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.

Nancy,
I'm so glad that you only print the TNT recipes for our "family." I know many times when I find an appealing recipe for my family, I tweak it here and there and after about three or four times, THEN it's just right. When I use a recipe from your site, I don't have to worry. I have actually invited company over the FIRST time I have made something off your site. No worries about it not coming out right because I KNOW it's TNT. Keep up the good work. We ALL love you lots
Susana in Louisiana

My website changed today.
New:
Uses for Watkins Cooking Spray # 01040 besides spraying a pan!
Amish Friendship Bread - Watkinized
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Sittin' Turkey Steamer  (online how to use video)
The steam keeps the inside of the turkey moist, while the surrounding heat creates a nice texture on the outside of the turkey.

Dear Nancy, I have gone back and reviewed every newsletter but I cannot find Breakfast Cookies, they sound interesting. Please Nancylanders, please share the date that this recipe is posted. I sure would appreciate it.
Hope everyone has a wonderful week.
Fran in FL

Thanks Barbara in Texas for the Spaghetti One Pot recipe, Suzanne

A friend is looking for a recipe for a Polish soup that has fish, shrimp and a cream base. Hope someone can help with this request.
Lora

For Joan:
I found it! I think this is the recipe you are looking for.

Pineapple Fluff
1 lb marshmallows (64 large)
1 cup milk
2 cups crushed pineapple, drained
1 cup heavy cream, whipped
1/2 cup chopped nuts (optional)
Graham cracker crust

Heat marshmallows and milk together in a double boiler until marshmallows are melted; cool. Stir in pineapple and whipped cream. Add nuts, if desired. Pour mixture into a graham cracker crust. Sprinkle top with additional graham cracker crumbs. Cover and chill. Cut into squares to serve.
Makes about 15 servings.
grannym IL

Welcome Home Nancy and Kitty Pals also!
I'm craving a tuna noodle casserole or a tuna ala king recipe. I love the "old time" recipes the best - you know, the ones that probably aren't too healthy for us any longer... Would appreciate some favorites from your readers.

I'm also looking for a TNT veggie lasagna recipe that has a white cream sauce.
Thanks for letting me pick the brain of all your wonderful community!

P.S. - The grape salad recipe from the bottom of the newsletter is GREAT! I've been meaning to make it since it appeared (last year I think) and I finally did...
It almost didn't make it to the picnic! I urge everyone to try it. Not sure whom to thank, but thanks anyway!
TeaHag in Upstate NY

Just read Audrey 's story about her husband and the fires out west complete with pictures and comments. She is very talented and all our "family" might like to read her blog. There is a link at the end of the news letter for those who haven't read the Audrey's Blog. Thanks Nancy for all your hard work---I have trouble getting the computer to copy the recipes and if I had to put it together I would be fired within five min. after starting. Give the assistants a hug.
Jean Cecil VA/FL

Comment
Audrey, my niece has a wonderful blog. There is a link on the sidebar of the newsletter. I got to see Audrey in April. It was great talking to her in person after not seeing her for 20 years. She has so much talent in art, photography and writing.
http://www.daisiecompany.com/blogs/audreyjeanne/
Nancy Rogers

Welcome home Nancy. This is for Lois in WA, Aug 18 Newsletter looking for budget friendly, quick recipes for her son. Here are two that I used frequently when I was working full time. They are quick, easy and inexpensive to make and my family loved them.

Chicken Taco & Rice
1 lb chicken breast cut in strips or cubes
2 T oil
1 can chicken broth
1 8-oz can tomato sauce
1 pkg Taco seasoning mix
1 12-oz can corn
1 med green or red pepper diced
1 1/2 cups dry mintute rice
1/2 cup shredded cheese
tortilla chips

Saute chicken in oil approx 2 minutes. Add broth, tomato sauce and seasoning mix. Bring to a boil; cover and simmer 5 minutes, stirring occasionally. Add corn and pepper. bring to full boil; stir in rice. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Serve with cheese and tortilla chips. Serves 4.

Mexicali Rice
1 lb ground beef
1 can (14 oz) chicken broth
1 8-oz can tomato sauce
1 pkg chili seasoning mix
1 1/2 cups minute rice (dry)
1 small green pepper diced

Brown ground beef then drain. Add broth, tomato sauce and chili mix. Simmer 5 minutes. Stir in rice and green pepper. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Garnish with chopped lettuce, tomato wedges, sour cream and shredded cheese. Serve with tortilla chips. (Note: I used the lettuce and tomatoes to make a salad and served the beef and rice with sour cream and shredded cheese.)
Marge in So. CA

Re: Aug. 17, Joan's request for Pineapple Dessert recipe.

My Mother used to make this for us kids. It's good.

Frozen Pineapple Dessert
2 cups graham cracker crumbs
1 pkg. marshmallows
2 cups hot milk
2-1/2 cups crushed pineapple

Line an 8x12 dish with half the cracker crumbs. Next melt marshmallows in hot milk over hot water. When cool, pour into dish over crumbs. Cover with drained pineapple and top with remaining cracker crumbs. Place in freezer until solid.

Hope this is what you are looking for.
Carolyn from Edon

Hi Nancy: It's just that I love to read this newsletter. Even if I don't send a recipe or receive one that I want, I appreciate the people who write in. They're pleasant and so helpful. It's just so nice to know that there are still friendly and happy people. I gave up reading our newspaper long ago because of the awful things that are printed. The only thing I read in our papers are the comic strips "Baby Blues" and "Mutts".
Phyllis in Phoenix

Years ago I had a recipe for Health Bread, it used whole wheat flour, oatmeal, and a couple of other grains but lost the recipe. It made a total of 4 loaves of bread. I have tried to find it on the Internet but have been unsuccessful. Does anyone have this recipe?
Wanda/CT

For Becky in Arkansas...I just turned 50 on Friday the 17th. I could have cried when I read your letter! How many times I said the same thing about my collection of cookbooks, magazines, and pages of recipes! I would need several lifetimes to make everything! The same goes for my book collection! Cannot stop buying books, but don't read as much as I used to read.

For those who would like a little ethnic flair to their spaghetti sauce, add a dash of cinnamon! Might sound strange, but it is delicious!

Going to make the "Peach Puzzle" today. Will let you all know how it turned out!
Til next time, stay well
Jeri K.

Comment
My favorite spot to get cookbooks is the e-cookbook library. It has over 100 books that you download to your computer (in pdf format). When you purchase a membership to this library it is a lifetime membership. The the total cost is less than one cookbook. The site has sample cookbooks so you can see what type of recipes are in that particular book. At the bottom is a membership link that says Join. It is the best buy found for cookbooks and the best part they don't take up shelf space or have to be dusted.

Hi everyone :) For the request of recipes using ramen noodles I have a couple that we really like that are really budget friendly and quick and tasty. I got both of them off RecipeZaar.com but they are both well tested by our family LOL Donna in KS

Ramen Noodle Vegetable Soup
http://www.recipezaar.com/54251
Serves 4 to 6

1 lb Hamburger, browned (ground turkey or chicken can also be used)
1 large can (46 oz) can V-8 Juice
15 oz can veg all mixed vegetables
1 pkg ramen noodles (discard the flavor packet or save for another use)
1 pkg Lipton Onion soup mix

Brown the hamburger or ground chicken or turkey
Place all ingredients in a pot with a lid and simmer for about 20 to 30 minutes stirring occasionally.
A bit of parmesan cheese on top goes nicely with this also

Chili and Cheese Ramen Wonder
http://www.recipezaar.com/24822 (if you want check this out on recipezaar as the author describes it in an absolute delightful way. It is what made me try the recipe in the first place.

Serves 4 to 6
3 packets ramen noodles (discard or save for another use the flavor packets) or can use 2 to 3 cups of leftover pasta.
2 (15oz) cans chili with beans
1 (15oz) can diced tomatoes or if you want spicey use a can of rotel tomatoes
4 to 8 oz shredded cheese of your choice

The author gives directions for making in microwave but I don't have a 3 qrt casserole covered that fits in the microwave so I make mine on the stove top. In a large pot bring about 6 cups of water to a boil.
Slightly crush up the packages of noodles. Discard the flavor packets or save for another use. Add noodles to the water and cook as per directions about 5 minutes. Drain off the water from the noodles. Stir in the cans of chili and the tomatoes to the noodles put on lid and simmer to heat through about 5 to 10 minutes. Add shredded cheese and stir and put lid on dish to melt the cheese.
Enjoy

To L. Bennett. Ontario
Panko is a breading for fish/seafood
Grace E

To Gay in L.I. from the August 9, 2007 newsletter:

I didn't know if you wanted to puree raw vegetables or cooked, but if you want to puree cooked vegetables, an immersion blender works very well. I would cook the vegetables until they are tender (whether that means steaming them, microwaving them, or cooking them in a little water in a pan on the stove top). After they are cooked, place them in a tall, narrow container (i.e. I have a tall plastic cup that came with mine), place the hand-held blender into the food and gently pulse it in an up and down motion, keeping it "immersed" in your food mixture. If you use one of these (and they are great), remember to keep the blender in the food while it is on. I have a Thunderstick and it works well. From what I remember, America's Test Kitchen did a comparison of hand-held, immersion blenders and they found that the Kitchenaid model that they used worked the best. Which particular model that was, I am not sure. Here is a link to the Kitchenaid site that describes two of their models:
http://www.kitchenaid.com/catalog/

Here is a link to another site where people offer their opinions on the immersion blenders:
http://www.seriouseats.com/talk/2007/

Diane in Grafton, WI

Re: I need a TNT recipe for Caramel Pecan Pie.
Thanks Nicol in MS


This is What I've used several times with no leftovers

Caramel Pecan Pie
36 Kraft caramels
1/4 cup water
3/3 cup butter
3/4 cup sugar
1/4 teaspoon salt
1 tsp teaspoon vanilla
3 eggs, beaten
1 cup pecan halves
9 " unbaked pastry shell

Melt caramels with the water and margarine in covered double boiler. Stir occasionally until smooth. Combine sugar, salt, eggs, and vanilla. Gradually add melted caramel sauce; mix well. Stir in pecan halves. Pour into pastry shell. Bake at 350ºF for 45 minutes. Pie filling will appear very soft but becomes firm as it cools.
Cooking With Jean
http://www.cookinwithjp.com/

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.

For Becky in Magnolia, Arkansas who requested Ramen Noodle recipes in the Aug 18th, 2007 newsletter. The following recipe is one I got from my friend Belinda and when you make it for a crowd everyone wants the recipe. I also use ramen noodles whenever I am making Chinese food of any kind. When I stir fry, I put the cooked noodles (drained) in with the vegetables at the last minute. Or I serve dishes with sauces over the drained noodles. Makes for a quick accompaniment.

Bok Choy Salad
2 pkgs Ramen noodles (just the noodles not the seasoning), broken into small pieces
1 pkg slivered almonds
2 tsps sesame seeds
1 stick margarine

Saute noodles and almonds in margarine until begins to brown. Add sesame seeds in the last minute or so or they will burn. Let cool. Then add to the following:

1 large bunch Bok Choy, chopped (even the white part)
1 bunch green onions, chopped

Add dressing when ready to serve.

Dressing:
Shake the following ingredients up well.
3/4 cup oil
3/4 cup sugar
1/4 cup vinegar
2 Tbsp soy sauce

Hope you enjoy!
SuzyQ in Washington State

For Becky in MagTown Ark (8-18-07

Robert's Ramen Noodles
Bring 1 can chicken broth to boil
Add Ramen Noodles, diced green onions, some frozen green peas, and small can of chicken.
Robert usually adds pepper and a sprinkling of dried red pepper flakes. Anything to individual liking can be added.
Robert's other half. Margaret, Tulsa

Hi Nancy, For Kay in Indy, 8-18-07 newsletter regarding diabetic recipes:

Fizzy Lemonade..Newsletter 5-11-07
You Won't Believe Its Port Rinds-French Toast..2-18-07
Apple Crunch ..1/28/07
Strawberry Diet Pie..4-18-07
Diet Corner..4 Recipes..1-22-07
South Beach Peanut Butter Cup..1/22/07

www.aliciasrecipes.com/diet_recipes.htm
www.diabetes.medizine.com/diner/diner
Hope some of these will be helpful. Margaret, Tulsa

In Sat 8/18 news letter one lady Becky in Magtown Ark sent in the same items 3 different times. I am just curious do these people actually send it in 3 times? It just make more work for you and I know I really don't need to read it 3 times. She asked about sandwich spread and her orange salad recipe appeared more than once. I don't need for this to be printed in the newsletter, I was just curious how the same things appear twice or three times in some cases. Thanks

Also in response to the person in FL who was looking for 10-12 in tortillas, Super Walmart has them. Look around the Deli area.

For the person whose DIL was going back to school here is a quick recipe to make that we just love

COWBOY GRUB
1-1/2 lb lean ground beef
1 onion, chopped
1/2 bell pepper, chopped
2-3 cloves minced garlic
1 packet taco seasoning
4 oz. can chopped ripe olives
4 oz. can chopped green chilies
16 oz. can Mexican stewed tomatoes, w/liquid
16 oz. can pinto beans, w/liquid
1 tsp. chili powder
3/4 cup raw rice
Salt and Pepper
1-2 cups grated cheddar cheese


In a large oven-proof pot, brown the meat w/onion, bell pepper and garlic. Drain off fat and add all the other ingredients, except the cheese. Cover and bake at 350º for 50 minutes. Remove from oven and sprinkle on the cheese. Replace lid for 5 min. or until cheese melts. This is especially good cornbread -delicious! I use the jiffy cornbread mix.

Comment
If the everday_recipes@yahoo.com is not used sometimes I don't find their recipe until many weeks or months later. I do have an address in the newsletter to send recipes. If a member just clicks reply to the email newsletter it does show up three different times in my email (when I check it).

If a member does not have Outlook or Outlook Express to pull the email address up on the online newsletter just right click and choose the option "Copy Shortcut" and then paste the email address into your email program. The email address has additional information so it will go to a particular directory on my computer. If this is not used I may not find your email for some time.
Nancy Rogers

Good Morning Nancy,
I am so proud of you for standing up to people just sending in a recipe that they picked out of a magazine or saw on TV. You are right, we do trust that these are recipes that people have used in their homes and know that they are good and consist of ingredients that are readily available to us. Sure there will be some ingredients that are a little hard to find. But then the fun is people writing in to tell where they can be found. I feel like this in indeed a family oriented web site. I feel a closeness to all that write in. And you are like our Queen Mother. We are all so proud of you, and thank you everyday for all the good you are doing for us. Why, my husband thinks he has died and gone to heaven when I put a meal on the table that all the recipes have come from Nancy and her web site family. He loves yall as much as I do. Have a Great Sunday and remember that God sent you to us for a reason.. May God Bless You,
Judy Jones Conroe, Texas

Comment
I am just an ordinary person that loves to spend my days putting this newsletter together. Although it is time consuming it is a joy. Right now Ditto is trying to help me with the newsletter. He has always sat on the mouse pad where I can't move the mouse so he can get my undivided attention. I haven't taken out my mouse pad out of my laptop yet from the trip so Ditto has rolled over on the mouse so I can't get to it.
Nancy Rogers

Nancy, Glad you are home and safe. My thanks to Cheryl in Charlotte for the guidelines for washing feather pillows. I'm going to try it so wish me luck and send those prayers. Laughing. As always, I appreciate the newsletters. Thanks to all. Cat in Oklahoma.

For L. Bennett of Ontario
Panko is a variety of breadcrumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from wheat bread, but it has a crisper, airier texture than most types of breading found in Western cuisine.
Stan in PA

Pina Colada Pie
1 baked 9-inch pastry or graham cracker pie shell, cooled
1/4 cup Watkins Coconut Dessert Mix
3 Tbsp. sugar
1/4 cup water
1 envelope unflavored gelatin
1 cup milk
1 cup fat-free sour cream
1 8.25oz can crushed pineapple, drained
1/2 tsp Watkins Rum Extract (on sale)

Combine dessert mix, sugar, water, and gelatin in medium saucepan: mix well. Stir in milk. Cook over medium heat until mixture begins to boil and thicken. Remove from heat and place mixture in large bowl: cool to room temperature, stirring occasionally to prevent skin from forming. When cool, stir in remaining ingredients: pour into prepared pie shell. Chill until firm, about 3 hours. Garnish with reduced-calorie whipped topping, , and toasted coconut.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

Health Warning on Green Beans
http://www.emergencyemail.org/newsemergency/
Kayte in OKLA (checked by Snopes)

For Becky in Magnolia, Arkansas
I have used the following 2 recipes and my family loves them. They are great for dinner with appropriate side dishes or an in a hurry tide me over until later goodie. Hope you enjoy.
From Cindy in Jacksonville, FL

Ramen Noodles and Hamburgers
2 pounds ground beef
2 cans mushroom soup
4 packages beef-flavored ramen noodles

Form ground beef into patties. Brown with salt and pepper to taste, drain grease.
When finished and still in the skillet add the mushroom soup and brown.
In a separate pot cook the noodles. Place the cooked noodles around the outside edge of the meat and serve in the skillet or a casserole dish

Mushroom Cheese Ramen Noodles
2 pkg. Ramen noodles
1 can mushroom soup
1 c. grated cheese

Follow directions on package for cooking Ramen noodles. Last few minutes of cooking, add can of mushroom soup. Let cook until mushroom soup is well mixed, about 2 minutes. Add cup of grated cheese on top of noodles; do not mix. Cover with lid until cheese is melted. Serve.

Becky in Magnolia Arkansa (August 18th newsletter) is looking for recipes using Ramen noodles. This is a favorite of mine, low in fat and mostly vegetarian.
Margo/Boston

Fast Chow Mien
1 chopped onion
4-5 minced garlic cloves
1-2 thinly sliced celery stalks
1 1/2 cups sliced mushrooms
1 cup thinly sliced cabbage
2 cups chopped broccoli flowerets
2 packages chicken flavored Ramen noodles

Heat 1/2 cup water in a deep pan. Add chopped onion and garlic and saute till tender (about 5 minutes) .
Add celery, cabbage, mushrooms, and broccoli. Break Ramen noodles with your hands into pieces or chunks and add them to the vegetables. Add 1- 1 &1/2 of the enclosed chicken flavored packets to 1 cup hot water( sometimes I use canned chicken broth and 1 packet ). Pour over the noodles and cover and cook over medium heat about 5 minutes. Stir occasionally. I serve with soy sauce or you can add it last before dishing out the chow mien.

The Top Ramen is very handy. I have used it in quick Chinese flavored soup with canned chicken broth , leftover chicken ,veggies of your choice like snap peas, broccoli, mushrooms, green onions and sometimes a bit of spinach. I usually buy the Oriental flavored one. Use as much or as little of the seasoning packet in your soup to your taste Can also add a bit of soy sauce and ginger if not strong enough flavored to suit you. Sorry no exact recipe.

Another one I do is put about 1 Cup of water in a frying pan and crumble up the noodles and add seasoning packet (I usually use about 1/2 of it) Cook until noodles are done and water is mostly evaporated. Add about 20 cooked shrimp, some mushrooms, snow peas or part of a package of stir fry veggies and heat until hot. Serves one large portion or two small.

Here is another TNT recipe

Curly Noodle Pork Supper
1 lb pork tenderloin cut in 1/4 strips or 1 lb gr pork
1sweet pepper cut into 1 inch pieces
1 C broccoli florets
4 gr onions cut in 1 inch pieces
1 T vegetable oil
1 1/2 C water
2 packages pork top ramen noodles (3oz each)
1 T soy sauce
1 t. garlic powder

In large skillet cook pork, pepper, onion and broccoli until meat is no longer pink. Add remaining ingredients and bring to a boil. Reduce heat and cook for 3-4 minutes until noodles tender. 3-4 servings.
Barbara G

This is for Becky in Magnolia, Arkansas who wanted recipes using Ramen noodles. I also buy them buy the bunch when they are on sale and these are three recipes that my familly really likes.

Easy Pork Skillet
Serves: 4

1 Tbl canola oil
3/4 lb pork tenderloin, cut into 1/8" strips
2 pkgs pork or chicken flavored Ramen noodles
1-1/2 c water
1 c red bell pepper, 3/4" pieces
1 c broccoli florets
1/2 c green onions, 1" pieces
1 Tbl fresh parsley, chopped
1 Tbl soy sauce

Heat a large skillet over med-high and add oil.
Stir fry the pork about 5 minutes, until no longer pink.
Break up the noodles and add to the skillet along with the seasoning packets and remaining ingredients.
Heat to boiling & boil 3 to 4 minutes until the noodles are tender.
This recipe also works well with chicken strips.


Oriental Beef and Noodle Toss
Serves: 4
1 lb ground beef
2 pkgs Oriental flavor Ramen noodles
2 c water
2 c frozen Oriental mixed vegetables
1/8 tsp ground ginger
2 Tbl green onion, thinly sliced

Brown the beef in a skillet over medium heat.
Drain, place in a bowl and toss with 1 packet of the noodle seasoning mix.

Combine water, veggie mix, noodles, ginger & remaining seasoning packet in the skillet. Bring to a boil, cover, reduce heat to low & simmer about 3 minutes, until the noodles are tender. Sprinkle with green onions & serve.


Asian Cabbage Salad
Serves: 6
1 pkg Oriental flavor Ramen noodles
16 oz coleslaw mix
1 c carrots, shredded
1/2 c fresh cilantro, chopped (optional)
1/3 c green onions, sliced
2/3 c Asian sesame with ginger salad dressing
1/2 c peanuts

Place noodles in a bowl & break into small pieces. Discard the seasoning packet or save it for another dish.
Add remaining ingredients & toss to mix.
Serve at room temperature.

Hope you enjoy these recipes,
Bonnie in Delaware

This is for Lynda in Sebring, Fl. Lynda I too have searched for the 10-12 inch tortilla's and have been unsuccessful. So I know make my own flour tortilla's and my husband absolutely loves them. This is definitely a TNT recipe. Here is the recipe for you:
 

Homemade Tortillas
2 cups Flour
1/2 tsp baking powder
1/2 tsp salt
3 tbsp shortening(melted)
3/4 hot water

combine flour, baking powder and salt in bowl, add melted shortening and hot water. Mix until all is moist. Cover and set in warm place for half an hour. Separate the dough into balls, about 2 tbsps each. Roll out to size you need, put on griddle and cook until lightly golden. Enjoy.
Jamie in Maine

For L. Bennett in Ontario, What is Panko?

panko
[PAHN-koh]
Bread crumbs used in Japanese cooking for coating fried foods. They're coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian markets.
Lynne

Becky in Arkansas, I love your idea of using fresh mint in the bath! I tried it and it is very refreshing. Yet another use for mint is to put a few sprigs on your plate when eating outdoors to keep away the flies.
It works!
No name included with message

For Becky in Magnolia, Ark.
In the August 18, 2007 newsletter she asked for ideas using ramen noodles.

Boil the noodles in fat free chicken or beef broth and add frozen or canned mixed vegetables.

Make little meat balls or buy them frozen and add to the broth

Add precooked shrimp with English peas.

Add water chestnuts and bamboo shoots with a couple of teaspoonfuls of low sodium soy sauce.

Shred chicken meat and add to the noodles and broth..

Buy pre-made pulled pork in BBQ sauce and add to noodles in the broth.
Sarapico II in Florida

Alice Jean, the sugar free pineapple muffins sound real good. Do you have any casserole recipes that you would share? I am a recently diagnosed diabetic and am trying to build up my recipe book. Right now this whole diabetic thing is as clear as mud what with watching the carbs, the sugar, the fat; but I am sure I will get the hang of it. I have a truly caring doctor that is giving me a lot of good advice and soon I will be attending diabetic education classes.

And I agree with Nancy! What first attracted me to this site was the fact that recipes were TNT; long time family recipes. Many times I searched online for a recipe only to find that after all the work and expense the recipe was not to my liking. Knowing that I can come to this site to read recipes from your family kitchen and not just copied from an internet search is what keeps me subscribed.

To Nancy, you have touched all of our lives and I, for one, appreciate you and your dedication.

Everyone have a great week!
Sherrill in San Antonio

For Oma, in La.In the Aug. 18th newsletter, you said you had a toaster convection oven. I have one also, a birthday gift from my sister It is a Euro-Pro with two shelves.

I love it, but am having trouble with my timing when baking or roasting. Would you please give me a few tips. I believe you shorten the baking time. The instruction book leaves a lot to be desired !!! Will topping a roast with foil interfere with the convection part of it?

Sure keeps my kitchen cool here in the HOT HOT south and for one person, it is ideal.
Thanks for your tip on cake baking. Will try that this week.
Thanks loads-------Lou, Cent. Fl.

Hi everyone...found a neat website while surfing the other day and wanted to share with you. It's www.bakespace.com
from Sherry (Hot and Water Logged in West Texas)

I wanted to share with your readers a way families can reduce their grocery bills. We have been getting groceries through Angel Food Ministries every month. Angel Food Ministries is a non-profit, non-denominational organization dedicated to providing grocery relief and financial support to communities throughout the United States. Angel Food is available in a quantity that can fit into a medium-sized box at $25 per unit ($30 in California and New Mexico, due to transportation costs). Each month's menu is different than the previous month and consists of both fresh and frozen items with an average retail value of approximately $50. Comparison shopping has been done across the country in various communities using a wide range of retail grocery stores and has resulted in the same food items costing from between $42 and $78. One unit will feed a family of four for one week. There is no income requirement or forms to fill out. Anyone can purchase (we are not considered low income and we take advantage of this program). They also accept food stamps. Go to www.angelfoodministries.com for locations and information. We have have been getting Angel Food for almost one year and have been pleased with the food.
Bobbie/IL

Comment
I am very impressed with their program. I wasn't aware that one could find out what was going to be in the package (Menu) each month. I did notice that it doesn't include every state but most states. I have friends that just love the Angel Food program. You do have to order ahead of time and go by and pick the box up.
Thank you so much for sharing the URL of this.
Nancy Rogers

to Mary in Green Brook, NJ. You had a great teacher, but you are so wonderful to remember her on special occasions all these years. She is very blessed to have had you as a student, as you were to have her as a teacher..
Suzette in Georgia

Response to Lynda in Sebring: I find the different sizes of tortillas at Winn-Dixie. Our store has them in the same place asd the cheese/dairy products. Either corn or flour ones. They also have them on the aisle with the salsa. Wal-Mart has some in the bread aisle,also.
Sue in Fl (Perry)

Hi all, This is in response to Bonyfingers,WI. For no salt/sugar spaghetti sauce I use Mrs. Dash instead of salt and Splenda instead of sugar. My family knows to add salt if they want it!

Also, a Question? A lot of the recent recipes call for Taco Seasoning. I can't use this because of the MSG. What could I substitute?

Thanks A LOT to Nancy for ALL her hard work!! This is truly the best recipe exchange on the net!!
Sue in Fl

There are more replies and requests than would fit into the newsletter today. More will be posted tomorrow. All of today's newsletter recipes have been posted to the alphabetical index.
August Alphabetical Index of Recipes

Any suggestions on how to keep ants out of my hummingbird feeders??
Thanks, MaggieB in South Jersey

I was wondering if anyone has a recipe for Fried cauliflower. A few restaurants in my area serve it but I can't find it in any grocery store. Thank you in advance for the help. Keep the great recipes coming.
Barbara Wentzville Mo

Good Morning friends, I need some help. I have tried for weeks to purchase cake and pie portion dividers to cut cake in even sizes for a bake sale. Can any one help me?
Thanks Mary, Green Brook, NJ

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)

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.

Graphics by AudreyJean