I would like to have a recipe for a tender steak that can be cooked
in-house on a flat grill for my special function at work.
Thanks, Sandy Gossum
Corinne in Pittsburgh for your passover recipes go on
www.allrecipes.com they have just
what you are looking for.
Peggy from Belleville Ontario Canada
While I'm on here I might as well give this recipe for people who like
Boston Cream Pie
1 package (2-layer size) yellow cake mix
1 cup cold milk
1 package (4-serving size) Jell-o Vanilla Flavor Instant Pudding & Pie
Filling
1 1/2 cups thawed Cool Whip Whipped Topping, divided
4 squares Baker's Semi-Sweet baking chocolate.
Preheat oven to 350°F.
Prepare cake batter and bake in 24 greased medium muffin pan cups as
directed on package. Cool 10 minutes in pans. Remove to wire racks; cool
completely.
Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk 2
minutes or until well blended. Let stand 5 minutes to thicken. Meanwhile
using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2
cup of the whipped topping into pudding. Spoon about 1 tablespoon of the
pudding mixture onto bottom half of each cupcake; cover with the top of
cupcake.
MICROWAVE remaining 1 cup whipped topping and the chocolate in small
microwaveable bowl on high 1-1/2 minutes or until chocolate is almost
melted, stirring after 1 minute. Stir until chocolate is completely melted
and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons
of the chocolate mixture. Refrigerate at least 15 minutes before serving.
Store leftover cupcakes in refrigerator.
Jazz IT UP
Serve frosted cupcakes in colorful paper muffin cups.
I am going to continue making the current newsletters, new pages added and
updated pages popunder free. Thank you for your
feedback
on whether you can enter the page more easily.
Nancy
Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!
I have a friend that is looking for a recipe for Spanish Rolls. He use
to get them at a restaurant in the 1950’s across from San Pedro Park in
San Antonio.
I really enjoy the Recipe Exchange newsletter.
Ruth, Sugar Land, TX
Nancy, I'm not sure where to send my Easter recipes and traditions
note. Would you please indicate in the next newsletter if we should send
them via the regular response section of your newsletter or if we should
use another address or method. Thanks, I am looking forward to reading
everyone's contributions.
Margo/Boston
Hello Everyone, I am going to be co-hosting my daughter's baby shower
next month and I need some ideas. We are having a baby girl. I need any
ideas for what to serve. decorations, games, drinks, desserts, games just
anything and everything you can think of. I also need some good recipes
for tuna salad.
Thanks in advance, Melinda in Chattanooga
Hi Nancy and friends
In response to Sharon in Seaford, SA ice cream cone question – You
can put them in the freezer and take one out when needed. I know from
experience that they still taste good!
Tracey from Dunkirk, NY
Hello Nancy,
I enjoy this newsletter so much and look forward to receiving it each day.
I am requesting a TNT Corn and Shrimp or Crawfish Bisque recipe. My
husband and I love this and I want to be able to make it at home since it
is not that easy to find in restaurants. Thanks for your help.
Linda in Louisiana
Hi all, I have a request - there is a lot of old jam on my shelf
that I can't throw away - too much work went into making it! Do any of you
have recipes that call for jam that is past it's prime? Or, should I just
"bite the bullet" and throw it out?
Thanks Nancy for all your hard work - my house is going to sink from the
weight of all the recipes that I have printed from this site to try! Thank
you all for sharing - what a wonderful group of ladies and gents you all
are.
Carolyn in Los Banos
In the 3/20 newsletter, Becky from Iowa wanted ideas for her sons
graduation party. She also mentioned that he and a friend were sharing
the party. My son and a friend from childhood (opposite sex) shared their
graduation party. I had each school year picture and their graduation
pictures displayed on a table near the food table with clear plastic over
them for easy viewing but no damage could be done to them with food or
beverage. Of course we served cake and we had vegetable platters and
sandwiches. It was a very hot day and this was outdoors but we had a shady
area to set the food up in. The kids didn't want anything fancy. Hope this
helps. Donna L. in OH
Nancy I have been in GA since the 14th and enjoying the nice warm Spring.
