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

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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 and Happy New Year to you all. I have seen several recipes that call for canned fruit pie filling (peach, cherry, blueberry, etc.). Would anyone have a recipe(s) that can be substituted for the purchased pie fillings? I have frozen peaches, apples and blueberries in my freezer that I hope could be used . Thanks in advance for any responses.
Carolyn in Los Banos

Hello Nancy,
A lot of the ladies have been talking about the new crockpots and not liking them. My mom has 2 of the new ones that are digital. They are made by Rival and have a 4hr.,6hr., 8hr., 10hr., and a warm setting. She loves them and has given the others to me. haha She also uses the plastic baking liners in them. I do not have one but she say's she wouldn't have anything else. You can get them anywhere i guess [ she got hers at Meijers ], and they run about $40.00.

I am including the recipe for homemade glass cleaner again.I know it is not a food recipe but i loved it and thought some of the other ladies might like it. Everyone i have given it to loves it. No streaking!

Homemade glass cleaner
2 cups water
1/2 cup of vinegar [white]
1/4 cup of alcohol [ rubbing ]
put in a spray bottle and clean windows, glass, etc.
Jenny in Ky

Good Monday evening to all,
About our favorite gadgets: I still love my Salad Shooter.
I use it for potatoes- both sliced for scalloped, and shredded for hash browns. And for grating carrots for salads. All sorts of veggies work great in it and it's easy to clean, so I use it often. I've ordered a Magic Bullet, but it hasn't gotten here yet. My sweetie tells everyone that I have every kitchen appliance known to man, plus a couple converted farm implements! He's only exaggerating a little!

Here is a nice, easy and really good Hot Fudge Sauce I made last night to go on Black Forest Brownie sundaes. Not sure where I got this one, but it's close to the hot fudge you get at an ice cream shoppe.

Hot Fudge Sauce
1 cup plus 3 T. semi-sweet chocolate chips
2 T. butter
1 14 oz. can sweetened condensed milk (regular or low fat)
1 t. vanilla
Dash salt

Place chips and butter in 4 cup glass measure. Pour milk over ingredients. Microwave on full power 2 minutes, stir. Microwave on full power 1 to 2 minutes more if needed or until chocolate is melted and sauce begins to bubble. Remove from microwave and stir in vanilla and salt. Makes 2 cups. Serve warm. Refrigerate any leftovers. Leftovers can be reheated in the microwave. Stir in 1-2 teaspoons of milk when reheating if sauce is too thick.

I cooked a ham yesterday in Coca-Cola. It was quite tasty. I'll send in the recipe later since this is getting too long. Thanks again Nancy for your work on this. All of us appreciate it!!
Kathy in Damascus, OR

Comment from Nancy
I love my Salad Shooter.  I had an older one and recently purchased a new one because it plugs in and is easier to use.  With my MD and weakness in my hands I needed something that was easier to operate.

Presto Salad Shooter The SaladShooter slicer/shredder takes the work and mess out of slicing and shredding vegetables, fruits, cheese, nuts and more. It's perfect for making salads, soups, pizza, tacos, and desserts. Shoot one ingredient after another right where you want. There are no extra bowls to clean. Simple to use too! Interchangeable slicing and shredding cones slip right in. Base wipes clean, and all other parts are dishwasher safe. Its compact size makes it easy to store most anywhere, even in a drawer.

Nancy!! Just ran across this a few minutes ago. I'm going to try this experiment because I've been leery about using my crock pot - things have gotten a tad too "cooked" to suit me. Corinne, Murrieta, CA

Safe Slow Cooking
To be considered safe, a slow cooker must be able to cook food slow enough so that it can be left unattended, yet it must be fast enough to keep food at a safe temperature.

How can you tell if your slow cooker will heat to a safe temperature? Follow these steps to ensure slow cooker safety:

1) Fill your slow cooker with 2 quarts of tepid water.

2) Heat on low for 8 hours.

3) Using a thermometer, check the temperature of the water quickly as the temperature can drop dramatically when the lid is removed.

4) The temperature of the water should be 185 degrees F. If the temperature is higher than 185 degrees, this would indicate that a meal cooked for 8 hours without stirring would be overdone. If the temperature is below 185 degrees, this could mean that your slow cooker does not heat food to an adequate temperature in order avoid potential food safety problems.

In the January 4th newsletter, Phyllis C. in Kentucky was looking for deviled egg recipes. I know this response is late (I'm WAY behind) but wanted to pass this decidedly different recipe along. It will not be to everyone's taste but my husband prefers it. Hope you enjoy them.

