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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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The purpose of this recipe newsletter is to post requests and replies from our members and to post all their great tried and tested (TNT) recipes.  

Nancy, this link is to a NYT article that Sylvia will probably like. It's about haggis, and is written by Alexander McCall Smith (#1 Ladies' Detective Agency, etc.)

http://www.nytimes.com/2009/08/07/opinion/07

Hope you're enjoying your day off. I'm trying to cook some vegetable dishes from various past newsletters, but darn it, my bathroom is bigger than my kitchen. Trying to drain-dry dishes, set out ingredients, etc. has me nearly standing on my head. But I am just so partial to my own cooking that I don't eat downstairs much.

Give Ditto a pat on the head for me.
Jean Lockwood

For ML in Ohio in the Aug 4, Newsletter who wanted to know what to do for Christmas for her large family. She stated that she wasn't very crafty. But has she ever thought of doing a family history book. or cook book just for her family and favorite recipes.

Either one of these books would be a real treasure. and be remembered long after any store bought item would be around. After my DH passed away, I made a memorial book about his life. Of different things he had told me through the years we had been married (49)

Now I am putting together a cookbook of some of my favorite recipes. As I am a recipe and book collector. I find that my hardest part is elimination. Maybe I will just do one on cakes this year. For 20 years I made special ordered cakes and decorated them. So have lots of cake and frosting recipes. Well I just have lots of all kinds of recipes. Yes, even some I have gotten from the many years I have been collecting recipes from Nancy and her family. Have a fun day, and blessings to all AK from CA

Comment
Here are several articles that might help with making a cookbook or doing your family history.

Preserving Your Treasured Family Recipes
Beginners first steps in Family History
Conducting a Family Search
Preserving Your Family History
There are Stories to be Told
Tracing Your Family History, A Primer
How to Research Your Family Name
The Family Tree
Family Tree Worksheet
Preserving Your Family History

In the 8/3/09 newsletter Marvis in Texas wanted suggestions for her 50th anniversary celebration. First, congratulations on this wonderful occasion, so very few couples reach that milestone these days. My parents celebrated 52 years of love and companionship. I told both of them that the greatest gift that they gave my sister and I was there being so devoted to each other and showing us what a true marriage is. Here are a few ideas that may help you.

Begin by setting the tables with ivory colored table cloths and add gold decorations. Add any of these golden accents to make the room shine: golden paper doilies under plates, tie golden ropes with tassels around the backs of chairs, use white plates and bowls with gold trim, serve drinks in glasses that have gold accents,

Tie napkins with golden ribbon, light the tables with gold candles or use golden votive holders, gather photos from throughout your marriage, and place them on display in golden frames, and write place cards with gold ink.

For musical background, play songs from the decade that you were married, or play other songs that have great meaning to you and your husband. Before the party, ask guests to submit in writing their favorite memories of you and your husband and assemble these in a scrapbook that others can read during the night. You can have people read their own memories, or select a few special ones to be read. The memories can be written on heart shaped notes, or notes with your names and the dates of your marriage in gold. You can have your wedding picture enlarged to poster size, display it on an easel and have all guests sign it. Make sure you have someone take lots of pictures of the event for you. If you don?t really want gifts, you can encourage the guest to contribute to one of your favorite charities; this information can be included in the invitation.

For food, you can go simple or more involved. You can do lots of appetizers; one of my favorites to use is tortilla roll-ups, as they can be so easily made ahead of time. Sloppy Joes, barbecued beef or pork, lasagna or other pasta dishes can be the main dish. A variety of salads is always a big hit at large events and can include coleslaw, potato salad, pasta salad, a lettuce salad, and fruit salad. Punch, coffee, soft drinks, lemonade and flavored waters are options for the drink menu. There have been lots of great recipes for all of these items in recent newsletters, but let us know if you need help finding a specific recipe. If you are having a bakery cake and you had a cake topper on your wedding cake and you still have it, use it on your anniversary cake. Alternatives for a cake for the event are individual cheese cakes, various types of pie, or different candies and cookies.

If you want to provide the guests with a gift to take home, consider one of the following: a picture of you and your husband in a small gold tone frame, pens with your names and the years of your marriage printed in gold, a CD with your favorite songs, or a bag of gold wrapped candy. I also believe that you can buy any of the Prepared Pantry mixes and they will include a pretty note on the bag noting your event. Let us know how the event turns out.
Robbie IN

Susie Indy, we have been getting lots of rain here in the southern tip, but no problems so far. Just need to cut the grass more often. My flowers have never looked so good in August. Sorry to hear that Indianapolis had so much flooding and lost power. I hope everything is back to normal now. I'm hoping Barry is well on the mend now too.
Doris, S. Indiana

To Eve in WI

I wasn't sure if you wanted a recipe for bagels AND jalapeno cream cheese, or just the cream cheese, so I included both. I was a caterer years ago, but my heart was in baking, so I spent years developing these recipes, (I absolutely love good bagels!) and have been making these for missionary fundraisers (and my friends and family) since then. They can be done in a breadmaker, which makes it even easier. I make several varieties of cream cheese to be served, and also several kinds of bagels. If you try them warm out of the oven, you may never want store-bought bagels again. My favorites are the jalapeno cheddar bagels with jalapeno cream cheese spread, but I also love the onion-five seed with the garlic dill spread. Hope you enjoy them.

Jalapeno Cream Cheese Bagel Spread

3 cloves garlic
1/2 bunch cilantro, chopped (optional)
8 ounces cream cheese
A few drops of milk or cream, to thin if desired
1 teaspoon pickled jalapenos (I sometimes use fresh)
salt, to taste (optional if using pickled jalapenos)
Put all in bowl of food processor and process until about sour cream consistency or a little thicker. Makes 1 cup
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Garlic Dill Cream Cheese Bagel Spread

2 green onions, minced
8 ounces cream cheese, at room temperature
2 cloves garlic, minced
1 teaspoon dill weed
1/2 teaspoon salt, or to taste
dash black pepper
A few drops of milk or cream to thin, if desired
*Mince onion and add to cream cheese, working in with fork. Add garlic and spices to taste. Makes 1 cup.

Note: If you like the spreads even fluffier, before mixing in everything, warm the cream cheese a few seconds in the microwave, and whip it with beaters. Then add the rest, but not too much milk/cream on this one.

Sun-dried Tomato & Basil Spread: I also make a spread like the Schmear from Nathan's in San Francisco--just use the recipe with fresh basil instead of dill, and chopped sun-dried tomatoes instead of green onions. I also add a dash of cayenne to that one to kick it up a little.

Smoked Salmon Spread: Smoked salmon can be added to the garlic-dill spread above--I sometimes add a little grated onion to that one, or substitute sour cream for the milk or cream. This seems to be a favorite too.
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Delicious Breadmaker Bagels

Make this Biga the night before in your breadmaker (or a large covered bowl)
1/4 teaspoon yeast
7/8 cup water
1 7/8 cups flour (half can be semolina)
*Mix; let sit overnight. Take out all but one cup (reserve the rest for ciabatta or another batch); add to the one cup:
1 cup water
1 teaspoon yeast
3 teaspoons vital wheat gluten**
2 tablespoons sugar
1 3/4 teaspoons salt
1 1/2 teaspoons barley malt flour (or 1/2 tsp. barley malt syrup)**
3 tablespoons dry milk
1 tablespoon dried mashed potato flakes
1 tablespoon dried minced onions, optional (leave out for plain bagels)
3 to 4 cups flour
cornmeal for stone
**note: optional if you can't find them, but recommended for flavor and rising

Optional ingredients: Mix & Match to customize your bagels the way you like them! seeds for topping (flax, poppy, sesame, caraway, black caraway, etc.)
minced onion for inside and topping
coarse kosher salt for topping
small diced sharp cheddar for inside
sliced or diced jalapenos--fresh or pickled--for inside

*Mix in breadmaker on dough cycle (or if no breakmaker, make as a regular bread dough); If desired at this stage the dough can be refrigerated covered for 12-24 hours. When ready to form, if it has been refrigerated, let it sit at room temperature 1 hour. If using cheddar and jalapenos, or minced onion, add now, "tucking" them into the dough as you form it into bagels so that they won't burn when cooking. Form into 12 bagels by rolling into 12 balls, and sticking a finger through the middle, then with 2 index fingers inserted through the hole (fingertips touching the knuckle of the opposite hand), make circles by rotating fingers around each other, gradually widening the hole evenly. It should look like a doughnut with a little bit bigger hole in it. Tuck in any exposed cheese or jalapenos (onion is ok to show--it will just brown a little) and pinch dough around it. Let rise about 30 minutes (45 minutes in the winter), on an oiled cookie sheet, or until they start to "puff". Preheat oven to 450?. Meanwhile, bring to a boil a large pot of water with 1/4 cup sugar and 1 tsp baking soda. Gently drop bagels in water (only one or two at a time)--they will sink. Count about a 1 minute, or less, until they rise (if they stick on the bottom of the pan, gently slide a spatula underneath), then turn over. Let boil 20 seconds longer. Sprinkle with desired toppings (I just dip the top in a bowl with the ones I want on the way to the cookie sheet) and place on greased, cornmealed cookie sheet (or dip bottom in cornmeal, if using baking stone, and slide onto pizza stone). Bake until golden brown and done, usually about 15-20 minutes--watch carefully--you want them cooked all the way through, but not overbrowned. Every oven is different. The cheese WILL melt out a little, don't worry about it--it's yummy! Makes 12 bagels

This version uses a starter you need to make the night before. The flavor is really excellent. They just can't compare to store bought. Hope you enjoy these.
Sheryl in AZ
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I've tried to raise a few strawberry plants for years without getting fruit to enjoy. The birds, mice, chipmunks and pillbugs always get them first.
.
This summer I hit upon a strategy that has produced huge, beautiful ripe berries with no losses. After flowering as the berries develop, I slip plastic sandwich bags over the clusters of berries and secure loosely with a twistem. The berries grow very large and ripen perfectly in the slightly humid atmosphere of the bag. Enough moisture clouds the bag to obscure the red berries from vermin, and no strawberry odor escapes to attract them. We are enjoying the berries as shortcake, cereal toppings and tomorrow in a fresh berry pie.
.
This would be too labor intensive for a large bed, but for my two dozen plants it works perfectly.
Leah

Final Chapter of Lipstick on Jeans. Just FYI I bought these jeans at Ross's in Fl for less than $20 but MSP was $98.00 (which I took with a grain of salt) and they fit the best I had ever had -- however in an attempt to replace them I searched for  them and Nordstroms is the only ones to sell them -- and at over $100. That is really why I was so desperate to save them. I so much appreciate all the great suggestions and concern. Thank you, Thank you. I went to KMart, Target, Walmart and Dollar store and was unable to find FelsNaptha or Lestoil or Carbona Stain removers -- so googled them and found out they all should be available at Ace Hardware. We have two of their stores quite close so I checked them both out. Did find the FelsNaptha and Lestoil and frantically used them both. Thought I was making pretty good headway and I was rubbing away and all of sudden got holes in both legs. I will never have as great a fitting jeans again at the going price they are.

I will never be without Felsnaptha again. It really worked great on my laundry today. Once again I thank you all and believe me I tried every suggestion I got-- once again Nancy's group are the GREATEST.

Merrymaryan from MN

I am looking for Heller's Barbeque Seasoning. It looks like paprika, but you add vinegar and butter to it to make a thin sauce that you use to BBQ chicken with. The chicken is so tender when you use it. I have no idea how it was even packaged or where it had been purchased at. My MIL gave us a container full and she has passed on many years ago. I tried goggling for it with no luck. If anyone has ever used this and can tell me more, please post.
Thanks. Liz

This is for Gerri who asked for a good yellow cake recipe in the August 4th newsletter. I got this off the Crisco can and have used this recipe for 50 years and still use it.
Jane from NC

Crisco Yellow Cake Recipe

2 1/2 cups sifted flour }
1 2/3 cup sugar } sifted twice
3 1/2 tsp. baking powder }
1 tsp. salt }

Add:
2/3 cup Crisco
1 1/4 cups milk
Beat for 2 minutes.

