CLICK HERE 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.

Watkins Double Strength Vanilla is on unadvertised special again in November. $9.00 for 11 oz.(reg $12.99)

For Anna, who wanted ideas for her leftover Halloween candy. Most years, I buy miniature stockings, monogram them, stuff them w/ treats (your candy) and silverware and place in the center of each place setting. But I have also purchased regular size stockings, monogrammed them, stuffed them, and hung one on each chair at the dining table. For everyday Christmas decorations, I hang empty stockings on my dining room chairs. Can you tell I like to decorate w/ stockings? Lol That's actually one of the themes I use in our bathrooms over the holidays (the other two baths are done in snowmen and reindeer). Just thinking about it has made me ready to send my hubby up into the attic for decorations! :o)
Make it a great day! Lisa (East Texas)

I, too, have had trouble highlighting the recipes in the newsletter. When I can't highlight satisfactorily, I select all (control A) and copy the whole newsletter to wordpad. From wordpad, I can easily copy and paste.
Vera

Jolene in Oregon...You may think "Now I've heard everything" when you read this, but a cousin in Arkansas told me that when she gets a really bad, "gunky" pan such as you describe, she sprays 409 over the gunk and leaves it. Later when she gets ready to wash, it comes out with little effort.
Betty in MS

I am looking for a recipe for celery soup that the Amish make for weddings. A friend had some at a restaurant and would like to make it. Thanks so much for all you do.
Joyce in Michigan

Dear Nancy this is not a recipe request so if you can't print it that is ok. I have a young friend that is in Iraq and this is his first Christmas away from home and if anyone would like to send him a card or a care package I am sure he would appreciate it.

Chittum Ricky
C-Troop 2/183rd CAV
APO A 09330

Thanks to you Nancy and stay well. We love you.
Jean Cecil VA/FL

Pumpkin Oatmeal Cookies
1-/2 cup flour
1 teaspoon salt
1/2 teaspoon soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup butter
1 cup sugar
1 egg
1 cup pumpkin
1 3/4 cup quick cooking oatmeal
1/2 cup chopped dates
1/2 cup chopped pecans

Sift together flour, salt, soda, cinnamon, and nutmeg and set aside.
Cream butter and add sugar, egg and pumpkin and beat well. Mix in dry ingredients. Stir in oats, dates and pecans. Drop by teaspoon onto greased cookie sheet. Bake at 375º for 15 minutes.
Bette~Indiana

Nancy, thanks for all the wonderful newsletters with all the great recipes. I would have to live to be over 100 to try them all. I just finished making Chicken French and the recipe calls for thickening the sauce with a little cornstarch. I can never get my gravy or sauces to thicken, I used extra corn starch and it still didn't thicken. Am I doing something wrong, maybe someone out there in Nancyland can help me.

Thank you for everything you do for us.
Carolyn in Syracuse

Chicken and Biscuits
1 (10 ounce) package frozen peas
2 cups cut up cooked chicken
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper\
Combine all ingredients and simmer over low heat. Serve over your favorite biscuits.
Bette~Indiana

Hello Nancy & Gang,
I am running slightly behind on reading my letters.
To Pat in Ga-I checked with Mama, and she verifies Grandma used all purpose flour in the Applesauce cake.
To Billie in Fl-I missed the Wild Rice Casserole dish, would like to try it-you always have good recipes-lol. What letter was it in?
I don't remember the member in TX who requested a pear relish recipe, but this is Mama's TNT. It is excellent over fresh peas or even in those in a can if you cook them right-lol. The best I recall, it makes about 10 pint jars, but I could be off a little. I hope this is what you are looking for. Enjoy.

Pear Relish
4 c fresh pears-peel and cut into eigths
2 large green bell peppers-diced
3 large red bell peppers-diced
4 med onions-diced
1 jalapeno-remove seeds and veins and dice
3 cups white vinegar
3 cups sugar
pinch of salt
pint canning jars

Prepare pears and dice veggies. Toss all ingredients into a Dutch oven and stir to blend. Cook med-low for about 40-45 minutes or until they appear tender and onions are translucent. Sterilize jars and lids and put relish in them leaving 1/2" head room in jars for expansion. Close lids and cover with a kitchen towel. Let rest for several hours to seal. Label and store in a cool, dry place. This will keep for 2 years if seal is tight.

Here is another TNT. With the holidays coming, I thought someone might be interested in these. They are good.

Baked Orange Salad
6 oranges
6 med apples
20 oz can crushed pineapple
1-1/2 c sugar
1/4 t cinnamon
1/2 c chopped pecans
3 T butter-melted

Cut oranges in half horizontally. Using a sharp paring knife, remove orange meat from shells, leaving about 1/2" of pulp still attached to each half. Put shells on a foil lined 13x9 pan. Peel and chop apples. Mix apples, orange meats, pineapple, sugar, and cinnamon. Cook in 3 quart saucepan over med-low until very thick. Preheat oven to 350*. Fill orange "cups" with hot salad mix. Sprinkle each with nuts and dot with butter. Carefully pour about 1/2" water at the corner of the pan to keep rinds from burning while cooking. Bake 30-40 minutes. Line a baking sheet with paper towels to blot water from bottoms before serving. These are pretty served on a bed of spinach or any greens. It is good with turkey or ham.
Mimi & Tootie ^..^

Thanks sooo much to Rose Marie in Freeborn, Minnesota, (Nov. 3) for the many great recipes for Lemon Rolls. They all sound delicious. I've saved them. Also, thanks to all the other members who sent in recipes for Lemon Rolls. I now have so many to try and to choose from. I had no doubt that I'd get what I was looking for in Nancyland. All I had to do was ask.

Now, on another note, does anyone know how to get nail polish out of carpet? I spilled 2 nice globs on my bedroom carpet, and it's now hardened. I don't want to experiment till I get some good advice, and I know I'll get it here.
Thanks in advance.
Cheryl, North Olmsted, Ohio

Some time ago a Nancylander posted a recipe for WIN SCHULERS cheese spread and it said something about adding horseradish but didn't give the amount.

Would you please send in this recipe again. My family is from Michigan and we loved their original cheese spread and can not get it here. Would love to make it for Thanksgiving appetizer!
Thanks! Christine in Arkansas

Hi! I don't know if Doris-DE received a reply about pumpkin coffee, as I'm behind on reading the newsletters. Yesterday I was shopping in Dollar General & found bags of pumpkin spice flavored coffee, as well as caramel apple flavored for $3. I bought the latter & was pleased.
Jan in NW PA

Thank you for this wonderful recipe letter Nancy!

For ANNA: re Halloween candies
I save toilet paper roll cartons and fill them up with candies/small gifts/ favors, then wrap them in nice paper. They are a perfect size and wrap beautifully with a small ribbon at each end. It even fits for a small child's pair of mittens LOL
Angel from Sherbrooke

Thanks go out to Margaret in Australia (wow!), Elizabeth, and Ira in OH for helping me out with all my left over candy from Halloween. It sure was good of each of you to take of your precious time to help me out. Even though I had 101 trick or treaters come by, I still have so much candy left. We’ve had hundreds stop in the past so I have to be ready.

I had no idea we could send this type of food item to our soldiers, so thank you for that one! And I love the idea of making something out of the candy; again, perfect ideas.

So, Nancy, thanks again for your good work on our behalf. This was so fun to have a question and get such nice replies so quickly.

So to thank you back, here's a recipe:

Crockpot Sugared Walnuts
1 pound walnut pieces
1/2 cup unsalted butter, melted
1/2 cup powdered sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves

In a 3-1/2 quart slow cooker, stir the walnuts and butter until combined. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes.

Reduce the heat to low and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a serving bowl.

In a small bowl, combine the spices and sift them over the nuts to insure no lumps. Stir to coat evenly. Cool the nuts completely before serving.
Anna

This is a recipe shared with me by an old friend - Ann. I know somebody will like this one.

Cherry Tomato and Corn Pasta Salad
1/4 c. grated Parmesan cheese
1 basket (or equivalent) cherry tomatoes/grape tomatoes, ½'d
10 oz. box frozen corn, thawed and drained
3 T. basil, chopped
3 cloves garlic, minced
2-3 T. EVOO (I use closer to ¼ c.) (extra virgin olive oil)
1/4 c. balsamic vinegar
1 bunch curly leaf parsley, minced- no stems
1/2 bunch green onions, fine chopped
1 lb. pasta - med size shells, rotini, cavatapi all work well for this as you want something that "holds" the dressing and kernels of corns+freshly ground pepper to taste

Prepare pasta as directed on package. While water is boiling for he pasta, Into LARGE mixing bowl (this will be where all the ingredients are mixed, so judge accordingly). Add minced garlic, and swirl it around. Then add in the EVOO. Set aside. Once pasta is done cooking, rinse and drain well. Add to mixing bowl, and stir to coat with the garlic oil. Add all remaining ingredients EXCEPT the parmesan cheese and vinegar. Mix well. In 1 T increments, add the balsamic vinegar to taste, and add all the cheese. Salad is ready to be served at this point, but is better if made ahead and allowed to chill in fridge for at least an hour for flavors to "blend."


NOTE: I have made the recipe for years, and it's become a staple in my menus for when we go camping. I store it in a Ziploc, and add minced salami pieces to it once we make camp for a bit more protein. Stores well in the cooler, as there is no Mayo in it-just the vinegar and oil. ENJOY!
Susana in Louisiana

For Donna G who wanted Walking Tacos.
from gramaj

Walking Tacos
1 Pkg Taco Seasoning
1 Small Onion

Chopped Lettuce
Shredded Cheese
Chopped Tomato
Sour Cream
Salsa
Sliced black olives
1 oz Bag of Doritos

Brown hamburger and onion, drain Add Taco Seasoning according to directions Let simmer until taco seasoning is absorbed. Take your Dorito bag and press together smashing the chips. Turn the bag on it's side and cut the top off with a pair of scissors. Add your Hamburger mixture along with all/any of the toppings you desire. Take a plastic fork and enjoy!

Hi Nancy. I never got to see or hear the program that you were on until tonight. I put Celebrity Chef Connection in my search and then brought it up. I clicked on the Oct. 31st segment and there you were. What a thrill it was to see you and hear your voice also. I got your pictures when you sent them in your newsletter but now I have a voice to go along with the picture. Thanks again.
Linda in Grass Valley

With the holiday season fast approaching, I wanted to share again this year my favorite holiday cake. This is a delicious and moist cake. It contains no flour, but finely crushed vanilla wafers. Hope this will become a favorite of yours as it has my family for many, many years.

French Christmas Cake
1 cup butter
2 cups sugar
6 eggs
1 box vanilla wafers (12 oz.)
finely crushed in blender
1 7 oz. can of coconut (can use more, I do)
1 1/2 cups broken pecans
1/2 cup milk

Cream the butter and sugar until smooth. Add eggs, one at a time, beating after addition of each egg. Then add vanilla wafer crumbs and milk, alternately, a little at a time. Stir in the coconut and pecans. Pour into a greased and floured bundt pan or 9" tube pan. Bake at 350° for 1 1/4 hours. Let cake cool completely before removing from pan. It breaks very easy if removed while still too warm. Word of caution: Check with clean broom straw or uncooked spaghetti pasta pushed in cake for doneness before this time is up. According to the heat of your oven, it may be finished after 1 hour.
Jane Ann in Alabama

Mexican Quiche
1 lb mild Chorizo sausage
1 lb mild pork sausage
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp oregano
1/2 tsp pepper
6 eggs
1 pt milk
2 cups (8 oz) shredded cheddar cheese
1 pkg (12 count) corn tortillas

In a deep skillet, put sausages and all seasonings; brown meat; drain. Remove from heat and set aside. Grease a 9 x 13" baking pan. Line bottom of pan with tortillas. Spread contents of skillet over the tortillas. In a mixing bowl, combine eggs and milk. Pour this evenly over meat. Sprinkle with shredded cheese. Place pan in a preheated 350 degree oven. Bake 50-60 minutes or until firmly set.
grannym IL

Nancy do you think you could include a link for the Celebrity Chef Connection show you were on. Maybe you can tell me what network and I could try to find it online. I would love to watch it!
Nicol in MS

October 31 2007 show.

Moose/deer roast:
Hi, my husband is also a hunter, and we often have sides of venison or moose in the deepfreeze. If the meat is very tender, I roast it in the oven same as a roast of beef, however, I do poke holes in the top, and push in chips of fresh garlic, then I pepper it, and then cover the top of the roast with bacon strips. This seems to help keep the meat moist. If the meat is not a tender cut, I usually either cook it as a pot roast, or preferably make a stew with it. I have found that moose, deer, and elk make wonderful stewing meat. No fat, and tender.!
Catherine S., B.C., Canada

Hi Nancy, Just want to send a BIG THANK YOU to you and all the other great cooks out there. My oldest grandson asked me to get him some recipes a couple of years ago. He was going off to college. I am putting together Grammy's Cookbook for him. I have 444 recipes at this time I have printed off for it. A few are ones I have had for a long time but most of them came from this website. I told my daughter he had better take care of the cookbook or his younger brother will be an only child. I have to start one for him, but he is going into the Army as soon as he finishes school this year; so have a little time to compile another one..
Once again, Thanks to each and every one for their contributions.
Margaret, Tulsa

This idea is for Anna in the Nov. 2 Newsletter wanting to know how to use up her Halloween candy. Anna, why not get a wreath and use curling ribbon to tie the candy bars to the wreath and attach one end of a long piece of ribbon to the wreath and the other end you attach to a cheap pair of scissors, look for a pair at the dollar stores.

Decorate the wreath with some mini ornaments to make it look festive and hang the wreath on the inside of your door so that your guests can snip the candy on their way out the door or hang it on a wall where it will be easy for family and guests to snip them whenever they want.

Another idea would be to get some pretty (or make your own out of holiday themed fabric) little bags and stuff the candy bars and maybe a few other treats like some hard candy, etc., into the bags and place the bags on each place setting along with the name of each guest so that they each have a favor to take home with them. You could also get some ribbon or ponytail holders and hot glue the candy bar to a circle of ribbon or the rubber band and use it as a napkin holder.
Nancyb

Thanks so much for the advice on putting ammonia on the trash bags. I had not thought of that. Your readers are the most selfless people in the world.
Thanks, Marie in VA.

Thanks to the ladies who told me where to get Pumpkin Spice Coffee. I ordered some. I hope I did it okay - first time ordering on line. Got their phone number so next time I can just call. Thanks again. Doris in De.

This is Judi in Mass. I am sorry about the instructions for the bread, but I thought I put it in, but here it is.

Make sure that your 3 c. water is medium warm, not to hot. Mix 2 c. flour with the 3 pkg. yeast. Put the water into a large mixing bowl. I use my Kitchenaid mixer. stir in the 2 c. of flour and yeast. Add a couple more c. of flour. Mix 3T. sugar and 1 T. salt into the next 2 c. of flour and add it. Mixing after each addition of flour until all the flour is moistened. You can use up to 8 cups of flour. It all depends on the humidity and atmospheric conditions. Add 1/4 c. shortening (butter or oil). Mix until the dough pulls away from the side of the mixing bowl. Make sure your dough is not sickly or too stiff. I mix it about 5-6 minutes. If you don't have a mixer you can do the something by hand. Let the bread rest for about 15 minutes. Grease 2 loaf pans. Mold the bread in 2 parts and put it in the pans and let it raise until doubled in bulk. A lot of time I make it into rolls. You can also use milk instead of water and you can add eggs, too. Bake it in a 425º until done. You can test it by thumping the bread. If it sounds hollow it will be done. I take it from the oven and rub butter on it. Serve it hot or whenever. Don't wrap it when it is hot or it will sweat. Hope this helps you. Madelyn of Ar.

Someone was asking for recipes for mashed potatoes. I wrote in Recipes for mashed potatoes in my search, and came up with lots of sites for nothing but mashed potato recipes. Have fun!
Betty T., Ga.

I enjoy this site so much and if this has been addressed before, I have missed it. I would like to know the difference between pound cake recipes we make at home and what Grocery Store Bakeries call Cre'me Cakes. What makes the difference in taste or is there really any difference? I know someone has the answer, if there is any actual difference. Thanks, as always!
Eleanor in Charlotte, NC

I make this when I have leftovers.
Lisa-Union Bridge, MD

Green Bean & Turkey Casserole
1-1/2 - 2 cups cooked cubed chicken
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/3 cup milk
2 cans green beans
About 6 servings of mashed potatoes

Mix first 5 ingredients well, cover and cook in microwave about 6 minutes, stirring halfway thru. Spoon mashed potatoes over top of casserole. Sprinkle with 1/2 can of french fried onions. Microwave 4 more minutes.

For Marcia in Mt. Airy:

Apple Betty
This is a recipe I've had since eighth grade home economics and I'm a few years older than Marcia.

Juice and grated rind of one lemon.
1/2-2/3 cup sugar
1/2 tsp ground cinnamon
3 cups pared, thin-sliced apples
2 tbsp butter
3 cups soft bread crumbs
1/4 cup water

Add lemon juice and rind, sugar and cinnamon to apples. Butter a medium-sized baking dish and alternate layers of apples and bread crumbs in it. Add water; dot with butter. Cover and bake in a moderate oven, 350 degrees, 45 minutes or until apples are tender. Serve with whipped cream plain cream or ice cream. Serves four.
grannym IL

I was doing some research and looking up the just for dinner bread machine, and I found this link.At the bottom are recipes. I don't know if these came with your just for dinner machine, but sure would be nice to try them! Thought I would pass it on. Lynette in N.Y.

http://www.westbend.com/catalog.cfm?

Here are some candy bar wrapper links for Anna!
Lynette in N.Y.

http://members.aol.com/lindell77/chocolate_bar_wrappers.htm
http://akidsheart.com/misc/miniwrappers.htm
http://alenkasprintables.com/wrappers.shtml
http://raspberryswirls.com/
http://www.creativedelights.com
http://www.seed-packet-wedding-favors.com/candy-wrappers/

This is for Doris in DE:
I was at our local Wal-Mart tonight and they already had the pumpkin spice, peppermint and cinnamon gingerbread coffees by Millstone.
Hope this helps.
Jean in NC

I have a suggestion for Donna G and the chili for the walking tacos. Try adding some corn starch and that would help to thicken up your chili recipe.
Nicol in MS

For "walking Tacos" Better known in Texas as Frito Pies. They have been sold at ballgames in Tx for years, and even when my kids were young, which is now over 50 years ago. Best chili to use is "wolf " brand. Canned chili is the easiest and the best to use. We couldn't get wolf brand at the last reunion, so used hormel. Good stuff.
Roz in Indy

This is for Karen in Illinois asking about freezing store bought pies. It's very easy to do. What I do is wrap it first in Saran Wrap then again with aluminum foil. Freeze the pie as it is, and a day or two before needing it, just take it out, unwrap the foil and saran, re wrap it in more saran and let it sit to get to room temp. By taking off the old wrappings you are releasing the very cold air inside of the it all. You can, after the pie is thawed, heat it in the oven and it will taste like homemade, or at least as good as the day you bought it. One of my local bakeries sells apricot pies around the holidays and I scoop them up and freezes them for the different food holidays we have. thanks for all the work on the newsletter Nancy,,greatly appreciated.
Diane in Leominster Mass.

Thanks to everyone who recommended a cookbook for kids. I ordered the Betty Crocker Cookbook for
Boys and Girls.
Karen

Karen who was asking about freezing pies from a bakery etc. I freeze them al the time. I like to have something in case i get last minute company. I freeze bought cookies etc also.
Judi in Mass

This is for Betty in Canada who sent in the Chocolate Marshmallow Roll that was her late mother-in-law's. It called for desiciated coconut. I have never heard of this. Can you please tell me what this is because I would like to try your recipe. I thought it would just be regular coconut. Thanks.
Jane Ann in Alabama

Hi Nancy, I don't contribute too often but I look forward to receiving your newsletter each day, except Thursday. You do forget that it is Thursday sometimes and it is a nice surprise to find it in my mailbox. As others have told you, we want you to take care of yourself so you keep well. You are a special lady.
My mother made Ham in a Blanket for many holidays as have I. When I have made it, I have to use a hammer to break the dough. The ham is delicious this way. Enjoy
Rita in NC

Ham in a Blanket
10 lb cooked Ham - (8-10 lbs)
4 cups all purpose flour (4-5 cups)
1-1/2 c water

Slice off excess fat. In a large bowl, mix together 4 c flour and the water. Add more flour if necessary to form a stiff dough that leaves the sides of the bowl. Form into a ball and place on a well-floured surface. Using a floured rolling pin, flatten dough until it is 1/4 in thick. Sprinkle additional flour if dough becomes sticky. Place ham in center of dough. Wrap dough around overlapping edges until ham is completely covered. Moisten edges with water to seal. Place in a foil-linded baking pan.

Preheat oven to 150°. Place ham in center of oven and bake for 30 minutes or until dough becomes slightly crisp. Increase oven to 300 and bake for 2 to 2 1/2 hours or until bread is a deep brown. Ham juices may permeate dough during cooking. Remove from oven and peel off bread casing and discard.

Hi Nancy. I am so far behind in reading your newsletters. I save them in a safe place until I can get to them. This is for Fran in Ottawa. In the July 24 newsletter, you had a recipe for Pergory Casserole. Do you bake the dish before freezing or after? I love to made ahead and am interested in more recipes from all the nice ladies out there. Have a good day all and thanks Nancy for being there for us.
Jean

Pecan Chicken
1/4 c. honey
1/4 c. Dijon mustard
4 chicken breast halved, skinned and boned
1 c. pecans ground finely

Preheat oven to 350 degrees. Combined honey and mustard. Spread on both sides of the chicken. Dredge chicken in the finely chopped pecans. Place on lightly greased baking dish. Bake iat 350 degrees for 1 hour or until tender.
Serves 4

Turkey Roll-Ups
1 box (6 ounce) Stove Top Stuffing
1/4 cup margarine
1-2/3 cups water
6 slices thinly sliced turkey
1 jar chicken gravy

Preheat oven to 350 degrees. Prepare dressing mix as directed with water and margarine. Spoon dressing onto slice of turkey and roll-up. Place seam side down in casserole. Repeat until all slices are stuffed. Pour gravy over top of turkey and dressing. Bake for about 25 minutes or until completed heated.

Country Baked Ham
1 (8 lb.) ham
3 quarts sweet cider
2 cups maple sugar (or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
1 1/2 cup water
2 cups raisins

Simmer ham in cider for 2 hours; drain. Cover with paste made from sugar, mustard, cloves and water. Place in baking dish. Pour cider over ham. Add raisins to pan bottom. Bake for 2 1/2 hours at 325*F
basting frequently.
Sue

Sometime ago one of our members asked for flavored butters. When looking for turkey recipes I found these TNT recipes from my files. The ones with a * are ones that I especially liked.
Linda NM

Flavored Butters:
Stir desired recipe ingredredient. into 1/2 c. butter, softened; cover & chill at least 8 hrs. Each combo. makes one serving, so multiply accordingly.

Chili Butter:
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground red pepper

Serve on warm tortillas, or stir into refried beans or rice.

Cinnamon Butter:
1 Tbsp. cinnamon
1 tsp. sugar
1 tsp. brown sugar.

Serve on hot rolls.

Herb Butter:
2 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley

Serve on assorted steamed vegetables, fish or chicken.

Jalapeño Butter:
2 garlic cloves, pressed
1 or 2 jalapeño peppers, seeded & minced
1 Tbsp. chopped fresh cilantro

Serve on baked potatoes, rice, or chicken.

*Blackberry Butter:
2 Tbsp. blackberry jam

Serve on waffles, pancakes, or ham

Blue Cheese Butter:
1/4 c. crumbled blue cheese

Serve with crackers as an hors d'oeuvre, or on baked potatoes or
steaks.

Bourbon Butter
2 Tbsp. bourbon

Serve on pork chops or ham, toasted pound cake, waffles or sweet
potato biscuits.

*Chipotle Pepper Butter
1 Tbsp. minced chipotle peppers in adobo sauce

Serve on rice, baked potatoes, chicken, or pork chops.

Cranberry Butter:
2 Tbsp. cranberry sauce

Serve on sweet potatoes, waffles or ham.

*Honey Butter:
2 Tbsp. honey
1 tsp. grated lemon rind

Serve on sweet potatoes, waffles, winter squash or ham.

*Lemon Pepper Butter:
1 tsp. pepper
1 tsp. grated lemon rind
1 tsp. fresh lemon juice

Serve on steak, fish, chicken or shrimp.

Mediterranean Butter:
3 Tbsp. minced pitted Kalamata olives
1 garlic clove, minced
2 Tbsp. basil olive oil

Serve on sliced French bread for an easy appetizer or on pasta, fish
or chicken.

Pecan Butter:
1/2 c. finely chopped pecans, toasted

Serve on pancakes, sweet potatoes, winter squash or gingerbread.

Cinnamon Crisp Cookies
2 c. flour
Dash of salt
2-1/2 tsp. cinnamon
1 c. butter
1 c. sugar
1 egg, separated
1/3 c. finely chopped or ground pecans, optional

Sift flour, salt & cinnamon together. Set aside. Cream butter & sugar. Beat in egg yolk. Gradually add the sifted dry ingred. The dough will be stiff. Add pecans. Form into sm. balls & flatten gently with hand. Crisscross with fork & brush with egg white. Bake on a ungreased cookie sheet.
Lisa

Favorite holiday recipes at our house.
Lisa

Cherry Pie
1 (14 ounce) can sweetened condensed milk
1/2 pint heavy whipping cream
2 lemons, juiced
1 cup chopped pecans
1 (16.5 ounce) can pitted Bing cherries, drained
1 (9 inch) prepared graham cracker crust

