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Tomorrow I will post my second recipe for Orange Crunch Cake.
This baked corn would be very good with your Easter Dinner!

Baked Corn
2 eggs slightly beaten
8 oz sour cream
1 stick butter, melted
1 8 oz can whole kernel corn, drained
1 7 oz can cream style corn
1 pkg. corn meal muffin mix (Jiffy)
dash Watkins pepper

Mix all ingredients together. Bake in a 350º oven for 25-30 minutes.

www.watkinsonline.com/hutto
sunnywatkinsgirl@ool.com
Order toll free: 888-965-7070 eastern time

I will start mailing Watkins April flyers Monday. Please get your name and street address to me.
Have you read and printed the substitute list I put on my website this week?

Watkins offers versatile flavored salts:
#01996 Celery Salt
#01998 Garlic Salt
#01997 Onion Salt

Hi,
Does anyone have a recipe for Cinnamon Dumplings?
Lauren, MD

Want to wish everyone a Blessed Easter, my you spend it with family and friends.
Debbie in Lubbock

Our favorite way of using up leftover boiled eggs is to make a white sauce and gently stir in sliced eggs. Heat through, and serve over toast. 1 or 2 eggs per cup of sauce, depending on personal preference.

Please remember that boiled eggs need to be stored in the fridge, not on the table or counter!
Marlene

Lisa in Union Bridge, MD in March 10 newsletter wanted Sweet Rice recipe: My mother (German descent) always fixed "Sweet Rice": She cooked the rice in milk (used a double boiler so milk wouldn't scorch) and when the rice was tender, added sugar and cinnamon on top. Then browned butter and poured over this. Take a big spoon and sort of poke down through the rice and the butter will spread. The amount of each ingredient would be to your own taste. Mother cooked by the DPS method: dab. pinch, and smidgen, so there is no measurement of ingredients. One can add the sugar and cinnamon to the rice after it's done, mixing gently. but I prefer it on top.

This may be the rice your husband remembers. I have heard it called German Rice, but we called it Sweet Rice. Rice pudding is very good also, but sweet rice is quite different.
Cookie in Texas

Hi All...
I responded with thanks too soon to the answer to my request for the degree symbol. Thanks also to Dee floating in Illinois, Trish in Illinois and Brenda in Alabama. Also thanks to Jane in No. Calif. for her suggestion regarding the printing of our church cookbook. Too late! We met with the cookbook representative today to start the ball rolling and the committee has firmly agreed that this is the company we should go with. Wish I had talked to you a month ago. Your idea is in my 'file for future reference'.
Peg in Beautiful E. Tennessee
Proud Grandmother of an American Soldier in Iraq

To Sharon in Texas: Thank you so much for sending the instructions to make the degree symbol for recipes. I have been typing my fingers to the bone for our small Oak Grove United Methodist Church cookbook. Every shortcut I can get will help very much. I have not been active in this newsletter for some time but I knew as soon as I posted a request I would get an answer immediately. And thanks for the Triple Lemon Bundt Cake recipe. It will be on my Easter dinner table.

Peg in beautiful East Tennessee
Proud Grandmother of an American Soldier in Iraq

For Kelly in Virginia, wanting recipes to feed 20. One of the best sites for large scale cooking is http://www.30daygourmet.com.
Nancyb

Regarding Boiling Chicken Breasts:
Carefully add the raw chicken to rapidly boiling water and boil for approximately 20 minutes. (I usually do 4-6 large breasts at a time.) Drain and let the breasts cool, because they will stay hot inside for quite a while. Hope this helps.
Lori in IL

For those how don't have Old bay seasoning where they live or those who just want to make their own, here is a recipe I have in my files and I'm not sure where I found this recipe. For more Old bay seasoning recipes go to

http://www.recipezaar.com/recipes.php

When I made this I didn't use the bay leaves or the cardamom or mace as I don't have the latter two spices on hand. It was a very tasty seasoning blend. Hope everyone has a nice Easter.