Julia in PA (formerly GA - heavy sigh)

HORSERADISH DEVILED EGGS
6 hard boiled eggs
1/4 cup mayonnaise
1 to 2 Tblsp. prepared horseradish
1/2 tsp. dill weed
1/4 tsp. ground mustard
1/8 tsp. salt
Dash pepper
Paprika

Cut eggs in half lengthwise. Remove and mash yolks; add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Spoon into egg whites and sprinkle with paprika. Refrigerate until serving.

Hi, does anyone know, approximately what year crock pots were changed, to the higher settings where everything cooks way to fast? And did the older ones come in 5 or 6 quarts?
I sure like the older ones better, & will be trying to find me one, as I gave mine away, when I bought my new one. (Which I do not like.)
Thanks, Carolyn in WY

Hey Nancy, Everyone and every Fourlegged! Since we're on the subject of slow cookers I have a question. My husband bought a WolfGang Puck slow cooker from Sam's several months ago. The first time he used it I noticed that it got extremely hot to the touch (on low). It has never over cooked anything but the fact that it gets so hot concerns me. Has anyone else had this happen and if so should I be concerned? Just wondering if it could be a fire hazard...I have fourleggeds at home too!

Thanks in advance and have a blessed day!!
Carol in Louisiana

Nancy, Siggy and Ditto: Food related but not a recipe. Based on recent postings in the newsletter about a highly recommended eating establishment in Savannah, GA, I ordered and received my copy of "Mrs. Wilkes' Boardinghouse Cookbook" yesterday and have quickly scanned the contents. I would have to say it's definitely a Keeper with lots of tempting recipes along with a very extensive story of Mrs. Wilkes, her family, the boardinghouse, boarders and the early days in Savannah plus lots of pictures... I NEVER PAY FULL PRICE FOR BOOKS and while this cookbook shows on the inside of the fly cover that the selling price is $29.95, I paid a total of $14.13 ($9.92 for the book plus $4.21 shipping and handling). The book is NEW! I have checked on www.abebooks.com and www.alibris.com and both sites are showing sources for the cookbook with prices as low as $9.98, $10.04 and $10.16 plus shipping if any Nancylanders are interested. Most of the listings show the books to be either new or in excellent condition.
Mr. Myron Drinkwater - Lake Forest, CA

Cream of Mushroom Rice
1 can (10 ¼ oz.) condensed cream of mushroom soup (or any cream soup)
1 soup can (1 1/3 cups) water or milk
2 cups Minute rice, uncooked

Bring soup and water to a boil in medium saucepan. Stir in rice, cover. Remove from heat. Let stand 5 minutes. Serve immediately. Makes 4 servings.
Tona in Bama

Hii,
In response to the Crock Pot or Slow Cooker comments in the Jan 23, 2007, newsletter. I have a West Bend slow cooker (Versibility or Versability) and think it's great. It has a base on which the pot sets with a heavy glass lid. The pot can be used on the slow cooker base, the oven, or top of the range. To vent it, I angle the lid so that it is not on tight.
Mlf

Hello Hello Hello from snow covered Michigan. Winter finally arrived. I want to add my two cents worth regarding electric mattress pads. I have used them for many winters here in Northern Michigan. I would suggest anyone purchasing one consider one with dual heat controls. That may each person can control their own side. We turn on ours about about an hour before going to bed. It's toasty warm when we get in so we just turn them off.

Regarding favorite kitchen gadgets -- my favorite is the Garlic Press from Pampered Chef. You do not have to peel-just put in the press and squeeze.
Edith

Dual Control Heated Mattress Pads for Queen and King Size
Sunbeam Royal Warmth Heated Mattress Pad

Sunbeam 5oz. Fill Heated Mattress Pad

Nancylanders, I have a question; I am trying to make some Paella, as you know this dish requires Saffron, well, Saffron is expensive and hard to find. There is a spice that some what mimics Saffron, in both color and taste, but I can't think of the name of it. Any body know?
From Don in Mich.

Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!
Kitchen Plus 2000

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!

Hi everyone, I can't remember who sent in the recipe a week or so ago for "Perfect Pork Chops", but I baked them last night and they were excellent! They practically melted right in our mouth and were really moist too. My husband LOVED them!! They were dipped in egg and milk, then coated with seasoned bread crumbs, browed in some oil, and baked for 35 minutes, covered with foil and then uncovered for 15. Yummy!!! Thanks for the wonderful recipe whoever you are!! LOL
Donna in Colorado (still 70)

Hot Fudge Ice Cream Bar Dessert

This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.

1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
Tona in Bama

Valentine Chocolate Trifle
"At church functions, folks line up for this trifle. And it is so easy
to make!"

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for
garnish. Refrigerate 8 hours before serving.

Tona in Bama

Nancy and furry friends: The postings on the slow cookers (crock pots) have been very interesting and now I have a similar question for Nancylanders. My crock pots (4 quart and 6-quart) are both older model Rival brand with removable liners - and I LOVE THEM BOTH! They have served me well over the years and have gotten much use. I echo what other members have suggested; pick up an older model crock pot at a yard or garage sale or from a recycling store, i.e., consignment stores, antique stores or Salvation Army or similar stores. Along the same line however is my newly acquired rice cooker/vegetable steamer. I don't remember the brand of my former 6-cup rice cooker and can't now remember why I got rid of it, but it worked perfectly. I purchased a new Farberware rice cooker/vegetable steamer. When I used it to cook rice (on three occasions) it seemed to me to be cooking at too high of a temperature as the steam escaped out the vent on the glass top and around the edges of the top leaving a wet mess about a foot in diameter around the cooker. I sent an E-mail complaint to the Farberware company and they sent me a replacement - same model. It does the same thing as the one I purchased, so now I have two new rice cooker/vegetable steamers that are basically nonfunctional or do not function the way I think they should. Has anyone else experienced this problem with newer model rice cookers? If you have a newer model rice cooker that functions properly and without making a mess around the cooker in the cooking process, would you be so good as to share the information regarding model, size etc. with me and other newsletter members?
Mr. Myron Drinkwater - Lake Forest, CA

I have a new crockpot that works well when I am home and can watch it. For those of you who work, and must leave the house all day, there is a new crockpot with a timer on it. You can put your food in it and set it to turn on later. I have seen these pots on sale for as low as $40.
Dorothy from AZ/WA

Good morning,
I want to thank all of you who have written in about the slow cookers. You made me look so smart at work the other day. My boss purchased a new crock pot and I told him to be careful because they cook much more quickly than they used to. He didn't believe me, but came into work a few days later and apologized to me. He had tried to make pulled pork and most of it had adhered to the side of the crock and was inedible.

Thank you so much for all your recipes, ideas and tips. This newsletter is a blessing in so many ways.

Heidi in Maine

Would like recipes using egg beaters and sugar substitute, especially custard pies.

Thanks J, Macon, Ga.

For Paul in MN regarding his request for Donuts. These are the easiest and really good. These are for Raised Donuts. Buy loaves of frozen bread, let thaw only partially just so you can cut thru, and cut into about 8-9 equal slices. lay out on a sprayed sheet of foil and cut out the hole with a cap from a bottle of water or something equivalent. Cover and let raise till double in size. Heat grease to 375 and drop them in. Don't forget to cook the "holes" too. cook for about 2 min on each side For glaze combine powdered sugar and a little milk to the right consistency and dip the fried donut in the glaze. You can also cook Cans of "grands" bisquits in the same way, but you don't have to let them raise of course.
Roz in Indy

Thank you Chris NM for letting me know the nancy@nancyskitchen mailbox was full. Boy, was it full. When I changed servers for the site I set up the box but didn't remember to add it to my Outlook Express Mail. There was over 8000 messages and over 300 recipes and messages in the box. I didn't check the box since August 8th (the day I moved the site.) Now I don't remember which of the recipes and messages have been posted. I am going to post them all to an additional newsletter each day for many days. The link will be posted at the top of each newsletter (starting tomorrow) as Lost Messages 1, Lost Messages 2 or whatever page it is. I do apologize for not realizing the messages were there. When I moved the site I also change the email to nrogers@arn.net and did not ever think to check the messages at the other address.
Nancy

Thank you Nancy for leaving the links to my favorite stores at the bottom of the page.  I can find them all easily this way.
Susan (81 years old) in PA

Good Morning, Nancy:
Hope all is well with you and yours. I am still looking for a recipe for a praline pie. I use to buy a mix at a place called Dusty Attic in Mesquite, TX however they don’t carry it any more. I sure would like to have a recipe if anyone has one. Until next time.
Neenaw from Garland, Texas.

Susie in Indy, thanks for the weight watchers recipes. I'm collecting those right now because my husband and I are doing weight watchers. He has lost 17 pounds and I have lost 79.

