Here is an old-fashioned bread pudding recipe:

Bread Pudding
Crumb enough stale bread to fill two cups. Pour over them 1 quart of boiling milk. When cold and the bread is thoroughly softened add 1 beaten egg, 1/2 teaspoonful salt, 3 teaspoonfuls sugar; and, if wished, 1/2 cupful of raisins. Bake three-quarters of an hour.at 350?.

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

Here is a chocolate substitute for people with allergies.
1 tbsp. Watkins Chocolate Extract #21398 plus 1 tbsp. shortening = 1 oz unsweetened chocolate

Please pray that my son passes all his test in the next two weeks. He works so hard on everything.
Thank you. Sue

Our dear friend, Dale Keenan, announced last night that she has cancer. Also another young friend, Scott Riddle, is going through chemo, for lung cancer. Please add these two wonderful people to the prayer chain.
JoAnn in Brookfield, Wi.

New Posts have been made today to
Prayer Requests
Traveling to Nashville

For Chrissy in Middle GA, and Trish in Illinois,
I keep at least two sweet basil plants growing most of the time, and I feed them a weak solution of Miracle Gro liquid every couple of weeks. Keep one pinched to keep it from flowering so that I have basil all the time, and let the second one go to seed so that I can re-seed, and have a constant supply of new plants. It does not take long for the seeds to produce new plants.
Frances in Wesley Chapel, Florida

Recommended Recipes
Potato Recipes
Banana Recipes
Spaghetti Recipes

This is for Pam of WV, tea party, Make Cucumber Sandwiches, 1 cucumber with little seeds
1 8 oz box Philadelphia cream cheese
1 onion ( small )

Mince cucumber and onion together in a blender or food processor. Don't have to make like soup, Just mince. Soften cream cheese, add juice, a little salt if you like. Add enough mayonnaise to make a soft spread. Add a small amount of green food coloring to make a pale green. Use on regular or tiny party sandwiches. You can dress it up by cut sandwich bread into rounds, top with thin slice of cucumber, well drained.
Marlene Fl.

I really need help. I live in a senior Co-op, we have a soup & sandwich once a month and the next a full meal (from salad to dessert).

I was wondering if you or any of your great cooks would have a recipe for individual lasagna and/or chicken pot pies and what size dish or pan I would use.

Keep up the good work Nancy and thanks for any or all of your help.
JL, Southern New Jersey.

G'Morning All, it is 7.03 a.m. In Bonnie Scotland and my last letter for a couple of weeks (a nice rest for you all), I would like to thank everyone with their prompt responses for my left over Chicken and Ham for today's dinner.

Grannyim in IL's Chicken and Almond Pie, sounds wonderful, but as there will be no trip to the Co-op today and I don't have a pastry shell or the poultry seasoning - this is one for when I come back.

Oma in Lower Alabama (all these places sound so nice when written out in full) I am going to have a bash at your Classic Chicken Pot Pie. I am thrilled with all the first time dishes for me to try from this great newsletter. Thanks everyone for your contributions.
Sandy, in Bountiful Utah

I have tooo many cooking apples and eating apples every year, this was great when the boys were young, The village is a mile away from us and doesn't have many youngsters left, so we don't even get the orchard plunderers. Our trees are 35 years old, but still producing well. Having just read your Apple Pie recipe, there won't be too many apples stored in newspapers this Summer. - Love the name Bountiful.

During the long hot Summers of 1976 and 1978, I had to put a notice on our gates - selling at nominal sums Tomatoes, eggs, apples, jams and PYO fruit. I didn't want any money for the produce, just a good home. I used to love when a car would draw up and toot their horn and there would be a couple of old Dears looking for fresh eggs - they'd end up with bags of stuff - now I'm one of those old dears myself. I wouldn't be able to do that now, one of the disadvantages of joining the European Union. Suppose it would have to be a sort of barter system. But with the help of all the nancylanders' great recipes all the produce will be used this year. Bye for now.

Linda OR, I'm glad the search for Maldon salt was worth it, it's amazing how much happiness a pinch of salt can give and agree it could be addictive - but remember it is suppose to be a healthy alternative.
Sylvia <Scotland>

This is for Chris in New Mexico.
I love the Black & Decker steamer and use it all the time for veggies and rice. In fact, I would never fix rice any other way. I have to have all my veggies real done due to a digestive problem so this machine is great. I had one that was getting older and I found a brand new one at a thrift store about a month ago. We sell at a local flea market so I took the older one over there to sell and got $5 for it which is $2 more then I paid for the new one at the thrift store. Hope they do not quit making them.

Would also like to tell people about another cooking tool I found recently. It is a tool to take the corn off the cob and is made by OXO, it was about $10 at a local store. You cut the corn off the cob before cooking and the kernels go into a small attached dish. The dish is real easy to rinse out when you are done. Holds about 2 corn cobs worth of corn. I put the corn into a small skillet and steam it with a little butter or I make what the Alabama folks call fried corn. This you put in a hot skillet with bacon grease and cook until done. This is great for people that do not like to eat the corn off the cob or for recipes where you want fresh corn. I find it easier and safer to do then with a knife.
Marti in Alabama

Here are two bread pudding recipes that are both just wonderful. Someone asked for bread pudding recipes recently but I could not find the request. I go to the day old bread store and get buns for the Cajun one as well as croissants for the 2nd one.
Marti in Alabama

Cajun Bread Pudding
Serves 12 to 15

12 cups cubed white bread*
1 cup raisins (I use Craisins)
? cup margarine or butter, melted
2 cups milk
2 eggs
1 12 oz. can evaporated milk
1 14 oz. can sweetened condensed milk
1 4 oz. serving size package instant vanilla pudding
2 teaspoons vanilla

Toss bread with Craisins. Place in a 3 quart, rectangular baking dish. Combine and mix the remaining ingredients in a large bowl. Pour over bread, let stand for 30 minutes. Bake in a 350? oven for 50 minutes or until knife inserted in the center comes out clean. Serve warm.

*can also use 8 hamburger buns or 8 hot dog buns in place of the bread

Whiskey Sauce For Cajun Bread Pudding
Good sauce for any bread pudding (I double it for this recipe)

1/4 cup margarine or butter
1/2 cup sugar
1 beaten egg yolk
2 tablespoons water
2 tablespoons bourbon

In a small saucepan melt margarine or butter. Stir in sugar, egg yolk and water. Cook and stir constantly over medium heat for 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat and stir in bourbon. Serve warm.

Chocolate Croissant Bread Pudding
3 extra large whole eggs
8 extra large egg yolks
5 cups half & half
1 -1/2 cups sugar
1 -1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup semi-sweet chocolate chips

Preheat oven to 350?

In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 X 15 x 2 & ? inch oval baking dish, distribute the bottoms of the sliced croissants, then add the chocolate chips, then the tops of the croissants (brown side up), being sure the chocolate chips are between the lawyers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a large one filled with 1 inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn?t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

You can cut this in half as it feeds 12 to 15 people.

This recipe is for Jan in Muskegon MI

Stewed Dates
2 lbs. cut up dates
1 Tbl. brown sugar
2 Tbl. butter
1/2 c. boiling water

Stew till thicken. Cool some.

Spay a 9X13 inch pan. Pat in one portion of oat mixture. Cover with stewed dates. Top with second half of oat mixture. Pat gently. Bake 1 hour at 350?F.
Enjoy!!!! Annie in WA State

Hi Nancy: Hope that things are going well with you and the kitties. I bought some delicious cookies the other day at a church sale, that were "No sugar Rhubarb cookies with cream cheese frosting" Unfortunately, I only bought 6 and they were gone in no time. We just loved them. I'm hoping someone out in Nancyland has this recipe.
Thank you. Laurine in NNY on the border

Howdy to everyone. My Great Grand Daughter (age 4) got into my cookbook of my most special recipes and now I can't find my recipe for fresh apple layer cake. If anyone out there has a TNT recipe I would greatly appreciate your sharing it with me.
Thanks, Scooch in Florida

To Linda G. Thanks for the info on the smoker. I am addicted to Qvc. All I have in my kitchen and that is a lots comes from there. I will give the smoker a try. I love smoked foods. Keep us updated as to the new things you try.
Phoebe W in Atlanta GA

To Marie in VA
This was my first and all time favorite recipe for bread pudding

Georgia Bread Pudding
1/2 cup raisins
5 slices of day old or older white bread cubed
3/4 cup of sugar
2 eggs
1 tsp vanilla
2 cups of milk

Put raisins in bottom of a greased 1 quart casserole, then cover with the bread cubes.
Mix sugar, eggs, vanilla and milk and beat well. Pour over bread and raisins. Sprinkle top with a little cinnamon and sugar. Place casserole in a pan of hot water and bake at 350 degrees for one hour. Warning this does puff up in the oven and then sink down as cooling.
BunnyFace

For Gloria in Indiana who has trouble with apples staying hard in her apple pies. For years I had the same problem, as most recipes just say to mound the apples (raw) in the pie shell with the other ingredients, cover with top crust and bake. They always came out greatly shrunken, but still half-raw. This is the only apple pie recipe I use now, and it is superb!

Apple Pie
Pastry for deep-dish 9" two-crust pie
5 or 6 cups TART, juicy apples, peeled, cored & sliced
1/2 cup water
1 cup + 2 T. sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 Tbsp. lemon juice
2 Tbsp. butter or margarine

Simmer apples gently in water until they wilt and start to look transparent. (This is a partial cooking so that apples will finish cooking thoroughly in pie. It also allows you to use more apples and avoids that empty space between apples and top crust in the finished pie.)

Combine sugar, flour, spices and salt in a small bowl. Spread half over bottom of crust-lined pie pan. (I use a special pie pan for fruit pies which has an outer rimmed ditch to catch any overflow of juices.) Lift apples from cooking liquid, allowing to drain briefly, and place in crust. Add 1/4 cup of cooking liquid. Spread remaining dry mixture over apples. Sprinkle with lemon juice and dot with butter. Place top crust, turning edges under bottom crust all around, and seal edges well. Cut a few decorative slits in top. Bake at 425 in lower part of oven for 30 to 40 minutes, or until nicely browned. Prepare for raves and demands for the recipe!!
Sandy in Bountiful, Utah

This goes with the Sage Rubbed Pork chops and is another Ellie Krieger recipe. As far as I'm concerned the pork chop MUST be served with this slaw but -- on the other hand -- this slaw can go with many other main dishes too. So - mix and match and have fun with the food. That's what cookin? is all about.

Warm Apple Slaw
2-tspn olive oil
1 large onion, cut in half, then thinly sliced into half moons
1 large Granny Smith Apple, cut in half, cored and coarsely shredded
1-tspn chopped fresh sage
3/4-head of cabbage, coarsely shredded
3-large carrots, coarsely shredded
2-tbspn cider vinegar
1/2-tspn salt
3/4-cup chicken broth

Heat the oil over medium heat and add the onion, apple, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 10 minutes. Add the broth and -- if you made this with the Sage Rubbed Pork Chops, put them into the pan with slaw. Bury them in the vegetable mixture. Cover and cook until chops are tender. Serve by placing the slaw on a small platter and placing the pork chops atop.
Susana in Louisiana

This is my own adaptation of a recipe I found on www.Allrecipes.com submitted by zigmondo

Steak Sandwiches
butter
olive oil
1 medium onion, sliced
1 pint large mushrooms
Cajun Seasoning (I used Tony Chacherie)
1 green bell pepper, julienned
2 sirloin strip steaks, sliced thinly across the grain
pickled hot jalapeno pepper rings, to taste (I used about 1 palm)
Salt and pepper to taste.
Hot Pepper Sauce, to taste (I used Texas Pete - about 2-tspns
sliced mild cheddar - 2
1 pistolettes, sliced down the middle and warmed in oven wrapped in foil
Heinz 57

Melt 1-tbspn of butter in a deep fry pan and add some olive oil to keep the butter from burning. Throw in the sliced onions and mushrooms. As this mixture begins to cook down add another tbspn of butter and some more olive oil as needed. When the onions and mushrooms have cooked for about 5 minutes, add the Cajun Seasoning and the bell pepper strips and cook for about another 5 minutes or so -- or until the veggies are done to your taste. While this is cooking add 1-tbspn butter and olive oil to a separate smaller skillet and cook the steak down with the pickled jalapeno peppers, salting and peppering to taste. This will take about 7 minutes. While all the ingredients are cooking unwrap each pistolette and add a slice of mild cheddar cheese. Re-warp in the foil and return to the oven -- but turn the oven off this time. After about 3-4 minutes, serve up the ingredients onto the pistolettes with cheese, drizzle with Heinz 57 and serve hot. Make two BIG sammies. So-o good.
Susana in Louisiana

Please pray for my husband Larry. He has been totally bed bound for nearly 3 years. He has multiple aliments including heart problems and emphysema. I have been told twice that he is "counting down". His days consist of TV and reading. Thank you.
Anita in Camarillo

Thanks Nancy for everything! To the one who is needing sharpie ink removed. The Purell hand sanitizer remove the ink from hands very quick. She might try that and using the blotting method on her carpet.
Sarah, Jackson, MS

In today's newsletter, Chrissy from middle Ga asked about canning. There are some things you may can with a water bath, like pickles, tomatoes, and some fruit. Most vegetables and all meat or fish require a pressure canner.

There are several good sources for recipes, and basic information. The Ball and Kerr companies, which make canning jars, have great books. The Ball Blue Book is a very informative publication. You might find copies of these two books at your local library.
You can also get information and instructions from your county extension agent, or if your local college or university has a Master Canning and Food Preservation program, they would be helpful.

Home canned foods are a wonderful way to preserve your families favorite things, but it must be done carefully or you run the risk of spoiled food. A real waste after all that work, and a health hazard, as well.

I bought my pressure canner, never used, with box and direcitons, at a yard sale. I often find canning kettles, and jars at yard sales. It is important to take care of a pressure canner, by checking the gaskets, and the seal. I never use any jars that are not specifically made for canning. No recycled mayonnaise jars, for instance. They may not withstand the heat and pressure of home canning.

Sue was asking about hot dog recipes. This is one given to me years and years ago by a friend, and it is a winner. It is quick, and makes a pot ful

Hot Diggety Dog Casserole
1-1/2 lbs hot digs, sliced into rounds
2 Tb butter
a large clove of garlic, crushed
16 oz tomato sauce
1 tsp sugar
salt and pepper to taste
Brown hot dogs in butter. Stir in garlic, tomato sauce, sugar, and salt and pepper, if used Simmer ten minutes.

While this is cooking, cook an 8 oz package of egg noodles until done, drain.
Stir together 8 oz cream cheese, (softened), 3 /4 cup sour cream, and 6 green onion, chopped. Put hot drained noodles in the bottom of a buttered 9 x 13 baking pan. Spoon the cheese mixture over, and then spoon the hot dog mixture over. Sprinkle with a cup of sharp grated cheese. Bake at 350 about half an hour, or until hot and bubbling. Serves 8

and then there's

Duchess Dogs
Simmer eight hot dogs in boiling water. Remove from water, cool a minute, and then split lengthwise. Lay in a baking pan, split side up
Saute 1/2 cup finely chopped onion in 4 Tb butter, set aside.
Beat two eggs until well blended
Peel, cube and cook until tender six to eight medium potatoes. Enought to make about 4 cups of mashed potatoes. When done, drain, and mash, using warm milk; (using cold milk does something to the starch in potatoes, and often makes them sticky) Beat in the eggs and the onion/butter mixture. Spoon the potato mixture evenly into the split hot dogs, sprinkle with a little grated cheese of your choice, and put in to a 350 oven for about 20 minutes, or until piping hot and the cheese is melted.
My boys loved this growing up

which reminds me of another low cost casserole

Chris' Casserole
Brown and drain a lb of ground beef, some chopped onion, salt and pepper.
Make your favorite instant mashed potatoes, or make fresh, about 4 cups.
Drain a can of green beans (I use cut green beans, and rinse them first) and stir one can of condensed tomato soup into the beans. Do not dilute the soup. Add some Italian seasoning, or some oregano, or a splash of Worcestershire, if you like
Spoon the bean/tomato mixture into the bottom of a 2 qt baking dish. Spoon the cooked and drained ground beef over the beans. Cover with a layer of mashed potatoes. Bake in a 350 oven for 30 to 40 minutes, or until hot, and bubbling