Old Bay Seasoning
1 Tbsp ground bay leaves
2 1/2 tsp celery salt
1 1/2 tsp dry mustard
1 1/2 tsp black pepper
3/4 tsp ground nutmeg

1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp red pepper
1/4 tsp ground mace (optional)
1/4 tsp ground cardamom (optional)

Combine all ingredients: store in an airtight container. It's great also to season the flour for fried chicken, and on French fries.
Nancyb

Hi Nancy,
A lady was in our store today that worked for a bridal shop.  We got talking and she went nuts when she found out that we could do custom labels for cookie or bread mixes for wedding showers and other occasions.  She thought it was so neat that we could put a picture of the bride and groom on the package or custom artwork and a special message.   We’ve done some really neat packages for special occasions—everything from family reunions, to holidays, to business promotions. 

Here are a few that we have done: 
http://www.preparedpantry.com/Custom-Labels.htm 

If any of our friends in Nancyland have a special occasion coming up and would like to have their own special label and message, we’ll do the artwork for free as long as they have at least 40 mixes.  Just give me a call. 

Dennis Weaver The Prepared Pantry
208-745-7892

Remember to print this out so you can keep it handy.

Now Highlight the recipe you want ( go to the top of your recipe and highlight just Left click and hold the button down til you see that it is all blue stop at the bottom of the recipe and let go. Now Right click anywhere on the blue while it is blue you will see a menu come up and you want to Left click on Copy

Now open up Word Pad and RIGHT click any where on the page and click on PASTE
once your recipe is on the page go to FILE on top Left corner and go down to print and it will print. Or you can RIGHT click again anywhere on the page with the recipe and go down to PRINT and it will print

I hope this helps some of you out there this always works for me I also do not store my recipes on my computer for the simple reason my computer crashed a couple of times so now I use what I call a memory stick mine is a 1 gig a byte and holds more than I could every put on it. I think some call them travel drives or scan disk drive it is just a little stick that plugs into computer and you can put what you want on them

Many Blessings 2 all
Shirley May California

I would like to request tnt recipes for a peppermint patty clone. I have tried several that I found searching the internet, but I am just not happy with the results.
Thanks! Donna

A huge thank you for your answers about the cake with the Cream of Coconut and sweetened condensed milk to Jinger, with summer coming soon freezing the cake sounds great. Dee in S. Illinois, Sandy in Iowa, Tina in GA, and Jane Ann in Alabama, I was born in Cuba, AL and my sister lives in York. I will also be looking in the archives for the Preacher Cake, that sounds so good.

I make a two ingredient frosting that I really like so I hope some of you will like it also.
1 box of instant pudding, sugar and fat free is great, use any flavor 1 container of whipped topping, such as Coolwhip, fat free, or low fat Use small pudding size with the small Coolwhip and large pudding size with the large Coolwhip. Mix well with a spoon, no need to whip, just frost cake and refrigerate.
Papricka

March 4th recipe "Catfish Florentine w/ Romano & Shrimp Sauce Meuniere" appears to have incomplete directions i.e. what do you do with the other 2 1/2 sticks of butter and likewise the cheese, wine, lemon, and Worcestershire. I believe this was from Athena in DE.
I love Florentine in anything. Thanks
Jim in Texas

Nancylanders, I just wanted to wish everyone a very Happy Easter., and to let you know how very much I enjoy all you do for us on this newsletter. I have made several dishes that have turned out fantastic. Thanks for all you do Nancy.
Jan in Fl

For Sharrie in MI: About cooking chicken breasts----I always steam them. I only use the skinless ones, and I steam 3 or 4 for about 15 minutes. They are so very tender, almost like cutting butter. I have found that boiling or baking makes them more stringy. Let me know how you make out.
jeanlock in McLean VA.

For Sharrie in MI:
Thaw your chicken breasts and boil in chicken broth until they are tender, or use water and add carrots celery and onion for flavor. Discard vegetables when chicken is done. Cut your meat into bite-sized pieces and package in freezer bags or containers.
grannym IL

Hello Nancy, Sherrie in MI wanted to know what to do with her chicken breasts. I would simmer them in some chicken broth till done, let them cool to touch then shred with a fork. Then put then in individual containers to pull out of the freezer as needed. You can put in zip lock bags, perhaps one cup in each or however you would like to divide it up. Will keep very well in freezer this way and you can pull out and use as you like.

You and your husband will be in my prayers.
Billie in FL

For Doris, S. Indiana, thank you for the clay pot recipes. I will certainly try them. I decided to just "go for it" and adapt a chicken & rice recipe I found from Diana Rattray at abut southernfood that was supposed to be cooked in a 9 x 13 baking dish or a 3 quart casserole, covered tightly with foil. It was great! My family loved it, and I will certainly try it again. I used bone-in chicken breasts, and they were very flavorful and so moist and tender. Here's the recipe, if anyone would like to try it - either in a clay cooker or in a casserole.

Chicken & Rice Casserole
1 cup uncooked rice, rinsed and drained
1 can cream of chicken OR cream of mushroom soup (I used cream of chicken)
1 envelope Good Seasons Italian dressing mix
2 cups boiling water (I cut back to 1-1/2 cups, but will use the 2 cups next time)
2-1/2 lbs cut up chicken pieces or chicken breasts
Salt & pepper to taste

Spread rinsed and drained rice in the bottom of a 9 x 13 inch baking dish or 3 quart casserole (or clay pot which has been soaked in water for at least 15 minutes and left wet). Mix soup, Italian dressing mix, and water. Stir into rice. Lay chicken, skin side up, on top of the rice mixture; season with salt and pepper. Cover tightly with foil and cook for 1 hour at 350 degrees. (I cooked mine at 425 degrees and checked it for doneness after 45 minutes.) Uncover and cook for 20+/- minutes longer, until most of the liquid is absorbed and rice is tender. Can be put under broiler for a few seconds if the chicken needs to be browned. Serves 6 to 8.
Donna in NW GA

HI Nancy, Hope your Easter is wonderful.
Some 40 years ago (or more maybe) I had a Waring blender. The recipe book that came with it had a wonderful Blender Cheesecake that was no-bake and wonderful. I contacted Waring in hopes of getting a copy but they did not have the information. Hopefully one of your readers will still have the old book and recipe. I have only recently discovered this wonderful site and am enjoying it immensely. Thanks so much. Noel

Happy Easter everyone from Lisa in Auburn MI

Vegetable Pizza
2 packages crescent roll tubes
2 (8oz.) blocks cream cheese
3/4 c mayonnaise
1 package Hidden Valley original mix
3/4 c each- broccoli, cauliflower, cherry tomatoes (cut in half or wedges) sliced mushrooms,
baby carrot coins, green pepper slices, sliced olives, or any veggies you like
¾ shredded cheddar cheese

In jelly roll pan lay out crescent rolls, pat down and cover sides half way up. Bake at 350° 7-8 minutes or until golden brown. Mix cream cheese, mayonnaise and package mix. Spread over crust. Distribute veggies and cheese. Chill 2 hours before serving. Cut into small squares.

This is in response to Penny's Corned Beef in Foil recipe for Linda. Penny, I do not know if you are the original sender of that recipe last year in Nancy's newsletter as I copied it and left off the writer. For years and years, I always made corned beef in the crock pot. Last year, I saw the Corned Beef in Foil recipe and tried it. It was the biggest hit in my entire family--even one of my daughters who is picky likes this. Since this recipe was first printed last year, I have made it numerous times. It slices perfectly for Ruben Sandwiches, too. You can slice as thin or as thick as you want. I won't make corned beef any other way, now! If you are the original sender, Penny, I want to say "Thank you!" And to all others--Happy Easter! Tina in GA

Hi, Was wondering if anyone has the recipe for Pina Colada Cake? Thank You, hope all have a nice Easter. Donna, Milford, Delaware

Good Morning Nancy and all of Nancyland:
I wanted to wish all a very Happy Easter and to Betty T in Ga., my prayers and thoughts will be with you as you travel this unknown road. I have no idea what is on this road, but will be thinking of you and your husband. Thank you gang for all the wonderful recipes and keep them coming. I enjoy trying new ones all the time.
Happy Easter again, Judy in Ohio

Nancy,
I just wanted to wish a Happy Easter to you and your two furry friends. I love to receive your newsletter but I'm also glad to hear you are spending time with your family as of late. I know you will be missing your two brothers this Holiday season so getting together with the rest of the family will mean so much more. Now don't forget to put a little something in Ditto's and Siggy's basket for I am waiting to hear where they hide there new stuff.
Sharon In Pa.

Was there a chicken breast recipe that included honey and ground walnuts that one of our cooking friends sent in? If I am correct, could it be republished? I have no idea of the date of the newsletter, if I am correct that this was the source. Thank you and Happy Easter to all.
JoAnn in Brookfield

Thank to Jane, No. Calif. I will check out my local print shops and office max and see what they have to offer. That is a good idea and I will be able to get a lot more recipes in that way.
Marlene of Fl.

To Eve in WI regarding the Balsamic Strawberry Chicken Salad. Most recipes calling for Balsamic, especially desserts, are referring to the well aged, expensive type that is very thick and syrupy, usually only available in specialty stores. Not the thin stuff you find in super-markets. There's a world of difference between the two. The super-market type is usually just colored and flavored to make it taste like the good stuff. I cannot afford that expensive stuff, but love the super-market type. I use the it in lots of recipes, but avoid the desserts because I cannot imagine using this vinegar in sweets.

I have experimented and found that my spinach salad dressing recipe that calls for Miracle Whip, sugar, and vinegar has a whole different taste when I use balsamic vinegar instead of cider vinegar.

Spinach Salad
4 c. torn baby spinach
3 boiled eggs, diced
3-4 slices bacon, cooked and diced
1/4 c. finely diced onion
4 oz. fresh mushrooms, quartered, then sliced thin
1/2 c. Miracle Whip
2 Tbls balsamic vinegar
1-2 Tbls. sugar
salt and pepper to taste

Toss spinach, eggs, bacon, onion, and mushrooms. Blend M.W. with vinegar, sugar, salt, and pepper. Toss with salad just before serving. You can adjust the amounts of vinegar and sugar to your taste. Some might like it more tart while others prefer it sweeter.
Marlene in WA

This is about the Lemon Sheet Cake recipe Cheri D Alpena, Michigan submitted in the March 19 newsletter. Question: The mixing directions state to mix the cake mix and eggs until well blended then fold in the Lemon pie filling. Do you also add the water and oil called for on the box of cake mix or do you omit them and only add the eggs.
This recipe sounds wonderful and I am anxious to try it!
Claudine

To Betty T. in GA. My prayers are with both you and your husband that you continue to have the strength and faith that you need to be strong for your husband, and that your husband will be blessed by the Good Lord with his healing power. Keep the faith as we are all tested to see if we believe in his power but the Good Lord will not give you nor you husband anymore than you both can handle. Just keep the faith and continue to pray especially during the Lenten Season as miracles do happen.
Betty in MD

I hope someone can help me get this recipe. On the home shopping channel they were selling Porcelain Bakeware with a thermal carrying case made by Wolfgang Puck. One of the recipes shown was an Easter egg bread that looked so good. It was made in the rectangle bakeware and had colored eggs inserted on the top of the bread. Can someone figure out how the dough was made. It looked like it was biscuits, (because there were many pull apart pieces) but what would you put on it to give it a sweet Easter bread taste.

I have many other recipes whereby I have to make individual dough, then form into a braid and insert the colored egg in it, but the one on TV was one big bread with all the eggs scattered around.
Thanks to anyone who can figure this recipe for me.
CAMILLE, Commack, L.I., NY

Happy Easter Nancy, the "fur babies" and everyone in the newsletter! I want to thank Sharon in Texas and Cheri D Alpena in Michigan for the delicious sounding lemon cake recipes they put in the newsletter. I sure wish I had a piece of one of them now! Dee, in Ill. I must have missed the Lemonade Cake recipe you'd submitted, but it sounds wonderful!

I did want to tell Lu in Mn. that I have a RCA Internet Receiver now, in place of my old WebTV Plus, and have had no trouble printing the recipes from the newsletter. I just highlight the recipe I want by using the CMD and A keys at the same time, and then click on the CMD and C key to copy. Paste it to a new message, by clicking the CMD and V keys at the same time. Send it to yourself, and print. It's as simple as 1, 2, 3. I hope that helps, although it's possible your machine is different?
Judy (in Alaska)

Hello Nancy and my 'Lander Friends,
I'm apologizing for being late in thanking you all for the help with Kraft's (no longer a) Miracle Whip.
My dad suddenly had to have major surgery and for the last month I've been doing daily trips with my mother the 42+ mile drive to visit him. The folks are well through their 80's. Anyhow, dad will be coming home tomorrow and he and mom won't need me quite so much. I can again visit with you.
Kraft did send me a letter saying that their taste test panel prefered the new formula and that's why they switched. Yeah, right! We just know they weren't tasting day old items. You 'Landers were right on. I found a store brand that had soy bean oil listed first and bought that. I'm also going to try making my own. A big THANK YOU to all.

We're more than half way to 15" of snow today....it's really some welcome to Spring
Judy in Milw

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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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