Rhubarb Crunch

1 cup flour
3/4 cup dry oatmeal
1 cup brown sugar
1/2 cup butter, melted
1 tsp Watkins Cinnamon
4 cup diced rhubarb
1 cup sugar
2 T. cornstarch
1 cup water
1 tsp Watkins Vanilla

Mix first 5 ingredients until crumbly. Press 1/2 of mixture in greased 9 x 9 pan. Add rhubarb. Combine sugar, cornstarch and water and cook over low heat until clear and thick. Stir in vanilla. Pour over rhubarb; to with remaining crumbs. Bake 350? for 1 hour. Serve warm with whipped topping.

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

Watkins Vanilla #01008 (on sale)
Watkins Cinnamon 301115

HI Kathu in Fl., I saw that episode also with the Sugardaddy's blondies! I found this recipe at www.recipelink.com. I haven't tried this recipe yet,but I will.I also have never tasted sugar daddy's so i wont have anything to compare them to,Guess I'll have to order some! Lynette in NY

Tahiti Blondies (Sugardaddy's Clone)
1 1/2 cup unbleached flour
1 tsp. baking powder
1/4 tsp. Kosher salt
1 1/2 cup light brown sugar
3/4 cup butter, melted
2 large eggs
4 tsp. vanilla
1 1/2 cup shredded coconut
1 cup cashews, chopped
1/2 cup semi-sweet chocolate chunks
1/2 cup white chocolate chips
1/2 cup pineapple tidbits, well drained
extra coconut, chocolate and cashews (optional, for topping)

Preheat oven to 350 degrees F and line a 9 x 13 baking pan with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt and set aside.

In another bowl, whisk together brown sugar and butter until combined. Add eggs and vanilla to mixture and mix well. Take the flour mixture and fold into wet ingredients until combined.

Fold in coconut, cashews, chocolates, pineapple and into batter. Try not to over mix. Pour batter into prepared baking pan and smooth out with a spatula or spoon. Top with extra coconut, chocolate and cashews (optional).

Bake for about 25-28 minutes, or until top light golder brown on the top. Do not over bake! Cool to room temperature before cutting.

To make them more like the real Sugardaddy's blondies, use a biscuit cutter and cut into rounds.


I also found this site while searching for the elusive Sugar daddy's Tahitian blondie recipe. Lynette in NY

http://asweetfantasy.blogspot.com/2008/01/tahiti-blondies.html

Hi, this is for Sandy Miller. Put your stove grates into a container with some ammonia. Make sure the container has a lid. Do this overnight, it works wonderful.
Becky from Northern California

Hello everyone, I am looking for a fudge brownie recipe that is used with Splenda instead of real sugar. Every recipe i have tried, comes out like the cake brownies. I really need your help to make a really good one. Can you use Splenda in place of real sugar or not? Please can anyone help? Thanks a lot to all who help me.
Jana in Vegas.

Hi Nancy, I have not had a problem printing a recipe from the
alphabetical list and I use webtv.
Dee in W. Lafayette

Comments
Thank you for letting me know. I changed the script for printing and hoped it would allow everyone to print out the recipes.

Go to the recipe you want to print.
1. press on Print this Recipe.
2. It will bring up a white screen with the recipe and a screen that says Print.
3. press on the cancel button on the top screen (Print.)
4. The white screen with the recipe on it will be left showing.
5. press on any part of the white part of the screen.
6. Highlight the recipe on the screen.
7. Go to File and choose the option Print Preview
8. Choose option 1 page view
9. Change Option from As Laid out on screen to As selected on screen
10. Change the last option from Shrink to fit or whatever it says to 150%
11. press the printer icon (first icon on the page)

I have set up the margins so it can be printed out up to 150%. Hopefully that will help those that need larger print. This will only work with the recipes on the May Alphabetical Recipes Index on http://www.nancysrecipes.co.uk/2008-may-recipes/index.html

