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Sittin Turkey Steamer
Beer-can chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but did you know that you can the same principle can be used for a perfect turkey?

You place a whole turkey over a large filled beer can, and place it on the grill, or in an oven. Steam is created as the beer inside the can heats up.

The steam rises, carrying with it the flavor of your beer, and saturating every ounce of the turkey from the inside out.

The steam keeps the inside of the turkey moist, while the surrounding heat creates a nice texture on the outside of the turkey.

Another Gus Saunders recipe typed exactly as it is written.

Chicken Casserole
1 small can tomato paste
1/4 lb. butter
1 pint heavy cream
1 lb. sharp cheddar cheese, grated
12 ripe olives, sliced
1 lb. fresh mushrooms sliced
1 cup blanched almonds, cut in half
Mix first 3 ingredients together for sauce, and set aside. Combine remaining ingredients. Place in buttered casserole, alternately in layers with 1 lb. cooked this spaghetti and 1 large chicken stewed with 2 large onions, drained, cooled and sliced in large pieces. Add ½ cup chicken broth to above sauce. Pour over all. Bake in 350º over for 1/2 hour. Serves 10-12.

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sunnywatkinsgirl@aol.com
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Thank you, to the many of you, who sent in replies about freezing powder sugar and pizza. I knew this group would have an answer to the my questions. Happy New Year, everyone!!. Continue your wonderful cooking---Sue

Top 100 Recipe Sites

Corn Fritters
1 (17 oz.) can cream style corn
1/2 cup milk
1 egg
1 (8 1/2 oz.) box Jiffy corn muffin mix

Empty can of corn in large mixing bowl. Rinse empty can with milk. Add egg; mix well. Add box of corn muffin mix and stir to combine. Spoon into hot skillet with a little grease and fry like pancakes, turning when edges start drying. One tablespoon makes a good size fritter.

Hi Sarah - you didn't say you were looking for a corn fritter recipe, but that's what it sounded like. There was a recommendation on this recipe to add the milk last only until the batter was thick enough to drop into deep fat if wanting Hush Puppy like results. I hope this helps you!
Wendy, SNJ

Hello Nancy & Gang,
Mary Ann, the corrected recipe for Pink Ladies in Dec. 28th letter and the pink lemonade is frozen concentrate that has been thawed, but don't mix it with water. Sorry, I should have said that. Enjoy.

Connie-I had intended to send you more recipes before now, but got bogged down with the holidays. Here are a few more that I think the kids will enjoy. I can't think of a more wonderful way to show you care than making a a meal for someone. I know that family is thankful and when we do from the heart, we are the one who is blessed and I think that is the way it is supposed to be.

Cheeseburger & Fries Casserole
this is my Mother's dish and was my kid's favorite growing up.

2 lb ground beef (she sometimes used 1 lb hamburger and 1 lb ground sausage)
2 T Worcestershire sauce or steak sauce
1 can Golden Mushroom soup
1 can Cheddar Cheese soup
20 oz shoestring style French fries
8 oz cheddar cheese-shredded
1/2 of the soup can of milk-use it to rinse both soup cans out
1 small onion-very fine chopped
1 loaf French bread
salt & pepper to taste
Mustard
Ketchup

Preheat oven to 350*. Brown beef (and/or sausage) with onion, Worcestershire, salt and pepper in a skillet until no longer pink, breaking it up in little pieces. Drain well and stir in soups and milk-rinsing cans with milk. Pour in the bottom of a 13x9 Pyrex. Arrange fries on top of meat in a single layer and season with salt & pepper. Bake uncovered for 55 minutes or until fries are golden. Top with cheese. Turn off oven and put dish back in until cheese melts. Serve with bread, ketchup, mustard. I also include dill pickles, shredded lettuce, and tomatoes with my "fixin's". **My nephew didn't eat onions, so Mom omitted them and used onion powder in the meat-it was fabulous!!

Mimi's Ham & Egg Pie
2 deep dish pie shells
1 c shredded baked ham-or 2-5 oz cans Hormel flaked
3 boiled eggs-chopped coarsely
3 T butter
1 cream of chicken soup
1/2 soup can of milk-rinse can with milk
salt & pepper to taste
1/2 t onion powder

Prick one shell and pre bake 375* for 7 minutes or until turning golden-drop temp to 325*. Mix all ingredients in a bowl and pour in baked crust. Invert the unbaked crust and top pie sealing edges with fork and vent top with a few cuts in crust-if the crust breaks, as mine does at times, just omit the vent holes and bake it-it will taste the same and save you a step-LOL! Bake 15-20 minutes or until crust is golden and ingredients are hot.

Dottie from Erie, Pa sent in recipe for..Stuffed Cabbage with Cranberry & Tomato Sauce. In her directions she said "" Mix first 6 ingredients in bowl."" If you do that, it would include the cabbage. Please send the corrected directions if this is true.
Mary in Va

To Sharon and the stray cat, Just sit outside for a while each day and wait until the cat decides to except you for a friend. This may sound silly to some but it is so true. This happened to me and one day this cat came right up to me without me coaxing him. Cats have a mind of their own!! Good luck.
BettyD in Bama

To Peggy in Belleville My thoughts and prayers are with you. I lost my husband and I don't know what i would have done without the news letter. It was like being with old friends and it kept me sane. Also thanks to those that suggested the crock pot for keeping potatoes and other vegetables hot while fixing the rest of dinner. and most of all thanks Nancy as always you are the mostest!! Jean Cecil VA/FL

Deb, welcome to Nancyland, the "best place in town"! You will see that everyone is so willing to share recipes, tips and good advice.

Nancy is a beautiful person and we all appreciate the hard work and amount of time she devotes to this wonderful site. And don't even get me started on her great staff of 2, Siggy and Ditto. The kitty tales that Nancy shares with us just make my day!

Happy New Year to all.
Sherrill in San Antonio

Hi Nancy and friends, Have enjoyed all of the great recipes, tips and news from everyone this year. Am looking forward to another great year with our Nancylanders. A great big "thank you" Nancy for being so dedicated and all of the hard work you do for us. Hope everyone has a healthy and blessed New Year.
I would like to ask a favor, I hate to mention the "D" word, but really do need to take off some weight, so would love to have some great recipes that would help in that area.
Thanks, Susan in New Braunfels, Tx.
P.S. Keep the "furbaby" stories coming!!!!

Staff Resting up after a hard at work
Ditto in "his" spot.  (Formerly my towel cabinet	Ditto is a very long cat.  He reminds me of a stretch Limo (cat.)	Ditto helping me make the bed.
Siggy and Ditto	during their	afternoon nap

A thank you to Frances of Wesley Chapel, Florida for responding to my quest for Creme Fraise (Dec. 29th)
Nina in the Pocono's

Hello everyone- I hope we ALL have a Happy and Healthy New Year. This is for Sarah in Peoria about the .

Hush Puppies
1 box of Jiffy Corn Muffin Mix
1 egg
1 can creamed corn
enough all-purpose flour to make a stiff batter
Drop by spoonfuls into hot oil and fry until golden.

If you don't have creamed corn, use 1 can (drained) of regular corn and add the water (milk) amount on the box. I also put chopped onion in mine but some folks don't like them that way.

I have a request from Chris in NM. The Indian Casino in Ruidoso makes rally good chile rellenos! Do you know their recipe?? I've tried to duplicate it but can't seem to get it right!

Thanks Nancy for all your hard work for this group!! God Bless you!
Sue in Fl (soon to be COLD)

For Susana in Louisiana
I want to make your Chicken with Red beans but I don't know what Tony's is ? Is that a brand name of seasoning or something? Can't wait to hear from you and thanks in advance.
Sharon in Warsaw

For Susana in Louisiana, your recipe for Chicken and Red Beans sounds great. It mentions to season with salt, pepper and "Tonys". What is this or type of seasoning is this? I have not heard of it here in Indiana.
Thanks, Gloria, Indiana

Hi and a Happy Holiday season to all! This is for Brenda/Alabama: Several people have mentioned using coconut/pecan frosting and Ghirardelli bittersweet chocolate and my question is if the Ghirardelli is a candy-type bar or is it specifically a Ghirardelli product sold for baking? I can get the candy bars, I haven't seen baking chips here.
Thanks, Cathy in Puerto Rico

To Nancy and all the Nancylanders. Have a very happy and prosperous New Year 2008 and mannnnnnyyyy more.
Madelyn of Ar.

