All Simple and Easy Cooking Recipe Kitchen 
Easy and simple to prepare recipes using everyday ingredients.

The purpose of this recipe newsletter is to post requests and replies from our members and all their great tried and tested (TNT) recipes.

How to print out only part of the newsletter
1.  Drag the mouse over text  (with the left mouse button pressed.) It will highlight the part of the newsletter you wish to print.
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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

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Site Index     Favorite Recipes of Our Members

Cool Whip Jello Dessert
3 cups boiling water
l large size cherry gelatin
l box Cool Whip 16 oz. size

Stir the boiling water into the gelatin and mix for two minutes until dissolved. Stir in the cool whip and mix thoroughly until it melts completely. Wash the cool whip box, dry and spray with cooking spray. Put the gelatin mixture in the cool whip container and refrigerate 8 hours or overnight. Dip it in warm water for 15 seconds to unmold it and put it on a plate. The two layers will have magically separated. This is from a jello ad, have not tried it but it sounds fascinating.
Dee in W.Lafayette

Merry M in MN, This may sound dumb but how can you tell if the flour has
gone rancid? I have some and don't know if they are still good or not.
Jenny in Ky

Jenny in today’s newsletter was talking about chocolate covered grapes. Debbie, our webmaster, is the queen of chocolate covered fruit. She dips strawberries, banana slices, apples, and almost anything else. She melts the chocolate in a fondue pot or over a double boiler. She does not add anything to thin the chocolate.

The key to really great chocolate fruit is quality chocolate. We sell chocolate wafers, which are perfect for dipping, in milk chocolate, dark (semisweet), bittersweet, and white. These have higher cocoa butter contents than chocolate chips and are better suited for candy and dipping. We are overstocked with bittersweet wafers and are offering them to Nancylanders for half price. You can get these imported bittersweet chocolate wafers for 50% off here.
Dennis Weaver, Prepared Pantry

Hi Nancy and everyone, at the Bob Evans in MO in the summer they serve crepes with a soft custard inside and topped with banana and another fruit. I am looking for the custard recipe, it is not an egg custard that you bake it is soft and creamy. Does anyone happen to have a clone of these crepes or a recipe for the soft custard, I would really appreciate it.
Thank you, Marilyn in IL

Hi Nancy,
So many of your readers are asking for the Easy Fudge Recipe made with the baking chips and canned frosting! Would it be possible to put it on the Favorite Recipe List at the bottom of your newsletter? I'm sure it would be well appreciated by all.
Bev in NC

Comment
As soon as I find it again I will add it to the favorite recipes list at the bottom of the page.
Nancy

For Becky in Magnolia, Ark...thank you so much for your recipes and for the info on the rice cooker. I've used a rice cooker for years just to make rice, but it wasn't until I saw WolfGang Puck demo his that I knew you could make other things in it. Who knew! :)

Also thanks to Careen from Cortez for the can size info. Your "no name" recipe is in the crock pot as I write. :)
BTW....what is Pepi hominy? Is it different then the regular?
Bab in San Diego

I am searching for crock pot breakfast ideas --not oatmeal, please.
Thank you for your help.
grannym IL

I am looking for homemade cupcake recipes. I have some good cake recipes but do not know how long to bake them or what temperature. I need them by Wednesday Nov. 11th. Phyllis C. from Ky.

I’m happy to respond to Joyce in KY who wanted a good Carrot Cake. I’ve never found better than this one.

Carrot Cake

From Los Angeles Times is early 60’s, probably the original carrot cake recipe.

The first time my grandson ate this he turned to his daddy and said “next time I’m sick I want you to feed me this because I’ll sure get well in a hurry.”

4 eggs
2 cups sugar
1 cup oil
1 tsp. Cinnamon
2 cups flour
2 tsp. Soda
2 tsp. Baking powder
1 cup chopped walnuts or pecans
3 cups grated raw carrots

In large mixing bowl, beat eggs, add sugar, oil and cinnamon. Sift together flour, soda, baking powder and add to egg mixture. Stir in nuts and carrots. Pour into two 9” cake pans, or two 8” cake pans and 12 cupcakes. I use a 9 x 13 inch pan. Bake at 350°F 30-35 minutes, about 40-50 minutes in 9x13. Cool completely, then frost.

CREAM FROSTING:
Cream 1/4 lb. Margarine or butter and 1 (8-oz.) pkg. Soft cream cheese.
Add 1 (1-lb.) Box powdered sugar and then
1 tsp vanilla.

Frost cake.
Enjoy!! Bunnie in Parker, CO

Kate in Gastonia N C. November 3 newsletter, I have hade good luck dividing the ingredients in recipes and making only enough for the 2 of us. It's easy to do this before starting preparation. If you like you could make a set of separate recipes Labeled "Recipes for one of two"
M. Tulsa

Easy Peanut Butter Cookies
1 cup Crunchy Peanut butter
1/2 cup packed brown sugar(may add more to taste}
1 stick butter at room temp.
1 egg
Mix the above well.

1 and 1/2 cups all purpose flour
1 teaspoonful baking powder
mix well

Combine flour mixture with the peanut butter mixture. Form into small balls. Flatten balls with a fork. Bake on a parchment paper lined cookie sheet at 350 degrees for 18 to 20 minutes.
V

A small deli over the bridge in Duluth, MN makes the best multi-grain cranberry bread. Would LOVE to have the recipe if anyone has heard of this??? I know it's a long-shot, but doesn't hurt to ask. Thanks so much!!!
Susan from Superior, WI.

HELP! from all you resourceful Nancylanders. I forced my sister-in-laws tiny ring on my little finger and now neither soap nor handcream will help me release it. I know I've read of another solution but can't remember it when I need it. Anyone? Thank you
Maryann MN

For Carolyn in KY: The recipe for Blasted Chicken is listed at the bottom of this newsletter in the members favorites list and the Buttermilk Chicken recipe (which, by the way, is absolutely to die for) is in the Oct. 18 newsletter a little less than halfway down. I just went to the 18th to check that I was not telling you wrong and it is definitely there.

Enjoy.. They are 2 of the best recipes I have from Nancy's newsletter. Of course, I only have about several hundred of the "best recipes". I just think this newsletter is awesome and there is not an appropriate word to describe our "wonderful Nancy".
Hope you try and enjoy these 2 recipes.
Good cookin' Barbara in Corsicana

This is for Mary in Newton Falls, OH. about her dough that didn't rise properly. Why don't you use the dough to make pizzas, it should work just fine. This was in the November 3 newsletter. I hope this will help you .
Jeannie from Henderson, Texas.

Blue Cheese Broccoli Casserole
3 cups broccoli florets, chopped
2 Tbsp. butter or margarine
2 Tbsp. flour
4 oz. cream cheese
1/2 cup blue cheese, crumbled
1 cup milk
1-1/2 cup crushed Ritz cracker crumbs
6 more Tbsp. butter or margarine, melted

Preheat oven to 350. Steam or boil broccoli florets until just cooked, about 2-3 minutes; drain well.. In a large saucepan melt 2 Tbsp. butter over medium-low heat. Stir in flour. Add cream cheese, blue cheese and milk. Stir over heat until smooth. Stir in broccoli.

Mix 6 Tbsp. melted butter with cracker crumbs until well combined. Stir in 1 cup of cracker mixture into broccoli mixture. Pour mixture into a casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle the top with remaining cracker crumbs. Return to oven and bake uncovered for another 15 minutes. Allow to cool for
10 minutes before serving.
Tona in Bama

For Mary in Newton Falls, OH
For your bread dough that didn't come out right, why not make fried bread, just break off handfuls of dough and pat into a circle about 1/8 inch thick. Fry in hot oil, turning so that both sides are nicely golden brown. Drain on paper towels. Fry bread can be eaten sprinkled with powdered sugar or cinnamon-sugar.
Peggy from Belleville, Ontario, Canada

Hey Mary from Newton Falls. I have a suggestion for the dough and the yeast that failed. Bake it up any way. I have had that happen from time to time. Slice it and feed it to the dog next door, or anywhere for that matter. If he turns up his nose, smear some peanut butter on it, I'm sure the dog will love it, and love you too. I get a kick out of the dog trying to get the peanut butter off the roof of his mouth. I didn't know if I had done right or wrong in giving it to him, but as soon as he got it down he was right back for more. Now whenever the dog sees me coming he goes a bit bananas, yup, we got a real friendship there. All because of the dough that failed.
Don from Mich

Nancy, this message is for Bonnie in WA. I have been saving my recipes the same way you are, in Word, and my computer crashed. They are all gone now. This time around I am going to put them on a CD. I'm sorry I had to learn this lesson the hard way.
Alis from WA

For Joyce in Kentucky (11/03/06)

This is my favorite carrot cake recipe. Hope you like it.
Barbara in AL

CARROT CAKE
2 cups flour
1-1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon nutmeg (optional)
2 (6 oz.) jars baby food carrots
1 (8.oz.) can crushed pineapple, drained
2 cups sugar
1 cup vegetable oil
4 eggs
1/2 cup chopped nuts
Cream Cheese frosting (recipe below)

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside. In another bowl, mix baby food carrots and drained pineapple; set aside.

In another large bowl, blend sugar and oil. Add eggs, 1 at a time, beating well after each addition. Add dry ingredients alternately with carrot-pineapple mixture; mix well. Stir in the nuts.

Pour batter into prepared pan. Bake 40 to 45 minutes. Cool; top with Cream Cheese Frosting. Makes 16 servings.

Cream Cheese Frosting: Cream together 1/2 cup butter, 1 (8-oz.) package cream cheese and 1 teaspoon vanilla. Gradually add 1 (1-lb.) box confectioners' sugar. Beat thoroughly. Add a few drops of milk if frosting seems too thick.

Could some one please tell me what newsletter the fudge made with frosting and chip recipe can be found. I love your newsletter--it's the first thing I open up in the morning. Lolagetz

Comment
This request for the date of the Easy Fudge with frosting and chocolate chips was made by Athena as well.
Nancy

Hello Nancy, Siggy, Ditto and all the wonderful Nancylanders out there. I am sorry but I don't have the date of the newsletter or remember who sent it in. Seems like my memory is getting a little foggy LOL. I want to thank the person who sent in the suggestion of using vinegar and hot water to clean vinyl floors. It works great and my floors have never
looked better. They don't feel sticky like they did before either. I am one happy homemaker. Thank you again.
Sherrie in Delaware

Ham Casserole (crockpot)
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped

In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender. 4 servings.
Tona in Bama

A carrot cake recipe for Joyce in Ky. I made it yesterday for my sister-in-law's birthday (it is her favorite).

The Best Carrot Cake
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. salt
2 tsp. soda
1-1/2 cups vegetable oil
4 eggs
1 small can (8 oz) crushed pineapple, well drained
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
3 cups grated carrots

Preheat oven to 350° F. Grease and flour 9x13 baking pan. In a large bowl, mix first five ingredients together; in a separate bowl, mix oil, egg, pineapple, carrots, and optional nuts and raisins. Add wet ingredients to dry ingredients. Bake at 350° for 45 to 50 minutes, check for doneness. Remove from oven, let stand until cool, then frost.

Frosting:
8 oz cream cheese
1/2 cup butter, softened
2 tsp. vanilla
3-1/2 cups powdered sugar
1 cup chopped nuts (optional)

Blend all ingredients together.

Submitted by Pat C, Auburn, WA

This is for Joyce in Ky. My adopted Mom made this Carrot Cake for years and it's great!

2 c. Sugar
2 t. Salt
2 t. Cinnamon
2 t. Baking Soda
3 c. Grated carrots
4 Eggs
1-1/2 c. Salad oil

Cream sugar & oil. Add 1 egg at a time, beating after each. Sift dry ingredients. Add to creamed mixture. Add carrots & mix. Bake in greased layer pans 30-35 minutes @ 350 degrees.

Frosting
8 oz. pkg. Creamed cheese
1 stick Butter or margarine
1 c. Flaked coconut
2 t. Vanilla
1 box Powdered sugar
1/2 c. Nuts. (Walnuts)

Cream cheese & butter. Add other ingredients. Beat until fluffy. The only thing I do differently with this recipe is use applesauce instead of the oil. Trying t cut down on fats wherever I can.
Sue in Fl

I am hoping all you good cooks out there can help me. I ate at place that served a sweet potato dessert, it was so good. It was called sweet potato sticks. The potatoes was boiled and rolled in some kind of batter. I think they were fried or deep fried. I am hoping someone will have the recipe.
Thanks so much. Rose in NC

I don't know if this recipe has been in the newsletter previously but I've made it several times and love it. My sister Suzanne gave me the recipe but I don't know where she got it. It's in my crock pot as I write this.

Ruby Chicken
4-6 skinless boneless chicken breast halves
Chopped onion
1 lb fresh cranberries (I have never seen larger than a 12 oz bag(
6 oz frozen orange juice concentrate, thawed (I can't find small cans any more so divided a 12 oz can and put the rest in the freezer for another use)
1 tsp pumpkin pie spice
2 tsp grated orange peel
1 cup sugar (I use Splenda)

Wash chicken and pat with paper towels. Place in crock pot. Pour in cranberries, which have been washed and sorted. Add onion. Combine orange juice, spices and sugar. Pour over all. Cover and cook on LOW 8-10 hours.
grannym IL

I thought I would send in one of my favorite recipes, we are not dessert eaters but this is one we love.

Tomato Soup Cake
2 eggs
3/4 cup oil or any other vegetable oil will do
1 1/4 cups sugar
1 tin tomato soup
3/4 cup water
1 teaspoon baking soda
3 cups flour
1 tablespoon baking powder
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
1 cup raisins

Mix eggs, oil, sugar, tomato soup and water in a large bowl. Mix baking soda, flour, baking powder, nutmeg, cloves, cinnamon and raisins in another bowl. Add dry ingredients to first mixture. Mix well. Put in a bundt pan or loaf pan. Bake in preheated oven for 1-1/4 hours.
This is delicious with butter on the slices.
Peggy from Belleville, Ontario, Canada.

Hi Nancy and Friends,
I am looking for a recipe. At Chinese restaurants they have Crab Wontons as an appetizer. Does anyone have a recipe for these scrumptious little things. Thanking everyone in advance.
Lisa-Union Bridge, MD

Dear Nancy and Friends:
I wanted to post this recipe that I made in the crock pot for my "Library Volunteers". It was so easy and had a great flavor. I hope you enjoy! This makes a lot.

