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this is for grannyM in IL.

Here is a link to a culinary unti converter: http://culinarty.sapiensworks.com/articles/

And if you want you can also add the widget to your blog or web page as well. Pretty cool

Dawn
http://vanillakitchen.blogspot.com

To Chris NM,
Thanks for your Cheesy Chicken Crescent recipe in the 11/28 newsletter. It sounds really good, I will definitely try it. It's not exactly what I was looking for, but after searching a little more I found one that is more like the casserole I remembered.

Tasty Turkey Pot Pie
This recipe can be doubled.

1/2 cup Kraft Miracle Whip salad dressing
2 Tbsp. flour
1 tsp. instant chicken bouillon
1/8 tsp. pepper
3/4 cup milk
1 1/2 cups chopped turkey or chicken
1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
1 (4 oz.) can refrigerated crescent dinner rolls

Preheat oven to 375 degrees F.

Combine salad dressing, flour, bouillon and pepper in a medium size saucepan. Gradually add milk. Cook, stirring constantly over low heat till thickened.

Add turkey and vegetables, heat thoroughly, stirring occasionally. Spoon into an 8-inch square baking dish.

Unroll dough into two rectangles. Press perforations together to seal. Place rectangles side by side to form square, press edges together to form seam. Cover turkey mixture with dough.

Bake at 375 degrees for 15-20 minutes or till browned.

Variations:
- Diced roasted red pepper (pimento) or minced fresh parsley will add color and freshness to the filling. The pot pie can also be prepared with canned tuna or salmon or cooked shrimp.

- Use a 12x8-inch baking dish, top pot pie with 3 rectangles of crescent roll dough, cut shapes out of remaining dough and decorate the crust with the cut-outs before baking.

- A wash of 1 egg beaten with 1 tbsp. cold water, brushed over the dough before baking will add a golden color.
Dolores in Milwaukee

2 Ingredient Fudge Recipe

Good morning Nancy, Glad to hear you had such a good time with your family this week.

I doubled this recipe and took it to a Thanksgiving dinner for a lot of people. I added 1 can, drained, of chopped chilis. I could have added 2 cans, though. It made a nice flavor in the corn and everyone loved it! It was gone in 1/2 hour!

Jiffy Baked Corn Casserole
1/2 cup (1 stick) butter
2 eggs
8 1/2 ounces drained whole corn
8 1/2 ounces cream style corn
1 cup sour cream
1 box Jiffy corn muffin mix
Salt and pepper, to taste
1 cup shredded Swiss cheese

Mix all together and bake at 350 degrees F for 30-35 minutes in a glass baking dish. *I doubled this recipe and made it to take to our Moose Lodge Thanksgiving Dinner today. Yum! I also baked it for 1 hour! I omitted the salt and pepper, because of lots of people there. If it's needed they can add their own. It is so good! No cheese either. I added 1 (4 oz.) can, drained, of chopped chilis. I could have added 2 cans, though. It gave it a nice flavor to the corn and everyone loved it. It was gone in 1/2 hour! (We had over 123 people at the Lodge Thanksgiving)
Chris in NM

I also took the WW Crustless Pumpkin Pie from Nancy’s Kitchen and everyone raved over it! Everyone kept asking who made the pumpkin cheesecake! LOL Korena in Canton, glad you liked this pie! Actually, hubby and I like our pumpkin pie with a good homemade crust. This one is very good though. Chris in NM

Heather, your cranberry meatballs in the 11/28 newsletter sound great! I am printing the recipe off and will make them very soon!


Don’t forget to vote for Nancy! She is in 2nd place today.
Top 100 Recipe Sites

CSherwood, BC, Canada in the 11/28 newsletter is looking for fondue ideas. I posted the following recipe on Nancy’s message board under Appetizers. It is my very favorite!

