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.

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Site Index     Favorite Recipes of Our Members

Holiday Recipes
Thanksgiving    Leftover Turkey   More Turkey    Pumpkin     Sweet Potato
Cranberry          More Thanksgiving     Fudge and Candy Recipes

Apple Cream Cake
1 yellow cake mix
2 cups sliced, peeled tart apples
1/2 cup chopped walnuts
1/4 cup sugar
1 tsp cinnamon
1 cup whipping cream

Prepare cake mix as directed & pour into a greases 9x13 pan. Combine the apples, walnuts, sugar and cinnamon & spoon over the batter. Pour whipping cream over top of all. Bake @ 350 degrees for 60-70 minutes or until a toothpick comes out clean. Serve with ice cream or cinnamon spiced whipped cream.
Tona in Bama

Many of you write and let me know you like a recipe with the email newsletter. The problem is when I add a recipe over half of our members don't ever get the newsletter because it goes into their spam folder or it never makes it to their mailbox.  If you are getting it when the recipe is included you are one of the lucky ones.
Nancy

Nancy,
I am sure you may have the information on the fudge October 29th is the one that may have the one everyone is talking about. Hope this helps, it is the least we can do for you, because you do so much for us and ask for nothing in return.

PS; I have been going through all the back issue's because I lost most of my stuff when I had the computer problem and remembered that it was a recent post, have a great day and pat the babies for me. Anytime I try to set and go through my computer I  have babies around me too.

Nancy I have another easy candy recipe that I made today. Almost as easy as the frosting and chips!

Coconut Pecan Clusters
1- 1/2 C. Pecan pieces
1 C. Flake Coconut
1 package (8 oz.) of Almond bark (white or chocolate)

Toast pecan pieces in the microwave 1-2 min. Melt almond bark according to the package directions . Mix coconut and pecans into melted Almond bark & drop by teaspoon onto wax paper and let harden.
Linda in Al

Hello Nancy, Siggy and Ditto, and Nancylanders! I made an Apple Pie this weekend and thought I'd share with everyone what I did to make it a little extra special. First of all, I chopped some walnuts (fairly small) and sprinkled them liberally over the bottom of the crust. Then I prepared a basic apple pie filling. Then I added about 3/4 cup of dried cranberries to the filling. I got these cranberries from Dennis at the Prepared Pantry, and they are the greatest - tremendous flavor and far superior to those you buy in pouches at the store! As the pie baked, the cranberries absorbed juice from the apples and plumped up - which eliminated the problem I sometimes have of my pie being too juicy. This was a nice harvest-time treat, and just a little different from the usual apple pie. Thought someone in our Recipe Family might enjoy trying this while apples are so plentiful.
Sue (Cooky) in Indiana

There were many recipes for carrot cake. Most were the same or very similar. Because of limited space in the newsletter not all the exact or similar recipes were posted.
Nancy

I wanted to thank Cheryl in OH for her response to my question about freezing fudge. Your email was a big help. This year is going to be different as I actually have room to "create" in the kitchen and I am looking forward to "rattling those pots and pans".
Thanks. MAH in Alabama

Nancy,
I have been going through the last two weeks of newsletters because in one of them was a question from a woman asking about a breakfast item she had at a restaurant/hotel. I ate breakfast at a wonderful restaurant in downtown Boise several years ago and also had a casserole dish that was so very good. I can't even remember if it was potatoes, rice etc, but know I loved it. I did not see a response to her question and this doesn't give much info either. If it makes sense to you, please ask your readers.
Thank you, Linda Mckenzie

Yellow Sheet Cake
2-1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1-1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 cup milk
2 tsp vanilla extract

Preheat oven to 350F. Line a 9x13 inch sheet pan with parchment paper, or lightly grease it with shortening or oil (butter will produce a harder "crust").Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.In a large measuring cup, combine eggs, milk and vanilla. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary. Pour into prepared 9x13 pan and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles. Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean. Let cool for 30 minutes in the pan before turning out onto a rack to cool completely. You can leave it in the pan if you're serving it casually. Serves 16.
Star

Cauliflower Au Gratin
1 medium head cauliflower (about 1-1/2 pounds), broken into florets
2 garlic cloves, minced
6 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups milk
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup (4 ounces) shredded Swiss cheese

In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. In another saucepan, sauté garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400 for 15-20 minutes or until cheese is melted. Yield: 5-7 servings.
Tona in Bama

For Karen in Kentucky
Thank you so much for the candy recipes . They sound wonderful and I'll definitely try them for the holiday--- which are coming way too fast!
Thanks for sharing.
Rosemarie in rural Kansas City

Hi Nancy.
My name is Betty in South Carolina. I can't reply to email requests because I don't have Outlook Express and don't know how to answer the prompts that come up when I try to send a reply. It asks for the name of my explorer and name of server. I don't have a server; my internet is Microsoft Internet Explorer.

Comment
Move the mouse over the email link.
Right click with the mouse.
Click on the option COPY SHORTCUT.
Paste the link into you email program by holding down the CTRL key and the V key.

After you have copied and pasted the email address into your email program just type the message as usual and send.
Nancy

This for all those southern gals - we have always enjoyed grits when we traveled. Now I'd like to fix them at home. I'm wondering if anyone could recommend a good brand and any tips about cooking them. Thanks Nancy for all you do!
Wendy in MD

I have a question about gingerbread. Is there anything I could use in place of gingerbread to make the houses? I would need something fairly durable, as the three 5 year olds would be assembling most of it. We don't care much for gingerbread and I hate to think of the waste by using it. Graham crackers may be a bit too brittle for the girls to use. I would appreciate any help you might be able to give me. Also, there were suggestions posted at one time about getting rid of fleas. Could someone re-share those with me, or give me the posted dates?
Mariann in Michigan

Here's a tried and true recipe that is quick and very good. I had to make two dishes of this in the past couple of days, everyone enjoyed it so much.

Cherry salad
1 small container cool whip, thawed
1 regular can of cherry pie filling (for one pie)
2 cups miniature marshmallows
Combine all and refrigerate. It's fluffy and smooth, and wonderful

A in AL, I the recipe was posted in the 11/28 newsletter. If you don't add the almonds and scallions, you'll have your basic Rice-A-Roni clone. If you want to make Spanish, Mexican, Cheese or any other flavor, let me know.

And thanks for the frosting-chip fudge recipes! I made it just last night with a plastic can of Buttercream Frosting and with The Pantry's Bittersweet chips. We added walnuts to it, too. I was really surprised how good the flavor was. I put it in the fridge and it got hard rather quickly. My boys finished off the entire batch! Thank you all again for such an easy recipe! Andee in L.A.

Salt-Crusted Baked Potatoes
4 large baking potatoes, about 1/2 pound each
1 large egg white
1 tablespoon water
1/2 cup Sea Salt

Preheat oven to 400. Prick potatoes all over with the tines of a fork. Beat the egg white and water together in a shallow dish until frothy. Place the sea salt in another shallow dish. Roll each potato in the egg white mixture to coat completely and then roll in the salt to coat lightly all over. Arrange the potatoes in a shallow, foil-lined baking pan.

Bake the potatoes until tender when pierced with the tip of a small paring knife, about 1 hour. Slit the potatoes open, embellish with favorite toppings, and serve at once. SERVES 4.
Tona in Bama

This is about the Bagna Cauda.... Our family ( & most folks in town, have been having Bagna's for years. We don't serve it as an appetizer but rather a big meal. Prior to beginning we cut up lots and lots of cauliflower, cabbage, broccoli, and any other veggies you want cooked. + chicken cut into small pieces, beef cut in small pieces, Shrimp, Pork cut into small pieces (what ever is on sale-all or some) -- Each is kept refrigerated in their own container.

In the morning combine the oil, garlic, and anchovies are put into electric fry pans, (we usually use 3 or 4 fry pans - depending on how many people we are serving). We also have 3 to 5 large loaves of French Bread - standing by. The oil mixture is kept just warm most about 3 hours or so to "gently" cook the garlic and let everything infuse and all the flavors mingle. You have to be careful, because the garlic can burn easily.
We invite lots of people.

This is very fun and informal, and you may have even more people show up because the neighborhood smells wonderful. Anyway, you gently add some of the veggies and some of the meats to the pans. We keep the meats over in a corner so you can leave them in the bath a bit longer to ensure they are done. When cooked, everything is put in serving dishes. Everyone wonders by and places a piece of bread on their plate and tops it with the veggies & meat. You can pick it up to eat it or use a knife & fork (sissy's). I am having a 60th birthday coming up shortly so we are having a large Bagna. It is just fun and really delicious... everyone goes back for more & more and you just keep the food cookin'. Barb from Cle Elum, Wa.

RECIPE FOR EACH PAN YOU USE:
Olive Oil: Half the depth of the fry pan
1 cup garlic, minced (or more- I buy it pre-minced)
3 cans of anchovies
1/4 of a pound butter, whisked in (1 cube)
add butter just before cooking items in the bath

This is the greatest meal just as is. I sometimes serve with fresh fruit & perhaps a cake for dessert.

Thanks ladies for giving me the dates of the buttermilk chicken and blasted chicken. They are both VERY good. I'm still trying to find the recipe for the Blasted Turkey. I really want to try that this Thanksgiving. Nancy, my day would not be complete without your great website, and all the great cooks out there. Everyone have a happy day.
Carol in Ky

I also would like the blasted Turkey directions, Has anyone ever blasted Cornish hens?
Vickie in MO

Thank you so much everyone who responded to my SOS about the ring that was stuck on my little finger. I tried them all and sadly none worked -- my fat little finger was too swollen. But I appreciate everyone reacting so quickly and I will save these for the future -- hopefully I will never be so dumb again.
Maryann MN

Good morning to Nancy and the rest of my recipe brothers and sisters! And
assorted babies of course!

Carolyn from Loveland submitted a Peanut butter Fudge recipe using chips and vanilla frosting in the October 7 newsletter. Also in the October 28 newsletter.

Gladys, IN submitted a Fudge recipe using Peanut Butter & Fudge cake icing that her niece took to the county fair and won the sweepstakes with. I didn't get the date on that one, only the recipe, and ran out of time before I could find it.

To Evelyn S. Texas Hill country- Caroline in Mo submitted the recipe for Sugar Free Pecan Fudge in the October 29th newsletter.

To Brenda in Alabama- did you ever receive a recipe for Oatmeal Cookies without raisins that stays soft? If so could you share the newsletter date that was in please?

To Peggy Belleville O Canada- In the recipe for your Tomato Soup Cake, the directions were to bake for 1-1/4 hours in a preheated oven. At what temperature do you bake it in please?

To Dee in W. Lafayette- (would that happen to be Indiana? Im originally from Rensselaer) Thanks for the tip on your cool whip Jello recipe for putting it right in the cool whip tub for a mold. I have never had any good luck with jello molds, so I will try this one. Thanks!

And one more thing: When I was very young and in 4-H, I had a recipe for a jello treat that used jello, and ice. I don't recall anything else except maybe the water, but you prepared it in a blender and poured it into parfait glasses. When set, it actually made 3 layers and was very pretty with a dollup of cool whip on top. Would anyone happen to have that old recipe?
Would love to use it during the holidays for the diabetics in the family.
Thanks in advance
Dee (being quite chatty) in Southern Illinois

To Sue in the Nov. 5th newsletter who asked for the rice cooker
recipes.. here they are. I have the Wolfgang Puck 7 cup non-stick rice
cooker and these recipes work great in it.
Barb in San Diego

CREAMY ONE POT MAC AND CHEESE
2 c. macaroni
1 c. water OR chicken stock
1 c. heavy cream (I use half & half)
1 1/2 c. shredded mixed cheeses (mild cheddar, Vermont cheddar,
mozzarella, and Fontina) OR cheese of your choice
2 T. butter
1/2 t. salt and pepper
pinch cayenne pepper

Mix all ingredients. Pour into rice cooker.
Close lid and press Cook. When unit switches to Keep Warm (approx.) 13
to 15 minutes) open and stir. Close lid and leave on Keep Warm for 5
minutes.
4 servings.

RICE PUDDING
2 c. Arborio or short grain rice (I use jasmine rice)
2 c. water
1 t. salt
1/2 c. evaporated milk
1/2 c. coconut milk
1 c. sweetened condensed milk
1 cinnamon stick
1/2 t. ground nutmeg
3 T. cinnamon for garnish (I use Saigon cinnamon)

Rinse rice thoroughly in cold water. Place rice, water and salt in rice cooker. Press Cook and cook for 25 minutes. While the rice is cooking, whisk together the evaporated milk, coconut milk
and condensed milk; add cinnamon stick and nutmeg. After 25 minutes has finished, open rice cooker and stir rice. Disconnect rice cooker from outlet and cool 15 minutes. Add milk mixture and set the rice cooker to Keep Warm. Check after 30 minutes or until desired consistency has been achieved. Discard cinnamon stick.

Serve pudding hot, at room temp. or cold, your choice. Before serving sprinkle with cinnamon if desired.
8 servings.

To Barb in San Diego re: Pepi-hominy. It is regular hominy with bits of red and green pepper throughout. Makes for a pretty presentation.
Careen from Cortez

I am looking for recipes for baked oatmeal, please
grannym IL

This is for Gladys in the Nov 4th newsletter. A great way to color popcorn is to add a package of whatever color Jello you like to the melted butter before you pour over popcorn. Stir the Jello until it is dissolved.
Linda(upstate NY)

To Gloria, Indiana, thanks so much for the Sugar free fudge recipe. I was about to think Ii had lost out. Bless you Gloria and all you Gals & Guys and Miss Nancy.
Evelyn S. Hill COuntry, Tx.

Can anyone tell me what news letter the tomato soup recipe was in? I know it was in last weeks. I copied it and misplaced it. It was sent in from Peggy from Canada. It was close to my mothers. Which I cannot find also. thanks in advance, Sheila in new York.
Sheila

For Marilyn in IL and Susy in WA:
Thank you for your suggestions for the coloring of popcorn, the kids are my great niece and nephew, I am still waiting on grandchildren. I will try the suggestions, we love doing things like this and I love having them over.
Gladys, IN

Hi Nancy - I have been a member of this newsletter for around 5 years and want to thank you for a great newsletter and for all you do for us.

I was wondering if anyone out there in Nancyland could give me some easy Christmas cookie and candy recipes and any ideas for Christmas goodie bags. My 2 year old is in daycare and I thought little goody bags would be a nice gift for the daycare providers, as well as some co-workers of mine. Does anyone have any ideas for me? The easier the better, as I do have a 2 year old underfoot while baking. haha
Melissa B. in Missouri

Thank you so much for posting Earleen's Masterpiece Fruitcake and Sophie McKay's Chocolate Fruitcake. I plan on making both recipes. I love to make different fruit cakes for the holidays. Thank you again and may God bless.
Debbie from South Texas

There are many thanks due today for my questions answered. First to Mary in NJ for the Fudge from chips and frosting. Then for Barb in OKC on keeping flour fresh when you don't use it often, keep it in the freezer. Then to Susie in Indy for another great idea for her "Christmas Fudge" recipe using chips, frosting and cherries. By the way Susie, I actually live in Westfield, but Indy is easier to type LOL. Then for all the Carrot Cake lovers here is my easy recipe.

EASY CARROT CAKE
Buy any brand spice cake and mix as directed. Then grind up about 2 cups of carrots and add to it. Can also add coconut or raisins if desired. Bake as directed in size pans you want to use. Then buy a can of cream cheese frosting and frost. It is as good
as any recipe I have tried.
Roz In Indy

Nancy, Here are some recipes that I thought might be used for Thanksgiving. There ones that I've never seen before. Sarah, MN

Thanksgiving Indian Salad
1 can White Shoe Peg corn; drained
1 can French style green beans; drained
1 can Le Sueur peas; drained
1 small can water chestnuts; drained and sliced if whole
1/2 cup diced celery
3/4 cup diced onion
1 large jar sliced pimentos; drained
1 small green, yellow or red bell pepper; diced
1 cup sugar
1 cup canola oil
3/4 cup white vinegar
fresh cracked pepper to taste
Mix all vegetables and toss gently to mix. In a medium bowl whisk the sugar, vinegar and oil; pour this over vegetable mixture and refrigerate over night before serving.

SCALLOPED SWEET POTATO CASSEROLE
6 medium sweet potatoes
2 medium onions
2 tablespoons salad oil
salt
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk
2 tablespoons chopped parsley

In 5-quart saucepot over high heat, heat unpeeled sweet potatoes and enough water to over to boiling. Reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20
minutes; drain. Cool sweet potatoes until easy to handle.

Meanwhile, slice onions 1/4 inch thick. In 12-inch skillet over medium-high heat, in hot salad oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally. Preheat oven to 375 F. Grease 13" by 9" baking dish. Peel sweet potatoes and cut into 1/4-inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions.

Arrange remaining sweet potatoes over onions.
In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly. Pour sauce over potatoes in baking dish; sprinkle with parsley. Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly.

Pumpkin Pie Salad
1 can pumpkin pie filling
1 (10-1/2 ounce) bag mini marshmallows
1 cup walnuts, chopped
1 (12-ounce) container Cool Whip
1 small box vanilla pudding (add dry)
1 teaspoon cinnamon

In a bowl combine the Cool Whip and pie filling. Mix well. Add the remaining ingredients.
Refrigerate before serving.

Hi all, I have a question for Karen in Ky regarding the "Mounds" clone. How much corn syrup do you use? I'm assuming the corn syrup is heated and then add the coconut? You didn't put any amounts and I'm not what you would call a seasoned candy-maker. My family loves Mounds so if I could make this they would really love it!
Sue in Fl

In Sundays mounds copy cat it states heat coconut until rather soft and then add coconut. What do you so with the syrup. Should it state heat syrup?
Rosalie WI

Thank you Linda in OR in the Nov. 5 newsletter for the Cranberry Hootycreeks recipe. It is the same one I have and I was just questioning the amount of flour (given in two different places). I found the same recipe on Alicia's Cooking website, which was exactly the same, it just stated the amount of flour in cup portion + several tablespoons. It all works out to the same amount. I guess it was given in two different portions for the layering effect. Anyway, I am anxious to make them.
Thanks again. Connie in TX

Sorry about the Microwave Penuche. It should be 2/3 c. butter. (And I thought I proofread it before I sent it -- my fault!!)
Eureka, IL

This recipe was in Southern Living a few years back. I make it. It was
easy. Everyone loved it. Now I make for friends and family every
Christmas. Hope you will enjoy it too. Keep up the great job you do for
all of us Nancy.
Bless You. Jane in Va

Cranberry-Horseradish Sauce
1-16oz can of whole
cranberry sauce 1/2 cup of sugar
1/2 cup minced (fine) onion
2 Tablespoon
horseradish sauce
1/2 teaspoon salt
18oz package of cream cheese

Stir together first five ingredients in a medium size sauce pan. Bring to a boil stirring often. Remove from heat. When cool chill for one hour in refrigerator. Spoon over cream cheese. Serve with crackers of your choice. This will keep in refrigerator for three days.

This recipe is for Caryn in NC who wants an herb blend for dipping bread. This recipe is supposed to be a clone for Carrabbas recipe and is very good.

Bread Dipping Herbs
1 tablespoon basil
1 tablespoon parsley
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon black pepper
one half teaspoon rosemary
one fourth teaspoon sea salt
one fourth teaspoon crushed red pepper
one teaspoon olive oil
one fourth teaspoon fresh lemon juice

1. Combine all the ingredients, except oil and lemon juice in a small food processor or coffee bean grinder. Chop briefly until all ingredients are about the same size.

2. Place in small bowl and stir in oil and lemon juice. This makes about one fourth cup spice blend.

3. To serve, combine about two teaspoons spice blend with 4 tablespoons olive oil on a small dish. Dip sliced bread in mixture.

Frances in Wesley Chapel

Nancy, I sent this recipe in to you last year at this time but got no response from any of your readers, so here goes again. This is great for those of you who don't have two ovens and need that extra oven space for other casseroles etc. It works great!

Bake your turkey any way you wish, early in the morning. (I always do mine in a cooking bag). When done, place it on the serving platter, then wrap it in double heavy duty foil, so it is completely wrapped. Then place kitchen towels over and around the turkey, and lastly, wrap in a blanket. It will stay hot for hours. I call it - Turkey in a Blanket
Happy Thanksgiving! From Pat in SC

Here is an easy recipe newsletter readers might enjoy for the holidays.

Brownie Whipped Cream Dessert
Brownies (your favorite recipe or a mix)
Sweetened whipped cream

Bake brownies in a 9 X 13 X 2" baking pan. When brownies are cool, starting at narrow end of pan, cut brownies into five equal strips, removing crisp edge if necessary. Place brownie strips on a serving platter. Lay each strip on its side (do NOT stack them). Spread sweetened whipped cream between brownie strips and frost top and sides with remaining whipped cream. Cover, tented, with aluminum foil and refrigerate until serving time. Cut in small pieces as this dessert is very rich and VERY delicious!
grannym IL

Karen in KY., please tell me what maroon coconut is? Where do you buy it or do you make the maroon from a recipe and then dip it in the chocolate. I love almond joys and mounds and would love having this recipe.
BETTE~Indiana

Does anyone out there have a good recipe for amaretto cookies, not pizzels. thank you Robert in Ohio

Does everyone in Nancy know that Kraft has changed their ingredients in Miracle Whip. The first ingredient used to be soybean oil, now it is water. It is going to make a big difference in potato salad and lots of other salads. Why change a good thing. Thanks for the great newsletter, so much easier for our old eyes to read.
Robert in Ohio

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.
Vinnie in Florida

Hi Nancy and all! I very much enjoy this newsletter. Not only do I get a lot recipes I want to try but I enjoy the hints that everyone shares. Here is one tip that I recently found online (I don't remember where). Add a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way. This really works!! I asked my parents if they boiled eggs in salt water and they looked at me like I was crazy. My Dad tried it the next time he boiled eggs and was amazed that it really does work.

For those that can not tolerate gluten here is a stuffing recipe that my
family has been using ever since my mom was told she had celiac disease in the mid 1960's. This is the only stuffing I ever make when cooking a turkey. If you do not have a problem with gluten it can be made with regular corn flakes instead of the gluten free ones. This dressing always turns out nice and moist. I sometime make this ahead of time and
freeze it until the holiday arrives. Just thaw it out and stuff your turkey.

HOLIDAY STUFFING
2 1/2 c. Minute Rice
2 c. chopped celery and celery leaves
1/2 c. chopped onion
1/2 c. margarine
4 c. water
1 tsp. poultry seasoning
1 tsp. sage
1 Tbsp. salt
1/8 tsp. pepper
Rosemary, marjoram & thyme to equal 1 tsp. (opt.)
1 1/2 c. crushed gluten free corn flake cereal

Sauté‚ rice, celery and onion in margarine until lightly browned. Gradually add water and seasonings. Bring to boil. Cover, remove from heat and let stand 4 minutes. Stir in cereal and let stand 1 more minute. Double recipe for larger turkey. Any remaining stuffing can be
baked separately in a casserole.
MAKES 8 CUPS - ENOUGH FOR 12 POUND TURKEY.

Terese in South Dakota.

Hi Nancy, our great newsletter guru
Not sure if it was Donna who was having problems with mice, but a year ago we had to have our outside spa worked on, heater wouldn't work. So called in a repair man and when he opened up the side of the spa there were dead mice all over in it! The mice electrocuted themselves biting through wires. So our repairman said the best solution to keeping mice out of anywhere, was to fill a quart glass jar 3/4 full of water. Then add moth balls, a good hand full, and put inside the jar, close a lead and make 6 or 8 holes in it and place this jar where you are having the problem. Guess the smell of moth balls not only repels moths but mice as well. I have done this once a year and have never had a mice problem in our spa since. Sorry this is so long, but feel this should be a big help for anyone who have mice hanging out!
Barbara in Turlock, CA

Here is a recipe for Kennelmom in B.D. Wi. I did a search in Recipezaar http://www.recipezaar.com, and found 3. Sounds delicious. We love garlic too so I will try it. Hope this is what you are looking for.
Jan in Texas

"From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables."

1-1/2 cups peeled garlic cloves
1-1/2 cups extra virgin olive oil
2 ounces butter
1 (2 ounce) can anchovies

Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
Serve with bread and/or vegetables.

For Suzy in the 11/05 newsletter. I would like to know what type machine your Dr. told you to use for arthritis in your knees. Mine (arth./knees) sure has been bothering me.
Thanks, I will be watching for your answer.
jsham in AR

For Trish in Fl – The peanut butter treats for dogs and the bread machine treats for dogs both keep fairly well for about 2 weeks, especially during the cool and dry months of winter. When I make the bread machine treats, I leave them in the oven until they are totally dried out and very crunchy. The drier they are, the longer they will last. I store both of them in an airtight jar.
Dawn in MN

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Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Life and Times of Sigmund Freud Kitty (Told in his own words)
Grape Salad (2 recipes -see links below)
jul-30-2006.htm

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