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Let guests select their favorite and pop it in a bun, or eat it just as is.

Wrap 'N Roll-Ups

1/2 cup mayonnaise
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
6 cups finely chopped cabbage
2 carrots, shredded
Slices ham, bologna, salami, roast beef or Swiss cheese

Combine all but meats and cheese. For each Roll-Up, overlap 2 slices of meat, or cheese. Place about 1/3 cup coleslaw on one end and roll up.

Serve in hot dog buns, which have spread some mayonnaise on one side, if desired. Makes about 14 Roll-ups.

NOTE: for variety, add some celery seed, prepared mustard, finely chopped onion and finely chopped green pepper to the coleslaw. I add all but the mustard. It works great to use a food processor for cutting up the cabbage fine.
Judy (in Alaska)
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A tasty cool treat for a warm summer day.
Our children always enjoyed them so much, as our grandchildren do now.

Crunchy Ice Cream Bars

1/2 cup light corn syrup
1/2 cup peanut butter, crunchy or creamy)
4 cups Cocoa Krispies cereal
1 pint brick ice cream

Mix corn syrup thoroughly with peanut butter. Add cereal and stir till coated. Press mixture evenly and firmly into the bottom of buttered 13x9 inch pan. Place in freezer, or refrigerator until firm. Cut into twelve 3 inch squares and place a slice of ice cream between each two squares.

Cut each square into two bars. Serve immediately, or Wrap individually in foil and store in the freezer until needed. Makes 12 crunchy ice cream bars.

NOTE: You can use any flavor ice cream. I prefer to use vanilla, or neapolitan. Also can serve the bars as a treat by cutting into 2x1 inch pieces, omitting ice cream.
Judy (in Alaska)
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The Old Bay web site has some wonderful recipes for seafood.
OLDBAY.com
Mary Jo in MD

The best cobbler with crunchy, crisp crust that I have found and tried is from Mrs. Johnson's recipes in Nancy's Kitchen,
http://www.nancyskitchen.com/old-fashion-recipes/peach-cobbler.html.

Give it a try. Hope this is what you are looking!
Marvis in Texas

Good morning to you Nancy and all other Nancylanders too. I do pray that everyone is having a wonderful Memorial Day weekend with all your cookouts, etc. But most of all, I hope that you all will remember what Memorial Day is about and stop for a moment and thank the American Service men and women who have made it possible for us to live in this wonderful country of ours. Yes, I know that we have a lot of turmoil in our country today but I pray for all our freedom and safety for all.

Now on to recipes. Does anyone have a recipe for Calypso Crunch Bites (cookies) that Publix sells in their bakery? They are delicious. I did find a recipe someone posted online but it has ingredients (pineapple, oats) in it that is not listed in the ingredients on the label of the ones from Publix. They are quite expensive at $4.05 (in my local Publix) for 14 small cookies with a total weight of 8 ozs. If you have not tried these cookies, they are really wonderful and if someone might have this recipe, I sure would appreciate their posting it.

Thanks, and Nancy, thank you again for your service to all of us who enjoy your Newsletter.
Sara in FL

Using the granola cereal gives this crisp a slightly different flavor. You can use other flavors of canned pie filling, such as apple, peach or blueberry. The recipe can also be doubled and baked in a 9 X 13 pan.
Robbie IN

Cherry Crisp With Granola Cereal

1 - 20 ounce can cherry pie filling
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup granola cereal
1/3 cup butter, cold
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Optional: Whipped cream or ice cream

Preheat oven to 375 degrees F. Lightly grease a 8-inch square pan. Pour in pie filling. In a medium sized bowl, mix the rest of the ingredients using a pastry blender or two knives. The mixture should resemble coarse crumbs.

Put mixture over pie filling. Bake for 25 - 30 minutes or until brown.
Robbie IN
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Sara and Nana. Thank you for the gravy recipes, going to use both!
Thanks, Boots in Chantilly

BLT Pasta Salad

2 cups uncooked rotini pasta (6 oz)
1 package (12 oz) bacon, cut into 1/2-inch pieces
3 cups chopped tomatoes (2 to 3 large)
4 cups lightly packed torn leaf lettuce
Dressing
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; drain on paper towels. Set aside 1/4 cup bacon for garnish.
In small bowl, stir dressing ingredients until blended.

In large bowl, stir tomatoes, dressing and remaining bacon. Stir in pasta. Place lettuce in large shallow bowl. Spoon salad over lettuce; sprinkle with reserved bacon.

The dressing can be made up to 1 day ahead; cover and refrigerate. Assemble salad just before serving.
Bren in North Louisiana
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Club Pasta Salad

1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or chicken
1/2 cup cherry tomato, cut into fourths
1/2 cup julienne strips Cheddar cheese
4 cups bite-size pieces lettuce

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, until tender.

Drain pasta. Rinse with cold water. Shake to drain well.

Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before serving).
Bren in North Louisiana
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Good morning Nancy. I have a recipe and am trying to figure out how to convert the grams to cups/Tbsp, etc. Can someone please help me with this. I have pulled up a converter but am not sure I understand it. Below is the measurements that I am trying to convert. Thanks, in advance, for anyone who can help me.
Sara in FL

94g cake flour
57g sugar
113g butter
75g sugar
125g sugar
70g butter
140g cake flour
30g cocoa powder
85g butter
50g sugar
120g dark chocolate
4g butter