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Video Recipes for the 5 inch Reversible Better Baker Bowl Maker
Cornbread Chili    Ice Bowl   Meatloaf  Chocolate Cakes

I got this recipe on Nancy's in September 2005, but it is a keeper. Pam in Roanoke VA put the recipe in.

Really Easy Vegetable Soup
1 can beef stew ( buy a reputable, good brand with potatoes and carrots since this is the base of the soup.)
1 can green bean, not drained
1 can corn, not drained
1 can tomatoes, not drained
1 small onion, chopped fine
1 tsp sugar (optional, but helps with the acid in tomatoes.)
Mix all in a large sauce pan and cook on stove for 2-3 hours on low; or in a crock pot on low for 2 hours or so.
You can use a package of mixed frozen vegetables.
Some Watkins 6 onion soup base is very good added to this.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Tomorrow Poke Cake. Have you ever made one??

Watkins award winning Pepper is on sale for the month of December.

For Susanna in Louisiana:
At our house, we love breakfast for supper.

Sausage Biscuit Quiche
12 oz breakfast sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
10 eggs, beaten
4 oz shredded cheddar cheese
16.3 oz can Grands biscuits

Heat oven to 375 degrees. In large skillet, brown sausage, onion and green pepper; drain well. Combine eggs, cheese and sausage mixture. Separate dough into 10 biscuits. Press biscuits into bottom of a 9 x 13" glass baking dish. Pour sausage mixture into biscuit-lined dish. Bake 30-35 minutes or until quiche is set and crust is deep golden brown. Let stand 5 minutes before serving.

Ham and Cheddar Skillet Pie
1/2 cup baking mix
1/4 cup milk
1/4 tsp pepper
1/4 tsp salt
6 large eggs
1 cup chopped ham
1/4 cup chopped green pepper
2 tbsp sliced green onions
2 tbsp butter
1 cup (4 oz) shredded cheddar cheese

Mix baking mix, eggs, milk, salt and pepper in a bowl. Stir in ham, green pepper and green onions. Heat butter in skillet until melted and bubbly. Gradually pour the egg-ham mixture into the skillet. Cover and cook over medium-low heat until almost set, about 10-12 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, about 3 minutes longer.
Serves six.
grannym IL

I bought Molina vanilla, while visiting in Las Vegas. It is wonderful and I use the exact same amount, of any other brand.
Sue

Happy Hanukkah to all of you celebrating at sundown tonight, lighting the first candle of Hanukkah. Hope you have a wonderful celebration, with your loved ones, eating, latkes, brisket, and all those wonderful Jewish dishes.
Sue

Hello
Does anyone have a recipe for Italian Almond Paste Cookies? I have a box that is 7 oz. and I don't know what to do with it. Also, can I freeze a fruitcake prior to Christmas?
Thanks, Fran, Utica, New York

Christmas Goodies

Christmas Logs
1 c. butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp. vanilla
1 tsp. almond extract
1/4 c. sugar
1 1/2 tbsp. cinnamon

Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees for 15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture. Makes 45 cookies.
Sue

Christmas Wreaths
30 large marshmallows
1/2 c. butter or margarine
1 tsp. vanilla
Green food coloring
4 c. Corn Flakes, crushed
Cinnamon red hots for holly

Melt together marshmallows and butter or margarine. Add 1 teaspoon vanilla, green food coloring and 4 cups Corn Flakes, crushing as you add. Pile on waxed paper and shape in little wreaths, decorating with cinnamon red hots for holly.
Sue

Christmas Balls
1 c. soft butter
1/4 c. confectioner sugar
2 c. sifted flour
1 c. ground almonds
1 tsp. almond extract
candied or jar cherries

Cream together. Roll teaspoon of dough into a ball and press cherry in middle. Cover completely. Bake on greased cookie sheet 30 minutes at 325 degrees. Roll in granulated sugar before cooling. Makes 4 dozen.
Sue

Holiday Hot Cider
1 gal. apple cider
1 (48 oz.) jar cranberry juice
4 sticks cinnamon
1 sm. pkg. red hots

Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot.
Sue

Hello Nancy & Gang,
Hope all is well with everyone. Barb-CA, thanks for the Mexican Chicken recipe. It is one I will be trying.

Doris, Indy-could you give me the date of the crockpot corn recipe-I looked, but didn't find it.


Grilled Margarita Chicken Salad
4 servings

1/2 cup frozen (thawed) nonalcoholic margarita mix
1/4 cup olive or vegetable oil
2 tablespoons white wine vinegar
4 boneless skinless chicken breasts (1 1/4 lb)
6 cups bite-size pieces assorted salad greens
1 cup sliced strawberries
1 medium mango, peeled, pitted and sliced
1 medium avocado, peeled, pitted and sliced
1/4 cup chopped fresh cilantro
Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup
dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut. Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

PIG IN A POKE PASTRY
1 package puff pastry
4 t honey mustard
dash black pepper
dash of onion powder
8-1 oz mozzarella string cheese
1 lb deli ham cut into 16 slices
Fresh chives

Cut pastry into 8-6 ½ x 4 ½ rectangles. Mix honey mustard, onion powder, and pepper and spread on each pastry rectangle. Wrap each cheese stick with 2 slices of ham. Put bundle in center of pastry and roll up completely enclosing stuffing. Pinch ends to seal and tuck underneath rolls. Put on un greased sheet seam side down and brush with egg wash. Bake 15-18 minutes or until golden. Sprinkle with fresh chives and let stand 5 minutes before serving.
Mimi ^..^

Celebrity Chef - Current Show

I am thinking about asking for an electric roaster for Christmas, but first I have some questions that I hope this group can help answer.

Most of the roasters being sold in the stores now are 18 qt. Are they large enough to cook a 25 lb turkey in??? Do you still use the oven bags to cook the turkey in?? About how long does it take to cook the turkey---about the same as a regular oven or longer? Can you put the turkey in a pan to catch the drippings or do you just place the turkey on a rack in the roaster?
Lori R. Topeka

For Ann W., sorry you missed out on the Sanctuary's Tasty Recipe Cookbook. We have sold out! If they do a reprint, I will let everyone know.
Betty T. Ga.

Forgot the ham loaf post: It's
Barb in OKC
“Last night I couldn't sleep and got up and started looking through my grandmother's recipes. Knowing that there had been several recipes for Ham Loaf sent in to Nancy, I thought I might come across one and I did. In my grandmother's handwriting and dated 1929, this is her ham loaf. Jane Ann in Alabama”

I don't know how I miss these recipes, but I sure missed the following post for ham loaf. I would appreciate it if someone would tell me which letter it's in, or re-post it. Thanks a bunch.

Also, I have a request for a cranberry salad that I had a couple of years ago. It's similar to the one with raspberry Jell-O, celery, whole cranberry sauce, etc., except it had Cool Whip in it and was pink in color. I tried to replicate it, but it didn't set up. I would appreciate any suggestions anyone might have.
Again, thanks for all your help...
Susan in Iowa

Hi, Nancy!
I hope you and your furry babies are doing well and staying warm and cozy.

I just wanted to thank grannym IL for sending in her Pecan Pie recipe before Thanksgiving last year (recipe follows.) I had written in asking for one that isn't too sweet, and hers is wonderful! I finally had time to try it this Thanksgiving and don't intend to be looking for any other. I baked two and ran out of dark syrup so I improvised on one pie with pancake syrup and we loved it, too! Thanks, Grannym IL!!!

Pecan Pie
This pie is NOT cloyingly sweet.
3 eggs, slightly beaten
3/4 c. dark corn syrup
3/4 c. sugar
1/4 t. salt
2 1/2 t. vanilla extract
3 T. melted butter
1 c. pecan halves
1 unbaked 9 inch pastry shell
Beat syrup into eggs, then beat in sugar. Stir in vanilla and butter. Line pastry shell with pecans. Pour batter over pecans (pecans will rise to the top). Bake in a preheated 375º oven for 40 to 45 minutes or until center is firm.

Here are a couple of shortbread cookie recipes I thought others might like. Both are very tried and true. (I don't think I've sent either one in before.)

Shortbread Cookies
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
2 1/2 c. all purpose flour
Cream butter and sugar til light and fluffy. Stir in flour til smooth and well combined. Dough will be stiff. Chill several hours. Preheat oven to 300º. On a floured surface, roll dough out to 1/3 inch thickness and cut with a 1 1/2 or 2 inch cookie cutter; place one inch apart on ungreased cookie sheet. Bake for 25 minutes, or til light golden brown. Remove to a wire rack and cool. Makes about 5 dozen.

Canadian Shortbread Cookies
(Got the recipe from a penpal in Canada several years ago and they practically melt in your mouth!)
1 lb. (4 sticks) butter
1 c. powdered sugar
3 c. all purpose flour
1/2 c. corn starch
With electric mixer, cream butter; add sugar and cream til it looks like whipped cream. Combine flour and corn starch; add to creamed mixture. Whip til fluffy. Drop by teaspoon onto ungreased cookie sheet and bake at 425º for 8 to 10 minutes, or til golden.

I'll try to send in more cookie recipes as time allows. It wouldn't be Christmas without baked cookies!

Hope all in the family are doing well.
Sharon in Texas

Hi Nancy,
I am so sorry to hear about your brother. He, along with your family and you are in my prayers.

I was looking thru the 12-3 newsletter, and someone mentioned how they made Chocolate Drop Fudge. I got the ingredients, but not the method. I tried to find a search engine in the newsletter to look it up but did not locate one. Could someone please post the original recipe again?
I sure would love to try it.
Thanks, Jackie

This is one of the best recipes for ham loaf that I have ever made. I will also include one that my Mom used to make as well and it is very good! Pat in SC

BARB'S HAM LOAF
1 1/2 lb. ground ham 1 cup milk
1 1/2 lb. ground pork 1/2 tsp. salt
1/2 can tomato soup 1 tsp. pepper
2 cups dried bread crumbs 2 eggs

Mix thoroughly together. Bake 1 1/2 hours (350 degrees) in loaf pan.

Serve with the following mustard sauce:
1/2 can tomato soup
1/2 cup butter
1/2 cup prepared mustard
3 egg yolks
1/2 cup vinegar
1 tsp. salt
1/2 cup sugar
1 tsp. pepper

Cook in double boiler until thick. Cook for about 5 minutes until thick and bubbly. Serves 12.

MOTHER'S HAM LOAF
"Wonderful for Church Luncheons or Suppers!"

1 lb. ground ham
1 lb. ground pork
1 cup graham cracker crumbs
2 eggs
1/2 cup milk

Mix together well. Place in roasting loaf pans and baste with the following sauce:

1 can tomato soup
1/4 cup vinegar
1/2 tsp. dry mustard
1/2 cup hot water
1 cup brown sugar

Bake at 350 degrees for 1-1/2 hours.

Nata in Kansas sent in some recipes she had converted using Splenda. Thanks. I recently read an article on the Taste of Home site where their kitchen had experimented using artificial sweeteners. Not sure if they were using Splenda, although I know they use that a lot in recipes they publish. Anyway, they made one recipe about five times starting out with the regular recipe, then slowly adding the sweetener to the point where it was all sweetener. Their consensus was using 1/2 the sugar and 1/2 sweetener yielded the best results as far as taste, looks, moisture content and maybe several other criteria they were assessing. Thought this might be helpful to those wanting to use Splenda or other sweeteners.
Connie in TX

Janice in Kansas was wondering if you used the Mexican vanilla the same way you use regular vanilla. I have been told it is twice as strong as what we usually buy so to use half the amount your recipe calls for. Me-I use the same amount-ie-1 t. vanilla, use 1 t. Mexican vanilla. It has such a good taste. I guess you might experiment and see if you like the stronger taste when using the full amount.
Connie in TX

2 Ingredient Fudge (canned frosting and 12 oz. choc. chips)
Salad Recipes
Salad Dressing Recipes
Jar Mix Gift Recipes
Buying a Ham

To Connie in TX and everyone else who were so kind in sending me the recipe to make sour milk. I can not say enough how wonderful you the readers are. You always come through for a lot of us requesting recipes and exchanging ideas. This is what makes this world a wonderful place. May you and your continue to be blessed daily. We need to be strong and we need to stay positive.
Thanks Again. Fran in Upstate New York

A big Thank you for all the clever ideas you sent how to put the Christmas money somewhere ... saying that my son is going to a Meeting. I have ideas now for a couple of years to come. You ladies and gentlemen are so clever .... and my son will think I AM SO CLEVER!!

One other request...I would like to make miniature cakes in those small loaf pans to give out to neighbors instead of cookies. Any good recipes? I don't know how to take an ordinary recipe and put it in those pans ... for how long and what temp?
Terry in Lansing

Good morning Nancy. I am responding to Carole with an E in Calgary that was recently looking for the crockpot liners. I have bought them here in Winnipeg at Wal-mart (they were $2.77 for a box) but have also seen them at Superstores. Please try those stores; they were both in the aisles with the aluminum foil, wax paper, Saran wrap, etc. Hope you find them! Wishing everyone in the Nancyland family Happy Holidays and all the best in the New Year. Keep those fabulous recipes coming! This group is really the best.
Kim from Canada

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Hi I am new to this so I hope this is correct!

My grandmother used to make me two different types of cookies and unfortunately I was young when she passed and the family member who obtained her recipes passed so all are lost.
So I am hopeful someone may be able to help.

I am looking for a recipe for what I called sour milk cookies ( never had the correct name) I remember they had raisins and a slight spicy taste.

The other recipe I am looking is for Gems? or Jewels? I don't know the proper name my mother tells me the word graham may have been in the title.
I know the details seem sketchy sorry I was young when she passed.
Any help would be appreciated.
Thanks in advance, Kathy Smith

For Nancy in MT
This punch is for the people who don't want any alcohol.

Poor Man's Champne
equal part of white grape juice and gingerale
Chill. You can make an ice ring of same so that the punch doesn't dilute
Dawn in SW GA

Does anyone have a recipe for a vegetarian chili that is great tasting, easy to fix but looks like a lot of work????? That's asking a lot, isn't it? I'm having my domino group in next Wednesday and one gal is a strict vegetarian.

Thought I'd do the chili and put in the Better Baker Bowls. Sounds good for a winter's day here in the midwest.

I just know that one of the Nancylanders will have something to help me out.
Thanks so much. Rosemarie in rural Kansas City

Does anyone have an idea for a side dish to go with beans and cornbread? I have a meeting to attend Friday evening where the main dish will be beans instead of pot luck. I usually don't have a side dish when I have beans. My friend suggest fried potatoes with onions. I purchased 2 kinds of pickles, dill and sweet, and sweet white onions for a relish dish. Any other suggestions would be appreciated.
Jae, Central OK

PS Nancy--Printing recipes after selection is working correctly now.(in reference to earlier email)

Barbara in AL, in the Nov. 29 newsletter you had a recipe for pound cake and it said to sift the sugar. Is that regular sugar or confection sugar?
Judi in Mass.

Eggnog Cake
1/2 cup butter (no substitutes)
1 1/4 sugar
3 eggs
1/2 tsp vanilla extract
1/2 tsp rum extract
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup eggnog

Frosting:
1/4 cup all purpose four
1/4 tsp salt
1 ½ cups eggnog
1 cup butter, softened
1 ½ cup white sugar
1 ½ tsp vanilla extract

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with eggnog. Pour into two 9 inch round baking pans coated with nonstick cooking spray. Bake at 350 degrees for 30-35 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For frosting, combine flour and salt in a saucepan. Gradually stir in eggnog until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature.

In a large mixing bowl, cream butter and sugar. Add eggnog mixture and vanilla; beat on high until fluffy. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Serves 12.
This recipe was taken from a December 2003 Country Magazine. This is one of the best cakes I have ever eaten. I love eggnog and you can really taste it in this cake.
Bobbie/Frankfort/IL

For Nancy in MT. Here is a tried and true hot wine recipe known in Germany as Glühwein. My adult children (27 and 30) look forward to Thanksgiving and Christmas because I keep this on hand.
Enjoy, Ann in Jacksonville

Glühwein
1 1.5L bottle of Red Wine (I use Lambrusco) (substitute 2 750 ml if necessary)
2 cups water
3 cups sugar
2 sticks cinnamon
1 orange sliced with peel
1 lemon sliced with peel
3-4 whole cloves

Mix all ingredients in a large pot. Heat to boiling, reduce heat to simmer for about 5 minutes. Strain before serving. I use a large coffee urn which eliminates the need to strain the mixture.

For Nancy in MT:

Champagne or Ginger Ale Punch
6 oz can frozen orange juice
6 oz can frozen lemonade
3 cups water
2 cups pineapple juice
1 bottle champagne or ginger ale
1 pkg frozen strawberries, slightly thawed

Combine first 4 ingredients and chill. When ready to serve, pour in champagne or ginger ale and garnish with strawberries.

Champagne Punch
3 or 4 cups sugar
2 cups lemon juice
1 pineapple, cubed (4 cups canned)
1-1/2 qt ice water
4.5 qt chilled sauterne or Rhine wine
1 qt strawberries
2 large bottles chilled champagne

Dissolve 3 cups sugar in lemon juice. Dredge cubed pineapple in 1 cup sugar. Combine lemon juice and pineapple in a large punch bowl. Add a block of ice water and sauterne or Rhine wine. Just before serving, add strawberries, which have been slightly sugared, and champagne.
NOTE: if using canned pineapple, do NOT sugar.

Festive Champagne-Raspberry Floats
10 oz pkg frozen raspberries in syrup, thawed
750 ml bottle dry white champagne, chilled (3-3/4 cups)
1 pt raspberry sherbet, softened

In blender container puree raspberries until smooth. Strain to remove seeds. In large pitcher or punch bowl, combine puree, champagne and softened sherbet. Stir until frothy and well blended. Serve immediately in frosted champagne glasses or punch cups.
12 1/2 cup servings.

Noel Champagne Punch
1/2 cup bar sugar
1 cup Grand Marnier
2 pkg (10 oz each) quick-thaw peaches
1 bottle dry white wine, chilled
2 bottles champagne, chilled

Combine sugar and liqueur in punch bowl. Stir until sugar dissolves. Place peach slices in punch bowl. Pour in wine and champagne until peach slices separate. Serve in punch cups with a peach slice in each cup.

Dry white wines to consider might be Pinot Grigio or Pinot Gris.

Orange-Champagne Cocktail
3 cups orange juice, chilled
4.5 qt bottle champagne, chilled (3-1/4 cups)

In a nonmetal container, pour juice. Slowly add champagne. Serve immediately.
12 1/2 cup servings.

Raspberry Sparkler
3 cups cran-raspberry juice
1 tbsp fresh lime juice
1 750 ml bottle brut champagne
6 thin slices lime

Combine juices in a pitcher; chill well. Pour 1/2 cup juice mixture into six champagne glasses; top with chilled champagne. garnish with lime slices. Serve immediately.

Sparkling Citrus Punch
3/4 cup apricot nectar, chilled
3/4 cup grapefruit juice cocktail, chilled
1 (12 oz) can orange-tangerine juice, thawed and undiluted
3 cups sparkling water or champagne, chilled

Combined first 3 ingredients in a pitcher; chill. Add sparkling water or champagne; serve immediately over ice.
Yield: 2 qt (serving size 3/4 cup)
Fruit juices can be combined a day ahead. Add sparkling water or champagne just before serving.

Sparkling Cranberry Blush
3 cups cold water
2 48 oz bottles cranberry juice cocktail, chilled
2 6 oz cans frozen lemonade concentrate, undiluted
2 750 ml bottles brut champagne, chilled

Combine the first 3 ingredients in a punch bowl and stir well. Add chilled champagne and gently stir. Serve immediately.
Yield: 6 qt (serving size 3/4 cup)
grannym IL

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.

Kathy was asking if anyone had added anything to boxed muffin mixes. I always host Christmas breakfast at my house, and last year I wanted something a little extra in a hurry. I took a boxed banana bread mix, added 1/2 teaspoon coconut extract and 1/3 cup finely chopped walnuts and put them into mini gold foil muffin cups. What a hit! They tasted much better than a plain mix and the foil cups made them extra special. And everyone loved the mini size because you could just have a taste if you chose. Of course, you'll want to decrease your baking time since they're smaller than regular muffins.

This year at Halloween I purchased a bag of mini Oreo cookies. This weekend, I melted a bag of dark chocolate chips with a bit of parafin and dipped the cookies in that. Oh my, are they good and so easy! I don't know if the mini Oreos are available now in the stores, but if they are, this would make a nice
addition to your candy trays.

Sue (Cooky) in Indiana

Sliced Christmas Ham
4-6 (1/2" thick) slices of ham*
1 1/2 c. cranberry juice cocktail
1/2 c. brown sugar
1/2 c. raisins
1/2 c. orange juice
2 tbsp. cornstarch
Several dash of ground cloves

Arrange ham steaks evenly in a 13x9x2 inch baking dish. In saucepan, stir together all other ingredients. Cook and stir mixture over medium heat until thick and bubbly. Pour over ham steaks. Bake, uncovered, in 350 degree oven for 35 minutes.
Lisa

Christmas Ornaments
2 c. baking soda
1 c. cornstarch
1-1/4 c. cold water

Mix soda and cornstarch together, blending well. Add cold water and mix well until mixture is smooth. Boil for 1 minute until it has consistency of moist mashed potatoes; stir constantly. Spoon out on a plate. Cover with a damp cloth and allow to cool. Knead dough and roll out on waxed paper. Cut out designs with a cookie cutter or shape by hand. Let dry until hard, 1 or 2 days. Paint ornaments with Tempra or water colors. Dry well and coat with clear shellac or clear nail polish. Hangers may be mounted on back with glue, or pressed into dough before it dries.
Lisa

Cinnamon Ornaments
3/4-1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon

Mix applesauce and cinnamon together to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make a hole for ribbon. Carefully place on rack to dry. Let air dry several days, turning occasionally. If you prefer they may be baked at 150 degrees for 5-6 hours.
Lisa

Frozen Holiday Salad
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1 (No. 2) can crushed pineapple,
drained
1 (No. 2) can pears, drained
1 lg. jar maraschino cherries, drained
4 bananas, diced
1/2 lb. pkg. sm. marshmallows

Combine cream cheese and mayonnaise. Fold in rest of ingredients. Put into large rectangular or square pan. Cover and freeze. Thaws quickly. 20 servings.
Lisa

Hello Nancy, Kitties, and All You Good Cooks! I hope everyone had a wonderful Thanksgiving! It was an exciting one at my house. I was baking some cinnamon rolls in a paper baking pan. I got too much filling in them and it soaked through the bottom of the pan onto the floor of the oven. I moved the pan onto the bottom rack to brown the bottom, the sugary filling on the floor of the oven
caught fire, flared up and caught the paper pan on fire! Well, as I say, it was exciting and surely a Thanksgiving I'll remember (and laugh about) forever!

I remember some time back a lady was asking about Paula Deen's first cookbook. Everyone replied that she meant "The Lady and Sons" but she said, no, this was before that. Well, I was looking through the cookbooks on eBay the other day and found the book she was talking about - and it sold for $610! There's another one for sale now that was at $510 last time I looked. This book is called "The Lady and Friends" and was self-published by Paula in 1997 before she was "discovered" by the printer who published "Lady and Sons". Who would have ever thought?

I've been busy working on a web site devoted to angels. On the site, I have a page of Angel Recipes that I'll add to from time to time. Right now, I have up the Angel Food Cake variations sent in by Doris in Oklahoma, and of course, I've given credit to both her and Nancy along with that (plus included a link to Nancy's web site). Doris and Nancy, if either of you has any objection to that at all, please let me know. Nancy is my #1 internet source for recipes, so I'm sure I'll want to add more "Angel" recipes from the group. However, I certainly don't want to do anything that anyone objects to.

Nancy, so glad you had such a nice Thanksgiving in Muleshoe; I'm sure Siggy and Ditto are glad to have you back! I think those mice under your pillow were meant to be a "welcome home" gift!

Sue (Cooky) in Indiana
www.giving-angels.com/angel-recipes.htm

Hello Nancy ..... Hope the weather down your way is better than here in Indiana, rain, wind, snow, ice. Just rain and wind in the southern parts. In the Dec.2 2007 newsletter Jae was asking about my recipe for the White Christmas Pie. So i thought i would resent it if you want to
reprint it.
Sharon in Indiana

WHITE CHRISTMAS PIE
1 tbsp. plain gelatin
1/4 c. cold water
1/2 c. sugar
4 tbsp. flour
1/2 tsp. salt
1 1/2 c. milk
1 tsp. vanilla
1/2 tsp. almond extract
1/2 c. whipping cream, whipped stiff(I use cool whip)
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1 c. shredded coconut

Soften gelatin in 1/4 cup cold water. Mix next 4 ingredients and cook. over low heat stirring until it boils. Boil 1 minute and remove from heat. Stir in softened gelatin and let cool. Add vanilla and almond flavoring. Next gently fold in whipping cream whipped stiff. Beat egg whites adding cream of tartar and 1/2 cup sugar. Carefully fold into other mixture. Also fold in 1 cup coconut. Pour into graham cracker crust or a baked crust and chill.

Hi Nancy and Everyone,
Happy holidays! This is for Kathy of Long Island,(12-1-2-07 news letter. I found this recipe on www.allrecipes.com the are others as well I haven't tried this one yet.

Stroopwafels II
SUBMITTED BY: Peggy McCormack
"Dutch cookie with caramel syrup between two thin cookies. Absolutely delicious! I lived in Holland for a year and fell in love with these cookies. I was so happy to finally find a recipe! These are made using a pizzelle iron."

1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
2 eggs
3/4 cup white sugar
1 teaspoon vanilla extract
2 teaspoons lemon extract
1/3 cup butter, melted
1 cup white sugar
1 tablespoon corn syrup
1 teaspoon lemon juice
6 tablespoons heavy cream

1. Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
2. In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
3. Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks. To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon
at a time. Strain the caramel sauce.

Hope this is like you wanted. Thanks Nancy, and we will be praying for Bud.
Linda

Hi Nancy!
In response to Marcia in Mr. Airy who requested a recipe for baby back ribs on November 30th. My cousin gave me this recipe for a special dinner I was having. These were falling off the bone delicious. Everyone agreed that they beat Tony Roma's ribs. Enjoy!

Gordie's BBQ Ribs
Preheat oven to 350°. Remove membrane from back side of ribs. Open a very large bottle of your favorite BBQ sauce. Pour BBQ sauce to cover bottom of a (foil-lined) lasagna-sized pan about ¼ inch thick. Fit ½ racks of ribs in pan, bone side down. Cover generously with BBQ sauce. Make another layer of ribs if necessary. Pour remainder of BBQ sauce over top of ribs. Cover tightly with foil.

Put in oven for 1 hour. Do not open oven door again. After 1 hour, reduce heat to 275°. Leave for one hour. Reduce heat to 225°. Leave for one more hour. Now you can open the oven door. Open foil and remove ribs to serving platter.

To keep ribs hot for a few hours, place ½ the ribs on a sheet of thick foil and seal tightly. Wrap foiled ribs in a bath towel and place in a cooler. Do the same with the other ½ of the ribs. Close cooler tightly and leave until ready to serve. The ribs will still be hot.
Joanne in Winnipeg

Hi Nancy,
I am looking for an egg, cheese, bacon, and hash brown breakfast casserole recipe that I can prepare the day before Christmas as a gift for some nice neighbors. Can anyone in Nancyland help me? Thank you in advance.
Happy holidays to all. MillieD in Baltimore

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.

This is for Janice, in KS regarding the Molina Mexican Vanilla, yes you use the vanilla the same as you would any vanilla. It is really very good and less expensive than the Madagascar vanilla.
Linda, Ft. Collins, CO

Nancy,
This is in regards to the vacuum cleaner. My in-laws have a Roomba. When they got a new puppy, she chased the roomba into the kitchen. At that moment, the roomba hit the wall and went in reverse like it was chasing the puppy. My MIL still laughs at that scene.

About the cats using the planter as their cat box; my house seems to be a magnet for stray cats. A beautiful white cat with the biggest blue eyes showed up on my porch this past weekend. We fell in love with her at first sight and are hoping no one answers the found posters we put up. Cleaning up the yard after all 7 of my cats just doesn't bother me, as they give so much more in return.

Nancy, you and your family are in my prayers.
Karen, SW Arkansas

Hi to all. In the December 2nd newsletter Fran from Upstate New York was asking about some substitutions. Years ago I had found a chart on the internet and printed it off. I look up the information for her. For corn syrup, they recommend using honey (exact measurement) or for 1 cup of corn syrup, use 1 cup of sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe). I didn't have to look up the sour milk one; I used it all the time. For 1 cup sour milk, place 1 tablespoon of lemon juice or vinegar in a 1 cup measuring cup. Fill the cup with milk. Mix a little and let stand 5-10 minutes before using. The chart I have has everything listed from allspice to yogurt. It was 10 pages but has come in handy many times. If anyone ever has a question about a substitution - feel free to ask. I will try to help.
Kim in Canada

Hi Nancy, I hope your brother gets better very soon. You have had enough sadness for one year.
Kathy in Long Island wanted a recipe for Stroopwafels. If she goes to this site she will find it there as well as the history of the Stroopwafel.
Betty in Canada

http://www.dianasdesserts.com/index.cfm/fuseaction/
But if she just wants the recipe here it is:-
Ingredients:

For The Wafles:
4 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup white sugar
1 cup unsalted butter
2 large eggs
1 (.25 ounce) package active dry yeast
1/2 cup warm water

For The Filling:
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
1/2 cup finely ground hazelnuts, optional*

Preheat pizzelle iron.

To Make Wafels:
Dissolve the yeast in the warm water.
Cut one (1) cup of the butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the wafels into two thin wafels and spread with filling.

To Make Filling:
In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.

To Assemble:
Cut each wafel into two (2) thin wafels and spread with filling. Repeat this process until all the filling is used.

Makes 12 servings.

*Note: If using hazelnuts, remove skin, if possible. Grind hazelnuts in a food processor until they are ground to a fine powder.

Tip: Try eating your stroopwafel by resting it over a warm cup of coffee or tea...the steam will warm these up just right.

I need help planning my Christmas dinner. I am tired of turkey and dressing. I may fix a beef or pork roast. What are some of you other good cooks going to serve ?

I have gone thru all my cookbooks tonight with no results except for a strawberry Jell-O salad that my hubby likes.
Sybil in FL.

For Gay, L.I. in the 12/2 newsletter requesting suggestions regarding housebreaking her 7 month old Chihuahua. I have a Chihuahua that is 4 years old and had quite a problem with him also. I kept puppy 'training pads' down in the area he liked to use most often - when he wasn't going else where. It took him almost 2 years before he would use the pads more than occasionally. He is now housebroken. I have also heard that they can be more easily trained (and males will less frequently 'mark' areas) if they are neutered. It also helps to have a 'doggy door' so they can come and go as needed. Don't know if this is fact or fiction as mine is not neutered. He is definitely a 'people' dog! He wants to be with me all the time. He even 'cries' when I leave him to go to bed - every night! It only lasts about a minute , but it is an aggravation. Anyone have a suggestion on how to break him of this habit?

I do hope that everyone has a most blessed Christmas with friends and family and a prosperous New Year. Merry Christmas and Happy New Year!
Oma in L.A. (Lower Alabama)

*This may be a repeat recipe.  I could not remember if it had been posted before.

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Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers