All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

All Easy Cooking

October 24, 2006

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Trish, wanted a recipe 10/22/06 for strawberry fudge. The one below is prepared the same way you would any fudge. Just change flavorings.
Jacque, CA

Chocolate-Coated Strawberry Fudge
2 cups sugar
1 stick (1/2 cup) unsalted butter
4 ounces evaporated milk
2 ounces strawberry syrup (Hershey's)
4 ounces semisweet chocolate for dipping

Line an 8 x 10 inch shallow baking pan with buttered wax paper. Put the sugar, butter, evaporated milk and strawberry syrup into a large heavy bottomed saucepan and place over low heat.

Stir occasionally. Once the sugar has dissolved, bring the mixture to a boil gently, stirring constantly to prevent sticking and burning on the bottom of the pan. Boil gently until a little of the mixture dropped into cold water forms a soft ball, about 5 minutes. (Or, you can place a warmed candy thermometer in the saucepan and boil the mixture until it reaches 234° F.)

Take the pan off the heat and stir until the bubbles subside. Beat rapidly with a wooden spoon until the mixture thickens and becomes granular, about 3 minutes. Pour the fudge into the prepared baking pan and let sit. If necessary, smooth with a spatula dipped in boiling water.

With shape cutters, cut out the fudge, and dip one side into melted chocolate; or decorate with piped chocolate creating different patterns.

Source: Lesly Chan recipe

Hi Nancy,
This coffeecake is absolutely scrumptious . . . and it was modified from a recipe from your newsletter. 

Lisa-Union Bridge, MD shared her recipe for an orange coffeecake.  It sounded so good—we wanted to make it.  We resized it for a springform pan, substituted cream cheese for the shortening, and added cinnamon, vanilla, and orange zest.  (Orange zest gives a much more pronounced orange flavor than does orange juice.)  Oh, and we used nuts instead of raisins. 

I don’t want to detract from Lisa’s version, but this is very good also.  Try them both. 

By the way, you can save at least 20% on all our springform pans this week—even square and rectangular.  (If you look closely, you will see that the coffeecake is resting on the glass base of a springform pan.) 
Dennis Weaver  www.preparedpantry.com

Orange Walnut Coffeecake
This is a very good coffeecake. The cream cheese makes it very moist and delicious. The topping is reminiscent of the caramel topping on a German Chocolate Cake and the melted topping glazes the sides. Scrumptious. Even with the topping, it is not quite as sweet as a dessert cake.

This recipe is sized for a seven inch springform pan. Double this recipe for a ten-inch springform pan, a nine-inch square springform pan, or a 9 x 9-inch baking pan.

1/2 cup sugar
4 ounces cream cheese
zest from one orange
1 teaspoon vanilla
1 large egg

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup buttermilk
1/4 cup orange juice

1/2 cup walnut pieces

Preheat the oven to 350 degrees.

1. Cream the sugar and cream cheese together. Add the zest, vanilla, and egg and beat until soft and fluffy.
2. In another bowl, stir the flour, baking powder, baking soda, cinnamon, and salt together. Add the dry mixture to the creamed mixture. Add the buttermilk and orange juice. Beat until combined.
3. Pour the batter into a greased pan. Bake for 35 minutes or until the cake tests down with a toothpick.

Baker’s Note: While 35 minutes is the right baking time for the 7-inch pan, baking times will vary with different pans. Test for doneness with a toothpick.

For the topping:
In a small bowl, mix the following ingredients:

2 tablespoons butter, melted
1/4 cup brown sugar
1/2 cup flaked or shredded coconut
2 tablespoons orange juice

Spread the topping over hot cake. Set the oven to broil. Place the cake within five inches of the element and broil for just a few minutes until lightly browned. Serve warm.

Baker’s Note: The topping will melt and run down the sides of the cake, glazing the sides. A springform pan is the perfect vehicle for this cake making a nice presentation with glazed sides.