I am in the process of moving all recipes and newsletters to one site.
Many recipes were added to the May Alphabetical Index today
Nancy Rogers

Found my cabbage roll recipe and if it was not so hot here I would make them.
Marti in AL

Polish Cabbage Rolls

1 large head cabbage
1 -1/2 pound ground beef (can use 1 lb. beef and ? lb. pork)
1 Cup cooked rice
1 onion, chopped fine
1 egg, beaten
1 teaspoon salt
1/4 teaspoon garlic powder
1 large jar sauerkraut, drained (28 oz.)
2 (8 oz.) cans tomato sauce
1/4 Cup brown sugar
Sour cream

Core cabbage. Place core end down in pot with enough water to cover about 1/3 of cabbage. Simmer until leaves are soft enough to roll. Drain; cool. Carefully remove leaves.

Combine beef, rice, onion, egg and seasonings; place in center of leaves, dividing evenly. Roll up, tucking in edges (envelope style).

In large baking pan, combine sauerkraut, half of tomato sauce, and brown sugar. Place cabbage rolls, seam side down, on sauerkraut. Pour remaining tomato sauce over rolls. Cover and bake at 350? for 1 hour or until the cabbage is cooked. Serve with sour cream, if desired.

You can use sauerkraut with caraway seeds or without. Also I have used sauerkraut that is in the cold section of the store in a bag and it is also very good. I do not like the sauerkraut that is in a can and very plain.

NOTE: Use baking pan just large enough to snuggly hold rolls.

For Peg in East Tennessee, another way to keeps cats out of the flower bed is to buy a motion detector and hook your sprinkler up to it. When they go into the flower bed they will get soaked.
Jodi Baker

To Barbara in AL. Thanks for the barbeque recipe. It sounds exactly what I am looking for. I appreciate your taking the time to help me help. I will let you know how it turns out.
Marie in VA

Fudge Cookies
A delicious chocolic treat..found this online a while ago and we are still addicted to it. The recipe was sent in to wherever I found it by a pastry chef.

1/2 cup semi-sweet chocolate chips
5 T unsalted butter
1 egg
1 tsp. vanilla extract
1/3 cup white sugar
1/4 c. all-purpose flour
1/2 tsp. baking POWDER
2 TB unsweetened cocoa powder
pinch salt (1/8 tsp)
1/3 c. walnuts (chopped or pieces)
1/3 c. semisweet chocolate chips
1/3 c. raisins

Melt butter and chips in microwave, stirring till smooth. In medium bowl, mix with whisk the egg, extract, and sugar. Make sure to mix it really well. Stir in the melted chocolate mixture. In a separate bowl, combine the flour, powders, and salt. Mix in with chocolate mixture until barely incorporated. Mix in the chips, raisins, and nuts. Cover and chill for one hour. Place by tablespoonsfuls on greased cookie sheets, then press down each cookie lightly with a spoon. Bakeat 325 degrees for 13-15 minutes. Remove from oven when slightly puffy. Cookies will solidify as they cool. Makes 16 or so addictive cookies. "Gourmet," my neighbor, an expert baker, said.
Lori in IL

Hi Nancy and All,
Hope you are all well.
Liz, growing herbs is pretty easy, but addictive. You start to look for recipes which want your home-grown herbs. Good starter herbs to grow from seed are Basil, Thyme, Cilantro. Just to get you going immediately I would recommend buying a few small, cheap plants - Rosemary and Chives. There are many, many others that you will want but start small and good luck. My chives are covered in purple flowers at the moment - any suggestions? I usually just cut them off.

