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Thought for the Day
Our five senses are incomplete without a sixth-humor.

Would this be the Orange Crunch Cake recipe you are looking for?

Orange Crunch Cake
1 cup (2 sticks) butter
2 cups granulated sugar
2 tablespoons grated orange zest (colored portion of the peel)
Juice and grated zest (colored portion of the peel) of 1 lemon
5 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 cup chopped pecans

Syrup
1/4 cup butter
2/3 cup granulated sugar
1/3 cup orange juice

Procedures:
Generously butter and flour a 10-inch tube or Bundt pan and set aside.

In a large bowl of an electric mixer, cream butter and sugar on high speed until fluffy, about 2 minutes. Stir in orange and lemon zest and lemon juice. Add eggs, one at a time, beating thoroughly and scraping down sides of mixing bowl with rubber spatula between each addition.

In a large bowl, sift flour again, along with baking powder and salt. Add flour mixture to creamed butter mixture alternately with milk, beating well after each addition.

Sprinkle pecans into bottom of prepared pan. Pour batter into pan and bake in a preheated 350 degree F oven for 1 hour or until cake tests done. Remove from oven and place pan on wire rack to cool for 5 minutes.

Prepare glaze: Place butter, sugar and orange juice in a small saucepan over medium-high heat. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze over warm cake. Let cake cool completely before releasing from pan.
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www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Add a couple of drops of Watkins Maple Extract #21385 to your oatmeal for a no calorie great taste addition. Use this instead of maple syrup or brown sugar. Yum!!

In February 20th newsletter "Sizzle Burgers" was mentioned. Where can I find this recipe? Love your newsletters, practically all my dinners are from them!!
Mary

The posting of the recipes to another site so the recipes can be more easily printed out is taking 2 to 4 hours more hours longer each day than just posting free online newsletter. This feature (easier printing) is on a trial basis right now. In the past several days only 10 to 20 (out of 30,000) go to print out the recipe. I will continue this feature for another week or so and re-evaluate to decide whether it will be continued.
Nancy

For LaurieL in Wooster, OH

Amish Pudding
7 c. milk
3/4 c. cornstarch
1/4 c. flour
1 1/2 c. sugar
5 eggs, beaten
3 tbsp. vanilla

CRUMBS:
1-1/2 package or 34 graham crackers
2 tbsp. sugar
1/4 c. melted butter

Bring milk to a boil, remove from burner, mix cornstarch, flour, sugar, add beaten egg, mix until smooth. Add to milk stirring constantly, set back on burner (medium heat). Bring to a boil again stirring constantly until smooth, add vanilla, set aside to cool.

Put graham crackers in a plastic bag. Crush with a rolling pin. Put in a dish add sugar and butter, mix well. Press crumbs in a 13 x 9 pan. Let set for 1 hour. Pour in cooled pudding. Top with whipped topping. Can also add bananas.
Stan in PA
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Marlene in Fl. is looking for a good punch. Here is one my SIL recently used and it is very good.

Punch
1 cannister Peach Tea-she used the Great Value brand from Wal Mart
1-2 or 3 liter lemon-lime soda (Sprite, 7-UP, etc.
ice
Put one cannister lid of peach tea in punch bowl, slowly add the soda-it really fizzes so be careful!
Add ice-as much as you want. Just keep repeating this recipe as you run out of punch.

Here is another one:

Punch
1 bottle of White Grape Peach juice-the large size I guess-just saw them doing it at a shower and didn't see the exact size
2 or 3 liter bottle of lemon-lime soda
Combine and add ice

I hope you give these a try.
Connie in TX
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Creamy Fettucini Alfredo
1 8-ounce package Cream Cheese, cubed
1/4 cup (3 ounces)Grated Parmesan Cheese
1/2 cup Margarine
1/2 cup milk
8 ounces fettucini, cooked, drained

In large saucepan, combine cream cheese, parmesan cheese, margarine and milk. Stir over low heat until smooth. Add fettucini and toss lightly.
Makes 4 servings
Heather
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Fruity Oatmeal
2 cups water
1/4 teaspoon salt
1 cup rolled oats
1 cup chopped peeled peaches or chopped apple
1/4 cup dried cherries, raisins, or snipped pitted whole dates
1/8 teaspoon ground cinnamon
1/2 cup skim milk

In a medium saucepan bring water and salt to boiling. Stir in oats, peaches or apple, raisins, and cinnamon. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 2 minutes. Divide oatmeal among 4 bowls. Pour 2 tablespoons milk over each serving.
Makes 4 servings
Heather
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Hi Nancy, reading your
Sloppy Joe recipe reminded me of my sister-in-law's Healthy Sloppy Josephs. They've been a family favorite for years. A few less calories, a little less fat and just as tasty.
Eve, still freezing in WI...

Sloppy Josephs
Brown one lb. hamburger with one chopped onion and 1 cup finely diced celery. When browned, drain off grease and add 1/2 to 3/4 cup catsup, and 3 Tbsp brown sugar. Simmer 15 min to reduce liquid. Serve as a sandwich or on open faced buns.
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Hi Nancy, so sorry to hear about your friend having a kidney removed. Will be sure to send a cheery card for her!

I wanted to thank Chris in NM for the information on alcohol substitutes. Thank you so much, very much appreciated.

Have a great day all!
Billie in Fl

Comment
I know Debbie will appreciate any get well cards from this group. It would be neat if she had cards from all over the USA and other countries as well.  Remember to let her know that you are with the . While I lived in Lubbock she often helped me a lot with this newsletter and the recipes. Debbie has had more than most on battles with health issues.

Debbie (Caruthers) Hanson
UMC Hospital,  Room 324
602 Indiana Avenue
Lubbock, Texas 79415

For those cold Sunday mornings, I found this recipe for a new twist on an old fashioned dish.
CJ in Ohio

French Toast Bread Pudding
Makes 6 servings.

12 ounces challah or other egg bread with crust, torn into 3/4-inch pieces
7 large eggs
2 1/2 cups whole or reduced-fat (2%) milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or ground nutmeg
1/2 cup chopped toasted pecans
Warm maple syrup

Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
Bon Appétit | December 2003

Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
CJ in Ohio

This is a great recipe for those of us who are Southerners. It won't be all that long before those first crops of "home grown" 'maters will be coming in and this is a recipe you just HAVE to try when they do. It was shared with me by my friend, Tracey, but I ASSURE you; it is a KEEPER!

Tomato Quiche
1 Tbs. olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 Tbs. all-purpose flour
2 tsp. dried basil
3 eggs, beaten
1/2 C. milk
1/2 tsp. salt and pepper to taste
1 9-inch unbaked deep dish pie crust
1-1/2 C. shredded Colby-Monterey Jack cheese, divided

Preheat oven to 400 degrees. Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper. Spread 1 C. shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 C. shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees and bake for 15-20 minutes, or until filling is puffed and golden brown. Serve warm.
Susana in Louisiana
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Hi, this may be a different graham cracker pudding but it is easy and delicious. You start with a square 9 x 9 pyrex pan. Line bottom with graham crackers. Meanwhile make chocolate pudding, instant or not as you prefer. Before it is set, pour 1/2 over graham crackers, lay another layer of grahams, then the other 1/2 pudding, then top with another layer of grahams. Cover and let sit in refrigerator at least four hours, or overnight. Tried and True family recipe from way before the days of Cool Whip, but Cool Whip tops it off very nicely.
Eve

This is for Joyce of Ky. she wanted Orange Blossom Bars,

Orange Blossom Bars
2-1/2 cups all-purpose flour
1 cup granulated sugar
1 cup finely chopped walnuts
1 cup[2 sticks] Cold butter
1 large egg, beaten
1-1/2 cups orange marmalade
1 cup[6oz.]Nestle's Toll House Premier White Morsels
1 cup[6oz.]Nestle's Toll House Semisweet Chocolate Morsels
Preheat oven to 350*F. Grease a 13x9 inch baking pan.

Combine flour, sugar & walnuts in a large bowl. Cut in butter&egg with a pastry blender or 2 knives till mixture is crumbly. Reserve 11/2 cups of the crumb mixture. Press remaining crumb mixture into prepared pan. Spread marmalade evenly over crumb mixture in pan, leaving 1/2 border .Sprinkle white morsels&semi-sweet morsels over the marmalade. Sprinkle crumb mixture evenly over the morsels. Bake for 45to 50min. or till top is light brown. Cool completely in pan on a wire rack Cut into bars. yields 40 Bars. [ this I got off the back of the bag long while ago. [TNT] hoping this is what she's looking for. love your newsletter Nancy.
Marie from Ma.
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Hi, this is for Debi in NC, wanting tofu recipes. One dish I prepare is to first take extra firm tofu, and pit a dish with a large can of tomatoes (or whatever) over the top to drain the tofu. I then slice the tofu horizontally, about 3 or 4 slices, dip in a scrambled egg, then in breadcrumbs, and sauté in olive oil. The toppings are endless, as you treat the tofu like you would a cutlet. You could cover with a herb sauce, or gravy, or a tomato sauce.
Chris
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Hi everyone, I am looking for a recipe for seafood crepes, as I would like to make a special dinner for my husband.
Thank you, Chris

For Liz and her 200 Wedding Guests. How about Italian Pasta salad. Spiral Noodles (cooked), red onion, Bell pepper, black or green pitted olives, pepperoni, Parmesan cheese and your favorite Italian salad dressing. You can add pepperchinoes (banana pepper rings) if you like spicy. It's cheap and quick to make.
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or Garlic Dill Potatoes
5 pounds of red new potatoes, wash them, quarter them. Add a stick of butter and about 2 tablespoons of fresh cut up super fine dill (leave out the big stems) Along with 3-5 cloves of minced garlic. I melt the butter, add the dill and garlic on the stove and pour over the potatoes. Lightly salt and pepper. Bake uncovered in a 400 degree oven for about 30-40 minutes. I usually pierce with a fork to test for doneness. You can extend the ingredients to make it for 200 people. I hope you have some help making all this food..lol
CJ in Ohio
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To add my version of "Wilted Lettuce "" Mom always picked fresh leaf lettuce for her salad and her recipe was similar to many of the others, except that she broke an egg into a cup, gently stirred it enough to open the yolk, and when the slightly sweetened vinegar and bacon fat was very hot, she started a swirling motion in the pan and carefully added the egg. This cooked the white and yolk separately and when she poured it over the lettuce and onion they glistened and it was beautiful!
Jean, from Ohio
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To Liz whom is having a reception for 200 people, where you wanting to have more meats, hot dishes, sides?
This is probably not appropriate or not what you want but I went to a friend's son's wedding at a church. She provided the meat and a few other things and everyone that was invited brought a dish. It was one of the loveliest weddings I have ever been to.

Suggestions;
Pea salad, broccoli salad, chicken, hashbrown casserole, broccoli casserole, green beans in crock pots, crock pot corn [I love this], platters with fresh veggies and ranch dips [carrots, grape tomatoes, broccoli, cauliflower, etc.], platters with fruits and dips, 4 tins and a tub, watergate salad, Oreo dessert[ to die for], cakes, pies, it's endless! Anything that makes alot and is easiest to prepare and maybe even prepare ahead and freeze for later cooking, or thawing out.
Jenny in Ky
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Hi Where would I find Weight Watcher's recipes on your site. Thanks, Cathy S

There are a lot of recipes (and more being added each day).
8 were added today.
Recipes with Weight Watcher Points

to Kim in NC wanting to know how to cook rabbit. Cut into pieces and soak in buttermilk over night and take out and add salt and pepper and coat in flour and fry as you would fried chicken. It is delicious and it can be bar b qued.
Sue from Ga.

