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.

Joey Green says:
"To kill fleas on a dog, use a few drops of Dawn Dishwashing Liquid in the dog's bath to shampoo the dog thoroughly. Rinse well to avoid irritating the dog's skin. After bathing the dog, rinse the dog with 2 ounces of Skin-So-Soft per gallon on water. Skin-So-Soft repels fleas and ticks, and also gives the dog a shiny coat.

To kill fleas in carpeting, pour 1 tablespoon Dawn Dishwashing Liquid into a 16 ounce trigger spray bottle. Fill the rest of the bottle with water, shake well, and spray the carpet, upholstery and floors. The soap dries up the insects, killing them almost instantly. After 15 minutes, wipe the floors with a damp towel and vacuum the carpet."

Substitute for Pumpkin Pie Spice
1/2 tsp. Watkins Cinnamon #01115 (on sale)
1/4 tsp Watkins Ginger #01932 ( The rest of these Watkins all-natural spices are also on sale)
1/4 tsp Watkins Nutmeg #01937
1/8 tsp Watkins Cloves #01927
This mix will replace 1 teaspoon pumpkin pie spice.

Remember Paula Deen says that your sweet potato dishes will taste much better if you bake the sweet potatoes rather than cook them on top of the stove.

Cornbread will rise higher and be lighter in texture if you add a dollop of sour cream to the batter before baking.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

I still have old recipe booklets to send out free with any Watkins order placed in November.

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.

Hello Nancy and Nancylanders. Cathy from OH, here's a cornbread recipe that my mama (who came from South Georgia) used and handed down to me. Frying chicken just right is almost an art form and my fried chicken usually doesn't turn out too well, but I hope you enjoy this cornbread recipe, Notice we use corn meal and not cornmeal mix and there isn't any sugar in the cornbread. Enjoy!

Southern Cornbread
2 cups cornmeal (pref. yellow, but can use white)
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk (soured-vinegar or lemon juice added
to regular milk or regular milk can be subst., but
it's not as good)

In a large bowl mix together the corn meal, flour, salt, and baking powder.

In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until
well blended.

Place 12 in iron skillet in a 400 degree oven with a couple of Tablespoons of butter or margarine until
margarine is melted. Swirl butter around to coat bottom and sides. Remove skillet from oven.

Pour the cornbread batter into the skillet and bake in 400 degree oven for 35-40 min. or until knife inserted
into the center comes out clean. Serve warm. Also, to Trish in FL concerning fleas. I've used baby powder, that seems to work pretty well and accidentally found out one day rinsing a dog in hair conditioner works wonders and leaves the dog with the softest coat. For some reason, the fleas go nuts and die
almost instantly. Hope this helps a little.
MAH from AL

I use a damp washcloth that I have put a few drops of BABY OIL on to clean my glass shower doors. Works great and lasts about three weeks before I need to do it again.
Pat in Colorado

Cornbread Casserole Copycat/Clone Recipe

1 box Jiffy cornbread mix
1 cup drained whole kernel corn
1 cup creamed corn
1 stick (1/2 cup) butter or margarine, melted
1 egg, beaten
1 (8 oz) container sour cream

Preheat oven to 400 degrees F. Grease a casserole dish. Mix ingredients together pour into prepared casserole. Bake at 400 degrees F until brown.

Pat in Colorado

Pat in SC wanted a sweet potato casserole for 'thanks giving. This is the one I always make and my family always wants me to bring.

Sweet Potato Casserole
3 cups cooked, mashed sweet potatoes 1/2 cup sugar
1/4 cup milk
1/3 cup melted butter or margarine
1 teaspoon vanilla
2 eggs beaten
mix all ingredients well and spoon into a lightly greased baking dish

Combine the following ingredients and sprinkle over the top of the above
1 cup flaked coconut
1 cup firmly packed brown sugar
1/3 cup all purpose flour
1/3 cup melted butter or margarine
1 cup chopped pecans
bake for 30 minutes at 350 degrees

As for string beans, I always cooked mine with cured pig tail. Boil the cured meat for about 20 minutes and add the string beans and cook until done. Some people use ham hock and some use strick o lean. This is also a southern thing like the corn bread and chicken.
Hope t this is what she needed Sue , (Ga)

Hello Nancy & Gang,
This is for Sara T in FL-I scanned my cookie recipes, and don't find on for macadamias, however, this is my hubbies favorite butter cookie recipe. I don't see why you couldn't substitute macadamias for the pecans-but these are awesome-purely addictive.

Butter Melts-I ALWAYS have to make a double batch, and they don't last but about 2 days-lol.

1/2 pound real butter-room temperature
1/2 c powdered sugar
1-1/2 c pecans-chopped
2 c self rising flour
2 t vanilla flavoring
Additional powdered sugar for rolling cookies in

Preheat oven 300*. Cream sugar and butter well. Add remaining ingredients and mix until all is blended. Roll into 2 inch "fingers" and place on a lightly sprayed cookie sheet. Bake cookies 4-5 minutes or light golden-do not overcook. Remove to wire racks and let cool. While still warm, roll in additional powdered sugar.

I don't know if you're intrested in this one, but it is from the Aloha Cafe on Hawaii's Big Island. It was featured in our local newspaper with an article on macadamia growing and cultivation. I haven't tried it, but the article says the chef there cooks a couple of thousand a week and the tourists get them to take back home.

Chocolate Macadamia Nut Bars
Crust-1/2 c all purpose flour
1 c dark brown sugar
1/2 c cold butter-cut into small pieces (not margarine)
1 c macadamia nuts-chopped and toasted

1-1/2 sticks pure butter
1/2 c dark brown sugar
1-1/2 c chocolate chips

Preheat oven 350* and butter a 13x9 dish. Mix flour and sugar for crust in a food processor 10 minutes to thoroughly blend. Add butter and continue to process for 30 seconds until crumbly. Pour into dish and press firmly in bottom and up the sides a little. Pour nuts on top evenly and press down into crust. Melt butter in a heavy saucepot over low. Add sugar and stir until sugar dissolves. Increase heat to medium and cook stirring until the entire caramel surface is bubbling. Immediately pour over nuts and spread evenly with the back of a metal spoon. Bake 18-20 minutes or bubbly. Remove from the oven-wait 1 minute and spread chips evenly over caramel. Let sit 2-3 minutes to melt, then spread evenly over caramel. Cool completely on a wire rack, then chill for at least 30 minutes. Remove and cut into small bars.

This is for Maggie B in Jersey-I found this while looking for something else. I have not tried it, but I thought you might give it a look and see if this is what you were needing. If not, google ciabatta bread recipes and you will probably find more.
Nancy, does Dennis Weaver sell ciabatta mix?

Ciabatta Bread

Sponge:
1/8 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
1/3 cup warm water
1 cup bread flour
Bread:
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt

To Make Sponge: In a small bowl stir together yeast and the warm water and let stand 5 minutes, or until creamy.

In a bowl stir together yeast mixture, water, and bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.

To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy.

In bowl of a standing electric mixer fitted with dough hook, blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.)

Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 degrees F (220 degrees C).

Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
Source: www.recipegoldmine.com
Mimi & Tootie ^..^

Dear Landers,
Thanks to all the replies to my chicken and cornbread question. I enjoyed reading them all. When I first heard the song I thought his home would be out west maybe OK as I wasn't that familiar with their cuisine. Being from WVa myself I was certainly used to eating cornbread with chicken (and just about everything else, LOL) but the song sounded like it was a regional specialty and cornbread didn't seem to fit. I've spent a lot of my 37 years of marriage (to an Air Force (now retiree) traveling around the country and experiencing the different regional delights this great country offers. My first trip away from WVa as a new bride we were traveling through Arkansas and stopped at a diner where I ordered a fried shrimp basket. They bought me delicious deep fried shrimp and a bowl of grits. My husband laughed at the shock on my face and said in the south they put grits with everything. I was used to them for breakfast but with a shrimp dinner? But I soon learned to embrace the differences rather than be shocked by them. Again thanks to all that responded.
Linda Boyles, Fairborn Ohio

Hello,
My question is to Linda NM regarding the “Peanut Candy”.
It sounds delicious and I’d like to try it.
You indicated 1/2 box of corn flakes please specify the size of the box of corn flakes.
Thank you, Nancy R Montreal, Canada

All this talk about cornbread reminds me of my very early married days, when we were living in Kingsport TN, not far from my husband's folks. I was somewhat taken aback to discover that the cornbread they made wasn't like what my mother (from upstate NY) used to make. When I commented on that fact at dinner one night, my father-in-law remarked disgustedly, "You're talking about that damned old johnnycake". The cornbread my inlaws made didn't have sugar. But every time I see cornbread I still remember his remark.

Susan in San Antonio: Your comments about the slow-cookers are 'right-on'. I've been thinking of writing to Rival to get them to provide information about the different models of slow cooker. Right now, except for the recipes that came with each type, trying to time cooking is pretty much hit or miss. I think you are probably right that the new 'low' is equal to the old 'high'. But they've really messed up a lot of folks who weren't even aware of the changes.

I just noticed the recipe for fizzy lemonade and thought I'd send this along: I use Crystal Light Lemonade flavor. After mixing a pitcher of the drink, I add a cup of orange juice; tastes exactly like what my mother used to make from scratch with lemons and oranges.

Nancy, I like your way with sweet potatoes. I'll try that myself.
Jeanlock McLean VA

Good morning all! In the Nov 11 issue, Toni R asked for food ideas for a 50th birthday. Are you having a meal or just nibbles?? I have a catering business and I have quite an extensive collection of finger foods. You can email me at leasabraymen101@yahoo and put 50 in the subject line. I'd be happy to pass along my tnt recipes!

For Kathy in Damascus OR regarding a surplus of eggs. I love to make all sorts of quiche! The possibilities are endless and is a quick meal using a frozen deep dish pie crust (I love shortcuts!) Also here are three that are definite keepers in my recipe collection.

Omelet Loaf
1 loaf French bread
4 T butter
4 oz Monterey Jack cheese, cut in triangles
6 beaten eggs
1 - 3 oz can sliced mushrooms, drained
1/2 large can evaporated milk
1/4 C sliced onion if desired
1/2 t salt
pepper to taste
2 T butter

Half bread lengthwise, scoop out center of bottom half, leaving at least 1 inch shell. Spread with 4 T butter, toast under broiler. Remove from oven. Turn off oven. Arrange cheese on bottom half of loaf. Combine eggs, mushrooms, milk, onion and seasonings. Melt remaining butter in skillet, add egg mixture. Cook and stir until softly set. Spoon over cheese on bottom half. Replace top of bread and wrap in foil. Return to oven to warm and melt cheese. 4 servings
Source: unknown


Southwestern Style Sausage, Egg and Cheese Breakfast
Crockpot Recipe
This is from Judy in MI...

18 eggs
1 small can chopped green chilies
1 lb cooked breakfast sausage (we like Jimmy Dean or Whole Hog)
2 1/2 C grated Monterey Jack or Pepper Jack cheese
1 med onion diced
1 green pepper, diced
1 t butter

Grease crock pot with butter. Starting with sausage, layer meat, chilies, onion, green pepper and cheese, repeating layers until all ingredients are used, ending with a layer of cheese. Beat eggs, then pour over mixture in the crock pot. Cover and cook on low for 7-8 hours. Serve with sour cream and/or salsa.

Serves 10

Bacon Potato Frittata
Source: Chef "Rigpig"

1/2 lb bacon fried crisp and crumbled
1 potato sliced
1/2 onion, sliced
5 eggs
1/2 C half and half
1 1/2 T flour
salt and pepper to taste
1 T parsley

Reserve 2 T of bacon fat. Sauté potatoes and onions in fat about 10 mins or until tender. Place in greased casserole dish. Sprinkle with bacon. In a bowl, whisk eggs, cream, flour, salt, pepper and parsley. Pour egg mixture over the potato/onion/bacon. Bake at 450° for 15-20 mins until puffed and golden brown.

2 servings
(This recipe is easily doubled. Just bake for about 30 mins.)

I would like to make some of the jar mix recipes for Christmas gifts this year. What I don’t understand is how do you “seal” the jar when it’s a dry mix? I assume that you would use regular canning jars and lids, but don’t know how to actually seal those without water involved. Can anyone help me out?
Thanks. Sue, Illinois

Holiday Recipes
Sweet Potato Recipes 
Traditional Thanksgiving Recipes (and coloring pages) 
Holiday Pie Recipes 
Holiday Casserole Recipes  
Holiday Jello Salad Recipes  

Good morning Nancy,
For Pat in SC in the Sun., 11/11 newsletter for a sweet potato casserole, I sometimes fix mine like you do, but we only add butter, salt & pepper! The potatoes are sweet to start with, so none of that other “stuff” is really needed. I have also peeled them and then sliced them into fries and then deep fried them. They make very good French fries! Then we add butter, salt and pepper.

Now for fresh green beans! Oh yum they are so good this year! I clean ½ lb., add to the steamer with 1/3 lb. fried bacon and just a few diced tomatoes and steam for about 20 minutes. They are so good and the bacon gives a good flavor!

For Carol in IL who is looking for a recipe for Tony Roma’s cornbread casserole recipe I did a google search on my browser and found the following: It is not a Tony Roma close, but very close.

Cornbread Casserole
1/4 pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix (I would use Jiffy)
1 (8 oz. ounce) container sour cream (I fixed this from 1 oz. to 8 oz.)
1/4 to 1/2 tsp. sugar – or to taste

Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour. Serves 6

Source: www.Recipegoldmine.com
http://www.recipegoldmine.com/cctti/tony-romas-corn-fritter-casserole.html

Tony Roma's Corn Fritter Casserole recipe
2 boxes Jiffy Corn Bread Mix
1 (15 ounce can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste

Mix together the Jiffy mix, corn, eggs and milk.

Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.

Melt 2 tablespoons butter in a skillet over medium low heat. Sauté onions and bell pepper until onions are transparent. Remove skillet from heat.

Place chicken bouillon cubes in 1-1/3 cups water and dissolve. Heat oven to 350 degrees F.

Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and sautéed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.

Good luck! Take care, Nancy!
Chris in NM

For Pat in SC

Green Bean Casserole
1 lb fresh green beans
1 can (10/3/4 oz) cream of tomato soup
3 tbsp prepared horseradish
2 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp paprika

Preheat oven to 350 degrees. Prepare for cooking the green beans. Place the beans in a greased casserole. Combine remaining ingredients. Spoon over beans. Bake, covered, for about 1 hour or until beans are tender. Garnish with au gratin, if desired. Serve when cheese is melted.

Oven-Roasted Sweet Potatoes and Onions
4 medium sweet potatoes, peeled, (about 1 lb)
2 medium onions (about 1 lb)
2 tbsp extra-virgin olive oil
3/4 tsp garlic-pepper blend (such as Lawry's)
1/2 tsp salt

Preheat oven to 425 degrees. Cut sweet potatoes into 2" cubes. Cut onions into 1" pieces. Combine all ingredients in a 9 x 13" baking pan, tossing to coat. Bake 35 minutes or until tender, stirring occasionally.
Six servings (serving size 1 cup)

NOTE: To keep sweet potatoes from blackening, plunge in salt water.
grannym IL

Hi Nancy. Here is a fast, easy and delicious recipe for white chile.

White Chile
1 can of chicken
1 jar of salsa
1 jar of Northern White Beans

Mix all together and heat.
Donna, from Michigan

For Kaye in Indy about cleaning her fiberglass bathtub:

I have a steamer and I get great results using it to clean the tub and many items in my home. After it's squeaky clean I use Gel Gloss in the pink can. You have to apply, let dry, then rub off, but it really keeps it clean a long time by using this protective wax on it.
Anna

Nancy, thought the recipe search from the old Pillsbury cookbook that Tom was looking for might be located at his local library. He might want to try looking there.
Thanks, Joyce in Ky.

Hi Nancy, can someone please post what date the Pineapple Pecan Cake Recipe was in. I can't seem to locate it.
Thanks so much. Joyce in Ky.

Nancy, I just sent these recipes but forgot to put my name on them. Could you add my name to them please.

This is in response to Gerry's request in the 10 Nov newsletter for some Diabetic recipes.

Here are some good dessert recipes especially for the holiday season:

Pumpkin chiffon Pie
2 3/4 C. cold skim milk
2 pkgs instant sugar-free vanilla pudding mix
1 can solid-pack pumpkin
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1 reduced-fat graham cracker crust
Light frozen cool whip and additional cinnamon, optional

In a mixing bowl, combine milk and pudding mix. Beat for 1 min (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Diabetic Pecan pie
2 T. butter
2 large eggs
1 C. light syrup
1/8 t. salt
1/2 C. splenda
1 T. flour
1 t. vanilla extract
1 1/2 C. pecan halves
1 unbaked 9" pie shell
1/2 T. milk

Melt butter and put it to the side to cool down. Add in order, eggs, syrup, salt, splenda, flour, vanilla extract, and butter. Beat the mixture on slow speed until blended smoothly. Stir in pecans and make sure they are coated with mixture. Pour into pie shell. Brush crust rim with milk. Bake at 350 degrees for about 45 min to an hour.

Ribbon Pudding Pie
4 cups cold fat-free milk, divided
1 sm package sugar-free instant vanilla pudding mix
1 sm package sugar-free instant butterscotch pudding mix
1 sm package sugar-free instant chocolate pudding mix
1 reduced-fat graham cracker crust
1/2 cup reduced-fat whipped topping
2 T. chopped pecans

In a mixing bowl, beat 1 1/3 C. milk and vanilla pudding mix on low speed for 2 minutes. Pour into graham cracker crust. In another bowl, beat 1 1/3 C. milk and butterscotch pudding mix for 2 minutes. Spoon evenly over the vanilla layer. Beat chocolate pudding mix and remaining milk for 2 min. Spread evenly over butterscotch layer. Spread with whipped topping. Sprinkle with pecans. Refrigerate for at least 30 minutes.
8 Servings 107 calories 1 starch, 1/2 fruit.

You can use any kinds of pudding mix to make different flavors of pie. I put a little peanut butter in the vanilla pudding some times which is really good.
Marilyn in Ohio

I am looking for a TNT recipe for homemade caramels. Of all the candy I have made through the years, this is one I have yet to try. Also any tips would be greatly appreciated.
Thank You, Gloria, Indiana

Tina, from Ga. I would make the soup ahead of time but leave out the rice, cook on the side and add when you have to reheat the soup, this way the rice stays firm.
Marlene

Tina in Ga had trouble with her chicken rice soup, the rice absorbed all the broth. I make the rice separately and add it to the soup when I am warming it up. The rice can be cooked in additional broth. Margo/Boston

For Alice Jean in Ohio. I also plan to brine my turkey this year. If you go to Food Network Alton Brown has what sounds like a good brining method. You can also watch a video and he walks you through the steps.
Mary Jo in MD

This is for Trish in Fl, who requested a remedy for fleas. Just bathe your pet with Dawn dish soap to get rid of fleas on your pets. Be sure not to get it in their eyes. I have included a link to a site that recently had an article about this very thing. People have used it with good results and it
is far less toxic to their pets, family and the environment.
http://www.thriftyfun.com/tf249659.tip.html
Mary in CT

Dear Nancy,
Where I live in San Antonio, I am within twenty minutes' driving time of restaurants and fast food places that sell fried chicken, burgers, Italian food, Cajun food, steaks, Chinese food, barbecue, Greek, Food, Mexican food, German food, and those are just a few of them.

One person's idea of good food might not suit someone else, but I for one am grateful to live in this great big, free country that we used to call a melting pot because of all the rich blendings and contributions of all the people that live side-by-side here.

We can all be different, and come from different cultures, but we can all be Americans.

May God, in whatever way we worship Him, whatever name we give Him, bless this country and keep
us safe from those that would harm us just for living here and being who we are, Americans.

So I hope we embrace each other's differences and try food from different cultures other than our own. Maybe we can learn a little bit about each other that way and appreciate each other more.
Happy holidays to all, Irma in San Antonio

For Bev,Re:I would like date of Recipe for German Chocolate cake with pecan frosting in the mix.

October 5th newsletter, not quite half way down the page...
Carla/OR

Hi Nancy,
On 11/ 09, I think, Diane was asking if any one knew how to keep chocolate. My reply was I use paraffin. I melt 12 ounces chocolate chips with 1/4 pound of paraffin. I have found that the chocolate stays at a good dipping sauce
Thanks, Scooch

Dear Nancy,
This is for Tina In Ga who wanted to make chicken and rice soup ahead of time without the rice soaking up the liquid. Tina, I have been making soups for over forty years, and this is what I do. I always cook my starch addition( pastas, noodles, rice, etc.) separately from the soup. If it is chicken soup, I cook the pasta, rice or what ever in a separate pan in chicken broth, then drain well. I refrigerate the soup and "starch" in separate containers. When I reheat the soup, I again do it separately. I place the heated starch in the bottom of the soup bowl, and then add the heated soup. If I am going to freeze the soup, I cook the starch when I plan on serving the soup. I only add the starch to the main soup when I know it will be eaten up in one sitting.

Here is another tip for making chicken or turkey soup. I have served both kinds to many, many people over the years, and almost everyone asks me how I get the soup to taste so "chickeny" or like fresh roasted turkey. Well, I have never used onions in my stock for soup.. I have always felt the onion flavor covered up the deep chicken or turkey flavor. Just a tip for those who might like to try it.

My best to you, Nancy, and I wish you and everyone in Nancyland a wonderful and flavorful Thanksgiving.
Ginny Lee-upstate NY

Dear "Nancylanders", My precious daughter is planning to prepare Thanksgiving dinner for her new in-laws. Her big problem is trying to prepare an authentic (Ohio) sugar pie. Her new relatives will not give her the recipe. They keep saying its so simple that it's not worth passing on---except that it has been their family traditional Thanksgiving dessert forever! She knows they use a frozen crust, she's seen the plastic wrapper in their garbage can (while looking for clues!!) Help anyone!!!
Thank you, Nan

Hello Nancy and assistants; In Nov. 11 newsletter Pat in SC asked about Sweet Potatoes.

Orange Sweet Potatoes
2/3 C. sugar
1 T. cornstarch
1t. salt
1 C. orange juice
1/2 t. grated orange peel
4 sweet potatoes or 4 C. Mashed;

Combined in saucepan and cook until thick. Pour over sweet potatoes, cover. Bake for 1 hour, basting occasionally. (can add marshmallow to top and brown if desired) Original recipe from Helen Hudson

Praline Sweet Potatoes
4 Sweet potatoes (4 C. mashed)
1/2 C. milk or orange juice
2 eggs, well beaten
1/2 t. salt
1 C. brown sugar
1/2 C Karo syrup
1/2 C. butter
1/4 to 1/2 C pecans, chopped.

Bake or boil sweet potatoes; remove skins; mash. Add milk or orange juice, eggs and salt. Place in buttered casserole dish. Heat brown sugar, Karo syrup and butter. Pour over potatoes. Sprinkle pecans over mixture. Bake for 30 minutes in 350 degree oven. Original recipe
Alma Hartsell

This is my favorite sweet potato recipe.
Margaret, Tulsa

Nedra, I’m with GrannyM in Il (11/9-10). The gadget I use for separating eggs is my left hand. With my right hand (I’m right-handed) I crack the egg gently on the edge of a bowl or the countertop. Then I use my right thumb to gently open the egg. I pour the whole egg into my cupped left hand, then just barely spread my fingers apart and the white slides right through. It’s actually kind of fun, but then I’m easily amused. LOL.
Regards, Susan in San Antonio
www.peasataparty.com

Hi Nancy, Regarding dipping Truffles in the 11-11 newsletter. I use my crockpot on low setting to keep the chocolate melted. I dipped pretzels one year. Started off with white chocolate, when I had used most of it I poured in milk chocolate chips, when through with that I poured in a package of peanutbutter chips. Less mess and the pretzels turned out fine.

Tom, I checked my Pillsbury cookbook, later edition (1989)

Italian Spaghetti Sauce
1/2 C. finely chopped onion
1 garlic clove, minced
2 T. olive or vegetable oil
3 C. water
28 oz. can tomatoes, cut up
2 (6 oz.) cans tomato paste
1 T. sugar
2 t. salt
1 t. oregano leaves
1/2 t. basil leaves
1 large bay leaf
1/2 t. pepper

In Dutch oven, cook onion and garlic in oil until tender. Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 to 1 1/2 hours or until sauce is thickened. 5 cups

Tip: For a meaty sauce, add basic meatballs or 1 lb. ground beef that has been browned and drained.

Nutrients per 1/2 cup Calories ....80 Protein..2 g Carb...12 g Fat...3 g   Cholesterol..0mg   Dietary Fiber.2 g   Sodium..800mg Potassium...500mb Calcium..2% US RDA
Iron...10% US RDA

Basic Meatballs
1 lb. ground beef
1/4 C. dry bread or cracker crumbs
1/2 t. salt
1 small onion chopped
1 egg
1 T. oil

In medium bowl, combine all ingredients except oil; mix well. Shape into 1 1/2 to 2 inch balls. In large skillet, brown meatballs in hot oil; drain. Add desired sauce to meatballs; cook as directed in recipe. 4 servings

Tip: to brown in oven, arrange in ungreased shallow baking pan. bake at 400 degrees F. for 15 minutes or until browned

Variations:
Cocktail Meatballs: Shape into 1 inch balls, continue as directed above. 24 meatballs.

Speedy Swedish Meatballs: In large skillet, combine browned meatballs with on 10 3/4 can condensed cream of mushroom or chicken soup, 1/4 cup water or milk and 1/8 t. nutmeg or allspice. Cover; simmer for 15 minutes, stirring occasionally. 4 servings

Nutrients per 1/4 of recipe
Calories .300 Protein..21 g Carbohydrate..6 g Fat..21 g Cholesterol...140mg Dietary Fiber..<1 g
Sodium...390mg Potassium...270mg Calcium...2% U.S. RDA Iron...10% U.S. RDA

Hope these recipes will help Mrs. Tom
Margaret, Tulsa

These recipes were also sent in by Corinne

Nancy: I have never peeled squash of any kind. I chop the ends off after washing them, scoop out the seeds and stringy stuff in the center. I split them in half or for the much larger ones, you can quarter them or do 1/8th" pieces etc. I place on trays , and usually add some brown sugar and butter to the
center. I bake at 350 in the oven until tender, and find that it is better to cover with aluminum foil giving you a much quicker and moister result.

After cooling, just scoop out the cooked squash, pumpkin or what have you, and I usually puree mine in my food processor. I also fill my oven up with the winter vegetables, and then freeze when all done, placing in freezer bags after I puree them. On occasion, I save the seed to replant next year
and have had great results doing that too. Now turnips are another thing. Anyone out there have any easy peeling methods?? Fresh out of the garden aren't to bad, but the ones you buy that are waxed , in the stores are really a touch job to peel.
Laurine in NNY on the border

I just had to thank everyone who sent in diabetic recipes and also the encouragement. I have lost 9 lbs. as of today (will be 3 weeks I’ve been watching come this Thursday).

To Kathleen: I would love the following recipes you offered to share… Crispy Parmesan Chips, Apricot Filled Muffins, Caramelized Onion Rolls, Streusel French Toast, Cheddar-Polenta Puff, Breakfast Bread Pudding,
Thanks again… Gerry in MD

For Bev. who wants the German Chocolate Cake recipe. I am the one who submitted the recipe, but do not ` remember the date. I am glad you want to bake it, because it is one of the best cakes ever. Your husband will love it.

1 German chocolate cake mix (without Pudding)
1 tub 15 oz. coconut pecan frosting
1 cup water
1/3 cup oil
3 eggs

Mix all together, including frosting. Grease bundt pan , and bake 45 -50 minutes. I do not use a mixer for this cake I Mix it by hand.
LUNA

Hi Nancy! Sara in Florida keeps requesting a recipe for the Hawaiian Macadamia Butter Cookies so I thought I'd send in my recipe. Sara, most of the original macadamia nut cookie recipes are based on a simple shortbread recipe with of course, the addition of the macadamia nuts. You can either make a full tray of these cookies and then cut them into squares or bars when finished or make small individual cookies. If you have salted macadamia nuts, try pouring them out on to a clean dishtowel and rolling them over the fabric to remove some of the salt. I prefer the salty flavor so its not a necessary step. However, if you are using canned nuts, beware of that extra salt at the bottom of the can. Toss whole or halved nuts in a baggie and hit them with something hard to chop them up. I hope that you enjoy these cookies.
Andee In Los Angeles

Butter Macadamia Nut Cookie Recipe
4 cups of regular flour
1 cup of powdered sugar
1 pound of butter, do not substitute margarine and have butter at room temperature.

2 cups or more of either raw or roasted macadamia nuts, chopped.

I add 2 tsp of lemon zest but its not necessary (You can use orange, lime or lemon zest.) (And if you like coconut, add about a cup of sweetened shredded coconut)

Beat the butter until its soft and then add the sugar and beat until its very smooth. Add the nuts and zest and blend well. Using a large baking pan, either roll out the dough to 1/2 an inch thick or pat it directly on to the pan using your hands. I use the "release" aluminum foil or a large silicone baking mat. You can flour your baking pan if you don't have the foil or a baking mat but do not butter your pan. Bake this at 300 degrees for about 30 minutes or until firm. If the sides start to turn to a golden brown, the rest of the dough is done. Score and cut your squares about five minutes after removing dough from the oven.
If you're making individual cookies, cut the shapes you wish after mixing and bake until each cookie is a very light color. You can make the tiny cookies too that you find in Hawaii but watch them carefully in the oven. You can use other nuts in this recipe, too such as pecans, walnuts or even peanuts. Also, chocolate chips can be added. Mac nuts with the lemon or orange zest and bittersweet chips make a delicious combination.

You can buy commercial egg separators but why spend the money. Just crack the egg and separate leaving the yolk and white in one half. Hold the halves close together (over your bowl) and dump the yolk into the other half of the shell and the whites will spill out into your bowl. It may take a couple of times to get all the whites separated. Or if your want to do it like the chefs do it just break the egg and pour it out of one half of the shell into your curled fingers with them slightly separated and the whites will go between your fingers. Of course wash your hands first. lol A good tip is to always break your eggs into a separate bowl instead of into your other ingredients. With the modern tech. you don't find eggs with blood in them or a bad one like you did years ago but it can still happen.
DTT

I have been amused at the discussion about cornbread in the south. I am from Texas and when I was at home growing up we ate cornbread with every meal except breakfast. Corn is easily grown in the southern states and is very plentiful. We grew up on cornbread dressing for Thanksgiving and Christmas too. I have a friend from Kansas and she said they grew up eating regular bread dressing. She grew up on a wheat farm so their big deal was bread. She said she always had to make cornbread dressing for her children at Thanksgiving in Kansas because they didn't like bread dressing ... they only liked the cornbread dressing. Ha!

Here is my recipe for cornbread:
1 1/2 cups cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk

Place in a 10 inch hot cast iron skillet that has been heating on the top of the stove with bacon grease in it (about 2 teaspoons). If you don't like the bacon grease, use a spray oil or just vegetable oil. This cornbread isn't sweet at all and my family doesn't really like it sweet.
Hope you like it.
Hugs to everyone!
Sandi Hutson in Jasper, TX

Thank all of you for coming to my aid on cleaning fiber glass showers/tubs! Reading all the comments about chicken and cornbread brought back so many memories.

My mom made the best (but then don't we all think our moms were the best cooks)! I grew up in the south and my husband is a Hoosier who likes the sweet cornbread which is what I usually make for he and our sons but my favorite is the southern kind. My mom has gone on to be with the Lord and she never wrote recipes down. The best I remember hers had self rising white cornmeal, flour and buttermilk, no eggs or sugar. So any recipes for southern cornbread would be much appreciated.
Kay in Indy

This is for Cathy in Ohio - this is how I make cornbread:

Cornbread
Fry 3 or 4 strips of bacon in a iron skillet being careful not to over cook. You are going to use the fat rendered and you do not want it to taste burned. Remove the bacon to paper towel to drain.

In a large bowl, put 2 cups yellow corn meal, 1 cup of flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp salt. Stir this all up. In another bowl, slightly beat 4 eggs, add 2 cups of milk or buttermilk. Stir up and then add the milk mixture a little at a time to the flour mixture. Do not over mix. Pour the mixture into the skillet that still has the bacon fat. Put into a preheated oven, 375 degrees and bake for 20 to 25 min. Use a toothpick to test just like you would a cake. When it comes out clean and the top has started to brown, you got cornbread! (sometimes I add the bacon after I crumble it real fine and it is really good. And if I have a Mexican dinner planned, we love to add diced jalepeno or canned green chilis)
Enjoy!
Billie in Fl

Hi Nancy and all. Hugs to the helpers!! I was reading al the helpful advise on separating an egg and thought that no one had my old fashioned way! Then at the end of 11/10 newsletter there was GrannyM with the answer. The best way to do that chore is to put it in the palm of your hand let it slowly go thru your fingers! There really is no need to buy a gadget. This works perfect every time. I always break into a small bowl or cup first then into my hand over another bowl.
Good luck Nedra in Virginia with what ever way you try!
Billie in Fl

11-11-07 letter on chicken and rice soup.
I make the soup and cook the rice separate in another bowl. Put the rice in bowl and then the broth on top of the rice. I always had trouble with the rice just sort of melting away but while in Canada at a restaurant they had the rice and soup separate on a steam table.
M in Montana

For Anna - November 11th - Re: celery canapes. My family loves deviled eggs but the are gone so quickly with my big family. I mean like we make four dozen eggs up as deviled eggs. One year I was low on eggs and wanted to stretch them so all could enjoy. I mixed the deviled eggs up like an egg salad and stuffed celery with them. Everyone loved them, no complaints and I do that now. It is easier and quicker than making all those deviled eggs and it looks pretty with the yellow egg mix and the green celery. If you wanted to get fancy you could top with a couple of olive slices, either green pimento stuffed or the black olives.
Shirley in the Ozarks.

To Mary Ann in Upstate NY,
You would use the Hillvilla spice in anything you wouldn't use pumpkin spice in. Like cookies, pumpkin bread or pumpkin rolls etc.
Sue In KY

Nancy, the address where the group is to order the cookbooks is:

The Sanctuary
302 Byrd Rd.
Evans, Ga. 30809

The cost of the cookbook is $12.00 plus $5.00 shipping. The cookbook is a hardbound three ring binder with over 400 recipes, with many recipes and acknowledgement of our group. It has tabs for easy findings, but the best thing, it has a hard plastic holder to hold the cookbook, making it easy to read the recipe while you cook. Be sure and state what the check, money order or cashier check is for.
We sold over 100 at yesterday's service, so I know they will be going fast. It is a beautiful Church taste tested recipes cookbook. If you bought this book at a bookstore, it would be over twenty dollars.
Betty T. Ga.

I would love to have the recipe and instructions for the Date Swirl Cookies. Thank you and Take care Nancy. We all love you.
Carol K in Willards, Md.

This is a delicious salad for the Holidays. I make it every year.

CRANBERRY APPLE RELISH SALAD
2 c raw chopped cranberries
2 cups diced Tart apples
2 cups sugar
2 c diced celery
2 c chopped walnuts
1 pkg Strawberry Jell-O
1 pkg. Orange Jell-O
3 c hot water

Mix Jell-O and water, refrigerate till starts t set. mix cranberries & sugar. When Jell-O is set, add cranberries and all remaining ingredients.
Mary

Hi Nancy and Furry Assistants!! I'm not sure who wanted to hear the song by Alan Jackson. I went to his official website and the name of the CD that has the song that mentions chicken and cornbread is called When Somebody Loves You. I 've always been a fan of his music and I'm sure that in addition to that song there will be many on the CD that you will enjoy as well as relate to.
Sandy Miller, Wixom. MI

Nancy, I hope you are allowed to print this recipe. I got my cookbook that was put together by Alan Jackson, titled "Who Says You Can't Cook It All" (Contributions by his wife and Mom) The following recipe is "Corn Bread, Southern Style" Very very good!
Cheryl in North Olmsted, Ohio

Cornbread
1 cup self rising corn meal
2Tbs. self rising flour
1 Tbs. oil
3/4 cup buttermilk

Preheat oven to 450. Mix ingredients well. Spray an iron skillet and wipe 1 spoon of oil around in the skillet with a paper towel to prevent sticking. Pour batter into skillet. Bake for about 20 minutes until golden brown. Delicious hot!

Nancy if you have the rights to print recipes from cookbooks, I'll send more from his book.

Comment
Comment I will try and get permission to post some of the recipes.
Nancy Rogers

Sara in FL. I have a great Macadamia Nut Pie Recipe
Enjoy, Penny from Wisconsin

Macadamia Nut Pie
1/3 cup flour or 1/4 cup cornstarch
2/3 cup sugar
1/4 tsp. salt or less
2 cups scalded milk
3 slightly beaten egg yolks
2 Tbls. butter
1/2 tsp. vanilla
1 baked 9 inch pie shell
1/2 cup macadamia nuts chopped

Mix flour or cornstarch, sugar and salt. Gradually add milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes; remove from heat.

Add small amount to egg yolks. Stir yolks into remaining hot mixture. Cook 1 minute; stirring constantly
Add butter, vanilla & 1/2 cup of chopped macadamia nuts. Cool slightly & pour into pie shell. Cool.
Serve with whipped cream or cool whip.

For Toni R.
For my brother's recent birthday party, we of course had a lot of his favorite foods, but I also put together a big bowl of mixed candies, from the days when we were kids. Valomilk bars, Cherry Mash, and some of the smaller but seldom seen candies. The candy bowl was a huge hit.
Sandy H Blue Springs, Missouri

In the Nov. 11 newsletter, Carol In Illinois asked for a recipe for a Corn Bread Casserole like the one at Tony Roma's. I don't know if this is like that one or not, but this is the "Corn Casserole" that I make, and it's really good. (And easy)

Corn Casserole
1 can creamed corn
1 can kernel corn, drained
1 stick butter, melted (I sometimes use only 1/2 stick, and it comes out just as good.)
2 beaten eggs
1 pkg. Jiffy corn mix
1-8 oz carton of sour cream

Mix both cans corn, 1 package corn mix, sour cream and melted butter. Add beaten eggs. Mix thoroughly using wooden spoon. Grease bottom of 8x8" pan. Pour in pan or glass dish. Bake at 350ºF for 35 minutes or until toothpick comes out clean when placed in center of pudding.
Cheryl in North Olmsted, Ohio

I finally tried the Hotdog Bun Custard. Is it supposed to taste like French toast? It's good, although I felt like I was eating breakfast! Lessen the sugar a little and I think it would make a good breakfast dish. Add a side of link sausages.....mmmmm.

And a request for our family members- I have LOTS of eggs. My chickens don't know it's getting time to slow down the egg production. If any of you have recipes that use eggs, I would appreciate them The chicks that hatched this last spring are starting to lay also. I'm not complaining, I love the fresh eggs. But I'm getting half a dozen a day!

Hope you- Nancy and everyone is doing well, looks like it's going to be a beautiful sunny day here, better take advantage of it, not too many more of these, I'm afraid.
Kathy in Damascus, OR

Spiced Peaches
2 large cans (28 oz each) yellow cling peach halves
1/2 cup vinegar
2 3" cinnamon sticks
1/4 tsp whole allspice
1/4 cup sugar (could substitute Splenda)
1 tsp whole cloves

Drain syrup from peaches. Combine peach syrup with vinegar, sugar and spices. Boil 5 minutes. Add peach halves and simmer gently 5 minutes. Cool in covered container and put in refrigerator at least 24 hours. Drain, discarding syrup and spices. Serve on watercress with orange marmalade dressing.

DRESSING:
3 tbsp mayonnaise
Dash of milk or cream
1 tsp orange marmalade

Combine all ingredients; mix well.
grannym IL

Donna in Pa so glad for the good news. I know I recovered in no time from my brain tumor surgery, faster than from the other 4 I have had in past 5 years! Getting old and falling apart!
Mary Ann Upstate NY

Hello Nancy,
Just writing to tell you my mom passed away Fri. morning. She has been in a nursing home for 4 yrs with dementia. She suffered a lot the last month, no one should have to go thru that. Now she is at peace.

This is for Donna in Pa. I'm so glad things turned out great for you. God bless you.

Thank you again Nancy for all you do.
Roberts wife in Ohio

*To Trish in FL re: getting rid of pet dog fleas. Here is a method that works: buy cheap baby powder (Dollar store) and rub it into your dogs' coat. The powder chokes the fleas and is a lot cheaper than Advantage. Good Luck
Muriel 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