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.

Thanks for all of your thoughts and prayers yesterday for my husband's surgery. He is very sore, but is doing fine. We will be married 49 years on 11/24.
A friend gave me this easy way to make a

Pie Crust
1/4 lb butter
1 cup flour
1 Tbsp sugar
½ tsp salt
dash of Watkins Cinnamon (on sale)
Melt the butter and pour it into a deep mixing bowl. Dump in the other ingredients all at once. Beat on high speed 30 seconds with electric mixer. The mixture will leave the center of the bowl and cling to the sides of the bowl. Quickly gather the still warm dough into a ball and pat it out quickly of a sprayed 9 inch Pyrex pie plate or metal pie pan. Pat it up the sides to the rim and evenly over the bottom. Do not prick with a fork. Bake at 375º for 22 minutes or until brown. Watch closely.

When using a filling that must be baked in a crust, partially bake the bottom crust empty at 375º for 12 min.

Then fill and bake per filling directions. Do not double this recipe.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

Watkins Baked Potato Soup Mix #05707 is yummy with a few browned hashed brown potatoes laid on top.

New on my website today - pizza dough mix to make and give as a gift and how to bake good cookies.

To Mary in Oregon Betty Crocker makes a Cinnamon Swirl Cake mix, that is usually fairly easy to find. Here is my favorite recipe using this mix:

Cinnamon Swirl Bars:
Preheat oven to 350°
1 Betty Crocker box of Cinnamon Swirl cake mix (Walmart usually has this)
1 stick butter
1 egg

Mix the box of cake mix and the packet of cinnamon in a large bowl Add the stick of butter (semi melted for few seconds in microwave)
1 egg
Mix all of the above well and press in bottom of of 13".9" pan

Next Mix:
2 eggs
1 8oz cream cheese
1 box confectionery sugar (save about a table spoon of sugar to sprinkle on top when cake is done)

Beat this mixture for about 4 minutes and pour over the layer in pan, (make sure you cover the sides well). Bake for 40-45 minutes, until top is golden brown. When you remove from oven, dust top with remaining confectionery sugar. Let cool completely then cut into bars.
Enjoy! LouAnn in KY

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.

Hi Nancy, this is for Donna from Oregon- Go to www.soldiersangels.com and sign up! They will assign you a soldier to correspond with. The site is very helpful in getting you started, and staying with you for any questions you have. This is a wonderful thing for anyone to do. Some of the boys and gals over seas don't have family to send letters to them and it can be a real joy for them to receive a letter or a care package from someone. Especially now at the holidays.

I forget. I'm sorry! who asked if Alton Browns turkey brine was good, we have used it twice and were very pleased. By all means go for it.

In case I don't get a chance, or heaven forbid simply forget to say it: To each and every single one of you, 4 legged critters included, have a wonderful Thanksgiving!
Billie in Fl

For Jane Ann who wants to defuzz her top with lint, you could try to just shave it.

FYI: I heard some cook on tv yesterday say that if you cook a turkey that has been brined you can't make gravy with the pan drippings, that it would be too salty I guess. The person didn't explain.

There is a lot of good info here about mailing packages to servicemen and women. http://www.operationshoebox.com
Click the requested item link. One person told me that they all share with others in their units so make lots of whatever you send.
Betty in ME

My favorites for Thanksgiving.

Traditional Green Bean Casserole
2 boxes frozen French style green beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings

Sauté onions in butter. Layer in a greased casserole:
Beans
Onions
Water chestnuts
Cheese
Mushroom soup
Repeat layers Bake 25 minutes at 350 degrees or until heated through. Add onion rings the last 5 minutes. Serves 6.
Nancy Rogers

My Favorite Cranberry Salad
1 can (8 oz.) crushed pineapple in own juice
1 can (16 oz.) Ocean Spray whole cranberry sauce
1 pkg. (3 oz.) Raspberry gelatin
1/4 c. chopped nuts
1/4 c. chopped celery

Drain pineapple, save juice, add water to make 1 1/4 cup liquid. In saucepan bring liquid to boil and remove from heat. Stir in gelatin until dissolved. Break up cranberry sauce with fork and stir into gelatin mixture. Cool until slightly thick and add celery, nuts and pineapple. Pour into mold and chill.

Pink Stuff Dessert
1 can Eagle Brand
1 can cherry pie filling
1 lg. (9 oz.) carton Cool Whip
1 can mandarin oranges
1 can pineapple chunks, drained
1 c. miniature marshmallows

Mix together and chill.

Reduced Calorie Pumpkin Pie (Makes its own crust)
1 (16 oz.) can solid pack pumpkin
1 (13 oz.) can evaporated skim milk
1 egg
2 egg whites
1/2 c. Bisquick
2 tbsp. sugar
8 packets sugar substitute
2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350 degrees. Lightly spray 9-inch pie pan with vegetable spray. Place all ingredients in blender or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. To serve, cut pie into eight pieces. 1 serving = 1 starch/bread exchange - 114 calories, 173 mg sodium, 2 g fat, 15% fat.

Parker House Rolls (I used to have a great recipe but found out that the mix at Prepared Pantry was as good as any I have made and a whole lot easier.
Nancy Rogers

Hi Nancy, Fur Children and Family,

Here is a super simple candy recipe called

Ruth's Critters
1 stick butter
18 oz chocolate chips ( I use 24 oz)
1 14oz can of sweetened condensed milk
2 teaspoons vanilla
2 cups pecans

Melt butter, condensed milk and chocolate chips together over med heat. Remove from heat and add vanilla & pecans. Drop by teaspoonful's onto a waxed paper lined cookie sheet. Put into frig an hour or two. After that time you can put into a tin or a pretty plate for gift giving. If you like chocolate & pecans, these are to die for. When I make these, I use pecan pieces and half's. I may even use more than the two cups. Hope you enjoy them.
eb in SA,TX

For Linda in AZ:
My family are firm believers in Alton Brown (must be a southern thing) but we did try his turkey brine the first year he showed it. It does work and makes for a very juicy, flavorful turkey. We did it exactly by his directions and could not have asked for anything better.
Jean in NC

For anyone who does not have room in the fridge to brine a turkey, bring out the summertime cooler and use it . You can add plastic bag of ice and it will not dilute the brine. If you brine in a plastic bag or container, it leaves no problems for the cooler.
Jean in NC

Donna from Oregon go to your browser search and type in soldierangels.com and all the info you need will come up. The give2 the troops website has a long list of what can and cannot be sent overseas, including the most requested items. Travel size of just about anything is good as are disposable razors. I registered this morning and am anxious to get my reply back. LOL and God Bless to all our hometown heros!
Suzanne from the Motor City

Not all messages were posted to this newsletter.  More will be posted tomorrow.  I have been in Arizona for the past couple of weeks and am very tired.  Siggy and Ditto are wanting my undivided attention.  There are quite a few messages that did not make it through the spam filter for the everyday_recipes email address.  Those messages will be posted tomorrow.
Nancy Rogers

This time of year is magical to me and I find myself perusing cookbooks, recipe newsletters, and generally just wanting to spend every free hour in the kitchen baking sweets and making candy. The problem is that while I love to bake I lack patience, so I take shortcuts whenever possible to allow me more time to enjoy my freshly baked treats. The powdered sugar instead of granulated sugar gives these sugar cookies a smooth texture, and the almond extract give it the best flavor. This recipe originally came to me from a friend of my mother's who cut it out of a newspaper more than 50 years ago. Older versions of Betty Crocker's cookbook also had this recipe, but I don't think the newer versions have it. This is my shortcut for baking the best sugar cookies you ever tasted.

My Favorite Sugar Cookies
1-1/2 cups powered sugar
1 cup butter (no substitutes), softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour (not self-rising)
1 teaspoon baking soda
1 teaspoon cream of tartar
Desired food coloring

Heat oven to 375. Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Add food coloring if desired. Place cookie dough into cookie press (this is my shortcut) and press cookies onto lightly greased cookie sheets. Bake until edges are light brown, 7-8 minutes. Dough may also be refrigerated for two hours, then rolled out and cut into shapes, and decorated as desired. Baking is the same.
Ann in Jacksonville, FL

Bread Stuffing
1-1/2 quarts. soft bread cubes
1/2 tsp. salt
1/2 tsp. pepper
4 tbsp. butter or margarine
1/4 c. diced onion
1/4 c. diced celery
1 egg
1/2 c. milk

Combine bread cubes, salt and pepper. Toss lightly to mix. Melt butter in skillet and add onion and celery. Cook over low heat until onion is tender. Stir frequently to mix. Beat egg slightly, add to milk and stir into bread cubes. Add celery and onion with butter in which they cooked and mix well. (Makes 1 1/2 quarts stuffing.)
Sue

Mother's Cornbread Stuffing
1 stalk celery
1 good size onion
1 pan biscuit bread
1 pan cornbread (not sweet cornbread like Jiffy)
6 eggs, well beaten
About 3-4 c. broth (make sure it is
not dry)
2 tbsp. poultry seasoning
2-3 tbsp. sage (to taste)

Mix all together and make sure it is not dry, if it is, pour a little more broth over dressing and bake. Always taste dressing before putting it in the baking pan to make sure about the taste. Bake at 425 degrees until lightly brown.

I want to thank everyone who sent in the recipe for "cornbread casserole'. This will be on my Thanksgiving dinner table. Wishing everyone a very Happy and Peaceful Thanksgiving.
Carol in Illinois

Good morning Nancy,
A lady in a newsletter this past week was looking for a recipe for cream drops. So far everyone has sent recipes for cream drop fudge. I don’t believe she was looking for that, but an actual recipe for the drops. The dollar stores do sell them very inexpensively, but I found a few recipes in http://whatscookin.proboards4.com/index.cgi?board=Candy
for some candy that sound like what she might be looking for! Hope these help. The drops can be formed before she dips them in the chocolate mixture.

Perfect Peppermint Patties
1 box confectioner's (powdered) sugar
3 Tbsp. butter or margarine (softened)
2 to 3 tsp. peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 Tbsp. shortening

In a bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes.
Flatten with a glass to 1/4 inch and chill for 30 minutes. In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden. Yield: about 5 dozen

Old Fashioned Potato Candy
An old favorite, simple to make, and tasty!

List of Ingredients
1/2 (or 1 small) boiled potato
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
About 2 cups powdered sugar
1/2 cup peanut butter

Mash potato, add butter, vanilla and enough powdered sugar to make a slightly stiff dough. Roll out dough (on a surface dusted with powdered sugar) and spread on the peanut butter. Roll dough up (as for jellyroll) to make a log. Cut into pieces, let air dry for about an hour. Store in air tight container.
Makes about 2 dozen confections

Buttercreams
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.

Prep: 1 hr 10 min - Chill: 2 hrs 30 min

Filling Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla*
4 cups powdered sugar

Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)

Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.

*Substitute 1 1/2 teaspoons almond, orange or rum extract. Makes 5 dozen candies

Have a great day, Nancy!
Chris in NM

Stuffed Celery
8 oz. pkg. cream cheese
4-1/2 oz. can deviled ham
1/4 c. green pepper, chopped fine
1 tbsp. onion, grated
2 tbsp. pimientos

Cream ham and cream cheese together. Add rest of ingredients and let stand a few hours, then stuffing celery.
Lisa

I love this casserole but it is so rich and not too healthy.  Can someone help me remake it to be as good but not so unhealthy?

Corn Casserole
3 cans white corn
1 stick butter
3 tbsp. flour
1/2 pt. whipping cream

Melt butter and stir in flour. Let cool. Add whipping cream (not whipped) and corn; mix well. Salt and pepper to taste. Put in casserole dish and bake at 300 to 350 degrees for 25 to 40 minutes. Stir occasionally. Casserole is ready when edges start to brown.
Lisa

Hi Nancy - A happy and healthy Thanksgiving to you and all your readers. Two or three weeks ago I read that to make your gravy to add the flour or cornstarch to thicken the gravy when the gravy is cool or hot - forgot which. Hope the person who gave this tip will repeat it - Thanks and Nancy thanks for your newsletter.
PC

Eggplant Fingers
2 (1 lb.) egg plants
Oil for deep fat frying
2 c. milk
2 c. flour
2-1/2 c. fresh breadcrumbs
Powdered sugar

Peel egg plants and cut into 1/2 inch strips. Heat oil to 375 degrees. Dip egg plant into milk, then flour, milk again then breadcrumbs. Deep fry, drain completely until no trace of oil appears on paper towel. Serve with powdered sugar.

Eggplant Parmigiana
1 lg. eggplant (3 lbs.)
Salt
Flour
2 eggs beaten with 2 tsp. oil
1 pkg. saltines
Olive oil
2 tsp. dried basil
1-1/2 c. tomato sauce, heated
8 oz. cheese
2/3 c. parmesan cheese

Cut eggplant into thin 1/4 inch slices. Put the slices on a large platter and sprinkle each with about 1/8 teaspoon salt. Let stand at room temperature for about 30 minutes to draw out excess moisture. Drain and dry the slices between paper towels. Dip each slice into flour, egg and crackers, in that order. Heat oil in frying pan and fry eggplant until golden brown, turning once. Drain on paper towels. Stir the basil into the tomato sauce. Spoon a little of the sauce into a 2 quart baking dish. Arrange 1/3 of the eggplant slices, overlapping, on the sauce. Top with 1/3 of the cheese, 1/3 tomato sauce and 1/3 parmesan. Repeat until all ingredients are used. Bake in preheated 350 degree oven for 20 to 30 minutes, or until bubbly.

Eggplant Dressing
2 med. eggplants
1 lg. onion, finely chopped
1 c. Italian bread crumbs
1 lb. pork sausage
1 clove garlic, minced
2 nubs French bread

Peel eggplant and cut into chunks. Boil until soft and then drain. Sauté sausage in frying pan. Chop sausage into small pieces. Add onions and sauté until onions begin to soften. Mash eggplant and add to meat mixture. Mix in thoroughly with meat and onions and sauté for 5 to 7 minutes. Transfer mixture to casserole dish. Tear 2 "nubs" of French bread and add to the bread crumbs. Mix bread and meat mixture to consistency of dressing that suits you. Cover and cook for 1 hour at 350 degrees or until dressing tests done.
Lisa

I want to thank Leasa (Nov. 12) for her egg recipes. They all look good, I'm anxious to try the Omelet Loaf.
Also to Ak from CA (Nov 14), I've never tried freezing the eggs either. I have been sending them to work with my Sweetie to give to his coworkers. I do try to watch our diets and eat healthy, so there's no way we would survive all that cholesterol!! I'm saving all the small ones to make bite size deviled eggs to take to Thanksgiving dinner at my brothers.
I made this dish for dinner this evening. I found it on the American Egg Board web site- http://www.aeb.org/Recipes/ It was real tasty.

Easy Broccoli Custard Bake
1 package (10 oz.) frozen chopped broccoli, thawed and drained
1 can (4 oz.) sliced mushrooms, drained
1 cup (4 oz.) shredded reduced-fat Swiss cheese (I used cheddar)
6 eggs
1/2 cup skim milk
1/2 cup bottled reduced-fat ranch dressing
3 tablespoons flour

In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese. Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.

Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 40 minutes. (mine took almost an hour). Let stand 5 minutes before serving.

To Carol/SoCal , I am a list maker and I have been using old envelopes for grocery lists for a long time. I mark next to the item with a circled "c" to denote there is a coupon inside for it so I can make sure I am buying the right thing. I figure every nickel helps!

Lastly to Jan (Nov 13) I have the tortilla bowl makers, too. I don't believe mine came with recipes either. I spray the tortilla itself with oil and fit it into the mold, making sure to get it fitted in snugly. I bake them at 350 degrees, but not sure how long. Start checking after 10 minutes. I fill them with taco seasoned ground beef, refried beans, lettuce, tomatoes, grated cheese, etc. I usually use flour tortillas, but corn ones should work also. Experiment with fillings and have fun!

I'm already getting into the holiday spirit, so any holiday goody recipes are welcomed. I hope everyone has a wonderful Thanksgiving. I believe we are all thankful for Nancy and all her work she does for us. I know I sure am.
Kathy in Damascus, OR

Hi Nancy , I was wondering if any body has tried Food Network Alton Brown turkey brine recipe, and if so was it any good.
Linda in AZ.

I have used Alton Brown's brine, and it is wonderful! The bird was so moist and flavorful! However, if you use his quick cooking method for the bird, make sure you have a really good meat thermometer. Last year I did the bird using the brine, and cooking it at 500 degrees until his directions said it should be done. It was NOT done, and we had to wait another 40 minutes for it to cook in our Advantium Oven. Check out this link:
http://www.foodnetwork.com/food/recipes
The brine is fantastic, and the bird was so moist and good. Just make sure it's done before you put it on the table!

This is for Linda Boyles, When I have brined a turkey, I use a clean trash bag, and put it into my cooler, and keep ice on it to keep it cool enough, since I live in Texas, and it's not always cool like back home in Ohio. Good luck, you will LOVE the turkey done this way, when you bake it, bake it breast side down as well. it is the most juicy turkey EVER!!!
Blessings, Dee in Tx.

Hi Linda, my son has used the Alton Brown turkey brine recipe for two years now and loves it. He made it for me once and it was delicious.
Gerry in MD

Hi Nancy, four legged associates and fellow Nancylanders,

In your Nov. 14 Recipe Exchange Newsletter, Mary in Oregon asked for a recipe for a Cinnamon Swirl Cake. I found this one from Southern Living on www.myrecipes.com. I hope this is what she was looking for because it sounds like the one you make with the cake mix.
Rose Marie in Freeborn, MN

Cinnamon Swirl Cake
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 teaspoons ground cinnamon
1 (18.25-ounce) package white cake mix
1 1/3 cups fat-free buttermilk
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla extract
Garnish: cinnamon sticks

Combine first 3 ingredients; set aside.Beat cake mix and next 4 ingredients at medium speed with an electric mixer 2 minutes or until blended. Pour one-third cake batter into a greased and floured 12-cup Bundt pan. Sprinkle with half of brown sugar mixture. Repeat layers twice, ending with batter.Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Garnish, if desired.
Yield 16 servings

Nutritional Information
CALORIES 231(27% from fat); FAT 7g (sat 2g,mono 2.6g,poly 1g); PROTEIN 4g; CHOLESTEROL 3mg; CALCIUM 76mg; SODIUM 270mg; FIBER 0.5g; IRON 1mg; CARBOHYDRATE 39g
Southern Living, NOVEMBER 2001

For Kara in NY who wanted eggplant recipes. Furrs Cafeteria in Jonesboro, Arkansas used to make the best baked eggplant when I was stationed nearby at Blytheville AFB in the 70s. I was able to duplicate it.

Baked Eggplant
1 large eggplant
1/2 stick of butter
I onion diced
1/2 cup milk
I can cream of mushroom soup
approximately 1/2 loaf of white bread torn into 1 inch pieces (crust left on)

Peel the eggplant. Cut into 1 inch dice. Boil until the eggplant is soft. While the eggplant is cooking, melt the butter in a large skillet and then add the onion and sauté until translucent. Add the cream of mushroom soup and milk and stir thoroughly until heated throughout. Turn off the heat. Drain the eggplant and add to the soup mixture. Stir again to mix. Begin stirring in the bread until you get a fairly stiff mixture. Pour the mixture into a casserole dish and bake at 425 degrees until the top browns. If you are in a hurry you can do the last step in the microwave.
Dave in Colorado

This is in response to Jen from Binghamton, NY, Nov.14 newsletter, and her request for different sounding sandwiches. I immediately thought of my mother eating peanut butter and crisp bacon sandwiches. Then when I was small, we ate sugar and butter on bread. Now my daughter eats French fries and vanilla ice cream to gross me out!
Jae, Central Oklahoma

Sorry Carol, I've been using discarded envelopes for shopping lists, holding coupons and pencil and store aisle guides for years. My e-mail penpal in New York does the same and when we met told her husband, "See, I'm not the only one who uses envelopes to write on."

My guess is you'll hear from lots of frugal Nancylanders who shop with used envelopes.
Leah in FL

For Julie in Virginia: Here is my Mom's Raisin Meringue Pie. I hope it is what you had in mind. It is one of my favorite pies.

Raisin Meringue Pie
1 c sugar
1/2 tsp cinnamon
1/3 tsp ground cloves
1 tbsp cornstarch
1/2 tsp salt
3 egg yolks, beaten
1 c raisins
1 cup cream or evaporated milk
1 baked pie shell

Stir filling ingredients together in saucepan. Bring to boil, then simmer gently until slightly thickened. Stir often as it scorches easily! Pour into pie shell. Prepare meringue using the egg whites from the 3 yolks. Spoon over top of hot filling, sealing around the edges. Brown in 350 degree oven. Store in the fridge.
Melody (Nebraska)

Hi Nan --I was just wondering why in the world you would want to out-do your MIL's pie? Don't even try to out-do or match her. Pick another recipe for another dessert, and let her enjoy making her pies. Enjoy them while you can, and maybe she'll give you her recipe.
Sallie

Hey everyone.
I am looking for some suggestions for table centerpieces in blue, white and silver that are also illuminated some way. I need to make 15 of them and the theme is winter, not Christmas. Does anyone have any ideas? I'm looking more for elegant than "cute". I figure if anyone has any good ideas, it would be this group.
Thanks a bunch! Lisa (East Texas)

Dear Nancy and Friends,
I would like to thank everyone on their suggestions on what to send to my adopted soldier overseas. I do not know exactly where she is at, but all of your suggestions are wonderful! And thanks for telling me that I should not wrap the Christmas gifts as customs would go through them. I thought it would be so nice to have wrapped Christmas gifts for her as she said she doesn't really have family back home. Besides all the treats and presents I was thinking of sending her a cd player. along with batteries, and some cd's, I am wondering if these are allowed? Also, we do not eat Pringles but where I work I am a day cook for a health center and I save all the Quaker Oat Containers (the large ones). I am wondering if they would work just as well. Again, I really appreciate all the recipes and hints you have given me!

Here is the web site that someone in the newsletter sent earlier, to adopt a soldier:

http://soldiersangels.org/index.php?page=adopt-a-soldier
I am from southern Indiana.

Thank you, Nancy, for the wonderful job you do with our newsletter.
Becky

RE: 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

Donna,
I am not Kay but wanted you to know I tried the magic eraser on my fiberglass shower and it is wonderful. (It is magic).
Jeane in PA

Hi Nancy and all you wonderful cooks.
I am looking for recipes to use Eggplant. I have a few and would like to make some dinners and freeze the leftovers. Any suggestions are greatly appreciated. Thank you in advance.
Kara in NY

Easy Eggplant Parmesan
1 medium eggplant
1 egg unbeaten
2 Tablespoons water

Bread Crumbs

Salad oil
1 (8oz.) can tomato sauce
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon savory
1/2 cup Parmesan cheese, grated
8 oz. grated Mozzarella cheese

Cut eggplant into 1/2 inch slices. Beat egg with water. Dip eggplant slices into egg mixture then into bread crumbs. In a large skillet, heat oil, about 1/4 cup, until hot; sauté eggplant slices.

Over bottom of a greased 9X13 dish. Layer 1/2 of eggplant slices then 1/2 of tomato sauce, seasonings, then cheeses . Repeat. Top with cheese. Bake @ 375° for 30 to 40 minutes.
This is delicious. Jeane in PA

I can't think of anything worse happening to me than not to get your newsletter! That is what is happening for the past week. I don't know why, hope I wasn't thrown off the list. Thinking of all the wonderful recipes I'm missing during the greatest cooking season of all. Hope you can help me, look forward to seeing your newsletters soon. This is the second time this has happened.
Thank you, Judie/So.Calif.

Comment
I have been in Arizona the past several weeks. I don't have the little program on my laptop that checks to make sure there are no "spam" words in the email newsletter message. It is possible that because I couldn't check it the newsletter went into you "spam" folder. I am now home and will check each time before I send out the letter so the newsletter can pass the "spam" words list.
Nancy

Pie Crust!
Does anyone have a recipe for pie crust that can be easily made. I am not the greatest in making pie crust. So much can be done with this!
Happy Thanksgiving, Fran, Utica, New York

Hi Fran,
This is an easy pie crust recipe and the only one I use. I get lots of compliments on how good it is.

Pie Crust
Makes enough for 1-2 crust pie
Whip together with a kitchen fork
1/2 cup oil (I use Canola) and
5 Tablespoons milk
Add 2 cups flour
Stir all together
Divide in 2 portions

Roll between 2 sheets of wax paper. I was told by the person that gave me this recipe to never double it so I never tried to. She also told me to always be sure to roll out between 2 sheets of wax paper.
Jeane in PA

Hi Nancy and all Nancylanders,
This is just a suggestion for sending cookies overseas. In the summer I go to numerous (tons lol) of garage sales. Almost every sale has decorated metal containers with lids for sale for like a quarter or a dime. I think in the grocery store you can buy them with cookies already in. But I think these would work great for sending cookies - sturdy enough so the cookies wouldn't get broken and very economical. I guess we in Wisconsin call them tins - not sure what everyone else calls them.
Dianne in Wisconsin

You recently had a recipe for a Cherry Triffle that used condensed milk. I can find it could someone help me out
Phoebe W.

Nancy and Her Family of Cooks: I would like to request some soft, easy Molasses Cookie Recipes for the Holidays.

Thank You in advance, Anita S. in Olean, New York

For Fran in Utica, N.Y. Nov. 14

Pie Crust
2-1/4 cups flour
One tsp. salt
1/3 cup cold milk(pour into cup.
1/2 cup plus 1 tbls. of salad oil) pour into same cup but do not stir.

Mix all ingredients well. Add wet to dry. Make into a round ball. Roll between wax paper sheets. Do not handle too much. Easy does it. This is a really flaky crust and so easy. Makes 2 crusts for top and bottom of pie.
Genie

To Becky who wanted to know what to put in the soldiers box for the holidays. My son is currently in Iraq and I just sent him a bunch of packs of hot chocolate (most of the grocery stores have exotic flavors), spiced cider and soup in a cup or microwavable bowls of soup. Don't forget to send a mug! Chap stick, fluffy socks for off time flannel sheets for the bed, the list can go on and on. He e-mailed me and said this was one of the most awesome packages he has ever received. A good place to check is the natural food stores, they have some GREAT stuff. Wander around the grocery stores and Wal-Mart, etc. and you would be surprised what you can find. Tell your soldier than you for her service from me and my family! Happy Holidays to all!
Geralyn in NC

I was wondering if anyone has a recipe for a carrot cake that takes a jar of baby food carrots? I remember having it a long time ago. But have lost the recipe. Also does anyone have a recipe a spice cake that is baked in a coffee can? Also when my granny made pies and had left over pie crust. She would put butter and sugar and cinnamon on the crust and twist it. To make a delicious sweet.....
Tiena Alexander

Hi Nancy, Since it is getting to be soup weather I made up a new one today, that I think is a keeper.

CHEESE SOUP
1 (14 oz.) can chicken broth
1 (12 oz.) can fat free evaporated milk
2 small potatoes, cubed
1/4 C. onion, chopped
4 mini carrots, sliced thin
salt & pepper to taste
1/8 t. red pepper flakes (optional)
1 T. chicken bouillon in 2 C. water
20 oz. reduced fat Velveeta Cheese, cubed
4 oz. mild cheddar cheese, cubed

Cook potatoes, onion, and carrots in the chicken bouillon and water until tender. Add can of chicken broth and evaporated milk. bring to a simmer, add cubed cheeses and salt, pepper. Stir until cheese is melted. Serve with crackers, toast, or sprinkle croutons on top of soup. Makes approx. 4 to 6 servings.
Since there are only two of us this makes 3 meals.
Margaret, Tulsa

Hi Nancy, Nan's daughter should take her hubby's favorite pie to her in-laws and announce this my SUGAR PIE.
Margaret, Tulsa

This is for Fran from Utica asking for a good pie crust. I've been baking for over 55 years and I love this one. First you make this pastry mix, put it in the freezer, then it is ready for you when you make your pies. Much less work the day of pie making!

Pastry Mix
7 cups flour
1 T. salt
2-1/2 cups shortening (I like butter flavored Crisco)

Sift flour and salt. Cut the shortening thru flour with 2 knives till the size of peas. Put in a Zip-lock bag. Seal. Store in freezer.

To use:
For 1 crust - Mix 1-1/4 cup mix with 2-3T cold water with fork. Mix just till blended, form into a ball and roll out.

Double crust- 2 1/2 cups mix with 4-6 T water

While we at it--I have never had a failure with this:

Best Ever Meringue for Pie
Beat until very stiff:
3 egg whites
1 T. cold water
and 1/4 tsp cream of tartar

Add 1 T. cornstarch and 1/3 cup powdered sugar (mixed). Add a little at a time and beat till it shines. Bake at 400 about 10 minutes or until lightly browned. KEEP CHECKING!

Hint: To keep your meringue from shrinking or weeping, place by Tablespoon meringue around edge of pie, close together sealing to and over crust of pie. Then pile in center and work toward edges.
Good luck! Annie from Gomer

Mary in Oregon was asking about recipes for cinnamon swirl cakes, which are no longer made as cake mixes. I would think you could use any cake mix, pour half into your bundt pan, top with a cinnamon-sugar mixture, maybe 3/4 c. sugar and cinnamon to your liking, and top with rest of cake batter and bake per instructions for cake mix. Also, you might try the Cake Doctor cookbooks-find at libraries or book stores. Just use your imagination on flavor combinations, look through recipes and see if there are any that are similar to what you are wanting. Hope something in this is helpful.
Connie in TX

In November 14th newsletter, Julie in Virginia was looking for a raisin pie with meringue and no sour cream, lemon juice or vinegar. I was beginning to think there was no such animal until I came across this recipe. This is from the "Treasured Recipes" Vol I, first published in 1961 by Lubbock Christian College Associates. It was submitted by Mrs. David L. Smith, Lubbock, TX. Hope this is what Julie is looking for.
Connie in TX

Raisin Pie
1-1/2 c. raisins
1-1/2 c. water
2 T. margarine
2 T. cornstarch
3/4 c. sugar
3 eggs, separated
1 t. vanilla
1/4 t. salt
1 carton cream, whipped (this is used if you don't make meringue)
9 in. baked pie shell

Cook raisins in water 20 minutes or until tender. Mix cornstarch, sugar, egg yolks, vanilla and salt. Beat together until smooth. Add some of the hot liquid from the raisins to the egg mixture. Add egg mixture to raisins and cook over low heat until mixture thickens. Add margarine and pour into pie shell. Make meringue and put on pie and bake until browned. If not making a meringue, chill the pie and top with whipped cream (or Cool Whip).
Connie

This is a pretty and different topping for your sweet potato casserole and the combination of pineapple, cherries and potatoes is very delicious. When I use this one, I omit butter in the potatoes. Once your topping is mixed and spread over your casserole bake at 350 for 45 minutes. :) Sissy

Sweet Tater Casserole Topping:
2 C Crushed Pineapple - drain slightly
8 oz. Bottle Maraschino Cherries - drained and chopped
1 C Sugar
2 TBP Cornstarch
1/2 C coconut (optional)

In the Nov 14 newsletter Susan/Superior was talking about making cookies for the soldiers.

I would like to have the recipes for the pecan sandies if she would share it with the group.
Thanks Vicki

I want to thank those of you who have ordered the cookbook. They shipped out seven yesterday and said they had four more to send today. The cookbooks are beautiful and you could not buy these at any store for less than $20.00. The holder for the cookbook can be used on other cookbooks as well. To use the holder when you get your cookbook: open the book, take out the plastic holder, lay it on its side and open you cookbook to the recipe you want, then stand it up into the ridge at the bottom of the cookbook. We failed to put the instructions on the use of the stand, sorry! You learn through experience! Thanks again for your orders! Betty T. Ga.

For Julie in Virginia

Raisin Pie Meringue
1-3/4 cups milk
3 eggs, separated
1 (3 5/8 ounce) box vanilla flavor pudding & pie filling mix (not instant)
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1 1/2 cups golden seedless raisins
1 (9-inch) baked pastry shell
6 tablespoons granulated sugar

In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well.  Fold in raisins; cool.

Turn mixture into pastry shell; chill thoroughly.

Meanwhile, in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees F for 4 to 5 minutes or until meringue is lightly browned.

Hey Everyone. Someone asked about freezing fresh bought pies. I do this all the time! Simply wrap the pie in a double layer of heavy duty aluminum foil to prevent freezer burn, label it and freeze. I defrost it, place it on a cookie sheet and simply re-warm it in my oven at a low temp. Now, I have a request. I am looking for some unique food ideas to give as holiday gifts. I have enough recipes in a jar, and truffle and cookie recipes. Looking for something different. Any ideas?
Debi in beautiful NC

Carol in SoCal, I have using envelopes to store coupons in and my grocery list on the outside for years. Don't remember where I got the idea but it keeps all my coupons handy and off the bottom of my purse. My envelopes come from junk mail so it is one way of making use of unwanted mail. Would anyone want to share their tips for making life easier? Also, would anyone like to share recipes for all the leftover food that we are all going to have. Nancy, I wish you and all of my e-mail family, a very good Thanksgiving.
Jean in TN.

*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