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

I added Snowman Soup to my website today. This is a great small gift for kids. Have you checked out the other gifts for kids on my site? Also, there are 25 Watkins gift ideas. Please scroll to page middle for information
I had my church circle group at my house last night, and this was the main dessert. It is really pretty!

Christmas Rainbow Pike Cake
1 regular size white cake mix
1 3 ounce package raspberry flavor gelatin
1 3 ounce package lime gelatin
2 cups boiling water
8 ounces non-dairy whipped topping, thawed

Prepare cake mix as directed on package. Pour batter into 2 9" round pans and bake as directed. Cool for about 10 minutes in the pans before removing, and allowing to cool on a wire rack. Clean the pans.

Place cake layers, top sides up back in the clean pans and prick each layer with a meat fork at 1/2 inch intervals. Dissolve the raspberry gelatin in one cup water of the boiling water in a bowl and spoon over one cake layer. Repeat with lime flavor, using one cup of water and pouring over the second layer. Refrigerate both layers for 3 to 4 hours. Remove pans by dipping in warm water for 10 second, the inverting over a plate and shaking gently to loosen (I used a spatula gently to loosen the cake from the pan.) Sandwich layers together using 1 cup of the topping. Frost the cake with the remaining topping and refrigerate.

Remember this cake for any holiday - like red and blue with white cake for patriotic holidays.

www.watkinsonline.com/hutto
sunnywatkinggirl@aol.com
Order toll free: 888-965-7070

Watkins Ultra Rich Hand #10484 treats the driest, roughest skin with intensive moisturizing, and is on sale for the month of December. I still have 10 Watkins December flyers to send out. Please email your name and street address to get one.

this is for Jae in Central Ok
You asked for a side dish to go with beans & cornbread. What I like is chopped hard boiled eggs & chopped onion, with mayo & a little milk to thin the mayo . Its one of my favorites.
Alice in Ks

New recipes added to
2003 Alphabetical Index of Recipes (many have Weight Watcher Points included)

Hello Nancy & Gang,
I have a request, I remember about Sept., a member asking for wonton recipes--did any of the members happen to save and compile all the recipes for using these for appetizers? I would like some that uses wontons as shells with various fillings. I have been asked to bring some for a Christmas party, and would like to see what ideas I can come up with. Thanks everyone in advance.

My Grandmother and Mother made Camp Stew in a wash pot this time of year, during what we southerners call "hog killin' time". I had some leftover bbq Boston Butt that we shredded for sandwiches and decided to make stew. I pulled out the recipe, tweaked it a little and came up with this. This was really meaty, but you can add more veggie if you like, but I would suggest increasing the ketchup also if you increase the veggies-in the amounts that taste good to you. It is better the next day and freezes very well.

Mimi's Camp Stew-
Mine made about 4 quarts

3 c leftover bbq Boston Butt
12 oz can chicken breast
2 c diced red potatoes
1 large onion-diced
2 garlic cloves-diced
2 cans chicken broth
1 can tiny English peas-drain
1 can cream style corn-drain
1 can whole kernel corn
14 oz crushed tomatoes-don't drain
8 oz tomato sauce
12 oz ketchup
salt & pepper
Hot sauce to taste

Put potatoes, onion, garlic, and chicken broth in a saucepot, adding enough water to cover potatoes if needed and boil gently until potatoes are tender. Drain and reserve about 2 cups of water from potatoes. Pour potatoes into a large bowl-add all other ingredient except reserve potato water-stir to mix, adding water if needed to thin out stew as it cooks. Pour stew into a 6 quart crock pot and cook low 4-5 hours until soup comes together, or simmer about an hour on stove top if you needed it quicker.
Serve with crackers or crusty bread.
Mimi ^..^

Happy Holidays to you all. Thank you to Margie, WA, Connie in TX, Pam in Ohio and Judy in Albuquerque for your hints on getting the goo off my iron. I think I might divide the bottom of my iron into four and try each one of your ideas to see which works best!

Someone was writing about green tomatoes and it reminded me of the time when I made "strawberry" green tomato jam using strawberry Jello. I was teaching Confirmation to 7th graders. I took a soda cracker and put a little "strawberry" jam on each cracker and had them sample it. They really liked it until I told them they were eating green tomatoes. They all said ugh! My lesson was that we shouldn't judge a person from the outside, but should look inside to know the real person.

Nancy, I will keep you and your family in my prayers.
Carolyn in Los Banos

Nancy: This is in response to Sybil in FL who requested in the Tuesday, 4 Dec Newsletter to know what other Nancylanders were doing for Christmas dinner. Several years ago it was decided (forget who) that we'd do Turkey for Thanksgiving and Prime Rib of Beef for Christmas and that's the way it's been. Someone always brings a green been casserole and someone else always brings a corn casserole. To go with the Prime Rib I make a casserole dish of sage dressing, creamed pearl onions and scalloped potatoes. That along with a relish tray of assorted pickles, assorted olives, radishes, celery and carrot sticks make for a full table which equates to full tummies - and there are always leftovers which isn't all that bad. Then we finish it off with a slice of warmed Caramel Apple Pie from Costco or for myself I'll have a slice of warmed mincemeat pie with a dollop of whipped cream.
Mr. Myron Drinkwater - Lake Forest, CA

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Nancy, Somehow I missed the recipe for a corn dish done in the crockpot. I've been unsuccessful at locating it. Would someone mind reposting it? Thank you so much.
Carolyn in Ohio

I noticed someone finding Paula Deen's "Paula and Friends" on Ebay for $600. I plugged the title in on Google and found it for $10.00. If someone wants that book they might try that avenue.
Leslie

For Sybil in FL.

For Christmas, I am making baking a beef tenderloin, twice baked potatoes, green bean casserole, white corn and deviled eggs, with dinner rolls and a pumpkin roll for dessert.

Here is a great recipe for twice baked potatoes:

5 Baking Potatoes (Use one extra potato for the number you are serving. This recipe is for FOUR Potatoes)

2 TBS Butter
1 Cup Ranch Dressing
2 Cups of Cheddar Cheese
Salt & Pepper
1 Jar Real Bacon Bits

Wrap potatoes in foil and bake at 400 for 1 hour. Use a melon scooper and scoop out four of the potatoes and peel the skin off the fifth and put all the potatoes in a large bowl. Mix in butter, ranch dressing, 1 cup of cheddar cheese, salt & pepper, and bacon bits. Use a potato masher not a blender and mix well. Place potato hulls wrap in foil on a cookie sheet and fill evenly with the potato mixture. Top with remaining cheese and place back in the oven until the cheese has melted.
Linda in Kentucky

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Sybil in FL: I sometimes did Cornish game hens, one per person. Stuffed them the night before, and baked the next day.

Lori R, Topeka
I've been resisting the urge to send in my electric roaster story, but now I just have to.

For many years, I cooked my turkey according to a Woman's Day method in which the turkey baked all night at 250 degrees. The next morning, we removed it from the oven to be reheated just before dinner.

The year I met Bob, we decided to have Thanksgiving with my mother, and I insisted on using my standard method to cook the turkey, but in her electric roaster. We had no problem adjusting the instructions, and went to bed knowing that we'd awake to a wonderful smelling house. BUT---- somehow we had neglected to set the temp to 250. And Mom had set it for her usual 350. And, when we lifted the lid, it was to see that all the meat had fallen off the bones to the bottom of the pan. We must have laughed for half an hour. It tasted just fine, and we had another story to pass down over the years.

I always say, ANYONE can do it right, but we make it an adventure. If we haven't had a mishap, we haven't had the event.
Jeanlock in McLean VA.

To grannym IL....... Thanks for all the punch recipes. This will keep me going forever!!
Nancy in Mt

Hi Nancy & Associates, in reply to Dec. 4 newsletter:

Jackie: Fudge Drop Fudge ...11-14-07 newsletter
Carole in Calgary. Crockpot liners :
www.ShopHomeTrends.com (pg 11) this catalog also has Oreck Vac, Robo Vac, and Cordless Swivel Sweeper.
I usually don't order from mailouts unless there is free shipping. But is good to go on line and comparison shop.

Jae in Central Ok.. Bean Dinner Condiments, maybe some hot peppers, salsa, grated cheese, etc.

Sybil in Fla: Christmas Menu, We are having Spiral Ham, Baked Beans, Potato Salad, Hot Rolls, Raw Veg Plate,
Sweet Potato Pie ( I had sweet potatoes leftovers from Thanksgiving, made the pie and put in freezer the next day.)

For Lori in Topeka: I have a GE Roaster Oven, The instruction book gives baking time for up to 22 lb. turkey. The roaster can be used for roasting, slow cooking, and baking. Check out the instruction on the roaster box, or ask a sales associate for information. There might be one on display with the instruction booklet. Good Luck!

Terry in Lansing:: Small Loaves of Preserve Bread:

PRESERVE BREAD
2 Sticks Margarine (= 1 C.)
1 or 1-1/2 C. Sugar (I use Splenda 1 or less Cup)
3 C. Flour
1 tsp. Cinnamon
1 tsp. Soda, dissolved in
1 C. Buttermilk
1 C. Preserves
4 Eggs
1 tsp. Vanilla
1 tsp. Nutmeg
1 C. Pecans

Coat pans with no stick spray then use either sugar or an artificial sweeter to coat inside of pans.

Soften margarine; add eggs. Stir in dry ingredients and buttermilk. Stir in preserves and nuts. Bake 1 hour and 15 minutes at 350 degrees in a large pan. Bake 45 minutes to 1 hour in small pans. Makes 6 small loaves. This is a very old recipe from my sis. After these cool can be wrapped in Saran Wrap and stored in refrigerator. I have made as many as 25 at a time for small gifts.

Mr. Myron Drinkwater: CAUTION if using mothballs to deter animal from your flower boxes. Mothballs are posinous, I put them in small butter cups, punch a few holes in the lid and secure with tape.
Margaret, Tulsa

For Rosemarie in rural Kansas City looking for a vegetarian chili.

Chunky Vegetable Chili For The Crock-pot
2 medium zucchini, cut into 1-1/2" pieces (1-1/2 cups)
2 green peppers chopped, (1 cup)
1 cup chopped onion
1 cup chopped celery
2-4 cloves garlic minced
3-4 teaspoons chili powder
2 tsp dried oregano, crushed
1 tsp ground cumin
4 14½-oz Mexican style crushed stewed tomatoes, undrained
2 17-oz whole kernel corn
2 15-oz can black beans, rinsed and drained
1 8-oz jar salsa
In a large (5qt) crock pot combine all ingredients. Cover and cook on low for 8 - 10 hours or on high for 4-5 hours. Top servings with sour cream if desired.
Kotton in MN

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?

You are blessed to have such a sweet dog that loves you so much. Take him to bed with you! Make a little nest for him at the foot of the bed -- towels, or even a small, soft cat or dog bed. You can buy some small circular soft cat beds at any pet store. He won't know it is made for cats. Maybe put an old sweater or sweat shirt of yours in the bed. It makes me sad to hear about your little dog crying at night, even for a minute.
Dianne in Houston

I was wondering if any Nancylanders could help me with a vacuum question?

My mother has requested a vacuum that doesn't take batteries and that it's not electric. She mentioned something like pushing it along the floor picking up dirt, etc. then turning it over to empty the dirt. I remember years ago there was such a vacuum, but not sure where I could get one these days. Does anyone have any suggestions? Thanks in advance.
Diana in KCK

In this recipe from Sue in Tuesdays newsletter, I was a little confused with the directions. When it says "cover completely", what does this actually mean? Cover with aluminum foil before baking or what? Would appreciate any help as they sound nice and easy. Thanks!!!

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

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Italian Pignoli (Pine Nut) Cookies
2-1/2 cups pine nuts
1 (7-ounce) tube of almond paste
3/4 cup sugar
2 egg whites
1/2 tsp pure vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
Powered sugar for garnish, optional

Heat oven to 325 degrees. Take ¼ cup of the pine nuts and pulse in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth.

Pour the remaining pinenuts into a small bowl. Using a teaspoon and slightly moistened hands, take about 1 tsp worth of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned.

Cool on racks. Dust with powdered sugar before serving, if desired. Cookies should be stored in an airtight container. Makes approximately 30 cookies.
Barbara Ann in SE Texas

Hi Nancy, must jump in here again! Rosemarie in Rural Kansas was asking for a vegetarian chili. I have a good friend who loves chili but occasionally does not eat any meat for dietary reasons. She simply makes her favorite chili and leaves out the meat. She uses red kidney beans, white kidney beans and black beans but does the rest like always. Have had it with her and it really is good. So if you have a favorite you already like, just add more beans instead of meat!
Billie in FL

Hi Nancy and Siggy and Ditto! I hope you are feeling better. You are still in our prayers.

Terry in Lansing wants to make mini cakes. I do this all the time, and depending on the type of cake or bread I'm doing the temp is the same but I take 10 to 15 min off the cooking time. Set your timer and just check them. They come out perfect. I have never had a problem doing this and I have done chocolate to pound to fruit cakes this way. And all manor of quick breads. Good luck with yours.
Billie in Fl

To Fran in Utica New York looking for recipes for almond paste cookies, a great site is www.odense.com

They make Odense Almond Paste and have lots of great recipes for all kinds of goodies.
Carol G in GA

Sybil in Florida wanted to know what others were having for Christmas dinner as she was tired of turkey and dressing. My family felt the same way. Several years back we started having boiled shrimp and also beef ka-bobs for Christmas lunch. We can cook these the day before and reheat the beef ka-bobs in the oven on Christmas. To go along with this we have broccoli/rice/cheese casserole, dirty rice, and hashbrown casserole to satisfy everyone's favorites. Then I fix a French bread concoction of butter, onions, and parsley mixed together. You can French bread in half horizontally and smear this concoction all over both halves. Slice diagonally each loaf almost through to the bottom and then spread mustard all over the top finish off with poppy seed sprinkle over all of this. Bake in over at 350° for about 15 minutes until crusty. Delicious. We end all of this, if we have room, with a wonderful French Christmas Cake or Refrigerator Coconut Cake. I want to bake Tona's Rave Cake again because it is mouth-watering!
Jane Ann in Alabama

Rosemarie in rural Kansas City here is my vegetarian chili recipe I make it with meat and w/o both. I got the recipe when Bob Bowersox gave it on QVC a long time ago.

Vegetarian Chili
2 tbs oil
3 onions chopped
1 green pepper chopped
1 Tbs Mustard seed
1 tbs chili powder(Iuse 2)
1 scant tbs cumin
1/4 tsp cinnamon
1 tsp baking cocoa
1 6oz can tomato paste
116oz can tomatoes
3 16oz cans kidney beans.

I have added juice tomatoes with chilis I have added meat or Boca crumbles It is a good recipe.
Mary Ann upstate NY

Help! Does anyone have a TNT favorite recipe for nuts cooked in the crockpot? I prefer something along the lines of spicy or BBQ flavor, but any TNT will do. I want to give these as gifts so would appreciate tnt recipes only.
Thanks all. Debi in beautiful NC

For Jae in Ok I had beans and cornbread last night and served coleslaw with mine.. We like the slaw made with mayo..
BettyD in Bama

Good morning Nancy,
Hope you are keeping warm and dry! It has been cool here till yesterday – we actually got up to 73º!

For Susan in Iowa, in the 12/4 newsletter, who wanted to know when the ham loaf was posted. If you go to the alphabetical recipes for Dec. -  it is listed about ½ way down the list. Just click on it!

And for Jackie, in the same newsletter, who wanted to be able to make the chocolate drop fudge just click on and you will find it in the alphabetical listing towards the top!
Take care! Chris in NM

Sue (Cooky) in Indiana was telling about dipping the mini Oreo in Chocolate. Try mini Ritz peanut butter sandwich crackers dipped in chocolate bark. They are delicious.
Dawn in SW GA

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Hello Nancy & Gang,
I would like to ask the group to remember my family in their prayers-my nephew has been deployed to Iraq and leaves a wife and baby here. Unfortunately, this seems to be the norm these days rather than the exception-thanks to everyone in the group for always being there when one of us needs an extra shoulder to lean on. That is what makes this the #1 group-and I don't see that ever changing. I know many of our members lives have been touched in the same way and I just want to say thanks for your prayers for our soldiers and those of us left back here at home. I copied these old recipes while visiting a family member and talking about old times. I thought that some of you might like to see them, so here is a sample. I have a few more if any of the group would like to see them. These recipes are posted as they were written, so I hope they are clear as no other information was given as to instructions or where they came from-I would have liked to know their story.

Chocolate Custard Pie
makes 1-9" pie-My aunt made similar pies for Christmas every year.

1 c sweet milk
3 T sweet butter
1/2 c sugar
1 sq unsweetened baking chocolate
2 egg yolks-well beaten
1 T cornstarch dissolved in 2 T water
pre baked pie crust
2 egg whites
2 T sugar

Place in a pan to boil, one cup of sweet milk, (water will do) butter (3 tablespoons), 1/2 cup of sugar, one square of unsweetened chocolate. Stir into this the yolks of 2 eggs well beaten and one tablespoon of cornstarch dissolved in a little water. Cook until thick, stirring constantly to keep from scorching. Fill the baked crust with this and cover with a meringue made of the whites of 2 eggs well beaten, to which has been added 2 tablespoons of sugar. Place in the oven and bake a light brown

Pecan Drop Candy
this reminds me of my Grandma's divinity candy recipe
1 lb sugar
1 lb chopped pecans
5 unbeaten egg whites
1/2 c plain flour
2 t baking powder
Mix all together and drop by spoonfuls on buttered wax paper and dry in 250* oven.

Green Tomato Catsup-I believe someone in the group requested a recipe for this, and it caught my eye.

One peck of green tomatoes and 2 large onions sliced. Place them in layers, sprinkling salt between. Let stand 24 hours and then drain off. Add one-fourth pound of mustard seed, one ounce each of allspice, cloves, ground mustard, ginger, two tablespoons of black pepper, two teaspoons celery seed, one-fourth pound of brown sugar. Put in a pan, cover with vinegar and boil for two hours.
Mimi ^..^

Hello Nancy and Nancylander Family,
Nancy, I am keeping you and your brother in my prayers. I lost my favorite uncle this year with mesothelioma, and I have uncle #2 currently in the hospital with the same thing. My Dad and all his brothers worked all their lives in the steel mills of East Chicago, and were exposed to asbestos. Anyway, prayer does change things.

Thanks to Nata in Kansas for the splenda recipes. They sound so yummy!
Thanks to Stacy O. in Dallas GA, for the Bugles Candy recipe. I will use it this Friday! Thanks to GrannyM in IL for the tip with the apples. I didn't realize you could buy the pre-sliced in water apples.

For Sue (Cooky) in IN. I read that you are collecting Angel Food recipes. Here is one that I thought I had submitted a year or more ago, but couldn't find it. Its a wonderful after big dinner treat that works as a light dessert with the effects of a relief giving after dinner mint to sooth the stuffed belly. I am commanded to make this every Christmas or else... Hope you enjoy it. I believe it came from an old magazine possibly Country Woman or Ladies Home Journal in 1995. Dee in S.IL.

Peppermint Marble Angel Cake
For the Cake:
1 Pkg. Angel Food Cake Mix
1 teaspoon Peppermint Extract
6 Drops Red Food Coloring

For the Glaze:
1 cup Confectioners Sugar
2 Tablespoons Milk
1/4 teaspoon Peppermint Extract
3 Drops Red Food Coloring
1 Peppermint Candy Stick, crushed (optional) (I use the Starlite Peppermint candys unwrapped and crushed, maybe 15 or less)

1. Preheat oven to 375.
2. For cake, prepare batter following package directions. Stir in peppermint extract. Divide and tint half of the batter with the red food coloring. Spoon the batter into ungreased 10 inch Tube Pan alternating the colors to marble. ( I also run a knife through the batter just a little bit to "marble" the batter a little). Bake and cool cake following package directions.
3. Brush the loose crust from the cake with a paper towel. For the glaze, combine sugar, mild, peppermint extract and red food coloring in a small bowl. Stir until smooth. Drizzle over the cooled cake. Sprinkle top with crushed peppermint candy, if desired.

(Personal Note: I have found just a light sprinkling of crushed candy is sufficient for looks. I also fill the hole with candy canes (still wrapped), or peppermint candies (still wrapped), and also place them on the edge of the cake stand around the bottom of the cake for a pretty display. I have also taken this cake to bake sales, and once received $20.00 for it which is really great for this area.)
Dee in S. IL.

Dear Nancy and All
I was watching the food network this weekend and they were having different chefs with different cookies. Anyways, This particular chefs first name was Ina and her last name was I think Garten she was making cookies from a pie dough and had a very thin layer of jam over the dough. Then in another bowl she mixed up walnuts, raisins and brown sugar and I think something else. Then she lay the layer over the jam layer and rolled il all out with a rolling pin then cut the dough into triangles and rolled them into crescents and baked them up. Oh I hope I've made sense to someone because I am looking for this recipe if anyone should happen to have it, Colleen

Lori R. Topeka: I don't know the answer to most of your questions, but at Thanksgiving I had to make a HUGE turkey and dressing casserole, so I borrowed one of these roasters. It occurred to me that an oven bag would make cleanup a lot easier, so I called the manufacturer of the bags and was told that the bags were not intended for this use and using them in a roaster could be dangerous. So...we cleaned and cleaned and cleaned.

Also, for anyone who hasn't used them, I LOVE the new Ziplock bags intended for steaming foods in the microwave. The vegetables I have cooked in them are beautiful in color, done to perfection, and I feel I am eating healthier. A real perk is that you just throw away the bag - no pan to wash!

Jae, Central OK: I always serve potatoes of some kind (either boiled or fried) and coleslaw with my beans. It just wouldn't be a bean dinner without coleslaw! Also, don't forget the chow-chow!

Nancy, my heart goes out to you over your concern for your brother, and my prayers are with your family. As always, thank you for all you do for all of us.
Doris in Oklahoma City

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For Jae, Central OK, who wanted a side dish for beans and cornbread. Growing up in my house, we always had mushy fries and cabbage. These are separate dishes. Mushy fries are made by heating up oil in your iron skillet, cutting up a bunch of red potatoes, and adding salt and pepper. You then cover the skillet and cook for 20 minutes or so. The bottoms get brown and crispy, but the centers are mushy. Sometimes we added a little onion but not typically. They are better just plain. Some of us added ketchup, but again, they are better just plain. My mom used to make herself a mushy fries sandwich! The other side dish she made was cabbage, but I never ate it, so no help there. Occasionally we would have potato & dumplings as the side, but those weren't my favorite thing either. I would be curious to know if anyone else makes these and by what name you call them? Make it a great day!
Lisa (East Texas)

For Millie D in Baltimore: I had just finished adding this recipe to the addition to the cookbook I made for my ten granddaughters and three great granddaughters. This is for a Western Omelet Casserole prepared in a crock pot.

Crockpot Western Omelet Casserole
1 bag (32 oz) frozen hash brown potatoes
1 lb bacon diced, cooked, and drained OR 1 lb cooked ham cubed
1 green bell pepper diced
1 & 1/2 cup shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper

Place a layer of frozen potatoes on the bottom of the slow cooker. Follow with a layer of bacon or ham, then onions, green pepper, and cheese. Repeat layers two or three more times ending with cheese. Beat eggs, milk, salt, and pepper together.
Pour over layered mixture in crockpot.
Cover and turn on low. Cook for 10-12 hours.
Jackiet from Louisiana

To Terry in Lansing
Regarding baking in the small pans: I just make my regular recipe then divide it among the pans (mine come four in a frame). Keep an eye on them as far as time. I always make fig cakes like this to sell at our school's spring fair.
Jackie from Louisiana

In response to Rosemarie in rural Kansas City for a vegetarian chili, I went into google and searched for vegetarian chili. The 2 sites that I like are www.cooks.com  and www.allrecipes.com

Both have many recipes that I have made in the past. The one I like is "Insanely Easy Vegetarian Chili". If you don't care for this one, you can look over the other recipes and may like one of those. I made a few changes by adding ingredients at the end of this recipe.

Here is the original recipe:
Vegetarian Chili
1 tablespoon vegetable oil
1 cup chopped inions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder (I use a lot more)
1-1/2½ cups chopped fresh mushrooms (I sometimes leave this out)
1 (28 oz) can whole peeled tomatoes with liquid, chopped
1 (19 oz) can kidney beans with liquid
1 (11 oz) can whole kernel corn (I leave this out)
1 tbls ground cumin
1-1/2 teasp dried oregano
1-1/2 teasp dried basil

Ingredients I added:
1 can black beans
1 can chick peas
1 medium zuccini, diced
1 medium squash, diced
It is so filling and delicious my kids love it.
CAMILLE

Thank you Barb (in N, CA). That Mexican Chicken Skillet dish is one that I am sure my family will enjoy. Coming home from work to prepare and serve that delicious sounding dish will be a pleasure. Thanks for sharing with me.

and . . .Nancy - how is your brother? I have been praying for him and hope that improvement is near.
Susana in Louisiana

November 2007 Alphabetical Recipe Index
December 2007 Alphabetical Recipe Index

In the Dec. 4 n/l Susan in Iowa was inquiring about the Ham Loaf recipe. Susan, this is the one I used and we liked it a lot. I didn't even use the syrup and we still liked it. Hope you enjoy it as well. Barb in OKC

This is from Jane Ann in Alabama:
In my grandmother's handwriting and dated 1929, this is her ham loaf.

Ham Loaf
1 lb. Ham (I used my mini food processor to get ham in very small pieces)
1 lb. lean Pork (purchase at grocery store)
2 eggs
1 cup bread crumbs
1 cup milk
Mix and shape into small loaves. (I made 2 med. loaves-Barb) and placed on
a cookie sheet to cook, lined with foil for easy cleanup.
Syrup
1/2 cup vinegar
1/2 scant cup of water
1 1/2 cup brown sugar
1 scant teaspoon dry mustard

Boil this and pour over the loaves in roaster. Bake slowly 2 hours. (Barb here-I
baked at 350° until done, I guess approx. 45 min). (Makes 12-14 small loaves). As you can see, this recipe is almost 80 years old. Maybe this is one that someone was looking to find.

For Jae in Central OK:

This is a Cooking Light recipe I've had for several years.

Cranberry-Corn Relish
1/4 cup chopped red onion
2 tbsp minced fresh cilantro
1 16 oz can whole-berry cranberry sauce
1 15.25 oz can whole-kernel corn, drained
4.5 oz can mild green chiles, drained

Combine all ingredients in a small bowl. Cover and chill at least 30 minutes.
Yield: 3-1/2 cups (serving size 1/4 cup)
grannym IL

This is for Millie D. in Baltimore

I make this at least five or six times a year when we have overnight guests. It's wonderful and you might want to try it. You could probably substitute the bacon you want to add for the ham in this recipe. It is a Paula Deen recipe but I promise - I HAVE tried it -- repeatedly and is ALWAYS a winner!

Hash Brown Quiche
3-cups shredded frozen hash browns, thawed and drained
1/2-stick butter, melted
3 large eggs, beaten
1-cup Half and Half
3/4-cup, diced cooked ham
1/2-cup diced green onions
1-cup freshly shredded mild cheddar cheese
salt and freshly ground black pepper (to taste)

preheat oven to 450F. Press the drained hash brown between paper towels to get as much moisture out of them as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the late. Press then into the bottom and up the sides to form a crust. Bake for 25 minutes. During the last few minutes of the crust baking time combine the remaining ingredients. When the crust is ready pout the egg mixture over it and return to the oven. Lower the oven to 350E and bake an additional 30 minutes. The quiche will be light golden brown on top and puffed.
Source: Paula Deen
Susana in Louisiana

This is for Jae in Central OK
We usually have beans and rice with sausage or ham cooked in, cornbread, greens and potato salad. Here are my recipes for the two sides we serve.

Potato Salad
8 -12 red potatoes, peeled and cubed
1/2- of small jar dill relish
1/2- of small jar sweet relish
1/2 minced red onion
2 tablespoons yellow mustard
4-5 tablespoons mayonnaise
salt and pepper to taste

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool. In a large bowl, combine all ingredients. Cover and refrigerate until serving.

Greens
I buy three bunches. Two mustards and one collards. Wash each bunch at least five times in sink to get out all the grit. Tear off the tender leaves and discard the thick veins and stems. Fry three pieces of bacon in a Dutch oven. When done, remove bacon and set aside. Add cleaned greens to the pot. Let cook down fro 3-5 minutes. Add 2-cup chicken broth and 1-2-cups water. Salt to taste. Bring to a boil; cover and simmer for about 20 minutes or until tender. Taste for saltiness. Add salt if needed and cook an additional 7-8 minutes. Crumble fried bacon and toss back into the green.
Susana in Louisiana

For Rosemarie in Rural KC:

Vegetarian Chili
1/3 cup oil
2 cups coarsely chopped onion
2 medium green peppers, cut into 1" pieces
3 cloves garlic, pressed
3 cup coarsely shredded carrots
1 large zucchini, diced
1 cup sliced celery
3 1 lb cans tomatoes, undrained, coarsely chopped
2 4 oz can hot green chiles, drained
1/2 tsp salt
1 tsp crushed dried red pepper
1 tsp dried oregano leaves
2 1 lb cans white and/or red kidney beans, drained
1 lb can pinto beans, drained

In 8 qt saucepan, heat oil over medium heat. Add onion, green pepper and garlic, stirring occasionally, 5 minutes until tender. Stir in carrots, zucchini, celery, tomatoes, chiles, salt, red pepper and oregano, stirring occasionally. Cook over medium heat 30 minutes., Add beans; cook 30 minutes more.
Adjust seasonings to your own taste -- less red pepper, mild green chiles; however, you would like it.

For Millied in Baltimore:

Texas Breakfast Casserole
1 can (8 oz) refrigerated crescent roll dough
1 lb sausage, cooked and drained
Fresh sliced mushrooms
3/4 lb Monterey Jack cheese
6 eggs, beaten
1 can (10-3/4 oz) cream of onion soup

Line a 9 x 13" baking pan with crescent roll dough, sealing perforations with your fingers. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over all. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 degrees one hour.

NOTE: If you don't care for mushrooms, substitute hash brown potatoes.
grannym IL

To Millie D. in Baltimore
check out Mr. Breakfast.com, "zillions of Breakfast recipes,
Kathi in NM

This is for Lori R. Topeka. I would not recommend a Roaster for a 25 lb turkey. I bought one for this thanksgiving thinking that I would use it for my turkey. We made three so I needed the extra place for one to cook. Well I went out and got one. It was a Hamilton Beach Buffet one. It is 18 quart and the largest turkey that it was supposed to handle was 18lb. Well that would not even fit in it right because it had a thick breast. Had to use it as I had nothing else to use on Thanksgiving besides my oven for my 23 pounder. I had to put something heavy on lid to keep it down on it and It still took along time for it to cook. This was just my experience with one. They say that there are 20 quart ones but I could not find one when I needed it. I did not use a roasting bag with mine. Maybe that would help. Don't really know. Good luck
Donna in Pa.

to Jae, Central OK: reference to newsletter Dec. 4th---our favorite side dish to go with beans and cornbread besides fried potatoes is a good coleslaw!! I buy the shredded coleslaw mix in produce and make my dressing of mayonnaise, little bit of lemon juice, small amount of sugar and salt and pepper---I taste and if it is too sweet, add a few more drops of lemon juice.
Carol from Central OK too!!

Hello everyone. My daughter loves beef jerky. I hope someone has a great recipe they are willing to share. Thanks to all and to you Nancy for the wonderful letter.
Theresa In MI

Lori R in Topeka, I have an 18 qt Nesco, I love it for my turkey. I do not use a bag. The domed lid drips and bastes the turkey. No pan is needed just the rack. There was a lot of talk about brining the turkeys for Thanksgiving, I use an injector and inject chicken broth. I have injected thinned out BBQ sauce for 4th of July cooking. It is very moist. Cooking time is the same as in an oven, the controls have the same calibration that ovens have.

My husband loves cookies to take to work with him. He wants a healthy version of the oatmeal, chocolate chip, walnut cookies. Is there such a thing?
Thanks! Dena

This is for Jae in Central OK. When I cook beans and cornbread, I love canned mixed greens with them. You can get mustard, turnip and collard greens, but I prefer the mixed. I hope everyone had a wonderful Thanksgiving and didn't overeat. I haven't been on my scales...I'm afraid to.
Jean in TN.

Re: 25 pound turkey
I have a 18 qt. and I cooked a 21 pound turkey and there was plenty of room, so probably a 25-pound turkey would fit. You just put the turkey in the rack that is placed in the insert that fits in the cooker and the juices are available after you take the turkey out.
Lora

IN RE to Judi in Mass.'s question: 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? It is plain, old, regular sugar (NOT confectioner's sugar). The recipe dates back to the 1980's, and probably back then sugar was somewhat lumpy. I have NEVER sifted it and it is always delicious. Guess I should remove "sifted" from the recipe next time. Hope it turns out well for you if you try it. Most people like that recipe.

Happy holidays! - and everyone remember - "The One Who Dies with the Most Recipes Wins" (Anonymous).
Barbara in AL

While looking for another recipe I came across this one. I am sending in for our friends who have to watch their sugar intake.
Mary Jo in MD

Sugar-Free Chocolate Fudge
2 pkgs. (8 ozs. each) cream cheese softened
2 squares (1 oz. each) unsweetened chocolate melted and cooled
Sugar substiture equivalent to 1 cup sugar
1 tsp. vanilla extract
1/2 cup chopped pecans

In a small mixing bowl, beat the cream cheese, chocolate, sugar substitute and vanilla until smooth. Stir in pecans. Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

Calories 147 Carbs 5 gm Fat 14 gm sodium 84 mg Cholesterol 31 mg

Hi Nancy and all. I'm writing with an urgent request. My daughter is attending a house warming party on Sunday. She was asked to bring several appetizers. Among them a pepperoni dip. I supposedly served it at one of our parties, but I don't remember it, and I certainly don't have a recipe for it! Do any of our family members have one that they wouldn't mind sharing??? I don't even have a clue where to begin.
TIA, Anne - PA

Does anyone have any suggestion what to serve for Christmas Open House? Not a big meal.
Some finger food.
Thank you Kathy from Fl

Does anyone have a tnt recipe using mashed potatoes and fish to make fish cakes. I remember making this but I can't find the recipe. What kind of fish is put in, the local fish store said I could use the imitation crab meat because it has a lot of Pollack in it.
CAMILLE, Commack, L.I., NY

In response to Jae from OK about a side dish for beans and cornbread. This just cries out for fried green tomatoes but that probably is not too practicle this time of year. A nice green salad with a light vinaigrette dressing would be very nice with this dinner.
Bonnie in Delaware

*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