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Chocolate Mayonnaise Cake
2 (9 inch) layers

2 cups flour
2/3 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Hellmann's® or Best Foods® Mayonnaise
1 1/3 cups water

Preheat oven to 350`F. Grease and flour bottom of 2 (9 x 1-1/2 inch)
round cake pans.

In medium bowl combine flour, cocoa, baking soda and baking powder; set
aside.

In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise
until blended. Add flour mixture in 4 additions, alternately with water
(begin and end with flour). Pour into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks. Frost as desired.
Karen in TX

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Not all the recipes and replies would not fit in today's newsletter. More will be posted Tuesday.
Nancy Rogers

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Nancy, I'm so sorry to hear of your SIL's accident with the table saw. I know that must have been very painful for her. I love the way your family helps each other in times of need.

I am wondering about the aluminum pan we've been discussing. Is it heavy aluminum and does it have a lid? My MIL always cooked her turkey in an aluminum pan, an oblong pan with a lid. It looked pretty battered and she said it came from a junkyard that her FIL owned, way back in the 30's. When something usable was thrown away, he would bring it home to be cleaned up and used. She was still using it in the late 80's. :) Now that's recycling. :) My thanks to Carol in Maine and Janet in Syracuse NY for the Capirotada recipes. It sounds good and I must try it. Also, thanks to Larson for the history of this dish. I found it very interesting and will try to make it during Lent next year. Thanks to Chris NM for the light, summer dishes.

I love Chicken Marsala so I will try it first. I doubt there is a chicken dish that I don't like. :) My neighbor brings over a chicken spaghetti dish that is awesome. I'll try to get her recipe one of these days and share with our newsletter family. She is a talented cook and loves cooking.

Yesterday I made a pork tenderloin in the crockpot using a recipe I got from the newsletter. It was so good and the gravy was tasty. I wanted something easy as my knee is hurting, and this was so easy. I have two folders of recipes. One is for recipes that I've tried and want to keep. The tenderloin came from the "Recipes to try Soon" folder, but now I'll switch it to the TNT folder. I also have a computer folder filled with recipes divided into categories. I'm like the person who wrote in recently saying that the newsletter made her a better cook. Me too! And I appreciate all the household tips also. I like everything about the newsletter, but most of all the wonderful members and the one who brings us all together.
Doris, S. Indiana

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Pickled Eggs

1 1/2 or 2 dozen hard cooked eggs, peeled
1 cup sugar
1 teaspoon salt
1 teaspoon pepper
4 cups apple cider vinegar
2 cans small whole or sliced beets

Mix sugar, salt, pepper, vinegar and beets together and add eggs. Let stand for a few days. These are very good and the recipe is so simple. Enjoy
Karen in TX

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I had a rice pudding one time I can't find the recipe any where it had a very thick custard on the top and was very delicious I would like have the recipe.
Linda NM

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In the May 8 Newsletter Judie/So. Calif ask for a strawberry freezer jam recipe hope this helps

Strawberry Freezer Jam
1 quart strawberries (1-1/2 pounds), hulled
1 package (1-3/4 ounces) no-sugar needed pectin
1 cup unsweetened apple juice
14-1/2 to 21-3/4 teaspoons Equal for Recipes
or 48 to 72 packets Equal sweetener
or 2 to 3 cups Equal Spoonful™

Coarsely mash strawberries in large bowl, using a potato masher or
pastry blender (about 2-1/2 cups).

Gradually stir pectin into apple juice in medium saucepan. Heat
mixture to a rolling boil (one that does not stop when being stirred) over high heat, stirring constantly; boil, stirring constantly, 1
minute.

Stir hot mixture into strawberries; stir in Equal . Fill jars, allowing 1/2-inch head space. Cool jam; seal and freeze up to 3
months.

