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On my website www.watkinsonline.com/hutto there is a recipe for Quick Bread Mix with recipes for pancakes, biscuits, and muffins. Scroll past the middle of the page to see this.

ONE POINT CUPCAKES
1 regular size box white cake mix
1 15 oz can pumpkin
1/2 cup water
1 tsp. Watkins Pumpkin Pie Spice #01982 ( on sale for Nov.)
Mix all together and place in muffin pan with paper liners. Bake as directed on cake mix package.
Any flavor cake mix can be used, use unsweetened applesauce and Watkins Flavoring Extracts to flavor and still stay at 1 point.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Watkins all-natural Herbs and Spices are on sale for the month of November.

Hello Nancy & Gang,
This is for Barb in IN who was looking for the Hawaiian Chicken recipe. This one was posted by Tona in August. I don't know if it what you are looking for, but it is the one I snagged to keep.

Hawaiian Chicken
1 green bell pepper
2 c cubed chicken
3 c cooked rice
1 (13-16 oz) can pineapple bits
2 cans cream of chicken soup
2 cloves garlic, crushed
2 tbsp salad oil
2 tbsp soy sauce
1/4 c toasted almonds

Cut green pepper in strips and set aside. Drain pineapple, saving juice in a saucepan. In a skillet, heat oil and cook green pepper with garlic until tender. Blend in soup and 1/2 c pineapple juice. Add chicken, pineapple, and soy sauce. Heat stirring now and then until done. Serve over rice and top with almonds. Serves 4.
Tona in Bama

This is another oldie but goodie that my aunt made when I was a child. The original submitter 's name was Mrs. Frances Crum and I believe it was in an old Southern Living, or at least that's where she thinks it came from.

The Compromise Cake
1-1/2 c applesauce
1-1/2 t baking soda
1 c raisins
1 c chopped dates
1 c chopped pecans
1/2 c Crisco
1-1/3 c sugar
2 eggs
2 c sifted cake flour
2 T Hershey's cocoa
1/2 t salt
1/2 t ground cinnamon
1.2 t ground cloves
1/2 t ground nutmeg
1 t vanilla extract

Preheat oven to 350*. Grease the bottom of a tube pan and line bottom with wax paper. Grease and flour the inside of pan including the wax paper and set aside. Mix applesauce and baking soda, set aside. Mix raisins, dates, and pecans in another bowl-set aside. Cream Crisco and gradually add in sugar, beating well at medium speed until fluffy (about 4-5 min). Add eggs, one at a time, beating well after each. Mix flour and next 5 ingredients; add a 1/2 c flour to raisin mix and toss gently-set aside again. Gradually ad remaining flour to batter, mixing well. Add apple sauce and raisin mixtures. Stir in vanilla. Spoon batter into pan. Bake 30 minutes at 350*, then reduce heat to 325* and bake another 20 minutes or until done. Cool in pan for 15 minutes, then remove from pan to a wire rack to cool completely.

Mimi & Tootie ^..^

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For Betty T in GA. Will you please add my order for 5 cookbooks.
Sara in FL

Hi Nancy,
I have received the e-mail several times about sending a Christmas Card to "A Recovering American Soldier", but I questioned the validity of it. I researched it and found information on Walter Reed's website that states they cannot accept any cards, letters, or packages addressed in this manner. Here is a link to the page: http://www.wramc.amedd.army.mil/Lists/WRNews/DispForm.aspx?Id=24&

Thanks for all that you do.
-Jean

---

As always, before I pass anything on, "A Great Idea!!!" I check it out and I found this on the Walter Reed Army's Medical Center site -

The U.S. Postal Service is no longer accepting "Any Service Member" or "A Recovering American Soldier" letters or packages. Mail to "Any Service Member" that is deposited into a collection box will not be delivered.

http://www.wramc.amedd.army.mil/Lists/WRNews/

Sorry to spoil anyone good intentions. You can send a message of support to our Soldiers on this site - To Our Soldiers
Dotte

--


Walter Reed Army Medical Center officials want to remind those individuals who want to show their appreciation through mail to include packages, letters, and holiday cards addressed to 'Any Wounded Soldier' or 'A Recovering American Soldier' that Walter Reed cannot accept these packages in support of the decision by then Deputy Undersecretary of Defense for Transportation Policy in 2001. This decision was made to ensure the safety and well being of patients and staff at medical centers throughout the Department of Defense.

In addition, the U.S. Postal Service is no longer accepting "Any Service Member" or "A Recovering American Soldier" letters or packages. Mail to "Any Service Member" that is deposited into a collection box will not be delivered.

Instead of sending an “Any Wounded Soldier” letter or package to Walter Reed, please consider making a donation to one of the more than 300 nonprofit organizations dedicated to helping our troops and their families listed on the "America Supports You" website, www.americasupportsyou.mil

Other organizations that offer means of showing your support for our troops or assist wounded servicemembers and their families include:

http://www.usocares.org/
http://www4.army.mil/ocpa/tooursoldiers/
http://www.redcross.org

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To Scooch re anonymous care packages
How do you send an anonymous care package to a soldier overseas? What contents do you put inside? Do you use a flat rate priority mail box? I read somewhere on line about an address where you can send books (used or new) to soldiers but I cannot find it anymore. I would like to do something and for certain, I will be sending Christmas cards. Would it be okay to send gifts anonymously to soldiers in the hospital at the same address as the one for the Christmas cards? Would homemade fudge or cookies be okay?
Dianne in Houston

Patricia OH requested a recipe for "Scallop Cabbage". I have an old and very simple recipe for Scalloped Cabbage Casserole that my family enjoys. Perhaps this is similiar to what you were searching for.

Escalloped Cabbage Casserole
2 cups cooked cabbage
2 T. butter
2 T. flour
1 c. milk
1/4 grated Cheddar Cheese
1/2 t. salt
dash of black pepper
6 T. bread crumbs

Remove the core from a small head of cabbage. Coarsely chop cabbage. Put in saucepan and add 2 cups of water. (enough water to just barely cover the cabbage) Bring to a boil, then simmer till almost cooked completely, but not quite. You will need 2 cups of cooked cabbage for this recipe.

When cabbage is nearly done, melt butter in a small sauce pan. Quickly stir in the flour with whisk to keep from lumping. Immediately add milk and continue to whisk on medium heat until sauce is thickened and smooth. (just a couple of minutes) Add cheese, salt and pepper. Stir until cheese is melted and all is well blended. Remove from heat. Drain cabbage and quickly mix 2 cups of the cooked cabbage to this sauce. Stir thoroughly. Pour into a 1 1/2 quart casserole dish that has been sprayed with cooking spray. Sprinkle top of cabbage with bread crumbs. *Can dot the crumbs with tiny dollops of butter if desired before baking if you like extra browning on the bread crumbs. Bake at 350* for 20 minutes.
Pam in Ohio

Hi Guys
This is for Patsy in Waco with all the extra cards. I used a lot of the cards I saved over the years on a large wooden box my husband made me. Painted it a light blue then put my cards and a couple of pictures from calendars that I loved all over it. I wouldn't take anything for it. I just love it.

I am looking for a Japanese salad dressing. It was very light in color (Tan ) and very gentle taste. I can't find anything like it. So Help
Pat W in Quail Valley Ca

Chocolate Chip Cheese Spread or Ball
1 8 oz. cream cheese, softened
1 stick butter, softened
1/2 tsp. vanilla
3/4 cup powdered sugar
2 tblsp. brown sugar
3/4 cup chocolate chips
3/4 cup pecans

Beat together cream cheese and butter and vanilla. Add sugar to blend. Add chocolate chips, form ball and chill. You can add pecans to mixture and use as a spread. Roll in chopped peans. Serve with vanilla wafer or graham cracker sticks.
Tona in Bama

Our Favorite Dip
2 lb. Velveeta Cheese
1 lb. Hamburger meat
1 Chopped Onion
1 Chopped Green Pepper
2 8oz Cans Mushroom pieces
4 tablespoons Chopped Black Olives
1 can Rotel, you can drain or not..it depends on the texture you want
1 tablespoon Margarine
1 large bag Fritos Scoops or Doritoes

Saute Onion, Green Pepper, and Mushrooms in Margarine. Brown Hamburger meat.

Melt Velveeta Cheese. Dump everything into melted Velveeta Cheese. Stir.

Serve in chaffing dish or Santa Fe Hot Dip Pot. Dip with your favorite kind of chip. Refrigerate leftovers.
Tona in Bama

Sweet & Sour Meatballs Dip

I'm getting hungry just typing this recipe. I can't wait to try this one!!!

4 lbs Hamburger meat
24 oz Catsup
18 oz Grape Jelly
12 oz Heinz Chili Sauce

Dump Catsup, Jelly and Chili Sauce in a deep soup pot. Put heat on burner on low and stir until the jelly melts and the sauces mix. Season Ground meat with salt, pepper, garlic powder. Take sauce mix off of heat and sit down at your table with the seasoned ground beef and the sauce mix.

Form small (quarter to dime size….just bite size) meatballs & drop into warm sauce mix.
This takes forever, that is why you sit down. Do not stir sauce mix.

When all the meat is formed into meatballs and dropped into the sauce, carry the pot back to the stove. Do not stir. It doesn't look like there is enough sauce, but there really is enough.

Turn on the heat, low to low-medium, and cook uncovered for 30 minutes after it begins to bubble slightly. Use a wooden spoon and slightly move the meatballs around after the 30 minute time. If they stick to the bottom of the pan, do not scrape them off. Just leave that part alone.

Put heat on low and cover for 30 minutes. Lift off cover every 10 minutes and stir.

Serve over rice for a meal or use tooth picks and serve as a dip. Put in chaffing dish or Santa Fe Dip Pot.
Tona in Bama

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Rave Cake
This is just one of the many tried and true family favorites that are always in use at our house. It's a pleasure to serve.

1 box Duncan Hines yellow cake mix
1 small pkg INSTANT coconut pudding
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
1 1/3 cups Baker's angel flake coconut
1 cup nuts, chopped (your preference)

Beat the eggs first, the add the cake mix, pudding mix, water and oil. Blend on medium speed for 4 minutes. Fold in coconut and chopped nuts.
Pour batter into a pam sprayed 10 inch angel food cake pan.
Bake at 325º for 1 hour. Cool on rack for 15 minutes, then remove from pan and set on a cake plate.


For the frosting:

Coconut Cream Cheese Frosting
1/3 cup butter
2 - 3oz pkgs cream cheese
1 lb bag powdered sugar
4 tsps milk
1/2 tsp coconut flavoring

Beat the butter and cream cheeses. Alternately add milk and powdered sugar, beating well after each addition.
Add coconut flavoring. Frost tops & sides of cake and sprinkle with 1 1/2 cups of flaked coconut.

NOTE* Can lightly color the frosting with 3 drops yellow food coloring and can also brown the coconut first before sprinkling over cake.
Tona in Bama

Creamed Green Beans
Serves 4

1 10-ounce package frozen green beans (or fresh)
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon celery seed
1/4 teaspoon salt

Cook beans according to package directions. Drain. Combine remaining ingredients and blend thoroughly. Add to beans and heat through.
Tona in Bama
cookin_with_haggermaker@yahoogroups.com

Spiced Carrots
A great dish for covered dish potlucks, church festivals and summertime reunions. I do not like the taste of cooked carrots but I really like this dish.

1 medium bell pepper, chopped
1 medium sweet onion, chopped
1 can tomato soup
3/4 cup white vinegar
1/4 cup oil
3/4 cup sugar
1 Tbsp worchestershire sauce
3 cans sliced carrots, drained

Combine the first seven ingredients, stirring well. Add the drained sliced carrots. Cover and refrigerate
overnight.
Tona in Bama
cookin_with_haggermaker@yahoogroups.com

Hi Nancy, staff and Landers,
I have a question for all you readers. This isn't a recipe question so much as a cultural food question. I have heard a song on country music radio stations that says in his hometown they eat cornbread and chicken. Where would someone be from that would eat that combination? I can't imagine eating anything other than chicken with biscuits. Yet I love cornbread, just want to know the region that would feature it with chicken. Thanks for the help for such a silly question.
Linda Boyles Fairborn Ohio

Hello,
I am looking for a fruit cobbler recipe that has more of a cake topping than a biscuit. As I remember the cake pours down in and around the fruit. Can you help me find this recipe?
Thank you so much, Sherry

Hi, Don from Mich. Ran into a problem that I think the group from Nancyland can help with. I tried to make some chocolate sauce last nite. I use cocoa, milk, splenda, & a touch of vanilla. I tried to thicken it with corn starch. It thickened ok but when it cools it turns gelatinous, it won't stay smooth. It doesn't taste bad but it looks bad. Does anyone know how to make it stay smooth.
I put it in the fridge and this AM it looks like pudding, yech.

Hi Nancy, HELPERS, and all other good cooks. Someone requested the recipe for Hillava Pumpkin Pie. I missed that recipe also. Since pumpkin is my grandson's favorite pie (no crust) I started looking. I went through several websites. My DH asked what I was doing (he wanted computer to play games). I told him trying to find recipe for Hillava Pie, He said "A WHAT". Anyway thanks to DD in Kansas, Sue in Ky. and gramaj for the info.
Margaret, Tulsa

Hi in Nancyland: I want to thank the following ladies for their wonderful ideas for an Italian Christmas dinner: Carolyn, Rose, Susan and Grannym. They all sound absolutely delicious and planning on using them
Thank you. Jeanie

Good morning Mimi & Tootie, I didn't write down the date on the Pineapple Pecan Cake so I am sending along the recipe. Hope you enjoy it.

Fran in FL

Pineapple Pecan Cake
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 eggs
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans

FROSTING:
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

In a mixing bowl, combine the first five ingredients; mix well. Stir in pecans. Pour into an ungreased 13" x 9" x 2" baking pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, combine all frosting ingredients; beat until smooth. Frost cake.
Yield: 16-20 servings (ha!!! Not in my house!!! LOL)
Tona in Bama

The Amish Friendship Starter really sounds interesting -
Dated : November 6/2007

Would anyone have a list of recipes that the starter could be used for ??
There are only 2 of us now and even if I used just the original recipe when I wanted to bake without doing all the other instructions sort of thing I could just make it up and use !!
Joanne, St. Thomas Ontario

Nancy, Just wanted to thank you for taking the time to make this site, I can't wait each day to get it and open and see what all the guys and ladies sent in. I have made a lot and always enjoy. keep the slow recipes coming.

Want to thank who ever sent in the Scalloped Potatoes, and five bean casserole, Will use both
Marlene of Fl.

Jeannie wanted Italian appetizers for a dinner she will be having. Why not make a beautiful antipasto . I take a huge platter and cover it with pulled lettuce leaves. Then I add groups of marinated mushrooms, deviled eggs, grape tomatoes, peppers, sliced cucumber, anchovies or sardines, and marinated artichoke hearts. Mound Italian tuna in the middle and make wedges of provolone cheese and make roses out of Genoa salami. Spread sliced pickled Spanish onions over all. You make the salami roses by slicing very thin Genoa salami half way (to the middle), twist into a cone shape and drop in an olive for the center.

Pickled onions
2 red onions, sliced 1/4 inch
2 cups white wine vinegar
2 Bay leaves
3 whole allspice berries
3 whole black peppercorns
generous pinch of salt
generous pinch of sugar
Pile onion rings into a non aluminum shallow dish.Pour vinegar over them, Sprinkle spices and salt and sugar. Cover with plastic wrap and refrigrate for 4 hours., turning several times .

Other suggestions for appetizers would be stuffed mushrooms or bruchetta. I will be happy to give you recipes for these if you would like.
Margo/Boston

Nancy,
After reading your comment in a letter a week or so ago I saw so many parallels in our lives. I too had to take early retirement because of several disabilities. My identity was with the school systems as your was.

But I guess it stopped there.....I am not passionate about cooking although I tried my best. I just stayed too busy with 3 sons and a husband. I so enjoy your newsletter and do try recipes, especially when they are simple and short. I have trouble standing for more than a few minutes so cooking can be a challenge.

I am a dog person but you have converted me to include cats in my love for animals. I thoroughly enjoy your stories about the bosses in the house! And I look forward to the news letter each day except Thursday. ha ha Its a pleasure to be in a family such as this.
Sandy in KY

Harvey Wallbanger Cake

Cake:
1 pkg. orange cake mix
1 (3oz) pkg instant vanilla pudding
4 eggs
1/2 cup cooking oil
3/4 cup orange juice (not concentrate)
2 oz. Vodka
2 oz Neapolitan Liqueur (Find at your local liquor store)

Mix all the above ingredients in one bowl and pour into a greased angel food cake pan. Bake at 350º for 45-50 minutes. Invert cake as you normally would an Angel Food cake.
Frost cake while warm.

Frosting:
1 cup powdered sugar
1 Tbsp. orange juice (not concentrate)
1 Tbsp. Vodka
1 Tbsp. Neopolitan Liqueur
Mix all thoroughly and as stated above, frost while cake is warm.
Cheryl, North Olmsted, Ohio

This is an Easy Instant Mashed Potato Casserole for Thanksgiving, it can be made ahead of time and heated approximately 20 or 30 minutes before dinner. (If you make a large batch, it can be heated and served in a crock pot, freeing up the stove and microwave for other cooking).

Follow directions on instant mashed potato box for quantity you need to make.
Add shredded mozzarella cheese, grated locatelli cheese (or any other grating cheese), onions sautéed in butter or olive oil, some bacon bits, salt and pepper to taste, (all ingredients according to your taste), and sprinkle seasoned bread crumbs on top. Bake until heated through and bubbly. Serve in casserole dish if taking right from oven, or spoon into crockpot keeping hot to serve later.

Everyone always asks for the recipe whenever I make this for the Holidays. It is easy to prepare, very tasty, and makes a nice presentation with some fresh parsley on top. No one believes it is instant mashed potatoes because of the combination of all the cheese and onions.
CAMILLE, Commack, L.I.,NY

Hi all in Nancyland and the co-kitty editors,
To whomever what looking for a pork barbeque recipe in the Nov. 6 newsletter-- I don't have a recipe for the pork part but I do have a great recipe for the sauce part. My family is from west Tennessee and we all love the pork barbeque that is made there. We used to go to the "country store" owned by a guy named Alf and buy it to bring home with us. We always use a soda bottle with holes punched in the lid for a shaker for the sauce. My uncle was able to get the recipe:

Alf's Tennessee Barbecue Sauce
1 gallon cider vinegar
3 oz. red pepper
3 oz. black pepper
1/2 lb. salt
1/2 lb. brown sugar

1 bottle Tabasco sauce (size depends on how hot you want it--I use a regular size bottle)
4 oz. lemon juice.
Mix together and store in refrigerator indefinitely. Plenty to bottle up and give as Christmas gifts. Excellent on chicken also.
Bev in Michigan

Boo Yah!!!!!to Jan in Delaware
I must have missed the first posting of a recipe for my new bean pot but I have already copied and pasted this one into my recipe book and will fix it VERY soon. It is my FIRST recipe for the new pot. Thanks so much. I kNOW it will be good.
Susana in Louisiana

Once again, here I am asking for help. Does anyone have a recipe for pumpkin bisque or does anything like that exist? I am a pumpkin fanatic.
Thanks, Marie in VA

Good morning Nancy,
I am responding to Carolyn, Rochester, New York in the http://www.nancys-kitchen.com/2007-october-recipes/nov-05-2007.htm  who wanted to know if there was an inexpensive crab to use in crab cakes. If she would look at her Super Walmart in the canned meat section, there are packets of tuna, chicken, shrimp, lobster and crab. The name brand is Chicken of the Sea. They are very inexpensive and very good! I use them all the time. If she can’t find those, she can use can crab (it is real crab that has been flaked) instead. I wouldn’t use imitation crab in crab cakes because of the texture and taste. It’s not quite the same.

And for M in Montana in the same newsletter, here is my recipe for: (These were both in a newsletter last week – Nov. 1st - with my collection of SW recipes.)

Queso Blanco Dip (White Cheese Dip)

This is the hard-to-find dip that is served in many Mexican restaurants. from http://www.ortega.com

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)

Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas. And:

Tex-Mex Dip from http://www.allrecipes.com

1 large can refried beans
Fresh chopped tomatoes
1 can chopped black olives
1 chopped red or yellow bell pepper
5 chopped scallions, including tops
1 cup homemade or bottled green chile salsa
1 can diced green chiles
1 container avocado dip or fresh guacamole
8 ounces sour cream
Shredded Longhorn or Cheddar cheese

Layer the ingredients in the order given in a 13 x 9-inch dish. Refrigerate until serving time. Serve with large corn chips. Dip through all layers.

Take care Nancy, and don’t work your assistants too hard! LOL
Chris in NM

I want to share the following recipe that we think
is very good and so different from cole slaw.
It makes a lot. Barb in OKC

It is called:

Crunchy Napa Cabbage Salad
Dressing
2 Tbsp Soy Sauce
1/4 cup cider vinegar (I used malt vinegar)
1/2 cup sugar
1/4 cup canola oil (I used olive oil)

Salad
2 small or 1 large head of Napa cabbage, thinly sliced
2 Tbsp canola oil
2 packages Ramen Noodles, crunched (don't use the spice packets)
1 Tbsp sesame seeds
3--4 cloves garlic, crushed
1/2 cup Sunkist Almond Accents Flavored sliced almonds

In a small sauce pan, combine soy sauce, vinegar, sugar and canola oil and simmer for 1 minute. Remove from heat and refrigerate. In a small sauté pan, heat oil over low heat and add noodles,
sesame seeds and garlic, cook for 2 minutes until golden brown. Stir frequently. In large salad bowl toss noodle mixture and sliced cabbage together. Add dressing and sprinkle with almond accents.
It stores well.

When you are making the Jar Recipe Mixes, how do you seal the jar? I know I do it when I’m canning, but with the dry mixes, I don’t understand how that’s done. Can you help?
Sue

For the past 50+ years, I have been baking Date Pinwheel cookies and I have trouble each time rolling them out. I refrigerate the dough. I have tried rolling them out on wax paper, plastic wrap, and floured surface and it always cracks and the filling oozes out. Does anyone have any suggestions? I have tried many different recipes, some with one egg and others with two eggs. I just don't know what the problem could be. I sure would appreciate any help.
Thank you, Grandma O, IL

Boots in Va wanted a gravy recipe for 40 people. I sent this recipe in a few weeks ago . It makes about 8 cups of gravy but it could be doubled or tripled I would guess. I make it and freeze it in airtight containers or freezer bags in 2 cup amounts. It is good for a couple of months. It takes 2 days in refrigerator to thaw. Margo/Boston

Make Ahead Turkey Gravy
4 turkey wings (about 3-4 pounds)
2 medium onions, peeled and quartered
8 cups chicken broth ( I use College Inn)
3/4 cups chopped carrots
1/2 tsp dry thyme
3/4 cup all purpose flour
2 tbl butter
1/2 tsp pepper

Heat oven to 400 degrees. Put wings in a single layer in a Pam sprayed roasting pan; scatter onions on top. Roast 1&1/4 hours till wings brown. Put wings and onions in large Dutch oven (saucepan). Add one cup water to roasting pan and scrape up brown bits on bottom and add to the pot.Add 6 cups chicken broth. Add carrots and thyme. bring to a boil, reduce heat and simmer uncovered for 1 1/2 hours.

Remove wings. When cool pull off skin and meat. Discard skin, save meat for another use. Strain broth into a saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables. Skim fat off broth. if possible put in refrigerator so fat will rise to top and solidify. It's easier to remove that way.
Whisk flour into remaining two cups broth till well blended and smooth. Bring broth in saucepan to gentle boil. whisk in flour mixture and boil 4-5 minutes to thicken. Stir in butter and pepper.

Hi, Nancy,
With the cooler weather coming (or here, for those in the North) I thought I'd send in one of my favorite soup recipes. I don't remember where I got it. I've had it for years, and it's delicious!

Cheesy Chicken Chowder
3 c. chicken broth
2 c. peeled, diced potatoes
1 c. diced carrots
1 c. diced celery
1/2 c. diced onion
1 1/2 t. salt
1/4 t. pepper
1/4 c. butter or margarine
1/3 c. flour
2 c. milk
2 c. grated Cheddar cheese
2 c. diced cooked chicken
In 4 quart saucepan, bring chicken broth to a boil; reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes, til tender. Meanwhile, melt butter in a medium saucepan, add flour; mix well. Gradually stir in milk; cook til slightly thickened. Stir in cheese; cook til melted. Add to broth along with chicken. Cook and stir over medium heat til heated through. Serves 6 to 8.

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

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

*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