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.

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. I have 6 Watkins November flyers I can still send out. Please email your name and street address. I am really having fun sending recipe booklets given with any Watkins November order.

My thanks to Roz in Indy and Lisa in East Texas for their recipes for Norwegian meatballs. I think these recipes come closer to anything I've found yet. No coriander in the meatballs, but I could always add that. I'll probably try these between Thanksgiving and Christmas and will try to let you know how close they came.
Marsha along the Mississippi River in Iowa

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.
Betty in Canada

Apple Brown Betty
4 cups small soft bread cubes
1/2 cup butter or margarine (melted)
3/4 tsp. cinnamon
1/8 tsp. salt
3/4 cup packed brown sugar
4 cups chopped tart apples
Nutmeg Cream OR Hard Sauce

Mix first 5 ingredients. Arrange alternate layers of mixture and apples in a buttered, shallow 1 quart baking dish. Bake in a preheated 375ºF oven for 1 hour OR until apples are tender and top is golden brown. Serve warm with Nutmeg Cream or Hard Sauce.

NUTMEG CREAM:-
Mix 1 cup light OR heavy cream with 1/4 tsp nutmeg.

CardFountain Greetings ( new talking cards! ) The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.

Ecards- for more information.

This is for Marion in Long Beach MS who has lost her Sweet Potato Casserole recipe.

Sweet Potato Casserole
2 17oz. cans of sweet potatoes- drained
1 20oz. can crushed pineapple- drained
2 well beaten eggs
1/2 c. brown sugar
2 Tbs. melted butter
2 tsp. pumpkin pie spice
Blend together well, turn into buttered casserole dish. Bake 350º for 30 mins. Top with marshmallows, bake for approx. 5 mins.

I make this every holiday and there is never any left, even the kids like it.
Nancy in Virginia Beach

Could some one please repost the recipe for Chicken in a Jug? I could not find it in the archives.
Thank you, Carol

Hi Nancy, hope your feeling better.
Our Church has a Hanging of the Greens where we decorate for Christmas and I have been asked to oversee preparing about 200 Homemade Cinnamon Rolls, hot chocolate and coffee. Would love to have some real good recipes and any ideas on how to make hot chocolate for a crowd. I have had some rather nasty hot chocolate at gatherings and I know you will have some ideas.
Thanks loads. Wisemama

I see all these recipes calling for just an egg yolk. how do you get the yolk from the white without breaking it? is there some kind of gizmo that you can buy that does that? even tho I have been cooking for years, whenever I see a recipe that calls for just a yolk, or just whites, I just pass it up. would love any ideas.
thanks, Nedra in VA

Hi Nancy, this is in answer to the question that Linda Boyles, of Fairborn OH sent in. I'm not sure what song she's talking about, but, eating cornbread and chicken, sounds like a Southern tradition, to me. It might be, also, that the singer means eating the cornbread and chicken at different times and not necessarily at the same meal, which is something we here in Alabama do, also. However, there's nothing better than sitting down to a meal of baked chicken with cornbread dressing, or good ole southern fried chicken with cornbread muffins. Though, rolls are good too. I think the thing about cornbread and chicken may also have to do with economics. Chicken used to be a very inexpensive dish and cornbread was cheap to make, so some folks would (and still do,
especially in small southern towns) combined the two when they sat down to the dinner table for an economical meal. By the way, I didn't think your question was silly, I think cultural food traditions can be very interesting to read about.
MAH from Alabama

Thanks for all the request for our Church cookbook. I do not take the orders. You have to order directly to the church. The name of the cookbook is: The Sanctuary's Tasty Recipes, which is a three ring hard back binder with a cookbook holder to hold your cookbook while cooking, and tabs for easy finding. The book sells for $12.00 plus $5.00 shipping. Send you check, cashier check or money order to:

The Sanctuary,
302 Byrd Rd.
Evans, Ga. 30809.

Be sure and write Sanctuary's Tasty Recipes on your check.
$12.00 plus $5.00 shipping.

I appreciate all the request we are getting and I think you will see that the cookbook is beautiful and has a lot of Nancy's Kitchen recipes with acknowledgement of the group. If you are ordering more than one book, I am sure you would get a better price instead of $5.00 shipping for each book. I will check on this and let you know.
Thanks again. Betty T. Ga.

Hi everyone in Nancyland I hope you can help me. I have seen the recipe for the Amish friendship Bread but am looking for the recipe for the Friendship cake & starter using fruit. I know is has fruit cocktail, peaches and a lot of sugar. My Aunt gave me the recipe about 20 years ago and I lost it. The ones I seem to keep finding have Brandy in them and I know mine recipe didn’t have brandy in it. Please help.
Thanks, Joan

Hello Nancy and everyone in Nancyland. We will be spending Thanksgiving with my husband's family and I am in charge of the meal for Wednesday night. Nothing far out, most of the men are meat and potato guys-the women will pretty much eat anything. I would like something easy, quick and filling. I'm thinking maybe a taco stack-tortilla chips, meat, beans, onions, cheese, tomatoes, lettuce with guacamole, salsa and pico. Any thoughts? Would appreciate your input.
Thanks, Connie in TX

Hello Nancy. I have not responded in a couple of years, but love your newsletter. To answer Linda from Ohio’s question of who eats chicken and cornbread and what region of the country would they be from – We eat that combination here in Mississippi and I believe throughout all the South. It is a fantastic combination!
Martha Dearman

For Grandma O in Ill.
I roll my dough on waxed paper top and bottom. Spread on the date filling. Roll up in a log roll starting with long side. Pull the wax paper away as you roll. Then refrigerate over night. Unwrap and slice on a cutting board into 1/4 inch slices and bake on parchment lined baking sheets. I make two rolls because it is easier to handle.
Genie in NW Ohio

Dear Friend,
Thank you for allowing me to share your most rewarding site. You have restored my faith in the human race. This comprehensive offering through your laborious efforts should not go unnoticed. You should be highly commended.

Jan in Delaware provided information to Linda in Tennessee about bean pots. My question:
How do bean pots differ from crock pots and slow cookers ? Also, am I to assume crock pots are the same as slow cookers ? I am a retired school administrator whose motto is : "it's never too late." You are wished a rainbow-filled future!
Mrs. Marshall

Nancy, I wanted to say thank-you for the address for Christmas cards for recovering soldiers, but, is there an address to send Christmas cards ( or any cards to soldiers) that are away at war?
Cindy M In Virginia

For Marie in VA:
I made a wonderful SQUASH BISQUE last week but next time I will use canned pumpkin, as hacking up the butternut squash, seeding and then peeling it is a hazardous task! (Even though I first softened the whole squash in the microwave for 5 minutes, as directed by a savvy cook on this site, it was still difficult and time consuming.) Anyway, the soup was superb and it is now a favorite winter soup which I will make again and again. Pumpkin is on sale right now (which happens only about once a year) so I'm going to stock up!

SQUASH BISQUE
3 T. butter
1 onion, chopped
1 large carrot, grated
2 medium potatoes, peeled & cubed
2 butternut squash, peeled & cubed (or 2 29 oz. cans pumpkin)
4 C. chicken stock (I used 2 cans)
1 C. heavy cream
1 C. milk

Saute onion & carrot in butter until tender. Add potatoes, squash (or pumpkin) and broth. Simmer, covered, over low heat for 30 minutes, until very tender. Puree mixture in small batches in blender (be careful!) Return to saucepan & add cream and milk. Taste & add salt & pepper as desired. Heat through and enjoy a smooth, delicious winter soup!
Sandy in Bountiful, UT

Hi Nancy, I have had a good healthy laugh over the comment form Linda Boyles, Fairborn Ohio which states that she can't imagine eating cornbread with fried chicken! Honey, in the deep south you eat corn bread with anything! It is a beloved food group. I grew up eating it for breakfast lunch and supper. It goes with everything! By the way, I'm from Georgia! Where some eat dumplings with beans we eat corn bread, cornbread is great with fried fish or a big bowl of greens or .....!
Billie in FL

My sincere thanks to Betty in Canada re: Apple Brown Betty. However, the recipe was not included.
Marcia in Mt. Airy

Good morning Nancy,

Someone from a recent newsletter was wondering what to do with leftover Halloween candy. Today in an About.com newsletter there was the following:

http://homecooking.about.com/library

Recipes Using Candy and Candy Bars

Fans of commercial candies will love these recipes which use candy bars, hard candies, chocolates, caramels, and more in delicious desserts.

Almond Coconut Cake
Brownies with Chocolate-Covered Mints
Caramel Mousse Mini-cups
Chocolate Candy Oatmeal Bars in a Jar
Oatmeal Brownie Crunch Bars
Peanut Butter Rollo¨ Cookie Cups
Perfect Popcorn Balls
Smashed Bugs Candies
Snickers® Cookie Bars
Toffee Fondue
Turtle Cake
More Candy Recipes

Guess lots of other people are in the same spot with all the extra candy at home!
Take care! Chris in NM

Cucumber Shell Salad
1 (16 ounce) package shell pasta
1 (16 ounce) package frozen peas
1 medium cucumber, chopped
1 small red onion, chopped
1 cup ranch salad dressing
Cook pasta, drain and cool. In a large bowl combine pasta, peas, cucumber, and onion. Add dressing and mix to coat. Cover and chill at least 2 hours before serving. Makes 16 servings.
Bette~Indiana

Cheese Log
1 (16 ounce) box Mexican Velveeta Cheese
2 (8 ounce) packages cream cheese
2 (2.5 ounce) packages chipped beef chopped
1 bunch green onions minced

Roll out (room temperature) Velveeta cheese between wax paper. Spread cream cheese over velveeta, then sprinkle chipped beef and chopped onion over cheese. Roll up into a log, serve with crackers. This recipe can be halved if desired. Also, you can use regular Velveeta if you don't want the Mexican.
Bette~Indiana

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.

We seem to never have leftover Halloween, especially chocolates, but here is a recipe link that has some recipes. I might go out and get some candy to try a few of these recipes. Enjoy!
http://homecooking.about.com/library/
Janice in PA

For Marie in VA
I had posted this in early fall, I think. It's a rich, thick soup but not one loaded with "bad" things. I make it up and refrigerate it and then just put the amount we need in bowls and microwave without letting it boil. It makes 4 good sized servings.
It's the BEST!
And yes, I'm a pumpkin nut too.

Creamy Southwestern Pumpkin Soup --- this is so good in fall
2 T butter or margarine
1 large onion chopped, about 2 C
1 jalapeño pepper, seeded and chopped - or more to taste
2 garlic cloves, minced
5 C chicken broth
1 large baking potato, peeled and chopped, about 2 C
1 1/4 t salt
1/2 t chili powder
1/2 t ground cumin
1 (15 oz.) can pumpkin
1/4 C chopped fresh cilantro
2 C milk
3 T fresh lime juice (I do not use)
Garnishes - sour cream, fresh cilantro sprig

Melt butter in a Dutch oven over medium heat. Add onion, jalapeño pepper and garlic. Sauté 5 minutes. Add chicken broth and next 5 ingredients. Cook, stirring often for 30 minutes or so or until potato is tender. Remove from heat and let cool slightly - about 10-15 minutes

Process potato mixture, pumpkin and cilantro - in batches - in food processor blender until smooth, stopping to scrape down sides.

Return to Dutch oven, stir in milk and simmer for 10 minutes until heated through.
Serve with garnishes.
Hope you enjoy!

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.

In today's newsletter, there was a comment about not being able to send mail to Recovering Soldier, and so forth. If you want to support the troops in this way, consider checking out Soldiers Angels. It is a worthwhile organization, connecting people with individual service men and women. We are now sending cards and other mail to our second soldier, and I have shared this with friends who have also had positive experiences.

Just a thought, especially with the holiday season around the corner Just do a web search for Soldiers Angels, and it will take you to a site with information.
Lois Kingston, WA

Hi Nancy and Nancylander's. I posted the recipe for the Hillvilla pumpkin pie, along with the spice recipe, here last year. It's also on the Recipezaar website. It wasn't just a "sounds like" recipe. It is the original one that was posted in his obituary in the 80's. It is absolutely the best pumpkin pie you will ever eat. I guarantee it!
Mary in Oregon

This is for Barb in OKC who ask about Crab Cakes. I am originally from Maryland. The following is my grandmother’s recipe. It is the BEST!

Nonnie’s Maryland Crab Cakes
1lb crabmeat – Regular and claw
2 slices bread, crumbled, not too fresh
2 beaten eggs
1 Tbsp Worcestershire sauce
1 Tbsp prepared mustard
Sprinkle of parsley
Old Bay Seasoning

Beat together the eggs, Worcestershire and mustard. Stir into the crab and crumbled bread. Add seasonings and lightly stir with a fork. Make patties but not too tight. Fry in hot oil.
Linda H

I'm looking for a recipe for "Applets" and "Cotlets". Not sure if these are spelled right. They are candies that are jelled apricot and apple. I think the juice or a puree. Not sure but my daughter had some one time and I would like to make them for Christmas for her.
dtt

For Judi of Mass. Most of the time when I use eggs, I use 2. You need to adjust your liquid and the way you do that is to put them in a measuring cup and see how much it is and subtract that much water. I hope that this helps you. I also sometime use milk instead of water. All this does is change the texture of the bread. You can go to Prepared Pantry and the have an article on what the part the different ingredients play in making bread. It is very interesting and informative.
Madelyn of Ar.

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

Just a short note about the fabulous grape salad that everyone loves. I have made the grape salad several times now using splenda in place of the sugar (cut it back to 3/4 cup instead of 1 cup) and I used the splenda brown sugar mix for the topping using 1 cup as the recipe calls for. No one can tell that it is made with splenda and since I am a diabetic it is a great dessert, especially for the upcoming holidays. Pat Russell, SW OK

For Linda Boyles in Fairborn, Ohio, re: cornbread and chicken. Nov. 7 newsletter

Linda, I am from north Louisiana and to my husband and most people in my area, cornbread goes with anything and everything, or even by itself with nothing else at all. Most of the time in our family and many other families in this area (and I think most of the south) when we have homemade fried chicken (and I'm pretty sure he's talking about fried chicken) we have many kind of vegetables to go with it ( things like purple hull peas or butter beans, corn & fresh tomatoes or even turnip greens or maybe fresh string beans with new potatoes cooked in them and summer squash stewed down with onions). The point being, we think we have to have cornbread if we have vegetables and we nearly always have vegetables with fried chicken. That was especially true a generation or 2 ago. When I was a kid, 40 plus years ago, I knew summer had truly arrived when Mama cooked fried chicken and fresh purple hull peas or butterbeans from Daddy's garden and cornbread. Of course, we also had to have fresh tomatoes from the garden also, and usually fresh corn cooked in a cast iron skillet. Now don't get me wrong, we love biscuits too, but if there is any kind of garden vegetable involved, there will be cornbread there, too.

I think it is a deep south thing. If the song you mention is the one I am thinking of, it is by Alan Jackson. And he is definitely from the south. Many of his biggest hits talk about his upbringing. They make me pretty nostalgic when I hear them, because I can relate to many of them-- the ones where he talks about his memories of his mom and dad and how they raised him and things he remembers doing as a kid. He is also the one who wrote 'Where Were You When the World Stopped Turning' about 9/11/01 almost immediately after it happened and it was on the radio, within a few days. I still almost cry every time I hear it, because to me he captured so much of what I feel most people were feeling at that time.

Didn't mean to be so long winded. Hope I have helped you understand the cornbread and chicken line from 'Where I Come From'.
Etta in LA

Anyone have a really good sausage dip recipe? Something besides the Velveeta and Rotel dip. Having a family get together this weekend and wanted to make a couple of dips.
thanks
Lisa (East Texas)

November 6th requests.
Pineapple Pecan Cake is in the Oct 17th newsletter.
Hawaiian Chicken is in the August 17th newsletter.
gramaj

This is for you Jeanie. It is the best. Kinda pricey but oh so worth it. I make this at least once a year and everyone loves it.
Enjoy, Penny from Wisconsin

Mixed Antipasto
For the Marinade
1 large garlic clove, minced
2 Tbls. balsamic vinegar
2 Tbls. red wine vinegar
1/2 tsp. crumbled dried rosemary
1 tsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
1/4 tsp. dried hot red pepper flakes, or to taste
1/2 cup olive oil

3 large carrots, cut diagonally into 1/4 inch thick slices
2 small fennel bulbs (about 1-1/2 pounds) cut crosswise into 1/4 inch thick slices (about 3 cups)
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
12 oz jar peperoncine, rinsed and drained well
3/4 pound black & green brine cured olives
1/4 pound sun dried tomatoes packed in oil, drained and cut into strips
3/4 pound marinated or plain small mozzarella balls
1/2 pound pepperoni or soppressata cut crosswise into 1/4 inch thick slices and the slices quarted
Two-7 ounce jars marinated artichoke hearts, rinsed and drained well
1/3 cup minced fresh parsley leaves

Make the marinade:
In a small bowl whisk together the garlic, vinegar's, rosemary, basil, oregano, red pepper flakes, and salt & pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.

In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, fennel, roasted peppers, peperoncine, olives, sun dried tomatoes, cheese balls, pepperoni, artichoke hearts, the marinade, and parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer to a platter, garnish with parsley sprigs, and serve it at room temperature.
Serves 6 to 8

I use 1/4 pound each of proscuitto, sopressata, and capicola, thinly sliced.

I do not marinate the meats but surround the edge of a large platter with the meats rolling up like cigarettes, alternating with mozzarella.

I use some of my Xmas card fronts for recipe cards.
Mary Ann

This is for Patsy from Waco wanting to get rid of her Christmas Cards, Nov. 5 letter. My lady, recycle!! Cut the picture out and make this year's Christmas Gift Tags with them. You can either make it flat or in a card shape with the fold in the middle. What fun this is when you don't know anything about the girls. vvs

In the newsletter, I noticed a FABULOUS idea for sending Christmas cards to soldiers whom have been hurt. I also did this last year, HOWEVER...You will receive them back! Since 911- NO cards like this can be accepted. What a shame, but it's safer this way I'm sure. Just thought I would let you all know before you wasted your card as well as the postage. Have a Blessed day,
Dee in Tx

Here is just one more way to say thanks to our military.
Mary Jo in MD

If you go to this web site, www.LetsSayThanks.com
http://www.letssaythanks.com/
you can pick out a thank you card and Xerox will print it and it will be sent to a soldier that is currently serving in Iraq. You can't pick who gets it, but it will go to some member of the armed services.

Hi Nancy
In the Nov.7-07 Newsletter Marion who lived In
Long Beach M.S wanting a sweet potato casserole well
I have one that was sent in by Bobbie in N.C. maybe
this is the one she is looking for .. Vera from
Ontario Canada..


Sweet Potato Casserole
3 to 4 sweet potatoes. wash , boil
2 eggs
1 cup white sugar
1 stick butter soft
1 tsp. vanilla

Peel and mash potatoes and mix with the rest of the
ingredients. Put in a casserole dish

Topping
1 stick melted butter
1 cup brown sugar
1/3cup flour
1 cup chopped pecans
1 cup coconut (opt)
mix and dab on top try to cover the entire casserole
Bake 350 until brown on top .

I hope this is the one ..

I would like to say a big thank you to Nancy for all the work she puts into all these newsletters.. .. with
out her we wouldn't have anything so Nancy please take care of yourself
Vera

Nancy,here is a recipe I have made in the past and used it for gifts: I call it Crogan balogna (clone) recipe: I have had this recipe since in 80s.

Crogan balogna (clone)
2 lb lean ground beef
1/2tsp onion powder
1/4tsp garlic powder
2&1/2tsp liquid smoke
2 tbs Tender Quick Salt
3/4 to 1 cup water
Mix and let stand in fridge 24 hours.

Mix again and mold into 2 rolls (loaves) Bake on rack 300 degrees for 1/14 hour. Let cool and slice. I was given this from a friend Northern NY and crogan is a town noted for this bologna I call it crogan bologna. It is not their recipe.
Mary Ann upstate NY

I hope someone can help me. My sister has two young sons just as we do but there is one BIG difference. Her youngest son hardly eats anything at all. She is asking me for recipes that have "hidden veggies" and I - quite honestly, don't have any. I've never had this problem so I'm pretty much no help to her. Can anyone out there in Nancyland send me a link or recipes that she could use that would be considered "child friendly" to a 5 year old that likes grapes, macaroni and cheese and bacon. Thanks for any help that you can offer.
Susana in Louisiana

Hello to everyone. I am finally caught up. I hate to get behind cause I can't skip ahead for fear I'll miss something! I wanted to say I tried the Spiced Pumpkin Bars with orange frosting recipe at The Prepared Pantry.

They were delicious. I baked in a 9 X 13 pan like the recipe says and it was more like a cake than bars. The baking time was longer, also. I took it to a family dinner and we ate it with a scoop of vanilla ice cream. Everyone loved it. I think next time I will try a jelly roll pan and make them thinner- more like bars.

I do not remember the name of the person looking for the "best" recipes, but I think this is the Best Coconut Cream Pie recipe I have found.

Coconut Cream Pie
1 (9 inch) pie crust, baked
2/3 cup white sugar
1/2 teaspoon salt
3 tablespoons cornstarch
4 teaspoons all-purpose flour
1 2/3 cups milk
14 oz can evaporated milk
1-1/2 cups shredded coconut
3 egg yolks, beaten
4 teaspoons butter
1- 1/2 teaspoons vanilla extract

In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.

Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.

Pour mixture into baked pastry shell. Chill at least 3 hours before serving.

One more thing- for Reeva Babcock in the Nov. 5 newsletter. I think it is the HillVilla pumpkin pie recipe she is asking about. I do not know the date it was in the newsletter, but I did copy and save it on October 9, 2006. I have been wanting to make it, but have not as yet. WAY back I went to that restaurant after a school dance. If you want to print the recipe again here it is. It was originally sent in by Mary in Oregon.

Hillvilla Pumpkin Pie
2 lg. Eggs
1 tsp. Vanilla
1 16oz. Can of pumpkin
1/4 c. Firmly packed brown sugar - dark or golden
2 1/2 tsp. Special seasoning (recipe follows)
1 c. Evaporated milk
1/2 c. Half and half
1/2 c. 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 T. Ground cinnamon
2 T. Ground allspice
2 T. Black pepper
2 .T. Salt
1 T. Ground nutmeg
1 T. Ground cloves
1 T. 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.


I'm a little (okay- a lot) long winded so feel free to print all or part of this. Thanks for all you do, Nancy. You sounded great on the celebrity interview. Quite an accomplishment!!
Kathy in Damascus,OR

In the 11-7 newsletter, Marion was looking for a recipe for Sweet Potato Casserole. This is one from this site prior to 2007. At the time I was not copying the date or name with what I saved. Hope this is the one you wanted. Enjoy!
Barbara S

Sweet Potato Casserole
3/4 c. sugar
4 c. sweet potatoes, cooked and mashed
2 eggs, beaten
1/4 c. melted margarine or butter
2/3 c. canned milk
2 tsp. vanilla
3/4 c. brown sugar
1 c. chopped nuts
1/2 c. flour
1/3 c. melted margarine or butter
1 c. coconut, optional ( I don't use it )

Mix first 6 ingredients. Place in casserole dish. In another bowl combine the remaining ingredients and mix well. Sprinkle on top of potatoes. Bake at 350 degrees for 45 minutes. Serves 6-8.

Nancy,
So much is being said about us American becoming heavy in body weight. I would like to see more subscribers submit recipes that taste good and are healthy to eat. I noticed that a lot of recipes being sent in are very high in fat.
Have a great day! Francis, Utica New York

Comment
There are many groups that are just for healthy and diet related recipes. From time to time there have been "healthy and/or low fat recipes. The purpose of this newsletter is to share TNT (Tried and Tested) recipes. Many recipes in this newsletter are often ones handed down from generation to generation.
Nancy Rogers

Bobbie in IL,
This may sound a little foolish, but would you walk me through your steps for making gravy? Roux or slurry? I would really appreciate your help. I would like to start making my own gravies, instead of buying the jarred stuff.
Thank you, Heidi in ME

Hi Nancy; Just a couple of ideas some of the crafty cooks might like for holidays.

Save and clean the wishbones from any fowl. Right now I have a very small one from a cornish chicken. Make sure the bones are clean and dry. Then dip in gold or silver paint or glue then dip wishbone in glitter. Lay on wax paper to dry. These are really cute tied to a bow on special gifts. I have also dipped sweetgum tree balls in the paint and they make a pretty center piece.

The second :
Get samples of wallpaper from hardware stores or cut a 4 x 3 piece of wallpaper. Tear a small border around edges of paper to make a jagged edge. Then write:
The bank won't give us credit
and our budget makes us scheme
we can't offset the debit
as stingy as we may seem
not to send you SEASONS GREETINGS
would never do at all.
To wish you MERRY CHRISTMAS
WE TORE THE PAPER OFF THE WALL.
Your Name

This could probably be done on the computer but I made these years ago, and just wrote mine with black ink. Envelopes could be bought at stationery supply stores.
Margaret, Tulsa

In Nov 5th newsletter, Boots in Vir. wanted a recipe for gravy. If you go to the Nov 5,2005 newsletter, there is a recipe for Make-Ahead Turkey Gravy that is great.
If that date is wrong, and it could be, just type it in search using Nancy and not google from the home page. If she can't find it, I will submit it for her.
Lou, Fl.

This is for Tona
I made your Pineapple Pecan cake and took it to a baby shower. Everyone loved it and one of the men said it was the best cakes he ever tasted . It's a keeper for me.
Thanks, Loretta from Va.

Hi Nancy and all you nancylanders! I have a question to ask of you all. Does anyone have a recipe for butter rum hard candy? Like the lifesavers brand of candy. I don't think they are making the candy any more so would really love a recipe for one. Does anyone have a recipe for summer sausage? I would be deeply appreciative. Thanks so much in advance.
Mary G.in CA.

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

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

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

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Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers