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.

I am asking for your prayers for my husband on Wednesday. He will be having gallbladder surgery.

A recipe for applets and cotlets will post as soon as I find it.
Last night for supper I make the best bread dressing. Here is how I made it.

1 box Stove Top Stuffing (chicken)
1-1/2 cups water
2 tbsp. Watkins Chicken Soup Base
Some Watkins Poultry Seasoning.
I mixed all of this together (put the soup base in the water), put it in a sprayed casserole and baked about 30-35 minutes. This is different that box directions, but the dressing was realllllly good! I had some cold today to lunch - yummy!
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free 888-965-7070 Eastern time

Watkins Six Onion Soup Base #21183 and Mexican Soup and Seasoning Base #21182 are on sale for the month of November.

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

Ecards- for more information.

This is for Nedra, who in the 11/8 newsletter wanted to know how to easily separate an egg. There are inexpensive devices that you can purchase, but there is no need to do that. You can simply use a funnel to accomplish the task. Place a funnel over a cup and crack the egg into the funnel. The white portion of the egg will flow into the cup and the yolk will remain in the funnel.
Robbie Bowling Green, IN

Hi Nancy: In the 11/8 Newsletter, Mrs. Marshall asks what is the difference between a Bean Pot and a Crockpot/Slow Cooker. A Bean Pot is usually a brown ceramic jug and it is cooked in the oven slowly. If you Google Bean Pots there are many sites that show pictures. And, as far as I know, Crock Pots and Slow Cookers are the same thing..but are electric. They slow cook the same way. I own several sizes, but my favorite is my West Bend All-Purpose Cooker. It has a unique system and is stainless steel, I believe. You can brown meats on the stovetop before slow cooking and it can be used for cooking on the stovetop as well. I'm sure it's quite expensive tho, but I'd gotten a deal on it when buying a whole set of the cookware. Go online to WestBend and it's probably listed.
Jan in DE

Hi Nancy
This is for Joan who was looking for the Friendship Fruit Starter in the Nov 8 newsletter.
Judy in EB

Friendship Fruit Starter
Day 1 - Drain, chop and mix in Large Glass Jar:
1 (15oz.) can pineapple chunks
1 (17oz.) can pear chunks
1 (16oz.) can sliced peaches
1 (10oz.) jar maraschino cherries

Add:
1-1/4 cups sugar
1-1/4 cups brandy

Stir with a wooden spoon. Cover with plastic wrap.
Leave on counter and stir every third day for 3 weeks.

Day 21: Ready to use. Drain, reserving juice. Put 1-1/2 fruit each in jars. Put 1- 1/2 cups juice in each jar. Use fruit to bake cake and juice in place of brandy to make more Fruit Starter.

Here is the cake recipe if you need it:

Fruit Friendship Cake
Mix in large bowl:
1 yellow cake mix (without pudding)
1 small box vanilla or lemon instant pudding
4 eggs
2/3 cup oil
2 teaspoons orange extract (optional)

Add:
1-1/2 cups fruit from Fruit Starter
1 cup chopped nuts
1 cup golden raisins (optional)

Pour into greased and floured tube pan.
Bake at 350 degrees for 1 hour.

I just sent in the recipe for Friendship fruit starter, when I realized it had brandy in it. I meant to tell Joan I make it without the brandy and it works fine…….Sorry for the confusion, perhaps you could just delete the brandy part.
Thanks, Judy in EB
Wisemama,

This is one of our favorites. You could also have baskets of candy canes. The cocoa is yummy stirred with a candy cane. Sarah, MN

Hot Chocolate Mix
8 cups dry milk
4-3/4 cups powdered sugar
1-3/4 cups cocoa
1-1/2 cup non-dairy creamer
1 sm. pkg. instant chocolate pudding mix

Sift the ingredients into a large bowl. Place the mix into an airtight containers.

Attach this to the jar:
Hot Chocolate
5 Tbsp. (1/3 cup) Hot Chocolate Mix
1 cup hot water (not boiling)
marshmallows or whipped cream

Place the Hot Chocolate Mix into a mug. Add boiling water. Stir until Hot Chocolate mix is dissolved. Garnish as desired with marshmallows or whipped cream. Serves 1.

Just wanted to tell Linda Boyles in Fairborn Oh, that I'm from WV and I was raised on cornbread and fried chicken, my grandma could make the best. I don't know where Allen Jackson (country singer) is from but he is my kind of guy. I've lived in Oh for over fifty years, long enough to call myself buck-a-billy LOL. Linda I hope you try that cornbread and chicken, you will love it.
Have a great day everyone.
Sharyn in Oh

Nancy, I want to thank you for this wonderful newsletter. It is a pleasure to read when I turn on my computer. I really miss the newsletter on Thursdays, but I understand that you need to take a break so that you can attend other affairs.

I want to thank Lisa from Union Bridge, MD for the Chili Dog Wraps recipe that was in the 10/28/07 newsletter. My DH liked them so much that he has requested that we have them this weekend when we watch football. I'm also going to surprise him w/ the German Choc. Cake recipe (not sure of date it was sent in) using a can of pecan frosting w/ the cake mix as it bakes, as it's his birthday and he loves German choc. cake.

Take care Nancy, and all Nancylanders.
Diana in KCK

To Nedra in Virginia
Nov.8
You can buy an egg separator in stores that sell kitchen gadgets. I just break the egg and pour from half to half putting the whites in a cup and then you have the yolk you need.
Genie

For Sherry : This is a fruit cobbler I got from the web a long time ago. I think the website was called Home Cookin:

Creeping Crust Cobbler
Melt 1/2 cup butter in deep 10" baking dish or casserole dish.

Mix together:
1 cup flour
1 cup sugar
1 t. Baking powder
½ cup milk

Pour batter over the melted butter. Do not mix.

2 cups canned fruit (up to 4 cups) including juice (best if fruit is heated first). If using fresh fruit, add a little water and sugar to sweeten. You can use peaches, apricots, apples, plums, berries, or a combination of any of the above.

Pour fruit over dough. Do not mix.

Bake @ 350 for 30 minutes or until golden brown.
Hope this is what you want.
Jean in NC

For Mary G. In CA: Re butter rum candy:
If you can find Loran flavorings (I usually can find at drug stores and Wal-mart during holiday season) they have a butter rum flavor. You can just make the hard candy by their recipe and add the flavor.
Loran is the only brand I have found, there may be others. It comes in a tiny bottle that only holds about 1 or 1-1/2 tsps.
Jean in NC

For Joan re Friendship Cake with fruit:
If someone gives you a starter, the fruit will already be brandied. If you start it yourself, you will need to make brandied fruit, throw the fruit away, and use the liquid to add fruit to make the cake.
I have done it both ways. If you start it yourself, it will take about 60 days to be able to make a cake. If someone gives you a starter, it take 30 days.
Jean in NC

Hi all, This is for Susana in Louisiana about her nephew not eating veggies. Jerry Seinfeld's wife just put out a book called "Deceptively Delicious" which shows you how to hide veggies in their foods. Your sister might want to give this book a try. From what I have heard of it, it sounds like a really good book to have.
Billie in Fl

Kathy from Long Island, NY is looking for a recipe for HARVARD BEETS, if anyone can help.

In the November 8 , 2007 newsletter a Nancy in Virginia Beach sent in a recipe for Sweet Potato casserole, and I wanted to know can you use regular yams instead of using the canned sweet potatoes and if so how many yams would you use.
thanks, sally in Pa

Here is a recipe that I use for Hot Chocolate for Wisemama – it is delicious – I usually give it as Christmas gifts.

Rich & Creamy Coca Mix
3/4 cup powdered nondairy creamer
1/2 cup nonfat dry milk powder
1/2 cup milk chocolate chips
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder

1/8 teaspoon salt
8 peppermint sticks

Combine all ingredients in bowl except peppermint sticks; mix ell. Place mix in 1-pint food storage jar with tight-fitting lid. Lightly pack mixture down, if needed. Evenly place peppermint sticks around outside of jar or tie sticks to outside of jar with ribbon.

Cover top of jar with fabric; attach gift tag with raffia or ribbon.
Makes 1 (1-pint) jar

Attached is the saying that goes with the gift and also directions for making the hot chocolate

Rich & Creamy Cocoa
1 jar Rich & Creamy Cocoa Mix
6 cups boiling water
Whipped cream

Remove peppermint sticks from jar. Place cocoa mix in medium saucepan. Add water; stir until mix is dissolved and chips are melted. Keep warm over low heat.
Pour into individual coffee cups. Add 1 peppermint stick to each cup; garnish with dollop of whipped cream.
Makes 8 (3/4 cup) servings.

Single Serving: Place ¼ cocoa mix in coffee cup; add ¾ cup boiling water. Stir with peppermint stick until mix is dissolved and chocolate chips are melted. Garnish with dollop of whipped cream. If using large coffee mugs, double the recipe for single serving
Hope you enjoy. Sandy D Eagan, MN

To Sally in NH:
Sorry it took me so long to respond to your request. I have been out of town and trying to get caught up!! You can go to this website and get the official recipe for the scrambled eggs: www.buythebullet.com . I use two large eggs and a splash of milk and blend in the Magic Bullet for 6-10 seconds. Melt butter (I only use butter!) in a skillet and cook eggs. Stir constantly with a spatula. The eggs cook quickly. They are yummy and fluffy and perfect every time.
Nancy in Tennessee

Hi Nancy and friends:
Thank you Margo and Penny for your great antipasto recipes. I can't wait to make it. Sounds like it can be a very decorative dish and I am looking forward to making it for my family. Thank you Nancy also for this great newsletter. I really enjoy it everyday
Jeanie Sunny California

Hi Nancy and Nancylander's. I posted the Hillvilla Pumpkin Pie recipe, along with the Hillvilla Pumpkin Pie Spice recipe in October of 2006. I also posted it on www.recipezaar.com in case anybody needs it without having to wait for someone to find it on this board. It was indeed posted with Eddie Palaske's obituary in the Oregonian in the 80's. I have made it for years, and there is absolutely no better pumpkin
pie in the universe!
Mary in Oregon

HI Nancy, hope you are feeling better these days and taking care of yourself. Just wanted to tell Linda Boyles in Fairborn Oh, that I'm from WV and I was raised on cornbread and fried chicken, my grandma could make the best. I don't know where Allen Jackson (country singer) is from but he is my kind of guy. I've lived in Oh for over fifty years, long enough to call myself buck-a-billy LOL. Linda I hope you try that
cornbread and chicken, you will love it.
Have a great day everyone.
Sharyn in Oh

Would love to have some real good recipes and any ideas on how to make hot chocolate for a crowd. I have had some rather nasty hot chocolate at gatherings and I know you will have some ideas. Thanks loads. Wisemama

These make huge cinnamon rolls but if you cut them thinner you could get a lot more out of them. Even cutting them at about 1 1/2 inches I wound up with more than 20 good sized rolls. I got this recipe from one of the Diane Mott Davidson books. It is tnt and extremely good. You could double the recipe a couple of times and cut them about 1 inch thick.

Monster Cinnamon Rolls

Dough:
3/4 cup (1 ½ sticks) unsalted butter
1 cup milk

¾ cup plus 1 teaspoon sugar
1 -1/4 teaspoons salt
3-1/4 oz envelopes (7-1/2 teaspoons) active dry yeast
1/2 cup warm water
5 large eggs
8-1/2 to 9-1/2 cups all purpose flour

Filling:
5 cups firmly packed brown sugar
1 ¼ cups (2-1/2 sticks unsalted butter

3 tablespoons ground cinnamon

Frosting:
1/2 pound cream cheese, softened
1/4 cup whipping cream, approximately
1 teaspoon vanilla extract
3 to 4 cups confectioners’ sugar sifted

For the dough, heat the butter with the milk, ¾ cup of the sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir, and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough floured board and knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches. Butter two 9 in. by 13 inch glass baking dishes. For the filling, beat together the brown sugar, butter, and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour. Preheat the oven to 350 degrees. Bake the rolls for about 20 to 30 minutes or until puffed and browned. Cool to room temperature on racks. For the frosting, beat the cream cheese, cream, and vanilla until well combined. Add the confectioners’ sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately. Makes 12 large rolls.

I can’t help you on the hot chocolate though. I use to have a tnt recipe for hot chocolate that was really good that my daughter gave me but somehow I lost it during one of our many moves.
Grannyjo, Killeen, TX

Hi Nancy, In reply to Nov. 8, newsletter. He is a recipe for the cornbread lovers.

BLACK EYED PEA SALAD
2 cans black eyed peas, drained and rinsed
1 red bell pepper, chopped
1 green bell pepper, chopped
3 or 4 green onions sliced
1 small tomato, chopped
or 1 (14 oz.) can diced tomatoes, drained
salt and pepper to taste
cayenne pepper, optional

1/2 C. vinegar
1/2 C. oil

Mix, add to above vegetables, cover and marinate in refrigerator.
Margaret, Tulsa

Good Morning, Nancy,
Hope all is well with you. I was reading the answer from MAH in Alabama to Linda Boyles from Fairborn, OH about cornbread & chicken. Allan Jackson sings about cornbread and chicken in his song “Where I come from”. It is a real good song.
Darline

Here is a great recipe for your Fall baking using a cake mix!

Fall Time Pumpkin Cake
1/2 cup oil (or applesauce)
1 teaspoon ground cinnamon
3/4 cup sugar (or Splenda)
4 large eggs (or 1 cup egg substitute)
1 package (18 oz.) yellow cake mix
1 cup pumpkin (canned)
1/4 cup water
Sugar-free whipped topping (optional)

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan, or two 9 inch cake pans.
In large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans. Bake 45 minutes. Top with sugar-free whipped cream topping (if desired)
Francis, Utica, New York

When baking cakes, cookies, pies or anything that one would like to bake. I am unsure at times as to where to what rack the pan should be placed on. Is it the middle rack or the bottom rack?
Francis, Upstate New York

Nedra in Va yes there is a gizmo called an egg separator for separating whites from yolks but a funnel will work too. You can find a separator in most cooking catalogs and some of the other ones we get. Right now in some they are showing it as a rooster. Pour in the egg and white comes out the beak. I have my Moms which is very OLD ,not a rooster!
Mary Ann upstate N Y

Susan in Louisiana, if you mash a few flowers of CAULIFLOWER and put in your mash potatoes, the little boy will get some veggies and will never know there in side. Marlene Fl. PS when my daughter was smaller, many years ago they made a product that was French fry's with veggies in them, haven't seen them in years but it was a great idea for kids.
McA

To all my friends out there in Nancyland I need some help. We just got a house that has a fiberglass shower and shower tub combo which the way they are built in it would be a huge job to replace and they need some big time cleaning! How do I get all the soap scum and rust stains off? I know that with the fiberglass that you can't use abrasives on it so any help would be much appreciated.
Thanks, Kay in Indy

Slurry
Put flour in a little jar with some a little water to make a slurry, shaking it vigorously to dissolve, then added that to the drippings. If you use this method, you will need to bring the grave to a boil a boil and cook for 5-10 minutes to get rid of the flour taste. This also concentrates the flavor, as water evaporates from the stock.

Roux
Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat. Gradually sprinkle the hot melted fat with 1/2 clup flour. Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes. Don't panic, the roux starts out very thick, but thins down the longer you cook it. Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning. Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.

To make gravy, add your stock to the roux and cook until it thickens. For gravy, use 1 cup of stock for each 1/4 cup of flour used.
tips:

A dark roux will thicken less than light roux. Don't panic, the roux starts out very thick, but thins down the longer you cook it.
For a darker sauce, cook until it's the color of carmel. For a white or light sauce, remove from the heat before it starts turning color.

If black specks appear in the roux, it has burned and you'll have to start over.

If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature of the flour taste. This also concentrates the flavor, as water evaporates from the stock.

The song about cornbread and chicken is Alan Jackson. I am a good ole southern girl. We eat cornbread with everything. I Love it with fried eggs.
Carol from Ga.

I had to respond to the lady who hated to cut and peel butternut squash . I too had been struggling for years (too many to count) when my sister saw me one Thanksgiving and told me to use a vegetable peeler for the out side skin. I was more than a little skeptical but it works like a charm. I no longer fear the "squash."
JoanE

This for Nedra in VA ----- there is a gadget called an egg separator. You can probably find it in the kitchen gadget section like at Walmart.
Connie from beech grove

Hi Joan,
The following is the recipe I have used for years for Friendship Cake and Starter. Hope you enjoy.
Scooch

Use a wooden spoon only for mixing starter. Metal destroys the fermentation.

First Day: Place peaches and sugar in 1 gallon glass jar. Keep covered, DO NOT REFRIGERATE. STIR EVERY DAY!

Tenth Day: Add 2 cups of sugar and pineapple chunks. STIR EVERY DAY!

Twentieth Day: Add fruit cocktail and DRAINED maraschino cherries. STIR EVERY DAY!

Thirtieth Day: Drain fruit, reserving juice. Divide fruit into thirds. Divide juice into 1 1/2 cup portions. Use reserved juice for new starters.

Note: When making a new starter, use 1 1/2 cup of reserved juice and add it to the sugar and peaches on the first day. This starter liquid makes between 3-5 jars.

Friendship Cake
2/3 cup oil
1 box yellow cake mix
4 eggs
1/3 portion of fruit (from starter)
1 small instant vanilla pudding
1-1/2 cups walnuts (optional)

Mix all ingredients thoroughly by hand (batter will become stiff).

Place in greased and floured Bundt pan for 50-55 minutes at 350F. If top begins to brown too quickly, cover with foil.

Cake freezes for on year.

Page 2

Starter makes 3 fruit portions and 3-5 starters.

Note: This cake recipe is for ONE cake only. To make the other 2 cakes, you need to triple the recipe. I would suggest making it separately instead of all together)...comes out better.

Note: By the 10th day, it may smell as though there is alcohol in it (it has a VERY strong scent...LOL)...but as you can see, there is none.

Note: When freezing (yes, it freezes excellently), just cover completely with plastic wrap and place in freezer. Freezes well at least for a year (mine was frozen for 18 months and still tasted great).

Note: DO NOT drop on your foot when frozen, as it is VERY heavy (I found out the hard way on that...ROFL).

Hi Nancy
I want to thank Catherine S., B.C., Canada, Betty in Canada, and Celia, Maine for the venison/moose recipes. I printed them and intend to make one for the moose roast after Thanksgiving and saving the rest to try on venison after my husband gets a deer.
Thanks again, jeane in PA

Hello all out the there in Nancyland. I am looking for a good black beans and rice dish to make. I have had the prepackaged ones but would rather make it myself. That way I know what is in it...:0).

Nancy this is an awesome group. I have gotten so many good recipes here. Thank you for all you do!!!!
Nancy in IN

The recipe for pumpkin oatmeal cookies said 1-/2 cup flour is that suppose to be 1-1/2 cup??
thanks, Linda

Comment
Yes, when a fraction is shown I have been changing it from the symbol to the long fraction form. I failed to put the 1 in the 1/2. When it is not shown this way many members see it as a diamond with a question mark.
Nancy Rogers

In the Nov 4th newsletter Christine in Arkansas asked about the horseradish in the Winn Schulers cheese spread. The horse radish is to taste, but I would start with a tablespoon full and go from there. Just make sure you taste after each addition so you don't over whelm the cheese taste.
Suzanne in the Motor City.

Hi Nancy,
I just made a great easy recipe using 1 package of Oreo cookies (finely crushed) and 8 ounces of cream cheese. You then roll them into balls and dip in chocolate. Can anyone tell me I how to thin out the chocolate so a thinner coat will go on.
Thanks Diane

Nancy, Here is a web site that can be used to support our soldiers. Thought maybe the readers in Nancyland might want to check it out.

It does have links to other websites that do assist the wounded, though :
http://www.wramc.amedd.army.mil/Lists/

Thanks, Susan
Also sent in by Lynette in NY

Linda in Ohio,
Cornbread and chicken is a staple at my table here in Maine. I grew up eating the two together, yummy!! Of course, cornbread goes with nearly everything.
Heidi in Maine

This is my first posting and hope I am doing this right. I sure do appreciate all that you do Nancy and for all the wonderful recipes that are sent in.

Jane’s Sweet Potatoes
3 c. sweet potatoes (or more)
1 c. sugar (or a little brown sugar)
1/2 c. evaporated milk
1/3 c. butter (or butter flavoring)
2 eggs
1 tsp. vanilla
1/2 tsp salt

Topping:
½ c. butter
1 c. brown sugar
1/3 c. plain flour
1 c. nuts

Cook and mash sweet potatoes. Add other ingredients. Pour in greased baking dish. Mix topping and try to spread over top. Brown in oven about 20 min. at 350F.
Joyce in FL

Peachy Ham Slices
2 boneless fully cooked ham slices, cut 1/2 inch thick
1 16oz can sliced peaches, reserve 1/2 syrup
2 tbsp sugar
2 tsp cornstarch
1/8 tsp nutmeg
1/2 cup orange juice
1 tbsp lemon juice
1 tbsp butter

Cut ham slices in half. Drain slice peaches; reserve 1/2 cup syrup. Combine and mix sugar, cornstarch and and nutmeg. Add peach syrup, orange juice and lemon juice; stir until free of lumps. Melt butter in skillet. Brown ham slices lightly on both sides; remove from skillet and keep warm. Add cornstarch mixture to skillet; cook until thickened and clear, stir constantly. Add ham and peach slices; heat thoroghly. Serves 4
You can substitute smoked pork chops for ham

For dtt in the Nov. 8th newsletter who wanted the recipe for Aplets and Cotlets; I found this at www.Recipegoldmine.com in the name brand section. I haven't tired it yet but I might try it this year for Christmas.

Aplets and Cotlets candy
3 tablespoons unflavored gelatin
3 cups apple juice or unsweetened apricot juice
1 1/3 cups granulated sugar
2 tablespoons lemon lime juice
2 tablespoons lime juice
2/3 cup cornstarch
2 cups walnuts, chopped
1 cup confectioners' sugar

Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it.

Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if desired.

Mix in the walnuts and pour mixture into a 9-inch square baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.

Mix together the reserved 1/4 cup cornstarch and confectioners' sugar. Remove squares with a spatula and roll each in the confectioners' sugar mixture (the cornstarch helps keep the sugar dry).

Yields about 64 small cubes.
Nancyb

For Nedra in VA in the Thursday Nov. 8th newsletter. All you have to do is carefully crack your egg; then you hold it over a bowl and gently tip it back and forth between the two shell halves letting as much of the white as possible go into the bowl. Be very careful you do not get any yolk into the whites if you intend to whip them (also make sure your bowl and beaters don't have any fat on them). Egg whites will not whip up in volume if there is any fat in them and that includes egg yolk, even a tiny speck of yolk will not let your whites whip. I'm sure that there are others here who will explain this better than I just did.

With the egg separator you just crack the egg into it again being careful you do not break the yolk and let the white drain into the bowl then put the yolk in to a separate bowl. I'm not sure where you can find an egg separator these days as I have had mine for at least 25 to 30 years. I would try the gadget department at Walmart or Target.
Nancyb

This is for Joan in November the 8th newsletter. I hope that this is what you are looking for.

Fermented fruit starter
1 each (20-oz) can sliced peaches, chopped
7½ cup Sugar, divided use
1 each Package active dry yeast
1 each (20-oz) can crushed pineapple
1 each (10-oz) jar maraschino cherries
1 each (29-oz) can fruit cocktail, cut up

FROM: LISA DOZIER Stir together peaches, 2 1/2 cups sugar and yeast in a one gallon glass or cockery jar with a loose-fitting lid. Stir daily for 10 days. On the 10th day, add pineapple and 2 1/2 cups sugar. Stir daily for 10 days. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit reserving liquid for next batch. Makes enough fruit for 4 cakes. (to make more starter, use 1 1/2 cups starter juice instead of yeast with peaches and sugar.) Fermented Fruit Friendship Cake 1 (2-layer size) package yellow cake mix (without pudding) 1 (4-serving size) box vanilla, lemon or pistachio instant pudding 4 eggs 2/3 cup oil 2 tsp orange extract 1 1/2 cups fruit from Fermented Fruit Starter 1 cup chopped nuts 1 cup golden raisins Preheat oven to 350 degrees. Combine cake and pudding mixes, eggs, oil and orange extract in a large bowl. Add fruit, nuts and raisins, and mix thoroughly. Pour into a greased, floured tube pan and bake 1 hour. Let cool 15 minutes before removing from the pan. makes 12 to 16 servings. Source: Houston Chronicle Submitted By PAT STOCKETT On 11-08-94
I got this from the Astray Recipe site.

Also I want to tell all of you that I got a good report about the tumor. All come out well. Another MRI in six months to see if anything changes. I hope you all have a fantastic Thanksgiving.
Donna In Pa.

I have just been diagnosed with early onset diabetes and am on metformin. I would love some good diabetic recipes that have been personally tried out. I’m also trying to get weight down to get levels back to normal. I have gotten discouraged on “diets” before because the foods don’t taste good all the time, so good tasting recipes are a must to keep me going in right direction … thanks for any help.
Thanks, Gerry

This is in response to DTT's request for a recipe for

Applets and Cotlets.
Makes 24 small or 12 large pieces of candy

1-1/4 cups unsweetened homemade applesauce or pureed cooked dried apricots
2 cups sugar
5 Tbsp. water
2 pkg. Knox gelatin (approx. 2 tbsp.)
1 cup rough chopped toasted walnuts
Juice of half a lemon
Powdered sugar

In a medium large deep saucepan, bring the applesauce pulp and the sugar to a hard boil for one full minute, then simmer for 1/2 hour, stirring often.

Soak the Know gelatin in the cold water and when dissolved, add to the applesauce mixture.
Stir in the walnuts, remove from the heat and sit aside. When almost cool, stir in the lemon juice.
Pour into a wax paper lined flat pan [8 X 8 or 9 X 9.] Let stand at room temperature for at least 8 to 10 hours or over night. Turn candy out onto a powdered sugar covered jellyroll pan , peel off the wax paper and cut into squares. Roll each piece in the sugar to cover completely. Leave over night. Re-roll in the powdered sugar.

These candies are famous in the Pacific Northwest and are generally available during the holiday season. I watch for them to appear in their pretty pink box.
Jane A, Calif.

Hello Nancy & Gang,
To Margaret in Tulsa-thanks for the wallpaper card idea-I plan to use it.
For Lisa in TX-I added 1/2 lb cooked, drained ground sausage to the refried beans and continued recipe as listed-yum!!

Three Rivers Nacho Dip
1 (16 ounce) can refried beans mixed with 1 envelope taco mix
1 large container sour cream mixed with 1 envelope dry onion soup mix
1 (4 ounce) can green chiles, drained
Chopped black olives
Diced scallions, including tops (or use any mild onion)
Diced tomatoes
Mozzarella cheese, grated
1 (6 ounce) can tomatoes and green chiles, drained

Layer the ingredients in the order given in a 13 x 9-inch baking dish. You may cover and refrigerate at this point. Heat thoroughly in a 350 degree F oven until bubbly, then serve with tortilla chips.
Source: http://www.recipegoldmine.com

Mimi & Tootie ^..^

Thanks to the group for the answer to my "Cornbread and Chicken" question. I think Etta in LA hit it on the head about it being a southern "thing". Yes it was an Alan Jackson song and I forgot he is from Louisiana. So the southern thing fits well. I really enjoy learning about regional eating customs but the cornbread, as much as I love it, didn't seem to fit with fried chicken. Chicken and biscuits seemed to fit better together. My husband is a retired T/Sgt from the Air Force and we spent many years traveling around the US of A sampling different cooking styles. But the cornbread stumped me. Thanks for the answers.
Linda Boyles, Fairborn Ohio

Hello Nancy and Nancy Landers,
I agree with Billie from Fl. in the Nov. 8th newsletter concerning eating Cornbread with Fried chicken. I am of Cajun decent and we would have hot Cornbread and milk for supper at times. Oh, down here in the south we call it dinner and supper, LOL. If there was any cornbread left, momma would get her iron skillet out and make Coush Coush, don't know if I am spelling that dish right, but she would put a little bacon grease in the iron skillet and crumble the left over cornbread and let it fry some till it was nice and crisp, then we had that as hot cereal. It was so good on a cold morning
You take care Nancy and get plenty rest my friend.
Linda in Beaumont, Texas

We have a Landry's Seafood House which normally specializes in seafood of course. In the fall they also serve a Crispy Duck with Grand Marnier Cranberry Demi. It came with vanilla bean sweet potato mash. If I had not been in public I would have chewed the bones and licked the plate. Does anyone have any good recipes for duck sauce/gravy or for vanilla mashed sweet potatoes? I know I won't duplicate my Landry's meal, but I'd love to try.
Diane

Nedra in VA was asking about some gizmo to help separate an egg yolk from the white. Yes there is! Go to a kitchen store in your area and ask for a yolk separator. I've looked at Wal Mart and didn't find one, but I did go to a local kitchen store and they have them. I got one years ago from Tupperware, but don't do Tupperware any more. Good luck in hunting-you might even check on the internet.
Connie in TX

This is for Joan

Friendship Cake
Use gallon jar with lid, and store on counter. Do not refrigerate.

Mix:
1-1/2 cups starter
2- 1/2 cups sugar
1 qt. or large can peaches and juice

Put lid on loosely. Stir once a day for ten days.

10th day...add 2-1/2 cups sugar and 1 .. 16 oz. can pineapple chunks and juice. Stir once a day.

20th day...Add 2-1/2 cups sugar and a 10 or 16 oz. jar Maraschino cherries and juice. Also add 1...16 oz. can fruit cocktail and juice. Stir once a day.

30th day... Drain and save liquid in 1-1/2 jar containers with tight lid. This is your new starter. Pass out to friends. Divide fruit into three equal parts for three cakes.

(Turned out to be 2 cups fruit for each cake.)

CAKE
1 Dun. Hines deluxe yellow cake mix
1/3 of fruit
2/3 cup oil
1 small box instant vanilla pudding. (May use cake mix with pudding in it.)
4 eggs
1 cup chopped English walnuts. (I use Pecans.)

MIX TOGETHER AND BEAT FOR 2 MINUTES.

Bake in well greased Bundt Pan or Tube Pan at 350 degrees for 50 minutes.
(Tube Pan 1 hour and 10 mins.) Cool cake in pan for 25 mins. Best to cool completely in pan. Invert to serving dish.

BAKE CAKES SEPARATELY. Cakes may be wrapped and frozen for up to a year. DO NOT FREEZE STARTER

I have kept in refrigerator for 2 years without any problems.

If you need starter recipe I will have to look it up for you.
Wisemama

This is for Susana in LA 11/8: There has been a new cookbook released Deceptively Delicious, Simple Secrets to Get Your Kids Eating Good Food, by Jessica Seinfeld (Jerry's wife) that may be of help to your sister.
Cindy in Kansas City, MO

Sara in FL~ I'm curious regarding the macadamia nuts you brought back from Hawaii. Were they Whole nuts? If so, have you tried to open them--and what method was used? I've avoided buying them that way as they've such a notorious hard shell, but would if I could crack them open easily. I'm also looking forward to those "melt-in-your-mouth macadamia cookies" recipes you requested.
Carol/SoCal

For Susana in Louisiana. Not too long back Oprah had as her guest Jessica Seinfeld, (wife of Jerry Seinfeld), who has a cookbook out called Deceptively Delicious. Jessica had problems getting her children to eat healthy as they hated veggies. She has devised ways to hide the veggies in the foods her children would eat. Foods that were featured on the show that day were brownies, mac & cheese, pizza, chicken nuggets. All of the above mentioned foods had veggies hidden in them. Oprah tasted the foods and was amazed that she could not taste the veggies. I am including a link for you to read about the cookbook ... Click here: Deceptively Delicious
http://www.deceptivelydelicious.com/site/
Get Your Kids Eating Good Food! Good luck to your sister.
Sara in FL

For Nedra in VA:
The easiest way to separate an egg is to crack it in your hand and let the white drip through your fingers into a bowl.
grannym IL

Just a comment for Jeanie about the Christmas Eve Italian recipes she's collecting. I think you will put on quite a great spread with all the ideas, but I did want to just throw this into the pot for you: I was born in Naples, Italy and actually just returned from another visit with my family which included Capri and Possitano as well. Boy, did I enjoy the food!

Italians do not eat any meat on Christmas Eve, only fish. I just didn't know if you were trying to adhere to a true concept or not. You are absolutely free to make your wonderful dishes in any way that you want to offer them to your guests. I just thought if you were trying to 'please' Italians, you might want to know that this is a true Italian tradition.

Nice to hear that you're planning such a nice celebration!
Anna

Thanks to everyone for your ideas on all my left over Halloween candy--so nice to depend on all of you to help out. Look what you have put together here, Nancy!

So, now while I'm busy sending out and using up that candy, I need to get together some ideas for Thanksgiving & Christmas appetizers. I have a huge family and need to keep them eating something while we have fun talking and laughing.

I really need do-ahead appetizers recipes if possible or at least very little work at the last minute. I usually put on a sit down four course dinner with dessert and coffee to follow and this keeps me pretty busy. I have a long divider half wall that I decorate and place white platters with the appetizers on them so each can help themselves. Thanks to one and all!!!
Anna

Cornbread and Chicken
For Linda in Ohio: First, I'd love to hear the song with the "cornbread and chicken" lyrics.

I'd say there are families in the South that eat cornbread with just about everything. I grew up in Alabama and a TNT recipe is creamed chicken (or turkey...great for leftovers) served over cornbread squares or wedges. This original recipe was made with from-scratch white sauce, usually made with chicken broth and milk or cream. The quick way nowadays is to use a creamed soup, etc.

Also, a lot of people in the South cook turnip or collard greens with chicken legs or thighs (browned first in oil). The chicken seasons the greens. This is always served with cornbread. Bake a sweet potato on the side, and you have a meal.....Yum!!

:You will probably get some other explanations for cornbread and chicken..
Catherine in Alabama

For Linda Boyles-Fairborn,O -- Can't tell if you were surprised, shocked or amused about Chicken and Corn Bread. I ate my 1st in your neighboring city - Dayton. You want unusual regional foods? Try Chicken and Waffles. Available ONLY in Central PA, as far as I know. Just like a heavy chicken stew over a waffle. It's good, too, but I was suspicious till I tried it
Richard-FL

For Linda Boyles in Fairborn, Ohio, re: cornbread and chicken. Nov. 7 newsletter

Linda, I am from north Louisiana and to my husband and most people in my area, cornbread goes with anything and everything, or even by itself with nothing else at all. Most of the time in our family and many other families in this area (and I think most of the south) when we have homemade fried chicken (and I'm pretty sure he's talking about fried chicken) we have many kind of vegetables to go with it ( things like purple hull peas or butter beans, corn & fresh tomatoes or even turnip greens or maybe fresh string beans with new potatoes cooked in them and summer squash stewed down with onions). The point being, we think we have to have cornbread if we have vegetables and we nearly always have vegetables with fried chicken. That was especially true a generation or 2 ago. When I was a kid, 40 plus years ago, I knew summer had truly arrived when Mama cooked fried chicken and fresh purple hull peas or butterbeans from Daddy's garden and cornbread. Of course, we also had to have fresh tomatoes from the garden also, and usually fresh corn cooked in a cast iron skillet. Now don't get me wrong, we love biscuits too, but if there is any kind of garden vegetable involved, there will be cornbread there, too.

I think it is a deep south thing. If the song you mention is the one I am thinking of, it is by Alan Jackson. And he is definitely from the south. Many of his biggest hits talk about his upbringing. They make me pretty nostalgic when I hear them, because I can relate to many of them-- the ones where he talks about his memories of his mom and dad and how they raised him and things he remembers doing as a kid. He is also the one who wrote 'Where Were You When the World Stopped Turning' about 9/11/01 almost immediately after it happened and it was on the radio, within a few days. I still almost cry every time I hear it, because to me he captured so much of what I feel most people were feeling at that time.

Hope I have helped you understand the cornbread and chicken line from 'Where I Come From'.
Etta in LA

*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