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.

+++++++

Cindy, VA requested a homemade version of Campbell’s Bean with Bacon soup. Here’s how I make mine. Soak a pound of dried Great Northern beans overnight in water to cover. Next day, drain off water. Add fresh cold water to cover an inch above the beans. Finely chop a medium to large onion, a large carrot or 4-5 baby ones, a large stalk of celery, and a couple tablespoons of chicken base seasoning or 3 bullion cubes. (Here you can add a 3-4 inch piece of scrubbed pork side, or a ham hock or a hambone). Bring to a boil. Lower the heat to a simmer and let cook for 2 ½ to 3 hours. (Note: When beans are allowed to boil, the skins loosen and separate from the beans). Add additional water if necessary. When the beans are completely soft, Take out the meat to cool. Take out a cupful of the beans and mash them. Add back to the pot. To make the soup the color of Campbell's, add a tablespoon of tomato paste. (I save the rest of the paste in a small container in the freezer for the next pot of bean soup. If using ham or ham hock, cut the lean meat in small pieces and add to pot.

The tomato paste does not harm the flavor of the soup. Let the soup sit in the pot for an hour or so before reheating to eat. It should be nice and thick.

As a side note, split pea soup is made the same way except that I use an immersion blender to smooth the cooked peas after they are completely soft. Do Not Use the Tomato Paste in the pea soup.

Darlene, WV
+++++++

Is this the place you're looking for?
Mrs. Wilkes Boarding House is one of the South's legendary landmarks. Although Mrs. Wilkes, who passed away in 2003, stopped taking boarders nearly 40 years ago, her famous dining room lives on, serving the family-style meals that put it on the map.

Never mind that there's no sign marking its location on West Jones Street—the line that starts forming at 10:30 a.m. marks the spot. When the doors open at 11:00, you'll be seated at one of the tables-for-10 along with folks you probably don't know.

The food is classic. Fried chicken, (this is the South, after all), gumbo, creamed corn, scalloped eggplant, Savannah red rice, biscuits, and corn muffins are served from big bowls and platters passed at the table.

Get in line early. You won't regret the wait.

Mrs. Wilkes Boarding House
107 West Jones Street
Savannah, GA
912-232-5997

Thanks for this wonderful newsletter.
Gramajn
+++++++

Hi all this is in response to the request by Barb in Delaware. Yes I know where that is I have been there my self and loved it. It was like a family affair we had to wait out side for a while just to get in. The name of the place was Mrs. Wilkes' Boarding house. It was in the historic district. The address is 107 West Jones Street. We so enjoyed every thing about it. We are also going down in Feb. about the 14. But sadly to say I heard that it closed. My Dad lives about a hour away in Beaufort S.C. so I guess he should know but who knows he might have gotten the wrong information. Hope so.
Donna in Pa.
+++++++

In the 1/07 newsletter Barb in Delaware was asking if anyone knew the name of the bed and breakfast in Savannah GA. that served the family type meals. All she could remember was the "Mrs." part. Barb I think this is what you're probably looking for. Try this site and see if this is the one.
Mrs. Wilkes' Dining Room - Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/
Evelyn in Tennessee

Information was also sent in by Darlene, WV, Sandy H Blue Springs, MO and JJWS in FL
+++++++

Margaret, in Tulsa requested a good "Fried Pie" recipe for a friend. This is a delicious recipe the I found in an Amish Cookbook a few years ago after having tasting the scrumptious Amish Fry Pies in Holmes County, Ohio, which is Amish Country. This recipe makes about 40 small fry pies. It would be simple to cut it down by half. I have frozen these pies. They freeze well for a pie, but aren't as good as when they come right off the wire racks.
Pam in Ohio

AMISH FRY PIES
9 c. cake flour
1 T. salt
2 T. sugar
3 c. vegetable shortening
2 c. cold water
Thick fruit filling of your choice.
More shortening for frying.

Combine flour, sugar and salt in large bowl. Cut in the 3 c. of shortening until you have small pea sized pieces of the mixture. Add cold water a little at a time. Stir just until moistened then shape into 4 balls. Divide each ball into 10 pieces. Roll each piece into a circle about 4 1/2 to 5 inches. Place dollops of thick fruit filling on one side of the circle however do not fill completely to the edges. Leave about 1/2 inch uncovered all around the edge of the circles. Fold one side of the dough over the other to make a half circle. Press or crimp edges tightly to seal. Heat shortening to 375* in a deep skillet. Fry 2 or 3 pies at a time until golden brown, turning once while frying. Cool
on wire rack slightly, then while still warm dip the entire pie into the bowl of glaze. Recipe for glaze follows. Allow glazed pies to drip on wire racks until cool.

GLAZE
8 lbs. powdered sugar
1/2 c. cornstarch
1/3 c. powdered milk
1 t. vanilla
2-1/2 c. warm water
+++++++

Nancy~
I live in the mid-west where restaurants take pride in their special breading for "breaded " tenderloins, but I haven't been able to come up with the perfect recipe. Hopefully someone in your readership can help me out. Most of mine have been too crisp.
Thanks, C.J. Harris
+++++++

When I was a youngster, I had the most delicious cake, which my hostess said was a cottage cheese cake; however, it had a crumb texture like an ordinary yellow or chocolate cake. Would any of you newsletter reader/contributors have a recipe like this?
grannym IL
+++++++

Hi Nancy,
In my quest to find a recipe for Hudson's Turtle Pie, I went to www.goodsearch.com. Imagine my surprise to find my request under http://whatscookin.proboards4.com. I can find other Hudson's recipes but not the Turtle Pie.

If you don't know about goodsearch.com, you might want to check it out. You can earn money for your favorite charity.

I'll keep watching your newsletter.
Helen
+++++++

Nancy, This is for Marlene in WV. The date nut cookie recipe is in the Dec.19th newsletter . Let me know if you like them.
Helen In Mississippi
+++++++

Miracle Hand & Body Lotion was in the December 9, 2006 newsletter.

Nancy, would you please remind these wonderful people:

If you mention something from a previous newsletter, PLEASE include the date of the newsletter you found it in!

Thanks for this wonderful newsletter.
Gramajn

PS: I love the new format!
+++++++

The newsletter date of Moisture Cream lotion from Tona in Bama recipe was also sent in by Linda in Al , Marlene Cavalcante in Fl, Cheryl in Ohio, and Margaret, Tulsa.

The lotion recipe was also in 11/27/06 newsletter.
Robbie in Bowling Green, IN
+++++++

Dear Nancy & all,
I've really enjoyed the last few days' newsletters. Hope everyone had a good Christmas & New Years.

With all the discussion about roasting turkeys, roasts, etc., I thought I would write & send in something very different. Between Thanksgiving & Christmas, we ran across this cooker at a local Fry's store, and after thinking about it (it's not cheap, about $150), we went back and bought it. It's called the Orion cooker, and it's the best money we ever spent. We've cooked a pork roast in it, as well as our Christmas eve turkey and a brisket, and everything comes out wonderful - tender & juicy. My husband did overestimate the cooking time for a small roast, but everything else has been wonderful. For the first time I can remember, the white meat turkey was moist enough that I liked it too.

You can read about this cooker and where to get it at http://www.orioncooker.com/.

Best of all - my kitchen and stove were free (and clean!) for other uses.

I'm loving all the recipes I'm reading, but would really love to see more low-carb recipes for those of us who are on this regimen due to health reasons.
Nancy in Houston
+++++++

Is there any way to find out how Amish rolled butter is made? What's different about it? I'm making my own, but can't figure out what's missing.
Thanks, Molly S
+++++++

Hi Nancy:

Here is a great recipe for Hot Chocolate - I made it last Christmas, put in pint mason jars and put in a basket with two mugs, candy canes and marshmallows for my nieces and nephews - they loved the hot chocolate.

Rich & Creamy Coca Mix
3/4 cup powdered nondairy creamer
1/2 cup nonfat dry milk powder
1/2 cup milk chocolate chips
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
8 peppermint sticks

Combine all ingredients in bowl except peppermint sticks; mix ell. Place mix in 1-pint food storage jar with tight-fitting lid. Lightly pack mixture down, if needed. Evenly place peppermint sticks around outside of jar or tie sticks to outside of jar with ribbon.

Cover top of jar with fabric; attach gift tag with raffia or ribbon.
Makes 1 (1-pint) jar

Sandy D, from MN.
+++++++

Hi folks! I wish to you all a very blessed New Year! I enjoy all the recipes and tips that you all share. I also am seeking a TNT recipe for a spread that would be tasty on Blueberry bread. I’m sure some of you fabulous cooks have something. Thank you in advance.
Debbie, SC
+++++++

Could someone please help me find which newsletter contains the recipe for the Ginger/Rhubarb Crumble Dessert that several have raved about. I really do like the taste of Rhubarb and would very much like to try that recipe.
Thanks for your help.
Barbara in Corsicana,TX
+++++++

Good morning, Nancy and all! Hope everyone has a lovely, safe and healthy New Year.
I just wanted to throw in my two cents ref the new format. Think it is great; clean and easy. BUT I miss the solid line divider between recipes, since I can't triple click to select the recipe. How lazy can you get?
Kathi in Virginia
+++++++

Nancy this is for Margaret in Tulsa: I have used this recipe for years and the dough is so easy to work with:

Fresh Fried Apple Pies

CRUST
2 c Flour
1 dash Nutmeg
1 teasp. Sugar
1/2 teasp. Salt
1/2c Crisco
1 teasp. Vinegar
5 Tables. Ice Water

Filling
3 c Apples( diced)
1/2 c Sugar
1 teasp. Cinnamon
1 Tablesp. Cornstarch
1 teasp. Vanilla (optional)


First:
Cut apples and mix filling ingredients in a bowl then transfer to a pot on the stove cooking on a low temp so apples get soft, but not mushy. (This is also perfect timing to mix up the crust!)

Second:
Blend dry ing. for crust. After tossing with a fork, add vinegar then water. Mix a little before adding crisco then work with your hands. Roll half the dough at a time to make it easier.
Third:
Spoon 3-5 pieces of diced apples&sauce into a portion of the dough, roll and crimp edges to seal. Do not fry pies at a high temp or they will burn!
Linda in Al
+++++++

For Alice in Illinois, Jan. 7th newsletter, request for Italian Beef Sandwiches. I lived in Illinois for many years (born there), in C-U, and Italian Beef Sandwiches were one of my very favorites. I've been making them for over 40 yrs!!

Portillo's Italian Beef Sandwiches Copycat/Clone Recipe
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (0.70 ounce) package Italian salad dressing mix
5 lbs rump roast

In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix. Stir well and bring just to a boil. Place roast in a slow cooker and pour mixture over the roast. Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours. Remove bay leaf and shred meat with a fork. Serve on Italian Rolls.

I believe Portillo's is a restaurant in Chicago.
Dianne, E.Tnn
+++++++

Good Morning to all my Nancy friends around the world. Each day when I get up, grab a coffee and sit and read Nancy's exchange newsletter. It is such a pleasure to read all the recipes, hints, etc. that friends are eager to exchange with each other. Everyone is so helpful. Would like to thank all that helped me with the prime rib recipe.

Yesterday I went to wal-mart and picked up some small candy cups to make fudge in for valentine's day. I also purchased a flexible heart pan and will make some heart fudge.

This Friday, our Grange will be having their monthly soup contest and I am going to enter the chicken pot pie soup. I love chicken pot pie, so I am going to try this soup that Heather from California and Lindah in Fort Worth, Texas shared. I will use a little of both and give my own touch also. I just love this site.

I too, am looking for the date nut cookie recipe and hand lotion recipe. Thanks again to Nancy for taking the time for us.

Mary,Green Brook, NJ
+++++++

For Anita, from Brandon, FL

Vegetarian Meatballs
1 can (10-1/2 oz) Hain natural onion bean dip
1 cup shredded carrots
1 cup rolled oats
1 jar (16 oz) Hain natural spaghetti and cooking sauce

In a bowl, combine and mix bean dip carrots, oats and 2 tbsp spaghetti sauce. Grease hands lightly and form mixture into 2" balls. Place balls in a baking dish. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining spaghetti sauce. return to oven and bake for an additional 15 minutes. Serve with spaghetti or in sandwiches.
Makes 16 balls.

As we are carnivores at our house, I have never tried this recipe. I simply offer it as a possible trial for Anita.
grannym IL
+++++++

Nancy the steak looks good at the top of the top of the first page and that is what we had for dinner on Sunday. I came across this web site and liked a couple of the sayings that they had and hopefully you will be able to print this one. It came from www.amishdining.com.

Everyday Recipe
One cup of kindness;
Mix it well with love.
Add a lot of patience,
and faith in Good above.
Sprinkle very generously
with joy and thanks and cheer,
you'll have lots of "Angel Food"
to feast on all the year.

Thanks for printing if possible. Nancy and 4 legged associates take care. Everyone have a great day.
Susie Indy
+++++++

Hello everyone and Happy new year. I have asked this before but didn't get a reply so I will try again. I am looking for an applesauce donut recipe . It is real moist and tastes real apple-y. delicious. The bakery closed that made them.
Thank you, Patti in Tx.
+++++++

Peanut butter fudge.
This is my second request, what brand of peanut butter gives the best peanut butter taste to fudge? I used Jif and the fudge didn't have that great taste.
Thanks, Boots in Va.
+++++++

For Alice from Illinois in the Jan 7th newsletter, this is my hubby's and
mine favorite Italian beef sandwich. I modified a recipe I found at www.allrecipes.com a few years ago to suit our tastes. It is easy and very
good! You can use as much sliced cheese as you want.

Philly Steak Sandwich
12 oz. deli shaved Italian roast beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
3 tablespoons vegetable oil & 3 tbl. butter
1 lg. onion, sliced
1 frozen pkg. assorted color sliced bell peppers
3 ounces provolone or mozzarella cheese, thinly sliced
provolone or mozzarella
4 hoagie rolls, split lengthwise
Sometimes I add 1 pkg. sliced fresh mushrooms, sautéed with peppers and
onion.

Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef. Heat half of the oil in a skillet over medium-high heat. Sauté beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and sauté the onion and green pepper. Preheat oven on broiler setting. Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

I mix the spices up good and add meat and let it meld flavors while I am sautéing the peppers and onion. Then I add the meat mixture to peppers and onion in same skillet to saute all together. I don't broil the sandwiches, just turn the oven to 375ºF or so and bake till cheese is melted. Before I
even put the stuff on buns, I spread butter on both cut sides of buns and toast them in oven till a little browned. This is a complete meal served with coleslaw.

And for Teri from Calgary in the same newsletter asking about Wendy's baked potato with broccoli cheese sauce I found one at http://www.recipelink.com/copycat.html. My computer was acting up right then, so I couldn't post the recipe. This link will take her to all of Wendy's toppings recipes for the baked potatoes.
Chris in NM
+++++++

This is for Cindy in Va who is looking for a bean with bacon soup similar to Campbell's.

Bean with Bacon Soup
1 pound bag navy beans
1 smoked ham hock
1 large onion diced
6 cups water
6 beef bullion cubes
4 large stalks celery diced
1 large carrot finely diced
six slices extra thick bacon
1 can (4 0z) tomato sauce

Soak beans overnight according to package directions. cook bacon until crispy and set aside reserving 3 TBS bacon fat. Put bacon fat in the bottom of a large thick bottomed pot and saute onions, carrots and celery until translucent. add water, bullion cubes, ham hock and beans. Bring to boil and then set to simmer stirring occasionally. When beans are tender add tomato sauce and stir. Season with salt and pepper to taste. Crumble bacon and stir into soup. I will also sometimes add sliced kielbasa to this soup. Manga!
Glenda in New Jersey
+++++++

For Linda in the 1/05 newsletter, who was looking for a spinach lasagna with a white sauce, this is the recipe that I use. I am not sure where I obtained it.

Spinach Lasagna

White Sauce:
4 Tablespoons butter or margarine
4 Tablespoons flour
2 cups milk

Melt butter or margarine in a heavy saucepan. Add flour and cook over medium heat, stirring constantly, for 5 minutes. Add milk, and stir with whisk until smooth. Cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat and set aside.

Sauté the following in 2 Tablespoons of butter and 1/4 teaspoon garlic powder:
1/2 pound mushrooms, sliced
1/2 pound onion, minced
1/2 pound carrots, minced

Chop 1 pound frozen spinach which has been thawed. Drain and set aside.

Cook 9 Lasagna noodles in salted water. Drain and set aside.

To the white sauce add:
1/4 cup Parmesan cheese
1/4 teaspoon celery salt
1/4 teaspoon nutmeg
1/8 teaspoon white pepper
1/4 teaspoon salt

Blend over low heat until cheese is melted and sauce is smooth. Set aside.

Blend together:
1-1/2 pounds ricotta cheese
1 egg, beaten

Measure and set aside 6-oz of grated Mozzarella cheese.

In a 9" baking square baking dish, layer the following: thin layer of white sauce, 1/3 of the lasagna noodles, half of the spinach, half of the vegetables, half of the ricotta cheese mixture, half of the mozzarella cheese. Repeat the layers. Top with last of the noodles and last of the white sauce. Sprinkle top with buttered bread crumbs, if desired and bake covered at 350 for 45 minutes. Remove cover and bake an additional 30 minutes or until browned on top. Remove from oven and allow to set for 10-15 minutes before serving.

Another tip for reducing gas in beans, when you cook them is to add 1 – 2 Tablespoons vinegar to the hot water in which you soak them. You can also add a small amount of vinegar to the beans, as you cook them to further reduce gas.

Robbie in Bowling Green, IN
+++++++

Nancy a short time ago I used one of your recipes for potato salad. It was a dressing that you cooked the eggs and then added Miracle Whip to finish the dressing. It was fabulous. I copied it on a small piece of paper . Lost is the paper and I have searched all the categories it could be and I can not find it ...Do you have a clue what recipe I'm writing about. I'm forever grateful for your news letter. recipes and your knowledge to help us all.
Thank you, JW Hawaii
+++++++

For Linda January 5 N/L
Bob in Adelaide South Australia

Spinach Lasagne
8 Servings

2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced Shallots
1 red Bell Pepper, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
1/2 cup Plain flour
3 cups milk
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
315g (10 oz) package frozen spinach, thawed and drained
1-1/2 cups cottage cheese
1 cup shredded mozzarella cheese
½ cup shredded Swiss cheese
Lasagne Sheets

Cook vegetables and garlic until crisp-tender; set aside. Whisk the flour and milk until smooth, make white sauce; Add 1/4 cup Parmesan cheese, salt and Pepper.

Stir in spinach. Set 1 cup aside. In a bowl, combine the cottage, mozzarella and Swiss cheese. Spread 1/2 cup of the spinach mixture in greased Lasagne dish.

Layer with lasagne sheets,

Half of the cheese and vegetables and ¾ cup spinach mixture. Repeat layers. Top with lasagne sheets, reserved spinach mixture and remaining Parmesan cheese. Bake at 180ºC (350ºF) for 45 minutes. Let stand 15 minutes before cutting.
+++++++

Thanks Lynette for the link for the free Reynolds slow cooker liners. I requested mine right away! If anyone has never used them I highly recommend trying them. They make cleanup so much easier! I have a 6-1/2 quart crock pot that I hate to wash after using as it so big and heavy. When I use the liners it is so much easier. Usually I just throw away the liner and wipe out the inside of the crock with a damp cloth and I am done! Last May my parents celebrated their 60th wedding anniversary. I made Sloppy Joe's, baked beans and several salads to serve over 60 people that evening. I had 4 crock pots (two with Sloppy Joe meat and two with baked beans) going most of the day. Using the liners eliminated a lot of work when it came clean up at the end of the day! I was so glad I had them!!
Terese in South Dakota
+++++++

Nancy,
Someone was asking how to cut out donuts, and I have done it for years using a floured glass. A thimble will cut out the hole, but probably not too many of your readers use a thimble nowadays. I do not make many donuts now, for we can get them at donut shops and grocery stores, but they were yummy when put in a paper sack with granulated sugar and shaken up.

Going back to the Good Old Days and fried mush, my mother made it often, and it wasn't always fried. We had a plate of it, and then dipped a spoonful in a glass of milk. That was for supper many years ago. Leftover mush was fried the next morning. It is nice to reminisce.
Dottie from U of I Land.
+++++++

New Yew greetings from Down Under,

Here are a couple of recipes I got from my sister over the holidays that I think you will all like.

Pickled Coleslaw. - Keeps for months in the fridge.

Shred 1/2 cabbage
Grate1 carrot
Dice 1 onion
Dice 1 green and 1 red bell pepper

Place in a container with a lid

Bring the following to a boil,

1 cup white vinegar
1/2 cup of maize oil
1 tsp salt
1 tsp of liquid sugar - Equal etc
1 tsp mustard seeds
1 tsp celery seeds
1 tsp dry mustard

Pour boiling mixture over vegetables - DO NOT STIR - put lid on as fast as you can.
Place in fridge until required.
Stir and dish out what you need.
Remander will keeps for months in the fridge.

Diet Fruit Cake - No eggs, butter or sugar.

3 cups of mixed dried fruits - sultanas, currents, dates, etc
3 cups of skim milk - (liquid)
1 tsp mixed spice
3 tsp instant coffee

Stir altogether, cover and let sit over night.

Next morning add
2 1/2 cups wholemeal self raising flour
1 cup nuts -pecan or walnuts - cut into 1/4s

Place into a 8in cake pan and cover with foil, cook at 200c/400f for 1hour remove foil and cook another 20 mins.

I hope you all enjoy these recipes.
Elizabeth, Bendigo, Australia
+++++++

Does anyone have a good waffle recipe that has flavoring and or spices in it? I can't find anything other than the plain recipes or the ones with fruit, nuts, and etc in them?
Betty in Iowa
+++++++

About the breaking up hamburger, all I ever use is a regular table fork. I start mashing as soon as it is in the skillet and keep on mashing as it cooks, and gets as fine as i want. The more i stir and mash, the finer the texture it is. Works for me and have used that method for over 40 years. I tried the potato masher but went back to my fork a long time ago..
Sharon in TN

BTW , Nancy, I love the new format, is clean and the idea of having more room for recipes is great. Keep up the great work.
+++++++

Would LOVE to share this yummy recipe with the group, If I may... We had these over the Christmas Holidays... they were amazing and everyone asked for the recipe too! A great easy update to the ol' standard scallop potatoes!
Thanks! Laurie L., Wooster, Ohio

Special Potatoes
Preheat Oven to 350 (degrees)
Lightly Spray a 9 X 13 with non-stick spray

2 lb bag Frozen Shredded Hash Brown Potatoes
1 pt. Sour Cream
1 (10 oz.) bag of Shredded Cheddar Cheese
2 cans (10 1/2 oz.) Cream of Mushroom Soup
(substitute Cream of Potato, Chicken or Celery, if desired)
4 tbsp. Margarine
1/4 tsp. Black Pepper
1 tsp. Salt
1 Small Onion Diced
2 c. Corn Flakes (crushed in zipped-loc bag)
2 tbs. Margarine (melted to mix with Flakes)

Melt Margarine (4 tbsp.), allow to cool slightly, add Soup. Mix well in large bowl. Blend in sour cream and cheese. Add salt, black pepper and onion. Pour into a greased cake pan 9 X 13. Mix corn flakes and 2 tbsp. melted margarine in a zip loc bag. Sprinkle on top of potatoes. Bake for 1 hour. Corn flakes will be slightly brown & crunchy.
+++++++

Nancy, I love your newsletter. Have been with you for about 3 years. Never knew how to send you a note until now. Thank you for all you do for us. I have made so many of the recipes from your newsletter and look forward to this. God bless you!! p.s. I love my kittys and cats too and they all have special names. Can't have any inside which makes me so sad, but my son developed an allergy to them.
Agnes
+++++++

Nancy I have been a member for awhile and enjoy this newsletter greatly. Thank you so much for all you do. I was just wondering what happened to the trivia game. I played it everyday after reading the newsletter and I really liked it. Thanks again for all you do.
Kris

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.