Hi Nancy, ladies and furry people.
We are having a party and I am needing non sweet snacks. We will be having a late night dinner. So I am looking for stuff you stand around in bowls and guests can grab a handfull or just nibble. I don't mind doing the work before the party but I really would like to spend time with my company. I will try as many as I can and let you know.
Carole with an "E" in Calgary

This is for Andee. Your recipe for chicken thighs sounds great in the October 18th newsletter. Please let me know how much buttermilk you use. I can't wait to try this. Phyllis in Phoenix

Pumpkin seed recipes

Hi Nancy,
I'm in the process of recovering from a major computer disaster and had to buy a new tower to replace the one that died. I lost my HUGE library of recipes (mostly composed of offerings from Nancylanders) and am in the process of replacing my favorites. This is where I'm counting on all the good cooks in Nancyland. Years ago I used to make a great whole wheat raisin bread. It was a no-knead type bread - quick, easy to make, and delicious - and produced bubble-top loaves. I haven't had any success with searches on the computer, so I'm turning to the Nancyland Family to see if someone has this recipe and would be willing to share.

Thanks in advance for any help, and thanks too for all your hard work on their terrific site. Reading your newsletter is the high point of my day! Give the kitties a chin scratch for me.
Norma in PA

Regarding the Food Saver, I have been using one for about 4 years and I think it's the best thing since popcorn. We have sealed and frozen freshly caught salmon in the bags and it was still perfect a year later. Last year around Thanksgiving I made up a whole bunch of pie crust dough, formed them in balls, sealed and froze them, and I used the last one just the other day. It was perfect!! I also grew fresh basil this summer and had such an abundance I tried drying it, sealing, and freezing it. I haven't used it yet so will have to let you know how that works. I never throw anything away any more. I also have a chunk of hard cheese in the refrigerator that I'm experimenting with, hopefully it won't look like a lab experiment that I have occasionally seen in some of my Tupperware containers, and so far it looks fine after a couple of months. I can't say enough good things about my Food Saver. I'll have to check out the cheaper ones.
Donna from CO.

For Kris close to the beach. (Oct 13)
Go to www.simplecrockpotrecipes.com and you will find many recipes.
Peggy from Belleville Ontario Canada

This is for Patricia in AL, who wanted to know where to buy canned coconut cream pie filling. I get mine at Pricerite here in Mass. The brand name is comstock.
Judi in Mass.

Patricia in AL - I buy Musselman's canned coconut pie filling at my local Homeland (which used to be Safeway, which used to be Humpty Dumpty), for $1 a can on their specials shelf. They have it all the time. It's OK as an ingredient in something, but don't think I'd ever use it for a coconut pie.
Doris in Oklahoma City

Nancy I want to thank you for all the work that it takes to put the newsletter together each day. To Peggy from Belleville Ontario Canada, 10/23 newsletter, I make something so close to your Beefaroni Copycat/Clone recipe. My recipe I make in the oven and of course I cook the beef until no longer pink, adding chopped onion some times cooking it with beef or raw, add a little garlic powder, some times the rice is cooked or raw and add 1 large (28 to 30 oz.) can of tomato sauce and mix together and put in a Pam sprayed casserole dish. Cook at 350ºF for 45 minutes or until onion is cooked. I have made this in a slow cooker and cooked it for 6 to 8 hours.

To M, 10/23 newsletter, I posted a Clam Chowder recipe using canned potato soup. It is as follows:

Susie's Clam Chowder
2, 6 oz., cans clams, minced, drain juice and save
1 can Cream of Potato Soup
1 can Cream of Celery Soup
1 can Clam Chowder Soup
1 pint of cream or half & half
1 cup chicken broth plus the saved clam juice
¼ cup onion, chopped finely
2 to 3 tablespoons unsalted butter only
pinch of garlic powder
salt & pepper to taste
pinch Old Bay spice

Melt the butter in a large pan adding the chopped onions cooking until tender. Add the
soups, chicken broth with saved clam juice and 1 cup of cream/half & half and mix well. Add the spices cooking until it is warm and if you don't like it thick then add more cream/half & half to the thickness that you like. We like ours thick.

To Rita H Haslet, TX, 10/23 newsletter, I have a Chicken Fried Rice recipe and I have no idea if this is what she is looking for. I know that everyone has a recipe that is just a little different. If people would only try and give some other ingredients in the recipe if possible. But here is one that I have that a friend given me. It is an TNT recipe.

Ruth's Chicken Fried Rice
1 cup chicken, cooked and diced
2 tablespoons soy sauce
1 cup uncooked white rice or it can be no more than 1 or 2 days old
1/3 cup salad oil
2½ cup chicken broth
1 medium to large onion, chopped
1 cup celery, chopped
any other vegetable that you would like

Combine chicken and soy sauce in bowl and let stand. brown rice in oil in large skillet over medium heat. When slightly browned, add celery and onions and fry, stirring frequently until vegetables are crisp-tender. Pour in chicken broth and chicken mixture. Stir and bring to a simmer. Cover and cook on lowest heat 20-25 minutes. Stir and serve. Great pot luck meal and tastes good cold the next day.

To Shella in New York, 10/24 newsletter, wanted a Shrimp Cake recipe. This is a recipe that I have used for years because I love shrimp in any form.

Susie Shrimp Cakes
1/2 cup water
1½ lb. raw shrimp, peeled and deveined
2 tablespoons unsalted butter
1 stalk celery, finely chopped
1¼ cups saltine cracker crumbs
cayenne pepper to taste
2 eggs, beaten
1/3 cup mayonnaise, I use Miracle Whip
freshly ground pepper to taste
salt, if using saltines use just a very little or none
½ cup or more seasoned bread crumbs
vegetable oil for frying

Being the water to a boil in a large saucepan. Add the shrimp and cook just until done. Drain and cool slightly. Chop shrimp finely and refrigerate. The shrimp can be chopped by hand, or in a food processor using an on/off method just until chopped. Melt butter in a large skillet over low heat. Add celery and cook until soft, about 10 minutes. Reserve pan for final cooking of shrimp cakes. In a large mixing bowl, combine celery, saltine cracker crumbs, cayenne pepper, eggs, mayonnaise, salt and pepper and chopped shrimp. Mix well. If the mixture does not hold a shape, add a small amount of bread crumbs (¼ to ½ cup). Shape into 16 small or 8 big cakes. Refrigerate the shrimp cakes for at least 30 minutes. Prior to cooking, evenly coat the cakes with bread crumbs. In the large skillet, add vegetable oil to remaining butter, approximately ½ in depth cooking 6 to 8 minutes. I add just 3 tablespoons oil and cook 4 to 6 minutes or until lightly browned turning and cook about 3 to 5 minutes on the second side. You will want these to be very warm when served. Big cakes serve 4 people or small ones will serve 5 to 8 people.

Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

For JoAnn in PA:
Put a spoonful of baking powder in a cup of hot water. If it bubbles enthusiastically, it is still good. If it doesn't, it's time to buy a new can.
grannym IL

Trish in Fla. Thanks so much for taking the time in sending apple crisp cookies. I am going to try them.
Mary, Greenbrook, NJ

For Darlene in Wild Wonderful WV. Thanks for letting me know that you tried and liked my recipe for Meatballs. You made my day.
Frances in Wesley Chapel.

For Dee (10/23)

Turnip Casserole
3 med. turnips, peeled & sliced
2 T. butter
2 T. all-purpose flour
1 1/2 c. milk
1 t. salt
1/8 t. pepper
1/2 c. shredded mild Cheddar cheese

Cook turnips, uncovered, in boiling salted water 15 min. or until tender. Melt butter in heavy saucepan over low heat; blend in flour, and cook 1 min., stirring constantly. Gradually stir in milk; cook over med. heat, stirring constantly, until thickened & bubbly. Stir in salt & pepper. Pour sauce over turnips; sprinkle w/cheese. Bake 450-10min. 6 servings. (Source: Mrs. Parke LaGourgue Cory)

For Sheila (10/23)

