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

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Thanks for the great work you do to bring pleasure to "recipe enthusiasts". We appreciate it. I read with interest your comments about the rain/weather/flooding recently in Lubbock. We lived in Lubbock in the 60's on 39th and Quaker and our house was flooded twice. Yes, out in dry West Texas, we were flooded. Quaker Lake was overflowing.

I am requesting a recipe for those little party link sausages. This will be a very old recipe in which a sauce was made using grape jelly in it. I don't recall any of the other ingredients. Sausages were served warm with the sauce. Will appreciate getting it.
Marvis in Texas

Lolo in KY was asking for a different kind of ham sandwich to take to a potluck dinner. I like to make soup and sandwich meals often and try to mix up the breads, meats, cheeses, etc. as much as I like to try different soups. If you want something easy and delicious, you can roll up ham and cheese in a crescent roll. Bake them off right before serving.
Sandy in Iowa

For MaggieB in the November 3rd Newsletter. This is a really good Recipe.

Libby's® Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)

For Cake:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Notes:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Source: Libby's
Dee from Oregon
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Hello Nancy,
Not sure if this is the way to ask a question or not but I will try this. I am trying to print the no flour carrot cake recipe and have tried everything I know. Is there a secret to printing the recipes? I click on the "print this recipe", I have tried "select all" and I just can't get it to print.
Any suggestions??
Thanks, Delores

Comment
When you click on the words of Print this Recipe on the newsletter page it will take you to another page where the recipe is all by itself. Just go to below the recipe and click on Print this Recipe and it will bring up a page for you to print just that recipe.
Nancy Rogers

Could you please send me the link to past WW recipes that you have had in the newsletter? I lost all of mine in a computer crash.

Thank you so much, Dena

Comment
There is not one link to the recipes with WW points on them. Check each month and there should be a section that has the recipes with the WW points. I do not put copyrighted WW recipes but do include the points to a recipe if the nutritional amounts are included with the recipe.
Nancy Rogers

Fajita Seasoning Mix

1/2 teaspoon Cumin ground
1/2 teaspoon Oregano dried, crushed
1/4 teaspoon Salt
1/4 teaspoon Red pepper ground
1/4 teaspoon Black pepper ground
1/8 teaspoon Garlic powder
1/8 teaspoon Onion powder

Combine all ingredients in a small bowl.

Cookie Cook/CT
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Lemon Bars

1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes. While crust is baking, in a medium bowl blend together eggs, sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle generously with additional powdered sugar.
Source: http://recipes.gophercentral.com
Cookie Cook
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Good afternoon Nancy,

A great dish for Bonfire Night, serve crusty bread to mop up the sauce, or an accompanying pilaf of rice would spin it out

Easy Sweet Chili Big Bangers
Preheat oven to 220 degrees c/410 degrees F
Serves Six

12 large meaty pork sausages
4 Tbsp. tomato ketchup
2 Tbsp. clear honey
2 tsp. mild chili powder
2 garlic cloves, crushed
0.5 tsp. dried oregano or 2 tsp. fresh

Arrange the sausages in a roasting tin in a single layer and bake for 10 mins. Meanwhile, mix together all the other ingredients with seasoning and 1 tbsp water. Pour the ketchup mixture over the sausages and mix well. Bake for 30 mins more until the sausages are golden.
Sylvia <Scotland>
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Bea in IL was wanting an easy way to make Manicotti. I just watched this recipe being made on America's Test Kitchen on PBS on Saturday and it sure looked good (and easy). Directions are long but worth it.

Recipes

Baked Manicotti
from the Episode: Italian-American Classics

We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Serves 6 to 8

Tomato Sauce

2 28-ounce cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon hot red pepper flakes , optional
Table salt
2 tablespoons chopped fresh basil

Cheese Filling and Pasta

3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (see note above)

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.

2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
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Marissa in Ft. Wayne asking about Fajitas Seasoning. A Mexican Restaurant that I frequent told me they use barbeque sauce while grilling their steak for the fajitas. After he told me this, I could distinctly taste it.

For Kay in NC... thank you so very much for sharing your Butter Mint recipe with all of us. I do plan on making some for the holidays. If you do the test to see if they can be frozen, will you let us know the results also? again, thanks!
Sara in FL

To Kay in N. C. Thanks so much for sharing your recipe for the Butter Mints. I can't wait to try these. It will be great to share them with friends at Christmas.
Jackie in Ga.

Would someone please tell me how to make cake bonbons? I think it's just a cake torn into crumbs and a cake of frosting mixed into the crumbs. The frosting-crumb mixture is then rolled into small balls. Would that be right?

Thanks so much, grannym IL

For Lolo in KY looking for Ham Sandwiches. I have made these several times and they are yummy & easy. I call them Ham & Swiss Rolls; they can be made ahead of time and put in the freezer. You can use full size buns (Pepperidge Farm or King Hawaiian) or smaller sized rolls, like "sliders". King Hawaiian makes smaller sized one too.

Ham and Swiss Rolls

1 1/2 sticks of butter
3 T yellow mustard
1 T Worcestershire sauce
1 med. onion, grated (I use frozen onions, a little softer after cooked)
3 T poppy seeds
1 lb. Swiss cheese, thin sliced
1 lb. shaved ham (deli or packaged works fine)
3 or 4 packages of rolls

Melt butter, add next 4 ingredients. Bring to a boil and cool. Slice rolls in half and spread sauce on both sides of the rolls. Top with ham & cheese. For the "sliders" I use 2 slices of ham and one slice of cheese, cut in 1/2. Put into freezer at this point in a 9x13 pan, covered w/ foil. When ready to serve, thaw and bake at 350 for 20 minutes.

I don't usually freeze the whole batch ~ I put each sandwich in a baggie and then can just pull out how many I want.
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For Kathy in FL looking for an easy Mousse Dessert. I have made this several times and it is very good and very rich! I am pretty sure I got this recipe from one of Nancy's friends!


Chocolate Peanut Butter Mousse

In a bowl place the following and beat w/ a mixer until well blended:
1 8oz. block of cream cheese at room temp.
1/2 c. smooth peanut butter at room temp.
1 cup milk
1/2 c powdered sugar
1 pck instant chocolate pudding
Fold in 1 small container of Cool Whip.

Serve in small dessert cups or expresso cups. Top w/ Cool Whip. I assume you could use low fat cream cheese and sugar free pudding and Cool Whip.
Irene in FL
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To Lolo, looking for something different in a ham sandwich. This is a dish I regularly make for 'tailgate' get togethers. I have made many times and always come home with empty dish,

Ham Sandwich Dish

1 pkg. (12) Sarah Lee Dinner rolls sliced in half.
Place 12 bottoms into 9x13 greased Pyrex pan..
Top with shredded ham,and Swiss cheese slice and top with bun.
(Just a slice or so of ham and 1/2 slice of cheese is plenty.)
Melt
1 stick butter
2 TBSP Worcestershire
4 TBSP Brown sugar
2 tsp dry mustard
1 tsp. poppy seed

Pour over top of buns. Cover with foil and refrigerate 2-4 hours. Bake 350° 25 minutes with foil, then 5 minutes without foil.
Nancy in Nebraska
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For Bea in IL, November 3rd newsletter requesting an easy Manicotti recipe.

Manicotti

10 manicotti shells
1 lb. ground beef
1 clove garlic, minced
1 cup ricotta cheese ( can use small curd cottage cheese if you already have it)
1 cup shredded mozzarella cheese ( for meat mixture)
1 cup shredded mozzarella for topping
1/2 tsp. salt
1/4 cup mayonnaise
1/2 tsp. oregano
1/2 cup grated parmesan cheese
1 ( 28-32 oz. jar) of your favorite spaghetti sauce

Cook shells as directed on box, drain and set aside to cool. Sauté meat and garlic. Drain, add ricotta and mozzarella cheeses, salt and mayonnaise. Stir well. Stuff shells with meat mixture ( I put my mixture in a zip lock bag, squeeze out the air and snip the end of a corner off to stuff my shells), arrange in a 9" x 13" greased baking pan. Combine spaghetti sauce and oregano and poor over shells. Sprinkle with parmesan cheese and then a cup of mozzarella cheese. Bake covered at 350 degrees for 25 minutes, uncover and bake for an additional 25 minutes. Serves 5

Linda in KY
Finally got moved and after a few months without my computer I have it up and running. Glad to be back with the group.

For Chris/NM: Since you posted the Incredibly Delicious Banana Muffin recipe earlier this month, I have been searching for the incredibly delicious banana bread recipe it was created from, with no luck. Do you know the exact title of the bread so I can find it in Nancy's archives? Many thanks in advance.
Brooxie in GA

This is for Maggie who in the 11/2/09 newsletter requested gluten free recipes for holiday treats for her granddaughter. This was submitted by Linda C

And appeared in the 6/22/09 newsletter.
Robbie IN

Fudge Brownies Gluten Free

1 cup water
1/2 cup corn margarine
1/2 cup uncooked Cream of Rice hot cereal
1 egg or 1/4 cup free egg product
1 teaspoon GF vanilla*
1 cup sugar
3 Tablespoon unsweetened cocoa
1 teaspoon GF baking powder*
1/4 cup walnuts (optional)
Preheat oven to 350°F.

In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal and cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla.

In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if desired. Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan.

Bake for 40-50 minutes.
Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).

* If you do not have to be governed by gluten free products just use the regular vanilla and baking powder.
Linda C
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This is for MaggieB who is looking for a Pumpkin Roll. This is one I have made many, many times and is very good and easy to make.
Connie in TX

Pumpkin Cake Roll

3/4 c. flour
1 t. baking powder
3/4-1 t. ground ginger
2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
2 eggs
1 c. sugar
3/4 c. canned pumpkin (one can of pumpkin will make 2 pumpkin rolls)
1 t. lemon juice
1 c. finely chopped pecans-or walnuts
powdered sugar

Sift together flour, baking powder, spices and salt; set aside. Beat eggs for 5 minutes with mixer at high speed; gradually beat in sugar. Stir in pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture.

Spread on greased and floured (I use baking spray and waxed paper) 15 x 10 x1 inch pan. Sprinkle with nuts.

Bake in preheated 375 degree f. oven for 15 minutes. Remove from oven. While still hot, turn out onto a towel (NOT a terrycloth towel) sprinkled with powdered sugar. Roll cake and towel together and let cool. Don't let it get cold because it will crack as you unroll it.

Filling:
1 c. powdered sugar
6 oz. softened cream cheese
2 T. butter or margarine
1/2 t. vanilla

Beat together until smooth. Unroll cooled pumpkin cake roll and spread evenly with cream cheese filling. Reroll cake without the towel (at this point I put a sheet of foil topped with a sheet of plastic wrap under the edge of the cake and roll the cake onto this to wrap it up. Chill thoroughly. Slice and serve. Freezes well.
Connie in TX
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Ham and Cheese Sandwiches

1 tray of dinner rolls cut in half
put layer of ham on the bottom layer, cover with Mozzarella cheese.

Mix:
1/2 stick melted butter
3 T minced onion
3 T mustard
3 T sugar
1 T poppy seed
Pour this over the ham & cheese. Put top layer of rolls on top. Wrap foil over pan & warm in oven.

Very different from just ham & cheese!
Debbie
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This week's NYTimes Wine and Dining recipes features a butter cake described as "sweet, gooey butter cake resembles the center of a pecan pie, with a crackling crust" and features a "buttery yeast dough."
.
It sounds sinfully delicious and the picture is beautiful. You can find the recipe by searching the internet "St. Louis Gooey Butter Cake" and making sure it's on the nytimes website.
Leah

I sent in a recipe for my Orange Cake yesterday & it was in the newsletter for 11-3-09. It should have said I use an Orange Cake Mix instead of just a cake mix. I use an Orange cake mix. Thank you! Sorry if anyone was confused about this.
Linda W. in Michigan

In the 11/2/09 newsletter Gramma22wanted recipes for her granddaughter who was recently diagnosed with celiac disease. Here are 2 cookie recipes forher; just make sure all the products are gluten free, like the peanut butter, baking powder and vanilla.
Robbie In

Mint Chocolate Chip Cookies
Also known as Forgotten Cookies

6 ounce chocolate chips
2 egg whites
1/2 cup pecans, finely chopped
1/2 cup sugar
4-5 drops green food coloring
2 tsp. peppermint extract
pinch of salt

Whisk the egg whites until stiff. Fold the sugar, salt and food coloring into the egg whites. Add the chocolate chips or if you like M&M’s are delicious too. Mix in the chopped pecans and peppermint extract.

Bake for 10 minutes at 325 degrees; Turn oven off and leave in oven overnight.
Robbie In
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No Flour Peanut Butter Cookies

1 cup Gluten free peanut butter, creamy or crunchy
1 cup white sugar
1 egg, beaten
1 tsp. vanilla

Mix all together. Roll in small balls. (If dough is too soft refrigerate for a while before rolling into balls.) Place on ungreased cookie sheet. Mark with fork or press walnut half, cherry, chocolate star or raisins on top. Bake 10 to 12 minutes at 325°. Makes about 3 dozen cookies.

Robbie In
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Hi Nancy. This is for Lolo in KY who was asking about "special" ham sandwiches.

Special Ham Sandwich

1 pkg 24 party rolls or 2 pkgs of 12 dinner rolls
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce. Spread sauce on both sides of rolls and put a piece of ham and cheese on each Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!
Susan in GA
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For Irene in Fl : McCormick makes a combination spice called Pumpkin Pie Spice which is a combination of spices.
Athena in DE

Hi Nancy, here's a Mousse recipe for Kathy, in Florida.

Mousse

48 large marshmallows
1 3/4 cups hot coffee
1/4 cup Kahlua
2 pints heavy cream, whipped

Pour hot coffee and Kahlua over marshmallows in a double boiler until melted. Put into the refrigerator and let it jell. Do not let it get too jelled. Fold in the whipped cream. Pour into glasses and this dessert is ready to serve in a couple of hours. Garnish with nuts and shaved chocolate on top.

Kathy, this was served at an author's luncheon I attended last week, and there was a chocolate-nut biscotti in the glass dish to go along with the mousse. The mousse was really yummy!
Joann, SC
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I need to know what to soak the seed tapioca in and how long to soak it. thanks to all for the recipes. Will be having knee surgery soon. Hope to make some before I go in the hospital
Florence in Indiana

I am curious if the Rachel Ray Spinach and Artichoke Mac and Cheese posted by Claudine (11/3) is the recipe Myron Drinkwater is looking for. It is the same recipe posted the day before. I thought he was looking for a different one?
Athena in DE

This is for Maggie in the 11/4/09 newsletter who requested pumpkin roll recipes. This is always a hit.
Robbie IN

Pumpkin Cream Cheese Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoons baking soda
1/2 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup flour

Filling:
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter
into the pan and spread evenly. Bake at 350F for 15 minutes. The cake will cook fast so watch carefully to avoid burning the edges.

While cake is baking, sprinkle powdered sugar heavily over a kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let
cake cool completely, about 30 minutes.

Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper

and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. The cake cuts best when still slightly cool from the refrigeration.

Robbie In
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“I am looking for a pumpkin roll recipe to make for this coming Saturday!! Please help!
MaggieB”

Here is a recipe I use every year…I get many requests

Pumpkin Cake Roll
Serves 8-12

3 eggs
1/2 teaspoon nutmeg
1 cup sugar
1/2 teaspoon salt
2/3 cup pumpkin
1 cup walnuts, finely chopped
1 teaspoon lemon juice

Filling:
3/4 cup flour
1 cup powdered sugar
1 teaspoon baking powder
1 (8 oz) package cream cheese
2 teaspoons cinnamon
1/4 cup butter
1 teaspoon ginger
1 teaspoon vanilla

Preheat oven 375 degrees. Grease and flour jelly roll pan (15”x10”x1”) mine is 17” so I bake the least time. Beat eggs on high speed for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.

In another bowl, stir together flour, baking powder, spices and salt. Fold dry ingredients into pumpkin mixture. Spread evenly into pan. Top with chopped walnuts.
Bake 10-15 minutes.

While baking lay out cheesecloth (or a very thin towel) on a flat surface and dust with powdered sugar…I smooth it out with my hands.

After baking run a knife along edges to release cake then turn out onto prepared towel.

Use a knife to trim a thin slice off of all edges.

Beginning at narrow end of cake, roll towel and cake together and set to the side to cool.

After roll is cool, combine filling ingredients and beat until smooth. (I let my butter and cream cheese reach room temp first; it seems to make it creamier.)

Unroll, spread filling, and re-roll. Wrap in saran wrap then foil. Chill (Better if frozen until 20 minutes before serving—it’s easier to slice and serve)
Marlene Tn
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This recipe is for Lolo in KY who requested ham sandwiches for a luncheon. They are always a big hit.

Ham and  Cheese Sliders
Adapted from Big Red Kitchen

2 TB dried minced onions
1 TB Dijon mustard (I used 2 TB)
2 TB poppy seeds
I used a couple dashes of Worcestershire sauce
1 stick melted butter
1 dozen dinner rolls (I used 2 doz. Martin's Famous Dinner Potato Rolls)
1/2 pound ham (I used sweet capicola)
1/2 pound thinly sliced Swiss cheese (I used baby Swiss)

Preheat oven to 325°.
In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter.

Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Don’t slice each one open, but rather as a whole.

Place the bottom half on a baking sheet or in a 9x13 inch baking pan, the pan size will depend on choice of rolls. Line the bottom half of the rolls with cheese slices and ham. Return the top part of the rolls and drizzle the butter mixture evenly over top.

Cover with foil and bake for 20 minutes. Now use a sharp knife to separate the sandwiches.

(I baked for 15 minutes with foil then about 7 with foil off as I wanted the tops to get a bit of crunch).

For Lolo in KY: I have used the frozen bread dough rolls for small ham sandwiches when serving to a group. Just use a fancy mustard and shaved ham and they are the perfect size. I've also cut refrigerated biscuits in half and used in the same way for smaller portions but the bread dough is wonderful.
Cammie in KY

For Tammy in Jamestown, I found a lot of info online for the no mess dough disc, but nothing that had a Mrs. in front of it, I found one site that said it was the wood family who made these or produced them. A lot of old links said QVC and HSN were selling them. So here is a link, hope this helps. Lynette in NY
http://www.merchantcircle.com/business/Wood.Family.Enterprise.
870-427-2229

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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.