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.

Did anyone bake the Potato Bread I put on a few days ago? I am anxious to try it when I get home

Corn Pie
2 14½ oz cans creamed corn
4 eggs
2 cups milk
2 tbsp flour
1 ½ tbsp honey
Butter a casserole dish. Mix all ingredients and bake in 325º oven until it sets (test with knife).

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My website will change later this week. Scroll to the page middle to see over 40 uses for WD-40.

Some time ago I found a “recipe” in your newsletter for a shower cleaner. I know you added fabric softener for fragrance, but I don’t remember the other ingredients. I anyone out there in Nancyland is aware of this, please share again.
Thank you all so much for all your great recipes and ideas.
Geri, Spring Hill, TN

Hi Nancy, I wrote earlier about the Sizzle Bird, how good it was. I wanted to be sure the gal that sent it in got credit for it! It was sent in on 2/6/08 by Carolyn in Ky. Thanks Carolyn, it was good and I will be making it again.
Billie in Fl

Hi Nancy, in an earlier newsletter someone was asking for Tona's Peaches and Cream Cheese Cobbler recipe. I too cannot locate it in the Archives. Could someone please tell us what date it was in or repost it?
Thanks, Sherry in West Texas

Nancy, I have a question. What is the difference between farmer's milk and regular milk that you would buy in a store? I have a recipe that calls for farmer's milk and I don't know if half and half would work or what to use. I have no idea what store to use for this item. HELP! Thanks to anyone that can help.
Susie Indy

Nancy, Carol in Cincinnati 2/11 newsletter made a comment about the berries. When you use blueberries you always put at least ¼ cup flour in with the berries so that they don't sink to the bottom and so that they blueberry color doesn't go through the batter.

In the newsletter 2/11 Elsa Hernandez from Raymondville, Texas was wanting a homemade Tarter Sauce. I don't know how many people that you need it for but this is my recipe.

Susie's Tarter Sauce
1/2 cup mayonnaise
2 teaspoons pickle relish, drain
1/2 teaspoon pickle relish juice
2 teaspoons pimentos
1-1/2 teaspoon grated onion

Mix all this together and put in the refrigerator for at least any hour or more.

In the 2/11 newsletter Vicki in Houston was wanting a BBQ Spare Rib or Country Ribs boned or deboned recipe. I have made these for years and it is an TNT recipe and so easy.

Susie's Crock Pot BBQ Spare Ribs

the amount of meat that you need for the meal, spare ribs I cut with to ribs so they are easy to put in the crock.
1 bottle of your favorite BBQ Sauce

Spray the crock. In the bottom of the crock put a thin layer of BBQ sauce, then the ribs, then a small amount of BBQ sauce, then ribs, sauce until all the ribs are in the crock pot. End with the sauce. Cook this on low and cook for 6 to 7 hours. I have put frozen ribs in and in 7 hours they were filling apart. Every 3 hours take your turkey baste and drain all the liquid that you can out of the crock and then put a small amount of BBQ sauce on top of the ribs. This is the only way I cook ribs now.

In don't remember the newsletter that they were talking about Crazy Crust Pies but for years I have made Crazy Crust Pizza. It is so easy and different. The recipe below is an TNT one.

Susie's Crazy Crust Pizza
1 cup flour
1 teaspoon salt
1 teaspoon Italian seasoning
a pinch pepper
2 eggs
2/3 cup milk
Topping
meat mixture, beef, sausage, pepperoni or your combination that you prefer
¼ cup chopped onion, optional
1, 4 oz., can well drained mushrooms stems & pieces, optional
1 cup pizza sauced
1 cup, 4 oz., shredded Mozzarella cheese

Preheat oven to 425º for 12 or 14" pizza.

Brown beef or sauce, except pepperoni. Drain well, set aside. Grease pan, dusting with flour or cornmeal. Mix flour, salt, seasoning, pepper, eggs and milk until smooth. Pour batter in pan evenly. Top with meat, onion ad mushrooms. Bake for 25 to 30 minutes. remove from oven drizzle pizza sauce and sprinkle with cheese. Return to oven for 10 to 15 minutes more. If desired use 1, 8 oz., can tomato sauce instead of pizza sauce.

Pizza Sauce
1, 8 oz. can tomato sauce
1-1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 teaspoon salt
dash of pepper
1 tablespoon dried parsley flakes

Combine the above ingredients and cook for 10 minutes.