Add:
3 unbeaten eggs
1 1/2 tsp. vanilla or Almond flavoring

Beat for 2 minutes more.
Divide between two 9-inch cake pans that have been greased and floured. Bake at 350? for about 35 minutes. Do not over bake. Remove cake from pans and cool completely on wire racks.
Jane from NC
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Sue, S.C.. 9/4/ newsletter: Sue I sent in a very good coconut recipe a couple of years back, called the Atlanta Coconut cake. It was a cake that was served in a downtown store (forgot which one, senior moment!) but I do remember eating there and having a Chicken salad sandwich and their famous coconut cake. It is very moist and so!!! good. It isn't that difficult. If you can't find it, send in an email request and I will be glad to send it again.
Betty T. Ga.

From the 8/6/09 newsletter for Erma of Jacksonville
for Homemade Pork Sausage. This is from my Farm Journal cookbook.
Grannygirl in Ohio

Homemade Pork Sausage

8 Ibs. ground pork
3/4 tsp. ground red pepper
3 tblsp. salt
1/2 tblsp. pepper
1 tsp. dried sage (or to taste)

Sprinkle seasonings over meat and mix well. Shape in rolls and wrap in plastic wrap and then in foil wrap. Place in flat pan and place in freezer until frozen. When frozen you can remove from pan and place back in freezer.
Grannygirl in Ohio
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Nancy I don't know if I have written saying that on 8/3 my husband went back to work and he is working a full day. When he gets home he is not tired or anything. Of course, we have adjusted the time we go to bed. When he is through with Physical Therapy we will go back to when we go to bed. He has to complete 24 sessions before they will release him. He goes in at 7:00am on Monday, Wednesday and Friday and then goes to work. The following recipe is another Robert E. Lee Cake that I got from http://www.cyber-kitchen.com.

Robert E. Lee Cake

2 cups sifted all purpose flour
? teaspoon cream of tartar
1? teaspoons baking powder
8 eggs
2 cups white sugar
1? tablespoons grated lemon zest
1/8 teaspoon salt
6 egg yolks
2 cups white sugar
3 tablespoons grated lemon zest
4 lemons, juiced
? cup butter
? cup butter
6 cups sifted confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
4 tablespoons orange juice
1? tablespoons grated lemon zest
3 tablespoons grated orange zest

Grease and flour four 9 inch cake pans. Preheat oven to 325?F. Sift together flour, cream of tartar, and baking powder four times. Set aside.

Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.

In a large glass or metal mixing bowl, whip the 8 egg white until peaks form. Fold 1/3 of the white into the batter, then quickly fold in remaining whites until no streaks remain.

Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.

To Make Lemon Jelly Filling: mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add ? cup butter and continue cooking another 15 to 20 minutes. Cool filling thoroughly. Makes enough for 1 4 layer cake.

If you want to frost this cake you can use this Lemon Orange Frosting

1/3 cup butter, softened
4 cups sifted powdered sugar
3 tablespoon grated orange rind
2? tablespoons orange juice
1? teaspoon grated lemon rind
1 tablespoon plus 1 teaspoon lemon juice
? cup flaked coconut.

Cream butter until light and fluffy. Add next 5 ingredients, beating until smooth. Stir in coconut. Makes enough for one 4 layer cake.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy
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Nancy I got on the internet about the Robert E. Lee cake and I found a lot and I hope that one of the ones that I am sending in are it. I will be sending them in in separately. This one I got from http://www.recipecottage.com.

Robert E. Lee Cake

9 eggs, separated, room temperature
1? cups sugar
2 cups sifted all purpose flour
? teaspoon salt
1 tablespoon lemon juice
grated peel of 3 lemons
grated peel of 5 oranges
? cup lemon juice about 3-4 lemons
2 cups orange juice about 6-8 oranges
1? cups sugar
1? cups shredded coconut

Preheat oven 350?. Spray 3 8 inch round cake pans with vegetable cooking spray. In large bowl, beat egg whites until they hold stiff but moist peaks. In large bowl, beat egg yolks until lemon colored and very light. Slowly beat in 1? cups sugar. Fold in egg whites. Gently fold in flour, salt and 1 tablespoon lemon juice, mixing only enough to blend in flour. Divide batter equally among prepared pans. Bake in preheated oven for 35-45 minutes or until a wooden pick inserted into center comes out clean. In a medium size bowl, combine citrus peels and juices, 1? cups sugar and 1 cup of coconut. Stir mixture to dissolve sugar. Remove cake layers from pans to trays. Spoon citrus mixture over tops of warm layers; cool. Stack layers on a serving plate. Let stand several hours before serving to allow cake to absorb liquid. To serve, sprinkle with remaining ? cup coconut. Makes 1, 8 inch, layer cake.

Everyone have a great day. Nancy and 4 legged associate stay safe, take care and cool.
Susie Indy
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For ML in Ohio newsletter august 04 looking for Christmas ideas?

Children age 2-12 love to draw and do crafts?.I would get some Christmas boxes?shirt size and start buying inexpensive items for each child?now is a good time for some items as they are on sale for kids going to school. Items could include:

Water color paint kits?around a dollar includes brush

Kids scissors
Construction paper
Glue sticks
Coloring books
Crayons
Colored pencils

Play-do?( you could make your own?cheap and easy..save frosting containers to store in) watch for cheap plastic cookie cutters also plastic knifes to cut the dough

I buy cheap printer paper and divide it up between the kids ( put it into the cheap folders Wal-Mart has on sale for 15 cents?great for drawing on and painting

In the craft area at Wal-Mart you can get spongy little cutout shapes they can glue onto everything?lol just split them up into packages using sandwich bags, also ice-cream sticks and pipe cleaners

My granddaughter is 13 and she still wants grandmas fun pack
Marlene, Seymour tn

Homemade Pork Sausage for Erma in Jacksonville Fl

2 Pounds ground Pork shoulder or butt
2 teaspoons ground Sage
3 teaspoons Kosher Salt
1 1/2 teaspoons Black pepper
1 1/2 teaspoons Cayenne Pepper
1 teaspoon Sugar
1/4 cup cold Water

Mix seasoning with water in a small bowl. Place the pork in a large bowl and pour half the water mixture over it. Work with your hands to mix. Repeat with other half of water mixture. Cover and put into the refrigerator over night. Work with hands again, Make into patties and freeze on a cookie sheet. Wrap each frozen patties with Cling and keep in Zip Lock in freezer, taking out whatever amount I need.

NOTE; Seasoning can be varied to your taste and I fry about a tablespoon of it for a taste test before freezing.

Jim in Texas
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Gerri, in the 8/5 newsletter is looking for a yellow cake recipe. This one is so tender and good!

Rich and Tender Yellow Cake

4 large eggs, room temperature
1/2 cup whole milk, room temperature
2 teaspoons vanilla extract
2-1/4 cups sifted plain cake flour
1-1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened, each stick cut into 8 pieces

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9 by 11/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about ? cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.) Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. (Cakes may mound slightly but will level when cooled.) Cool on rack 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and turn over onto lightly greased rack. Cool completely before icing. Makes two 9-inch cakes.

Hints: Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl. Dawn - cape cod, MA
Source: http://www.abbys-kitchen.com
Chris in NM
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Now these next 2 cakes baffled me till I read them and tried them. Very good! Give them a try and have your guests try to guess what is in them!

Macaroni Cake

1 lb. vermicelli
2 c. sugar
2 tsp. anise extract
1 doz. eggs
1 lb. Ricotta

Cook the vermicelli. Beat all other ingredients together until smooth. Pour over cooked vermicelli in a 13 x 9 inch greased pan. Be sure egg mixture covers vermicelli completely. Cover pan with foil. Bake 45 minutes in a 350 degree oven. Remove foil and bake an additional 15 minutes. Turn off oven. Leave cake in oven with door closed until cool. Refrigerate.
Source: http://www.abbys-kitchen.com
Chris in NM
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Ritz Cracker Cake

60 Ritz crackers smashed to bits in a bag
1/4 c. softened butter
1/2 gal. French Vanilla Ice Cream melted, but not soupy (get good stuff)
2 small pks. instant coconut cream pudding mix (I don't care for coconut, therefore I use 1 pack vanilla and 1 pack banana cream, you use what you like)
1 1/4 c. cold whole milk
1 tub of whipped cream

Take about two thirds of the crushed crackers and add to the softened butter (start with less, you can always add more) and mix together until it forms a "wet" mix that can be pressed into the bottom of a 9 x 13 inch baking pan. Mix the pudding into the milk and stir in the softened ice cream. Pour over the pressed cracker/butter crumbs. Cover the top with whipped cream and sprinkle the remaining cracker crumbs on top. It must be kept cold, and it's best if it sits an hour or so before served.
Source: http://www.abbys-kitchen.com
Chris in NM
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Hi All,
Just sharing a little something that helps to recycle those empty cereal boxes.

A friend of parents used empty cereal boxes to put up goodies at Christmas time to give to people.

She would ask the neighbor families, who had children, to save their empty cereal boxes for her.

As she got her emptied boxes, she would flatten them for better storage until she needed them for the holidays. When ready to fill the boxes, she would tape or glue the two ends shut.

Cut a big double wide door in the box, kind of like your side by side refrigerator, line it with Aluminum Foil, then fill it with her goodies. After filling the box.

Then she would seal it all, with decorative ribbon tied around the box. This would keep the doors closed. Of course, you could put a little piece of tape on them as well. To me is was more fun to see the doors spring to open once you cut the ribbon off.
Linda M. ID.

Rosemarie of Kansas City, thank you for your quick response to my request for your biscotti recipes. I will bake this weekend. I will also post a few that I have.
Mary, Green Brook, NJ

This has indeed been a very busy summer, but am getting a bit of a break now, and have more time to participate in Nancy's GREAT newsletter, other than reading it, which I also love to do, and always enjoy trying out the various recipes, and have so many favorites from this newsletter over the years. Thanks to everyone who has shared with us. This is a recipe I made Sunday before our family came over to visit, and it was a instant hit, so hope it is with you too.

Cherry Bars

1 cup butter
1-3/4 cup sugar
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1 (21 oz.) can cherry pie filling

Beat eggs and add butter and sugar and beat well (I use my electric mixer). Add almond and vanilla extracts and beat in. Add flour, baking powder and salt and mix in well. Put 2/3 of the mixture into a
greased/floured 10 x 15" jelly roll size pan. Spread with pie filling.

Spoon remaining batter here and there over top of filling and spread carefully. It will not cover all of the filling. Bake at 350* for 30 minutes until deep golden brown, or till toothpick inserted near the
center comes out clean. Cool about 15 minutes and drizzle glaze over warm bars. Cool well and cut into squares.

Glaze:
Beat together in a small bowl; 1 tbsp. melted butter, 3 tbsp. milk, 1/2 tsp.. vanilla extract and 1-1/2 cups powdered sugar.
Judy (in Alaska)
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Hi Nancy, Erma Jacksonville, FL asked for a recipe for fresh pork sausage. With house repairs soon to start, I will not be able to locate my recipe for her just now but will try to remember to look for it  later. It came from a Progressive Farmer's magazine many years ago. A family in Georgia submitted their family recipe that went back generations. It sounded like what my Grandmother made. I made it and it was wonderful. Basically, my grandmother ground her sausage (I don't know the ratio of meat to fat, but should be about 3:1) and added salt, black pepper, sage and red pepper flakes to taste. They would add and mix and then when they thought they had it right, they fried a few small patties to taste for seasoning. After that, she continued to fry the sausage patties until they were almost done (they were no longer pink inside) and heated throughout. She then placed them in hot sterile jars (as many as she would later fry at one time) and poured about 1 inch of hot grease in the jar, seal the jar and turn it upside down right away to form a good seal (grease keeps the air out and does not spoil). When she wanted sausage, she opened a jar and finished frying...we all loved Grandmother's sausage and biscuits and sometimes, tomato gravy with them...I can smell them now.