The price of groceries is appalling. Every time I shop, I see increases on everything I buy. Time for us all to share our economical recipes, and tips.

Robbie of IN, thanks for the kind words about Outrageous Cookies, and I am absolutely delighted to hear they are getting to Iraq. Here's another that is pretty quick, and might ship well, too

Spellbinders
Cream 1 cup of butter or margarine and 1 cup firmly packed brown sugar. Beat in one egg and a tsp of vanilla.

Stir in 1 1/2 cups of flour, a tsp of salt, a tsp of baking powder and half a tsp of baking soda.

Stir in a cup of peanuts, a cup of quick oats, a cup of flaked or shredded coconut, and half a cup of crushed corn flakes. (start with a cup, and crush. I also use Wheaties) Drop onto ungreased cookie sheets and flatten with a glass that you have dipped in finely crushed cereal. Bake at 350 for 10 to 14 minutes or until golden. Makes about 4 dozen.
Lois WA

Hey Nancy & Y'all,
Byron-I know I am not the first to make the assumption that you are male, thanks for telling me-lol. I have saved quite a few of your recipes, and was just thinking, wow, this guy can really cook and was a real catch for his wife-I am almost in tears laughing as I write this, but thanks for have a good sense of humor about it, as I would never wish to offend anyone.

Nancy, I forgot to add my name to the Sun Dried Chicken Penne recipe in 5/4 newsletter-I am also requesting the Matrimonial cake.
This recipe was given to my sis by a co-worker. I have not tried it yet, but she loves it. She had it with homemade egg rolls and fried won tons.

Chicken Lo Mein
8 oz raw spaghetti pasta-broken up
1/4 c Kraft Adian Toasted Sesame Dressing
1 lb chicken breast-cut in thin strips
16 oz frozen onions and peppers-thawed and drained
2 garlic cloves-minced
1/2 c chicken broth
1 T peanut butter
1/4 c soy sauce
2 T chopped cilantro
2 T Planter's Cocktail Peanuts

Cook pasta, drain and return to pot. Heat dressing in a skillet and add chicken and garlic. Cook, stir-fry style for 3 minutes or until it is done. Add peppers and onions, broth, and peanut butter and stir fry an additional 3-4 min. Add chicken and soy sauce. Mix and spoon on serving platter. Garnish with cilantro and nuts.
Mimi ^..^

Response to Angie in Ohio in the April 30th newsletter.

Rhubarb/Pecan Muffins

Combine:
3 cps. Flour
1-1/2 cps. Brown Sugar
1 tea. each of Soda and Salt

Combine:
2/3 cps. Oil
2 Eggs, lightly beaten
1 cup. Buttermilk or Sour Milk
1 tea. Vanilla

Stir wet ingredients into dry ingredients till moist.

Add:
2 cps. diced Rhubarb and 1 cup. chopped Pecans

Topping:
1/2 cup. each of Brown Sugar and Nuts and 1/2 tea. Cinnamon.

Grease Muffin Pans or use Paper Liners. (I spray)
Bake: 350? for 18 to 20 minutes. Makes 24 Muffins
(Mini Muffins, bake for 13-15 minutes) Check at lower number of minutes!

Can't wait for the Rhubarb to come. These are truly delicious.
Caroline - Denver

Hi, all! First of all, thank you so much for all of your great recipes and expertise! I "lurk" a lot, but take your recipes home to make for my family!!!

