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.

Happy Thanksgiving to all of you!! No Thanksgiving or Christmas feast in our family would be complete without

Date Pudding
1-1/2 cups brown sugar
1/2 cup white sugar
1-1/2 cups boiling water
lump of butter
Put these ingredients in a pan and boil 3 minutes. Cool

BATTER
1 cup brown sugar
2 tbsp butter
1 cup milk
2 cups flour
3 tsp baking powder
1 cup dates
1 cup nuts.

Mix all batter ingredients together and spread in 9 x 9 pan. (No need to grease), Pour boiled syrup over batter. Bake 400 º 25-30 minutes

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

I'm sending a free old cook booklet to you for any Watkins order in November. Several have contacted me that they really like what they received.

Hello Nancy and Friends,
I appreciate the information received for crab cakes and soup that I may use can crab meat. Whewww, that is a relief as the cost of crab is very high. I have not tried it yet but intend to do so after Thanksgiving is over.

A question for all: When a recipe calls for wine, is there anything you can substitute for it or can it just be left out. I would rather not use wine and have in the past just overlooked those recipes.

This summer we grew black beans. I would appreciate if you could give me some recipes for the black beans and any other kind of beans. I am being told that they are wonderful for you in your diet. My mom used to make them by adding a chunk of ham, little bit of onion and cook forever. Is good but I would like something different now and then. I am going to try the Crockpot recipe Nancy sent for Navy or butter beans. Crockpot or others would be appreciated.
Carolyn, Rochester. New York

A big thank you hug to all the wonderfully talented, generous chefs whom daily share here on this site. Seven adult appetites, a fifty plus count office staff, and a harbinger of animals all their bellies full on your great recipes. May goodness and joy bless you this holiday season;extra thanks to Nancy her family and those "4 legged humans".
Sabrina in CA

Will the person who found the Old Fashion Creme Drops please let me know where she found them. We have been looking all over for the with no success. Thanks - Doris - De.

Hi everyone and thank you Nancy and assistants for a wonderful newsletter!

I have a question. If you brine your turkey and then roast it, will the drippings be too salty to use for gravy or will it be OK? Thanks for your help!!
Carin in FL

Someone asked for a carrot cake recipe with baby food. Hope this is the one you want.

Carrot Cake
4 eggs
3 cups cake flour sifted
3 cups white sugar
15 oz. of babyfood carrots, stage 2
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon or to taste
1-1/2 cups canola oil
1/2 cup nuts, if desired

Add everything but the eggs and nuts. Beat with electric mixer till nice and moist. Add 4 eggs and beat till nice and smooth. Add nuts and stir with a spoon. Put in tube pan which has been greased and floured. Bake 350 for one hour or until done. Check with a toothpick for doneness. Frost with cream cheese icing.
Genie

Hi Nancy and Everyone!!!!

Well... sorry to say its been a while since I've sent in anything ... busy, busy, busy!!! lol!!!
I just wanted to take a minute and once again tell you Thank-you!!! for this Awesome newsletter .... I sooooo Love it!!!

Chris in NM sent in some candy recipes 11/16/07 and I just want to tell her Thank-you!!!

I had these recipe's years ago and had forgotten, mis-placed them etc... so I was THRILLED when I seen her post them here!!!! Thanks Chris!!!

Hope you all have a wonderful and blessed Thanksgiving!!!!
Suzie in Northwest Michigan

I need an EASY recipe for Chocolate Cream pie for Thanksgiving, I want it simple because I have to make 4 apple pies and 1 pumpkin pie and by the time I get them done, I'll be Pooped. My body will thank you too!
Bev. from Bay City, Mi

The Celebrity Chef current show has an interview with  Dennis Weaver (The Prepared Pantry) with his awesome lineup of baking mixes and wondrous delectables

Joan, Ma., you wanted to know how to find Paula Dean's recipes. Go to www.foodnetwork.com, scroll down and you will find all of the TV network programs. Her site is about midway down, according to alphabet. When you get her program, she has all of her recipes listed according to the program it was on. Also, for those of you who ordered The Sanctuary's Tasty Recipes Cookbook, I would like to know what you think of the book. This was our first attempt at a cookbook, and as you know you learn from experience.
Betty T. Ga.

This is for Marilyn in Minnesota

Sweet Tea
Makes 16 cups

8 cups water
4 small or 2 large size tea bags (family size)
1 cup sugar or to taste
8 cups cold water

In a teapot, boil 8 cups water, add tea bags and take off heat. Let steep for 5 minutes or longer is you like. Strain tea into a gallon-size pitcher and add sugar. Add remaining cold water to pitcher and stir. Refrigerate.

For Joan from Ma. I haven't made these, found this recipe in one of my cookbooks.

Lady Lock Cookies, Paula Deen's recipe,
makes 4 dozen
1 pound (4 sticks) butter
4 cups of all purpose flour
1 tsp salt
1 cup sour cream
1 cup buttermilk
Cut butter into dry ingredients. Add sour cream and buttermilk. Mix well. Divide into four parts, flour well and fold like a rectangular envelope. Refrigerate overnight. Preheat oven to 375 degrees. Remove one part at a time and roll thin. Make strips 1 inch wide and 7 inches long. Wrap around foul covered clothespins. Bake for 15 minutes or longer if needed. Set aside to cool.
The recipe doesn't say how large to roll each part but each would have to make a dozen strips. Sounds to me like it would be 12 x 7 inches.

Filling
1 1/2 cups of Crisco shortening
8 tablespoons butter
1 cup sugar
1 egg white
2 tsps. vanilla
1/2 cup hot milk

Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla, beat thoroughly. Add hot milk, 1 Tablespoon at a time, beat until creamy. Put into cookie press or pastry tube and fill cookies.
Betty in ME.

Hi Nancy,
What a wonderful surprise to see some of your favorite recipes! I hope you will contribute some of your favorites more often. I can't wait to try several of them. Thanks.
Nancy in Tennessee

Mountain Dew Cake
1 box lemon cake mix
1 box lemon or vanilla instant pudding
1/4 cup of oil
2 eggs
1 cup of Mountain Dew
powder sugar
Mix all ingredients thoroughly. Pour into a greased and floured bunt or tube pan bake at 350 for 35-40 minutes. Cool in pan for 10 transfer to cake plate. sprinkle with powder sugar.
-Hope every1 has a wonderful Thanksgiving :)
XOXO, GINA -in Indiana

Hi Nancy,
I was just wondering if all your great readers could help me out. I want to make some sort of punch recipe for Thanksgiving day. I'd like it to be Thanksgiving-ish, so maybe something with cranberry juice and/or apple juice? Also I'd like it to be pretty and alcohol free. So if anyone has any punch recipes that fit this description please send them in! :-)
Thanks, Kate in NC

Please I have lost my recipe for the cake made with German Chocolate cake mix and a can of Coconut Pecan frosting mixed in the mix and baked in a bunt pan. I have a request to bring it to a Thanksgiving family dinner and cannot find the recipe now.

Thanks, Everyone have a good holiday season, and keep those kitties and puppies warm.
Janette H

Hello Nancy,
For Mary Jo in MD who is looking for a recipe for making Crock Pot Macaroni and Cheese but cannot find it. I did a search on the newsletter site and came up with the following recipe. I also found one on Recipe Goldmine. I hope one of these is what you are looking for!

http://www.nancys-kitchen.com

Crock Pot Macaroni and Cheese
2 cups elbow macaroni, cooked I don't because it cooks all day
1 can cream mushroom soup
1 can cream celery soup
1 cup milk
1, 3 oz., brick Velveeta cheese, cubed
1 pkg. dried beef, shredded
3 hard boiled eggs, diced

Toss everything into the crock pot and let it cook all day. Once you've tasted it, plain old Mac & Cheese just won't be as good. If you like you can add a small bag, 10 oz. size, of frozen peas the last 15 to 20 minutes.

The next recipe is at a lot of pitch in at Church. We really like it a lot and this is a meal with cheese and crackers and fruit.

Susie Indy

And:
http://recipegoldmine.com/

Macaroni and Cheese in a Crockpot
8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in a 3-1/2 quart or larger crock pot that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

Have a great Thanksgiving everyone!
Chris in NM

Hi to everyone and Happy Thanksgiving. I went to a church bazaar yesterday that has all kinds of cookies and candies among other things. I bought this candy/snack that I believe they called sweet and salty mix. As near as I remember it had pretzel pieces, potato chip pieces and M&M's. There may have been other things too. It was coated with white chocolate. It was delicious and I would like to make some. Does anybody have a recipe that sounds like what I described?
Marilyn in Ohio

Does anyone have an easy recipe for Turduken. It is a turkey stuffed with de-boned duck and then a de-boned chicken. It also has stuffing in it.
Donna in Merrill

I'm several days late reading my newsletters, but if Kay in Indy still needs something to clean her shower, try a degreaser in an orange plastic spray bottle from WalMart--I think the name is Totally Awsome -- and it is. It beats anything I've ever seen -- gets dirt and scum off that's been on for years.
Sallie

I would love to have Christmas recipes that Lisa has from her grandmother. I am always glad to get some of the recipes from our wonderful baking and cooking families.
Dee from Enumclaw

Thanks to eb in Texas for the Hot Candied Pickles recipe. I'm looking forward to making AND tasting them. They just my end up being my gift to ME! Smilin'
Susana in Louisiana

This is for Marilyn - SWEET TEA
I live in the Gulf South and sweet tea is a way of life. I boil 2 quarts of water in a tea kettle then pour it into a container with 1 1/3-cups sugar added. Stir well and add two family size Luzianne tea bags. Let it steep for about 20 minutes and then refrigerate. That's it. Sweet tea! Enjoy!
Susana in Louisiana

I've a recipe for MAKE AHEAD MASHED POTATOES. There's sour cream in them. Can this recipe be frozen too?
Nancy C

Hi,
I just wanted to thank all those who sent in recipes for my pie crust desserts. I will try them all.
Dee in Canada

This newsletter is the highlight of my morning. Susan Superior wrote in the November 14th newsletter that she and her friends made tons of cookies for the soldiers overseas.

I have a son in Afghanistan and have sent brownies, a special recipe which allows them to travel well, that he absolutely loved, but I don't seem to find many of these recipes that guarantees that the food will arrive still eatable. Therefore I would truly appreciate if Susan could supply me with the recipes that she and her friends used or anyone else for that matter.
Jackie Canada

This is for Nan, who is trying to help her daughter find a sugar pie recipe for her first Thanksgiving with her in-laws. I agree with others, who have written that it is very rude for the in-laws to not share their recipe, no matter how easy they feel the pie is to make. Sugar pies are relatively easy to make, but it will be virtually impossible to replicate their recipe unless they provide the exact recipe that they use. Some recipes use only white sugar, some use only brown sugar and others use a combination of the two sugars. Also, whether they use milk, cream or half and half will impact the taste, as well as whether they add nutmeg to the pie. Here is my recipe, which makes a great pie, but will probably not match their recipe.

Also, there is a psychological factor involved. My first husband always complained that my sweet potato pie did not taste like his mothers. She did not agree with his assessment and tired of his complaints. At one family dinner, she baked the sweet potato pies, but said that they were made by me. My husband eagerly ate some pie, but quickly commented that it still did not taste as good as his mothers. Mom quickly spoke up and explained that he did not know what he was saying, as she had in fact baked the pies.
Robbie Bowling Green, IN

AMISH SUGAR CREAM PIE
1 cup white sugar
1 /2 cup flour
2 /3 cup brown sugar
1 /2 teaspoon salt
1 cup boiling water
1 cup cream
1 /8 teaspoon nutmeg
1 /2 teaspoon vanilla
1 unbaked pie shell

Combine all ingredients and mix well. Pour into pie shell
and bake at 375 degrees F until golden brown. Test as for
custard or pumpkin pie, inserting knife in center and if it
comes out clean,

it is done. (I test by shaking pie slightly and if the
center does not move, it is done.)

This recipe is for Mary Jo in MD, she requested a recipe for crock pot macaroni and cheese. This is a Paula Deen recipe so it HAS to be good.
Marjory in W.V.

Crock Pot Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Hi,
This is for Sherry R in WV who is looking for a good carrot cake recipe. This TNT recipe is a big hit whenever I make it!
Dianamae in Mattydale, NY

Carrot Pineapple Cake
2 cups all purpose flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking powder
1-3/4 cups white sugar
1 cup veg. oil
1 (8oz) can crushed pineapple
3 eggs
1 tsp. vanilla extract
1 cup chopped walnuts
1 cup flaked coconut
2 cups shredded carrots

Frosting
1 (8oz) pkg. cream cheese
1/4 cup butter, softened
2 cups confectioners sugar

Preheat oven to 350°. Grease and flour 9X13” pan. Mix flour, baking soda, baking powder, salt & cinnamon. Make a well in the center and add sugar, oil, eggs & vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut,
walnuts and pineapple. Pour into prepared pan. Bake at 350° for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.

To make the frosting: Cream the butter & Cream cheese until
Smooth. Add the 10X sugar and beat until creamy.

For Kathy in Long Island NY,  requesting a recipe for Harvard Beets.  This is one of the first things I learned to make in high school.  You brought back a funny memory that I hadn't thought about it years.  While making Harvard Beets in class, somehow I put in baking soda instead of corn starch.  It sure did make a pretty fizz.  :)  I didn't know what I had done wrong, but my teacher did immediately. I still have my old textbook, Everyday Foods.
 
This recipe is from my favorite cookbook, Bayou Cuisine,
published in Mississippi in 1970.
 
Harvard Beets
3 cups sliced beets
1/2 cup sugar
1 T cornstarch
1/2 teaspoon salt
1/2 cup mild cider vinegar
2 T butter
 
Stir together sugar, cornstarch and salt in a double
boiler.  Add vinegar and and cook until clear, stirring
often.  Add beets and 2 Tablespoons of butter.  Serve warm. Serves 6.
 
Since we've been talking about Alan Jackson, I'd like to say that I enjoy his songs about the south and his growing up years.   I'm also looking forward to reading the book his wife has written.  I hope everyone is enjoying a beautiful Fall. 
Doris, S. Indiana

Comment
I remember when I was in high school (in Mason, Ohio) my home economics teacher told me I would never become a good cook.  She was referring to adding my own twist to a recipe.  She wanted each recipe to taste the same and to use exact measurements.  I would add a little more of this and that and come up with my own recipe.  I don't remember her name but I remember her face every time my finished product wasn't exactly like everyone else in the class.  She was so frustrated with me. 
Nancy Rogers

This if for Kathy, Long Island, NY, wanting Harvard beet recipe.  I was brought up on this recipe as my kids were. In fact, that is the only way my kids will eat beets.
Enjoy.
 
Harvard Beets
1 can beets, sliced or whole, drain, saving juice
1/3 cup sugar
1 tablespoon corn starch
1/4 cup apple cider vinegar
1/4 cup beet juice
 
Mix sugar and corn starch together in saucepan.  Add vinegar and beet juice and heat to boiling, stirring.  When sauce becomes clear and thick, add beets.  Cook on low to medium, just to heat beets.
 
This can be doubled or more very easily. 
Karen, SW Arkansas

From www.chiterlings.com

Old-Fashioned Carrot Cake
4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots

FROSTING:
1/2 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup chopped walnuts
Carrot curls and additional walnuts, optional

In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots.

Pour into two greased and floured 9-in. round baking
pans. Bake at 350° for 35-40 minutes or until a
toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire
racks.

For frosting, in a mixing bowl, cream butter and cream cheese. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts if desired. Refrigerate leftovers.
Yield: 12 servings.

Nancy, the address where the group is to order the cookbooks is:
 
The Sanctuary
302 Byrd Rd.
Evans, Ga. 30809
The cost of the cookbook is $12.00 plus $5.00 shipping. The cookbook is a hardbound three ring binder with over 400 recipes, with many recipes and acknowledgement of our group.

Blueberry Oven Pancake
2 cups biscuit mix
1 cup milk
2 tablespoons sugar
2 tablespoons oil
2 eggs
1 cup fresh or frozen blueberries

Heat oven to 425. Grease jelly roll pan (I use my pampered
chef one). Beat all ingredients except blueberries with
wire whisk or hand beater. Fold in blueberries.  Spread
batter in pan, distributing berries evenly.  Bake 14 to 16
minutes until top is light golden brown. Cut into 12
pieces.  Serve immediately with warm syrup.
Tona in Bama

Turkey Cranberry Squares
2 tbsp butter
3/4 cup sugar
1 tsp grated orange rind
2 cups fresh cranberries
5 cups diced, cooked turkey
1 cup turkey gravy
1 cup milk
1 tsp salt
1/4 tsp pepper
2 tbsp minced onion
2 cups soft bread crumbs
2 eggs, slightly beaten

Melt butter in an 8" square baking pan. Stir in sugar and orange rind; blending well. Spoon cranberries over sugar mixture. Combine remaining ingredients in a large bowl; mix well. Pack turkey mixture firmly over cranberries. Bake at 400 degrees for 45 minutes. Invert immediately on serving platter. Cut into squares to serve.

May substitute cranberry sauce for fresh cranberries; reduce sugar to 1/4 cup.
grannym IL

For Deb it:
Have you considered making pomanders as Christmas gifts?
grannym IL

Does anyone have a recipe for praline pumpkin pie? My first husband's grandmother made it and it was a pie crust, then the praline layer and then the pumpkin layer. I do know she used canned pumpkin. I'm not a big pumpkin fan but my mom loves it and I did like this. Her birthday is Thanksgiving and I wanted to make her one. THANKS!
Kyra in Florida

Crock Pot Pina Colada Bread Pudding
1 lb. loaf French bread
10 oz. frozen pina colada drink mix
6 oz. pineapple juice
12 oz. evaporated milk
1/2 C. cream of coconut
2 large bananas; sliced
3 eggs
1/4 C. light rum
1 C. raisins
8 oz. pineapple; crushed w/juice
1 t. lemon peel; grated
fresh mint sprigs

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree
remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired.

Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 t. grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.

Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.
Tona in Bama

Hi to Nancy and everyone,
I want to thank Twinklenose, Rosie G in PA, Peggy in Athens, Tx (hi neighbor), Andee in Los Angeles for the recipe for the Old Fashion Choc. Drop Candy. I do appreciate the response. If I overlooked anyone, please forgive.

I have a request please. We have decided to have a 'Homemade Christmas" this yr. We are all going to make homemade items for our gifts. Here is the problem. I am not crafty at all. My sister-in-law can see a toothpick and make something out of it.. while all I see is a toothpick. lol Any ideas for me? There will be guys and girls to make for. Any ideas will be most appreciate.
I thank you all in advance.

Have a wonderful Thanksgiving to all of our Nancyland Family.
Shirley in Tyler, Texas

This is for Mary Jo in Md. who requested a recipe for crock
pot mac & cheese in the November 14th newsletter. I have tried
several, but this is our favorite. Our grandchildren can't seem to get enough of it, and are always asking me to make it.

Crock Pot Macaroni & Cheese
1 pkg. (12 oz.) elbow macaroni
1 can (13 oz.) evaporated milk
1 1/2 cups milk (I use 2%)
4 cups shredded Cheddar cheese
1 tbsp. cooking oil
1/4 cup butter, melted
1 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard

Cook  macaroni in boiling and lightly salted water for
about 9 minutes. Drain. Lightly grease inside of crock pot (can use cooking spray) and place all ingredients in the pot and mix together well. Cook on low for 3 to 4 hours, stirring a couple of times. Enjoy!
Judy (in Alaska)

Hello Nancy & Gang,
I had a nice laugh with Marilyn in MN about the Sweet Tea. Here is our family's method-and yes, there ain't NOTHIN' like a good glass of sweet tea. We drink it with plenty of ice even in winter--well compared to y'all it must seem like we don't have winter at all.

Enjoy it and let me know how it turns out.

Sweet Tea
8 regular siz or 4 family sized tea bags (we use Tetley, but Lipton is great too)
1-1/2 to 2 cups of sugar (depends on how sweet you like it!!)
water
lemon wedges

Fill your coffee pot with tap water and put tea bags in filter basket. Run as usual. Meanwhile, dump sugar in a gallon pitcher. Pour hot tea into pitcher and stir well until sugar dissolves. Finish filling pitcher with cold water and stir again well. We keep cold water in the fridge and use that. Our family prefers it after it has "set" a couple of hours or best overnight to give it a rich, smooth taste. Pour over a glass of ice and add lemon wedges if desired.

My mother and grandmother put a pot of water on the stove and brought it to a boil. Turn off eye and drop in tea bags and a pinch of baking soda (it keeps the tea from becoming cloudy). Cover it with a plate or saucer and let it steep (set until it cools). Follow the same directions for making it as above.
Mimi & Tootie in AL ^..^

Hi Betty in Maine: You use the BBQ sauce after the pork is cooked. Usually we serve this on hard rolls and put the sauce on then. You can also serve the pork on plates with whatever sides you like, and just dress the pork with the sauce. Nope, you cannot discourage me about wanting to be back in New England. I guess the only thing that is sad, is that the oil prices are “bleeding” everyone. If we were still in our condo, we figured it would have cost us over $600.00 to fill the tank!!! WOW The news is on right now and they are saying it will be 74º Thanksgiving day. Woohoo!!! Today was 84º. If you try my recipe, let me know how you like it.

Happy Thanksgiving to you and all who are enjoying this newsletter.
Harriet/AZ

About eating cornbread -- split a wedge, butter both sides, lay it on a plate and pour syrup over it.

Also crumble cornbread in a goblet or a bowl, pour buttermilk over it, and dig in. Talk about good!! And both are TNT!!
Sallie

Re:  Is there anyone out there who can help me? I inadvertently put a top in the washer with clothes I shouldn't have. There is fuzz all over the top. I've tried sticky tape, a brush, lent brush and just picking it with my fingers. I'll never get it all off at this rate. Any suggestions will be most appreciated.
Jane Ann in Alabama
 
Jane Ann, I use one of those shaver things and it takes all kind of lint and fuzz off clothes.  Sorry I don't know what the thing is called.
Ann in AR

I thought this would make a pretty presentation for over the holiday season and it sounds so easy to do. Celia, Maine

Snow Angel Cake
1 (8-9 inch) purchased angel food cake
1/4 cup lemon curd
1/4 cup seedless raspberry jam
1 8-ounce container frozen light
whipped dessert topping, thawed
1/4 cup flaked coconut
fresh raspberries
powdered sugar

slice cake in half horizontally. Place bottom half of cake on serving plate. In small bowl combine lemon curd and raspberry jam. Spread jam mixture on bottom half of cake. Add top half of cake.. pread top and sides with whipped topping. Sprinkle with coconut ... garnish with fresh raspberries ... sprinkle top of cake with powdered sugar.

Several days ago I emailed a request for help with the 7-Bean Salad from Ryan's. I sent all the ingredients from their bag, but was asking for the ladies to help me determine the measurements. Can someone help me with the measurements of this recipe.
Karen in TX

Hi Nancy & the two little guys & hope you have a wonderful Happy Thanksgiving.

I am needing a recipe to make "home made noodles") using eggs.  I hope some of our family members can help me out.  Thanking you in advance.
Shirley from Indiana

This is for Marilyn in Minnesota. She wanted to know about "sweet tea". We recently traveled from here in Alabama to Mackinac Island in upper Michigan. We stayed at the Grand Hotel. At dinner we asked for sweet tea and got funny looks and was told they only had unsweet tea. In the south we always have "sweet" or "unsweet" tea. Sweet tea is just tea with sugar or a sugar supplement such as Splenda or sweet n low. We drink ice tea throughout the year and not only in the summer. Hope this answers your question about sweet tea.
Jane Ann in Alabama

Marilyn in MN:
Here in NC we use the term "Sweet Tea" to let people know that we don't want unsweetened tea. It is just plain iced tea with lots of sugar.
Jean in NC

For Julie of Virginia.  I found this recipe in a Farm
Journal Complete Pie Cookbook.  It has two tablespoons of
vinegar in it, but otherwise it seems to fit her bill.
 
Raisin Pie
1 and 1/2 cups seeded raisins
2 cups water
3 eggs, separated
1 cup sugar
2 tablespoons vinegar
2 tablespoons flour
2 tablespoons butter
 
Add raisins to water in saucepan and simmer 5 minutes. Beat egg yolks, sugar, vinegar, and flour until light and creamy.  Slowly add to raisins.  Cook, stirring constantly until filling is thick (about 4-5 minutes).  Remove from heat and stir in butter.  Cool until lukewarm.  Pour raisin mixture into a baked 9" pie shell.  Make meringue with the three egg whites.  Bake in moderate oven (350 degrees) until meringue browns, about 12-15 minutes.  Bon appetit.
Jackiets from Louisiana

Hi Nancy and everyone in Nancyland (especially Siggy and
Ditto)!!!
 
This is for Linda in AZ.  I tried Aton Brown's and Emeril's brine recipe and both were decent but has too much stuff added for my taste.  I always brine my Turkey but I just add salt and sometimes a few bay leaves and/or fresh sage leaves and a few peppercorns to it but most often just salt.  My turkey always turns out juicy and tender with rave reviews as long as I don't overcook it (which I have done more than once) 
Sandy Miller. Wixom, MI

This is for Pat in SC, who wants a good recipe for fresh
green beans.  This one is TNT. 

GREAT GREEN BEANS, Southern Style 
2 strips bacon
1 large onion, cut lengthwise and into half inch wedges
1 pound fresh green beans, washed and snapped
1 Tablespoon Cider vinegar
1 teaspoon Light Brown Sugar
S and P to taste
 
Cook bacon on medium heat until crisp.  Remove bacon and drain on paper towels.  Crumble and set aside.   Reserve 2 Tablespoons drippings.   In the drippings, cook the onion over medium heat until tender and golden brown.  Meanwhile, cook the green beans until tender.  Stir the vinegar and brown sugar into onion, then add the cooked beans.  Mix well, then cook, uncovered, over low heat for 5 minutes. Add bacon, toss gently.  Season with S and P to taste.
Serves 4 to 6.
Frances in Wesley Chapel, Fl

For Joan in MA:
I typed Lady Locks recipe into my search engine and came up with about 3 pages of sites that have the recipe. Check www.cooks.com and type in lady locks. There are MANY there.
Jean in NC

This is for Joan from Ma - Not a Paula Deen recipe but Food.com had several choices. If this is not what you are looking for check out their other variations.

Lady Locks
2 c. Crisco
2 tbsp. sugar
2 egg yolks
3 c. flour
1-1/4 c. water

Add sugar to flour. Cut in 1/2 cup Crisco. Add egg yolks and water. Mix like pie dough. Wrap in Saran Wrap and put in refrigerator for 1 hour. Roll out dough using a little flour. Spread 1/2 cup Crisco on dough and fold dough up in thirds. Wrap back up and refrigerate again for 1 hour.

Do 3 rolling out and putting Crisco on it. Using a total of 1 1/2 cups of Crisco. Refrigerate overnight. Roll dough out 1/4 at a time. Use a little flour and roll out so that your rectangle will make 25 strips.

Wind each strip over a clothespin, overlap some and pat a little so they will stay together. Place on cookie sheets. Bake carefully. Remove from clothespin. Makes 100. Bake at 350 degrees for 10 minutes. Cool and fill. Dust with powdered sugar.


FILLING FOR LADY LOCKS:
Cook 5 tablespoons flour in 1 cup milk until thick, stirring constantly. Let cool. Add milk to flour real slow and make a smooth paste or it will curdle.
Cream: 1/2 c. butter 1 tsp. vanilla 1 c. confectioners' sugar

Add to cooked mixture and beat well. Fill Lady Locks with cake decorator.

Hi Nancy and all the great cooks out there!  I "goofed" up and accidentally hit the Send key, when I meant to click on the E-mail before this one,  to remove the signature picture, so it will come in to you as a blank message! :(The bright spot in my day is when I see this newsletter in my mailbox. I haven't been active with it lately, as our son is here visiting from Oh. and will be here until after Thanksgiving, so spending a lot of time with him, as has been a year since his last visit!  I thought I would share our favorite sweet potato dish with the members. It is just out of this world, and even one small children will eat.

SWEET POTATOES WITH APPLES
3 lbs. sweet potatoes, peeled
4 apples, peeled & cored
3/4 cup maple syrup
1/4 cup apple cider (or juice)
1/4 cup butter
1/2 tsp. salt
1 tsp. cinnamon

Cut the potatoes and apples into 1/4 inch slices and make
layers in a greased 9 x 13 inch baking dish. In a saucepan, bring syrup, cider, butter, cinnamon and salt to a boil. Pour over potatoes and apples.

Cover and bake at 350º for 1 hour. Uncover and bake about
20 minutes more, or till tender. 8-10 servings. Yumm-O!
Judy (in Alaska)

Hi all, Laurine in NNY, I used to struggle with the waxed turnips at the holiday time also, until I found the frozen bags of turnips at the store - try it, they taste great, and SOOO much less work! Mary Ann in Upstate NY, I chuckled about your comment about getting old and falling apart!!

One of bosses has a saying - After 50, its patch, patch, patch!!!! Love it!!! Have a great day everyone,
Laura in CT

These two Thanksgiving & Christmas recipes are very TNT and have been in my family for many years. They are just so yummy and never last long at my table.
Enjoy, Dawn - Cape Cod, MA

Baked Cheesy Creamed Onions
About 10-20 small yellow onions (enough for whatever size casserole dish you use)

5-6 Tb. flour
5-6Tb. Melted butter
About 1 – 1 ½ cups of Ritz cracker crumbs
About 1 cup +/- Sharp cheddar cheese

Preheat oven to 350. Remove the tough skins from onions and cook onions in salted, boiling water until tender. Remove from water & put in a casserole dish. Make white cream sauce (except use onion juice from boiling the onions instead of milk). Melt together and use to thicken the onion juice into a cream sauce. Salt & pepper to taste.

Pour white sauce over the onions. Roll Ritz cracker crumbs in melted butter & sprinkle half over onions. Put grated sharp orange cheese over the crumbs. Then put the rest of the crumbs on top of that. Bake @ 350 until crisp & golden.

Dawn’s Clam Dip
1 package of Philly cream cheese (hard, not whipped, not non-fat)

3-5+/- tbs. Worcestershire sauce to taste (I use about 4 tbs. per package of Philly cream cheese), use as little or as much you like

1 can of minced clams; reserve juice to the side
A couple dashes of hot sauce (optional, but does taste great)


Mix first two ingredients, then add as little or as much of the minced clams as you desire. I usually add about ½ the can of juice. Thoroughly mix all together. Must chill at least 30 minutes before serving. Can be made the night before.

Should serve about 4-5 people
Ok to double even triple ingredients for larger amount of dip.

Serve with thick potato chips or crackers (this dip is a thick dip, not meant for thin chips or thin crackers). Does not go well with veggies.

Well, it happened again. Just when I'm wondering how to make something it appears in the newsletter!

Thank you Marily in Fl for the Cuban Black Bean recipe!!! My daughter gave me 2 big bags of black beans that she doesn't use and I've been wondering how to mkae them. The canned just don't taste the same.
Bless this group and Nancy for all her hard work.
Sue in Fl

Marilyn in Minnesota wanted to know about the "Sweet Tea" she drank while traveling thru the South. there's nothing hard about it.

All they really meant was "do you want your tea sweetened or w/out sugar?" So all she needs to do is make tea as strong or weak as she likes to drink it, add sugar or artificial sweetener to her liking. Presto! sweet tea!
danzer2.

This is for Anita in Olean, NY, and her request in the Nov. 16 newsletter. I have the best molasses cookie ever! No one has ever tasted it and not liked it! It stays soft and chewy! I got it from a Taste of Home magazine.

Granny’s Ginger Molasses Cookies
1-1/2 c. butter
2 c. sugar (plus more for rolling)
1/2 c. molasses
2 eggs
4 c. flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves

In a sauce pan, melt butter. Remove from heat and beat in eggs, sugar, and molasses.

In a bowl, combine flour, baking soda, cinnamon, ginger, and cloves. Stir in the molasses mixture. Chill several hours or overnight.

Preheat oven to 350 degrees. Roll dough into balls, roll in sugar and arrange 3 in. apart on cookie sheets. Bake 8-10 minutes or til firm and brown. Baking less time will make a chewy cookie, and more time a crispy one.
Mary in J. C. MO

For Tiena Alexander (11-16-07 Newsletter)
Here's the carrot cake recipe I make using baby food carrots.
It's easy and my family loves it.
Donna in Southern CA

SIMPLY CARROT CAKE
2 c. granulated sugar
1 c. vegetable oil
4 eggs
2 sm. jars (4 1/2 oz.) Baby Food Carrots
1 teaspoon vanilla extract
2 cups plain flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Mix sugar with oil, adding eggs one at a time. Add baby food carrots. Mix flour with remaining dry ingredients and add to egg mixture. Add vanilla extract and mix well. Bake at 350 degrees for approximately 30 minutes.
Note: I like to make 3 round layers but a 13x9 pan works as well.

Icing:
8 oz. cream cheese
1/2 cup butter or margarine
1 teaspoon vanilla extract
4 cups powdered sugar
1-1/4 cups chopped nuts (walnuts or pecans)
Donna in Southern CA

Hi to everyone, I am needing your help. My grandson is 2 years old, I would like for him to make his mom a gift for Christmas. Hope you can help me with some ideas. Thanks to everyone for your help.
Rose NC

This is for Sharon, Indiana
Am going to fix the White Christmas Pie but the instructions seem to be incomplete. Do you pour the mixture into a baked pie crust or use a graham cracker crust? It sounds really good.
Thanks Karen, SW Arkansas

Richard in FL mentioned waffles and chicken stew.  I grew up in PA, and we used to have waffles with chicken & gravy.  just chunk up some chicken, add gravy like you would for a hot chicken sandwich, but put it over a hot waffle.  (also good with turkey leftovers).

also, thanks to all the replies to the egg separator question.  I tried it with with the funnel, and with my hands.  both work well, but my daughter said to tell you all that the look on my face when the egg was dripping thru was priceless.  she laughed until she cried. 
Nedra in VA

This is for Fran asking for a easy pie crust. This one is very simple to make. 6 1/2 tablespoons margarine or butter, melted, 1 cup flour, 2 tablespoons powdered sugar. Mix butter, flour and powdered sugar. Pat into pie plate. for a pre-baked crust ( such as a cream, ice box, or chiffon pie). bake at 325 for 25 minutes. Happy Thanksgiving. Teri from Longview, Tx.

I am looking for a TNT recipe for homemade caramels. Of all the candy I have made through the years, this is one I have yet to try. Also any tips would be greatly appreciated.
Thank You, Gloria, Indiana
 
Microwave Caramels 
1 cup butter, melted
2 cups sugar
2 cups white karo syrup
2 cups cream
1 tsp. vanilla
 
Combine butter, syrup and half of the cream in a 5 quart microwave dish.   Cook on high for 22 to 27 minutes, stirring every 5 minutes until firm ball stage.  Add remaining cream and the vanilla.   Cook on high for 12 to 15 minutes more.   Pour into a buttered 9 x 13 cake pan.  Cool and then cut into squares. The recipe can be cut in half.   
Emma from Montana

Lemonade Chicken
6 chicken breast halves
1 can (6oz) frozen lemonade concentrate
1/4 cup soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 freshly ground black pepper

Combine lemonade concentrate with soy sauce, salt, garlic
powder, paprika, and black pepper in blender and mix until
smooth. Place chicken in a large resealable bag. Pour in
half of the lemonade mixture. Turn to coat and let sit for
30 minutes. Preheat grill. Remove chicken from marinade and
place on hot grill. Grill for about 6 to 7 minutes per side
basting with reserved marinade. Grill until done and serve.
Tona in Bama

I added more sugar and spices.

Barb in N CA

October Pumpkin Bread Recipe (yeast)
This is wonderful bread. Be prepared to adjust the amount of flour that you use to accommodate different moisture contents of the pumpkin purée. If you like, you can substitute up to three cups of whole wheat flour for the white bread flour. We like golden raisins in this bread but suit your own taste.

This bread is not sweet like a dessert bread. You can add more sugar if you like. You can also add one cup of chopped walnuts. And if your kids don't like raisins (like ours), you can leave them out.

5-1/2 to 6-1/2 cups white bread flour (you can substitute up to 3 cups whole
wheat flour)

1/4 cup brown sugar
1 seven-gram packet of instant yeast
1 1/3 cup warm water, 110 degrees
1/2 tablespoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup puréed pumpkin or canned pumpkin
1/2 tablespoon salt
6 tablespoons melted butter
1-1/2 cups raisins, golden raisins, or currents

Place half the bread flour, sugar, and yeast in the bowl of your stand-type mixer. Add the warm water and beat with a dough hook until it is partially mixes. (The purpose of this mix is to hydrate the yeast.)

Add the rest of the flour, the spices, the pumpkin, the salt, and the butter. Knead with the dough hook at medium speed for four minutes. When the dough comes together, add the raisins and continue beating for the remainder of the four minutes or until the gluten is developed. You will likely need to adjust the moisture level either by adding flour or water. Place the dough in a greased bowl, turn once, and cover. Set the bowl in a warm place and allow it to double in size.

Grease two large loaf pans. Form two loaves, cover them, and let them rise until doubled and puffy. Bake at 350 degrees for 25 minutes or until done. The internal temperature should be at 190 to 200 degrees. Remove the loaves from the pans and let the bread cool on a wire rack.

Baker's Note: The pumpkin in this bread makes it very moist. Pumpkin has a very mild flavor and acts as background for the spices and this has a mild bread combination of spices. Add more spices if you like.

Incidentally, try this bread toasted with Red Current Jelly. It is terrific!
Sandy U.

This is for Luna. I made your German Chocolate Pound cake and took it to work. Unfortunately there wasn't any left for me to take home. It was wonderful. I have a hard time with bundt pans so I used an angel food cake pan. Worked great.
DD in Kansas

Hi Nancy,  In Nov. 12 newsletter Kathy in Damascas OR was asking about recipes using eggs. I have frozen eggs.  Crack them into individual ice trays, freeze, remove from trays, and put in freezer bags.  If I egg per section is frozen separately in ice trays, they are easy to use after frozen, simply remove however may eggs the recipe calls for, defrost, and use in the recipe. Margaret, Tulsa
 
Tip:  lightly spray freezer trays and cube dividers with cooking spray for easier removal when frozen.
 
 
Tips on Bathing Pets
When starting the bath work up a lather on animal all the way around its' neck.  The fleas will try to hide in any oriface they can on the animal, this prevents them from running to the pets head and ears.  I would rub a light coating of petroleum jelly across the animals eyes (be sure eyes are closed and DO NOT get in pets eyes).  AHHHH the "olden days".. I'll use any of the repellants from the veterinarian any day over "bath days".  Personally we use Revolution which kills any parasites, internal and external, including ear mites.  Since our cats are inside pets we only use this about every 9 months. 
Margaret, Tulsa

*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