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.

Just a quickie today. My husband has gallbladder surgery later today.

Watkins Gourmet Snack and Dip Seasonings are all on sale. Just add sour cream, pureed cottage cheese, or plain yogurt. These seasonings also make great cream cheese spreads and salad dressings.
#02050 Bacon & Cheddar
#02051 Bacon & Horseradish
#02068 Bacon & Onion
#02069 Blazin' Cajun
#02054 Crab
#02055 Cucumber & Dill
#02056 Garden Vegetable
#02057 Garlic & Dill
#02062 Salsa & Sour Cream
#02065 Tomato & Horseradish

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

I will send you an free cook booklet with any Watkins order placed in November

I thought I had a recipe for making macaroni and cheese in a crockpot but cannot find it. Could someone help me out here.
Mary Jo in MD

This is for Jane Ann in Alabama, whose top has lint all over it. Try running it through the dryer
on air dry. It works sometimes.
Gay in L.I.

Hi, this is for Shirley in Tyler, Tx:

Shirley, I don't remember who originally posted this yummy-looking recipe, but is this what you were looking for?

CHOCOLATE DROP FUDGE
1 bag of Old Fashion Chocolate Drops (white filling inside)
1 C peanut butter
1 Tbsp butter
Handful of chocolate chips
Place all ingredients in microwave safe bowl and heat on high for 2 minutes (microwaves vary). Mix together making sure to stir in any of the white center that may clump a little. Pour into 8x8 pan and let cool at room temperature. You can find the Chocolate drops at any dollar store, but don't wait too late to buy them because the closer to Christmas they are gone.


Also, I posted a query a while back, but fear it got lost in the shuffle.... I would dearly love to learn how to make a certain boiled icing. The flavor is very delicate and has a faintly caramel taste. But I don't know how long to boil it! ...Was told it takes about 20 minutes, but each time I've tried, it either comes out gooey/sticky or turned to sugar. The proper consistency is so that soon as you quickly pour it over the warm cake, it 'fudges', just like those boiled oatmeal fudgy cookies dropped onto wax paper will....
Here's the recipe as given to me by a friend. It was her late mother-in-law's recipe.
Thank you for your help.:)
Twinklenose

MRS JAYE'S BUTTER ICING
1-1/2 c white granulated sugar
1 small can evaporated milk
1/2 stick butter or margarine

Mix in saucepan over medium heat, stirring constantly until it starts to boil. Boil possibly 15-20 minutes--until enough to thicken, yet not turn to sugar. Remove from heat and cool a short while before icing your cake.

Hi Nancy, Hope all is well with you today. Here is a quick recipe I thought would be good for the holidays coming up. I got it from my sister Carol.

Coconut Quickies
3-1/4 cups flaked coconut
1 can 14oz sweetened condensed milk
1 tsp almond extract
1 tube 8oz crescent rolls

Sprinkle 1-1/2 cups coconut into a well buttered 13x9 pan.
Combine milk and extract, drizzle half
over the coconut. Unroll the crescent rolls and arrange in a single layer over the milk and coconut in the bottom. Drizzle with the rest of the milk mixture, sprinkle with the rest of the coconut. Bake at 350 for 30 min or till golden brown. Cool before cutting. Store in the frig. Yield 3 doz.
From Judy in Jax Fla.

This is for Shirley from Texas.

CHOCOLATE DROP FUDGE
1 bag of Old Fashion Chocolate Drops (white filling inside)
1 C peanut butter
1 Tbsp butter
Handful of chocolate chips

Place all ingredients in microwave safe bowl and heat on high for 2 minutes (microwaves vary). Mix together making sure to stir in any of the white center that may clump a little. Pour into 8x8 pan and let cool at room temperature. You can find the Chocolate drops at any dollar store, but don't wait too late to buy them because the closer to Christmas they are gone.
RosieG in Pa

Hi All.
I am looking for the ultimate carrot cake recipe. Can anyone help me? Many thanks.
SherryR in WV

Hi Nancy , I was wondering if any body has tried Food Network Alton Brown turkey brine recipe, and if so was it any good.
Linda in Az

Hi, This is for Rita in NC.The Make Ahead Gravy was in the October 24, 2007 Newsletter.

An update on my grand nephew. He had surgery yesterday. They removed the tumor and voice box, and reconstructed his stomach so he will be able to eat. The surgery went well but still needs prayers. His name is Jeffery. Thanks to all who have been praying for him.
Jane from NC

2007 International and Military Mail - Holiday Mailing Dates
http://www.usps.com/supportingourtroops/welcome.htm
The United States Postal Service has created a chart of suggested mailing dates to ensure delivery of holiday cards and packages by December 25th to military APO/FPO addresses overseas and to international addresses. The link mentioned above will take you to the USPS’ Supporting Our Troops Welcome Page. Click on the “go” button for “Supporting Our Troops FAQs” and at the Frequently Asked Questions page, click on the link to the 2007 Holiday Mail Deadlines.
(edited from MailPro: News for Mailing Professionals; September/October 2007)

I got this from a library e-newsletter in my work email this afternoon. Hope this helps people.
Susan from Superior, WI.

Hi, All~ I'd like to share a Shopping TIP that I just made up for myself.

Because I, frugally, cut unused 'Return envelopes' in half and use blank sides for my grocery lists--it dawned on me that the Inside of envelope was a perfect pocket! So, as I was always forgetting about coupons at check-out time (senior moments ?), I now put my precious coupons inside. Then, Important--On my list I put a large " * " next to those coupon items. This way, I not only remember which ones I have coupons for, but looking at my list with those big asterisks constantly reminds me of coupons inside. Anyone else do this--or can I finally claim fame for inventing something useful?
Carol/SoCal

Dear Nancy & Friends,
I forget the person's name & which newsletters the question & answers were posted in, but I have one more suggestion for the lady with lots of old Christmas cards. Lots of people at nursing homes have no family or friends to visit them, and the workers are so short-staffed and overworked, they barely have time to attend to covering the basics (feeding, bathing, changing bed linens) let alone decorate for holidays. Glue the cards to craft paper (& laminate them, if possible, for long term use) & make placemats and/or table runners. The staff can then dress up the dining room, as well as individual rooms. The residents are so grateful (could even bring some decorated sugar cookies from home or your local bakery---check with the nursing home staff first, of course, to see if bringing in food is allowed; most places I've been are thrilled when you bring treats), & better yet, you leave with a good feeling that you've touched the world. Just a thought.
Thanks for listening/Susan from Superior, WI.

My grandmother use to make my Mother's favorite pie. It was a raisin meringue. All the recipes I find, include lemon, vinegar and sour cream. hers did not. I would like to make it for Thanksgiving for my mother. Can anyone help? Thanks!
Julie in Virginia

Hi all.
This is for Becky who is sending cookies to someone for Soldiers Angels. A recipe that I found (quite possibly on this list!) makes cookies that tasted fresh for a very long time. The other nice thing about these is that you can control the size and thickness, so packaging is easy. Stack the cookies and ship in a Pringles can, or wrap them sleeve-style in plastic or foil, then roll a little bubble wrap around them.
AM in MN

Harvest Moon Cookies
1-1/4 cups sugar
1/2 cup (1 stick) butter
1 large egg
1/2 teaspoon vanilla

Into another bowl combine:
1-1/2 cups flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt

Into a sandwich-size plastic bag mix:
1/4 cup sugar (colored sugar would look nice on these)
1 tablespoon ground cinnamon
I also add 2 teaspoons of nutmeg

Pre-heat oven to 350 degrees. *Lightly grease cookie sheets if they aren't the non-stick variety, or use parchment paper.*

Cream together butter and sugar. Add egg and vanilla until blended. Gradually add dry mixture until soft dough forms. Drop dollops of dough onto a lightly floured surface; roll into 2" balls. Toss & coat balls in cinnamon-sugar mixture inside plastic bag. Place balls on cookie sheets about 3" apart. Flatten gently to 1/4" with bottom of a glass. Bake for 12-15 minutes or until golden around the edges. Cool for 2-3 minutes before removing to cooling rack. Store in airtight container when completely cooled.

In the Nov. 13th. newsletter, Becky (no location provided) asked about what kind of containers to ship cookies/treats in to Iraq. A woman I work with has a son over there, so two of us went to her house on a Sunday & helped her bake about 70 dozen cookies (peanut butter, chocolate chip, pecan sandies, sugar, etc.). We work for the city of Superior, so she sent out a group email to workers asking everyone to save Pringle cans. They work really well to keep the cookies moist as well as save them from breakage. We made so many cookies that we also used some plastic coffee cans, & even a few of those (inexpensive) butter cookie tins. Then Judy packed them all up in one big box with lots of packing peanuts. Just be aware that if you want those cookies to arrive in time for Christmas, the post office says they must go out by Dec. 11th. (I'd suggest going there even earlier just to make sure!!!!!).

If you don't personally eat lots of Pringles in order to get the cans, going to your local equivalent of the Dollar Store, Dollar General, etc., can pick up containers for cheap. Also at rummage sales can pick up a ton of containers for pennies.

Whoops---have to leave my desk. Hope this helps---Susan/Superior.

Hi
This is for Dee in Canada. She wanted to do something with her pie crust mix. She could make some very tasty and pretty cookies by rolling out the pie crust and cutting it into small squares, about 2"x2" or so, and putting a flavorful jam or jelly in the center, then fold over 2 corners, bake till golden at 350, dust with powder sugar. T hey are prettier if you cut them out with a pastry cutter. Or sometime I would cut out bigger squares and cut out pinwheels and put jam in the middle, bake , and dust with powder sugar. These taste like pastry cookies from a bakery, they are delicate and delicious.
Mary, from Newton Falls, Ohio.

I don't believe I've ever contributed a recipe , but that's OK, cause most of mine are really no different than the others sent in. It just does my heart good to hear all the "chatter" As others continually tell you, you do an incredible job on the newsletter and I feel blessed to be a part of your mail list. Thanks for all your time and hard work. And whoever said sitting in front of a computer is not hard work? The mental gymnastics are just as fatiguing as physical labor. Thank you Nancy.
Sincerely, Laura J from central IL

Nov.13, Recipe Exchange newsletter

Hi Nancy, four legged associates and fellow Nancylanders,

Jan was looking for a recipe for making tortilla bowls with her tortilla bowl makers. I found this one on line at Recipezaar. I hope she can use it. It calls for using 4 inch cans, but she can probably substitute her bowl makers for them. Thanks again for all you do for us, I wish you good health and happiness.
Rose Marie, in Freeborn, MN

How to Make Baked Taco Salad Shell Bowls
Recipe #5441719 ratings Also requires 2 empty food cans (4-inches wide) and deep dish pizza pan (12 to 14-inch )
by Juliesmom
1 servings
20 min 10 min prep
1 (10-inch) flour tortillas
1 piece aluminum foil (12-inch)
warm water
1/4 teaspoon olive oil

If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet.

If using 12 or 13-inch tortillas, set 1 food can on baking sheet. Drape a foil square over the top of each can. Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil. Quickly immerse a tortilla in the water, then lift out and let drain. Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).

If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can. Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes. Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.

Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
Let cool on rack. Repeat all steps until you have enough shell bowls for your meal.
Enjoy!

Hello Nancy & Gang,
I don't recall the day it was posted, but I remember someone wanting to know about the "jug" for the Chicken in a Jug recipe. I found one in a shopping newsletter I receive, so you guys might want to check it out. There was a lot of other goodies there that would make fine holiday gifts-lol. It is www.shoptasteofhome.com

Southwest Chicken Torte-from a pamphlet I have from Old El Paso. Make a simple salad with this and you have a great meal.

Pastry:
1-1/2 c plain flour
1/4 t salt
3/4 c firm butter-cut in bits
4 T cold water

Filling:
9 oz Tyson Southwestern chicken breast strips-thaw and cut bite size
4 oz sliced black olives-drained
1/2 c red bell pepper-chopped
1/4 c green onions-sliced
2 c Mexican blend cheese-shredded
1/2 c flour
1 T Old El Paso taco seasoning mix
1/4 t salt
3/4 c sour cream
1/2 c milk
2 eggs
1 t baking powder

1 jar Old El Paso salsa
Fresh chopped cilantro

Heat oven to 350*. In a large bowl mix flour, salt and butter with a pastry blender until pea sized. Stir in cold water with a fork until dough forms. Press into an ungreased 11x7 glass baking dish and bake 25-30 min or until golden. Remove from oven and top with chicken, olives, pepper, onions and cheese. In a large bowl beat all remaining ingredients with a wire whisk until smooth. Pour over chicken in dish. Bake uncovered 45-50 minutes or until top is puffed and edges are deep golden brown. Cool 10 minutes before cutting. Serve with salsa and cilantro if desired.

Chunky Monkey Muffins-I made these yesterday-the DH and Tootie ate 'em up.

1-3/4 c plain flour
1/2 c sugar
2-1/2 t baking powder
3/4 t salt
1 egg-lightly beaten
1/2 c milk
1/3 c oil
1/2 t vanilla flavoring
1 mashed ripe banana
1/2 c applesauce
1/2 c mini chocolate chips
1/2 c pecans-fine

In a large bowl mix all the dry ingredients. Mix egg, milk, oi, banana, applesauce, and vanilla in another bowl. Stir wet ingredients into dry just until mixed. Add nuts and chips. Stir again just to mix. Pour batter 2/3 full into sprayed muffin tins and bake 400* for 20-25 minutes or until done. Cool in pan 2 min, then remove to wire rack to cool.

*I made a few minor changes-I used the mini M&M's Tootie got for Trick or Treat instead of chocolate chips and walnuts would do good in these too. Now, I keep the single serve kids (4 oz) containers of plain applesauce in the pantry for baking. They are a cinch to measure out and they keep on the shelf for 6 months. Use in baking, oatmeal or I like it cold just to eat-lol.
Mimi & Tootie ^..^

Thank You to everyone (Alis/WA State, Mimi & Tootie and Betty) for all the cookie recipes with macadamia nuts. I am so anxious to try them all. I cannot say thank you enough for sharing your recipes and especially for reaching out to others for me. That is awesome.
Sara in FL

Hi Nancy, this is for Becky about sending her Soldier a care package. On the Angel site there is a section where they tell you just what you can and cannot send, how to package it and mail it. Depending on the climate, time of year some things are a no no. Also really great ideas for things they need that they just can't get over there. There is also a forum where you can join in and ask questions, and get all the answers you need! Good luck, and god bless you for joining!
Billie in FL

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

For Rita in NC, asking for Make Ahead Gravy. This was originally sent in by Margo/Boston in this newsletter.