Nancy this is a fast and easy recipe for an Easter cookie or anytime cookie.

Easter Cookie

In Food Processor place:
3 eggs
1 stick soft butter
3/4 cup sugar
1 Tbsp flavoring (your choice)
Blend all together
Add 3 cups flour (process 1 cup at a time)

Roll approx a tablespoon of dough between palms to form small logs. Place formed cookies on greased baking sheet and bake 375 10-12 minutes. Frosting: 1 1/2 cups powdered sugar, 1/2 teaspoon flavoring (same as flavor in cookie dough), 1 tsp light corn syrup (this will make frosting glisten and hard) and enough water to make a loose frosting. Cool cookies and frost. Let dry 4-6 hours to harden frosting.
Judy in Buffalo
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We were having a simple dinner tonight of chili buns and Cheetos and I wanted to give it a little bump up the scale of “That was good, Mom.” I made this simple cucumber salad and had Banana Strawberry Smoothies and Snickerdoodles for dessert. Success

Simple Cucumber Salad
1 cucumber thinly sliced
1/4-tspn crushed red pepper
1/2-cup white vinegar
1/4-cup water
1-tspn your favorite seasoning (I used Tony Chachere's)

In a medium sized bowl, combine all ingredients and mix well. Cover and refrigerate for al least 30 minutes before serving.
Susana in Louisiana
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Raspberry Sour Cream Pie - TNT by Cathy B and she has 59 reviews of 4 1/2 to 5 stars.

Raspberry Sour Cream Pie
2 (9 inch) unbaked pie crust
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries

1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup butter, chilled

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts.
Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly.
Pat
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I got this recipe on Allrecipes.com about a month ago and just tried it this morning. I halved the recipe used an 8X8-in baking dish, but kept the same cooking time. The four of us had plenty and it was absolutely delicious. Thought someone else might like to try it too. All credit for the recipe goes to Scott M.

Charleston Breakfast Casserole
12 slices bacon
1/4-cup butter, melted
3-cups croutons
2-cups grated Cheddar cheese
6 eggs
1 3/4-cups milk
1 bell pepper, diced
1-tbspn prepared mustard
salt and pepper to taste

Fry bacon, drain and crumble. Set aside. Preheat oven to 325 degrees. Melt butter in microwave. Spray a 9X11X2-in baking dish with Pam. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with the shredded cheddar cheese. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, pepper, mustard, salt and pepper, and beat until well-combined. Pour over the croutons and cheese and sprinkle with crumbled bacon. Bake in the preheated oven for 40 minutes. Remove from oven and let stand for 10 minute before serving.
Susana in Louisiana
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For Rose Marie G Lee's Summit, MO who wanted the lotion recipe.

Body Lotion (Dec 9 06?)
1 -15 Oz. bottle of Baby Lotion
2 - 4 Oz. jars of Vitamin E Cream
1- 7.5 oz. jar Vaseline
Put all three ingredients in the large mixing bowl, and blend well with the mixer, using the rubber scraper to assist. When well blended, fill jars with screw-on lids, label, wrap and enjoy! The baby lotion helps give it the lovely fragrance, and remember that Vaseline also contains Aloe.
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Miracle Hand & Body Lotion (12-9-06)
1 Bottle of Baby Lotion (16 ounces)
1 Jar of Delon Vitamin E Cream (16 ounces)
1 Jar of Vaseline (16 ounces)

Mix all together with an electric mixer and put in jars or in those plastic food storage containers.
Tona in Bama
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The same recipe or one very similar was sent in by Joseph J. NC.. pat from Ohio, Shirley in Louisiana, Phyllis Knipp and Barb in WNY
as well.

To Jeri K., from Glen Cove, L.I. in reference to drippings used in the recipe from my grandmother, for milkless, eggless, and butterless cake. Not really knowing what it is, my guess is bacon grease. Not really heart healthy! But cooking in the 40's and 50's when this recipe is from, probably, nothing was really heart healthy. I learned to cook in the early 60's and we used bacon grease in many things. I think we've had lots of discussion on this subject in this newsletter. And my favorite food will always be home fried chicken, pan gravy made with those drippings, and mashed potatoes. I don't eat this anymore, though, as I try to be health conscience and bake/broil my meats and I don't eat starches.
Jae, central OK

This is for Kim in NC who was lookin' for some rabbit recipes.

Big Jim's Crock pot Rabbit Chili
3 lbs. rabbit, if you are out of rabbit, can sub your favorite meat
1 T olive oil
1 lb mushrooms-coarsely chopped
2 large red bell peppers-chopped
1 large onion-chopped
2 garlic cloves-minced
1/2 pack chili seasoning (use more if you like spicy)
1 t Grill Master's BBQ seasoning
1 t dry ranch dressing
1 t Big Jim's Secret Seasoning*
2-29 oz cans whole tomatoes-break up some with hand
2-14 oz cans diced tomatoes
2-14 oz cans baked beans
14 oz pinto beans
8 oz tomato sauce
1/4 c dark brown sugar
kosher salt

*Big Jim’s Secret Seasoning
3 Tbsp. garlic powder
3 Tbsp. onion powder
1 Tbsp. Old Bay Seasoning
1 Tbsp. paprika
1 Tsp. fresh ground black pepper

mix well and store in an airtight container.

Mix 1st 9 ingredients in a skillet and cook 5 minutes or until the veggies are beginning to get tender-pour into a 6 qt crock pot. Add the remaining ingredients to pot and stir to blend. Taste and adjust seasonings as needed. Cover and cool LOW 3-4 hours.

**Substitute 2 quarts home canned tomatoes (with juice) for the 2-29 oz whole tomatoes if you have them.
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Braised Rabbit Stew
1 small Rabbit (1 to 2 lb. size)
1/2 teaspoon Basil; chopped
1/2 teaspoon Chervil; chopped
1/2 teaspoon Lemon thyme; chopped
Salt and pepper; to taste
2 tablespoons Butter; clarified
1 Red onion; pared, halved
1 Carrot (sliced batonette style)
1 Celery rib (sliced batonette style)
2 Red potatoes; cut in quarters
1 quart Brown chicken stock
4 ounces butter beans; shelled
1 tablespoon Tomato concassee *
basil, chervil, lemon thyme, chopped, to taste

* skinned, seeded, finely chopped tomato pulp

Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour.

Season rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear on all sides. Remove from pan; reserve.

Place onion, carrot and celery in pan; cook until onion is caramelized. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and butter beans. Heat to boiling; cover.

Place in 210 degree F oven; braise for 30 to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.

Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning.

TO SERVE: Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over. Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans. Pour stock over all. Serve with cornbread.
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Fried Rabbit in Breadcrumbs
3 tablespoons Milk
1 ounce Flour
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 Rabbit (4 lb size), cleaned and cut into serving pieces
1 Egg, LIGHTLY BEATEN WITH
1 teaspoon Water
3 ounces Fresh breadcrumbs
Vegetable oil for deep frying
4 sprigs Parsley

Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. Set aside for 10 minutes.

Combine egg and water in one bowl and breadcrumbs in another. Dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly.

Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees F or a cube of dry bread dropped into the oil turns brown in 50 seconds.

Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately.

This can be served with sautéed potatoes and any fresh green vegetables.
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Rabbit Almondine
1 Rabbit cut in pieces
1/4 cup Liquid oil
1/3 cup Flour
1 1/2 teaspoon Salt
1 teaspoon Pepper
1/4 cup Water
1 medium Onion cut into rings
1/4 cup Toasted slivered almonds
1 cup Chicken broth
1/2 teaspoon Rosemary
1 teaspoon Lemon rind
1/2 cup Sour cream

Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken broth with rosemary, lemon rind and onion over rabbit. Simmer 45 minutes.

Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds, pour over rabbit.
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Rabbit Soup
Begin this soup six hours before dinner. Cut up three large, but young and tender rabbits, or four small ones (scoring the backs), and dredge them with flour. Slice six mild onions and season them with half a grated nutmeg, or more, if you like it. Put some fresh butter into a hot frying pan you may substitute for the butter some cold roast veal gravy that has been carefully cleared from the fat, place it over the fire, and when it boils, put in the rabbits and onions and fry them of a light brown. Then transfer the whole to a soup pot; season it with a very small teaspoonful of sweet marjoram leaves stripped from the stalks, and four or five blades of mace, adding three large carrots in slices. Pour on, slowly, four quarts of hot water from a kettle already boiling hard. Cover the soup pot, and let it simmer slowly, skimming it well, till the meat of the rabbits is reduced to shreds and drops from the bones, which will not be in less than five hours, if boiled as gently as it ought. When quite done, strain the soup into a tureen. Have ready the grated yolks of six hard boiled eggs, and stir them into the soup immediately after it is strained, and while it is very hot. Add, also, some bread cut into dice or small squares, and fried brown in fresh butter. Or substitute for the fried bread buttered toast, with all the crust removed, and cut into very small bits or mouthfuls.
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This is for Kim in N.C. wanting rabbit recipes. I fix my rabbit this way and we love it.

I pressure the rabbit adding salt and pepper in my presto pressure cooker for about 45 minutes or less if a young rabbit. Then I flour the rabbit and brown it in cooking oil. Then

I use cornmeal and broth from rabbit to make cornmeal gravy. It's soooo good with hot biscuits. Let me know if you try it. My Mother taught me to cook rabbit this way.
Helen in Mississippi
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We are expecting company and I'm hoping someone can help me find a Crock-pot Turkey Dressing Sandwich Recipe. I enjoy your newsletter and have copied & used several of the recipes. Thank you Nancy, for the time and effort you put into it.
Julie in AZ

Hi Nancy,
I want to thank Cindy in Virginia for the search she did in obtaining a recipe for Orange Crunch Cake from the Feb. 22nd issue. Thanks so very much Cindy. I spent the entire Saturday evening looking at this great email site.

I will save it for future use. And, my thanks to you too, Nancy , for providing this wonderful site to all of us.
Linda in Satellite Beach, Fl.

Dated Feb. 23, this is for Judy in Cocoa, Fl. wanting a recipe for Vanilla sauce. A friend of mine gave this to me, his Mom used it for years.
Barb, Fl.

Vanilla Sauce
1/2 cup melted butter
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
Heat butter, sugar, vanilla, and evaporated milk to boiling, stirring often.
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To Margaret in Michigan.
Hope the meringue recipe works out for you. Sorry to say I have never worked with anyone by the names of Dave and Dan. I'm sure they were very fine people to work with. We are from Manassas, Virginia but retired here in Fredericksburg, Va., about 35 miles south of D.C. Blessings, Iris in Va.

Hey Landers and all furry creatures. Doris in DE is looking for a good TNT recipe for Sloppy Joes. The one we really liked came from this NL....Go to the Sept. 2007 Archives and there is one from Brenda that is excellent. In fact it's about the best I've had.
Jan in DE

Hi Nancy,
This is my first time to write but I just have to start sharing with you guys. I print your recipes each day and share them with my friends and daughters. Everyone loves them. I just had a quick mac salad for lunch with was really good. It was simple So here it is:

Pepperoni Mac Salad
1 Pkg pepperoni ( Cut the pepperoni disc into bite size pieces)
1/2 Cup Parmesan Cheese
Your Favorite Italian dressing (To taste)
1 pkg Rigatoni (Boiled)

Mix everything together and enjoy...That simple!!

P/S: I have found a fabulous oil & Vinegar dressing at United Foods Store. It is called HENDRICKSONS SWEET OIL AND VINEGAR. Since I live in a small mountain resort town in New Mexico I don't have access to United Foods on a regular basis. I went online and ordered a case. This stuff is your secret weapon for any kind of macaroni salad or marinade or tossed salad. I hide it and surprise my guest with a Pasta Salad to Die for. Its a standard pasta salad with the only difference being this dressing. Check it out and see if you can find a bottle in your local grocery. It runs around $2.50 a bottle. Thanks again for the many hours of enjoying your letters,,, recipes and links. I love it here!!!
Mickie C, Ruidoso, New Mexico
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Hi Nancy
This is an easy recipe for Eggplant Parmesan and so good.

Eggplant Parmesan
1 Medium eggplant
1 egg unbeaten
2 tablespoons water
Bread crumbs
Salad oil
1 (16oz.) tomato sauce mixed with the following:
1 teaspoon oregano
1 teaspoon Italian seasoning and
1 teaspoon savory

1/2 cup parmesan cheese, grated
1 (8oz.) pkg mozzarella cheese, grated or sliced (I use more cheese)
Cut eggplant into 1/2 inch crosswise slices. You can peel or not. Beat egg with water. Dip eggplant slices into egg then bread crumbs. In a large skillet, heat oil until hot and sauté eggplant slices until brown.
Cover bottom of greased flat casserole dish with/2 eggplant slices,1/2 tomato sauce mixture then 1/2 of cheeses. Repeat. Top with cheese. Bake @ 375° for 30 to 40 min. or until lightly brown. I don't measure the amount of cheese I use.
Jeane in PA
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Dear Robbie In, Feb 25 newsletter, about the strawberry dreamsicle pie? Yes, please, do send it. I have loved anything strawberry ever since I used to have to rise with the sun and beat the birds to the June berries, which were much smaller than we buy now, but so much tastier.
Eve, expecting yet another snow/ice storm in WI.
Anyone with a home in AZ want to trade me?

Joyce in Ky.

Chocolate Orange Blossom Delicacies
Estimated Times:
Preparation - 20 min | Cooking - 45 min | Yields - 40 bars

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup finely chopped walnuts
1 cup (2 sticks) cold butter
1 large egg, beaten
1 1/2 cups orange marmalade
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE flour, sugar and walnuts in large bowl. Cut in butter and egg with pastry blender or two knives until mixture is crumbly. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture into prepared pan. Spread marmalade evenly over crumb mixture in pan, leaving 1/2-inch border. Sprinkle white morsels and semi-sweet morsels evenly over the marmalade. Sprinkle reserved crumb mixture evenly over the morsels.

BAKE for 45 to 50 minutes or until top is light brown. Cool completely in pan on wire rack. Cut into bars.
Source: www.verybestbaking.com
Violet
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From the 2/23 newsletter for Kim in NC, you might try www.recipecottage.com for rabbit & other "wild game" recipes.
Carolyn in GA.

Here are some ideas for Liz for her reception. A couple of good sites to go to is www.allrecipes.com and www.cdkitchen.com and if there is something there that you like, you can change the quantity and it will calculate for you.

