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The opinions expressed in this newsletter are those of contributors and not necessarily those of the Nancy's Kitchen Quick and Easy Recipes or Nancy's Kitchen.

Pineapple Pudding

Melt 30 large marshmallows in 1/2 cup milk; cool. Al 1 large can crushed pineapple, take some, but not all of the juice off. Mix this with 1 large container Cool Whip. Add toasted nuts to taste.

Crust: Crush 15 graham crackers; add 1/4 cup brown sugar to crumbs.
sprinkle 1/2 of the mixture on bottom of a large cake pan. Pour pudding onto this and sprinkle remaining crumbs on top. Refrigerate for a few hours before serving.

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

Some Watkins Extracts are on sale:
#21705 Raspberry
#21367 Peach
#21389 Pineapple ( I add some of this to the above recipe.)

This is answer to Debra in NC regarding the red slaw she got in Lexington NC. I am married to a man from Winston-Salem, NC and my MIL makes her "BBQ slaw" every time we have pulled pork bbq sandwiches. We all live in my homestate of GA, but my hubby and his family always speak fondly of "Speedy's bbq" in Lexington, and whenever we go back to visit family, must always get bbq there. The way my dear MIL makes the bbq slaw (or as Debra called it, red slaw) is this: equal parts sugar, vinagar and ketchup. I usually use about 1 cup each, and one large bag of chopped cabbage (see later part of instructions) Dissolve the sugar in the vinagar (may need heating in a pot on the stove, which is how I do it). Then add the ketchup. Let this cool. Then, pour over chopped cabbage. My MIL chops hers very fine herself, but I buy the angle hair chopped cabbage (without carrots) in the bagged salad section of the grocery store. This type of cabbage is not served beside the pulled pork sandwiches, but ON the pulled pork sandwiches. It is pretty much exclusive to the Lexington/Winston-Salem areas of NC---due to the Germanic influence many many years ago.

Good luck! Tina in GA

For Jerry in Seoul, S. Korea, 5/24/08: Diced green chilies are Anaheim Chilies, grown in Anaheim, CA., there are a long green chilie, sweet, mild, sometimes with a bite. They are charred, roasted, then the skin is removed, then they are ready, to dice or stuff. The Koreans have a long green chili which you should beable to use. If you use jalapenos you may have a hot dish, thats fine if you like hot but you said you had a can of pickled jalapenos and diced green chilies are not pickled. Hope this helps
Eleanor, Oceano, CA

Would it be possible to send Jerry some cans of diced green chiles in Korea. If a few our members would send a couple of cans he would have enough to last a while. I would be willing to send a couple of cans of Rotel tomatoes instead if he wanted them. What all is involved in getting them to Jerry in Korea?

Lisa

Nancyb said she had trouble getting sliced potatoes cooking all the way.
Did the ones you had trouble with all come from the same batch or bag?
Several years ago I bought a 50 pound box of potatoes and tried every which way to cook them.
There was no way I could get them to soften.

When I boiled them for what seemed like hours, the outsides kind of melted into the water but the insides were still hard.

Every spud in that box was the same way. Next box I got cooked perfectly. I never did find out why this happened. My only thought was maybe it was where they were grown or the weather or ????
Try some spuds from a different source and see if they are any better.

gramaj

Many recipes were added to the Alphabetical Index of Recipes for May.

Zesty Rounds

1 pound lean ground beef
1 pound pork sausage (mild or hot)
1 pound Velveeta cheese
1 tablespoon oregano
1 teaspoon garlic salt
Cocktail rye bread

Lightly brown sausage and beef in a large skillet. Drain well. Cut cheese into chunks and add to meat mixture. Add seasonings. Cook over low heat until cheese melts, stirring constantly.

Let cool slightly then spread on rye rounds. Place on cookie sheet and freeze. When frozen, remove from cookie sheet and place in airtight plastic bags.

Makes 65 to 70 depending on how thick the meat and cheese mixture is spread. May be frozen for 6 to 8 weeks.

To cook:
Preheat oven to 350 degrees. Place rounds on cookie sheet and bake for 10 minutes until hot and bubbly.

Tona in Bama

Cinnamon-Glazed Almonds

1/3 cup butter
2 egg whites
Salt to taste
1 cup sugar
3 cups blanched almonds
4 teaspoons cinnamon

Place butter on 15x10-inch jellyroll pan and heat in a 325 degree oven until butter melts, about 7 minutes.

Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture into jellyroll pan and stir, coating
with butter.

Bake; stirring every 10 minutes, until almonds are crisp, about 40 minutes. Serve warm or at room temperature.

Makes 3 cups.

Tona in Bama

This is for Vicky in Mississippi, newsletter for Monday, May 26. who didn't get the recipe for the bundt cake at church. I have this recipe that a lady from my church gave to me. It is just wonderful! So easy to make and SO Moist. It goes over very well each time I make it and take to any gathering. I hope you enjoy this recipe as much as we do around this Tennessee town.

Coconut Pecan Bundt

1 box yellow cake mix
4 eggs
3/4 cup oil
1 cup water
1 can of prepared coconut pecan frosting

Mix all together. Pour into greased and floured Bundt cake pan. Bake at 350 degrees for 50 minutes.
Note: I have made this with German chocolate cake and it is just as moist and goes just as fast!!!

Sassy, Gleason, Tennessee

Chips And Cracker Dip

2 (8 ounce) paackage cream cheese, softened
1 regular-size package dried beef, chopped
1/4 cup green onion, chopped
1 jar Old English Cheddar cheese
1 teaspoon Lawry's Seasoned Salt
1 small can chopped black olives

Mix all ingredients together. Chill. Serve with chips and crackers.

Tona in Bama

Hi Nancy, you poor thing, no A/C! I would be climbing the walls, so addicted to it I am! I sure hope it gets fixed soon for you! We had a really great Memorial Day weekend, lots of bbq! Hope all had a good weekend, and were able to take time to remember our soldiers.

Sylvia in Scotland, glad to see you are back from your holiday. I have the catalog I was waiting for that has the start your own top in it for the areo garden, would love to get it too you. Also in searching the web I discovered a site that was discussing their gardens, and several save the foam cups after use and clean them up and reuse for what ever they like! I think I will also try that! Let me know how I can get this to you. Perhaps Nancy could give you my email.

Billie in FL

Comment
They come tomorrow to fix my refrigerated air conditioning. It has been very hot here but fans were enough to keep it cool enough.

Nancy Rogers

For Marti in AL, I can hardly wait to make the Polish Cabbage Rolls! Thanks SO much for the recipe!!

Trish in Illinois~

For Fran in Upstate New York, here is a delicious and easy recipe for Eggplant Appetizer, also known as Caponata.

Eggplant Appetizer (Caponata)

1 large onion, chop fine
1/4 green pepper, chop fine
1 clove garlic, chop fine
2 or 3 ribs celery, chop fine
2 or 3 tablespoons olive oil
1 small can Hunts tomato sauce
1 can water
1 teaspoon salt
dash black pepper
1 teaspoon sugar
1 teaspoon vinegar
pinch baking soda
1 large eggplant (1 inch cubes, do not peel)
1 small bottle capers and olives, (drain and rinse)

Saute first 4 ingredients in olive oil, until soft but not brown. Add tomato sauce, water, S & P, sugar, vinegar, and soda. Bring to a simmer and cook on very low heat about 30 minutes. While sauce is simmering, cook eggplant in boiling, salted water on medium heat about 5 minutes, and drain. When sauce is ready, add eggplant and capers and olives. Cover and cook on very low heat about 30 minutes more. Serve at room temperature.

Frances in Wesley Chapel, FL

Hi Nancy, this is for Fran, upstate New York, she was looking for a good caponata, my sister makes this one a lot and is very good! We like it with pita chips.

Caponata
5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 (14 1/2-ounc) can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
Toasted pine nuts

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. saut?until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. Keeps well in refrigerator up to a week.

Billie in Fl

Sauerkraut Hot Dish

1 package wide egg noodles
2 pounds hamburger
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can of milk
1 16 ounce can sauerkraut
1 cup grated cheddar cheese

Boil egg noodles 3 minutes. Brown hamburger and onion; drain. Warm soups and milk. In 9 x 13 pan, layer 1/2 hamburger and onion, sauerkraut, 1/2 hamburger and onions, noodles, soups and milk. Bake at 350 for 30 minutes. Top with cheddar cheese. Bake another 30 minutes.Serves 8 to 10.

Tona in Bama

I need a really good/moist Banana Cupcake recipe. Do any off the many great cooks out there have one that will stay fresh several days. Want to take some cupcakes camping and I am planning on a good Chocolate one I have all ready and would love to have one that people who do not like chocolate could eat.

Thanks, Sandra/Oregon

This is for Jana looking for the no sugar brownies on 5/26, I don't have a recipe but started cooking sugar free for health reasons, look for a recipe with cream cheese this is what gives sugar free brownies the fudge texture.
Mimi in LA

Hi Nancy and friends, I know that a lot of you love different cookbooks and I really would like to recommend one , it is called Being Dead is No Excuse, The Official Southern Ladies Guide to Hosting the Perfect Funeral. It is full of old recipes but the stories are priceless. You can check out the reviews on Amazon.com. Think it would be a wonderful addition to any collection.

Hope that air conditioner is fixed now and you and your furry friends are once again comfortable. Love the "kitty stories". Thanks for all you do to give us all so much pleasure.

Susan in New Braunfels

Hi Nancy, Siggy & Ditto,
Do you have a listing of all of the Ramen noodle variations that were sent in a while back? If not, can anyone remember when they were being posted? I could look them up that way. We had a case lot sale at the Commissary, and I bought 4 cases of chicken and 4 cases of beef. If I can't use them all it doesn't matter as I can donate them to a local church. I was just hoping to stretch our food budget a little.

Thank you, Jackie

May 26 n/l Jana in Vegas asked about using Splenda to make brownies. Jana, in my experience the best baking results happen when I use half Splenda and half sugar. In fact that's how I do all my baking now. The results are as if one used only sugar and the taste is the same. Wonderful. Try it if you can. Are you diabetic? I don't know if you can do this method, but I am not diabetic and I use this method for all my baking. Good results!

Barb in OKC

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

Wendy, here it is. I didn't include it because I sent it in before a year or so ago, but in searching for it I didn't find it. It is on "My Favorites"
list because it is so versatile.

Crockpot Pork Roast

1 (4 lb. pork roast) fat trimmed off
Season with minced garlic (or garlic powder) to taste
1 medium chopped onion
salt & pepper -- to taste
1 cup water
2 Tablespoons Worcestershire sauce

Place all in a slowcooker and cook on low for 10 hours, or high for 5 hours.

(Caution: adjust times to your OWN crockpot, as it may cook hotter (or cooler) than the suggested time.)

When done, pour juices into a saucepan and stir in some cornstarch mixed with cold water to thicken for gravy. Great with noodles or mashed potatoes.

My notes: When roast is done, I remove it to a dish and let it cool. I remove the bone (if any) and dispose of ALL fat. Then I chop, slice, chip or shred the lean meat and bag it for individual meals to go into freezer. I then have cooked pork available for any of the following:

1) Mentioned above - sliced, with gravy for mashed potatoes, noodles, etc.
2) Sliced and served with applesauce. (or kraut).
3) Shredded with salsa and put in tortillas.
4) Chopped, sliced, or shredded and add Carolina Barbecue Sauce.

Barbara in AL

Christine you need to put your cheesecake in a water bath while cooking. Make sure you put foil around bottom of your cheesecake so water won't seep in. Hope this works.

Ruth, Mississippi

In a recent newsletter you wrote that you were combining three sites into on. Could you explain why you are doing this? I don't mind, just curious why.
Lisa

Comment
There are several reasons for combining nancys-kitchen.com and nancyskitchen.com. The main reason is to reduce the work load and enable more TNT recipes to be posted on the site. It will make it easier for our members to find where recipes are on the site.

Nancy Rogers

Nancy, I pray your AC is working. God bless you for all you do for the news letter. We enjoy it so much.

To HEB, TX about the Charlie's Shrimp over Rice recipe, she was not able to find the Campbells Cream of Shrimp soup. I know for sure the Kroger sells it. It is hard to find for in mine it is high upon the shelf. Also you might just ask manager and they could get it for you.
Good luck. Sarah, Jackson, MS 5/27, 2008

Here are the recipes for the Dump Chicken.
Sarah.MN


Dump Herb Wine Chicken
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Dump Honey Ginger Chicken
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives

Dump Honey Glazed Chicken
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey

Dump Honey Sesame Chicken
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

Dump Lemon Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

Dump Lemon Marinade Chicken
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

Dump Pepper Lime Chicken
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

Dump Raspberry Currant Chicken
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly

Dump Russian Chicken
2/3 cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix

Dump Spiced Citrus Chicken
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

Dump Spicy Sweet Glaze Chicken
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

Dump Sticky Chicky
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

Dump Sweet And Sour Chicken
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

Dump Sweet And Spicy Chicken
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

Dump Teriyaki Chicken
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger

Orange Chicken
1 c. orange juice
5 oz. soy sauce
2 tsp. garlic powder

Dump Bbq Chicken
1 env. onion soup mix
1 tsp. oregano
1/4 tsp. garlic salt
1 c. catsup
1 1/2 c. water
1 tbsp. Worcestershire sauce

Blend all thoroughly before dumping on chicken

Hot Italian Chicken
1 pkg. dry Italian salad dressing
1 1/2 tbsp. Tabasco sauce
1/2 c. brown sugar
1/2 c. white vinegar
2 tsp. celery salt
1 c. water
1 c. ketchup
3 tsp. ginger

Blend all thoughly before Dumping on chicken

Sarah.MN 

Homemade Fly Trap Recipe

2 cups water
1/2 cup granulated sugar
1/2 cup vinegar
Mix ingredients and pour into a fruit jar. Punch holes in the lid large enough so that flies can get inside. Set outside away from the kitchen door. It will draw flies away from the door.
Sarah.MN

In Reply to Sylvia, re. the May 26th newsletter...... I grew up eating Colcannon, and the only difference between how you fix yours and how Mom fixed hers, what that she browned some bacon in the skillet to crumble into the Colcannon, and then did the onions in that bacon fat. You've stirred up some very fond memories, Sylvia! Thank You!

And, as always, to you, Nancy, and huge THANK YOU! Just one more day, and hopefully, you'll have your air conditioning restored. Keep thinking about the unpleasantness that your working under! Do hug those two darling babies for me!

Always, Phyllis in Bethalto

Comment
The darling babies (Siggy and Ditto), my cats, are playing ice hockey in the kitchen again. I forgot to change the ice maker to water on the refrigerator door.  Siggy knows how to get ice of the dispenser. Because it is so hot they are enjoying the ice.

Nancy Rogers

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

Several years ago, a friend of my ex-husband gave us a recipe for BARBECUE SLAW. He made it for his church when they had barbecue dinners.

Finely chop a medium sized head of cabbage(I do this in the blender). Along with the cabbage chop a medium onion. Dump into a colander and let drain for about an hour to get out all the water used to chop it.

To this add:
1 cup brown sugar
1 cup ketchup
1 cup vinegar
Several drops hot sauce(to taste)
2 tablespoons of Worcestershire sauce
1 tablespoon ground black pepper
Salt to taste

Mix all together and put in fridge for at least an hour and it will taste just like the slaw served in BBQ places all over this area.

Nancy, try to stay cool. I know the heat is going to be rough here today(87) and I know it is much worse in the SW. Hope my A/C keeps its cool.

Jean in NC

This a recipe for pork in a crockpot for Wendy in MD from Mary Jo in Md. This recipe is in the booklet that came with my old Rival crockpot. Don't let the long list of ingredients scare you off. This is really good. My grandaughter doubles the sauce because they like lots of sauce. Plus we put all of the sauce in the crockpot at the beginning.
Mary Jo in MD

Carolina Barbecued Pork

2 onion, quartered
2 tbsps. brown sugar
1 tbsp. paprika
2 tsps. salt
1/2 tsp. pepper
1 (4 to 6 lb.) bonelest port butt or shoulder roast ( I have used bone in)
3/4 cup cider vinegar
4 tsps. Worcestershire sauce
1 1/2 tsps. crushed red pepper flakes
1 1/2 tsps. sugar
1/2 tsp dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
hamburger buns
cole slaw, optional

Place onion in crockpot. Combine brown sugar paprika, salt and pepper; rub over roast. Place roast over onions.

Combine vinegar, Worcestershie sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Drizzle about 1/3 of vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.

Cover; cook on low 8 - 10 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last 1/2 hour of cooking.

Remove meat and onions and drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
Makes 10 - 12 servings.

Mary Jo in MD

Hi all Nancylanders, Sylvia, thanks for the Rumblethumps recipe . I'm looking forward to making it. Someone wrote in ,I don't remember who. She suggested to put orange peels in a flower bed to keep the cats away. Cats hate orange scent. This works..I have a suggestion for nail funges.Put Hydrogen Peroxide Topical Solution on the nail morning and night.I went to a specialist for a year to clear my toenail of fungus& it cost about $1000.00. The weather was beautiful over the weekend. We had so much rain.I thought we would never see the sun again lol.
Loretta in Va.

Hi Judy in Florida, Thanks for the angel food cake recipe. I do remember having this recipe with the pineapple and it is delicious too. I have a list that Nancy had placed in her newsletter but I thought that maybe someone out their came up with something new. Thanks for offering me your recipe.

Fran, Upstate New York

Marti in Oregon wanted a recipe for "Mustard green Beans". This is the way my Mom always did them and I sometimes fix them this way, too.

Green beans - canned or frozen is what we use
Yellow mustard - I don't measure, just put in what we think we will like the taste of
After the green beans are heated/cooked, drain, then add the mustard and stir in well. Serve as usual.
Muriel - Lakeland, Florida

Hi Nancy and friends, This is for Jan Muskegon, Mi

Placzak

3 cups flour
2 sticks butter
1 cup sugar
5 egg yolks (save whites for 2nd step)
1 tsp baking powder
cocoa

Mix (knead) and divide into 3 equal parts. 1st add cocoa (about 1 tsp) to one of the 3 parts you just divided. Leave in refrigerator for 1 to 2 hours.

Take one ball and pat into a 13x9 in pan add the fruit (Italian plums divided into two is best) Just lay them side by side till whole pan is covered You may also use sliced apples as the plumes are usually in season in the fall.

Next take 2nd ball and crumble on top of the plumes. Beat 5 egg whites stiff, add 1/2 Cup sugar. Pour over the fruit.

Take 3rd ball (cocoa) and crumble last evenly over the mixture. Bake at 350 to 375F for about 25 to 30 minutes.

Stan in PA

Years ago I had a recipe for cabbage rolls, they were made with tomato soup and ginger snaps. My computer crashed and I lost all I have saved, that were not written down, I am hoping that some of you wonderful cooks would have such a recipe.

Thanking you in advance, JL in South Jersey

Go here for more recipes from Lex. N.C.

Lex. N.C. slaw
4 c. cabbage, chopped fine 3 Tbsp sugar
1/3 c. Heinz catsup
2 Tbsp white vinegar
1 tsp salt
1/4 tsp black pepper, or to taste
dash (or more) Cayenne
Chop cabbage. Mix other ingredients until dissolved. Add to cabbage--mix well. Cover and refrigerate. Keeps practically forever.

Source: http://hkentcraig.com/BBQrecipes1.html

Emma

Butter Pecan Cake
Out of this world flavor! Serve with Carmel pecan ice cream

1/2 cup sugar
1 cup chopped pecans
yellow Cake mix
1 cup water
1 cup vegetable oil
4 eggs
1 16 oz can coconut pecan frosting

Grease bundt pan & sprinkle with sugar & chopped pecans in the pan.
Combine cake mix, water, oil, eggs & frosting in a bowl.
Beat well & pour into bundt pan.
Bake at 350 * oven

Prep Time: 20 min
Cook Time: 65 min or until tooth pick comes out clean...cool 10 min & then turn out onto wire

Emma

Butter Pecan Coconut Bundt Cake
( has less oil and nuts and bakes at a lesser degree,)

1 box butter pecan or yellow cake mix
3/4 cup vegetable oil
1 cup water
1 can pecan coconut frosting
4 eggs, beaten well
3/4 cup broken or chopped pecans

Spray Bundt pan and sprinkle a few chopped pecans on bottom of pan. Mix remaining ingredients for 2 minutes and pour into greased Bundt pan. Bake at 325 degrees F for 50 to 60 minutes.

Serve warm with ice cream.
Emma


My favorite and soooo easy cake! The Best!
Emma.

Southern Praline Pecan Cake
1 (18.25 ounce) box butter pecan cake mix
1 (16 ounce) package coconut pecan frosting
4 eggs
3/4 cup vegetable oil
1 cup water
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.( I like bakers joy). Combine the cake mix with the, frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined. by hand. mix will seem lumpy,,stir with wooden spoon,,, will bake well. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
Makes 1 -9 or 10 inch bundt cake.

Emma

This is for Susana in Louisiana, thanks for sending me the recipe for the asparagus. I will be trying it soon.

Rose in NC

This is a recipe that our son, Pat Knipp, uses to smoke his pork ribs. It is very good. I'd highly recommend it any day.

Pat's Rib Rub
This is an awsome rib rub.
3/4 cups firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt *
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons ground rosemary

Mix the ingredients thoroughly. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 250F oven for 15 minutes to drive off moisture.

For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab. For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust.

Wrap it in plastic wrap, and refrigerate it overnight before cooking.

Keep your powder dry. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder. Store the extra in a zipper bag or a glass jar with a tight lid. It's great on all pork, chicken, turkey, and even tastes great on popcorn.

Yield. Makes a bit more than two cups, enough for about 12 pounds of ribs.

Phyllis Knipp--Baker, Mt

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

Vicky in Mississippi

To print a recipe just highlight it, right press, then hit copy then go to write or whatever your provider calls it when you want to write an e-mail, right press, hit paste and then print it.

Works well for me. Not as many steps to take.
Ella in Ca

Here is an Italian Dinner, one of our favorites I'd like to share.
Eve

Garlic Chicken Alfredo

1 jar (16 ounces) Creamy Garlic Alfredo Sauce, or Alfredo Sauce
4 to 6 boneless chicken breast halves
1 can (4 ounces) sliced mushrooms, drained
8 ounces spaghetti, hot cooked
grated Parmesan or Asiago cheese, (fresh grated tastes wonderful)

Pour about 1/3 of the sauce into the slow cooker. Place chicken in the slow cooker; top with mushrooms and remaining sauce. cover and cook on LOW setting for 6 to 8 hours. Serve with hot cooked spaghetti, Parmesan cheese and a tossed salad.
Serves 4 to 6.

Note: I like to stir crisp-cooked bright green broccoli in this when I serve it, and I always serve it with...

Easy Pizza Hut Breadsticks

1 (10 ounce) can pizza dough (Pillsbury)
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1/4 to 1 teaspoon garlic salt (depending on how salty you like it)
1 teaspoon onion powder
1 teaspoon oregano
1/4 cup olive oil (approximately) (Or use the handy olive oil spray)
Favorite marinara sauce, for dipping

Preheat oven to 450?. Unroll dough onto cutting board. Cut into 16 even strips. Place each strip on a lightly greased cookie sheet. Bake 6 minutes. While dough is baking, combine all dry ingredients.

After 6 minutes, brush tops with olive oil and add topping seasoning, and bake another 2 to 4 minutes until crispy and golden brown. (Watch - some ovens bake faster than others.)

Serve with warm marinara sauce. YUM! Calories 32 Each.
Eve

Mimi is asking how to care for her new stainless steel appliance. There are many cleaners availabe, and probably a small sample will come with the dishwasher. I don't have stainless steel appliances, but have cleaned them at a new house my building contractor niece was building. The main thing to remember is to wipe in the same direction-not back and forth or in a circle-or you will be wiping from now on!

Connie in TX

Vicky in Mississippi was asking about the ingredients for the Bundt cake made with a cake mix and canned frosting. Yes, you add the ingredients called for on the package PLUS an extra egg. Mix in the frosting last. And I'm not sure, but I think you cook it at 325 degrees instead of 350. Hopefully, someone else will weigh in on this a verify the cooking temperature.

Connie in TX

In Monday's newsletter, Jana in Las Vegas, was looking for a fudgey brownie using Splenda. The following recipe comes from Marlene Koch's 375 Sensational Splenda Recipes. I just recently got the book and have not tried this recipe-so you will be on your own to decide to use it or not. I will include everything associated with the recipe.
Connie in TX

Chocolate Brownies
Serves 12

Before you look at the ingredients, let me warn you that I, too, would be skeptical of a brownie recipe that calls for black beans. Even though I had heard of this technique, I never before had any desire to make brownies with beans. However, attempts to use traditional low-fat brownie formulas with Splenda Sugar Blend for Baking didn't work. I finally thought, why not? Surprise-the pureed beans were just the ticket to keeping these cakey brownies dark, moist, and fudgey and all without any trace of bean flavor. And that's no beans...

3/4 c. black beans, drained
3 T. butter, melted
2 large eggs
1 t. vanilla
1/2 c. Splenda Sugar Blend for Baking
6 T.Dutch-process cocoa powder
1/4 c. all-purpose flour
1/4 t. baking powder
3 T. chopped walnuts (optional)

Preheat the oven to 325 degrees. Spray an 8 x 8 inch baking pan with nonstick cooking spray. In a small bowl, combine cocoa powder, flour, and baking powder. Set aside. Place beans and melted butter in a food processor and puree until beans are completely smooth (like a thick paste). Scrape bean mixture out of processor and into a medium-sized bowl. With a wooden spoon, beat in eggs, vanilla, and Splenda Sugar Blend until well mixed. Add cocoa mixture and stir just until incorporated. Stir in nuts, if desired. Spoon batter into prepared pan. Bake for 13-15 minutes or until center just springs back when touched (do not overbake). Cool in pan on wire rack.

Per Serving
Calories 100 Carbohydrate 14 grams Protein 3 grams Fat 4 grams (2 saturated) Fiber 2 grams Sodium 95 milligrams

Diabetic exchange=1 carbohydrate, 1 fat
WW point comparison=2 points

Black beans are a great source of complex carbohydrates and fiber. And because they replaced some of the all-purpose flour in this recipe, they actually lowered the overall carbohydrates.
Connie

For Vicky in Mississippi 5/26 Recipes

I'm sure the same would work with yellow cake mix.
Carolyn in Acworth, GA

German Chocolate Bundt Cake

1 (18.25-ounce) package plain German chocolate cake mix
1 (15-ounce) container coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs

Preheat the oven to 350*F (175*C). Generously grease and four a 12-cup Bundt pan. Set aside.
In a large mixing bowl, beat the cake mix, frosting, water, oil, and eggs for 3 minutes using an electric mixer at medium speed, Pour the batter into the prepared pan. Bake for 50 to 55 minutes or until tested done when wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 20 minutes before removing. Cool cake completely on wire rack.
Makes 12 servings

Dear Nancy,
Just wanted to let you know how much I enjoy your site and have shared it with others, I work for a Medical School and enjoy putting your thought of day up for students to reflect on and so many stop by just to read your words of wisdom and ask where they can get them. I just give them your site address and they enjoy them even after they grad. Thank you for all you do!
Helen

Re: Sandy Miller, Wixom, MI May 26 newsletter who needs help cleaning grates off of an oven.

I take mine outside and place on several thicknesses of newspaper. I very liberally spray with oven spray. In fact, I actually buy it at the dollar store. Leave them outside for a while. I've done from an hour to four hours. Bring inside and I use an small s.o.s. pad to clean them off while rinsing off the oven cleaner. They come out perfectly cleaned. This is very easy and the newspaper idea is to make clean up quick. I do this outside because of the fumes in the oven spray. I do this in the winter months on mild days, too.

Anna

For the person in Waco, TX wanting to know how to get rid of gnats and fruit flies, here is the solution. Just put a small bowl of vinegar with a few drops of ANY liquid dishsoap on the counter. It attracts the varmints and traps them. Close all drains at night, because that is where they breed; remove all fruits and foods from the kitchen counter-don't leave out anything that will attract them and that should help keep them down.

Connie in TX

To Waco,Tx
I have tried using a baby food Jar, fill it 1/2 to 3/4 full of Apple Cider Vinegar, 2-3 drops of Dawn dishsoap (regular) and let it sit on my counter. It works great. Within a few hours, No more fruit flies. Also another thing to help, Take a 1/2 cup bleach and pour down all of your drains. Works like a charm.

Hope this helps! Chrissy in Middle Ga

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