Make-Ahead Turkey Gravy
from a Bountiful Banquet
Makes 8 cups
freeze in airtight containers up to 1 month. refrigerate 2 days to thaw. reheat in saucepan, whisking often.

3 pounds of turkey wings ( about 4 wings)
2 medium onions ,peeled and quartered
8 cups chicken broth
3/4 cups chopped carrots
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick-butter
1/2 tsp black pepper

Heat oven to 400 degrees. have ready a large roasting pan, 5-6 Quart pot and 3 qt saucepan. Put wings in a single layer in roasting pan; Scatter onions on top. Roast 1 1/4 hours till wings are browned.

Put wings and onions in pot. Add 1 cup water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups broth)

Add the carrots and thyme. bring to a boil, rduce heat and simmer, uncovered, 1 1/2 hours. Remove wings. When cool, pu;; off skin and meat. Discard skin and save meat for another use. Strain broth into saucepan, pressing vegetables to extract as much liquid possible. Discard vegetables. Skim fat off broth. (If you refrigerate this overnight you can remove the fat more easily).

Whisk flour into remaining 2 cups broth till smooth and blended. Bring broth to a gentle boil in saucepan. Whisk in flour mixture and boil 4-5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

Per 1/4 cup: 26 cal, 1 g pro, 3 g car' 0 fiber, 1 g fat ( 1 g sat fat), 2 mg chol,258 mg sod

* you can add any pan drippings from your roast turkey after it cooks, just skim the fat first.
Frances in Wesley Chapel, FL

For Kathy in Damascus, OR who wants ideas for her eggs. You could make some pickled eggs, and share them with friends. As most young chickens lay smaller eggs. They are perfect for pickling.

I have never had luck with freezing eggs. and to eat all those fresh eggs could cause health problems. Put up a sign an sell them. Most everyone enjoys a nice fresh egg.
Ak from CA

Thanks to Nancy and Nancyb for the sweet potato suggestions. I will be experimenting this week!
Val in Ohio

Hi Nancy and all you wonderful cooks.
I am looking for recipes to use Eggplant. I have a few and would like to make some dinners and freeze the leftovers. Any suggestions are greatly appreciated. Thank you in advance.
Kara in NY

For Madelyn in Nov 13 letter requesting a green tomato pickle recipe. This one contains no sugar and is really good sliced on a sandwich.
Mary Jo in MD

Green Tomato Pickle
5 quarts firm green tomatoes
5 stalks celery
3 small green peppers
1 teaspoon dill
1 quart water
1 quart vinegar
1 cup salt
5 small hot peppers
5 garlic clove
5 washed and sterilized quart jars

Pack tomatoes in jars ( I quartered the tomatoes because I could fit them in the jars better). Cut celery in 1 inch pieces and add to jars. Add garlic and peppers to jars. Boil water, vinegar and salt for 5 minutes. Pour over tomatoes and seal. Ready to eat in 4 to 5 weeks.

Hi Nancy & Staff; Re: Nov. 9-10 newsletter Kathy, Long Island NY Request for Harvard Beets.

HARVARD BEETS
3 cans beets (14,5 oz can)
1 1/2 C. beet juice
2 T. cornstarch
1t. vanilla
1 C. sugar
3 T. catsup
3 T. oil
Dash salt

Drain beets; reverve liquid. Mix beet juice with remaining ingredients; cook over low heat until clear. Add beets; serve.

HARVARD BEETS
2 T. butter
1 T. cornstarch
1 T. sugar
1/4 t. salt
1/2 C. vinegar
2 C. cooked beets, sliced or cubed

Melt butter; add cornstarch, sugar and salt; blend. Add vinegar; cook until thick. Add beets and heat. Makes 4 to 5 servings.

Both recipes taken from Oil Capitol Club Telephone Pioneers of America. (1981) Margaret, Tulsa

For Shirley/ Tyler, TX from Peggy/ Athens, TX. Here is the chocolate drop Fudge you requested. I make this every Christmas, it is so good I can't leave it alone.

CHOCOLATE DROP FUDGE
1 bag of Old Fashion Chocolate Drops (white filling inside)
1 C peanut butter
1 Tbsp butter
Handful of chocolate chips

Place in microwave safe bowl and heat on high for 2 minutes (microwaves vary). Mix together making sure to stir in any of the white center that may clump a little. Pour into 8x8 pan and let cool at room temperature.

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 Val in Ohio, wanting a sweet potato dish for Thanksgiving that isn’t sweet or nutty (11/11).

