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Copy, Paste and Suggestions on Making Cookbooks from our members.

Hummingbird Feeder Recipes

Hello Nancy...Merry Christmas and thanks for giving us the gift of this site all year long. I love you for doing this for us. Is there a cost to running this site and is there anyway we can repay you? I'd love to help out.

I'd like to make a request for some good holiday drinks. I'll be entertaining several times and would love some tasty ones alcoholic or non alcoholic both kinds would be fine.
Bette~Indiana

This is for Jane Ann in Alabama, I saw your French Christmas Cake in the November 30th newsletter and was curious about the vanilla wafers, I just had to try it, I baked it for a family member's Birthday and it made a great hit and of course they wanted the recipe. Thanks for sending the recipe to us to share. and thanks to Nancy also.
Betty Boop in Ga.

Hope this helps Church Secretary looking for Fruit Dip. This is a real good one I think.
Bonnie from Washington

Creamy Fruit Dip
(Yield: 3-1/2 cups)

1 (8-ounce) package cream cheese, softened
3/4 cup firmly packed brown sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground cinnamon
1 cup milk
1 (3-1/2 ounce) package instant vanilla pudding mix
Assorted fresh fruit

In a medium bowl, combine cream cheese and brown sugar; beat until smooth. Add sour cream, extracts, and cinnamon; beat until smooth. Add milk; mix well.
Add pudding mix; beat for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit.

For Vickie in Houston, the corn dog casserole recipe was in the October 7, 2005 newsletter.
Sue in Lubbock

The date of the newsletter was also sent in by Carla in Salem.

This is in answer to Vicki in Houston regarding Corn Dog Casserole, I do not know what newsletter it was in, but I had copied and pasted it and put in My Recipe file folder on my desktop, so here it is along with some responses.
Bonnie from Washington

Corn Dog Casserole:
1 (28 ounce) can baked bean, undrained
1(16 ounce) pkg cocktail size hot dogs - or 1lb standard hot dogs sliced
1/2 cup barbecue sauce
1/4 cup finely chopped onion

Topping:
1( 6.5 ounce) pkg corn bread or corn muffin mix (or make a 1/2 a batch of a corn bread recipe)
1/3 cup milk
2 T's butter or margarine - melted
1 egg

Heat oven to 375°. In a large saucepan, combine all casserole ingredients; mix well. Cook over medium -high heat until bubbly, stirring frequently. Pour into ungreased 2- quart casserole dish.

Prepare corn muffin mix as directed on package, using milk, butter, and egg. Spoon batter evenly over the top of hot bean mixture.

Bake at 375° for 20 to 25 minutes or until corn bread topping is golden brown. Serves 6

Corn Dog Casserole
2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Oscar Meyer beef)
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded

Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.

*I made this for a birthday get together along with string beans, salad and a trifle. It was a real hit.

Re:Corn dog casserole.
Use a can of chili on the left over casserole. Very good.

made the Corn Dog Casserole tonight and was happy to read the hint that M in Montana sent in about adding chili to the leftovers. I'm sure that will be good. I had a lot leftover since it is just two of us. The casserole did taste a lot like corn dogs.

Comment: Judy also sent in the recipe for the corn dog casserole and included
the following message

Thank you Nancy for all your work. Hope the holidays are a special time for you and wish everyone a very Happy Holiday Season and a wonderful New Year. Judy in Ohio

Season's Greetings Nancy & Everyone-
Vickie in Houston-my Corn Dog Casserole was posted in the 10/7 newsletter.

To Sandy in Iowa-I love that Gingerbread Story idea, but with Nancy's permission could you send the story to go along with that great idea? I would love to do it with a day care class.

I recently found some old Southern Living magazines and this recipe was in the
March 1993 in a section called "Treats That Travel Well".

Crispy Coconut-Oatmeal Cookies-Mildred Mathews-Bartlesville, Oklahoma
1 cup Crisco
1 cup sugar
1 cup brown sugar-firmly packed
2 large eggs
1 tsp vanilla flavoring
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups regular oats-raw
2 cups rice crispy cereal
1 cup coconut

Beat Crisco and sugars on medium in a large bowl until well blended. Add eggs and vanilla, beating well. Combine flour and next 3 ingredients. Add to sugar mixture. Stir in oats and remaining ingredients. Shape into 1" balls and place
2" apart on Pam sprayed cookie sheet; flatten out with fork. Bake 350* for 12 minutes. Transfer to wire racks to cool. Yeild: 7 dozen

Toffee Crunch Cookies-submitted in same article by Kay Franklin-Hoover, Alabama
1/2 cup margarine-softened
1 box yellow cake mix with pudding in the mix
2 large eggs
1 Tbsp water
6 oz almond brickle chips
1/2-1 cup of pecans

Beat butter on medium until creamy, add cake mix, egg, and water. Beat until well blended. Stir in chips and nuts. Drop dough by tablespoonfuls onto ungreased cookie sheets. Bake 350* 8-10 minutes or until edges are brown. (The tops will look moist). Transfer to wire racks to cool. Yield: 4 dozen
Mimi in AL ^..^

Italian Christmas Cream (frozen salad or dessert)
This one's holiday-colorful, smooth, and fresh. It's just mixing and freezing, but it tastes like a creamy Italian homemade specialty And does it ever look great on a table with all those colors!

2 medium-sized firm bananas, peeled and sliced
1 cup sliced seedless green grapes
2 cups (16 ounces) sour cream
1 cup coarsely chopped Maraschino cherries
1 cup coarsely chopped walnuts
1/2 cup sugar
1-1/2 teaspoons grated fresh lemon peel

Lightly coat a 2-quart shallow casserole dish or mold with nonstick spray. Combine all ingredients in a large bowl and mix well. Pour into casserole dish or mold. Freeze overnight. Let stand at room temperature for 15 to 20 minutes before serving. (Can unmold it onto a serving plate if desired.)
Just received from http://www.bobsproduce.com/
Alex

Happy Holidays to everyone. We went to a Christmas Stroll in Graham,Tx. & at one of the stores they were serving snacks & one was like a pecan pie bar. They were so good & tasted like pecan pie. Does anyone know how theses are made or where I could find the recipe. I enjoy reading all the recipes & tips & have made lots of the recipes from here. Everyone is so helpful. Thanks for connecting us all Nancy.
Thanks, Joyce, Olney,TX

Nancy, furry friends & all Nancylanders,
I am looking for a chocolate biscotti recipe. I am hoping someone out there has either a TNT (preferred) or just a recipe that has not been tried yet. Thank you in advance.
Nanci, NY

Hello out there, I am looking for a recipe where green grapes were wrapped in cream cheeese and rolled into nuts. We have tried to repeat what we had tasted at a reception but couldn't get the cream cheese to stay on. They are very yummy. Anyone?
Dee from WA

Hi All
Many recipes call for frozen or a tub of Cool Whip. As far as I know we can't buy it here in Australia. Can anyone offer a substitute. Also recently someone explained what a cube of Butter is. What is a stick of Butter, is it half of a cube?
Many Thanks, Bob in Adelaide Australia

Hi Nancy, I wonder if anyone of your email friends have a solution to correct a very smelly refrigerator and freezer. We went away for two weeks and my husband inadvertently turned off all of our electricity. We came home to a terrible mess in it.

Have tried lots of baking soda, vinegar, vanilla and newspapers, plus a good cleaning with bleach and water--still there. Ordered some odorblockers from the internet but they did not come yet.
Any suggestions will be much appreciated.
Dee in Tucson

Some Fondue recipes for Nancy in Virginia. These have to be 30 years old. Seems every party we had or were invited to had fondue pots. It was fun then and now ther'er coming back. Enjoy.
Alis from WA

Pizza Fondue
1 onion, chopped
1/2 lb of lean ground beef
2(10oz) cans pizza sauce
1 T cornstarch
1 1/2 t oregano
1/4 t garlic powder
10 oz finely shredded Cheddar cheese
1 c finely shredded mozzarella cheese
French or Italian bread, cut into large chunks or cubes

Brown chopped onion and beef in skillet; drain off any excess grease. In a saucepan, mix the two cans of pizza sauce, cornstarch, oregano, and garlic powder together, stirring well. Place saucepan over low to medium heat and cook the mixture until it begins to bubble and become thickened. Add both cheeses slowly to the mixture, adding about one cup of cheese to mixture at a time, stirring the cheese well into the mixture before adding the next cup of cheese. After the cheese has been completely stirred into the mixture, melt the cheeses fully over low heat. When the cheese has completed melted, pour the fondue sauce into the fondue pot and serve warm with bread cubes.

Fondue from Reinlander Resturant
5 c processed Swiss American Cheese
2 c water
1 c Saturne or Chablis wine
1 t garlic powder
1 T butter
1/4 t each accent & white pepper
dash nutmeg

Grate or chop cheese. Bring water, wine, butter and seasonings to a boil, then put onto a double boiler. Add cheese. Stir until a smooth heavy sauce. If fondue seems too think add more wine, if too thin add more cheese. When cooked pour into the Fondue pot and serve with chunks of heavy bread.

Cottage Cheese Rolls
2-3/4 cups white flour
1/4 cup white sugar
1 teaspoon salt
1 cup cottage cheese
1 egg beaten
1/2 cup shortening, soft
2 pkgs dry yeast
1/4 cup warm water

Combine the flour,sugar,salt, egg, cottage cheese and the shortening. Beat until smooth. Dissolve the yeast in the water and add to the first mixture. Mix well. Roll out on a floured surface. Cut into pie wedges. Place on greased cookie sheet. Let rise until doubled in size. Bake at 375 degrees for approximately 15 minutes.
Phyllis Knipp-- Family Favorites

HELP! I lost a recipe for a Cranberry Sorbet that I got several years ago at a cooking class put on by a couple named Von Welanetz at the Robinson's Department Store in the L.A. area. Every year I served it with my Thanksgiving dinner but couldn't find it this year. I did use a recipe for a sorbet from Emeril's cooking show, however, it wasn't nearly as good. My family is hoping I can locate the recipe and make it to serve with our Christmas turkey. It was very easy to make and didn't require an ice cream machine.
Ann in Redlands, CA

Nancy after seeing all the wonderful recipes for banana pudding I thought I would share my version. Many years ago an aunt taught me to make it using the vanilla Jello Pudding and Pie filling mix-the type you cook. Just add about 1\4 cup of extra sugar and the two egg yolks when you separate egg whites for the meringue. This makes it taste more like a "from scratch" recipe. I also add the two egg yolks and extra sugar when I make chocolate pies using the chocolate mix.
Evelyn in Tennessee

My friend is looking for a recipe for acorn squash that after it is baked in the oven you pour a white sauce over it. Her mother used to make it. In the New England area during the late fiftys.
Thanks Kathy from Fl

This recipe appeared in Alicia's Kitchen. It was sent by Tracy in Atlanta, who said, "I am blind and have a screen reader on my computer and this is one of the easiest news letters to read! This is a chicken recipe that my Mom and I make a lot and it freezes great."

Well, I hope Tracy is reading this, because I made the dish last night with the remains of a rotisserie chicken, and it was delicious. I added chopped onion and celery to the mixture of soup and sour cream. I used Brownberry shredded herb-seasoned stuffing. As a variation, some broccoli would taste good in the bottom layer with the chicken too. Thank you, Tracy.
Alex

Chicken and Dressing Casserole
5 chicken breasts, cooked and chopped
1 8 oz sour cream
1 can cream of chicken soup
1 package Pepperidge Farm Stuffing
1 stick butter, melted

Place chicken in 9 by 13 baking dish. Mix sour cream and soup and pour over chicken. Mix stuffing and butter and spread over soup mixture. Bake at 325 for 45 minutes.

We have put water chestnuts and, or mushrooms in the soup mixture for a change. Also you can freeze this in 2 or 3 smaller dishes.

Nancy in VA requested cheese fondue & chocolate fondue recipes (12/3):

Cheese Fondue with French Bread Cubes
2 c. cheddar cheese cubed
2 c. Colby cheese cubed
1 c. dry white wine
2 cloves garlic minced
1 T. Worcestershire sauce
1 loaf French bread cubed

In large saucepan simmer garlic & white wine & Worcestershire sauce. Add cheese & flour gradually to wine mixture. Stir continuously until cheese melts. Serve by placing toothpick in a French bread cube & dipping into cheese fondue. Use fondue pot or other warming dish to keep cheese hot.

Orange Chocolate Fondue
1/2 c. milk chocolate chips
3 squares (1 oz. each) bittersweet chocolate
1/2 c. whipping cream
3 T orange juice concentrate

1 frozen pound cake (16 oz), thawed & cut into 1 inch cubes
sliced bananas & star fruit, orange segments, sweet cherries or other fruit In heavy saucepan over low heat, cook & stir chocolate chips, bittersweet chocolate & cream until smooth. Stir in orange juice concentrate. Transfer to fondue pot & keep warm Serve w/cake & fruit. Yield: 1-1/3 cups.
(Source: Mary Jean DeVries, Grandville, Michigan)

Easy Cheesy Crab Fondue
5 oz. Kraft Old English Sharp Cheese Spread
8 oz. cream cheese
7-1/2 oz. canned crab meat
1/4 c. light cream (half&Half)
1/4 t. garlic salt
1/2 t. Worcestershire sauce
1/4 t. cayenne pepper

In double boiler, place cheese spread & cream cheese & stir until smooth. Add remainder of ingredients, heat, stirring constantly until thoroughly blended. If too thick, add half & half, continue stirring until smooth & hot. Place in fondue pot, keep hot &serve w/chunks of French bread on fondue forks.
Athena in DE (Could Sandy in Iowa please tell me where she bought a gingerbread shaped cookie pan???)

To:Sandy in Iowa regarding the gingerbread men: Your story about your grandchildren and the gingerbread man in the oven reminded me of another incident with a gingerbread man. I once taught preschool and after reading the gingerbread man story to the children helped them make a giant gingerbread man on a cookie sheet, decorating him with raisins. When snack time came around we gave him his own chair at the table. After pouring out their juice I went over to the ginger bread man and picked him up and asked the children if they would like an arm or leg for their snack. Can you imagine the look of horror that came over their faces at the thought of eating this character who had become real out of their book. We had saltines for snack that day.
Margo/Boston

Nancy, below are 2 Nabisco recipes for good ole southern banana pudding. One has meringue on top and the 2nd Nabisco one does not. Guess it depends
on what you like. I use either one.
http://www.nabisco.com/Recipes/

Meringue-Topped Southern Banana Pudding
4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar

ADD milk to pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat.

ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of 1/3 of the pudding and 1/2 of the banana slices. Repeat layers, ending with remaining pudding.

BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add
sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish. BAKE at 350°F for 15 minutes or until meringue is browned. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.

OR Original NILLA® Banana PuddingPrep Time: 30 min
Total Time: 50 min
Makes: 12 servings, 2/3 cup each

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided
5 medium ripe bananas, sliced (about 3-1/2 cups)

PREHEAT oven to 350°F. Mix 1/2 cup of the sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.

RESERVE 12 of the wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

BEAT egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge. BAKE 15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved 12 wafers just before serving.
Chris in NM

Patti in Tx, I just use Cameo brand Aluminum and Stainless Steel Cleaner on my cookware. If you can't find it in your area, I imagine any good stainless steel cleaner would work just fine. I rinse well and then wash in soapy water. They absolutely sparkle. I have much better luck cooking in stainless when the pans are unscrupuously clean. Also, I told you I cook my eggs on med. heat. Since all stoves are different, you may find a lower temperature is better for those eggs. Again, stainless steel cookware requires much lower temperatures than most cookware.
Dar in Iowa

For whoever sent in the recipe for the orange slice/cake mix cookies -- Thank you so much. Made them today and they are delicious. Have to take 9 (Nine) cookies to a cookie exchange - never heard of such a thing just taking 9 and have been to a lot of cookie exchanges in my life but anyway ---

The only thing I would say about them other than they are good is -
Don't ask your husband who is sitting there in front of the TV doing nothing to cut the slices up. Mine did 3 and told me it was too much work. LOL! But he'll eat all that's left. Really cracked me up.
Thanks again - and Nancy, thank YOU again. Have a healthy Christmas.
Rosemarie from rural Kansas City

Aloha Nancy and your furry staff! I just want to thank you from the bottom of my heart for such a fantastic site!! I wish I "found" you earlier. I love all the recipes and tips that your readers send in. I look forward to this newsletter everyday! I have a question though. My oven seems too hot. Would you or anyone else know where I can get an oven thermometer? I would to know how much to adjust it before I start my holiday baking and before my parents get here in two weeks. Thank you so much again for such a great newsletter.
Vonni Hardy
Hickam AFB, HI

Merry Christmas Nancy, and all of you Nancylanders!
I have a cookie recipe that I have used for over 25 years. My son called from Austin tonight, and asked me to send it to him so he could make them. It isn't Christmas w/o these cookies in my family. You can skip the cinnamon and sugar topping, and add one whole half of a walnut or pecan, or frost them, etc. They are a light, soft cookie, and my kids would clean up the whole bunch of them in a minute, if I had let them! I most often used the cinnamon-sugar topping on them though.

Sour Cream Softies
3 c Flour
1 tsp Salt
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 lb Butter or margarine
1 1/2 c Sugar
2 Eggs
1 tsp Vanilla
1 c Sour cream

Sift flour, salt, baking powder, and baking soda. Cream butter and sugar. Add eggs and vanilla. Add sour cream alternately with flour mixture. Drop by tablespoons on greased sheets. Spread into rounds and sprinkle with cinnamon & sugar mixture. Bake at 375 degrees about 8-12 minutes or until edges are lightly golden. Remove from sheets to cool. Do not over cook, or they will not be soft and yummy like they should be.
Mary in Oregon

To Sara in Fla. I love the idea of your easy cheese ball. I'm definitely going to make it for the holidays. I love these simple and easy recipes at this time of the year. Especially one's with just two or three ingredients. Little will my guests know our secret of only two ingredients. :) Thanks again, Sara, and Merry Christmas to all of you out there in Nancyland!
Cheryl, Ohio

Happy Holidays to all in Nancyland. I am looking for a TNT chutney for the holidays. I would like to put it over a brick of cream cheese.
Thanks AnneE from Pa.

I was in Kroger's the other day and I saw a kind of dried bean that i've never seen or heard of before. They were called cranberry beans. They were with the dried white, pinto and other dried beans. They were speckled in color. Can somebody tell me what kind of bean this is? What color do they cook up to be and what they taste like? Since I do cook dried beans, I should of gotten a bag of them.

If anybody in Nancyland knows about these beans I'd appreciate you telling me. Thank you and I hope you all have a Merry Christmas!
Sandee in West TN

This is for the lady requesting some recipes for the fondue pot. We love to fondue. The cheecake fondue is to die for. Mary Jo in MD

Welsh Rabit Fondue Style
3 tablespoons. flour
3 tablespoons. butter
1/2 cup milk
1 cup ale
1 pound diced sharp cheddar cheese
1/2 teaspoon salt
1/4 cup sherry
dash of Tabasco sauce

Blend the flour into the butter and heat in a saucepan stirring while you add the milk and ale. Heat slowly stirring until thickened. Remove from the heat and stir in the cheese, blending until smooth. Add the salt and sherry, stirring until blended. Transfer to fondue pot; add Tabasco. Use and assortment of vegetables and rye sticks.

Nacho Fondue
1 can Campbell's Nacho Cheese soup
1 cup shredded Monterey Jack cheese
1/4 cup milk
1/2 cup salsa

In a 1-1/2 quart. saucepan, stir soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly.

Stir in salsa; remove from heat. Serve in fondue pot with chips, bread chunks or fresh vegetables for dipping. Makes 2-1/2 cups.

Onion Cheese Fondue
2 cups tomato juice or V-8
2 tablespoons. lemon juice
1 envelope onion soup mix
1 tablespoons. flour
1 pound American cheese cut into 1/2" cubes

Combine tomato juice, lemon juice and onion soup mix in a cheese fondue pot. Toss the cheese cubes and flour together. Bring liquid in pot to simmering and add a small portion of the cheese at a time, stirring until cheese is melted. Continue adding cheese after each addition is melted until all cheese is used and fondue is smooth and thick. Use and assortment of vegetables, corn chips and crackers.

Cheesecake Fondue
1/2 cup half and half
1 teaspoon freshly grated lemon peel
2 teaspoon freshly squeezed lemon juice
dash of nutmeg
8 ounces. cream cheese
1/4 cup sugar
1 teaspoon vanilla
angel food cake cubes and fresh fruit
.
Heat the half and half in the cheese fondue pot to simmering. Cut the cream cheese into about 3/4 inch cubes and add to the half and half; stir until blended into cream and completely melted. Add other ingredients except for nutmeg. Sprinkle nutmeg on top and keep warm over a candle warmer if you pot is not electric. Arrange cake cubes and fruit on a tray for dipping.
4-6 servings.

This recipe for Butterscotch pie for mj-Indy

Butterscotch pie
3/4 cup sugar and 1/2 cup sugar to brown
3TBS. flour
3 egg yolks 3 egg whites
1 1/2 cups milk
2 TBS. butter
1 tsp. vanilla

In a sauce pan melt and brown 1/2 cup sugar slowly, being careful not to burn. Add remaining sugar mixed with flour. Pour in milk and egg yolks. Cook and stir until smooth and thick. Add butter and vanilla and cool. Pour into a baked pie crust and top with meringue and brown.
Dorothy in Texas

Nancy, this is in response to several requests. mj-indy requested a recipe for Butterscotch Pie. Here is one that my grandmother use to make (I personally do not remember it, but my mother gave me the recipe
a few years back).

Butterscotch Pie
1 cup brown sugar mixed with 2 tablespoons of flour
add 1 cup cool water
well-beaten yolks of 2 eggs
2 tablespoons butter
teaspoon of vanilla.

Cook in double boiler until thick, pour into pastry crust. Whip the 2 egg whites, spread on top and place in oven to brown. (I would assume the crust is prebaked)

For the church secretary looking for fruit dip: Here is an easy fruit dip that I have used several times: individual size strawberry and 8 oz. Cool Whip. Blend together.

Someone else was asking for a cream soup base. If you don't want to make your own, Watkins has a great cream soup base. Also for the person wanting a good cheese ball, the following is a recipe using Watkins products (I am an associate with Watkins, therefore, I use them in lots of things that I make)

Six Onion Cheese Ball
1 package (8 oz./227g) cream cheese, softened
1-1/2 tbsp/(22.5 mL) Watkins Six Onion Soup Base Watkins Omelet & Souffle Seasoning

Mix soup base into softened cream cheese. (If larger cheese ball is desired, simply multiply the recipe using the same ratio of soup base to cream cheese) Form into a round ball. (Chilling cheese ball in refrigerator will make it easier to handle when doing the final step) Pour some Watkins Omelet & Souffle Seasoning on a plate or clean countertop and roll ball in season to cover it. Serve with crackers.
Zelda in Grand Prairie, TX

Hi folks! I just found a recipe at a local Hallmark Store, don't see anything about a copyright and I would make a change or two anyway, but one our "friends" here was looking for a sweet dip for fruit, etc. It's call the Snowman Cheese ball.

8 oz Softened Cream Cheese (I would use the low-fat)
5 Cups Powdered Sugar (I would sift this)
1/2 tsp. Vanilla
1 bag Flaked Coconut
I would also add 1/2 cup or so of finely chopped Pecans, just because I like the nut flavor and the coconut would hide them.

Mix Powdered Sugar & Cream Cheese in a bowl. Add Vanilla. Mix well. Add about 1/2 Cup of the coconut. Shape into large ball. (I would make 3 graduated ones to form an actual Snowman).. Sprinkle (or roll) in remaining coconut. Serve with fruit or graham crackers.

If you choose to make an actual Snowman, you could decorate with mini- M&M's or candies of your choice and get creative to make a hat.

Hope you can use this. Thanks for everything Nancy!
Pam in getting colder Roanoke, VA

Hi, Phyllis in Mass~ Before I saw your version of a 'Farmer Cheese' cheesecake, I'd gotten an old "Russian Cheesecake" recipe that had exact ingredients my mother used. For instance: sour cream instead of cream cheese; and it called for a graham cracker crust, lemon flavoring, etc...just like hers. But, I appreciate your pineapple one & will try that also. Thanks.

I'd like to submit a little uncommon pastry: "Churros" are Spanish doughnuts, squeezed out through a pastry bag and fried in long ribbons. I never leave Mexico without having enjoyed a large $1 bag of them. Here's a recipe to try if you can't get over the border:

CHURROS
1 cup water
1/4 tsp salt
1 Tbsp sugar
1/2 cup butter
1 cup all-purpose flour
3 eggs
1/4 tsp lemon extract
1/2 cup powdered sugar, or sugar mixed with 1 tsp cinnamon
oil for frying

In a medium-sized saucepan on medium heat, combine water, salt, butter, and 1 Tbsp sugar. Once the butter has melted bring to a rapid boil. Remove from heat. Add flour all at once & mix thoroughly until it forms a pasty ball. Add in eggs all at once & beat with spoon until it reforms a solid paste & the eggs are fully incorporated. Stir in lemon extract and cool for 15 minutes.

Heat oil to 390 F. to a depth of at least 2 inches. Put half the dough in a large pastry bag with a large (or 1/2 inch) star tip. Squeeze dough into hot oil until you have a straight ribbon about 5 to ? inches long (you determine length). Cut it off with a knife. Fry until golden brown, never letting the oil go below 350 F.
Remove from oil and drain on paper towels. Sprinkle with powdered sugar (or cinnamon sugar), and serve warm if possible.
Goce mucho! Carol in San Diego

There was not room for all the replies, responses and recipes in today's newsletter. More will be posted in tomorrow's newsletter.
Nancy