My friend found one of her favorite candies when we recently went to a Mennonite market it was called black walnut chips I have searched trying to find a recipe for them but can not find one. Does anyone have a recipe for this. It is all I know about it not ingredients or anything else. She also talked about turkey joints (candy) what is that and does anyone know how to make that? One of my friends did see a jar of them at local farm market she said they were $15 a jar! Anyone know how these are made? My friend said they look like turkey legs. I missed them when I went to that store! I did not see the black walnut chips candy either as she told me on the phone what she had bought. Would like to see if I can make these and surprise her.
Mary Ann upstate N Y

Hi Nancy and Happy New Year to you and all your readers. I've been busy “cookin’ up a storm” during this most Blessed and wonderful Season of the year. Finally I am getting around to typing up a few of my old “reliables” and some of my “new” T’nT’s to share with you and your readers. I will just type one per e-mail as you requested and you can print them whenever you would like.

This is an old favorite that my brother asked me to make this year. It was on our Christmas Dinner table and only two “leftover servings” went home with anyone.

Broccoli Casserole
2 small boxes frozen chopped broccoli, thawed (or one bag)
3 green onions, chopped (tops and bottoms)
1/2-cup mayo
1 can cream of mushroom soup
8-oz mild cheddar cheese, freshly grated
1 stack of Ritz crackers, crushed
1 stick melted margarine

Preheat oven to 350 degrees. Cook broccoli a few minutes, drain and put in buttered rectangular baking dish. Mix onions, mayonnaise, soup and cheese and spread over the top of the broccoli. Sprinkle the crushed crackers over the top of everything and drizzle with the melted margarine. Bake in the preheated oven for 25-35 minutes. Let sit for at least 5 minutes before serving.
Susana in Louisiana

Hi Dottie from Eric, PA and Chris from NM:
Thanks so much for sending me these great recipes for Cabbage Rolls. They both sound delicious and I will have to make it a point to make them. I know that I am going to have to try one of them for New Years Day.
Hope you both have a Healthy and Joyful New Year!
Fran, Upstate New York

This is for Fran in Upstate New York

Crockpot Cabbage Rolls
Ingredients:
3/4 C. Minute Rice
1 egg, beaten
1 8 oz. can tomato sauce
¼ C. milk
1 t. brown sugar
1 t. lemon juice
¾ t. garlic salt
¼ t. pepper
1t . Worcestershire
1lb ground beef
1(28-oz)can tomatoes, undrained
Instruction:
Preheat crock pot.

Cut off the root end of the cabbage, and put cabbage into the microwave on preheat for about 3-4 minutes. Peel off several leaves. Repeat these about 3-4 times and you will have perfect cabbage leaves to stuff.

Wash the leaves and immerse in boiling water until wilted-drain well. Mix remaining ingredients, except canned tomatoes, in a large bowl. Spoon evenly onto the cabbage leaves. Fold the sides and ends of the leaves over the beef mixture, roll. Secure with toothpicks (like an egg roll or burrito)

Place the cabbage rolls in the crock pot. Pour the undrained tomatoes over the cabbage rolls. Cook on hi for 2 hours and on lo for 6 hours.

These are really good and the convenience of the Crockpot makes clean up a cinch -- if you use those marvelous new crock pot cooking bags. Hope you enjoy the recipe AND the extra time you save making them.
Susana in Louisiana

Mary D. in Lafayette, Georgia is looking for recipes using crescent rolls. This is a real comfort food and a real favorite with the children in my family. Margo/Boston

Cheesy Chicken Crescents
1 3/4 cups small cubed cooked chicken
1/2 cup shredded cheddar cheese
10 1/2 ounce can cream of chicken soup
1 cup milk
1 package Pillsbury Crescent Rolls.

Preheat oven to 275 degrees. In a small bowl mix the chicken with 2 tablespoons of the cheese. Separate the crescent rolls into 8 triangles. Place about 2-3 tablespoons of the chicken mix on each triangle and roll up, stating at short end. In medium sauce pan, combine soup with milk and 1/4 cup of the cheese. Heat till cheese melts. Pour half of the this into roasting pan ( I use glass Pyrex) Arrange crescent rolls over the soup and bake for 20- 25 minutes till golden brown. Sprinkle with remaining cheese and return to oven for 5 minutes more. Serve with remaining sauce.

This is for Fran in upstate New York. I have three versions of stuffed cabbage that are made in my family,( my Mom is 1/2 Polish). I like all versions. The thing that I dislike the most is cooking the cabbage, it's smelly and time consuming. Margo/Boston

Mom's Stuffed Cabbage
1 large head cabbage
1 1/2 pounds lean hamburger
1 cup cooked rice (not instant)
1/2 small onion diced fine
1 egg
salt and pepper

Soften cabbage in pot of just under a boiling water. Peel off leaves as they soften. Do not over cook. In a bowl mix hamburger with remaining ingredients. Roll a hand full of mix in each cabbage leaf. Place in roasting pan and top with one of the following toppings.

Toppings:
2 cans tomato soup with one can of water. Pour over cabbage rolls.

Or
Sauté 4-5 slices bacon, cut up with 1/2 small onion, chopped.
Bake at 375 degrees for 1 to 1-1/4 hours.

German Version Of Stuffed Cabbage
1/2 pound ground beef
1/2 pound ground pork
1 chopped onion
1/2 cup, uncooked, Minute rice
1 tsp salt
1/2 tsp pepper
1 egg

Sauce 1 large can chopped tomatoes
1 small can tomato paste
3 Tbl vinegar
1 tbl sugar
1/2 tsp salt
1/4 tsp pepper
1/8 tsp oregano

Mix ground meats with the onion, rice, egg, salt and pepper. Set aside. Par boil the cabbage. Cool in cold water and separate leaves. Place a hand full of mixture on each leaf. Fold over sides and roll up. Grease a roasting pan and place the rolls seam side down in it. Blend the sauce ingredients in a bowl and pour over rolls. Bake at 325 for 3 hours. Check after 1 hour , if the cabbage leaves seem to be getting browned, cover with foil. makes 6 servings.

Nancy, Hope that you had a lovely Christmas. I'm sure that the kitties did. If you are like me, you spoil any animal you know. This is to thank Connie in TX and Peggy from East Tennessee for their breakfast casserole recipes. Connie, I made your Cheesy O'Brien Egg Scramble for my neighbors Christmas morning and it was a big hit. They asked if I was going to make it for New Year's too;

Everyone in Nancyland have a healthy and prosperous New Year.
MillieD in Baltimore

Question for Brenda in Alabama regarding her 2 ingredient fudge. What are the quantities and how did you do it? Just 1 bag maybe 12 oz chocolate chips and 1 can frosting. Mix together and that's it? In a buttered dish or no? Curious as it sounds way easy and really good. Thanks for sharing.
Jackie in Kansas City

There are many variations of this recipe and is added to often.
http://nancys-kitchen.com/fudge

This was a “quick fix dinner” while I was working toward the BIG Christmas celebration and all that it involved. It’s really good and someone out there in Nancyland just might want to give it a try.

Cajun Chicken and Veggies
Cooking spray
1-lb boneless, skinless, chicken breasts, cut into strips and then halved
2-cups your frozen stir veggie mix, thawed
1-cup frozen cut okra, thawed
3/4-cup thinly sliced celery
3/4-tspn sugar
1/2-tspn salt
1/2-tspn dried thyme
1/4-tspn ground red pepper
1 (14.5-oz)can diced tomatoes, undrained
½-palm dried parsley flakes
1-tbspn butter
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; then cook about 5 minutes on each side or until browned. Add pepper stir-fry and next six ingredients, stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Over, reduce heat, and simmer 10 minutes. Uncover; cook for 5 more minutes. Add parsley and butter, stirring until butter melt. I served this over white rice.
Susana in Louisiana

This recipe for Fred's Chocolate Chip Mint Cake Mix Cookies IS a TNT ten times over. Not only did my family enjoy them, I made a big batch up for the staff at the clinic and they all enjoyed them too.

Fred's Chocolate Chip Mint Cake Mix Cookies
1 package of yellow cake mix
1 stick of butter melted and slightly cooled
1 egg beaten
(6-oz) chocolate chips
1 teaspoon pure mint extract

Melt butter and while cooling add the mint extract. Combine cake mix, beaten egg, butter mixture in a large mixing bowl. Batter will be very dense. Stir in the chocolate chips. Form into small balls and drop 2" apart on a cookie sheet. Bakes for 9 minutes (exactly) remove from oven and allow to set for about 4-5 minutes on sheet before removing to cooling rack. Makes about 4-dz cookies.
Susana in Louisiana

I got this recipe from an on-line “buddy” and tried it for our Christ Buffet. It was a big hit. I’ll definitely make it again. With New Years celebrations quickly approaching, I thought someone might like to try this one. (I use a 2-in deep rectangular Pyrex dish to make mine in. It looks so pretty.)

Seven Layer Dip
1 can prepared refried beans
1 tub guacamole (Lays Zesty Guacamole works great!)
1(16-oz) tub sour cream
1 packet taco seasoning
1 can black beans
1 (4-oz)can sliced black olives
3 Roma tomatoes, chopped (This is my change. My friend uses jalapenos here)
1-bag Kraft Mexican Cheese Blend

Layer 1: Spread out prepared refried
Layer 2: Add a layer of guacamole
Layer 3: Mix sour cream and taco seasoning and add another layer
Layer 4: Sprinkle with a layer of black beans
Layer 5: Sprinkle with the tomatoes
Layer 6: Scatter a layer of black olives over the tomatoes
Layer 7: Top with the Mexican Blend shredded cheese

(Note: I serve this dip with both tostitoes and Ritz crackers and both were used and enjoyed by everyone.

Happy New Year, All! This recipe is in response to Eva Mississippi's request for Dudley Moore's chili recipe. Enjoy! Andee In Los Angeles

72 MARKET STREET KICK-A$$ CHILI
1/4 pound bacon, diced
3 pounds beef stew meat, chili grind
1 1/2 pounds pork butt, chili grind
2 tablespoons peanut oil
1 2/3 cups chopped white onions
2 jalapeno peppers, diced
1 3/4 teaspoons oregano
1 teaspoon cumin
2 1/2 tablespoons minced fresh New Mexico serrano or California green chiles
2 1/2 tablespoons ground pasilla chiles
1 1/4 tablespoons cayenne
1 3/4 tablespoons chopped garlic
Salt
1 (16-ounce) can tomato puree
1 pound plum tomatoes, diced
6 tablespoons water
1 1/4 cups ale
3/4 tablespoon lemon juice

Cook bacon in skillet until crisp. Strain and reserve drippings for another use. Set bacon aside. Saute beef and pork in hot skillet with peanut oil until brown. Add onions and jalapen~os. Cook until onions are tender. Add oregano, cumin, New Mexico and pasilla chiles, cayenne, garlic and salt to taste. Stir, then add tomato puree, tomatoes, water and ale. Bring to complete boil and reduce heat to simmer. Simmer until meat is tender, about 1 hour. Sprinkle with lemon juice just before serving.
Makes 5 to 6 servings.

Hi Nancy, Happy New year to all of you!
Here is a recipe that I got from Gourmet magazine. It is very good. I made this Christmas eve, and I was hoping to carry some home for a lunch. Well, that did not happen. There was not one piece left and I tripled this recipe! I used legs and thighs. Also my blender is broken so I just took a potato masher and smashed as best I could. It came out just fine. And I also marinated for 2 full days.

Apricot Glazed Chicken
1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4-1/2 pounds)

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.

Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.

Preheat oven to 425°F with rack in middle.

Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

notes:
• Chicken can be marinated up to 24 hours.
• Cooked chicken can be kept warm, loosely covered with foil, in a 250°F oven till ready to serve.

Hope you try this, it is really very easy to make and taste fantastic! I know you will enjoy!
Billie in Fl

Hello to all. This is to Barb from letter Sunday. I also use this recipe, but for the past 2 years I have not been able to find Date ot Nut bread mix from Pillsbury. This year I used their cranberry mix. It was ok but not as good. HAPPY NEW YEAR to all.
Have a good day. Elizabeth

Hi Nancy, Nancylanders and of course the fur babies,

I finally tried the 2 ingredient fudge and it is great! I used chocolate and chocolate (ha) with pecans. Since I am diabetic I am not supposed to be eating all that sugar, but I just had to try it since everyone was raving about it. Well, it is GOOD!!!

To Peggy in Belleville, Ontario Canada....I have walked in your shoes and I have you in my prayers. It will be two years in February since I lost my Phil and things are slowly getting better.
Slowly but surely you will make it. It isn't easy, but you can do it. And depend on those friends!

People would say, "if you need anything call me." Well, call them!! Let them help you through this! I hated to let people know I needed them, but as I look back, I should have used their help more than I did...if only to ask them to come over to visit as I was lonely.

Well, I will quit jabbering and just tell Nancy how much we all appreciate the newsletter. I feel connected to the whole world through you, Nancy!

So from my dog, Boober and me, Sandi Hutson from Jasper, Texas
we say, Happy New Year from Texas!

For the lady who wanted crescent roll recipes:

Maple Pull Aparts
1/4 cup butter
1/4 cup firmly packed brown sugar
2 tbsp syrup
1/4 cup chopped pecans
1 can (8 oz) refrigerated crescent roll dough
1 tbsp sugar
1/2 tsp ground cinnamon

Heat oven to 375 degrees. In 8 or 9" ungreased round cake pan, combine butter, brown sugar and syrup. Place in oven for 2-4 minutes or until butter melts; blend well. Sprinkle with pecans. Remove dough from can in two rolled sections. Cut each roll of dough into 6 slices. In small bowl, combine sugar and cinnamon; dip each side of each slice in this mixture. Arrange slices over butter mixture. Sprinkle with any remaining sugar-cinnamon mixture. Bake 17-23 minutes or until golden brown. Cool 1 minute; invert onto serving plate.
grannym IL

==============================

This is for Joan who was looking for a quick bread with Jiffy or Bisquick. Did it have mincemeat in it? Could this be it?

Fruit Cake recipe
3 cups Bisquick
3 eggs
1/2 cup milk
1 (28 ounce) jar mincemeat
2 cups pecans
2 pounds mixed fruit
1/2 pound red candied cherries

Mix well. Pack into a loaf pan. Bake at 325 degrees F until done (about 1-1/2 hours).

Jackie

=====================

Reply's to requests in the Dec 29th newsletter:

The Corn Dog Muffin recipe was posted October 10th.

The Pink Ladies recipe was posted December 2nd.
(I think you use the lemonade concentrated, not diluted)

The Oatrageous Cookies were posted December 9th.

(For Susie Indy (Dec 12/13) the recipe calls for 1/2 cup of EACH.)

The Black Eyed Pea Cornbread was posted on July 3rd by Tona in Bama.
gramaj

I would like to have some rice casserole recipes.
Thank you, FB

Can you please send me the date of the recipe for the chocolate bundt cake with kaluha in it?
RH

To Peggy from Belleville, your NancyLanders are here for you during this trying time. Please call on us as you feel the need!

I would also like to welcome Deb to the list. I can already tell she is going to be a fun participant! Happy New Year to Everyone!
Barbara in AL

The fruitcake recipe is for Caroline in MO.
In the December 28th newsletter she requested a fruitcake with less cake and more fruit and nuts. We don't like fruitcake in our family, but I came across this recipe from a 1930's cookbook, and it's delicious. I sometimes make it into small loaves to give to people. When I don't make it for Christmas, they request it for after Christmas.

Fruitcake
3/4 cup flour
3/4 cup sugar
1/2 teasp. salt
1/2 teasp. baking powder
2 cups shelled Brazil nuts
1 cup pecans
2 packages pitted dates (about 1 lb.)
1 or 2 cups candied cherries
3 eggs
1 teasp. vanilla

Start heating oven to 300 deg. Grease, then line with waxed paper, a 5" x 3" loaf pan.
In a medium bowl mix flour, sugar, baking powder and salt.
In a large bowl, place nuts, dates and cherries. Sift flour mixture over this, and mix with hands until nuts and fruits are well coated. Beat eggs until foamy. Add vanilla. Stir into nut mixture until well mixed. Spread in pan evenly. Bake 1 hour and 45 minutes or until done. Cool in pan on wire rack for 15 minutes. Remove from pan; peel off paper and cool on rack. Wrap in foil and then store in refrigerator. Keeps 5 to 6 weeks.
Happy 2008 to all, Mary in Poland, Ohio

This is for Lindah in Tx

Black Eyed Pea Cornbread
1 cup of cooked black eyed peas
1 cup of white cornmeal
1/2 cup of flour
1 teaspoon of soda
1 teaspoon of salt
2 eggs
1/2 cup of corn oil
1 chopped onion
2 chopped jalapenos
3/4 cup of creamed corn
1 pound of venison, hamburger, or 12 ounce sausage, ground, browned, and drained
1/2 pound of grated Cheddar cheese
Preheat oven to 350ºF. Mix all ingredients together, adding cheese last. Pour into 9 x 9 inch greased pan and bake for 45 minutes. Makes 10 servings.
Mary in Va

For Sue regarding freezing pizza. It freezes well. Some reheat in the oven, but I was told a trick and the pizza is better than the first time! Place slices in a skillet with a little olive oil or something you like to use (it doesn't take much) on medium to low heat. I put a lid on, check after about 5 minutes. It will take longer than this but at 5 minutes you can see how it's going. My daughter and I agreed that it was really delicious this way even the second time!
Bonnie in Ohio

To Mary D in Lafayette GA who wanted crescent roll recipes (12/29/07 Newsletter): Mary, if you will go to the www.Pillsbury.com website you will find many, many recipes for these rolls as well as all their products. You may also have your own recipe box on the site to add just the recipes you want to try. In the meantime, here are two of my favorites. I think both of these have been submitted before (probably numerous times as they are very popular.).
Hope this helps, Barbara in AL

Mini Crescent Dogs
(Mini sausages are all wrapped up in flaky crescents in an all-time favorite
appetizer.)

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)

Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets. 3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm. Makes: 48 snacks

And another favorite of mine similar to ones posted on this list before:

Crescent Apple Dumplings
2 packages refrigerated crescent rolls
2 large apples (I use Granny Smith) -- Peel, core
1 stick (1/4 lb) butter
1 cup sugar
1 teaspoon cinnamon
1 can (12-oz) Mountain Dew

Heat oven to 350. Unwrap crescent rolls. Peel and core apples, cut each into eight wedges. Wrap each apple wedge in a crescent roll. (Don't worry if apple wedge isn't completely covered.) Place in 9 x 13" buttered pan. Melt butter. Stir in sugar and cinnamon. Pour over rolls. NOTE: At this point you can refrigerate the rolls overnight, but be sure to bring them
back to room temperature before you bake them.

Pour Mountain Dew over rolls. Bake about 45 minutes or until golden brown.

Barbara's Note: I halve this because 8 of these is more than enough for
us. The real recipe makes 16 and would serve 16.

Hello Nancy, Kitties, and Nancylanders! I hope everyone is looking forward to a wonderful New Year! Someone in our group was asking for a recipe for Friendship or Russian Tea. I recently stumbled onto this recipe in one of my old cookbooks and have been enjoying it ever since. With the first sip I wasn't quite sure if I liked it, but by the last sip I was hooked! I've given it to several friends who have also enjoyed it, so I hope you will too. By the way, I just celebrated my 50th birthday and my family and friends surprised me with a Grande Tea Party at a local country club. What fun and the food was so good that even the men had a good time! It was elegant to be served tea from fine china and nibble on scones, tea sandwiches, and tiny sweets. What a happy memory that day will be for me, surrounded by my most favorite people in the world at a special event. Wishing all of you special moments and memories in the New Year!

Russian Tea
1 cup instant tea
9 oz (rounded cup) Tang or similar orange breakfast drink
3 oz (rounded 1/3 cup) instant lemonade mix
1/2 cup sugar (original recipe called for 1 cup)
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg

Put all ingredients in blender an blend until completely mixed. Store in an airtight container. To serve, add 1 tablespoon to 6 ounces hot water, stirring
well to dissolve. Enjoy!
Sue (Cooky) in Indiana

Please pray for me and my family. My 83 year old grandmother who has never been seriously ill and has always been frisky has been diagnosed with terminal liver cancer.
Nicol in Mississippi

Nancy, I'm not even sure if this is the email address you use for replies to the newsletter, but when I click the one provided it now takes me to a Mozilla page that has nothing to do with a reply (sheeesh). Also, look forward to talking to you soon. Do you want me to call you? At any rate, hoped I could send this along for the newsletter --

For Peg with the stray cat . . . If the cat is showing aggression and generally seems feral, you might want to enlist the help of someone at your local humane society. However if it's just afraid, try a formula of food and patience. My beautiful stray ragdoll was won over by placing cat food and cat treats as close as possible to where it was in the yard, over time moving the food closer and closer to the house (I would go back inside). After a few weeks, when I knew the cat was present, I would then go out and read on a patio lounge chair, mostly just ignoring the cat, but of course continuing to provide the food. Slowly but surely he came closer to the patio, even rubbing along the chair legs. This cat was so fearful that even the sound of a page being turned in the book could send him scurrying back under the bushes (good thing I'm not a speed reader). So, I still waited quite some time before talking softly to him and giving him pats on his head. Eventually I was able to handle him and then bring him inside permanently. He turned out to be 14 pounds of sugar.
Barbara Nosek, Las Vegas

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