
1 lb. M&M's
1 lb. chocolate chips
3 lbs. peanut butter
4 cups sugar

Mix in order. Drop by spoonfuls on ungreased cookie sheets. Bake 350? 12 minutes.
JL in South Jersey

Baked Onion Rings
Makes 4 servings
Weight Watcher Points -1 point

1/2 cup liquid egg substitute
1 large sweet yellow onion, cut into rings
1/3 cup dry bread crumbs, seasoned
salt and pepper to taste

Mix egg substitute, salt and pepper. Dip onion rings into egg mixture and then coat with breadcrumbs. Place in a single layer on a greased baking sheet. Bake 10 minutes at 450 degrees.

Calories 72 Fat 1g Fiber 1g Carbohydrate 14g Cholesterol 0mg Sodium 100mg

This is for Boots in Virginia
The ingredients were listed in a reduced measure for 10 muffins. I simple beat up an entire egg and then used 1/3 of it to make the muffins. Here are the ingredients amounts to make 18 muffins. Perhaps this will be something more kitchen friendly for you. I am VERY sorry for the inconvenience that this seems to have caused you. It IS a good recipe and I DO hope you WILL try it -- one way or the other.

Corn Dog Muffins
2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
18 hot dogs, cut in fourths

Preheat oven to 400? and line muffin tin with muffin cups (or lightly grease). Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into 18 muffin tins until 2/3 full. Add 6 slices of franks to each cup and push down into the batter a little bit. Bake in preheated oven for 20 minutes.
Susana in Louisiana

Strawberry Bread
10 oz. frozen sweetened strawberries
2 eggs
3/4 c. oil
1-1/2 c. flour
1 c. sugar
1 tsp. cinnamon
1/2 tsp. baking soda
3/4 c. chopped walnuts

Preheat oven to 325 degrees. Thaw strawberries but don't drain. Puree berries with eggs and oil. Sift dry ingredients into bowl. Stir in strawberry mixture and nuts. Blend well. Pour into lightly greased 9x5 inch loaf pan. Bake for 70 minutes or until tester comes out clear. Let cool in pan.
Janie

BBQ Grilled Chicken
Makes: 4 servings

4 boneless skinless chicken breast halves (1 lb.)
1/3 cup KRAFT Classic Caesar Dressing
1/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce

PLACE chicken and dressing in large resealable plastic bag; seal bag. Refrigerate 30 min. to 1 hour to marinate; discard marinade. PREHEAT grill to medium heat. Place chicken on grill; cover with lid. GRILL 6 to 8 min. on each side or until cooked through, brushing with barbecue sauce during last few min. of grilling time.
Source: Kraft Kitchens
Sue

This is for Fran in upstate New York. Are you talking about a 2-part pan? I believe that is used for angel food cakes. My tube pans I use for other cake batters are bundt pans and just one piece. Hope this is of some use to you.
Connie in TX

Apple Crisp
6 sm. apples
1 c. brown sugar
2 tbsp. apple cider
1 c. uncooked rolled oats
1 c. walnuts, chopped

Pare apples; cut into slices. Pour brown sugar and cider over sliced apples. Sprinkle rolled oats over top and fold in well. Put microwave oven on high for 5 minutes, then fold in walnuts and serve warm or chilled.
Linda NM

Crock Pot Goulash
1 pound lean ground beef
1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes
with onion and peppers (about 3-1/2 cups)
1 15-ounce can tomato sauce
1 (14-1/2-ounce) can diced tomatoes with basil, garlic and oregano;
undrained
1/2 cup shredded cheddar cheese (2 ounces)

In a large skillet cook ground beef over medium heat until brown. Drain off fat. In a 3-1/2- or 4-quart slow cooker combine meat, frozen potatoes, tomato sauce, and undrained tomatoes.
 
Cover and cook on low-heat setting for 6 to 8 hrs or on high-heat setting for 3 to 4 hrs. Remove liner from cooker or turn off cooker. Sprinkle meat mixture with cheese. Let stand 5 mins or until cheese melts. Makes 4 servings.
Sue

Hi there, here is a recipe that my Mother gave me years ago, she found in the newspaper. It was a favorite of former Florida Governor Lawton Chiles. This is a very good dish and since Florida is known as the fishing capitol of the world, thought this would be good for Barb and Butch of Costa Rica's cookbook.

Florida Fish
(2 servings)
2 nice grouper fillets
1 medium onion, sliced thinly
1 medium tomato, sliced thinly
6 medium sized fresh mushrooms, sliced
1 Tablespoon of Fresh lemon juice
1 Tablespoon of mayonnaise
salt and pepper to taste

Cut a piece of aluminum foil large enough to enclose both fillets. Spray the foil with vegetable spray. Place the fillets on the foil. Coat each one with the mayonnaise. Sprinkle over the lemon
juice then some salt and pepper. Now layer the onions, then tomatoes then mushrooms over each fillet. Bring the sides of the foil up and fold over to seal. Place on a cookie sheet and put in
preheated 400 degree oven. Bake for 20 minutes , open the packet, folding foil back, slide under the broiler until the fish is slightly brown. Fish is done when it flakes easily with a fork. (Any firm white fish can be used for this)
Enjoy, Billie in Fl

Nancy, I got this in an email today. From my correspondent's daughter. Maybe we should have a contest for the most inventive cat. Someone here at the residence has a sign on her door:
Please don't let the cat out-----no matter what she says.
jeanlock in McLean VA.

Ok. My kids are almost out of the house and now the cat is up to her tricks! I told you yesterday that she got into the freezer yesterday and Gene thought it was funny. Well, we both got in at
6:45 last night and decided we'd go out to eat. When we went into the kitchen to feed Herself, the freezer was opened, water all over the floor, and several packages of meat were on the floor, torn into. Seems she prefers Italian sausage and ground turkey! After our meal at Rita and Joe's restaurant, we went to Lowe's and bought several childproof locks. Despite having to throw out all we have in the freezer today, order and stability have returned to the realm.

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. Boots I make a tuna noodle casserole using boxed mac & cheese mixes. Make the mac & cheese according to the directions on the box. Add 2 cans of cream of chicken or cream of mushroom soup, 2 cans of drained tuna and a little more milk if its too thick. Also I add a cup or more of shredded sharp cheese to the mixture as well and have added a can of drained peas as well for something
different. Bake at 350 until it gets bubbly about 30-40 minutes.
Enjoy. Jody in Pa.

This is for Mary G. in CA who wanted recipes for already cooked shrimp. Enjoy
Trudy S. in Slidell

Shrimp Dip
2 Cups chopped, cooked shrimp, boiled in water and highly seasoned
1 Cup mayonnaise
1 small onion finely diced
1/4 cup evaporated milk
1/4 cup tomato catsup
1 T yellow mustard
1 T Worcestershire sauce
Hot sauce to taste

Combine all ingredients in a bowl. Mixture should be thin enough to spread on crackers. Refrigerate until ready to serve. Serves 12-15 people.
Trudy S. in Slidell

Roasted-Chicken Enchiladas
One store roasted whole chicken
16 oz low-fat sour cream
2 cans fat-free cream of chicken soup
2 4 oz cans green Chiles, drained
Cheese of choice, in amount of choice. (I use 8-16oz of
Shredded Colby/Monterey Jack cheese)
Corn or flour tortillas (can use low-fat or low-carb)

Using the low-fat versions are just as good. My family doesn't complain at all, and we're not exactly health nuts! Mix sour cream and chicken soup in sauce pan and heat.

Put a layer of tortillas in bottom of large, lightly coated with Pam, baking dish or pan (9x12, or bigger). Layer with tortillas, shredded chicken, and sauce mix. Repeat, may exclude chicken in 2nd layer.

Top with cheese and drained Chiles. (make sure it's GREEN CHILES and not chilies.) You can crush up some tortilla chips and sprinkle on top as well.

Heat for 15 minutes on 325, preheated oven. If not hot enough, heat a little longer. Don't overcook! Hugs Vicky in Mississippi

Strawberry Whipped Sensation

Prep Time:20 min | Total Time: 6 hr 20 min | Makes: 12 servings

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND? Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. Butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over Sides of pan. Mash 2 cups of the strawberries in large bowl. Add Condensed milk, juice and 2 cups of the whipped topping; mix well.

Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped Topping mixture. Freeze 6 hours or until firm. INVERT dessert onto serving plate when ready to serve; remove pan and Foil. Spread remaining whipped topping onto top and sides of dessert.

Slice remaining 2 cups strawberries; arrange over dessert. Store Leftovers in freezer. We are going to make this one this weekend!
Sounds devine...HUGS Vicky in Mississippi
Source: Kraft Food & Family Magazine,Summer 2008

Thanks again Trudy S. in Slidell LA . If it is ok with Nancy and other readers would love to have all the seafood recipes you have. With summer here we eat seafood all the time. I can see I have my weekend meals planned.
Pat, DE

Watkins All-Purpose Cleaner - Rid your home of dirt and grime without the harsh toxins found in most other all-purpose cleaners. Safe to use on any surface water alone won't harm.
# 16781 aloe & Green Tea
Use on stainless steel, sinks, counter tops, floors, sealed granite, tile, walls
# 16782 Lemon
# 16783 Lavender
www.watkinsonline.com/hutto

Nancy, These are from a yahoo group I get mail from. Can you post them? The Pepper Lime and Lemon Garlic are really good grilled.
Sarah, MN

Oatmeal Kiss Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups quick-cooking oats
1 cup chopped nuts
72 milk chocolate kisses

In a mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in oats and nuts. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

Bake at 375? for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss in the center of each cookie. Remove to wire racks. Yield: 6 dozen.
Source: Cooking with Terry
Sarah, MN

Dump-Chicken
It's called Dump Chicken because you DUMP the mix into a 1 gallon freezer bag with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and DUMP it into a
pan and cook it.

All the recipes below can be made with 4-8 pieces of chicken (any pieces will do bone-in, skin-on, boneless) To cook the chicken, thaw completely in the fridge, dump into 9x13" pan, bake at 350 until done. For boneless/skinless breasts it takes about 25-35 minutes. For chicken pieces, one hour. You can also grill or use your crock pot.
Source: Cheapcooking
Sarah, MN

Nancy, Everyone is telling about planting tomatoes.

Well my DH got 4 square bales of hay ,cut one hole in each bale. Put potting soil in the hole and planted his tomatoes in the holes. They are just beautiful .He has put wire cages over them to
keep them from falling over. The root system will go though the hay .We had friends to tell us about planting tomatoes this way .Said they had 3 plants in hay last year and made plenty of
tomatoes. Just thought I would share this idea with all the readers.
Helen in Mississippi

Lemon Cake

Cake:
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound ( 1 cup ) butter
2 cups sugar
4 eggs
1 cup milk
Finely grated rind of 2 lemons
Glaze ( recipe follows )

Adjust oven rack one-third up from bottom of oven. Preheat oven to 350 degrees F. Butter a 9 x 3-1/2 inch tube pan and dust it lightly with fine, dry bread crumbs.

Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer, cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.

Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry.

Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze.

Glaze:
1/2 cup lemon juice
3/4 cup sugar

The glaze must be used immediately after it is mixed.

Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.

Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. Do not cut for at least several hours.
Sue

Crockpot Teriyaki Chicken

3 large skinless chicken breasts (whole, sliced, or cubed)
Can use skinless boneless thighs too...
16 oz pineapple chunks
1/2-3/4 cup teriyaki sauce
16 oz bag,, frozen broccoli florets

Pour all ingredients in crock pot. Cook on low 8 hours.
Serve with Rice...
Sue