Top 100 Recipe Sites 

January 27, 2009 This is in response to:
Re: I am planning a birthday brunch for 60 this spring..any ideas for a menu. WH

I love a springtime brunch or luncheon of Ham, Turkey, Yeast Rolls, salads, desserts, tea and lemonade. For salads I suggests making 4
homemade potato salad, green pea salad, grape salad, and pasta salad. Desserts I love for this spring meal are Strawberry shortcake, french coconut pie and dirt desert.
Stacy O, Dallas Ga

Hi everyone!
I am going to NYC w/my mom and teenage daughter. Does anyone have suggestions where to eat for lunch & dinner? Breakfast is inc. w/our hotel. We are looking for some decent priced places in Manhattan that serve normal foods. (no sushi or spicy stuff!). We are prepared for the higher than normal prices and would like to stay away from the "chains". Thanks in advance!!
Irene in FL

for Barb from LaPorte Ind, in 1/29/09 letter you asked for a recipe for " Autumn potatoes" --I have always just called them "the potato dish" but have heard them called by many different names. My recipe is 1 bag frozen hash browns, thawed; 1 stick butter or margarine, 1 small onion chopped, 1 can cream of chicken soup, 1 16 oz container sour cream, shredded cheddar cheese, chopped green pepper ( optional). Melt the butter in a large pan, add chopped onion and green pepper if using, and cook until tender. Add cream of chicken soup, sour cream, hash browns and stir all together. Place in 9 x 13 baking dish and sprinkle shredded cheddar cheese on top. Bake at 350 for 1 hour or until bubbling and cheese is melted. Can use frozen potatoes if your forget to thaw them and just bake longer. My son loves this made with frozen O'Brien potatoes and with chopped ham added.
Hope this is what you were looking for --- Barb in central NY

for Barb from LaPorte Ind, in 1/29/09 letter you asked for a recipe for " Autumn potatoes" --I have always just called them "the potato dish" but have heard them called by many different names. My recipe is 1 bag frozen hash browns, thawed; 1 stick butter or margarine, 1 small onion chopped, 1 can cream of chicken soup, 1 16 oz container sour cream, shredded cheddar cheese, chopped green pepper ( optional). Melt the butter in a large pan, add chopped onion and green pepper if using, and cook until tender. Add cream of chicken soup, sour cream, hash browns and stir all together. Place in 9 x 13 baking dish and sprinkle shredded cheddar cheese on top. Bake at 350 for 1 hour or until bubbling and cheese is melted. Can use frozen potatoes if your forget to thaw them and just bake longer. My son loves this made with frozen O'Brien potatoes and with chopped ham added.
Hope this is what you were looking for --- Barb in central NY

This brand of low carb pasta is excellent. Try it. Great taste, cooks up great. I guess they have a coupon on their webpage also. I don't buy any other brand.
Jan in LOMO

Hello Everyone,

I just wanted to thank the person who sent the Tacoma General's African Peanut Soup recipe in. There was no name given on the recipe. Whoever sent it in was right. It is wonderful. I copied it again for those who would like to try it. You won't be disappointed.
Linda Sims, Pincourt, Quebec

Tacoma General’s African Peanut Soup
1 cup diced onion
1 cup frozen diced carrots
1 cup diced celery
1 cup diced red sweet pepper
1/3 cup peanut butter
1 16oz can diced tomatoes
8 oz. Chicken, cooked and diced
1 1/2 quarts milk
1/8 tsp white pepper
1/8 tsp cayenne pepper
1/2 cup chopped peanuts
1/3 cup rice (uncooked)
2 Tablespoons chicken base
5 Tablespoons margarine
5 Tablespoons flour

Cook rice. Heat margarine in saucepan. Sauté onions, carrots, celery and peppers for 10 minutes. Stir in flour, and chicken base. Heat to boiling; add tomatoes, chicken meat, cooked rice. Season to taste with white and cayenne pepper. Simmer 30 minutes and add peanut butter. Serve: garnish each bowl with a handful of chopped peanuts.
Serves 10

This is for Sue who has dark wood cabinets and needs to clean them up. I have found a wonderful product called Restor-A-Finish. I saw Lisa Laporta on HGTV use a product to restore wood. She didn't say the name of the product but I have a feeling this is it. I have light oak cabinets so I bought the neutral but it comes in different colors. Also it is recommended that after applying this product that you should finish with Howard Feed-n-Wax. I purchased mine at Ace Hardware but also saw it at our local antique mall.
Their web site is www.howardproducts.com.

Also to update my cabinets instead of purchasing new pulls which would have been very pricey I painted my hardware with a paint that was called hammered finish. I just took off handles, putting the screws back on handles, poked them in a piece of Styrofoam and sprayed away. My kitchen now looks great.
Janis in Missouri

Thank you Dennis at the Prepared Pantry for all the information you are sending us on Monday and Friday.
Lisa

Re: Authors
Marti in AL thanks for the tip. I will look into the Bone Series by Carolyn Haines.
Sherrill in San Antonio

Hi Nancy,
Hope I am finding you well, wonderwoman. I have dropped off the face of the planet although I religiously follow the newsletter daily. My apologies, I'm enjoying everyone's labours & not contributing myself. What I can say in my defense is life doesn't get any easier as you get older. Chrissie from Georgia asked for a moussaka recipe a couple of newsletters ago, sorry for delaying. This is exactly, step by step, how I make it at home here in Greece. It requires quite a bit of elbow grease but it's worth every bit of effort! Before starting anything it must be noted Moussaka is made in 3 'stages'. Firstly the meat sauce must be cooked, then the vegetables & lastly the Bechamel cream.

THE MEAT SAUCE
1 kg (2.2 lbs) minced (ground) beef
1 large ripe finely chopped tomato
1 large grated onion
4 finely chopped garlic cloves
1/2 cup red wine
1/2 cup condensed tomato juice
1/2 full teaspoon oregano
1 bay leaf
1/2 cup olive oil
2 cups water
salt, pepper

Pour oil into a pan & heat. Crumble beef into the oil together with onion & garlic. Brown everything well, stirring constantly. Pour in wine & allow to boil until wine evaporates. Add fresh tomato, oregano, bay leaf, salt & pepper & stir regularly while waiting for tomato to soften well. Pour in tomato juice, stir everything & allow to thicken. Finally, pour in water & over a medium flame allow sauce to cook until beef is tender & liquids have evaporated by 2/3 & sauce is thick.

While sauce is cooking, prepare vegetables.

2 large medium sliced eggplants
5 -6 medium peeled & sliced potatoes
2 flat tbspns grated spicy Gruyere cheese
light vegetable oil for frying
salt, pepper
1 tbspn olive oil

Cut eggplants into medium slices & soak in salted water 1 hour before commencing your sauce so everything will be conveniently timed. Soaking removes bitterness from eggplant skins & prevents them from absorbing so much oil while frying. Remove eggplant from water, drain & dry with kitchen towel to absorb excess water. Fry potato & strain on kitchen paper. Grease oven pan with tablespoon olive oil & create a layer with fried potatoes taking care not to leave gaps. Fry eggplants, strain on kitchen paper & place in a layer on top of sliced potatoes. Sprinkle salt, pepper & 1 tablespoon of grated cheese on eggplant layer.

Strain Meat Sauce of excess oil & spread evenly on top of eggplant, sprinkle with second tablespoon of grated cheese. Prepare Bechamel Cream.

BECHAMEL CREAM
This is an age old recipe handed down from mother to daughter in my family tree. I strongly recommend you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional moussaka will leave an aftertaste in your mouth that will linger for days.

2 well beaten eggs
200 gr (7 oz) butter
10 heaped tbspns plain flour
2 tbspns sugar (this can be adjusted to taste)
1/3 tspn ground cinnamon
3 - 4 flat tbspns very spicy grated hard cheese
8 cups cold milk
6 dabs butter

Melt butter in pot over low flame, add flour stirring constantly with wooden spoon until flour & butter combine & almost resemble dough. Quickly add 4 cups of milk & keep stirring with whisk until mixture becomes almost creamy & when starts to thicken a lot add remaining milk & then beaten eggs. Continue stirring until everything has combined evenly & is thick creamy texture - this may take some effort. (If you have lumps use electric hand mixer for couple of minutes & flour lumps will dissolve.) Add sugar, mix in, salt, pepper, cinnamon & remaining cheese. Mix everything until it acquires creamy texture again. Allow to bubble over low flame about 2 minutes stirring constantly. If cream is too thick, add little more milk or water & stir in well until it obtains desired thickness. If, on the other hand, cream is too thin let stand about 3-5 minutes & it will thicken as it cools & then use.

Pour Cream evenly over meat sauce & add dabs of butter to surface of cream in various places. Bake moussaka in medium preheated oven at 180 C (350 F) about 30 minutes or until cream unevenly browns.
Allow moussaka to cool a little, cut into servings & serve.

Maria.
maria@authentic-greek-recipes.com
www.authentic-greek-recipes.com

I want to thank Jean in North Carolina for her Southern Pecan Pie recipe. It is wonderful. I made a pie and everyone loved it. Even my Mom, who thought her Pecan Pie was the best, asked for the recipe. She told my sister and now she wants it. Thanks again. I highly recommend it.
Dorry in Jax.

Hello to all and especially to you Nancy. Thanks again for all that you for all of us. You are definitely the highlight of my day when I can reap the rewards of all your work. May God bless you with good health and riches.

I have been reading all the request and responses for bread recipes. I decided to send in my favorite one.
Sara in FL

Old Fashion Honey Wheat Bread
3/4 cup water
1 egg
4 Tbs honey
2 Tbs butter
1/2 cup cottage cheese
1/2 cup wheat flour
3 cups bread flour
1 1/2 salt
1 Tbs sugar
1 pkg. yeast (2 1/4 tsp)

Put all ingredients in bread machine . Bake at Basic for Medium Crust.

NOTE: The next time I make this, I am going to try the 10 minute method for Bread Machine.

Good afternoon All,
We have lovely blue skies with just a whisper of fluffy white clouds, but it is absolutey freezing, the winds are hitting us at 70mph and they you like sheets of ice. Judy/Buffalo I sympathise with you and of course Phil, hopefully he'll poke his snout out sooner rather than later.

All this chat about salt and salt substitutes is quite worrying. I can't remember talks about salt when I was younger, seems to have been the subject of a few conversations in only the last 3 - 5 years. Diabetes too is spoken about a lot. Lots of young, healthy looking men are being diagnosed with Diabetes and it is quite worrying. I posted this on the message boards some time ago, if you and your family are not averse to garlic, it's worth a try:

Salt Substitute
2 tsp garlic powder
1 tsp basil
1 tsp dillweed
1 tsp oregano
1 tsp powdered lemon rind

Powdered lemon rind is hard to find and pretty expensive in Scotland.

Blend well and store in a glass salt shaker. Add a few grains of rice to stop moisture.

Be vigilant, whilst cleaning up I found a small salt cellar in a strange place, behind a cushion on my lounge sofa. Of course it must have been there since the whole family were here at Christmas mmmm?

Thanks to all for the links for dried egg suppliers.
Sylvia <Scotland>

Good morning Nancy and all ‘Landers!

When I saw Dennis’s newsletter this morning from last night with the

Sautéed Chicken with Mushroom Sauce
recipe, I had to check it out. Guess what we are having for dinner tonight? You bet! It sounds similar to the chicken marsala dish I make. I will fix egg noodles and the green beans wrapped in bacon that was in the 1/29/09 newsletter. I think those three will make a great dinner! Thanks Dennis for helping Nancy!

Today I am getting the snickerdoodle cookie mix from Prepared Pantry out and will bake cookies. Can’t wait! I think those are one of my favorite cookies!

How is your class coming along, Nancy? Take care!
Chris in NM

The potato soup recipe that Arvilla sent in is absolutely wonderful.
Lin

Meat Ball Sub Casserole
1/3 chopped green onion
1/4 cup seasoned bread crumbs
1lb. hamburger
1 loaf Italian bread cut in 1 in. slices
1 package8oz. cream cheese
1/2 cup mayonnaise
1 tsp. Italian seasoning
1/4 tsp pepper
2cups [8oz.] shredded mozzarella cheese [ divided]
1 jar spaghetti sauce
1 cup water
2 garlic cloves minced

In a bowl combine the onions, crumbs and parmesan cheese. Add beef (I also added 1 egg) mix well. Shape into 1in balls, place on a greased rack in a shallow baking pan. Bake at 400 degrees for 15 to 20 min. or until no longer pink.

Meanwhile arrange bread in a single layer in an ungreased 9x13 pan.[all of bread might not be used]

Combine cream cheese, mayo, italian seasoning, and pepper, spread over the bread. sprinkle with 1/2 cup mozzarella cheese.

Combine the sauce, water and garlic, add meatballs.
Pour over cheese mixture, sprinkle with remaining mozzarella. Bake uncovered at 350 degrees for 30 mins or until heated thru. Very good and easy.

Hint-- You could also use Kielbasa or Pepperoni in place of meatballs if you want too. Enjoy
Roberts wife in Ohio

Does anyone have a easy but good recipe for French onion soup?
Also easy madeleine recipes?
Thanks Kathy in Fl 

I have 3 children and am the room mother for all of them. I need some recipes for Valentine's Day party at school. Does anyone have some tried and tested recipes for Valentine's Day?
Thanks Lisa

Hi Nancy and Ditto,
I hope that you enjoyed your web class today, Nancy. And Ditto, I hope you that enjoyed watching the birds and playing with your toy mice.

Barb in La Porte, Indiana requested a recipe for Autumn Potatoes. I imagine there are several recipes made pretty much the same, but with different names. I have been making this one for years and find it delicious. It sounds like what you were describing, Barb. It was given to me by a supervisor I had some years back. It is called Gina's Casserole (Since she is the one who gave it to me).
Enjoy Barb! AtlantaPat.

Gina’s Potato Casserole
1 (32-ounce) package frozen hash brown potatoes (You can also use the hash brown potatoes in the refrigerated section.)

2 (10 3/4 -ounce) cans cream of chicken soup, undiluted (I use to use cream of potato soup*)

1 1/2 (8-ounce) cartons sour cream (12 ounces total)
1/2 cup margarine or butter, softened
2 cups (8 ounces) shredded sharp cheddar cheese

Preheat oven to 325 degrees. Spread potatoes in greased 13X9X2-inch baking dish. Combine soup, sour cream, margarine and cheese; pour mixture over potatoes**. Bake for 1 ½ hours (I experimented with baking the casserole at 350 degrees for 1 hour. It does fine and saves ½ hour –I also found that at 325 degrees it wasn’t always done –hot enough after 1 1/2 hours.)

*My son is a vegetarian, and several years ago, I substituted the cream of potato soup for the chicken soup. Now I like it better that way.

NOTE: I rarely use a topping on the casserole; but for those who want it a little richer choose one of the two toppings listed below.

**Optional Toppings:
Topping #1: 2 cups corn flake crumbs
1/4 cup butter or margarine, melted

Mix melted butter/margarine and add Cornflake crumbs and top on casserole before putting in the oven.

OR
Topping #2: Sprinkle casserole with ½ cup Parmesan Cheese, before baking.
AtlantaPat

There have been several recent requests for brunch ideas, one for about 60 people. A variety of juices, muffins or mini muffins, bagels with different cream cheeses, cut up fruit or several kinds of fruit salad would be easy to prepare ahead. You could do a champagne punch or use one of the other recently submitted punches. Different types of tea and coffee and even cocoa could be served. For hot dishes, you could make different types of crockpot breakfast casseroles. Borrow crockpots or slow cookers from friends or relatives if you don’t have several. There have been many great crockpot breakfast casserole recipes in this newsletter. Jackie had a great crockpot breakfast casserole in the 11/11/08 newsletter. You could also do overnight French toast, stuffed French toast, or baked omelets, if you have access to an oven, where you are holding the brunch. Let us know, if you need recipes for any of these items, or use the search box at the top of the newsletter. If you want to go fancy, you could have a chocolate fountain for guests to dip fruit, pound cake or other foods. You could use a fondue pot instead of a fountain, which would probably be easier. There have been several muffin recipes in recent newsletters.
Robbie IN

This is a different crockpot breakfast casserole that was originally submitted by Judy MI in the 11/12/07 newsletter.

Southwestern Style Sausage, Egg and Cheese Breakfast Crockpot
18 eggs
1 small can green chilies
1 lb cooked breakfast sausage (we like Jimmy Dean or Whole Hog)
2 1/2 C grated Monterey Jack or Pepper Jack cheese
1 med onion diced
1 green pepper, diced
1 t butter

Grease crock pot with butter. Starting with sausage, layer meat, chilies, onion, green pepper and cheese, repeating layers until all ingredients are used,

Ending with a layer of cheese. Beat eggs, then pour over mixture in the crock pot. Cover and cook on low for 7-8 hours. Serve with sour cream and/or salsa.
Serves 10

Hi Nancy, Ditto (Precious, Precocious, and truly amazing) and all Landers,

Nancy I'd like to convey my deepest sympathy for the loss of your friend. My thought and prayers are with you and his family.

I would also like to comment on the post from Sharon in Pa about her stainless cookware. Seven years ago I purchased a set of 18/10 stainless steel cookware at Sam' club by Wolfgang Puck and fell in love. They were and are the greatest...that is until I received my new set 2 days ago from HSN again Wolfgang Puck but this new updated set the Bistro Elite. They are by far the most beautiful things I've ever added to my kitchen. The clean-up is a breeze and I only thought I knew how to cook before. The performance the best bar none. I will keep my older set as what woman ever has enough cookware. LOL

God Bless each and every one of this family, especially Nancy and Ditto!!

Sandy Miller, Wixom, Mi (formerly of Hazel Park, MI)
also from Sadie, Annie, Emma, Maggie, and Lucy to Ditto my five little fur babies and next to my Granddaughter the joy of my life
Sandy

Hi Nancy and Ditto,
I am sorry to hear of the passing of your friend Fred. I remember how fondly you have spoken of him, it is so very sad to lose a friend.
Jamaica in Virginia

Comment
Last week not only my computer buddy, Fred, died but my very best friend Ruth Ann died as well. When I lived in Canyon I went over to her house almost daily to visit with her. She died on Thursday at the age of 88. I taught with Brillhart a number of years and enjoyed her friendship. When Brillhart and I taught together we would share playground duty with each other. On several occasions I took out her class and my class when it wasn't my day. She didn't mention that before I took them out, only when I got back with the children. She said it with a smile.

Brillhart was the kind of person that made life enjoyable. Several times when I was visiting her she would ask me if I would like some ice tea. If I answered "Yes" she would add "While you are up, would you get me some too?"

During renovation of our school it was quite noisy inside the building. Since I was in a portable I didn't notice most of the noise. During a rather noisy day of renovations, Brillhart comes charging into my room and told me to get out she was taking over the room. My principal announced  a short time later, "There will be no Chapter One Math Classes until further notice (or until Mrs Brillhart leaves Miss Rogers' room.)"

I called her Brillhart and she called me teacher. I will miss Brillhart very much. She was a big part of my life.
http://www.amarillo.com/stories/013109/obi_obit3.shtml
Nancy Rogers

This recipe is for Barb La Porte, IN, her request for potatoes was in yesterday's Thursday letter.

Our family has been making these potatoes for over 30 years and I am not sure the potatoes even come in a 28 ounce package anymore but I use whatever size it is now and it works.

Potatoes Easy Cheesy
In a 9x13” pan spread 28 ounce package frozen hash brown potatoes.

Cover with one cup chopped onion (can use green onions for part of these), salt and pepper to taste.

Mix together: 1 can cream of chicken soup undiluted, 12 ounces of sour cream, 1 stick melted oleo and pour over potato mixture.

Melt 1 stick of oleo and mix with 2 cups Rice Krispies and spread over above mixture.

Cover and let set 12 to 24 hours in refrigerator.
Bake at 350° F for 1 hour uncovered.
Serves 8 to 10
Marti in AL

To Sharon in PA, I just bought 1 quart & 1 gallon size bags for the handi vac. at Stop & Shop in MA. Paid about $3.79 for each pkg. I wrap food in plastic wrap then put in bag and vac the air out. That way can use them over and over.
Eina

In a n/l sometime back (I can't find the recipe in the n/l) Barb in FL sent in a recipe for Ranger Cookies. I want to tell Barb I made them today. It's a cold wintry day and a good day for baking.

I like them Barb, but have to tell you I added 1 cup of peanut butter chips to the mix, since I had them and thought they would be a good addition and 1/2 tsp. salt. They are. I also like that they don't
make a lot (3 doz.) as some of the Ranger cookies recipes do.
Here's the recipe if anyone wants it.
Barb in OKC

Ranger Cookies
1/2 cup butter or margarine, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. vanilla
1 cup rolled oats
1 cup crisp rice cereal (like Rice Krispies)
1/2 cup peanut butter

Preheat oven to 350. Mix the butter, sugar and egg until smooth and creamy. Sift the flour, baking soda and baking powder. Add this to the butter mixture. Stir in the vanilla, oatmeal, crisp rice cereal, and peanut butter. Mix until combined. Drop by heaping teaspoons onto greased baking sheets (or parchment paper lined) and bake for 10 to 12
minutes or until lightly browned around the edges.
Barb from FL

We appreciate all the time and energy you spend on this website. Since our family is oriented to cats, we enjoy Ditto's capers also. You will have to install a camera in the closet to get the expressions on the "trapped" guests faces that Ditto lures in there. To bad you can't give him an I.Q. test.
Margaret, Tulsa

Hi Nancy, Here are some old TNT'S I found in my many recipes.

Bluebberry Bars
4 Slices dry white or wheat bread (made into crumbs)
1 tsp. baking powder
1/2 C. Dry Oats
1/3 C. brown sugar or sweetner
6 Tbs. Diet margarine
2 C. Blueberries

Combine dry ingredients, cut in butter, press half of crumb mixture in 8 X 8 inch square pan. Spread blueberries evenly on top. Cover with remaining crumb mixture. Bake at 375 degrees for 20-25 minutes until brown, Cool completely, then press gently on top with spatula so pieces will be firmer. ( I would think the pan needs to be sprayed with cooking spray) Makes 4 bars. Each piece equals:
1 bread, 1 oz. oats, 1 1/2 Tbs. margarine, 1/2 C. blueberries. Can be eaten for breakfast. Good warm or cold.
Margaret, Tulsa

Apricot Orange Cake
1 Box Yellow Cake Mix
1 small pkg. orange pineapple jello (dry)
4 eggs (one at a time) 3/4 C. Wesson Oil
3/4 to 1 C. Apricot Nectar

Grease & flour Bundt or Angel food cake pan. (Could use cooking spray in pan.

Combine all ingredients. pour into pan and bake at 350 degrees for approximately 45 minutes.

While hot make small slashes in top of cake with small knife. Mix 1 C. powdered sugar, with 3 Tbs. Apricot Nectar. Pour over cake while cake is hot.
Margaret, Tulsa

Leslie Pa wants a strawberrycupcake recipe. This may come close to the ones that you had. I hope you can find a strawberry cake mix in your area. You can frost them with your favorite white frosting or use cream cheese frosting.
Robbie In

Strawberry Cupcakes
1 package strawberry cake mix
2 cups sour cream
2 eggs

Line 24 muffins cups with paper baking cups. In large bowl, combine cake mix, sour cream and eggs; stir with spoon until well blended.
Reserve 1 1/2 cup batter. Fill cups 1/2 full with remaining batter. Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoon offilling.

Spoon reserved 1 1/2 cup batter evenly over each filled cup, covering filling. Muffins should be 3/4 full. Bake at 350 for 20-25 minutes or until tops spring back when lightly touched. Store in refrigerator.

Filling Mixture
1 (8 oz.) pkg. cream cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) white chips

Mix egg with cream cheese and sugar. Add chips. Mix well. Put 2 teaspoons of filling in center of each cupcake.
Robbie IN

This is for Dorothy from WA/AZ, who wanted Baked Blackened Catfish. Hope this will work for her.
Trish in Illinois~

Baked Blackened Catfish
6-8 catfish fillets, thinly sliced
olive oil

Preheat oven to 350°F. Lightly grease baking dish with olive oil.

Rinse catfish fillets under running cold water, and thoroughly pat dry with paper towels.

Blackened Seasoning Mix
2 tsp cayenne pepper
1 tsp crushed thyme leaves
1 tsp paprika
1 tsp lemon pepper
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
2 Tbs butter, melted

Make seasoning mixture by combining cayenne pepper, thyme leaves, paprika, lemon pepper, black pepper, salt, garlic powder and onion powder, in a small bowl.

Brush melted butter lightly over 1 side of catfish fillets, and sprinkle with blackened seasoning mix. Repeat process for other side. Be sure to completely coat each fillet.

Heat iron cast skillet over medium-high heat, until very hot. Pour any leftover butter into skillet. Carefully place catfish fillets into skillet, and cook for 2 minutes on both sides, until slightly blackened.


1 cup Italian salad dressing
olive oil

Remove from skillet, and arrange in lightly greased baking dish. Coat top of each fillet with Italian salad dressing.

Bake for about 30 minutes, until fish easily flakes with a fork.

Serve finished fillets over a bed of white steamed rice, with your favorite salad and a baked potato.

This recipe is for Barb in LaPorte, IN who requested this recipe
because she needs it for a retirement party.

Creamy Autumn Potatoes
1 tablespoon Butter
1 cup Ore-Ida Frozen Chopped Onion
1 Garlic cloves, minced
1 can Condensed cream of celery or cream of mushroom soup (10 1/2 oz)
1 pack Cream cheese, cubed (3 oz)
4 cups Ore-Ida Southern Style Hash Browns (may also be prepared with
Ore-Ida Potatoes O'Brien)
1/3 cup Shredded Cheddar cheese (may also use Mozzarella

Preheat oven to 400'F. butter a 1-quart casserole dish. 2. In 1-quart sauce pan, saute in butter over medium heat, the frozen Ore-Ida Chopped Onions and garlic until tender. Stir in undiluted soup and cream cheese cubes; cook, stirring constantly, until smooth and hot.

In casserole, alternately layer fromzen potatoes and hot cream
cheese sauce neding with a sauce layer. Cover and bake 45 minutes
or until sauce is bubbly and potatoes are tender. Remove from oven
and sprinkle with shredded cheese.
No name was included with recipe. (CTD?)

A similar recipe was sent in by Chris NM and Jackiets from Louisiana

To prevent boilovers with pasta, potatoes, etc., just spray PAM on top of the water.
Rosemary, Omaha, NE

Hi Nancylanders, Nancy does such a TERRIFIC job for us and I noticed she isn't in first place any longer. Remember to visit
Top 100 Recipe Sites
to keep Nancy where she bleongs. #1.
Sher in cold Pa

Chai Crumb Cake
Adapted from Baking Bites

Topping:
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
½ tsp ginger
½ tsp cardamom
½ tsp allspice
½ tsp salt
1 ½ cups all purpose flour
½ cup butter, melted and cooled slightly

Cake:
1 3/4 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup butter, soft
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
2/3 cup sour cream

Preheat oven to 350F. Line a 9? square baking pan with parchment paper or lightly greased aluminum foil. (I used an 8inch pan and sprayed with Pam)

In a medium bowl, combine all topping ingredients except butter. Whisk to blend.

Gradually stir in the melted butter, using a large fork or spatula to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside. (I doubled the amount of crumb as there was such a think layer of it).

In another medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on a low speed (or by ha nd), alternately add in flour and sour cream in two or three additions. When no streaks of flour remain, pour into prepared pan. Top evenly with crumb mixture.

Bake at 350F for about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing.
Serves 9-12, depending on how you slice it.

Dawn
http://vanillakitchen.blogspot.com

Nancy, I just have to tell you that I decided to go back to the very first newsletter that is on the archive of newsletters page. http://www.nancys-kitchen.com/newsletter-index.htm
The ones I have just re-read and copied recipes from were the 1st 5 days of April, 2005! It was fun going over them again. I noticed that the rest of the newsletters of that month cannot be accessed. Did you not get those in yet? It is so much fun! Thanks again for all you do for your “family”. I just cannot figure out how you can do all this and still take such a demanding class!? I am going to go through all of the newsletters one at a time!
Chris in NM

Comment
I am limited in space and had to take of the ones not listed on the newsletter index.
Nancy Rogers

HI Nancy and all, I have been a long time reader, I love and look forward to the news letter everyday, I was hoping one of the great cooks out there had a recipe for a Italian wedding cake it is made with white cake and a custard filling, topped with whipped cream and strawberries. I hope every one has a great thanksgiving.
Thanks Ardis in Westlake Ohio

Nancy,
Does anyone have a good and moist apple cake recipe? I love apple cake but I want a good recipe.

Rhank you so much.god bless you
Erma in Sullivan, MO

Nancy, we are all very sorry to hear of the loss of your dear friend.

“There is a recipe for chocolate pudding cake in yesterday's newsletter. But it doesn't say what size box of pudding to use?
Thanks so much, Connie”– This is what I had posted with the recipe for the chocolate pudding cake. 1 sm. (small) pkg. chocolate instant pudding mix – this is the 3.? (anywhere from 3.3 – 3.9 oz.!) oz. pkg. Chris in NM

Dorothy from WA/AZ, I found your Baked Hush Puppies in the 1/6/2008 newsletter.

Baked Hush Puppies
Makes 6 Servings
Weight Watcher Points - 2 Points

1 Cup yellow cornmeal
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon paprika
1/2 Cup skim milk
1 egg white
1 Tablespoon canola oil

Preheat oven to 425 F. Spray a baking sheet with vegetable cooking spray. In a large bowl, combine cornmeal, baking powder, salt, and paprika. Mix well. In a small bowl, whisk together milk, egg white, and oil until smooth. Add milk mixture to cornmeal mixture. Stir until batter is just combined. Shape the batter into 1 1/2-inch rounds. Place rounds, 1 inch apart, on prepared baking sheet. Bake hush puppies until tops are firm and golden, about 10 to 15 minutes. Serve immediately. Calories 104 Carbohydrates 17g Protein 3 g Sodium 286 mg Fat 3 g Cholesterol 1mg Chris in NM

Here is a very good soup that is posted on Nancy’s message board under crock pot.

Navy Bean Soup
Put in a large crock pot:

2 lbs dry navy beans

Add enough water to cover beans by 2 inches

Let stand for at least 8 hours, then drain and rinse beans. Put the beans back in the crock pot with

4 stalks of celery with leaves, cut into inch long pieces
3 onions, quartered
2 bay leaves
4 carrots, cut into half inch wide rounds
1-1/2 lbs smoked side meat or other salt pork with good, lean streaks
Chopped garlic, as much as you can stand
Tabasco sauce, as much as you want
Black pepper to taste

Add water to cover by an inch or so. Cook in the crockpot on low for a day or two, then remove the bay leaves and pork and transfer all but 2-3 cups into a large pot. Puree the reserved soup in a blender. Add the pureed soup back to the pot along with the lean part of the pork, and add enough homemade or low salt canned chicken broth to make it as thick or thin as you want. April B. Moderator
Chris in NM

======

RE: Mock Lobster

Poor Man's Lobster
1 pkg. frozen filet of Haddock
2 c. water
1 T. vinegar (or more)
1 t. salt
1 T Old Bay seasoning
Cut fish in 4 pieces. Put seasoning, vinegar & salt in water and
bring to boil in skillet.
Add fish. Cook uncovered at full boil 20-25 min. Turn several times
w/ spatula.
Serve w/ melted butter & lemon slices.

Athena in DE (my mother-in-law's recipe)

Bulletin: Tuesday, February 2nd is "Groundhog Day'...the honorary day for the arrival of Punxetawny Phil from Pennsylvania. Be on the lookout for the newscast to determine about the next 8 weeks of the U.S. winter season. We here in Western New York State and Pennsylvania are waiting with baited breath for his head to peek out. In the meantime, while waiting for the news flash make some of these yummy cookies for dipping into your coffee/tea.

Orange and Almond Biscotti
Mix together and set aside:
3 cups all purpose flour
4 teaspoons baking powder
1 cup sugar

Cream together:
7 tablespoons unsalted butter, room temperature
3 large eggs

Add dry ingredients with:
3/4 cup chopped blanched almonds (about 3 and 1/2 ounces)
1/2 cup finely chopped candied orange peel
3 tablespoons orange liqueur or brandy

1 large egg yolk, beaten to blend

Heat oven to 350 degreesF.

Place dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.

Cut chilled dough lengthwise into 3 strips.
Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.

Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.

Brush logs with egg yolk.
Bake until golden and firm to touch (dough will spread), about 30 minutes.
Cool completely on baking sheets. Reduce oven temperature to 325.

Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
Stand biscotti slices upright on 2 heavy large baking sheets.

Bake until biscotti are pale golden, about 25 minutes.

Transfer to racks and cool. Enjoy!!!!!
Judy/Buffalo

Nancy you're the greatest for keeping the newsletter going for all of us. Thank you so much. A while back someone (I don't remember who) was asking for a T&T BBQ sauce recipe. I had misplaced my recipe - a recipe I had gotten from a magazine in the mid '50s. It is the best BBQ sauce I have ever used. I located the recipe last night. Here it is and hope others enjoy it as much as I have over the years.
Oma in LA

Best BBQ Sauce
1/4 C butter
4 cloves garlic, peeled
1 1/2 C packed brown sugar
2 tsp celery seed
2/3 C lemon juice ( I use bottled concentrate)
3 T vinegar
1/3 C yellow mustard
1/3 C bottled chili sauce
1/3 C Worcestershire sauce
2 - 4 tsp Tabasco sauce, to taste (I use very little)
1 (14 oz) bottle ketchup (or as the recipe originally said, catsup)

Melt butter in large saucepan. Add garlic and brown lightly. Add rest of ingredients. Bring to a simmer and simmer about 20 minutes. When cool enough to handle, pour into a quart size jar, place the lid on the jar and refrigerate 1 - 2 days.
After a couple of days in the refrigerator, remove and discard the garlic cloves and the sauce is ready to use.
Makes about 1-quart rich and thick sauce.

Note: Do Not leave the garlic cloves in the sauce. If it is left in, the sauce becomes to 'hot' to use. Voice of experience speaking!
Oma in LA

Hello Everyone,
This is for Sharon in snowy Pa.

Here is a way so your macaroni or any pasta doesn't boil over. I have bee doing it for years.,

When your water starts to boil, add macaroni or any pasta shut off burner, put a tight lid on it and leave it for 10 min. It will come out ala dente perfect every time. No more boiling over to worry about. I have done this for years. I am from Pa too, but now I am in snowy Ohio.

I am sure hoping Steelers win Super Bowl. Lets us know how this works for you.
Roberts wife in Ohio.

Hi Nancy - I am freezing. I'm so ready for Spring!! This is for Victor. Its a Hot Fudge Pudding Cake. It forms its ouwn sauce as it bakes. It is really good. I also have a recipe for Blueberry Pudding Cake, but I can't find it right now/ I will post it when I find it.

Hot Fudge Pudding Cake
1 C. flour
3/4 C. sugar
6 T. cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
2 T. vegetable oil
1 tsp. vanilla extract
1 C. packed brown sugar
1 3/4 C. hot water

In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt.

Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9 in square baking pan. Combine brown sugar, remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35 - 40 minutes. Serve warm with whipped cream or ice cream, if desired.

I got this recipe from a Taste of Home magazine. It was submitted by Vera Reed. It is TNT.
Carolyn - Illinois

Ambrosia Salad
20-oz. chunk pineapple, drained
11-oz. mandarin oranges, drained
1 1/2 cups seedless grapes
1 cup miniature marshmallows
1 cup flaked coconut
1/2 cup chopped nuts

Combine the above in a large bowl. Mix together 3/4 cup sour cream and 1 tbs. sugar in a small bowl.
Pour over fruit salad and mix well.
Chill before serving
JL in South Jersey

Harvest Potatoes
1 32oz. frozen hash browns thawed
1 can creme of chicken soup
1 cup sour creme
1/2 cup butter (or margarine)
2 cups shredded cheddar cheese
1 1/2 t. salt
Optional: 2 oz. 100% real bacon bits

Combine all ingredients well, bake at 350 degrees for 45 minutes in a 9" x 13" pan.

Hope this is what you are looking for! The recipe I have is called Harvest Potatoes, but sounds the same.
Rae in Michigan

To Sue who is looking for something to remove smudges on her kitchen cabinets:

My cabinets are also dark wood and close to twenty years old. I have used only Murphy's Oil Soap to clean them. I buy the bottle of soap -- not the spray bottle, and dilute in a bucket of warm water. They still look good after all these years. When I have one door surface washed with the soap, rinse, then I wipe them dry with a clean old towel.

Thanks Nancy, for providing us with this wonderful list. Hope you are enjoying your computer class.
JoAnn in PA

Comment
I am learning a lot and refreshing my memory of things I had forgotten.
Nancy Rogers

Nancy, I do hope you are enjoying your computer class. Sometimes a little something different makes a big difference in how we feel.

Just wanted to share an experience with the Reynolds Vacuum Sealer. A friend has one and gave me a large chicken breast she had frozen in it. The bag was completely flattened around it and looked like a really good seal. Within a week, the breast was showing signs of freezer burn. That was enough for me to decide to continue using my FoodSaver.
Jean in NC

Robbie - Your Southwestern cobb salad sounds delicious. My hubby has been asking for more salads of late and I think this will be perfect for him. He's a meat and potatoes guy and for him to ask for something green was a pleasant shock. I will try this out on him.

Does anyone have a T. N. T. recipe for a lemon tart? I've been getting these frozen ones from Trader Joes and they are really good ( I sprinkle a little powdered sugar on top before serving) but I would like to try and make a fresh one.
CJ in Ohio

Here's a great little treat for one of those mornings when you don't have to get out in the cold but instead, have time for a lazy second cup of coffee by the fire. Enjoy.

Orange Pecan French Toast
Beat eggs, juice, milk, sugar, vanilla and nutmeg together to combine.
In a 9 X 13 inch pan, arrange 8 slices of bread in a single layer. Pour egg mixture over bread. Cover with plastic wrap and refrigerate overnight or 2-24 hours.

Prior to baking. Place butter in 15 X 10 inch pan and place in oven to melt over bottom surface of pan. Place slices in buttered pan, place pecans on top. Bake at 350° for 25 minutes. (till golden brown) Serve with orange syrup.

Prepare Orange Syrup.
Combine butter, sugar, and orange juice concentrate in a saucepan over low heat until melted. Do Not Boil. Remove from heat and cool 10 minutes. Using a mixer or whisk, beat till smooth. Serve Warm. Pour over Orange Pecan French Toast. Makes 3/4 cup.
-Susana in Louisiana

Hi Nancy, I been a member for quite a few years. I don't respond often but I read your newsletter everyday & have printed a lot of very good recipes.

A lot of talk about smooth top stoves, just last summer I got a new GE with a self cleaning oven (my old Kelvinator was 40 years old) and I love it. Just clean it up after every use, I use the cream cleaner that came with it and the little scouring pad. Use a single edge razor blade to scrape any heavy spills first.

I also have Lifetime Stainless cookware that is over 50 yrs. old. It was my Moms she bought it when my Father was still alive and he has been gone 50 years.

They made the steel for them at our local Allegheny Ludlum steel plant.
Nancy's is # 1.
Virginia in cold & snowy Western Pa.

Greetings from Grafton, WV, home of the first Mothers Day.
My granddaughter is getting married Aug.1st. I would like to know if any of your many readers know a company that sells frozen punch already made, when it is thawed, you just add sprite or whatever, it comes in gallon containers. Twenty seven years ago when her Mom married, I used them in her wedding but I can't remember where I ordered them.. By the way, my granddaughter is getting married in the Mothers Day Shrine where Anna Jarvis honored her Mother after she died and Mothers Day started. Thank you for your wonderful letter everyday and all your readers too.
Phyllis

This is for Jacki in Florida.... really super Sticky Ribs

Sticky Ribs
1kg long ribs (pork)
1 tablespoon honey
3 tablespoons marmalade
2 tablespoons soy sauce
1 tablespoon tomato sauce
1 tablespoon vinegar
1 teaspoon paprika
1 clove garlic (crushed)
a good pinch of cayenne!

Separate the ribs and bake in a slow oven for about an hour. While the ribs are baking, combine all other ingredients.

After about an hour, remove ribs from the oven and dip them in the wonderful marmalade mixture - pour over any left-over mixture.

Return ribs to oven and bake for a further 45-60 minutes (on a higher heat - about 180oC). Do not allow them to burn - the sugar content in the marmalade will caramelise and is likely to burn if the heat is too high! You may have to lower the heat if necessary.

Bon appetit!!!
Laurel in Australia

No Beat Chocolate Cake (Corrected Recipe)

Sift together in a 9" x 13" baking pan

3 cups flour
1 tsp salt
1/3 cup unsweetened cocoa powder
2 cups sugar
2 tsp baking soda

Make three holes in this mixture. Into each hole, pour 1 tsp vanilla and 2 tsp vinegar.

Add 1/4 salad oil. Pour 2 cups water over entire mixture; blend with a fork. Bake at 350 degrees 35-40 minutes.
grannym IL

Hi Nancy. Hope you are doing well today. I'm hoping some of our "landers" can help me. My husband has started doing some wok cooking for us. I would love to have a T n T recipe for the sauce they serve in those Japanese steak houses they call shrimp sauce or Yummy Yummy sauce. It is a pink sauce and oh so good.
Thanks,
Susan in Milledgeville, GA

Good (cold) morning, Nancy and 'Landers! HELP! I was fiddling with my Mastercook (which I love) and deleted a much loved recipe (how dumb, I know, but I think I have a bit of "chemo brain", although I'm doing pretty well on this treatment) Maybe someone has it, although it's old (80's) and I got it from a newspaper in NJ (maybe Asbury Park Press, maybe Bergen Record, maybe one of the NY papers).

It's for Stuffed Garlic Bread, and ingredients include French bread, artichokes hearts, cheese (Swiss? Fontina?), frozen spinach NOT canned, and other stuff. And you wrap it in foil and heat it until everything is bubbly.

I've Googled various recipes and none comes close. Lordy, this recipe is fabulous and I'll hate to have it gone forever.(It's perfect tailgate fare). Anyone make anything like this?
Kathi in Virginia

There was not room for all the recipes and messages sent in to this newsletter. It is a great day when their are more messages than would fit in the newsletter.
Nancy Rogers