The first year we were publishing Fizzy Meals, I was looking for a “traditional” dish to use on Rosh Hashanah. The dish I found was tzimmes (pronounced TSIM-iss). It was traditionally honey-baked carrots, but variations have become much more elaborate, even very elaborate. (Therefore the Yiddish word tzimmes also gave rise to the American-Jewish slang expression, “Don’t make a tzimmes out of it,” meaning, “Don’t make a big fuss or hullabaloo.”)

This dish does have a little sweetness, but the combination with the onion and the citrus juices is just delicious. Long story short, that year at Thanksgiving I made our “traditional” super sugary mashed sweet potato dish, topped with marshmallows in the center and streusel around the edges so everyone is happy. But I also made tzimmes. It was one of the first dishes to go.

And Lynette in NY, I agree with you: well-said, Irma. It’s always fun to discover new “cuisines” and new ways of doing things. When we get to travel, one of my favorite things is to try out local restaurants.

Carrot and Sweet Potato Tzimmes
Serves 4-5; about 15 minutes hands on time; ready in 50 minutes

1 lb sweet potatoes, peeled
4 medium carrots, peeled
1/4 cup dried apricots, chopped
1/3 medium red onion, slivered
1/2 cup orange juice*
2 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1/2 medium lemon, juice & zest
1 Tbsp honey

Preheat the oven to 425°. Cut the sweet potatoes into ¾” chunks and the carrots into ¼” coins. Put these in a casserole dish that will hold them in a single layer. Add the apricots and onions. Stir to combine. Mix the orange juice, sugar, salt, pepper, lemon juice and zest in a small bowl. Pour over the vegetable mix and stir to coat. Drizzle the honey over the top. Bake uncovered for 30-35 minutes, or until the potatoes and carrots are fork tender, stirring twice during cooking.

* Substitute 2 Tbsp frozen orange juice concentrate plus 6 Tbsp water for the ½ cup orange juice, if preferred.

Per serving, approximately 155 calories; .2 g. fat; 37.8 g. carbohydrates; 19.0 g. sugars; 4.7 g. fiber; 2.4 g. protein
Regards, Susan in San Antonio
www.peasataparty.com

Hello Nancy and Nancylander's! I hope you are all looking forward to a wonderful Thanksgiving!

Jan asked in the 11-13 newsletter how to use her tortilla bowl makers. Just in case you don't like them Jan, or if anybody else is thinking of buying some, I have something to tell you that may help. I have been making tortilla bowls for over 25 years now, and have never used anything like that I have two small stainless mixing bowls, approximately 4" tall, and maybe 3 around. I turn them upside down in the oven, and pre-heat it to 350 degrees I spray the tortillas with Pam or something like it, microwave them for 20-30 seconds to make them pliable, then lay them over the hot bowls in the oven. I bake them for approximately 9 minutes, take them out, and cool them on a wire rack. They are perfect every time! Not a lot of grease from frying them either.

Becky asked what to send a "girly girl" soldier. I would find out what size she is first. I would think about sending razors to shave with, bug guard and lotions (Skin So Soft by Avon is great stuff!), fragrant deodorants, silk long underwear, panties, T-shirts, etc. Silk is light, girly, and warm. You may want to find out if fragrant items are good to have or not. Scarves, are good too. I would think about items she could use while off duty, but things that may be helpful when on duty also. What a good feeling to be able to help a soldier so far away from home!

Now I have a question and request! I love Pillsbury's Cinnamon Swirl Cake Mixes, and cannot find them anymore. I searched the Internet, and I think I see that they have been discontinued everywhere but Indiana? Does anybody have a cinnamon swirl type cake recipe that they can share, or know anything
more than I do about them? I am not interested in coffee cake recipes, but a regular cake. I usually make them in a bundt pan.
Happy Thanksgiving! Mary in Oregon

In the 11-9 & 10-07 newsletter, Kathy from Long Island was looking for a recipe for Harvard Beets. This is the one I have used for years.

Harvard Beets
Melt in large saucepan 2 Tbsp margarine

Add, and blend in: 2 Tbsp flour 1/4 cup beet juice

Add and cook until thickened, stirring constantly, until sugar dissolves. 1/3 cup brown sugar 1/4 cup vinegar

Add and stir util heated through thoroughly 1/2 tsp salt dash pepper 1/8 tsp cloves 2 1/2 cups sliced beets (1 - #2 can), drained

Serves 4-6
Barbara S - Omaha NE

There have been a lot of yummy sounding sweet potato recipes lately! My question is...are these sweet potatoes or yams? It seems like I never see recipes for yams. Just curious.
Maddy in Leavenworth, WA

This is for Becky wanting to know how to pack the cookies for mailing. One website indicated that Pringle cans made a great cookie mailer. Make sure they are washed thoroughly so none of the salt permeates the cookies.
Karen, SW Arkansas

Dee in Canada on 11/13/2007 asked what to do with uncooked pie crusts. Here is a favorite of mine and my mom loved them for snacks. Just roll them very thin and cut with biscuit cutter, cookie cutters or a glass and place on ungreased cookie sheet. Bake at 350 til golden brown approximate 10 min. Remove and let cool then place in zip lock bags. When I remove them I just keep refilling the cookie sheet and baking them until all dough is used up. This is like a cracker and Christmas cookie cutters would make great shapes. Hope this helps, Jean form IL.

For Becky wanting to send cookies to Soldiers. My son is on his way back to Ft. Hood as I write this. I made no bake cookies and sealed them with a seal a meal and put them in a flat rate box. You can put as many pounds in the box as it will hold for one price. Please do not mix food and non food items in the same box. The soap smells will get into the food items. You can send Chocolate Candy until about April. After that it is too hot to send candy that will melt. One time I sent the makings of S-mores. It was hot at that time and I sent Chocolate Syrup wraped in a ziplock bag. One thing about it, if the person that you send it to doesn't like an item they will pass it along to another soldier. Many soldiers don't get anything from family members. I sent Little Debbie cakes one time. Any canned food that can be heated in a microwave. Plastic spoons. No pork. Baby wipes, not a lot of water and what they have they have to carry it. He was happy to get Hot Chocolate just for the Chocolate taste. In the summer hard candy. The USPS will send a military kit that has boxes, tape and all the customs forms, address labels and it is free.
The number is 1-800-610-8734.
Just ask for a military kit.
Hope this helps.
Pam in WV

This is for Jan who didn't know how to bake Tortilla Shells as no recipe came with her Tortilla Bakers. My directions were on the box they came in. Lightly spray Tortilla shell pans with pan spray. Place a tortilla (large burrito size flour tortillas at room temperature) in each shell pan, making sure the tortilla fits the shape of the pan. Bake in a 350 degree oven for 8-10 minutes. Cool for 5 minutes before removing from pan. Then place on a rack to cool completely. Fill as desired. Hope this helps you
Ann in Redlands, CA

Oh my goodness Nancy, for *Becky* who will be sending goodies to the girlie girl described in November 13th's issue, all I can think of is to send stuff we would all like in a similar situation: barretts, hair pins, moisturizer, lip gloss, lipstick in a medium pink, nail polish, blush in spreadable form, ear pops or head bands to cover the ears, a scarf, an umbrella, hand-warmers, gloves, leg warmers, a sweater, a piece of mylar, a box of sandwich baggies, etc. As far as food, how about some brownies and vanilla cookies sent in a used Pringles container? Good for you to send such stuff for a stranger. Hudson
Valley Kathleen

OKTOBERFEST COOKOUT
3 to 4 bratwurst links per person
Hoagie buns or French rolls
2 to 4 qt. beer
Lots of sauerkraut

Simmer bratwurst about 20 minutes in beer, then grill to a light brown over mesquite or charcoal. Serve with good mustard, German potato salad and apple strudel.
Tona in Bama

In your newsletter 2007-october-recipes/nov-10-2007, Nancy from Long Island is looking for a recipe for Harvard Beets --- here are several….


Harvard Beets
2 bunches beets with tops (2 pounds)
3 small red onions (1 pound), not peeled
2 Tbsp extra-virgin olive oil
1/3 cup chicken broth
1/4 cup balsamic vinegar
1 tsp brown sugar
1 tsp fresh thyme
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 Tbsp fresh parsley

Preheat oven to 400 degrees F.

Trim all but 1 inch of stems from beets. Place beets and onions in nonstick oven-safe 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil) or in 13 by 9-inch baking pan; drizzle with oil. Roast, shaking skillet occasionally, until onions have softened and beets are tender, about 1 hour 30 minutes, transferring vegetables to plate as they are done.

In same skillet, combine broth, vinegar, brown sugar, and thyme; heat to boiling over high heat. Boil stirring and scraping bottom of skillet, until vinegar mixture is dark brown and syrupy and has reduced to about 1/4 cup, 5 to 7 minutes; stir in salt and pepper. Remove from heat.

When cool enough to handle, peel beets and onions. Cut beets into 1/4-inch-wide matchstick strips and onions into thin rounds; place in bowl. Pour vinegar mixture over vegetables and toss until coated. Sprinkle with parsley.

Yield: 6 servings

Per serving: about 103 calories, 2 g protein, 14 g carbohydrates, 5 g total fat (1 g saturated), 0 mg cholesterol, 203 mg sodium

Harvard Beets
3/4 C. sugar
2 t. cornstarch
1/3 C. red wine vinegar
1/3 C. water
4 C. cooked beets, sliced
3 T. butter
1/4 t. salt
1/8 t. pepper

Combine sugar and cornstarch; add water and vinegar. Boil on low for 5 minutes, stirring constantly, until it thickens. Add beets and simmer for a while until heated through. Add butter and seasonings. Serve warm.

And, my mother’s recipe….and this one is really good!!!

Harvard Beets
Heat canned beets in a thickened sweet and sour sauce for a quick and easy side dish.

3 Tbsp butter or margarine
1/2 cup sugar
1/4 cup water with 1 tbsp of cornstarch (stir to dissolve)
1/4 cup Apple Cider vinegar
1 can (16 oz.) sliced beets (drained)

Melt butter or margarine in a saucepan; add sugar, cornstarch mixture, and vinegar. Cook and stir over medium heat until mixture begins to thicken. Add drained beets and continue to simmer until beets are completely warm. Pour into a serving bowl.
Number of Servings: 4 to 6

Could this be what Nan was looking for in the Nov 12 News letter
Her daughter wanted it for her in laws

Brown Sugar Pie
3 Eggs, separated
2 cup Milk
2 cup Brown sugar
4 tablespoon Cornstarch
3 tablespoon Butter
1 teaspoon Vanilla
1 Baked pie shell

Preheat oven to 350 degrees.

Beat egg yolks and add 1/2 cup of milk. Stir in brown sugar, salt, cornstarch and 1 1/2 cups milk. Mix well and cook over medium-heat, stirring constantly until bubbly and thick. Remove from heat and stir in butter and vanilla. Pour into prepared pie shell. Beat egg whites until frothy. Gradually add granulated sugar and beat until stiff peaks form. Spread meringue over pie and bake in preheated oven until meringue is golden brown.
Source: Charlene Wilson of Fort Thomas, Ohio

To Andee from Los Angeles and Penny from Wisconsin, thank you so very much for the macadamia nut recipes. I can hardly wait to make them. I just knew someone would come through with my request. What an awesome Newsletter this is and what a fabulous person Nancy is to let us exchange recipes among other things. She is the best! Thanks Nancy!

Hi Nancy, here are a few recipes requested by Gerry in MD. Good luck with the diet, Gerry!

Diabetic Crispy Parmesan Chips
Better Homes and Gardens: Use a sharp knife to cut 30 won ton wrappers diagonally into 60 triangles. Spray a baking pan with vegetable spray and arrange 15 triangles on a sheet. In a small bowl, stir together 2 T olive oil, I minced clove of garlic and 1/2 t crushed, dried basil. Brush the triangles with the mixture.
Sprinkle 1/4 c grated Parmesan cheese over. Bake at 350 degrees for 8 minutes until golden. Cool and serve.

Diabetic Apricot-Filled Muffins
Better Homes and Gardens:
Spray 12 muffin cups with vegetable spray. In medium bowl, stir together 1 1/2 c flour, 3 T plus 1/3 c sugar, 1 t baking powder, 1 t cinnamon, 1/4 t
baking soda and 1/8 t salt. Make a well in center (doesn't make sense to me, but okay). In a bowl, stir together 2/3 c buttermilk, 1/4 c egg product and 3 T cooking oil. Add all at once to dry ingredients. Stir
just until moistened (should be lumpy). Spoon half into muffin cups. Place 1 t sugar-free apricot or raspberry fruit preserves into each muffin. Cover with rest of batter. Bake at 400 degrees for 18-20
minutes. Cool on rack and serve.

Diabetic Caramelized Onion Rolls
adapted from Better Homes and Gardens by Hudson Valley Kathleen: In a skillet, cook 2 large chopped onions in 2 t olive oil and 1 T butter until golden brown. Stir in 2 T light brown sugar and cook until sugar melts. Separate 1 carton of Grand's biscuits (I could not find a box of biscuits as directed). Put on sprayed-with-vegetable-oil baking sheet. Top with caramelized onions.

Bake as directed by biscuit package (these are SOOOO good). Optional toppings could include chopped chives, minced garlic or shallots or adapted to Thanksgiving-time with onions, sage, basil, thyme, rosemary, minus the sugar or even for holiday desserts by adding cinnamon, nutmeg, chopped nuts, coconut, etc. plus retaining the sugar in the onions.
Hope you enjoy. More to come. Hudson Valley Kathleen

After seeing all the posts about Watkins products I was delighted to find in a box of old books that had belonged to my mother a Watkins Cook Book it was published in 1936 and only cost a dollar. If anyone wants me to scan and post recipes from it let me know.
Lorna in Bakersfield CA

Has anyone here cooked a whole turkey--and then served it SHREDDED? Locals in Hawaii served it that way one Thanksgiving, and I'd like to try it myself. (Wasn't barbequed--but very, very, juicy and tasty).

Unless someone can supply a specific TNT recipe, I'll bake mine this way: Breast-down, in some chicken broth, covered tightly in foil, in a 250 degree oven for (?) hours until very tender. Then, shred with a couple forks and mix with some of its natural juices or gravy. I might even make it the day before to save last-minute hassle.

I would think it could also be served with a regular whole baked turkey if there's many dinner guests. And, leftover portions should freeze well, to be used for many recipes.
Carol/SoCal

This if for Kathy, Long Island, NY, wanting Harvard beet recipe. I was brought up on this recipe as my kids were. In fact, that is the only way my kids will eat beets. Enjoy.

1 can beets, sliced or whole, drain, saving juice
1/3 cup sugar
1 tablespoon corn starch
1/4 cup apple cider vinegar
1/4 cup beet juice

Mix sugar and corn starch together in saucepan. Add vinegar and beet juice and heat to boiling, stirring. When sauce becomes clear and thick, add beets. Cook on low to medium, just to heat beets.

This can be doubled or more very easily.

Karen, SW Arkansas

How do you sign up for the soldiers angels? I am very interested in making some soldier feel that someone from back home cares.
Fran, Utica, New York

Pie Crust!
Does anyone have a recipe for pie crust that can be easily made. I am not the greatest in making pie crust. So much can be done with this!
Happy Thanksgiving, Fran, Utica, New York

For the last couple of years we have deep-fried our turkey, and there is nothing like it. Once you have had it like that you don't want to go back to baking it. Of course there is an added bonus my DH and son do the turkey for me. However the down side is the broth for making the gravy which I have foregone but I want to make some this year. Does anybody have any suggestions as to how this can be done?

Happy Thanksgiving to all of you! May God bless those of you that have lost loved ones and those that have had health problems. I plead with any of you that have diabetes to please take care of yourselves. I lost one of my older brothers last Dec. to complications from this terrible disease. His kidneys failed plus the fact he had been blind for several years prior to his going home to be with the Lord.
Kay in Indy

Hi Nancy and furry associates: Re: Nov 13, newsletter.

Nan's daughter should take a pie to her in-laws that she likes. It seems to me they are being mean and petty to not give out the recipe (especially to a new bride). I found a recipe for Possum Pie that I had pulled of nancy's recipes. I don't have the name of the contributor or the date but was back when the recipes had a black border.

The Chocolate Drop Fudge is in 10-22 newsletter.

For Becky and her Soldiers Angels project. Nestles
www.VeryBestBaking.com (click on Baking Tips) has some pointers on mailing and what ingredients to use in cookies being shipped overseas.
Margaret, Tulsa

Hi Nancy! This is for Shirley in Tyler, Texas. Shirley, I had to laugh at your comment about buying a specific ingredient and then not finding the recipe. I hate to admit it but I do that all the time, too. I saved this recipe from the newsletter that uses the cream candy drops and hope this is the one you're looking for.
Andee In Los Angeles

Creme Drop Candy
2 packages of old fashioned creme drops
1 cup peanut butter
1 cup of pecans

Melt creme drop on low heat. Mix peanut butter and pecans with the creme drops. Stir well. Spread into a buttered dish. Cool and cut into squares.

HI Nancy ,
Was going thru your wonderful newsletter today and noticed a letter from Becky, said she joined the soldiers angels, thought that was such a wonderful thing to to for one of our Soldiers.. I wondered if anyone could join and if so how to go about it.. Thanks..
Donna from Oregon

I thought I found a recipe for a Buttermilk pecan pie but now I can't find it. Was I seeing things or does someone have such a recipe?

I just made yeast pumpkin bread from another recipe list from Sandy U and it is fantastic. If anyone is interested I will pass her recipe along.
Barb in N CA

Nancyb - THANK YOU for the mashers with cauliflower recipe. My sister will be getting a copy any minute now and will use it, I imagine.
Susana in Louisiana

This is for Dee in Canada, who wanted ideas for using extra pie crust. In my family, we all make pie crust crackers w/ our extra pie dough. Especially if we are making a cobbler (we use the crust crackers to dip into the fruit sauce before it's actually supposed to be served...lol) . I can remember doing that as a kid...picking up one of those crackers and dipping it into the edge of the blackberry cobbler as my mom pretended not to notice that we were using up all the juice in the cobbler! lol She would just cut them in long strips and bake while the cobbler was cooking. Another couple of ideas are to cut out shapes w/ cookie cutters and sprinkle w/ sugar crystals and cinnamon and use as a snack w/ fruit salsa or make garnishes on your pies, puddings, or ice cream.
Make it a great day!
Lisa (East Texas)

For Becky (Nov. 13th newsletter),

I, too, send things "overseas" do "deployed military". What I've found for the ladies is cute stationary, pens, etc., bath supplies like body wash, bath gels, powders, and pretty barettes. A good thing to "ship" cookies in is Pringles cans. Know that everything is checked by "Customs", so gifts can't be already wrapped.
*hugs*
LadyM

Hi Nancy and assistants,
I've wanted to try brining a turkey but with a small refrig I didn't think I would have the room. But a friend told me about brining bags. I went on line and found them and then started calling local groceries.

Success, as I found the bags in a local specialty store in Dayton called Dorothy Lane Markets. I also purchased a brining mix. I'm really excited about trying the turkey this way as I've heard how good and moist it makes it.
Linda Boyles, Fairborn Ohio

*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