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Nancy, Ditto and Nancylanders:
This is in response to a posting by Pat in the 8 Nov Newsletter asking for a recipe for the cheese biscuits served at Red Lobster restaurants. Pat, this is what I have used for several years to duplicate the Red Lobster Cheese Biscuits. I don't remember where I got the recipe but it may have been shared by a cook at one of the restaurants. If it's not the exact recipe it's so close you won't know the difference. Mr. Myron Drinkwater - Lake Forest, CA

Red Lobster Cheese Biscuits (Copycat)
2 cups buttermilk baking mix (like Bisquick or Jiffy)
2/3 cup milk
1/2 cup shredded sharp or extra sharp cheddar cheese
1/4 cup butter (no substitute)
1/4 - 1/2 tsp garlic powder (to taste)

Preheat oven to 450°. In a mixing bowl combine the buttermilk baking mix, milk and shredded sharp cheese with a wooden spoon until a soft dough forms. Beat vigorously for 30 seconds. Drop the dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until the biscuits are golden brown in color. While the biscuits are baking, combine the butter and garlic powder. When the biscuits are done, brush the still warm biscuits with the garlic butter mixture before removing the biscuits from the cookie sheet. Serve the biscuits while still warm. Yield: 10 large biscuits.
Mr. Myron Drinkwater - Lake Forest, CA
Dorie from Wisconsin and Margaret
Emma from Montana

Chris in NM added this comment to this recipe
I have also added some parsley flakes or a generous sprinkle of dry onion soup to the butter before brushing on biscuits. Margaret, Tulsa in the 11/5/06 newsletter
Chris in NM

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This may sound silly, I am looking for a all nut fruit cake. why it is call fruit cake I don't know. It's made like one, just no fruit, all different types of nuts and soaked in a brandy.
Thank you bjs in Cocoa, Fl

Here are some bread recipes from past newsletters
Coconut Bread
Nut Bread
Pumpkin Scones
Coconut Bread, Nut Bread, and Pumpkin Scones are from Tona in Bama

Quick Rolls..grannym Il.
Margaret

Celebrity Chef Connection
Your foodie world is right here, with Barbara Nosek & Debbie Hall
New information and new videos every Wednesday by 5pm.
Demos, interviews with chefs and more.

Hope someone out in Nancy Land can help me. My daughter is looking for a good homemade cream of mushroom soup. Does anyone have such a recipe?
Thank you, Sandra from Oregon

Recipe and Food Related Links
How to Paint Cookies for the Holidays
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November 8, 2008
Calves liver vs veal liver

Myron Drinkwater -Since veal is young beef wouldn't veal and calves liver be the same thing?

My apologizes if I didn't make my point more clear. My thinking in making liver and onions with veal liver as I mentioned seeing in the frozen section of the local grocer, or young calf liver, is that the mild taste of the young veal liver would be more palatable to some than the more sharp taste of mature beef liver i.e. liver from a full grown cow. I'm going to try it and let you know.
Jacquie in FL

Thanksgiving Recipe on Our Recipe Message Board
Brownies, Bars, Cakes
Candy Recipes
Holiday Recipes

All you scone lovers out there. Here is a great chocolate & cinnamon scone. Very easy to make as well as decorate.

Cinnamon-Chocolate Scones
Adapted from the book Butter Sugar Flour Eggs

3 1/2 cups all-purpose flour
1/4 cup sugar
3 tb baking powder
1/4 ts salt 1 teaspoon ground cinnamon
1 stick of unsalted butter, cold
1 ¼ cups of milk (whole is best)1 ½ cups semisweet chocolate chunks
Heavy cream for brushing (optional)
Coarse sugar for sprinkling (optional)

Preheat the oven to 375 degrees.

In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients.

Cut the stick of butter into pieces, and with the mixer running, and add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Mix in the milk until almost combined.

Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not over mix; there may still be some flour not mixed in.

Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick.

Using a biscuit cutter, cut out circles.
Using a spatula, transfer to an ungreased sheet pan.
Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used.
I brushed the tops of the scones with some heavy cream and a few extra sprinkles of raw/course sugar
Bake until light golden brown, about 15 minutes +/- depending on your oven.

What I did differently: I cut my scones into rectangles and made them thicker by forming them to be thicker before baking; I like thick scones, so do what you want. I also brushed the tops with heavy cream before baking and sprinkled them with coarse sugar before baking as well.

I drizzled melted caramel on the scones once they were cooled. You could try doing this with melted chocolate too.

For pictures on how they turned out please go to my food blog: http://vanillakitchen.blogspot.com
Dawn - cape cod, ma

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Tomato gravy (southern style) made with either bacon or sausage drippings, flour, and canned tomatoes can be a topping for biscuits, grits, or scrambled eggs. We also use it to simmer our pork chops, then we serve the tomato gravy with either mashed potatoes or rice.

The best Southwest dressing I ever had for a salad is a mixture of 1/2 buttermilk ranch dressing, and 1/2 medium salsa. They serve this at most Friendly's restaurants.
Jerry in Atlanta

Nancy B., you mentioned you were making au gratin spinach for Thanksgiving in the November 4th Newsletter. Would you mind sharing your recipe? I love any kind of spinach.
Thanks, Susie in Arkansas

To Boots wanting the box cake mix recipe for a fruit cake. I have made this for Christmas for years, even people who don't like fruit cake likes mine. It is very easy to make. Hope you enjoy it.

Fruitcake
2 eggs
2 c water
1/4 c oil
2 pkg. Pillsbury nut bread
2 c walnuts
2 c raisins
2 c candied cherries
1 c cut-up candied pineapple

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

Recipe can be baked in the following pans:
2 8x4 or 9x5) loaf pans: grease and flour bottom and sides. Bake 65-75 min.

Muffin cups: line cups with paper baking cups; fill 2/3 full bake 20-25 min. Makes about 3 1/2 dozen mini-fruitcakes.
Barb, Fl.

For Betty in ME. who was looking for suggestions for Easter & Christmas breakfast for her family. Have you thought of a continental breakfast? Muffins, tea biscuits, fresh fruit (fruit salad) etc. You can cook bacon & sausages and potatoes in the oven and just throw in the scrambled eggs & ham to keep warm (use foil tins for easy cleanup). The baked goods can be made several weeks in advance and frozen.

For Barbara in Corsicana, from another mother who's lost her son just over 2 years ago, I am truly sorry for your loss. I know the "first" everything without him is a new challenge that no one else will understand. Lean on your friends (if you didn't know it already, you know who they are now). Whenever I was shopping and thought "ohhh that'd be great for my son's birthday/Christmas" I bought it anyways and donated it to someone I thought would appreciate it. I often set an extra place at the table, and still buy things in 2's (one for each son). Take each breath at a time, each day at time and do what is best for you. If you need help ask for it, most people want to help but just don't know how. It's ok to tell people that you won't be answering the phone on certain days - answering machines are great. Just don't forget to force yourself to do "normal" things.
Fran in Ottawa

This is an old recipe my MIL used to make: We called it frozen dessert

Frozen Dessert
1 can sweetened condensed milk
1/4 cup lemon juice
3/4 cup or 9oz. crushed pineapple drained
1 can cherry pie filling
1/4 tsp almond extract
2 cups cool whip

Combine all but Cool Whip. Fold in Cool Whip. Turn into a bread tin and cover with foil. Freeze 24 hours.
Unmold and served sliced.
Mary Ann

Will someone send the recipe for Amish friendship bread starter.
Thank you Elsie in Texas

I am like Sue I too would like jar mixes I can give as gifts.
Mary Ann upstate N Y

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STAINED GLASS CAKE
Prepare 1 (3 ounce) package each of orange, cherry and lime flavored Jell-O. Dissolve each flavor in 1 1/2 cups boiling water. Put each flavor in a separate 8 inch square pan or dish. Chill until firm. Cut into 1/2 inch cubes. Dissolve 1 (3 ounce) package of lemon Jell-O in 1 cup boiling water. Add 1/2 cup pineapple juice. Chill until it is slightly thickened. Blend in 1 carton (12 ounce) of Cool Whip. Fold in the Jell-O cubes. Line a springform pan with lady fingers. Put mixture in pan. Cool in refrigerator overnight. Run spatula around sides of pan. Gently remove sides. Serves 16.
Chris in NM and Judy in PA

I am looking for a TNT recipe for Mississippi Mud Pie. I would really appreciate it a lot.
Thank You, Gloria C

To Jane in Memphis..
Oh my ...serve that Tomato Gravy with some homemade biscuits and bacon or good salt pork fried crisp and you will see why your Mom saved that recipe...

Your newsletter is one of the highlights of my day, and has been for years.
Thank you Nancy...
Betty D in Bama

Nancy, I personally want to thank you for allowing all of us to share in your Newsletter. It has really come to be the highlight of my days since I lost my husband (Thanksgiving Day 2006). I am still trying to learn to cook for just me and just this morning I cut a chuck roast in half, put it along with some onions, potatoes and carrots in what I think is a tiny crock pot. Haven't done this before so I will see if this will help me to cook for 1 instead of 2. It has taken me almost 2 years to try it.

Thank you so much for your dedication to this Newsletter for the enjoyment of others. I am so happy that you love doing it as I certainly do love getting it. God bless you for your generosity!
Sara in FL

Regarding the request for information regarding the Shark Steam Mop in the newsletter a few days ago. My daughter purchased one early last Spring and raved about it until I bought one too. I loved the idea of not using chemicals to clean my floors and the floors dry in a matter of seconds. I loved it as much as she did. Then..... I saw an info for the H2O steam mop that had an attachment for the carpet ( which the Shark steam mop did not have at that time) so I bought it. Since then, the Shark has added a carpet attachment and extra pads but it cost $20.00 more than what it cost when I bought mine back in the spring. Anyway, of the two I like the H2O mop the best because it pivots so easily and goes about things much easier. But, regardless of which one you buy you will love it!
Linda in KY

This a response to Linda in NM from the Nove. 8 newsletter.It sounds like the meringue was not beaten stiff enough. When I beat my egg whites and I want to find out if they are stiff enough, I will start turning the bowl upside down. If the marang starts to come out of the bowl, they are not stiff enough. When I turn the bowl over and the meringue doesn't move and I have a nice fluffy "cloud", it is ready. I hope this helps.
Judy in PA

I wanted to answer Rose from 11/08 about the Southwest Dressing for her Cobb Salad. Here in Los Angeles we are very into our South West Food, 1000 Island can be used or Taco Seasoning mixed with a good ranch works perfect.
Mimi

Hi, Nancy,
I really look forward to and enjoy your newsletters. In your November 8th letter, there was a request from LISA for a Strawberry Pretzel recipe. This one comes from Allrecipes.com and was sent in by Susan Sanders. It is very tasty.

Sincerely, Diana P Mattydale, NY

Strawberry Pretzel Salad
3/4 cup butter, softened
3 TBSP. brown sugar
2 1/2 cups crushed pretzels
1 (6 oz.) pkg. strawberry flavored gelatin
2 cups boiling water
3 cups strawberries, chilled
1 (8 oz.) pkg cream cheese
1 cup white sugar
1 (8 oz.) container frozen whipped topping, thawed

Preheat oven to 350°F (175° C). Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9" X 13" baking pan. Bake at 350°F (175°C) for 10-12 minutes. Set aside to cool. In a medium bowl, dissolve the gelatin in boiling water and stir in the strawberries. Chill until partially thickened.

In a small bowl, beat the cream cheese and white sugar together until smooth. Fold in the whipped topping. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill, then pour the gelatin mixture over the cream cheese layer. Chill until firm.
Diana P Mattydale, NY

Good morning Nancy! I am responding to a few queries in the 11/8 newsletter. Please feel free to break this up, as it is pretty long. Hope you are doing well!

For Karen TX - King Arthur Flour is supposed sells lemon chips. Check their online catalog.

Lemon Chip Cookies
2/3 c. soft butter
1/2 c. white sugar
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 c. nuts
1 pkg. lemon chips

Mix butter, white sugar, brown sugar, egg and vanilla together. Sift together the flour, soda, and salt, add to mixture. Stir in nuts and lemon chips. Bake at 375 degrees on ungreased pan, until light brown.
http://www.cooks.com/
Chris in NM

For Sue wanting jar mix ideas, check out Nancy’s message board. There is a complete section of these “Jar Mix Recipes”. http://whatscookin.proboards4.com/index.cgi?

For: Karen TX

Pineapple Cream Pie - posted in the catch up newsletter # 10
1/3 cup Flour
1/8 cup Cornstarch, slightly heaping
3 cup Whole Milk
2 Tbsp. Butter
3/4 cup Sugar
1/4 tsp. Salt
3 Egg Yolks, beaten and sitting in small bowl
2 tsp. Vanilla
1 (8-oz.) can crushed Pineapple, well drained
2 Tbsp. Coconut, toasted

Combine flour, sugar, cornstarch and salt in saucepan. Gradually add milk, whisking constantly so there are no lumps. Cook stirring constantly, until thick. Add 1 cup of hot pudding mixture by dribbling pudding into eggs, stirring eggs constantly while doing this to temper the eggs. Pour egg mixture into pot with pudding, stirring constantly. Continue cooking 1 more minute stirring constantly. Move off hot burner and stir in vanilla and butter. Put a piece of waxed paper directly on top of pudding, to prevent a skin from forming. Cool to lukewarm. Pour into baked pie shell.
Now is the time to decide if you want to use meringue or cool whip or whipped on top of your pie.

If you want a nice meringue, here is one that works well.
5 Egg Whites
1/4 tsp. Cream of Tater
1/3 heaping cup powdered Sugar

Put the first two ingredients in mixer bowl. Beat at high speed until soft peaks form. Add powdered sugar 1 Tbsp. at a time with mixer on high. Beat until stiff peaks form, but do not let the meringue dry out to much. Spoon onto pie and with the back of a serving size spoon, use to scallop meringue. Bake in a 350 degree oven 10 minutes, watching closing until meringue is a lovely brown all over the top. You can also use one of those miniature torches that cooks use, and brown your meringue with it. If using cool whip or whipped cream. Place waxed paper directly on top of lukewarm pie and refrigerate at least 3 hours. Take out of fridge and remove waxed paper. Spread on cool whip or whipped cream. Again using back of serving size spoon, scallop the cream to make a nice design.
Bon Appetit' Patty
Chris in NM

Rose, does this recipe look like what you had?

Chili's Southwestern Cobb Salad
From That’s My Home website

Corn And Black Bean Relish
1 can black beans - (14 1/2 oz) - drained
1 can yellow corn - (14 1/2 oz) - drained
3/4 cup diced red bell pepper - diced
1/2 cup diced yellow onion - diced
1/3 cup fresh lemon juice
Crushed black pepper - to taste

Avocado Ranch Dressing
1 cup prepared guacamole
1 1/2 cups bottled ranch dressing

Pico De Gallo
1 medium sweet onion - chopped
3 medium tomatoes - chopped
2 jalapeño peppers - (to 4)
3 tablespoons chopped fresh cilantro - or to taste
2 tablespoons fresh lemon juice
Salt - to taste
Freshly-ground black pepper - to taste

Cobb Salad
5 prepared seasoned chicken patties - (3 oz ea)
1 package green salad mix - (16 oz)
3 medium Roma tomatoes - diced
1 package bacon - (12 oz) - fried crisp, diced
= (set aside to drain)
3 hard boiled eggs - diced
8 ounces Monterey jack and cheddar cheese mix - finely grated
1 cup Pico De Gallo - (listed above)
Chopped green onions - for the garnish

Corn And Black Bean Relish: Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice with crushed black pepper in bowl and refrigerate for several hours. This will let the flavors develop.

Avocado Ranch Dressing: Mix together well and place in a covered plastic container and refrigerate, unused portion will stay fresh for several days.

Pico De Gallo: Remove seeds, stem, and finely chop jalapeño pepper. Mix all ingredients together and refrigerate. Should be used same day.

Cobb Salad: Boil eggs and drain. Let them cool. Set aside. Fry bacon until crisp and dice. Set aside. Fry seasoned chicken patties until crisp, drain and set aside. Cut chicken patties into strips, 3/4-inch wide by 2 1/2 inches long, before using.

On a large serving platter, place lettuce. Top, in strip fashion, with the remainder of the ingredients. Cover the length of the lettuce in the order given. Left to Right: Lettuce, on whole platter; 1/4 to 1/3 cup shredded Colby/Jack cheese; 1/3 cup pico de gallo; chicken patties strips, diced; 1/2 cup corn and black bean relish mixture; 1 boiled egg, chopped; 1/4 cup crisp bacon, diced; green onions, to taste for the garnish; avocado ranch dressing, along the side of the salad. This recipe yields 3 servings.
Chris in NM

Sally in PA, who asked in the November 7th newsletter where she could find a trifle bowl, your local Wal-Mart will have one! They sell them in their kitchenware section for around $10.00, and there are no shipping charges!
Chris in NM

I read sometime ago about cleaning ceramic stovetop with toothpaste and didn't need the info then but now my daughter has gotten a ceramic stove. Would like to know which toothpaste to use, gel or not, and how do you clean the stove? Thanks for you help. Nancy, love all the great things you do for us and give Ditto a hug for taking care of you and giving you such entertainment.
Sher in Pa

Gourmet Mint Chocolate Chips for Baking

I have some fenugreek seeds given to me. Can anyone give me a use for these?
Thank you Elsie in Texas

This is for KarenTX who asked for a TNT pineapple pie recipe.
Bonnie from lower, slower DE

Pineapple Cream Pie
8 oz. pkg. cream cheese, softened
1 cup sugar
1 tsp. vanilla
8 oz. container Cool Whip
8 oz. can crushed pineapple, drained
8-9" baked pie crust or graham cracker crust

Mix all ingredients together and spoon into baked crust. Refrigerate 1-2 hours before serving.

Pineapple Pie
16 oz. can crushed pineapple, undrained
1 lg. box instant vanilla pudding
6 oz. sour cream
1-1/2 cups Cool Whip
9" graham cracker crust

In a medium bowl, combine pineapple with all of the juice, and the pudding; mix well. Stir in sour cream and cool whip, mix well. Pour into a graham cracker crust. Refrigerate for 1 hour. Top with Cool Whip.

Pineapple Cream Cheese Pie
20.5 oz. can pineapple chunks
1 small box lemon Jell-O
8 oz. pkg. cream cheese
1 graham cracker crust, chilled

Drain pineapple and add enough water to measure 1 cup. Bring to a boil and add the Jell-O. Stir until dissolved. Warm the cream cheese to room temperature; blend with half the Jell-O. When smooth, pour into the chilled crust. Arrange pineapple on top and add the remaining Jell-O. Chill until set.

Lessa in Iowa, thank you for taking the time to send in your recipes for me.

I have a question that I been meaning to ask for some time now, I keep looking in the baking isle for wheat germ and wheat bran; I can't find either one. Am I looking in the wrong place or is it just that Walmart doesn't carry those items? Can anyone tell me where to look to find those items?
Nancyb

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To Mary Ann wanting a Jell-O recipe: I have a 1988 copy of Jell-O Fun and Fabulous Recipes that has a recipe called Crown Jewel Dessert. In the illustration this looks like a cake, but it has no cake in it. It is very pretty, however, with bits of different colored Jell-O scattered through it. I'm including the recipe in case it is the one you want. All the Jell-O called for is the 4-serving size package.

1 pkg. cherry flavor
1 pkg. lemon flavor
1 pkg orange flavor
4 cups boiling water
1 and 1/2 cups cold water
1 pkg. orange-pineapple flavor
1/4 cup sugar
1/2 cup cold canned pineapple juice
1 and 3/4 cups thawed Cool Whip

Dissolve cherry, lemon, and orange flavor gelatins separately, using 1 cup boiling water for each flavor. Add 1/2 cup cold water to each flavor. Pour each flavor into its own 8-inch square pan. Chill until firm, about 4 hours. Cut into 1/2 inch cubes.

Dissolve orange-pineapple gelatin and sugar in remaining 1 cup boiling water. Add pineapple juice. Chill until slightly thickened. Blend whipped topping into orange pineapple flavor gelatin. Fold in gelatin cubes. Pour into 9-inch tube pan or 8-cup mold. Chill overnight or until firm. Unmold. Garnish around outer edge with whipped topping, if desired.
Jackiets from Louisiana

Hello Everyone,
I would like a tried and true recipe for dumpling with chicken, not noodles.
Roberts wife in Ohio

Hi Nancy,
I surely am glad that you have enjoyed putting out the newsletter for the past 12 years. I believe that I can speak for everyone, when I say that I thoroughly enjoy receiving it and appreciate so very much all of the time and love that you put into it!
I think that I can help several people today with requests that were made in the November 8th newsletter.
AtlantaPat

Hi Nancy,
I'm catching up gradually. My hair may grow back in time for our Spanish holiday at the end of the month.LOL

Grannym IL needed some help with a Delectably Rich Fruit Cake (newsletter Tuesday 4th November); in my absence she has received answers from Caroline in MO and our Chris in NM, thanks ladies.
Regarding a slow oven - I would bake a fruit cake at 180oC/350oF a word of warning if you have a fan assisted oven lower the temperature by about 10o and such a rich fruit cake may have to have the top protected for the latter half of such a long baking time. I would be tempted to use a deep round cake tin instead of a loaf tin and hopefully cut the baking time down to 1 1/2 hours on the lowest shelf in your oven.

I make my own mixed spice, you may want to give it a try. I don't use pumpkin or apple spice, so I don't know what is in them, but if you check the following you will find out which if any is closest:

6 teaspoons ground coriander
5 teaspoons ground cinnamon
4 teaspoons ground allspice
3 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground cloves

Mix all the spices together. Try to use fresh whole spices and grind your own, the flavour is outstanding.
Sylvia <Scotland>

Lisa asked for a Strawberry cake recipe like her grandmother use to make. Lisa, what you are describing sounds like my recipe for Strawberry Pretzel Dessert. It is made in a 13x9x2-inch pan, but is more like a pie than a cake. I hope that this is what you want, if not, this is delicious, and I hopefully another member of Nancy Land will be able to help you. Enjoy.
Pat (AtlantaPat)

Strawberry Pretzel Dessert
2 cups crushed thin pretzel sticks (see Notes)
3 tablespoons sugar
3/4 cup butter, at room temperature
2 cups boiling water
2 heaping cups sliced strawberries, fresh or frozen
8 ounces cream cheese, at room temperature
1 cup sugar
1 cup Cool Whip
1 package (6 ounce) strawberry flavor gelatin

Preheat oven to 400 F.

Finely crush pretzels with a rolling pin or food processor (I put them in a zip lock plastic bag and crush them.).

Combine crushed pretzels with 3 tablespoons sugar and butter. With a spatula, press pretzel mixture into the bottom of a 9x13x2-inch baking pan to form a crust. Bake 6 to 10 minutes until lightly browned. Cool completely.

Pour 2 cups boiling water over strawberry gelatin. Stir until melted and let cool to room temperature.

Beat cream cheese, 1 cup sugar, and whipped topping until combined. Spread evenly over cooled crust.

Add strawberries to cooled gelatin and let thicken slightly. Spread over cream cheese layer. Refrigerate until firm.

Cut into squares to serve.
Yield: 24 to 36 servings, depending on cut size
Pat (AtlantaPat)

Karen, this was the recipe for pineapple pie that my mother used to make.

Pineapple Pie
1 cup crushed pineapple
2 egg yolks
1 cup sugar
1 tbls. butter
1 1/2 cups water
1/2 tsp. vanilla
4 tbls. cornstarch
pinch of salt

Mix together crushed pineapple, sugar, water, cornstarch, butter, and salt. Cook until thick and clear. Stir in egg yolks and remove from heat. Pour in baked pie crust. Top with meringue made with the leftover egg whites (use standard recipe for this). Put in 350 degree preheated oven about 15 mins. or until meringue is lightly browned.

Mom also would drain the juice from a can of pineapple and use it and add water to make the 1 1/2 cups of liquid for the pie. She would use up the leftover pineapple in a Jell-O salad. She would also sprinkle shredded coconut over the meringue before baking because we all loved coconut.
Elaine from Pa.

Nancy:
This is for the other Sue that requested jar mixes for gifts. My friend, Erika and I have co-hosted Cookie Exchanges in the past and this year we are doing something similar and thought the NancyLanders might enjoy this idea.

We are picking a recipe for a jar mix - dividing the ingredients and inviting same number of participants. Each person will be bringing the said ingredient and each person will bring their own empty jars to make the mix.

We will make our jar mixes and have a afternoon of fun, fellowship and gift making. When we are finished we should have about 8 to 10 jar mixes to give as gifts. Sort of like making a quilt except it is only one afternoon and no sore fingers!
Sue in NC

Will someone one-please send me the recipe for the starter for Amish friendship bread.
Thanks Dorothy in Texas Thank you.

This is for Mary Ann in upstate N.Y.-I have a good recipe for a stained glass dessert using Jell-O, but it is not actually a cake. I always made it for Easter dinner, because it is so colorful. I got it from a Joys of Jell-O book that was published many, many years ago.

Crown Jewel Dessert
1 package (3 oz.) each orange, cherry and lime Jell-O
4 cups of boiling water
1 1/2 cups cold water
1 package (3 oz.) Lemon Jell-O
1/4 cup sugar
1/2 cup pineapple juice
1 1/2 cup graham cracker crumbs
1/3 cup melted butter or margarine (I used margarine)
2 envelopes Dream Whip Whip topping or 2 cups whipping
cream

Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. (You can use other flavors if you wish and can also make this part the day before you assemble the rest of the dessert.) Pour each flavor into an 8-inch square pan. Chill until firm, or overnight.

Then combine the lemon Jell-O, sugar and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened. Meanwhile, mix the crumbs and melted butter; press into bottom of 9-inch spring-form pan (Some of crumbs can be pressed on side of pan.)

Cut the firm gelatins into 1/2 inch cubes. Then prepare whipped topping mix as directed on package or whip the cream; blend with the lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours, or overnight. Run knife or spatula between sides of dessert and pan and remove sides of pan before serving. If desired, you can spread additional whip cream on top and sides. Makes 16 servings. (When this is cut, it looks like a piece of cake with all the colors suspended throughout. You can eliminate the crust and put mixture into a fancy mold (3-quart) or can line the bottom and sides of a pie plate with lady fingers (about 18 split for the bottoms and remaining ones in half for the sides) and put the mixture inside that. With the pie variation, you can get two pies from this recipe. You can change the appearance with different colored Jell-O cubes and can substitute Strawberry Jell-O for the Lemon. You can also substitute 2-3 oz. cream cheese, beaten with 1/4 cup milk until fluffy in the place of the whipped topping.)

This takes a little time, but the results are well worth the Wows when you bring it into the room. It is really nice for a holiday celebration.
Sandy in Iowa

Hi Family, I am looking for suggestions for a really good slow cooker/crock pot recipe book.
thanks, Boots in Va.

Hi Nancy and fellow recipe lovers. My sister in law came to visit us and brought me a recipe that she just tried. Its very unusual and she said it tasted like key lime pie but its made with avocados.

Jagger Pie
1 medium Hass avocado
1 can Eagle Brand condensed milk
3 1/2 oz fresh squeezed lemon juice
Heavy whipping cream

Make a graham cracker pie crust made with brown sugar (use the recipe on the box of graham crackers)

In a blender mix avocado and milk then blend in lemon juice. Pour immediately into prepared crust. Pour quickly as it starts to set fast. Top with beaten and sweetened whipped cream.

Refrigerate for a couple of hours to chill and enjoy.

My sister in law came to visit us and we both enjoy this newsletter so much. Thanks for everything you do for all of us.
Chris in California.

FOR: Peggy K, Hastings, MN, SATURDAY, NOV 08, re: GLORIFIED RICE. Is this to be cooked with the cover off, stirring occasionally, or do you cover it for the duration? I am unsure since it is cooked in a double boiler. Sounds wonderful and I'm anxious to make it.
Thanks, Marie, WA state

Betty in ME. Something to try for Christmas breakfast is real easy and I made this for Christmas last year and it is just delicious and simple to make.

I found this in the AgriNews paper November 30, 2007. It was sent in by Kim Walker.

Kim's Christmas Morning Rolls
1 bag (24) frozen dinner rolls*
1 ( 3 - 3/4 oz.) regular butterscotch pudding (not instant)
1/2 cup butter
3/4 cup brown sugar
3/4 tsp. cinnamon
1/2 c. chopped nuts (opt.)

Arrange frozen rolls in greased fluted tube pan. Sprinkle dry pudding mix over rolls.
Cook butter, sugar, cinnamon and nuts over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on counter overnight. In the morning, bake at 350 degrees for 30 minutes. Let stand 5 minutes in pan and then carefully invert over serving dish.

* I made this with frozen whole wheat rolls and they are not as sweet as made with the white rolls.
Emma from Montana

In the Nov. 7 newsletter, Marge in Newton wanted to know how to make her hot chili eatable. You could make another mild batch and mix them together. You will probably have more than you can eat but you can freeze the leftovers. Also, you can freeze small containers of the hot chili and add to soup on frosty days. In the soup, it would probably add that little kick to make it extra special.
Jean in Tenn.

For Lisa in the Nov. 8th newsletter
I have the following recipe for a strawberry pretzel dessert that may be
like the one you requested

Strawberry Pretzel Dessert
2 c. broken pretzels
3/4 c. melted butter
3 Tbs. sugar
6 oz. cream cheese, softened
9 oz. cool whip
3/4 c. sugar
1 small pkg. strawberry Jell-O
2 c. boiling water
2 - 10 oz. frozen strawberries

Stir together pretzels, butter and sugar. Put into 9 x 13 dish. Bake at
350 degrees for 15 minutes. Set aside and cool. Combine cream cheese, cool whip and sugar well. Spread over cooled crust. Combine Jell-O and water. Stir in strawberries. Stir until strawberries are thawed and almost set. Pour over cream cheese layer. Chill until firm.
Dawn in SW GA

This can be assembled ahead of time and baked the next day before serving.

Crab Strata
Spray a 9x13 casserole dish and cover bottom with:

3 cups of toasted left over bread cut into cubes
or a large bag of stuffing cubes.
8 ounces of imitation crab meat.

Mix together in a bowl and arrange on top of above:
1/2 chopped pepper (any color)
1 chopped stalk celery
1 small chopped onion

Sprinkle casserole with 1 1/2 cups favorite cheese
(cheddar, mozzarella, pepper jack, swiss, gouda, parmesano etc)

In a bowl mix together and pour over all of above:
5 eggs
2 1/2 cups milk
S/P to taste
1 Tbs Dijon mustard

Bake at 350 for 1 hour, or until a knife inserted in the center comes out clean.
If using canned crab drain it well before mixing with the celery/onion/pepper mixture.

Serve with salad or steamed broccoli/cauliflower mix w/lemon butter.

Dessert:

Lemon Cookies
In a food processor place:

1 cup sugar
1/2 Cup Shortening
6 eggs
1 teaspoon lemon extract
4 cups flour
1 tsp grated lemon zest
2 1/2 Tsp baking powder
Pinch of salt

Grease a cookie sheet.
Whirl ingredients together and form about 1 tbsp dough into a ball. Place on cookie sheet about 1-2" apart. These will spread a little.
Bake 350 - 10-15 minutes OR until golden. Place cookies on cookie rack to cool then frost.

Icing:
Mix together:
2 cups powdered sugar
fresh lemon juice
Drizzle frosting on cookies. Dry about 1 hour before serving.

This is in response to Pat (no location given) I was given this recipe by my Aunt Linda, It really is the recipe for the Biscuits at Red Lobster (she bribed the cook!) Hope you enjoy!

Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquick
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley

To cold water, add To cold water, add Bisquick and cheese, blending in a mixing bowl. Mix until dough is firm. Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
Chrissy in Middle Ga

 

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