Crockpot Clam Chowder
1 (10 3/4 oz). can condensed cream of celery soup
1 (10 3/4 oz.) can condensed cream of potato soup
1 (10 3/4 oz.) can new England clam chowder
2 (6.5 oz.) cans minced clams
1 qt. half and half cream
1 pt. heavy whipping cream

1. Mix cream of celery, and potato soup, clam chowder, 1 can undrained clams, 1 can of drained clams, half and half cream and whipping cream into a slow cooker.
2. Cover and cook on low for 6 - 8 hours.

** I even threw a couple of left over potatoes in there I had from the night before **
Amanda from Spring, TX

For Jean in Ill. Please post the recipe for the angel food cake with lemon pie filling. I can't locate it.
Thanks, Boots in Va.

This is for Bea in IL who is making her first Thanksgiving turkey . The magic trick is to brine your turkey before cooking. Wash out the turkey with cold water, emptying the cavities of the neck and bag of livers and heart. Save those and boil them . You can use the broth in the bottom of the turkey roaster pan when you cook the turkey. Take a big deep pan like one you would use for making a spaghetti sauce or soup. Put the clean, thawed fresh turkey in and fill with water. Add 1/2 cup salt to the water. Cover the pan with plastic wrap and refrigerate over night. When it comes time to cook the turkey make sure you give your self enough time. It will need hours in the oven, usually 18 min. per pound. Rinse the turkey with cold water and pat dry with paper towels.

Stuff it if you are going to do the stuffing in the turkey. Close the turkey cavity with the heel of the bread and sew it close or use the big pins they sell for this purpose. Rub vegetable oil over the turkey and place BREAST SIDE DOWN on a rack in the roasting pan. Pour in the broth from the cooked livers and add enough water that it makes 2 cups.

Place it in the 425 degree oven uncovered for the first 1 1/2 hours. You do not have to baste this turkey. After the first 1 1/2 hours take the turkey and turn it over onto it's back.( I usually get my husband to do this and he uses big serving tongs and sometimes even oven mitts, while I hold the pan).Cover the turkey and pan with foil tightly.

Lower the cooking time to 350 degrees and place turkey back in oven for remaining time. !/2 hour before the turkey is due to be done remove foil so that turkey will brown nicely. Most turkeys come with the little red pop up indicating the turkey is done, so watch for that the last hour.

Don't be afraid to ask family members to bring or prepare dishes. Everyone has a favorite traditional thing they like for Thanksgiving and it is fun to share it. My mother makes her apple pan dowdy and the sweet potatoes, my sister makes Indian pudding. Have a wonderful Thanksgiving. It's my favorite holiday.
Margo/Boston

Joan in Ma searched for an hour trying to find Crockpot homony /corn recipe can anyone help me please ! Thanks so much. Nancy you must be a saint to put so much time into our favorite site.

For Kate from Gastonia,NC asking for recipes for 2. There is a wonderful site to go on called cookingfor2.com I'm sure you will find it very helpful.
Peggy from Bellevile, Ontario, Canada.

Nancy,
I saw a couple Nancylanders write in about cooking turkeys or other large meats in brown paper bags from the grocery stores. I read an article a few years back about that very topic.

One of the main points that was raised in the article was that many, many years ago, brown paper bags were made of basically "new wood pulp" which was used for making all kinds of paper. Now, because we are environmentally-aware, most of the brown paperbags are made of RECYCLED materials, and health professionals are raising concern over using this recycled material, because of the uncertainty of the materials that go into the pulp for making the paper, and for the chemicals used to help change the recycled materials into paper.

The article was enough to put a "fear" into me, and I now will glady spend the $1.49 for the large Turkey bags that are made specifically for the purpose.
Sandy H Blue Springs, MO

Donna, with regard to the peppermint oil, any natural food store would have it, but sometimes it is located along with the natural scents for perfumes, etc. It is also called Peppermint Essence. Also most pharmacy's will carry the oil of peppermint, but you just have to ask the druggist.

I recently had a huge mouse problem when the people in the townhouse next to mine moved out and left a double car garage full of trash bags.

I had to finally resort to a combination of "remedies" to eliminate my rodent population. I did use the electronic rodent devices with only minimal success. The mice almost laughed at my old-fashioned mouse traps loaded with all kinds of delicacies (but plain old white bread worked best on the traps). We had pretty good luck with the sticky traps.

Among all of the mouse poisons though, the one that seemed to be the best was called "One Bite" and I found it at a variety of places such as Tractor Supply, and other hardware and garden centers. The mice would even chew into the packages I had not opened to try to get to the contents. Within a day or so, I would find the mice just sitting in the middle of the floor, unable to move. They were sort of paralyzed or dead.

I tried various others including Decon and did not have much success.

Again, though be careful if you have any household pets. If they chew on the dead mice or eat them, it will, at the least, make them pretty sick.

I also used the dryer sheets around my new living room furniture, which seemed to help some.

Also, the peppermint seemed to work pretty well in confined spaces such as closets.

One other hint, make sure all food stuffs are put up and anything that a mouse can chew into such as potato chip bags, bags of potatoes, fruit, pastas or beans, packages of popcorn, loaves of bread, are put into sealable hard-side plastic containers. These mice seemed to be invincible in that nothing seemed safe from them.
Sandy Missouri

Cranberry Recipes
Thanksgiving Recipes 
Sweet Potato Recipes
Easy Turkey Recipes

Hi Nancy,
This is for Kate from Gastonia, NC who requested recipes for one or two in the 11-3 newsletter. Each of these websites have cooking for two recipes. Allrecipes.com, razzledazzlerecipes.com, cooking for 2.com, BettyCrocker.com, and Pillsbury.com. Also here is a quick and easy TNT fruit salad recipe that is a favorite at my house.
Peggy in Arkansas

1 pkg Dream Whip
1 can Eagle Brand milk
1/2 cup lemon juice
1 large can of fruit cocktail, drained
other fruit as desired (apples, oranges, bananas, etc....peeled and sliced)

Prepare Dream Whip as directed on package. Add milk and beat in lemon juice. Drain fruit cocktail and add the fruit to the mixture, along with other fresh fruit. Chill. Thanks for the newsletter. It is the best.

Hi Nancy, Siggy, Ditto, and all the good cooks. I would like to thank Carolyn of Missouri, for the Sugar Free Pecan Fudge recipe I think it was in the 10-29 newsletter.

I have a recipe one of my co-workers gave me when I lived in South Florida, in the 60's
I like these better that a regular fruit cake.

Fruit Cake Squares
2 cups graham cracker crumbs
1 stick of butter or margarine I use Parkay
1 cup coconut
1 cup dates chopped
2 cups mixed candied fruit
1 can Eagle Brand Milk
1 to 1 & ½ cup nuts chopped
I like to add some extra red candied cherries

Melt butter or margarine in a 9 x 13 pan. Sprinkle graham cracker crumbs evenly
over pan, sprinkle coconut, chopped date's, candied fruit, and nut's, I use pecan's, pour
Eagle Brand Milk evenly over top of pecan's. If you add a lot of extra red cherry's you may need to add a little more milk. I add about ½ cup.
Bake in 350º oven for 30 minutes.

When the candied fruit is on sale after Christmas I buy a couple of cartons and freeze them for making later. This doesn't necessary have to be a Christmas goodie.

Also Nancy if you happen to not have a mouse with the wheel in the middle to enlarge the type, you and make your type larger by clicking on view at the top of the page and scroll down to text size, then click on large or largest and it makes it easier to read.
Hope this helps some people.
C.J. in Northeast Arkansas

To all cooks in Nancyland!
I want to string popcorn this year with a 8 and 10 year old to put on the Christmas tree. Something new for them to do, but I would like to color the popcorn, any suggestions as how I can color the popcorn?

I thought about putting color in the pan prior to popping, but when adding liquid to the butter it will splatter, so hoping someone has some idea.
Thanks for your help. Gladys, IN

Nancy, I agree with several of your other readers. I really like the format you are using now. The recipes are so much easier to read, and I hope it is easier for you to do. I have a question for Merry M in MN concerning the recipe for the pecan surprise bars in the 11/03 newsletter. They sound very good, and I am anxious to make them, but in the directions, you mention brown sugar, and it isn't listed in the ingredients. Should there be brown sugar in the recipe and if so how much?
Thanks in advance. Karen, IL

This is for Brenda in Alabama

These cabbage rolls are so easy and SO good. Maybe you could use this recipe and just add the grape jelly to your taste. It really IS good just like this though. Hope you enjoy them.
-Suz in Louisiana

Crockpot Cabbage Rolls
Ingredients:
3/4 C. Minute Rice
1 egg, beaten
1 (8 oz.) can tomato sauce
1/4 C. milk
1 t. brown sugar
1 t. lemon juice
3/4 t. garlic salt
1/4 t. pepper
1 t . Worcestershire
1 lb ground beef
1(28-oz)can tomatoes, undrained

Preheat crock pot.
1. Cut off the root end of the cabbage, and put cabbage into the microwave on preheat for about 3-4 minutes. Peel off several leaves. Repeat these about 3-4 times and you will have perfect cabbage leaves to stuff.
2. Wash the leaves and immerse in boiling water until wilted- drain well.
3. Mix remaining ingredients, except canned tomatoes, in a large bowl.
4. Spoon evenly onto the cabbage leaves. Fold the sides and ends of the leaves over the beef mixture, roll. Secure with toothpicks (like an egg roll or burrito)
5. Place the cabbage rolls in the crock pot. Pour the undrained tomatoes over the cabbage rolls. Cook on hi for 2 hours and on lo for 6 hours.

i Nancy and all of the wonderful cooks out there. I haven't been on here for a while but I'm here, reading all the wonderful things that shared in the news letter.

I am hoping that I can get the ,sugar free Pecan Fudge recipe that was mentioned in this last newsletter. Does anyone know what was the date of the newsletter the sugar free pecan fudge?
Bless you all, Evelyn S. Texas Hill country.

Hello Nancy and all you great cooks out there in Nancyland!
I am responding to the October 27th newsletter to Nancy C, Streator, Illinois who was asking about the lemon bar recipe I posted. Yes, you saw the correct recipe! It is so easy and quick. They are great and light. I have been experimenting with cake mixes since Nancy had all of those in the newsletters and I am having a ball! The ones using the 1 step angel food cake mix are so yummy!

Also, Corinne, in the same newsletter, gave a hint of how she gets a healthier butter. If you check in your groceries, you will see that Land O' Lakes offers a spreadable butter that contains olive oil! That's what we use at home. It is good, too! They also offer the same in a light version, and it's offered in the sticks.

Have a great day!
Chris in NM

I recently attended a fellowship at our church and someone brought a dish called vegetable pizza. Would any readers happen to have a recipe for it? It was fixed on a pizza pan. Delicious!!!
Thanks in advance. Joyce in Ky..

Hello Nancy, Kitties, and Nancylanders! (Nancy, I'm sorry if this is a duplicate e-mail - I sent it and haven't seen it in the newsletter yet so thought I'd better send it again.) Dorothy in Iowa was looking for a Gingerbread recipe that used to be on the Brer Rabbit molasses bottle years ago. I don't know if this is what she's looking for, but I have an old Brer Rabbit recipe pamphlet and found this in it.

Brer Rabbit Gingerbread
3 Tbsp butter
1/2 cup sugar
1 egg
1-1/2 cups flour
1/8 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 tsp. soda
1/2 cup milk
1/2 cup Brer Rabbit molasses

Cream together butter and sugar. Add beaten egg. Then add alternately the dry ingredients which have been sifted together, and the mixture of milk and molasses. Pour in a buttered shallow pan. Bake at 350 degrees for 30 to 45 minutes.

You can tell how old this recipe is by the way the instructions are written! Hope this is what Dorothy is looking for. It's rainy here today, so I don't know how many Trick or Treaters we'll get. Hope you all have a great Halloween!
Sue (Cooky) in Indiana

Nancy, I posted a request to you several days ago about Cranberry Hootycreeks. This was on your site back in '04 I guess-since I can't find them in the '05 index. Did you get that email? Just wondering.
Connie in TX

I did not remember getting your message.
Nancy

Here are the tried and true requested recipes.

BUTTERED PECAN PATTIES
2 Cup white sugar
1 Cup light brown sugar
Few grains of salt
2/3 Cup white karo
1 Cup half and half
Cook until firm ball stage. Stir occasionally. Remove from
burner and add 2/3 stick of butter. Let cool until you can hold hand on bottom of pan.
Add 1-1/2 Cup chopped pecans
1 teaspoon vanilla
Beat until it will shape and drop by teaspoon on waxed paper.
Makes 60-65 patties.

CHOCOLATE RUM BALLS
Melt over low hear: 6 ounces chocolate bits and Stir in: 1 cup vanilla wafer crumbs.
3/4 cup chopped walnuts
1/2 cup sour cream
1/2 cup powdered sugar
1 Tablespoon melted butter
1 Tablesppon your Favorite RUM
pinch of salt

Chill; shape into balls the size of large marbles and then roll in 1 cup finely chopped nuts.
Bette~Indiana

Hi Nancy, Nancy family friends and your 4 legged kids, I was at a party in the Ottawa, Il. area, this past weekend, (I am from Wisconsin) and there was an appetizer there called "Bona Calda", loaded with garlic. Oh it was so good. Served with fresh celery cabbage, other veggies, and French bread. Not knowing who the host was I was unable to get the recipe. (I was a guest of a friend). Does anyone have that recipe. I must have it. Lots of butter, whipping cream and garlic are this recipe -- not fattening at all, LOL. If you have not tried this -- you must.

Thank you Nancy for these great recipes and your letter each morning. Nothing like a hot cup of coffee and seeing your news letter in the morning.
Have a great day and a better week.
Kennelmom in B.D. Wi

I wanted to ask Doris about the Buttermilk Chicken. Do you use boneless, or bone in ? thank you
Judi in Mass.

Hello Nancy, Furbabies and all of NancyLanders!

I know that this request is a bit early but for the last couple of years my sister and I have had a gingerbread house competition, but we cheat and use the pre-made house and add our own things to it. But this year she insists that we do everything from SCRATCH!!! And I have no idea on how to make gingerbread for houses, or what the best type of “glue” to use. I don’t know whether or not royal icing will work in this case. So my request is for a gingerbread recipe and frosting recipe for the gingerbread house. I want to do a trial run before actually competing with her. So any help is appreciated!

Thanks for everyone’s ideas and tips this is truly the best recipe group to belong to, I welcome all the newbies to the site and hope they enjoy it as much as I do!
Gracie, Rochester, NY

I had copied a recipe for a cake in which you used a carrot cake mix to which you added one can of the pecan and coconut icing. I have lost the recipe. I tried to find it in the old newsletters with no success. Does anyone have this recipe.
Love your newsletters Nancy.
Connie in Pa.

Hi, Nancy
Just a couple of replies to requests in the newsletter. For Bette in Indiana, I use the software program MasterCook to get my nutritional info on recipes. I just type in the recipe and the program tallies the calories, fat, fiber, carbs etc. I then put the numbers in my WW calculator and it gives me the points. MasterCook is a very inexpensive software program.

For the lady who wanted a brownie pie baked in a crust: she may be requesting the Fudge Brownie Pie from the Pillsbury Bake-Off contest. I don't have it readily available, but it won first place. I am sure she could search for it, or perhaps someone has it in her files. Karen in Kentucky

This for Eileen from WNY,,, Could you please tell me what kind of ham to use and your recipe for, Cooking ham with 7-up??
Thank you, Candy

For Donna in Ga. The tech support for larger print was in the Oct. 7 newsletter. I use this all the time. It works great to make the print the size you want.
Thanks Lynda in Ms.

Nancy, this is for Vicky in Liberty, Texas. A TNT from New Orleans, LA that was given to me from a sweet, elderly lady in the French Quarter. The recipe is so easy, and tastes just like the ones in New Orleans. You will be amazed!

Pecan Pralines (The hard type, not soft and chewy)
2 cups sugar
2 cups firmly packed light or dark brown sugar*
1 cup evaporated milk
2 cups pecan halves

* The type of brown sugar used will determine the color of the pralines.

In a large saucepan over medium heat, combine sugar, brown, sugar, and evaporated milk; cook, stirring constantly until the candy thermometer reaches 236 degrees F. or when a small amount of sugar mixture dropped into very cold water separates into hard but not brittle threads. Immediately remove thermometer and remove sugar mixture from heat; set saucepan in a large pan of cold water to cool.

Butter a large sheet of wax paper; set aside.
When sugar mixture has almost cooled, beat with a spoon 1 minute or until it begins to lose it gloss. Immediately stir in pecans and drop by tablespoonfuls onto prepared buttered wax paper.

NOTE: Work quickly before mixture sets. If it thicken up, just place pan back on low heat to re-soften. When pralines cool and become firm, wrap individually in aluminum foil or plastic wrap and store in a covered container.
Makes 36 small or 20 large pralines.

** I had no problems with it hardening and everybody loved them! *** Let me know what you think after you make them.
Amanda from Spring, Texas

Vicky of Liberty, Texas- I have been trying to making some fudge for a fair, but would love to have your candy recipes you mention in todays newsletter.
Thank you, Mary, Green Brook, NJ

Hello Nancy and All, I wanted to share a really yummy taste combination that some of you may have tried already. I went to a Class Party/Hayride with my son and one of the Dad's had made pumpkin cookies and thrown in butterscotch chips. The kids loved them!! You never know what you'll come up with when you experiment in the kitchen!
Amy in Fort Wayne, Indiana

For Vickie in Liberty, Texas --
Please, please send in your TNT candy recipes. I have decided to make some candy this year instead of as many cookies as I usually do and I've already been scouring around looking for good recipes. Especially need some that will travel well - within the US but still need them to be stable. Thanks so much for sharing.
Rosemarie in rural Kansas City

Hi Nancy and everyone. I responded to Marilyn's question about the fudge made with frosting and baking chips before I read the rest of the newsletter. I think I answered everyone's questions but if not let me know!

I have a request: I am always looking for some easy salad recipes that I can make for the holidays. It has come to the point where I cook all of the holiday meals and I would like to try some different salads. I do not like pineapple or fruit cocktail, my mom can't have any dairy or gluten, and my uncle doesn't like whip cream or cranberries. Trying to find salads that everyone likes can be a challenge. As there is only five of us I try to make one or two small salads that everyone will like. I am hoping some of you have some simple recipes that will fit my needs!!
Terese in South Dakota

Here are some of my families favorite salads:

SUNSHINE JELL-O SALAD
1 - 3 oz. pkg. lemon Jell-O
1 - 3 oz. pkg. orange Jell-O
3 c. boiling water
1 can lemon pie filling
Cool Whip, opt.
Mandarin orange slices, opt.

Dissolve Jell-O in boiling water. Fold in lemon pie filling while still hot. Use a wire whisk to blend. Refrigerate to set. When set, put cool whip on top if desired and arrange orange sections on top. As my mom can not have dairy and my uncle doesn't like whip cream I usually don't use the whip cream. I have made it in a ring mold and then put a glass
or small bowl of Cool Whip in the center of the ring for anyone that would like it. Also at Christmas time I usually use lime Jell-O instead of the orange so I have a green salad. I have tried it with red Jell-O but the color tends to be kind of unappealing. The pie filling gives it a strange orange-ish cast.

CAULIFLOWER-GRAPE SALAD
1 head cauliflower
2 c. seedless grapes
1 c. walnuts, chopped
1 c. mayonnaise
1/2 c. sugar
1 tsp. vinegar

Break cauliflower into bite size pieces. Mix in grapes and nuts. Mix mayonnaise, sugar and vinegar. Mix with other ingredients and chill several hours before serving. This is one of the salads I made for my parents 60th anniversary party. I had a lot of people tell me how good it was and ask about the recipe.

WATERMELON DELIGHT
1 pkg. strawberry gelatin
1 c. boiling water
3/4 c. cold water
2 c. watermelon balls

Dissolve gelatin in boiling water. Add cold water and refrigerate until mixture reaches consistency of egg white. Stir in watermelon balls and chill until firm. You can also use cherry gelatin but I prefer strawberry. I am sure you could probably try other flavors of gelatin also but I have never tried them. I don't always make watermelon balls.
A lot of the time I just cut the watermelon into bite size pieces instead. It is easier to get seedless pieces by just cutting it into chunks then making balls. Of course it looks nicer when you take the time to do the balls!

Kathi in Virginia: To make your computer open your new Verizon DSL email, you must do the following to set it as default:

1. Click on Start
2. Click on "Set Program Access and Defaults"
3. Click on "Microsoft Windows"
4. Click on "Custom"
5. Under "Choose a default email program," choose "use my current e-mail program" (note: I am assuming you use Yahoo since you have DSL. If you are, in fact, using Outlook Express or America Online, then check whichever one you use.)
6. Click "OK" and your computer should be set up to default to your email program

Donna in GA: Simply hold down the control key ("CTRL") and roll the mouse wheel forward or backwards to enlarge or reduce type size. Note: this will not work with a mouse that doesn't have a wheel; there are a few out there that don't.
Doris in Oklahoma City

This is for Sandra in Oregon, who requested a recipe for candy, cereal and almond bark in the 10/29 newsletter. Laurie SW Michigan submitted this recipe about a year ago.
Robbie Bowling Green, IN

Bag-A-Trash
3 cups Cheerios
3 cups Trix
3 cups Captain Crunch
3 cups pretzels
3 cups mini marshmallows
1 16 oz bag M&M's
1 bag Heath crunch candy
1 (20oz) Almond Bark
1 Tablespoon cooking oil

Lay out waxed paper on counters for the trash to dry. Put first 7 ingredients into a BIG bowl. (I use the big green 32 cup one from Tupperware). In a microwave safe bowl break up almond bark. Add the Tablespoon of oil.

Microwave for 1 minute, stir. Then microwave for 30 seconds at a time until all is melted. Pour this over everything in the bowl. Stir well and lay out

on waxed paper to dry. Fill up those Christmas Zip-lock baggies and enjoy. Ours almost never make it to the bags as we just start eating out of the bowl.

BRER RABBIT GINGERBREAD
2 eggs
6 tbsp. butter
3 1/2 c. flour
2 tsp. ginger
1 c. molasses
2 c. sugar
2 c. milk (or hot water)
Pinch of salt
2 tsp. soda
2 tsp. cinnamon

Cream together shortening, sugar and eggs. Add molasses. Mix together flour, salt, ginger, cinnamon and soda. Alternate adding the flour mixture to the egg mixture with milk (or hot water) beating after each addition. Bake at 375 degrees in a 9"x13" pan. Bake 25 to 35 minutes or until cake tester comes out clean.
LT

To Barb in San Diego; If you click on (www.salleskitchen.com) you will find a few recipes for the rice cooker and her story. Good luck and good eating.
Joseph J.

I am new to the group. Want to THANK YOU for the Cheesy Peanut Butter recipe.
Patricia OH

Hello to all you good cooks in Nancyland, I hope this finds you doing okay. I have a question. I'd like to make different kinds of fudge for the Christmas season and have decided on 5 different kinds of non chocolate fudge. Is it possible to make it and keep it frozen in the freezer for a couple of weeks before serving it? It would be nice to make it ahead of time so I won't be so rushed right at Christmas. I'd appreciate any comments or help with this. Thanks a bunch. Give your furry staff a pat on the head from me.
MAH in Alabama

While visiting the Circleville, Ohio Pumpkin Show I tried pumpkin cornbread and it had like a brown sugar topping it was so moist and melted in your mouth. I have been trying to find a recipe for this. Do you have a recipe for this? I would love to know how to make it .
My family is begging me to make it.
Tina Searles Crooksville , Ohio

This is for Donna .
If you go to a local Health Food Store and buy a bottle of 100% peppermint oil, you can put some on cotton balls and set them around to get rid of your mice. Mice hate the smell of peppermint.
CindyO

For Kathy (10/23) Champagne Punch
Nugents Wedding Reception Sparkling Punch
4 equal parts: sauterne, grape juice, soda water, champagne to
1/4 part brandy Chilled by grape juice ice cubes.
(Served at the reception of Pres. Nixon's daughter, Tricia)
Did you know? The word punch comes from the Hindustani panch,
meaning five.

Five was the traditional number of ingredients which blended into a happy union, like the newly weds. Strong (liquor), weak(water), sour(lemon), sweet (sugar) and sharp(spices). Later spices were removed.

Whene'er a bowl of punch we make,
Four opposites we take,
The strong, the weak, the sour, the sweet,
Together mixed, most kindly meet.
Athena in DE

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