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This is how you make a heart shaped cake.
Mix up any regular size cake mix as per box directions. Use one 9" square pan and one 9" round pan to pour batter in. Be sure to grease and flour pans before putting batter in pans. Bake as per box directions. Remove from pans. Position square cake diagonally with a point at the top and a point at the bottom. Cut the round cake in half, and you will see where to put the round parts on the sides of the square to make a heart. . Ice with white icing and sprinkle with red sugar.
*Draw this on paper if you don't understand - you will see how easy it is.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

#01008 Watkins Vanilla 11 oz. is on sale for Feb $10.99
Place any Watkins order in Feb. and your name will be put in a drawing for a hardback Betty Crocker Cookbook.

Cream of Three Onion Soup
3 tbsp butter
3 leeks, white part only, chopped
2 medium onions, chopped, about 1-1/2 cups
1/2 cup chopped shallots
2 cans (13-1/4 oz each) chicken broth
1 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
1 tbsp chopped fresh parsley or chives

Melt butter in large saucepan over medium heat. Add leeks, onions, shallots and sauté until soft but not brown. Add chicken broth and bring to boil. Cover and simmer over low heat 30 minutes. Puree onion mixture in small batches in blender or food processor. Return to pan and add cream, salt and pepper. Heat again but do not boil. Top with parsley ore chives.
Serves four-five.

Herbed Onion Soup
4 large onions, thinly sliced
1/2 cup butter or margarine
4 cans (13-1/4 oz each) chicken broth
1 cup dry white wine
1/8 tsp dried marjoram leaves
8 slices French bread
2 cups (8 oz) shredded cheddar cheese

Cook onions in butter in Dutch oven until soft. Add chicken broth, wine and marjoram. Cover and simmer 15 minutes. Meanwhile toast bread slices under broiler on one side,. Turn bread over and sprinkle with cheese. Broil just until cheese melts. Place one slice of bread, cheese side up, in each soup bowl. Ladle hot soup over
bread. Serves eight.
grannym IL

There has been a lot of behind the scenes work going on with sites and the newsletter. 

100s of recipes have been added to the
Alphabetical Index of Recipes for
December 2007
January 2008
February 2008

In the past several days pages have been created for new recipe pages on Abby's Kitchen
Recipes with WW Points
BBQ
Hot Dog
Tuna
Spam
Carrots
Potatoes
Tomatoes
Broccoli

I have a new site online. 
http://123-free-recipes.com/
It allows our family of members to add their favorite TNT recipes in one place so their friends and family members can access their recipes (anywhere in the world.) Get a recipe non-copyrighted you like, post it and it will be there waiting for you 24 hours a day.
Nancy Rogers

This is for Anne regarding an Eye of Round Roast.

Eye Of Round Roast
1 (4-6 lb.) eye of round roast
Seasonings to taste such as salt, pepper or garlic salt

Place roast on the top of a broiling pan and season as desired. Do not cover roast with foil! Bake in broiling pan (water in the bottom) at 350 degrees for 1 hour and 20 minutes for medium. Use a meat thermometer to check for doneness. Let sit for at 15 to 20 minutes before slicing. I use this method for a top sirloin roast, too.

Hi Folks. Anne wants to know a fool proof way to fix an eye of the round roast so here it is. Season the roast with garlic salt. Place in baking dish in preheated oven to 375º. Bake for 20 minutes per pound. Remove from oven. Cover with foil. Let stand 10 - 15 minutes before
slicing. Perfect every time.
Barb/De.

Yesterday was my dad's 84th birthday and he wanted a chocolate cake with a good frosting. He has been in the hospital recovering from a broken hip so I wanted to make this birthday extra special for him. I came across a frosting recipe where you cooked milk and flour until thick and let it cool then beat butter and sugar together and added the flour/milk mixture. I could not get it to blend together right. Does anyone have any suggestions on what I might have done wrong? I would even appreciate any tried and true recipes of this kind. Thanks a bunch. I just love coming home and checking for this site each day.
Diane in Western NY

Ann, in newsletter of Feb 2nd ask for a recipe using eye of round. I have been making this for years. It is delicious.

Savory Pot Roast
1 roast 3-4 lb.
salt and pepper to taste
2 T. oil
1/2 small onion chopped
1 garlic clove minced
1 14-1/2 oz. can stewed tomatoes-I put mine in the blender and puree
1 tsp. season salt
1 8 oz. can tomato sauce -I put mine in with the stewed tomatoes and puree together.
1/2 tsp oregano.

Brown roast in pot on top of stove. Stir in onion, garlic, tomatoes and remaining ingredients.
Cover and simmer on low for 2-4 hours until fork tender. Take meat out of sauce and let rest. Thicken the sauce with 2 T flour mixed with a little water. (shake in small jar or bowl until no lumps) then add into broth and simmer until slightly thick. Slice meat and serve with egg noodles.
Darlene in West Lafayette, Indiana

Nancy, I am sorry. I forgot to thank you! I certainly enjoy everyday's newsletter. I try many recipes, substituting a gluten free flour mix. I order a lot of my mixes from Amazon.com, anything over $5.00 ships free. Shipping can be a very large expense. Thanks again for your hard work.
Doris in OH

I sent in a request last week and haven't seen it in the newsletter. I had been off the computer for about 6 weeks. I remember seeing a recipe around Christmas time using graham crackers on a cookie sheet. You top with I'm guessing butter and sugar you dissolve and top with walnuts. If anyone has this recipe would they please share. I had one over the Holidays and they were sure good.
Doris - De.

For Anne regarding eye of round roast. I freeze them. When ready to cook I use the crockpot. Place frozen roast in pot and add 1/2 cup of strong coffee. Cook on low for 8 to 10 hrs. It will slice into perfect slices of roast beef. You can alto add onions. seasoning, if you like.
Genie

Good morning Nancy and all. My mother-in-law would take 1 can of Spam, put it in the big yellow Pyrex mixing bowl, then cover it with scalloped potatoes and could serve 10 people dinner and no one went home hungry. Also, all the talk about making your own syrup, one thing to remember is you should use cane sugar. The beet sugar will crystallize and not stay smooth.
Alis from WA state

Hello Nancy and Landers. This is for Joyce in Ky looking for an easy Butter Cookie recipe (2/1). This one was from my mother many years ago and is still my children's favorite. Actually they're like Brown Edged Wafers.

Easy Butter Cookie Recipe
1/4 lb. Real butter
1/3 cup sugar
1 egg
3/4 cup flour
1/2 tsp vanilla

Preheat oven to 325°. Mix all ingredients together and drop by half teaspoonfuls on baking sheet (be careful how close since they spread out) Bake for 15 minutes until edges are browned. Cool on cookie sheet briefly, then remove to wire rack. I think I remember this recipe makes about 3 dozen. They are delicious, in fact I sent the recipe to my son in FL just this past Christmas.

BTW, I finally found the GelGloss at Lowes in Salisbury, MD yesterday, but they only had the spray can, but that will do for now. Thanks to everyone who replied to that request.
Jan in DE

Thanks for all the suggestions where to buy Pretzel Crisps.
Didn't realize so many people like them, as I do.

I know in one of those places I will find this great snack
Sue

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.

Feb. 2 n/l Angie in OH asked for a dessert her mother ate at a wedding. Angie, go to www.Allrecipes.com and type in the site search Funky Frito Fruckies. No kidding, that
is what one person calls them.
Barb in OKC

To Angie in Ohio about Frito Scoops I found this recipe-
Funky Frito Fruckies
10 1/2 ounces corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
11 (1.55 ounce) bars milk chocolate
In a greased 10 x 15 inch pan, place the corn chips.

In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.
It sound close to what you were describing. Hope it helps. Kim in WI

Recipe was also sent in by Shay

I cannot access Jan.29, 2008 newsletter. It says the page is not available. When I go the newsletter archives I get the same message. How can I access this page? I just love the newsletter and want to thank Nancy for all the time and love she puts in the letter. Margaret in Hazel Park, MI


Comment
When a newsletter can't be accessed over and over again try to  hold the F5 key (on the top row of keys) and the enter key at the same time. It should come up then. It allows the page to completely refreshed.
Have a great day.
Nancy

Hi Nancy,
Hope you are doing well today.

I want to respond to Susan in New Braunfels, Texas. I have a chicken dumpling recipe that I have used for years and want to share it .

Granny's Chicken and Dumplings
1 Whole chicken
2 cups self rising flour
4 Tbsp shortening
2/3 cup tap water
5 to 6 cups of the broth
1 tbsp butter
Black pepper to taste

Boil chicken in salted water until tender: skin, debone and cut in small pieces. Mix dry ingredients" cut in shortening until mixture is crumbly. Add water, mix until dry ingredients are moistened. This will be a stiff dough. Roll out on floured board to about 1/4 th inch thick. Cut into 1-1/2 inch by 2 inch squares. Drop immediately into boiling broth (that you got from boiling the chicken). Add pepper and 1 tbsp of butter. Simmer, UNCOVERED about 20 minutes or until dumplings are cooked. Return chicken to pot" cover and set aside until ready to serve.

If you want your broth to be a little thicker, of course, you can take a small bowl and put in a few tablespoons of cornstarch and water and mix slowly into the pot of chicken dumplings when the dumplings are cooked and boil for a few minutes.

When I make this for just my husband and me, I use 2 chicken breasts , bone in and skin on, and use half of everything else, of course. I serve mashed taters with this and a pan of my easy cornbread. So good.
Hope everyone has a great day. Tennesseyanky

RE: I am looking for a good recipe for French Onion Soup and Crab Dip.
Thanks, Lauren - MD.

French Onion Soup
4 lg. onions
1 tbsp. butter
1 tbsp. oil
1 tbsp. sugar
2 tbsp. flour
6 c. beef broth (2 cans Campbell's beef bouillon; make remainder with beef bouillon pkg.
1/4 c. white wine
Salt & pepper to taste
Mozzarella cheese
French bread or croutons

Cook onions and butter or oil over low heat until brown, 15 minutes. Then increase heat and add sugar and flour. Place in crockpot with the beef broth and cook or simmer several hours. Add wine 1 hour before serving. Place croutons in each bowl. Add soup and top with Mozzarella cheese. Place under broiler until cheese melts.

3 Onion Soup
4 tablespoons unsalted butter
2 pounds red onions, thinly sliced
2 pounds yellow onions, thinly sliced
1/2 pound shallots, thinly sliced
1 tablespoon plus 2 teaspoons chopped fresh thyme
4 cups beef stock or low-sodium canned broth
1/4 cup dry sherry
1 log (4 oz.) soft mild goat cheese, softened
3 tablespoons extra-virgin olive oil
10 slices (1/4 inch thick) French baguette

1. Melt 2 tablespoons butter in each of 2 large skillets over moderate heat. Divide onions, shallots, and 1 tablespoon thyme between pans and cook, stirring occasionally, until onions are golden brown (do not burn), about 1 hour. Add 1/2 cup stock to each skillet and simmer, stirring occasionally, until liquid reduces to a glaze. Transfer both onion mixtures to a 5-quart pot; stir in 4 cups water and remaining 3 cups stock. Simmer soup, uncovered, until reduced to 6 cups. Add sherry; salt and pepper to taste. Remove from heat; keep soup hot, covered.
2. Meanwhile, stir together goat cheese, 2 tablespoons oil and remaining 2 teaspoons thyme; salt and pepper to taste. Preheat broiler. Brush bread slices on one side with remaining 1 tablespoon oil and broil, turning, until golden brown. Spread toasts with goat cheese mixture. Serve soup ladled into bowl with cheese toasts on side.
Makes 6 servings.

Italian French Onion Soup
1 tablespoon extra-virgin olive oil,once around the pan
2 tablespoons unsalted butter
6 medium onions, thinly sliced
5 garlic cloves, 4 chopped and 1 smashed
Salt and black pepper
2 sprigs of rosemary
1 fresh or dried bay leaf
1 tablespoon balsamic vinegar
1/2 cup white wine
6 cups beef stock
1/2 pint grape tomatoes, halved
10 basil leaves, about 1/2 cup
4 thick slices crusty bread, cut about an inch thick
1/2 pound Gorgonzola cheese, cut into 4 slices

Preheat the broiler to high.

Heat a deep pot over medium to medium-high heat. Add Oil, once around the pan, and butter to the pot. Add the onions to the pot as you slice them and then the chopped garlic. Season with salt and pepper. Add rosemary sprigs and a bay leaf.

Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot. While the onions are cooking, make the grape tomato topping: In a small bowl, combine the grape tomatoes, basil, a little salt and pepper. Under the broiler or toaster oven, toast the bread and rub both sides of the slices with the crushed garlic clove. Make sure the toast circumference is smaller then the bowl in which you are serving it in. Place a piece of cheese on top of each toast and pop them under the hot broiler until the cheese melts and bubbles.

Once the onions are tender and brown, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot. Add 6 cups of stock and cover the pot to bring the soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Once the soup reaches a boil, remove the bay leaf and rosemary stalk, and ladle into bowls. Float the cheesy toast on the soup and top each toast with a mound of the grape tomato mixture.
Yields 4 servings

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.

Hello Nancy & Gang,
This is for Sue in FL
Have you thought of quesadillas? I use 8" flour tortillas, cheese, and whatever meat I have, even canned chicken and ham. Our favorite is leftover Mexican rice, cheese, and chicken. An inexpensive filler could be refried beans, rice, canned chili and any topping. We have also made roast quesadillas using leftover mashed potatoes spread on tortilla, top with bits of roast and gravy and topped with Swiss cheese-YUM! The possibilities are endless and this is a way to take a few pieces of chicken and feed a crowd. They can be put on baking sheets and baked @ 350* until crispy and golden as well.

You can also make individual pizzas on the tortillas, also using pizza sauce, cheese and assorted toppings-this could be a fun dish for the kids to help with.

We have a large family and often turn Boston Butts into BBQ-if you're interested I will post the recipe. Turkey and hams are always a good idea since even a little bit of leftovers can be made into soup-I have recipes for these also, if you are interested. Spaghetti or pasta dishes that you can bulk up with veggies and reduce meat are good, also.
Mimi ^..^

Hi Nancy,
Could someone tell me where I can find the recipe for "Chicken in a Jug'? If this isn't the proper name for it, can you tell me the name to look under? I've gone to the Archives through June and I couldn't find it. Can someone in Nancy-land help me out?
Wanda T.

Hi Nancy,
I live in Cincinnati, Ohio. We have a bagel company here called Marx Bagels. They make the best tuna salad there. I have tried searching the internet for this recipe for several years now. I am wondering if any of your readers may know of where I can find this recipe or duplicate it. I have actually asked at the bagel store what the ingredients are that are in it in hopes of trying to duplicate it. They wouldn't even give the ingredients. Any help is appreciated.
Carol

I am also in Cincinnati, & would love to find this recipe too. Where in Cincinnati do you live?
Connie in Cincinnati

Comment
I grew up in the Cincinnati area. Lived in Oxford, Mason, and Lebanon. I often miss the trees and the hillside.  Now live in the Panhandle of Texas where my favorite saying is, "I saw a tree once, but I was much younger then."
Nancy Rogers

Hello Nancy & Gang,
Joyce/KY-I have made this for years and usually double the recipe-they are that good-let me know how you like them if you try them out.

Butter Buttons
1/2 lb unsalted butter-room temp
1/2 c powdered sugar
2 c self rising flour
2 t vanilla flavoring
Mix sugar and butter until creamy. Add vanilla and flour mixing well. Roll into walnut sized balls and place 2" apart on un greased baking sheet. Bake 300* until just turning golden-don't burn as these are delicate. Remove to cooling racks. You can roll in additional powdered sugar when slightly warm if you like.

Boots/VA This recipe was created from the Chili Fritos the trucks like ice cream trucks sell in Los Angeles. We changed this one a bit, but you get the idea.

Chili Fritos
4-6 snack size bags Frito Corn Chips (lunchbox size)-crush slightly
1 can chili no beans or hot dog chili-heated
4 oz Velveeta Mexican cheese-melted
1 bag shredded lettuce
2 Roma tomatoes-seeded/chopped
1 grilled chicken breast-chopped* (optional) you can use 1/2 lb ground beef seasoned for tacos or 1/2 lb ground sausage-cook and drained

Heat chili, melt cheese, and keep meat warm. Open bags and stand upright (I use a plastic container to hold them). Spoon in 2 T meat, 2-3 T cheese and top with desired toppings. Give everyone a plastic spoon and napkins. This is a great lunch for the park or a birthday party. Larger bags (the ones for $.99) can be used for adults, just double ingredient amounts.
Mimi ^..^

For Lauren - MD. This is a recipe we have used for years. We usually double it because everyone loves it.
Mary Jo in MD

Hot Crab Dip
1/2 lb. crabmeat
1 (8oz) pkg. cream cheese, softened
1/2 cup sour cream
2 Tbsp. salad dressing ( I use mayonnaise)
1 tbsp. lemon juice
1 1/4 tsp. Worcestershsire sauce
1/2 tsp. dry mustard
pinch garlic salt
about 1 Tbsp. milk
1/4 cup cheddar cheese grated
Paprika for garnish

In lg. bowl mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-qt casserole. Top with remaining cheese. Bake at 325° until mixture is bubbly and brown on top. About 30 minutes.

Nancy....
Thank you for your wonderful website.
Regarding corn fritters recipe from Saturday recipe exchange. Does this recipe call for 1 can of whole kernel corn or creamed corn and if whole kernel corn should it be drained first ????
thank you, AJ

Morning Nancy,
For Scoot in Jacksonville, Fl., thanks, I am glad you liked the bread site. I really like hard crusted bread and so I wanted to share.

To Susie in Indy, thanks for sending in the recipe for Frito Pie. My granddaughter, Darcy will really love that. I also wanted to tell Sybil in Sherbrooke that I really enjoyed the way she wrote up her recipe. I read recipes like some people read books. lol

Nancy, I will be gone for a few days and I will miss the newsletter so much. My husband is 90 and I don't get out shopping, etc like I use to. I thank God for giving all of us in Nancyland, YOU!. I really enjoy reading all the interesting things that appear in the newsletter. I learn something everyday. Thank you, so much. God is so good.
mj-indy

Dear Nancy these are the two sites that I got the recipe from and they seem to be identical. I think it should be used sparingly as you would use salt. I really can't say because I've never heard of it until on your wonderful sight and thought I would check it out. Enjoy your day.
Joan from Ma
http://forum.cookshack.com/eve/
http://www.recipesource.com/
Joan K

I serve with a horseradish sauce (about 1 tablespoon prepared horseradish to 1 cup sour cream, or to taste), although my husband and children like A1 Sauce.
Tina in GA

I made this soup a couple of days ago and it was excellent. I took some to work to share and they liked it too. Paula Deen gets all the credit for the recipe but when you cook it up and serve it, the praise is all yours. Enjoy! Wonderful flavor.

Italian Chicken and Vegetable Soup
2-tbspn olive oil
4 boneless skinless chicken breasts

NOTE: (She cut her into cite-sized pieces and sautéed in a skillet. - I put mine in the crock pot with some salt and pepper, McCormick chicken seasoning and water to cover with chicken bouillon cubes added and cooked while I was at work)

1 small onion chopped
3 small sliced carrots
2 medium zucchini, sliced
2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
2 (14-oz) cans chicken broth (I used 2 1/2-boxes of Swanson’s Chicken Broth)

In a large heavy Dutch Oven, heat olive oil over medium-high heat, Add the chicken is you are doing it the “Paula Way” and cook for 10 minutes. Stirring frequently. If you are doing it my way just add the onion and carrot to the oil and sauté until carrots are somewhat tender. Stir in the zucchini and sauté another 5 minutes or so (or just add the zucchini and tomatoes all at one time like Paula does). Add the chicken broth and bring to a low boil. Reduce heat, cover and simmer for about 30 minutes, stirring frequently. (Paula covers hers)

NOTE: Anyway you do it, the end result is the same. Delicioso
Susana in Louisiana

Got this recipe for an on-line food friend and it is so good that I intend to use it on holidays to free the oven up for other things. Amazing
Susana

Crock Pot Ham Recipe
2-cups packed brown sugar
1 (8-lb) cured, bone-in picnic ham (I used a no bone smoked ham of 8-lbs. Worked beautifully)

Spread about 1 ½-cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker, (I had to trim a bit of the fat off mine but not much to make I fit.) Use your hands to rub the remaining brown sugar onto the ham. Cover and cook on low for 8 hours.
Susana in Louisiana

I know a lot of you like pasta, as do I. Thought I would share with you this little combination that I discovered and tried for dinner this week. We really enjoyed it. Plated up pretty too. It is a recipe from Laura Pasetta.

Pasta with Veggies
2-cups pasta, small (I used elbows)
1-tbspn EVOO
1-onion chopped
2-cloves garlic, chopped finely (I used the jarred with no problems)
14 cherry tomatoes, halved (She finely chops hers)
1/4-cup water
1/4-cup frozen peas
1/4-cup frozen kernel corn
6-8 fresh basil leaves, finely chopped (She uses 1-tspn but we like it so I used more.)
1/4-tspn dried basil
salt and pepper to taste
WB House Italian Dressing (my person addition)

Boil pasta. Sauté onions and garlic in olive oil until aromatic and tender. Add cherry tomatoes, peas, and corn and sauté for additional 3-4 minutes. Add water and mix in the cooked and drained pasta. Toss with salt and pepper and -- my addition -- a couple of tbspn of WISHBONE House Italian Dressing.

NOTE: I served this up with a shredded iceberg lettuce, tomato and asparagus salad and garlic bread the everyone cleaned their plates and went back for more.
Susana in Louisiana

I've been making these for quick lunches since the boys got off the baby food. As far as I know, I originated it. The kids really like them and, I must admit, they make a quick easy lunch for anyone anytime. I just made them for lunch one day this week for my husband and I and I was on LUNCH HOUR. See They ARE quick and easy Enjoy
Susana

Pizza Dogs
hot dog buns
Ragu Pizza Quick
Pepperoni
Freshly grated cheese of choice
Olives of choice
Fresh mushrooms, sliced
Separate hot-dog buns into individual halves. Spread with Pizza Quick Sauce. Top with sliced pepperoni and olives and mushrooms and lastly -- the shredded cheese. Pop into the preheated oven at 350° for about 15 - 20 minutes or until the cheese is bubbly.
Susana in Louisiana

To jsham in Ar; In the Feb. 2nd newsletter, you have a recipe for corn fritters that does not have any liquid listed except for the eggs. Is this enough for the amount of dry items or is the liquid in the canned corn also added? Your reply will be most helpful. Thank you.
Joseph J.

Doris, S. Indiana Does the Stephen Libs Candy Co. have a web site? I would love to see what all they have to offer. Where is it located? I live in Indiana and might make a trip some day to check it out. Thank you so much for any information that you might have.
Connie J. Indiana

In response to Sue ( Newsletter 2/1) looking for Pretzel Crisps and Aldi not carrying them any longer, I saw something at Wal-Mart Supercenter market that might be the same thing. Sorry, I didn't buy any and get the name, I just remember they were pretzel "chips". They were on the top of the already prepared food case (i.e. . . Hormel meat loaf, beef tips, mac and cheese sold in plastic containers) at my Wal Mart. Hope this helps and you can find them there.
Jae, Central OK

Chicken Noodle Soup With Homemade Noodles

Homemade Noodles:
2 eggs, beaten
3 tbsp. milk
1 c. flour
2 tsp. baking powder
Dash of salt

Combine. Roll out real thin and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender.

Bake 1 whole chicken, saving the juices. After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces. Add desired amount of water to remaining chicken broth. Add noodles, chicken, celery and carrots.
Tona in Bama

Remoulade Sauce
1 c. French dressing
1 c. Creole mustard
2 tbsp. paprika
1 tbsp. horseradish
1 tbsp. grated or minced onion
1 tsp. Worcestershire sauce
1/2 tsp. celery salt
Juice of one lemon

Combine ingredients. Blend thoroughly. Chill until ready to serve. Excellent for "Shrimp Remoulade" on a bed of lettuce.
Tona in Bama

Request: Desert served at Mardi Gras. I have a niece that is taking a French class in high school. She is supposed to bring a desert that is served during Mardi Gras and since I have never been there and don't know just what they serve for a desert, I need help.
Thanks, Shirley from Ozark, MO

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.