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.

Since the Colts lost, my husband was delegated to bring cookies today. I made my famous cut out cookies, cut them with a football cutter, iced them royal blue icing with white lacing --and they were really a hit!!

Barbecue Beef Brisket
1 (2 lb.) boneless beef brisket
2 cup barbecue sauce ( #01164 Watkins Original , # 01166 Watkins Honey, or #01167 Mesquite (smoky)
Place the brisket in a slow cooker. Top with 1 cup barbecue sauce. Cover and cook on high 4-5 hours, or until the beef is tender. Stir in the remaining 1 cup barbecue sauce. Cover and cook 15-30 minutes longer, or until heated through Remove the brisket and skim off any fat from the sauce. Slice the meat across the grain and serve topped with the sauce.
This is also delicious served on toasted buns.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-865-7070

Tomorrow on my website I will put the recipe for Quick Bread Mix with recipes for pancakes, biscuits and muffins. Remember to place your Watkins order so you get your free recipe booklet.

Hi Nancy, Sunday I made a recipe I found on the web site below with the recipe. Someone had mentioned it in a couple of your newsletters. I found and made the Spicey Pot Roast from the Crockpot section Sunday and it was so good! I braised the roast before I put it in the crock pot. I also used a crock pot liner. No mess! I also added small new red potatoes and baby carrots to the pot about 4 hours before we ate. Yummy! We will make this dish again! Take care!
Chris in NM

http://www.50plusfriends.com/cookbook/

Spicy Wine Pot Roast
From the Kitchen of: Sylvia
Source: Crockery Cookery

http://www.50plusfriends.com/
3 to 4 pound beef pot roast
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix (3/4 oz.)
1 cup water
¼ cup catsup
¼ cup dry red wine
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder

Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. If desired, thicken sauce with flour dissolved in a small amount of water, and serve over meat.
Makes 6 to 7 servings

Madelyn for the bread recipe. Thank you for the instructions. you mentioned that you can use eggs in the recipe, when and how much would you use.
Judi in Mass.

A big thanks to Donna in Ks. for the “Not your Mama’s Swiss Steak” in Thursday-Nov. 1- newsletter. It was fantabulous.
Dee along the coast

Hi Nancy, Sorry to keep sending my replies one at a time today. I have had so many interruptions! M in Montana was asking about a White Salsa Con Queso. Could this maybe the Queso Blanco Dip(White Cheese Dip) in Nov. 1 newsletter???
Margaret, Tulsa

Hi Nancy and furry friends. I hope you are looking after yourself.
This is for Reeva Babcock iln the Nov. 5 newsletter looking for the Hillvalla pie recipe. There is a reprint of it in the Feb. 17/07 newsletter.
marg Ontario Canada

Hi Nancy and helpers: You are doing such a great job, Nancy. Keep up the good work. I know it isn't easy. For Marlene in Fl. here is an excellent
side dish that is easy, quick and economical. She could double or triple the recipe I' m sure. Perhaps it has been on this site previously, but it is
worth printing again.

Pineapple Casserole
1/2 cup butter
3/4 cup sugar
4 eggs
1 can drained pineapple chunks
6-7 slices of bread, cubed

Combine butter and sugar; add eggs, unbeaten. Stir in drained pineapple, then stir in cubed bread and mix well. Bake uncovered at 350 degrees for 45 minutes. This is excellent with ham or pork chop dinners. I have also added raisins on occasion.
So easy, and very good.
Laurine in NNY on the border

Thanks to Billie in Fla., Diane, Ginny Lee and Don in Michigan for my answer to thickening sauces or gravies. I think you solved my problem, I wasn't letting the sauce or gravy coming to a boil. I knew I could count on the wonderful people in Nancyland.

Now for Jeanie in regard to Italian appetizers in her Nov. 6th newsletter
here is a favorite of mine.

Italian Appetizer
2 eggs
2 c milk
1/2 tsp. gran. garlic
1/2 tsp. salt
1 tsp. oregano
6 oz. sliced pepperoni cut up
4 oz. grated Swiss cheese
10-12 oz. pkg. sharp cheddar shredded cheese
1 1/2 c flour.

Mix all together with a fork. Put into greased 9x13 pan. Bake uncovered at 400 degrees for 25-30 min. Cut into squares when cooled.
Carolyn G

Barb in AL could you send me your email address?
Nancy Rogers

Hi Nancy, this is for Patsy in Waco, Nov. 5 newsletter. For all your wonderful cards you have saved, why not buy plain plastic placemats, using something like ModPodge, decoupage card fronts (or insides) in random pleasing pattern over all. My daughter sent some great post cards home from Paris and I decoupaged a recipe holder for her with them, it was her favorite birthday gift.
Jodi/In

Hi Nancy, In reply to Patricia in Ohio newsletter 11-5-07

Escalloped Cabbage
White Sauce
2 T. Butter
2 T. Flour
1 C. Milk
1/4 t. Salt
Few grains pepper

Melt butter in saucepan, stirring until melted and bubbling;add flour mixed with seasonings, and stir until thoroughly blended. Add 1/3 milk, blend, repeat with milk until all is added. Stir until well mixed, then beat until smooth and glossy. If a wire whisk is used, all the milk may be added at once; and although more quickly made if milk is scalded, it is not necessary.

Cabbage
1/2 boiled cabbage cut in pieces placed in a buttered baking dish, sprinkle with salt and pepper, add one cup White Sauce. Lift cabbage with fork that it may be well mixed with sauce, cover with one-half cup buttered crumbs, place in oven and bake until crumbs are brown. Bake approx. 30 minutes at 350 degrees. recipe from Fannie Farmer 1896 Cook Book.
Margaret, Tulsa

For Betty in Maine: Lucky lady living in Maine!! How I wish I could be back in New England. Originally from NH. Miss the change of seasons. It has been in the 90’s here and certainly does not feel like Thanksgiving/Christmas season!!! Anyway, I am actually sending you a fantastic Pulled Pork recipe. It has had rave reviews on several web sites and was originally posted by Gretchen on the old Gail’s Recipe Swap. Hope you will try this and enjoy it. This is rather lengthy, so I hope Nancy can post it.

I am also including the recipe for the BBQ sauce that I make and use.

CAROLINA PULLED PORK RECIPE
1 pork shoulder or butt, bone in or out-any size—the cooking is the same for
A 3 Lb.or 8Lb. piece.

BBQ rub of your choice or just rub the meat with a mixture of coarse ground black pepper and brown sugar. Let marinate 8 hours or overnight in fridge.

Place meat in roasting pan in 250º oven for 8 hours. When ready to serve pull chunks of meat off and then “pull” between 2 forks. Do not discard the fat, mix it in. This is not a low fat dish and to really enjoy, use it.

For very traditional Carolina serving method, very lightly moisten meat with sweetened vinegar. ( 1 qt. vinegar + ¼ cup sugar and 2 Tbls. coarse black pepper).

To warm before serving, put the meat in a pan, cover tightly and put in 250º oven until heated.

BBQ SAUCE:
1 28-32oz. bottle of ketchup
1 ketchup bottle cider vinegar
6 ozs. yellow mustard
6 ozs. Worchestershire sauce
1/2-1cup brown sugar
30zs. Liquid smoke
Tabasco to your taste

Put everything in saucepan and simmer 30 minutes.

HARRIET’S BBQ SAUCE
1-1/2 cups ketchup
1 -1/2 cups water
4 tsp. brown sugar ( I use 2 Tbls)
4 tsp. Worcestershire sauce
2 lg. onions-chopped, (I use my processor)
2 tsp. salt
2 tsp. paprika
2 tsp. chili powder
1/4 tsp. cayenne pepper
2 tsp. regular or dry mustard
1/2 cup apple cider vinegar

Combine all ingredients in a large pot, bring to a boil, Reduce heat and simmer until thickened. Takes about 1-2 hours.

NOTE: I usually double this recipe and keep some in the fridge. It lasts a very long time.
Harriet/AZ

Nancy & Helpers, In reply to Velma's request for Amish Bread Starter.. In Nov. 5 newsletter:
www.danielhughes.net/friendship_bread
The recipe for bread and starter are posted, also reminders
If Velma can't pull this recipe up I will send it. It is easier to Google if possible than type the whole recipe.
Margaret, Tulsa

Sorry Nancy, I sent the Amish Friendship Starter too early. I forgot to include the instructions
Velma had requested it.
Betty in Canada

Amish Friendship Bread

Starter:-
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2 quart container glass, plastic or ceramic container OR Zip Lock freezer size bag*, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon. (or if using Zip Lock, squeeze bag)

Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Days 6 thru 9; stir only. (using Zip lock, squeeze bag again)

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Remove 1 cup to make your first bread. (this is the base for your Amish Bread)

Give 2 cups to friends along with this recipe, and your favourite Amish Bread recipe.

Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Hi Nancy. This is for Betty In Maine who requested a recipe for "pulled pork" without a barbecue sauce.  You'll end up with a very tender, shredded pork that's just delicious. I serve this pork on hamburger buns and let my family and guests add their own sauce. This recipe is also the same or very similar to how to make luau-style Kalua Pork. I hope you'll try it. Its a TNT recipe that I've been making for over 25 years.
Andee In Los Angeles

Crockpot Pulled Pork
1 large pork butt or pork shoulder
1 cup apple cider (or pineapple juice)
2 TB Liquid smoke (I use the Wright's Brand)
Add the three ingredients in your crockpot early in the morning and cook on low for at least 9-10 hours.
Take the pork out of the crockpot, salt to taste and shred the meat.

Oven Pulled Pork
1 large pork butt or shoulder
2 TB liquid smoke
2 TB salt,
Preheat oven to 325 degrees. Trim the pork if you like and sprinkle salt and liquid smoke over the meat, rubbing it in well. Place the pork in a 13x9 inch pan and cover it tightly with aluminum foil. Bake for four hours and check to see if you can shred some meat off of the side of the pork. Remove cover and bake for 30 minutes more or for one hour until the top has nicely browned. You can baste the meat at this time with the juices.

Let the meat cool for a few minutes and then shred. Shred the pork with the juices for a more tender meat.

Hi Nancy;
This is for Nancyb, who wanted a recipe for Scalloped Potatoes. This is my mother's recipe, she never added cheese, later my older sister decided she like it with cheese so it was added as an option. I make it both ways. Also when I was growing up we didn't have slow cookers so this has always been baked in the oven..
Betty in Canada.

SCALLOPED POTATOES
6-7 medium-size potatoes
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
Few grains pepper
2 cups scalded milk
1/4 cup chopped onion
Few grains paprika
Grated cheese (optional)

Wash and peel potatoes; slice thinly. Spread about 1/3 of the slices in a buttered 1-1/2 quart casserole. Melt butter in a saucepan; slowly blend in the flour, salt and pepper.

Gradually add hot milk, stirring constantly. Sprinkle potatoes with half the onions and 1/3 the sauce. Cover with another layer of potatoes and rest of the onions. Place remaining potatoes on top, then cover with the rest of the sauce.

Sprinkle with paprika and grated cheese, (if desired).
Bake, uncovered, in a moderate oven (375ºF) for 1 hour or until done and potatoes are lightly browned on top.

Makes about 6 servings.

To Pat from Ohio who wants Scallop Cabbage. I am not sure this is what is wants but here is a great recipe for cabbage. I have sent this in a long time ago but I have no idea where to find it.
This is Pat from SC formally from Ohio!

MOM'S ESCALLOPED CABBAGE
"This always is a conversation topic at any dinner party!"

1 large head green cabbage (shredded)
4 cups medium to thick white sauce
Velveeta Cheese (about 1/2 lb. or more) sliced
3 cups bread crumbs
1 stick butter

Par-boil shredded cabbage in a large pot of highly salted water until cabbage limp and green. Drain Well.

Make a thick white sauce which has been seasoned with salt and add sliced Velveeta and stir until cheese is melted. Place the cabbage in a buttered flat casserole dish, salt and pepper the cabbage and cover with the cheese sauce. Mix bread crumbs with melted butter and put on top of cabbage. Bake for about 40 minutes at 350 degrees. Do not Cover This guarantees you a messy kitchen, and lots of work but well worth it, trust me!

Peanut Butter Cheesecake

Crust:
1-1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter

Peanut Butter Mixture:
1/2 cup peanut butter (creamy)
2/3 cup powdered sugar
1/4 cup brown sugar

Cheese Filling:
2 8-oz. packages of cream cheese
1 cup sugar
2 tablespoons fresh squeezed lemon juice
2 teaspoons vanilla
2 large eggs

Crust: mix graham cracker crumbs with sugar, add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes.

Peanut butter mixture: using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. Pour over crust. Save 2 tablespoons for garnish.

Cheese filling: mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes).
Cool 3 hours.
Dawn - Cape Cod, MA

Carolyn, in Rochester, New York, I buy the 1 pound cans of crab at Costco, and this crab makes fine crab cakes for half the price of fresh crab.
Dorothy from WA

Re Peggy's Barbecued Steak Strips

Nancy,
I love your newsletters and read them faithfully every day, but I must have missed this. What date was it posted. I saw it in 9/1.
Thanks
Joan in OH

To Reeva Babcock
The HILLVILLA PUMPKIN PIE recipe was posted on Oct.7 2006.
Sue in Kentucky and gramaj

Hillvilla Pumpkin Pie
2 large eggs
1 tsp. vanilla
1 (16 oz.) can pumpkin
1/4 cup firmly packed brown sugar - dark or golden
2 1/2 tsp. Special seasoning (recipe follows)
1 cup Evaporated milk
1/2 cup Half and half
1/2 cup Granulated sugar
1 (9") unbaked pie shell

Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix. In a saucepan, mix the evaporated milk, half and half, and granulated sugar; cook over low heat until the sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425 degrees for 15 minutes;
lower heat to 350 and cook 25 minutes. Store in the refrigerator.

Hillvilla Special Seasoning Mix
4 Tbsp. Ground cinnamon
2 Tbsp. Ground allspice
2 Tbsp. Black pepper
2 Tbsp. Salt
1 Tbsp. Ground nutmeg
1 Tbsp. Ground cloves
1 Tbsp. Ground ginger

Combine cinnamon, allspice, pepper, salt, nutmeg, cloves and ginger. Store in an airtight container for use in other baking.
Makes about 3/4 cup.

Note: Sounds like a recipe from a feature that ran on the late Eddie Palaske, who was a baker and chef at the Hillvilla Restaurant. The recipe was repeated with his obituary, because he was so well known for it. It made the best pumpkin pie.


Hello Nancy, furry assistants, and Nancylanders. Here is a dip that everyone likes. I have used low-fat and fat-free cream cheese and it still tastes good.

Caramel Dip
8 oz. cream cheese (room temperature)
1/4 cup white sugar
3/4 cup dark brown sugar
1 tsp. vanilla

Cream the cheese on high speed of mixer then slowly add white sugar and dark brown sugar. Once sugar has been thoroughly mixed add the vanilla and mix well.
Chill. Serve with sliced apples, bananas, cubed angel food cake or anything else you think would be good.
DD in Kansas

I came across a web site that tells you how to make the perfect gravy. It also has a gravy calculator will help you know how to make gravy for a crowd. The site is

http://www.ellenskitchen.com/turkey/gravy
Here is an excerpt:
The flour
Cornstarch makes the glossiest gravy, but it breaks down rapidly if boiled or reheated, so I generally use wheat flour. The best flours for gravy are wheat flours that are low in protein and high in starch, such as instant blend "Wondra", cake flour, pastry flour or southern all-purpose flour. Lower protein helps prevent a "skin" from forming on gravy as it sits. y/gravy .

It has a lot of helps that include what to do if your gravy that is too thick or too thin.

I took a cooking class on sauces and I do know if gravy is cooked too long it will break down. I prefer flour over cornstarch, but you do need to cook at least 5 minutes to get rid of the flour taste. Do not boil your gravy. I do prefer starting my gravy by making a roux, but if short on time I will use a slurry of flour and water.
Hope this helps everyone.
Bobbie/IL

Thanks to all who responded to my request for chili recipes for the walking tacos. I got some great ideas & recipes - now I need to try them out! What a great group you are. Thank you for bringing us all together, Nancy - Donna G.

Re Patsy from Waco's request about what to do with old Christmas cards, here iw a link to a site that shows baskets I have made from them. They are very cute and make great gifts. Alyup
http://christmascactus-alyup.blogspot.com/

This is for PeggyNELA, who requested a clone recipe for Jiffy Cornbread/muffin mix in the 11/4 newsletter. I have 2 recipes and will send the other one tomorrow, if someone else does not submit it.
Robbie Bowling Green, IN

Jiffy Cornbread Muffin Mix - Clone
4 cups flour
4 cups cornmeal
1 1/2 cups nonfat dry milk
2/3 cup granulated sugar (optional)
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups shortening

Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place. Mixture will keep

for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator.

Cornmeal Muffins
Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for about 20 minutes. Makes 8.

Cornmeal Biscuits
Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough. Drop by tablespoonfuls onto a greased baking sheet. Bake at 425 degrees F for 12 minutes.

Makes 12 biscuits.

Cornbread
Combine 4-1/2 cups Cornmeal Mix, 2 beaten eggs and 1-1/3 cups water. Stir just enough to moisten dry ingredients. Pour into a greased pan, about 8 inches

square. Bake at 425 degrees F for about 25 minutes.
Serves 12.

Blueberry Cornbread
Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed.

Cheese Cornbread
After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed.

In your Chicken Enchilada I think you mean 350 degrees. It was printed as 250 degrees.
Pat

Hi Nancy:
Here is a recipe for Velma in the November 5th newsletter that was looking for an Amish friendship starter. Keep up the fantastic work. Your newsletter is the best I’ve seen

AMISH FRIENDSHIP STARTER
1 pkg. active dry yeast
1/4 c. warm water (110 degrees)
1 c. all purpose flour
1 c. sugar
1 c. warm milk (110 degrees)

STARTER FOOD (every 5 days)
1 c. all purpose flour
1 c. sugar
1 c. milk

In a small bowl soften yeast in water for about 10 minutes. Stir well. In a 2 quart glass, plastic, or ceramic container, combine flour and sugar, mixing thoroughly so that the flour does not lump when liquid is added. Slowly stir in warm yeast mixture. Cover loosely and let stand at room temperature until bubbly. Refrigerate. This is Day 1.

Day 2-4: Stir with a spoon.

Day 5: Blend flour and sugar in a small bowl; slowly mix in milk and add to starter. Let stand until bubbly. Return to refrigerator.

Day 6-9: Stir.

Day 10 (which becomes day 1 for the next series): Feed again.
Judy in EB

This is for Betty in ME wanting a pulled pork recipe:
If you will go to Food Network website, Paula Deen (who else) has a recipe for barbecue sauce that is very good. I recently made this sauce and put it over a Boston butt roast and cooked it in the pressure cooker. It was absolutely delicious.

I don't have the recipe handy but it has tomatoes, Worcestershire, brown sugar and other stuff I don't remember, but as I said it is TNT.
Jean in NC

Hello to everyone who frequents this Newsletter and a special hello to you Nancy.
I just returned from a short vacation in Hawaii where I had some butter macadamia cookies that were to die for. I would love to make some and am wondering if anyone in our family of great cooks has a recipe that is TNT and will literally melt in your mouth. If so, will you please share the recipe. I brought back so many macadamia nuts among other things that my luggage was way overweight and I had to pay a whooping $50 extra to get it on the plane. Now, that is some expensive macadamia nuts once I got them to the continental US. So, I have to make the best use of them and really use them wisely. Thanks to all who will share their recipe.

Nancy you do such an awesome job and I so appreciate you. Right now I am behind on some of the newsletter but I assure you that I will get caught up and enjoy each and every one of them. I always look forward to the Newsletter hitting my "You Have Mail" email box. Thanks for all you do for my enjoyment.
Sara in FL

Hi Nancy. this is for Carolyn in Rochester, NY about the Crab. I use the canned crab I get from the fresh seafood section of the grocery store. It is Phillips brand and boy is it good. We use this all the time instead of buying fresh, cause it really is just as good and it does cost less. I personally don't like the imitation kind, it is too strong. But the canned is great. We always stock up on it if it goes on sale so there is some in the pantry whenever we get the desire for crab cakes or whatever! This brand may or may not be in your area, but I'm sure that there are some just as good up there.
Billie in FL

Hello
I came across this recipe in a Fannie Farmer Cookbook that is old. I never tried it but I wanted to share it with the readers.

Blender Almond Paste
An almost instant version.
May be used for almond paste cookies or cake filling.

1/2 cup orange juice
2 cups blanched almonds
1 cup sugar

Put the orange juice, 1 cup of the almonds, and the sugar into a blender or food processor and whirl until the nuts are very fine. Add the remaining cup of almonds and whirl again until very fine. KNead together, cover with dampened cheesecloth, and store in an airtight container in the refrigerator.
Enjoy! Francis, Utica, New York

Hi Nancy
I have many cookbooks from over the years, however, since I discovered your newsletter, I love trying a variety of recipes that are listed in your newsletter. Everyday I look for your newsletter. I live in Utica, New York, where it is cold in the winter time, so keep them slow cooker recipes coming. Have a great Thanksgiving. Will you be doing a segment on Thanksgiving recipes? God bless you for making this site possible.
Francis

I am looking for a recipe that was on your website quite some time ago. I do not know when or who sent it. I printed the recipe and made Hawaiian Chicken but some how I lost the recipe. If who ever sent it would send it again I would appreciate it and I will put it in the computer so it does not get lost.

I love your web site. I have other web sites with recipes but they do not compare with yours.
Thank you for your time.
Barb in IN

Hi there Nancy,
I just did a search of all the newsletters and did not find the recipe for Peach Puzzle. I expanded the search and came up with the following. Yum!

Peach Puzzle (A Magic Recipe!)
Recipe #234965

From NPR's Heirloom recipe contest. So unique and fun, not to mention delicious. As this dessert bakes, a yummy syrup is formed and vacuumed up into an upside down ramekin, so that when you invert it, you have a ready-made syrup all ready to eat with the baked peaches and biscuit-cake. Serves 7

http://www.recipezaar.com/234965

Peaches and Syrup
7 medium peaches, peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Dough
1-1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
6 tablespoons milk

For the peaches and syrup:
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup.

Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes. Pour the syrup over the peaches.

For the dough:
Pulse the flour, sugar, baking powder, and salt in a food processor until blended. Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal.
Put the mixture into a medium bowl.

Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough. Squeeze the dough together and flatten into a disk.
On a lightly floured work surface, roll the dough into a 9-inch circle. Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.) Bake until the top is golden brown, 25 to 30 minutes. Transfer the pan to a rack and let cool for 30 minutes.

Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate. Cut into wedges around each peach and serve, pouring syrup over each portion.
note:.

Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard — they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.
Take care! Chris in NM

This is for Betty T in Ga. Please put me down for one of your cookbooks..
Thanks Bette in Bama

For Patsy in Waco 11-5: I would suggest offering these to a K-1 teacher or a SS teacher. There are many different uses for old Christmas cards including ornaments, placemats, wreaths, etc.
Cathy

In the Nov. 5 n/l Carolyn, Rochester, New York was writing about crab cakes. I have gotten interested in crab cakes and have been experimenting around to try to get the best taste. Well, we are here in the middle of the U.S. and we don't have fresh crab meat. What I use is Chicken of the Sea crab. In our store, it is by the canned tuna. It is in an unrefrigerated package. I also use the recipe on their package. Instead of the red pepper, which I have used in the past, this time I used a small bottle of pimientos, 2 oz.(?) drained.

It gave them a really good flavor. Use good seasoning salt, garlic powder, green onions, 1 egg. I basically followed their recipe, using two packages of the crab meat. The packages are small, but
you end up with four crab cakes. I like them a lot, now. Let me know if you have any better ideas. I have never made crab cakes before, but am starting to enjoy it, once I got a good recipe.
Barb in OKC

Hi! This is for Joyce looking for a Celery recipe. I looked in my Best of the Best from Pennsylvania Cookbook by Gwen McKee and this is what I found. Creamed Celery is traditionally prepared for the feast which follows a wedding in the Lancaster Amish community. Most weddings occur in November and December so celery is one of the few fresh vegetables available then. It is not eaten routinely and is a delicacy.

Creamed Celery
12 quarts celery, cut up in chunks
2 cups water
1 1/4 cups sugar
4 TB. butter
2 TB. salt
1/4 cup vinegar
3 TB. flour
1 cup brown sugar
1 1/2 cups cream

Cook celery with water, sugar, butter, and salt until soft. Mix together vinegar, flour, brown sugar and cream. Stir into cooked celery and continue heating until well blended. Hope this is what you were searching for.
Lynn in PA

In the Nov 5 newsletter, Patsy in Waco asked about uses for Christmas cards. My sister makes baskets out of used greeting cards and can always use more. But I don't know how to get you her address since it isn't the policy of publishing it here in the newsletter.
Vergie in San Antonio, TX

Just made this cake from Hungry Jack buttermilk pancake mix, and it real came out good, it was a lot likes

Monkey Bread
Spray a round pan with Crisco or butter spray mix
2-1/2 cups of pancake mix
1/3 cut sugar ( can all a little more )
1/2 cup miniature semi-sweet chocolate chips
1/2 cups water
1/2 cup sour cream
1/2 teaspoon vanilla extract ( you can add any extract you like)

Heat the oven to 375 and bake for 24-26 min. I baked in my toaster oven came out good
combine pancake mix, sugar , chocolate chips, water, and sour cream, extract, mix well
Using an ice cream scoop, shape the dough into sixteen 2 in dough balls. Place in circle or if square pan in rows of 4.

Sprinkle top with sugar and cinnamon Marlene of Fl.
My husband loved it, next time I will use raisins.

Hello Nancy & Gang,
Could someone please give the date the Pineapple Pecan Cake Sherri is talking about in 11/5 letter? I must have dozed off on that one, because that is two of our favorite ingredients-lol.
Could you post the address again for the soldiers-I believe it was at Walter Reed for the Christmas card list? I would like to add them to mine as well. We have 4 nephews enlisted and thankfully the ones of ours who have done their tours in Iraq are all blessedly back in the states-we continue to pray and are humbled by the sacrifices all of our service men and women make so that we all can be free.

Mimi's Old Fashioned Ham & Pie-a TNT family favorite

**I usually save out a cup of ham after we bake one just for this, but if I don't have a baked ham, you can use a 5 oz can of ham-just drain juice and break up well with a fork-it works just as good.

2 deep dish pie shells-thawed
1 c ham-chopped
8 oz can peas & carrots mixed-drained
3 hard boiled eggs-chopped
3 t butter-melted
1 can cream of celery soup
1/2 soup can of milk
salt & pepper to taste
Preheat oven to 375*. Prick bottom and sides of 1 pie shell and bake 7 minutes or until beginning to turn golden. Reduce temperature to 325*. Put ham, peas & carrots, and eggs in a bowl-blend with a fork. In another bowl mix soup, milk, butter and seasonings well. Add to the ham and mix all together. Pour into baked crust. Turn other crust upside down on top of pie and crimp edges with fingers to seal (if mine breaks I just piece it back together-make sure all the holes are covered) put 3-4 slits in the top to vent steam and bake 325* until golden and pie is heated all the way through.
Mimi & Tootie ^..^

Jeanee wrote about having Italian for Christmas Eve. I used to have my very large family on Christmas Eve and would always have three (3) soups, Oyster Stew, Chili, and a thick Potato soup. Would have fruit salad and Fruit cake and cookies also. I would love to do it again, but now live in a retirement apartment and just can't do it any more. Then we would all go to Christmas Eve Mid-night Church Service.
Rose in Wi

Patsy in Waco requested in today's newsletter a place to send her Christmas cards. St. Jude's Hospital in Memphis is a great place to send any kind of card, Send only the top part.
"Cookie" in Texas

Today's Newsletter (11/5)) Carolyn in Rochester commented on the price of fresh crab meat. Yes, even here in DE this summer I haven't seen a sale at my local FishHouse all summer. In the past, way back, I remember using a nice solid white fish like cod, using my regular crab cake recipe. You must poach the fish and I added just a little Old Bay seasoning to the poaching water for the crab flavoring. Then you cool the fish, break it up very gently and toss with the other ingredients. A neighbor commented once saying "Oh you're having crab cakes for dinner?" Smelled like the real thing. I've even used Blue Fish (white part only)
Jan in DE

Nancy thank you for the wonderful newsletter, look forward to it each day. For the last few days I have been getting duplicates. I don't know if it has anything to do with the changes you have had to make or not. Sure hope that cold is better, we have all been suffering from it to. It is amazing to me how much more attention husbands demand than the children.

For Patricia in Ohio looking for a Scalloped Cabbage recipe, it is definitely TNT Marlene in Fl might consider something like this for a side dish to take to her church supper.

Scalloped Cabbage
1 head cabbage (about med. sz.) shredded & boiled till slightly tender
2 T. flour
1 cup water
1/2 cup milk
1 stick butter, melted
2 cups bread crumbs (these don't have to be fine)
salt & peper to taste
Velveeta cheese to taste

Mix together well drained cabbage with flour, water, milk, salt, pepper and cheese. Pour over cabbage that has been placed in a 9x13" baking dish. Melt butter and mix with bread crumbs, sprinkle over top of cabbage. Bake at 350 degrees until brown and heated through. Note: I sometimes add a dash if sugar so the cabbage won't have a bitter taste.
Kay in Indy

To Cheryl In North Olmsted, Ohio. I have used fresh and the frozen (thawed). And since I'm all about quick and easy I use the frozen the most.
Lisa-Union Bridge, MD

Last week sometime, I think 10/27 I posted a recipe for Susana in LA for Chicken in a Jug. Well, tonight I really improved on it and even my DH said "That was good Honey" and he's not a big fan of chicken. Let me tell you what I did. We're in the midst of painting the house so I needed something to go for 2 meals. I used 4 chicken leg quarters. Then I put about 6 Tbsp. olive oil in a cup, mixed in lots of fresh herbs from the garden...sage, rosemary, oregano, thyme and even a couple basil leaves that have survived a few cold nights. I chopped all that up, mixed into the olive oil along with dried onion (didn't feel like chopping one up for such a small amount. Put 2 of the quarters in the pot, put about 1/2 the herb mixture over it, then the other 2 leg quarters finishing up with the rest of the herb mixture. I tucked 6 large garlic cloves around the chicken, put the foil over and then the lid of the bean pot on and baked at 325º for 3 hours. It was sublime!!!!!!!!! Next time I'll put small red taters down in there too, but didn't have room this time. If you can get a hold of fresh herbs this is the way to do it.

Also for Linda in TN...she'd asked where to purchase a Bean Pot and I answered, but didn't see it in any Newsletter. I googled Bean Pot and came up with alot of sites to explore, so she should be able to find one.
Jan in DE

For Patsy in Waco regarding your beautiful Christmas cards. I use them for gift tags. Punch a whole in the top and attach to your gifts with curling or other ribbon I usually attach around a stick on bow. There is lots of space on the reverse for any message you might want to write to your gift recipients. Everyone loves them.
Amy in Orlando

This is for Jeanie -
Maybe you could use this for you Italian Dinner as an appetizer. It's easy, inexpensive and really good.

Olive Oil Dipping Sauce for Bread
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
2 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil

Combine all ingredients, except oil, on a deep plate or bowl.
Pour olive oil over.
Susana in Louisiana

For PeggyNELA in the Nov.4 newsletter, who wants a cornbread mix recipe. I got this from our local home extension office many years ago.

BASIC CORNBREAD MIX
8 cups cornmeal
2 cups all purpose flour
4 tablespoons baking powder
1 1/3 cups dry milk solids
1 tablespoon salt
1 tablespoon sugar
1 cup salad oil

Pour cornmeal into a large bowl. Sift flour, baking powder, dry milk solids, salt, and sugar, and add to cornmeal, blending well. Pour salad oil over entire surface and blend with a large spoon. Store in a covered container at room temperature. This makes about 2 and 1/2 pounds of mix.

To make cornbread use 2 cups of mix. Beat 2 eggs, and 1 cup water, then add to mix and stir until blended. Pour into hot, greased pan and bake at 400 degrees for 20 to 25 minutes.
Frances in Wesley Chapel

Hi Nancy,
Marcia in Mt. Airy wanted a tried and true recipe for Apple Brown Betty.

Marcia, I will be 71 shortly and have been baking since I was ten. This was my mother's recipe and I have used it all those years. I hope it is the one you are looking for.

Also for Ursula, you are welcome; I love to share recipes. I hope the dumplings turn out well for you.
Betty in Canada.

Hi Nancy, this is for Jane Ann in Alabama, who wanted to know about desiccated coconut. It is an name for shredded dried coconut. I buy mine at the Bulk store, but if none is handy I just buy regular fine shredded coconut not sweetened; although you could use that also if you wish.
Betty in Canada.

For nancyb:

Scalloped Potatoes
1-1/2 lbs baking potatoes, cut into "1/4 slices
1 onion, cut into small pieces
Salt and pepper

Sauce:
1-1/2 cups milk
2 tbsp butter
2-3 tbsp flour

Layer potatoes and onion in a 9 x 13"baking pan; sprinkling each layer with salt and pepper.
To make sauce: Over medium-low heat, melt butter in saucepan; stir in flour and continue to mix while roux browns. Slowly add milk, stirring, continue to stir until sauce thickens. Pour sauce over potatoes. Place in a 350 degree oven for 45-60 minutes; until potatoes are tender. To au gratin, simply sprinkle cheese over top of casserole the last few minutes of cooking.
Serves four.

For Marlene of FL:

Four Bean Casserole
1 lb thick-sliced bacon, cut in 1" pieces
1 onion, chopped
1/2 cup ketchup
1 tsp dry mustard
2 tbsp vinegar
3 tbsp brown sugar
1 can (16 oz each) lima beans, red kidney beans, butter beans
1 can (28 oz) pork and beans in tomato sauce

Fry bacon. Add onion, Pour off some of the fat. Add ketchup, mustard, vinegar and brown sugar. Let simmer until mixture is well blended. Add lima, kidney and butter beans, nearly drained. Stir in pork and beans. Pour into casserole and bake 2 hours or more in slow oven, 250-300 degrees.

For Jeanie:

Cannoli Pie
15 oz tub ricotta cheese
1 cup powdered sugar
1/4 cup chopped Maraschino cherries
1/3 cup chopped blanched almonds
1/4 cup mini chocolate chips
9" chocolate graham cracker crust

In a large bowl, beat ricotta cheese and powdered sugar until smooth. Stir in cherries, almonds and chips. Spoon into graham cracker crust. Cover and freeze for at least 3 hours. Remove from freezer and allow to sit 10-15 minutes before cutting. Cover and store any leftovers in the freezer.
Serves 8-10.
grannym IL

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

If you approve of the idea, please pass it on to your e-mail

This is for Velma in the Nov. 5th newsletter. You can find this recipe for the friendship starter on the site breaddaily.tripod.com/starters.htm.
I hope this helps you. This is Donna from Altoona Pa. I had told you that I would let you all know just how things were going with me and my brain tumor. Well finally I am going to Pittsburgh tomorrow. I will be having my biopsy on Wed. and My Radiation on Thursday. There is not much to tell just yet. I have been lurking around just enjoying this terrific Newsletter. I think that you all are just great. I thank you all for the lifting me up in Prayer. God is so good. Thanks again for all of you. Will let you all know just what I learn this week. I am looking forward to using some of these wonderful recipes I have copied from all of you.
Donna in Pa.

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

** Paid advertisement.

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