Note: - After thawing, Strawberry Freezer Jam should be refrigerated; refrigerate up to 3 weeks. Also note that the use of more fruit in the
recipe can possibly impair the gelling action of the jam. - - - -
Makes three, 1/2-pint jars.
Caroline MO

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Join kraftfoods.com and get access to recipes, special offers and product samples. Click Here 

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Sauerkraut Casserole

1 lg. can sauerkraut, drained
! 2 lb tenderloin
2 cans cream of mushroom soup
1 1/2 c. water
1 1/2 pkg. onion soup mix
1 pkg. kulski noodles

Cook noodles, drain. Brown the meat, remove meat from pan, pour soup and water into pork drippings. Mix kraut with noodles, add meat then liquid. Bake at 325 degrees for 45 to 60 minutes or until the meat is tender.
Sue

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Do any Nancylanders have recipes for sapodillas? Today I sliced them
into vanilla pudding and it was delicious, so they could be used as a
pie filling. Other ideas?
http://www.hort.purdue.edu/newcrop/morton/sapodilla.html
Leah

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Bavarian Sauerkraut Casserole

1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream

Preheat oven to 325 degrees. Melt margarine in skillet over medium heat. Add onion and cook until tender. Remove onions; add pork and brown well. Combine onions, pork, and sauerkraut in 1 1/2 quart casserole. Cover and bake for one hour. When ready to serve, blend in sour cream and nutmeg. Makes 4-6 servings.
Susie

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When shopping, mainly for groceries, please be aware of handicapped shoppers in the motorized store carts and wheel chairs, manual or power chairs. If you pass such a person who is not moving, ask if they need help. I waste half to two thirds my shopping time trying to get help, either waiting for someone to come by me, or waiting because someone I asked to help me ignored me and walked on by. How would you feel if you were in this situation? This is a good lesson to teach your kids, too. For those that ask if I need help, before I say anything, bless you.
Knitter in Illinois

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Dinner Potatoes

3 cups sour cream
3 cups shredded cheddar cheese
3 cups (2 cans) cream of mushroom soup (or any cream soup)
1 handful parsley flakes
2 bags regular frozen hash brown potato cubes (store brand is fine)
1 bag O'Brian frozen hash brown potato (Ore-Ida)
1 cup corn flakes
1 can French's fried onions
1 cube butter

Mix 1st four ingredients. Pour potatoes into large bowl, break up chunk and mix regular with O'Brian. Pour cheese/sour cream mix over potatoes. Thoroughly mix using distribution of parsley as a guide. Pour into Pam sprayed pans (2 lasagna size). Bake at 350o 1 hour and 45 minutes. In food processor mix corn flakes, fried onions, softened butter. Sprinkle over potatoes. Continue baking until hot, brown and bubbly about 20 - 30 minutes. Can be covered with foil and held in low oven for about an hour. Serves 25 to 30. Recipe can be cut down to 1/3 by using 1 cup of sour cream, soup, cheese and one bag of potatoes.
Karen in TX

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Any chance you have a good vinegar-based BBQ sauce? I am hooked on vinegar-based sauce as found in NC and SC, but can never find a recipe that is not heavily tomato and sugar based. Huge thanks !!!
K

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I need a TNT recipe for Sweet Cream Cheese Balls?
Sue

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Banana Upside Down Cake

4 Tbls butter
1 cup brown sugar
3 Tbls maple syrup
1/4 cup chopped walnuts
4 large bananas -- sliced 1/4" thick
1 cup flour
2 tsp baking powder
1/2 tsp cinnamon
1 pinch salt
3/4 cup sugar
6 Tbls butter
1 egg
1/2 tsp vanilla
6 Tbls milk

For topping, melt butter in heavy saucepan and blend in sugar. Pour into 9-inch cake pan. Spread to coat pan. Pour maple syrup over sugar. Sprinkle with nuts. Place sliced bananas over nuts. For cake, mix together next four ingredients. In another bowl, beat sugar and butter until creamy. Beat in egg and vanilla. Add dry ingredients alternately with milk.

Spoon batter over bananas. Bake at 325 degrees until done, about 55 minutes. Cook cake on rack 30 minutes. Run knife around edges. Invert cake and let stand 3 minutes. Gently lift off pan. Serve warm with sweetened whipped cream.
Lisa

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Celery Freshness Tip
Celery may be stored in a plastic bag in your refrigerator for up to 10 days. Leave ribs attached to the stalk until you are ready to use them.

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I am looking for the recipe of a jello mold salad that my aunt made years ago. It has shredded carrots and I think cabbage and lime jello. I always loved it at holiday time.
Thanks, Lisa

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Easy Pork Chop Casserole

1 lb. pork chops
1 c. instant rice
1 can onion soup
salt and pepper to taste

Place uncooked rice in bottom of a 3 quart casserole dish. Place pork chops over rice. Place 1 can of onion soup and 1 can of water over rice and pork chops. Bake covered at 350 degrees for 45-60 minutes until pork chops are tender.
Lisa

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My family loves creamed cabbage and fried cabbage. Does anyone have a TNT recipe for either recipe.
Sue

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Anyone out there have a TNT recipe for porcupine balls using tomato soup?
SK

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I would like a recipe for teriyaki sauce that I can put over grilled chicken.
Judi

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Looking for the recipe for Three Cities of Spain cheesecake.
LM

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Chicken Cordon Bleu (WW 6 Points)

4 (3 oz.) Chicken breasts (skinless and boneless)
1 tablespoon fat-free margarine
4 slices fat free turkey ham
4 slices lowfat Swiss cheese

Pound chicken breast to flatten. Melt margarine in nonstick skillet over medium heat. Cook chicken 1 minute on each side. Place in square pan. Top each breast with a slice of ham. Pour drippings over chicken. Cover with tin foil and bake at 375 degrees for 25 minutes. Uncover and add a slice of cheese over each chicken breast. Cover and bake an additional 5 minutes.
4 servings

Weight Watcher Points: 6 points

Calories: 276 Protein:41g Total fat:11g Carbohydrate:2g
Saturated fat: 6g Cholesterol: 114 mg Sodium: 443mg Fiber: 0g
Exchanges: 6 oz. very lean meat, 1/2 fat
Sharon in TN

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Chess Pie Cake

1 box Duncan Hines butter cake mix
1 stick butter, melted
1 egg

Mix well and spread in bottom of sheet pan (oblong). Mix with fork.
Mix with mixer: 1 box powdered sugar
1 (8 oz.) pkg. cream cheese
3 eggs
1 c. nuts (pecans if desired)

Mix well and pour over crust. Bake at 300 or 325 degrees until brown glaze.
Sharon in TN

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Chicken And Mushrooms

I4 oz. can mushrooms
2 chicken breasts
1/4 c. lemon juice
Dash each of paprika, garlic salt and seasoned pepper

Spray bottom of casserole with vegetable cooking spray. Add mushrooms. Place chicken breasts on top; add lemon juice, paprika, garlic salt and seasoned pepper. Cover. Bake at 375 degrees for 40 to 45 minutes or until chicken tests done. Yields 2 servings.
Sharon in TN

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Easy Chicken
4 chicken breasts
1 can diet orange soda
1/4 c. soy sauce

Remove skin and fat from chicken. Mix soda and soy sauce in 9 x11 inch baking dish. Place chicken in soda mixture and bake at 325 degrees for 1 hour or until tender. Baste a few times as chicken cooks.
Linda in NM

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I was wondering if you have recipes with acorn squash (or any other variety besides zucchini) in a bread. I had a great recipe, but I lost it. Thank you for your time.
Linda NM

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Hi Nancy,
Linda, OR. When my family were young and the DH and I still worked, I used to spend 4 - 5 hours ironing on Sundays. The only times I bring the iron out is for funerals, Ron's white shirt and black tie, or a special night out. We have a bit of a joke going on - we call it an extra room heater, well it was funny the first time round. I do a bit of ironing before packing to go on holiday, not likely to do that in 2009. I do have one of the small hand held steamers which I use for curtains/drapes. I use the shower room as my steamer, hang clothes on coat hangers and let the steam build up, close the door for 15 minutes and all the creases will have gone.

Kathy in Alabama, don't under price your breads. I've been helping to get a friend's cafe business up and running. The difficulty is if like me, you enjoy baking and cooking, you have always made what you felt in the mood for making, not what sells well and sometimes you just don't feel like making. It then becomes a chore rather than a creation.

September01 has notified us that she has been unable to access the newsletter since 1st March. She uses webtv, if there's any webtv users out there who have any ideas could you please let her know on the message board:
http://whatscookin.proboards.com/index.cgi?board=solutions

Alternatively, let me know in the newsletter and one of us can pass it on to September01.
Sylvia <Scotland>

Comment
I do not know what the problem is in accessing the newsletter with WebTV.  There are several members that can not access it but most can.  WebTV technology of 1997 may not work any more on many sites on the internet.
Nancy Rogers

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Hi Nancy,
Happy Mother's Day to you all,

Pat-il, there are lots of asparagus recipes on the message boards and past newsletters. I like mine just cooked, whether steamed, blanched or even on the George Formans grill (wrapped in parma ham). I have used the following recipe only once, if you have no problems with salt follow the recipe, but I omit the pinch of salt in the tempura batter, no one will notice.

Asparagus Tempura
Serves 4 as a starter

Sunflower or vegetable oil for deep frying
2 ozs/50g plain flour, plus 3 Tbsp extra for dusting
1 tsp cornflour
4 fl oz/100 ml Chilled sparkling or soda water
2 x 9 oz/250g bunches of asparagus

For the dipping sauce:
1/2 red chilli, seeds removed and finely chopped
2 Tbsp rice wine vinegar
1 small clove of garlic, peeled and crushed
2 tsp caster sugar
1 tsp fresh ginger root, grated
2 tsp coriander, chopped

Mix all of the ingredients for the dipping sauce together and leave for about 30 minutes.
Pour enough oil into a work or large pan to come halfway up the pan. Heat the oil to 180oC. Test be dropping a cube of bread in, it should be golden and crisp in 1 minute.

Place the flour, cornflour and a good pinch of salt in a bowl and mix in the soda water with a chopstick until it is just combined - a thin, slightly lumpy mixture. When the oil is ready, trim the ends of the asparagus, rinse under the tap, dust in the 3 Tbsp of flour, then briefly dip into the batter. Drop straight into the oil, a few at a time, for just 1 to 2 minutes, until pale golden and crisp.

Drain on kitchen paper and serve with the sauce.
Sylvia <Scotland>

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Nancy in the May 8 Newsletter, JCM spoke of SNAP dish detergent. I have never heard of SNAP and my online search efforts have failed (so far). Could JCM give us more information about this dish detergent - like where can we fine it?
Thanks, Arvilla

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“My name is Connie from PA and I am in search of a recipe that was posted back around Christmas. I tried looking in the archives, but could not find anything. It was not exactly a recipe but more of an idea using Ritz crackers and I think lemon icing not sure it there was anything else included. I think you used two crackers not sure what was used as the filling between the crackers and then maybe used the lemon icing to cover or if the filling was the lemon icing and then it was coated with something else. If anyone remembers this will you please post it for me? I would like to use it for a mini dessert buffet. Thanks Connie” Connie, is this the dessert? I searched and searched but couldn’t find a dessert using Ritz crackers and lemon icing! By the way, this recipe is great!

Easy Chocolate Eclair Dessert
2/3 box graham crackers
2 sm. boxes French vanilla pudding
4 c. milk
2 (8 oz.) Cool Whip
1 container Ready-to-Spread chocolate sour cream frosting

Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding, by dropping balls of it all over and then carefully spreading it out. Barb in OKC in the 2/2008 newsletter listing of recipes.
Chris in NM

“Hi Nancy
Does anyone have a recipe for sour cream donuts?
Pauline Pa.
Thank you kindly” Pauline, here is your donut recipe!

Sour Cream Oven Doughnuts
2 c. Bisquick
1 tsp. nutmeg
1/2 c. sour cream
1/2 c. sugar
3 tbsp. butter/oleo (melted)
1/4 c. sugar
1/4 tsp. cinnamon
1 egg
1 tsp. cinnamon

Heat oven to 425 degrees F. Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, sour cream and egg until soft dough forms. Gently smooth dough into ball on floured board. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured doughnut cutter. Lift doughnuts carefully with spatula and place about 2 inches apart on ungreased cookie sheet. Bake until golden brown, about 8 minutes. Mix remaining sugar and cinnamon. Immediately brush entire doughnut with melted butter, dip in sugar mixture, coating all sides. Served warm. 10-12 doughnuts. Source: http://www.nancys-kitchen.com
Chris in NM

~*Mary Alyce in WI*~, since I don’t remember what exactly was in the Kraft relish spread, I looked and found this recipe. I hope this is close to what you are looking for.

Mrs Nordoff's No Cook Tomato Relish
15-20 firm tomatoes
5 green peppers
10 onions
2c celery
Fine chop all veggies ,
place in a large bowl and cover with 1/2c salt let stand for 2 1/2 hrs.
then drain for 45 min
to tomato mix add:
3c vinegar (I use cider vinegar) mixed with 4c sugar and 1oz. mustard seed mix well store in refrigerator for 24 hours to season before using.

Mom Ada's Sandwich spread
1 gallon green tomatoes [fill a gal. container with med size green tomatoes heap up]
1 quart onions [about 2 pounds]
6 each red and green peppers
2 bunches of celery
Grind all together add 1 cup of salt let sit 1 hour then drain dry

Add 2 lb sugar 1 qt vinegar [cider] 1 qt sweet pickles ground cook over med heat 1/2 hr then you may can in pt jars [6-8 yield] in hot water bath 15 min or let mix cool and add 11/2 pt mayo and a small jar mustard [Original recipe said 10cent jar of mustard)
If you can when jar open add 1/2c mayo and 1Tbs prepared mustard.
This was a favorite of the children I'm my husbands family [all 12 of them] they had it on a biscuit when they came home from school. This is a good relish without the mayonnaise. Barb from Md,s Eastern Shore in the 10/9/2006 newsletter.
Chris in NM

Pat-il, I always steam our fresh or frozen asparagus. Be careful and don’t let it get soft or mushy, like they are in the can. So good! By the way, I use our Black & Decker steamer/rice cooker to steam ours. Chris in NM Also, I have posted a great asparagus casserole recipe on Nancy’s message board under Veggies.

Asparagus Casserole
4 cans asparagus spears, reserve juice – you could use fresh or frozen here
2 cans cream of mushroom soup
8 hard boiled eggs
grated cheddar cheese - enough for 2 layers
saltine crackers
pepper to taste

Mix mushroom soup with enough asparagus juice – or milk or water - to make it creamy. Set aside. Layer 2 cans of the asparagus spears on the bottom of the large casserole dish. Slice and layer four of the hard boiled eggs on top of the spears. Gently spread 1/2 of the soup mixture on the top. Crumble saltine crackers on the next layer to the desired thickness. Cover with a layer of cheddar cheese. Repeat all the layers except the cheese. Bake at 350º F for 30 - 40 minutes. Remove from oven and add the last layer of cheese. Return to the oven and bake until the cheese is a golden brown. Chris in NM

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For Pat in Il who wanted to know how to prepare asparagus, my father was a chef for many years and taught me this method to prepare asparagus, use a shallow skillet, put in about an inch or so of water, add about a fourth of a teaspoon each , of baking soda, salt and sugar. Bring to a gentle boil,,,,add asparagus spears which have been properly trimmed, and simmer gently for no more than 2 or 3 minutes. drain and serve immediately. It will be crisp, tender and just delicious... stays a lovely bright green too. [for those of you who do not know how to trim asparagus, hold a stalk of it by both ends, bend it till it snaps off. lay this stalk, next to the rest of asparagus and trim at that same length as the first one.] Hope that makes sense to you !
Dee in Florida

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I don't have a recipe now but someone wanted a recipe from the Conway diet cookbook and I just found mine today but don't know the name of the recipe she wanted so if she would write in with the name I would look it up for her. I think it was for a salad dressing but not sure.
Connie in Mi.

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For the lady whose parents are having a problem with squirrels gnawing porch steps. Animals will go to great lengths to get salt, so your parents are probably right about the cause. If they were my steps, I would buy a bottle of Lysol concentrate (the original type we used when I was in nurse's training 50+ years ago) mix up a cleaning solution as recommended on the bottle, and use plenty to scrub the wood steps. The strong medicinal odor should repel the squirrels and last for a very long time.
Good luck, Leah

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To Dee in S. Illinois: I was literally being swarmed by the wood (Carpenter) bees when I would go outside. There were 15 or more at a time swarming around my wooden porch and outbuilding. The males cannot sting but will get right in your face and threaten you, none-the-less. I went to a hardware store and got some "Enforcer BugMax 240". It is a powder with a nozzle built in and my son-in-law squirted the powder in each and every hole they had made. I have seen 2 bees since and I just swatted those with a fly swatter and killed them. The powder gets on their bodies and they ingest it while they clean themselves. When I went out the next day, it looked like a bee battleground with casualities everywhere. That powder worked wonderfully.
Betty Ann in W. TN

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The purpose of this recipe message board (newsletter) is to share recipes, tips and suggestions on food related topics. Messages that promote personal issues will be not be posted. By submitting a recipe giving nancyskitchen.com, nancys-kitchen.com and associated sites the rights to use the recipes in its websites and mailing lists.

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