Nancy so sorry this ended up so long. Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Hi Nancy, Just a THANK YOU to all the "Landers" who wrote in to suggest flour on the toffee bits. Guess I had a senior moment, I have been doing that for years with fruit & nuts in cooking.

A good friend told me years ago to add just a very small amount maybe 1/4 t. prepared mustard to a bowl of chili if it is to greasy. I works and there is no mustard taste.

Have found the pretzel chips at Wal-Mart and the General Dollar Store. They are labeled pretzel pieces but are probably the same. We prefer the Cheddar Cheese.

For the cabbage odor I have found a great spray at Wal-Mart.
It is OdorCide odor eliminator. Commercial Strength. 8 Fl. Oz. White bottle, green label yellow spray top. Found this in the room deodorizer section. Can be used on anything, in any area of house and is GREAT for pet odors.
Margaret, Tulsa

For JIJ in Naples, FL, in the Feb 10 issue requesting Peach Melba.

Pretty simple. 1/2 peach, scoop of vanilla ice cream and raspberry sauce drizzled over all. I think crumbled vanilla wafers would be a good base. (Use canned peach halves)
Leasa in snowy Iowa

To Elsa Hernandez of Raymondville, TX
Tartar sauce without horseradish.

South Texas Style Tartar Sauce
2 tablespoons finely chopped onion
2 tablespoons finely chopped dill pickle
5 pimento-stuffed green olives, drained and minced
1 tablespoon minced fresh parsley
1 cup mayonnaise

Once you have chopped the onion, dill pickle, olives and parsley, pile them all together and continue to mince until blended. Spoon mayonnaise into a serving bowl, and stir in the minced mixture. Cover and refrigerate until ready to serve.
Yield: 16 Servings
JP

This is for Diane in Albuquerque who asked in the Feb.11th letter about using spaghetti sauce in chili. I always use spaghetti sauce and love it. I just buy the cheapest brands. Our local Wal-Mart has Hunts brand vegetable spaghetti sauce with bits of squash, carrots, etc. in it and it's only 88 cents a can. I also use a large jar of Northern beans or pintos only because we don't care for kidney beans. I always add at least one can of stewed tomatoes in it, too. Try it with the sauce sometime and I'm sure you'll love it as we do. There's gobs of brands to chose from but I always go for what's on sale. p.s. I also add a can of spaghetti sauce to my veggie soup for extra flavor.
Hugs to all, Donna in snowy Elyria, Ohio.

This is for Vicki in Houston (2/11/08 NL).

Accidentally Delicious Ribs
On a day when I REALLY did not want to cook, I threw some ribs in my crockpot, poured sauce over them and turned that sucker on. (I used a bought barbecue sauce that we like). Much to my surprise, they were SO GOOD! Even my husband thought so, and he usually is not a pork eater. Couldn't be easier, couldn't be better! Try it when you are feeling lazy
but hungry! It actually won 3rd place in a contest!

3 lbs. pork loin country ribs
YOUR favorite bbq sauce (homemade or bought)
Up to 1 tablespoon tapioca (if your sauce needs thickening)

Trim as much fat off as possible and either microwave or cook ribs in a little water on stove long enough to remove as much fat as possible. Put ribs in crockpot, pour bbq sauce over them (mix in tapioca IF it seems too thin) and cook until done. I cooked mine on high for two hours and low for another two, but it will depend on your crockpot as they vary so much.
The country ribs are very meaty. If your grocer doesn't carry them, I think you could use pork chops and it would still be good prepared this way.
Barbara in AL

Elsa in Texas wanted a recipe for tarter sauce.
1 to 1 ratio of sour cream to mayo or Miracle Whip
1 tablespoon reconstituted dried minced onions for each cup mayo
drained dill or sweet relish 1/2 c more or less
(I add Kraft Horseradish sauce because we like it)
Mix well refrigerate for a couple of hours before serving.

I also have another recipe for Spam.
1 box mac and cheese (the kind with the powered cheese)
1 can Spam cut into cubes
1 can mushroom stems and pieces, drained
1 cup sour cream

Fix mac and cheese per package directions, add all other ingredients. Place into casserole dish and bake at 375 degrees until everything is hot through.
My boys loved this and was cheap and filling.
Suzanne from the Motor City.

Hi Nancy, I want to thank whoever sent in the Sizzle Bird the other day. I am so sorry I forgot to write the name down before I left the house and the date! I tried it last night and it was very good. Will do again, very tasty and very easy

Note to Carol in Willards Md, I am Air Force family, and a Soldiers Angel. My newest soldier is a young lady in Iraq. Yes, there are many young ladies over there doing the job same as the guys.

Also for Barbara in Oregon, when I cook something that leaves an unpleasant ordor in the house, I set a small saucepan on the stove, put in about 1/2 cup vinegar to 1 cup water, let it steam and it will remove the odors in a jiffy. My Mother taught me this many, many years ago and I swear by it.
Billie in FL

For Diane in Albuquerque, yes, the spaghetti sauce will turn into chili. The chili powder adds the chili flavor. The spaghetti sauce is just doctored up tomatoes, when you stop to think of it. I made chili last night and used Prego Spaghetti Sauce with Herbs. My husband doesn't like beans in chili, because of the after affects, so last night I left out the black beans. I hate to admit it, but the two of us made pigs out of ourselves. We ate the whole pot of chili!! The only other thing we had was, Don had crackers in his chili, and I ate mine with bread with grape jelly.
Trish in Illinois~

For Vicki in Houston, I make barbequed ribs two different ways. One is, I parboil the ribs till fork tender. Then place on indoor tabletop grill (the kind with the crock and electric ring that heats up) and place ribs on it, brush on your favorite brand BBQ sauce, turn over and cook 5 minutes. Meanwhile, brush sauce on top side, then, after 5 minutes, turn and cook on that side. Tastes great and the ribs are tender and juicy.

The following recipe is one I developed to bake ribs.

Juicy BBQ Ribs
1 cup packed brown sugar
3 Tbs chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
balsamic vinegar

Remove the shiny "skin" from the backside of a rack of ribs. Pour some balsamic vinegar on ribs and rub in. Mix together remaining ingredients. Sprinkle on ribs and rub in. Turn over and repeat vinegar and spice rub mixture process on this side. Wrap rib rack in plastic wrap. Then wrap in aluminum foil. Place on cookie sheet with sides. (If you don't do this, you will have juice running all over the bottom of your oven, as the ribs get VERY juicy as they bake!) Bake at 300°F for 3-4 hours.

Ribs will be SO tender the bones will just slide out of the meat!! You will think you died and went to heaven! LOL The first time I made these, we had my brother and his wife over for dinner. The second time I made these, we didn't invite ANYONE over so we could have the ribs all to ourselves! hehe
Trish in Illinois~

In the Feb 10 newsletter, Marlene Fl was looking for appetizers for a church concert. Here is a TNT recipe that is wonderful. The mixture sounded strange to me when I first heard about this recipe, but the flavors work well together. It is a favorite with our card group.

Raspberry Cheese Spread
2 C shredded Jack Cheese
2 C shredded cheddar/Colby cheese
1 C chopped pecans
8 green onions, finely chopped
1/2 C mayonnaise (add enough to hold ingredients together)
1 small jar Raspberry preserves

Mix cheeses, pecans, and onions with the mayonnaise. Line a pie pan with plastic wrap and spoon mixture into the lined dish. Cover with plastic wrap and let set 5 - 6 hours or overnight. Take mixture out of pan and invert onto serving dish. Gently remove plastic wrap and top with raspberry preserves. Serve with crackers.
Lori/Indiana

This is for Marlene in Fl 2/10/18. I have another variation of tortilla roll ups that my family just loves.

Ham Appetillas
1 package super size flour tortillas
2 (8 oz.) packages cream cheese, softened
1/3 cup mayonnaise (no salad dressing)
2 tablespoons chopped green onions
1/4 cup chopped black olives
2 (2-1/2 oz.) packages pressed cook ham. (deli slice works great)

Let tortillas warm up to room temperature while making filling so they roll easier.

Combine cream cheese, mayonnaise, onions and olives. Spread a thin layer of cheese mixture on tortilla. Arrange ham slices over cheese. Usually about 4 slices.

Tightly roll up each tortilla and wrap in plastic wrap. Refrigerate 3 hours or overnight. ( I recommend overnight, the flavors blend better)

Cut into slices and serve.

This makes a lot. I usually put mine in a disposable 9x13 covered cake pan. I have NEVER came back with leftovers.

I do often add extra onions and olives, just because my family prefers the stronger taste of them. Enjoy!
Virginia G of Clanton Al.

To Robbie in IL
You submitted a recipe for Molasses Crackle cookies. I was wondering if these cookies comes out soft or are they a hard cookie. Please let me know.
Thanks, Fran, Upstate New York

Homemade Tarter Sauce
2 Cups Mayo
1 Cup Sweet Pickle Relish
Juice of one lemon
1 Tablespoon Onion Powder
1 tsp Garlic Powder
Pinch salt

Mix together and taste to see if you need to add more Onion or Garlic. Cover and chill.
Christine in Arkansas

Regarding toning down the acid when cooking with tomatoes... add a tsp. or so of baking soda to whatever you're cooking. This really helps.
Susan from Beavercreek, Ohio

I ran across a T&T recipe (Pillsbury bake-off recipes) for cinnamon rolls I used over 20 years ago. My hubby and I aren't eating sweets now, but I wanted to share these delicious rolls with this group. With the crazy cold weather (warm one day and freezing the next) we've been having, I like to bake to help warm the house. I plan on taking these rolls to my physical therapy friends for them to enjoy.
Jae, Central OK

One Rise Cinnamon Rolls
with gooey topping

TOPPING:
Mix together in 9X13 pan (I add chopped pecans and/or raisins depending on my mood and what I have on hand)
1 c. whipping cream
1 c. brown sugar

FILLING:
1/2 c. sugar
1/2 c. softened butter
2 tsp. cinnamon
DOUGH:
3 to 3 1/2 c. flour
2 tbsp. butter
1 pkg. yeast
1/4 c. sugar
1 egg
1 tsp. salt
1 c. hot tap water

Mix brown sugar and cream in ungreased 9 x 13 inch pan. In large bowl blend 1 1/2 cups flour and the rest of the dough ingredients. Beat 3 minutes at medium speed; stir in remaining 1 1/2 cups to 2 cups flour. Knead 1 minute. I do all of the mixing in my Kitchen-aid mixer. Press or roll into 7 x 15 inch rectangle. Spread with the filling and roll. Cut into 16 to 20 rolls. Place cut side down on the cream mixture; cover and let rise. Bake at 350 degrees for 20 to 30 minutes. Cool 10 minutes before turning out on foil lined tray.
You can double the topping ingredients if you like gooey rolls.

For Nicole in Western NY who has lots of dried beans. I found the following very helpful to me when cooking dried beans. I found it online it is from the Michigan Bean Council.
I hope this helps you too.
Mary in CT

Preparing BEANS

To bring out their natural goodness and flavor, dry beans need to be soaked before cooking. The process is simple and ensures great taste and beautiful beans! There are two methods for soaking beans:

The Traditional Method: In a large pot, add 3 cups of cold water to each cup of beans (or 6 cups for each pound.) Soak 8 hours or overnight in the refrigerator. Drain and rinse the beans.

The Quick Method: In a large pot, add 3 cups of hot water to each cup of beans (or 6 cups for each pound.) Bring to a boil and cook the beans at medium heat for 2 minutes. Cover the pot and let the beans stand for 1 hour. Drain and rinse the beans.

After either method of soaking, simmer beans about 1 to 2 hours or until tender. To prevent foam or froth while cooking, add 1 tablespoon of vegetable oil to simmering water.

MORE TIPS
Hard facts. When soaking and cooking dry beans, resist the urge to add
anything other than fresh, cold water. Salt and acidic ingredients like
tomatoes, citrus juice, vinegar, wine, or mustard inhibit the absorption of liquid and stop the softening process. Once hardening agents are added, the bean will not soften any further. Also, make sure to increase soaking and cooking times when using hard water.

Know when to say when. How do you know when beans have soaked enough? Soaking rehydrates the beans and prepares them for further cooking. Slice a soaked bean in half. If the center is opaque, your beans need to be soaked longer.

A Taste Test. To check doneness during cooking, some bean aficionados recommend blowing on one or two beans spooned from the cooking pot. If they are done, the skins will burst. Want a foolproof way to test? The American Dry Bean Board recommends tasting. After 3/4 of the cooking time has elapsed, try a taste test. Beans should be tender, but not mushy. Beans vary in cooking time according to the age of the bean, size or type of the cooking pot, simmering temperatures, and even the type of water (e.g. hard or
softened.)

Soak separately. In the time it takes one bean variety to become tender, another can become mushy. Generally, it is important to soak and cook black beans and white beans separately. Always rinse black beans to remove liquid which otherwise blackens foods the beans are added to or combined with.

Shaken, not stirred. To retain the shape of soft beans to be used in salads and sautéed dishes, carefully shake the pot rather than stirring it near the end of the cooking process.

Cut down sugar and sodium. Soaking and rinsing dry beans rids the beans of complex sugars that sometimes cause stomach gas. You can also reduce the complex sugars by draining and rinsing canned beans. The sodium content of canned beans is also reduced by 1/3 if you drain and rinse the beans before use.

The bean jar. Because jars of dry beans look attractive in the kitchen, many cooks like to display them. Just make sure beans are stored in airtight containers in a cool, dry location. Also, keeping beans out of the direct sunlight will prevent discoloration and a change in flavor.

On the bean trail. The supermarket or grocery store isn't the only place to find beans. They can be purchased at most natural food stores, ethnic grocery stores, gourmet shops and mail-order companies.

ANTI-GAS COOKING TIPS
Beans sometimes cause gas because of natural chemicals called oligosaccharides. These are sugar molecules whose chemical composition sometimes makes them difficult for human digestion. They are passed to the lower intestine without being broken down, and there they do their damage. Fortunately the gas-producing effects of beans can be minimized by some very simple steps:

. Purchase the most recent crop of dry beans. The fresher the bean, the fewer gastrointestinal problems you are likely to experience.

. Always soak and drain your beans first. The longer the beans are soaked, the more oligosaccharides are released into the soaking water. Drain and rinse the beans before cooking, always discarding the water used to soak.

. Commercial natural enzyme products, such as Beano, break down the complex sugars in beans making them easier to digest.
© 2006 Michigan Bean Commission

Where do I find the Crock Pot Ham recipe? It was mentioned in the February 11 newsletter. Thank you,
Sue in Tyler, Texas

This is for Lauren MD. I got this recipe from my cousin many years ago and it is a real keeper as well as TNT. I don't know where she got the recipe and since I got the recipe from her I named it after her.

Alvie's Hot Crabmeat Dip
1 tub Philadelphia cream cheese with chives and onion (soft)
1/2 lb. imitation Crabmeat or 1 can crabmeat

Shred crabmeat, and mix all together well. Put in casserole dish; Bake at 350° for 15 - 20 minutes. Serve with triscuits or other crackers.
Enjoy! Mary in CT

Here is another great recipe that uses rice.
Robbie Bowling Green, In

Cranberry Spinach Rice
1 tablespoon olive oil
1 teaspoon butter
1 medium onion, finely chopped
1 cup rice (white, brown or wild) 2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup frozen chopped spinach, thawed
2 teaspoons curry powder, or to taste (optional)
1/2 cup dried cranberries

In a medium saucepan over medium heat, sauté the onion in olive oil and butter. When onion is tender, add the rice and cook for about 1 minute longer, stirring constantly. Add chicken broth, salt, and pepper.

Cover and cook for 30 minutes. Add remaining ingredients and continue cooking until rice is tender, about 10 to 15 minutes longer. Taste and adjust seasonings. You can use instant rice, but you will need to adjust cooking time.

Re: Baking time and Temperature for Spinach Cheese Squares
Here are the baking instructions for the Spinach and Cheese Squares recipe that appeared in the 2/11/08 newsletter. Bake at 350 degrees for 40 – 45 minutes or until set.
Robbie Bowling Green, IN

This is from the newsletter of 2/11/08

To Vicki from Houston's request for BBQ ribs, I only use baby back pork ribs and we happen to love Sweet Baby Ray's Original sauce. I've made my own but this is so much easier. This past Christmas I made 2 slabs of ribs and doubled the cooking mixture and used a large stock pot.

This is for one slab of ribs. Cut the ribs into serving pieces about 4 ribs each. I use a dutch oven and pour 2 cans of Classic Coke over the ribs and then cover them with water and 1 T. vinegar. You can slice an onion into this mixture if you like. Bring to a boil, cover and simmer for an hour.

Remove ribs from the pan, and place on a large cookie sheet lined with foil for easy clean-up. Brush on the Baby Ray's on one side and bake at 325 degrees in the oven for 30 min, turn and baste again, bake for another 30 min.

Cooking the ribs in coke, water and vinegar makes them very tender. If you have a favorite BBQ sauce you could certainly use it instead of the Baby Ray's.
Dolores from Milwaukee

For Marlene in Fl here is another easy recipe for cucumber sandwiches to use . Grate onion, to taste, into mayonnaise and spread on Party Rye Bread. Top with a slice of cucumber, then sprinkle with paprika. These disappear like hotcakes. When I used to have my kids help me make them for for a party, I'd have to buy an extra loaf of bread since they would eat so many while fixing them . I got this recipe from my Mother who always made a big tray of them for our Christmas Eve open house.
Carol in MA

FOR: Elsa Hernandez from Raymondville, Texas Newsletter Feb 11, 2008
RE: homemade tarter sauce without using horseradish

When I make my tartar sauce, I start off with about 1 1/2 Cups mayonnaise, and then add dry dill weed, and minced dill pickle. The amount of dill weed and dill pickle is to you own preference. Let set in the refrigerator for an hr or more.
Kath of Kansas

For Elsa in Texas my favorite tartar sauce recipe is very easy. Just add dill pickle relish to mayonnaise. Depending on how much you make, just keep adding the relish until the taste is to your liking ( I like a lot) It's perfect with fish and keeps in the refrigerator for as long as you want.
Carol in MA

This is a great and easy Tartar Sauce recipe for Elsa Hernandez from Raymondville,Texas. This recipe makes quite a lot as my late hubby got it from out church when they had fish fry's.

So here was my solution - I saved all kinds of small jars with covers and put all the tartar sauce in them and stored it in the frig way on the bottom shelf so as not to be in the way or if you have a spare frig store it in there.

Tartar Sauce
Use a really large bowl - I use my largest Tupperware bowl
2 quarts Miracle Whip 1 cup sugar 1 pint Sweet Pickle Relish 1 tsp. salt
1 large Tbsp. mustard (the kind you use on hamburgers or hot dogs)
1 medium onion, grated fine

Combine all ingredients in large bowl and transfer to small jars with covers or small containers with covers. Makes about 1 1/2 quarts of tartar sauce. People who come to my churches fish frys always want the recipe but the church won't give it out anymore so I guess I'm lucky hubby got it when he did lol. My Mom even uses this tartar sauce on sandwiches it's that good.
Dianne in Wisconsin

Hi Nancy and all Nancylanders,
Well, winter is still here in northern Wisconsin lol. It's been really really cold- 15 below zero with 35 below wind chill. But at least we know spring will come eventually. I would like to thank all the people who mentioned the Pretzel Crisps. I found them in the deli in my local Walmart and have to say they are the greatest. Kind of nice to eat something that you know is truly good for you and no fat. Hope everyone has a joyful day.
Dianne in Wisconsin

Hi, everybody. Does anybody have a recipe for Tuna Melts? I remember having them a long time ago and would like to try them again. Thanks in advance for your help. Everybody have a great day and stay warm. It has been really cold here in Ohio. We are supposed to be getting a bad winter storm.
Marilyn in Ohio

My goodness, Naples, Fla. you bring back such memories. Years ago I used to make what I called Poor Mans Peach Melba. In a deep round wine glass I would place a half peach (canned) Over that I would place a scoop of ice cream. Over that strawberries (washed, cut in half, sprinkled with sugar and let stand in fridge overnight) Then top with whipped cream and a cherry. What a treat. Must have found the recipe in some magazine.
Gay in L.I.

Imagine my surprise to find out that Jan in DE lives in Laurel. I do too -- -for 26 years now.
Bonnie in lower, slower DE

Thanks to all that helped me out, Marlene of Fl. I will try them all.

For Elsa Hernandez from Frances in Wesley Chapel, this is a copycat recipe for Red Lobster's Tartar Sauce.

1/3 cup salad dressing
2/3 cup sour cream
1/4 cup powdered sugar
3 TBSP sweet onion
2 TBSP sweet pickle relish
3 teasp. grated carrot
1/4 teasp salt

Mix all ingredients together and chill.
Frances in Wesley Chapel

Dear friends, I missed the Easter cookies printing. Could someone tell me what date the newsletter
carried it. Thank you.
G

Hi! This is big Thank You to Becky in MagTown, Arkansas for the excellent oatmeal cookie recipe. I made them today for my neighbor's birthday treat. She is 84 now and these are her favorite. She was so thrilled to have them and when I told her how I obtained the recipe, she said, "well you thank that nice girl for me, as well!'
Stay Warm All!
Margaret in Michigan

For Barbara in Oregon
Whenever I am cooking, especially frying onions or anything strong like cabbage, I usually light a candle and keep it near the stove. That seems to absorb the odors. I buy the cheapest candles at the Dollar store for this purpose. Of course, you must always remember to practice safety around lit candles.
from Frances in Wesley Chapel

Hi Nancy,
This is for Vicki in Houston, who was asking about BBQ'd ribs. I have always boiled my pork ribs for an hour before I either put them on the grill to finish cooking or in a 400 degree oven for another hour to hour and a half, depending on how thick the ribs are. I usually turn and baste them every few minutes so they don't burn. I usually use just about any commercial barbeque sauce available at the time. My mother used to use regular Kraft Barbeque sauce with a half can of Pepsi cola stirred into it, back in the '60s, '70s, and 80s. My aunt used to make them using a powdered sauce mix that her husband used to have blended at the grocery store where he worked as a butcher a long time ago. I wish that she had given me that recipe, but it died with her last January.
Hope this helps, Lynne in SC

Nancy, for those people who still have their old iron skillets I have a wonderful way to use them. I read somewhere that this is how restaurants do their steaks. Spray the skillet with Pam or a little oil and heat it. When hot, add your steak and cook 3 minutes. Turn and cook 2 minutes; then put in a 450 degree oven for 5 minutes. Voila, a perfect ,medium rare "grilled" steak! I usually sprinkle the steak with either garlic pepper salt or McCormack's Montreal steak seasoning. I do pork chops the same way. It's great way to cook your chops and steaks here in Massachusetts when it's too cold to grill outside during the winter and the grill is covered with snow.
Carol in MA

This is for Fay, who in the 2/10 newsletter requested the recipe, so she can send it to her grandson serving in Iraq. The last batch that I sent overseas, I put in a gallon size storage bag. I have also used old coffee cans.

It is a fun recipe for children to help make; can be given as a gift and is a big hit at parties.
Robbie Bowling Green, IN

Puppy Chow
14 ounce package corn, rice, wheat square-shaped cereal(like corn chex, rice chex, wheat chex)
2 cups powdered sugar
1/2 cup butter or margarine
1 cup peanut butter
2 cups (12 ounces) semi-sweet chocolate chips

Place cereal in large bowl. Dump powdered sugar in large resealable plastic bag. Melt butter, peanut butter and chips in a double boiler. Stir until smooth. Pour over

cereal. Stir to coat. Add coated cereal to bag of powdered sugar and shake to coat the cereal mixture. Store in an air tight container or gallon storage bag.

For Vicki in Houston
I have used this recipe or a version of it for quite some time. Time and temperature are very important. I usually check the ribs after 2 hours as they are not always the same thickness.
I found it on the internet, it will come out great for you.
Bill in eastern NC

Fall Off the Bone Ribs
1 rack pork baby back ribs
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon cayenne pepper (I generally use much less since little
ones eat them)
Salt and pepper to taste
Your favorite barbecue sauce (I prefer a mixture)

Mix dry ingredients in a bowl. Rub dry mixture onto both sides of the ribs. Wrap ribs in aluminum foil (I use two sheets of heavy duty) and make sure sealed tightly. Leave ribs in the fridge for at least 24 hours.

When ready to cook the ribs, remove them from the fridge and place them (still wrapped in the foil) in an oven on 200 degrees (or warm if your oven does not go that low). Bake for 4 to 6 hours. No need to turn or rotate them. Remove the ribs and let them sit in the foil until they are cooled to room temperature.

Unwrap and baste with your favorite barbecue sauce. Let ribs cook on a grill for approximately 15 minutes or until hot. (I have never done this because the ribs are too tender to place on the grill without them falling apart. When the ribs are room temperature, I
usually open the foil packets, baste, and place them opened in the oven on broil for a few minutes and they taste great.) Let the finished ribs "rest" for 5 to 10 minutes before cutting and serving.

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