Creole Potato Salad
3 lbs unpeeled red skinned pot
6 large eggs, hard boiled, peeled and chopped
1 bunch scallions chopped
4 stalks celery, chopped
juice of 2 lemons
1/2 cup dill pickles...finely chopped
1 cup good mayo no miracle whip
2 tbsp yellow mustard
1 tablespoon horseradish and course salt
2 teaspoons black pepper and cayenne pepper

Cook potatoes whole starting in cold water and cover. Check the potatoes. (Run under cold water to stop the cooking process.) When cool enough to handle, cut into medium sized pieces. Add rest of ingredients and mix well. Refrigerate.
Shelly
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I'm looking for a recipe for Steak Diane, please.
grannym IL

I am looking for an apple cake that uses fresh apples to make in a crockpot. Thanks,

MaggieB in South Jersey

For Doris in De. Feb 23rd newsletter
To make a great sloppy Joe I use a jar of Chili sauce. Heinz or Wal-mart brand. I use one bottle per pound of meat. Brown your meat and add a jar of chili sauce heat till it boils and serve. This make a great quick sloppy Joe. My husband used to say that Manwich was the best then I switched on him one time and he said this was the best Manwich he ever ate. He still does not know and it been 10 years.
Toni in FL.
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Hi Nancy, Want to say Thank You for the Easy Toffee recipe in 2-17-08 NL. There wasn't a name on the recipe. I made the toffee which we promptly ate! Tonight I made it and left out nuts, poured the syrup over popcorn and we had carmel corn.
Margaret, Tulsa

Hi Nancy & All,
This is for Annie who asked for the food bank info.
It is called Angel Food Ministries. Here is the link:

http://www.angelfoodministries.com/
There's a drop down menu so you can choose the state you are in and it lists all of the addresses near you. You pay $25.00 and then they give you the date to come back and pick the food up. They even have the menus of the food on the site.
Jackie in Pensacola

In the Feb 24 newsletter, Annie asked about the address in Florida for the "sort of food bank" for folks.

I participate in Angelfood ministries program for NE and IA. I really feel it has been a big help with my food budget. The website is www.angelfoodministries.com
and then click on host sites. It lists the site locations available by state. Hope you can find one near you and give it a try.
Barb S in Omaha NE

For Kim in NC who wanted Rabbit Recipes.
When my boys were young, we raised rabbits for meat. While I don't have any specific recipes, this is how we fixed them. Cut up in parts. Mostly rear leg/thigh and front legs.
Flour and fry as you would chicken. (This is if the rabbits are 2 pounds or so) A friend would take the older, larger rabbits and stuff and roast as you would a chicken.
Basically, cook it as though it were chicken.

We talked to a rabbit breeder once and asked what he did with the older non-producing rabbits.

He said he sold them to a restaurant that cooked them and chopped up the meat for "chicken salad". I tried this and found that if you cover the raw meat with chicken broth and cook until meat is done, you can chop it up and use in any recipe that calls for cooked chicken or grind and use as chicken salad.

Rabbit meat is usually bland and takes on the flavor of what you cook it in.
I hope this helps some and would really like to know how you liked whatever you make with it. BTW, we found that for people that have the room for them, rabbit meat is the least costly meat to raise. Excellent protein for little money.
gramaj

There was not enough room in the newsletter to post the following recipes.  There are several hundred recipes that have been sent in but not enough room to post.  In an effort to try and catch up recipes have been posted to the site but not in the online newsletter.

Turkey Broccoli Casserole (WW Points included)
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Cinnamon Apple Pork Tenderloin (WW Points included)
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Mexican Chicken Salad (WW Points included)
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Asparagus Salad With Pecans (WW Points included)
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Red Cabbage with Diced Apples (WW Points included)
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Orange Jello Snack (WW Points included)
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Pineapple Pork (WW Points included)
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Hawaiian Pork Chops (WW Points included)
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Sour Dough Bread Starter
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Chocolate Easter Eggs
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Cookie Dough Truffles
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Pineapple Cookies
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Fried Rabbit
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Braised Rabbit
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Creamed Rabbit With Mushrooms
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Sloppy Joes
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Sloppy Joes
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Microwave Swiss Steak
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Baked Ham with Pepsi Cola Sauce
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Old Fashioned Crockpot Baked Beans
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Apricot Casserole
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Pork Chop and Green Bean Casserole
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Sweet and Sour Cabbage
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