A Gentle Reminder
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I did not post Donna's recipe in today's newsletter.  It was too long to fit in today's.  I will post it in a future newsletter.
Nancy

Thanks Byron in Bessemer, AL. I went to Winn-Dixie today (yes, I actually ventured out on Friday the 13th) and found the Red Velvet cake mix. Thanks for your help.
Dixie in AL

For Tracy in Ky. Yes, the Buckwheat Festival is a big thing in our area. I have been to Canaan Valley and up through Thomas.
Geri, W.Va.

I Nancy and all you great cooks! I would like to cook a beef brisket but have no idea how to do it. Any great TNT recipes for brisket? (This is not the "corned" type but plain brisket).
Thanks!
Jan in MO.

Hi again Nancy. This is for Linda in Bayou Country, Louisiana. In the October 9th newsletter, she wanted to know what date the instructions were given to the Home Cookin' Program. I went back and did the research on it and it was the September 19th newsletter. Linda it is 3/4 of the way down that newsletter page. They are very good instructions and I printed them out as being 67 years old you kind of tend to forger things once in awhile. Hope this helps you. Linda in Grass Valley. PS Nancy you do such a great job, I know you gets lots of praise for it and that you enjoy it but you do it very well and give all of us Nancylanders a great newsletter. I love your stories about Ditto and Siggy. They sure sound like a lot of fun to have around and very smart.
Linda

I know it's a little early for this but I was wondering what everyone does for Thanksgiving dinner. For us I have ham every year and I also try to fix one other type of meat as my SIL is not crazy for the ham. We have mashed potatoes, sometimes we have dressing, Ranch style beans, we have both kinds of olives and pickles and hot rolls. I do like to try at least one new recipe for a side every year and we rarely have pumpkin pie for dessert, I usually buy a dutch apple pie and try to fix/buy one other dessert. Since it is very hard for me to stand anymore I don't cook a lot of stuff from scratch anymore.
Nancy B

October recipes, coloring pages and costume ideas
Pumpkin recipes using fresh and canned pumpkin
Halloween treat recipes

Hi All,
Does anyone have a copycat recipe for CHI-CHI'S rice and also the Cheese Enchiladas.
Also this is for Linda who requested Green Tomato Recipes:

Green Tomato Pickles
1 gallon green tomatoes , sliced
6 good sized onions, sliced or 12 medium onions
4 red peppers and 2 green peppers sliced julienne style
Sprinkle with 1/4 cup of pickling salt and let stand overnight.

Next day: drain and rinse with cold water.

Put 2 cups pickling vinegar, 2 cups water, 2 tbls of mixed pickling spice in a bag, or if you like to make your own : 1 tsp each of celery seed, tumeric, mustard seed and allspice and add to brine.
Mix with 2 cups sugar.

Bring to a boil and pack pickles in jars and cover with brine.

Process for 10 - 15 mins.

Don't know where this recipe came from, but it is good, I make it every year.
Hope this is what you are looking for Linda.

All the best Nancy.
Toni in Canada

Could some of you great cooks out there please tell me how to bake Flounder. My sister asked me and I have never cooked any fish except for salmon patties or fish sticks. LOL Any way she has some Flounder she wants to bake and she needs to know how and what seasonings or whatever to put on it.
Thanks in advance, Melinda in Chattanooga

Today has been one of those Friday the 13ths. I worked on www.aliciasrecipes.com and ended up loosing the top and sidebar on some of the pages. Not sure what I am doing wrong. I did read for hours and found others had the same problem. It appears to be one of the little "bugs" in the version I am using. Hopefully I can find the solution and fix the pages I messed up on www.aliciasrecipes.com. If you notice no sidebar or top to a page on that site I did it not intentionally and I am going to pretend the problems don't exist until I find a solution other than reloading the site.

Recently I got some great stuff from Prepared Pantry. I got Bittersweet Chocolate Wafers, Milk Chocolate Wafers, Butterscotch Baking Chips, and Peanut Butter Baking Chips. Originally I got them to bake with but they are much too good to waste them on baking. I told Dennis (at Prepared Pantry) I didn't know which one I liked the most and would have to sample some more to make a decision. Karen is coming over soon from Muleshoe and I am going to hide them from her so I don't have to share them, LOL. I have never tasted chocolate and baking chips that good. I am on Weight Watchers and can't eat much at a time but will eat a tiny bit of each kind and count it in my daily points. I just wished Dennis at Prepared Pantry would make chocolate and the chips have less calories and more fiber so there wouldn't be so many points in them, LOL.
Nancy

I was at the store today and saw all the pumpkins and it made me think of this delicious recipe I make. Of coarse, you can only make it at Pumpkin Time. When you spoon your portion, be sure and scrape and get some of the cooked pumpkin too. Wanted to share for this time of year.
Bonnie from Washington

Dinner in a Pumpkin
1 Medium size pumpkin, about 4 pounds
1-1/2 lb lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
2 TBL brown sugar
1 (4 oz) can mushrooms
1 can cream of chicken soup
2 cup cooked rice
black olives
steamed carrot
whole cloves
fresh parsley

Cut lid from pumpkin, scrape out the inside of the pumpkin good and discard what you scrap out.

In a large skillet brown hamburger, green pepper, celery and onion. Mix salt, pepper, soy sauce, brown sugar, mushrooms, cream of chicken soup and cooked rice together. Mix together with hamburger, green pepper, celery and onion. Mix well and place mixture into pumpkin. Place lid on pumpkin.

Place pumpkin on foil lined cookie sheet and bake in 350 oven for 1-1/2 hours.

Optional – If you want to decorate outside of pumpkin. (I don't do this though)

Using toothpicks use olives for the eyes, steamed carrot for the nose and whole cloves for the mouth. Use fresh parsley around top for hair.

Hi, all you wonderful people in Nancyland, I have a request for some easy DELICIOUS DESSERTS. A friend of mine is going home from the hospital tomorrow with Hospice. and she has asked me to bring her some real sweet desserts. Of course, I promised her I would. Now that I am home can't seem to find anything I think she would like. in my recipe files. I know that my brain has left me. But can anyone of you out there help me. It will be most appreciated, especially if they are on the quick and easy side too. Thanks in advance. Nancy you offer all us the greatest service and yet ask nothing from us. You are so very special.
Be sure and scrape some of the inside of the pumpkin along with the hamburger mixture, it is sooo good.
Thanks Ak from CA

Delicious Italian Cream Cake
Yields: 12 servings

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting:
In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Star

Cashew Caramel Fudge
1/2 C. butter (no substitutes)
1 can (5 oz.) evaporated milk
2-1/2 C. sugar
2 C. (12 oz.) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
24 caramels, quartered
3/4 C. salted cashew halves
1 t. vanilla extract

Line a 9 inch square baking pan with foil; butter the foil. Set aside.

In a large heavy saucepan, combine milk, sugar and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.

Remove from heat; stir in chocolate chips and marshmallow creme until melted. Fold in caramels, cashews and vanilla; mix well.

Pour into prepared pan. Cool. Remove from pan and cut into 1 inch
squares. Makes about 3 pounds.

Tona in Bama

A few more seafood recipes for Marilyn in FL. I hope you like the ones I have sent you so far.
Peggy from Belleville, Ontario,

Bite-size Crab Quiche:
10 1/4 oz. pkge large refrigerated buttermilk biscuits
6- oz. can crabmeat,drained,flaked & cartilage removed or 1 cup initation crabmeat
1/2 cup shredded Swiss cheese
1 egg
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt

Separate each biscuit into five equal pieces. Press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crabmeat and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt, spoon about 1-1/2 teaspoons into each cup. Bake in preheated 375F. oven for 15 to 20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
Yields: 2 dozen.

Crab Quiche Bake:
8 eggs, beaten
2 cups half and half
1 large sweet red pepper, chopped
8- oz. pkg imitation crabmeat, chopped
1 cup soft bread crumbs
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
1/2 cup chopped green onions
11/2 teaspoon salt (more if you desire)
1/4 teaspoon pepper

In a bowl combine all ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered at 350F. for 30 to 35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Yield: 6-8 servings.

Crab Quiche # 2
1 9-in. pastry shell, unbaked
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter
3 eggs
1-1/2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake in preheated 450F. oven for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup Swiss cheese over crust. Reduce heat to 375F. In a skillet, saute red pepper and onions in butter until tender. In a large bowl, whisk eggs, cream, salt and pepper. Stir in crabmeat, red pepper mixture and remaining cheese. Pour into crust. Bake for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 15 minutes before cutting.
Yield: 6-8 servings.

Tona, glad you are back. On July 18th newsletter, there was a recipe for Cream Cheese cookies, you sent in. I made them, and possibly there was a misprint in your recipe. Would you be so kind as to check out the recipe and see if there were any missing ingredients, or a misprint. Thanks! They sounded so good, and I would like to try them again.

Thanks, Suzie of Michigan!! I looked for the recipe, but somehow missed it~ glad you are on the ball. I appreciate your sending it in~ for the peanut butter kiss cookies.
Did you get snow at home, from this cold front??
Sue R

For the lady who wanted apple crisp;

Apple Crisp
6 apples, peeled and sliced
2 tbsp. lemon juice
1/4 tsp. lemon zest, grated*
2 tbsp. water
3/4 c. brown sugar, packed
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. cornstarch
1 c. flour
1 c. sugar
1/2 tsp. salt
1/4 c. butter

*Zest is the colored part of citrus peel with none of the white membrane, which is bitter. In mixing bowl, mix apples, juice, zest and water. Pour into baking dish. In small bowl, mix brown sugar, cinnamon, nutmeg and cornstarch and sprinkle over apples. In mixing bowl sift together flour, sugar and salt. Cut butter into mixture until it is of cornmeal-like consistency. Sprinkle over apples. Bake at 400 degrees until done, about 45 minutes. Makes 12 servings.

Don in Mich

Linda wanted a recipe to use Green Tomatoes this is good and different.

Green Tomato Chutney
2-1/2 pounds green tomatoes -- (about 6 cups cubed)
1 cup raisins
1 cup chopped onion
1-1/2 cups light brown sugar -- packed
1 teaspoon salt
1-1/4 cups white or cider vinegar
1-1/2 teaspoons mustard seeds
1 teaspoon cayenne pepper
2 tablespoons crystallized ginger -- chopped

Trim the stem end from tomatoes and cut into 3/4-inch cubes (about 6 cups). You may replace 1/2 pound of the tomatoes with apples if you wish. Put all ingredients in a heavy saucepan and bring to a boil. Reduce the heat and cook until thick, about an hour or so, then pour into sterilized jars and seal.
Process in a boiling water bath for 10 minutes

Rita Grand Island NY

Hi Nancy,
I read your newsletter each morning and share the recipes with my fellow workers. There is one recipe that I have failed to locate and would like your help. There is a convenience store that roasts chickens each day in a rotisserie cooker. They use some kind of seasoning rub that has the best flavor ever. You have to call in to reserve your chicken if you want one for that day!!! The name of the seasoning is a commercial brand called "Wonder Roast". If anyone out there has a recipe or knows where I can find this seasoning rub please let me know!!!!

Cricket/New Mexico

Thanks to Karen from Wisconsin for the Slaw recipes that she sent in for me. Fried chicken and slaw seem to go together so well, especially for the summer months but they aren't to bad in winter, either!

Phyllis Knipp

A question for Carole with an "E" in Calgary
In the October 11 newsletter, you stated your daughter poured boiling water over her turkey and scaled it.
1. I assume she poured the water over before roasting ??
2. What is scaling ?
Thanks
~*Mary Alyce*~

Does anyone have a recipe for divinity that has marshmallow cream as one of the ingredients? I need a recipe for divinity but it has to be quick and easy. Thanks to you and all your readers! I enjoy this letter more
than you'll know.
Phyllis in Texas

Hi Everyone,
Does anyone in the group know where I can buy Espresso Instant Coffee?

Thanks a lot, Trish in Fl

Doris in Oklahoma
Your crock pot peach cobbler, have you ever doubled the recipe in a large crock pot? If so, how did it turn out? Can't wait to try it.
Boots in Va.

Hi everyone in Nancy land and Nancy and staff. I am responding to Linda in 10-11-06 newsletter for green tomato recipes. This is a recipe I have used for many years;

Fried Green Tomatoes
4 large green tomatoes
1/4 teaspoon salt
1 tsp. of black pepper
2 cups coarse ground yellow cornmeal or flour
vegetable shortening

Slice green tomatoes into 1/2-inch slices, sprinkle generously with salt. Let stand for 10 to 15 minutes. Blot dry with paper towels, and sprinkle with pepper. Dip the tomato slices into the cornmeal. In a large skillet heat lard until it begins to smoke, and fry the tomato slices until brown on both sides. Serve immediately.
Hug the cats for me, Jackie, Kiki, Sagwa, and Missy

This is for Becky in Iowa who needs a large veggie or pasta salad for a church fundraiser. Becky, you can make a veggie AND pasta salad. Using whatever kind of pasta you want (bowties, cork screw, etc.), whatever
veggies you want (broccoli, carrots, etc), black olives, cheese chunks, etc. Use bottled Italian dressing for your dressing. Depending on how large your salad is, you may need more than one bottle of dressing. Have
fun with it.
Lesleigh in PA

Nicole from wny wanted a recipe for Apple Crisp. This is the one my family enjoys. Love fall when the new crop of apples come in for all those good apple treats such as apple cake, and apple pie and apple crisp!

Old Fashioned Apple Crisp
4 cups sliced, peeled tart apples* (about 3 medium)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats (quick cooking is best)
1 teasp. cinnamon
1/4 teasp. allspice
13 cup cold butter or margarine

Place apples in a greased 8" square baking dish. In a bowl, combine brown sugar, flour, oats, cinnamon and allspice, cut in butter until crumbly. Sprinkle over apples. Bake at 375 degrees for 30-35 minutes or until apples are tender.

*Any kind of good cooking apple will work, just don't use Red Delicious. Doubling this recipe will make a 9x13" pan.
Kay in Indy

To Fran in CA...I called the number you gave for Kraft and ordered the salad dressing mix. It will be here first of next week! Thanks so much to you and the others who replied.
Jodi in In

RE: the Cashew Nut Fudge from Lindah in Texas. What is cashew butter? I have never heard of it.
Kay in Indy

Hello all..

For Cindy in Rochester. NY , check out www.paperbackswap.com. It is an excellent source of used books! I've used the site for a year and have had no problems.

Good luck! Shannon in Montrose, CO.

I would like to share my recipe for the Toffee bars i've been seeing on here. Mine uses white sugar instead of brown. They don't have quite as strong and sweet flavor. More buttery tasting. We like these better and thought you all might like to try them.

Toffee Crunch
1/4 pound soda crackers (saltines, about one package)
1 stick of margarine
1 cup sugar
1 package milk chocolate chips (12 ounce)

Line a 10 by 15 jelly roll pan with foil. ( I use a cookie sheet with the 1 inch deep sides) Place crackers in a single layer over the foil, covering the entire sheet. Melt margarine and sugar stirring frequently and boil for 3 minutes. Remove from heat and spread over crackers evenly. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove and sprinkle with chocolate chips. When melted, spread evenly over top. Cool and set. Break into pieces. Enjoy.
Mariann in Michigan

For Becky in Iowa, I would suggest trying the Top Ramen Salad. I get rave reviews for this salad and can't go to a potluck without bringing it along.

Mar's Chinese Salad
2 packages broccoli slaw
3-4 chopped green onions
2 small packages of slivered almonds
1cup sunflower kernels
3 packages chicken flavored ramen noodles

Dressing:
1-1/2 tsp. black pepper
3 tsp. Accent
1 seasoning packet from noodles
3 Tablespoons sugar
9 Tablespoons vinegar
3 tsp. salt
1-1/2 cup vegetable oil

Mix dressing ingredients together and refrigerate. Crush noodles and toss salad ingredients together. You'll need a really big bowl. Pour dressing over salad and toss to coat. It's better if the salad sits overnight. The flavors seem to improve. This is a delicious salad.

Also wanted to share this recipe I tried on Tuesday. This is marvelous stuff.

Pumpkin Cheesecake with Sour Cream Topping
1-1/2 cups graham cracker crumbs (I used cinnamon grahams)
1/4 cup sugar
1/3 cup butter, melted

Filling:
3 packages (8 ounces each) softened cream cheese
1 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons corn starch
1-1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can (5 ounces) evaporated milk (Not condensed)
2 eggs

Topping:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla extract

In a bowl, combine crumbs and sugar and stir in butter. Press onto bottom and one and a half inches up the sides of a 9 inch springform pan. Bake at 350 for 5 to 7 minutes or until set. Cool for 10 minutes. In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, cinnamon and nutmeg and mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Place pan on a baking sheet and bake at 350 for 55 to 60 minutes or until center is almost set. Combine sour cream, sugar and vanilla and spread over cheese cake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes and then run a knife around the edges of the cheesecake to loosen the pan. Cool cake 1 hour longer and chill overnight. Let cake stand at room temperature for 30 minutes before slicing.

YUMMY! Just try staying out of this one. LOL
Mariann in Michigan

Hi Nancy, fur babies & friends,
I have 2 questions.

The 1st is that I am looking for a sourdough bread recipe. I recently made regular bread (by hand, not in the machine) & it was a great success. Now I want to do the same with sourdough. Any recipes would be appreciated.

My 2nd question is I need recipes or ideas for snacking foods. I am throwing a party in 2 weeks & I want to serve a lot of finger foods & I need to keep the cost down. Any help would be appreciated.

Thank you Nancy for all the hard work you do, I truly enjoy getting your newsletter each day.
Cyndi in Texas

Hi Nancy,
Love all the recipes and effort you put into your newsletter; it makes my day. I have a question about a recipe from lindah from Texas, in your Oct.11 newsletter it is for Cashew Butter Fudge. I would love to make it but it calls for cashew butter which I have never heard of.

I would really like you know what that is so I can make the recipe. Thanks Much.
Marilyn from Minnesota

This is for Gaye regarding the rough play her new kitten has. I've found a very helpful link regarding what to do and what NOT to do when kitty starts to bite. Here is the link:

Kitten's Rough Play

If the link does not work simply go to the www.hsus.org web page
(humane society of the USA).
http://www.hsus.org/

And in the search box type in the words cat bite.
Also, the book "Kittens for Dummies" is quite helpful too. Be patient with the wee one. Kittens love to play. Does she have her own play area with toys, cardboard boxes, feathers, etc...? I know my cat loves his play area and its a place he can go to be himself and play.
Hope this helps.

Dawn F.- Cape Cod, MA

Hi Nancy
I am a busy mom of two...work full time and although I love your newsletter, in fact, I print out recipes daily, I never get around to cooking any of them. I really don't like to cook but my husband doesn't like to eat out either. I usually find myself making a frozen pizza, fish sticks or a bow of cereal. But I am thinking maybe you can list my request for some really great and easy crock pot recipes. That way I can prepare something in the morning and it would be ready when I got home from work. I really need something easy and something that doesn't require a lot of ingredients or weird ingredients that I wouldn't normally have on hand. I seem kind of high-maintenance don't I??? Thanks for your help!
Kris close to the Beach

We have a great BBQ-grilled rice recipe that is similar to this one...that we do when we are doing competition bbq-ing. I will get it from Jerry and send it to yall. We cook this rice dish just to have around to eat and share with the other grillers.

BAKED RICE
2 cups uncooked rice
2 cans beef broth
1 stick butter
2 cans chopped mushrooms, drained

Cut butter into pats and mix with all other ingredients. Place in casserole dish with lid and bake 1 hour at 350 degrees. Stir half way through.

Tona in Bama

Linda asked for Green Tomato recipes. (Oct 11)
Here's a couple that I haven't tried yet, as I never seem to have enough green tomatoes, but the person who gave me the recipes swears they're both fabulous.
Nancy, thanks again for the great newsletter, and for all the time and work you put into it.
Cheryl, Ohio

Quick Green Tomato Pie Recipe Yield: 1 - 9 inch Pie

8 Medium Green Tomatoes, Sliced
1 Apple, thinly sliced
1 Cup Sugar
¾ tsp Cinnamon
¼ tsp Ground Cloves
1 Tbsp Butter
1 tsp Minute Tapioca
1 Tbsp Lemon Juice
Pastry for a 2-crust 9 inch pie

Preheat oven to 400 ° F.

In a bowl, make a mixture of sugar, tapioca and spices. Arrange 1/2 of the Tomato and apple slices in the bottom of the unbaked crust. Sprinkle half of the mixture over the layer. Arrange the remaining tomato and apple
slices as a top layer. Sprinkle the remaining mixture over this layer. Dot with butter and sprinkle with lemon juice. Place top crust on pie, seal and flute the edges. Dock the top for steam.

Bake for 35 minutes or until crust is golden and juices bubble through. (Fruit has finished cooking when juices flow out docking holes.

Rack cool for 90 minutes

Serve with ice cream or cheese.

Notes:
In this quick recipe, Tomatoes are only washed, and sliced: not peeled.

For firmer consistency, increase Tapioca to 1 Tbsp.

Covering the crust with foil for the first 30 minutes of baking can improve the crust color. Increase baking time by 15 minutes.

Egg wash on top crust will create a glossy golden appearance.

Green Tomato Soup
3 cups green tomatoes, peeled & chopped fine
1 onion, chopped
1/4 teaspoon cinnamon
1/8 teaspoon cloves; ground
1 teaspoon sugar
1/4 teaspoon pepper
2 cups water
1/4 teaspoon baking soda
3 tablespoons butter
3 tablespoons flour
4 cups milk

Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.

Melt the butter, add the flour. Mix and add the milk. Cook until creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve.

=====

Thanks Lurinne/MS for your response, but I have been unable to copy from the newsletter. I need to know how to copy from a scanner. The software people say I need a OCR software, but could copy from word software into the clipboard. I have been unable to do this.
Ruth MS

Comment
You will need to get someone to show you how to do this. Although it is very easy after you learn how there is not enough room in the newsletter to explain. Each scanner is different and has different software. There may be someone that would be willing to help you from your computer store if you paid them to come to your house and tutor you. I scan a lot into the computer to word but do have to make 1-10 corrections in the fractions on the page. Usually 1/4, 1/2, 3/4 and so on. It takes time to check the recipe for any misspelled words as well. Most OCR software can not copy a page without corrections.
Nancy

Nancy family I'm looking for a recipe for a friend from a place in St Ignance MI called Frontier they had a Carrot Slaw on their salad bar and she asked the waitress what it was called and about the recipe and she said the gal that made it was gone for the day. They were only there for one day and didn't have a chance to go back. I'd love to surprise her on our next get together. I know if its out there someone here knows of it because you guys never fail to come through. Thanks bunches.
Joyce in cold and snowy Michigan

Here is a recipe for cranberry salad I thought I would send as holiday will soon be upon us. Cranberry salad: 1 bag cranberries (freeze first) 3/4 cup sugar,2 cups mini marshmallows, 1/2 cup chopped nuts, 1 large can crushed pineapple (drained), 2 cups Kool Whip, Grind frozen berries add sugar, add the rest of ingredients except Kool Whip, which you have mixed in a bowl. Fold in Kool Whip. This is tart so I have served it with the meal.
Mary Ann upstate N Y

For Becky in Iowa here is a vegetable salad tnt. 1 bag frozen mixed vegetables ,cook until crisp not overcooked, drain off liquid, 1 can drained kidney beans,1/2 cup chopped celery,1/2 cup chopped onion,1/2 cup chopped green peppers, mix together: In saucepan on stove mix 1/2 cup vinegar ,1/2 cup sugar,1 tablespoon cornstarch. Cook until thick. Cool Pour over mixed vegetables. You can double this and probably even triple it.
Mary Ann upstate N Y

I would like to know the date of the newsletter the stewed tomatoes like they make similar to Cracklin Jacks restaurants.
thanks, Sally from Pa

A requested for this recipe was made by Marti in PA.

To Mary, re the Special Pumpkin Pie Seasoning.

I know the recipe (for the Hillvalla Pumpkin Pie) only calls for 2-1/2 tsp of the seasoning. I couldn't easily find a way to reduce the seasoning amounts (which originally add up to 3/4 cup) down to 2-1/2 tsp, but I was able to reduce them (via simple math) to proportions making a total of 3-1/4 tsp., and I stated there would be a bit left over (3/4 tsp.) -- that could be added to some other recipe calling for pumpkin pie spice.

The reason I worked out reduced amounts (one for where the total amount would be 1/4 cup as opposed to 3/4 cup, and the other where the total amount woud be 3-1/4 tsp.) is because (a) some people don't use pumpkin pie spice that often, and wouldn't want to make that much all at once, and (b) prior to trying out the recipe and seeing how black pepper tastes as part of the pumpkin pie spice ingredient, I'm betting a lot of people won't want to make a batch totalling 3/4 cup -- at least not until they've tried the recipe.
Jeff

When I first got Ditto he wanted to bite. He was used to playing with outdoor kittens. I tried everything to get him to stop. I tried squirting him with water. One time I did it in the kitchen and he headed under the table. He looked terrified and looked up while the table to see if it was raining. Decided that was not the way to go. I finally got some smelly hand lotion that he didn't like the smell or taste of and used it for a while. He hasn't tried to bite me in months now.

Ditto and Siggy are finally trusting other people and love sitting in the window now. When the postman comes to the door Ditto doesn't get terrified. The robbery was not scary to Siggy but Ditto hid in the closet anytime the doorbell rang. He was so fearful he would shake and make unusual noises when he in the closet. He now is able to greet most people at the door without a lot of fear. In Lubbock he was terrified and started shaking if anyone walked down the sidewalk in front of the house so he has come a long way.
Nancy

Found the following request in October 11, 2006 Newsletter:

I am looking for a recipe for a soup that has bacon, cheese and tomato. Can someone help me? I want to make it for my sister who puts tomato and bacon on EVERYTHING...including her pizza. I thought she might like this soup. Thanks. Love this newsletter. It is great.
Jen from Binghamton, NY

Enclosed the following recipe: Apple Bacon Tomato Soup
8 servings.

Have a great day, John Martin

Apple Bacon Tomato Soup

"A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sautéed apples have really infused the soup and it is so tasty! Could be wonderful with mozzarella cheese grated on top just before serving."
Original recipe yield: 8 servings.

Prep Time: 15 Minutes. Cook Time: 30 Minutes. Ready In: 45 Minutes.

"This thick soup is bursting with the flavors of bacon and sautéed apple. Top with mozzarella cheese, and serve with Italian or French bread."

5 slices bacon
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine
salt and pepper to taste

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.

2. Heat olive oil in a large saucepan over medium heat, and sauté white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.

3. In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.

4. Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Sally in Idaho (Oct 11) requested a recipe for a cheesecake that she had at a wedding. The following is my favorite cheesecake recipe. I posted this awhile back. I hope this is the one she is hoping for. It's wonderful!
Cheryl, Ohio

Best Cheesecake
Preheat oven to 350.

Crust *
24 Crushed Graham Crackers
1/4 Cup Sugar
1/2 stick melted butter
To prepare crust: Combine all three, and mix well. Press into the bottom and part way up sides of a 9x13" pan. Bake in preheated 350 oven for 5 minutes. Take out and cool.

Now, Turn oven down to 300 degrees.

Filling
3-8oz. cream cheese softened
5 eggs
1 cup sugar
1/2 teaspoon vanilla

To prepare filling: Beat softened cream cheese until fluffy, beat in eggs, one at a time. Beat in sugar and vanilla. Pour into prepared crust. Bake in preheated oven (300 degrees) for 30 t0 35 minutes. (no longer)
I like to double the filling ingredients to make a much thicker cheesecake. You might have to bake it a little longer when doubled. It's done when a knife inserted in the cake comes out clean, like when you bake puimpkin pies.

Topping
1 lb. sour cream (16 0z container)
1/2 cup sugar
1/2 teaspoon vanilla

To prepare topping: Mix sour cream, sugar and vanilla. Remove cheesecake from oven. Spread with topping mixture, while cheesecake is still hot. Return to oven for another 5 minutes. Cool. Serve chilled.

*You can buy the graham cracker crumbs, and double the crust recipe that is on the box for a 9' crust.

Hi Nancy, with the weather changing I wanted to share my favorite Clam Chowder recipe which I bought from a restaurant in Monterey for their Anniversary. They are famous for this. I have made it in the crock pot and let it cook all day and its the best. Chris in California

Clam chowder
Prep time: 45 minutes * Cook time: 1 hour * Serves 6 to 8

This recipe is from Abalonetti's Seafood Trottoria in Monterey.

6 pounds cherrystone clams
3 medium-size onions, chopped
1 rib of celery (with leaves), cut into 2-inch pieces
1 carrot, peeled and chopped
2 bay leaves
2 cups water
1/2 cup clam juice
1/2 pound slab bacon, cut into 1/4-inch pieces
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter
8 small white new potatoes, cut into 1/4-inch pieces
2 cups heavy cream
Freshly ground black pepper, to taste
2 tablespoons chopped Italian parsley

Wash the clams well in cold water and put into a heavy soup pot. Add 1 chopped onion, celery, carrot and one bay leaf. Add water and clam juice. Cover the pot and bring to a boil over high heat. Cook until the clams open, shaking the pot occasionally. Remove clams from their shells, pouring any remaining broth back into the pot. Cover the
clams and set aside. Strain the broth through a fine sieve and set aside.

Add bacon to the pot and cook over low heat until slightly crisp, about 10 minutes. Add remaining onions, remaining bay leaf, thyme, and butter. Cook for 15 minutes, stirring, until onions are soft. Add potatoes and strained broth. Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through. Skim any foam that rises to surface.

Meanwhile, coarsely chop the reserved clams. Add them to the pot along with the cream. Simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through. Do not overcook. Season with pepper and stir in the parsley.

Per serving based on 8 servings: 688 cal.; 48 g pro.; 22 g carb.; 44 g fat (22 sat., 15 monounsat., 4 polyunsat., 3 other); 224 mg

This is in response to Martie from Oregon who has the new kitten. We have a 7 month old kitten that we adopted from Animal Control at about 5 or 6 weeks old. He had a similar biting problem. Buy a couple of cheap stuffed animals, about the size of Beanie Babies. Tie a medium weight piece of elastic around the neck of one, and bounce it around in front of your kitten. I did this for our kitten Spike and immediately he pounced, played and tumbled with the animal. Within a few days he was trying to carry them around although they were as big as him. He also started sucking the neck of his favorite tiger. His eyes would close and you could see his mouth moving as he sucked. We started with 2 stuffed animals and now he has a collection of about 12. Sometimes he carries them to his food dishes. I don't know if he's trying to feed them or if he thinks he killed them and wants all his food in one place. We toss them and he chases them and sometimes even fetches them back to us. I think we're probably teaching him things his mother might have if he hadn't been so young when he left her. He's having fun with the animals and so are we, and he doesn't bite anything but the animals any more.

Diane in Albuquerque

To Gaye re her biting kitten/cat (Oct. 11 newsletter):

Well, if you're already tried the water bottle or mist-er to no avail, you might try a can with a lid on with a bunch of pennies inside. Shake that loudly when he misbehaves. However ... chances are, the can won't be near you when he bites or scratches. A delayed "shake" won't be effective. So ... I'll share my experience.

I took in a feral cat who clearly liked me, but who would scratch or bite me now and then, without apparent reason (he wanted petting, and then didn't, and that was his way of telling me to stop). Other times, they were indeed "love bites," but they still hurt, and usually drew blood.

He didn't respond to my yells of pain or to my "No!" commands. So I finally had to go "alpha male" on him. The next time he did it I yelled "NO!!" at the top of my voice and also smacked him on the hind quarters, and stood up so as to tower over him. He hissed and looked quite surprised.

I had to do this three times, and after the last time, he stared at me a long time, acted a bit distant for a while, and then apparently decided that biting wasn't allowed, and that maybe we were equals (he thought he was the boss before that -- I was the feeding and petting servant).

After that, every now and then he would start to bite or scratch, and then stop himself. With love bites (where he suddenly gets very affectionate while being petted), I sometimes have to say "No!" loudly followed by "Gentle...!" and then he stops.

It took months to get him to trust me enough to venture into my apartment, and he was in bad shape, and clearly afraid of humans in general, so I hesitated to have to smack him, but ... I was tired of bleeding. Anyway, now we're great buddies. He was an indoor/outdoor cat for several years, since he grew up outdoors, but after he started having convulsions which would leave him disoriented, I finally was able to train him to use a litter box, and he's now exclusively an indoor cat.

So ... some tough love is in order. Establish your dominance. After two or three times, it should be fine. After those three swats (which I did not want to do, and waited quite some time to do, and have the scars to prove it), I've never had to do that again with him, and that was several years ago.

Jeff in L.A.

Hi Nancy and furry assistants and all of Nancy's extended family. In response to Gayle's question about biting kittens in Oct. 11th newsletter I have had cats since a baby. They slept in my crib with me and have had multiple cats ever since for well over 55 years now and from practical experience I have found that some cats are simply more prone to bite than others but as kittens they almost all are. They are predators and stalk things by nature so anything that moves is fair game to them and hands and toes are just so wonderful at moving a lot LOL. They are practicing :) There are some tips on how to curb this behavior at least a little bit.

1. When they bite try distracting them with a toy they like.
2. When they bite try gently blowing in their faces, this will confuse them and they look so cute with that what the heck is that look :)
3. Take a washcloth and gentle swipe them when they bite, this also adds as a distraction. I have found that spraying a kitten with a water bottle often frightens them and I feel in the end makes them more aggressive. Also if your kitten is really aggressive at biting then don't play with them with your hands or feet. Use toys on strings that you can flip around and let them go crazy chasing it. When a kitten bites me I never jerk my hand away as that really kicks in the predator drive and they get fixated on it. I stop moving the hand or foot and say in an authoritarian voice UH UH or tsk tsk or click with my tongue a couple of times and they begin to get the idea when they hear that noise they have done a no no of some sort. Have fun with your baby they are all so special
Donna in KS

Hi Nancy and furry kids. This is in response to Gaye's plea for help in the Oct. 11 newsletter concerning her kitten and his "hard love nips". We have had cats for 42 years in our household. (We have never seen a baby kitten born, all of our cats are altered as soon as possible.) Sorry, I got off the beaten track. I have had pretty good luck training cats to not bite by tapping them firmly on the nose and saying "NO" in a no nonsense manner.
M. Tulsa

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