I posted the recipe for Colcannon on the Scottish Message Board and just to be a little bit awkward here is what I consider the proper Scottish version:

Scottish Rumbledthumps (serves four)

450g (1lb) White Cabbage, Spring Cabbage, or Kale (I use spring cabbage, remember to remove all the tough white veins)
450g (1lb) Potatoes, peeled, boiled and mashed
85g (3oz) Butter
50g (2oz) Mature Cheddar Cheese (roughly grated)
1 medium onion finely chopped
Single Cream
1 tblsp. Chopped fresh chives
Salt and Pepper, to your personal taste

Slice the cabbage and boil gently in salted water until tender.
Melt the butter in a frying pan and soften the onions.
Add the mashed potatoes, cabbage and chives add a little cream to loosen, season to taste, mix thoroughly.
Place the mixture in an ovenproof dish, cover with grated cheddar cheese and place under a hot grill or oven to brown. Serve as a vegetarian main course or as an accompaniment to meat.
(this is slightly richer than Colcannon, but is once again superb served with pork)

Did you know that if you grow cabbage, when you harvest one, if you cut a cross in the remaining stump left in the ground, you will get more cabbages? TNT.

Tara for noo
Sylvia <Scotland>

For Mary Alyce - WI asking about raisins in the Dish Pan Cookies (newsletter 5/19). I re-checked my recipe and it is 1 C. each golden and "brown" raisins. And I use heaping cups. I use the biggest stainless steel pan I have to make these cookies since I don't have a dish pan! And I mix the dry ingredients with my hands, too, after creaming the first few ingredients!
Jae Central OK

Regarding the Philly Steak Sandwiches - I'm from Tennessee, but was in Philly last week and went to the Reading Market. They had rather large sign detailing the originality of "Pat's Philly Steak Sandwich". Unfortunately, time didn't permit me to visit Pat's, but the sign indicated the sandwich is made of GRILLED steak.

Also, the recipe for the baked apple dumplings (corrected) doesn't say when to add the butter. Do you just brush it on top of the biscuits or add to the water, sugar, salt, vanilla mixture? The recipe is sorta confusing as written.
Thanks,
Nina, TN

Top 100 Recipe Sites

For Fran in upstate NY, I make a very easy cake using angel food cake mix, it is a must you use the one packet mix, blend on low the packet of cake mix & a 20 oz can of crushed pineapple for a minute, scrape the bowl & then mix on medium for another minute. Pour in a 9x13 pan & bake @ 350 for 25 minutes or until lightly browned. Top with Cool Whip or fat free yougurt, or fruit. I use the pineapple in its own juice not the syrup to save calories.
Judy in Florida

Here are two good summer salads. When I make the tropical slaw I leave out the walnuts (due to allergies). It is still delicious.
Marti in AL

Tropical Slaw

1 (20 oz) can pineapple tidbits
1 Cup chopped walnuts
3 Cup Shredded cabbage
1 Cup dried cranberries
1 (11 oz) can mandarin oranges
2 (8 oz) cartons key lime yogurt
1 Cup miniature marshmallows
1/2 tsp. salt
1 Cup flaked coconut
Sunflower seeds (optional)

Drain pineapple bits. In a large bowl, combine cabbage, oranges, coconut, marshmallows, pineapple, walnuts, cranberries and salt and sunflower seeds (if used). Add yogurt and toss. Cover and refrigerate several hours or overnight. You can use Crasins in place of plain cranberries.


Tex-Mex Layered Bean Salad

1 large red or yellow bell pepper, seeded and chopped
1/3 cup chopped red onion
1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
1 cup shredded Mexican cheese blend
3 to 4 cups of your favorite three or four bean salad, drained
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons finely chopped chipotle peppers in adobo sauce
1/2 cup crumbled tortilla chips (optional)
1 small avocado, sliced (optional)

Preparation:
1. In 3-1/2-quart salad bowl or souffl?dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and three/four bean salad.
2. Mix together the mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.
3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Makes 8 to 10 servings (about 12 cups)

I used a mixture of red, yellow and green peppers and used Miracle Whip in place of the mayonnaise. It is very tasty and the guys liked this one.

Thanx to Stan in PA
This is not the recipe I was looking for but it does sound yummy so I will give it a try today. I will let you know what I think. Thanx once again.
Lori in NE

Sylvia in Scotland reminded me of my high school pen pal. All I remember is, her name is Colleen Hennessey, and she lived in Annerly, Brisbane, Queensland, Australia. Would sure love to make contact with her again. That was back in 1963.
Trish in Illinois~ (Pat, back then)

After reading Peg in East Tennessee's idea of using a spray bottle of water to keep her cats off counter tops and the table, I was reminded that, several years ago, when I had Hector and Granny, brother and sister cats, I used a pump bottle with water in it. After only two or three times, all I had to do was form my hand, without the bottle in it, and make a "shk-shk" sound, and Hector thought it was the water bottle, and would run! Funny!!

If I try that with my cats now, they just look at me like I'm crazy.
Trish in Illinois~

On the mustard pickle recipe you say than seal. Do you mean to process to seal or do you mean after filing with the hot liquid to set aside and they will seal. Love to get the different pickle recipes to try this year. Keep them coming.
Thanks Judy

Thank you Sunnygirl@watkins for all the good hints for using different things. I love it, In fact I like all the newsletter and think it is unbeatable.
Madelyn of Ar.

Good morning Nancy!
I am responding to Dixiegrits in AL from the 5/25 newsletter who was asking how to steam rice in the Black & Decker steamer. Well, ours came with a rice ?basket? insert when we got it. The instruction booklet has instructions on how to use this insert. I just follow that! We have made so much rice this way, I don?t even use the instructions any longer! I never could make rice any other way, except for Minute Rice, so this was a life saver! Dixie, do you have your instruction booklet still? Look in the back of it for making rice and get your insert ?basket? out. That is the best way I can tell you. Ok ? I use ? c. rice and ? c. cold water and put those in the insert within the larger basket. Instructions say NOT to use the drip tray; fill water to the high line in the base. Put everything together, put the lid on, plug in and set the timer for 34-36 minutes. This makes about 1 2/3 cups of cooked rice. You can use regular extra long, long and medium grain rice. My steamer is the Black & Decker Handy Steamer, food steamer/rice cooker, Model # HS80. I hope this helps!

Also for Kathy in Fl who was asking about blondies on the Food Network in the same newsletter, I came up with the following link from the Bobby Flay show: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_79528,00.html I don?t know if this is what she is looking for since she didn?t say which day or which show, but this was the only one I found.

The other day I was trying to think of a way to use up a graham cracker crust and cherry pie filling. I whipped up 2 packets of ?Dream Whip?, added ? can (large one) of crushed pineapple, the pie filling and some crushed walnuts. Then I put this mixture in the crust and refrigerated. When we had it for dinner, my hubby said it was very good! It?s very light and refreshing for summer!

I like the way you have been moving the recipes! It looks great, Nancy!

I have a recipe that is simple and quick when you need a nice, cold, crunchy salad with dinner or lunch. No eggs in this recipe. It is simple. I have used it for years and it is just so refreshing and simple. Hope you enjoy it!!! I got it from Gladys Taber's Cook book "my Own Cook book" years ago.

Macaroni Salad

8 oz package of elbow Macaroni cooked
1 cup diced Fresh Green Pepper
1 jar of minced pimientos
1 tbsp of minced onion- or more if you like
1/2 cup Mayo
1/2 sour cream
1 tsp salt
1/2 pepper

Mix all ingredients and enjoy!
Jen from Binghamton

Barbara in AL gave a carolina bar-b-que sauce - sounds great, but I wonder if she could send details about the crock pot pork. In other words, how does she use this sauce? thanks in advance
Wendy in MD

Thank you Susanna I would like to find some recipe books too at fetchbooks. I will be using that site again Thank you
Shirley

Shirley in CA
Here is the link you requested -
http://www.fetchbook.info/

I'm glad you are happy with FetchBook for purchasing new and used books at drastically reduced prices. For clarification go to www.fetchbook.info , it is not .com. I have also saved this site in my "favorites" because I can never remember the address is .info, not .com.
Bobbie/IL

Hi Nancy-
I just made some really fantastic chocolate chip cookies that are very thick and buttery. They came out fantastic. There is a famous bakery in NYC called Levain Bakery that inspired me to make these. They aren't your average cookies, but rather larger and more buttery-tasting. If anyone is interested on what they look like and the recipe, please visit my food blog by pressing this --> http://www.vanillakitchen.blogspot.com
Dawn - cape cod, ma

I found this hint to be very handy & I am sure you will also...Put your Saran Wrap in the freezer until you need it. Sure works wonders. Does not cling together.
Hope everyone is doing good.
Lucy (Ky.)

Hi y'all! I am in need of some help..and I KNOW I am in the right place to get it!! The other day at work, a lady brought in a bundt cake and shared it with us..She left before I got the full recipe, but I heard her say it had "can frosting in the cake"..This was a butter pecan cake made with yellow cake mix...I think all I need to do is add a can of the Butter Pecan frosting, but do I need to add the other ingredients as directed on the box?? I know this may sound like a stupid question, but I have purchased the cake mix and the canned frosting. Being we only have one grocery store in our town, things are sort of outrageously priced, and I do not want to waste the cake mix or frosting...LOL..Thanks in advance..happy
Cooking, Vicky in Mississippi

Hi y'all!! This is a recipe I got from a friend on my group. I had to try these cookies..I am so glad I did!! These are absolutely amazing!!
I had to share these with you.
Enjoy! HUGS, Vicky in Mississippi

Chocolate Icebox Cookies

2 cups (12 ounces) semisweet chocolate chips, melted
4 cups cornflakes, crushed
1/2 cup dates
1/2 cup pecans

Combine all ingredients in a large bowl. Drop by teaspoonfuls onto
Waxed paper-lined baking sheets. Chill

I was wondering if Boots in Va. Ever lived in Ohio? I've tried some of the recipes she has sent in and enjoyed.
Them. Marti in Ga.

This is for Rosie in Pa regarding the family member that just had the baby. Rosie, my daughter had the same problem. I am thankful to report that now, almost 9 years later she is doing well. She suggested you go to this website for information and recipes etc. This is not quite as uncommon as you would think unfortunately. This website is run by women who have had this kind of cardiomyapathy..
Website is www.amothersheart.org

Nancy, We're trying to have thunder storms tonight so I don't want to stay on the computer but, I have looked for the recipe(s) for the mix that goes into the 1 gallon freezer bag with the chicken, but haven't been able to locate it. I understand the method but need the mix. Could Sarah please repost it. What is it that is dumped into the bag with the chicken?
Oma in LA (Lower Alabama)

They were in yesterday's newsletter the recipes were down farther in the newsletter.

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

Hi Y'all! Happy Sunday! We are celebrating our Memorial Day today, as I have to work on that Day..UGH...
Anyway, wanted to share a recipe I made for our outing...It is Delish!!!! Super easy..HUGS, Vicky in Mississippi

Pasta Salad

1 package pasta, cooked
10 ounces green olive, chopped
10 ounces black olives, chopped
4 ounces sliced mushrooms, drained
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup green onion, chopped
1 large cucumber, chopped
1 1/2 cups shredded cheddar cheese
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups broccoli, chopped
1-1/2 cups carrot, shredded

Cook pasta; drain and rinse with cold water. Add olives, mushrooms, celery, peppers, onion, cucumber, cheeses, broccoli, and carrots. Toss well; season with salt and pepper to taste. Serve with favorite dressing, preferably Italian.
Serving Size: 8

I love the news that Sylvia of Scotland sends in. I learn about her, her family, friends and visitors to Scotland.
I learn about the food the people eat and the geography of Scotland. I wouldlike to see letters from people of other countries so that I may learn about them too. Keep sending those letters in.
Thank you, Joseph J.

I notice that some recipes call for liquid sweeteners. Does anyone know the amount of packet sweeteners equal to teaspoons of liquid?
Joseph J.

Banana Chocolate Drop Cookies
2-1/4 cups flour
1/4 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
1 cup mashed bananas
2 teaspoons baking powder
2/3 cups shortening
2 eggs
1 (12 oz.) bag chocolate chips

Preheat oven 400 degrees. Sift together flour, baking powder, and baking soda. Mix shortening with sugar, eggs, and vanilla until creamy. Mix in flour alternately with bananas. Stir in chocolate chips. Drop by teaspoonfuls 1-1/2 inches apart on ungreased cookie sheet. Bake 400 degrees for 12 to 15 minutes. (May add 1 cup nuts with chocolate chips.)

Hi everyone, I am having my first stainless steel appliance, a dishwasher, installed next week. I don't want to scratch it when I clean, it. What is a good everyday cleaner and what do I use, a paper towel or maybe a shamie? I just don't have any idea how to care for the stainless, so any and all tips would be greatly appreciated.
Mimi

I just noticed on the May 21st, recipes from the message board, a recipe for Sloppy Joes, and thought I'd share this little bit of "history". Years ago (about 45ish) I was in a youth choir and one a month we were served supper between choir and Sunday night services. We always had Sloppy Joes, with pickles and chips. My mother often helped prepare the "Joes" and serve them. According to my mother, all the Joes had in them was the beef, ketchup and a little mustard. I've been making Joes for years myself and have since been adding a little chili powder, Worcestershire sauce, and onion and whatever. I do add a little red wine vinegar to cut some of the acid from the
ketchup. I tried the bottle sauce once and said never again. The longer it sits the better it is. But these Sloppy Joes bring back a lot of fond memories every time I make them.
Thanks for letting me share.
Nina, TN

In response to Jerry B in Seoul, Korea, yes, there is a big difference in green chilies and jalapenos. The chilies are much milder but have a wonderful taste. Some people may use half them and half jalapenos if they like a hotter or all jalapenos if they want their ears to start steaming. The chilies come in a small can, maybe 4 or 5 oz. size and that would make enough for at least one can of diced tomatoes, maybe two, depending on how hot you want.

Nancy, hope the a/c is repaired soon and that you survive till then, the fans will be some help but if it gets very hot, will be just circulating the hot air around.

Thanks and Jerry, good luck with the home made Rotel recipe.
Sharon in TN

I recently ate at a BBQ restaurant in Lexington, NC that served a "red" slaw as a side dish. I would like to have a recipe to make this at home.
Really enjoy this newsletter. Thanks.
Debra in NC

Chrissy in Ga got a bargain when she found Cream of Shrimp soup for $1.25 a can. I live in Ohio and this week I found it at the WalMart for $1.98 a can and at the Mejier Store for $2.25 a can.
Jane in Ohio

This is for the person wanting Polish recipes and I have another (when I find it) for cabbage rolls. It is a lot of work but worth the effort and will send it as soon as I find the box my old recipes are in. My mother-in-law was first generation Polish and one of the best cooks I ever knew and I had a lot of them around me growing up. Two of my children are professional chefs. In the meantime here is one that my family makes and came from my mother-in-law.

2 to 3 thick pork chops, salt and pepper, one cup sauerkraut, 2 tart apples (sliced), 1 medium onion (sliced). Season chops and brown in a skillet. Remove to plate, pour 1/2 of the kraut into bottom of a casserole, slice apples over the kraut, then the onion, cover with remaining kraut. Arrange chops on top, pour about 1/2 cup water into skillet, stir and get all the drippings loose, pour over chops, cover and bake in a 350 degree oven about one hour. Remove lid and let stay in oven about 15 more minutes to brown.

I make this dish in an electric skillet and add more sauerkraut as we like it real well.

On the pirogies with cheese we make them with dried cottage cheese, egg beaten in and some cut up green onion with part of the green, salt and pepper. Love them and always fixed them on Friday when we could not eat meat. For an 8 oz. carton of the cheese I add 1 egg and three onions. Hope that is close to what you like.
Marti in AL

Regarding Susana in Louisiana's Crockpot Barbecued Ribs, I posted one called Accidentally Delicious Ribs on February 12, 2008. The first time I cooked the ribs I just threw some pork loin country ribs in the pot, poured some bought sauce over it and let it go. Since then I have been trimming as
much fat off as possible and microwaving for a few minutes or boiling a few minutes to get rid of some of the fat. Also - I add a little tapioca to the sauce if it needs thickening. As I said - it was and is, "accidentally"
delicious.
Barbara in AL

Comment: I am repeating the message and recipe that was posted February 12, 2008.

Accidentally Delicious Ribs
On a day when I REALLY did not want to cook, I threw some ribs in my crock-pot, poured sauce over them and turned that sucker on. (I used a bought barbecue sauce that we like). Much to my surprise, they were SO GOOD! Even my husband thought so, and he usually is not a pork eater. Couldn't be easier, couldn't be better! Try it when you are feeling lazy
but hungry! It actually won 3rd place in a contest!

3 lbs. pork loin country ribs
YOUR favorite bbq sauce (homemade or bought)
Up to 1 tablespoon tapioca (if your sauce needs thickening)

Trim as much fat off as possible and either microwave or cook ribs in a little water on stove long enough to remove as much fat as possible. Put ribs in crockpot, pour bbq sauce over them (mix in tapioca IF it seems too thin) and cook until done. I cooked mine on high for two hours and low for another two, but it will depend on your crockpot as they vary so much.
The country ribs are very meaty. If your grocer doesn't carry them, I think you could use pork chops and it would still be good prepared this way.
Barbara in AL

This is for Kathy Clark in SW KS, Elaine in PA, Sylvia in Scotland, and Marlene of FL for your replies to my request. You all confirmed what I suspected I needed to do with the potatoes before I bake them. I remember my dad used to make scalloped (or au gratin, I don't know which is which) potatoes on the stove top. He put them in a pan on a burner and never put them in the oven. I don't remember if he cooked the potatoes in milk or water (then added milk later) or if he put cheese in them, I just remember he boiled them on top of the stove and they were good! I really appreciate your advise ladies, thank you so much, no more uncooked baked sliced potatoes for me!
Nancyb

To the person having problems with their potatoes in the oven.

Cover your casserole with a piece of tin foil and cook for about 30 minutes then take off the foil and finish cooking that should take care of the un cooked potatoes. If you have cheese on top do not put on top until the potatoes are cooked when you take off the foil then add the cheese on top to brown.

Hope this helps
Shirley Calif

Does anyone have a tip for baking a cheesecake that doesn't crack on top? I just made Tona's Brownie and Caramel Cheesecake which was fantastic, but every time I bake a cheesecake it seems to crack on top and doesn't look so pretty! Thank you for your help!
Christine in Arkansas

P.S. Thank you for all your strawberry cake suggestions. I came up with a combination and mixed and matched and it was one of the best cakes I ever made!!! Thanks again!

Hello Everyone: I am looking for an Italian recipe for Caponata (eggplant appetizer). This is so delicious with either crackers or to use as a topping on pizza dough. I crave for this and can't locate an easy recipe. Does anyone have a great and delicious recipe to share?
Fran, Upstate New York

Hello, Nancy: In the May 23rd newsletter someone (I don't remember who) wanted to know if you could freeze quiche. I used to buy frozen quiche in a carton like a milk carton and you thawed it and poured it into a deep-dish pie shell and bake. It was so good, better than I could make. But I have not been able to find it in a long time. I can't remember the brand name, but I wish I could find it again. I used to buy it at Winn Dixie, but alas, there are no more Winn Dixie stores around here anymore. Thanks.
Nell in VA