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This is a really delicious Pecan Pie

Dear Abby's Famous Pecan Pie
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/3 tsp salt
1 tsp Watkins Vanilla (on sale)
1 cup pecan halves
Heat oven to 350º.In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; stir well.
Pour filling into unbaked pie crust. Sprinkle with pecan halves. Bake for 45-50 minutes or until center is set. ( An electric oven may take a little longer) Toothpick inserted in center will come out clean when pie is done. If crust appears to be getting too brown, cover with foil the remaining baking time.
Cool. Top with whipped cream if desired.

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

Watkins Roasted Turkey Gravy Mix #21173 is on sale for 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.

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Hello all you great cooks in Nancyville :o)
I am looking for a simple, yet delicious brine for my Thanksgiving turkey. I have never done this but I understand that the meat is so tender and juicy this way. Want to also say that we enjoy all the tips and recopies that come in this news letter.
Sincere thanks to all of you...and have a wonderful Thanksgiving
A friend in need, Alice Jean in Ohio

Hello Nancy and everybody-
In the Nov 9/10 newsletter, Anna was looking for do ahead appetizers. This cracker spread can be made several days ahead of time if necessary. At least a day improves the flavor.

Smoked Tuna or Salmon Spread
3 6 oz cans tuna(drained)
OR
1 (16 oz) can salmon (drained, skin and bones removed)
1 8 oz package cream cheese, softened
1 tbsp finely chopped onion
1/2 tsp liquid smoke
1/2 tsp seasoned salt
2 tsp lemon juice
2 tsp horseradish
1/2 cup shredded cheddar cheese
In large bowl combine all ingredients and mix thoroughly. Either form into a ball and roll in chopped parsley, or put in serving dish. Chill. Serve with a variety of crackers.


Also Gerry was looking for diabetic recipes. My mother was diabetic and I collected some recipes I used to fix for her. This one tastes good for the whole family.

Chicken Tortilla Casserole
2 boneless, skinless chicken breast halves
1/2 can cream of chicken soup
1/2 cup skim milk
1/2 cup thick salsa
1/2 small onion, chopped fine
6 (6 inch) corn tortillas cut into wedges.
1 cup shredded cheese (American or cheddar)
1 small can diced green chiles

Simmer chicken in water about 20 minutes till done. Drain, cool, then chop. (or you can use leftover cooked chicken or turkey, or canned). In a separate bowl combine soup, milk, salsa, and onion, stirring to blend. Layer half each of tortillas, chicken, soup mixture, and cheese in a 1-1/2 quart casserole that has been sprayed with cooking spray. Sprinkle with green chiles.
Repeat layers ending with cheese.

Cover and refrigerate overnight. This allows the tortillas to soften and absorb the flavors. (although I have skipped this and it is still good). Remove cover and bake at 300 degrees for 1 hour.
Serves 6

Exchanges: 2 lean meat 1 starch

I'm still hoping to get recipes to use my growing egg supply. I really enjoy this newsletter and hearing about other parts of the country. Thanks to Nancy and the rest of the family.
Kathy in Damascus, OR

Holiday Recipes
Sweet Potato Recipes 
Traditional Thanksgiving Recipes (and coloring pages) 
Holiday Pie Recipes 
Holiday Casserole Recipes  
Holiday Jello Salad Recipes  

For Diane Nov. 9 and 10th
To thin chocolate use a small amount of cooking oil after you have melted your chocolate. Even better is to buy paramount crystals at a cake decorating shop. They are small crystals you add a tsp. at a time. Work really well. I use milk chocolate caps for my chocolate and they don't usually require thinning.
Genie

I would love to have a recipe for cornbread casserole. I ordered it at Tony Romas and it was so good... Does anyone out there have a clone.
Thanks Carol in Illinois

Thanks to Genie from NW Ohio for the tip on rolling out the Date Swirl cookies.
Grandma O, IL

Nancy, I am trying to play catch up today as I have been busy with my sister who has had to have a pacemaker put in. I am a little over 10 days behind but, God willing, will catch up by Tuesday, I hope.

I was reading the letter that Judy in Minnesota wrote you in the Oct. 31 newsletter and just wanted to say that I enjoyed reading your answer about how this newsletter came to be. But, I want you to know that you have given all 30,000 plus of us a purpose in our lives by your contribution to organizing this wonderful family of cooks that we belong to. I am so grateful that I found this sight and cannot begin to tell you of the countless hours of pleasure I have received from it and how much I treasure each of the members. You being at the very top of the list! ! !
Thank you, thank you, thank you,
Barbara in Corsicana,Texas

Hi, Nancy. I’ve just been indulging myself with an hour of reading Nancy’s Kitchen. What a treat and the printer has been humming. Lots of changes in my world, but I’ll write about that later. Just wanted to respond with two thoughts.

For Mrs. Marshall (11/8), a Crock-Pot is a slow cooker. It’s the Rival brand and the name is a registered trademark. As far as recipes go, they are interchangeable. What’s not interchangeable is “old” slow cookers, manufactured before the late 1990’s, and newer models. The heat settings for Low and High were changed a lot for food safety reasons. It is almost true that what was High is now Low. The other thing to know is whether the recipe you are using is/was developed for an older or newer model.

As for chicken and cornbread, I’m with Etta. It’s all about the vegetables. You just can’t have a pot of black eyes or a pan of yellow squash without cornbread. Growing up with Southern cooking, I was really puzzled when as a bride in Boston (40+ years ago) I saw cornbread muffins on a breakfast menu. For breakfast? Although every now and then, we might have leftover muffins with pancake syrup for breakfast, the cornbread itself was baked with just a little sugar—definitely not sweet. But the New England cornbread was as sweet as any other breakfast muffin. Just wondering if Linda (Fairborn, Ohio, 11/7) has the sweet cornbread in mind? Her surprise that someone would eat it with fried chicken would be sort of like mine that someone would make corn muffins for breakfast.

Differences in regional eating are always so interesting. I suspect that with national brands of mixes (Jiffy?) that we’re all meeting in the middle somewhere. But I still look for the brands, like Gladiola (Martha White), with less sugar in them, partly of course for the health and fitness aspect, but mostly because that’s what I grew up with.
Regards to all, Susan in San Antonio
www.peasataparty.com

I'm looking for food and idea's for a 50 birthday party. Thanks for any help given.
Toni R

Thank you for the Cinnamon Roll recipes submitted on 11/10. Just got home from church and I have some mixing in the bread machine. Can't wait to eat some tonight with my Cappuccino.
You all Great! Wisemama

This is for Kay in Indy who needs help cleaning her Fiberglas Shower. I don't have a specific cleaner that I use other than Scrubbing Bubbles made by Dow or Johnson. But I have found a cleaner/ polish called GEL GLOSS that will keep fiberglas clean and put a protective finish that will repel water and soap scum. You can find it in Home/hardware stores such as Home Depot or Lowes. It works great. Works on Cultured Marble sinks also.
Jeannine

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.

Hi Nancy and all. To solve Kay in Indy's problem the easy way is to wet the shower & tub down then spread ZUD cream cleaner on it and let set for a while. When you go back and wipe it down, all the soap scum will be gone. You should be able to find ZUD in the cleaner aisle at the grocery store.
Barb/De.

Kay asked how to clean a fiberglass shower, The Mr. Clean Magic Eraser is magic on fiberglass, soap scum, etc. I have an old fiberglass shower and the magic eraser cleans so well.
Donna from Georgia

I am looking for a really good ciabatta bread recipe, not from a mix. I make homemade bread all the time, but I just can't seem to find a ciabatta recipe.
Thanks, MaggieB in South Jersey

To Kathy from Long Island, NY. Here is my TNT recipe for this dish.

Harvard Beets
1 Can (15 oz) Sliced beets
1/2 Cup sugar or 3 1/2 tsp. sugar substitute
1/2 Tbl. Cornstarch
1/4 Cup beet juice or water
1/4 Cup white vinegar
2 Tbl. butter

Mix the sugar or substitute and cornstarch. Add vinegar and juice or water, and boil for 3 to 5 minutes. Add beets to hot sauce and stir lightly to mix and heat up. Just before serving, bring to boiling point and add butter.

NOTE: If sauce is too sour, replace some vinegar with water.
Joseph

Hi Nancy,
I need the very best recipe for a Sweet Potato Casserole for Thanksgiving. My Mother used to do them in a fry pan with butter and brown sugar. I need to take these to my friends home for Thanksgiving. I do not want the recipes that include marshmallows or canned potatoes. They are too mushy!. Also I would like a good recipe for fresh Green Beans but not the one with soup and French fried onions.
Thank You! Pat in SC

Nancy many are having trouble pealing their squash and pumpkin but there is an easy way. One day My hand was hurting from trying to get the pumpkin peeled and I saw the pressure cooker that I had been using. I used the pressure cooker and cooked the pumpkin for a while and it was easy to peel. I cut the pumpkin to fit the pot added a little water and cooked it for a while. Don't know how long but it worked. I have also used it for squash. Hope this helps for those that have painful hand and have problems.½ is made by pressing alt and171 on the far right numbers on the computer !/4 alt 172, 3/4 alt190. It will only work if you use the numbers on the right side of the computer. Thanks Nancy and all the great friends and family out there.
Jean Cecil VA/FL

Chinese Chicken
1 cup chopped onion
1 cup chopped celery
2 cups cooked chicken, diced
1 can cream of mushroom soup
1 can mushrooms, stems and pieces, drained and saved
1 can sliced water chestnuts
1/2 pound cashews
salt and pepper to your taste
1 large can chow mein noodles
crushed potato chips

Use water drained from mushrooms to dilute the mushroom soup. Combine onion, celery, chicken, diluted soup, mushrooms, water chestnuts, cashews, salt, and pepper. add chow mein noodles to mixture just before baking. Pour all into a greased casserole dish and top with enough potato chips to cover the top. Bake at 350º for 40 minutes.
Bette~Indiana

Cranberry Gelatin Salad
1 (6 ounce) box cherry gelatin
1 and 1/2 cups boiling water
1 (20 ounce) can crushed pineapple
1 (16 ounce) can whole-berry cranberry sauce
1 and 1/2 cup seedless red grapes halved
1/4 cup chopped pecans (personally I use pecans generously when I make it)

In a large bowl, dissolve gelatin in the boiling water. Stir in the cranberry sauce, breaking up to dissolve better. Stir in the pineapple. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into 2 quart serving bowl. Refrigerate until firm. Makes 8 to 10 servings.
Bette~Indiana

Here is my mom's recipe for Harvard Beets. I love beets fixed this way. I haven't had these in years.

Harvard Beets
3/4 cup sugar
2 tsp cornstarch
1/3 cup white vinegar
1/3 cup water
4 cups cooked beets (you can use canned, but drain)
3 tbsp butter
1/4 tsp salt
1/8 tsp pepper
Combine sugar and cornstarch, add vinegar and water; boil 5 minutes while stirring. Add beets and simmer 1 minute to heat through. Add butter and season with salt and pepper
Serves 6-8
Bobbie/IL

For Kathy from Long Island

Harvard Beets
2/3 c. sugar
2 Tbs. cornstarch
1/2 c. beet liquid
1/2 c. vinegar
3/4 tsp. salt
2 - 1 lb. cans beets
1/4 c. butter

Combine sugar and cornstarch in saucepan, gradually add beet liquid and vinegar and salt. Bring to a boil, stirring constantly. Reduce heat and simmer for 2 minutes or until thickened and translucent. Add beets and simmer very slowly for 15 minutes. Add butter and bring to a boil.
Serve immediately.

And in regards to Chicken and cornbread, Alan Jackson is from Georgia not Louisiana
Dawn in SW GA

This pulled pork recipe is very good. TNT!! This recipe came from Taste of Home magazine.

Pulled Pork
2 cans (4 oz. each) chopped green chilies
1 can (8 oz.) tomato sauce
1 c. barbecue sauce
1 large sweet onion, thinly sliced
¼ c. chili powder
1 ½ tsp. ground cumin
1 tsp. dried oregano
1 boneless pork loin roast (2 ½ to 3 pounds)
1 can (15 oz. ) black beans, rinsed and drained
Flour tortillas

Toppings: sour cream, shredded lettuce and chopped tomatoes, optional

In a 3 quart slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Add pork. Cover and cook on low for 8-9 hours or until meat is tender.

Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker. Stir in black beans; heat through. Serve on tortillas; top with sour cream, lettuce and tomatoes if desired.
Yield: 8 servings
Hope you like it, Angie in Ohio

Correction (Complete Recipe)
Hi Joan, sorry about the ingredients. Not sure what happened, but here is the first part of the recipe. You have the last part.
Enjoy, Scooch

Friendship Starter and Cake

Friendship Starter
1st Day = 2 1/2 cups sugar, 16 oz. peaches in syrup, cut into thirds

10th Day = 2 cups sugar,16 oz. pineapple chunks in syrup

20th Day = 16 oz. fruit cocktail in syrup, 10 oz. maraschino cherries, drained

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.

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).

Hello Nancy, In Nov. 9-10 newsletter Gerry was inquiring about diabetic recipes.

Chocolate Mousse Cream Cones
2 Keebler Ice Cream Cones
1 Jello Sugar Free Pudding Snack, any flavor
2 T. Hershey's sugar free syrup, refrigerated
1/2 C Sugar Free Cool Whip

Begin by pouring 1 T. chocolate syrup into each cone, Swirl around until inside of cone is well coated; place in freezer immediately. In a small dish, combine Cool Whip and pudding, stir until blended. Place dish in freezer for 45 minutes to 1 hour. Remove cones and mousse mixture. Spoon mousse evenly into and on top of cones. OPTIONAL: Top each cone with a drizzle of the sugar-free syrup! Serves 2 1 Cone 83 calories; 0.5 fat,
Trish in Fl

www.nancys-kitchen.com/september-recipes/sept-28-2007

Sugar Free Pineapple Muffins
www.nancys-kitchen.com/2007-august-recipes/aug-18-2007
(Alice Jean in Leavittsburg Ohio

Summer Fruit Basket-Diabetic
www.nancys-kitchen.com/2007-september-recipes/sep-12-2007
Tona in Bama

Diabetic Cookies
1 C. of peanut butter
1 egg
1 C. Splenda

Mix all together and drop by spoonsful on greased cookie sheet (or use parthment paper) Bake 8 to 10 minutes or until cookies are just brown (not too dark) No Name
www.nancys-kitchen.com/2007-june-newsletter/jun-25-2007

Fizzy Lemonade
1 C. Splenda, Granulated
1 (0.13 oz.) pkg. Kool-Aid Lemonade Flavor
Unsweetened Soft Drink Mix
1 (2 liter) bottle club soda, chilled
Lemon Slices (optional)

Combine all ingredients in a pitcher, stirring until Splenda dissolves. Serve immediately over ice. Garnish if desired. Serves 8

Note Dietary Exchanges Per Serving: Free
nancys-kitchen May 11 2007

Hi Nancy, four legged associates and Nancylanders,

In your Nov. 9-10 newsletter, Kathy from Long Island, NY asked for a recipe for Harvard Beets. I found this in my copy of Fannie Farmer cookbook. I hope you can use it.
Rose Marie, in Freeborn, MN

Harvard Beets
Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter. Mix one-half cup sugar and one-half tablespoon corn-starch. Add one-half cup vinegar and let boil five minutes. Pour over beets, and let stand on back of range one-half hour. Just before serving add two tablespoons butter.

Also in the same newsletter, Gerry, who was just diagnosed with early onset diabetes and wanted tried and true recipes and help to lose weight. My husband is also on Metformin and told me to tell her to see a dietician. Since he finally went to see one this past May, he has lost 52 lbs. just by watching and counting his carbs everyday. He is not on any special diet, he just counts his carbs and tries to stay in the a loted amount for each meal. The dietician will give her booklets, and pamphlets to read and explain exactly what to do with the information. She may also have to check her blood sugar with a monitor and strips, if she isn't already. The more weight she loses, the better chance she will have to get off the medicine all together. I wish you all the luck in your quest to lose weight and control your blood sugar.
Rose Marie, in Freeborn, MN

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.

Hello! I'm hoping you can help my wife, who is frantically trying to find a lost pair of recipes. The recipes in question are from pages 271-272 of the 1963 edition of the Pillsbury Family Cook Book -- one for spaghetti sauce and one for meatballs. She has been making those two recipes for years, with minor modifications, but has now lost the page (which was unfortunately loose in this very old and well-used
book).

I turned to the Internet for help and found your site. I thought it might be worth a shot, to see if your resources included this particular cookbook. Thanks!
- Tom

Hi to Gerry looking for diabetic recipes: I just reviewed a new-to-me cook book from a diabetic Better Homes and Garden cookbook.. Which recipe would you like: Crispy Parmesan Chips, Apricot Filled Muffins, Caramelized Onion Rolls, Streusel French Toast, Cheddar-Polenta Puff, Turkey-Apple Sausage, Breakfast Bread Pudding, Sausage and Pepper Soup and Pork and Cabbage Soup?
Hudson Valley Kathleen

This is a recipe I found in our local paper and one I make quite often.

Big Time White Bread
10 Cups very warm water (not hot)
3 Pkg. dry yeast
1 1/2 Tbs. salt
1 Cup sugar
5 lb. bag of white flour
1 Cup shortening (I use Canola oil)
Another 5 lb. bag of flour

In a large bowl or soup kettle, dissolve yeast in warm water. Stir in sugar and salt until mixture is cloudy.

Stir in the first bag of flour. Stir until all flour is moistened. Stir in melted shortening. Dump remaining bag of flour over mixture. Knead for 8 to 10 minutes or until dough squeaks. Cover with a clean towel and let rise in a warm place for 1 1/2 hours or until doubled. Punch down and let rest while you grease 10 loaf pans. Cut, shape and place in prepared pans Cover with towel. Let rise for 1 hour or until almost doubled. Bake at 350° for 35 minutes. Makes 10 loaves of bread.
This bread freezes very well.
Jeane in PA

I've been reading your notes from the Nov 10 issue sent out and everyone is talking about Southern Corn bread and Chicken and how wonderful it is, If anyone out there has a REALLY GOOD recipe for both could you please send them on to me, Id really love to experience some of that great southern food. Thank you all so much for all the wonderful recipes and notes on this news letter, I enjoy it all so much and Thank you Nancy so much for sharing it with us and putting in all the time you do with it for us.
thanks again, Cathy from Ohio.

Hi Nancy: Just a note to thank all of those wonderful ladies, Jodi in In., Cookie in Texas, Amy in Orlando, Virgie in San Antonio, Cathy and Alyup. Wonderful ideas for my Christmas cards. I wonder if I could get the directions for the baskets and the e-mail of Virgie's sister in San Antonio? I have enough that I would be glad to share. Thanks again ladies. Hope you all have a wonderful day!!!
Patsy in Waco

Carol/So Cal. The macadamia nuts that I bought in Hawaii are shelled. I bought some bags that were halves and some were chopped. Some are roasted and salted and some are unsalted. I would never purchase them unshelled as I think they take a special machine to shell them. I actually bought mine at the Aloha Bowl Flea Market where they sell them in 1 lb. bags.

I too am still waiting on those recipes for butter macadamia cookies. I think any good butter cookie recipe would do but I sure thought our recipe family would have some super TNT recipes to share for these. Maybe soon someone will come through with one.
Sara in FL

TO Sara in Florida AND Billie in Florida AND McA - Thanks so much for the book title, the link and the hint for cauliflower and mashers. I have passed them all along to my sister. If anyone else has secrets to fool kids into eating healthy, please share with us. Thanks to everyone again.
Susana in Louisiana

For Diane re the Oreo Truffles:
I have been making these for years and I have always used 1 tablespoon of Crisco to 1 pound of chocolate. It thins it just enough.
Jean in NC

Re: Wisemama for Hot Chocolate for a Crowd in the 11-9/10 newsletter. I just last night made up my hot chocolate for the winter. It makes a BIG amount. I used to give to my nieces and nephews as Christmas gifts when they were young. My family enjoys a cup almost every evening during the winter so I needed a big recipe. This is one I came up with to have enough for both projects. Actually, I doubled it when the nieces and nephews were smaller so I would have enough for all.

SHIRLEY'S HOT CHOCOLATE
1 20 quart box of dry milk, 1 32 oz can of hot chocolate mix, 1 35 oz jar of creamer, 4 cups of powdered sugar, 1 3 cup can of cocoa, 2 boxes of instant chocolate pudding mix (I used the small ones)

I sift the powdered milk twice before adding it to the remaining ingredients which I have sifted several times to make sure everything is blended. After combing the milk and the chocolate mix I do additional mixing and then stir to make sure that it is all blended well. This takes a little time to do, but it one mess for the whole season.

My family likes it plain or with mini marshmallows. Some of the adults use it in coffee for coffee mocha and you can add a dash of cinnamon to it, too. It is very versatile and never goes bad.
Also, for the diabetics and the weight watchers, I have used Splenda in place of the powdered sugar. Depending on the person, it may be all splenda or a mix of it and the powdered sugar. You can decide how to substitute as you make it.

A 1/4 cup of mix to a mug of hot water makes a good cup of Hot chocolate. This makes over 120 servings depending on how rich you like it. I have a niece that is such a sugar freak that it would probably just make 60 servings. I use the generic brands of all the ingredients and no complaints, in fact, requests for more.
Shirley in the Ozarks.

Hi Nancy, Since this is the time of year for "nut gathering", thought I'd send this: Let the nuts soak in boiling hot water for a few minutes. Then cool a bit and the nut meats will come out almost whole every time. The soaking causes the shell to soften a bit and the nut meats give with the shell when it is cracked.
Margaret, Tulsa

=======================

RE:Cornbread and Chicken
For Linda in Ohio: First, I'd love to hear the song with the "cornbread and chicken" lyrics.
ALAN JACKSON LYRICS - Where I Come From
http://www.azlyrics.com/lyrics/alanjackson/whereicomefrom.html

Here is a link for you, for the lyrics to the song. Sorry I don't have the music, or any way to post it, but you'll get a kick out of the words.
Hope you enjoy it. Cheryl in North Olmsted, Ohio

Nancy,
I have tried to send this twice already but keep getting an error. Since third time's a charm, here we go again.
For Anna:

Celery Canapés
8 oz cream cheese, softened
1/4 cup chutney, minced
1 tsp curry powder
Bunch of celery

Wash and separate celery; pat dry. Combine cream cheese, chutney and curry powder. Stuff celery pieces with cream cheese mixture. Chill. Slice diagonally before serving.
My sister Suzanne stuffs celery with tuna salad. Delicious!
grannym IL

RE: 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

Hey Linda and Sharyn, Alan Jackson was born and raised in Newnan, Ga, and the Chattahoochie River runs near the town. (You might recall a big hit that he had, that referred to the river.) I've been in the town of Newnan, while visiting my son in Atlanta, and what a quaint little town. You'd think you stepped into the past. Sorta reminds me of Mayberry. I bought the cookbook, when I was there, that he and his Mom had put together. Later this weekend, or thru-out next week, I'll post some of the recipes from it, that are TNT.
Cheryl in North Olmsted, Ohio

I am looking for a recipe for making the old time buttercream or buttercreme filled chocolates. I use to find them at Fanny Farmers Candy Stores years ago. Or any recipes on how to make the chocolates of years ago.
Thanks, Pat from NC

My Mom's Cornbread
My Mother was from Arkansas this is how she made cornbread. It has no sugar or eggs.

