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Lubbock, Texas 79499

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I love dates but my family doesn't. The date roll recipes look so good. I was wondering--has anyone tried to substitute raisins, for the whole dates?? Do you think it would work?
Thanks, Sue

Nancy B - Thank you for the hint about taking the paddle out of the bread machine before the bake cycle to avoid the big hole, I would never have thought of that! Cheryl Charlotte - Sounds like your pressure was too high (too much heat). Also, do you set the whole pot in cold water in the sink to cool down fast? I usually get a more tender pressure cooker roast when it has some fat (like a chuck roast). Adding salt before cooking makes meat tough too. If I get a dry one, I cube it and make stew. Keep working on it, every pressure cooker and stove are a little different.
Suzz NE

For Myron Drinkwater who asked about Swedish Sweet Soup in the Oct. 31st newsletter:

Scandinavian Fruit Soup ("spicy and fragrant")
1 cup dried prunes
1 cup dried apricots
1 cup golden raisins
2 apples, thinly sliced
1 (2-inch) cinnamon stick
½ cup sugar
Dash of salt
1/4 lemon, thinly sliced
1/2 orange, thinly sliced
1/3 cup tapioca (or sago, if available)
1 (10 ounce) package frozen strawberries, thawed

Place prunes, apricots and raisins in saucepan; add water to cover well. Bring to a boil; turn heat as low as possible. Cover and simmer 30 minutes. Add apples, cinnamon stick, sugar, salt, lemon, orange, tapioca and juice drained from strawberries. Simmer uncovered until apples and tapioca are cooked. Add strawberries and bring to a boil. Add more sugar if desired. Serve warm or cold, with plain or whipped cream, if desired.
10 to 12 servings

Myron I also have a Norwegian Fruit Soup recipe which includes rice and cream ingredients. If you would like that one, let me know.
Pat in Idaho
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Nancy,
Thank you so much for all of your hard work in making this newsletter so enjoyable for us all. This newsletter and a good cup of coffee to enjoy with it are the highlight of my day. And I, for one, certainly appreciate the Grands biscuit and Green Giant Steamers discount coupon offers in your most recent newsletters. Any kind of savings at the grocery store is certainly appreciated in today's economy as it has hit most of us pretty hard.

One other question for your readers: a recent Paula Deene recipe called for the juice and zest of a Meyer lemon and stated that if they weren't available that a regular lemon could be substituted. I've never heard of a Meyer lemon. What are they and how are they different from a regular lemon?
Gail in LA

Hi Nancy and all Nancyland subscribers out there. Since Betty in MS has started a thread of "holiday" recipes, I decided to share a recipe that I watched Paula Deen make the other day. In talking with my older sister last night, I have discovered that Paula's recipe is a take on the Martha Washington Candy recipe that is very plentiful variations on the Internet.

Anyway, I plan to include some of these for my Christmas holidays. Meantime here is Paula's recipe:
Sara in FL

Almond Chocolate Balls

Prep Time: 30 min
Inactive Prep Time: 3 hr 0 min
Cook Time: 7 min
Serves: 75 to 100 balls

2 (16-ounce) boxes confectioners' sugar
1/2 cup (1 stick) butter, softened
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure almond extract
1 (14-ounce) package shredded coconut
1 1/2 cups chopped nuts
1 (12-ounce) package chocolate chips
1/2 block paraffin wax

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate and paraffin wax in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.
Source: Paula Deen
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In response to Myron Drinkwaters request for a Swedish Fruit Soup recipe in Saturday, 10/31's newsletter, this is a TNT "Frut Suppa" recipe from a dear family friend. I can attest that it is delicious.

Frut Suppa

1 pound dried prunes
12 oz. dried apricots
1 can cherry pie filling
2 cups water
1/2 to 3/4 cup cherry wine

Mix and let stand overnight in refrigerator. Cook with cover in oven 45 minutes to 1 hour at 350 degrees.

Hope this is what you are looking for. Our friend always served this at Christmas dinner.
Karen in No.CA
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This is for Mary B. in NC

Date Loaf

Cut fine: 1 (16 oz.) pkg. marshmallows
Add: 1 cup cream
Let stand 2 hours.

Then add:
1 (16oz) pkg. graham crackers, crushed fine
1 (16oz) pkg. dates, chopped
1 cup chopped nuts

Mix well. Shape into loaf and roll in waxed paper. Let stand overnight. Serve with sweetened whipped cream.

Grannygirl in Ohio
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I found a pumpkin pie recipe on another site that I now prefer to the Libby's Pumpkin Pie recipe. If you all try it I hope you enjoy it as much as we do. I did make modifications to suit our tastes. It is printed here as gotten on the other site with my modifications in parenthesis.
Barb in OKC

Barb's Pumpkin Pie (Barb's changes in () )
Original Recipe by RecipeLion.
Serves: 8

2 eggs, slightly beaten
1 3/4 cup canned pumpkin (1 can)
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg (grate from fresh nutmeg-major impact)
1/4 tsp cloves
1/4 tsp allspice (no allspice)
1 2/3 cup evaporated milk (1 can)
1 9" pie shell

Preheat oven to 450F. Combine ingredients in a large bowl, adding in this order: Eggs, pumpkin, sugar, brown sugar, salt, cinnamon, ginger, nutmeg, cloves and evaporated milk. Mix well. Pour into pie shell. Bake at 450 for 15 minutes; reduce heat to 350F and continue baking for 45 minutes or until done.
Source: RecipeLion
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Nancy - here is my response to Valeria. Sorry! Chris

What do you do with the whole wheat flour?? Valeria

Valeria, I am so sorry! I neglected to add the whole wheat flour to the recipe directions. Here are the corrections! By the way, this is a T & T recipe!
Chris in NM

Honey Whole Wheat Bread

3 1/2 to 4 cups all purpose white flour
2 1/2 cups whole wheat flour
2 packages dry yeast
1 tablespoon Salt
1 cup milk
1 cup water
1/2 cup honey
3 tablespoons Shortening
1 egg

In large mixer bowl, combine 1 C. all purpose white flour, yeast and salt: mix well. In saucepan heat milk, water, honey and shortening until warm (shortening does not need to melt) add to flour mixture, add egg. Blend at low speed until moistened: beat 2 min. at med. Speed. By hand, gradually stir in remaining all-purpose flour and whole wheat flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 min. Place in greased bowl, turning to grease top. Cover, let rise in warm place until light and doubled, about 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7 inch rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5 inch loaf pans. Cover; let rise in warm place until light and doubled, about 30 minutes. Bake at 375 degrees for 35 to40 minutes until golden brown. Remove from pans. Cool. Makes 2 loaves. Oven at 375 degrees.
Recipe about 65 years old.
Old Time Recipes From Chris in NM
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Swedish Fruit Soup

1 3/4 cups dried mixed fruit, chopped
1/2 cup golden raisins
1 cinnamon stick
4 cups water
2 1/4 cups pineapple juice
1/2 cup cherry jam
1/4 cup granulated sugar
2 tablespoons tapioca
1/4 teaspoon salt
1 orange, supremed*

Combine chopped dried mixed fruit, golden raisins, cinnamon stick, and water in a kettle.
Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes, or until the fruit is
tender. Stir in pineapple juice, cherry jam, sugar, tapioca, salt, and sectioned orange.
Bring to a boil; reduce heat, cover, and simmer for 15 additional minutes, stirring occasionally.
Cover and chill for 3 hours before serving.
Makes 6 servings.

*Supreming Citrus: Using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes.
Mary S
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Holiday  Recipes

Kay in NC. Will you please share your recipe for the Butter Mints with all of us. I am sure that I am not the only one who was disappointed that you did not include it in your Newsletter input. Thanks. Sara in FL

This is for Kay in NC: Would you please post your easy recipe for mints using powdered sugar? I sure would love to have it.
Thanks, Earlene from NC

For Kay in NC - would you mind sharing your recipe for butter mints? Thanks in advance.
Arvilla

Just wondered if Kay in N. C. would share her recipe for Butter Mints with the newsletter. These sound like a great gift idea at Christmas for friends. This was in the Oct. 31, 2009 newsletter. Thanks, Jackie in Ga.

"Chris in NM, thanks for the green pepper information. I still need to know how much corn to use. I live in central AL. Thanks for the recipe, it sounds like a keeper!" Dixiegrits,

Here is the corrected recipe.

Corn Relish

10 c. corn kernels
2 tablespoons salt
1 dozen peppers
1/2 dozen cucumbers
1/2 dozen onions, chopped well
2 cups vinegar
2 cups sugar

Mix all ingredients well. Boil 15 minutes. Pour into canning jars and seal tightly.
Very old recipe!
Dixiegrits, my apologies! It is 10 cups of corn kernels. I forgot to type it in!
Chris in NM
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This is another very old recipe my Mother gave me. My Grandmother also made it.

Date Nut Krinkles

1/2 C. butter
3/4 C. sugar
1/2 lb. pitted dates, cut up
1 large egg, beaten
1 Tbl. milk
1 tsp. salt
1 tsp. vanilla
3/4 C. chopped pecans
2 C. rice crispies
shredded coconut

Combine butter, sugar and dates in saucepan and cook over very low heat until mixture comes to a boil. Remove from heat. Mix together well beaten egg, milk, vanilla and salt. Add to date mixture. Stir to combine and cook for only 2 minutes. Set aside to cool. When cool. When cool stir in nuts and cereal. Form into small balls and roll in coconut. Makes about 4 dozen.
Chris in NM
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Nancy, in the October 31st newsletter Mr. Myron Drinkwater - Lake Forest, CA requested a Swedish Fruit Soup. I received this recipe from a lady that is 90, so it is a very old recipe. I have made it several times and it's very good. I hope it is the one he is looking for.
Sandy in ND

Fruit Soup ( Large Batch )

12 cups water
1 cup prunes -- seedless-fill the cup
1 cup golden raisins
1 cup raisins -- dark
1 cup sugar
12 ounces apricots
1 teaspoon salt
1/2 cup pearl tapioca
1/4 cup tapioca -- minute
1/4 cup cider vinegar
2 sticks cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice

Cook till the pearl tapioca is clear. Serve with cream.
Sandy in ND
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Hello Nancy, I am hoping one of your wonderful readers can help me. I am looking for a recipe for Apple-Pie-in-a-Jar. Not the pie filling that you later pour into a crust and bake but the whole pie in a jar. It is sold on the net and appears to be a jar of pie filling but with pieces of crust in it. You simply pour it into a bowl and heat and eat. I can’t figure out how you would do this. I do have some pie filling recipes but would you just bake and break up pieces of crust and mix it in before canning? Would it be more like a cobbler type of crust? It sounds sooo good I am hoping someone knows more than I do and can help. This sounds like it could be a great Christmas gift. Thanks so much, Joyce in Central New York

Spinach and Corn Quesadilla

2 tsp. canola oil
1/4 cup thinly sliced onion
1 jalapeno pepper, seeded and cut in thin rounds
1 bunch spinach, stemmed, with leaves cut in 1" ribbons, or one package (10 oz.) frozen chopped spinach, defrosted and squeezed dry
1/2 cup white corn kernels, fresh or frozen
Two 10" whole-wheat tortillas
1 cup (3 oz.) shredded Jack cheese
Cooking spray (or 1/2 tsp. canola or light olive oil)

In a large, non-stick skillet, heat the oil on medium-high heat. Add the onions and jalapeno and sauté until the onions are translucent. Add the spinach, stirring until it wilts. Add corn and cook, stirring, until the corn is warmed through, about 3 minutes. Transfer the mixture to a bowl. Wipe out the pan. Coat a tortilla with cooking spray or brush it lightly with 1/4 teaspoon of oil. Place it, sprayed/brushed side down, on a plate. Sprinkle half the cheese over the tortilla. Spread the spinach mixture over the cheese, leaving a half-inch border around the edge. Sprinkle on the onions. Top with the remaining cheese. Spray the second tortilla, or brush one side with oil and place it, coated side up, to cover the filling. Return the skillet to the heat. When hot, slide the quesadilla into the skillet. Cook until it the bottom tortilla is crisp and lightly browned, about 2 minutes. Turn the quesadilla by first sliding it onto the plate and inverting a second plate over it. Flip the plates while pressing them firmly together. Slide the quesadilla, uncooked side down, back into the pan, and cook the second side until crisp. On a plate, cut the quesadilla into 8 wedges. Serve immediately, accompanied by your favorite salsa. Nutritional Information: Calories 90, Total Fat 5g, Sodium 126mg, Carbohydrate 9g, Protein 5g
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Ginger Tuna
Yield: Makes 4 servings.

1 lb. fresh tuna, boneless and skinless
1 tsp. canola oil
1 tsp. grated peeled fresh ginger
1 small jalapeno chile, seeded and minced or 1/4 tsp. dried red pepper flakes, to taste
1/4 tsp. salt
Freshly ground black pepper
1 Tbsp. freshly squeezed lime juice

Prepare a barbecue grill to medium-high or preheat the broiler to high. Cut the tuna into 16 equally-sized cubes and place them in a bowl. Add the canola oil and toss fish to coat. Add the ginger, jalapeno or chili flakes, salt, a few grinds of pepper and lime juice. Toss and mix well. Cover and refrigerate 20 to 30 minutes. To grill, divide the tuna cubes evenly among 4 skewers. Grill for 4 to 5 minutes, turning frequently, using tongs. The fish is done when it is just cooked through and no longer pink on the inside. To broil, arrange the marinated fish in a shallow pan so the pieces do not touch. Place the fish 4 inches below the broiler for 3 minutes. Using tongs, turn each cube. Broil for 1 to 2 more minutes, until the fish is just cooked through and no longer pink on the inside. Serve immediately, with a fruit or Hispanic-style salsa. Nutritional Information: Calories 134, Total Fat 2g, Sodium 187mg, Carbohydrate 0g, Protein 27g
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Marinated Peppers and Zucchini with Almonds
Serves 4

1 Tbsp. extra virgin olive oil, divided
1/2 red bell pepper, seeded and thinly sliced
1/2 orange bell pepper, seeded and thinly sliced
1 small zucchini, cut in half, then thinly sliced horizontally
1/2 cup fresh corn kernels, cut from the cob, or 1/2 cup frozen corn kernels, thawed
1 1/2 tsp. apple cider vinegar
Salt and freshly ground black pepper, to taste
2 Tbsp. lightly toasted sliced almonds

Heat 1/2 tablespoon of olive oil in a non-stick skillet. Add peppers, zucchini and corn and saute over high heat for 2-3 minutes. Remove from heat and place in serving bowl. In a separate small bowl, whisk together remaining oil, vinegar, salt and pepper. Pour over vegetables and gently toss. Serve garnished with almonds. Nutritional Information: Calories 80, Total Fat 5g, Sodium 8mg, Carbohydrate 8g, Protein 2g

Bobby SC
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Hi Nancy,
Don't know if you have changed the font on today's newsletter, but for some reason it seemed easier reading??
Suzz NE thanks for the info and the Instant Pudding Recipe. I'll try Amazon.

Thanks also to Chris for the info re labels.
Sylvia <Scotland>

Comment
Yes I did change to font so less ? would appear in the recipes for fractions. Glad you like it.
Nancy Rogers

This is in response to Joyce in Ky's question as to what to substitute for Butter Pecan Instant Pudding Mix which is no longer available. I am wondering if you might try substituting instant vanilla pudding and simply adding a teaspoon or 2 of butter pecan extract to the vanilla pudding.
Pam in Ohio

Dijon Pork Chops

2 boneless pork top loin chops, cut 1 1/4 inch thick
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 teaspoon snipped parsley
1 tablespoon Dijon style mustard
1/4 teaspoon chopped chives
1/8 teaspoon dried tarragon leaves

Combine vinegar, oil, mustard, parsley, chives and tarragon in small bowl; whisk until blended. Place pork top loin chops on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Brush chops with mustard mixture and broil 20 minutes, or to desired doneness, turning and brushing with mustard mixture once.
Serves 2.
Sue
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Pork and Rice

1 1/2 pounds boneless pork
1 envelope taco seasoning mix
1 tablespoon oil
1 cup salsa
4 tablespoons peach preserves
hot cooked rice

Slice the pork into thin strips and place in a bowl. Add the dry taco seasoning mix, and toss to coat. Heat oil in skillet, and add pork, stirring until browned. Drain. Add salsa and peach preserves to the skillet. Stir to mix well, and lower heat. Simmer gently, partially covered, for about 15 minutes.
6 servings.
Sue
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Apricot Glazed Pork Chops

2/3 cup apricot or peach preserves
1/2 cup Wish Bone Italian dressing
2 tablespoons Dijon mustard
4 pork chops, 1 inch thick, about 1 1/2 pounds

In a medium bowl, combine the peach preserves, dressing and mustard. In a large non aluminum baking dish, arrange the chops in one layer. Pour 3/4 cup apricot marinade over the chops, turning to coat. Reserve the remaining marinade and refrigerate. Cover the pan and marinate in the refrigerator, turning occasionally, 3 to 24 hours. Prepare the grill or broiler. Remove the chops from the marinade, discarding the marinade. Grill or broil the chops, turning once and brushing frequently with the reserved marinade, until the chops are done. Remove to a platter and serve.
Serves 4.
Sue
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Southwestern Style Pork Chops

4 boneless pork loin chops
1 tablespoon vegetable oil
1 1/2 cups chunky salsa
1 4 ounce can diced green chilies
1/2 teaspoon ground cumin

Heat oil in a large skillet over medium-high heat. Brown chops on one side for 3 minutes, turn and cook for 2 minutes. Remove chops from pan and drain fat. Add salsa, chilies and cumin to skillet and stir. Add pork chops to sauce, lower heat, cover and simmer for 10 minutes, turning once halfway through. Serve with rice or noodles.
4 servings.
Sue
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Louisiana Pork Chops

4 boneless pork chops
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons butter

Combine seasonings. Coat chops with seasoning mixture on both sides. In skillet, heat butter over high heat. Place chops in pan; reduce heat to medium. Fry on both sides until darkened, about 6 to 8 minutes each side.
Serves 4.
Sue
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To Joyce in Ky about butter pecan extract:
You can purchase butter pecan extract over the internet: www.worldofextracts.com/gourmet extracts-flavors/butter-pecan-extract. You have to type in the whole name to get to the page for butter-pecan extract. They also have other extracts that you can’t find in grocery stores.
Angie/Bflo

For Joyce in Ky who wants to make Butter Pecan instant pudding, she can go to Lorann Oils for Butter Pecan - Flavor Fountain. I've purchased oils from them and they are a trusted site. I don't have any advice for making the pudding but I hope this helps.
Betty in ME

In response to several comments in the 10/31/09 newsletter: Nancy, I have been away from the Lubbock area for over 4 yrs. and your mentioning the traffic and all brought to mind the saying "The more things change the more they stay the same". Sounds like Lubbock is still dealing with road construction and the "million" students-be glad of the students. As for the comments about the Date Loaf-my mother made this all the time at Christmas. She would use a damp cloth and line an empty waxed paper or foil box with it and use that to "shape" her loaf. She would pour the candy in, fold the damp clothe over and secure the box with rubber bands to keep it in a "loaf" shape. Hope that made sense. This talk about the date loaf just brings back memories of my mother.
Connie in TX

Comment
I wasn't really angry at the traffic but was a bit frustrated and annoyed. Just about when I get adjusted they change the detour, LOL.
Nancy Rogers

This is for Chris in NM
A few days ago you submitted a recipe for, Honey Whole Wheat Bread. I would like to try this recipe, but it does say when to add the whole wheat flour. Can you help me with this?
Thank You, Valeria/ Southern Ga

Cinnamon Raisin Bread

Mix and proof 5 minutes:
1 cup warm water
2 Tbs sugar, divided
1 pkg yeast (2 1/4 tsp)

In the meantime, mix together:

1 Tbsp canola oil
1 tsp salt
1 1/2 cups all-purpose flour
1-1 1/2 cups whole-wheat flour
1/4 cup brown sugar
1/4 cup raisins and chopped walnuts or whatever you have on hand.
1 tsp cinnamon
(I like to experiment with different dried fruits and nuts. I have made this using 2 tbs of peanut butter instead of oil and it was great)

Add proofed yeast mixture to dry ingredients. Let rise 40 minutes. Punch down and place in a greased loaf pan to proof an additional 30 minutes. Bake 350 oven for 30 minutes. Wonderful toasted and served plain or w/butter or honey butter.
Judy/Buffalo
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Dawn Liquid Soap
Forgot to mention that Dawn is also fabulous on laundry. I keep a bottle by my laundry chute and also by my washing machine. Just quirt the Dawn on the stained spot and wash.
It's nice to have a product that consumers can rely on because it truly works as it is advertised.
Judy/Buffalo

For Cheryl in Charlotte (31 October 2009) regarding problem with roast in pressure cooker. Here is my recipe:

Basic Beef Pot Roast in Pressure Cooker

4 pound roast
1 1/2 - 2 c liquid (water, broth, wine, balsamic vinegar, etc)
spices/herbs
flour (optional)
salt/pepper
oil
1-4 each, coarsely chopped: carrots, celery stalks, onions
1-2 bay leaves
Suggest potatoes and carrots as vegetables to accompany be cooked separately (See note below.)

1. Season roast with s/p. If desired, also rub about 2 T flour into roast.

2. Heat oil in pressure cooker, over high heat, and brown roast evenly on all sides.

3. Add aromatics and cook until starting to soften and add bay.

4. Remove meat. Deglaze pan with some of liquid. [IMPORTANT: NEVER FILL PRESSURE COOKER MORE THAN 2/3] Return roast and add remainder of liquid.

5. Lock cover into place and bring to high pressure over medium-high heat. Lower to stabilize the pressure and cook for 60 minutes.

6. Remove from heat. Release pressure by manufacture’s suggested quick release method. Unlock and remove cover. Test roast with a fork – the fork should penetrate easily. If not, tender, recover and cook under pressure for additional 10 minutes.

7. Remove roast. Cover and allow to rest for 10-15 minutes.

8. NOTE: Potatoes and carrots cook in relatively short order, 4-6 minutes under pressure (depending upon size). If you want them cooked with the pot roast, cut carrots in 1” pieces and small red or new potatoes into halves. After removing meat to rest, add vegetables to pot, return to high pressure, and cook for additional 4 minutes. Use quick release and remove vegetables.

9. If gravy is not thickened enough, you may mix flour or cornstarch into a small amount of liquid and add to gravy, or you may bring to a boil, uncovered and cook until reduced. (!!!REMEMBER THAT REDUCING CONCENTRATES ALL THE FLAVORS INCLUDING SALT!!!) Remove bay. If necessary, add s/p (We use little salt and prefer to allow each to add to taste.).

10. Slice roast against the grain and serve with gravy.
Victor in Chandler AZ
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Evening Nancy...Thanks to Nancy B for pointing out a simple solution on how to "avoid the hole in bread machine loaves." This has always bothered me and now, problem solved.
Betty in MS

Kay in NC,
Would you please share your butter mint recipe with us
unless it's a secret family recipe.

