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.

I have several small cookbooks in my collection that I will give away. I will send one to each of you that place a Watkins Order in November. Several of these were in my mother's collection, and I just don't need them.

Chocolate Peanut Clusters
2 4 oz bars German Sweet Chocolate
12 oz pkg milk chocolate chips
14 oz can Eagle Brand Milk
1 cup coarsely chopped dry roasted peanuts
In the top of a double boiler, over simmering water, melt chocolate stirring constantly till smooth. Remove from heat and using a mixer add the Eagle Brand Milk.
Stir in peanuts. Drop by tablespoons on waxed paper. Let stand about 2 hours until firm. Makes about 3 dozen.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070 Eastern Time

Watkins Double Strength Vanilla is on unadvertised special again in November. $9.00 for 11 oz.(reg $12.99)

I adore this recipe site!! Have a question. In making a butternut squash pie do you use 1 CAN of Eagle Brand milk or 1 cup of eagle brand? Recipes that I've seen say use 1 c which I believe normally is for "cup" - in this case is it 1 c(up) or 1 c(AN)??
Thanks. Nita

Candy, I am sending the recipe for the lemon dessert again. I am not sure when it was in .

Lemon Dessert 9x12 pan
Crush 40 Ritz crackers.
Melt 1 stick of margerine or butter and pour over crackers. Mix and press in pan. Beat 4 egg whites stiff. Add 1/4 tsp. cream of tarter, 1/2 tsp. vinegar and 1 cup of sugar. Spread over crackers. Bake at 350 for 18 minutes. Cool. Top with a can of lemon pie filling. Top with cool whip.
Vickie, from Ohio

Scrambled Egg Muffins
1/2 lb bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 cup (2 oz) shredded cheddar cheese

Brown sausage; drain. Beat eggs. Add onion, bell pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin tins. Bake at 350 degrees 20-25 minutes or until a knife inserted in the center comes out clean.
Yield: 1 dozen.
grannym IL

To Judy in Mas ~ November 2, 2007 Newsletter:-
Yes, Judy, the butter is melted, cooled slightly, and added to batter for the pizzelles. I just finished baking a double batch, this past week. I hope you'll love them as much as my family & friends do.
Phyllis in Bethalto

Nancy, I heard your interview and it was just wonderful!!! I am so glad I found this website so long ago (I can't even remember when I joined. Ha!). Anyway, you did a wonderful job of being interviewed! I could hear in your voice that you were talking about a project that you dearly loved so it was easy to talk about for you. We all love you very much and thank you for your devotion to the Newsletter which in return is for all of us. God bless you! But I am like Susan in New Braunfels, TX....don't you think that you are working those assistants of yours too much. Those last pictures made a statement that they are so tired......or is that what you call a catnap? Anyway, congratulations and we all love you!
Sandi Hutson in Jasper, TX

In re: to Jeane in Pa asking for a recipe to cook a moose roast.

Moose Roast
2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix

heat oil in large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove and transfer to slow cooker.
Sprinkle onion soup mix over the roast. Than pour in the apple juice. Cover and cook on MEDIUM heat for 6-8 hours or until meat is very tender. Check occasionally to make sure there is sufficient liquid and add more juice if necessary. Serve roast with juices or thicken to make a gravy

This is not my TNT recipe but I have cooked a roast a similar way.
Celia, Maine

Hi Nancy, any errors in this message blame it on the cat. She is our 16 yr. old spoiled baby, has to sit on my lap between me and the keyboard.

For Anna and left over candy. If you have Christmas stockings to fill use part of the candy. You might try to make a wreath candy wouldn't melt if hanging on outside of door. Also I have used the wrapped mints and kisses to make a centerpiece. You will need a cone shaped piece of styrofoam, candies. Attach candies around the cone starting at the bottom. I used straight pins for mine. I would suggest trying a piece of scotch tape long enough to wrap around tree, lay candy on sticky side, being sure that only the twisted end of candy is on tape. then flip tape over and wrap around tree. I would be cautious about using chocolate candy on gifts, (might melt before gift is opened)
A Christmas note could also be made and attached to the candy bars and given to each person when they drop by.
Margaret. Tulsa

I noticed that in the bit I submitted about "Make-Ahead" mashed potatoes, I just signed it Jean. When, of course, I meant to sign it jeanlock in McLean VA.

Also, I notice that so many folks seem to have problems with 'filing' recipes on their PCs. After Christmas, when I'm less busy, I could give you a description of the way I handle it. I have hundreds (maybe even thousands, but who is counting?" and can usually find what I want in just a few minutes. It would be too long for the daily scoop, but could be on the list at the bottom of the page.

Hope you are enjoying fall. You DO have fall, don't you?

Hi Nancy, Re: flavored coffee for Doris in DE, I set my coffee maker up before bedtime. Fill water reservoir, coffee filter, then use about 1/2 C. dry creamer, !/3 C. sweetener (I use Splenda) then coffee flavoring in caraffee, set timer, and coffee is ready next a.m.
Margaret, Tulsa

To All You Nancylanders,
With much sincerity I thank you for your help with pastina. I know everyone's time is precious and I appreciate it.
Scooch

Oops sorry! I forgot to write in the name of the cook book for young cooks. It's the Gold medal Children's cookbook called Alpha bakery. It has a recipe for every letter of the alphabet.
Margo/ Boston

Sue wants help getting lip gloss stains out of her blouse. I use ZOUT. You can get it most anywhere. I had left lipstick in one of my scrub pockets which ended up in the dryer. I had lipstick stains on all of my uniforms. Since the clothes had gone through the drier, I didn't think I would be able to get the stains out. I used Zout, let it sit about 15 minutes and washed in the hot water. Most stains came out the first time. I did have to repeat this process about 3 times on one Tiff stain, but it eventually came out. I have used this product to get out grease, blood and even old stains. It really works. I do not like the the spray zout. The Zout in the squeeze bottle seems to work better.

Sharon in PA is looking for her mom's goulash recipe. Here is my mom's. You could easily switch tomato soup for the ketchup. The taste would be very similar.

Mom's Goulash (1950)
1 lb hamburger
1- 6oz can sliced mushrooms
14 oz can tomatoes
8 oz egg noodles, cooked
1 medium onion, chopped
4 ribs celery, chopped
1/2 cup ketchup, yes ketchup
1/2 tsp salt
1/2 tsp pepper
In a large pot brown the hamburger with the onion, Drain fat from beef. To the beef, add mushrooms, celery, tomatoes, ketchup, salt and pepper. Simmer for 10-15 minutes; add cooked noodles. Simmer another 10-15 minutes. This recipe doesn't include kidney beans, so I would rinse and drain one can and add with the tomatoes and other ingredients.
Bobbie/Frankfort/IL

I would like to make "walking tacos" for a group of kids. However, I need a good chili recipe to use. My recipe is more like a soup, and is too thin. This is the recipe where you open an individual bag of Fritos, top with chili & toppings, and eat right out of the bag. Does anyone have a recipe they will share? Thank you, Donna G

Sue, remove the stains on my shirt, you may find that using dawn dish detergent will help a lot, it brakes down grease, put on marks and let sit for a few min's, rub and put in wash, should come out.
Marlene Fl.

Betty from Ga, Thank for the information on the cookbook, I think I may give it a try, yes I would love to have one, if there was a way for me to get you my email address, I could email you and you could let me know the cost. Marlene Fl

Re Anna and her leftover Halloween Candy, Nov 2 newsletter.
You could make Topiary Trees - a polystyrene ball on a stick and set in a plant pot - covering the ball with the candy.
The other thing that came to mind was a Candy Wreath - cover a cheap wreath with the candy, or what about Bon Bons - you should be able to get the foundations for making them in a Craft store.

Hope this kick starts a few ideas Anna.
Elizabeth, Bendigo, Australia

Hi Nancy: I am so upset because on the last few newsletters, I am not able to print just one recipe that I am interested in by highlighting it like I used to. My printing starts all the way back to the top of the newsletter. Could something have changed with your site in the couple of months that I was away, or am I loosing it altogether and not remembering how to do something so simple? LOL. Any help you could give would be appreciated. Can't tell you how much I have enjoyed your site. I sure miss it when I'm away.
Patsy in Waco

Comment
Sorry you are having problems with printing off a recipe in the newsletter. When I copy a paragraph or section I start at the bottom of the selection and move the mouse up to the beginning of the selection. For me it seems easier than trying to start oat the top of the recipe and go down. I then change the print option from the default (all) to selection.
Nancy Rogers

This recipe was in the Houston Chronicle this morning. Sounds pretty good. Thought you all might like this recipe to try.
Marlene in Texas!

Pineapple Salsa from Cafe Red Onion
I 20 oz can pineapple chunks with juice
1 to 2 teaspoons corn oil
1 Tablespoon
Juice of half a lime
1/4 Jalapeno
1/4 to 1/2 half red onion (to taste)
salt to taste
splenda optional

Combine all the ingredients, except the salt and splenda, in a blender or food processor. Pulse twice until the salsa is chunky. Season to taste with salt and Splenda.

Re:My husbands friend went moose hunting and gave him a roast. How do I make it? Should I use a crock pot or roast it in the oven? Please can some of you great cooks help me?
Thank you, jeane in PA

Hi Nancy, in the Nov 2nd newsletter Jeane in PA was given a moose roast and wanted a recipe or how to cook it. We get lots of Moose, here in northern Ontario, so I have several recipes. You may cook Venison (Deer meat) or Moose them same way, just remember they do not have much fat in them so will be very dry without a lot of moisture and added fat. Marinating is almost always a must.

I hope these couple of recipes help.. They came from a cookbook put out by a local Hunters and Anglers Association. It includes recipes for all types of wild meat and fish.
Betty in Canada

Venison or Moose Roast
Leg or saddle of venison (actually any large piece of roast meat.
Bacon
Equal parts dry white wine, vinegar and water. (about 1-1/2 to 2 cups total)
3 pieces lemon
1/4 bunch parsley
6 cloves
1/2 tsp pepper
1 small cinnamon stick
pinch of rosemary
2 bay leaves
1 cut up onion
3 carrots.

Remove surplus skin and fibers from meat. Using a larding needle, lard heavily with bacon. Bring rest of ingredients to a boil, pour over meat and let stand 1 day in roasting pan. If meat is not covered by marinade, turn occasionally. Remove meat and brown on all sides.

Heat marinade in a pan, add meat, cover and bake at 400 degrees about 3 hours, basting often.
If marinade is plentiful, use only part for roasting, adding marinade during cooking and to gravy.
Remove meat and keep warm. Mix 1/2 cup sweet or sour cream with flour. Stir into pan juices until thick. Add a bit of lemon or orange juice, sugar, and salt. Strain gravy, slice meat and serve with potato balls, red cabbage and cranberry sauce.
Makes 6 servings.

JOHNNY'S ROAST VENISON OR MOOSE
3 to 5 pound roast
1/2 cup Worcestershire sauce
2 tbsp. soy sauce
1 tbsp salt
1/2 cup butter
1 cup water
2 cups wine, beer or cola
1 tsp. lemon juice
Pepper to taste

Mix all ingredients and marinate roast for several hour or over night. Place meat in covered roaster and cook in oven at 300ºF for 4 hours. Onions, potatoes, carrots, or sweet potatoes may be cooked along with roast in the same pan.
Meat will have a sweet taste.

VENISON OR MOOSE COKE ROAST
4 lb. roast
3 tbsp peanut oil
3 tbsp Worcestershire sauce
1 can Coca-Cola (any cola will do)
6 cloves of garlic
2 tbsp seasoning salt
1 envelope dry onion soup
Aluminum foil

Score roast in several places. Rub with peanut oil then seasoning salt. Peel garlic and slice. Stick holes in roast and insert garlic. Pour Worcestershire sauce over roast, spread dry onion soup mix over roast. Place on heavy foil and place in roast pan. Pour Cola around roast and seal foil tightly. Place in a pre-heated 300ºF oven for 3 hours.
Enjoy!

Would like to thank Betty from Canada for supplying the Potato ( Balls) Dumpling Recipes. That is what I was looking for. Much appreciated.
Ursula

Hi Nancy, Jody from MO wanted the original No-Bake Cookie recipe. I don't know if this is it or not but I have been making these for over 50 years called "Oat Delights".They disappear as fast as I make them., Usually have to double the recipe to have any for company.
I am adding two other "No bakes" someone might like.
Hope you and the furry assistants are having a good day.
Betty in Canada

Oat Delights
2 cups sugar
6 tablespoons cocoa
1/2 cup butter
1/2 cup milk
1/2 teaspoon vanilla
1 cup shredded coconut
3 cups instant rolled oats

Method:-
Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
Add vanilla. Remove from heat and stir in coconut and oats.
Drop by teaspoonfuls onto waxed paper. Chill.

Yield:- 4-1/2 dozen.

This one is from my late Mother-in-law:-
Chocolate Marshmallow Roll

Beat together;
1 egg and 1 cup icing sugar

Blend in;
1/4 cup margarine
2 squares melted unsweetened chocolate
4 cups miniature marshmallows.

Divide in 3 portions and roll in desiccated coconut. Wrap in waxed paper and chill.

This will be best if stored in the refrigerator 2 to 3 days OR frozen. Slice and serve.

Yield:- 3 dozen

Honey Nutlets
1/2 pound dates
1/2 pound nuts
1-1/2 tablespoons honey
1-1/2 tablespoons lemon juice

Chop dates and nuts finely OR put through food chopper. Mix dates and 1/2 of the nuts, then moisten with a mixture of honey and lemon juice. Roll mixture into 1-inch balls, then roll in the remainder of the nuts. Yield:- 2-1/2 dozen
Note:- If desired roll in icing sugar or granulated sugar.

Dear Nancy,
First I want to thank you for creating this wonderful newsletter and bringing all of us together. You can imagine my surprise when I opened the newsletter for Nov. 2nd and found a letter from Barb in AL telling all of us about a web site for Michigan State University with loads of great old cookbooks. The reason I was so surprised is because I have worked at MSU for the last 17 years and had no idea that this site even existed. I have spent half of my Saturday looking at old cookbooks. So thank you so much Barb for telling us all about this site and a big thank you Nancy for making it possible.
Deb from MI-GO SPARTANS

Nancy,
Below is listed a site with some very interesting recipes, some old, some very old, some newer. Thanks for all you do, Nancy.
http://www.surg1.com/recipes.htm

Also, along with cooking my turkey ahead of time, I also use the 2 recipes below and cook my mashed potatoes ahead of time. One can be frozen for “way” ahead of time. I try to have as much done before company arrives so that I can visit with them also. I have the originally recipes at home but found these duplicates on www.cooks.com

DO-AHEAD MASHED POTATOES
6 lbs potatoes, peeled, cooked, drained and mashed
1 C sour cream
6 ounces cream cheese
5 tablespoons butter
½ cup milk
3 tsp. onion salt
salt and pepper to taste.

Mix the potatoes and next six ingredients. Transfer to buttered dish. Cover and refrigerate. To reheat, bake at 400° about 30 minutes. Serves 12. (This can be refrigerated for up to 2 days before using.)

MAKE AHEAD MASHED POTATOES
14 potatoes, peeled and boiled
1 stick butter
1 (8 ounce) package of cream cheese
1 cup milk

Heat oven to 350°. Mash all ingredients together. Place in casserole and bake for 30 minutes. This dish can be made a day ahead and refrigerated. Bring back to room temperature before baking. It can also be frozen, thawed and baked, and will be the same as freshly made!

I want to thank the person who listed all the ways to use symbols on the computer. I use them everyday at work and it helps me become even more computer literate. Notice the degree signs, I used in the recipes. Thanks.
Janice in Kansas

Hi Nancy,
Thank you for telling us about the beginning of Recipe Exchange Newsletter - and thanks to Judy for asking.
It is very inspiring to read about what you have done and what you continue to do for us all.

You are definitely someone to be admired - you touch so many people each day and are patient with our requests, etc. You must have been one super duper teacher with that patience.

Just wish we lived closer so I could take advantage of your wonderful computer skills - you know so much in that field as well.

How wonderful to be on the Celebrity Chef Connection - you deserve it.

As I end every letter to you -- thank you for all you do for all of us. God bless you!
Rosemarie in rural Kansas City

PS Do love the picture of you -- what a smiling face!!

Hello Nancy,
I sincerely pray that all is well with you and “family.”

When we were young children, my mother baked the best “Apple Brown Betty” in the world! She now has dementia and cannot remember the recipe. It is an old recipe (I am 60 years old). Is there anyone that can send me a good Apple Brown Betty (tnt) recipe?
Thanks and God bless you!
Marcia in Mt. Airy

RE:Hi to all you helpful people in Nancyland. I'm in a bit of a dilemma and know some of you can help me. I'm again (3rd time) co-chairing Thanksgiving dinner at our church. Our cooking facilities are somewhat limited, so we would like to simplify. We are considering using instant mashed potatoes. I'm looking for recommendations for brand of potatoes to buy and what we can do extra to make the finished potato taste home made. Thanks in advance.
Dee in AR

Nancy is it okay to post this for our Nancylanders?
I think it's a Great Idea!!!

When you are making out your Christmas card
list this year, please include the following:

A Recovering American soldier
c/o Walter Reed Army Medical Center
6900 Georgia Avenue,NW
Washington,D.C. 20307-5001

Florence, IL

Hi Nancy and Nancylanders,
I have a question that I am almost ashamed to ask, but I am going to do it anyway. I finally had a chance for a day out with friends for a nice lunch and some shopping today. When I arrived home late this evening, there was a message that friends from out of state were passing through, and would be stopping by shortly for a quick visit. Needing something quick for coffee and a snack, and not having the time or supplies to make something that quick, I ran to our small town grocery and picked up a blueberry pie on sale for $2.99. I was pleasantly surprised when I served it that it was actually very good. Now for the question!!!! Has anybody tried freezing an already baked fresh pie and if so, do you just thaw it out and maybe heat it in the microwave to serve. This was not quite as good as home made, but It was a very tasty dessert for the money, and I thought that if I ever get caught in a spot like that again, it would certainly be handy to have on hand. Thanks in advance for any responses.
Karen, Il

Hey Nancy - It's Jen in WV again - I forgot to include this easy pasta dish! I don't really like alfredo sauce but LOVE it mixed with a tomato sauce!

QUICK and EASY PASTA DISH
1 jar of your favorite tomato pasta sauce ( I use a tomato basil pasta sauce)
1 jar of your favorite alfredo sauce
1/4 cup pitted ripe olives, halved
Fresh mushroom slices, chopped red and green bell pepper, and chopped onions (desired amounts) I use approx. 1 cup of each
1 to 2 Tablespoons extra virgin olive oil
1 package bow tie pasta

Combine both jars of pasta sauce in a saucepan on top of stove over low heat. Add halved ripe olives and simmer. Meanwhile saute over medium heat the mushrooms, red and green pepper, & onions in olive oil; stirring, until tender. Add to saucepan, simmer 15 minutes. Cook bow tie pasta according to directions on package. Drain. Transfer pasta to a plate or pasta bowl. Spoon sauce over pasta.

Notes: This simple sauce base has the flexibility to let you add or leave out ingredients to your taste. Excellent with chicken and/or shrimp added.

Number of servings: 6

In reply to Karen in Ky regarding a child's cookbook. 2 years ago I bought my granddaughter the Rachel Ray cookbook for kids. I bought it at a bookstore, Barnes and Noble. She loved it. first thing she wanted to try was a "purple cow", which is a black cow made with grape juice instead of root beer. Since she does not live me, I don't know how much she has used it, but she talks about it a lot.
Knitter in Illinois

This reply is to Doris in Delaware who was inquiring about the Pumpkin Coffee in the Oct. 31st newsletter.

We purchase coffee beans from our local Wal-Mart Super Center. The Millstone Company roasts a flavored coffee called Pumpkin and Spice. It is a seasonal flavor and not available all year long. We enjoy grinding the coffee beans right before we make a pot of coffee. The Millstone Company is located in Cincinnati, OH, their website is www.millstone.com, and I think they are connected with Proctor & Gamble some way.
Hope this helps.
Sunshine in South Texas

Oven Ranch Chicken
1/3 cup Progresso Plain Bread Crumbs
1 (0.4-oz.) pkg. buttermilk ranch salad dressing mix
1/3 cup sour cream
4 boneless skinless chicken breast halves

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In shallow dish or pie pan, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish or pie pan. Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture. Place chicken on sprayed cookie sheet. If desired, spray chicken with nonstick cooking spray. Discard any remaining bread crumb mixture and sour cream. Bake at 375 for 30 to 35 minutes or until chicken is fork-tender and juices run clear. Makes 4 servings.
Tona in Bama

Pineapple Refrigerator Cake
70 Ritz Crackers, crushed
1/4 heaping c. powdered sugar
1 stick (1/2 c.) plus 1 T. melted butter or margarine

Mix all together, and spread 3/4 of mixture on the bottom of a 9x13" pan, reserving 1/4 of the mixture to be sprinkled on top of dessert.

Next, mix the following together in a large bowl:
12 oz. Cool Whip
1 (14 oz.) can Eagle Brand milk
1 (6 oz.) can frozen pineapple juice, thawed
1 (20 oz.) can crushed pineapple

Mix well, and spread over cracker crumbs, then sprinkle with the remaining crumbs. Refrigerate at least 4 hrs. before serving.
Tona in Bama

Hi Nancy, four legged associates and fellow recipe lovers in Nancyland,

In your Oct. 22 newsletter, Cheryl in North Olmsted, Ohio asked for a lemon cake roll. I found these in my cake files and hope that one of them will be what she is looking for.
Rose Marie in Freeborn, Minnesota

Lemon Cake Roll
3 eggs
1 cup sugar
3 Tbsps. cold water
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
FILLING;
1 cup sugar
3 Tbsps. all-purpose flour
1 egg, lightly beaten
3/4 cup water
1/4 cup lemon juice
In a mixing bowl, beat eggs and sugar until thick and smooth. Add water. Combine flour, baking powder and salt; stir into egg mixture just until moistened. Line a greased 15x10x1 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 375 degrees F. for 12-14 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Turn cake out onto a kitchen towel. Gently peel off the waxed paper. Beginning with short side, roll up cake, jelly-roll style. Cool completely on a wire rack. For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute longer until thickened. Remove from heat; cool to room temperature. Unroll cake; spread cooled filling to within 1 inch of edges. Roll up again. Cover and chill for 1-2 hours before serving. Store in refrigerator.
Yield; 10-12 servings.
From the kitchens of Taste of Home

Zitronenrolle (lemon roll)
The Cake Roll
4 egg yolks
4 tablespoons water
200 grams sugar (1 cup)
200 grams flour (1 1/2 cups)
2 teaspoons baking powder
4 egg whites
Preheat oven to 350 degrees. Spray Pam on your largest cookie sheet pan with sides. I use a 13"x17" pan that I picked up in Germany many years ago. Place wax paper on pan and spray again. Beat egg yolks, sugar, and water in a large bowl. Mix in flour and baking powder. Beat egg whites till you have high
peaks. Fold into egg yolk mixture. Spread on cake pan and bake for about 15 minutes. Take from pan and place on damp tea towel and roll. You will have a long roll, not a short roll.

Lemon Filling and Icing
Zest from one lemon and juice from 3 lemons
4 tablespoons sugar
2 pkg. plain gelatin
1/4 cup water (to dissolve gelatin)
Cook and serve lemon pudding
1 pint of whipping cream
2 tablespoons powder sugar

Add gelatin to water, set aside. Cook pudding according to instructions on pkg, add lemon juice and gelatin cook a couple more minutes. Allow to cool completely. Whip cream and add powder sugar, fold into pudding mix. Also add zest and fold in. Unroll cake, remove wax paper and fill with lemon cream, re-roll and allow to set. After it has set remove to serving platter and ice outside of roll with remaining lemon cream.

If you don't like the lemon you can use chocolate pudding or vanilla pudding or any other flavor you like. You can decorate with fresh fruit. A very good cool desert.

The chocolate roll I used a large box of chocolate pudding plus 3 blocks of almond bark chocolate (the kind for making candy). Then fold in the whipped cream and follow steps for the lemon roll. Hope you enjoy this as much as my family does.

Light Lemony Cake Roll
Vegetable cooking spray
5 egg whites
3/4 C sugar
1-1/2 tsp lemon juice
1-1/2 tsp lemon extract
1/8 tsp salt
3/4 C sifted flour
2 T sifted powdered sugar

Lemon filling
Garnish: lemon twists, sifted powdered sugar. Preheat oven to 350 degrees. Coat a 15 x 10 x 1 in. jellyroll pan with cooking spray; line with wax paper. Coat wax paper with cooking spray; set aside. Beat egg whites at high speed w/electric mixer until foamy. Gradually add sugar, 1 T. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 min). Add lemon juice, lemon extract, and salt; beat well. Gently fold in flour. Spread batter evenly in pan. Bake @ 350 deg. for 8 to 10 min. Sift powdered sugar in a 15 x 10 rectangle on a towel. When cake is done, immediately loosen from pan, and turn out onto towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down. Unroll cake. Spread with lemon filling, leaving a 1 in. margin around edges; reroll cake without towel. Place on a plate, seam side down. Garnish, if desired. Yield: 10 servings (161 cal.) (4% from fat) per 2 (1/2 in.) slices.

Lemon Filling:
1/2 C sugar
1-1/2 T cornstarch
1 egg yolk
1/4 C lemon juice
1/4 C orange juice
1/4 C water
1 T grated lemon rind

Combine first 6 ingred. in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 min. remove from heat and stir in lemon rind. Cool. Yield: 1 1/4 C 27 cal (9% from fat) per T), 2.7g protein, 0.7g fat, 35.5g carbohydrate, 0g fiber, 22mg cholesterol, 57mg sodium & 7g calcium
Lemon filling: 18g protein, 0.7g fat, 6.2g carbo, 0g fiber, 10.9g cholesterol, 0.5mg sodium & 2.1mg calcium

Coconut Lemon Cake Roll
4 eggs, separated
1/4 cup granulated sugar
1 teaspoon lemon extract
1 tablespoon vegetable oil
1/2 cup granulated sugar
2/3 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
Creamy Lemon Filling
1/2 cup flaked coconut
1/2 teaspoon water
1 to 2 drops yellow food coloring

Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and salt; fold into egg mixture. Grease a 15 x 10 x 1-inch jellyroll pan and line with wax paper; grease and flour wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 10 to 12 minutes.

Sift confectioners' sugar in a 15 x 10-inch rectangle on a linen towel. When cake is done, immediately loosen sides of pan and turn out on sugar. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side up. Unroll cake and spread with half of Creamy Lemon Filling and re-roll. Place on serving plate, seam side down; spread remaining filling on all sides.

Combine coconut, water and food coloring in a plastic bag; close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate 1 to 2 hours before serving.
Yields 8 to 10 servings.

Creamy Lemon Filling:
1 (14 ounce) can sweetened condensed milk
1 to 2 teaspoons grated lemon rind
1 (4 ounce) carton Cool Whip
1/3 cup lemon juice
5 drops yellow food coloring
Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice,
lemon rind and food coloring; mix well. Fold in Cool Whip.
Yields 3 cups.

Lemon Strawberry Cake Roll
Recipe By : Cooking Live Show # CL8871
For filling:
4 egg yolks
1/2 cup sugar
1/2 stick unsalted butter
Juice of 2 lemons
1 teaspoon grated lemon rind
1 cup well-chilled heavy cream
1 pint small to medium strawberries
For cake:
4 large eggs, separated
1/2 cup granulated sugar
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup cornstarch
Confectioners' sugar for dusting
For lemon syrup:
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
Lemon glaze:
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice

To make filling:
In a heavy saucepan combine the egg yolks, sugar, butter and the lemon juice. Cook the mixture over medium low heat, stirring until the butter is melted and custard is thick enough to coat a spoon. Do
not let the mixture boil. Transfer the custard to a bowl and stir in the lemon rind. Let the custard cool, cover with a buttered circle of waxed paper, and chill. In a chilled bowl whip the cream until it
forms soft peaks. Cover and chill. Remove the strawberry hulls and either halve or quarter the berries, depending on their size. Cover and chill.

Make cake:
Preheat oven 350 degrees. Line the bottom of a greased jelly roll pan, 15 1/2 by 10 1/2 by 1-inch, with foil. Grease the foil and dust with flour knocking out excess. In a bowl with an electric mixer
beat egg yolks, 1/4 cup granulated sugar, zest and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted. In a large bowl with clean beaters beat egg whites until they hold
soft peaks. Beat in the remaining sugar and gradually beat egg whites until they hold stiff peaks. Stir 1/3 of the whites into the yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour, salt and cornstarch over batter and fold until batter is just combined. Spread batter evenly in prepared pan and bake in middle rack of oven for 6 to 9 minutes or until cake is lightly colored and springs back when pressed lightly. Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with the long side, roll up cake loosely but gently in the towel and cool 30 minutes.

Make lemon syrup:
In a small saucepan combine 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice and 1 tablespoon water and bring to a simmer, stirring until all the sugar is dissolved. Keep syrup warm.
Assemble cake: Stir half of the chilled whipped cream into the chilled lemon curd until mixture loosens up. Fold in remaining whipped cream. Unroll cake and carefully brush with half the warm syrup. Spread cake with lemon curd filling. Arrange halved strawberries over the filling. Re-roll the cake carefully. Transfer cake to a platter seam side down, and brush with remaining syrup. Chill roll covered loosely for at least 2 hours or overnight.

Make lemon glaze:
In a small bowl whisk together 1/2 cup confectioners' sugar and 1 tablespoon lemon juice to make a pourable glaze. Transfer glaze into a small re-sealable plastic bag. Snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake. Yield: one cake roll, 8 to 10 servings

This is for the lady with the name my recipe, I would call them poppy puffs. Light with just a little color.
Marlene Fl.

It is a pleasure to once again receive your wonderful thoughts for the day and yummy recipes. The Ham Asparagus Bake is wonderful. I plan on serving it again over the Christmas holiday season. Hopefully your health will allow you to continue to share with me and others for a very long time to come. Thanks so much.
Beverly Auburn, WA

White Chili, Slow Cooker
1 pound Great Northern beans, soaked
2 pounds boneless chicken breasts
1 medium onion, chopped
3 cloves garlic, minced
2 (4-ounce) cans green chilies
2 teaspoons ground cumin
1 teaspoon oregano
1 to 1 1/2 teaspoons cayenne pepper, according to your tastes
1/2 teaspoon salt
1 (14 1/2-ounce) can chicken broth
1 cup water

Put beans in medium pan and cover with water. Bring to boil; reduce heat and simmer 20 minutes. Discard water. Skin chicken breasts and cut into 1-inch pieces. Brown, if desired. Put beans, chicken, onion, garlic, green chilies, cumin, oregano, cayenne pepper, salt, broth and 1 cup water in slow cooker.
Stir to mix thoroughly. Cover and cook on low 10 to 12 hours (5 to 6 hours on high).
Carolyn in Arkansas

On Oct 31st Doris in De wrote "Does anyone know where you can buy Pumpkin coffee. I want to make it at home not buy a cup at Dunkin Donuts Pumpkin Coffee. Somebody said they do sell it but where she got it was far from where I live. "
Green Mountain Coffee sells one called Pumpkin Spice coffee & you can get in whole bean or ground

http://greenmountaincoffee.com/prdCoffee.aspx?DeptName=

they do mail order - haven't tried this one, but all the ones I have tried are really good.
Lory in CO

I want to thank you for all your hardwork and time you put into the newsletter. It is a great site and everyone should appreciate your work.

I want to thank Chris NM, Connie in TX, and Grannym IL who replied to my request for info on baking turkey ahead of Thanksgiving day. I will sure try it this year.
Carol in NE

This is for Anna in Nov. 2 newsletter who wanted to know what to do with leftover Halloween candy. May I suggest mailing it to a soldier in Iraq or Afghanistan. The post office has flat rate boxes for around $9. In these boxes you can put an unlimited amount of weight. If it fits in the box, it will only cost the flat rate of around $9. You can pick up the boxes and customs forms at your local post office. I am sure that you could call your local recruiting office to get the names of some military members. The soldiers will enjoy the candy themselves and I know that they pass candy out to the children.
lra in OH

*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