My Mom's Cornbread
1-1/2 cups of cornmeal (she used white)
1/2 cup Bisquick
1/4 cup of oil
1 teaspoon salt
1-1/2 cups of buttermilk or enough to make a nice batter (her words in her own cookbook)

Melt a Tablespoon or so of shorting in a iron skillet, sprinkle some flour over the shorting. Pour batter into pan. Bake at 400 degrees until golden brown.
Lorna in Bakersfield CA

I would like date of Recipe for German Chocolate cake with pecan frosting in the mix.
Thank you. Bev

I really enjoy a lot of the recipes everyone send in. Nancy you take care and love hearing about your little assistants.

For Anna:

Celery Canapés
8 oz cream cheese, softened
1/4 cup chutney
1 tsp curry powder
Bunch of celery

Wash and separate celery. Mince chutney; mix with cream cheese and curry powder. Stuff each celery piece with cream cheese mixture and chill. Slice diagonally before serving.
My sister Suzanne stuffs celery with tuna salad. Very good!
grannym IL

Hello. This is a two-parter: For Linda and Sharyn--yes, Alan Jackson is a great country singer. He is from Newnan, GA, which is a little south of Atlanta. I am a little north of Atlanta. Second, I have a question for those in Nancyland.

I have Christmas Eve dinner at my house for my husband's family. It consists of a light dinner with several types of soups, usually oyster stew, chicken and rice, and chili. My question is this: I try to make as much before the dinner, to make things easier on Christmas Eve as Santa must make his visit to our home and we have to have it ready ;-) Chicken and rice soup is pretty easy to make ahead, but it seems that the rice just keeps absorbing all the liquid and it ends up being the consistency of a casserole. I use jasmine rice (long grain?) and have not tried Minute Rice or Converted Rice for this project. Maybe one of those two would work better and not absorb all the liquid, since I like to make this the day before? Thank you in advance.
Tina in GA

Saw that Gerry was looking for real easy stuff pepper recipe. We love this one:

Stuffed Peppers
2 large green peppers...can substitute red or yellow
1 pkg. of Spanish rice a roni mix
Small can tomato sauce or any leftover tomato sauce you might have
grated cheese

In casserole dish microwave green peppers that have been cut in half lengthwise (with a little bit of water) till almost done. I put them cut side down. Cook Spanish rice mix per pkg. directions.
After cooling and drying peppers, stuff them with rice mixture. Pour some tomato sauce over top and sprinkle with grated cheese. Put back in microwave till heated through. These can be frozen...just defrost and reheat. Sometimes I will make up a large batch using all three colored peppers when having company just to be a little festive.
Kay

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.

This is for Kay in Indy,
We also have a fiberglass tub and shower. I use a marine cleaner that's made for fiberglass boats, my neighbor got some made for cars in the auto parts store that works real well also. They both took off the soap scum and the rust.
Nancy in Virginia Beach

Diane
I make the Oreo Truffles all the time. I use white almond bark instead of chocolate though. If you prefer chocolate flavor, there is a chocolate almond bark also. I just drop 5 or 6 truffles in the bowl of melted almond bark swish around, then place on a rack to dry. I usually keep them refrigerated in the summer months.
Make it a great day! Lisa (East Texas)

Just want to say a BIG THANK YOU to all the ladies that sent the recipe for Scallop Cabbage. I kept them all.
Patricia OHIO

RE: Fiberglass shower and shower tub combo

I had a similar shower condition with soap and hard water.

Here is an easy way to clean it.
1 spray bottle spray bottle (about 32 oz)
1 cup white vinegar
2 or 3 tbs Dawn dishwashing liquid
1 oz fabric softener for smell
fill the remainder of the bottle with water

After each shower shake the bottle and spray (fine mist) the surface of all the walls. You will find after a couple of days the soap and other yuck will start to streak and finally it will just disappear. The stain will work its way toward the bottom of the shower. Just spray a little extra near the bottom. The shower will SHINE. May take several day to totally clean, but will be a pleasant and easy solution.

I am wondering what else you can use the spice mix in for Hillava pumpkin pie it makes a lot of spice mix but what else can you use it in?
Mary Ann Upstate N Y

Help! My family does not like anything sweet or nutty on their sweet potatoes. That eliminates most of the traditional recipes that I can find online. I was wondering if anyone has a good sweet potato casserole recipe that I could make for Thanksgiving dinner. I would appreciate any help you can give me.
Val in Ohio

Comment
My favorite way to fix sweet potatoes is to bake them like baked potatoes. I stick a fork in them 8 or 10 times so steam can escape. I then bake them in the microwave for about 6 to 8 minutes (depending how many I am baking.) Then wrap them in heavy duty foil (wrapped well so the sticky juice from the sweet potatoes can not leak out.) and bake them for about 30 minutes in the oven (foil wrapped in a casserole dish. They are soooo good. You can put butter and sprinkle a little cinnamon after you unwrap them. This is what I am always asked to bring to Thanksgiving dinner. If you like Texas Roadhouse Steak House sweet potatoes they taste much like this.
Nancy Rogers

I've been amused at the letters from mothers who sneak vegetables into their child's other food. A little deception of that sort never hurts. When my eldest was about 4, he was pretty finicky about what he'd eat. One night I served lamb, and when he asked what it was I told him chicken. When he'd finished it, he asked for 'more of that chicken meat'. Then there was the time I served liver. He was a stubborn sort and I finally just told him he'd sit there until he finished it. Whereupon his little sister who had been observing the fuss signed heavily, put her fork down, and said, "that was really good mommie, but I just can't eat any more." I laugh every time I remember it.
Jeanlock in McLean VA.

This is for the gal in either the Nov 4th or 5th newsletter who asked about corn bread mix this is from the Taste of Home website.
Corn Bread Mix
4 1/4 c all purpose flour
4 c corn meal
1 /4 c sugar
1/4 c baking powder
1 t salt
1 cup shortening

Additional ingredients:
1 egg
1 c milk

In large bowl mix dry ingredients together,cut in shortening until mixture is crumbly. Makes roughly 11 2/3 c mix. Store in tightly covered container.

To make beat the egg slightly add the 1 cup milk mix together, add 2 1/3 cup mixing until moist mixture will be lumpy. Bake in a greased 8" pan at425 degrees for 20 to 25 minutes. batch makes 9 servings.
Suzanne from the Motor City

Here's another Hot Chocolate recipe, plus a Cake recipe for the Holidays.

SNOW COCOA
2 c whipping cream
6 c milk
1 tsp vanilla
12 oz pkg white chocolate chips
Combine all ingredients in a slow cooker. Cover & cook on LOW for 2-2 1/2 hrs or until chocolate is melted and mixture is hot. Stir well to combine before serving. Makes 10 servings

CRANBERRY UP-SIDE DOWN CAKE
3/4 cup unsalted butter
3/4 cup light-brown sugar
3/4 pound cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 egg yolks
2 teaspoons vanilla extract, divided
1/2 cup 2 percent milk
2 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream (optional)
1 tablespoon confectioner's sugar (optional)

Preheat oven to 350° F. Butter a 9-by-9-inch cake pan. In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan. Place the cranberries in the cake pan on top of the melted butter and sugar. Mix together the flour, baking powder, and salt. In a mixing bowl, cream the remaining 1/2 cup butter with the sugar. Add the egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after each addition.

In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes. Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.

Optional: Whip the heavy cream to soft peaks. Flavor with the remaining vanilla and the confectioners’ sugar. Serve slices of cake topped with a dollop of the whipped cream, if desired.
Mary in Va

Hi everyone, this has nothing to do with cooking BUT would anyone have a good remedy for ridding a pet dog of fleas other than Advantage etc?
Thanx, Trish in Fl

Good afternoon, Nancy and 'Landers! Donna in Pa ... that's great news about the tumor! Hurrah! That'll make your Thanksgiving special, huh? And for Richard 0 FL, I just want to say that one of our favorite meals has always been creamed chicken over waffles (and just to tie everything together, it's great over cornbread waffles, too!, so that's another way to eat "chicken and cornbread"!)
Kathi in Virginia
 

*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