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.

Do you have a box of lumpy powdered sugar? Try this--

After Dinner Mints
Pour the powdered sugar in the top of a double boiler and add enough evaporated milk to make a thick paste. Add a teaspoon of butter. Cook over the boiling water a few minutes. You can add any Watkins Flavoring you like and a little food coloring. When cool enough roll into small balls and flatten with the tines of a fork. Let dry on a piece of waxed paper. After top is dry, turn candy over so the bottom dries.
(Orange, lemon and mint are very good)
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Remember to email your name and street address to me for a free copy of the Watkins November flyer and a sample of chicken or beef soup base.

A free recipe booklet will be sent to everyone that places a Watkins order in November.

Nancy: Thanks again for all you do for this wonderful group of people interested in cooking/baking, recipes and helpful hints. This is for Betty T. in GA. Betty, please put me down for three (3) of the Church Cookbooks. I need one for myself, one for my daughter and one for my daughter in law. Just let me know when they are available, how much (including shipping) and where to send the check. With all the interest in the cookbook you should sell out quickly. As a possible hint, I belong to www.paperbackswap.com where members can offer and/or request books and CDs that are available and I always use the "Media Rate" for shipping a book. The current rate last week when I shipped two paperback books to the same address was $2.31. Anyone shipping books or other media items should be using this inexpensive shipping method.
Mr. Myron Drinkwater -Lake Forest, CA

I need your help. I wore a new outfit to work and got yellow highlighter on my cream colored sweater. Does anyone know what I should do to get the stain out.
Thanks, Jena in WV

CELEBRITY * CHEF * CONNECTION
CLICK HERE to see the current show featuring -

- Vince Pilon, U.S. chocolate master and Mandalay Bay’s exec pastry chef (live demo postponed until November 14 show)
- Nancy Rogers, host of one the biggest and best food newsletters on the Internet
- Rebecca Reece, the National Hamburger Contest winner in the Sutter Home competition
- Food Fests from all over the country
- Jay White, who is Neil Diamond’s favorite impersonator, plus a clip of his famous act
- Plus, Mail bag, Food News, and the Co-host Faves

Hi Nancy! Hope your well, and I heard your interview! You are the best and we love ya!

For Carolyn in Syracuse - to thicken with cornstarch - you always put the cornstarch into a cold liquid, it can be water, broth, wine, what ever you what, dissolve it by stirring then pour this thin "slurry" into the hot liquid you want to thicken. The pot must come to a boil in order for it to thicken properly. Once it is at the boil stage it will thicken within a minuet, stir the entire time. Then reduce your heat. If you put the cornstarch into the hot liquid all by itself, it will never thicken. Hope I have been of help!
Billie in FL

Hi Nancy and Friends,
This is for Boots in VA, November 4 newsletter regarding recipes for turkey in the crockpot. This one I just did this last Thanksgiving and it was awesome. I will never roast a turkey again.

Place your turkey in the bottom of a greased crockpot. Sprinkle with salt and pepper.
On top place
1 chopped med. onion
1 minced clove of garlic

Pour 1/4 cup of melted butter over turkey and vegetables.
Pour next 1 small can of chicken broth (14 oz or so) with 1 tsp of lemon juice mixed together over all.
Cover HIGH 6 hours.

I have a huge crockpot that I could probably do a whole turkey, but I will need to cut it up. I would then add more of everything else. Going to try it this coming Thanksgiving. But the small amount I did was so good. And the turkey was so moist. The recipe called for breasts, but, I did legs and thighs because my husband prefers dark meat.

I am Carolyn from Rochester, New York who asked for recipes for crab cakes and soup. WOW I went to store to get ingredients, really changed my mind when I saw the cost of crab. I cannot believe how expensive it is. Soooo, just wondering if I could use imitation crab or can crab. Probably will not be the same but does not hurt to ask.
Carolyn, Rochester, New York

Does anyone have a copycat or clone recipe for Zebb's cookies?
Tammy Laurito, Jamestown Ny

Double Icing Cake
1 box cake mix, made as directed (I used Devils Food)
2 cans frosting. (I used one chocolate, one vanilla)

Make as directed in two 8 or 9 inch cake pans. When cool, take a wooden handled spoon, handle side down, and punch thru the cake to make little well type circles. Then, heat the vanilla icing in the microwave until pourable, and pour the icing over the cake so that it fills the little wells.
cool slightly, then frost as usual, using the other can of frosting.

This may sound strange, but my hubby and daughter agrees that it is very good, and with all the cake mixes and frosting types available, there are endless combinations to this.
Nedra in VA

Nancy this is for the person requesting a French Apple Pie.
Thanks! Julie in Va.

FRENCH APPLE PIE
Pastry for 2 crust pie
6 c. apples, tart, pared and sliced
1/2 c. raisins
2/3 c. sugar, granulated
1 tbsp. cornstarch
1/2 tsp. cinnamon, I like more
1 tbsp. lemon juice
1/2 c. confectioner's sugar
2 tbsp. water

Preheat oven to 400 degrees. Prepare pastry and line a 9 inch pie pan. Spread apples in pans. Sprinkle raisins over apples. Mix granulated sugar, cornstarch, and cinnamon and sprinkle over apples. Drizzle lemon juice over apple mixture. Top with second crust. Bake 45 to 60 minutes or until apples are tender when pierced with a knife. Cool pie. Mix confectioner's sugar and water to make a thick frosting. Spread on slightly warm pie.

for Cheryl in OH,
My daughter spilled red nail polish on my new off white carpeting while my husband and I were gone for the weekend. I never thought I would get it out. I tried several methods and the only thing that worked was acetone nail polish remover. I went to a Beauty Supply House to get a commercial grade remover that is used to remove acrylic nails. I used a VERY SMALL amount of remover on a white cloth and kept dabbing the stain until the red came out. Keep using a new section of cloth so you don't keep putting the color back in. Use in a well ventilated room. Do not allow your carpet to get wet with the acetone as it will break down the fibers in synthetic carpet. Do Not use by an open flame. Acetone is flammable.
Bobbie

Hi Nancy and friends. I know that no one wants to think about Christmas yet since it is not even Thanksgiving, but I have a question. I don't know why, but I have saved all my Christmas cards for the last 6 or 7 years. May be just a little sentimental, but I am running out of room. I know someone out there in Nancyland can let me know of a place that can use them or maybe some craft. I heard of a place years ago that wanted used Christmas cards. Said they use the front unused side of the card for something. I do hate to just throw them away. I have some really nice cards. Thanks for your wonderful newsletter and the amount of time you must spend on it makes me tired just thinking about it. I know there must be alot of LOVE in your heart. Thanks again and have a wonderful day.
Patsy in Waco

Hello everyone,
Remember when there was a lengthy discussion about the Peach Puzzle recipe? Well, on America’s Test Kitchen that recipe won $10,000! There is also a picture description of the details. I thought this was interesting.

http://www.cookscountry.com/
Reeva Babcock

Hello Nancy:
I need Help in finding a recipe for Scallop Cabbage. Love your recipes and really enjoy the news letter.God Bless You.
Patricia OH

For Jean who was wondering about freezing the perogy casserole. I assemble it and then freeze. When I want it, I put it directly into the oven to bake.

I have a freezer full of meals, but now that my shift at work has changed and I no longer have an in-house sitter, it isn't so convient for me to have read-made weeknight meals. No worries tho, I just use them on weekends so I have more liesure time!
Fran in Ottawa

Hi All of you great cooks:
I am having Christmas Eve this year and wanted to do something different so I am doing an Italian dinner. Would like some suggestions for appetizers and desserts.
Thank you . Jeanie

I've been looking for a recipe for TNT pulled pork without "store bought" barbeque sauce in it. I'd like to make that part myself because I just don't like the taste of the sauces you can buy and I've tried lots of them. If it could be made in the slow cooker that would be great. It's getting a bit chilly here to cook outside on the grill.
Thanks, Betty in Maine

Good morning Nancy,
I found 2 more of my southwestern recipes yesterday. They were so good!

http://whatscookin.proboards4.com/index.cgi?

I fixed this omelet Sun. morning. Oh boy was it good! I added the avocado and the cheese because the original recipe did not include them. You could use hash brown cubed potatoes in place of the sliced potatoes. This is supposed to serve 4, but it didn’t. They would have been very small servings! LOL

Spanish “Tortilla” – T & T (my way)
Original recipe from Taste of Home

“Not to be confused with Mexican tortillas, this Spanish dish is actually an omelet made with eggs, onions and potatoes. Serve with salsa.”

2 tbls. Olive oil, divided
1 small baking potato, peeled and thinly sliced or tiny diced
1 small sweet onion, thinly sliced or tiny diced
1 avocado, small diced
4 eggs
¼ to ½ c. shredded Mexican cheese mixture
½ tsp. salt
black pepper to taste

Heat 1 tbl. oil in a medium skillet over med. heat. Add potato and cook 5 minutes or until soft. Stir in onions and cook 5 minutes or so. Remove from heat. Transfer to a bowl. In a separate bowl, beat eggs with salt and pepper. Add potato mixture and mix well. Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set – 7 to 8 minutes. Carefully flip to cook other side. Add the avocado and cheese at this time. Cook 2 to 3 minutes or until done and browned on bottom. Serve hot with salsa. Serves 2

And the following recipe that does take some extra time but they are so good! Much better than store bought tortillas!
http://www.thatsmyhome.com/

Indian Fry-bread Tacos
Fry bread mix:
4 C. white flour
1/2 t. salt
1 T. baking powder
1 3/4 C. lukewarm water

Indian taco toppings:
1 22-oz. can of chili beans (or make] your own pot of beans)
4 large ripe tomatoes
1 head of lettuce
2 lbs. hamburger
1 lb. cheddar cheese

Fry bread:
Combine all dry ingredients. Add water and knead until dough is soft but not sticky. Add more flour if needed. Let dough sit for 4 hours and knead occasionally. Shape dough into balls the size of a small apple. Roll out dough to the size of a tortilla. Dough should be about 1/2-inch thick. Poke a small hole in the middle. Fry dough mixture in hot vegetable oil; oil should be about an inch deep. Brown on both sides. Drain and serve hot. (A shortcut for flour mixture is Gold Medal Self-Rising Flour and water; 4 cups self-rising flour and 2 cups lukewarm water.)

Indian taco toppings:
Cook hamburger and season to your taste. Prepare beans. Dice tomatoes, chop cheese, shred lettuce. Spread meat and bean mixture on hot bread, top with lettuce, tomatoes and cheese.
Take care! Chris in NM

Orange Sherbet Salad
3 small boxes of orange Jell-O
3 cups hot water
1 pint orange sherbet
1 small can crushed pineapple, undrained
1 small can mandarin oranges, drained

Mix Jell-O and hot water together. Add orange sherbet and fruit. Chill until it sets up. May add nuts if desired. If you don't like pineapple, use 2 cans of mandarin oranges drained..
Bette~Indiana

Peanut Butter Swirls
1/2 cup creamy peanut butter
1/4 cup shortening
1 cup sugar
1 egg
2 tablespoons milk
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon soda
1 cup chocolate chips, melted and cooled

Combine peanut butter, shortening, and sugar together. Then add egg and milk. Combine flour, salt and soda together, then add to butter mixture. Chill dough 1 to 2 hours until firm enough to handle. Divide dough in half. Roll one half of dough on lightly floured cloth to 10X8 inch rectangle. Spread with 1/2 of melted chocolate chips. Repeat with second half of dough. Roll each and wrap in waxed paper and chill 30 minutes. Slice 1/4 inch thick and place on ungreased cookie sheet. Bake at 375º for 7-8 minutes.
Bette~Indiana

Another way you can use leftover candy is in the famous 7 layer cookie. You can mix and match that recipe with any kind of candy, replacing the chips, etc. Also another way to clean a pan or tray with hard stuff on is soak in a bit in dishwasher soap. My sister law told me about that years ago and it works great.
Mary, Green Brook,NJ

This reply is to Jean Cecil,VA/FL on her request in the November 4th newsletter. Thank you for putting the young soldiers name in newsletter. I am grateful that he has volunteer the armed forces so I may live in a free America. He will be added to my list of soldiers that I send packages to each month. I will keep him in my prayers. Proud to be an American and will continue to support our boys until they come home.
Mary, Green Brook, NJ

Yesterday, someone (sorry, I forget who) sent in a link for lots of old & new recipes. I was thrilled to find this recipe there. Monkey bread recipes usually have sugar and cinnamon .... this one doesn't. My sons used to beg me to make this for them when they were growing up. I always fixed it in a bundt cake pan. It is worth the trouble.
Ann in TX

MONKEY BREAD
1 package yeast
1/2 cup warm water
1 cup oleo (2 sticks)
1/4 teaspoon salt
1/2 cup evaporated milk
31/2 cup flour
1/4 cup sugar

Dissolve yeast in water.
Melt 1/2 cup butter or oleo in pan.

Stir in sugar, salt and milk, while sugar dissolves. Stir into yeast mixture after butter mixture is cooled to lukewarm. Beat in flour all at once. Knead dough until smooth and elastic. Cover and let rise 1 hour. Melt remaining 1/2 cup butter. Punch down dough and roll out into a rectangle 18" x 12". Cut into triangles.
Dip each piece in butter and place in tube pan. Cover and let rise 1 hour. Bake at 350 degrees F. for 30 minutes.

I had a error copying the recipe from last year for HILLAVA PUMPKIN PIE. Would someone please post the date of the newsletter?
Thanks, Reeva Babcock

Carolyn in Syracuse asked about thickening sauces with corn starch in the Nov. 4th newsletter. Put about 1/4 cup very cold water in a cup and add 2 heaping tablespoons of corn starch to the cold water. Stir until disolved. If you make it in advance you will probably have to stir it again just before you use it. Then, be sure your sauce, gravy or whatever you want to thicken is either bubbling or close to boiling. Just add a little bit of corn starch and stir. Add a little more and stir. You should soon see your sauce thickening. Do not add all the corn starch at once or it may get too thick. I hope I've been able to help. Good luck. Diane

Florence, IL,
Thank you so much for sending the address for Christmas cards to our recovering solders, and a big thanks to you Nancy for posting it. When I sent out the posting to all my friends they were elated and anxious to participate. They too, have friends that we are sure will do the same. I have already mailed my care packages to anonymous solders, and I can't put into words what a warm and good feeling it gives me to do it. It is the least I can do for the ones over there who are laying their lives on the line so we might live in the United States of America as a free nation.
God Bless Our Troops One and All, Scooch

For Christine in Arkansas.
The Cheese Spread recipe is in the September 29th newsletter.
gramaj

Help! I am preparing turkey breasts and I need to make gravy for about 40 people, I am at a loss where to begin! Help.
Boots in Va.(this saturday)

I found this barbecue sauce to be SO good that I may NEVER buy another bottle of sauce. I'm planning to try this on pork and beef. Really!!! It's THAT good!

The Deen Brothers’ BBQ Chicken
1-cup catsup
1/4-cup packed brown sugar
2-tbspn orange juice
1-tspn Worcestershire Sauce
1/2-tspn dry mustard powder
1/4-tspn cayenne pepper
8-pieces of chicken (I used a whole chicken-cut up)

Preheat oven to 375°. In a large bow, stir together all ingredients except the chicken. Reserve 1/3-cup of the BBQ sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat. Arrange the coated chicken on a grilling rack for the oven and cook for 35 minutes, basting every 15 minutes.
Susana in Louisiana

Heres how I make my chili. Thought Donna G might want to try it.

Chili
3-lbs ground beef
5 tspn Mexene chili powder
3-tbspn minced garlic
3 medium onions, chopped
5(8-oz)cans tomato sauce
1(8-oz)tomato sauce can filled with water
1 small tomato paste
1 can of tomato soup
3/4-tomato soup can of water
1(16-oz)can diced tomatoes
1/2-bell pepper, chopped
1 ½-tbspn brown sugar

Brown down meat with onions; drain and crumble. Put in a large pot and add all remaining ingredients. Cover and cover low and slow for about 3 hours, stirring occasionally.
Susana in Louisiana

Pear Mincemeat
18 cups ground pears
4 or 5 ground apples
1 ground whole lemon
1 ground whole orange
2 boxes raisins
2 pounds brown sugar
1 pound white sugar
1 cup vinegar

1 teaspoon each of the following
Allspice
nutmeg
Cloves
Salt

Cook on low heat for 1 to 2 hours or until thick. Pour into jars and seal.
Carolyn in Ar

Smothered Steak Strips
2 lbs chuck roast, cut into 1" strips
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
1 large onion
2 large green peppers
1/2 cup ketchup
1 cup barbecue sauce
1/2 cup water
1 can (4 oz) mushrooms
1 tbsp molasses
2 tbsp brown sugar
1 tbsp soy sauce

Place steak strips, flour, salt an pepper in slow cooker. Stir well to coat steak. Slice onion and green peppers very thin. Add the rest of the ingredients to the slow cooker. Cover, cook on HIGH for one hour, LOW for 8 hours. Serve over rice, noodles, potatoes, or with crusty bread. Also makes a good sandwich filling.
grannym IL

This is for Anita from Brandon Florida

Chicken Enchiladas
Prep Time - 20 minutes
Bake Time - 25 minutes
(4 servings)

1 (10.750oz)can Campbell's Condensed Cream of Chicken Soup
1/2-cup sour cream
1-tbspn butter
1 medium onion, chopped
1 tspn. chili powder
2-cups cooked chicken, chopped
1(4-oz)can chopped green chilies
8(8-in)flour tortillas, warmed
1-cup freshly shredded mild cheddar cheese

Stir soup and sour cream together. Melt butter over medium heat and cook onions and chili powder together until onions are tender. Add chicken, chilies, and 2-tbspn. soup mixture. Spread 1/2 cup soup mixture in an 11X8-in shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese. Bake at 250 degrees for 25 minutes or until enchiladas are hot and bubbly.

I've been making these for a long time now and the recipe is consistently good. Hope it is what you are looking for.
Susana in Louisiana (-Suz)

Montana Greetings,
Does anyone have a recipe for White Salsa Con Queso. I thought I saw a recipe for Mexican salsa sauce but cannot find it, I thought it might be the same to dip chips or veggies. Thank you in advance.
Have a good day.
M in Montana

Thanks so much to the person offering the advice to use "Dawn" on my lip gloss stains, on my shirt. Worked like magic and now I have my favorite shirt, back again. Bravo!
You all are THE best----Nancy, too!
SUE

This is for Doris in Delaware who was inquiring about the Pumpkin Coffee in the Oct. 31st newsletter. Maybe you could use this recipe in regular coffee instead of getting the actual pumpkin coffee. I got this from www.recipegoldmine.com and I forgot if I've made it before or not (I seldom use creamer in my coffee) but I plan to try it this year. You might want to combine all the ingredients in a blender or food processor to make sure that they are well combined.

I also have a question for everyone. I have decided that I want to make scalloped potatoes for Thanksgiving and I always thought the difference between scalloped potatoes and au gratin potatoes is the scalloped are made with a white sauce while the au gratin is with cheese sauce. But seems like all the recipes I've seen are with cheese. Can I ask the readers if they would send in their recipes for scalloped potatoes and if it is a slow cooker recipe (I have several from this list saved already) can you give direction for how to make them in the oven because both of my slow cookers will be in use as well as my rice cooker on Thanksgiving?

PUMPKIN PIE COFFEE CREAMER
4 tsp. ground cinnamon
2 tsp. ground ginger
2 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. allspice (optional)
1 C. non-dairy creamer
Combine well.
Nancyb

Hi Nancy, I listened to your interview. What an honor and well deserved, I might add!! The following is another TNT recipe from the collection I am organizing. I remember taking this one to a pot luck lunch at my daughter's school 33 years ago. It was a hit then and continues to be a favorite of my family. You can use left over turkey instead of chicken for a change. This recipe doesn't have a title, so I will call it:

Chicken Casserole with Ripe Olives
2 cups cubed, cooked chicken
2 cans sliced or chopped olives ( I often use a large can of olives and chop them up)
1 can Cream of Mushroom soup (undiluted)
1/2 cup real mayonnaise
1/2 pint sour cream
6 slices of bread, cubed

Mix first 5 ingredients together and then fold in the bread cubes. Pour into an oven proof dish and bake uncovered at 350 for 1 hour.

Variation: Use Cream of Chicken Soup

For Carolyn in Syracuse. When using cornstarch or flour for a thickening agent, you must bring the liquid to a boil in order for the thickening to occur. If you bring it to a full boil and it still doesn't thicken, you haven't added enough thickening agent. Remember to stir the liquid as you bring it to a boil, and it is best to do that slowly.

My best to you and your assistants, Nancy, and many thanks to all who contribute to this wonderful newsletter.
Ginny Lee-upstate NY

To Carolyn in Syracuse, from Don in Mich
There probably many here who have no trouble with thickening sauce; there is one thing to remember, nothing will happen until the liquid boils. It usually takes one tablespoon of starch, to one cup of gravy base, add a little water to the starch until you have a loose paste, then pour it a bit at a time into the gravy base, stirring all the while. You will be able to judge the amount of starch based on experience after a while. Just remember, make it boil.

Lady's I'm going to a church covered dish Saturday and have to bring a side dish any ideas?
Marlene of Fl.

Karen from Ill. was wondering if she could freeze a purchased pie. I have never tried this, but I do freeze my pie shells, so I can pop a filling in fast and bake it off. A pumpkin filling works great for this time of year and is quick to make. When your guests arrive, the house smells wonderful and inviting. Purchased graham cracker pie shells can make a quick cream cheese with powdered sugar cheesecake that only needs a canned pie filling on top. Also, think about freezing cookies.

A nice variety on a plate is ready to eat directly from the freezer. You can also bake up a brownie mix and dress it up a variety of ways. At Christmas time, I put a brownie in one of my stemmed crystal dessert glasses. I first ran some of the green gel frosting that comes in a tube around the rim. I crushed peppermint candy and dipped the glasses in it for a festival rim. Then I just added a scoop of ice cream over the brownie with a topping (chocolate, caramel or whatever), some whip cream and a red maraschino cherry.

It looked sort of fancy and was just a brownie with ice cream. It looked like I made an effort for my company, but it was really fast and easy. Some of those toffee bits sprinkled on top of your brownie batter before baking create a nice crunchy top that makes a regular brownie mix, taste like something from scratch. I hope these ideas help.
Sandy in Iowa

Hello Nancy, Furry Assistants and all Nancylanders
I'm sorry but as usual I don't remember the date of the recipe, my remembered is broken. I recently made the Pineapple Pecan cake (didn't have pecans so I used chopped walnuts) and it was awesome. It is so moist and the icing is soooooo delicious. A big thank you to whoever sent it in. It is a definite keeper.

Also I really love the little stories about Siggy and Ditto. I just have to tell everyone about what my kitty Wilber did last night. He has a tiny white stuffed cat with black spots that he just loves. He carries it all over the house in his mouth. It ended up under the freezer in our laundry room for the hundredth time and I had just gotten it out not five minutes before. My hubby and I were watching TV and we heard him fussing and knew he had lost it again. I figured when a commercial came on I would go get it for him. I guess that wasn't soon enough for him. We heard a noise and I went to see what he was up to (he is a little rascal). He had jumped up on the washing machine, opened the cabinet and gotten the ruler we dig it out from under the freezer with. It just cracked us up. I guess he was going to get it himself. Cats are so smart. Sorry this is so long but I just had to tell this one.
Sherrie in Delaware

I highlight the recipe I want, then click on Edit and Copy. Then I click on Word Pad. When W.P. comes up, I go back to Edit and click on Paste. This way if I get more than I want, I can delete the extra before printing or saving.
jackiets from Louisiana

I was wondering if you would have the recipe for the Amish Friendship Starter, I have several recipes that call for it and I can't locate one. I would appreciate it very much if you have one.
Thanking you in advance, Velma

*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