**The
Better Baker™ Gourmet Bowl Maker
comes in both 3 inch and 5 inch edible bowl baking sizes.
The Better Baker™ Gourmet Bowl Maker has a non-stick cooking surface
making for easy clean up and ensuring your edible bowls are perfect for
every occasion.
**This
is Friendship Week. I added an interesting friendship piece to my website
today. I think you will like it.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070
Lunch box treat:
Stuff celery with cream cheese. Place raisins along the cream cheese --
you have ants on a log!!
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Nancy's Kitchen Staff
(Click on picture to load. These pictures may take a long time to come
up on your computer. I don't think they will load on a WebTV.
(6.0 Megapixel pictures)
I took off two days in a row. Not only did I take off for my
birthday, I did not send out a newsletter on Thursday. Not all the
messages and recipes sent in fit in today's newsletter. More will be
sent out tomorrow.
The picture of me was taken during my birthday luncheon at Dyer's
Barbecue in Amarillo. I had a great birthday and am now 756 months old.
Ditto and Siggy's pictures were taken today as I tried to do the
newsletter. Ditto spends the entire time I am doing the newsletter on the
desk beside me. He flops his tail on the mouse pad as I try and use
the mouse to the computer. When I call him on it he just looks at me
like he is sound asleep and he didn't do anything.
Nancy Rogers
CardFountain Greetings ( new talking cards! )
The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.
Ecards- for more information.
Good day all!
I just want to thank everyone who came forward with the correct way to
place the buns for the Hot Dog Bun Pudding! I will be making it
tonight for dessert!
Just curious...has anyone tried the fried liver with fresh lemon juice
I had written about? Just wondering if anyone liked the alternative to the
usual fried onions.
Til next time, Jeri K. from Glen Cove L.I.
Here is a recipe from Semi-Homemade (Sandra Lee) that I saw and tried
because I love to buy these when we go somewhere that has them. By the
way, my name is Chelsea, I am 14 and Tona in Bama is my Mom. I am going to
start sending my own recipes when I try new things on my own.
Frozen Bananas
4 bananas, peeled and halved
1 cup milk chocolate chips
1 cup butterscotch morsels
1 cup chopped almonds
1 cup candy sprinkles
8 wooden craft sticks (we use corndog sticks)
Insert wooden stick into each banana piece. Arrange on parchment-lined
sheet pan and freeze for 20 minutes. Place chips and morsels into separate
bowls. Microwave on medium heat until melted, about 60 seconds, stirring
every 30 seconds.
Remove bananas from freezer and dip by alternating between melted
chocolate and butterscotch. Immediately roll them in chopped nuts or
sprinkles. Freeze until frozen solid, about 1 hour.
Chelsea #42
Cookschoice has started
a newsletter. It will feature recipes for their products as well as
other tips and information. To sign up for your newsletter
http://cookschoice.com/recipes/register.php
Skillet Beef and Shells
2 cups cooked pasta shells
1 to 1-1/2 pound lean ground beef ( I use ground sirloin or sometimes
ground venison)
1 medium onion, chopped
1 small green bell pepper, chopped
1 can (14 1/2 oz) diced tomatoes
1 can whole kernel corn, drained or 1 to ½ cups of frozen corn thawed
1 can Nacho Cheese Soup (or Cheddar Cheese Soup)
salt and pepper to taste
Brown beef with onions; add green bell pepper and cook for another minute.
Add tomatoes, corn, soup and pasta, Mix well; taste and add salt and
pepper. Cover and simmer until hot.
Serves 4.
Here is an easy and quick skillet dinner – I usually keep most of the
ingredients on hand – so it’s a quick go-to meal when I need something in
a hurry. I prefer the frozen corn or no salt added canned corn and
tomatoes to cut down on the sodium since the recipe calls for canned soup!
Jen G in Maysville, WV
Both Nancy's favorites (the tomato bread and the mister) are on sale
here.
https://www.preparedpantry.com/index.asp
There are a lot of really good buys in this sale, certainly one of our
very best sales. It runs until Friday midnight. WE could extend it
one day for Nancylanders.
Dennis Weaver, Prepared Pantry
For Scooch in Florida and any other baker out there wanting to make
sourdough breads. I have never had a problem with making them. They all
have come out fine. These websites have several different types of
starters, depending on your taste. One important note when making any
sourdough starter is to always use wooden or plastic spoons. Using a metal
spoon to stir every day will kill the yeast mixture. One nice alternative
to putting the mixture in a bowl and stirring everyday is to put the
sourdough mixture in a gallon size Ziplock bag. You can just squish the
bag everyday and make sure you release the air from the bag at least one
time everyday. Do not refrigerate the mixture either, this will slow the
fermentation process. The first website listed has frequently asked
questions, links to book reviews and other sites having sourdough
information—a great source. Hope this will be useful to all those
interested.
Kara in NY
http://www.nyx.net/~dgreenw/sourdoughfaqs.html
http://www.armchair.com/recipe/amish/amish.html
http://breaddaily.tripod.com/starters.htm
www.sourdoughbreads.com
Chelsea's Sloppy Joe Tater Tot Casserole
1-1/2 lb. ground beef
1 can Manwich Sloppy Joe sauce
1-1/2 cups (6 oz.) Cheddar cheese, shredded
4 cups (1 lb.) frozen Tater Tots
Preheat oven to 450. Spray 8" baking dish with cooking spray; set aside.
Brown meat in large skillet over medium high heat, drain. Stir in Manwich.
Reduce heat to low; cook 5 minutes, stirring occasionally. Remove from
heat. Stir in cheese and spoon into prepared dish. Top with tater tots;
press lightly into meat mixture. Bake 25 to 30 minutes, or until tater
tots are lightly browned and meat mixture is heated through.
Me and Mama have also done this on a pizza crust and made a sloppy Joe
tater tot pizza. We put mozzarella cheese on top of the tater tots. It was
good.
Chelsea #42
(Mama is Tona in Bama)
In answer to LongIslndLady in the Sept 18
newsletter. she wanted to know if there was an easy way to mix
Crisco so it would gob up on the beaters. Most of my recipes ask that the
shortening and sugar be creamed together and then eggs added. I do not
have a lot of trouble when I use that method as the sugar helps. Of course
some sticks to the beaters but not big gobs. Hope this helps.
Marian in ND
Nancy ~LongIslndLady asked about mixing Crisco with other
ingredients. I wonder if she keeps in the refrigerator. If so she might
take it out for a while before using it. Usually recipes call for creaming
butter or shortening and sugar or another ingredient first. That should
incorporate it or just take the scraper and push it down into the rest of
the contents of the bowl. I think it also might help to turn the mixer up
on high for a few seconds.
Betty in ME
Hello everyone out there in Nancyland. I am looking for a recipe for
beans and rice. I love Mexican and I love beans and rice.
Thank you Nancy from Indiana
Hi, I have 2 questions. For Lisa and her Chocolate Marshmallow Cake-
could any other size pan be used?
Then for all who submitted the Dinner in a Pumpkin recipes (I'd
never heard of this and want to try it for a church dinner) - how is this
served? I'm assuming with a ladle right out of the pumpkin?
As for how to do small meatballs for the Wedding Soup - I'm going to look
for a melon baller the first of the month! I have a couple
different recipes for this soup so I can't wait til it's cold enough to
make it!
Happy Birthday, Nancy. Many more to you and hope this one was/is Special!
Sue in Fl
Re:
9-18 newsletter, BJ in Cocoa Fla. look in nanacys-kitchen
November 14, 2006 f
or 2 ingredient fudge.
5-4-07
Microwave very easy Pralines( Tona in Bama) recipe
3-24-07
Toffee Bars '70's era school cafeteria recipe
1-24-07
Georgia Nuggets (Tona in Bama recipe)
4-20-07
Chocolate Peanut Clusters -Crockpot (Tona in Bama recipe)
12-16-06
Microwave Peanut Brittle/Cashew Brittle
Since it will soon be candy and cookie time for Christmas, I thought I'd
send these. Please edit as you see fit. I'm sure there are some I have
overlooked. Also NESTLES at
www.verybestbaking.com/recipes has some interesting recipes for
candy. Margaret, Tulsa
Thanks to all the testimonies on Awsome Cleaner. It really is AWSOME. I
have recommended it to several friends.
In the July 8 2005 newsletter, referenced a little cookbook titled
Mormon Cooking: Authentic Recipes. I used to have that book, but I
have since lost it. There was one recipe in there that my kids want me to
make again. If you still have the book, would you be willing to e-mail me
the recipe? I don't remember what it was called, but it was hamburger,
macaroni noodles, cream of mushroom soup, tomato sauce, and some other
things. My family would really appreciate it if you could help!
Thank you,
Jennifer L
Lemon Snowballs
1/2 c Butter
3/4 c Sugar
2 ts Grated lemon rind
1 Egg
3 tb Lemon juice
1 tb Water
1 3/4 c Plain Flour
1/4 ts Baking soda
1/2 ts Salt
1/4 ts Cream of tartar
1/2 c Finely chopped pecans
Heat oven to 350 degrees. Grease baking sheets. Cream fist six ingredients
together. Sift flour, baking soda, salt and cream of tartar together and
add to
creamed mixture along with nuts. Make 1-inch balls and place 1-inch apart
on baking sheet. Bake 10-15 minutes until cookies are light brown on
bottom. Cool slightly and roll in powdered sugar. Makes 4 dozen.
Tona in Bama
This is for the member who lost the Cookie Dough Fudge recipe. This
might also be a good option for those looking for something new or
different to make for the holidays.
Robbie Bowling Green, In
Chocolate Chip Cookie Dough Fudge
1/3 cup butter, melted
1/3 cup packed brown sugar
3/4 cup all-purpose flour
1-1/3 cups mini semisweet chocolate chips, divided
4 cups powdered sugar
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla
Line 8- or 9-inch square pan with foil, leaving 1-inch overhang on sides.
Lightly butter foil or spray with non stick cooking spray.
Combine butter and brown sugar in small bowl. Stir in flour. Stir in 1/3
cup chips.
Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap
disc in plastic wrap; freeze 10 minutes or until firm. Unwrap dough; cut
into 1/2-inch pieces; refrigerate.
Place powdered sugar, cream cheese, vanilla and remaining 1/4 teaspoon
salt in large bowl. Beat with electric mixer at low speed until combined.
Scrape down side of bowl; beat at medium speed until smooth.
Melt remaining 1 cup chips in heavy small saucepan over very low heat,
stirring constantly. Remove from heat as soon as chocolate is melted. You
can also melt the chips in the microwave.
Add melted chocolate to cream cheese mixture; beat just until blended.
Stir in chilled cookie dough pieces.
Spread evenly in prepared pan. Score into squares, about 1-1/4 x 1-1/4
inches, while fudge is still warm.
Refrigerate until firm. Remove from pan by lifting fudge and foil using
foil handles. Place on cutting board; cut along score lines into squares.
Remove foil. Makes about 24 pieces. Store in airtight container in
refrigerator.
Mama said that Schoolbuslady was looking for wonton recipes. I got to
cook these all by myself with the fry baby. A lady at our church made
these and gave me the recipe then brought me her extra wonton wrappers and
Nutella because she bought them in bulk at Sam's and she shared with me,
because she said she didnt need them at her house because she would eat
them. So, I am glad she brought them to me. They are really good. If you
dont know that the Nutella is in there, it is hard to guess what it is. I
had never heard of Nutella or had eaten it that I know of. It just tastes
like chocolate to me.
Chocolate-Hazelnut Ravioli
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (Nutella)
Vegetable oil, for frying
Nonstick vegetable oil spray
Powdered sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work
surface. Brush the edges of the wrapper lightly with beaten egg. Spoon 1
tablespoon of chocolate-hazelnut spread into the center of the wrapper.
Fold the wrapper diagonally in half over the filling and press the edges
of the wrapper to seal. Place the ravioli on the prepared baking sheet.
Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut
spread. Preheat the oven to 200 degrees. Add enough oil to a heavy large
frying pan to reach a depth of 2 inches. Heat the oil over medium heat to
350 degrees.
Working in batches, carefully add the ravioli to the hot oil and cook
until they are golden brown, about 45 seconds per side. Using a slotted
spoon, transfer the ravioli to a plate lined with paper towels to drain.
Then, transfer the cooked ravioli to another baking sheet and keep them
warm in the oven while frying the remaining ravioli. (The fried ravioli
can be prepared 1 day ahead. Cool them completely, then cover and
refrigerate. Before serving, place them on a baking sheet and rewarm in a
preheated 375 degrees oven just until they are heated through, about 7
minutes.) Dust the ravioli with powdered sugar.
Chelsea #42
(Daughter of Tona in Bama)
Nancy,
Here is our favorite way to fix liver:
Deviled Liver
1 pound sliced liver
1/2 tsp ground pepper
1 tsp dry mustard
1/8 tsp paprika
1/8 tsp cayenne
2 tsp vinegar
2 tsp Worcestershire sauce
2 egg yolks (or 1 whole egg)
3/4 c bread crumbs
Mix together pepper, mustard, paprika, cayenne, vinegar, Worcestershire
sauce, egg until smooth. Dip liver in this then roll in crumbs. Brown in
butter or oil until meat is cooked.
Melody (Nebraska)
Also I have a request--How do I dry ornamental gourds so that they can be
painted?
Thanks so much
COLD PASTA SALAD
1 (16 oz.) pkg. spaghetti
1 (8 oz.) bottle Italian dressing
2 Tbsp. Spice Island salad seasoning
Black Pepper/salt to taste
Raw vegetables
RAW VEGETABLES:
Tomatoes
Cucumbers
Red and green peppers
Ripe and green olives
Fresh mushrooms, sliced
Onions, sliced
Cook spaghetti al dente (just tender), drain. Add 2 tablespoons seasoning;
toss. While warm add Italian dressing. Refrigerate overnight. Just before
serving, add desired amounts of fresh vegetables.
Tona in Bama
Thank you to Diane from Grafton, Wi. for my request for the Amish
Apple Bread recipe. I made it tonight and it is delicious. It is
definately a keeper and my search is over thanks to you.
Marilyn from Pa.
This is one of my favorite dips. Since the garlic is roasted, the dip
is not hot or spicy just very garlicky. Enjoy.
AnneE from Pa.
Roasted Garlic Dip
3 heads garlic, separated and peeled
¼ cup oil
2 tsp Worcestershire sauce
1 ½ tsp Dijon mustard
1 cup almonds, chopped and toasted
1 cup sour cream
1 cup mayonnaise
¼ fresh parsley, chopped
2 tsp dried rosemary, ground
1 Tbls Beau Monde (Found in the spice department)
Preheat oven 300;/ Put garlic in pan and toss with oil. Bake until soft
and golden, about 40 min. Put into blender with Worcestershire and
mustard. Whirl until garlic is finely chopped. Scrape into bowl and stir
in almonds, sour cream, mayo and herbs. Season with salt and pepper to
taste. Cover and refrigerate overnight or at least 2 hours. Bring to room
temperature before serving.
Just had some Bob Evans cole slaw and it was wonderful. Wonder
if anyone has a recipe for their cole slaw dressing.
Your brother and family are in my prayers.
Marge in OH
Nancylanders, I hope someone can help me out with this request. Over
the summer my DH was off work for knee surgery. A man he works with
brought us a 'care' package and I told DH that we would do something nice
in return when he returned to work. Well.. the subject came up, and our
friend would like the cake that his late wife baked. His
description is that it's a spice cake that has sour cherries in it.
Not thick pie filling, but cherries in juice. Does this sound familiar to
any one??
Thanks, Beth in PA
Blueberry Snow
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese, softened
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Break angel food cake into small pieces, and spread into the bottom of a 9
x 13 inch baking dish. Mix together confectioners' sugar, cream cheese,
vanilla, and milk
until smooth. Fold in whipped topping. Pour over cake pieces. Pour
blueberries over
all. Chill for 4 hours or overnight.
Tona in Bama
This is simple and quick :-)
SAUSAGE CASSEROLE
Summer sausage or Polska kielbasa
6 to 8 potatoes, cubed & peeled
Cheddar cheese, grated
1 med. onion
1 med. green onion
Partly boil potatoes. Cut sausage into slices. Cook sausage, onion and
green pepper until sausage is browned. Add sausage and potatoes together.
Put into casserole dish (9 x 13 inches). Sprinkle with cheese and bake 20
to 30 minutes.
Tona in Bama
First Nancy I want to wish you a Very Happy Birthday and many many
more. and thank you for your comment 9/17 on I said squares but they are
really Black Diamonds with a question mark inside I do get a lot of
recipe with them. Some I figure I'll guess at the amount. Is there
anything I can do to avoid this? Not that I would know how to do it even
if you told Me. but I could try. Thanks Dorothy in IL.
Donna in Southern California, Yes the cake recipe 9/18 came through this
time perfect. I want to make it soon Thank you Dorothy in IL
Comment
When the black diamonds with a question mark come though the mail it means
that either the computer that sent the message or the computer sent the
message could not read the fraction or special character. Many times
this happens when one tries to transfer a recipe from pdf format to
another format. There is really not much that can be done except to
write the person who sent the message and ask if they could clarify the
measurements or the special character that did not show up.
Nancy Rogers
Thanks to everyone for the won-ton hints. To Madelyn of Ar I found this
recipe and it looks really easy. I love crab rangoon.
Sharon
Crab Rangoon
(2) 8 oz. packages cream cheese softened
6 oz. crab meat mashed
1/2 tsp. garlic salt
salt and pepper to taste
12 oz. package won-ton wrappers
1 beaten egg
Mix cream cheese, crab meat, garlic salt, salt and pepper well. Spoon a
small portion on wrapper and brush some beaten egg on the edges. Fold over
in a triangle and seal the edges. Place on a cookie sheet and freeze to
harden the filling. Deep fry in hot oil until golden brown. Drain on paper
towel.
serves 6-8.
Note: I think a very small amount of sugar or sweetener would be good.
Nancy,
This is for Jane in NC. My daughter too had leukemia when she was 2 years
old and is now 33 years old. We were told that children with cancer have a
50% chance of being diagnosed with another type of cancer. My prayers are
with you and your family.
Karen, SW Arkansas
Hi Nancy, hope you had a wonderful Birthday, you certainly deserve it!
Carolyn in NY I would love to have your recipe for Italian wedding
soup, please post it Jane in NC please be assured of prayers for your
grandnephew, hope all goes well.
Marg in Ontario (Canada)
This is Friendship Week. I added an interesting friendship piece to my
website today. I think you will like it.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070
Lunch box treat:
Stuff celery with cream cheese. Place raisins along the cream cheese --
you have ants on a log!!
Hello Nancy and friends,
Here is the information for ordering the sourdough starter packet.
Just
mix with water and follow the directions. Leah
Goldrush San Francisco sourdough products:
http://www.mccornbread.com/goldRush.html
to order a package of starter:
http://www.mccornbread.com/store/
A great big thank you to Billie in Fl. for the juicer recipe. I'm
anxious to try it. I'm going for the kiwi and fresh parsley on my next
shopping trip to the grocery store.
CindyO
Carolyn, NY, yes I would love to have your Italian Wedding soup. I have
a couple of recipes, but I like to compare. You wouldn't happen to be my
cousin from Levittown, would you?
Gay in L.I.
To Jane in NC My heart goes out to your nephew and family. Remember…God
doesn’t give us more than we can handle. As a long time resident of West
Tennessee, I have seen the wonderful work done by the staff at St. Jude
Children’s Hospital. Even if your nephew wasn’t treated here, he has
obviously had excellent medical care over the years. May he continue to
receive the best care possible. My prayers are with you and your family.
BJ in W. TN
For Diana try clicking on these
Easy Recipes | | August 19, 2006 this
is the mac and cheese
Easy Recipes | | August 6, 2006 this is
the Indescribably Delicious Banana Bread
Caroline MO
Tona, your caramel fudge looks really good. Is the cream in the
recipe heavy or light cream. Margo/Boston
I am looking for "The Delany Sisiter's" pound cake recipe. This
was in their book along with several other recipes. I had them all on my
old computer and lost them. Please if anyone can help it would be
appreciated.
Thanks Vicki
This is a favorite of mine.
BLUEBERRY SALAD OR DESSERT
1 lg. pkg. grape Jello
2 c. boiling water
1 c. cold water
1 can blueberry pie filling
TOPPING:
1 (3 oz.) pkg. cream cheese
1 c. sour cream
1/4 c. sugar
1/2 tsp. vanilla
pecans or other nuts of your choice
Dissolve Jello in hot water, add cold water, blueberry pie filling, then
chill. To make topping, whip ingredients together and spread on top of
firm
Jello. Sprinkle nuts on top, if desired.
Tona in Bama
HOT DOG BUN PUDDING/CUSTARD question.
Do you use 6 WHOLE buns separated into halves (12 halves) or 3 WHOLE buns
separated into 6 halves? What size pan do you use? Thanks.
gramaj
Hello Nancy...a belated Happy Birthday to you. Did your two furry
critters bake you a birthday cake? I know they are smart, and I was hoping
they would do such a chore.
Pest Control
I remember someone saying that a good way to deter mice is to put Bounce
dyer sheets around the house? Is this right? Where do I put the sheets
exactly? And why does it work. If anyone else has any other tips I would
love to hear them. We are starting to get little critters in our as the
cooler weather approaches. And my cat, Tiger likes to "play" with them.
Thanks all Dawn - Cape Cod, MA
For Bill, in NC. You answered the question I hadn't had time to
ask--about cooking liver. My mother only bought calves' liver and she
soaked it in milk for a while before cooking. Then, she cooked bacon--1
slice for each piece of liver. Removed the bacon to keep warm. Then dipped
the liver in flour and fried for 2 minutes per side. This left the liver
just a bit on the rare side, and very tender. I just couldn't remember
whether it was 2 minutes per side, or 4 minutes. When I read your note I
realized that it was 2 minutes per side for a total of 4 minutes. And my
mother was allergic to onions, so we never had them. If I were doing it
now (and I just may pick up some liver next time I'm at the store), I'd
cook the bacon, then fry some onions and remove them, and then cook the
liver.
jeanlock in McLean VA.
To all: I am still planning to send in that spaghetti recipe, but have to
find it first. And I've been a bit under the weather lately.
Dear Nancy & Friends,
Last night (late), I started baking the EXTRAORDINARY CHOCOLATE CHIP
COOKIES from the Sept. 7th. newsletter
that Joan (no location given) cut from the back of a 5# bag of Gold Medal
Flour. Due to what I had in my cupboard, I ended up doing something that
made these beyond EXCELLENT!!! I recommend all our readers try this
variation: For the 24 oz. of semisweet chocolate chips (plus the 1 more
cup of semisweet she added), I used one 12-oz. bag of Special Dark
Chocolate Chips, one 12-oz. bag of semi-sweet, plus 1 cup of Milk
Chocolate Chips (I actually had about one and one half cups left in the
milk chocolate bag, because I had used some for a quick bundt cake
frosting topper, so I dumped it all in). My Mom tasted one & loved it. I
was just finishing baking at 1:00 a.m. this morning (Wednesday) when my
son came in the door. He grabbed some & started moaning & mumbling wow,
etc. I don't get rave reviews like that very often, so needless to say,
from now on this will be the ONLY chocolate chip cookie recipe I use
(along with my accidental variation discovery!).
Thanks again, Joan, for submitting this recipe! Love you, Nancy & this
newsletter! And I think I can speak for all of us when I say that we are
all praying for God to heal your brother Butch, Nancy. When it rains, it
pours for some people. You must have a lot of faith, Nancy, to persevere
through all these trials, & still have enough energy & enthusiasm left
over to produce this magnificent newsletter every day (counting all those
"whoops" Thursdays). Sorry to be so long-winded.
Susan from Superior, WI.
From Sunday September 09, 2007
Wondering if anyone in Nancyland has a recipe for Chuckwagon Sandwiches?
My other half loves them and has asked me to see if I can find a recipe. I
know the good cooks in here can help me!! Thanks Nancy for this wonderful
site!
Earlene in NC
Reply:
Earlene, I searched the internet for two days, and every food dictionary I
could find, and did not locate the recipe in your request. I finally went
to a place where I know that they sell these, and asked, “What’s in them?”
Here is the list of ingredients. Sorry no recipe.
From Merry M in MN
Chuckwagon Sandwich
1 slice Bologna
2 slices Ham
2 slices Salami
1 slice Swiss cheese
1 slice American cheese
Softened butter, to spread on bun
1 large round bun (such as a Kaiser, onion, or sesame seed)
A small sprinkle of seasoning blend containing Paprika
Makes 1 sandwich.
Good Morning friends,
Has anyone seen Chocolate diet soda in stores, I do not wish to
purchase off the Internet. Hope you can help.
Trish in Fl
There was not enough room to post all the great recipes and messages
that were sent. More will be posted in tomorrow's newsletter.
Nancy Rogers
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid advertisement.
Messages that pertain to canning and home remedies are no longer
included in the newsletter. Messages that pertain suggestions and
opinions about health issues are not posted as well.
Some messages have been edited to avoid duplicate information that has
been posted in recent newsletters.
Nancy Rogers
