Many thanks to all the Sugar Pie recipes. I will sure try them all. This place is the best!!!! I just love coming here, everyone is so helpful..thanks again. Many happy blessing in the New Year and may it be the best New Year ever!!
pat-il

Hope you all had a Wonderful Holiday. Is now New Years Eve. Is cold and snowy here in Rochester, Ny., a perfect time to stay indoors tonight with lots of glasses of wine and little smokies made numerous ways. LOL
Thank you all for your ideas.

I must say I think that Chris, NM must be an excellent cook. I have tried many of your recipes and have found every one of them wonderful. I am a simple cook but still try to be a little daring sometimes. Just need to be careful of spicy.

Nancy, you do have a exceptional site here. I too look forward to see it online daily.
Carolyn, Rochester, New York

To dameemag and Emma....I too have an Orville Redenbacher microwave popcorn popper and just love it. I got it from a thrift store several years ago for a dollar. I haven't used the store bought microwave popcorn since. Can it still be bought in Walmart?
Happy New Year to all! Donna in Illinois

Top 100 Recipe Sites

My husband loves pancakes and waffles. I have a couple of recipes I use for pancakes and waffles but would like more TNT recipes and syrup recipes from our Landers.
Carla in Kansas

Nancy, Just wanted to let Phyllis Knipp Baker, Mt. know how good the Crock-Pot Peanut Clusters were that she submitted in the Dec 22, 2007 newsletter, I made them for Christmas gifts and they turned out really good and the recipe made so many, you only have to do them once.

Thanks again for all you do and the advice you give to make our lives so much easier and happier, you are really using your gift God gave you. Bless you in 2009.
Betty in Ga.

I heard you could freeze mashed bananas for making bread or muffins at a later date. Is this true and is there anything special you have to do for freezing and thawing?
Thanks, Laurie ~ Spring Lake, MI

This is a great New Year's resolution muffin.

Coconut Banana Muffins
1 1/4 cups flour (U can also substitute 3/4 cup whole wheat and 3/4 cup white flour)
1 tsp baking powder
1/4 cup oil
2/3 cup sugar
2 medium bananas, mashed
1 tsp vanilla
1 egg
1 cup coconut

Pre-heat oven to 350. In a large bowl, combine the flour, baking powder.
In a separate bowl, cream together the margarine and sugar, then add the bananas, vanilla, egg and about 3/4 of the coconut flakes. Add the flour mixture to the bananas and stir to combine. Drop by spoonfuls into lined or greased muffin tins, and sprinkle the remaining coconut on top. Baked for 20-25 minutes, until lightly golden brown.
Judy/Buffalo

My "no fail" pie crusts are Pillsbury rolled, 2 to a package, pie crusts. I always use fresh fruit, unroll the crusts and have perfect pies every time. No one ever complains and because of the fresh fruit they really don't know that I didn't make the crust from scratch (I never tell either).

Also, I have a edge cover I use to keep the edge of the crust from getting too brown (I don't know the proper name for it). Best little appliance ever!

Thank you Nancy for all your good recipes and ideas.

I would like to wish everyone a HAPPY NEW YEAR! May we all have good health, happiness, peace and a better stock market in 2009!
Ella in CA

There will be no newsletter sent out on Thursday.

This is our favorite way to fix the cocktail sausages.
For Carolyn in Rochester, NY.

Cocktail Sausage Links
1 lb. bacon
1 pkg. cocktail sausage links
1 cup (or more) brown sugar, packed

Cut bacon into thirds, wrap 1/3 around each sausage. Keep bacon cold as this makes for easier wrapping.. Place on ungreased baking sheet. Make sure you use a sheet with sides. Cover with a heavy coating of the brown sugar.
This is the secret of a good finished dish. Bake at 350 degrees for one hour or until bacon is crisp.
Grannygirl in Ohio

For Shannon in Ohio - these were sent in May of 2007, I use them, can tell you they are great! I cook in oven or pop on the crock pot before work!
Billie in Fl

This is for Melissa B, who asked, in the May 7th newsletter, for ideas to help with her church's food ministry. Melissa, Dump Chicken might be a great option for you. We like it and while it's suitable for everyday use, it's also great for company and food assistance.

Just dump the ingredients into a 1 gallon freezer bag or other container and freeze it. When you want to use it, thaw it overnight in the fridge, dump it into a 9 x 12 baking pan and bake it at 350 til done, about an hour unless it's boneless breasts and then you need to only bake it about 30 to 35 minutes.

Here are some Dump Chicken ideas for you:

Dump Honey Sesame Chicken
4 to 8 pieces of chicken
1/2 cup beer or chicken broth
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves crushed garlic

Dump Teriyaki Chicken
1 clove garlic, crushed
1/3 cup soy sauce
2 tablespoons rice wine (or sherry)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 tablespoons minced ginger
1 1/2 pounds chicken pieces

Dump Lemon and Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

Dump Lemon Marinade Chicken
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

Dump Pepper Lime Chicken
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

Dump Chicken Creole
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

Denise in East Texas

Nancy Jo Ann wanted to know how to cook spare ribs I use the baby back ribs but you can do the spare ribs the same way, I put my ribs on the grill for about and hour or two or more on low heat . before putting them on the grill I salt and pepper them or what ever season you use when they are almost done Ii itake them from the grill and put them if foil and pack them on both sides with brown sugar and put them back on the grill until done. you can still add your favorite bbq sauce if you like. We enjoy them this way.
Sue /mid ga

Good Morning Nancy and all Landers,
Just another frigid day in Wisconsin - 12 below with wind chill of 26 below lol. We got 7 inches of snow last nite too. This is for Betty in Canada- I have always made my pie crusts the same way you do girl!! I got the recipe from an old Farmers magazine my MIL had when I first got married 40 yrs ago. I realize in today's society lard probably wouldn't be the best thing to use but it works for me. And it really does freeze well. I've tried every pie crust recipe there is (including the Crisco can one) and none ever worked as good as yours. I now can find lard in the meat section of my grocery store or I can go to any locker plant and they will sell me some. Happy New Year to all landers.
Dianne in Wisconsin

Hi Nancy, and a special Hi for the bird watcher! My cat loves to watch the birds, running from window to window when there are a bunch out. I can just picture Ditto at his window!

Want to ask Chris in NM about the Greek Spaghetti sent in 12/28/08 (Stephanie-Concord NH recipe)- The Pastene Kitchen Ready Tomatoes/ are these whole tomatoes or a sauce and what size can is used? I really want to try this, it sounds really refreshingly different from the standard heavy sauces.

And Sylvia <Scotland>- Santa brought me another Aero Garden for Christmas, now I can't decide what to fill it up with!! I am still enjoying an abundance of basil from the original garden and love having it every day to pop into just about everything! I wonder if you would tell us a little more about Hogmanay Day! I just love to hear about the different customs from around the world. Do folks just go walking from house to house to greet and offer coal or spirits? Isn't it terribly cold there right now? Sounds like it would be fun, and how was this started?

To all I wish a very Happy New Year! And to You dear Nancy, a special thank you for loving what you do!
Billie in Fl

I have seen several requests for Dirty Rice and this is the one that my mother used as early as the 1950's and 1960's just about the time that French Green Bean Casseroles came out. Mother never measured this recipe but could eyeball it and it always came out delicious.

Dirty Rice
Sauté one chopped onion in oil in a skillet. (Mother used bacon drippings, but I use cannola oil) Next add 2 1/2 cups of instant rice with the onion and stir until lightly brown. To this add 2-3 cans of beef consommé soup. Notice it is not beef broth but consommé. Add a drained can of mushrooms and a small bag of sliced or slivered almonds. Pour this into a casserole dish that has been sprayed and cook in a 350º oven for 30 minutes or until the rice is set and consommé has been absorbed in rice. I never have to add salt because of the sodium in the consommé. I have added water chestnuts to this also.

As I said, I eyeball this as my mother did so it depends on how much rice I used as to if I need that third can of beef consommé.. Hope you enjoy.
Happy New Year, Jane Ann in Alabama

Root Beer Bundt Cake
If you can find root beer schnapps, replace ½ cup of the root beer in the cake with root beer schnapps for a more pronounced flavor.

Cake:
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
½ cup (1 stick) unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup firmly packed dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 large eggs

Frosting:
2 ounces dark chocolate (60% cacao), melted and cooled slightly
½ cup (1 stick) unsalted butter, softened
1 teaspoon salt
¼ cup root beer
2/3 cup dark unsweetened cocoa powder
2½ cups confectioners' sugar

Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out excess flour.
In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.

In a large bowl, whisk the flour, baking soda, and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into a cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy - do not overbeat, as it could cause the cake to be tough.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

For the root beer fudge frosting:
Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let the frosting set before serving.

From Baked: New Frontiers in Baking
http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1230649260&sr=8-1
Happy New Year Nancy!

Dawn
http://vanillakitchen.blogspot.com

Chicken Breasts
4 whole chicken breasts (4 oz. raw, 3 oz. cooked)
*1 cup cracker crumbs
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried tarragon
pinch of nutmeg
**3 tbs. margarine
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup dry white wine or vermouth
2 cups sliced fresh mushrooms
2 tbs. margarine
2 cups seedless or seeded green grapes

Remove the skin from the chicken breasts and cut them in half. Combine cracker crumbs, salt. pepper, tarragon and nutmeg.

Coat chicken in this mixture. Melt margarine in a skillet, preferably one with a non-stick surface. Brown chicken on both sides. Remove chicken and place in a single layer in a shallow baking pan.

Preheat oven to 375°. Add the onions to the margarine remaining in the skillet, and saute until transparent. Drain off any excess oil. Pour in the broth and wine, bring to a boil. Pour around the chicken.

Bake uncovered for 30 minutes. While chicken is baking, melt 2 tablespoons margarine in a skillet. Saute mushrooms until tender. Arrange mushrooms and grapes around chicken.

Bake 8-10 minutes longer or until chicken is tender

Yield: 8 servings.

You may have difficult finding packaged cracker crumbs that are low in fat. Matzo (matzoh) meal. available in the Kosher section of some supermarkets. can be substituted for the cracker crumbs. Another
option is to purchase crackers low in saturated fats and pulverize them yourself.

The amount of margarine can be reduced here by using skillets with non-stick surfaces.

The recipe can be prepared ahead of time. up to this point. Cover and refrigerate. Bring to room temperature and finish off just prior to serving.
JL in South Jersey

Pork Schnitzel With Sour Cream
6 pork cutlets, pounded thin
1/4 cup flour
1 tsp. seasoned salt
14 tsp. seasoned pepper
1 egg, beaten
2 tbsps. milk
3/4 cup cracker crumbs
1 tsp. paprika

Combine flour, seasoned salt and pepper. Coat meat. Dip into beaten egg and milk mixture. Coat with cracker crumbs mixed with paprika. Pat well while coating.

Let dry about 1/2 hour. Over low heat, lightly brown meat on both sides. Place in single layer in baking pan. Bake covered with foil at 300° for 45
minutes.

Remove foil and bake an additional 15 minutes. Remove to platter; keep warm. Pour 1 (10 ½ oz.) can chicken broth with 1 can water and 1 tsp. dill weed. Loosen drippings. Bring to a boil.

Mix some water and flour to pouring consistency. Stir into broth mixture to thicken. When thickened, stir in 1/2 cup sour cream. Don't boil. Serve with noodles or spetzel.
JL in South Jersey

Eleanor Columbia Station, OH is wanting a NEVER-FAIL pie crust recipe. When I was a teenager, some 50+ years ago, I made pies using this recipe. My Mother thought I was NUTS!
She had always made her crusts with the ice water method.
Sometimes they came out OK, sometimes tough as shoe leather.
My recipe came off a Spry Shortening (Haven't seen that brand in years) label.
Now I would use Crisco.
I NEVER had a problem with this recipe:

"Water-Whip" Pie Crust
3/4 cup Homogenized Spry or Crisco Shortening
1/4 cup boiling water
1 tablespoon milk
2 cups sifted all-purpose flour
1 teaspoon salt

Put Spry in medium sized mixing bowl.
Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with a fork whip the bowl mixture till smooth and thick like whipped cream and holds soft peaks when fork is lifted. Sift dry ingredience and sprinkle over the mixture. Stir quickly, with round the bowl strokes, into the dough that clings together and cleans the side of the bowl.
Pick up and work into a smooth dough ball. Shape into a flat round. Being soft and pliable. "Water-Whip" pastry is especially suited to rolling the easy new waxed paper way. Or use a floured pastry cloth.
Makes 2 (9 inch) pie crusts
Source: Page 10 - SPRY 20th Anniversary Cookbook

NOTE: I used a mixer to combine the shortening and water/milk mixture.
gramaj

For Shannon in OHIO - there were more of these, but this happened to be the only one I kept.

Garlic Dijon "Dump" Chicken
2 cloves garlic, minced
4 tablespoons Dijon mustard
2 tablespoons lime juice
6 boneless, skinless chicken breasts

For immediate cooking: Preheat oven to 350 degrees Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 degrees Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Diana in RI

Nancy, This is one of the best cake that I have ever made.

Hawaiian Banana nut Bread
3 cups all purpose flour
3/4 tsp. salt
1 teaspoon baking soda
2 cups sugar
1 tsp. cinnamon
1 cup chopped nuts (pecans or walnuts)
3 eggs beaten
1 cup vegetable oil
2 cups very ripe bananas mashed
1-8oz. can crushed pineapples drained
2 tsp. vanilla
1 cup flaked coconut
1 cup maraschino cherries

Preheat oven 350 degrees. Grease 2- 9x5 loaf pans or a tube pan. In a large mixing bowl combine the flour, salt, baking soda sugar and cinnamon Add nuts, eggs, oil, bananas, pineapples, vanilla, coconut and cherries. Stir until blended. Pour batter evenly into prepared pans. Bake at 350 degrees for 60 mins. if using loaf pans or until it comes out clean. Cool in pans for 10 mins. then remove to a wire rack to cool completely. If using tube pan I had to add 20 mins. longer
VERY GOOD Byron Tindle Bessemer, Al

Carol in the Carolinas was looking for recipes for her NuWave cooker.
Several can be found here:
http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=nuwave&Search=Search
gramaj

Donna In Ks posted the paperbag microwave popcorn recipe,I found this link that gives you step by step along with other popcorn recipes if your interested. http://www.instructables.com/id/Microwave-Popcorn:-Home-made,-cheap-and-easy/
Have a safe and prosperous New Year everyone,
Lynette in NY

Hi Nancy:
Thanks to Sylvia <Scotland>, Chris in NM and Susie in Indy for their responses to my 12/29 request for the Dirty Rice recipe. Susie, the second one you submitted sounds very close to what I used to make. Yumm.... Thanks a bunch. I plan to make for New Years Day and again for Super Bowl Sunday:)!!
Faye in Middle GA

Thank you, Ladies, for the pie crust suggestions. I'm eager to try the new one (to me) using vinegar.
Eleanor Columbia Station, OH

Could someone please tell me what the name of the website is that you can trade or swap books?
Thank you, Candy

Another fast year is over. I have enjoyed your newsletter again this year Nancy and wish to thank you very much for your time and dedication. You make a lot of people very happy.

To you Nancy and all in Nancyland, I wish a Happy New Year. Stay safe!
Hugs, Sharon

As you know I live in Buenos Aires most of the year as well as Brazil and this is something we do ALL OF THE TIME. Never heard of any mishaps. Have you???

Have a great New Year for you and yours,
Judithe

PS, I also live in San Francisco, CA and Cannes, France, but most of my time in BA.

Nancy...I was shopping with my Blind Brother today and looked for some cool whip and what did i find Chocolate also strawberry and of course vanilla this was at a IGA store. Had never seen the chocolate before so will be looking for some good recipes to make. Happy New Year to you and your little helper.
Sharon in windy Southern Indiana

Dawn in IL, thank you for posting the recipe for the little smoked sausages wrapped in bacon and baked in brown sugar. I had forgotten that recipe completely and I used to make it all the time to bring to pot lucks. It's SO yummy, and unfortunately, there are never any leftovers!
Diana T in Middle TN

Eggs take no special treatment for peeling when I cook them in my vegetable steamer . I have a black and decker and betty crocker steamer and both work equally well. I just put the eggs in, sometimes up to 2 dozen eggs or more and steam them for 30 minutes, and they peel perfectly. I have tried both cold eggs and room temperature eggs and both work the same. After they are done, I just put them back in the styro egg container and put in fridge till ready to use. Another quick thing to do in the steamer is that if you want to make potato salad just chop up the potatoes in the size you want, put them in the steamer, and
add a couple of eggs set it for 25 min or so, cool, and mix up your potato salad. Saves boiling and washing all those pans. Rice also steams well by putting rice and water in a pyrex type bowl, set the bowl in the steamer basket and start steaming. depending on type of rice times vary.
Happy New Year, Roz in Indy

Carolyn in NY, I use crescent roll dough to wrap a little smoky or cocktail wiener with a slice of apple. Use smaller apples such as Jonathans.
grannym IL

Happy New Year to all!

The best way I've found for removing the shell from hard-boiled eggs is a little bit of oil in the water. I put salt in as well, because that keeps the white from seeping out, if the egg should crack in the water. Good luck.:)
Tyler

I find that peeling eggs go much better..if you let the eggs come to room temp before boiling them and then drain the hot water and add cold water. That seems to work well for me.
pat-il

Hi,
For those of you having trouble peeling your eggs for deviled eggs, I found the following website. Followed their instructions and had no problems at all with peeling the eggs.

http://www.deviledeggs.com/step1_how_to_hard_boil_egg.html
Mariann in Columbia, MO