In a large bowl, combine condensed milk, lemon juice, pecans and cherries. In a separate bowl, whip cream to soft peaks, and fold into milk mixture. Pour into crust and chill in refrigerator for at least 4 hours
before serving.
Makes 1 - 9 inch pie
Lisa

Banana Pudding
1 (8 oz) cream cheese
1 (14 oz) can sweetened condensed milk
1 (5 oz) instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract
1 (8 oz) frozen whipped topping, thawed
4 bananas sliced
1/2 (12 oz) pkg vanilla wafers

in a large bowl beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 9X13 inch dish with vanilla
wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Cauliflower With Cheese Sauce
1 med. cauliflower
2 c. milk
4 T. butter
4 T. flour
1 1/2 c. grated cheese
1/2 tsp. salt

Cook the cauliflower upside down in boiling, salted water, until tender, 12-15 mins. Drain. Make a white sauce, by melting butter, and adding flour. Add milk gradually. Cook slowly until thickened, stirring constantly. When thickened, remove from heat, and add grated cheese, and salt. Place the drained cauliflower on a platter, and pour the cheese sauce over it.
Lisa

Hello, Nancy
This is for Donna G, who wants to make walking tacos for a group of kids. The easiest way I know is to brown hamburger or ground beef and for each pound, I add 1 pkg. of Taco seasoning mix and 3/4 C. water. Simmer about 5 minutes and use. I can't think of anything simpler than that.
I love your newsletters. - Ann Berger, Lansing, MI

For Sharon in Pa.

Goulash The Maine Way!
1 to 1 1/2 pounds hamburger
1 large onion chopped
2-3 stalks celery chopped
1 large green pepper chopped
1 28 ounce can whole or diced tomatoes
1 large jar Prego traditional sauce
2 cups macaroni or bag of noodles

brown hamburger, onions, celery, and green peppers together till meat is no longer pink. Breaking it up into chunks as it browns. Add can of tomatoes and jar of Prego and let simmer while the 2 cups of macaroni or bag of noodles cook. Once macaroni or noodles are done...drain and add to the simmered sauce. Sprinkle with cheese if you'd like.
Celia, Maine

In Nov. 3rd newsletter, Karen in Il was asking about freezing already baked pies. I know my step-mother and MIL freeze their already baked pecan pies. They thaw out and are just like fresh baked-especially when you warm them up just a bit. I know my DIL's parents make tons of apple pies each fall and freeze them. When they want fresh baked pie they just pull it out of the freezer and bake it frozen just adding a little more time to the baking time. I'm not sure about freezing already baked fruit pies. I would think at least the bottom crust would become soggy. Freezing them before baking would be your best bet.
Connie in TX

For Betty T. in Ga. I am interested in purchasing your Church Cookbook and will be looking for it in the newsletter when you let Nancy know when you will be putting it on the market and the price. I have found that Church Cookbooks make good Christmas gifts.
Betty in MD

Hi Friends,
I have 4 split turkey breasts total weight about 12 lbs. Please tell me a crock pot or roaster oven (I have both) way to fix all at the same time. I am doing our community pot luck sat. and also doing the ham. Any short cuts greatly appreciated.
Boots in Va.

Nancy thanks for putting my websites in the newsletter. One of the links was not working try this one, Women Of Great Taste,
www.geocities.com/chefsociety/index.html
Judy C

Greetings to all, but for the lady asking about pumpin spice coffee in the 10/31/letter, there is a company with the website, www.gevalia.com that has the greatest of all coffees. It is mail order, but I have been a member for over ten years. I can't drink any of the colombians on the market or Star Bucks, etc. This company has seasonal flavors plus many coffees from different countries. You can scan their catalog online. Hope this helps.
Mert in Wisconsin

Hi gang, In the Nov. 1 newsletter, Lisa-Union Bridge, MD submitted a delicious sounding recipe for "Sausage Potato Quiche". It calls for shredded potatoes. Do you use fresh potatoes, and then shred them, or the frozen hash browns, such as Ore-Ida? I'm very anxious to make it, but wasn't sure about the potatoes.
Thanks in advance.
Cheryl In North Olmsted, Ohio

Thanks to everyone who sent in recipes for "Lemon Rolls". They all sound great, and I plan on making a few, so I'll probably try them all. Thanks again. You guys the bestest!!!
Cheryl, North Olmsted, Ohio

RE: For PeggyNELA in your Oct 30th newsletter. How do you parch flour and how do you store it for future use?
Thanks you Mary in NY

Mary, I use two ways to make lightly browned flour (parched flour):

Stove top: Place no more than one cup of plain flour in 8-inch to 10-inch cast iron skillet; turn burner on LOW and flour will gradually turn to light brown. Must stir often. This could take 15 minutes.

Oven: The other day, after baking something in oven, and I came up with idea of just placing a cake pan (with measured flour) in oven to let heat parch flour while oven was cooling down. That worked great because it only need stirring once or twice.

Flour will burn quickly if left unattended. Unless I have a lot of time to stir and watch, I work with small amounts only.

I have worked with larger amounts in larger pan in oven, but this requires much attention.

Also, please understand that some like to cook flour to DARK brown for their cooking. I prefer medium to light brown.

Also, please understand that some cooks prefer use to shortening, lard or oil to mix with the flour when browning (making ROUX). We went fat free a few years ago, and we like it.

Storage: Cool completely in open pan or dish. Spoon into clean and DRY mason jar or any storage jar with top that seals.

When my daughter was living in another town, I made a quart jar full for one of her Christmas presents. It is always a delight to have your flour already browned (parched) when you are making gravies, gumbos, etc.
PeggyNELA

Does anyone have a recipe for making a substitute for Jiffy Cornbread Mix?

There are many recipes using the little box of mix.
I would like to make a bulk mix of it (maybe 5 pounds)
PeggyNELA

I want to thank you for all your hard work and time you put into the newsletter. It is a great site and everyone should appreciate your work.

I want to thank Chris NM, Connie in TX, and Grannym IL who replied to my request for info on baking turkey ahead of Thanksgiving day. I will sure try it this year.
Carol in NE

In Oct 31 newsletter Dee was asking about instant mash potatoes - in my opinion, Idahoan Instant are the best.
Margie - WA

Hi!
This is another turkey gravy recipe/tip:

I cook the giblets included in the bag which is often found inside the turkey. (You want to remember to take them out before you roast your turkey and this is a good way to remember!) I also add salt, pepper and sliced onion to the water which I'm cooking them in. Use about 4 cups water, bring to a boil, and simmer for about 1 hour until tender. This stock makes a delicious gravy which I add to the drippings that are left in the roaster. I then thicken the gravy with cornstarch mixed with a little water and if needed, add some Kitchen Bouquet for color.
Delores P

My friend, Sherry, says that this is her sons very "most favorite" after school snack. I'm here to tell you that it really good for dessert and for "grown-up" snacks too.

Sherry's Caramel Pudding
1- 3/4 cup milk
1/2 cup water
2 egg yolks
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 tsp salt
1 1/2 tsp butter
1 tsp vanilla extract
2 tbs whipped topping
2 tsp English toffee bits or almond brickle chip
s
IN a blender, combine first 6 ingredients, cover and process until smooth. Pour into small saucepan and bring to boil over medium heat stirring constantly. Cook and stir 1 min longer or until thickened. Remove from heat, stir in butter and vanilla. Pour into 2 dessert dishes. May serve warm or cold. Garnish with whipped topping and toffee/almond bits. Enjoy
Susana in Louisiana

Here is the way I cook my holiday turkey on the grill -
While my double burner gas grill is preheating on high, I slip pats of margarine to equal about 1/4-cup under the bird’s skin (about a 14-lb-er) all around. I also put ground thyme sprinklings everywhere I put the margarine. Then I salt and pepper to our taste and stuff the bird’s body cavity with sliced carrots and a sliced onion. I sprinkle some sage over this and then I truss the drumsticks. Now I place a pottery dish filled with water directly on the lava rocks on one side of the grill and turn off that side of the grill. Adjust the other side to medium-high and place the bird on a rack in a roasting pan over the water side (that is turned off). Close the lid on the grill and do not open it for 5 hours. The bird will be done and very tender and juicy. Now I have had time to do all my “oven stuff” without being cramped with the cooking of the turkey. I put the bird in the indoor oven on broil for about 5-7 minutes or until the skin browns and crisis. Brushing a little olive oil for butter over it before this process will help. I have served this to family and friends on many major holidays so it IS foolproof and it IS good. Let me know if you try it.
Susana in Louisiana

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

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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