All Simple and Easy Cooking Recipe Kitchen
Easy and simple to prepare recipes using everyday ingredients.

How to print out only part of the newsletter
1.  Drag the mouse over text  (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
2.  While the text is highlighted Press the Ctrl Key and the P Key at the same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the entire page.

CLICK HERE 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.

+++++++

Hi Nancy,
This is a 2 part response
For Sally (no state given) who wanted a recipe for egg drop soup. I got this recipe from a friend down in FL who owns a Chinese restaurant and it's easy and good. Use a good store bought chicken stock, or make your own by roasting chicken parts until nice and brown, then simmer them in water with onions, celery and carrots, and salt and pepper to taste. Strain stock and return to pan. Bring back to a slow simmer. Beat an egg or two, depending on how "eggy" you like your soup and slowly add egg to broth while stirring broth vigorously. Add some green onion tops, chopped relatively fine if desired. To thicken, mix some cornstarch and water and slowly add to soup until the desired consistency is reached. Check for seasonings and serve with rice noodles as garnish, optional.

And for Sue in FL who asked about making a thicker spaghetti sauce without using tomato paste. Substitute tomato puree for the paste. I find it makes a wonderfully full and thick sauce that clings to the spaghetti. If you are using canned tomatoes with the puree, simply let the sauce slowly simmer until it reaches the thickness you desire.

We're freezing up here in MI right now. Lots of ice still around from Sunday nights storm, but luckily my little town didn't lose electricity like so many in the area did. Some only got theirs back on today. My 3 girls, a Black Lab and two huge German Shepherds are not fond of the ice either. Must hurt their paws as they love the cold weather and can't wait to get out to play after a snow, but ice, not so much. Hope you and your furry friends are keeping warm and cozy Nancy.

Much love and thanks to you for all you do.
Rose in MI
+++++++

Does anyone have a recipe for a peanut butter cake made on the order of a Texas sheetcake. Someone brought one to our family reunion but we can't get the recipe. It was delicious. Thanks in advance.
Mary Jo in MD
+++++++

Sally, in the January 17th newsletter requested some recipes for Chinese food. Here is one of my favourites:

Sweet and Sour Chicken:
1 tbsp. rice wine or dry sherry
1 tbsp. light soy sauce
1/2 tsp. salt
1 small green bell pepper
1 small red bell pepper
1 carrot
2 scallions
1 egg, beaten
2 tbsp. cornstarch
2 cup oil
1 fresh orange, in segments

Sauce:
2/3 cup chicken stock
1 tbsp. light soy sauce
1/2 tsp. salt
1-1/2 tbsp. white rice vinegar or
1-1/2 tbsp. cider vinegar
1 tbsp. sugar
1 tbsp. tomato paste
1 tsp. cornstarch
1 tsp. water

Cut the chicken into 1" cubes, Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1" squares. Peel and cut the carrots and scallions into 1" chunks. (The uniform size of meat and vege-tables adds to the visual appeal of the dish.) Bring a pot of water to a boil and blanch the carrots in it for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the chicken cubes out of the marinade, put them into a batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the chicken pieces from the batter with a slotted spoon and deep-fry them. Drain the deep-fried chicken cubes on paper towels.

Sauce: Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, orange segment, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce, and bring it back to a boil. Turn the heat down to a simmer. Add the oranges and chicken cubes. Mix well, then turn the mixture onto a deep platter. Serve at once.
Serves 4.

Norm, from Victoria, BC, Canada
+++++++

For Sue in Fl: To solve your drippy spaghetti sauce problem, try adding about 2 tablespoons of flour to each pound of ground meat, just after the meat is completely cooked and just before you add the tomatoes and any other liquid. It will thicken nicely and no more drips!

Doris in Oklahoma City
+++++++

Recipe Exchange Newsletter
What was the date of the newsletter with the lazy day salad one of your readers was talking about?
Linda P
+++++++

From Jan 14 newsletter:
For Sandy in Iowa who is making the hand lotion, look in the Dollar Tree (if you have one) for the pump bottles, I found a nice selection in there. Also, some beauty supply shops carry them.