I used this Georgia sausage in a 'Spinach-Stuffed Crepe' recipe that my guests raved about. I think you will like it. In case I forget, please remind me later.
Betty in MS**

For ML in Ohio I know exactly how you feel. There have been many times I was low on funds with birthdays, holidays, ect. and I wanted to give meaningful gifts. Then I came up with the most valuable thing I had to give..my time.

This might not work for everyone on your list, but give it some thought. I have given "coupons" good for:

an afternoon at the public library reading stories to the younger children, one child at a time. I gave the coupon on their birthday and then we made a date in the future to do this. It was great!,

a coupon for my friend or relative to give them time off and I watched the kids for free,

a coupon for your time to help someone cook a dinner, clean the house, paint a room or anything that would help out your relative or friend.

Sometimes giving your time or time with you is more valuable then you can imagine. I still hear about my time I gave as gifts, and now I sometimes do it even when I have the money because it is really appreciated, and I like the hugs I get too.

I bet others have done this also and it would be interesting to hear about their "time" gifts.

Thanks, Nancy for letting us share more than what to eat. We are like a family.
Ginny Lee-upstate NY

Thanks to Robbie IN, for the Peach Butter recipe. I have read so many of your recipes and have decided you are a wonderful cook. Thank you for taking the time to send this in.

I copied the recipe for Apple Cider Jelly and want to try that one, too. I cook many different things but jelly has never been my "long suit". My husband that passed away many years ago would make the jelly. His always turned out better than mine. lol Thank God for memories. So thanks Jackiets from Louisiana.

I'm going to try Penny's, Fegato Alla Veneziana tomorrow. I bought some calf's liver, before the storm and was going to fix it. My problem is, I don't know one kind of wine from another. lol I will have to get some dry white wine. The recipe sure sounds good.

Again, thanks Nancy.
mj-indy

For Kathy N Alabama

Thanks so much for sending in the recipe. I will make it as soon as I can get some over-ripes at the Farm Market. I stopped by on Mon. and was told he had just thrown them away. I will have to be more faithful in stopping by. My neighbor and I are both wanting to make Peach Butter.

We had a terrible storm on Tues. and lost our electricity. Boy, am I spoiled, No lights, water, couldn't cook. We live in a total electric home. I was so thankful when I came home tonight to see we had electricity.

Thanks again Nancy for all you do. I truly appreciate you.
mj-indy

Hi Nancy and everyone!

At shuffleboard on Tues., we had a great cake! The one who brought it said it was an oatmeal cake. I have never heard of that before! Here is the recipe. Oh my! Now this one is from one of Nancy's web sites, but is identical to the one we had. So good!

Oatmeal Cake

1 cup quick cooking oatmeal
1 stick [1/2 cup] margarine or butter

Pour 1 1/4 cups of boiling water over the oats and margarine. Let stand 20 minutes, covered tightly.

Mix the following ingredients:
1 cup white sugar
1 cup brown sugar
2 eggs [beaten]
1 1/3 cups all purpose flour
1/2 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon

Pour into greased 9"x13" pan, Bake 350 degrees until it tests done.

Topping:
6 Tablespoons melted butter
1/4 cup cream OR undiluted evaporated milk
1/2 cup brown sugar
1/2 tsp. vanilla
1 cup nuts
1 cup shredded coconut

Sprinkle coconut and nuts on top of warm cake. Cook butter, cream, brown sugar and vanilla until it thickens. Spread over cake. Put under broiler until slightly browned. Cool, cut.
Chris in NM
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