I think you could freeze them, but, you would need to put wax paper between each layer, I would try an experiment with two small plastic boxes of them. take one out of the freezer
and take the mints out of the box to thaw, the other box let thaw in box. That way you will know which would be better. If it was a cake it would be better to thaw in container. When it freezes the moisture leaves and when thawed in container it returns and does not dry out.

Just wondering: If you could put wax paper between layers and put in a container, seal them and keep them in the fridge, Or would the butter get old in them? You said you used 14 pounds sugar last year so the fridge ones might not be feasible for you.
Chris in GA

For Cheryl, Charlotte concerning her pressure cooked roast in the 10-31-09 Newsletter.

According to Presto you should cook: "Average cooking times are about 8 to 10 minutes PER POUND for rare meat, 10 to 12 minutes PER POUND for medium, and at least 12 to 15 minutes PER POUND for well-done. Pork should always be cooked well-done. " Your 4 pound roast should have cooked for 48 to 60 minutes. I always cook my ROASTS at least 15 minutes longer then stated, also I do not cool off right away. I turn off the heat (gas) and let the pressure go down by it's self. Electric remove from burner. If I add veggies, I add after pressure goes down and bring back to pressure for about 5 minutes. Depending on the size and type of veggies. Good luck.
Pat So Cal

This is for Sue. She asked for Pasta salad recipes on 10/30. I hope this one helps, we love this one so much I can't keep it in the fridge!!
Judy in Cocoa, FL

Judy's Pizza Salad

1 lb. spiral macaroni, cooked
1 eight oz. bottle zesty Italian dressing
1/2 bottle of Salad Supreme ( that you sprinkle on salads)
1 small green pepper cut into small squares
3 green onions, sliced small
2 1/2 inches of pepperoni, sliced and cut into small squares
4 oz. mozzarella cheese cut into small squares
1 can garbonzo beans drained and rinsed

Mix all together and marinate for at least 2 hours.
Judy in Cocoa, FL
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Sylvia, I hope this will help you with master mixes to get cake mixes like we have.
http://marymae.tripod.com/jarlinks.htm
Here is one of her recipes. There are dozens of recipes on this page to use the master mix in!

Master Mix

1/3 c Baking powder
1 1/2 tb Salt
1/4 c Sugar
1 ts Cream of tartar
9 c All-purpose flour, enriched
1 1/4 c Oil
Sift baking powder, salt, sugar, and cream of tartar into flour.
Sift together twice into a large mixing bowl.
Slowly add oil, cutting in with pastry blender until mix is consistency of cornmeal.
Store in tightly covered container at room temperature or in refrigerator.
This mix will keep for 6 weeks.

To measure Master Mix, pile it lightly into a cup and level with a spatula. 12 servings
Chris in NM

This mix can be used with:

Apple Cake

2 1/3 cups Mix
1 cup brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Cloves
2 Eggs
2 cups chopped Apples
1/2 cup Raisins
1/2 cup chopped Nuts

Add sugar, spices and eggs to the Mix. Beat one minute. Add apples. Beat two minutes. Stir in raisins and nuts. Pour into greased pan. Bake in a moderate oven (375 degrees) about 35 minutes. If a more moist cake is desired, add 1/3 cup milk for the family size recipe and 2 tablespoons milk for the small size recipe. Yield 6x8 pan
Chris in NM

Apple Crisp Topping
1 cup Mix
3/4 cup Sugar
1 Eggs
Stir sugar into the mix. Add beaten egg and stir until blended. Spread over prepared fruit in a casserole. Bake at 350 degrees for about 30 minutes. This can be used as a topping for sweetened apple, peach, rhubarb or other fruit. Yield 8-inch casserole.
Chris in NM
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Romona in CA thanks for writing I don't know what to expect but you have given me hope that all will go well. I feel so good I can't believe any thing is wrong. Chris in NM thanks for the lace cookie recipe but is not the one. The one that I am looking for is rolled very thin. They are Ginger, Lemon or Vanilla. I will make the lace cookies
Jean Cecil VA/FL

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Arvilla

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.