I'm looking for a copy cat recipe for the beer bread that Tastefully Simple or Pampered Chef have. To make it, you just take the mix, add 12 oz. of carbonated beverage, and top with melted butter in a loaf pan for 50 minutes.

Any help would be greatly appreciated!!!

Thanks, Rachel in Virginia Beach

May 4 n/l Susana in La. mentioned in
her Corn Dog Muffins to add
1-1/3 eggs
1 c. milk
Should that possibly be reversed,
Susana?
Barb in OKC

Hi Nancy, Thanks for this wonderful site. I would like to have a recipe for a yellow cake made from scratch. My Mother used to make them from scratch and they were soooo good. Since she has passed away, I cannot get her recipe. I couldn't find it in her recipe box either. When I try to make one from scratch, it usually turns out too dry. Hopefully some of the good cooks on here will have a good recipe for me.
Thank you! Marti from SC.

Susana in Louisiana could you submit the recipe for the apple slaw to go with the sage and pork chop recipe? It sounds like something I would like to try.
CJ in Ohio.

I have two requests, I need a recipe for beef kabobs. Also i have been having a problem lately with my banana bread and my cakes not baking in the middle. I am using recipes i have always used.
Judi in Mass.

I recibed my new micro grill and haven't used it yet, I was wondering if anyone else had one and do they work well. To Linda Sims I was also wondering about those steamers ,I was thinking of getting one.
Judi in Mass.

Susan in Louisana, 5/4 newsletter:
My mother made beef short ribs like that, only she made hers in the crockpot. After the ribs were done, she would thicken the gravy and add cooked noodles to the gravy. So good!
Here's a TNT recipe from the late 60's and early 70's.

Johnny Mozetti
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 stalks (pieces) of celery, chopped
Salt and pepper to taste
1 can tomato soup
1 soup can of water
8 ounces noodles, cooked as package directs
8 ounces shredded cheddar (sharp or mild-your choice)

Saut?ground beef, onion, green pepper, and celery until beef is cooked through and veggies are tender; drain off fat. Add salt and pepper to taste, tomato soup and water; stir to mix. Let mixture simmer while noodles are cooking. Drain noodles, pour into a 9" x 12" pan (sprayed with Pam). Add meat mixture over the noodles. Top with cheese. Bake in preheated 350 degree oven until cheese melts and everything is bubbly, about one hour. Serve with salad and garlic bread.
Carolyn in Ky.

Hi Nancy and all Landers,
Well, it's great to see everything green again lol. This is for Gloria in Indiana- at our local apple orchard the owner told me if I wanted my apple to mush up a little in my pie to use Cortlands. I tried that kind of apple and now that's all I use. In a previous newsletter (not sure which one) someone had a recipe for Canned Apples for pie. I tried this last year and it is wonderful. Good way to use up apples if you have too many.

This is for Lucy in Ky- I also make my sauerkraut the same way you do. But my recipe calls for letting the jar's sit for six weeks then screw caps down tight and water bath jars for one hour. I just started using this recipe last year and the kraut was wonderful. Tastes much better than what you buy in the store. Hope these hints help all our wonderful cooks out in Nancyland.
Dianne in Wisconsin

For Marilyn, Tex. in the April 23, newsletter. Here is a terrific salad that would be easy to transport to a picnic this week-end. My family and friends always request this when there's a summer gathering.
Enjoy! ~ Phyllis in Bethalto

Cornbread Salad
1 package cornbread mix, prepared as directed
2 (15 ounce) cans pinto beans or kidney beans, drained
3 tomato, seeded and chopped
1 bunch green onion, chopped
1 small green pepper, diced
2 jalapeno pepper, seeded and diced
12 strips bacon, cooked crisply and crumbled
2 cups Monterey jack cheese,
34 ounces whole kernel corn, drained
1 cup sour cream
1 cup salsa
1 cup mayonnaise
1 package dry ranch dressing mix

Use a deep glass bowl or small punch bowl. Crumble half of the baked cornbread in the bottom of the bowl. Top with half of the beans. In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers. Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn. In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix. Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently). Repeat the process with the remaining ingredients. Cover and chill for several hours before serving. Garnish with a little shredded Cheddar cheese if desired.

Hi Nancy & Landers: Re: Sauerkraut , N/L Sunday May 4. Lucy, this is the way my Mom made 'kraut also, only she would tuck a few small cucumbers down in the kraut before she poured the water over, Yummy pickles!
Margaret, Tulsa

Had to email and tell you all, that I tried the copy cat Boston Market Corn bread recipe. It's absolutely delicious! It does taste just like theirs AND it's easy. Thanks for so many good tips.
Nina from the Pocono Mts. Pa

This is for Marie in Va. for a Bread Pudding recipe.

Bread Pudding
3 cups white bread, cubed
3 eggs, beaten
2 cups warm water
1 cup milk
1 (14 oz.) can sweetened condensed milk
2 T. butter, melted
1 T. vanilla
1/2 t. salt
cinnamon sugar mixture

Place bread cubes in a buttered 9x9" pan. In a large bowl, combine all remaining ingredients and pour over bread cubes.. Sprinkle the cinnamon-sugar mixture over the top. Bake at 350 degrees for 45-50 minutes.
Grannygirl in Ohio

Hello everyone,
My husband purchased some "coffee cake" muffins at a local store and cannot stop raving about them. I was wondering if anyone had a recipe for them, or if the store simply used a regular coffee cake recipe and baked it in muffin tins. The top of the muffin looked like Yorkshire pudding when it is baked in a muffin tin. I'd appreciate any suggestions.
Fran in Ottawa

ps- for anyone purchasing a smooth-top range, here's a hint: remove all items from the cupboard above and replaces with light, plastic items. We broke our stove-top 3 hours after it was installed when a casserole dish fell out of the cupboard ... oouch!

Thanks to gramaj for her information on the Vermont Common Crackers. These look close, but the hard tack was brown like cooked bread and was approx. 8? in diameter. These look like they are the right consistency, but are the size of a biscuit and white instead of brown like cooked bread. In my opinion, this hard tack began as round bread left out to harden. I sure wish I could find some. I will however try these common crackers. Thanks so much.
Trudy S. in Slidell

Does anyone have any great Celiac recipes? Thank you so much for anything you have tried and like.
Judithe in Buenos Aires

Hi.
Would anyone have the recipe for Three Cheese Italian Potato Dumpling Casserole
Pauline

This is for Sue, who in the 5/3/08 newsletter requested hot dog recipes to feed 5. Sue TX submitted several great recipes that appeared in the 1/28/08 newsletter that she reported were her kid?s favorites. This is what I consider a classic hot dog recipe, but thought I would submit it just in case you don?t already have it.
Robbie In

Hot Dog Macaroni and Cheese Casserole
1 box deluxe macaroni and cheese mix
1 onion, chopped
1/2 cup chopped celery
1 can cream of celery OR cream of mushroom soup
1/2 cup grated sharp cheddar
1 lb. hot dogs, sliced
1/2 cup milk
1 jar sliced mushrooms, drained

Cook macaroni and cheese according to package directions; add grated cheddar and stir until well blended. Stir in remaining ingredients and pour into a

greased 2 quart casserole dish. Sprinkle with additional cheese if desired. Cover and bake at 350? for 30 minutes or until bubbly.

Question for Sandy in Utah. What type of "tart" apples do you use in your apple pie. So many use Granny Smith, but I remember my granny years ago using Jonathans. Do you have a preference. This recipe really looks like a winner. No one like hard apples in their pie. Thanks again for this method of prepping apple.
Dianne in East Tn.

Does any one have a recipe for Munedo. It is a Spanish dish with hominy and chilies. And can some one tell me what to substitute for Tripe. That is what the canned type has in it.

Pea Patties
leftover blackeyed peas or White beans
sage
salt and pepper to taste
flour
chopped onion (optional)

When the peas are cold from fridge mix in sage and salt and pepper to taste. you can add onion at this point. Then you add flour til it is stiff and fry into patties in a skillet with a little oil. I use olive oil when I do the white beans. This is a good way to use your leftover beans and peas.
Amy Byrd