Note: The three clicks will be the area between the divider lines

For Jane, here is my recipe for

Chocolate Covered Cherries
1/2 c margarine
2 c marshmallow cre2 c marshmallow creme (usually 1 jar)
1 tsp almond flavoring
pinch salt
4 c powdered sugar
maraschino cherries, WELL drained
2 c chocolate chips
2 tbsp shortening

Cream margarine, add marshmallow creme, salt, extract, sugar. Mix well, may need to use hands. Cover with plastic wrap and chill at least 1 hour. Wrap small portions around a cherry. Place on wax paper. For best results, freeze until firm. Melt chips and shortening. Dip balls into chocolate, drain excess chocolate and set on wax paper to firm up. These taste best when cured for a couple weeks.
Makes about 5 1/2 dozen balls.
Enjoy. Melody (Nebraska)

Nancy, I am wondering if anyone knows where to get xylitol, a sweetener, in bulk.
Linda in Bayou Country, Louisiana

Comment
NaturesFlavors has it in a base syrup in 32 ounce or by the gallon

And by the 1 pound, 5 pounds and 100 pounds in powder form

I really like the products from Naturesflavors. Their Teas are great as well as their syrups for smoothies. I am sure there are many other of our family of members that well tell you about them as well.

The syrups I used were their syrups sweetened with Splenda.
The syrups have 0 calories and 0 carbohydrates and tastes so good.
They took them off the market but because there were still so many requests they put back on the market. I especially liked the
Mandarin Orange Syrup
Peach Syrup
Raspberry Syrup
Strawberry Syrup

I put 1/4 syrup and 1/2 cup water and 5 ice cubes in the blender and have a smoothie with 0 calories and 0 carbohydrates. My next door neighbors loved these too and added 1 to 2 tablespoons of cream to theirs. My brother did not care about the calories and he added ice cream.

They have syrups sweetened with xylitol as well.
Nancy Rogers

Time for Holiday Fruit Cake. I found this recipe in Newspaper about 20 years ago and have made it ever since. My family liked it as it doesn't have any artificial dried fruits, citron or harsh spices in it.

Holiday Fruit Cake.
About a month before you want to serve this, prepare ingredients as follows.
1/2 lb shelled brazil nuts
11/2 lb shelled walnuts
1/2 lb. pecans
1/2 lb. dates
8 oz dried apricot halves
2c. 1 each jar of red and green maraschino cherries
1 t. baking powder
1 t. salt
1&1/2 c flour
1&1/2 c granulated sugar
6 lg. eggs beaten
2 t. vanilla extract
1/2 c Rum (each time you season)
If you don't do liquor, you can use rum flavoring and increase the vanilla or maybe another flavor you like.

Preheat oven to 300 degrees. Generously spray bundt pan with Pam and lightly flour. Cut up all nuts and fruits in a large mixing bowl.(scissors work best) Measure dry ingredients and sprinkle over the fruits and nuts, mixing thoroughly. Beat eggs with vanilla and pour over fruit mixture. Mix all and press mixture into cake pan, filling in all the grooves. Bake for approximately 1&1/2 hrs or untl toothpick comes out clean. Invert pan and cool. Prepare a double sheet of foil and lay a large piece of cheese cloth on top of it(both large enough to wrap the cake entirely.) When cooled, take out of pan and place on the cheese cloth. Punch holes with toothpick all over the top and pour rum over it. Wrap tightly and store in a large tin. Every 5 to 7 days, open tin, unwrap the foild and pour another 1/2 c rum thru the cheesecloth covered cake. Re wrap tightly. Slice and serve or give as gifts.
Ruth the Valley Gal

MyMy daughter-in-law gave me this recipe yesterday and said it was a big hit at a pot luck dinner.

Crockpot Caramel Apple Topping
2 medium apples, peeled and cut into wedgesr> 1/2 cup apple juice
7 oz. pkg. caramels, unwrapped
1 tsp. vanilla
1/2 tsp. cinnamon
1/3 cup creamy peanut butter

Pour apple juice on bottom of crock pot. Stir in vanilla and cinnamon. Add caramels. Drop peanut butter, one teaspoon at a time over top. Stir. Add apple wedges and stir to coat. Cover crock pot and cook on low for 5 hours. Stir thoroughly. Then cook one hour longer. 8 servings. Serve over vanilla ice cream or angelfood cake.
JoAnn, Brookfield Wi.

Nancy, thank you for all you do!

Eve in WI, in the 11/16 newsletter is looking for a recipe for her favorite spiced apple rings.

Spiced Apple Rings
http://southernfood.about.com/od/apples/r/blbb619.htm

12 pounds firm tart apples, no more than 2 1/2-inch diameter
12 cups sugar
6 cups water
1 1/4 cups white vinegar, 5 % acidity
3 tbl. whole cloves
3/4 cup red hot cinnamon candies or 8 cinnamon
1 teaspoon red food coloring, optional

Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller and immerse in ascorbic acid solution to keep the apples from discoloring. In a 6-quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring. Stir, heat to boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill wide mouth sterilized canning jars with apple rings and hot flavored syrup, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner according to the recommendations below. Makes about 8 pints.
Shared by KIMDECKER

Table 1. Recommended process time for Spiced Apple Rings in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min. Chris in NM

Mr. Myron Drinkwater, I also remember the spice tea with only 4 ingredients. Nancy has several on this page towards the bottom that are the closest to what we remember.
This is the one we always made and I really like!

Russian Tea Mix
1-3/4 c. Tang
1-1/4 c. sugar
3/4 c. instant tea
1 envelope unsweetened Wylers lemonade
2 tsp. cinnamon (or less)
1 tsp. cloves (or less)

Mix dry ingredients carefully. Use with boiling water - amount will vary as to your taste (3 teaspoons or so per cup of water) OR may be mixed in thermo coffee server.
Chris in NM

In the 11/15/08 newsletter Sandra Oregon wanted unusual pie recipes to add to her Thanksgiving dinner menu. This was in a newsletter a while back and I tried it. Yum! It tastes similar to lemon pie! No kidding!

Vinegar Pie
2- cups boiling water
1/2 - cups vinegar
1- cup Sugar
1/2-tsp. cinnamon

Make a pie crust and cut into "1" inch strips and drop into the mixture and dot with butter. You may also try the today's vision. Drop biscuit dough on top of mixture and dot each biscuit with butter. (Canned biscuit's will work nicely) Bake @ 350 ºF. Pie is done when dough is browned Serving= 4 cooking time Approx. 15-20 min's
Debbie H in Lubbock
3/9/2008 newsletter Chris in NM

If you are looking to use up your green tomatoes, try this cake! It is so good! A very good friend gave this recipe to me along with several pieces of the cake. I have made it 2 or 3 times since.

Green Tomato Cake from Lisa - TNT
2 1/2 c. sugar
1 c. melted shortening
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped nuts
1 c. raisins
2 1/2 c. diced green tomatoes

Cream sugar, shortening, eggs and vanilla until smooth. Add flour, salt, baking powder, cinnamon and nutmeg into egg mixture. Mix well and stir in nuts, raisins and tomatoes. Pour into greased 9 x 13 x 2 pan and bake for one hour at 350º F. Lisa says she doesn’t always frost the cake, but when she does, she uses a cream cheese frosting and then topped with a sprinkle of chopped nuts. This is so good!!! Chris in NM

Don’t forget – Nancy also has this site
http://www.123-free-recipes.com/index.php
and it is loaded with great T & T recipes!

Hello Nancy and Ditto (most valued assistant). This is such a great site for recipes from all over the country from different restaurants, there is also a tab for congressional recipes, etc. Have a great day.
http://www.virtualcities.com/ons/recipe.htm
Roz in Indy

Nancy,
This is for all who wrote in asking how you get the cake out of the jar. http://tinamommyx3.blogspot.com/

Hope this helps explain how to make the cake in a jar and how it comes out.

I hope all in Nancyland have a wonderful Thanksgiving and holiday season.
Karen, SW Arkansas

Gloria in Indiana is looking for Italian recipes and menu ideas. I 'd like to suggest she assemble a large antipasto on a platter or if she has clean up concerns , use one of those oven roaster size aluminum disposable pans. The platter should contain chopped up lettuce with olives, marinated mushrooms, cherry tomatoes, red onion slices, wedges of Provolone cheese, salami . Italian peppers , cucumber slices, and dot with deviled egg halves. Shave some carrot in for color. I serve the salad dressing on the side so the salad does not wilt.

Disposable aluminum chaffing dishes with wire racks and sterno can be used to keep hot foods warm. The pans are filled with hot, not cold water , sterno lit and lasagna or baked ziti or meatballs and sauce that are cooked in the pans are placed on top. Parmesan cheese and Italian bread on the table. I submitted an Italian Spinach and sausage soup recipe awhile back and will submit it again if she thinks she might like it. It's delicious and would be fine to keep warm in a crock-pot or on toe stove with bowls and spoons to the side for people to help themselves.

For dessert have a platter of Italian pastries, macaroons or Italian cookies. Ricotta pie is an Italian favorite, but not something I like so I have no recipe. Spumoni ice cream is Italian and a great Christmas like dessert.

I will also add my sister in laws Spumoni cake recipe here in case you want to try it in place of the spumoni ice cream.
Margo/Boston

I want to thank everyone who sent in recipes for the Italian themed Christmas party. I certainly plan to try each one.

To Mary Poland Ohio, I made your Chicken Cacciatore last night and it was very good. I do however have a question, are the basil and thyme amounts for dried or fresh herbs or does it matter. Just thought I should ask in case it make a difference.
ThThanks again to all, Gloria, Indiana

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

Quick and easy dinner.

Bean Soup
2 cans beans (white, kidney, pinto, garbanzo etc)
1/4 cup chopped Italian parsley
4 redskin potatoes, quartered
1 small red onion, finely chopped
1 sweet red pepper, diced
1 garlic clove, minced
1 sprig rosemary
1 bay leaf
1/4 tsp thyme
S/P to taste (after cooking)
Put all into a stock pot with:
3 quarts beef stock (you can substitute ham stock or vegetable stock or water or half of each)
Bring to a boil and simmer 1/2 hour and serve.

Crusty Bread
Cut a loaf of Italian/French bread in half horizontally. Drizzle with olive oil.
Sprinkle with garlic powder. Dust with 1/4 - 1/2 cup grated cheese. Sprinkle w/a few hot pepper flakes (optional). Seal bread in foil and Bake 350 for 10 minutes.
Unwrap from foil and cut into wedges. Serve w/hot soup.

Dessert:
Buffalo Blizzard Cookies

In a bowl mix:
1/2 cup butter
1/2 cup Crisco

Add and mix:
1 cups brown sugar - packed
1 teaspoon vanilla
3/4 cups white sugar
2 large eggs

Stir in and mix:
1 cup quick oats
1 tsp baking soda
2 cups flour
1 tsp baking powder

Add:
½ cup coconut
1 cup Rice Krispies
1 cup chocolate chips

Place a heaping tbsp of dough on an ungreased cookie sheet. These will spread a little so leave room between mounds. Bake 350 13-15 minutes until edges are golden. Cool on baking sheet and then remove.
Judy/Buffalo

This is for Sandy in Idaho who is looking for a Cranberry Sauce using a can of cranberry sauce. I got this recipe from this newsletter last year and it is quite good. It was submitted by Bette~Indiana
Jane from NC

Cranberry Gelatin Salad
1 (6 ounce) box cherry gelatin
1 and 1/2 cups boiling water
1 (20 ounce) can crushed pineapple
1 (16 ounce) can whole-berry cranberry sauce
1 and 1/2 cup seedless red grapes halved
1/4 cup chopped pecans (personally I use pecans generously when I make it)

In a large bowl, dissolve gelatin in the boiling water. Stir in the cranberry sauce, breaking up to dissolve better. Stir in the pineapple. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into 2 quart serving bowl. Refrigerate until firm. Makes 8 to 10 servings.
Bette~Indiana,
November 11, 2007 Newsletter

Spiced Apples
Remove core and even leave peel on.
About a quart of sliced apples, add 3 Tbls. sugar
1/3 cup of water.
2/3 cup cinnamon red hots, (cinnamon imperils)
cook covered about 10 minutes or until apples are tender.

This is a great recipe and can be adapted to as much or little as you want. I hope this is what Eve is looking for. We freeze apples in the summer and they are there for any occasion. Any day of the year.
Shirley in Ca.

Thank you Connie in Texas for the bread recipes. There are many to choose from and I am glad to know that I can bake my favorite recipes in small pans just by adjusting the time.

Thank you Nancy for all your hard work. I am afraid of cats but I sure enjoy reading about yours.
Terry in Lansing

For Jane in Lex. NC (Nov 16): I'm sorry but these aren't TNT by me but I thought you might want to see the recipe.

Chocolate Coveried Cherries
2 pounds powdered sugar
1 can sweetened condensed milk
1 stick butter (melted)
1 teaspoon vanilla
about 3 small jars of cherries
1 package almond bark chocolate

Drain the cherries in a colander, saving some of the juice for any left-over cherries. Line 3 to 4 cookie sheets and/or baking pans with wax paper. Mix the powdered sugar, condensed milk, melted butter, and vanilla in a large mixing bowl. When the mixture begins to form a dough, then mix by hand (this helps get the lumps out of the powdered sugar). Pinch off a small amount of dough. Press the dough into a circle slightly smaller than your palm. Take one cherry and roll the dough around it. Place the wrapped cherry on the wax paper lined cookie sheet or baking pan. After all the dough is gone, place them in the freezer for about an hour. Melt the chocolate (according to the directions on the package) in a medium mixing bowl. Remove the cherries from the freezer. Dip the cherries in the chocolate and replace them on the cookie sheets. (the easiest way to accomplish this is to drop a cherry by hand into the chocolate and use two forks to roll it around, making sure it is entirely covered with chocolate; then remove from the chocolate with forks and place on the cookie sheet) If desired, place the cookie sheets back into the freezer and leave for about 10 minutes to harden
Cheryl in North Olmsted, Ohio

Hi Everyone,
I am so sorry I don't remember where I got this recipe from so I can't give proper credit to the person or group where I got it. These cookies are soooo good. You have got to try them!

Chewy Cranberry Oatmeal Cookies
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 1/2 cups old-fashioned rolled oats
1 cup semi-salted butter, softened
1 cup light brown sugar, packed
1/2 granulated white sugar
2 large eggs
1 T. honey
2 tsps. pure vanilla
1 & 1/3 cups chopped cranberries
1 cup white chocolate chips

Preheat oven to 350 degrees. Line cookies sheets with parchment paper. In med. bowl mix flour, baking soda, salt and cinnamon, stir in oats. Set aside. With electric mixer, beat butter and both sugars until light and fluffy. Beat in eggs. Add honey and vanilla; beat until blended. Add flour mixture in two additions, beating until well combined.

Stir in chopped cranberries and chocolate chips. Drop dough onto prepared pans by heaping tablespoons about 2 inches apart. Bake 9 - 11 minutes. Mine baked for 12 minutes. These cookies go golden and flatten out but are oh sooo good!
Makes approx. 3 1/2 dozen depending on how large you make them.
Linda Sims, Pincourt, Quebec

Nancy, I got a little trigger happy and sent a recipe to Sandy in Idaho with my name. :) Here is another recipe that is so easy to make and is good to put in a lunch box. I got it from a co-worker's wife and she gave it the name. Doris, S. Indiana

Rummage Cake
1 box Swiss Chocolate Cake mix
1 stick melted margarine or butter
1 egg

Mix well and press into a 9x12 pan.

8 oz Cream Cheese
2 eggs
1 box powdered sugar (save back 1/2 cup)

Mix well and spread over the top of cake mixture. Bake for 30 minutes at 350º. While still slightly warm, sprinkle on the 1/2 cup of powdered sugar.

Hi Family, I have some corn on the cob in the freezer still in the husks. I need to fix it this Friday for my son's birthday. Do I thaw it first? Or, do I just husk it and drop in a pot of boiling water frozen?
Thanks, Boots in Va.

This is for Terry, Lansing for breads to give as gifts. All of the recipes call for regular size loaves, but I always use the small disposable aluminum pans. I usually double the recipes and end up making 30-40 loaves of each kind for extended family, friends and neighbors.

Eggnog Cherry Nut Loaf
2 1/2 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 beaten egg
1 1/4 cup eggnog
1/3 cup cooking oil
1/2 cup chopped walnuts or pecans
1/2 cup chopped maraschino cherries

In mixing bowl, stir together flour, sugar, baking powder and 1 teaspoon salt. Mix egg, eggnog and cooking oil. Stir into dry ingredients, mixing well. Fold in chopped nuts and cherries. Turn into two greased and floured bottom 8x4x2 inch loaf pans. Bake in 350 degree oven for 45 to 50 minutes or till done. Cool in pan 10 minutes. Remove from pans; cool on wire rack. Makes 2 loaves.

I add either the red, green and white swirled chips or plain white chips to the batter.

Sour Cream Cinnamon Loaves
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup dairy sour cream
1/4 cup milk
1/4 cup sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons finely shredded orange peel.

In mixing bowl, stir together flour, baking powder, baking soda and salt; set aside. In large mixer bowl, cream together the 1 cup sugar and shortening till light and fluffy. Add eggs and vanilla; beat well. Blend in sour cream and milk. Add flour mixture to sour cream mixture, mix well. Spread 1/4 of the batter in each of two greased 7 1/2x3 1/2x2 inch loaf pans. Combine the 1/4 cup sugar, the cinnamon and shredded orange peel. Sprinkle all but 1 tablespoon sugar cinnamon mixture over the batter in the pans. Top each with half of the remaining batter. Cut through batter gently with knife to make swirling effect with cinnamon. Sprinkle with remaining sugar cinnamon mixture. Bake in 350 oven for 35 to 40 minutes. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Makes 2 small loaves.

I always make this in disposable loaf pans, so I don't have to take them out of the pans. Otherwise, half the sugar cinnamon mixture falls off. I don't always use the orange peel if I don't have it. I add either cinnamon or maple chips, along with chopped nuts over the sugar cinnamon mixture before I top it with the rest of the batter.

Banana Nut Bread
1 3/4 cups all purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup shortening
2 eggs
2 tablespoons milk
1 cup mashed ripe banana
1/4 cup chopped pecans or walnuts

In mixing bowl, stir together flour, baking powder, salt and baking soda; set aside

In mixer bowl, cream sugar and shortening with electric mixture till light, scraping sides of bowl often, about 5 minutes. Add eggs, one at a time, and the milk, beating till smooth and fluffly after each addition. Add flour mixture and mashed banana alternately to creamed mixture, beating till smooth after each addition. Gently fold in the chopped pecans or walnuts.

Turn batter into lightly greased, floured bottom, 8x4x2 loaf pan. Bake in 350 oven for 60-65 minutes or till wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan, cool thoroughly on wire rack. For easier slicing, wrap in foil and store overnight. Makes 1 loaf.

Blueberry Bread
2 eggs
1 cup sugar
1 cup milk
3 tablespoons vegetable oil
3 cups all purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup fresh blueberries
1/2 cup chopped walnuts

Mix together beaten eggs with the sugar. Add milk and vegetable oil.

Mix flour, salt and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and walnuts.

Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees for 50-60 minutes. Cool in pan 10 minutes. Can also be made in a normal size loaf pan or can be made into 2 small pans.

I always use disposable pans for all of these breads. As for the nuts, my family likes nuts, so I don't chop them, just add whole and I just add till I think there are enough in there.

Hope this is what you are looking for.
Gloria (SC)

Sandy in Idaho, this recipe is soooo easy and very good. I have it in my TNT recipe file. I usually add more nuts and less celery.

Cranberry Sour Cream Salad
1 pkg. cherry jello - 3 oz.
1 C. hot water
1/2 C. cold water
1 can whole cranberry sauce - 15 oz.
1/2 C. diced celery
1/4 C chopped nuts
1 C sour cream

Dissolve jello in hot water, then stir in the cold water. Let chill until slightly thickened. Break up cranberry sauce with a fork. Stir into jello along with celery and nuts. Mix well and fold in the sour cream. Pour into a 1 quart mold or bowl and chill until firm.
No name included with message

Hi Nancy,
Do you remember Easter 2007 (I think) you asked us to send you our favorite Easter recipes and traditions? I was reminded of it when I looked on the home page and noticed the section: Easter Recipes/Traditions. That was fun, Nancy. I even enjoyed reading them all again. Do you think we could do that again, perhaps for Christmas -or another occasion? Here is one recipe that I always get requests for –even for people who say they don’t like sweet potatoes. It’s called Lauren’s Sweet Potato Casserole (after my niece, Lauren who gave it to me about 20 years ago. This is very good. I am also including my Squash Casserole, I think the members (who like squash) will enjoy it. And Beth’s Vegetable Casserole is good also. Beth is a lady who use to work with me and gave me the recipe.
Thanks Nancy. AtlantaPat

Lauren’s Sweet Potato Casserole
16 Yam patties (You usually find this in the meat section or freezer section -ask the grocer.)
2 sticks butter or margarine
2 cups light brown sugar
2 cups Rice Krispies
1 can evaporated milk
1 cup chopped pecans
4 teaspoons cinnamon (2 for yams mixture and 2 for topping)

Melt 1 stick butter or margarine, 1 cup brown sugar, 2 teaspoons cinnamon and the milk together. Mash ingredients into yams in a bowl.

Spread into casserole dish. Spread topping on top.

TOPPING
Melt 1 stick butter or margarine and 1 cup brown sugar. Add 2 teaspoons cinnamon, 2 cups Rice Krispies and 1 cup pecans. Mix well and spread over yams. Bake 35 minutes at 375 degrees.

* I sometimes double the topping, especially if I use a long casserole dish. Enjoy!
AtlantaPat

Pat’s (That’s Me) Delicious Squash Casserole
1-1/2 lbs. squash, sliced, cooked and drained
1 medium onion, chopped
2 carrots, grated
1 2 oz. jar pimentos, diced
1 cup sour cream
1 can Cream of Chicken soup *
1/2 can (or more to suit taste) water chestnuts **
4 oz. (1/2 cup) cheddar cheese, grated **
1 stick margarine, melted
salt and pepper to taste
2 cups Pepperidge Farm cornbread stuffing mix

Mix all ingredients together except stuffing. Put 1 cup stuffing in bottom of buttered 2 qt. casserole. Add squash mixture. Top with remaining stuffing, mixed with a small amount of melted margarine. Bake at 350 degrees for 30 minutes. Serves 12.

* To make this a vegetarian dish, substitute 1 can of Cream of Onion soup and reduce chopped onion to 1/2-medium onion.

** Cheese & water chestnuts are my additions and optional - but good. I hope that you like it as much as my family and friends do. AtlantaPat

Beth’s Vegetable Casserole
1 cup lima beans (If you use canned vegetables, drain well.
1 cup carrots I use frozen except for the potatoes, onions and celery.)
1 cup potatoes
1 cup peas
1 cup corn

1 cup celery
1 cup onion

1 cup shredded cheddar cheese
1 cup mayonnaise
1 can cream of chicken soup *

Mix mayonnaise and soup together with cheese and add to all the vegetables. Use a 13” X 9” pan.

1-package Ritz crackers
1 stick butter

Crush crackers and combine with melted butter and put on top of casserole. Bake 350 degrees for 35 minutes.

* You can use 1/2 can Cream of Potato Soup and 1/2 can Cream of Celery Soup OR 1 can of either in place of the Cream of Chicken Soup. My son has been a vegetarian for about nine plus years and I have to modify recipes when he comes over.
AtlantaPat

Comment
I would love to start a Thanksgiving Traditions of our Family of Members page and/or a Christmas page as well.
Nancy Rogers

To Sandy in Idaho requesting a jell-o salad using cranberry sauce:

This is one of my favorite Thanksgiving recipes.

Cranberry Salad
1 16 ounce jar jellied cranberry sauce
1 .3 ounce sugar free cherry jell-o
1 15 ounce can crushed pineapple, drained
1 11 ounce can mandarin oranges, drained
3 bananas, sliced

Melt cranberry sauce in pan. Add jell-o and mix well. Add crushed pineapple, oranges, and bananas. Mix well and refrigerate until set.
Esther from PA

Hello from Annie in WA State to all you Nancy landers. Here is my input on getting bread out of jars. I have used them for years. I grease and flour the inside of the jar. Pour in the batter 2/3 full, set it on a cookie sheet and bake it. Make sure they are clean on the top of jar and when timer goes off put on your hot rings and lids and set it off to cool. They all seal and when I go to use them I open them and they slip right out.

I slice them thin and serve them. Pumpkin is my favorite one to do but lemon comes in second. Good luck.
Shirley

Just wondering if the noodles in the Seafood Lasagna from Barb in Fl are cooked first.
Nancy in MT

I am sorry I am behind in reading my newsletters. I am originally from Ohio, and would go to the Amish bulk and cheese shops while living there. Now, I pick up stuff when I go north or someone comes south. One of the web sites for one of the places sells lemon chips and cherry chips. Web site is www.heinis.com. This site also sells all types of sanding sugars and cookie decorations, among other items. Hope this is what you are looking for.

Nancy, I along with all of the other commenter can't thank you enough for all you do with the newsletter. You rock!
Gloria (SC)

Hi Nancy and Ditto,
This is a recipe requested by Eve in WI for Spiced Apple Rings. Thanks,
AtlantaPat


Spiced Apple Rings
4 Lbs. firm, tart apples, peeled - cored and sliced
2 quarts water
2 Tbls. lemon juice
4 cups sugar
2 cups water
1/3 cup red hot cinnamon candies
1/3 cup white vinegar
1 Tbls. whole cloves

Soak apple slices in water and lemon juice.

Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan. Bring to a boil; simmer 3 minutes, stirring constantly.
Drain apples, add to hot syrup, and cook 5 minutes.

Canning Directions:
Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner.

Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner.

Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes.

Fill jars with hot apples and sauce, leaving 1/2" headspace at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.

Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.

Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling.

Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes.

Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly.

NOTE: Makes great gifts jarred. Decorate with a ribbon around lid.
AtlantaPat

Hi everybody in Nancyland. A special hi to Nancy and Ditto. Thanks for all of the cat stories. I have a 1 1/2 yr old cat named Penny that gives us many hours of enjoyment. Since it is getting close to the holidays I am going to start making some of the cookies using the cake mixes. Has anybody got any suggestions on what to use for them. For example, I have used chocolate cake mix with peanut butter chips. Hope you all have a great Thanksgiving.
Thanks, Marilyn in Ohio

In Sunday's newsletter there were a number of people wondering how the breads came out of the jars after cooking. I have done this numerous times and never had a problem. I usually took the jars out of the oven and immediately put the seals and rings on the jars and as they cooled they were sealed. This way they would last for quiet a while and when I opened one up they would slide right out. Hope this answers everyone's questions.
Connie in TX

For Leah:

Avocado Soufflé
3 tbsp butter
1/4 cup grated Parmesan cheese
2 tbsp flour
1 cup milk
1/2 cup shredded Cheddar cheese
1/2 tsp dry or prepared mustard
Pinch cayenne pepper
Salt and pepper to taste
4 eggs, separated
1 ripe avocado, mashed

Grease bottom and sides of an 8" soufflé dish with 1 tbsp of the butter. Dust with Parmesan cheese. Melt remaining butter in saucepan. Stir in flour and cook over low heat, stirring constantly. Stir in milk, Cheddar cheese, mustard, cayenne, salt and pepper. remove from heat and add egg yolks. Combine with avocado pulp and set aside. Beat egg whites until stiff but not dry. Gently fold egg whites into avocado mixture. Pour into prepared dish. Bake in a preheated 350 degree oven 35 minutes. Serve immediately.
Serves four.

For Sandra in Oregon:

Fresh Cranberry Pie
9" baked pie shell
1-3/4 cups sugar
3/4 cup water
4 cups cranberries
2 tbsp flour
3 eggs, separated
1/4 tsp salt
1 tsp vanilla
3 tbsp powdered sugar

Cook sugar and water to a syrup. Add cranberries and cook until they stop popping. Cool slightly. Mix flour, salt and egg yolks until smooth. Stir in 3 tbsp of the cooking juice. Add yolks to cranberries and simmer several minutes. Add vanilla and butter. Cool. Pour into baked pie shell. Cover with meringue made from stiffly beaten egg whites and powdered sugar. Bake at 350 degrees for 15 minutes.

Zwieback Apple Pie
1 pkg sweet Zwieback rolled into fine crumbs
1/4 lb butter, melted
1 oz brandy
2 tsp ground cinnamon
1/2 cup sugar
10 green cooking apples
1 cup sugar
1 tbsp brown sugar
1/2 tsp ground nutmeg
2 slivers lemon rinds
2 tbsp butter
1/2 pt heavy cream, whipped stiff with 1 tbsp sugar and 2 tbsp rum

Peel and core apples. Slice very fine into a saucepan. Add 1 cup sugar, brown sugar, nutmeg, lemon rind and 2 tbsp butter. Just cover with water and simmer over a low flame for 30 minutes. Remove from heat and allow to cool slightly. Combine Zwieback crumbs with 1/4 lb butter, brandy, cinnamon and 1/2 cup sugar. Line a 10" pie plate with Zwieback mixture. Place in a preheated 325 degree oven and bake 10 minutes. Place the cooked apples in the pie crust. When cool, cover with whipped cream and serve.

Caramel-Banana Pie
8 or 9" graham cracker crust
24 caramels
2 tbsp milk
3.4 oz instant vanilla pudding
1 cup cold milk
1 cup Cool Whip, thawed
2 bananas

In small saucepan, melt caramels in 2 tbsp milk over low heat, stirring occasionally until smooth. In a small bowl, combine pudding mix and 1 cup milk; blend at low speed until smooth. Fold in whipped topping. Slice 1 banana and place in crust. Drizzle caramel over banana. Slice second banana and place over caramel. Spoon pudding mixture over bananas. Cover and refrigerate. Cut into wedges to serve. Garnish with additional banana slices, if desired.
grannym IL

To Sandy in Idaho--this is our family's favorite jello salad for Thanksgiving, and boy is it good! Maybe it is close to what you are looking for, but if not, try it anyway--you won't be sorry!

Jennie's Jello Salad
1 large black cherry jello or 2 small
8 ounces cream cheese
1 can jellied cranberries
2 cups boiling water
1 large Cool Whip®
1 cup walnuts
1 package graham crackers -- crushed
Mix first 4 ingredients in blender; pour into 9x13 pan. Set 4 hours. Top with cool whip, then walnuts, then graham cracker crumbs.
Sheryl in AZ