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Before making candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should read 212º. If the reading is higher or lower, take the difference into account when testing the temperature of the syrup.

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

Please email your name and street address to me for a free copy of the Watkins December flyer. Place any Watkins order in November, and I will send you a free old cookbooklet.

For FB in the Nov. 20th Newsletter, I don't make my stuffing/dressing in the oven since I discovered how to make it in the crockpot last Thanksgiving. Here's my recipe and I don't measure:

Nancy's Crockpot Stuffing
Depending on how much you need I get the big bags, I think they are 14 ozs each of Pepperidge Farms (you can use your favorite brand) cornbread and cubed or reg herb stuffing mix. This time I used the cubed herbed stuffing mix. I put both bags in a bowl, I added 1 lb of uncooked pork pan sausage, 2 eggs and 1-1/2 to 2 (you might need more or less depending on how moist you want your stuffing) regular sized (they are probably about 14 ozs) cans of chicken broth, I mix all together with my hands until thoroughly combined. I line my crockpot (I think my crockpot is a 1 or 2 quart size but don't really know for sure) with a liner and put all the stuffing in it and put the lid on and store in the fridge overnight.

The next day I put it in the crockpot and either put it on low or high, depending on how long I want it to cook. If on low it should cook 7 hours at least and if on high at least 5 hours, I usually keep the crockpot on all during the meal to keep it warm. You can add onion and or celery or what ever else you like I don't because certain members of my family are picky and don't like certain items so I just prepare with the above ingredients which works for them.

I have made my stuffing this way for at least 12 years; ever since I seen my SIL use both the cornbread and the herb stuffing mixed. It is very good and it can also be baked in the oven if you don't want to do it in a crockpot, I'd bake it at 350 degrees to 400 degrees for at least an hour, covered with foil or put in a covered casserole dish so it doesn't dry out. If it starts to get dry and you want it moister add more broth/water; if it's too moist take the lid off and let cook until it gets to desired consistency.
Nancyb

For Trish in FL in the Nov. 20th newsletter, she was wanting a recipe for Peppermint Bark. Here is a recipe that I have and I can't remember where I got it from but it makes yummy candy:

Peppermint Bark
1 Tbsp Peppermint Extract
1 Pkg crushed candy canes
1 Pkg White Chocolate or White almond Bark

Melt white chocolate in double boiler or microwave, add extract and crushed candy canes, pour onto wax paper lined cookie sheet, put in fridge to set. Break into bark pieces. enjoy!
Nancyb

To Don in Mich about the AAA Turkey stuffing in 11-21 newsletter. Do you mean 1 lb. each of veal and pork or 1 lb. combined. Too late for Thanksgiving but I want to try it anyway. It sounds delicious and different.
Thank you Joan from Ma.

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Someone wrote several days ago in a column I just read tonight about the mixture used to make the Vilhilla pumpkin pie. I used some of it this morning to flavor my oatmeal as I was cooking it; it was delicious! I also make a "fried apple" side dish and sprinkled on a bit of it as it cooked - also great. I plan to use it for many other things that require cinnamon, brown sugar, etc.
Doris in Oklahoma City

Jar Mix Christmas Gift Recipes

Hi Nancy, hope this finds you well and hope your brother, Bud  is doing better. I'm a dog person but give your kitties a hug for me. I want to thank Karen, Il Linda, Upstate NY and Susan from San Antonio for the Sauerkraut Salad recipes I hope to try them soon. I just wanted to say when my husband was in Thailand and Turkey when I sent a box of cookies they were packed with popcorn in a regular box. He said the guys loved the popcorn also. Thanks, Fran in LaVista

p.s. the cookies weren't broken at all.
Billye

Thanks to Frances in Wesley Chapel, Florida for the Make Ahead Gravy recipe. After my computer crashed, I lost that recipe. It made a wonderful gravy and lots of it.

We brined our turkey again this year. We used a foam cooler and topped the turkey with a bag of ice. When we woke up Thanksgiving morning we had a flood in the kitchen - most of the brine had leaked out overnight. Needless to say, it was a mess to clean up but the turkey was still cold and delicious. I am going to check out the brining bags mentioned in one of the newsletters.

Hope you had a great time with your family, Nancy. You need a break and
we want you to take care of yourself.
Rita in NC

Does anyone in NancyLand have a good hint for making fruit flavored extracts or flavorings for medicine perhaps with Koolaid? My daughter hates medicine, even the "kids formulas". Any hints or concerns in reference to efficacy of medicine would be appreciated too!
Lara

Crock Pot Corn Pudding
2 cans whole kernel corn
(do not drain)
2 cans cream style corn
2 boxes corn muffin mix
8 oz of sour cream
1 stick butter

Mix all together in crock pot and cook on low for 3 to 4 hours, or until thick.
Trish in Fl

Good morning Nancy,
Hope you had a great Thanksgiving! Below are the two dishes I made for Thanksgiving dinner at our Moose Lodge. The Lodge provides the turkeys and potatoes and gravy and the members bring the side dishes and extras. Both dishes were gone before the end of the meal.

Layered Pumpkin Dessert
http://www.nancys-kitchen.com/november-5-2006.htm

1 pkg (15oz) Hostess Twinkies (10 Twinkies)
1 pkg (8oz) cream cheese, softened
1 c. confectioner’s sugar
1 container (8oz) frozen nondairy whipped topping, thawed, divided
2 pkg (3.4oz) instant vanilla pudding
1 can (15oz) pumpkin
1 ½ t. pumpkin pie spice
1 c. milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 13x9-inch baking dish. Using a mixer, blend together cream cheese, confectioner’s sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blending and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

I made this to take to our annual Moose Thanksgiving dinner. However, when I bought the Twinkies, I inadvertently picked up the newer flavored ones - banana. I used them anyway, so hope the flavors taste ok! Actually the cream cheese mixture has a slightly banana flavor! Guess I lucked out! The whole pan was gone by the end of the meal!

Cranberry Whip
http://www.recipe-recipes-message-board.com/

2 cups cranberries
2 cups miniature marshmallows
2 cups crushed pineapple, drained
1/2 cup granulated sugar
1 cup whipping cream, whipped, or 2 cups Cool Whip®

Grind cranberries in a food processor or blender. Mix cranberries, marshmallows, pineapple and sugar and refrigerate overnight. Fold in whipped cream or Cool Whip®. Refrigerate covered.

I made this to take to our Moose Lodge annual Thanksgiving dinner, however, I used Cool Whip - the 8 oz. container and also added 1/2 to 3/4 c. chopped pecans. This is pecan country, ya know! I was going to add some chopped Granny Smith apples but we had to leave. Next time! Yum! I had to have a taste, of course, and this is divine!!! This was Azlinda’s Mom’s recipe.
Take care Nancy!

Thank you for the Plum pudding recipes, I know my son will be happy. Also I will try the Peppermint candy recipe. Have a Blessed week.
Trish in Fl

This week's Celebrity Chef Connection Show
http://www.celebritychefconnection.com/

Check the archives for the interview by Dennis Weaver at Prepared Pantry. (Last week's Show)

Hi Nancy and everyone,
Everyone is raving about the Coconut Rave Cake and I would love the recipe if someone cares to share it with me. It must have appeared in the newsletter during the time I was unable to open the newsletter for some reason. Thank you so much!
Marie

My mom has a friend that has macular degeneration. She has always cooked a lot but is now unable to read her measuring cups/spoons. Does anyone know of a website that specializes in cooking tools that may help her? Any help will be greatly appreciated!!
Rebecca in Illinois

Hi Nancy and Everyone, hope your holiday was wonderful!
I wanted to share a recipe I tried for the first time this Thanksgiving for family and then made again on Sunday for a separate dinner with our friends. Everyone commented on the Cranberry Relish which I made from combining several recipes into one and adding some personal twists. Is that legal? I thought I'd share in time for the Christmas holidays!

Don't let the ingredients scare you off, it's super easy to make and everything combines for a very special taste. My nephew was eating it on crackers and said I should mix it into cream cheese. Maybe next time...

Teahag's Cranberry Relish
2 bags fresh cranberries (at least 24 oz total)
1 can of whole berry cranberry sauce
½ cup light brown sugar
1 and ½ T Dijon mustard
4 T. Apple Cider Vinegar
1/2 cup Mandarin oranges - drained and chopped coarsely
1/2 cup crushed pineapple - drained - reserve juice
1/4 cup reserved pineapple juice
1/3 - 1/2 cup walnuts or pecans - chopped
2 t ground cinnamon
1/2 t grated fresh nutmeg
1 t ground ginger

Mix all ingredients ( Except Nuts) together in a sauce pan with a wooden spoon.. Bring to a slow boil and reduce heat to a simmer. Simmer for 45 min. stirring every so often. Fresh cranberries should start splitting and sauce will start to thicken slightly. Using the back of a large spoon or a manual potato masher, lightly mash the whole berries. Don't mash them all, just about 2/3 of them.

Simmer for 20 min. more and then stir in nuts. Mix together gently. Let cool and place in a serving dish. Store in refrigerator at least overnight. Sauce will thicken. Remove and serve.
Serves 15
Teahag in Upstate NY

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Hi Nancy - In response to FB in the newsletter of 11/20, looking for a stuffing to bake outside of the turkey. This is made in a crockpot and it is an absolutely wonderful stuffing. It is the only stuffing I have made for the last 4 years for turkey or for chicken. I have shared the recipe with lots of friends too. So it is TNT. Sorry I didn't get this out before Thanksgiving.

Crockpot Stuffing
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 8 ounce cans of mushrooms
12 cups of bread cubes
1 teaspoon poultry seasoning
2 eggs, well beaten
1-1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 or 3 cans of chicken broth (If you are using day old bread that is soft, use 2 cans, if you are using hard stuffing cubes, use 3 cans)

Melt butter in a skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in the broth, add the eggs and mix well. Pack lightly into crockpot. Cover and cook on low fo 6 hours. Serves 12.

If there are things in here you don't like, leave them out, make it your own recipe!!
Elyssa in PA

Hi Nancy, happy Thanksgiving.
The date for the Rave Cake is Nov 7/07.
marg, Ontario Canada

Dear Nancy
Hope this finds you well and also the four legged friends that helps with the newsletter,.. doing very well .. Hope you had a great Thankgiving.
Take Care . God Bless
Vera

Hello to All
Hoping you all had a pleasant holiday. My eldest son and family were with us this year. I did my turkey in a slow cooker, was very good. My daughter-in-law did the stuffing in a slow cooker, was also very good.

Now to get to the point of my email. We grew our own sweet potatoes this last summer. Was a lot of fun to do. Only problem here is the growing time here in upstate New York. Sweet potatoes need a long growing season. We were lucky this year as our spring and summer and early fall was very nice and warm. So we did get a crop of the potatoes. We were peeling some of them yesterday for our dinner and some of them were yellow. We figured maybe they had not matured. We are confused. Can anyone help? Is yellow normal? Maybe some of you southern vegetable growers can help me out. We might just cook one up and see what happens.

Now onto cauliflower. Another problem. I bought a head, prepared some of it and froze. The rest I proceeded to boil for dinner. It turned a rusty color. Nasty. Threw it out. Now I have noticed that my frozen cauliflower is turning a light orange color in the container. Anyone experienced this or might know why it happened I have seen cauliflower different colors in the store lately and does not look too appetizing, but this was a regular white cauliflower that this happened to.

I know I have many questions this time. One more, can someone tell me how and when to plant and grow garlic and when do you harvest it. How does one know when it is time to harvest. One tells me spring time, one tells me in the fall. Again, I live in upstate New York.
Carolyn, Rochester, New York

The "Icing in the Cake" recipe sounds fascinating, and I have never tried it yet. Let's see how many TNT recipes we can get, with different combinations to try for the holidays.
You gals are THEE best.
Sue

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In the 11/20 newsletter Trish from FL. was looking for a recipe for Peppermint Candy. Here’s the one I use, it’s super easy and everyone loves it.

Peppermint Bark
1 Lb. Almond Bark (white chocolate) cut into chunks
3/4 C. Crushed Candy Canes

Line a cookie sheet with aluminum foil. In a double boiler, heat the almond bark, stirring constantly, until melted and smooth (or you can microwave it per the instructions on the package). Remove from heat, stir in crushed candy canes. Pour mixture onto the lined cookie sheet. Spread out to a thickness of about 1/3 – 1/2 inch. Put into refrigerator to chill until firm (about 30 minutes). After it is firm, remove from refrigerator and break into pieces. Store in a covered container. It will keep for two weeks.
Rita H - Texas

Here is a good site for anyone looking for alcohol substitutions in recipes. Hope everyone is having a Happy Thanksgiving.

Click here: Alcohol Cooking Substitutions
http://homecooking.about.com/library/archive/blalcohol6.htm

Ginny Lee-upstate NY

We are having a progressive dinner in our neighborhood. Any thoughts on what the main course could be?
Linda, OR

Hi All, Just wanted to wish everyone Happy Thanksgiving!
Jan, FL

TONA, in the April 18th newsletter, in your Million Dollar Rice Salad, it calls for a "Large pkg of marshmallows, diced". Is that mini mallows or regular large ones? IF I use the mini's, would I need to dice them smaller..? If it is the large mallows, could I sub the mini's with the same results..? Thanks for the help. Recipe sounds great for holidays..
Carla/OR

Hello to Nancy and everyone in NancyLand.
My dearly departed MIL use to make a moist jam cake for my birthday (Christmas Eve) every year until she passed away. My new MIL couldn't find the recipe, but found one in a cookbook she had and makes it every year. Unfortunately, it is very dry and doesn't taste that good. I haven't said anything as I don't want to hurt her feelings. Does anyone have a TNT jam cake recipe to share? Thanks in advance. Thanks to you Nancy for sending out the BEST newsletter. Everyone - Have a wonderful Thanksgiving and good day-after shopping!
MarilynJ from Michigan

Nancy I am so glad that you took time off to be with family for Thanksgiving. I know that I have read all the emails but I will go through all of them. In the 11/20 newsletter Mary Jo said that she also tries to add veggies to casserole and that helps for them to have veggies and not know it. I have not seen a newsletter since about the middle of October.

It got so hard for me to get around and I did know that I was going to have a hip replacement on 11/30. I went in the hospital then and had the operation and was in the hospital for 3 days then I went to a recover place. I was upset that I couldn't go home but I would not be as far along as I am now. The only thing that I need for walking now is a cane but I do use a walker to when I leave the house. I came home the day because Thanksgiving and I have not cooked a meal yet.

My husband made Thanksgiving dinner and did a great job. We had everything from scratch. After 2 hours after he put the turkey in the oven he pulled it out and it was still raw. Yes he had turn the oven on and to the correct temperature and lord and behold the temperature was at 275º but it showed it at 325º. I was so glad that we didn't have company but just the 2 of us. We have laughed about this so we ended up putting the oven at 375º to get the 325º temperature. I guess the old stove had all it could take. Will this morning my husband went and got a new stove for us. In about 2 to 3 week I will be back to sending in recipes.

Everyone take care. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Comment
I went to Muleshoe, Texas and spent Thanksgiving Day with my sister-in-law (from AZ) and her family.  Couldn't get back as soon as I thought I would due to snow and bad roads.  Drove back late yesterday. I had a great time eating all the goodies and visiting.
Nancy Rogers

I have a lot of turkey left over and was wondering if you have any TNT casseroles, using it.
Thanks. Sue

Turkey and Leftover Turkey Recipes

Hello everyone. Hope your holiday was delicious. For Joseph J., inquiring about difference in corn flour and cornmeal. In using some recipes from old Cajun and Creole cookbooks, we kept finding corn flour as an ingredient. Finally one book told us that you can substitute cornstarch, and things we made turned out o.k. So it is probably more a difference of texture than anything else. Hope this works for you too. Marilyn in FL

A question for Melody in Nebraska. I always had trouble cutting up the candy orange slices for this cake. Do you have any tips to make this easier?
Dixie in AL

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Hello Nancy & Gang,
I hope everyone had a wonderful Thanksgiving, and I hope your time with your family was restful. I wanted to tell you that I cracked up over your story about your assistant turned thief. That was tooo funny and even though it was embarrassing for you, I am sure it made your friend's day--it would have mine-lol.

For FB, here is Tona's Rave cake. I have not made it yet, but it is definitely on my list of "To Be Made" and it is a long list with all of these great recipes coming in, but I ain't complaining one bit.

Rave Cake-This is just one of the many tried and true family favorites that are always in use at our house. It's a pleasure to serve.

Rave Cake
1 box Duncan Hines yellow cake mix
1 small pkg INSTANT coconut pudding
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
1 1/3 cups Baker's angel flake coconut
1 cup nuts, chopped (your preference)

Beat the eggs first, the add the cake mix, pudding mix, water and oil. Blend on medium speed for 4 minutes. Fold in coconut and chopped nuts. Pour batter into a pam sprayed 10 inch angel food cake pan. Bake at 325º for 1 hour. Cool on rack for 15 minutes, then remove from pan and set on a cake plate.
For the frosting:

Coconut Cream Cheese Frosting
1/3 cup butter
2 - 3oz pkgs cream cheese
1 lb bag powdered sugar
4 tsps milk
1/2 tsp coconut flavoring

Beat the butter and cream cheeses. Alternately add milk and powdered sugar, beating well after each addition. Add coconut flavoring. Frost tops & sides of cake and sprinkle with 1-1/2 cups of flaked coconut.
NOTE* Can lightly color the frosting with 3 drops yellow food coloring and can also brown the coconut first before sprinkling over cake.


Slow Cooker Wild Rice Soup-Another use for that leftover turkey-lol. Serve with warm rolls or cheese breadsticks

Slow Cooker Wild Rice Soup
2 t olive oil
1 onion-diced
2 celery ribs-diced
2 carrots-diced
1 red bell pepper-diced
2 garlic cloves-minced
1 c smoked turkey-diced (may use roasted or fried)
1/2 c raw wild rice
1 t dried tarragon
1/2 t salt
1/4 t black pepper
2 cans of chicken broth
12 oz evaporated milk or half & half
1/3 c all purpose flour
8 oz can English sweet peas-drained

Cook onion and garlic in oil over medium until tender. Pour skillet contents into a 4 quart crock pot. Add pepper, carrots, celery, rice, tarragon, salt and pepper. Pour broth over the top. Cover and cook on low for 6-8 hours or until rice and vegetables are tender. Add peas during last 20 minutes of cooking time. Mix milk and flour and stir into soup. Cover and cook about 20 more minutes or until thick.

Pepper Pasta Chicken
1 lb linguine
3/4 c olive oil
9 garlic cloves, minced
1/2 t crushed red pepper
1/2 t salt
10 oz precooked sliced chicken
3/4 c chicken broth
1/2 t dried thyme

Cook the linguine as directed; drain and put in a large bowl. Meanwhile, heat oil over medium; add the garlic and sauté for 5 minutes in a Dutch oven. Cool slightly, then stir in red pepper and salt. Gradually stir in chicken, broth, and thyme. Reduce to low and simmer until heated through. Toss with the linguine and serve warm.
Mimi & Tootie ^..^

Hello Nancylanders,
Just wanted everyone to know I cooked 7-1/2 pounds of potatoes for 13 people and it was great. I always have two many left over, I always put my mashed potatoes in crockpot to keep warm. My dil keeps her in an 18 qt roaster for a few hours on low. Her and my son have 6 children combined, so she needs all the shortcuts she can get, Hope everyone had a great Thanksgiving.
Roberts wife in Ohio

This is for Trish in Fl who requested a peppermint candy recipe made with almond bark. I've made this simple and delicious treat for our family holidays for many years. Hope it's what you are also looking for.
Pam in Ohio

Peppermint Bark
Crush 5 very small candy canes (2 1/2" size) by placing in a zip lock bag and crushing with a rolling pin. I don't crush until the powder stage, just until crunchy and still colorful. By using a ziplock bag, there is no mess to clean up afterward--you simply throw out the messy bag. Set crushed candy aside.

Put a long sheet of wax paper on a flat surface. Spray sheet of wax paper with a cooking spray.

Microwave a (12 oz. approximate size) package of white bark squares in a large glass bowl in the microwave until melted. I start with 1 minute full power and then 15 second intervals until completely melted stirring each time.

When melted, remove from microwave. Quickly stir in crushed candy canes. Pour immediately onto wax paper. Spread quickly into a large oval shape to whatever thickness you like. Let this set for 1/2 hour or until firm and cool. Break into pieces like you would peanut brittle.
Enjoy!

Linda in NM: I served your Green Beans and Corn Casserole in the Nov. 19 newsletter at our Thanksgiving Dinner yesterday and it was a HUGE hit! (I doubled your recipe, except for the topping, and there was only a little bit left!) Some of the guests were skeptical at first about combining green beans and corn, but once they tasted it they loved it. I had to print the recipe for all the women. I thought some of the other readers might want to try this one for a Christmas potluck or dinner since it's very easy to make and also delicious! Linda, thanks for sending in that recipe.
Becky in MagTown Arkansas

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Hi, Nancy.
I love this site. I used two of the recipes I found here on Thanksgiving, they were hits. I am trying to find a recipe that I copied from this site. It was a 3 layer roll-up that had pistachios and dried cherries in it. I went and bought the ingredients and now I can't find the recipe. Can anyone out there help me?
Dianamae from Mattydale, NY

Hi Nancy, Hope everyone in Nancyland had a wonderful Thanksgiving. Now the busy time is really under way.

I just had to comment on your story about Ditto!!! What a cute, cute story and what a smart kitty. I am sure his "stash" is for a special Christmas present for you!!!!. You need to get some pictures and share those with us, we would love them.
Susan in New Braunfels

Comment
I assume his stash was for a rainy day, LOL. He may be saving up for more toys as well.  When I got home from visiting my sister-in-law and her relatives during Thanksgiving. It may have been Siggy hiding the toys from Ditto. One of the cats had tucked all their mouse toys under my pillow.  My first clue his toys were there is when I saw all the little tails of his mouse toys sticking out from under the pillow. Siggy used to do this with all the stuffed Santa's and Rudolph's from the Christmas tree. Every night he would steal the stuffed ornaments and every day I would put them back on the tree.
Nancy Rogers

RE: November 19th - Nan - Sugar Pie crisis. I read all the recipes that came in for the young bride, but did not find the one that my mother always makes for our Christmas Dinner. Mom is 91 and this was her Grandmother's recipe so the recipe is at least way over 100 years old. It is very rich and cut in very small slices like you would cheesecake. I would say it is Pennsylvania Dutch or Amish for both are part of our ancestry.

Grandmother Amanda's Crumb Pie
1 cup of flour, 1 cup of sugar (white), 3/4 cup of real butter. Cut all together and until fine crumbs. Pour into prepared pie crust and bake at 350° will brown and tests done when tapped softly. Remove from over and pour over the crumbs (slowly) heavy cream. When you see tiny bubble approaching the top quit pouring on the cream. Mom now makes it with half and half to make it a wee bit more heart healthy. It is almost like candy it is so rich. Enjoy.

I hope everyone had a lovely holiday and is looking forward to the season we are just starting. I have my Christmas music on and am waiting for all the Christmas shows and our Church's Cantata.
Shirley in Ozark, Mo.

Nancy and all, I am behind in my letters and I was just reading the newsletter containing Lois Kingston's question.

Re: So, the question is: white cornmeal or yellow? If you have a preference, why?
Thanks! Lois Kingston, WA

Lois, my family always uses yellow cornmeal. My great-great-grandparents raised corn on their farm and ground the corn for cornmeal. It was yellow corn, so our family uses yellow corn because my grandmother and her mother, etc. used yellow corn. Ha!

I guess everyone has heard the tale of the lady who always cut off the end of her ham before she cooked it. She had done it for years until one year her husband asked about it. She called her mother and asked her why she always cut the end of her ham off to which her mother replied, "...because my pan was always too short for the whole ham." I think that is why most of us do the things we do. We do it because that is the way it was done in our families. Ha! Nancy, I am so glad you were and are a non-conformist. That teacher didn't know what she was missing by not taking some of your hints! Good cooks know how to add ingredients and make things taste better. I am glad too that she didn't dim your spirit when it came to cooking! I hope everyone had a wonderful
Thanksgiving. Our was just great and we are so blessed in this country. Please keep praying for our soldiers all over the world, but especially the ones who are in harm's way!
God bless you all, Sandi Hutson in Jasper, TX

Nancy I am thinking ahead so that my DH can make easy meals while I am moving around slower than normal for me but faster than I am now. We have tried this soup and it is so forgiving if you don't have some of the ingredients. For example I don't have carrots but I am going to use peas instead.

Susie's Beef Noodle Soup
1 lb. beef stew meat, cubed
1 cup onion, chopped
1 cup celery, chopped
4½ to 5½ cups beef broth*
¼ teaspoon dried parsley
pinch black pepper
1 cup peas or carrots
2½ cup egg noodles

*If you are going to make this on top of the stove use the 5½ cups of beef broth and if using in the Crock Pot use 4 to 4½ cups of beef broth.
In a saucepan over medium high heat saute the stew meat, onion and celery for 5 minutes or until meat is browned on all sides. Stir in the beef broth, parsley, black pepper, peas/carrots, and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes. If using the Crock Pot just cook the meat until browned on all sides. Add that to the warm Crock Pot with the beef broth already in the pot add, onion, celery, dried parsley and black pepper. Let is cook for about 8 to 9 hours and the last 45 minutes add the noodles and cook on high. The noodles should be done.

In the 10/16 newsletter Priscilla Dunklebarger was wanting Maryland Crab Soup. I have to 2 recipes that I think are TNT's. We like both them because we like seafood of any kind.

Susie's Maryland Cream of Crab Soup
1 lb. crabmeat
1 cup vegetable broth
¼ to ½ onion, chopped
¼ to ½ cup celery including the tops
¼ cup butter only
2 tablespoon flour
1 teaspoon salt or to taste
pepper to taste
2 drops hot sauce, or to taste
1 quart milk, any kind skim, 2%, low fat or whatever
parsley flakes for garnish
sherry, optional

Remove cartilage from fresh crabmeat or go through the crabmeat to make sure not any cartilage in it. In 4 quart saucepan soup pot saute onion and celery in butter until tender. Blend in flour cooking for 1 or 2 minutes and then adding the seasonings. Add milk slow and stir to make sure it doesn't get lumpy. Then add the beef broth gradually. Cook over medium heat, stirring constantly until mixture thickens enough to coat the spoon. Add crabmeat, heat but do not boil. Soup improves upon standing, allowing flavors to blend. Prepare ahead, cook to room temperature. Reheat over very low heat, stirring often, until soup is hot. You can add a touch of sherry if desired. Add parsley flakes for garnish. Serve about 5 to 6.

This next one has a different taste but it is still good.

Sam's Spicy Crab Soup
1 quart water
6 chicken wings
3 lbs. canned tomatoes, quartered
1, 8 oz., frozen corn, thawed
3/4 cup celery, chopped
3/4 cup onion, diced
3/4 teaspoon seafood seasoning
salt to taste or 1 teaspoon
¼ teaspoon lemon pepper
1 lb. Maryland crab meat, fresh or pasteurized, regular or claw

Place water chicken in a large pan. Cover and simmer over low heat for at least 1 hour. Add vegetables and seasonings and simmer, covered, over medium heat about 30 to 40 minutes or until vegetables are almost done. Add crabmeat, cover and simmer 15 minutes more. Serve hot. If a milder soup is desired, decrease seafood seasoning. Serve about 7 to 8.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Nancy please take care of yourself so that you can live a long life. If you find out that you need another day off, we would miss the newsletter, but we would all understand. You are a jewel and no one can take your place as far as the people in this newsletter is concerned. Please take your time with getting everything done. In the 10/21 newsletter Chris in NM is looking for a recipe for Ham Loaf.

This one is from a friend that said that it is very good.

Judy's Ham Loaf
2 lbs. ham loaf, 1 lb. pork & 1 lb. ham
2/3 cup milk
1 cup dry bread crumbs
2 eggs

Topping

1 cup brown sugar
½ cup water
½ cup vinegar

Mix together ham loaf mixture, milk, bread crumbs and eggs. Put mixture in loaf pan. Mix together ingredients for topping and pour over top of meat mixture in loaf pan. Bake at 350ºF for 1 hour and 30 minutes.

This one is one that my sister uses all the time.

Sis Ham loaf
2 lbs. ground shoulder pork
1 lb. ground cured ham, center cut
1-1/2 cup cracker crumbs, save ¼ cup to sprinkle on top
2 eggs
1-1/4 cup milk
pepper to taste

Mix well. Bake in loaf pan or shape into loaf and sprinkle remaining cracker crumbs on top Bake 1 hour at 350º and check to see if done and if not bake ½ hour longer.

Sauce for Loaf
1 teaspoon horseradish
3/4 cup Miracle Whip
3/4 cup whipped cream

Mix and serve on individual slices of ham loaf.

I have used this recipe for Ham Loaf and it is from Amish Country Cookbook Volume 1, Favorite recipes gathered by Das Dutchman Essenhaus edited by Bob and Sue Miller. This recipe is from Rosa Borntrager (Cook).

Ham Loaf
2 lbs. ground beef
2 lbs. ground ham
4 slices, white bread, cut up
1/4 lb. soda crackers, crushed
1 small onion
2 can tomato soup
4 eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons prepared mustard
2 tablespoons Worcestershire Sauce
milk

Mix well and add just enough milk to give a soft consistency. Bake in preheated oven at 350ºF for 2 hours.

I have no idea why I use this next recipe just for Ham Balls but you can also use it for a Ham Loaf.

Ham Balls
4 lbs. Ham Loaf (mix about 60% ground ham and about 40% sausage
2 cups bread crumbs*
3 eggs, beaten
1 small can pineapple, drained using juice only
1½ cup corn flakes crumbs*
1½ cups milk

Mix and shape into balls. Place on shallow baking dish. Bake at 350º for 1 hour. Drizzle with sauce and continue baking for another hour.

Sauce
1-1/2 cup pineapple juice
2 tablespoon corn starch
1 teaspoon dry mustard
1/2 cup brown sugar
1/3 cup dark corn syrup
2 tablespoon vinegar

Heat slowly until thickened. Spoon over balls when half baked.
* 1 cup each of graham crackers and soda cracker crumbs instead of corn flakes and bread crumbs.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Gaye H., regarding your biting cat, have you tried giving him a stuffed animal to tussle with? When my boy cat, Saki, was a baby, he wanted to play hard and bite. I put a little stuffed bunny on his belly and he held on to it and bit its ears and kicked it with his hind legs. He is much too big for that bunny now but I have a larger one that I give him when he wants to bite and play rough. Hope this helps.
Dianne in Houston

For Jan in very warm Springfield, Il, who asked about the lemon cake mix. Just wondered if you knew that Jiffy makes a one layer lemon cake mix? I think it might be the kind you are looking for.
And speaking of Jiffy, just thought you ladies and gentlemen might like to know that if you go to the Jiffy web site, you can request a recipe book from them. Just got mine last week....it's over 60 pages long w/ 2 recipes per page. Some of their recipes look might tasty! Just thought I would share that freebie w/ the group. Here's the site address:

Jiffy Mixes
http://www.jiffymix.com/menu.html

Make it a great day!
Lisa (East Texas)

Just wanted everyone to know I found the bags of Old Fashion Drops and made two batches for Thanksgiving and must say they were a big hit.
Doris - De

Rosemarie in rural Kansas City - Tried your Brandied (hick) Butter (hick) Sure (hick) is (hick) good, my friend. Just teasing. It IS good - hick , hick!!
Richard FL

I used to have a recipe called a Texas fruitcake, I have misplaced it. Does anyone have this recipe
Thank you, Dorothy in Texas

Question: someone brought me a bottle of vanilla from Mexico some time ago. I love this product and wondered if anyone know if this is something I could buy here in the States? (p.s. yes, I also use the Watkins and like it, too; this Mexican type is different & I love it for certain things)

Thanks to anyone who could help me out.
Anna

This is for Trish in Fl. Here's my family's recipe that we've used for many years.
Mary in Va

NANNY'S SUET/PLUM PUDDING
This has been handed down from my great-grandmother from Maine, who brought it from England. We make it every year for Thanksgiving & Christmas.
1 cup milk
1 cup chopped suet
1 cup molasses
1 tsp baking soda
3 cups flour
1 cup raisins
1/2 tsp cinnamon
1/2 tsp nutmeg

In a large bowl combine suet, molasses, milk, baking soda, flour
and raisins. Place batter in covered pudding mold, or coffee
cans and steam, for 3 to 4 hours. Serve with a Hard Sauce on
pudding. (My Mom also like Lemon Sauce on it)

HARD SAUCE 1
Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum. The mixture is then refrigerated until it hardens. Serve with plum/suet pudding or similar desserts.

HARD SAUCE 2
Makes 1 cup
5 tablespoons, unsalted butter
1 cup, powdered sugar
1/2 teaspoon, vanilla

Cream the butter (beat with flat paddle until creamy), then slowly add the sugar, beating well until creamy and pale yellow in color. Add the vanilla and blend in. Refrigerate until needed. Serve cool - but not chilled

Hi Nancy,
Have a great Thanksgiving. I enjoy your newsletter. I have copies more recipes that I can cook if I live to be a 100. I need a AA for recipes.
Vickie in MO

Where is the spam folder on Outlook Express?
Karen

This is for Mary Jo in MD who wanted a recipe for slow cooker macaroni and cheese. This a Paula Deen recipe. I haven't tried it yet.

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. Cook for 3 hours, stirring occasionally.
Betty in ME

I have a cookie question. There are so many kinds of flour; unbleached, white, self rise, cake. Which one is the best for making cookies?
Judi in Mass.

Here is a recipe from the Frugal Gourmet that is perfect for the holidays.

Lane Cake
3 round vanilla cake layers
8 egg yolks
1 cup sugar
1/2 cup butter, room temperature
1 cup raisins
1 cup pecans
3/4 cup dry white wine
1 tsp vanilla

Beat the yolks until well blended and add other ingredients. Mix well and place in a double boiler. Cook, stirring often, until thick. Spread filling between cake layers. Frost with a vanilla butter icing.
grannym IL

For Trish who wanted candy made with peppermints. For a very simple Christmas candy, I melt white almond bark in a pan. I then crush Peppermint Star candy (the ones you see all over wrapped in clear paper by Brach). After I crush the amount I think appropriate, I dump it in the almond bark, pour and spread in pan to cool. I then break it into serving pieces. I have also saw this made with white chocolate chips.
Janice in Kansas

Could someone send the corrected recipe for the Cherry Bread, with the eggs and butter included.

Also, Diane, your recipe for the cream cheese bars sounds terrific. Could you please share it with us??
THANKS Sue

Donna from Oregon asked about Soldiers Angels. Please, anyone who is interested, check it out! It is a wonderful organization.
Just go to www.SoldiersAngels.com and all the information is on their web site. They will send you a confirmation once you have been assigned a soldier, and you will get a note of introduction from your soldier. As an Army Mom, you cannot imagine how happy this interest makes me, as the sad truth is that there are many men and women serving our country who do not get mail from their homes or families.

Thanks again to all who check this out
Lois Kingston, WA

For Nans Daughter and the In laws that won't share a recipe. this is a very good sugar pie, but I would just make a pie YOU like and serve it and start your own tradition. If they want sugar pie, they can make it themselves.
Roz in Indy

BROWN SUGAR CREAM PIE
2 1/2 c. brown sugar, packed
3/4 c. flour
1 c. whipping cream
1 egg, slightly beaten
1 tbsp. butter
1 (9 inch) pie shell, unbaked

Mix sugar and flour in 2 quart saucepan. Mix 1 cup cream and the egg in a small bowl; stir into sugar mixture. Heat over medium heat, stirring constantly, until sugar is dissolved, 3 to 5 minutes. Bake pie crust at 350 degrees about 10 minutes. Increase temperature to 400 degrees (take crust out of oven before increasing temperature). Pour filling into crust and top with pastry cut outs, brush with melted butter, return to oven and bake about 15 minutes.

Happy Thanksgiving Nancy!!! I also wish a Happy Thanksgiving to all readers of your newsletter. I LOVE your newsletter and all the people who participate to make it superb. I am very thankful to have had you in my life for the past few years. Keep up the good work everyone. Hugs to the kitties.
Sharon

Need your help! You gave great tips how to get rid of little flying bugs in the kitchen. I thought I would remember them, and now have the gnats flying around my kitchen. Can someone tell me those hints again??! Thanks. Can't remember, for the life of me:)
Sue

Have certainly collected some mouthwatering holiday recipes. I know that I can't try them all, but will give it a try. Need some help with a nonfood related item --- a kitty item. I have two older kitties that are destroying my wall paper. Am not sure which is the culprit--but would like to know if any of you have experienced this and how to correct it. The kitties are free to come and go as they please via a kitty door so it is not an issue of confinement. Any suggestions will be most appreciated. Again, a very Happy Holliday to all in the group. Thanks to you all for the great recipes.
Linda in WV

This is to Jan from the 11/20 newsletter who was looking for the Creamed Cabbage recipe. I copied one called Escalloped Cabbage submitted by Margaret, Tulsa. I copied it on 11/9/07. Hopefully, that's the day it was in, if not should be around that date, one way or the other. Hope that is what you are looking for. To Nancy and all the "Landers" out there, have a wonderful, safe and happy Thanksgiving.
Eileen from WNY

For Becky in Arkansas, re the Catsifier. I wish I had heard about the Catsifier a year ago when I got my kitten, Saki. For months, he wanted to suck on my face at night, particularly my nose. I had to go to sleep with my hand over my face! One time I even put him in his cat carrier but he cried and I couldn't have that happen. Now he still wants to nurse sometimes. I let him suck on the ear lobe of my deaf ear. I try to keep his claws clipped so he won't dig into me with his "sharpies". I went to the Catsifier site, and they are so cute that I am thinking about ordering one for Saki for Christmas. If he doesn't use it, it is still a cute pillow. I think you should order one for Casper.

By the way, you should have Casper neutered as soon as possible. This is not a cruel but rather a humane thing to do. Male cats very often tend to spray if they are not neutered, and believe me, you will not like that one bit! Do it as a Christmas present to yourself.
Dianne in Houston

Hi Nancy;
Thanksgiving blessings to you, Siggy & Ditto! Am so very thankful for you and all the work you do in putting the newsletters together. Truly hope you had a wonderful Thanksgiving.

Am writing Becky of MagTown in Arkansas about her un-neutered kitty, which kneads and sucks. Have had many kitties in my 75 years. Each one has been "fixed". Cookie who we now have and is 4 years old, kneads also. I keep her front claws clipped, but am very careful when I do this, and this helps some. Have been told that kitties knead when they are happy and about to nurse. Had a kitten years ago who would "nurse" on my ear lobes, but it didn't bother me as they give so much love I could not possibly get offended. They can benefit our health so much, and am sure they put up with things from us that they do not care for either.

Yours sounds delightful and hope you can appreciate him for all he is.
Corinne in Washington

i Nancy and Happy Thanksgiving to you and Your Family: I too want to Thank you for to putting the Newsletter out for us ladies who like to cook and make our families happy. Also I think you are so wonderful for your attitude about your illness. You have a lot of fortitude and strengthen. I to have had problems with Kidney stones, so I can identify with that illness, but not the MD. You give people hope they need with your encouraging words. It brought a tear to my eye. As for your kitty it brought so much laughter to me that it too brought a tear to my eye. God has blessed you with two wonderful companions. Thank you again. Jeanie

Betty T., Ga
I just sent a check in for the cookbook, will they keep the check or will they send it back? I still want the cookbook but don't want my check held for a long time, they can keep he money till the book comes in as l long as I get a cookbook I don't mind.
thanks lindah Texas

*This may be a repeat recipe.  I could not remember if it had been posted before.

** Paid advertisement.

Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers