To Pauline,
My Mom always made ham gravy whenever she cooked a ham. It's the best gravy there is. She just used the drippings from the pan. There was usually enough liquid after the ham was removed. If not you can add some water (not to much) and make the gravy like you usually do. She also always used cornstarch to thicken gravy as I do. Also a lot of times she would just fry up some slices of ham and add some water to the drippings and make gravy from that that too. When I make it using a whole ham, I skim off the excess fat from the juices. Sometimes I add a few ice cubes to "collect" the fat and remove them, then make the gravy.

In regards to people that have dry turkey. I was told of a trick instead of stuffing the inside of the bird with stuffing, put the stuffing under the skin. You make about a 2 to 3 inch slit (the smaller the better) on the turkey near the thigh on both sides of the turkey, and pack your stuffing in. I was also surprised at how much stuffing you can get under the skin. It's not as hard as I thought it would be. I run my hand under the skin after making the slit to loosen the skin from the bird. The stuffing keeps the meat moist. It does make the turkey look "lumpy", but the taste is wonderful. The seasonings in the stuffing also season the turkey. I do season the inside of the turkey though. I also don't moisten the stuffing much. The fat from the skin adds moisture to it.
Elaine from Pa.

Good morning Nancy, Ditto, and all Nancylanders! It's a beautiful and sunny albeit cold morning here in Sherbrooke today.

For Sandra from Oregon
Here is my mom's recipe for a (vegetarian) dish everyone loves in our family.

Olga's macaroni
1 box LONG (uncut) MACARONI

2 cans 28 oz of tomatoes( crushed, whole, whatever is handy. I usually use one can of tomato and one can of canned meat spaghetti sauce but since you wish vegetarian just take tomatoes)(you can also add: tomato paste, juice, whatever
...)
At least 2 1/2 cups shredded cheese. I use part medium part old cheddar, and any left over cheese around, including any, all, or none of the following: sliced cheese, Swiss, cream, mozzarella, Cheezwhiz, Velveeta, the more cheese the better.
(BTW did you know that if you have brick cheese which is starting to go bad, just cut off the 'bad' portions and cheese is perfectly edible and good to eat?)

cook macaroni as per box instructions.

put tomatoes in saucepan on medium-low heat, add cheese and cook slowly, stirring sometimes so cheese will not stick to bottom of saucepan until cheese is
melted.

pour sauce over macaroni and mix well. put in greased large pan to be reheated in 325-350 oven with more cheese on top about half an hour before serving.

Will easily serve 7-8 adults.

Mariann in Michigan: I made the cinnamon buns recipe you had sent and are they ever DELICIOUS! Thank you!
Sybil in Sherbrooke
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(='.'=)
(")_(")

Thanks Pam in OH for the response in the 12/2 newsletter on how to paint a cake. You are right, it does sound complicated, at least for me! I will have to try and practice on this when I have more time because I do like the concept, unless I can get my Mom to help.
Dee in S. IL.

This is for Ella in Ca. regarding her leaky pie crust. I just made pumpkin and pecan pies for Thanksgiving and my husband complemented the pie crusts! Just prepare your pie as usual, pouring the filling into the unbaked pie crust. Place your cooking rack in the bottom third of the oven and bake as usual. The crust will cook and not be "doughy" when your pie is done! Good luck!
Tina in GA

To the lady with overcooked crockpot meal:

New crockpots do not cook the same as old ones, it may not be the recipe but the length of time the meal was cooked. I find that all I need to do is adjust the cooking time on most crockpot recipes and my dinners turn out just fine. Newer crockpots cook hotter so a 6 hour recipe may take 4 hours, just watch the meal and you can figure out how long your crockpot will take to cook something. I
usually start my crockpot dinner around 1 in the afternoon and they are ready for dinner at 6. Good luck.
Heather

Nancy, I finally got caught up with my back newsletters and now have a pile of new recipes to try. I lost my husband in June and after tending to him for over 4 years I needed a rest, so my sister and I took a Thanksgiving trip to the Mexican Riviera.

We had a great time and the two things I missed were this wonderful newsletter and Dancing With the Stars.
Have a blessed Christmas. Anita in Camarillo

Nancy, thanks so much for all your hard work!

Re:“I have never given this before, but just finished coating the plastic spoons in chocolate. Ideas how to give them as Xmas gifts now?? It was very easy and fun to do. What is a good presentation for a gift? Thanks, Sue” in the 12/2/08 newsletter.

Sue, you could wrap the spoon in Christmas plastic wrap, put in a Christmas mug and add a home made packet of hot cocoa. That would make a great gift!

Jeanlock in McLean VA about the article on aluminum. That article was surely an eye-opener! Thanks so much!
Chris in NM

 
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Mary , in Newton Falls, Ohio has leftover cranberry relish she wishes to use up. We enjoy cranberry relish, such as the recipe you described. spooned over slices of Angel Food Cake for a quick and tasty dessert.
Pam in Ohio

Coconut cream pie for Barb in OKC.
Yes Barb you will have a little more than you need for the pie but hubby loves the left over pudding. It is only a cereal bowl or two.
Betty

Hi Nancy, hope you and all the Nancylanders had a great Thanksgiving! I wanted to respond the Carla in Oregon with a ground turkey recipe. It came from the label on a Del Monte can of gold and white corn.

Chili Mac Skillet
Serves 4
12 oz ground turkey (or beef)
1 can (15 oz) whole kernel corn, drained
1 can (14 oz) diced tomatoes
1 can (15 oz) red kidney beans, rinsed and drained
1 can (4 oz) diced green chilies, drained
3/4 cup dried elbow macaroni
2 tsp chili powder
1 cup water

Cook turkey or beef til browned, drain. Stir in rest of ingredients.
Bring to a boil, reduce heat and simmer, covered, 12 to 15 mins. or until elbows are tender. Each serving can be sprinkled with any cheese you like.

I have made this many times, my son loves it as it is so healthy, and requests it often. I usually add more chili powder, and also cumin to it.

Hint about ground turkey and chicken. I have found that any recipe that has ground beef in it, can have ground turkey and chicken substituted for it, but there needs to be strong seasoning such as chili powder, garlic, etc. No one ever knows that the meats have been switched. I also love the 7 layer taco appetizer made with ground turkey. Most recently I have discovered turkey and chicken sausage at Trader Joe's, it is wonderful, if you have one near you, try it. There is one that has pesto in it. I cooked a spaghetti squash, and served it with a spicy tomato sauce and the pesto turkey sausage, and it was terrific.
Laura in Ct

Help!!!! I need some ideas for decorating a Country Table for Christmas. Every year our church ladies decorate tables & have a wonderful time. We have all our men serving our tables & they are all dressed up too. I want to do a country table but need some fresh ideas. I thought of pine cones as part of the decorations. Also some homemade decorations such as paper circles made from different colored paper, popcorn & cranberry chains. I saw some dishes with log cabins that I thought would be nice. Ladies please help me.
Betty Greer, Georgia

Re: Does anyone make Ham Gravy?
Isn't this also referred to as Red-Eye gravy? It's made with ham juice or also with left over coffee in the bottom of the pot.
Carol

12/2/08 Newsletter--Adding to Myron Drinkwater's comment on chopped boiled eggs in cream gravy (I call it white sauce) served over toast or buttermilk biscuits. . . I was raised on this and still make it. It is also very good with dried beef or ham in place of eggs and I add shredded cheese either to the sauce or on top. My mother would separate the eggs and put the yolks through a sieve over the top.
Mary Alyce in WI

This is for Doris in Indiana.
The cactus are not blooming this time of year. They start blooming in April and continue through May. The desert is a beautiful mass of colors during these two months.
MaggieB

This is for Doris S. in Indiana. I am in Yuma AZ and the cacti are not in bloom yet. Much too early, but the desert is beautiful when they are blooming.
Phyllis, WA/AZ

This afternoon while I was talking to Greg at Cookschoice.com, he told me about their new Better Baker Loaf Bowl. I can hardly wait to get mine in the mail. I already have their 3" and 5" inch Better Baker Bowls and use them often. I like their bowl makers because there is so many things that can be done with them.

The 3" Better Baker Bowl is great for my Jello treats. I use a tad bit less water so the jello will set firmer and are easer to get out of the mold.

The 5" Better Baker Bowl is great for making cornbread and then using the cornbread bowl for pinto beans. Have also used them for Jell-O and then putting a salad in the middle. Have used green salad or chicken salad for the middle. They are a fun way to serve a meal on one dish.    Video Recipes

Well, here we are at the first of December and just by sitting here at my computer reading all the "Christmasy" recipes I am transported right back to my childhood. Mom cooked - boy did she cook, she loved trying new recipes but all of her old traditional meals had my four brothers, two sisters and I, and dad practically tripping over ourselves to get to the table. I wish I had appreciated her gift of love more when I was younger. Not only could she cook, she also sewed most of our clothing and though we were not a well to do family we often were called the best dressed kids on our street. By the way, I grew up in Saxonville, Mass on Central Street. Anybody been there? Well, no matter how far I have travelled geographically - all I have to do is read all of your recipes and immediately, I am back in my childhood home anticipating Christmas morning with my family. I know this is longer than it needs to be, so Nancy - please feel free to cut this down as you see fit. My husband and I are adjusting to having our daughter move to Ontario to be with her military husband. They had been separated for many months while he was in basic training and school. They left two weeks ago now taking with them our 5 year old grandson Gabriel and 3 year old grand daughter Renee. (Nancy, how does one spell grandaughter?) Oh my. Well, so since they left I am feeling very melancholy. These children were with us almost every day of their precious little lives as I was their nanny while my daughter worked. In saying all this, I guess the point is that I have lots of time on my hands. I purpose each day to use this time, to use my hands to Glorify God. I have been baking to bless. Cooking for Christmas parties at our church and community firehall. We have a once a month "Potbless" at my church - where do I go for recipes, I come here to Nancy's Kitchen of course. I imagine myself coming right in to Nancy's wonderful kitchen, grabbing a cup of tea and excitedly sharing our favorite recipes with each other. Can you see it? It's a good sized kitchen with room enough for all of us. We take turns tickling Ditto's ears - what a wonderful warm place.

For Doris in S. Ind. and Margaret in Tulsa thank you for your kind words. I love to bless and honor people who sacrifice so much time and energy as our Nancy does. She is to be treasured.

For Chris in NM - hmmmmmmmyummy. I am going to try Jiffy Baked Corn Casserole for our Community Pot Luck Christmas Party on Saturday night.

And finally - I thank the kind person who shared the Make Ahead Turkey Gravy (thank you Dorothy! I am uncertain if it yours or if you found it for us. I am so happy to have it repeated so I can use it on the 12th when my church puts on a free for anyone "Old Fashioned Christmas Dinner". This is a time of real blessing for us - but it's also a lot of hard work - this will help. I will make this gravy ahead and also I will make my dressing early and freeze it too until the day. That will take off tons of pressure. Thank you one and all. Smell the gingerbread cookies baking and should your memories of Christmas past be difficult - just rest, be kind to yourself and make new memories knowing how precious you are to Jesus.
Bernadette Nova Scotia

Comment
Ditto's little ears and all the rest of him is still in trouble. I went to Muleshoe, Texas for Thanksgiving. Ditto somehow managed to set off the Brinks alarm system. My brother, Joe had hung some pictures on the wall and Ditto decided they were too straight and moved them slightly. Some how he set off the motion detector of the alarm system. A neighbor came over to let the police in to check why the alarm went off. All the policeman and his gun found was Ditto hiding.
Nancy Rogers 

Lemon Chess Pie
Beat 3 eggs until light

Add:
1 1/2 cups sugar
1 1/2 lemons juiced with zest
3 tbsp melted butter
1/2 tsp salt
Pour into unbaked shell.
Bake 350 oven for 25-30 minutes.
Judy/Buffalo

To Brenda in In - from the November 15 newsletter
Couldn't resist making the Coffee House Chocolate Spoons. They turned out well but I have a couple of questions.

My chocolate was too thick - would like it thinner so it would be smoother. Know you can't add water to chocolate - do you do anything to it to make it thinner.?

Also, when they are chilled the second time, how do you store them?
I noticed that I had them out of the refrigerator for 2 hours and they started to look "melt-y" and a little weepy. I bagged each one individually, tied with a holiday bow and they are back in the refrig. Is that right? Should they be chilled until ready to give away or to serve?

Thanks for your help -- I love playing with fancy things like this.
Everyone always appreciates these little touches and ooohs and aaahs over them
Rosemarie in rural KC

Nancy,
IMM in Friendly Iowa requested a recipe for French Toast similar to what her daughter had at a restaurant. This recipe for Apricot Stuffed French Toast is one that I use, and had once on a brunch cruise, years ago. It is delicious!
Thanks, AtlantaPat

Apricot Stuffed French Toast
1 loaf Italian bread (about 4 inches in diameter), cut into 8 one-inch-thick slices
3 tablespoons apricot jam
1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
2 large eggs
1/2 cup low-fat (1 percent) milk
1/4 teaspoon ground cinnamon
1 to 2 tablespoons unsalted butter
pure maple syrup, for serving (optional)

Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.

In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.

Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup.
AtlantaPat

Nancy,
Thank you for your efforts and your passion for this wonderful recipe newsletter. I have been a member for many years. Many of us are praying for your good health and for a long life, because we don't know what we would do without you!

I'm hoping the wonderful 'Landers can give me some help. I have to make a gift basket for a Christmas gift. The people who will receive it are diabetics. I need some ideas for low or no-sugar recipe mixes or some jarred or packaged items that I can put in the basket. I will put in a jar of Spiced Tea (Splenda), some hot chocolate mix (Splenda again), and maybe some Splenda cookies, but I'm stumped on what other food items to put in that aren't necessarily sweet, but won't need refrigeration. The couple is cramped for space, so gadgets and what-nots won't work. I am also a diabetic, so I know what foods are allowed. I would certainly appreciate some help with this dilemma.
M in La.

Hi Nancy,
Kathy in Akron, Ohio asked about when to add the peanuts to a recipe for Microwave Peanut Brittle, which appeared in the November 29th newsletter. Kathy, I would imagine that you put them in at the beginning. However, this recipe for Microwave Peanut Brittle is one I use, and it instrusts to add with the sugar and salt. Here is the recipe.
AtlantaPat

Microwave Peanut Brittle
1 cup Raw peanuts
1 cup Sugar
1/2 cup White corn syrup (light Karo)
1/8 teaspoon Salt
1 teaspoon Butter
1 teaspoon Vanilla
1 teaspoon Baking soda

Stir together peanuts, sugar, syrup, and salt. Cook 4 minutes on high. Stirring well, cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend. Return and cook 2 minutes. Add baking soda and gently stir till foamy. Pour onto aluminum foil. Let cool, break into pieces and store air tight container.

Hi Nancy and Ditto,
I hope that you are having a good week! Sandy in MN requested in the December 1st newsletter ideas to fix for an evening meal for people in a homeless shelter. Sandy, how about meatloaf, mashed potatoes and candied carrots? That would be a little different from the other meals y'all have prepared, and most everyone likes meatloaf. Each of those dishes can be made ahead of time and warmed in the microwave -in fact meatloaf is good at room temperature and even cold. Another casserole type meal that goes a long way and is tasty is called "More" Casserole (named supposedly, because people always want more). Here is a recipe for the "More" Casserole. It says that it serves eight. However, it serves more than that: AtlantaPat

“More” Casserole
1 lb. ground beef
1 cup chopped onions
1 pkg. (8 oz.) egg noodles, cooked
1 pkg. (10 oz.) frozen peas, thawed
1 can (12 oz.) whole-kernel corn, drained
1 can (8 oz.) mushroom pieces, drained (I don't always use this many mushrooms, usually just a small jar or can is fine)
1 can (8-1/4 oz.) water chestnuts, drained & diced
1 can (10-3/4 oz.) condensed Cream of Celery soup, undiluted
1-1/2 cups milk
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon garlic powder
1 lb. (4 cups) sharp cheddar cheese, shredded

Preheat oven to 350 degrees. In large skillet, over medium heat, cook ground beef and onions until meat is browned and onions are tender. Spoon off drippings; discard. Spoon into 4 quart casserole. Add next 5 ingredients and toss well. Set aside.

In medium saucepan, heat soup and remaining ingredients, except cheese, until bubbly, stirring occasionally. Stir in 3 cups cheese and heat (reserve 1 cup for top) stirring with wire whisk until cheese is melted. Pour over meat-vegetable mixture and stir until well-mixed. (May be prepared in advance to this point and frozen.) Cover with foil and bake about 40 minutes, or until bubbly. Remove foil and sprinkle with remaining cheese. Continue cooking 5 more minutes or until cheese melts. Makes 8 servings.

To Freeze:
Stir in all cheese; spoon into two 12x8 inch freezer-to-oven dishes. Cover with foil and freeze up to 1 month. To serve, place frozen in 350 degree oven and bake, covered for 1-1/2 hours until hot and bubbly.

To Freeze:
Stir in all cheese; spoon into two 12x8 inch freezer-to-oven dishes. Cover with foil and freeze up to 1 month. To serve, place frozen in 350 degree oven and bake, covered for 1-1/2 hours until hot and bubbly.
AtlantaPat

Nancy,
My neighbor gave me a new recipe for pecan pie. I made it and I will never use another recipe for pecan pie except this one. This recipe makes two 8" pies.

Pecan Pie
Preheat oven to 325 degrees

1 & 1/4 cup sugar
1 cup Karo syrup
5 tbls flour
3/4 stick margarine (melted)
4 eggs beaten
1 tsp vanilla
pinch of salt
1 & 1/2 cups of chopped pecans
2 - 8 " regular pie shells
Mix sugar and flour. Then add the karo syrup. Mix well, Then add the margarine, eggs, vanilla and salt. Mix well. Then add your chopped pecans. Pour into the two pie shells. Bake in 325 degree oven for 50 minutes. You can eat one pie and freeze the other one.

Also wanted to say hello to Sandie from West Tn. I also live in West Tn.
Carol B

For Dee in S. Il who requested the chocolate upside down cake in the 12/1/08 newsletter:

Chocolate Upside Down Cake
1 box German chocolate cake mix
1 cup chopped pecans
1 cup coconut
1 stick butter or margarine
8 ounces cream cheese
1 box powdered sugar

Line bottom of 13 x 9 inch cake pan with pecans and coconut.
Mix cake according to package directions.
Pour mix over pecans and coconut layer.
Melt together the butter and the cream cheese in saucepan. Slowly add powdered sugar.
Spread gently over cake mix layer.
Bake 45 minutes at 350º.

Note: We also call this the earthquake cake because it splits across the top when baked, but it is delicious. Hope you enjoy.
Jackiets from Louisiana

For Pauline in Oregon who wanted a recipe using frozen strawberries. This one was given to me by a church member many years ago. If you like strawberries you will love this one. It works real good in a tall slim clear bowl because you layer the red(Strawberries ) with the white filling. It won't fill a trifle bowl but will look pretty in a bowl of that sort. I have never doubled it so I can't say if it will work or not. But I can tell you it is wonderful. If you have any question just email back and I will try to help. Here goes...

Martha's Strawberries
1 large box strawberry Jell-O
1 cup boiling water
1 large can crushed pineapple, drained
2 boxes (10 oz.) frozen strawberries…..partially thawed
2 bananas mashed
1 small carton sour cream
½ carton (8oz.) cool whip

Dissolve Jell-O in boiling water. Add strawberries, crushed pineapple, and bananas. Pour half of mixture into a deep dish and chill until firm. I put it in the freezer. (about 30 minutes) Put the other half in frig. till you get ready to put on top.

Mix sour cream and cool whip. Spread over strawberry mixture. ( the one from the freezer )Pour remaining strawberry mixture over cool whip and chill till firm.
Martha was the church member who gave this to me so I give her credit and name the recipe after her. It is so easy and delicious!!!!
Dean - West Tennessee

This is one of my favorite ground turkey recipes:

Vegetable Turkey Loaf
1 lb. Ground turkey
1/2 C. Diced carrot
1/2 C diced onion
1/2 C chopped mushroom
1/4 C diced green bell pepper
1 (8 oz.) can tomato sauce, divided
2 Tbsp. Soy sauce
1/4 tsp. Garlic powder
About 4 slices bread for binder
Cajun seasoning to taste
Nonstick cooking spray

Heat oven to 350 degrees. Spray a baking pan with nonstick cooking spray; set aside. In a large bowl, combine turkey, carrot, onion, mushroom, bell pepper, ½ C. Tomato sauce, soy sauce, garlic powder, and Cajun seasoning; mix well. Shape turkey mixture into a loaf in prepared pan. Bake, uncovered, for 1 hour or until cooked through and starting to brown. Before serving pour remaining tomato sauce over the top.

This is one of my favorite crockpot soup recipes:

Crockpot Vegetable Beef Soup
1 1/2 lbs steak, chopped up
1/4 C. Of butter
2 quarts of water
1 tsp. Pepper
1 Tbsp. Salt
1 1/2 C. Chopped carrots
3 medium sized potatoes peeled and cubed
1 C. Of chopped celery
2 chopped onions
6 cubes of beef bouillon
1-14 oz. Can stewed tomatoes

Brown the meat in butter and add to crock-pot. Add all other ingredients. Cook on low for 8 hours. You can cook soup in a large pot on the stove over low heat for 2 to 3 hours.
Heather

To Boots, VA Thanks you so much for the reply on the Loud and Clear. I was afraid it was too good to be true. I have purchased the TV Ears for my mother and she said it is the best present she has ever received. She lives in a 4-plex and she would have the TV so loud I was afraid she would get an eviction notice and at 92 that would be horrible for her. Now though she can have the TV so low I can not hear it and she has no problem. Linda, OR

Linda, NC So very sorry to hear about the shingles issue. I have no sloution, but wanted to tell folks my doctor encouraged me to get a shingles shot last year when I turned 60. I did, but make sure you call your insurance before as it cost $205.
Linda, OR

For Irene in Fl, here is my suggestion for you for a crowd. This recipe has been used at large gatherings many times, always a big hit! It can be doubled very easily.

Chicken Casserole with Rice
2-16 oz cans French style beans, drained
1-16 oz box long grain and wild rice (Uncle Bens) cooked according to pkg directions
2 1/2 lbs cooked chicken, cubed. (Rotisserie chicken from the deli works great)
1 can cream of celery soup
1 med onion chopped
1-2 oz jar pimentos, chopped
2 cups mayonnaise
1-8 oz can sliced water chestnuts
Parmesan cheese and paprika

Mix all together in a large bowl and then put into a 9 x 13 pan that has been sprayed with nonstick spray. Sprinkle the top with Parmesan cheese and then lightly with paprika. Bake at 350 for 45 min to an hour, till bubbly and browned.

I sure hope you try this, it is really, really good!

And for Candy and her new crock pot. The new crock pots are very hot compared to the older models. I have large rival oval one that when used I take a good 2 hours off the cook time. If recipe says 6-8 hours on low, in that pot I cook 4 1/2 to 5 hours. In my big round pot that is many years older, I can cook 8 hours or more and never worry something burns. Just have to learn to cut the time down. I too ruined a few dinners before I got it figured out! Good luck!
Billie in Fl

In reference to the filling mentioned by Judy (Dec. 2):
Not all Amish fillings (stuffings) are a combination of potato and
bread filling. There are also separate recipes for Bread Filling and
Potato Filling.

Following is the Bread Filling recipe with no potatoes which is the
authentic Amish recipe handed down in my family for generations:

Bread Filling
3/4 c. finely chopped onion
3/4 c. finely chopped celery
1/2 stick butter
3/4 t. salt
1 chopped apple
1 bunch chopped parsley
1 T. marjoram
2 eggs
pepper
salt
1/2 qt. milk
4-6 cups white bread cubes

Cook onions & celery in butter until tender. Mix seasonings and sprinkle over bread cubes. Add onion mixture to bread cubes. Combine. Add milk & beaten eggs, parsley & apple. Heat, stirring constantly until mixed well and heated. Use to stuff turkey or heat in casserole in oven.

My mother's recipe for Pennsylvania Dutch Potato Filling was to simply mash potatoes with butter; add celery, onion & parsley, seasonings and a small amount of fresh bread crumbs and 1 egg and heat.
Athena in DE

I was wondering if anyone has recipes using smoked pork chops?
Peggy K in Hastings, MN

Hello Nancy and all your loyal fans. I am hoping maybe Bernadette or anyone can help me with this question. I have a bag of Robichauds processed mincemeat from Meteghan, NS and was wondering if anyone might know the shelf life for this product.
Thank you in advance. Happy holidays to all!!
Eileen Lynn, MA

This is for Irene in FL who wanted main dish ideas for a dinner. How about a tater tot casserole? I usually make two when I make them and freeze one.

Tator Tot Casserole
1 pkg tater tots
12 oz grated cheese
1 can cream soup ( your choice, sometimes I use chicken, sometimes mushroom)
8 oz sour cream

Mix sour cream, soup and grated cheese together pour over tater tots. Cook in 350 oven for 45 minutes. You can also add cooked chicken, turkey ham or even hamburger.
Sandra from Oregon

Sue, you could package your chocolate spoon with a coffee mug and a bag or brick of coffee that would make one pot of coffee or you could add a few to a tray of cookies.

Irene, have you thought of using a slow cooker or two for your dinner. That would leave you totally free to enjoy the dinner party?
grannym IL

Sue made the chocolate coated spoons and wants to know how to give them as Christmas gifts. Sue, there are several different ways that you can give them. If you want to give the spoons by themselves, put them in cellophane candy bags, which can be bought at Michaels, a party supply store, or any place that sells candy making supplies. Then, tie a ribbon around the cellophane at the handle part of the spoon. You can give a few that way, or you can tuck them in a gift basket with a small bag of coffee and a coffee mug. Or make up some cocoa mix, put it in a plastic bag and insert the cocoa mix and several spoons into the coffee mug. Depending on how you decorate them -white chocolate, milk chocolate, and dark chocolate, you can give as few or as many as you want. Everyone loves receiving them. You can also put several of the chocolate covered spoons into a mug, and wrap the mug with spoons inside in clear or colored Saran wrap or cellophane. I hope this helps.
AtlantaPat

Happy Holiday's to all
I was wondering if any of you great cooks out there could help me with recipes for an engagement party. Easy would be great. Great taste would be wonderful. Mainly I am looking for finger foods. Warm or cold. Thank you in advance for all your help.
Warm wishes to everyone
Barbara in Wentzville Mo.

I'm looking for a recipe for Dirty Martini cheeseball dip. I tried this at Rustlin' Rob's in Fredericksburg, TX.
Thanks in advance
Kathi in Gorman, TX

This is for Eve in WI. Pampered Chef makes a microwave rice cooker that is fabulous. You can also do vegetables, make a cake, and a variety of other things.
MaggieB

For Scarlett in FL: Thanks. Chico's still eating, altho he's gotten picky. Now instead of mashing up the can food and adding a little warm water so it would be easier for him to eat, I just cut it in bite sized pieces and most of the time he gobbles it up. He gets his asprin another way. But I know he's still hurting. I know he'll tell me but he'll have to tell me loud and clear!

I have read thru alot of the recipes and I am so hungry! Not making my sugar cookies and other things I always made is hard. But if I make them, I will eat them. And not just one or two. It's better that I don't make good things at all.
Sandee in West TN

For Eve in WI who is concerned about a possible connection btw aluminum and alzheimer's. It is also my concern, as it has been passed down through generations in my mother's family.
.
Along with concern about aluminum cookware, be aware of baking powders containing aluminum, pickles with alum (aluminum) for crispness, and aluminum in many deodorants.
Leah