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Sittin Turkey Steamer
Beer-can chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but did you know that you can the same principle can be used for a perfect turkey?

You place a whole turkey over a large filled beer can, and place it on the grill, or in an oven. Steam is created as the beer inside the can heats up.

The steam rises, carrying with it the flavor of your beer, and saturating every ounce of the turkey from the inside out.

The steam keeps the inside of the turkey moist, while the surrounding heat creates a nice texture on the outside of the turkey.

Another Gus Saunders recipe.

Spinach in Sauce
1 lb pkg spinach
1/2 cup sour cream
1/2 pkg. onion soup mix (Use Watkins onion soup base for less salt.)
1/2 tsp salt

Cook spinach and chop. Place sour cream, soup mix and salt in blender and blend until smooth or in electric mixer until well blended. Combine with spinach. Place in 1-1/2 qt. casserole. Bake, uncovered, in 325º for 20 minutes. Serves 4
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070 eastern time

Watkins Peppermint Rejuvenation Foot Cream #10478 sends a tingling burst of aromatic peppermint oil that cools and revives tires, aching feet.

Easy Ham and Leftover Ham Recipes

I am a very loyal reader of the great recipes provided to your site. Thanks a million for all your hard work and the time spent getting this newsletter out to your fans.

I am requesting recipes using Crescent Rolls. I have not used Crescent Rolls yet and need any and all help. Thanks.
Mary D in LaFayette, Georgia

I Need help finding a recipe that my sister use to make a lot. ( I lost her in 2005 - lung cancer!) She used your boxed corn muffin mix. Added either creamed corn or corn, and made like hush puppies. And I don't know what else she added, but they were sooo good.

Hope someone can help me find a good recipe close to it.
Hugs...... Sarah - Peoria - Illinois

Could someone please tell me what newsletter the Corn Dog Muffin recipe is in? I don't know how I missed it. I have looked and can't find it. Thanks in advance for any help.
Wendy in Alabama

To the ladies talking about the "Pink Ladies " cookies, It seems that crushed Vanilla Wafers would work very well in this recipe. I plan to use them next time. These cookies are very good.
Jean, from Ohio

December 2007 Newsletter Archive
December 2007 Alphabetical Listing of Recipes

Updated and Completed Yesterday -
Alphabetical Index to Recipe Newsletters for October 2006
Alphabetical Index to Recipe Newsletters for 1996

Updated today
2 Ingredient Fudge Recipe and Variations

Hi Nancy,
I hope you are having a great Christmas. I went to my Mom's last night and had fresh shrimp my daughter had brought from Florida and I decided to make 2 ingredient fudge. I used coconut/pecan frosting and Ghirardelli bittersweet chocolate and WOW! was it good. I also made some with fudge frosting and PB swirl chips and added a big spoon of PB and it was good too a little sweet. I also added 1 teaspoon of vanilla to each and a dash of salt. I love the dark chocolate one best. Taste like some gourmet chocolates. The better chocolate makes a difference.
I wish everyone a happy, safe and prosperous new year!
Brenda/Alabama

Hi. Does anyone have a good recipe for Christmas pudding with sauce. A friend of mine makes one with gumdrops in it, but I can't get the recipe, I have given up on asking for it anymore. Any help would be greatly appreciated.
Hoping you all have a wonderful Christmas and New Years. Thanks, Anne in Ontario, Canada.

For Caroline in MO - 12/28/07 newsletter:
For most of my life, I was a totally dedicated fruit cake-hater. That is, until my husband brought home a recipe given to him by a little old lady sharing a long, boring day of jury duty with him. The conversation in the jury room somehow evolved to a discussion of favorite recipes. This elderly lady had been a cook at a very popular local downtown diner for over 50 years and had fiercely guarded her "Christmas recipe" for at least that long. It must have been my husband's blue eyes, for he came home that day with "the recipe" scribbled on a paper towel from the bathroom. I was skeptical, but he was insistent. We made "Gertie's recipe" that year and every year since. I have eaten all my ugly words about fruit cake, as well as a whole lot of this cake. I hope it's what you're looking for.

Gertie's Fruit Cake
1 lb. real butter, softened to room temperature
2 C. sugar
4 C. all-purpose flour, divided
6 eggs
1 lb. chopped pecans
1 lb. candied cherries
1 lb. candied pineapple
1 lb. golden raisins
1 Tablespoon lemon extract

Pre-heat oven to 300 degrees. Place the nuts, candied fruits and raisins in a large bowl. Take some...a cup or two... of the flour and coat this mixture well. Cream butter until light and fluffy. Add the sugar and beat well. Then add the eggs one at a time, beating well after each one. Combine your batter and the coated fruit & nuts in a large bowl. Add the remainder of the flour and the lemon extract. Mix well with your hands. (Do NOT try to use a hand mixer .... the sad voice of experience. However a large stationary mixer with a dough hook might work really well). Spoon the batter into a large greased and floured tube pan. Bake at 300 degrees for 1 hour 45 minutes or until a straw/cake tester inserted in the cake comes out dry. Gertie recommended placing the cake in a large, covered tin lined with enough foil to fold over the top of the cake Fill the center with slices of fresh apple which keeps the cake moist and replace the apple slices as they dry out.

The recipe is a little costly, it looks like "way" too much fruit, and it will give your biceps a work-out...but it made a believer out of me, my family, the neighbors & our church :-)
Diana in NC

Easy Custard and Flan Recipes

To Jean in 12/28/07 newsletter:
This is a chicken/turkey dressing recipe that I "made up" a few years ago. Friends & family love it, so it ends up on our table every Thanksgiving and Christmas by popular demand. My son-in-law is a "Northerner" and is accustomed to fairly dry "stuffing". In the South, it seems that we lean toward a more moist and very dense "dressing". In this recipe, the moistness is controlled simply by the amount of chicken/turkey stock that you use. I hope that this is helpful to your sister.

Chicken/Turkey Dressing
1/2 stick butter or margarine
1 lb. hot (or mild) sausage
1 large onion, diced
3 stalks celery, diced
2 apples, cored & diced
1 jar sliced mushrooms, drained & coarsely chopped (optional)
1- 1 1/2 C. finely chopped pecans (optional)
1 tsp. garlic powder (optional)
1 tsp black pepper
1 small package Pepperidge Farm seasoned herb stuffing
1 sleeve saltine crackers, crushed finely
2 eggs, lightly beaten
1 box chicken/turkey stock - use amount needed to obtain desired consistency. Use directions on the stuffing mix package as a general guide

Pre-heat oven to 375 degrees. Melt butter or margarine in large fry pan. Add sausage, breaking it up in small pieces, and cook just until no longer pink. Add next 5 ingredients, plus seasonings, and cook over medium heat until vegetables/apples are well-cooked and soft. Pour this mixture into a large bowl; stir in the stuffing mix and crushed saltines. Add lightly beaten eggs and stir well. Finally, add enough chicken/turkey stock to obtain desired consistency (I usually use 2/3 to 3/4 of a box of stock because our family prefers a more moist dressing). Transfer mixture to a 13x9 baking dish that has been buttered or prepared with Pam. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10-15 minutes (just long enough to lightly brown the top). ***My husband loves "oyster dressing". I will sometimes humor him and use this same recipe, divide the dressing between two 8x8 greased pans, and add a pint of drained & chopped oysters to one pan, leaving the second pan for those who don't like oysters in their dressing (the rest of the family). No alteration in cooking time or temperature is needed***
Diana in NC

Pineapple Coconut Muffins
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup sugar
1/2 cup flaked coconut
1 egg
1/4 cup oil
1/3 cup milk
1 tsp vanilla
1 can (8 oz) crushed pineapple, undrained
1 small pkg sliced almonds (optional)

Preheat oven to 400 degrees. Stir together dry ingredients. Mix together egg, oil, milk, pineapple with juice and vanilla. Add this mixture to dry ingredients. Stir until well blended. Fill greased or paper-lined muffin tins 2/3 full. If desired, sprinkle sliced almonds over batter and press them lightly into batter. Bake for 20 minutes.
Makes 14 muffins.

Thank you, Jan, for your compliment of the Green Pea Salad. I am not a fan of frozen peas but I really like the salad too.
grannym IL

Hi, Nancy,
I love your newsletter. I made the Hillvilla pumpkin pie for Thanksgiving and 4 people asked for the recipe. It was a big hit.

Now I'm in a quandary. I have been told to go on a low fat diet because of my cholesterol and acid reflux problem. I went to the hospital with severe chest pains and spent two days there for this, only to find out the pain was probably acid reflux. I wonder if I could request some low fat recipes (without mushrooms) from your readers. I sure would appreciate it.
Sincerely, Dianamae from Mattydale, NY

To Trish and Grannym,
Thank you both for the tips for the chocolate pretzels. I will try them. Trish, I also live in Fl. I am in the Seffner area.
Happy New Year, Barb

To Caroline,
Here is my recipe for fruitcake. It is very easy and delicious. I make this every year.
Barb

Fruitcake
2 eggs
2 cups water
1/4 cup oil
2 packages Pillsbury nut bread or any kind you like
2 cups walnuts
2 cups raisins
2 cups candied cherries
1 cup cut-up candied pineapple

Heat oven to 350. Grease and flour bottom and sides of 10” tube pan. Mix eggs, water and oil in large bowl. Add rest of ingredients. Stir by hand till well mixed. Pour into greased pan. Bake for 75-85 min or till toothpick inserted in center comes out clean. Cool in pan 30 min. Keeps in refrigerator 2 weeks or freezer 3 months.
Barb

I too made the bugles with peanut butter and dipped just the big end in white chocolate, gave the recipe to my DIL and did not mention I only dipped one end, so she did whole thing. She had only chocolate chips to melt but said would have been better in almond bark. That is what I had only white. I have to admit I got a little anxious so did only a few, gave them away after eating a few myself!! My friend liked them very much.
Mary Ann upstate N Y

Mimi,is the lemonade in pink ladies from frozen and do you make it into lemonade before using it? I missed the first time it was posted. Everyone have a Happy New Year
Mary Ann

This is for Sue who was asking about freezing pizza from take out. We do it all the time ,there is just the two of us and we always have leftovers. Reheat in the oven, I wrap it in foil.
JJ

Apple Pie Cupcakes
(very yummy & TNT)

Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk

Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners. Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth. Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples. Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

Makes: 24
Dawn - cape cod, ma

To Sue in the Dec. 26 newsletter. I store my sugar in a Tupperware container. I think any container that is airtight would work. I take it all out of the bags and store in these containers. This has always worked for me. I think the freezer may add to much moisture to the sugar.
Nancy in Indiana

Hi Nancy and all, Happy New Year!!
In 12/26 Sue ask if she could store her extra powdered sugar in the freezer, I do and have never had a problem with it, also I store extra baking chips and coconut....
Brenda/Alabama

Could you please tell me what day the recipe for, I think they were called Outrageous Cookies was posted. They had 3 or 4 different kind of chocolate chips in them.
Thank you, Mary Ann Schaffer

To Christine in Malaysia
Here is a recipe for Eggnog.
Nancy in Indiana

Holiday Eggnog
4 eggs
3 cups milk
1 can sweetened condensed milk
1/2 tsp Watkins Vanilla
Dash salt
Dash Watkins Nutmeg

In a large bowl, beat eggs. Gradually beat in remaining ingredients except nutmeg. Chill. Garnish with Nutmeg. Store leftovers covered in the refrigerator. Use only clean, un cracked Grade A eggs. ( I buy my eggs at a health food store.)

Good morning Nancy,
I hope you are staying warm and dry! I am ready for spring, aren’t you all? Enough of this cold. Both of the recipes below are posted on www.nancys-kitchen.com message board.

For Fran, Upstate New York, in the Dec 28th newsletter, who wanted a good cabbage roll recipe.

A dear friend of Polish descent gave this recipe to me several years ago. It remains a favorite, in fact I made these the other day for dinner!

Stuffed Cabbage Rolls - TNT

Meat mixture:
2 lb. ground beef - raw
1 onion, grated
1 carrot, grated
1/4 c. cooked rice *
1/2 tsp seasoned pepper
1/2 tsp. garlic powder

Mix together. Set aside.

Sauce:
1 can stewed tomatoes
2 small cans tomato paste
1 can (1 ½ c.) beef broth
1 can (1 ½ c.) chicken broth
¼ c. red wine
1 tsp. garlic powder
1 tsp. seasoned pepper
2 tsp. sugar

Mix together in medium large pan and heat.

Remove core from medium to large cabbage, down as deep as you can. Place in large pot with about ¼ filled with water. Cover and bring to boil. Boil 4 minutes.** Remove individual leaves from cabbage and fill each leaf with about ½ c. meat mixture; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in large baking pan. Continue with each cabbage leaf till all meat mixture is used. Pour sauce over the cabbage rolls. Cover and bake at 325º F for 1 ½ to 2 hours. This meat mixture makes enough for about 20 - 30 cabbage rolls, depending on amount of mixture per leaf.

*I make a 4-serving bowl of rice, using ½ c. dry rice with 3/4 c. water and then steam for 35 minutes.
**I leave the cabbage in the hot water on low while taking off the leaves to keep them pliable.
Chris in NM

And for Jean, in the same newsletter, who is looking for a stuffing recipe with sausage and mushrooms in, the following was handed down to me from my Mom and aunts.

Chris's Sausage Stuffing
1 c. diced celery
1 c. diced onion
2 (6 oz. ea.) bags Mrs. Cubbison's stuffing mix
1 c. butter, melted
1 c. chicken broth
1/4 to 1/3 lb. bulk sausage, browned w/ celery, onion & mushrooms
1 can sliced mushrooms, drained OR 1 container fresh mushrooms, sliced
1/2 c. chopped pecans
1 med. apple, peeled and chopped
sage, celery salt, marjoram & poultry seasoning to taste

Sauté veggies in butter, then add meat and brown. Add seasoning and mix all ingredients well. Place mixture in baking dish and bake, covered, 45 minutes at 350º F. Remove cover and bake an additional 10 to 15 minutes.
Chris in NM

Happy New Year everyone!
This time of year I always go on a diet and change my way of cooking when I'm not having company so that my husband and I can take off pounds. I would appreciate receiving some good TNT recipes that are lower calories and tasty. If you could share some of them I'd really be grateful. Thanks Nancy for all your past efforts and for the good site you provide for us. This newsletter is a truly great gift.
Bette~Indiana

I want to wish everyone a Happy New Year!
In 12/28 Sue was asking about freezing bought pizza from a pizza place, I always freeze my left over pizza. I have a seal- a- meal I seal it in a bag, but before I had it would just put in air tight container or bag and freeze. When I reheat I put in oven (I don't reheat it) and put my pizza in a skillet or cookie sheet and heat as the oven it warming so it don't burn. I put the oven on about 350°. Taste just like fresh made. I just watch it until it is bubbly on top, don't know how long it takes as all ovens are different.
Brenda/Alabama

This fudge was a HUGE hit at out house because it was the FIRST time EVER that my fudge got hard. My husband and I even had our picture made with him taking a “bite” of one of the pieces of fudge since - until this year - we usually ate it every carefully with a napkin - and even with a spoon sometimes. Wanted to share it for other “Fudge Challenged” Cooks in  your family of readers.

Chocolate Fudge Recipe from an on-line “Buddy”
1 (12-oz) ply 1 (6-oz) packages of semisweet chocolate chips
1 (6-oz) package milk chocolate chips
1 (14-oz) can sweetened condensed milk
My friend used /12-1-cup of nuts, chopped but I didn't use any and it still came out fine
1 1/2-tspn vanilla extract

Line an 8-in square baking dish with wax paper. In a heavy saucepan, cook chocolate chips
and milk over low heat until thoroughly melted. Remove pan from the heat and stir in the
nuts (if you use them) and the vanilla. Spread fudge in dish and chill in the refrigerator for
2 hours, or until firm. Cut into squares before serving.
Susana in Louisiana

For Jean's sister looking for a dressing with sausage and mushrooms.

Savory Sausage and Mushroom Stuffing
1/4 c olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound sweet Italian pork or turkey sausage, casings removed
1 t dried basil
1 t dried marjoram
3/4 pound brown Italian mushrooms (cremini), sliced
10 c fresh bread crumbs, made from day-old Italian bread (about 1 pound)
1 c freshly grated Parmesan cheese
1/2 c chopped fresh parsley
2 c turkey or chicken broth, as needed
Salt and freshly ground pepper

In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion and garlic. Cook, uncovered, stirring often, until the onion is softened, about 3 minutes. Add the sausage, basil, and marjoram. Cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes. Scrape into a large bowl.

Add the remaining 2 tablespoons oil to the skillet and heat over medium heat. Add the mushrooms. Cook, uncovered, until the mushrooms give off their juices, they evaporate, and the mushrooms begin to brown, about 8 minutes.

Add the mushrooms to the sausage in the bowl. Mix in the bread crumbs, mushrooms, Parmesan cheese, and parsley. Gradually stir in about 1-1/2 c broth. Season with salt and pepper to taste. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 c broth, cover, and bake as a side dish.

[from 50 Best Stuffings & Dressings by Rick Rodgers]
Victor H

To Billy/Fl. Thank you for the corrected recipe, maybe I will make them for Easter with the Pink coconut...:-) Happy And A Healthy New Year To You All Betty, Chico, Ca.

This is for Dorothy, in the Dec. 28th newsletter.

Persimmon Bread
1 cup persimmon pulp
2 large eggs
1 cup sugar
2 and 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cooking oil
1 cup pecans, chopped

In the bowl of an electric mixer, combine persimmon pulp, eggs and sugar, beating well. Sift together the flour, baking powder and salt. Add the sifted dry ingredients to the persimmon mixture with the cooking oil. Blend well. Fold in the chopped nuts. Turn into a greased loaf pan and bake at 325 degrees for 1 hour. Serves 8.

Hope this helps. I also have a recipe for Persimmon Cookies. Let me know if you want it.
Carolyn in Ky.

This is not my recipe but that of a friend. It IS the best apple pie I have ever eaten. Try it - I think you will agree.

Apple Pie
3-lbs Fuji apple, peeled and sliced really thin
1 3/4-cup sugar
2-tbspn cornstarch
1/4-tspn slat
1-tspn cinnamon
1/2-tspn nutmeg

I used a “store bought” Pillsbury crust for convenience (and because I am homemade pie crust challenged). Allow the crust to come to room temperature before unrolling them onto your pie plate. Preheat oven to 425°. Place the peeled apple in a bowl of ice water with 3-tbspn lemon juice added to keep their color fresh. Mix together sugar, cornstarch, salt cinnamon and nutmeg. Roll your dough into the pie plate. Drain apples and pat dry with a paper towel. Toss the apple slices in the sugar mixture and if there is some left over just top the apple with it. With a pasty brush moisten the edges of the crust and place the second dough on top. Press edges together and flute with thumb and forefinger. Cut slits in top of pie and place on a cookie sheet. Bake in preheated oven for 25 minutes.

Smells Just Like Christmas - All Through The House ... but, it’s good any time of the year.
Susana in Louisiana

Easy Potatoes, Carrots & Onions
In Microwave on high slice about 3 medium potatoes quite thin ( I have a slicer) carrots sliced thin too. about 3 good sized. one medium onion, chopped not to thin. put in I quart casserole dish. add 2 T spoons of butter. 1/3rd cup of water. mix up good and microwave for about 25 minutes. stirring 2 times. salt and pepper to taste. i make it often with meat of your choice. or hamburgers. salad is good with it too.
BRENDA IN PA.

Stuffed Cabbage with Cranberry & Tomato Sauce
Slow cooker recipe serves 6

This is for Fran in Upstate, NY who was looking for a Stuffed Cabbage recipe. This is from Woman's Day 2003 and is quite good

1-1/2 lb lean ground beef
1/3 cup uncooked parboiled converted rice
1 large egg
3/4 tsp. ground allspice
1 tsp. salt and 1/2 tsp. pepper
12 savoy cabbage leaves (this is Chinese cabbage) no need to for precooking. Cut the hard rib from each leaf
1-16 oz can whole-berry cranberry sauce
1-14.5 oz can diced tomatoes with onion and garlic
1/2 cup golden raisins (optional)
1/3 cup light brown sugar
1/4 cup lemon juice

Mix first 6 ingredients in bowl. Spoon a slightly rounded 1/4 cup of beef mixture onto center of each cabbage leaf; turn in sides and roll up. Stack in slow cooker, seam sides down. Mix the remaining ingredients together and pour over cabbage. Cover and cook on low 6-7 hours.
Hope you enjoy. Dottie from Erie Pa

I am looking for a Swedish recipe. The English name is double chocolate crisps. We recently bought a box of them and my husband fell in love with them. At $5.00 a box, though, I would rather make them. It is two thin, crisp cookies with a chocolate filling spilling out. The filling is not soft, but a type of a "glaze."
Does anyone know about what I am looking?
Thanks, MaggieB in South Jersey

Blackeyed Pea Cornbread. I would have liked to have had the recipe too.
lindah texas

In Dec.28 newsletter. To Caroline in Mo. For a fruit cake with little cake and lots of fruit. This is a no bake cake. My mother got this from " The Farmers Home Journal " in the early 50's.We have had it every year since. Mother is gone now but we make it in her honor.
Harvey in Pa.

Fruit Cake
(no bake cake)

Line with wax paper, bottom and sides of a 9" tube pan or loaf pan, holding about 6 cups (I used loaf pans)
Put into bowl and let stand until needed
3/4 cup evaporated milk
2 dozen finely cut marshmallows
1/2 cup orange juice
Mix well with fork
[ I microwave the mix until marshmallows are melted instead of waiting for the orange juice to melt them ]

Roll into fine crumbs, 4-1/2 cups Graham cracker crumbs

(It takes 3 and 1/2 packs of crackers, they come 3 packs to a box)
Put crumbs in large bowl with
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup finely cut dates
1/2 cup raisins (quarter light, quarter dark)(I used all dark)
1 cup broken walnuts
1-1/4 cup mixed cut up candied fruit

Add milk mixture, stir with spoon until all crumbs are moistened. Press firmly into pan, top with additional fruit and nuts. (I used red and green candied cherries cut in half, with walnut halves, placed in rows to look nice). Cover tightly, chill 2 days before slicing. Keep in cool place

Hi Nancy,
This is for Barb. I haven't made chocolate covered pretzels in years, but I always put paraffin in my chocolate chips. Probably a 1/4 of bar of paraffin to a 12 oz bag of chips.
I hope everyone of the readers and you, Nancy, have a very Happy New Year.
Tennesseyanky

For Nina in Pocono Mts., Pa., in the December 18 letter, asking for Crème Fraiche.

Crème Fraiche
1 cup heavy cream
2 tablespoons sour cream

Prepare crème fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Refrigerate a few hours before using, keeps up to 1 week.
That's all there is to it.
Frances in Wesley Chapel, Fl

Baked Eggs in Maple Toast Cups
1-1/2 tbsp butter, melted
1-1/2 tbsp maple syrup
6 slices bread, crusts removed
6 eggs
3 slices bacon, crisp-cooked and crumbled

Preheat oven to 400 degrees. Combine butter and maple syrup. Flatten bread slices with rolling pin. Brush bread slices with maple syrup mixture. Pat bread slices into buttered muffin tins. Sprinkle crumbled bacon into each bread-lined muffin tin. Break an egg into each muffin tin. Bake for 15 minutes or until eggs are set.
4-6 servings.
grannym IL

This is to Connie in TX. As to the caramel chips, I used them with the regular frosting and the candy did not set. Thanks for the info for the low-sugar frosting. Also, thanks to, you, Nancy for your input also.
Zelda in Kemp, TX

My mixer went belly up. I have a blender ... can I use this for mixing things?
Nancy in Fl

Hi Nancy. This is for Lisa in East Texas. She was wanting an easy appetizer that she can prepare ahead of time and just pop in the oven, Newsletter dated Dec. 26. Take a 1 pd package of Jimmy Dean regular sausage, brown it in a frying pan breaking into small pieces, drain off any grease and then add 1 pd. of Velveeta Cheese cut into chunks. (Easier to melt when you cut it into chunks) This can be made in advance, if you need more just double everything or triple it. Spread it on the buffet rye bread, don't pile it on just spread it all over the top of the bread and put it under the broiler until it is light brown. Don't overdo it. Just broil until a light brown. Everyone we have ever cooked this for said it was delicious and just wanted to eat these and skip dinner.
Linda in Grass Valley

Hello Everyone! I just joined the group today. Iam so impressed with everyone! All of you are so kind and caring to one another. I already feel as if I know everyone of you. I have copied some of the recipes, and picked up a couple of good tips. I love to cook, and just recently am able to cook again. I have now almost recovered from a liver transplant. If anyone has easy and quick dinner recipes I would love to try them. I still cannot be on my feet too long. To Dorothy I will try to find a persimmon bread recipe for you. I know I have a persimmon pudding recipe. It is very old, from my grandma. And to Bette what part of Indiana are you from? I am from Indiana too. Debbie in AR your fudge is to die for. THANKS! Well I promise not to be such a chatter box next time. Thanks Everyone! I will enjoy this group.
Deb

Re eggnog: a very good eggnog which is the same as the German Eirlikor (eggnog) served in Germany is called Pennsylvania Dutch Eggnog which is made with real dairy cream, rum, brandy and blended whisky and bottled by Dairyland Distllers in Philadelphia, PA. Costcos has been known to carry it as well as liquor stores.

A very easy many times tried and true recipe follows:
Buy 2 qts. prepared eggnog, Mix in 12 oz. bourbon, 6 oz. brandy and 6 oz. Jamaican rum.

Re: Tripe "Kuddel Fleck" in Pennsylvania Dutch (Nancy in Mt, 12/28) The Pennsylvania Dutch ate this dish, as well. Following is a recipe. My mother cubed the tripe, my mother-in-law sliced it very thin. Wash stomach. Boil in salt water until tender, remove skin. Cut in slices or squares. Add 1/2 c. water, 1 c. sugar, 1/2 c. vinegar. Place in refrigerator until ready to eat.
Athena in DE

To Gloria in Indiana... I also live in Indiana and you can not get it here. I know you can get it in York ,PA. I learned to make Hog Maw(SP?) there from mu ex's aunt. I would try to search online or try some of the private Amish stores in Berne In or Shishawanna,IN.
Nancy in Indiana

Does anyone have a recipe for a quick bread made with Jiffy mix or Bisquick and using cardamon as one of the ingredients? I have lost my recipe of years past. It was good around the holidays as it was similar to a fruit cake.
thanks, Joanne

Thank you all for your kind words and your prayers. I will get on with my recipes after the New Year. That is one time I am not looking for to. (New Years Eve and New Years Day). But I will make it with all the prayers I say and from my friends here. Thanks again from the bottom of my heart.
Peggy from Belleville Ontario Canada.

To Peggy from Belleville Ontario, Canada,
I am so sorry for your loss. I will remember you in my prayers. May God bless and comfort you.
Freida in TX

Peggy in Belleville, so very sorry for your loss. My thoughts and prayers are with you. Will certainly look forward to your recipes when you are up to it again. We are actually not far apart as I am in Napanee. If I can help in anyway let me know thru Nancy, take care and God Bless
Marg in Ontario Canada

I just reread Siggy's story and enjoyed it very much. Perhaps I should do this with my two kitties. Anyway, thanks for the tears and laughter.

I have a problem with a stray neighborhood cat and I'm wondering if anyone has a suggestion. The cat has apparently been abandoned but she won't let anyone near her. She sleeps in and around our house and stays in our back yard most of the time. She has a collar on that she's had for many months and it's way too tight on her. I feel bad and would love to take it off of her but she won't let me close to her. How can I earn her friendship? I would love to start the new year off helping this stray cat.

My best wishes are with you, Nancy, and all members of this community. Happy New Year to all !
Hugs, Sharon

Hi, I truly enjoy these recipes and newsletters.

This is for Jean in NC.
My heart goes out to you for the loss of your beloved cat.
I know what it's like to lose a pet. My chow, Gypsy, was 14 when she died in 2004, one of my cats, Rascal, was 7 years old when he died in 2005, my beloved cat named Rummy was almost 13 years old when he died on Dec. 10 2007. Each of these animals were special in their own way. They were so individual and different. I still have a 5 year old cat, Frisky, who is eating up all the extra attention.

You probably need another one. They are such a blessing.
Good luck to you and Merry Christmas.
LaVonne in NC

Happy New Year All!!!
Dianne in WI: I have two others. One is an eighteen pound Marmalade and the other is the Ragdoll's only kitten.

The kitten (Scout) is just not quite the same as her mother although she gets more so as she gets older. She is now sleeping on my hip and if I move, she doesn't even wake up. We still call her the kitten even though she was 3 in October. She is very tiny and looks nothing like her mother except to have the long hair.
Jean in NC

This is another easy Crockpot pot dinner that I used to give me more time for Christmas preparation; however, I think anyone would enjoy it at anytime.

Chicken with Red Beans
olive oil
3 boneless, skinless chicken breasts
1 onion, chopped
1 bell pepper, chopped
1-tbspn chopped garlic
1 (10-oz) can Rotel tomatoes - Original Recipe
1 (15-oz) can Blue Runner Red Beans - if available
1/4-cup dried parsley flakes
1 tspn paprika
1/2-tspn dried oregano

Cut each large chicken breast into two smaller pieces. Brown down the chicken in the oil. Put them into the Crock-pot. Sauté the onion, bell pepper and garlic in the same oil, drain and
put in Crock pot. Add tomatoes, with liquid and the beans. Mix in the parsley, paprika and oregano. Add just enough chicken broth to barely cover the chicken pieces. Season with
salt and pepper and Tony’s. Cook on low for 8 hours or on high for 6 hours. Serve over rice.
Susana in Louisiana

This is to Dear Mimi,
Thank you so very much for the recipes that I can prepare for the family whose wife & mother has been in the hospital since 07/02/07 with cancer. I will certainly prepare these dishes for them. Just today, I took a platter of cookies over to them. The hubby was so grateful, blessing me, when I should have been blessing him. He said that his wife may be able to come home for New Years Eve or Day to spend time with her family. My Committee plans on lining their driveway with luminaries to welcome her & light her way home.
Connie in Cincinnati

Comment
I miss Cincinnati this time of the year.  Have many relatives in the Cincinnati-Dayton area. I lived in Lebanon for a while.  Most of my cousins live in Marion and Coshocton. I miss Ohio during the Christmas season.
Nancy

Hi Nancy and all,
I would like to add my wishes to everyone for a Merry Christmas, and a very Happy New Year. Thank you , Nancy, for the year you've given us.
Tennesseyanky.