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** Yesterday afternoon I made the best Pumpkin Fudge. The taste is so good, but it won't set up so I can cut it. Therefore, I won't put that recipe on this site.

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Hi Nancy. Shirley In Indiana requested the Twinkie Pumpkin Delight. I found the recipe below on the Hostess web site and maybe this will help. Shirley, I think that the recipe you're seeking was renamed this year as Hostess came out with some new recipes. You can just just add some cinnamon instead of the pumpkin pie spice. I have the Twinkies Cookbook and the only other pumpkin recipe in the book is for a Pumpkin Twinkie Bread Pudding.
Andee in Los Angeles

Layered Pumpkin Dessert
1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies. Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

I did not get my news letter for Monday. What is going on? Please let me know if I will continue to receive. I miss Nancy.
Robinsroost

The past 8 days I have been in Arizona on business.  I owned the sites Annie's Recipes and Alicias Kitchen and have sold them.  I went to Arizona to complete the sale.  Due to muscular dystrophy my energy level has decreased over the past year. The two sites were purchased by some really nice people that have time to devote to the sites and improve them.  If you are a member of Nancy's Kitchen nothing will change. 

Since I no longer own Alicias_Kitchen I can not use it in the email address of the newsletter.

If you have alicias_kitchen in your email address you will need to change to Nancy's Kitchen Newsletter YahooGroup.  Click here to make the change.

Hi all,
I'm looking for a crockpot recipe for pulled chicken. I've often fixed a pork roast and pulled (or shredded) that but I'd like to try chicken and I'm not sure how to cook the chicken. Is it just basically poaching the chicken breasts? Thanks for the help.
Linda Boyles, Fairborn Ohio

Thank you, Mary Jo in MD, Tracey in OK, and Carol in TX for the Mexican lasagna recipes. I will try all of them. My bridge ladies will be happy--they really like to eat!
Dorothy in WA

Thanks so much Gramaj for the Tiramisu link of Martha Stewart. I have copied it and also put her site on my favorites. Also copied the Tiramisu Ice Cream Cake. Thanks again - this is such a great group.

And to you Nancy I'll be praying for your brother and hope all goes well for him. Doris - De.

Will some one please repeat how you season a cast iron skillet
Don from Mich

Which newsletter contained the ham sausage rolls? Thanks.
Mary Lou

Donna Southern CA, I have made your Hot dog bun pudding and it tasted great the only thing is that it was a bit runny even though I left it in the oven an extra ten minutes. My question is, should it be thin or am I doing something wrong and has anyone else found it to be that way? I loved the taste and want to make it again but want to be sure I am doing it right. Thanks to you all .
Joan from Ma

CardFountain Greetings ( new talking cards! ) The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.

Ecards- for more information.

Re: Going to Austin
Oh, Diane! You are so right about the Salt Lick restaurant just out of Austin! It is absolutely the best bar b que! I order from them all the time, especially at Christmas. Fantastic Texas Bar B Que!
Ann

Twinkie Pumpkin
Good morning Nancy,
I am responding to Shirley from Indiana in the Oct. 15th newsletter looking for the Twinkie and Pumpkin dessert. I did a search on the newsletter page and came up with the recipe from last year. I also found another good sounding one using strawberries with Twinkies. I believe I will be making the pumpkin one for our Lodge Thanksgiving dinner this year. Yummm!

TWINKIE DESSERT
1 box Twinkies
8 ozs. cream cheese
1 can Eagle Brand milk
12 ozs. Cool Whip
1 qt. fresh or frozen strawberries
1 container strawberry glaze

Cut Twinkies in half and place in a 9x13-inch pan, cream-side up. Mix cream cheese and Eagle Brand milk and fold in Cool Whip. Spread on top of Twinkies. Mix fruit and glaze and spread over top. Refrigerate 2 hours before serving.
Tona in Bama

http://www.nancys-kitchen.com/november-5-2006.htm

I thought this would be an interesting dessert for Thanksgiving coming up.
Denise in Central TX

Layered Pumpkin Dessert
1 pkg (15oz) Hostess Twinkies (10 Twinkies)
1 pkg (8oz) cream cheese, softened
1 c. confectioner’s sugar
1 container (8oz) frozen nondairy whipped topping, thawed, divided
2 pkg (3.4oz) instant vanilla pudding
1 can (15oz) pumpkin
1 ½ t. pumpkin pie spice
1 c. milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 13x9-inch baking dish. Using a mixer, blend together cream cheese, confectioner’s sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blending and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Take care Nancy! Chris in NM

