Have seen several requests asking for info on Mexican cheeses in the newsletter. Today I ran across this in some Mexican literature I have. Most of the Mexican grocery stores in this area have an assortment of their cheeses. Hope this is helpful.
http://mexicanfood.about.com/od/resources/a/mexicancheese.htm
Marti in AL

o the woman in Eureka, IL wanting Philly Cheese steak recipes. Since my hubby is from Philly I had to know how to make yummy cheese steaks. Here are some tips I learned:

Start with good beef, like sliced rib-eye.

Shave the beef very thin so it cooks quickly and remains tender.

Use a fresh high quality Italian roll.

Use saut?d onions & peppers, and mushrooms (if desired). Make sure to season these with salt & pepper.

Some of the popular Philly cheese steaks have American cheese, provolone or the Philly favorite "cheez whiz."

Fry your rib-eye until brown but not crispy or burned. Make sure to season your beef with salt & pepper and maybe some garlic powder. Once cooked add in the saut?d veggies.

If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.

Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.

Garnish with whatever you fancy: pizza sauce, hot or sweet peppers or pickles as you choose. I like mine plain or with extra cheese.
Source: About.com

Also, here is a good recipe from food network.
Philly Cheese Steak Sandwich
Emeril Lagasse, 2002


Dawn - cape cod, ma

Hi Nancy,
I get your newsletter in my delete box; don't know why, but I was getting it. However, I haven't gotten a newsletter since last Wednesday. It's no problem of course, I can just go to the internet and get it. I seem to have real issues with Comcast and e-mail anyway.
Helen

Comment
I am not sure why the email newsletter goes into the spam or the delete folder.  Part of the problem is because the newsletter is sent out on a daily basis.  It automatically makes it spam if it is sent out often. 
Nancy Rogers

I have found out that in the US you can purchase completely sugar free maple syrup which we cannot purchase in Canada. Would some kind soul have a recipe for making it - being diabetic I understand it is fine to use as is or in cooking or baking - I understand it is good on sugar free ice cream also would really appreciate it
Joanne Ontario  Canada

ran in Upstate NY asked for Angel Food Cake recipes. Here's several you can try.

Angel Food Cake W/Variations
I box (1-Step) angel food cake
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into greased 9 x 13" pan (or muffin tin) and bake at 350 for 35-40 minutes (muffins bake 15-18 minutes).

Lemon
1 cup + 3 Tbs water,
2 Tbs lemon juice
2 tsp grated lemon peel

Orange Citrus
1 cup water,
1/4 c orange juice
2 tsp grated orange peel

Cherry
1 can (20 oz) light cherry pie filling

Black Forest
add 1 /2 cup cocoa to Cherry version

Cotton Candy
1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor,
1-1/4 cup water.

Margarita
1 cup + 2 Tbs water,
2 Tbs fresh lime juice
1-1/2 tsp grated lime rind

Pineapple
1 can (20 oz) crushed pineapple in juice

Pina Colada
add 1 Tbs coconut extract (and 1 Tbs rum extract, if desired) to pineapple cake directions

Pumpkin
I can (15 oz) pumpkin,
3/4 c water,
1 Tbs vanilla
1 Tbs pumpkin pie spice (or spices for Spice Cake, below)

Spice
1-1/4 cup water,
1-1/2 tsp cinnamon,
1 /2 tsp ginger,
1 /2 tsp nutmeg
1/4 tsp ground cloves

Peppermint Marble Angel Food Cake

CAKE
1 Pkg. Angel Food Cake Mix
1 teaspoon Peppermint Extract
6 Drops Red Food Coloring
GLAZE
1 cup Confectioners Sugar
2 Tablespoons Milk
1/4 teaspoon Peppermint Extract
3 Drops Red Food Coloring
1 Peppermint Candy Stick, crushed (optional) (can use the Starlite Peppermint candys unwrapped and crushed, maybe 15 or less)

Preheat oven to 375.

For cake, prepare batter following package directions. Stir in peppermint extract. Divide and tint half of the batter with the red food coloring. Spoon the batter into ungreased 10 inch Tube Pan alternating the colors to marble. ( run a knife through the batter just a little bit to "marble" the batter a little). Bake and cool cake following package directions. Brush the loose crust from the cake with a paper towel.

For the glaze,
combine sugar, mild, peppermint extract and red food coloring in a small bowl. Stir until smooth. Drizzle over the cooled cake. Sprinkle top with crushed peppermint candy, if desired.
(Personal Note: Just a light sprinkling of crushed candy is sufficient for looks, fill the hole with candy canes (still wrapped), or peppermint candies (still wrapped), and also place them on the edge of the cake stand around the bottom of the cake for a pretty display.

Chocolate Angel Food Cake
1 (14.5 oz.) angel food cake mix
1/4 c. unsweetened cocoa, sifted
1/4 tsp. chocolate flavoring
1 tbsp. sifted powdered sugar
Combine flour packet from cake mix and cocoa. Prepare cake according to package directions; fold chocolate flavoring into batter. Bake according to package directions. Sprinkle cooled cake with powdered sugar.

Angel Food Cake Roll
1 package (16 ounces) angel food cake mix
5 teaspoons confectioners' sugar
1 carton (8 ounces) reduced-fat strawberry yogurt
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350? for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack. In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping.
Unroll cake;
spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.

No-Bake Strawberry Dessert
1 loaf loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes
2 packages (.3 ounce each) sugar-free strawberry gelatin
2 cups boiling water
1 package (20 ounces) frozen unsweetened whole strawberries, thawed
2 cups cold 1% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Arrange cake cubes in a single layer in a 13-in. x 9-in. x 2-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour.

In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Yield: 20 servings.
Mary J

I am wondering if any of the readers might know where I can purchase another Farberware coffee percolator? I have used one of these for years and the thermostat finally gave out . I have checked all over and I cannot find another one of them. We do not like the glass coffee makers like Mr. Coffee etc as the coffee is never hot enough for out liking. I'd appreciate any help I can get. Or, do any of you have any good suggestions as to a good brand of coffee maker that keeps the coffee undrinkable for 10 minutes, at least??? We both like extremely hot coffee.
Phyllis Knipp Baker, Mt

For the people talking about metallic tasting sugar. If you get a vanilla bean and put it in your sugar it helps that a whole lot. You can cut it down the middle to release the flavor but I just put it in my baking sugars whole. I have a separate container for the tea and coffee sugar.

For the Cheese Steak Recipe.
1 roast ( we use chuck or deer depending on the season)
2 cans beef consume
1 can onion soup (the can not the dry soup)

Put in crock pot overnight on low. We then saut?onions, peppers and mushrooms (according to taste) serve the meat on French bread with the saut?mix and add pepper jack cheese. and toast it in the oven. I have to fight the children off of this and hubby takes it to work all week if I make enough. I have used store bought sub buns from the bakery but I usually make my own bread for these. I have even used hamburger buns in a pinch. You can add onion to the crock pot but the bell peppers taste burnt if in there over night.
Amy

Hi Nancy, and all...
Chrissy in Middle Ga's recipe for crab reminded me of a recipe for crab salad I'd like to share.

Crab Salad
Pick meat out of crab legs, as much as you need. Sprinkle with onion salt and let sit while you...

Finely chop celery, lots of it, as much as you need
hard boil and chop two eggs

Mix one-half catsup and one-half mayonnaise for dressing. Mix all together, season with salt and pepper, and Serve.

It serves nicely in lettuce cups and goes really well with potato soup.
Enjoy, Eve in Wi

Re: Angelfood Cake Mix
Here are 2 ingredient recipes using Angelfood Cake Mix

#1
1 box Angelfood cake mix
1 20 ounce can crushed pineapple

Mix cake mix and pineapple
pour into cake pan
bake according to box
Donna, Buffalo NY

#2
1 box Angelfood Cake Mix
1 can cherry pie filling
Mix cake mix and cherry pie filling
Pour into cake pan
bake until done (use a toothpick to test)
Donna, Buffalo NY

The same or similar recipe was sent by Emma

In the May 16 letter, Jackie mentioned that Tona had a site. I was wondering what it was and the address. If it was posted, I forgot and would like to visit it, too.
Thanks DK
http://groups.yahoo.com/group/cookin_with_haggermaker/

Millie in MO wanted to know the link as well.

Sue was asking for hot dog recipes. This one is very old-was given to my mother in the 60's. I still use it to this day.

Mexican Hot Dogs
1 pkg. flour tortillas-1 tortilla per hot dog
1 small can of chili-I use Wolf brand
grated cheddar cheese
chopped onion
weiners-number depends on number people you are feeding
mustard

Slightly warm the flour tortillas(I wrap mine in paper towels and put in the microwave for a few seconds). Spread desired amount of mustard over the softened tortilla, put a small row of chili along one side of the tortilla, place weiner on the chili, top with onion and cheese. Roll up, using a toothpick to secure. Place in a medium hot skillet and cook, turning so all sides brown. The original recipe called for rolling the tortillas up, folding in the sides and deep frying them-What a Mess!! And just browning in the skillet is much healthier for you. Hope you give them a try. Connie in TX

Florentine Crescents
Makes 32 appetizers

1 10-oz. pkg. chopped spinach, thawed, well drained, squeezed dry
1-1/2 cups (6oz) Sharp Cheddar Cheese
2 T. bread crumbs
3 crisply cooked bacon slices, crumbled
2 8-oz. cans crescent rolls

Preheat oven to 375?. Mix together spinach, cheese, crumbs, and bacon in saucepan; stir over low heat until cheese is melted. Unroll dough; separate into sixteen triangles. Cut each in half lengthwise, forming thirty-two triangles. Spread each triangle with rounded teaspoonful spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dough with beaten egg, if desired. Bake 11-13 minutes or until golden brown.
Tona

Mexican Chicken Breasts
Makes 4 servings/4 Points each

1 Package Taco Seasoning
4 - 4oz. Chicken Breasts
1 Cup Salsa
1/4 Cup Non-Fat Sour Cream
salt to taste
pepper to taste

Put chicken and taco seasoning in a plastic bag; shake and coat well. Place in sprayed (non-stick cooking spray) casserole dish. Bake 30 minutes in a 375? oven. Top with salsa 5 minutes before done. Top with sour cream, serve.
Sarah

Cheesy Chicken Ranch Squares
Serves: 6

Preparation Prep Time: 30 min. Bake Time: 55 min.
1 pkg. (1 oz.) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1-1/2# boneless, skinless chicken breast tenders, cut into 1" pieces
2 tbsp. vegetable oil
2 8-oz. tubes (8-count each) refrigerated crescent rolls
1/4# (6-8 slices) Muenster cheese, sliced
2 c. fresh baby spinach, loosely packed (2 ounces)
3 eggs
1/4 c. grated Parmesan cheese
1/4 tsp. pepper
1 egg yolk, beaten

Preheat oven to 350 degree.
Lightly coat a 13" x 9" glass baking dish with nonstick cooking spray.

In a medium bowl, combine Hidden Valley mix and chicken, stirring to coat. In a large skillet, heat oil over medium-high until hot. Add chicken and cook, stirring frequently, until no longer pink, about 5-8 minutes. Remove from heat and set aside until needed.

Unroll one of the tubes of crescent rolls in the baking dish. Firmly pinch together perforations and pat dough as necessary to fit bottom of dish. Place layer of cheese, covering all dough. Next, using a slotted spoon, transfer chicken evenly over cheese. Layer spinach evenly over chicken.
In medium bowl, beat 3 eggs, Parmesan cheese, and 1/4 teaspoon pepper. Pour evenly over layers. Unroll second can of dough over the top of layered ingredients. Press perforations to seal and stretch to fit. Brush beaten egg yolk over dough. Cover with foil.
Place in 350 degree oven for 40 minutes. Remove foil and continue cooking an additional 10 to 15 minutes, until golden brown.

Let stand 10 minutes. Cut into squares. Serve warm.

COOK'S TIP: For ease, unroll remaining tube of crescent dough on a large sheet of waxed paper. Pinch together perforations. Pat dough to a 13x9-inch rectangle. Use the waxed paper to help lift and invert dough on top of chicken and spinach layers in baking dish, forming the top crust. Remove and discard waxed paper.

Recipes from our message board


Squash Casserole
Servings: 4 Preparation Time: 15 Minutes Cooking Time: 1 Hours
2 cup(s) , Yellow Squash Cooked and Cubed
2 large , Eggs Beaten
1 cup(s) , Cheese Grated
2 medium , Green Bell Peppers Chopped
2 tablespoon(s) , Margarine
1 cup(s) , Bread Crumbs
0 to taste , Salt and Pepper

Instructions:
Mix squash, eggs, cheese and peppers. Melt margarine and mix with bread crumbs. Add half of bread crumbs to squash mixture. Put into greased baking dish. Add remaining crumbs to top. Bake 1 hour at 350 degrees.
Marilynn, chief_cook2
More Casserole Recipes

Spiced Applesauce Cake
1/3 C. butter or margarine
1 C. brown sugar
1 egg
1 C. thick applesauce
1 1/2 C. flour
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground allspice
1/2 t. ground nutmeg
dash salt
1/2 C. raisins
3/4 C. chopped nuts
apple glaze:
1 C. powdered sugar
2 T. apple juice
food coloring (optional)

Cream butter and sugar until smooth. Add egg and beat well. Stir in applesauce. Mix flour, baking powder, baking soda, spices and salt. Add to butter mixture. Stir and beat until well blended. Add raisins and nuts. Stir to blend. Turn batter into greased and lightly floured bundt cake pan. Bake at 375 until cake is done and pick inserted in center comes out clean, about 45 minutes. Let cake rest in pan for a few minutes. Then turn out onto rack. Pour glaze over cake while it is still warm. Let glaze drizzle down sides of cake. Garnish with fresh apple slice when serving if desired.
ps4159
More Cake Recipes

Applesauce Cake
(without eggs)

? cup softened butter or margarine
1 cup packed brown sugar
1 cup unsweetened applesauce
1? cups flour
1 tsp. baking soda
1 tsp. cocoa
? tsp. ground cinnamon
1 cup raisins
? cup chopped nuts

In a bowl, cream butter and brown sugar till fluffy. Add applesauce. Sift dry ingredients; add raisins and nuts. Combine both mixtures and beat well. Pour into a greased and floured 9x9" pan.
Bake in preheated 350? oven for 40 minutes or till tests done. (Doubling recipe is NOT recommended.)
WhisperingPass
More Eggless Recipes

Chicken Salad Pie
3 c. chicken
1 c. diced celery
? c. slivered almonds, toasted
? t. salt
1 T. grated onion
2 T. fresh lemon juice
1 ? c. mayonnaise
1 can water chestnuts, chopped
1 c. shredded cheese
1 8? pie shell

Mix all ingredients. Pour in pie shell. Bake 30 minutes at 375 degrees. Sprinkle cheese on top.
ps4159
More Chicken Recipes

Freezer Sloppy Joes
4 lbs. ground beef
16 oz bottle catsup
1 1/2 tbsp. Worcestershire sauce
3/4 cup chopped celery
2 tsp. vinegar1 cup chopped onions
4 tbsp. brown sugar
1 tbsp. salt
1/4 cup lemon juice
1/2 tsp. mustard
1 cup water

In a large Dutch oven or pot cook and stir the meat, and onion unti browned, drain. Add the remaining ingredients, heat until boiling, stirring often. Reduce heat and cover for 30 minutes or until the celery is tender. Cool and divide among 5 (1 pint container)and freeze. When needed just place in pot with 2 tbsp. water for each pint container and cover on low heat to medium heat.... stirring often to loosen the frozen mixture. When heated serve at once.
Marilynn chief_cook2
More Freeze Ahead Recipes

Banana Freezer Pops
2 ripe medium bananas
1 can (6 oz.) frozen orange juice concentrate, thawed (3/4 cup)
1/4 cup water
1 T. honey
1 t. vanilla
8 (3 oz.) paper or plastic cups
8 wooden sticks

Peel bananas, break into chunks. Place in food processor or blender container. Add orange juice concentrate, water and honey. Process until smooth. Pour evenly into cups. Cover top of each cup with a small piece of aluminum foil. Insert wooden stick through center of foil into banana mixture. Place cups on tray, freeze until firm, about 3 hours. To serve, remove foil; tear off paper cups, or slide out of plastic cups.
More Ice Cream, Sherbet, and Shorbet Recipes

Three Bean Salad
2 20 ounce cans green beans, drained
2 20 ounce cans yellow beans, drained
1 15 ounce can kidney beans, rinsed
2 medium onions, sliced into thin rings or half circles
1 large green pepper, sliced into strips (optional)

Dressing:
1 cup white sugar
1 cup vinegar
1/2 cup salad oil
1 1/2 teaspoon salt
1 12 teaspoon pepper

Put all of the beans into a large bowl and mix well. Mix the beans gently so you don't mush the canned green and yellow beans. Place all dressing ingredients into a jar and shake well or mix together well in a bowl. Pour the dressing over the beans, mix and refrigerate.

This is best made the day before to allow the flavors time to meld together.
WhisperingPass
More Salad Recipes