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I have to share this recipe. It was done by Christina Ferrera on Oprah's show and is on Oprah's website. She also does this with her Thanksgiving turkey. I used an oven stuffer roaster so cooked it longer than the recipe called for since it was a larger bird. It was absolutely delicious.

Recipe created by Cristina Ferrare
This recipe calls for two chickens so that you have leftovers!
Roasted Chicken:
2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well

Marinade for one chicken:

1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)

To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

I hope you enjoy this as much as we did.
Anne E. from Pa.

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Does anyone know of a cake and differant jello (colored) layers and it is called stained glass cake? That is how it was explained by my sister looking for the recipe. Mary Ann upstate N.Y.

Here is my Aunties Recipe for

Glorified rice
1/3 C uncooked rice
1/2 C water
3/4 tsp salt
2 C milk
1/3 C sugar
1 C already whipped cream
1 C crushed pineapple

Wash rice. Soak ½ hour in water and milk. Bring to a boil in a double boiler foe 40 min. Or until rice is tender. Stir in sugar and salt. Cook a few minutes more than cool. Fold in pineapple and whipped cream. Chill. Other fruits may be used such as fruit cocktail.

I love this recipe, Peggy K from Hastings, MN

November 7 newsletter.
Nancy I also want to thank all the other great cooks that sent me Apple cake recipes. We had a bumper crop this year. I have saved them all. My husband will love all this.

Thank You to Margaret from Tulsa for the Apple cake recipe, with the brown sugar topping. It was just what I wanted. This is so Good. I always get raves when I serve it. Found in the, November 7 newsletter.
Orlena in Illinois

Sneak preview, this time pulling the curtain back on the great new food shows coming to PBS

Just a note From LaDonna in Denver, A friend gave me your web site some time ago and I love it. Keep the Thought for the Day coming and the down to earth recipes.
LaDonna

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Nancy and Nancylanders:

Responding to a posting by Jacquie in FL in the 7 Nov Newsletter. Since veal is young beef wouldn't veal and calves liver be the same thing?

Secondly, an item of possible interest: This goes back to the many postings in the past concerning the reformulation of Miracle Whip. During a three week period in October, I participated in a tasting by a local research firm. The product(s) being taste tested were two different new formulas of Miracle Whip. It appears that Kraft may have had so many negative comments on the changes made to the ingredients of Miracle Whip that they are attempting to improve it or get it more like the Miracle Whip that most of us enjoyed. Each participant was given two pints of newly formulated Miracle Whip; one labeled 592 and the other 641, along with several pages of questions regarding each of the products qualities. We were to use the test products in sandwiches, salads, casseroles, etc. over a two week period, fill out the questionnaires and call in our findings to a 1-800 number. I found that the Miracle Whip labeled 592 was very nearly the same as the former Kraft product and the product labeled 641 had a stronger vinegar based taste, which went well as a cole slaw and potato salad dressing but too strong for sandwiches, casseroles and pasta salads. My reason for this posting is to alert all Nancylanders who had negative feelings about the changes Kraft had made to the ingredients in Miracle Whip that there may soon be a change back to what we remember Miracle Whip should taste like. For my participation in the taste testing I was given the two pints of reformulated Miracle Whip plus a check in the amount of $30. It just don't get much better than that!
Mr. Myron Drinkwater - Lake Forest, CA

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I found this recipe for diabetics looking for a bit of sweet without the guilt. From a little cookbook from Live Oak Humane Society caked (HUSHPUPPIES & Other Heart-Warming Recipes. Address 8200 Pat Booker Rd, Liive Oak, Texas. 78233. Published and printed by Fundcraft Publishing, P.O. Box 340, Collirville, Tn. 38027

Individual Diabetic Fruit Cakes
1 cup seedless raisins, chopped
1 cup pecans chopped
1 cup fresh cranberries, chopped
1 cup unsweetened pineapple chunks
Drained and chopped
1 tbsp. grated orange rind
1 tbsp grated lemon rind
3 tbsp liquid artificial sweetener
1/2 cup orange juice
3 tbsp melted margarine
1 ½ cup sifted flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg

Pour orange juice and sweetener over chopped cranberries and let stand for 1 hour. Combine raisins, pecans, pineapple , cranberries, orange juice, orange and lemon rind. Add melted margarine. Sift and measure flour. Add salt, soda, allspice, cinnamon, and nutmeg and sift again. Add dry ingredients to fruit mixture and stir until thoroughly mixed. Put 2 ½ tbsp batter in each greased (pam) or paper lined muffin cup. Bake at 325º

For 30 minutes, until lightly browned. After baking there may be some moisture around pineapple. This is not usually found to be objectionable. One muffin equals 1 serving.

Freezes well. Exchanges 1 bread and 1 fruit each, makes 15 to 16 cupcakes
Contributed by Jean Morgan

Hi Everyone,
I'm in search of a pineapple pie recipe. If you have a favorite and would like to share I would really appreciate it.
Karen TX

I'm looking for a recipe for cookies that I made back in the early 80s. They were made with chocolate chips, coconut, granola and I believe raisins plus some other ingredients. If anyone has a similar recipe I would love to have it.
Thanks, Cindy in FL

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Carolyn from Edon wrote in about keeping pancakes and scrambled eggs warm for breakfast. We invite our blended family, up to 30 so far, for Easter breakfast and Christmas as well. In the past we have juggled casseroles and other items. This year I would like to simplify the menu so that it won't take me days to prepare. I would like to have some ideas ahead of time to try out. I love to bake but I really don't get excited about cooking, especially breakfast. Would Carolyn or others suggest basic foods to prepare and ways to keep them warm until we are all seated? Any suggestions would be appreciated.
Betty in ME.

Nancy, please split this up as you see fit. I wanted to include some holiday recipes from the Message Board. Chris

Sylvia, It’s great to see you back again! We have missed your postings! Chris

For Peggy looking for a sugarless coconut cake; I found a great one for you! Hope this is what you are looking for! There are also lots on cdkitchen.com.

Dear Abby's Coconut Cake From the 6/22/2005 newsletter
5 egg yolks
1 1/2 cups granulated sugar OR Splenda
2 Tbsp cold water
1 cup all-purpose flour
10 egg whites
1/2 tsp salt
1 tsp cream of tartar
1 1/2 tsp vanilla (or vanilla extract)
1/2 cup Sherry
2 cups flake coconut
Coconut Custard Frosting (see following recipe)

Beat egg yolks until pale, Combine 3/4 cup sugar and water; mix into egg yolks. Add flour; mix well. Combine egg whites and salt; beat until foamy. Add cream of tartar, vanilla and remaining sugar. Beat
until stiff enough to hold a peak. Gently fold the yolk mixture into the whites Pour batter into 10-inch ungreased tube pan and bake in a preheated oven at 325° for 60 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven, invert and let cool. When cake is cool, remove from pan, Cut cake in half horizontally.

Sprinkle each half with 1/4 cup Sherry. Spread some of the Coconut Custard Frosting over bottom half of the cake. Sprinkle with 1/2 cup flake coconut. Place top half of cake on top of the bottom half and frost with remaining custard frosting. Sprinkle with remaining 1-1/2 cup flake coconut. Refrigerate until ready to serve and refrigerate any leftovers.

Coconut Custard Frosting
1 envelope unflavored gelatin
1/2 cup water
5 egg yolks
3/4 cup granulated sugar OR Splenda
1-1/2 cups cold milk
1 Tbsp all-purpose flour
1-1/2 tsp vanilla (or vanilla extract)
1-1/2 cups whipping cream

Soften gelatin in 1/2 cup cold water. Combine the egg yolks and sugar and beat until pale. Add milk, gelatin mixture, flour and vanilla and cook in top of a double boiler over gently boiling water. Cook for about 12 to 15 minutes; stirring occasionally, until mixture coats a metal spoon. Remove top of double boiler from heat and let cool. After the pan has cooled completely, refrigerate custard for several hours (custard must be very cold before using as a frosting). With an electric mixer, beat custard until it is the consistency of heavy whipped cream. In a large bowl, whip the whipping cream until thick. Fold custard mixture into whipped cream. Use as cake frosting. Myron Drinkwater - Lake Forest, CA Chris in NM

Joyce in Ky., I have never seen the strawberry marshmallow cream, but if any of your stores have it, it would be in the same section as the regular marshmallow cream. Most probably right beside it, too! Chris in NM

Since it is close to Thanksgiving, I am enclosing my T & T recipe for stuffing. I have made this year after year and it is one that has been handed down by my Mother, aunts and grandmother. The apple and pecans really make this dish!

Chris's Sausage Stuffing - TNT
posted on Nancy’s message board under Holidays

1 c. diced celery
1 c. diced onion
2 (6 oz. ea.) bags Mrs. Cubbison's stuffing mix OR 1 lg. loaf day old French bread, cubed
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 and apple 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

JELL-O® Chocolate Pudding Fudge - T & T posted on Nancy’s message board
http://www.kraftfoods.com/jello/
Makes: 24 servings, 2 squares each

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup (1 stick) butter or margarine, divided
1/3 cup water
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
3 cups powdered sugar

MICROWAVE 4 of the chocolate squares, 6 Tbsp. of the butter and water in large microwavable bowl on HIGH 2 minutes or until butter is melted; stir. Add dry pudding mix; stir until well blended. ADD powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8-inch square pan. MICROWAVE remaining 4 chocolate squares and 2 Tbsp. butter in large microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Cut into 48 (1-inch) squares. Chris in NM

Ribbon Salad T & T
from the 1963 "Joys of Jell-O" cookbook

1 pkg. - 3 oz. - EACH Jell-O, lemon, lime AND raspberry
3 c. boiling water
1 c. mini marshmallows
1 1/2 c. cold water
2 pkgs. - 3 oz. ea. - cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can - 1 lb. 4 1/2 oz. - crushed pineapple

Dissolve Jell-O flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin and set aside. Add 3/4 c. cold water to lime gelatin and pour into a 13x9x2 inch pan. Chill until set but not firm. Add 3/4 c. cold water to raspberry gelatin and set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups or 12 to 15 servings.

Note: If deeper green and red layers are desired, use 6 oz. packages Jell-O lime and raspberry gelatins and 2 c. boiling water and 1 1/2 c. cold water for EACH large package. Chris in NM

Dessert Salad T & T
This recipe was in a little cook booklet printed by the church I used to belong to back "home" in Van Wert, OH many years ago! Note how the measurements are written. circa 1940-1950. My Mother submitted this one. There are no copyrights with this book.

1 pkg. lemon Jell-O
1 can crushed pineapple
2 pkg. cream cheese
1 can pimentos/2 c. diced celery
1 c. chopped walnuts
1/2 pt. whipping cream

Drain pineapple and heat juice, dissolve Jell-O in this juice. Blend cheese and finely cut pimentos. When Jell-O begins to thicken add the remaining ingredients. Fold in whipped cream last. Serve with salad dressing. Serves 10. Chris in NM

Mrs. Claus' Cookbook

Homepage:
http://www.northpole.com/

Mrs. Claus' Kitchen:
http://www.northpole.com/Kitchen/

Links to recipes:
http://www.northpole.com/Kitchen/Cookbook/

Happy Holidays! cuteascountry_Shortcake Chris in NM

Good morning! I got a little busy yesterday and didn't the recipes posted for Nancy B in the Nov 4 newsletter!

Grilled German Potato Salad (TNT)
Betty Crocker's New Outdoor Cookbook, 1971

5 unpeeled potatoes, about 1 1/2 lbs
8 slices bacon, crisply fried and crumbled
1 C finely chpd celery
3 green onions, with tops, finely chpd (I use about 6, depending on size)
1/2 C Miracle Whip
1/4 C white vinegar
2 t sugar
1 t salt
1 t dry mustard
pepper to taste

Peel potatoes if desired. (I don't) Cut into cubes and cook in boiling salted water just until tender. In large bowl combine potatoes, bacon, celery and onions. Mix remaining ingredients and pour over potato mixture. Toss thoroughly. For grilling: place mixture on 18 x 13 inch piece of double thick heavy duty foil, wrap securely. Place packet on grill 4 inches from medium coals, cook 20 mins, turning once. For baking, place in casserole dish and bake at 350° for about 30 mins.
4-6 servings

This is the best, so far, scalloped potato recipe I've had. My mom has made this for years and came from a soup can recipe.

Scalloped Potato Onion Bake (TNT)
Serves 6

1 can Campbell's Cream of Celery soup (regular or fat free)
1/2 C milk
dash ground pepper
4 medium potatoes, thinly sliced (I leave the skin on)
1 small onion, thinly sliced
1 T butter or margarine
1 - 8 oz pkg shredded sharp cheddar (my addition)
Paprika

Mix soup, milk and pepper. Layer half the potatoes, onion and soup and cheese, (if using) mixture in a greased 1 1/2 quart casserole. Repeat layers. Dot with butter. Sprinkle with paprika. Cover.

Bake at 400° for 1 hour. Uncover and bake 15 mins. or until potatoes are tender.
Leasa in Iowa

Hello to everyone. A friend of mine gave me this recipe and it is so simple and it is delicious.

Take 1 box of Angel Food Cake mix and stir in 1 ( 20 ounce) can of chunked or crushed pineapple. Mix real good. Pour into a spray coated bundt cake pan. Bake in a preheated 350 degree oven until light brown or well done when tested. This is great for diabetic's.
Sharon in TN

Now that it is cold out, I would like to make a diet version of
hot chocolate mix, like the packets at the store.. Any good TNT recipes out there??
THanks, Sue

My Mom's favorite trifle is
Layer of French Vanilla cake or Coconut cake, Then French vanilla pudding as the second layer. Third layer is Spiced Peaches. Layer with whipped topping We sometimes use pecans also. Just repeat until dish is full. I also have used coconut pudding and added shredded coconut.

I have also done this cake with strawberries.
As long as you use things you like this is a fool proof recipe.

Hope you enjoy this as much as we do.
Barbara in Wentzville, Mo

I made this for dinner tonight and it was wonderful.

Baked Chicken Delight
4-5 cups cooked chicken
3 tablespoons butter
1 large onion, chopped
1cup raw rice
salt, pepper, sweet basil, rosemary
chicken broth-usually 2 cups
1 can evaporated milk

Place chicken meat in shallow pan. Sprinkle with salt and herbs to taste. Sauté onions in butter until tender-do not let brown! Arrange onion over chicken. Sprinkle rice evenly over top and add enough chicken broth to cover. Cover pan and bake at 350 degrees one and one-half hours. Add milk, full strength. Re-cover and bake another 30 minutes. Do not stir.
Heather

I recently had a Southwestern Cobb Salad at the local Country Club and it was delicious. It had chicken, black olives, red onions, taco strips, etc. Does anyone have a recipe for the dressing on a Southwestern Salad like this?
Thanks. Rose

Nancy,
You do such a wonderful job!! It's a pleasure to see you in my mailbox. Does anyone have the recipe for those delicious cheese biscuits at Red Lobster? Thanking you in advance,
Thanks, Pat

I am looking for a clone recipe for On The Border Mexican Grill & Cantina chicken tortilla soup.
Thanks, Karen TX

Hi Sorry that I didn't think about this before I sent the previous email about Joyce in Ky request for where to buy strawberry marshmallow creme. This is just a thought... why couldn't you use regular marshmallow creme and add strawberry flavoring like strawberry extract to taste, and if you need to make it more red or pinkish in color just use red food coloring till you get the color you want? OR.. I have seen strawberry flavored (pink) marshmallows and found this equivalent for using marshmallows to replace the marshmallow creme:

One 7oz. Jar of Marshmallow creme is equivalent to 2 cups of miniature marshmallows. One large marshmallow is equivalent to 10 (ten) miniature marshmallows. So for 8oz. of marshmallow creme you would use 2 cups and just under 1/2 cup of miniature marshmallows. ( 1.75 oz. of creme is equal to 1/2
cup of mini marshmallows)
Mary in CT

I took the following casserole to our motorcycle potluck meeting. I had lots of favorable comments and no leftovers, so I thought I'd share.

California Casserole (I joked that it was pantry clean out casserole due to the number of canned goods used!)

Brown 1 1/2 lbs. ground beef with 1 chopped green pepper, 3/4 chopped onion. Drain off grease then add 1 can creamed corn, 1 8oz. tomato sauce, 1 can cream of tomato soup, 1 4 oz. can undrained mushrooms, 1 can of Rotel, 1 small can sliced ripe olives (drained), 1 jar undrained pimiento. Add 1 1/2 t. celery salt, 1/2 t chili powder, 1/2 t. dry mustard, 1/4 t. pepper. and 8 oz. on cooked wide egg noodles. Mix well, cover and cook for 15 minutes. Pour mixture into 2 or 3 quart baking dish. Cover and bake for 35-40 minutes. Optional--( I didn't use since I had to transport this) 2 c. shredded cheddar cheese sprinkled on top and baked 10 min. longer or until cheese melts.
Jae, Central OK

Anita in Camarillo and everyone looking for soups that their grocery stores don't carry, you can get them direct from a grocery web site and order as many cans as you need and variety of each one. Here is the link provided by Campbells Soup. Campbell's by Netgrocer.com
CJ in Ohio.

Hello Barbara in Corsicana. All my sympathy on the loss of you son. Only God, friends and time will get you through. All our prayers are with you.

You requested a recipe you thought may bring you back to eating and cooking again. Here is a recipe I had for soup using Uncle Bens Rice. Hope you enjoy it. I have not made it but it sounds good now that the temperature is dropping. This is just one of my collection from the back of the box. I think they still make Country Inn, if not I'll try a different brand.

Creamy Chicken Soup
2 T. margarine
3/4 pound boneless skinless chicken cut in bite size pieces
1/2 c. chopped onion
2 2/3 c water
1 package (5.2 oz) Uncle Ben's Country Inn brand Homestyle Chicken & Vegetable
1/4 c flour
1/2 t. salt
1/8 t. thyme leaves
1c. chicken broth or bouillon
2 c. milk

Melt margarine in 3 qt. saucepan over med. heat. Add chicken and onions and cook stirring until chicken is browned. Add water and contents of rice and seasoning packet. Bring to a boil. Reduce heat cover and simmer 8 minutes stirring occasionally. Combine flour, salt and thyme in small bowl. Gradually add about 1/4 cup of broth, stirring until smooth. Stir remaining broth, milk and flour mixture into rice mixture. Heat just until mixture simmers, stirring occasionally. Continue to simmer stirring occasionally until slightly thickened. Makes 4 to 6 servings
Sandy in New Philly

This is for Mary Ann upstate N Y

Dry Onion Soup recipe
4 tsp instant beef bouillon -- 8 tsp dried minced onion -- -- 1 tsp onion powder -- 1/4 tsp Bon Apetit seasoning

Mix together until evenly distributed. Makes the equivalent of 1 package of dry onion soup mix. Use to flavor dishes or reconstitute for soup
G

I have always enjoyed making up recipes, and this is one I concocted yesterday for a club meeting at my house, and the ladies loved it, so I thought I would share it with you, as it would be perfect for Thanksgiving.

Caramel Apple Dessert
1 can apple pie filling
1 angel food cake mix
2 pkgs. (3.4 oz. each) vanilla instant pudding
3 cups cold milk
1 pkg. (8 oz.) cream cheese, softened
1 tub (16 oz.) Cool Whip, thawed
1 jar (12 oz.) caramel topping
cinnamon (or apple pie spice) for garnish

Bake angel food cake as directed on the box, and cool completely. Cut into bite sized cubes, and put in a deep 9 x 13 inch dish. Drizzle with half the caramel topping. Beat together in large bowl, the pudding mixes and cold milk, and beat in the softened cream cheese till smooth, using low speed of electric mixer. Fold half of the Cool Whip into the pudding mixture. Pour over the cake cubes and caramel topping. Spoon apple pie filling evenly over the top. Top with remaining Cool Whip.
Sprinkle generously with cinnamon, or apple pie spice, and drizzle with the remainder of the caramel topping. Chill several hours. Serve with large spoon and listen to the ohhhhs and ahhhhs! It tastes like caramel apples!
Judy (in Alaska)

In response to Irene in FL who was looking for a trifle recipe in the November 4th newsletter, this is a good one I got from Cooking Light many years ago. The only change I made was to add more toasted pecans, just because we love them.
Julia in PA

Sweet Potato Trifle
16 oz. angel food cake, cut into one inch cubes
3/4 cup sugar, divided
1/2 cup low-fat sour cream
8 oz. low-fat cream cheese
5 oz. fat-free evaporated milk
1/2 tsp. vanilla
Dash salt
2 cans (15 oz. each) sweet potatoes, drained and mashed
3 Tblsp. flaked coconut, toasted
8 oz. Cool Whip, thawed
1 Tblsp. toasted chopped pecans

Arrange cake cubes in single layer on jelly roll pan. Bake at 350º for 15 min, turning once. Beat 1/2 cup sugar, sour cream & cream cheese until blended. Gradually beat in milk. Fold in cake cubes. In another bowl, beat 1/4 cup sugar, vanilla, salt & potatoes until smooth. Spoon half cake mixture into trifle dish or 3 qt bowl; top with half potatoes, sprinkle with 1 Tblsp. coconut, top with half of the cool whip. Repeat. Sprinkle with remaining coconut & pecans. Cover and chill at least 1 hour.
Julia in PA

I combined two recipes to create this delightful pumpkin dessert, and it was met with satisfying approval, so I hope the good cooks in this newsletter will enjoy it also.

Pumpkin Delight
2 (10 oz. each) frozen pound cakes
2 pkgs. (3.4 oz. each) instant vanilla pudding
1-1/3 cups cold milk
1 can (15 oz.) pumpkin
1-1/2 tsp. cinnamon
1/2 tsp. EACH ginger, nutmeg and cloves
1 tub (8 oz.) Cool Whip, thawed
1-1/2 cups real whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla extract
2 Heath candy bars, crushed

Thaw and slice each pound cake into 14 thin slices (28 slices total). Beat pudding mixes with cold milk and spices; blend in pumpkin and fold in Cool Whip. Line a 9 x 13 inch pan with half the cake slices; spread half the filling over the cake. Repeat with cake slices and filling. Whip cream in chilled bowl, adding powdered sugar and vanilla, after it starts to thicken some, and beat till it stands in peaks. Spread over
the top of dessert and sprinkle with crushed candy. Chill at least one hour, before cutting to serve. Serves 12 to 16.
Judy (in Alaska)

Wanted to thank Janet2 for the articles about sending to our son in Afghanistan. Will get busy with the baking now.
Thanks, Judy in Florida

Good evening Nancy,
This is in response to Sally in PA, who asked in the November 7th newsletter where she could find a trifle bowl. Sally, I am not sure that I can answer you completely, because I haven't bought a trifle bowl in years. Mine is years and years old. I sent the two trifle recipes, "Black Forest Trifle," and "Lemon Curd Trifle with Fresh Berries" in response to a request from Irene in FL -who received a trifle bowl and wanted some good tasting and pretty recipes to prepare then present in the bowl.

I will tell you this though -if you don't have a trifle bowl, you can use any large clear glass bowl. It doesn't technically have to be glass, but it looks prettier if it is. You can also make individual servings by placing the layers in large wine goblets.

I don't know where in PA you live, but I did go on line for you and found that there are Kitchen Collection stores all over PA -and you even can order a trifle bowl on their website if you cannot get to a store. They are $9.99. I also found them at Target (Their website says it can't be bought on line -only in the store.), Wal-Mart and Bed Bath and Beyond. The same Anchor Hocking trifle bowl was priced from $9.99 to $19.99, The highest price was at Wal-Mart. Although you can buy trifle bowls that cost $50 and $60, the Anchor Hocking ones are thick, sturdy, make the trifle dessert look great -and will last you for years. I hope this helps.
Atlantapat

This recipe can be cooked and then heated on the day of serving. Also, it can be assembled, refrigerated and baked later in the week.

Quick and Easy Stuffed Peppers
3 large pepper (your color choice)
½ # cooked lean ground beef or pork
1 minced medium onion
3 cups cooked elbow macaroni (Cooked 5 minutes in boiling water. Will cook further in the oven)
1 1/2 - 2 cups salsa (your choice)
1/2 cup shredded cheddar
S/P to taste if needed

Cut off the tops of peppers and clean out the seeds and membrane. Remove the stem from the tops and chop the pepper tops.

Heat 1 tbsp oil in a sauté pan
Add: onion and chopped pepper tops. Cook 5 minutes.

In a bowl mix together:
Cooked meat, sautéed pepper/onion mix, pasta, salsa and cheese.

Heap the pepper halves with the pasta mixture and place into a sprayed casserole dish.

Cover and bake 350 oven 30-35 minutes.

Uncover and top with 1 cup cheddar cheese mixed with ½ cup bread crumbs.
Bake an additional 8-10 minutes until cheese is melted and bread is toasted.

Serve with your favorite corn bread and a salad.

Dessert:

Lemon Delight
Break an angel food cake into medium size chunks

Heat 1/2 cup of your favorite jam or jelly to liquefy. Set aside. I like marmalade or mixed berry.

Mix together:
2 pkg instant lemon pudding
2 cups milk and 1 cup sour cream

In a bowl lined with saran wrap place a layer of cake chunks and drizzle with some of the melted jam/jelly. Top with a layer of pudding.

Continue layering until all ingredients are used up. Ending with the cake. Cover with more plastic wrap and place a dish on top for weight. Refrigerate 3 hours or overnight.

Take bowl from refrigerator and uncover cake.
Place a serving platter on top of the bowl and turn over to dislodge cake. Take off the saran wrap that surrounds the cake and frost cake with Cool Whip. Cut into wedges to serve.
Judy/Buffalo

Andee in Los Angeles and Ella in CA
I love anything Pistachio. My friend Donna who is a fan of Nancyland has a fabulous recipe for a Pistachio cookie made with cream cheese and drizzled w/melted chocolate.

I will ask her to submit it ASAP. Great for the holidays.

Wouldn't it be fun to cellophane gift bag them with the recipe attached. Guests love goodies to take home after a get together.

I know if I ever got one of those cookie gift bags it would never make it to my front door. I would gobble them up on the way home and bless my hostess for every crumb.
Judy/Buffalo

Joyce in Kentucky
Marshmallow Creme comes in Plain and also Strawberry flavor and Raspberry flavor. At our supermarket it is in the peanut butter section. I have also seen it in the jams/jelly section and cake mix section.
Judy/Buffalo

Add a little grated onion to your potato dumplings... umm.. adds wonderful flavor..
Maxine, Emporia, Kansas

Hi Nancy,
I haven't written in awhile, but really enjoy the newsletter and all the recipes and tips. I wanted to say that I read the hint about cleaning the ceramic top stove with toothpaste. It was in a few weeks or maybe a month ago. The toothpaste cleaned better than anything I ever used on it and this sounds odd I know but the brown that forms around the burner has not come back, don't know how that could work but it has, I wipe it with a scotchbright and dry it with a terry type tea towel now and it shines really well. For those of you that have a ceramic stove should try it. I had been using the white cleaner that was made for it before I used the toothpaste.
Tennesseyanky.

Hello to Judy/Buffalo:
I'm Suzi in Ontario, CA (California). I'm the one who commented on your "Easy Coconut Pie". I wish I lived in Canada. Always wanted to visit your country. Maybe some day. Your pie recipe was great.
Suzi in Ontario, CA

On Nov. 4, Irene in FL requested trifle recipes. cipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html?rsrc=search"> Paula Dean has a Pumpkin Gingerbread Trifle that is different, easy and good.

Banana Orange Raisin Drops
3/4 cup butter or margarine
1 T. grated orange peel
1cup sugar
1 egg
1 cup mashed banana, about 2 medium, fully ripe
1 and 1/2 cups rolled oats
1 cup raisins
1/2 cup chopped walnuts
1 and 1/2 cups sifted all-purpose flour
1t. salt
1/2 t. baking soda

Cream together butter, orange peel and sugar; beat in egg. Mix in banana, oats, raisins and nuts. Sift together remaining ingredients; add to banana mixture and mix well. Drop by tablespoonfuls onto ungreased cookie sheets. Bake in 375-degree oven 10 to12 minutes or until golden brown. Remove cookies and cool on rack Makes about 3 and 1/2 dozen.
Dorothy

Cheeseburger Meat Loaf
1/2 cup ketchup, divided
1 egg
1/4 cup dry bread crumbs
1 teaspoon onion powder
1 pound lean ground beef
2 teaspoons prepared mustard
2 teaspoons dill pickle relish
6 slices process American cheese

In a large bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder. Crumble beef over mixture and mix well. On a large piece of waxed paper, pat beef mixture into a 10x6-in. rectangle. Spread remaining ketchup over meat to within 1/2 inch of long sides and 1-1/2 in. of short sides. Top with mustard and relish.

Place 4 cheese slices on top; set remaining cheese aside. Roll up loaf, jelly-roll style, starting with short side and pulling away waxed paper while rolling. Seal seams and ends well. Place loaf, seam side down, in a greased 11x7x2-in. baking pan.

Bake at 350 degrees for 45 minutes or until meat is no longer pink and meat thermometer reads 160 degrees. Cut the reserved cheese slices in half diagonally; place on top of loaf. Return to the oven for 5 minutes or until cheese is melted. Let stand for 10 minutes before slicing. Makes 6 servings.
Mary J

Beignets
1 cup milk
2 Tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 envelope dry yeast
2 Tablespoons lukewarm water
1 egg
2 Tablespoons vegetable oil
3 1/2 cups sifted flour
Fat for deep frying
Sifted confectioners sugar

Scald milk and dissolve it in the sugar and salt. Add nutmeg. Let milk cool to lukewarm and combine with softened yeast in lukewarm water. Stir in the egg and oil and thoroughly blend in flour, a little at a time. Cover the bowl lightly with a cloth and let dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours. Turn the dough out onto a well-floured pastry board, deflate it and knead it gently. Roll it out into a rectangle 18" long and 12" wide and cut it into 36 pieces, each 3 x 2. Cover lightly with a towel and let beignets rise on the pastry board for 30 minutes. In a fryer or large saucepan, heat fat for deep frying to 375 degrees. Cook the beignets, a few at a time, until they are golden brown. Drain them quickly. Dust immediately with confectioners sugar and serve at once while hot.
Yields 36.
James in New Orleans

Has anyone ever made Kettle Corn with Splenda? Do you keep the measurements the same as when using sugar? How does it compare to the regular sugar?
Sue

Does anyone have a recipe for a Blueberry Cream Cake? I had gotten the recipe from a friend out of a church published cookbook All I can remember is the cake had buttermilk, blueberries with a cream cheese type of frosting that you drizzled blueberry pie filling over! It was DELICIOUS. Please
help.
Karen in Texas

Hi Nancy,
I was wondering if anyone has ever heard of Trio's Pasta sauce. I
used to live in MA & bought it at a grocery store, in the
refrigerated section, sold in a plastic container. It was fabulous!
Just like a good homemade sauce. I've tried looking them up online,
no luck. If anyone can help, I'd appreciate it.
Maureen

Nancy this letter is for Billie in Fl.
Billie, thank you so much for your kind words and the reprint of your delicious recipe. I made the soup and we loved, loved, loved it. Will definitely include that in with my favorite recipes. It is so easy to make and so very good.

Thanks again for your kindness.
God Bless you, I appreciate any prayers. Tomorrow (Nov.8th) will be 2 months since I lost my son. I hope it gets easier some day but right now it is just intense pain in my heart. I am sending prayers and love your way,
Barbara in Corsicana