Swiss Cheese Fondue
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
Dash of nutmeg
3 c. milk
2 (8 oz. each) pkgs. processed Swiss cheese
2 tsp. Worcestershire sauce
2 loaves crusty French or Italian bread, cut into cubes with a piece of crust on each cube

In a fondue pot (or pan) over medium heat, melt butter. Stir in next 5 ingredients. Add milk gradually and cook until sauce is smooth and thickened. Lower heat and add cheese by handfuls, stirring until cheese is melted after each addition. Stir in Worcestershire sauce. To eat, spear bread with a long handled fork and dunk in fondue - keep hot over flame during serving.
Source: www.cooks.com
Chris in NM

Hello everyone, I need to ask a question about the gravy my DIL made for our Thanksgiving meal. It was giblet gravy but I think it also had chopped up boiled eggs in it. Has anyone ever heard of doing that? Yes, I know I could just ask her. LOL The gravy tasted okay, but I've never seen it like that.

Also, a while back I had mentioned to my son about the comments in the Newsletter regarding so many casseroles needing a cream of whatever soup. So last night at our Thanksgiving meal when someone would compliment a casserole, he would look over at me and say, mushroom soup. LOL We did have some wonderful food and for dessert I took the Caramel Applel Dessert sent in by Judy in Alaska. It was very good, but next time I will go heavier on the caramel.

Jeannie in WI, I really like your idea of using the red plastic coffee cans for cookies. They will look nice with the straw ribbon and I would never have thought of that. I'm not very creative and I appreciate your suggestion.

Thank you to Chris in NM for helping me out with the herb seasoning in the Corn Stuffing Balls recipe. I plan to make that very soon.

Lastly, Bernadette in Nova Scotia, your prayer for Nancy was so beautiful! I especially liked the part about resting like a refreshing rain. How lovely! I think we would all join with you in that wish.
Doris, S. Indiana

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.

CHRISTMAS PIE
2 pounds (32 ounces) ricotta cheese
1/2 cup plus 2 tbsp powdered sugar
pinch salt
1 tbsp lemon or orange zest
3 eggs
1/4 cup mini chocolate chips (or chopped chocolate)
1/4 cup mini white chocolate chips (or chopped chocolate)
1/2 cup chopped nuts (hazelnuts, walnuts or almonds)
(If using almonds as the nut add 1 tbsp almond extract into batter.)
1/2 cup coconut chopped
pastry for 2 pie crusts

The night before you are going to bake the pie
Combine the ricotta, sugar and salt in a bowl and mix well. Refrigerate the mixture overnight in a covered container. This allows it to become fluffy and moist.

Next day
Lightly spray 9 inch tart pan (removable sides) and fit with a pie crust. Remaining pie dough can be cut into strips for lattice for top of pie.

Stir together the eggs, white and milk chocolate, zest, chopped nuts then combine with the ricotta. Hand mix well.

Pour into the prepared pastry shell. Use pastry strips to form a lattice on top of the pie. Trim off the edge of crust with knife to form a tart type edge.

Bake 350 oven for 40-45 minutes until pie is lightly brown and filling is firm. Let pie cool, then refrigerate to set.

When serving slice into wedges and lightly dust with confectioner's sugar.
Judy/Buffalo

Re: Turkey in Electric Roaster
Mary, we have done our turkey this way for a number of years with great results. Just don't over cook it. This year we did a small 12 pounder. We set the temp at 350 degrees and we had a perfect, moist turkey in 2 hours. We seasoned the outside and inside of turkey; rubbed a bit of oil all over and did not put stuffing inside.

Our second roaster was filled with whole sweet potatoes also roasting at 350 and they were done in a little over an hour. They were the best!
Sherrill in San Antonio

Could someone please tell me which newsletter the cake in a jar recipe was in I missed it and can't find it anywhere thanks,,
Debbie in NC

Hello everyone in Nancy land
I made a wonderful pecan pie for Thanksgiving. It tasted delicious, but I had a problem with the crust being saturated with the liquid of the pie before I baked it and it caramelized and stuck badly to the dish. I am still soaking the pie dish.

Anyone have any suggestions as to how to stop this. I believe the crust could have leaked also. Not sure.

Very good pie, but wasn't very attractive for serving!
Thanks. Ella in Ca.

Lolo...Thank you for the reply to my request for info about the cranberry/chili sauce for meatballs. Got your reply tonight, and putting the crock pot on in the morning and taking them to the potluck at 6 sat. night.
Thanks, Boots in Va.

Thanks to everyone who has sent information on the baking of a Grooms cake. I sure appreciate your help.
Trish in Fl

Dear Nancy and all
This is a tip that I came across by desperation. My husband loves to fix and repair everything and his burgandy coat is usually a disaster. I have tried everything but it is still a mess. So I put it in the washer with 2/3 cup or so of Spic and Span. We were amazed at the coat. The colors were bright and clean. If he hadn't had a few burn holes (from welding) you would have thought it was a new coat. NO fading just clean. I love it, and will keep this on hand at all times.
Detz of Stockbridge, MI

Mary,
The next time you cook your turkey, turn the bird breast side down. Man our bird was really moist and tender.
Martie in Oregon

To Chris NM,
Thanks for your Cheesy Chicken Crescent recipe. It sounds really good, I will definitely try it. It's not exactly what I was looking for, but after searching a little more I found one that is more like the casserole I remembered.

Turkey Pot Pie
This recipe can be doubled.

1/2 cup Kraft Miracle Whip salad dressing
2 Tbsp. flour
1 tsp. instant chicken bouillon
1/8 tsp. pepper
3/4 cup milk
1 1/2 cups chopped turkey or chicken
1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
1 (4 oz.) can refrigerated crescent dinner rolls

Preheat oven to 375 degrees F.

Combine salad dressing, flour, bouillon and pepper in a medium size saucepan. Gradually add milk. Cook, stirring constantly over low heat till thickened.

Add turkey and vegetables, heat thoroughly, stirring occasionally. Spoon into an 8-inch square baking dish.

Unroll dough into two rectangles. Press perforations together to seal. Place rectangles side by side to form square, press edges together to form seam. Cover turkey mixture with dough.

Bake at 375 degrees for 15-20 minutes or till browned.

Variations:
- Diced roasted red pepper (pimento) or minced fresh parsley will add color and freshness to the filling. The pot pie can also be prepared with canned tuna or salmon or cooked shrimp.

- Use a 12x8-inch baking dish, top pot pie with 3 rectangles of crescent roll dough, cut shapes out of remaining dough and decorate the crust with the cut-outs before baking.

- A wash of 1 egg beaten with 1 tbsp. cold water, brushed over the dough before baking will add a golden color.
Dolores

Hi Nancy, Re: Mary's inquiry about using electric roaster for her turkey, N/L 11-28-08. I put a 12 & 1/2 lb. turkey in my roaster, pour a small amount of melted margarine, then gave it a spray with Pam, sprinkled salt on it, and let it cook for 4 hrs. The turkey was falling off the bone done and very moist. This was a hen turkey, (if that makes any difference).

This is a request every time we have a dinner.

Crockpot Green Beans
2 cans green beans (drained)
2 cans chicken broth
1 can sliced mushrooms (drained)
1 medium onion (diced)
1/4 tsp. garlic (minced)
1 Tbsp. dry chicken bouillon

Combine in crockpot, cook on high for a couple of hours, then turn crockpot to low until ready to serve. I put a slotted spoon in crockpot at serving time, (we eat buffet style since the kitchen is small). Serves 8 to 10.
Margaret, Tulsa

Did I just dream about a recipe that calls for Betty Crocker Cookie Mix and 8 oz cream cheese or was there one sent in? I hope there is such a thing.
Annette in MS

Nancy, for the past 3 years, we have prepared our turkey in an Orion Stainless Steel charcoal smoker. This is the greatest cooker ever invented for turkeys, pork roasts, or ribs. It holds a 22 pound turkey with room to spare, and when used properly it will cook it completely in 2 hours or less. The meat is very moist and really tender. I have nothing to do with the company, but quite a few of my friends have purchased the cookers and some have bought more than one. I think you can only get them at Bass Pro Shop or Home Depot.
Jerry in Atlanta

This is for Betty in ME asking for a recipe for Italian Cream Cake in Nov. 23 letter. I don't know where I got this recipe from and I haven't tried it but it does sound delicious. Let me know please.

Italian Cream Cake

Cake:
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

Frosting:
2 - 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 - 8-ounce jar seedless raspberry preserves

To make cake: Heat oven to 325F. Spray 3 8-inch cake pans with non-stick vegetable spray. Dust with flour. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside.

Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and pecans. Beat egg whites until stiff. Fold into cake mixture.

Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.

To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake.
Muriel, Naples, FL

To Mary, in reference to cooking the turkey in the electric roaster. I use mine all the time for turkeys and hams but I put them in a Reynolds Browning Bag first and then a little water in the bottom of the roaster and they turn out awesome. First time I did that method was with an Easter ham and it was the most awesome ham I've ever had in my life. Only cook that way since then. I always like the roasting bags but being enclosed in these roasters just seems to turn out so much better.
Lori in VA.

Haven't been online in ages--computer problems..Hope this finds you well. I was hoping our dear fellow newsletter recipients could help me out with a possible website? I had ingredients but no idea what make with them in desserts. I had things like condensed milk, chocolate chips, vanilla, graham cracker crumbs as well as frozen pie crusts. Just didn't want to surf for hours looking. Thanks for your continuing effort your put forth for this information to touch so any people.
Momma

I wanted to let you all know that I made Tona's Fudge Pie for Thanksgiving and it was a big success. I made it in a pie crust since I had the pie crust in the plate before I realized I didn't have the ingredients for the pie I had planned to make. I am so glad I tried this one instead. When I make it again I will be using the pie crust with it because I'm sure it's easier to get out of the pie plate that way. Be careful with the cooking time, I lucked out and it was great. I baked it 40 minutes but my oven may not be like others.
Betty in ME

Tona's Fudge Pie
3/4 cup butter or margarine
3 unsweetened chocolate squares - (1 oz ea)
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped pecans -- toasted, divided

Vanilla ice cream
Chocolate syrup

Cook butter and chocolate in a small saucepan over low heat, stirring often until melted. Beat eggs at medium speed with an electric mixer 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans.

Pour mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees for 35 to 40 minutes or until center is firm, be careful not to overcook. Cool.

Top each serving with vanilla ice cream and chocolate syrup; sprinkle with remaining chopped pecans. This recipe yields 1 (9-inch) pie.
Betty in ME

Happy Belated Thanksgiving to all.
This is for Mary regarding her dry Turkey she cooked in an electric roaster.

I can solve your problem. I too did Turkey in electric roaster this year. I do not put the whole turkey in though. I buy separate pieces. My husband does not like the white meat. So this year I got 4 thighs, and one breast. They did not have legs at the time of my purchase or I would have gotten them also. I put the pieces in bottom of roaster. I place half of a small onion chopped, 2 cloves of garlic chopped over them. I melt 1/4 cup of butter and pour over them. I squeeze some lemon juice over them, salt and pepper to taste, then last pour over 1 can chicken broth (a small can) It cooked done at 350 degrees for 3 hours and was delicious and very moist.

Last year I did the same thing. Last year I bought a whole turkey and had the butcher cut it up for me. I told him I did not want the carcass, no problem. I used all the same ingredients I mentioned above but did it in my slow cooker. Actually my roaster can be used as a slow cooker also. I have a smaller one but was too small for all of the turkey. It was wonderful, delicious and moist. Oh yes, using a slow cooker you would do this on HI for 6 hours. If you have a roaster that you can do slow cooking you would set it at 250 degrees and then cook until your meat thermometer reads 180 degrees. Not sure what HI temp or LO temp is actually on my slow cooker. Is an old one and I am thinking getting a little worn out. May be purchasing new one soon.

I hope you try it. I am sure you will enjoy.
Carolyn - Rochester, New York

Dana in TX sent in a couple of recipes for Italian Cream Cakes. Thank you very much. I can't wait to try them.
Betty in ME