From Jan 14 newsletter:
For G. in W.Va who is looking for a corn pudding casserole, I believe that I got this from the Food Network a while back, so very easy and it is scrumptious. Even my new Southern MIL said it's the best she ever ate! LOL

Creamy Corn Casserole
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
+++++++

Hi everyone. I am thinking about getting an immersion hand blender. I am sure some of you must have one. I was wondering how much you use it, what you use it for and if you like it. Thanks for any information.
Terese in South Dakota
+++++++

This is a suggestion also for Nancy C for her posting of the Country Style Steak and Gravy. I have made a recipe very similar to that one but have also add cut up potatoes to the mixture and it is great. It is a family favorite for those times when you want or need a one-dish meal. You can add a green vegetable or salad and the work is done easily. Thanks, Nancy, for all the work you do to keep this wonderful site up and running. It is great and I have used it for several years and love the recipes and new ideas and tips.
Joyce in Texas
+++++++

Thank you to MS from MS for the pressure cooker hints. What I have is a Presto Pressure Cooker/Canner, I forget the size, but it's a bigger one. I bought it new so I have the instructions and there are a couple recipes in there, but just a few.

Thank you to Peggy for those recipes, that's just what I was hoping for, some main dish recipes using chicken/beef. I'm interested in any main dish meal recipes you or anyone has!
Mari in NY
+++++++

Hi,
I enjoy your page very much. I copy recipes off of your page often and pass them on to my granddaughters who are in their 20's.

I have used the fruit salad recipe for many years in just a little different way and people always want to know what kind of dressing I put on the fruit salad.

I use what ever fruit I have on hand to make a fruit salad in a hurry for a group of people. I try to keep cans of fruit in my refrigerator so I do not have to let it stand to get cold.

Usually:
Drained and cut up: peaches, pineapple, mandarin oranges and pears. To the drained fruit I add one can of peach pie filling and bananas. This is a winner with children and adults.
Marlene Lines, Fort Wayne, IN
+++++++

Make taco meat or burrito meat in a crockpot then have tortillas with it. Won’t take up as much room as a casserole.
Barbara G
+++++++

Past Gadgets Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder

Helpful site for non-electric products during power outages. (No batteries needed)
Solar Lamp 3 hrs sunlight=12 hours light
Handcranked LED Flashlight
LED Flashlight (shake to generate power for 1-2 hr.)
Wind-Up Flashlight
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!
+++++++

Betty, these are sandwiches that kids like. It has 10 pounds of hamburger in it and should be enough for 30 people because hamburger buns don't hold much sloppy joe.

Sloppy Joe Sandwiches
10 lbs. ground beef, cook and drain
1 lg. onion, chopped
32 oz. catsup
1 small jar sweet relish
1 c. brown sugar

Mix all ingredients together over heat.
Sprinkle with flour a little bit at a time for thickening the sloppy joes mixture.
Bette~Indiana
+++++++

I think her name was Judi asking for pressure cooker recipes. Go to
www.missvickie.com
she has a lot of pressure cooker recipes.
BettyT.Ga.
+++++++

FYI for those interested in Pressure Cooker Recipes. I just searched for Pressure Cooker Recipes and brought up thousands of hits. I have one and use it occasionally. It IS a great time saver and makes excellent food, now if I could just get over my fear of it...i.e., peas on the ceiling, etc.
Barbara in Alabama
+++++++

For Doris in De. I have used corn flake crumbs instead of bread crumbs to coat pork chops, Very nice flavor.
Dairiel of MN.

Comment
I use whatever kind of potato chips I have to coat pork chops or chicken.  My favorite is onion sour cream potato chips.
Nancy
+++++++

Hi Nancy and all ‘landers’: I have a question pertaining to slow cookers. When I put in frozen meat like pork chops or chicken and cook it the time stated in the recipe – it comes out tough or very dry. What am I doing wrong? Is it because the meat is frozen? Thanks for your responses.

In reply to Teri in Calgary to new slow cookers versus older models, I have one of each. I don’t like the new model at all and suggest she looks at garage sales for an older slow cooker that actually cooks slower. Nancy, I love the new look of the newsletter but is it possible to put the date on the top of the newsletter, sometimes I read a few at a time and the date isn’t there or am I just missing it? Thanks.
Jan from Can(ada)
+++++++

Hope this finds you, your furry babies and all readers having a Blessed New Years. In response to Betty's request for ideas to feed her teen's party, the kids at church often have submarine parties so I know that's a favorite meal item for them. Maybe you know them as hoagies or grinders. My kids when teens loved sloppy joes and that's easily fixed in a crock pot to transport. Also pizza always works for teens but maybe a pizza style pasta casserole would be easier to transport since you're feeding so many. Good Luck and have fun with it.

Also a note to Teri in regards to crockpots. I just got my Feb. issue of Good Housekeeping yesterday and they have a article rating different crockpots and giving their favorites. Hope the info will help her as we bought a big crockpot 2 years ago that is just too big now that it's just my husband and me. We're thinking of buying a new one too.
Linda Boyles, Fairborn Ohio


I know that someone in this great group can help me with a basis Carolina barbecue sauce recipe made with cider vinegar, no ketchup or tomato sauce in it. Growing up in PA we just dumped a bottle of Kraft Barbecue sauce over something and was done with it. Here in the south, according to my hubby, that is a no no. He says there isn't a recipe, "ya just do it". I know it is cider vinegar, brown sugar, chopped onions, crushed pepper flakes, (???) but in what amounts. thanks so much for any help.
Nedra in VA
+++++++

Hi everyone! Hope you are keeping warm! It's freezing here, 14 and going down to single digits tonight!!!!

Well, anyways, a friend of mine told me she loves hummus (I think that's how you spell it) and she was trying to find a recipe for it. Could anyone help? If anyone has one or more recipes for it I will print them off for her and have her make it and then I'll give it a try because I have never heard of this.

Thanks, Cindy in Freezin Monterey New York
+++++++

For Peggy in Odessa, Texas regarding her Fruit Salad recipe. I have used a very similar one for years and you are right, everyone loves it and it is so simple to make. The only difference in yours and mine - I put grapes (red OR green) in mine and have never used mandarin oranges - but I will next time! Thanks for posting it!

Barbara in Alabama
+++++++

To Wanda In OK...I LOVE Lehman's! That is an awesome store! I'd love to actually go there sometime. I've been ordering stuff from them for about the last 12 years or so. I got a whole bunch of Christmas presents for my family there this year. If anyone hasn't been to their website it's worth it to check it out!
Y'all have a blessed day!

Caroline

Comment
I love their site as well. I just ordered the flashlight that you shake for 30 seconds and get at least an hour of light.
Nancy

(By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here! )
+++++++

More Drinks - Lisa, Union Bridge, MD

Hot Spicy Punch
Makes about 1 Gallon

2 quarts apple cider or juice
1-1/2 quarts cranberry juice
1 cup sugar
1/2 cup brown sugar
1 tsp. whole cloves
1 tsp. whole allspice
3 sticks cinnamon, crumbled

Combine all ingredients in saucepan. Add 2 cups of water and simmer approx. 10 minutes. Strain and serve hot.


Almond Lime Punch
Makes about 1 Gallon

2 small packages of lime Kool-Aid
1-1/2 – 2 cups sugar
2 quarts water
1 (46 oz) can pineapple juice
1-1/2 tsp almond flavoring

Mix all ingredients until sugar is dissolved and serve.


Banana Punch
Makes about 2 Gallons
3 cups sugar
3 cups water
3-4 bananas
1 (12 oz) can frozen orange juice concentrate
1 (46 oz) can pineapple juice
2 quarts of ginger ale and ice and water to make 2 gallons

Blend in blender sugar, water and bananas. Add and chill well orange juice and pineapple juice. Just before serving add remaining.
+++++++

Hello everyone! It has been awhile since I have been able to get to my newsletters, and I have missed them. So, its taking me awhile to go through them. I am currently taking care of my 86 yr. old Grama who had surgery on Monday to put in a fistula for dialysis, and then again on Tuesday to shut off the fistula because it was diverting too much blood flow away from her hand. Now she has a non functioning gortex tube in her arm, and has to start over. She is a trooper tho.

To answer Karen in TX about the Ham and Noodle Casserole. I use 8 oz. of noodles to begin with. The versatility of the recipe lets me add or subtract the amount of noodles as I desire. I do hope everyone will try this recipe. It's so easy and quite tasty.

Have a great day everyone! And our thoughts and prayers go to the over 250,000 people who are without power after the ice storm this past week.

Dee in Southern Illinois (Just turned 45 on the 13th. Does anyone else share this day with me?)
+++++++

I'm looking for something that will take CAT HAIR away from baseboards and around furniture. The hair does not come up with my sweeper I have now. I have to get down on my knees and take my fingers and release it from the baseboards around the rooms.
Beverly Rowell, Bay City, Michigan, where we finely have snow!

Comment
You can have my snow too. In the Panhandle of Texas we are expecting a major snow storm tonight. We are supposed to get 8-10 with the possibility of another storm on Monday. It seems that every weekend we are getting ice, snow and sleet. It melts on Thursday one can get out again before the next storm comes in on Friday. It has been so cold that Ditto and Siggy don't sit on the window sill to look out. They sit on the back of the couch and pull back the curtain with their paw to look out.
Nancy
+++++++

I am just nuts about the new crock pots burning everything. I miss my old one so much. I have burned so many things and am ready to just scream. Anyone with any suggestions, I would appreciate it so much.
Ann in Texas
+++++++

CORN CASSEROLE (easy)
1 Can corn (drained)
1 can of creamed corn
1 pkg jiffy cornbread mix
1 stick of melted butter
1 small container of sour cream

Mix all ingredients together and place in butter dish and put in a 375 preheated oven for about 20 minutes or until brown. Let it stand a few minutes and then serve.
Minnie/Dallas,TX
+++++++

To Marge in Ohio, It is o.k. to freeze pizza dough. The result will be the same as fresh.
Marcella in WA
+++++++

Doris-DE in the January 16 newsletter: I purchased my Vidalia Chop Wizard™ at Walgreen's Drug Store. They have a section called As Seen on TV. The cost is the same as on TV and bonus items are also included. Also, by purchasing from Walgreen's I save on the shipping fees and I don't have to wait for the item to arrive. You might also find it at Wal-Mart.
Sherrill in San Antonio
+++++++

Here's more pressure cooker recipes.

Spaghetti Meat Sauce
1 pound ground beef (I use medium it is not so dry as lean)
1 large onion chopped
1 clove garlic minced
1/2 cup chopped celery
1 green pepper diced
2 teaspoons salt
1 cup water
1 8-oz. can tomato sauce
1/8 teaspoon red pepper (optional)
1 teaspoon parsley flakes
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon thyme
2 teaspoons sugar
3 drops Tabasco sauce (optional)

1 (6 oz.) can tomato paste

Heat cooker and brown beef. Stir in remaining ingredients, except tomato paste.
Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES with pressure regulator rocking slowly. Cool cooker at once. Stir in tomato paste and simmer uncovered to desired thickness. Serve sauce over long spaghetti. Sprinkle with Parmesan cheese. 6 servings.

Spareribs with Barbecue Sauce
3 pounds spareribs, cut into serving size pieces
salt and pepper
paprika
1 tablespoon vegetable oil
1 large onion, sliced
1/4 cup ketchup
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1/8 teaspoon chili powder
1/4 teaspoon celery seed
1 cup water

Season ribs with salt, pepper and paprika. Heat cooker, add oil and brown ribs. Add onion. Combine ketchup, vinegar, Worcestershire sauce, chili powder, celery seed and water. Pour over meat in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES with pressure regulator rocking. Let pressure drop on its own accord. 6 servings.

Spareribs and Sauerkraut
2 pounds spareribs, cut into serving size pieces
1 tablespoon vegetable oil
salt and pepper
1 quart sauerkraut
1 tablespoon brown sugar
1 cup water

Heat cooker, add oil and brown ribs. Season with salt and pepper. Place sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover securely. Place pressure regulator over vent pipe and COOK 15 MINUTES with pressure regulator rocking slowly. Cool at once. 4 servings.
More Friday.
Peggy from Belleville,Ontario,Canada
+++++++

I was at a party and had some picante fudge. It was the texture of fudge, but tasted like pepper jack cheese with a thin layer of picante near the top. Has anyone had anything like this?? I would love to have the recipe.
Lori R.
+++++++

For Marge in OH who wanted to know if she could freeze pizza dough...
I always make the second pizza, put foil over it and freeze the whole thing to thaw and cook at a later date. My mom would make one pizza and use the second pizza's dough to make fried dough with.
Shelley in PA
+++++++

This recipe is from a really old Mirro-Matic Pressure Cooker recipe book.

Swiss Steak With Pickled Onions
3/4 cup flour
2 tsp salt
1/4 tsp pepper
2 lbs round steak, 3/4" thick
3 tbsp fat
1 bottle (10 oz) pickled onions

Mix onion liquid and water to make 3/4 cup. Combine flour, salt and pepper. Cut steak into individual servings. Pound as much of the dry ingredients as possible into the steak. Brown in hot fat in pressure cooker pan. Add onions and liquid. Cover, set control at 10 and cook for 25 minutes after control jiggles. Reduce pressure by cooling under faucet.
Serves 6-8..

Follow your own modern pressure cooker guidelines for cooking.

For Louisa and Karl near Clayton, NM:

An Amish site was sent in by Susie from Indy www.amishdining.com. There is a treasure trove of recipes at this site
grannym IL
+++++++

Hello all in Nancyland
This is for Becky. My husband and I are both on low carb diets. I've had to do quite a bit of research but I have found a few things that are really good. Pork rinds are your best friend. Keep them around full of protein and zero carbs. They can be used for breading and to make sweet treats. I made a pizza last night and crust was made with pork rinds, eggs, mozzarella and parmesan cheese ... Hubby loved it. Here is a copy. I doubled the recipe and used a 11x17 baking pan and extended baking time to 12 mins

Pork Rind Pizza Crust
1 bag pork rinds, crushed
1/2 Cup shredded mozzarella cheese
1/4 Cup grated Parmesan cheese
3 eggs, beaten

Mix all the ingredients well. press into a nonstick sprayed pie pan, going up the sides. Bake at 350ºF for about 8 minutes. Add your toppings, and then rebake until cheese and toppings are hot. This recipe can easily be doubled to fit a pizza pan.
Enjoy, Jackie in In
+++++++

Hello everyone, with all the new fudge recipes, does anyone have a recipe for strawberry cheesecake fudge. I asked a long time ago and no one answered. Maybe know with all the new subscribers, I m hoping someone has it.
thank you Robert in Ohio
+++++++

To Jack of Ohio: We're practically neighbors. I love in North Olmsted, Ohio. Howdy "Neighbor".
Cheryl in Ohio
+++++++

I have to agree with Mr Myron Drinkwater regarding the Oster Kitchen Center. I have all the attachments and my motor burned out last year. Asked an electrician to detach motor for me but all he did was cut the electric line. My base unit was set into the counter and is sitting there useless now. Wish I could get a replacement motor for it. the Company told me that they quit making them several years ago.

Bought my first unit 1958 and left it with the house . Bought another and just kept taking it with me since 1959. sure do miss it still have all the attachments.
Betty in Tennessee

For Sue in Florida. Add about a teaspoon of sugar to your sauce to kill the acid in the tomatoes also partially cover this thickens the sauce or else do not cover at all to make your sauce thicker.
Peggy from Belleville Ontario Canada
++++++++

This is for Sue in Florida. Hi Sue, here is my favorite spaghetti sauce recipe, it is very thick.
Linda in KY

Spaghetti Sauce
1/2 cup onion slices
1 pound lean ground beef
2 cloves garlic, minced
2 ( 1 pound ) cans tomatoes
2 (8 ounce) cans seasoned tomato sauce
1 (3 ounce) can drained mushrooms
1/4 cup chopped parsley
1 1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon monosodium glutamate ( or Ac'cent)
1/4 teaspoon thyme
1 bay leaf
1 cup water

In large skillet brown beef, onion and garlic. Add remaining ingredients. Simmer uncovered 2-1/2 hours or until very thick; stir occasionally. Remove bay leaf . Serve with one pound cooked spaghetti.
++++++++

This for Sue in Florida January 17, 2007 letter.

Just keep cooking the spaghetti sauce until it thickens to consistency you want.
M in Montana
++++++++

I would like a TNT recipe for breadsticks and spaghetti.
Teresita
++++++++

Help! I need recipes for Tiger Shrimp and Lg. Scallops. I have a ton of fresh frozen and would like casserole recipes to use them in. Thanks in advance.
Dee in N.CA
++++++++

In Jan. 17th newsletter, Jen sent in a recipe for a corn pudding. In her directions she stated to bring water to a boil and pour into a 9 x 13 glass dish. Do you put all the other ingredients in another bowl? Then it says to place that dish in a larger dish with water 1/2 way up the side. Is this the 9 x 13 glass dish that you pour in the boiling water? Did not want to pour water in the mixture and ruin it. Thanks.
Jane Ann in Alabama
++++++++

Hello Nancy, Siggy, Ditto, and All You Good Cooks! Hope everyone is keeping warm and dry! I have a request for those who have been with the group for a while. You may remember that I mentioned I'd lost all the recipes I'd copied and saved from this newsletter, and there's one I'd especially like to have again. It was for a Cheesecake and the person who sent it in guaranteed that it would be the best cheesecake we'd ever tasted. I think he was a man - his name may have been Tyler or he may have been from Las Vegas - and he said that since he'd started making them, his friends were always asking for them. The cheesecake had very specific baking instructions, and he said that was the key to its greatness, following those instructions to the letter. I can't remember what he called it - World's Best Cheesecake? Best Cheesecake Ever? Surely someone else saved this recipe as there was quite a bit of discussion about it, as I recall. Please dig through your files and let me know what newsletter.!

By the way, Nancy, I'm trying to reform my sloppy ways. Now when I copy a recipe, I also click and copy the URL at the top of the page. So if I've saved a recipe someone is looking for, I know exactly which newsletter it came from - plus I'll remember through the years that I got those particular recipes from this wonderful newsletter. Thanks for all your hard work, Nancy!
Sue (Cooky) in Indiana

Comment
It is always good to document anything you copy as much as you can.  Including the URL is great way to document. It is good to back up your files of to a CD. It is so much better to use a CD and have the files than loose all the files.
Nancy
++++++++

I ran out of room again today.  More replies and requests and recipes tomorrow. Siggy and Ditto are very verbal right now.  They are telling me it is past their bed time. This means I need to turn on the mattress warmer on my bed for them.
Nancy
++++++++

Online Games
Hangeroo Game   Mahjongg Game   Checkers Game   Space Invaders    Tetris Game    Flashman(Pac-Man)    Crossword Puzzle Wordsearch   Trivia
++++++++

Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to sign up for for our free recipe exchange newsletter. It is sent each day except Thursday  

CLICK HERE 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.