Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

Our  Recipe Message Board
Top 100 Recipe Sites 

E-Cookbook Library (Lifetime Membership $19.97)
100s of cookbooks in PDF format.

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Key to Newsletters
Red Bold Face letters - topic of message
Black Bold Face letters - Link to another page or site.

The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.   

Our Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer 

This is for Jean in NC: If the offered Ranch Chicken recipes do not fill the bill for you, you might check out the Crock Pot Cream Cheese Ranch Chicken recipe in
http://whatscookin.proboards.com/index.cgi?board=Crockpot
about 2/3 way down on 1st page. It sounds to me that it might be easily translated to a casserole,
baked in the oven.
jsham /AR

RE: Pesky Woodpeckers at hummingbird feeders- Thanks to Leah, Theresa in MI, and Bonnie from Arkansas for your responses in the Sun. 8-16-09 Newsletter. I spent a couple or three hrs looking at the feeders online. Who knew there were so many! We used to have a window feeder but now
have security bars on the windows and also holly bushes w/thorns so DH not wanting to do that again. The pie tins might keep the hummers away, and not sure addn'l feeders would help as they defend all they can see. I really have only one window I can see from. Soon be taking feeders down
so I'll have all winter to come up with a solution. And who knows maybe next year pesky 'peckers might not come around ! Glad to know we weren't the only ones to have this weird problem. Thanks again. NancyLanders are bar none the best.
Cheryl, Charlotte

Top 100 Recipe Sites 

Edamame Salad

1 pound shelled edamame
1 TBSP. sesame seed oil
1 TBSP. rice wine vinegar
2 TBSP. soy sauce
2 tsp. sweet chili sauce
1/4 c. toasted sliced almonds
2 green onions chopped
1/4 c. chopped basil
1/4 c. chopped mint

Boil the frozen edamame for three minutes. Drain and immerse in cold water to stop cooking process. Mix remaining ingredients in a bowl. Toss the edamame in the dressing until well coated.
Dianne in Houston
Print this Recipe

Nancy, I have had a Magic Bullet for about two years and if it quit working today I would buy another one tonight. It is the handiest thing in my kitchen. Since it takes up so little space, the base sits on my countertop just waiting to be used. I would highly recommend it.

Another thought. There's a lot of talk in the newsletter right now about fresh peaches. Just in case there is someone who doesn't know, I'd like to note that if you drop a fresh peach in simmering water to cover, remove it immediately to a bath of ice water and let it sit for just a few seconds,
the skin will slide off when you start trying to peel it. Just don't leave them in the simmering water for long, or you'll start to cook them. Of course, this working for tomatoes, too.
Doris in Oklahoma City

Frugal Living
13 Easy Ways to Save on Electricity 
Frugal Budget Basics
How to Budget
How To Buy A Refrigerator, And What To Look For
Meals on a Budget 
Tips On Setting Up A Budget
How to Maximize Your Grocery Budget
A Baker's Dozen: Kitchen Tips
24 Ways to Pinch Pennies and Save Dollars
Clever & Frugal Birthday Party Favor Ideas
Importance of Home Personal Budget Finance
How to Buy and Outdoor Grill
Grills | Outdoor Cooking

Other
Caution - I Brake for Yard Sales (Garage Sales)
Garage Sale Pricing Tips
Inexpensive Craft Time For Your Children
Family Fun (Includes Play Dough Recipe)

Birds
Hummingbird Feeder Maintenance
Hummingbird Information
Learn about Hummingbirds
Crafts for Kids: Homemade Bird Feeders
Different Types of Bird Feeders
Attracting Wild Birds
Making a Birdhouse from a Strawberry Basket
How To Make Your Own Bird House

August 14-15th newsletter

For Susie in Illinois
Fresh peaches

Yes you can freeze fresh peaches and then thaw and use them to eat on cereal or bake with them or even make peach jam.

I peel and slice them and then add fruit fresh (can be found at grocery store or Wal Mart) on them. Also you can add some sugar to them at this time if you wish. Place them in freezer bags and
freeze.

I have never been disappointed. You can also do apples this same way.
Erma Jacksonville, FL

E-Cookbook Library (Lifetime Membership $19.97)
100s of complete cookbooks to download in PDF format.

August 11, 2009 newsletter
I would like to thank Mr. Myron Drinkwater, CA for the fresh pork sausage recipe. Just to say I have never seen the Morton Sausage Seasoning. Will have to look for it.
Thanks Erma Jacksonville, FL

Rice Pilaf recipe for Ella in CA. This is my very favorite for pilaf. I think browning the rice is the secret.
Grannygirl in Ohio.

Rice Pilaf

1/4 cup butter
1 1/2 cups regular rice
3 1/4 cups chicken broth
1/4 cup plus 2 Tbl. chopped celery
1/4 cup plus 2 Tbl.chopped fresh parsley (can use dried if needed)
1/4 cup plus 2 Tbl. chopped carrots
1/4 cup plus 2 Tbl. sliced almonds
1/4 tsp. pepper

Melt butter in heavy skillet; add rice and cook, stirring often, until light brown. Stir in chicken broth and heat to boiling. Pour into lightly greased 2 1/2-quart baking dish.; cover and cook at 375 degrees for 30 minutes.

Remove from oven, and stir in celery, parsley, carrots, and almonds; stir in 1/4 tsp. pepper. Cover and cook an additional 20 minutes.
Serves 6.
Grannygirl in Ohio
Print this Recipe

Ella in Ca is looking for an easy good rice pilaf recipe. This is a family favorite and makes about 6-8 servings. I have reheated leftovers in the microwave oven and also on the stove with a little more chicken broth added. As long as the rice pilaf goes into your crock pot hot and is kept on warm with an occasional stir and look from you it should be Ok to serve this way, I think.

Rice Pilaf

1/2 cup fine egg noodles
4 Tbs butter
1 cup long grain white rice
2 1/2 cups chicken broth (i used College INN)
salt and ground pepper to taste

Toast noodles on cookie sheet in 350 degree oven for about 5 minutes.( I like to do a big batch days in advance, cool and store in jar marked Toasted Noodles. That way I have them when I want to cook up the pilaf and have eliminated a step).

Melt butter in large sauce pan and add toasted noodles and rice. Saut?for one minute and add the chicken broth, bring to a boil and lower heat, cover and simmer for 25 minutes or until rice has absorbed most of the stock. Shut off heat and let stand for 5-10 minutes. Fluff with fork and serve.
Margo/Boston
Print this Recipe

Recipes for Two
Ground Beef Recipes

I have a question about the Cowboy Potatoes posted on 8/16/09. Do you peel the potatoes before
cooking them? Sounds yummy!
Grannygirl in Ohio

Hi Nancy, Re: 8-17-09 N/L Boots in Va. I use cornstarch to thicken liquid in canned fruits, or vegetables. There should be instructions on side or back of cornstarch package. The cornstarch gives a clear thickening, flour gives an opaque thickening. I use cornstarch in my recipes for Chinese as a thickening agent.
Good Luck, Margaret, Tulsa

For Jean in NC I'm so sorry I mis-read your request for the King Ranch Chicken recipe. Oh well, maybe another reader will enjoy the recipe I just sent . I hope this one is more like the one you  were requesting.
Grannygirl in Ohio.

Ranch Chicken

1 (8oz) pkg. macaroni, cooked, drained and kept warm
1/2 stick butter, melted
1 can cream of chicken soup
1 (1 oz.) pkg. ranch salad dressing mix
2 (15 oz.) cans peas and carrots, drained
3 cups cooked , cubed chicken
1 (2.8 oz.) can french-fried onion rings

Combine butter, soup, dressing mix, peas and carrots in saucepan. Stir occasionally over medium heat until all ingredients mix well and are thoroughly heated. Toss with cooked pasta and chicken and spoon into sprayed 3-quart baking dish. Cover and bake for 15 minutes. Remove from oven, sprinkle onion rings over top and bake uncovered for 15 minutes. Serves 10-12.
Grannygirl in Ohio
Print this Recipe

For Jean in NC.

King Ranch Chicken

1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth
1 can Rotel Tomatoes and Green Chiles
12 tortillas, cut in pieces
1 (3-4 lb.) chicken, cooked and cut
into bite-sized pieces
1 large onion, chopped
2 cups grated American cheese

Combine soups, chicken broth and tomatoes and set aside. Oil a 3-quart casserole. Layer half tortilla pieces, half of chicken, half of onion and half cheese in the casserole. Pour half of chicken broth mixture over layers. Repeat layers and pour remaining chicken broth over top with remaining
cheese. Bake at 350 for 45-60 minutes. This can be frozen and reheated .
Serves 8
Enjoy, Grannygirl in Ohio
Print this Recipe

For Boots in VA:

Cherry Pie

2 cups cherries
2/3-3/4 cup sugar
3 tbsp flour
1/4 tsp almond extract

Mix together in a saucepan sugar and flour; stir in cherry juice. Cook over moderate heat until mixture thickens and begins to boil. Add cherries and almond extract. Cool slightly. Spoon into unbaked pie shell. Cover with top crust and bake in a moderate oven, 350 degrees until browned,
about 45 minutes.
grannym IL
Print this Recipe

Magic Bullet: I recently purchased the Magic Bullet sets for my son and daughter. After using it for one week my daughter said it was the best gift I had ever given her. Jane in WNY

Tomatoes: Fifty years ago we had lots of green tomatoes and threats of frost. We picked them, wrapped each in newspaper and put them in crocks in the coolest area in the basement. I had tomatoes for my lunch salad every day until Christmas. It is important to separate them according
to degree of green or ripeness.

Topsey turvey tomato planters: We have four of the larger planters which hold several plants each. We planted several tomato plants including early, roma and cherry varieties. Daily Watering and regular fertilizing are necessary but we will watch for the planters on sale to increase "Our Garden" for next year. I also have pepper plants in one and they are doing exceptionally well.
Jane in WNY

For Jean in NC regarding the ranch chicken casserole - I have this casserole and it is very good - hope you enjoy.

Angel Chicken Ranch Alfredo

1 lb skinless, boneless chicken breasts
1 lb box of angel hair pasta, cooked (can use any type of pasta -
rigatoni, macaroni, etc.)
1 cup ranch dressing
1 cup parmesan cheese
2 Tablespoon butter
1 cup light cream
1 cup frozen peas or pea pods, cooked (optional)

Sprinkle chicken with salt and pepper to taste. Grill on George Foreman (or other) grill while pasta is cooking.
Meanwhile, melt butter in saucepan; add cream and parmesan cheese, heating and stirring until the
cheese is melted. Add dressing; heat through. Stir in desired amount of the cooked and drained pasta. (Do not rinse pasta, so the sauce will stick to it better.) Cut the chicken in bite-size pieces and add to the spaghetti mixture; add cooked pea pods and or peas.
Servings: 4

Source: Posted by "Jacqueline"
Enjoy! Dee, Colorado
Print this Recipe

Hi Nancy,
Just a quickie for Betty in Canada, give this link a try:
http://www.proctorsilex.com/recipes/.
Sylvia <Scotland>

Hi again Nancy, Re: 8-17-09 N/L Sue about frozen chips. I buy large bags of chips when on sale and have stored them in the extra 'fridge for quite a while. I also have small amount in a bag in the freezer at this time. So far I've never had a problem with them being soggy, I save the broken crumbs in the bottom of the bag and when have enough, roll my chicken in buttermilk and then the crumbs, and bake, this is my DH favorite "fried chicken".
Margaret, Tulsa

In response to Sue who asked about freezing chips in the Aug. 16th newsletter: I freeze or refrigerate chips and it does keep them fresh. It does not change the taste at all. I also will freeze the leftover microwave popcorn. This helps reduce wasting good food.
Pam

Hi,
I am not new to your group, but I am still learning my way around. I have searched for a recipe that I have not been able to find. Would you help me? It is served in a Mexican restaurant in my hometown.

Cream Cheese Wontons.

I do know that it is the wonton dough filled with a mixture, folded over and sealed as you would a fried apple pie, and deep fried for a few minutes, drained and sprinkled with a sugar /( light) cinnamon mixture. I just cannot figure out what they have mixed into the cream cheese to fill them
with. Any ideas.

By the way, I am just curious...In what state do you live? You often refer to bad weather, so I was just curious if it is tropical or Midwest tornado's, etc. In second place to cooking and colleting recipes is my fascination with the weather.

Have a nice day,
Judy

Comment
I live in the Lubbock, and am Panhandle of Texas. We usually very little rain for the year but this year everything is very green. This year as usual there has been thunderstorms, hail and wind with our rain. During storms (wind, thunderstorms and such) I unplug my computer from the wall.
Nancy Rogers

For Betty T. in Ga. I am partial to Pinto Beans especially with Mexican, Tex-Mex or Bar B Q foods. Not bad just with some cornbread and a fruit salad. This is one of my favorite recipes.

Great Pinto Beans

1 pound dried pintos, washed and sorted
About 6 cups water
1/4 teaspoons baking soda
1 small can tomato sauce
1 cove chopped garlic
1 tablespoon Worcestershire
2 tablespoon brown sugar
1/2 teaspoon pepper and salt
1/2 cup chopped onion
1 teaspoon pure chili powder
4 slices coarse chopped bacon
2 tablespoons white vinegar

Cover beans with water and soda and let stand over night. Add a few drops oil and simmer on low about 2 hours. Meanwhile , fry and saut?the onion until partially cooked. Add bacon, onion and all the rest and water if necessary, cover and cook until tender. You can thicken the beans by using a potato masher to mash some of the beans or use instant mashed potatoes. ENJOY
Jim in Texas
Print this Recipe

Hi Nancy & Ditto, I always enjoy your thought for the day. They are always so true, and give a
person "pause for thought". Margaret, Tulsa

All the thoughts for the day were collected when I was teaching.
Nancy Rogers

Thanks to Jane in NC for the yellow cake recipe. I will try it today.
Gerri, WV

HELP needed from you great pals out there:) My dear hubby bought from a yard sale, a brand new electric pressure cooker, that he knew I have wanted! It has no directions or recipes, and I have no clue how to use it! A friend told me it is a "beauty" and sold similar on QVC. I am afraid to
experiment ---- can you help me to get started with it, please! I don't want to blow up the house:)
Sue

Good morning to everyone in Nancyland. At one time on your daily newsletters down at the bottom you would have the most viewed recipes that people requested. Could you tell me where I can find
these?
Thank you, Candy

Comment
Many of the past newsletters are not in a directory for the month and year so I am moving around recipes into directories and will try and post the most viewed recipes for the month.
Nancy Rogers

Hi Nancy, Shirley in Sask. did not know what saskatoons were called in the U.S. My husband's mother had a hedge of serviceberries at the back of their home in West Monroe, Louisiana that she picked the fruit from and the birds loved to eat as well. I did a search and found the following:

The Saskatoon, Saskatoon berry, serviceberry or Juneberry is a shrub native to North America from Alaska across most of western Canada and in the western and north central United States.
Betty in MS

For Sue
I have frozen bags of potato chips and yes they do stay fresh. Be careful though that you do not store anything on top of them otherwise they will all break up .
Retired Teacher

This is for Sue asking about putting unopened bags of potato chips in the freezer and does it keep them fresh. The answer is YES! The bag will expand, but the chips will stay fresher in the freezer-even after opening. Just use a chip clip to close the bag and return to the freezer. Good
to the last chip.
Connie in TX

Hi Nancy and Nancylanders. I haven't submitted anything lately. It's been a busy summer. but I look forward to the newsletter every day and enjoy it as much, if not more than ever. I wanted to comment on Arvilla's inquiry about the Magic Bullet. (Aug. 14-15) I just wanted to say that I also
love mine. It's taken the place of some of my other gadgets and it works great. It being a small appliance, it does take up little room on the counter, as Nancy said. I agree with all of your comments on it, Nancy. So I recommend it highly, Arvilla.
Cheryl in North Olmsted, Ohio

Here's a recipe that I like very much. It is a kind of sweet/sour slightly orange flavored baked bean. I usually double or triple the recipe and freeze the leftovers. Hope you like it too.
gramaj

Orange Bean Bake

1 can (1-pound 15-ounce) Pork & Beans
1/4 cup catsup
3 Tablespoons frozen orange juice concentrate, thawed
1/2 cup brown sugar
1 Tablespoon instant minced onion
1/2 teaspoon Worcestershire sauce

Combine all ingredients; place in 1 1/2 quart casserole. Bake, uncovered, in moderate oven (375?)
for about 1 hour and 15 minutes, stirring occasionally. If desired, top with one or two orange twists
to serve. Makes about 6 servings
Mrs. David Peters
Waverly, Missouri
Better Homes & Gardens, December 1968
Print this Recipe

Here in Prince Edward Island (eastern Canada ) we are into blueberry season. They do grow wild but we have a large amount that are cultivated and grown by farmers. Here are a couple of my favorite blueberry recipes. The first is a coffee cake type recipe that was given to me by a lady who lives near my mother. The other is a muffin recipe that is my family's favorite.

Blueberry Cake

1/4 cup shortening
3/4 cup white sugar
1 egg
1 tsp vanilla
3/4 cup milk
1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups blueberries
2 tbsp white sugar

Topping:
1/2 cup flour
1/4 cup margarine or butter
1/4 cup brown sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees. Grease an 8 x 8 pan. Cream shortening and sugar. Add egg and vanilla and beat until fluffy. Mix together flour, baking powder and salt. Add alternately with milk. Pour 1/2 of the batter in the pan. Combine 1 1/2 cup blueberries and 2 tbsp white sugar. Place blueberries and sugar over the batter. Pour rest of batter over the top of blueberries. Mix topping and crumble over the cake batter. Bake 40 minutes or until cake tests done.
Tammy Clements
Print this Recipe


Blueberry Oat Muffins

1 cup oatmeal
1/2 tsp salt
1 cup buttermilk or sour milk
3/4 cup brown sugar
1 cup flour
1 egg, beaten
1 tsp baking powder
1/4 cup margarine, melted
1/2 tsp baking soda
1 cup blueberries

Combine oats and buttermilk in small bowl. Let stand. In a large bowl, combine flour, baking powder, soda, salt and brown sugar. Add beaten egg and margarine(I use canola oil) to oat mixture. Mix well. Add oat mixture all at once to dry ingredients. Stir just until dry ingredients are moistened. Fold in blueberries. Fill well greased muffin tins (I use paper muffin cups) 3/4 full. Bake at 400 F for 15 to 20 minutes. Makes 1 dozen muffins.
Tammy Clements
Print this Recipe

Here is a bean recipe for Betty T. Ga to share with her daughter, who is trying to feed her family on her husband?s military pay. I have other bean recipes that I will also send in. The spices in this recipe can be adjusted to your taste, making it milder or hotter. Please thank your son-in-law for
his service to our country. It is greatly appreciated.

Black Bean Mexican Pizza

1 (10 oz.) can refrigerated all-ready pizza crust or you can make your own
1 (15 oz.) can black beans, drained and rinsed
3 tbsp. olive oil
2 tbsp. chopped cilantro or parsley
1 tsp. ground cumin
1 tsp. hot red pepper sauce
1/2 tsp. minced garlic
4 oz. (1 c.) shredded Monterey Jack cheese
4 oz. (1 c.) shredded Cheddar cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 c. diced red bell peppers
1/4 c. sliced scallions
1/2 c. sour cream
1/4 c. green taco sauce or taco sauce
1 c. thick and chunky salsa

Heat oven to 425 degrees. Lightly grease a 12-inch pizza pan or a 9x12 inch baking dish. Unroll dough and place in greased pan. Starting at center, press dough with hands to cover pan. Bake for 7 to 10 minutes.

Meanwhile, in a food processor fitted with the metal blade, combine beans, oil, cilantro, cumin, hot red pepper sauce, and garlic. Process until smooth,

frequently scraping down sides of work bowl. (Bean mixture can be mashed with fork or potato masher, but will not be as smooth.)

Spread bean mixture over partially baked crust. Sprinkle with cheeses. Arrange olives, bell peppers, and scallions over top. Bake at 425 degrees for an additional 7 to 12 minutes, or until crust is deep golden brown.

In a small bowl, combine sour cream and taco sauce, blend well. Serve pizza with sour cream mixture and salsa. Makes 6 to 8 servings. Bobali ready-made pizza crust also works well.
Robbie IN
Print this Recipe

This Italian Cream Cake is my husband's all time favorite. We are not cake-eaters, but we want to
splurge this is the way to go!!

This one is different than any in the newer cook-books, etc. We just love it and it's definitely
worth the time it takes.

Italian Cream Cake

1 1/2 C all-purpose flour
1 1/2 t baking powder
1/4 t salt
3 eggs
3/4 C milk
1 T butter or margarine

Line two 9 inch round baking pans with foil - I also spray with Pam. This cook book was out before Pam existed.

Combine flour, baking powder and salt. In large mixer bowl, beat eggs on high speed of electric mixer for 4 minutes until thick and lemon colored. Gradually add 1 1/2 C sugar and beat 4 more minutes. Add dry ingredients to egg mixture beating on low speed until just combined. Heat the milk and butter just until butter melts. Add milk mixture, beating on low speed until just combined. Pour into pans. Bake at 350 for 25-30 minutes. COOL completely. Remove from pans and
remove paper. Cut layers in half horizontally for a total of 4 layers.

NOTE: -- I used 4 pans for 4 thin layers - it was hard to cut the two as they are thin to begin with.

As soon as cake in the oven, make the filling

Filling
3/4 C granulated sugar
3 T cornstarch
3/4 C milk
1 15 oz container ricotta cheese
1 1/2 t vanilla
1/2 C mini chocolate chips, or chocolate pieces chopped
2 T candied citron or candied fruits and peels (THIS really makes the recipe)

Combine the 3/4 C sugar and cornstarch in saucepan, slowly stir in 3/4 C milk.
Cook and stir until thick and bubbly - watch carefully. Remove from heat and cover surface with
wax paper and cool without stirring.

Beat ricotta cheese on medium speed until creamy, beat in cornstarch mixture and vanilla. Stir in
chocolate pieces and candied fruit

Spread filling on 3 of the 4 layers and stack as you go. Top with remaining cake layer and frost.

Frosting
1 C shortening (Crisco)
1 1 t vanilla
1/2 t lemon extract
4 1/2 to 4 3/4 confectioner's sugar
3 to 4 T milk

Beat shortening and extracts on medium speed for 30 seconds. Add about half of the sugar, beating well. Add milk and continue beating. Continue with this until frosting is a nice spreadable consistency.
Frost top and sides of cake

Chill for several hours after you stand back and go
AAAAhhhhhhhhhhhhhhhhhh.....................................

Serve in thin slices as it is rich.
Keeps forever and freezes well also
(Neither has ever happened here, though - LOL!)

Don't be put off by the work involved - it gets easier each time as you develop your own system
with it.
Rosemarie in rural Kansas City
Print this Recipe

Banana Walnut Cake With Caramel Icing

1/2 box Duncan Hines Banana cake mix (1/2 box - 2 cups)
1 pkg. (3 3/4 oz.) instant banana pudding
3/4 c. Crisco oil
1/2 c. pear nectar
1/2 c. water
6 eggs
2 med. bananas mashed
1 c. walnuts, chopped

Preheat oven to 300 degrees. Blend first five ingredients. Add eggs, bananas and walnuts. Pour into
well greased large tube pan, lined with wax paper. Bake 2 hours.

Top with caramel icing.

Caramel Icing
1/2 c. milk
1/2 c. light brown sugar
4 tbsp. margarine
1/2 c. confectioners' sugar
1 tsp. vanilla
Dash of salt

Boil milk, sugar and margarine 3 minutes, stirring constantly. Add confectioners' sugar and vanilla.
Spread on warm cake.
Linda C
BPrint this Recipe

I found some little cookbooks that I had put away and forgot all about, so I am submitting two recipes. The two that I picked came from Creative Recipes from Bisquick printed in 1980.

Ham Quiche Wedges

2 cups Bisquick baking mix
1/2 cup cold water
3 eggs, beaten
1 cup dairy sour cream
1 cup shredded Cheddar cheese, about 4 ozs.
1/2 cup sliced green onions
1/2 teaspoon onion salt
1 cup finely chopped fully cooked smoked ham

Heat oven to 425?. Grease 12-inch pizza pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Press dough on bottom and up side of pan with floured hands. Bake 10 minutes. Mix
eggs, sour cream, onions and onion salt; pour over crust. Sprinkle ham over egg mixture. Bake until set, about 25 minutes. Let stand 5 minutes before cutting. Makes 6-8 servings.
Nad in Mo
Print this Recipe

Tuna Cheese Twist

2 cans 6-1/2 ozs each tuna, drained
1/2 cup sliced ripe olives
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can 10-3/4 ozs condensed cream of mushroom soup
2 cups Bisquick baking mix
1/2 cup cold water
1-1/2 cups shredded Cheddar cheese (about 6 ozs.)
1 egg
1 Tablespoon water
1/4 cup milk

Heat oven to 425?. Lightly grease cookie sheet. Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup. Mix baking mix and 1/2 cup cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll
dough into rectangle, 14 x 11 inches; place on cookie sheet. Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese. Make cuts, 2-1/2 inches long, at 1-inch intervals on 14-inch sides of rectangle. Fold strips over filling. Mix egg and 1 Tablespoon water;
brush over dough. Bake until light brown, 15 to 20 minutes. Mix remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over slices of twist.
Makes 6 servings.
Nad in Mo
Print this Recipe

I hope the weather doesn't get too bad there, Nancy! We're getting heavy rain here today, and the temperature didn't even reach 60? so maybe fall is already in the air?! I know people are getting fresh fruits and vegetables from their gardens about now, so thought I would share a couple of really good recipes. One uses zucchini and the other fresh
peaches.

Chocolate Zucchini Cake

1 pkg. chocolate cake mix
1 tsp. cinnamon
3 eggs
1-1/4 cups water
1/2 cup cooking oil
1 cup shredded unpeeled zucchini
2 pkgs. (3 oz. each) cream cheese, softened
1-1/2 tsps. vanilla extract
1/3 cup butter
1 tsp. milk
3-1/2 cups powdered sugar
1/4 cup chopped nuts

Preheat oven to 350?. Grease and flour 10 inch tube pan (or bundt pan). Combine dry cake mix and cinnamon in large mixer bowl. Add eggs, water and oil; blend and then beat for 2 minutes at medium speed. Fold in zucchini. Turn batter into prepared pan and spread evenly.

Bake at 350? got 50 to 60 minutes, or until tests done when insert a thin paring knife towards the center of cake. Remove in 15 minutes to serving plate. Cool completely. Frost with cream cheese frosting.  Beat cream cheese, butter and vanilla in a bowl. Add powdered sugar and milk and mix well, until smooth and creamy. Add more powdered sugar, or
milk, if needed, for the right consistency. Spread over cooled cake. Sprinkle nuts on top. Store in refrigerator until ready to be served. 12 to 16 servings. This makes a very moist and delicious cake.
Judy (in Alaska)
Print this Recipe

Fresh Peach Cobbler

3 cups sliced fresh peaches
1 cup sugar (I used less)
1/4 tsp. almond extract
1 tbsp. lemon juice
1 tsp. grated lemon peel
1-1/2 cups flour
1/4 tsp. salt
3 tsp. baking powder
1 tbsp. sugar
1/3 cup shortening
1/2 cup milk
1 egg, well beaten
2 tbsp. sugar

Arrange peach slices in a greased 8 inch square baking dish. Sprinkle with mixture of scant 1 cup sugar, almond extract, lemon juice and lemon peel. Heat in 400? oven while preparing shortcake. Sift together the flour, salt, baking powder and 1 tbsp. sugar. Cut in shortening until mixture is like coarse crumbs. Add milk and egg at once. Stir just till flour is moistened. Spread dough over hot peaches. Sprinkle top with the remaining 2 tbsp. sugar, Bake at 400? for 35 to 40 minutes, or till golden brown and bubbly around edges. This is excellent served warm with whipped cream.
Judy (in Alaska)
Print this Recipe

This is very much like the old Spice Cake that we used to buy at the A&P store.
Teresa in SC

Spanish Bar Spice Cake

2 C flour
1? C sugar
1? tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1 tsp. allspice
1 tbsp. cocoa (Dutch process)

Add:
1/2 C oil
2 C applesauce
2 eggs
3/4 C raisins

Mix 1st 8 ingredients well w/mixer. Add next 3 ingredients (raisins last.) Bake @350 in
greased/floured 9x13 inch pan for 30-35 minutes (tube pan 40-45 minutes.)

Frosting:
Beat until smooth and creamy:

1/3 C shortening
3 C powdered sugar
3 tbls milk or cream
1? tsp vanilla

Teresa in SC
Print this Recipe

Mary Jo in MD, I checked out the McCormick site and couldn't find the newsletter with the recipes for 5 different pickles. I would love to have the recipes if you could share.
Jodi in KCMO