Please EVERYONE keep sending in those weight watchers recipes. Thank you very much.
Bette~Indiana

For the dieters that have been requesting recipes:
I have been using the soup recipe which is part of the Sacred Heart Medical Diet. According to the diet,
it will not add calories.
1-2 cans stewed tomatoes
3 plus large green onions
1 large can of no fat beef broth
1 pkg. Lipton Chicken Noodle Soup mix
1 bunch celery
2 cans green beans
2 lbs. carrots
2 green peppers

Season w/ salt, pepper, curry, parsley, if desired, or bouillion, hot or Worcestershire sauce.
Cut veggies in small to medium pieces. Cover w/water. Boil fast for 10 min. Reduce to simmer
and continue to cook until veggies are tender.
Athena in DE ( They suggest eating this several times a day)

I make cheese cakes all the time. My favorite way of making it produces a very creamy, lighter texture cake. I think I saw Paula doing a cheesecake very similar but this is my TNT method.

Barbs Cheesecake

Crust:
1-1/4 Cup graham cracker crumbs
5T butter or butter flavored Crisco ( I have even used stick margarine)
3 T sugar
Mix all ingredients together and put into a 9" spring form pan. use a flat bottom glass to distribute crumbs over bottom and up the sides of the pan. If you want a firmer crust bake at 350 deg for 7 mins.. ( I don't bother, makes a softer crust)

Filling:
4 (8 oz pkg) cream cheese
1 cup sugar
1 to 1 1/2 tsp vanilla
4 ex lg eggs
1 cup sour cream

Bring ingredients to room temp. Beat the cream cheese til fluffy then add the sugar , vanilla and sour cream, beat til mixed. Add eggs one at a time..til mixed.

Its very important not to over mix or too much air will make it crack. Pour filling into prepared and cooled crust. I usually whack it on the counter to break up any air bubbles.

In lowest rack of oven, place a shallow pan of water and place another rack in oven center. Cheesecake goes on center rack over the water.

Preheat oven to 315 to 325 and bake cheesecake for at least one hour or until it starts to brown on top. Turn off oven and leave cheesecake in over for another hour then take it out of oven and cool . Place in refrigerator loosely covered with foil I always wait til next day before serving.
This recipe produces a nice light textured cheese cake.
hope you try it, Barb in NY

Hi Nancy,
I hope all is well with you & your furry babies. I would like to comment about the slow cookers in newsletter January 22nd. I received a large Rival crock-pot for my bridal shower back in 1986 and it is still going strong. This crock-pot has a ceramic stoneware that lifts out too. In fact I just cooked a boneless shoulder blade butt to make BBQ with and the meat was so tender & delicious. What is the difference with the newer crock-pot models? Besides the new crock-pot cooking faster at a high temperature. I'm just wondering because I haven't look at the newer crock-pots or slow cookers at all. Have a great week everyone!
Dorry in VA

Comment
I have a newer crockpot with the ceramic stoneware crock that lifts out. I don't have much problem with cooking faster than an older model I have as well. I think my lid to the new one is too light so I use my older model glass lid. The lid seems to make a big difference.
Nancy

I just love looking up gadgets I haven't seen before.  I am a gadget collector from way back.  The best gadget I have is the Mr. Mister Spray Genie  Dennis Weaver (Prepared Pantry) sent me for Christmas.  I like it because you just put your favorite vegetable oil in it and spray you pans.  When you run out just fill it up.  Just fill Mr. Mister with your favorite vegetable oil and pump the cap to pressurize.  You have your own aerosol can without the propellants, alcohol, or additives.
Nancy 

This is in response to K from TX looking for the chopper that she has seen at the fair…..

I think you’re looking for the Kitchen Plus 2000. I bought one last year and it is by far the best gadget I’ve ever owned!!!!

If you search for “Kitchen Plus 2000” you will find a couple different websites that sell this product for about ½ of what you pay at state fairs.

Hope you enjoy it!!
Thanks Becky in TX

Kitchen Plus 2000
One of the most essential kitchen tools youll own! The Kitchen Plus 2000 has been designed to create and produce professional results for food preparation in the most convenient way and in the shortest time possible. It will quickly become you're favorite food preparation machine. Slicer Chopper Shredder Grater Egg white separator Julienne cutter Citrus Juicer Whipper Blender Mixer

HI Nancy & kitties. This is my first time replying. I enjoy your newsletter. For K --TX. In the 1-23-07 newsletter requested gadget for chopping. Check out QVC.com. Item # K4926. Pro Chopper Plus - 16 pc. Manual Food Processor. It is $21.00 plus S&H & tax. I believe this is what K wants.
DD - Wichita KS

Comment from Nancy
I went looking for this gadget to see what it looked like. It was in the same price range of the one DD in Wichita purchased.

Pro Chopper Plus (TM) Preps Food in Seconds at a fraction of the cost of a food processor. Jumbo, 16-piece set grates cheese, cabbage, chocolate. Slices cucumbers, zucchini and tomatoes for salads. Chops onions and celery for stuffing. Juliennes potatoes and carrots for casseroles. Whips, mixes, juices and purees... with triple-power blade action. Includes 33 page recipe booklet in English and Spanish, and instructions. Dishwasher safe components make chopper a breeze to use and clean!

Hi Nancy, I don't have one of the onion wizards, but do have a Black & Decker Handy Chopper Plus. It is 1-1/2 Cup capacity. Is very handy for small chopping jobs. Gave my daughter one for Christmas. She said she leaves it set up on the kitchen counter, uses it regularly.
Margaret, Tulsa

Comment from Nancy
Looked up this one to see how it differed from the other one mentioned in the newsletter.

Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!
 

For K in Texas,
The gadget you are searching for is the Gourmet Quick Chopper 2000 (must be the year I purchased mine) and is distributed by US Jesco International, Ltd, Inc. 1421 Westway Circle, Carrollton, TX 75006-3733. Phone 1-800-425-3726. Email address is www.usjesco.com.
Hope this helps. I took the info off my old box. I use this all the time and also purchased the Quick Slicer/Grater 2000 and use it to slice potatoes.

Freida in Tx

This is for K----TX
I think what you are looking for is called a Miracle Chopper. I bought one on line a few years ago for around $15.00 and love it for making salsa etc.
jeane from PA

Peanut Butter Sheet Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
2/3 cup butter, softened
2 cups brown sugar
6 eggs
2 teaspoons vanilla extract
3/4 cup milk

Frosting
1/2 cup creamy peanut butter
1 (16 ounce) package confectioners' sugar, sifted
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped peanuts

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

To make Peanut Butter Frosting: In a large bowl, cream peanut butter; gradually beat in half of confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.

Tona in Bama

Diet Corner

Loaded Baked Potato Soup (low fat with calories, nutrients given) Yield: 4 servings, approximately 1-1/2 cups each

3 cups low-sodium fat-free chicken broth
1/2 cup water
1/2 teaspoon oregano
1 tablespoon parsley
1/4 cup light margarine, melted
1/2 cup flour
2 cups fat-free milk
1/2 teaspoon black pepper
4 cups cubed potatoes, approximately 1 pound
2 tablespoons fat-free sour cream
4 tablespoons light cheese
4 slices ready to serve bacon, cooked crisp
4 green onions, diced

1. In a large saucepan bring broth, water, oregano and parsley to a boil. Reduce heat and simmer. Add margarine.
2. In a small mixing bowl combine flour, milk and pepper. Slowly add milk mixture to saucepan and whisk until smooth. Add potatoes. Cook over low to medium heat stirring often to insure soup does not stick or burn.
3. Cook until potatoes are tender.
4. Garnish each bowl of soup with ½ tablespoon sour cream, 1 tablespoon cheese, 1 slice of bacon crumbled and 1 green onion.
Nutrition Facts:
240 calories, 30g carbohydrate, 14g protein, 7g fat, 2.6g saturated fat, 10mg cholesterol, 3.8g dietary fiber, 684mg sodium

Exchanges per serving: 2 starch, 1 very lean meat, 1/2 fat

Source:
Adapted recipe by Rachel Cly, RD, LD and Jennifer Parham, RD, LD Nancy we made this soup for the family. We have 2 diabetics that I cook for. I baked 4 medium size potatoes in the microwave to speed up the cooking process and then added the baked potatoes while still warm to the creamed milk, flour mixture. The first time I followed the recipe exactly and turned the gas way down, but the potatoes still scorched to the bottem of the saucepan. I hate wasting food and hate the mess and so I changed the recipe. Everyone liked the soup and we had grilled ham and low cal cheese sandwiches with it. It was a quick easy supper. Hugs, kt in OK.

In newsletter of 1/22, I saw a recipe I must have submitted sometime ago, as my Mother was Eleanor Mitten but the cake was misidentified. She use to call this a "Yellow Angel Food Cake" as you used both yolks and whites.
Mary Jean Fisher, San Marcos,

There were several hung up n my mailbox for over a month.  When they released them into my mailbox I posted them to the newsletter.  Yours was one of them. 
Nancy

There were soooo many recipes sent in by our family (members) that not all would fit in the newsletter. 
Nancy

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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)

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