I'd like to know if any of these crafty members have tried popping regular pop corn in the microwave? The microwave popcorn I find is expensive and too salty. Any suggestions?
Thanks, Boots in Va.

Nancy
Congratulation on receiving the Hot Water Dispenser for Christmas. You are going to love it! I have been using one for about thirty years, not the same one of course. :) The first one we left in the house when we sold it, and in this house I've had 2 in 20 years.

I use it everyday ... at least 5 or six times a day. It's one of those gadgets that you think ... Why do I need that? But after you have it you think, how did I get along without it? LOL

I checked with my Gas and Electric Company (and also on the web) and they told me it costs approx. 6 cents a day with the average use of 10 cups a day and comes out to be about $1.80 a month. A REAL bargain in my book. I would gladly pay more just for the convenience.
Barb in San Diego

For Chris in NM in the Dec. 28 N/L re: Greek Spaghetti Sauce. What size can of tomatoes do you use in this recipe and drained or not? It sounds good and I want to try it.

Also in Dec. 28 N/L for Sara in FL re: Cabbage Soup. Do I assume correctly that you do not drain the cans of tomatoes for the soup and additionally add the extra 1/2 can (which size can?) tomato juice. Thanks to Sara and Chris. Special thanks to Nancy and all the Nancylanders for all the good info we share with each other. I look forward to the N/L each day.
Ditamac FL/MI

Theresa, what size dry hidden ranch mix do you use for the dip recipe you sent in. Happy New Year to you Nancy, ditto and all the Nancylanders out there.
Gail in Minn.

Hi everyone. I hope you all had a good Christmas and I wish each of you a Happy New year. My friend has lost a favorite pie recipe. She remembers some of the ingredients as whipped topping, lime jello, lime juice and chocolate cookie crust. If anyone has this recipe, would you share? Seems like I remember a Key Lime Pie made something like this. Also, I would like to hear how everyone is bringing in the new year. Stay safe and God bless.
Jean from TN.

In answer to Kim who complained of the difficulty in peeling hard boiled eggs, in the Dec 27th Newsletter:
When the eggs have cooked thoroughly, empty the hot water leaving the eggs in the pot. Run cold water in and add as many ice cubes as you can fit into the pot and turn off the water. After a few minutes reach into the pot, crack the egg shells and let them sit another few minutes. Each egg is now ready to peel, the shell should come off easily and practically in one piece!

Nancy, if you are a tea drinker like I am, or an instant coffee person like my hubby is, you will get to love your instant hot water In-Sink-Erator as much as we do! When we first bought our co-op apartment, there was this spout on the side of the faucet which I knew wasn't a soap dispenser, so I questioned the RE broker who told me it was an instant hot water dispenser. Oh, I thought, big deal!! Ten years plus later, when we redid our kitchen, it was the star of the new stainless steel sink and faucet!! I wouldn't want to be without it...

As for the campground lady, the unit must be installed where there is an electrical outlet and a source of running water. I don't think its available for outdoor temporary use.

Happy and Healthy New Year, everyone!!
Barb of Bayside, Queens, NYC

In the 12/26/08 newsletter IG requested a recipe for Salami Cream cheese Roll ups. This is how I make them and they are always a hit. You can also use other meats, such as ham, roast beef, summer sausage and corned beef. You can substitute a green onion for the pickle for variety. You can also ad a little grated cheddar cheese to the cream cheese or if using corned beef add a little grated sauerkraut.
Robbie IN

Salami Roll-Ups
Sliced salami
Cream cheese
Dill pickles (Kosher)

Place 1/2 - 1 teaspoon cream cheese in middle of a piece of salami. Add a slice of Kosher dill pickle to top of cream cheese. Roll up and place toothpick in center.
Robbie In

For Cindi in Nebraska, in the 12/28/08 newsletter. Apeels are made by Guittard Chocolatiers. It seems as if any white confectioner's coating, such as almond bark, would substitute just fine for the Apeels. They look like white chocolate chips to me.
Ann

For Cindi in Nebraska in the 12/28 NL. I searched white "Apeels" and they seem to be brand name white baking chips. So am sure you could substitute whatever brand you get locally.
jsham/AR

For Brenda Alabama in the 12/21/08 newsletter wanted a cookie recipe that used rice krispies, white chocolate and pecans.

I have a different recipe than those that have been submitted. Thought you might like it.

Orange Chocolate Crisps
2/3 cup sugar
1/2 cup vegetable shortening
1/3 cup packed brown sugar
1 egg
1 tablespoon milk
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups Rice Crispies, crushed to 1 cup
1 cup semi-sweet chocolate chips

Preheat oven to 350°F. Grease cookie sheet (or use parchment paper). Beat sugar, shortening and brown sugar until creamy. Add egg, milk, orange peel and vanilla; beat well. Combine flour, baking soda and baking powder. Add to margarine mixture; mix well. Stir in cereal and chocolate chips. Drop by level tablespoons 2 inches apart onto prepared cookie sheet. Bake 8 or 9 minutes or until bottoms are lightly browned. Let stand 1 minute before removing to racks to cool.
Makes 3 1/2 dozen.

I have made this recipe and added pecans to it, as well as substituting white chips with much success. They are also good to substitute dried cranberries for the chips (or in addition to the white chips, if you like the cranberries, I especially like the cranberry-orange flavor).
jsham/AR

Top 100 Recipe Sites 

For Carolyn in New York here is a "little Smokies" recipe I have used for years that is not at all spicy.

New Years Eve Smokies
2 pounds little smokies
1 cup pineapple juice
1 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup vinegar
2 teaspoons soy sauce

Combine juice, sugar and cornstarch in a saucepan; stir until sugar and cornstarch are dissolved. Add vinegar and soy sauce. Bring mixture to a boil and cook until thickens.
Pour mixture into small crockpot; add smokies and heat on low until smokies are heated through. Serve warm from crockpot. Makes about 6 - 7 dozen smokie appetizers.
Marilyn in Mn.

To Carolyn, Rochester, NY; Try using the cocktail wieners with sauerkraut. This could make a full meal.
Joseph J

December 28 - Mary in Poland, Ohio
I would love to have the recipes you mentioned:
Banana Muffin with Marscarpone Cream Frosting
Marscarpone Filled Crepes w/Banana Carmel Sauce
Kitten in Buffalo

Thank you gals for ideas for reusing Christmas Cards! I like to use mine in scrap booking. I trim around the pictures that I like and are fitting to the photos that I’m scrap booking. They decorate the photo pages well. Sometimes I trim a card for a complete frame around photos.
Debbie from SC

Hi Nancy, Sure are a lot of ways to peel boiled eggs. I read some place (maybe here) that if an egg floats in water it is old. I have used these and everything was fine. I always add about a tablespoon of vinegar to the water. After eggs have cooked, I then hold pan over running cold water until eggs cool, leaving a small amount of water in pan. Tap egg on edge of sink or counter top and roll between hands until shell is cracked good, the eggshell usually comes off in a couple of large pieces. Then rinse any pieces of shell off in pan of water. I then lay the egg on several layers of paper towel. Roll the eggs gently when finished to dry. If not making deviled eggs, I put in a small jar with a lid and store in 'fridge. We eat them as a snack sometimes or slice one long wise, put a dab of margarine, salt & pepper on it microwave for a few seconds. Quick easy breakfast. When our daughter was small she went to the babysitters, I would boil 2 eggs, wrap them in paper towels, put in her coatpockets, she used them as "handwarmers" until she got to Nana's house, then peeled them and ate breakfast.
Margaret, Tulsa

Good morning Nancy (and Ditto),
In yesterday’s newsletter (December 29th ) Sue in Georgia asked for a recipe for the Strawberry dessert with a pretzel crust. Sue, the one you had was probably made with strawberries and strawberry gelatin. It goes by several different names, such as Strawberry Pretzel Dessert, Strawberry Pretzel Salad, and Strawberry Pretzel Squares, but all are made the same. I am submitting the Strawberry version, as well as a recipe made with blueberries. Later, I will send a recipe for Frozen Margarita Pie, made with sweetened condensed milk and has a pretzel crust as well. Very yummy!
Enjoy, AtlantaPat.

Strawberry Pretzel Squares
Makes: 20 servings, 1 square each

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 ounces (1-1/2 [8-oz.] pkg.) Cream Cheese, softened
2 tablespoons milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 package (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 quart (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into gelatin in large bowl at least 2 min. until completely

dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon mixture over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.

Blueberry Pretzel Dessert
Yield: 10 Servings

1 1/2 cups Pretzel sticks, crushed
1 1/2 cups Margarine or Butter, melted
8 ounces package Cream cheese, room temp.
1/2 cup Sugar
12 ounces Cool Whip
2 cups Boiling water
2 Packages Blackberry Jell-O, (3 oz. ea)
1 Pint Blueberries

Mix together crushed pretzels and margarine. Spread on the bottom of a greased 9 by 13 inch baking pan.
PREHEAT oven to 350°F. Bake at 350 degrees for 10 minutes. Cool.
BLEND cream cheese, sugar, and Cool Whip, and spread over the pretzel crust. Refrigerate until ready to apply the next step.
DISSOLVE Jell-O in boiling water. Chill until partially thickened. Add blueberries and spread on cream cheese layer. Chill until congealed, about 3 hours. Cut into squares to serve. 20 servings

Nancy and Ditto
I am a quiet person who enjoys reading your letter each day and I want to say I enjoy it so much. I also like hearing what Ditto has done as I have cat and a dog and they are hilarious sometimes also. Have a happy new year you deserve it for sure. And to everyone is Nancyland you also have a happy new year and keep all those recipes and stories coming .
Lu Ann In Iowa

Good chilly morning Nancy and everyone! Hope you all had a great Christmas!

Carolyn, Rochester, New York, a good idea for the little cocktail wieners would be to wrap each one in a biscuit and bake till biscuits are done. Use cocktail toothpics to dip them in a mustard sauce or sauce of your choice. These are very good if you don’t want them in a spicy sauce.
Chris in NM

Linda from Tennessee, the topic of caramelizing sweetened condensed milk was covered a few years ago in one of Nancy’s newsletters. The method used is really not safe, as you boil the can submerged in water. The can could explode. Here is the correct way from Nestle.

To Caramelize sweetened condensed milk:

Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. Cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes or until very thick and caramel colored, stirring briskly every 2 minutes until smooth. CAUTION; NEVER HEAT UNOPENED CAN! Chris in NM

Sue in GA, here is your pretzel salad!

Pretzel Salad With Strawberries
2 c. crushed pretzels
1/4 c sugar
1/2 stick melted butter

Mix the above. Press in 9x13 pan. Bake 350 degrees 10 minutes. Cool.

8 oz. cream cheese
1 c. sugar
1 c. Cool Whip
1 lg. pkg. strawberry Jell-O
2 c. pineapple juice or water
2 pkgs. frozen strawberries (or 1 lg.)

Blend cream cheese, Cool Whip and sugar. Spread over pretzel crust. Refrigerate. Dissolve Jell-O in hot water (or water). Add frozen strawberries. When Jell-O sets add to crust. Top with extra Cool Whip. Everyone enjoys!! Nancy’s Kitchen – Strawberry recipes
Chris in NM

Hi Nancy and Ditto
It would be nice to get back to normal, boring every day living! Fat chance if you live in Scotland.

Hogmanay is the most celebrated day of the year here. The kids have Christmas day and the adults go for it in a big way on Hogmanay, first footers must have a lump of coal (getting hard to find these days) or a bottle of spirits. At least we have a short time to recover from the Christmas festivities, then it starts all over again. There is an unwritten law that every house is open to all. We are not included (our house is too far out for even the keenest walkers) Bah Humbug!

Carolyn, Rochester in New York - I think we all suffer at some time or another at Christmas from heartburn. Just over-indulgence, not helped by spicy food. You could try a Toad in The Hole recipe - the eggs might help in knocking out the spices. I have used left over kilted sausages, you've nothing to lose by trying this one on the British message board:

http://whatscookin.proboards4.com/index.cgi?board=england&action=display&thread=23360

Best of luck
Sylvia <Scotland>

To Boots in VA in the 12/28 newsletter wanting suggestions for her meals that she is in charge of like a Sack Lunch (ham sandwiches, boil eggs, potato chips and cookie), Hamburgers, Meat Loaf, Fish and Spaghetti & Sauce.

In the 12/27 newsletter Pat IL was wanting the Sugar Pie. The following recipe I have made for different events. Make sure your hands have been washed because you will use your figures.

Sugar Pie
1, 8 ", pie crust, uncooked
1/2 cup sugar
3 heaping tablespoons flour
milk
butter
cinnamon

Put crust in pie pan. Add flour and sugar in pie pan. Stir with fingers. Add milk until almost full. Mix up with fingers. Dot with butter. Sprinkle cinnamon. Cook 375º for 45 minutes to 1 hour until thick. Let cool before serving.

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

This is a Sugar Cream Pie recipe for Pat-il.

Sugar Cream Pie
2 T. butter
1 cup sugar
2 T. cornstarch
1 pint half & half
2 tsp. vanilla
1 T. flour

Mix sugar, flour and cornstarch. Add half & half, mixing well. Cook to boiling, stirring constantly. Take from heat and add vanilla. Pour in baked pie shell. Sprinkle with cinnamon if desired.
Granny Girl in Ohio

Carolyn, Rochester, New York in Dec 28th newsletter about the little sausages. I buy crescent rolls unroll and cut each triangle section in half and roll little sausages in them and bake until brown. Grandkids love them.
Mary Jo in MD

Does anyone out there have a sure-fire recipe for pie crust? For years I've made pie crust, but recently I've had problems with it! By "sure-fire", I would mean NEVER-FAIL. It's become discouraging to have a failure as old as I am!
Eleanor
Columbia Station, OH

Good Morning Nancy: I hope I'm not too late to add one more recipe for the lady who wanted the Sugar Cream Pie...I just stumbled onto this one this morning:

Mae Dawson's Hoosier Sugar Cream Pie Recipe
1 1/3 cups sugar
1/2 cup all-purpose flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell
2 tablespoons butter, cut into small pieces
Pinch of nutmeg

Preheat oven to 450°F. Combine sugar, flour, cream and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350°F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

Cook's Note: If using a glass baking dish, lower oven temperature by 25 degrees F.

Haven't made it but if Paula recommends it, it must be good!!!
Source: Show: Paula's Home Cooking
http://www.foodnetwork.com/paulas-home-cooking/index.html
Episode: Simple Desserts
Scarlett in FL

Irish Stew
(From the Ballymaloe Restaurant in County Cork, Ireland)

3 pounds of lamb, cubed
4 onions, peeled and cut into chunks
4 carrots, peeled and cut into chunks
4 potatoes, peeled, but left whole
3 cups of beef stock
Red wine (optional)
Salt and Pepper to Taste
Chopped Parsley for Garnish
Arrowroot or Flour for Thickening

Remove fat from the lamb and render the fat in a Dutch oven or heavy casserole. Brown the lamb in the fat. Add the onions and carrots and brown, then add the stock and seasonings.
Finally, add the whole peeled potatoes to top of the casserole and simmer gently for two hours. Shake the pot a few times while cooking to prevent sticking. When the stew is cooked, skim the fat off the top. You can thicken it with a little arrowroot or flour if you wish. Sprinkle the chopped parsley on top and serve hot. Serves four.

I got this recipe years ago on the web....

Potato and Chicken Soup
4 slices of bacon, cut in small pieces
1/2 cup chopped onion
1½ cups cubed potatoes
1 cup water
2 cans of undiluted cream of chicken soup
1 cup milk
1/2 teaspoon salt
1 pat butter
crackers

Place bacon in a saucepan. Cook until crisp. Remove bacon. Retain 2 tablespoons of fat. Pour off remainder. Add potatoes, and water. Cook covered until tender Add soup, bacon, milk and salt. Heat to blend. Add butter. Ladle into bowls. Serve with crackers
JL in South Jersey

Do you have a recipe for millionaire candy ("or some call it turtle candy").
THANKS AND HAPPY NEW YEAR!!!
Or

I missed Ditto's antics tonight. Love to hear from him.
Happy New Year to everyone but a specially a healthy one.
Sybil from Shebrooke
(\__/)
(='.'=)
(")_(")

Comment
Ditto has been entertaining himself watching birds and for the most part has stayed out of trouble the past few days.  I put pillows behind the shelf where he does most of his bird watching and he hasn't fallen behind the shelf once.  In the past he watched birds so long and when he fell asleep he would fall behind the shelf.
Nancy Rogers

Carolyn, Rochester, New York (Dec. 28) asked for a way to use 2 packages of cocktail wieners. Here's a good recipe she might want to try.:

Bourbon Wieners
In a pot combine about 1 and a half cups ketchup, 1 cup brown sugar and about 1 cup bourbon. Mix well and then add the 2 packages of cocktail wieners. Cook for about 1 hour or so, till the sauce thickens somewhat, on low to medium heat. Stir now and then. The measurements don't have to be exact. It depends on how sweet you want them, and how bourbony. Remember, the alcohol will cook off. You can then put them in your crockpot to keep warm. These are always a hit at our gatherings. Hope you like these. They aren't spicy.
Cheryl in North Olmsted, Ohio

Dear Nancy,
An early Happy New Year to you and Ditto!

Periodically, the discussion and request for the "funeral cookbook" shows up on the recipe site. I had never heard anything about it, but all of the NancyLander's comments piqued my interest and a while back I ordered a copy (from www.half.com for $2.99 in perfect condition). I LOVED the book and shared it with my aunt. She loved it, and I bought her a copy. She shared hers with my Mom, who then wanted a copy, and then my sister wanted one of her own. Multiply this by all the other NancyLanders who bought a copy, and I'm just curious if the authors noticed a bump in their sales, lol!

And if you haven't discarded your Christmas cards yet, this is what I do with mine. I have a friend who loves to keep in touch with a great many friends, but usually only writes one or two lines. I cut the fronts off all of the cards that have nothing written on that side, and turn them into postcards. I draw a line down the middle, and 3 address lines on the right hand side, and a small square in the upper right corner where the stamp will go. I tie them up in small bundles with ribbon, and as she is struggling a bit financially, I send a roll of postcard stamps in with the package. I usually use the previous year's cards and make them during the winter, then assemble the package to mail the day after Thanksgiving, so she has plenty of time to send them out for Christmas.
Diana T in Middle TN

This is for Kim about deviled eggs.
I happened upon this last night and printed it off because I also have issues with peeling eggs for the deviled eggs. I'll definitely try this out.
http://www.recipezaar.com/Kittencals-Technique-for-Perfect-Easy-Peel-Hard-Boiled-Eggs-259573
Terrie in OH

Hi Nancy:
Hope you are enjoying the holiday season thus far. I searching for a recipe I once had for dirty rice. I was wondering if any of the great cooks out there might remember it. I know it had a pound of ground beef, a pound of hot bulk sausage, beef broth, a package of onion soup mix, rice.... I'm not sure what the proportions were or what else was included. Thanks in advance.
Faye in Middle GA

For Pat-il about a recipe for a Sugar Pie posted on Sat. 27th
I have been making this pie for years. I call it

Sugar Cream Pie
2 cups milk
1 1/2 cup sugar
1/2 cup flour
1 tbsp. corn starch
1 tsp vanilla
1 ready made pie shell or make your own.

I take a fork and prick all over the unbaked pie shell before baking. This keeps it from getting bubbles in it or fill shell with beans. Bake until lightly brown, according to pkg. directions.

In a sauce pan stir together sugar, flour, cornstarch. Add milk and stir constantly under low heat until thick. Remove from heat and add vanilla and mix in. Pour mixture into cooked pie shell and sprinkle with cinnamon and small pats of butter. Take a table knife and swirl the cinnamon and butter around. Place back into oven for a few minutes, until butter is melted. Remove and let cool before cutting.

Must be stored in refrigerator if any is left.
Enjoy Darlene - West Lafayette, IN.

For Kim in the December 27 newsletter about peeling eggs. I invested in an egg cooker about two years ago and now
I wouldn't do without it. It comes with a measuring tube for the water - soft, medium or hard boiled. I use the hard boiled
measurement and also there's a pin in the end of the tube to puncture the flat end of the egg before cooking.
Mine has a timer and when it goes off I immediately dump the cooked eggs in ice water. After they cool I gently crack
the egg all over and then peel. They come out perfect every time and one of the things I really like is the yolks are perfect
and not green on the outside because they cooked too long. Mine is a Krups but there are several brand name ones.
I also ordered mine off the internet. This web site has one for $27.78 and looks exactly like mine. If you click on the picture
underneath you'll see the measuring tube I'm talking about.
Amazon.com: Krups 230-70 Egg Express Egg Cooker: Kitchen & Dining
Mary S