Shrimp Burgers
1 large clove garlic, peeled
1 dried or fresh chili, stemmed, seeded & deveined
1 (1 in.) piece ginger, peeled & roughly chopped
1 1/2 lb. peeled shrimp, deveined
1/4 c. roughly chopped shallots, scallions or red onion
1/4 c. roughly chopped red or yellow bell pepper
Salt & pepper
1/2 c. cilantro leaves
Corn or canola oil, as needed
Toasted buns, optional
Lime wedges or ketchup for serving

Start charcoal or gas grill; fire moderately hot & rack 4 in. from heat Combine garlic, chili, ginger & a/3 shrimp in food processor & puree. Add remaining shrimp w/shallots, bell pepper, salt, pepper & Cilantro & pulse as many times as necessary to chop shrimp. Shape into 4 patties. Brush grill or patties lightly w/oil & place on grill. Cook until dark crust appears on bottom about 5 min. Turn & cook another 3-4 min. Serve or buns or not w/ ketchup or lime juice.
Athena in DE

October Recipes
October Recipes, Costume Ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes 

Several years ago, I had a recipe for a Black Walnut Cake, that was similar in texture to a fruitcake. I believe it required 2-3 cups (or more) of black walnut meats, as well as had various liquors in it, including Peach Brandy (I think). Through various moves, I have lost the recipe and hope one of Nancy's readers has this recipe or a similar one. I distinctly remember the peach in it, because I think I also enhanced that by adding a couple jars of peach baby food.
Sandy H Blue Springs, MO

Hi all,
I just returned from a conference in Kalamazoo, staying at the Radisson. We had a wonderful breakfast dish, although I think it could be served at any meal. It was a baked rice and cheese casserole. Anyone have a TNT recipe? It was delicious.
Bev in Michigan

Re: Cupcakes with flat tops and they don't rise.
It really sounds like your problem is either not using enough or using expired leavening and/or not baking them long enough. Each oven varies in tempeture. If the recipe says bake at 350 F for 20 minutes it may take slightly longer if your oven does not reach 350 F. When making cupcakes bake for the shortest time recommended then check with a toothpick or cake tester. When it come out clean they are done, if it is not clean then bake for the extra time checking every few minutes. The tops of the cupcakes should spring back slightly when done.

Remember to only fill 3/4th of the way full, if you fill them fuller then you must bake them longer for them to be done. Hope this information is helpful to you.
Nancyb

For Boots in Virginia

Apple Crisp
Use an 8inch square pan and place thinly sliced apples in it. I use about 4 or 5.Sprinkle lightly with sugar or splenda to taste and a dash of cinnamon.

Topping
2/3 cup oatmeal
2/3 cup brown sugar
1/2 cup flour
1/2 cup butter
Mix well and sprinkle over apples. Pour about 1/2 cup water over all. Top with cinnamon red hot candies. Bake 350 for 30 minutes or till browned.


For Betsy R.
My dear friend had a grandaughter that passed away at Thanksgiving many years ago . She was only 5 and Holidays were so sad. They place a large candle in the center of their dining table and light it in memory of her every holiday. That was l0 years ago and they still adhere to the tradition to this day. Hope this helps.
Love, Genie

For Kathi in Ohio, I have won several blue ribbons on this corn bread recipe (of course that was eons of time ago when I was in school, and that has been a LONG time for sure.

1-1/2 cups good brand of self rising cornmeal (I use Aunt Jemima when I can find it or Martha White brand)
1/4 cup self rising flour
2 eggs
2 tbsp. sugar
2 tbsp. shortening, melted or oil bacon grease is best
milk -enough to make a medium thick dough I use buttermilk if I have it or regular milk if I don't

Generously grease a cast iron baking pan or skillet . Mix ingredients and pour into skillet and bake at 425 about 20 minutes or until of desired brownness. The cast iron makes the best crust.

Good Luck Sharon in TN

I love the wide bordered format! Thanks and Bless you for all you do.
Jenny Wilson N. Wilkesboro, NC

In the 10-20/10-21 newsletter, Paula T. from Prairie Grove, IL, asked for a cherry cobbler recipe. Although this recipe is called a crisp, it is more like a cobbler, and I could devour the entire pan myself! It is really easy and great.

Easy Cherry Pecan Crisp
2 (20 oz) cans cherry pie filling
1/2 teaspoon almond extract
1/4 cup warm water
1 (1 pound 2.25 oz) box white cake mix
1/2 cup melted butter
1 (8 oz) package pecan pieces
1/8 cup warm water

Mix pie filling, almond extract and ¼ cup warm water. Spread in a 9 X 13 pan. In a separate bowl, mix cake mix, butter and pecan pieces and 1/8 cup water. Drop this mixture by teaspoonful or with fingers on top of fruit mixture until it is completely covered. Bake 40 minutes in a 350 oven. Serve with vanilla ice cream. Any pie filling flavor can be used.

There have been some snack recipes posted with almond bark so I thought I’d share our favorite. This is a holiday favorite, but we have used this snack for bake sales and it was a hit with adults and kids alike. For the holidays, we sprinkle red and green colored sugar on the top before it sets up.

Almond Bark Snack
10 ounces white almond bark
3 cups Honeycomb cereal
3 cups Rice Chex cereal
3 cups pretzel sticks
Pecans, optional

Melt the white almond bark in the microwave. In the meantime, add the cereals and pretzels in a large bowl. When the almond bark is soft, add to the cereal and pretzel mixture, stirring until well coated. Put mixture on waxed paper until cool. Break into pieces and store in an airtight container in a cool place.

Nancy, you keep working at making all of us recipe hounds happy…we are soooo appreciative. =)
Linda in Kansas City

I want to thank Marge, Penny, Barb & Jeannie for the great tilapia recipes in the 10/22/06 newsletter. I cannot wait to try them.
Connie in Cincinnati

This is for Jean Cecil Oct 23rd kitchen letter.
Mary Jo in MD.

Everything But Salt
9 Tablespoons onion powder
3 Tablespoons paprika
3 Tablespoons dry mustard
1 Tablespoon poultry seasoning
1 Tablespoon garlic powder
2 Teaspoons oregano
2 Teaspoons pepper
1 Teaspoon chili powder

Mix all. Put in a jar or large shaker. Use like salt.

To Betsy in OH, I am so sorry about your loss the holidays are always the hardest part of any loss, I hope that you and your family will be able to remember the good times and the past holidays to help you through this years. My friend lost her dad two years ago on December 3rd, it was so hard being so close to the holidays, like most dad’s he sat at the head of the table. My friends sister wanted to keep the seat empty but they thought that would just make it more difficult, so she decided that she would sit there not to replace dad but just to help fill the void, they then took a framed picture of dad and placed it in the center of the table and had some flowers arranged around the table and frame, so they made dad into a “centerpiece” he has graced their tables for every holiday and birthday it is such a nice way to keep him close.

My Favorite Recipe for Jell-o
This is such a versatile recipe you can use any flavors you want

1 small box Raspberry Jell-o
1 small box Lime Jell-o
1 small box Mixed berry Jell-o
1 small box Strawberry Jell-o
1 half gallon vanilla ice cream (not French vanilla)

Combine one box of Jell-o with 1 cup boiling water, dissolve Jell-o, then add 1 cup vanilla ice cream, stirring until the ice cream melts, then pour into a 13x9 pan and place in fridge to set. Once set combine the next box of Jell-o with 1 cup boiling water and then 1 cup of ice cream, place in the fridge to set. Repeat the process until all four layers are done. When you are ready to serve cut the Jell-o lengthwise into strips about ½ inch apart, then cut width wise about ½ inch apart, making little squares, and then spoon out the squares to serve!

It is so creamy and refreshing! You can use as many layers as your pan will fill my mom bought a deep pan and has done up to 7 layers. It is a staple for us around the holidays.
Sorry this is so long Nancy!
Gracie, Rochester,

Quick and Easy Apple Crisp
1 can of apple pie filling, sprinkled with cinnamon.
1cup flour
1 cup sugar
1/4 tea. salt
1 tea. baking powder
1 unbeaten large egg

Place apples in baking dish. Mix dry ingredients until crumbly. Sprinkle over apples.
Pour 1/2 cup melted butter over all, and sprinkle top with cinnamon. Bake 350 until the top is browned real nice. about 25 or 30 min. depending on your oven.
Geri

NO SALT SEASONED MIX
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp celery seed
1/4 tsp white pepper
1/4 tsp dry mustard
1/2 tsp dried lemon peel
1/4 tsp ground black pepper

Mix all together.
grannym IL

Still looking for a TNT recipe for Beef' n Noodles.
Kay in Indy

Hi this is for Sharon in SA your recipe for Applesauce oatmeal drops in the June 22 newsletter has no eggs in the recipe is that correct.
Rosie G in Pa. Thanks

For those requesting Thanksgiving recipes (10/17):

Magnificent Turkey Flambe
1 12 lb. turkey
Salt, pepper, ginger

Stuffing
1/2 c. soft butter
1/2 c. apricot liqueur
1/4 c. bourbon or other whiskey

Sprinkle turkey w/salt, pepper & ginger inside & out. Make stuffing & stuff lightly into neck & body cavities. Sew openings or skewer. Rub skin w/butter. Arrange turkey on rack in roasting pan, cover lightly w/ tent of aluminum foil & roast at 325 about 3 1/2 hrs., until reads 185 degrees in flesh of drumstick & leg moves in socket. During last half hour, baste w/ apricot liqueur. At serving time, place turkey on platter. Warm Bourbon in small pan. Ignite at table & pour flaming over turkey. When flames die down, serve as usual. (At serving time, turn down the lights. The turkey will be surrounded by shimmering blue flames. The alcohol in the liquor evaporates when heated so whole family can enjoy.)
Athena in DE

Someone requested a recipe for fruit cake and I came across this one while looking for something else. Then I was adding the oyster pudding because I know some families serve oysters during the holidays.
Mary Jo in MD

Quick Fruit Cake
1 package (15.6 ounce) cranberry quick bread mix
1/2 cup chopped pecans
1/2 cup raisins or chopped dates
1/4 cup chopped maraschino cherries
1/4 cup crushed pineapple, drained
.
Prepare quick bread batter according to package directions. Stir in the remaining ingredients. Pour into a greased 9-in. X 5-in. X 3-in. pan. Bake at 350* for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield 1 loaf.

Oyster Pudding
1 pint of oysters (or more if preferred)
12 slices of bread
4 ounces cheddar cheese, shredded
4 cups milk
4 eggs
1 tablespoon salt
1 tablespoon pepper
paprika

Take 6 slices of bread and butter on one side. Place the bread butter side down in a casserole dish. Then put oysters over top of the bread. Spread 4 ounce of cheddar cheese evenly over oysters. Butter other 6 slices of bread and put on top of cheese with butter side up. Beat 4 eggs until frothy; add milk, salt and pepper. Pour over bread sprinkle
with paprika and bake at 325 degrees 1 hour 25 minutes. Give it about 15 minutes to setup after it finishes baking.

Patricia in AL was looking for a brand of Coconut Pie Filling she could use. One brand is Lucky Leaf, the same company who puts out canned and jarred applesauce. Musselman's also puts out a Coconut pie filling. Here is a link to a store locator. I couldn't find one within 30 miles of my location, but perhaps there is one near you. (Although, both brand names are sold locally, apparently not the coconut.) http://www.knouse.com/location.cfm

Comstock is another brand and can be purchased by the case on www.Amazon.com.

I hope this helps.
Wendy, SNJ

To: Lori R in Topeka, Oct 16,2006 Newsletter We are empty nesters also and I have had a foodsaver for at least 5 years. I could not do without it. I really mean that. I would recommend though if you do decide to purchase one that you don't get the cheapest model. I used mine so often that I have burnt two motors out in one unit I had. lol So I purchased a better model this time. Also find a spot on your counter to leave it, so it's convenient to use. You wont be sorry.
CarolG in EHT,NJ

For Muriel from PA , the October 17th newsletter. Here is a link to lots of recipes for folks who suffer from celiac disease.
http://members.ozemail.com.au/~coeliac/
Jackie

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Nancy, Boots in Va. requested in the Newsletter of October 18th, an easy and delicious recipe for Apple Crisp. The one I use often is from the Cookbook of Chef Raymo, "Cooking With Love and Memories." Whenever I use a recipe from Chef Raymo's cookbook, my thoughts wonder where he is today as I miss seeing his many contributions to the newsletter. Hope this is what Boots is looking for.
Betty in MD

Apple Crisp
5 to 6 cups of apples, core and slice
1 box pudding mix (NOT instant) vanilla, butterscotch or coconut cream

Toss to coat all apple slices with pudding mix. Turn into 8 x 8" inch or 9 x 9" inch buttered pan. Top with Crumb Mixture.

Crumb Mixture:
2/3 to 3/4 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup soft butter

Blend all ingredients until crumbly. Sprinkle evenly over apples. Bake in 350° oven for 30 to 35 minutes or until apples are done. Serve with ice cream.

This is for Lori who asked about the Foodsaver. I bought my food saver abut 10 years ago and it has been a love of both my family and friends. I have a small family but a big garden and also like to buy in sale. It has been wonderful for meats when bought in bulk and separated out into smaller packages. I have s0me meat from friends who have hunted that is several years old and it has kept wonderfully. We also do quite a few vegetables. These usually need to be blanched before putting them away. Fruits usually retain some moisture so I quick freeze my cherries, raspberries and other moist ones before freezing them to make it easier. The newer models have a special button that handles the problems of moisture for you. During the summer and fall I end up bringing my Foodsaver over to elderly friend’s house and putting away their produce for them for the freezer. The flat containers that they have work wonderfully if you like to marinate meats before cooking them. Just 30 minutes and it tastes like you have marinated it or several hours. I have been real lucky with my Foodsaver that it has lasted for 10 years even with extensive use. Good luck with yours.
Mary from Iowa

To Iris in Virginia - using left over buttermilk, in October 15th newsletter.

When I fry chicken, pork chops or round steak, I always flour meat once, then dip in buttermilk, then back into flour before putting in hot skillet. Makes a thicker crust and is delicious. This might solve your problem of extra buttermilk.
Barbara in Arkansas

Beer batter from H.e.l.l
24 oz. of beer or your favorite kind
3 cups flour
1 tble garlic salt
3 tble Pure H.e.l.l Hot Sauce[i never could find this brand]

This is supposed to be excellent batter for seafood, onion rings, or veggies In a bowl, mix flour, garlic and hot sauce. Add beer and stir until blended. Coat veggie, seafood, in flour, dip in batter and fry till golden brown in 350* oil.
Jenny in Ky

Hi everyone!
For Dee in S. IL, who, in the October 23rd newsletter, was looking for a source for Manor Texas Fruit Cakes. I did a yahoo search and came up with several hits, but thought the following link looked like something Dee might try: http://www.yahoocakes.com/cgi-bin/yahoo/CManor.html.
Everyone have a great day!
Vickie, in Liberty, Texas

Hi Nancy,
I too , like the new page with out the side bar as I think it does distract from the recipes, I hope you will continue to keep it that way. I have Macular Degeneration in my left eye, and all of that stuff on the side bar would be in the center of the page unless I closed the affected eye.

I look forward to this letter from you and all the people's advice and comments on things that people like to know, it is truly an informative news letter , more than just recipes, and hope that will always stay the same as they have been so helpful from everything to how to prepare a recipe to smooth top stoves and etc.

Keep up the good work.
Peggy from East Texas

This is for Susie Indy - As a former Philly girl living in S FL I do miss my cheese steaks. Here's the best substitute for a Philly - much better than the steakums -( they're nothing like a real steak sandwich meat - too greasy). Go to the deli counter in your local supermarket. Buy roast beef, but have it shaved so that it's beginning to fall apart. You have to buy it RARE - as rare as possible. Sauté onions, mushrooms, peppers in some butter. Remove from the pan and keep warm. Put a couple of pats of butter or margarine in the same frying pan and when it's melted, shred the roast beef into the frying pan. Fry only until no pink remains. Put your choice of cheese on a hoagie or submarine roll. Top with the steak and then the veggies. To make a pizza steak - use provolone and top with pizza or spaghetti sauce. You need to start with very rare meat so that when you fry it, it isn't dried out and tasteless. Also, to make the roll more authentic, toast it so it gets a little crusty on the outside.
Nancy Z-R in S FL

Excellent Breakfast Egg Dish
8-10 slices of bread (crusts removed)
1 lb. Cooked sausage, bacon, ham or hamburger
10 oz. Grated cheese
1 dozen eggs
2 cups milk
1 tsp. Dry mustard powder
Salt & pepper to taste

Grease a 9x13 pan, line with bread slices. Sprinkle with cooked meat. Combine eggs, milk, mustard, salt & pepper. Pour over cooked meat. Sprinkle with grated cheese.

*Refrigerate Overnight.
*Next morning bake at 350 degrees for 1 hour (or until set) I serve with a bowl of cold cut up fruit and biscuits or rolls that are wrapped in foil and also heated.
Barb is Cle Elum, Wa.

Hi Folks,
Quite some time ago there were several replies posted in response to the query concerning how to remove stuck-on adhesive from floor tile. I didn't pay much attention at the time because I wasn't in need of it at the time, but now I've got a long strip of adhesive from tape across my living room floor.
Does anyone remember the date of the newsletter? Please help.
Gail in LA

Hi Nancy!
Could you please tell me how to divide a one pound cube of butter into sticks/cups. I have never purchased cubed butter before, but I am considering it very strongly considering the convenience of pre-wrapped sticks are pricy.
Does it have to be weighed? Or????
Thank you! Nancy Meador

Citrus Cheesecake
1 (8 ounce) package cream cheese, softened
½ cup sour cream
1 (14-ounce) can sweetened condensed milk
3 tablespoons fresh lemon juice*
1 tablespoon fresh lemon zest (grated peel)**
2 medium eggs
1 deep dish prepared graham cracker crust

*Substitute orange or lime juice
**Substitute orange or lime zest

Preheat oven to 325 degrees. With an electric mixer, beat cream cheese and sour cream together for 2 minutes. Gradually beat in condensed milk, citrus juice, zest, and eggs. Beat for 3 minutes till light and fluffy. Pour into crust. Bake 55 minutes or until center is set. Cool at room temperature. Chill at least 1 hour before serving. Garnish with fresh citrus and/or whipped topping. Yield: 8 servings.
Tona in Bama

This is for Nancyb who asked for my squash casserole recipe. Hope you try it and LIKE it! -Suz in Louisiana

Squash Casserole
3/4-cup water 1/4-tspn. Salt
6-cups sliced yellow crook neck squash (1/4-in thick) 1 small onion, halved and sliced
1-can mushroom soup Sour cream-8-oz
1 Cornbread Stove Top Stuffing Mix (6-oz) chopped green chilies (4-oz)
salt and pepper to taste 4-oz shredded mild Cheddar cheese

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp tender, about 6-8 minutes. Drain well; set aside. In a bowl, combine soup, sour cream, stuffing and the contents of the seasoning packet, chilies, salt and pepper, fold in squash mixture. Pour into a greased shallow 2-qt baking dish. Sprinkle with cheese. Bake uncovered at 350° or until heated through) Makes 8-10 servings.

Hi,
Love your website. A while ago I saw someone request copy cat recipes for the easy bake oven (the one kids use). Can't seem to find any recipes. Has anyone sent any in? If not please send them in we want to try recipes, but they cost a fortune.
Diane

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