Also sent in by Betty in MI

Here are some links to the twinkie pumpkin dessert, Maybe this is what you are looking for! Lynette in NY http://www.hostesscakes.com/recipe_view13.htm

http://bloggersrecipes.blogspot.com/2006/11/layered-pumpkin-dessert.html

http://www.amazon.com/gp/product/1580087566/104-5224346-6651146?v=glance&n=283155

There are some new and used Twinkie cookbooks starting at 60 cents!
Lynette in NY

Some of these links were sent in by Jeri from Glen Cove

Easy Barbecue Sandwiches
This is so easy to make. Buy a 1 pound or pound and one half lean roast park.

In your crockpot slice an onion and cover the bottom of the pot. Place the roast pork on top and pour on 1/2 cup of water. Let this cook for 8-9 hours. I have a very small crockpot and it only has one heat setting. After it cooks remove the lid from the crockpot and pull the pork apart. Drain the liquid off the pork and add 1/2 to 3/4 cup of your favorite barbecue sauce. I use a honey flavored sauce. This makes wonderful sandwiches and is oh so easy.
Bette~Indiana

Hi there
I was wondering if you could help me, I had a recipe for spicy Maryland crab soup, I have lost it it was the best. it had a tomatoes base not creamy. maybe you can help me .maybe somewhere in your recipes you have it.
thanks, Priscilla Dunklebarger

From Oct 12th Newsletter-Julie from BC, Canada asked what is wine jelly used for?

My favorite way to use wine jelly is simply on buttered toast. Other uses-spread on crackers along with cream cheese, PB & J sandwiches, use in place of grape jelly in sweet and sour recipes or cocktail meatball recipes, as a meat glaze or served with meat, warmed served over ice cream, sometimes I add just a touch to spaghetti sauce. Hope this helps.
Nancy-prayers sent to you and your brother.
Sheila NY

I received this recipe from the Hungry Girl web site
http://www.hungry-girl.com/
and tried them tonight. They were great. You really think you are eating french fries, but they are butternut squash fries. Low calories and high fiber.

Wise Fries
1/2 butternut squash
kosher salt
Preheat oven to 425º
Peel and deseed squash.

Slice in half. Then cut up in french fry shapes with crinkle cutter if you have one.
Place on cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works too). Place tray in preheated oven and back for 40 minutes or so, flipping halfway through. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup.
Camille, Commack,L.I.,NY

HI Sandra, I use meringue powder to make my buttercream stiffer or to make it crust. Here are some links to help you with your meringue powder. This definition is from eatyourdessert.com- A mixture made with pasteurized dried egg whites; used to make long-lasting, hard-drying royal icing. Safe to use uncooked in icings, meringues and mousses. Also adds strength to sugar molds and buttercream flowers. Stabilizes buttercream and whipped cream icings. Meringue powder is ideal for royal icing, meringue pie topping, marshmallows and icings. It doesn't yellow like raw egg white. A 1-lb container contains the equivalent of 7 1/2 dozen eggs but costs much less.
http://www.ochef.com/1081.htm
Lynette in NY

For Sandra from Oregon In the Sunday Oct. 14 look in the web cite below may give you some answers to your question about
meringue powder
http://www.ochef.com/480.htm
D.D.C. In Texas

The baked beans with pineapple is in the July 20, 2006 newsletter.
Mary Ann

Thanks to Joann in Myrtle Beach for the pie crust recipe and to Emma from Montana for the tip about refrigerating it over night. I used the recipe and the tip to make Tona in Bama's Chicken Pot Pie (April 24, 2007 newsletter). As proof of my accident-proneness, I dropped the first round of crust on the floor. But the
second round went well. The pie came out beautiful, and it tasted very good.
Thanks to everyone, Korena in Canton

You gals and guys are the BEST!! Thanks for all the ideas, how to store my sugar. I definitely will try them.
Sue

To Tona In Bama,
What was the date of the newsletter with your Pineapple Pecan Cake? Can't seem to find it. Thanks for all your recipes.
Thanks, Cindy In Florida

Hello Nancy, Kitties, and Nancylanders! Penny in Wisconsin sent in a recipe for a Curried Chicken Sandwich that sounds delicious, but I have a question. It calls for Curry Powder and when I went to buy some, there were several kinds. Can someone please suggest a good "all around" Curry Powder that I could use in recipes calling for it. I know absolutely nothing about this spice, but would love
to try it. Thanks in advance!

Nancy, please take care of yourself; it sounds like you've really been busy! We
understand if we don't get a newsletter every day.
Sue (Cooky) in Indiana

Comment
My greatest joy each day is compiling the newsletter.
Nancy Rogers

Re: Bronco Berry Sauce & Horsey Sauce 10/12/2007 newsletter

Hi Everyone,
Just wanted to pop in and thank Peggy in East Texas, gramaj and Barb S - Omaha NE for posting the Bronco Berry Sauce recipes and Horsey sauce and link. Appreciate it. Will be trying them soon. WOW imagine the 50 drops of food coloring...much like the Red Velvet cakes. My daughter said the sauce is awesome. I will be passing along to her so for both of us - many thanks!
Cg, Lancaster PA

For Lesleigh in PA (10/14):

Bible Cake
2 c. Leviticus 24:5
1 c. Ecclesiastics 11:7
1/2 t. Leviticus 2 : 13
1 t. Proverbs 7 :17 (nutmeg)
1/2 t. Proverbs 7 : 17 (cloves)
1 t. Proverbs 7 : 17 (last phrase)
1/2 c. Psalms 119:70
Mix above into Matthew 15:27. Save 1/2 c. of this for top of cake.
Add & mix to above ingredients:
2 T. Exodus 33 : 3 (2nd phrase)
1 Jeremiah 17:11
1 c. Ezekiel 20 :15 (first phrase) to which add:
1 T. St. John 19:30
1 1/2 t. Matthew 13:33 (dissolve this in a little of 1 Samuel 9:11
Beat all together 4 min. & put in large pan.
Add 1/2 c. of Matthew 15:27 on top.

Bake 350 for 1 hr. or a little less. (Source: Mrs. Nora Levan)

Note! I have not tried this recipe. It is copied as it was given to me.

Athena in DE ( Lesleigh, where are you living in PA? I was born and grew up in Allentown, my husband was from York, I taught school in Mechanicsburg and Plymouth Meeting and got my BA at Penn State.)

Oct. 14 n/l Marilyn in OH was looking for the Lemon Lovers Cake. Here it is Marilyn. I haven't made it yet, but it sound good. Let us all know if and how you liked it.
Barb in OKC

Lemon Lovers' Cake
CAKE:
1 pkg lemon plus cake mix
2/3 cup finely chopped nuts
1 cup applesauce
2 eggs
1-2 tbsp grated lemon peel
3 oz cream cheese, softened

TOPPING:
1/3 cup sugar
1/2 cup sour cream
1/4 cup margarine or butter
1 tbsp lemon juice
1 tsp grated lemon peel
1/3 cup chopped nuts

Heat oven to 350 degrees. Grease and flour a 9" x 13" baking pan. Blend all cake ingredients. Beat 4 minutes at low speed. Pour batter into prepared pan. Bake 30-35 minutes or until golden brown. In a small saucepan, combine sugar, sour cream and margarine or butter. Heat to boiling. Remove from heat. Stir in lemon juice and peel. Spread over warm cake. Sprinkle with nuts.
Enjoy! grannym IL

Hello Nancy & Friends,
I have visited both Annie's Recipes and Alicia's Kitchen and have found some really good recipes posted there as well. Just looking at the format of both, I had wondered if they were related to Nancy's Kitchen.
I have a question-are spring roll wrappers and egg roll wrappers the same thing? Thanks.

For Dorothy in WA, this is a recipe Rachel Ray made on her show-it is really good.

Mexican Lasagna
3 T olive oil
2 pounds ground chicken breasts
2 T chili powder
2 t ground cumin
1/2 red onion-chopped
15 oz can black beans-drained
14 oz can fire roasted tomatoes-stewed or 1 c taco sauce
1 c frozen kernel corn
8-8 inch spinach flour tortillas-in dairy aisle
2-1/2 c Mexican Fiesta cheese blend
2 green onions-finely chopped salt & pepper

Preheat oven to 425*. Preheat a large skillet over medium high heat. Add 2 T olive oil. Add chicken and season with chili powder, cumin and red onion. Brown meat-about 5 minutes. Add tomatoes, corn, and black beans. Heat mixture well for about 2-3 minutes, then season with salt and pepper to your taste.
Coat a shallow baking dish with remaining goil. Cut tortillas in half or quarters to make them easier to layer. Build lasagna in layers of meat mix, tortillas, cheese, and repeat ending with cheese. Bake lasagna for 12-15 minutes until cheese is bubbly and contents are well heated. Top with scallions and serve. Serve chips and salsa and offer sour cream on the side if desired.

**I prefer the tomatoes over taco sauce as it gives the mixture more body and texture.

This recipe, dear friends, is my DH's. His Grandma used to make this in a big pot on a wood stove and let it cook really all day when it was cold outside. He played in the kitchen with his blocks on a quilt close to the fire while she cooked and hummed. We recreated it and he said it was very close to the original (ooops, now I've told my age!! lol).

Henhouse Dinner
4 lb whole chicken
1 can chicken broth
2 T dried parsley
1 t thyme
1 t rosemary
2 t garlic powder
1 t Ms Dash-table blend style
salt and ground black pepper
1 lg onion-quartered
2 lg garlic cloves-leave whole
2 m green peppers-quartered
1 sm bag of baby carrots
1 lb red potatoes-half if large
6-8 mushrooms-halved
2 celery ribs-cut in 2" pcs

Wash chicken VERY well inside and out. Pat dry with paper towels. Cut all the way thru breasts. Mix parsley, thyme, rosemary, garlic powder, Ms Dash, salt and pepper in a small bowl well. Rub chicken down inside and out with mix. Pour half the chicken broth in the bottom of crock pot. Put chicken in pot. Open breasts slightly and put garlic cloves, 1 quarter of onion and a few celery pieces inside cavity. Put other veggies on top of chicken. Pour on remaining chicken broth. Cover and cook low for 7-8 hours. This will be so tender it will fall off the bone.
We served some of it with wild rice and asparagus and the rest we de boned and froze to make casseroles and soup with. It is an excellent way to cook a whole chicken when on sale, especially for those who like the idea of dinner making itself while you are at work!!

Hope you guys enjoy and have a blessed day.
Mimi in AL ^..^

Gay in LI
I have found low-sodium recipes at http://www.recipezaar.com/recipes/low-sodium

I have purchased from http://www.healthyheartmarket.com/index.asp
There cream of chicken mix was good, the cheese mix was awful.
The chili was spicy hot, the taco mix and shells were good. Most of what I purchased was good. the shipping is high, esp. if you buy cold food. I tried the cheese, it was ok, but not worth the shipping.
Good Luck, people think that all the healthy choice, etc is all you need to buy, but the sodium is still high it those food.
they take out the fat and add salt for flavor.
also, At a health food store I found sweet potato chips and my husband liked those.
Vickie in MO

Hi Nancy; love the newsletter and appreciate all you do for us. I seem to remember a while back (2 years maybe?) someone had submitted recipes for cakes using up leftover Halloween mini chocolate bars. Just thinking ahead. I had bought lots this year because we had a record breaking trick or treaters attendance last year; but just in case the numbers are down this year because of the weather I would like to be able to use them up in baking instead of us forcing us to eat them up. Can anyone help?
Kim from Canada

RE: 18/10 stainless cookware in the Monday, October 15th newsletter: I also have found from avian vets and from other "birders" that if you keep parakeets, cockatiels and the like, that ANY non stick cookware, that is heated, emits a colorless odorless gas, that can actually kill your birds. I didn't know this when I first started keeping birds, and although I had the birds in an entirely different room of the house, lost two due to this. Now I used the 18/10 stainless only. I too have found, that all you need to do is put some water in the bottom of the pan and let it simmer for just a few minutes, (maybe five or so) and anything that is stuck, comes off beautifully.
Karoline, NC

Good Morning Nancy:
This is for Tona in Bama for her Strawberry salad in the October 12th newsletter. It calls for 1/2 oz of cool whip. Is that correct? It is not very much. I love her recipes and can't wait to try this one,.
Judy in East Brookfield

I received an email from one of your consumers stating our publications are free of charge. They are free of charge to W.Va. residents. However, there is a charge of 50 cents as listed on our website for out of state residents. Please inform your consumers of this due to the overwhelming response we are getting for this brochure. The cookbook is however available on our website at www.wvagriculture.com as a pdf version.

Listed on website
As of 8/26/05, 10:45 a.m. - Due to 5,000 email requests for multiple copies of the below literature, our inventory has been depleted. We will announce when our literature has been reprinted and there will be a 50 cent charge for each brochure to help cover postage and paper costs for all out-of-state hard copy literature requests.

Brochures that are available in pdf format and/or can be linked to a webpage are free of charge.

The link to our available publication website is:
http://www.wvagriculture.org/Available%20Publications/

Please submit total due for the amount of literature requested (50 cents ea.). We will be happy to process your literature requests once payment has been received.

Also, please make checks or money orders payable to West Virginia Department of Agriculture and state that payment is for available publications.

Mailing address:
West Virginia Department of Agriculture
Communications Division
1900 Kanawha Blvd., E.
Charleston, WV 25305

Sincerely,
April Shriner, Administrative Assistant
Communications Division
304-558-3708 x 5000
ashriner@ag.state.wv.us

This is a question for Alice in K about her Frogs Eye Salad in Oct. 14 newsletter. The salad has lots of good stuff in it but what is Acini de Pepe. It sounds like an important part of the salad so don't want to just leave it out.
Thanks. Muriel, Naples, FL

Good morning Nancy,
Hare is my recipe in full for the Chicken Breasts in Wine T & T. I am sorry it came through the 1st time so weird. I had scanned it and changed the format to word and thought I caught all the little boo boos! Guess not. I won’t try that again, or if I do, will check more carefully.

CHICKEN BREASTS IN WINE – GREAT! This is a keeper!
6 – 8 chicken tenders, boned and skinned
2/3 c. (10 2/3 Tbsp.) butter or margarine
1 1/2 to 2 lb. small white onions (can be canned) I used 1 med. diced
1 lb. small fresh mushrooms – I used I jar sliced
1 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 c. dry white wine - I used Madeira
1(12 1/2 oz.) can chicken broth
3 Thsp. cornstarch
1 c. heavy cream

Fry chicken in about half the butter or margarine, a few pieces at a time, until golden (about 5 minutes on each side). Heat remaining butter in large pan or Dutch oven. Sauté onions about 10 minutes. Add mushrooms and sauté an additional 5 minutes. Add chicken, salt, pepper, bay leaf; thyme, 1/2 cup Sauterne and chicken broth. Cover and simmer over low heat 20 minutes. (This much can be done a day ahead and refrigerated overnight. Reheat before proceeding.) In small bowl, make a smooth paste of cornstarch and remaining wine. Gradually add to chicken and simmer, stirring, for 15 minutes. Stir in heavy cream. Simmer, covered, for 10 minutes. Do not allow to boil vigorously or cream will separate. Remove bay leaf. Serve over rice. Alternative: Use only about half the butter or margarine. Take out the chicken when brown. Sauté the onions and mushrooms in the same fat and then just add the chicken. This will save calories and even enhances the taste. (I did it this way.)

Congratulations, Nancy. I hope you can get more rest now!
Hugs, Chris in NM

HI,
I was wanting the recipe for Pumpkin Fudge. If someone knows what newsletter it was in.
Gerri Wv.

Hi Nancy and all Nancylanders,
Here's one more suggestion for storing extra sugar and flour. I go to garage sales in my area and when I find large plastic jugs with snug covers I buy them and use them to store my extra sugar and flour. I also go to Sam's club and buy the 25 pound bags of sugar and flour. Living in cold Wisconsin winters has taught me to stock up on staples in fall for the coming winter.
The sugar and flour keep for at least a year.
Dianne in Wisconsin

This is the recipe for Mexican sweet bread someone asked for

2-1/2 teaspoons yeast
1/2 cup warm water
1/2 cup evaporated milk
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter or margarine, melted
1 egg
4 cups all-purpose flour
1/2 teaspoon ground cinnamon

2/3 cup white sugar
1/2 cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.

Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.

When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
McA

Hi everyone :) In response to the person wanting no salt recipes. I have several herb blends for substitutions for salt but also wanted to recommend you go to Mrs. Dash web site. They have many blends that are all salt free and some of them are quite good and they have tons of recipes on the site. I have often gotten recipes off their site and have not been disappointed by any that I have tried. http://www.mrsdash.com/recipes/
I hope this helps. Donna in KS

Doris in De. I think this is the url of the recipe for Tiramisu on Martha Stewart's Everyday Cooking you are looking for. http://www.marthastewart.com/recipe/easy-tiramisu

This is an original Sandra Lee recipe that I “tweaked” to the taste of our family. Would like to share it with you. Yumm-O

Penne with Asparagus and Peppers
1(9-oz)pkg frozen cut asparagus
3/4-cup chicken broth
1 small onion, chopped
2-tspn jarred minced garlic
2 roasted red peppers, chopped
1-tspn Italian Seasoning
2-tbspn dried parsley
5 sprinkles of garlic salt
Small box of penne pasta, cooked

In a large skillet, combine asparagus, chicken broth, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to about 1/4-cup -- about 10 minutes. Drain cooked pasta and pour “cooked down” asparagus and peppers mixture over top -- mixing well. Sprinkle with the parsley and 5 good sprinkles of garlic salt. Serve hot.
Susana in Louisiana

I am wondering if anyone would have a recipe for MONKEY BREAD using store bought balls of yeast bread dough? That would simplify my baking and time if someone could come up with that recipe for me.
Thanks. Bette~Indiana


Monkey Bread
Best served warm and pulled apart in sweet, sticky chunks, this version of the classic cinnamon sweet bread is spiced up with the savory flavor of apple butter

Monkey Bread
2 cans refrigerated biscuits
2/3 c. sugar
2 Tbsp. cinnamon
1/2 c. butter
1/2 c. brown sugar
1/2 c. sugar
1/2 c. MUSSELMAN'S® APPLE BUTTER

Separate biscuits and cut in quarters. In a bowl, combine sugar and cinnamon. Roll biscuit pieces in cinnamon sugar to coat, and drop them in a greased Bundt pan. Make sure they are distributed evenly.

On the stove top, heat the butter, brown sugar and sugar to a boil until sugar is dissolved. Remove from heat and stir in apple butter. Pour mixture over the dough, and bake in a pre-heated 350 degrees oven for 30 minutes. Let stand 10 minutes, turn upside down onto serving plate, and remove pan. Serves 8 to 12.
Source: Mussleman's Apple Butter

For KA
Re: Tona, About your Orange Sour Cream Cake---do you think it would turn out if it was baked in a regular cake pan instead of a Bundt pan?
Thanks Much KA

Yes, that would work fine, I think :-)
Tona in Bama

Hi Everyone!
I recently purchased an interesting piece of meat, and now that I have it home, I have absolutely no idea what to do with it. It is called Rose's Smoked Boneless Pork Shoulder Butt, and is packaged as a big fat cylinder shaped thing.
Does anyone have any good recipe ideas for this item that they would be willing to share?
Thanks, Paula in Prairie Grove, IL

Easy Beans and Hot Dog Soup can be found in the September 14 newsletter and also in the September Alphabetical listing.
grannym IL

For Mary Joe
Re: Tona, I don't have Yahoo. Is there another way I can join your group?
Thank you, Mary Joe

Hey Mary Joe, you can go to my home page:
http://groups.yahoo.com/group/cookin_with_haggermaker/

Just click on the "join now" button below the picture. You don't have to have Yahoo in order to join.
Take Care, Tona in Bama

I tried Lisa in Union Bridge, MD Berry Cookie Cobbler and it was
WONDERFUL!! I used my 9x13 dish and it turned out fine. It was in the October 2nd newsletter.

I am going to go ahead and copy it below, so that it will be easily accessible for those that may have missed it. Thanks again Lisa!
~~Tona in Bama

Berry Cookie Cobbler
2 (12 oz) bags frozen mixed berries, thawed
1 (21 oz) can apple pie filling
1/3 cup sugar
1-1/2 tsp cinnamon
1 refrigerated sugar cookie dough
whipped topping or vanilla ice cream

Preheat oven to 350 degrees. In a large bowl mix berries and pie filling, and stir in sugar and cinnamon. Place in an 8x8x2 baking dish. Crumble cookie dough over top, cover thickly and completely. Bake uncovered approx 45 minutes. Tests done when crust is golden and crisp and juices bubble thickly. Serve warm with whipped topping or vanilla ice cream.
Lisa-Union Bridge, MD

*This may be a repeat recipe.  I could not remember if it had been posted before.

** Paid advertisement.

Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers