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Need Your Help
I was asked to bake the Grooms Cake for my grandson's wedding. Thinking maybe Red Velvet, but need some idea on how to decorate. Have any of you make one before. Looking forward to your ideas.
Trish

This is for Barbara in Corsicana, I am so glad you liked the Chicken and rice soup recipe. It just came about one day when I was out of regular rice and had no noodles! It became a keeper! I have another soup, rather stew recipe that is really good that I want to send in, but I for some reason can't put my hands on it. It's a
Bavarian stew that I got out of the newspaper many years ago, very simple and very good. I'll try to find it and get it sent in for all those who need some warming up right now! Brrrrrr!! My, My but I love Florida!!
Billie in Fl!!

Top 100 Recipe Sites

Diabetic Pumpkin Roll

3 eggs
1 cup sugar substitute
1 cup pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons cinnamon
1 teaspoon nutmeg

Filling
4 ounces light cream cheese, softened
1 and 1/2 to 2 cups light whipped topping
2 tablespoons sugar substitute

Beat eggs and sugar substitute for 5 minutes in a bowl. Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg. Mix well. Line a jelly roll pan with wax paper. Spread batter evenly over pan. Bake at 350 degrees until toothpick comes out clean; 5-8
minutes. Do Not Over Bake. Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end. Double just the towel end to begin the rolling process. The larger center seems to help it not to crack. Chill in refrigerator until
completely cool. Unroll pumpkin roll and spread with filling. Re-roll, place in a plastic bag and chill until serving time. Slice into pinwheels and serve.

To make Filling: Cream the cream cheese then mix whipped topping and sugar substitute until smooth and spreadable. Yield: Serves 8

Per Serving: 169 calories, 7.3g fat, 291mg sodium, 90mg cholesterol, 20.1g carbohydrate.
Source:Electric Membership Corporation News Line paper.

This is for Cindy FL 11/8/08 newsletter who is looking for a cookie recipe that she made in the 80s. This may be the recipe, or one very similar to the one she had. I usually cut the recipe in half, as it makes a huge batch of cookies. If you don’t want to use butterscotch chips, increase the amount of chocolate chips or
substitute cinnamon chips, vanilla chips or peanut butter chips.
Robbie IN

Garbage Cookies
1 c. Crisco
1 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 1/4 c. flour
4 tsp. soda
1 tsp. salt
1 1/3 c. oats
1 c. coconut
½ C raisins
3 c. granola any flavor
12 oz. chocolate chips
12 oz. butterscotch chips
1 1/2 c. chopped pecans

Cream shortening and butter. Add sugars and mix. Add eggs and vanilla. Stir in flour, soda, salt and oats; mix well. Add remaining ingredients and mix.

Drop by tablespoon on lightly greased cookie sheet and bake at 375 degrees for 10 minutes.

Recipe and Food Related Links
How to Paint Cookies for the Holidays
Bakeware Tools
Spices
Sugars and Sweetners
Kitchen Utensils
Cookie Mixes

Hi Nancy, hope you and Ditto are well today! I wanted to share this thanksgiving tradition that has been in my family for many, many years. My Mother always made this and we could not wait for it to be done! I have several that I make, one with oranges that is great, but this one the entire family always asks for.

Cranberry Salad
1 envelope unflavored Knox Gelatin
2 cups cranberries, rough chopped (fresh or frozen)
1 1/4 cups water
1/2 tsp salt
1 cup sugar (Splenda works well here)
1/2 cup celery diced
1/2 cup walnuts chopped

Put cranberries and 1 cup of the water in a saucepan and bring to a soft boil. As soon as it comes to the soft boil, turn the heat to low and simmer for 20 min, stirring now and then being careful not to smash up the berries. Stir in the sugar, stir till dissolved. Dissolve the gelatin in the 1/4 cup water and add to the pan, stirring and cooking for about 5 more min. Remember not to stir to hard, we don't want mush here! Remove from the heat. As the mixture begins to slowly thicken add the nuts, celery and salt and then put into a gelatin mold or decorative bowl and chill for
several hours till firm.
Enjoy! Billie in Fl

Dear Nancy,
YOU are the highlight of our day, and I speak for all who read these recipes and messages. YOU make me feel like we are family. It doesn't matter what time of day we sit down to read because I feel we are all just chatting with each other and Nancy dear, you make it happen.
A friend, Marge from chilly Alabama xoxo

Comment
You are family. Thank you for the kind words.
Nancy Rogers

This is for Susie in AR in the Nov. 9th newsletter who requested the recipe for Au Gratin Spinach. I'm not too much of a spinach eater but this was very good. I used frozen chopped spinach.

Au Gratin Spinach
1 tablespoon butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups milk
1 cup (4 ounces) shredded Wisconsin Sharp Cheddar cheese
1 pound fresh spinach, or 3 packages (10 ounces each) chopped spinach, thawed
1/3 cup fine, dry bread crumbs

In a saucepan, melt butter. Add flour, mustard, salt and pepper. Gradually add milk and cook until thickened, stirring constantly. Add 2/3 cup of the cheese to sauce. Stir until cheese is melted.

Drain spinach and chop coarsely. Place in 12x9x2 inch baking pan. Pour cheese sauce over spinach. Mix remaining cheese with bread crumbs. Sprinkle over casserole. Bake at 375° F for 30 minutes or until crumbs are browned.
Makes: 8 servings
Recipe © 2007 Wisconsin Milk Marketing Board, Inc.
Nancyb

Greetings all,
For Nancyb who is looking for wheat germ and bran--I'm not sure about the bran, but in my store the wheat germ is usually in the cereal aisle with the cooked cereals. I think oat bran is in that area, too, so maybe wheat bran would also be there. The wheat germ is usually in a glass jar. I hope this helps.
Melody (Nebraska)

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Nancy,
In the Nov.8th newsletter Jane in Memphis was asking for ideas of what to serve with her mother's tomato gravy recipe. My family loves tomato gravy and their favorite meal with it is fried pork chops, mashed potatoes, green beans and fluffy biscuits to eat the gravy over....DELISH ! ! Hope this helps. It is a really good and
filling meal especially now that fall and winter are on our door step.
Happy Cooking, Barbara in Corsicana,Tx.

Cooks.com - Recipe - Amish Friendship Bread (Starter)
Hi again. Here is another recipe for the starter. This one has yeast in it. I sent another that didn't have yeast. I am wondering if one is for a yeast bread and the previous is maybe for a sweet type bread. Maybe someone out there knows. Sure would be interested in finding out.
Janis in Missouri

For Boots in Va., looking for slowcooker recipes, our local Walmart sells the "Fix-It-and-Forget It" cookbooks. There are several of them and they have very good recipes.

Nancy, may I just say "Hello" to ALL the many Barbara's on this list? I don't think people are naming their babies Barbara any more, but Wow! It was popular way back when...
Barbara in AL

I am ISO (in search of) any recipes for home made noodles, dumplings, spazel, etc. In the past i have seen recipes that use ingredients other than the usual eggs, flour
and water.

such as - vegetable/olive oil, baking powder, carrots, tomatoes, spinach, squash, squid ink, etc. I am interested in the many different ways to make home made noodle products.

If you have a recipe that includes one of the mentioned ingredients or even a unique ingredient I haven't included, would you please submit your version. Thanks so much
in advance - Judy the farmwife

This is for Deb, in AR. I use this hard frosting to decorate any cut out cookies. This is a good alternative for people who do not want to use raw egg whites.

Decorating Frosting
3 3/4 cups (1 pound) powdered/confectioners sugar
1/4 cup water
1 1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

Beat all ingredients until smooth and place in decorator bag or in a small (quart size) zip lock bag. Squeeze out air and seal bag. Push frosting to one side and snip a small hole in the corner. Pipe onto cookies and let dry until hard. Food coloring may be added for various colors and sugar may be sprinkled on while wet.
Marie in Texas

My daughter always has a large Christmas party every year. Of coarse Mom does most of the cooking! LOL She always serves a complete meal for about 50-55 people.

I get so tired of the same ole ham, turkey, sweet potato menu. So I opened my big mouth and suggest next year lets try something different like maybe Italian. Well she took it to heart, and wants to do it this year, so I am in direr need of very TNT recipes. Lasagna I have, but I need a good spaghetti & meatball recipe. Also any type of idea that you think would be ideal to serve. Including desserts, and salad. Please help this Mom with a Big mouth! LOL
Gloria, Indiana

Thank you for making changes to the newsletter index page.  I appreciate it.
Ginger

HI Nancy:
I saw in the Sunday Newsletter that someone was asking for the Amish Friendship Bread Starter. This is the one I use. Hope this helps!
Jen in WV

Amish Friendship Bread

Amish Friendship Starter
1 cup sugar
1 cup milk
1 cup all-purpose flour
Combine the ingredients in a large deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away include these instructions:
Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

Amish Friendship Bread
1 cup starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup sugar 3 eggs
1 1/2tsp baking powder
1-1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2tsp salt
1/2 tsp. baking soda
Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.
Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3 inch loaf pan. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan.

Hi Nancy ---
Here is a recipe that no one asked for -- but it is soooooooo good that I just had to share it with you all. This is still "apple season" and the soup is just wonderful.

Missouri Apple Soup
Nancy Rudolph of St. Louis found the ideal balance of curry powder to apple in this creamy soup she makes with Missouri apples. Serve also likes to serve it cold.
Prep time - 25 minutes
Cook time - 15 minutes
This was published in a St. Louis newspaper and eventually found it's way to Kansas City.

1 medium onion, thinly sliced
2 t margarine
3 medium apples, peeled and coarsely chopped
2-3 t curry powder
3 C chicken stock or broth
1 C milk
1/3 C slivered almonds, toasted
1 or 2 green onions, thinly sliced

In large saucepan, cook onion in hot butter over medium heat for 5 minutes or until tender
Stir in the apples and curry. Add chicken broth. Bring to boiling. Reduce heat. Simmer uncovered 15 minutes or until apples are very tender. Stir in milk. Cook and stir until heated through. Slightly mash the apples
Garnish with almonds and green onions
4 servings

This not taste "apple-y" at all. It is a delightful mix of things that end up with a super flavor. Had it at club on a rainy, wet, cold day and it was wonderful. Try it - it is just so different

Rosemarie in rural Kansas City

Hi,
After reading the recipe I sent in called California casserole, I forgot to put down the temperature for baking. I used my Flavorwave, but if using a regular oven, bake art 350*. Also my typo in reference to the noodles . . .they are uncooked noodles.
Also last year I requested a recipe my mother used to make, and some great cook on the list sent it in, but my filing system has misplaced it. Some of the ingredients are lime Jell-O, chopped pecans, Velveeta cheese, and something that makes it creamy. If someone would send it in again, or point me in the right direction for finding it in the archives, I'd appreciate it. I have no idea what it is called.

(BTW Nancy, Tech put it on OSU! It has me worried since Tech-OU is coming up, and Tech is hot!)
Jae, Central OK

Comment
It was a good game. I thought when OSU made a touch down in the first couple of minutes that they might beat Tech. It just made Tech get with it and much and the viewers in the stadium much louder.
OSU 20  Tech 56

RE: lemon chips mentioned in Sunday's newsletter: I just tried to find them on King Arthur's site; they are no longer available there, but at some point was re-directed to 'Backtothecountrystore.com', where they do sell them. Wish Prepared Pantry carried them: my loyalties are there!
Sue

Nancy, Thank You so much for sharing the Good and Bad times with us. Sometimes it is so hard to do "sharing" it just seems easier to keep it inside. Does anyone have a TNT recipe for Green Goddess salad dressing? I have lost my TNT that I had for years.

Also, I am looking for a frozen strawberry pie. In the 60's My Aunt Donna Delker made this wonderful dessert, it had fresh or frozen strawberries, sugar. She beat something maybe egg whites and folded strawberries into this and spooned into graham cracker crust and froze. Gosh it was sooooo good. Wishing you and yours a wonderful Holiday Season and Thank You for all you do for us. NanCee in SD

Good morning, Nancy and all the good cooks out there:

In the Nov. 8 Newsletter Mary Ann in upstate NY asked for a recipe for Broken Glass Cake, and this is the one I have had for a number of years, although I have not used it in a long time, but it is TNT. I do hope this is what she needs.

And on another subject, I want to again thank all the folks who wrote in giving me help on my burned pot. I have gotten it to where I THINK I can use it again, but not in really good condition. We shall see. You are really a very helpful group in lots of
situations, and I know I speak for a lot of people when I say "Thanks from the bottom of my heart for each of you and all your help" Each day when I read your Newsletter, I see answers to requests, help with problems, prayer requests and responses to these requests, and know we have a group of caring, loving people out in this World, and they are willing to help in any way they can. May God richly bless each one reading this.
Nell in VA

Broken Glass Cake
1 small pkg. each cherry, orange, lime Jell-O
Dissolve each one in 1 cup hot water.

1 cup pineapple juice
3/4 cup sugar
1 env. unflavored gelatin
1/4 cup cold water
2 cups Graham cracker crumbs
1/4 cup margarine, plus 1 TBS
1 pint whipping cream

Mix each flavor Jell-O in a separate bowl and refrigerate overnight. On 2nd day, mix juice and 1/2 cup sugar in sauce pan and scald. Mix gelatin in 1/4 cup cold water to soften and add to juice mixture. Set aside to cool. Whip cream until thick. Cut Jell-O
into small pieces and fold into whipped cream. Slowly fold in juice mixture. Use wooden spoon, NOT MIXER. Mix crumbs, 1/4 cup sugar and margarine. Save 1/2 cup crumb mixture for top. Line bottom and sides of 9 x 13 inch pan with crumb mixture.

Press firmly. Pour cream mixture over crumbs. Sprinkle remaining crumbs over top. Refrigerate as long as 6 hours.
DO NOT FREEZE.
Nell in VA

Thanks to Sandy in Iowa, Jackiets in La, Judy in Pa, Chris in NM for the response to the Jell-O cake recipe I asked for I will be e-mailing the recipe to my sister right now. Thanks again and Thanks Nancy for all you do for all of us I do so appreciate this newsletter I feel like we are all friends.
Mary Ann upstate N Y

This is in response to Elsie in Texas and Dorothy in Texas. They were both looking for a recipe for Amish Friendship Bread Starter in the November 9 newsletter. I have not actually tried to create my own starter.

Amish Friendship Bread Starter
3 c. sugar
3 c. flour
3 c. milk

On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.

On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.

On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.

On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.

I have used this recipe for making the bread itself. I usually keep my starter in a large zipper bag to make it easy to mix it up on days 5 and 10.

Amish Friendship Bread
The day you receive 1 cup of starter your friend will advise you which day of the instructions to begin.
Note: DO NOT USE METAL BOWL OR SPOON - DO NOT REFRIGERATE.

DAY 1 - Do nothing.
DAY 2 - Stir with a wooden spoon.
DAY 3 - Stir with a wooden spoon.
DAY 4 - Stir with a wooden spoon.
DAY 5 - Add: 1 cup flour, 1 cup sugar, 1 cup milk.
DAY 6 - Stir with a wooden spoon.
DAY 7 - Stir with a wooden spoon.
DAY 8 - Stir with a wooden spoon.
DAY 9 - Stir with a wooden spoon.
DAY 10 - Add: 1 cup flour, 1 cup sugar, 1 cup milk. On DAY 10 - make the Amish Friendship Bread.

First pour off three 1 cup starters. Save one for yourself and give the other to 2 friends.

Pour remaining batter into a large bowl and add the following ingredients:

1 c. oil
2 c. flour
1 c. sugar
1/2 c. milk
3 eggs
1 1/4 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1 c. nuts, chopped (optional)
1 lg. box instant vanilla pudding

Pour into 2 well greased and sugared loaf pans. Bake at 350 degrees for 40-50 minutes. Cool for 10 minutes (longer if glass) before removing from pans. This does real well in the freezer. Makes a delicious sweet bread.
~ Kat ~

Re:wheat germ and wheat bran
I have found wheat germ in Wal-Mart= It is on the breakfast food isle. If I am not mistaken it was on the top shelf. I looked and looked and finally ask a friendly stocker.
Jam

In Sunday's newsletter, Nancyb was asking where to find wheat germ and wheat bran.  I usually find it on the aisle with the cereals. 
Connie TX

Nancyb, I think you will find the items you are wanting to purchase in the hot cereal section along with the Oatmeal, Grits, Cream of Wheat etc. At least that is where they are in our local WalMart.
Sunshine in South Texas

Ditto loves to go into the garage and search around.  A few days ago he went into the garage and I forgot he was there, shut the door and turned on the alarm.  A couple of hours later I couldn't find him anywhere.  s Few hours later after searching and searching I checked in the garage.  There he was mad because I had shut the door. Since that time when I call he runs to the door before I close it. 

Today something funny happened.  I went out into the garage to get something from my freezer.  Ditto came with me so I left to garage door open.  When he was through searching around the garage he came in and I heard him making a lot of noise.  I looked and there he was jumping up on the door and closing it himself. The funniest part was when he got it shut he meowed very loudly and put his paws up on the wall where the alarm control panel was. 

For the past several weeks I have been teaching Ditto to bring me my cell phone case.  When he does he gets some of his favorite kitty food for a treat.  Also have been teaching him to put his toys up after he plays with them.  He's got the message treats for good behavior. I assume that he has connection down well because after he closed the garage door and yelled for me, he wanted a treat.  Of course, he got one.
Nancy Rogers

Hi Nancy
Those looking for a trifle bowl.  They have them at Wal-Mart. Also Pampered Chef has one.

If you are making a large trifle use a punch bowl. I have a glass bucket I use.

You can also make banana pudding in the trifle bowl or as my mom does on Thanksgiving use a punch bowl.
Vickie in MO

RE: Meringue that Fell
I have had the same problem with lemon meringue pie, it always looks beautiful right out of the oven. Then, as it cools, the meringue shrinks from the sides, falls and gets these little droplets on it. I have even used extra egg whites for the meringue, to make sure that I have plenty of it to completely cover the lemon. As I said, it looks beautiful right out of the oven and then it starts to shrink etc. Still tastes good, but not pretty anymore. I am anxious to hear what the solution might be. ...do you cool it in the refrigerator or out on the counter?
Jan in Muskegon, Mi

Re: Newsletter highlight of my day
We are so very fortunate that you enjoy doing the newsletter for us. Thank you. I think it is the highlight of the day for most of us "Nancylanders" too, so I hope and pray that we can communicate in this way for many years to come.

Sincerely, Frances in Wesley Chapel, Fl

Hi Nancy:
I just bought a 1 lb. container of mascarpone cheese that I needed for a recipe. All I used of the container was 1/4 of a cup. I have a lot left over and wonder if someone can tell me what to do with the rest. Thanks for your help.
Laurie from Brooklyn

"German Potato Dumplings 11/03/08 My Mother is Swedish and we also had Potato Dumplings; finely grated potatoes (like grated carrots), flour, salt and pepper. Drop by spoonfuls into boiling salted water. Try just one small one first to make sure that it will hold together. If not, add more flour. . . ."

My grandmother was Belgian. To the above grated potatoes, flour, salt and pepper, she added an egg and a little baking powder. They were best when cooked in the juice from a roast and if there wasn't enough juice she'd add some water. You need enough broth to cover at least half the dumpling. While dumplings are cooking, the starch in the potatoes thickens the juice and makes a most delicious gravy. I still make them like this but if I need to add more water to the juice I also add a little beef or chicken soup base to give more flavor.
*~Mary Alyce~*

Cranberry/Pistachio Biscotti

Into a food processor place:
2 cups flour
3/4 cup sugar
2 tsp baking powder
1 tsp salt
6 tbsp cold butter
3 eggs
2 tsp lemon peel
1/4 tsp almond extract
Pulse until mixture begins to form a dough.

Place mixture onto slightly floured surface and mix in:
3/4 cup dried cranberries
3/4 cup chopped pistachio nuts
Knead slightly just until ingredients are combined.

Divide dough in half. Roll each half into a log about 14”. Place logs on a greased cookie sheet. Flatten each log about 2 “ wide. Leave room between each log to expand a little. Bake 350 oven for 20-25 minutes or until set. Cool on a rack for 10 minutes.

Reduce oven temperature to 275 oven. Place logs on a cutting board. Carefully cut each log into 3/4-inch diagonal slices. Place on cookie sheets, cut side down. Bake for 10 minutes. Turn slices over, continue baking 8-10 minutes or until lightly browned.
Judy/Buffalo

Pistachio Cookies
(Easy and Delicious)

In food processor mix together:

1 cup soft butter
1 cup sugar
1 8 oz soft cream cheese
1 egg
1 tsp vanilla
2 1/4 cups flour
1 pkg instant pistachio pudding
1 tsp baking powder

Pulse to combine and refrigerate 1 hour.
Form 1 tbsp dough and form into logs and place on greased cookie sheet. Bake 350 oven 9-12 minutes. Cool and drizzle with melted chocolate or dip tip of cookies into melted chocolate. Let dry completely before storing in refrigerator.
Donna/Buffalo

Since I cannot purchase fresh rhubarb in the area I live in Alabama I had a friend bring me some frozen. Now I am not sure how to use it in a recipe. Do I thaw it first? Do I thaw it and drain off the water? I need some help. The recipe I want to use it in first is a rhubarb custard cake.
Thanks. Marti in AL

Hello Nancy . . . I read that some of your readers were looking for "Jar Mix Recipes" to give as gifts for Christmas. I enjoy making these inexpensive gifts, too, and wanted to share a few of my favorites.
Enjoy! Dawn C. from Michigan's U.P.

Brownie Mix
Layer the following ingredients (in order given) inside a clean wide-mouth quart-size Mason jar:
1 1/4 cups flour
1 tsp. baking powder
1 tsp. salt
2/3 cup cocoa powder
1/2 cup chopped walnuts or pecans
2 1/4 cups white sugar

Seal and attach the following directions to jar: Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan. Empty jar into large bowl and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Spread into prepared pan. Bake for 25 - 30 minutes. Cool completely. Makes 2 dozen 2" squares.

Chocolate Chip Cookie Mix
Layer the following ingredients (in order given) inside a clean wide-mouth quart-size Mason jar:
2 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup packed brown sugar
1 cup chocolate chips
1/2 cup white sugar

Seal and attach the following directions to jar: Empty cookie mix in large bowl; stir to combine. Add 3/4 cup softened butter, 1 egg
slightly beaten and 1 tsp. vanilla; mix. Roll heaping tablespoonfuls into balls. Place 2 inches apart on greased cookie sheet. Bake at
350 degrees for 13 - 15 mins. Makes 3 dozen.


Oatmeal Raisin Spice Cookie Mix
Layer the following ingredients (in order given) inside a clean wide-mouth quart-size Mason jar:
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup raisins
2 cups oats

Seal and attach the following directions to jar:
Empty jar of mixture into large bowl, mix thoroughly with hands.
Add: 1 1/2 sticks of softened margarine, 1 beaten egg and 1 tsp. vanilla. Shape into walnut size balls and place onto cookie sheet.
Bake at 350 degrees for 11 - 13 mins.

Christmas Sugar Cookie Mix
Layer the following ingredients (in order given) inside a clean wide-mouth quart-size Mason jar:
3 1/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup colored sugar
1 1/4 cups sugar

Seal and attach the following directions to jar:
Whip 2/3 cup butter until light and fluffy. Add 2 eggs, 2 tablespoons milk and 1 teaspoon vanilla; beat until mixed. Stir in the ingredients from this jar until well combined. Roll into small balls and place on greased cookie sheet; flatten slightly. Bake at 350 degrees for 8 mins.

For Sher in Pa.
I wrote in Saturdays newsletter that I too read about cleaning the ceramic stove with toothpaste. I tried toothpaste after reading this and had great results. I could not remember what (kind of toothpaste) the original writer used. I use Crest and used that on the stove. I would imagine any kind would work. I rubbed it on with a damp sponge, on a small spot until I saw the great results. It did very well and it has not yet gotten brown around the burner like it did before. I do not know if it was because I never really got everything off and it would burn again the next time or what the explanation could be for it but at any rate, I am very pleased with how clean it is and how easy to keep. After I cook , I wipe the whole thing with a scotch bright and dry it with a terry type tea towel.

I do wish to thank the lady that sent this in originally which I failed to do yesterday, so thank you, whoever sent it.
Tennesseyanky.

For Karen C. in TX looking for the Diabetic Pecan Pie I use Gale Gand’s No Sugar Pecan Pie from the Food Network. We like it better than regular pecan pie. I use the HEB brand sugar free syrup. Go to the food network and type in sugar free pecan pie. I would have put the recipe on here but I didn’t know about the copyright issues.

Guns up Raiders. Thanks for all you do Nancy and Ditto.
Ann in Midland, TX

Wanted to share ;)
GINA -in Indiana

Peppermint Chocolate Fudge
2 cups (12 oz.) milk chocolate chips
1 cup (6 oz.) semisweet chocolate chips
1/2 tsp. peppermint extract
dash salt
1 (14 oz.) can sweetened condensed milk
1/4 cup crushed hard peppermint candy

In heavy saucepan, over low heat, melt chips with milk and salt. Remove from heat; stir in peppermint extract. Spread evenly in wax paper lined 8 or 9 inch square pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in fridge.

Dear Friends,
In response to both Myron Drinkwater and Jacquie in Florida (Nov. 9th newsletter) concerning calves liver vs. beef liver: I agree with Jacquie. The taste of calves liver is far superior to the taste of beef liver, probably for the same reasons she mentioned. Even though I've eaten calves liver for 60+ years, I find most restaurants only offering beef liver. I assume the reason is because calves liver is much higher in price than beef liver. Given the choice, I would definitely choose calves liver. One sampling is all that's needed. Everyone is wished a rainbow-filled day!
Mrs. Marshall

Nancy, I want to thank Zelda in Kemp, Tx and Sandy in New Philly for their encouraging words. The group that makes up NancyLand is so wonderful, so loving and caring. I am so happy to be a part of this wonderful group of people and I want to say Thank you to you for bringing us all together. You are THE BEST ! ! !
Love and prayers for all,
Barbara in Corsicana,Tx.

For those of you who have lost much loved pets, I ran across this site, that may interest you.
http://www.pet-loss.net/
Carolyn, WY

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