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Sittin Turkey Steamer
Beer-can chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but did you know that you can the same principle can be used for a perfect turkey?

You place a whole turkey over a large filled beer can, and place it on the grill, or in an oven. Steam is created as the beer inside the can heats up.

The steam rises, carrying with it the flavor of your beer, and saturating every ounce of the turkey from the inside out.

The steam keeps the inside of the turkey moist, while the surrounding heat creates a nice texture on the outside of the turkey.

Baked Haddock with Onions
1-1/2 lbs. haddock filets, skinned
1/2 pint dairy sour cream
1 tsp salt
1/4 tsp garlic powder
1 can French fried onion rings
paprika

Wash and drain fish. Place in buttered baking dish. Blend sour cream, salt, and garlic powder together. Spread over fish. Sprinkle with paprika. Top with onion lings. Cover with foil and bake 350º for 45 minutes. Uncover and bake 15 minutes more. Serves 6.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070 Eastern Time

Watkins All-natural Peppers and Blends are on sale:
#02005 Lemon Pepper
#02006 Onion & Garlic Pepper

Here's for Sue in the Dec. 26th newsletter who wanted to know if you can freeze extra bags of powdered sugar in the freezer.

I always buy powdered sugar in a 2 lb bag and I do not store it in the freezer. I keep the bag (opened, but sealed) in the cupboard for months at a time and it is just as good as when I first opened it. Sugar will not spoil so it is not necessary to take up space in a freezer.
Nancyb

This is Beverly from Bay City, Michigan, just wishing everyone and Nancy & Hubby a very Happy New Year and hope your Christmas was wonderful and full of Kids and Grandkids like ours was. See you next year with more recipes, I hope! Love to all, Bev.

This is for Eva in Mississippi who is looking for the Dudley Moore Chili recipe. I have it I just cant put my hands on it for some reason. I will keep looking! I did Find his Market Street Meatloaf which was in the same issue of Woman's Day. It is very good. Have made it a few times. It has a lot in it, all the veggies keep it really moist. I thought I would send it along if anyone would like to try it.

Dundley Moore's Market Street Meatloaf
3 tbl butter
3/4 cup chopped onion
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup each red and green bell pepper
2 tsp minced garlic
3 large eggs
1 tsp each salt, black pepper and cumin
1/2 tsp each white pepper and nutmeg
1/4 tsp ground red pepper
1/2 cup ketchup
1/2 cup half and half
2 lbs lean ground chuck
12 oz ground pork sausage
3/4 cup fresh bread crumbs ( take half a loaf of Italian bread and break into chunks, lay out on a cookie sheet and toast, then grind up)

Heat oven to 375. Melt butter in large skillet sauté the veggies till tender. Let cool off. In a bowl beat the the eggs, add the seasonings. Stir in the ketchup and the half and half. Add the cooled veggies and the remaining ingredients. With your hands blend everything. Put in a 13x9 pan. Pat into a loaf. Place the pan into a roasting pan, and surround with 1 1/2 inch of water. Bake 40-55 min or till done. Remove baking dish from the roasting pan and let rest for 20 min before serving.
Makes 8 to 12 servings.
Billie in Fl

Hi Nancylanders..I am looking for TNT recipes for Blackeyed Pea Cornbread. I know all you great cooks out there must have one.. Thanks in advance for your recipes.
Sherry in West Texas

Hello
Does anyone have a favorite Cabbage Roll (Golabki) recipe? I would love to make it for New Year Day dinner. Happy New Year to All!
Fran, Upstate New York

Hi Nancy, hope you and the furbabies had a wonderful Christmas and I wish you all a healthy and happy New Year.

For Anne in Pa looking for a thumbprint cookie with an icing filling, Tona submitted one in Sept/07 which I fully intended to make but ran out of time.

I have it twice in my files for some reason, one is dated sept 4/07 and the other is sept 22/07. Hope this is what you are looking for, they sound wonderful.
marg in Ontario Canada

I put powdered sugar in the plastic bags in the freezer all the time. I find they do better than in the boxes.
Betty T. Ga.

Dear Anne
I make these thumbprint cookies every year and they are a real hit.
Jeanne in Green Bay Wi.

Eggnog Thumbprints
2/3 cup butter, softened
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla
1-1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/4 cup butter
1 cup sifted powdered sugar
1 teaspoon rum or 1/4 teaspoon rum extract (optional) I just use vanilla
1 to 2 teaspoons milk
Ground nutmeg

Beat the 2/3 cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/8 teaspoon nutmeg; beat until combined. Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.

Shape into 1-inch balls. Roll balls in egg whites, then in chopped walnuts. Place 1 inch apart on lightly greased cookie sheets. Press centers with your thumb. Bake in a 375 degrees F oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.

For filling, beat the 1/4 cup butter until softened. Add powdered sugar and beat until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency. Spoon or pipe about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Makes about 40.

Make-Ahead Tip: Bake and cool cookies but do not fill. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. To serve, thaw cookies. Prepare filling and spoon or pipe into center of each cookie. Sprinkle with nutmeg.

Nutritional facts per serving
calories: 96 , total fat: 6 g , saturated fat: 3 g , cholesterol: 22 mg , sodium: 46 mg , carbohydrate: 9 g , fiber: 0 g , protein: 1 g , vitamin A: 5 % , vitamin C: 0 % , calcium: 0 % , iron: 2 %

Please, note When I make this recipe I usually triple it and add an extra egg yolk so there are 7 instead of 6 egg yolks . I also line my pans with parchment paper.

Peggy in Ontario. I'm so sorry to hear about the loss of your husband. We love your recipes so start sending in some of your favorites. Do you have any old recipes from your mother or grandmother? Those are the
ones I like.
Bette~Indiana

Hi grannym IL Dec 26 2007
Tried your green pea salad recipe. Husband does not like peas but he tried the salad and really liked it. I liked it also.
Jan

Tona in Bama sent in a recipe for cheddar cheese with walnut apple conserve. I'm not sure what course this is. Is it an appetizer or perhaps a dessert? or is it a cheese course, which I believe the English serve before dessert. I love all the ingredients and look forward to trying it. Tona's recipes are favorites of mine. I'd like to thank her for the rave cake recipe, it was a great hit with my family. Margo/Boston

Celebrity Chef Connection
CLICK HERE
http://www.celebritychefconnection.com/Current%20Show.htm
to go directly to the current show, a "best of" featuring chocolate master Vince Pilon, recipe newsletter favorite Nancy Rogers, national burger contest winner Rebecca Reese, Neil Diamond impersonator Jay White (video), and Les Kincaid, host of the nationally syndicated radio show, "Wines & Vines"

For Mom2two in Malaysia (12/26): I don't care for Egg Nog but I searched for EggNog recipes and came up with two that might be of interest. Both are from Sean Paajanen on About.com. Sean says if you are leary about salmonella from uncooked eggs you can use egg substitute or pasteurized eggs.
Oma in LA ( Lower Alabama)

Easy Egg Nog
Eggnog is a pretty simple drink to make. This is the perfect recipe for Egg Nog novices. It's non-alcoholic, so make enough to share with the kids.

2 eggs, well beaten
3 T sugar
1 tsp vanilla extract
1/8 tsp ground nutmeg
2 1/3 C milk
Blend all ingredients. Serve chilled.

Old Fashioned Egg Nog
A super rich eggnog with cream and milk, with a bit of a kick from brandy and rum. An indulgence for the holiday season, or anytime of the year. Why wait for Christmas.

6 eggs
1 C sugar
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
2 C milk
2 C heavy whipping cream
3/4 C brandy
1/3 C dark rum

Chill all ingredients before starting, for best results.
Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Slowly stir in brandy, rum, milk and cream. Chill again. Serve egg nog cold.

Hi Nancy. Hope you and all the 'landers had a good Christmas. Unlikely I'll get back to the computer till after the New Year, so I want to thank you for another year of this letter I enjoy so much, and also thank all the folks who contribute to it. On 12/17, someone unsigned requested corncakes made in the skillet; here are two we make:

Fish Camp Hoe Cakes
3/4 c. white cornmeal
1/4 c. flour
1 heaping tsp. baking powder
3 pinches sugar
1/2 tsp salt
Dash pepper
1 tsp. grated onion
1/4 tsp. minced garlic
1 tsp. milk
1 egg, beaten with the milk

Mix in order given till smooth. Drop into hot shortening (like Crisco), not much, about 1/8".

Fry on Medium heat till brown on both sides; turn when bubbles appear, and add shortening if needed for each frypan full.

To make regular cakes, use about 3-4 T. batter, to make tiny ones, 1 T.
Serves 2 - 4.

You can use canola oil instead of Crisco, different but still good. Use a little less.
We always had this kind at Hall's fish camp, with white beans cooked in pork broth. Mmmm.

Almost The Same as Eula Mae Dore' 's, from her Cookbook
1/2 c. white cornmeal (Mrs. Dore' uses yellow)
1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 large eggs
1 c. milk
2 T. Crisco, melted
Sift dry ingredients onto a paper plate; whisk eggs & milk together in a good-sized bowl; stir "drys" into milk till well mixed.
Brush skillet with Crisco and spoon out cakes, 2 T. each, and cook till bubbles appear all over their surface, then turn and cook 2 - 3 minutes more.
Transfer to a warmed plate or foil in the oven on it's lowest setting, and keep warm till all are cooked. You can make ahead and reheat in foil at 350 if you need to do this.
Makes about 1 dozen.

We hope one of these is the missing recipe! Wishing everyone a healthy and happy New Year.
Marilyn in FL

Do you have a recipe for a good persimmon bread? We have persimmons but no recipe. Your help would be greatly appreciated.
Thank you, Dorothy

Hi all. My sister is hunting for a dressing recipe that has mushrooms and sausage in it. She doesn't know what other ingredients it contains. She was at a catered affair and this was served. Would any of the smart cooks out there have this recipe? God bless you all.
Jean

I don't know who sent in the recipe for Bugles filled with peanut butter and then dipped in chocolate (I left the tiny end where I held the Bugle not covered with chocolate) before Christmas, but they were a BIG hit at our house. I even took some to church and they loved them there also.

Thanks so much to who ever sent this in. Hope everyone has a very happy HEALTHY New Year, especially you Nancy. You are a real gem to do this newsletter so faithfully for all of us.
Hickory

Hope you and everyone had a good Christmas. I'm sure we are all sick of sweets but just had to send in a new fudge recipemy daughter got. It is very simple and good.

Peanut Butter Fudge Candy
1 cup extra crunchy peanut butter
1 can sweetened condensed milk
1 12 oz pkg. semi sweet chocolate chips
Melt all ingredients in microwave dish for about 1 minute or just until
chips are melted. Stir well then pour into square 9 x 9 pan. Refrigerate
overnight.
Debbie,AR

For Christine, Mom2mom in Maylasia....I found the eggnog recipe on Nancy's site and am passing it on to you. Hope this helps.

Holiday Eggnog
4 eggs
3 cups milk
1 can sweetened condensed milk
1/2 tsp Watkins Vanilla
dash salt
dash Watkins Nutmeg
In a large bowl, beat eggs. Gradually beat in remaining ingredients except nutmeg. Chill. Garnish with Nutmeg. Store leftovers covered in the refrigerator.
Use only clean, un cracked Grade A eggs. ( I buy my eggs at a health food store.) For substitution of raw eggs; you can use 1 cup pasteurized egg product or 1 cup egg substitute.

And also leaving a note about the Crockpot Peanut Clusters. Oh wow, are they ever good. The recipe makes a HUGE amount and when I saw "drop by teaspoons", well, let's just say it was a day job, but oh so worth it. I also found that these are best eaten beginning the day after you made them and at room temperature. I cooled mine in the fridge the day before, then bagged them, and the next day took them out to drop to room temp. I've already had 5 phone calls begging for the recipe, so whoever thought this one up gets a gold star. Thank You!
JennyD in Va.

Hello Nancy & Gang,
I hope everyone had a blessed Christmas, and wish you all a great new year.

From 12/23-Billie/FL-thanks for re posting the bread recipe-it was great and the house smelled wonderful!!!!
Betty-Chico, Ca-I am VERY sorry about the Pink Ladies. I checked with my sis, and she checked with the lady who brought them to the event, and discovered when she doubled it for the charity sale, she forgot to change the sugar amount back to 1 making. I am so sorry. Here is the corrected recipe, and I love the idea of making them Snowballs. Thank you.

Pink Ladies (Corrected Recipe)
1 c melted butter
4 c graham cracker crumbs
12 oz pink lemonade
4 c. powdered sugar
2 c chopped pecans
1 cup coconut
pink food coloring
Melt butter and mix with graham cracker crumbs. Add lemonade and sugar gradually, mixing well after each addition. Stir in nuts and roll into walnut sized balls, then into coconut that has been tinted pink or leave white for "Snowballs". Chill and serve cold.

Nancy,
I made your cola baked ham and it was great-please contine to post your recipes when you have time. And to Richard in FL who is "lurking", please send us some yummy recipes-any will do as you see we are not picky!
Mimi ^..^

For green bean bundles, I use:
2 Cans Of Whole Green Beans
2 Pounds Of Bacon
Bar-B-Que Sauce

Drain beans (I buy the cheap ones). Cut bacon packages in half (I buy the cheap kind). Take 3 beans and wrap 1/2 slice of bacon around them. Place in a 9x12 pan (force all into pan). Cover with foil. Bake at 350 degrees for 45 minutes remove and drain grease. Sprinkle bar-b-cue sauce (sparingly) over beans return to oven and broil until bacon has browned. Made these for 2 of the Christmas meals I had. Was a huge success. Can be prepared the day before and kept in refrigerator until ready to bake.
Shirley in La.

For TIA, Anne in Pa Here is a thumbprint cookie that was given to me by a former co-worker:

Chocolate Pistachio Thumbprint Cookies
1/3 c powdered sugar
1 c butter or margarine, softened
1 tsp vanilla
3/4 tsp almond extract
1 egg
3-1/2 oz box of instant pistachio pudding
2 c flour
1/2 c mini chocolate chips
3/4 c chopped nuts, I use walnuts

Stir together cookie ingredients and drop by spoonfuls onto greased cookie sheets. Make an imprint in center of each cookie with your thumb. Bake at 350* 10-12 min. Mix filling and spoon into the indention of cooled cookies. Drizzle with chocolate glaze.

Filling:
1-1/2 c powdered sugar
2 tbsp butter or margarine, softened
1 tsp vanilla
1-3 tbsp milk

Beat together, adding milk to get spoonable consistency.

Glaze:
1/2 c milk chocolate chips
2 tsp margarine
Melt together. I use the microwave.
I hope this is what you are looking for. Enjoy!
Melody (Nebraska)

Hope everyone had a great Christmas and has a Happy New Year. I would like to know if anyone has a recipe for a crab casserole I tasted years ago. It had crackers in it like Ritz and crab; I think they were layered and maybe some kind of cream soup, milk, and/or cream was poured over it and then it was baked in the oven. I don't remember if it had onions or anything else in it. Would love a recipe like that if any of the Nancylanders care to share it.
Nancyb

Hi Nancy and furry helpers! Happy New Year to all the wonderful cooks who share their recipes and to you ,Nancy, who makes this site possible.
I have a meat pie recipe that I always make for New Year's Day. My husband is French Canadian and this is a traditional New Year's Dish with the French Canadian families. I have been making this for over 40 years so it is TNT!

Pork Pie for two (2 crust) pies
two pounds of lean ground pork
3 medium potatoes, peeled and cubed
1 small onion, chopped fine
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon salt
pepper to taste
6 saltine crackers
pie crusts for two (2 crust) pies
water

Put ground pork in 1 quart pan and just barely cover with cold water. Cook 30 minutes uncovered and break up pork so that it has no lumps. Meanwhile cook the potatoes and then drain and mash them. Remove pork from heat. Pork should just have a little liquid. Drain off extra if needed and crush the saltines into the pork and add the mash potato. Stir in spices and minced onion. Add salt and pepper. I usually taste it now to see if if needs a little more spice or salt. I like a little more allspice. My personal choice.

Line two pie plates with crusts and divide the pork mixture. Top with second crusts. Bake at 350 about 45 minutes or until crusts are golden. These pies freeze beautifully. I often put one unbaked into the freezer for later. Hope you will try these. I serve it with a salad for a nice supper. cold or hot. Great for a pot luck! best wishes to you all.
Murphysdam in Northern NH

This for TIA, Anne in Pa
Here is the thumbprint cookies I make every year for my family and they love them with the icing in the middle. Here is the cookie recipe then I will give you the icing recipe.

Thumbprint Cookies
1-1/2 cup Crisco
3/4 cup brown sugar
3 egg yolks (save the whites)
1½ teaspoon almond flavoring
1½ teaspoon vanilla
3 cups flour
pinch of salt

Mix first 5 ingredients, then stir in flour and salt, mix together and chill. While chilling chop walnuts about 1 to 1½ finely chopped. Take mixture and make into balls and roll into egg whites then roll through nuts. Place apart on ungreased cookie sheet at 350 degrees for 5 minutes. Take out of oven and press thumb on the cookie to make an imprint and then put cookies back in oven for another 7 to 8 minutes. Cool and then make icing.

ICING:
1 lb box of confectioner sugar
1 cup crisco
1 tablespoon oleo
1 tablespoon flour
1/4 teaspoon cream of tartar
dash salt
1/2 teaspoon vanilla
1/4 cup milk

Put all together in a bowl and beat well, then separate icing into bowls and add3 to 4 drops food coloring to make different color icing. Then I use my cookie decorator to make pretty swirls or etc on the cookie. If any icing left over you can freeze just the plain white icing. I usually double the cookies and icing. Hope this helps you.
Sally in Pa

To Barb
When you melt chocolate chips for dipping pretzels or candy you must add 1 to 2 Tbsp crisco. This will solve your problem.
Trish in Fl

Thanks to all who replied to my request for the green bean bundle recipe. I had intended to use it on Sunday before Christmas (my family had their Christmas that weekend). By the time we got home from church there was no way any of us was willing to wait for the beans to bake! Besides, I didn't have time to make the bundles up before church. Will try it sometime when I'm not in such a hurry and cooking for a crowd. I did get the recipe I was thinking of from the lady who originally gave it to me. Happy New Year to all.
Connie in TX

This is for Mom2two in Malaysia: This link has a history of eggnog, and a number of different recipes.
Enjoy. jeanlock in McLean VA

http://www.texascooking.com/features/dec2004eggnog.htm

For Jean in TN, about ham for baked beans with ham: The main function of the ham is flavor, therefore just about any ham will be OK. If you get your ham sliced at the deli, ask them to slice it thicker.
Jeanlock in McLean VA.

In Wed, Dec. 27th newsletter, Sue asked about storing extra powdered sugar. I don't think it goes bad-I would think it is like granulated sugar. Store it a large zipper bag, a plastic coffee can, anything with a good seal. It is just sugar blended very fine with cornstarch added. Happy New Year.
Connie in TX

The corrected version from Nancy --- was for Cherry Bread. There was NO oil, shortening etc. Could that be???
Help!!
Sue

Good morning Nancy and all Nancylanders,
Well, in Wisconsin we still aren't done with the snow lol. I have a request for all the wonderful cooks in Nancyland. My son and I ate at Perkin's restaurant the other day and they had the very best Glazed Baby Carrots.

Would anyone happen to know the clone recipe or have a recipe similar to theirs. I would greatly appreciate it as I love baby carrots. Thank all you good cooks in advance.
Dianne in Wisconsin

I'm so sorry for your loss and can only pray that you will find comfort in family and the thoughts and prayers of others. You can count on THIS family praying for your peace and courage, and most certainly offering
our sympathies.
Lois - Richmond, VA

Re: Chocolate covered pretzels. as your eating them, they begin to melt. Why?

You might try mixing the chocolate with candy melts. They make the coating stay hard. Hope this helps.
Lora

This recipe was requested by Diane on December the 11th.
Nad in Kansas City, Mo

Pfeffernuise (Pepper Nuts)
4 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon mace
1 teaspoon allspice
1/2 teaspoon black pepper
1/4 teaspoon powdered anise
3/4 cup unsulphured molasses
3/4 cup honey
3/4 cup shortening
1 egg, beaten

Sift all the dry ingredients together. Place molasses and honey in saucepan and warm (don't boil). Add the shortening and stir to melt in the warm liquid. Cool and add the beaten egg. Stir in the dry ingredients being careful not to "over mix" dough. Let the mixture stand 15 minutes, then form into little balls, the size of a hickory nut and place on greased baking sheet. Bake 12-15 minutes
at 350°. Roll in confectioners' sugar while still warm.

Got the Dec. 26th newsletter & it's the same as the 24th--is it just me?
Anna

Comment
I sent out the wrong link to the 26th newsletter. I did send out the correct link after I got your message. I do appreciate those that let me know when I have made a mistake. If I don't know of the mistake I can't try and correct it.
Nancy Rogers

I noticed when reading the newsletter that you had a recipe for Clam Chowder. I would like to share this recipe which they sell at Abalonetti's restaurant on the Wharf in Monterey California. I have made it often in my crockpot and it is the best I have ever tasted which is I chose to eat there. I hope you enjoy it. Chris in California.

Monterey Wharf Clam Chowder
Prep time: 45 minutes * Cook time: 1 hour * Serves 6 to 8

This recipe is from Abalonetti's Seafood Trottoria in Monterey.
6 pounds cherrystone clams
3 medium-size onions, chopped
1 rib of celery (with leaves), cut into 2-inch pieces
1 carrot, peeled and chopped
2 bay leaves
2 cups water
1/2 cup clam juice
1/2 pound slab bacon, cut into 1/4-inch pieces
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter
8 small white new potatoes, cut into 1/4-inch pieces
2 cups heavy cream
Freshly ground black pepper, to taste
2 tablespoons chopped Italian parsley

Wash the clams well in cold water and put into a heavy soup pot. Add 1 chopped onion, celery, carrot and one bay leaf. Add water and clam juice. Cover the pot and bring to a boil over high heat. Cook until the clams open, shaking the pot occasionally. Remove clams from their shells, pouring any remaining broth back into the pot. Cover the clams and set aside. Strain the broth through a fine sieve and set aside.

Add bacon to the pot and cook over low heat until slightly crisp, about 10 minutes. Add remaining onions, remaining bay leaf, thyme, and butter. Cook for 15 minutes, stirring, until onions are soft. Add potatoes and strained broth. Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through. Skim any foam that rises to surface.

Meanwhile, coarsely chop the reserved clams. Add them to the pot along with the cream. Simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through. Do not overcook. Season with pepper and stir in the parsley.

Back in the day when I ate gravy, I'd take whatever meat I had to use, cut into very small pieces and sauté it in a small amount of canola oil just to get the flavor. Then I added a couple of tablespoons of flour (determined by how much oil there was) to the meat infused oil and browned it. (You're just making basic creamed gravy). Add milk to make as thick or as thin as you like. I usually use a can of evaporated milk and a little water to thin it when it gets too thick. This recipe was used often for breakfast for biscuits and gravy when I didn't have sausage or bacon available. I have used just sandwich sliced ham, ground beef, and even bologna! (The lean years!)
Jae , foggy, dreary Central OK

Mom2Two from Malaysia: Try your search as Home Made Eggnog recipe. You will find tons of recipes to make your own eggnog.
Happy New Year to all. Sherrill in San Antonio

Kitchen-Sink Pasta Salad
1/4 +/- cup Hellman’s mayo
1 cup sour cream
3 Tbsp cider vinegar
2 Tbsp creole mustard
3/4 tsp fresh dill, chopped
2 garlic cloves, minced
2 tsp sugar
1 tsp salt
1/4 tsp black pepper, freshly ground
2 cups farfalle, cooked, rinsed in cold water, and drained
2 chicken breasts, cooked, cooled and cubed
2-1/2 cups red grapes, halved
1/2 cup red bell pepper, finely diced
1/2 cup orange bell pepper, finely diced
1/2 cup green onions, chopped

Whisk together mayo, sour cream, vinegar, mustard, dill weed, garlic and sugar in a small bowl. Taste for seasoning and sweetness and adjust sugar, salt, and pepper if necessary.

In a large bowl, assemble the remaining ingredients. Pour the dressing over the pasta mixture and toss well.

Refrigerate for 2-3 hours and serve cold.
(I think this serves about 4) Served 2 in my family!
Dawn - Cape Cod, MA

Savory Chicken Tart
1 package (8oz) refrigerated puff pastry
1 lb diced cooked chicken breast
1 jar of Paul Newman’s Salsa (hot or mild, whatever you prefer)
2 tsp dried basil
1 clove garlic, minced
3 tbsp grated Parmesan cheese
1/2 cup Mozzarella cheese, grated
2 eggs
1/2 cup half & half
1/2 tsp salt
1/4 tsp pepper

Roll out puff pastry onto floured surface, form into a circle that is 13" in diameter. Press dough into tart pan and fill with dried beans or pie beads. Bake 8-10 minutes at 425F.

Mix together the chicken, salsa, garlic, basil, cheeses, eggs, and half & half. Season with salt and pepper.

Pour into baked "tart" shell and bake for 15 minutes. Reduce oven temperature to 350F and bake for an additional 10-12 minutes until egg mixture is set.

Cool 5-10 minutes before slicing.
Dawn - Cape Cod, MA

Apple Pie Cupcakes (very yummy & TNT)

Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1-1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk

Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.

Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.
Makes: 24
Dawn - Cape Cod, MA

I was wondering if you could freeze pizza, that you have leftover, that you bought like from Little Caesars, Pizza Hut, etc??
What would be the best way to wrap it.?? If you can freeze it, then what would be the best way to reheat it up again??
Thank you. sue

Happy New Years to you Nancy and all my friends on this site.

I am looking for a fruit cake which is not a lot of cake with more candied fruit and nuts in it. No liquor please. Thanks I know you will come through for me.
Caroline in MO

In the Dec 26 issue, Eva from Mississippi wanted Dudley Moore's chili recipe. After searching for an hour, I found it! The restaurant has since closed.

72 Market Street Kick A$$ Chili
1/4 lb bacon, diced
3 lbs beef stew meat, chili grind
1 1/2 lbs pork butt, chili grind
2 T peanut oil
1 2/3 C chpd white onions
2 jalapeno's diced
1 3/4 t oregano
1 t cumin
2 1/2 T minced fresh New Mexico serrano or California green chiles
2 1/2 T ground pasilla chiles
1 1/4 T cayenne
1 3/4 T chpd garlic
Salt
1 - 16 oz can tomato puree
1 lb plum tomatoes, diced
6 T water
1 1/4 C ale
3/4 T lemon juice

Cook bacon in skillet until crisp. Strain and reserve drippings for another use. Set bacon aside. Saute beef and pork in hot skillet with peanut oil until brown. Add onions and jalapeno's. Cook until onions are tender.

Add oregano, cumin, New Mexico and pasilla chiles, cayenne, garlic and salt to taste. Stir, then add tomato puree, tomatoes, water and ale. Bring to complete boil and reduce heat to simmer. Simmer until meat is tender, about 1 hour. Sprinkle with lemon juice just before serving.

Makes 5 - 6 servings

Each serving contains:
647 calories; 531 mg sodium; 165 mg cholesterol; 36 grams fat; 21 grams carbohydrates; 58 grams protein; 3.01 grams fiber.

This recipe is from Chef Leonard Schwartz.
Source: spinfluencer blogspot

Happy eating! Leasa in Iowa

For Barb:
Try putting a tablespoon of butter or shortening in your chocolate while it's melting.
grannym IL

Nancy I sincerely hope your Christmas was better than ours. We have our Christmas at my daughter's because she has a 23-month old and does not want to take her from her TOYS!! When they got up at 6:30, the power had just gone out.

We had a 6 lb. Standing rib to cook as well as all the fixings. I cooked breakfast pizza, grits and coffee and catered breakfast. We were patient and waited until about 1 to get antsy, went out, lit the gas grill. I got the potatoes on the grill and was on my way to put the roast on when the power kicked on. I put the roast down, went out and got the potatoes, cut off the grill and turned on the oven and slid the potatoes in. Put the roast on a pan and was sliding it into the oven when the power went back out.

Back to the deck, light the grill, start back in to get the food. The power came back on. Then off, then on again. It decided to stay on that time. We are so grateful to the poor crews who had to work all day so we could do that cooking and get the house warm again.
Jean in NC

Peggy in Belleville Ontario Canada, Sorry to hear of your loss. You have many friends who would like to make your days easier. Anything we can do to help let us know. I have no great words of wisdom to share. I know you must take each day as it comes and soon you will be able to start to fee like the old you. I'm here ready to try your recipes no matter how long it takes. You have many friends cheering you on.
Take care of yourself, Barbara in Wentzville, Mo

When I was in college I had to spend a quarter at the "Home Management Home" to get my degree in Home Economics. Everyone had to prepare some kind of variety meat. I had tripe which is the stomach of beef animals. Here is what "Cook's Thesaurus" has to say about it.

tripe Notes: Tripe is the name given to the stomachs of various animals, but most recipes that call for it intend for you to use beef tripe. Cows have four stomachs, and the first three yield merchantable tripe. Blanket tripe = plain tripe = flat tripe = smooth tripe comes from the first stomach, honeycomb tripe and pocket tripe from the second, and book tripe = bible tripe = leaf tripe from the third. Honeycomb tripe is meatier and more tender than the other kinds and considered to be the best, but all these kinds of tripe can be used interchangeably in recipes. Tripe is almost always sold bleached and partially cooked. This saves a lot of work, since unprocessed tripe would need to be cooked for many, many hours to make it tender enough to chew.

If I remember correctly (this was 50 years ago) I made tripe stew.
Nancy in MT