It hasn't been as nice up in OH. so I am glad to be here until the
beginning of April. I have noticed several requests for antics about your
cats and I second the motion that soon you write about them. I also want
to join the others in thanking you for this Newsletter and your devotion
to it and us. Hoping you enjoy your day off tomorrow.
Donna
Hi Nancy I never have trouble getting your newsletter and am so glad
because I enjoy it so much Thanks Caroline and here are a couple of Tomato
recipes My favorite way to eat tomatoes is to slice and spread them out on
plate salt and pepper and drizzle olive oil on them. Now the recipes I bet
you have seemed the first one but will try any way.
Fire and Ice Tomatoes
3/4 cup vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1/2 teaspoon sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
2 teaspoons salt or 1 teaspoon salt and 1 teaspoon garlic salt
1/4 cup cold water
Combine all these ingredients in a sauce pan, and bring to a boil, for 1
minute. While hot, pour over 6 large firm tomatoes, that have been peeled
and quartered, 1 large green pepper that has been seeded and sliced, and 1
medium onion, sliced. Marinate several hours, then add 2 peeled and sliced
cucumber when served.
Marinated-Baked Tomatoes
4 large, juice ripe tomatoes
Italian Salad Dressing
1 jar (6 ounces) marinated artichoke hearts
Basil
Bread or cracker crumbs
Parmesan cheese
Butter
Peel and slice tomatoes in half, early in the morning. Pour some Italian
dressing over tomato halves in a pyrex dish . Refrigerate. About 1 hour
before serving, slice artichoke hearts and place on tomato halves.
Sprinkle with basil, crumbs and cheese. Place a dab of butter on top of
each tomato half. Bake at 350º for 20 minutes
Serves 8
Hope you have not heard of these and enjoy
Caroline
Thanks to all that sent Easter ideas, the cupcake and others
sound great, but it would be nice to see a picture to get an idea of what
the finished cupcake would look like.
Marlene of Fl.
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.
Hi Nancy--could you tell me the size of the jelly roll pan for the
Cherry Swirl Coffee cake? You have 1-1/2 x 10-1/2
Thank you, Millie
I am not sure who offered to post a Triple Chocolate Cake recipe.
I would love to get the recipe. Do you have a frosting recipe to go with
it that you prefer to go with this cake? This post was in the March 20,
newsletter.
Thank You- Gloria, Indiana
Since there has been a lot of postings on canning, I was
wondering what type of presser canner to buy this year. I haven't
canned in years and my canner is so old I am afraid to use it. DH offered
to buy me a new one and know I am wondering what brand to get and where to
find it.
Many thanks to all the fine people on this board and to Nancy for keeping
us going on the web!
Gloria, Indiana
Reply to Becky in Iowa 3/20/07
Graduation Party
My best advice on giving a graduation party is to keep it SIMPLE!!!. My
third and last son is also graduating in May along with our Venezuelan
exchange student. My first graduation party, I almost killed myself making
everything so pretty and so perfect, I had little or no time to spend with
any of the guests and many came from far away. I was a sweaty mess. The
second time around, I had the brilliant idea to have it partially catered
(the meats and a few hors d'oeuvres). I made the rest. I had enough meat
left to feed a third world country and when the final bill was totaled, it
was over $1000. My DH commented that next time, let's just write the kid a
check and forget it. This time, I am definitely keeping it
simple...veggies and dip, taco tray, artichoke veggie pizza with big bowls
of cut up fresh fruit, a big green salad that I can replenish and 6 ft.
subs that can be cut and condiments added to taste by guests. I'll make a
couple special sweet treats ahead and add to it with mini cream puffs etc.
from Sam's. I plan to enjoy every second of this one! It's such a special
time in a kid's life...relax...and celebrate it!
(if you do want to do it all yourself, this worked well the first time,
marinate chicken breasts in Zesty Italian overnight and grill them about 2
hours ahead of the party. Hold on warm in a Nesco with chicken broth to
keep them moist. We did the same with hamburger patties, no marinade, just
grilled ahead and held in a Nesco in beef broth)
Good Luck and Have fun! Remember the keyword is FUN.
Kat in Wisconsin
Nancy, I am trying to find a recipe for a pizza dessert that I recently
ate. I think it was called Dutch apple treat. Hope some of the
readers can help me with this.
Thanks, Joyce in Ky.
PEPPERS WITH DEVILED CHEESE STUFFING
1 cup rice
3 medium sized green peppers
2 3oz cans deviled ham
1/2 lb American cheese
3 cups milk
3 tablespoons butter
5 tablespoons flour
salt and pepper
Cook rice in boiling water until tender. Remove stems and seeds from
peppers; split lengthwise and parboil for 5 minutes. Add the deviled ham
and 1 cup of the grated cheese to the drained, cooked rice.
Make a white sauce with the butter, flour, and milk. Add 1 cup of the
white sauce to the rice mixture.
Season with salt, pepper and celery salt. Fill the halves of the
peppers and sprinkle with crumbs or grated cheese. Bake at 350 for 30
minutes or until peppers are tender.
Add remaining cheese to the white sauce; stir until the cheese has melted.
Season well with salt and pepper to taste, and serve with the peppers.
Serves 8.
Tona in Bama
I would like to update the section of
Favorite Recipes of Our
Members. My plans are to post each favorite recipe on a separate page
so the recipe can be found easier.
Email me and let me know what your favorite recipes from this
newsletter along with the date of the newsletter the recipe was posted in.
Nancy
If anyone has a recipe for Butterfinger Bars, I would very much
appreciate having it.
grannym IL
Nancy, This is for the person who sent in Lois' Sweet Pickles
for Jenny in KY. Sorry, they didn't post their name. My question is, do
you leave the gallon jar of cucumbers on the counter top or in the
refrigerator when making them? It sounds so easy and I love sweet pickles.
I love all the recipes and like everyone else, your newsletter is the
highlight of my day.
Karen, SW Arkansas
HI NANCY, Sharon in Seaford SA (newsletter 3-20-07) fill your ice
cream cups with pudding, snacks for the kids, (trail mix, any ready to
eat cereals, small after dinner mints, etc.
Margaret, Tulsa
To Sally; Don from Mich here. I got the link for all of those degree
and other symbols on this site. I put it in one of my files for safe
keeping. I poked around trying to find it but no luck. But do not despair.
I am sure that some one here still has it. If it doesn't appear in this
news letter it will in the next one. I feel rather ashamed of my stellar
filing system. but not surprised, story of my life. I'll keep looking.
Don from Mich
To Boots in Va: I paid a lot of money for shipping when I bought the
Swivel Sweeper at "buy one get one free." I was a little upset about it
until I went to Linens and Things and also Bed, Bath, and Beyond and saw
that they were selling them at a higher price, even with their 20% off
coupons. It actually was still cheaper to buy them from the TV show or go
on-line and make the purchase. Hope this makes you feel better. Hahahaha I
know how you are feeling. I have 3 Swivel Sweepers, 1 up, 1 down, and 1 in
our travel trailer. I also bought another 3 of them for family members and
we all love them.
Donna in Colorado
To Boots in Va. and Lesleigh
I never, ever order anything that is advertised on TV. Usually if it
sounds too good to be true, it usually isn't. And I only order things from
the internet when shipping charges are either free, or one sum for
everything ordered from one site regardless of weight. Overstock is
usually 2.95. I recently order new dining room chairs. They came in
excellently packed and in good condition. Two huge boxes and the shipping
was $2.95. That was cheaper than running all over the place looking in
furniture stores and I paid less for the excellent quality of the chairs.
I would pack up the swivel sweepers and demand they accept their return
and refund my money -otherwise report them to the FCC.
Iris in Va.
Hi Everybody. I happened to be at Target last night, and just wondered
if you knew that the Lil Reminder things from tv can be purchased
there. Two for 9.95 . Also they have the Vidalia Chop Wizard and the spot
lights available there. Just wondered if anyone was still looking for
these things, they can be found at Target.
I would also like to echo the rave review on the St. Pattys Day dessert
recipe that contained pineapple, cottage cheese and cool whip. Yummy.
Thanks for sharing it.
Mariann in Michigan
Once again I'm begging. I need a tuna noodle casserole that does
NOT use soup. I would also like shredded chicken for sandwiches
that also does NOT use soup. Pets for the furbabies.
Marge in OH
to Becky in Iowa (3.20.07 newsletter) my daughter graduated last year
and we had a carnival theme. We rented a cotton candy machine the renter
also had the sugar and instructions it has GREAT. Even the not so little
kids could make their own cone. it did take some practice. The machine
also gets very hot so we had to watch that but over all we would do it
again. We also had peanuts, popcorn and other carnival type foods.
Dineen in Michigan
Cathy
Your recipe for EASTER CASSEROLE
sound wonderful ! Can you please tell us what size cans of veggies you
used? I'm assuming 14-16 oz. but you know about assuming, I'd like to be
sure. THANKS.
And a special THANKS to you Nancy for this great newsletter !
Shannon in Ohio
SHANNON in OHIO
Hello Nancy,
Below are 2 great recipes I tried - and we really like them - recently. My
hubby said please cut back on the honey in the pork chops, though, so I
will next time. Chris in NM
Mustard Wings
12 chicken drumettes
freshly ground pepper -- to taste
1 tablespoon honey
cayenne pepper -- to taste
1 clove garlic -- finely minced
2 teaspoons Dijon mustard
whole wheat bread crumbs -- very finely ground
Preheat oven to 400 degrees F. Lightly oil a baking sheet Remove as much
skin as possible from drumettes. Sprinkle chicken with pepper.
Combine honey, cayenne, garlic, and mustard. Brush mixture onto chicken,
coating all sides lightly and evenly, then dip in bread crumbs
Place on prepared baking sheet and bake until light brown (about 30
minutes). Serve hot.
Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions
Source: Dave Lieberman
See this recipe on air Sunday Mar. 11 at 9:00 AM ET/PT.
For the chops:
4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
1/4 cup olive oil
2 to 3 tablespoons Dijon mustard
Salt and freshly ground black pepper
Leaves from a few sprigs fresh thyme
For the onions:
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
Toss the chops with remaining ingredients and let marinate 1 hour or up to
overnight covered in the refrigerated. Bring to room temperature before
cooking.
Heat a large 2 burner griddle pan over medium heat for 5 minutes until
smoking hot. Cook pork until nicely browned on both sides, about 5 to 6
minutes on each side. While the chops are finishing, heat the vegetable
oil over medium-high heat in a large, skillet. Add onions and cook for
about 4 minutes. Then drizzle onions with honey and balsamic and cook
until softened and lightly caramelized, about 15 minutes. Season with salt
and pepper. Serve chops with little heap of onions.
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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.
Hi Nancy ~ In the 3/20 newsletter Sally in PA wanted to know how to
make the little "thingies".
If she will go to here START button and click on programs, then click on
Accessories, System Tools, and then on Character Map she will find a
screen with all kinds of "thingies". It will come up in the particular
font she is using, but she can change the font, there is a box to do that.
She can click on whichever "thingie" she wants and it will show it in the
little box. She can select the one she wants, copy it, close the box, put
her cursor where she wants the symbol to appear and paste it in a document
or an e-mail. Down in the lower right side of the box it will give her the
numbers to enter in her keypad on the right side of her keyboard. She
needs to enter alt and the number for the symbol that she wants to use. I
don't believe this tip will work in the e-mail, just a word document.
This sounds like a lot of steps, but once you learn how to do it, it is a
snap. She can then copy all of the symbols and instructions on how to
enter them on her keypad.
Hope this helps Sally and anyone else that would like to use symbols. Hope
I have made it too confusing.
Sunshine in South Texas
Hi this is for all you guys that have been talking about the Food
Saver.
I have a question, in one note it was mentioned that QVC carried one that
would work on baked goods, I searched QVC but none of them stated it would
not smash baked goods, I could not find one that even
mentioned any fragile foods. Could you please tell me which one it is? I
am very interested in purchasing one, but they had several and I don't
want to buy the wrong one.
We have a "empty nest" now, but we still buy in bulk, and would like to be
able to save the food along with some baked products that I fix. You just
can not cook for two, it seems I cook for many, and want to save my
leftovers as well.
Thanks for your help, and thanks to you Nancy for giving us this avenue to
communicate with each other, I love reading recipes from the other
members.
Gladys, IN
For Agatha in Ontario, Canada: I bought a Food Saver about three
months ago, and wish I had bought one years ago. Everything in my freezer
stays beautifully fresh - no freezer burn, ice crystals, etc. I buy meat
in bulk and package it in dinner-for-two-size portions and it looks as
fresh as the day I brought it home when I thaw it. I also reseal almost
everything with it: chip bags (yes, grease on the inside and all), frozen
fruits and vegetable bags, even powdered sugar bags. (I do not vacuum
these, just seal the original bags). It is a great addition to my kitchen
and I feel that it helps save money. The brand I have is the one called
"Food Saver."
Nancy, there have been a lot of instructions lately to print a degree sign
by using "alt" and a variety of numbers. For those of you out there
pulling out your hair because it doesn't work, please know that it
probably will not work on a laptop, and you probably have to use the
number pad on a desktop computer, rather than the numbers above the
regular keys. All of this, of course, depends on the computer and how it
is configured.
I found a clone recipe for O'Charlie's Caramel Pie. I have made this pie -
except that I put half of the caramel in the shell and slice 2-3 bananas
on top and then added the rest of the caramel. It is very easy if you
follow directions exactly, and oh, so good.
O'Charlie's Carmel Pie (Copycat/Clone)
1 large Graham Cracker Pie Crust
2 cans sweetened condensed milk
1 small container of Cool Whip
1 small pkg. chopped pecans
1 pkg. Nestle mini chocolate chips
Peel paper from cans of Eagle Brand Milk. Place cans on their sides in a
large pot and cover completely in cold water. Slowly bring pot to rolling
boil and boil for 3 hours making sure to turn cans every 30 minutes or so.
At the end of 3 hrs allow cans to cool for 1 hr. (at least - this part is
VERY important). Open cans of Milk and spread into pie pan. Cover with
Cool Whip. Sprinkle nuts and chocolate chips all over the top. Refrigerate
for 8 hrs. DELICIOUS. This can be dangerous so be sure you never leave
cans boiling on the stove without checking them!
Doris in Oklahoma City
Thanks both to Imm in Iowa and Kathi in Va for suggesting several
things to eat while waiting for surgery. And yes Kathi, I will be going to
Mary Washington Hospital. I spent nearly 9 hours there last Monday in the
emergency room trying to find out what was wrong. Whew! Fredericksburg is
a busy, busy place. We didn't leave there until after midnight and it was
still going strong! I cannot wait until I can eat some food made from some
of the tasty sounding recipes posted lately. Thank you again and thank you
also Nancy for all that you do for us. Iris in Va.
Comment
Please check with your physician on what diet is best for you.
Nancy
Does anyone have a good Calzone recipe? Had one yesterday in a
restaurant and it was so good. Would really like to make them at home.
Nancy you do such a great job putting this news-letter together.
Alice in Illinois
Fried Green Tomatoes
1 Med size green tomato, sliced about 1/8" inch thick
1/4 cup corn meal
2 tablespoon flour
pinch salt
pepper to taste
1/2 cup milk
1 egg
Olive oil for frying
Mix the milk and egg together, set to side
In another dish, mix the corn meal, flour, salt, pepper, (any other
spice you like)
Dip the tomato slice in the milk mixture and then in the corn
meal/flour mix. Put in skillet with oil to fry until brown.
They are so much better if frozen after dipping.
Take out of the freezer, dip for the second time, in the egg mix then the
corn meal/flour mix then fry, while still frozen.
They fry up crisp, and the tomato does not become soggy.
Gladys, IN
This is to Barbara in Corsicana, TX. For those going to Corsicana,
there are several things there to visit besides the wonderful world famous
bakery. There is also a candy factory there as well as a wonderful place
to buy pecans. I live in Grand Prairie now, but will be moving out in the
country between Ennis and Seven Points in June. Can you tell me something
about a little "old" cafe (?) called Deb's? It is down in an older part of
town and supposedly has the old fountain drinks, etc. Thanks, Zelda
For Sue in FL:
Soon, you should be able to find frozen rhubarb in the frozen fruit
section of your supermarket.
grannym IL
For Agatha in Ontario, Canada regarding vacuum sealers, 3/16/07. I have
owned two of the “inexpensive” ones which were not satisfactory.
A couple of years ago I convinced my husband to get a Food Saver vacuum
sealer. I don’t know how I lived without it for so long. It is fantastic.
We are retired and have to watch our money, but we can purchase meats on
sale and seal them up and put in the freezer. Sometimes I deliberately
cook too much, say meat loaf, and I can seal some up and put in the
freezer. I feel the Food Saver has been a money saver for us. Mine is not
the most expensive model, nor the least expensive. There are several
models on the market, you just need to look them over and decide which one
meets your needs. I think the three most necessary items you need in your
kitchen are, duct tape, aluminum foil and the Food Saver.
Ruth in Houston, TX
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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.
Hi Nancy and Members,
I want to comment on a few different subjects from the March 16
newsletter.
First, on seasoning cast iron cookware, I noticed last night that our
local Cracker Barrel Country Store has a large selection of different
sized pieces of the cookware and it was all PRESEASONED. For those who can
afford it (because it IS expensive), that sure would be nice. I may even
add to my old collection.
Second, in regards to "capturing" the recipes one likes out of the daily
newsletters, if anyone has the Mastercook recipe program I have come up
with an easy way to copy individual recipes from the newsletter and paste
it in a "holding" file on my desktop until I can format it with McTagit
and move it into my Recipe Exchange List cookbook. It is working smoothly
and I am so proud of all these great recipes. I will answer any questions
anyone has about it. (No, I am in no way affiliated with Mastercook, I
just like it and have always used it.)
Third, to Mary in Oregon, I will be making your Colcannon this afternoon
to take to a potluck our sailing club is having tonight. (They furnish the
meat, we bring the sides.) Hope I cook it right! Thank you for the recipe.
And finally, for Barbera in NW OK asking for the Kielbasa Stew, I don't
have that but here is a recipe with Kielbasa that my husband and I like. I
thought you might eat some Kielbasa this way while trying to find the
other one. (I will be on the lookout for it for you.)
Kielbasa and Kraut
1 32-oz. jar of sauerkraut (I use Claussen's)
1/2 cup brown sugar, packed
1 Granny Smith apple, diced
1 medium onion, chopped
1 pound Polska Kielbasa, slice in chunks
Minced garlic to taste
Place sauerkraut in colander, rinse with cold water and squeeze dry. Place
in a large mixing bowl. Add brown sugar, diced apple, onion and sprinkle
with minced garlic (to taste). Add sliced sausage.
Spray crockpot with cooking spray and add the kraut mixture. Cook on high
two hours, then switch to low for 3 or 4 more. (Or you can cook on Low for
6-8 hours depending on temperature of your crockpot). Stir halfway through
if you wish - not necessary. Serve with mashed potatoes.
Sorry this is so long, Nancy. Barbara in AL
RAIN DROP CAKES
1 pkg. white cake mix
1 pkg. (4 serving size) Jello berry blue flavor
1 c. boiling water
1 tub (8 oz.) thawed Cool Whip
Decorating gel or colored sugar
Heat oven to 350 degrees. Prepare cake batter as directed on package,
using egg whites. Spoon batter into paper-lined muffin pan, filling each
cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15
minutes, then pierce with two-pronged meat fork at 1/4 inch intervals.
Dissolve gelatin completely in boiling water. Gradually spoon over
cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw
umbrellas on cupcakes with decorating gel and sprinkle with sugar if
desired.
Tona in Bama
HAWAIIAN BANANA PUDDING
1 box vanilla wafers
1 sm. container Cool Whip
1 c. chopped pecans
7 bananas
1/2 c. coconut
1 can Eagle Brand milk
1/4 c. lemon juice
1 lg. can crushed pineapple in heavy syrup
1/4 c. maraschino cherries, chopped
1 stick butter
Crumble cookies in food processor. Spread in a 9x13 inch dish. Melt butter
and sprinkle over cookie crumbs. Slice bananas in a bowl and sprinkle
lemon juice over them to keep them from turning dark. Spread bananas over
cookie crumbs, then spread pineapple and juice over bananas. Mix 1/4 cup
of lemon juice and Eagle Brand milk in a bowl until thick and creamy then
spread over the pineapple. Spread Cool Whip over the milk mixture and
sprinkle on coconut, cherries and nuts. Chill and serve.
Tona in Bama
Quick Unbaked Peanut Butter Pie
1 prepared graham cracker crust
1 package cook and serve pudding
1/2 cup peanut butter
Prepare pudding as label directs. When pudding is cooked, stir in
peanut butter. Mix well. Pour into crust. Chill well before serving.
Tona in Bama
For Pat in N.C.:
I got this recipe from my sister and though the recipe makes a lot, I
think it would be easy to make in smaller amounts.
Pizza Sauce
10 cans (16 oz each) Italian tomatoes
5 cans (6 oz each) tomato paste
30 tbsp olive oil
10 cups chopped onion
10 garlic cloves, crushed
10 tsp brown sugar
10 tsp salt
10 pinches black pepper
10 pinches grated orange peel
10 tsp fennel seeds
5 tsp dried basil
5 tsp dried oregano
2-1/2 tsp dried tarragon
Brown onion and garlic in oil until transparent. Add the rest of the
ingredients. Cook several hours. Break up tomatoes while sauce is cooking.
When cooled, put in blender to make a smooth sauce.
For Sharon in Seaford, SA
Tutti-Fruity Parfaits
6 flat-bottomed ice cream cones
1 can (16 oz) fruit cocktail, drained
1 cup sour cream
Miniature marshmallows
Combine fruit, sour cream and whatever amount of marshmallows you like.
Spoon into cones. Set cones in a square baking pan. Cover and place in
freezer for several hours. Sometimes, I just used diced peaches instead of
fruit cocktail.
grannym IL
For Barb from Cle Elum, Wa.
Bama is ALABAMA :-)
A new page has been started for Pet Treat and Pet Recipes.
Posted today was Chicken Liver Cat Food
If you have a TNT recipe to go in this section please send it in and I
will post it to the page.
My sister Patty had her breast surgery today and did fine, they had to
take out some lymph nodes, they will be tested to see if some more has to
be removed before she can start her radiation treatment. Thanks for your
prayers, please keep remembering her. Later
Phyllis
