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.

Thought some of you might need these tips
Gravy Too Salty?
Peel a potato and let it simmer in the gravy. If still too salty, add some mushrooms, or add a little cream or milk to neutralize. A pinch of sugar may help, too.

Gravy Too Thin?
Simmer until reduced.

Gravy Too Thick?
Thin it with stock or water.

Gravy Lumpy?
Put it through a strainer.

Does your gravy have no taste?
Use salt and pepper, more pan drippings, Kitchen Bouquet, or chicken stock.

Does your gravy look muddy, not glossy?
Add cold stock and simmer, then skim off fat.

OR PURCHASE
Watkins Roasted Turkey Gourmet Gravy Mix #21173 (on sale in November)
Watkins Gourmet Gravy Mix #05704

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order 888-965-7070 Eastern time

This is for Tiena Alexander, 11/16/07 Newsletter who wanted a carrot cake recipe with baby food carrots. Here is one I use (because I don't like to grate carrots).
Good Cooking and Happy Thanksgiving to All, Barbara in AL

Carrot Cake
2 cups flour
1-1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 (6 oz.) jars baby food carrots
1 (8 oz.) can crushed pineapple, drained
2 cups sugar
1 cup vegetable oil
4 eggs
1/2 cup chopped walnuts
1/4 cup raisins, dusted with flour

Preheat oven to 350 degrees. Grease and flour a 9 by 13-inch baking pan;
set aside. In a large bowl, sift together flour, baking soda, baking
powder, salt, cinnamon and nutmeg; set aside. In another bowl, mix baby
food carrots and pineapple; set aside.

In another large bowl, blend sugar and oil. Add eggs, 1 at a time, beating well after each addition. Add dry ingredients alternately with carrot-pineapple mixture; mix well. Stir in the nuts and raisins. Pour batter into prepared pan. Bake 40 to 45 minutes. Cool; top with cream

Cheese Frosting.
Makes 16 servings.

Cream Cheese Frosting:
1/2 cup butter, softened
1 (8 oz.) pkg cream cheese, softened
1 teaspoon vanilla
1 pound box confectioners' sugar
Few drops milk, if needed to thin

Cream together butter, cream cheese and vanilla. Gradually add 1 box confectioners' sugar. Beat thoroughly. Add a few drops of milk if frosting is too thick.

for Kara in NY--uses for eggplant
Make eggplant pizzas-
Brush 3/4 inch slices of eggplant with oil and bake for about 10 minutes or until softened.--on a cookie sheet. Probably at 350 Spread with spaghetti sauce and top with mozzarella cheese and any pizza topping you like. Bake again until cheese melts.
Barbara

Dear Nancy and Staff:
Just wanted to thank the person who first mentioned the Angel Food Ministries on the newsletter. I received my first order this morning and was absolutely amazed at the amount of food for the money. The good thing is that it is all food that we use and even better, I can get it at a church that is less than a mile from my house.
Thanks again, Jean in NC

I need the help from the people of my favorite cooking site. I have seen Paula Dean make Lady Locks on the food network and have been frantically trying to find her recipe but cannot seem to find it.

Does anyone of you wonderful ladies happen to know of this recipe and how to find it online? I am hoping to make these for Thanksgiving. Thank you all in advance.
Have a wonderful holiday. Joan from Ma

This is for AnitaS who wanted a Molasses Cookie recipe for the holidays. This is one that my husband and granddaughter love. Hope your family likes them as much as mine does.
Robbie in CA.

Soft Molasses Cookies
1 cup butter
1 cup sugar, plus additional for dusting cookies
1/2 cup molasses
2-1/4 teaspoons baking soda
1 teaspoon salt
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
2 large eggs
3-1/2 cups all-purpose flour

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses while mixing at low speed. Add the baking soda, salt and spices. Add the eggs, one at a time, beating well after each.

Scrape down the sides of the bowl, then mix in the flour. Cover the bowl and refrigerate one hour.

Preheat oven to 350. Lightly grease or line with parchment paper two baking sheets.

Shape or scoop the dough into 1 1/2 inch balls. Roll each ball in sugar and place on the baking sheets. leaving about 2 inches between them. Bake the cookies for 10 minutes. The centers will appear soft and puffy. Cool cookies on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Two Ingredient Fudge and Variations
Thanksgiving coloring pictures
Cranberry Recipes
Pies and Dessert Recipes for Thanksgiving
Sweet Potato Recipes
Jello Salad and Dessert Recipes

To PC,
You ask; when making gravy should the gravy base be cool or hot? Make your thickener using either flour or corn starch, one heaping tsp per cup of liquid, mix with a little water to a thin paste. It won't thicken til the liquid has reached a boil. At that time pour in a little paste and stir. Not all at once or it will get gloppy, just a little at a time, stirring all the time. Now let it simmer for a bit, adjust the taste, maybe a little salt or pepper, and maybe a little Maggi sauce. Add a little Kitchen Bouquet to make it brown if need be.
Don in Mich.

Andee In Los Angeles thank you very much for another great sounding recipe for pulled pork. My family is going to have the time of their lives trying all of these new recipes.

Jean in NC also sent me in the direction of another recipe for it. Thank you one and all.
Betty in ME.

For Harriet in AZ, thanks for the recipes. I'm sure my family will be very happy to try the pulled pork. Do you just add the barbeque sauce when the meat is cooked or add some as it cooks? Thanks. I'll try to make you feel better about not being here in Maine for the fall and winter. This morning it was 31 degrees and heating oil is now $3.14 a gallon. Did that help? We had a few flakes of snow yesterday but since we near the coast they melted fast.

I have been intending to send this recipe which I haven't had for a while but always enjoyed.

Sweet Potato Casserole

Cook 4 medium sweet potatoes with the skin on, then peel and slice.

Heat in a saucepan:
1/2 cup of brown sugar
1/2 cup sour cream
3 T butter
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
mini-marshmallows

In a buttered casserole dish place sweet potatoes and pour on the brown sugar sauce.

Bake at 350 for 20 minutes. The directions say you can top it with mini-marshmallows before baking or add at the end of 20 minutes and bake a few more minutes. I didn't add them at all. I did try doubling the brown sugar topping once but it was too much of a good thing.
Betty, shivering in ME.

We just returned from a trip through the Smokey Mountain area; was just beautiful as the trees were in perfect color and the sun was shining our whole trip. The Southern style food was very delicious and I am a great iced tea lover; but on our trip they served what was called a "Sweet Tea" and that was really outstanding in flavor. Does anyone know how that is made????? I would really like a recipe for that. Thanks in advance.
Marilyn in Minnesota

I use envelopes from junk mail to keep my clipped coupons in order of date, i.e. Jan., Feb. etc.. This makes it easy for me to eliminate any I may have not used in time at a glance. I also separate coupons I don't use, or that may be useful to anyone else, by marking the envelopes by month and N.G. (for no good). After clipping the coupons, I separate the ones I will use, and ones I send to my granddaughter, and my hairdresser, and anyone else interested. The thanks I get is my reward. I love sharing, especially if it means saving money.
EMILY l.,So. Fl.

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.

For Julie in VA:

Anna's Old Fashioned Raisin Pie
Filling:
1 1/2 c. raisins
1-1/2 c. boiling water
1/2 c. sugar
2 T. flour

Crust:
2-1/2 c. flour
3/4 c. plus 1 heaping tsp. plain flavor white Crisco
4 T. cold water

To make filling, cook raisins in water till tender. Mix sugar and flour then add slowly to raisins, cooking and stirring till it thickens; set it aside.

To make crust, cut shortening into flour with fork or a pastry cutter, work in water till dough forms a ball; reserve enough for a lattice topping if you want it. You probably won't, Julie, if you plan to put the meringue on top after the pie is done.

Roll dough out slightly larger than pie plate, flour lightly, fold in quarters, and lift into pan; crimp edge, hooking it onto edge of pie plate in places so it doesn't shrink down.

Pour filling into crust (roll, cut, and add lattice now if using).
Bake in pre-heated oven at 425 for 10 minutes, reduce heat to 350 and bake 15 - 20 minutes more.
This is a real old rib-sticker. Makes 1 10" pie.

Sorry I missed the name, but somebody also requested an easy pie crust. I'm not very good with them at all and this one works for me, so here it is.

The Good Luck Pie Crust

Mix with a fork:
2 c. flour
14 T. Crisco (plain, white)
1/2 T. sugar
1/4 c. cool water
In a 1 c. measuring cup, beat 1 egg well, then spoon out and discard about 2 T.
Add to that:
1 tsp. salt
1/2 T. vinegar

Combine with a fork till both mixtures are combined; form a ball with your hands, roll in plastic wrap and chill at least 15 minutes before rolling out as you want it.

Makes an 8" or 9" double crust pie and is very easy to double, and then you don't need to discard any egg. I understand it can be frozen tho I haven't done it, and I do know it can't be overworked, so it is wonderful stuff. Amazing how it seems as flaky as it does.

Have a great Thanksgiving, everyone.
Marilyn in FL

Hi Nancy. This is for Debbie in NC requesting a different gift at Christmas. This year I am giving a mixing bowl, a wooden spoon and a baggie with Friendship Bread Starter. I go to the dollar stores and look for bargains all year long and found these white bowls for just a dollar a piece. I have had them for several months, not knowing just exactly what I was going to do with them. Then all the letters to Nancy's group started showing up about recipes for the starter mix and Bingo, a gift giving idea evolved. I will tie a Christmas ribbon around the wooden spoon and attach a copy of instructions for the starter mix on the baggie. I think this will be an ideal gift and something my friends can continue to use after the holidays. You could probably attach a dollar store ornament to the ribbon to dress it up a bit. Or maybe include a pretty Christmas kitchen hand towel. The sky's the limit. Hope this helps your Christmas gift giving this year. Hope all of you have a wonderful Thanksgiving.
Patsy in Waco

Sweet Potato Casserole
4 lg. sweet potatoes (I use canned when I don't have time)
1 tsp. salt
1 c. brown sugar
1 c. milk
Marshmallows (I use miniature ones)

Add salt to sweet potatoes and cook in water until soft. Peel potatoes and mash. Add brown sugar and milk and mix well. Put in greased casserole and cover with marshmallow creme or marshmallows. Bake at 350 degrees for 25-30 minutes.
Nancy Rogers

Scalloped Carrots
3 c. sliced carrots
3 tbsp. margarine, melted
2 tbsp. flour
1-1/2 c. milk
1 c. Velveeta cheese

Cook sliced carrots. Combine next 3 ingredients and cook until thick. Add Velveeta cheese. Pour over carrots. Sprinkle bread crumbs on top. Bake 15-20 minutes or until brown.
Nancy Rogers

Crockpot All Day Beans
1 lb. navy beans (I use butter beans if I don't have navy beans)
1/2 c. chopped bacon (or a chunk of salt pork)
2 tsp. salt
1 sm. onion, sliced
1/2 c. brown sugar
1/4 c. dark molasses

Soak beans overnight. Rinse and drain. Add all ingredients, cover with hot water. Bake (covered) at 275 degrees for 6 to 7 hours, or in crockpot on medium to high all day. Add water as needed.
Nancy Rogers

Deviled Eggs
6 eggs ( 6 is never enough so I usually double the recipe)
1/2 c. salad dressing
1 tbsp. mustard
2 tbsp. pickle relish
1/2 tsp. onion or garlic salt

Boil eggs and peel. Slice long way, take out yolks and mix with salad dressing, mustard, pickle relish and onion or garlic salt. Mix and spoon back into egg halves and sprinkle with paprika.
Nancy Rogers

Ambrosia Salad
2 cans fruit cocktail
1 sm. can mandarin oranges, drained
2 med. bananas, sliced
1/2 c. shredded coconut (use to garnish fruit salad)*

Mix all ingredients in a bowl. Refrigerate until ready to serve. Sprinkle with coconut.

I am not much on coconut (unless it is in a pie) so I tend to intentionally forget to add the coconut.
Nancy Rogers

Turkey Brining
If you don't want to go to the trouble or have the time to brine a turkey, you can get them already brined. Just buy an Empire Kosher turkey. Been using them for years as they save a lot of time and work. And they are good even if you bake them, smoke them, or fry them.
Big Jim, Jacksonville, Fl.

This is in response to Tiena Alexander's request in the November 16th newsletter for a carrot cake using baby food. I make this all the time for our church gatherings and bake sales and the ladies can't get to them quick enough to buy whatever I make out of them. I hope this is what she is looking for. As always, Nancy, you are doing a fantastic job and I really enjoy getting your newsletter filled with all the good recipes from everyone. Keep up the good work! Sending blessings to you and wishes for a really good holiday.

Pineapple Carrot Cake

CAKE:
2 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 cups vegetable oil
4 eggs
2 jars (6 oz. each) carrot baby food
1 can (8 oz.) crushed pineapple, drained
1/2 cup chopped walnuts ( I use pecans)

FROSTING:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter or margarine. softened
1 tsp. vanilla extract
3 3/4 cups powdered sugar
additional chopped walnuts (or pecans), optional

In a mixing bowl, combine all the dry ingredients. Add oil, eggs, and the baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into greased and floured 9 inch baking pans. Bake at 350° for 35-40 minutes or until toothpick near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting: In a mixing bowl, beat cream cheese and butter until smooth. Beat in the vanilla and sugar until mixture is of spreading consistency. Then frost the cake and garnish with additional walnuts if desired. Store in the refrigerator.

NOTE: I also bake this in a 9 X 13 inch pan for approximately 55 minutes or make cupcakes using cupcake papers in the muffin pans and bake for approximately 18-23 minutes. Sorry I don't have the number of servings this makes.
Kathi in Ohio

For Nancy in IN in the 11/10 newsletter:
Cuban Black Beans

Wash and sort 12 to 16 oz. black beans, soak overnight in water in a non-metal bowl.

In same or fresh water, bring to a boil, adding
2 T. olive oil
1 small tomato
1 bay leaf
1/2 onion
1/2 green sweet pepper
2 buds garlic, peeled

Skim foam, cover, and turn to medium low heat; cook till bean are tender, 1 to 1 1/2 hours. Remove bay leaf, tomato, pepper half, and onion half if it has not fallen apart.

Make the sofrito:
In a skillet, heat 1/2 c. olive oil.

Add:
1 1/2 medium onions, chopped
1 large sweet pepper, chopped

Cook on medium heat till transparent, then add:
3 buds garlic, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. cumin
1 tsp. Tabasco or other pepper sauce
2 T. red wine vinegar
2 T. Cuban cooking wine (like Edmundo, Bio Seca, what is available in your area, or dry sherry if all else fails)

Cook this 2 minutes more, then add it to beans and cook all together on low about 30 minutes more.

When ready to serve, taste and add more Tobasco &/or wine till it suits your taste.

Serve with cooked long grain white rice.

This recipe came from Clarita Garcia, owner of Pebbles Restaurant in Orlando Fl, and was passed on by Orlando Sentinel columnist Bob Morris as a parting gift to his readers when he retired.

Bob served his beans with rice he baked in the oven with onion and celery added to it.

We serve ours with plain jasmine rice we cook in the rice cooker.

Also, we reduce the oil cooked in the beans to 2 tsp., and the oil used in the sofrito to just 1/4 c.

We're glad you reminded us Nancy, this will taste great after a rich Thanksgiving dinner. Have a great holiday everyone. Marilyn in FL

Hi Nancy, this is for Lisa (East Texas) on 11/16. For your centerpieces, how about assorted small baskets, spray painted white and then over sprayed with silver sparkle. Fill with assorted sizes of clear plastic balls that have been painted with the craft paint that emulates stained glass--can be applied heavy or water color like. Or they can be filled with blue and/or white sparkly confetti etc... For the lights, use the tiny clear string of lights on a battery, stuck in and around the balls. For a wow finish, place a large, beautiful silvery bow at the end with tails hanging over side. We have all of these things at Hobby Lobby or Michaels here in the Midwest, don't know if you have those 2 stores in East Texas. jodi/In

Hi Debi - Here is something I do for Christmas. It is called

Hot Candied Pickles
1 gallon jar of whole dill pickles
1 4lb bag of sugar
10 or more peeled cloves of garlic
1 small bottle of Tabasco sauce

Drain pickles of juice, then slice them. You can slice small or large slices or a mixture. I do a mixture.

After the pickles are sliced, you start to layer. First some sugar, then a dab of Tabasco sauce, some garlic and then pickles. Continue do do that until everything is in the jar. You can make the pickles as mild or as hot as you like by how much Tabasco you put in. For hot use 1/2 of a bottle. For milder, use about 1/3 a bottle.

For the next 5 days, turn the jar once a day. I put a plate under the jar in case of any leaks. After the 5th day, you can put the pickles into small jars and they are ready of gift giving. They can sit on a shelf as they are already pickled when you star. I have a jar in the frig all year long. Enjoy ! !
eb in Texas

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.

For Nedra in VA who wanted to know how to separate an egg. The way I have always done it is to break the egg into a dish and pour it though my fingers held just every very slightly apart. This allows the white to slip through but you will have the yolk in your hand. Squeeze your fingers, carefully not to break the yolk, together to finish the job. Now, some people just can't stand to do it this way but you can find gadgets at a store, probably even Wal-Mart or one like that, to pour the egg into. It's round and has slots around the outside to let the white drip through.

Mrs. Marshall asked about bean pots. A bean pot goes in the oven and you add water off and on during the cooking time, usually all day, so that the beans don't dry out. A Crockpot or slow cooker doesn't go in the oven but is plugged in and cooks with very little water over a long period. I have always cooked beans in the oven. It seems to give them a different taste, and for me much better. You do need to be more careful using a bean pot that the beans don't dry out.
Betty in ME

Good morning Nancy; in the November 14th newsletter Barb in N CA had mentioned that she just made a yeast pumpkin bread from another recipe list and it was fantastic. Could you please share it Barb? We love anything with pumpkin in this house.
thanks in advance!
Kim from Canada

With all the comments about sending packages overseas to our soldiers, I wonder if someone who has been doing it would have any suggestions as to the type of cookie that ships best. Your ideas will be helpful.
Anne

Here is a yummy, low fat recipe for anyone who may end
up with left-over cranberry sauce.

Company Chicken
1 to 1-1/2 pounds boneless, skinless chicken
2 tbsp butter
1 jar (12 oz.) Chili sauce
1/2 can whole berry cranberry sauce
1/4 cup apple juice
2 tbsp brown sugar
salt and pepper to taste

Cut chicken into bite size chunks; brown in butter. Add rest of ingredients. Simmer 20 minutes. Serve over rice.
Korena in Canton

Sherry R in WV requested a recipe for a Carrot Cake in your 11/14 Newsletter.

Carrot Cake
2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups salad oil
2 cups sugar
4 eggs
2 cups grated carrots
1 small can crushed pineapple
1 1/2 cups chopped walnuts
1 teaspoon vanilla extract

Combine flour, baking powder, soda, salt and cinnamon together.
Combine oil and sugar in large mixing bowl; beat thoroughly with an electric mixer. Add eggs, one at a time; beat well after each addition. Add flour mixture into egg mixture; beat thoroughly. Stir in remaining ingredients. Spread batter evenly into well-greased and floured 9 x 13-inch pan or 2 loaf pans.

Bake in preheated 350 degree oven one hour or until cake tests done. Let cool in pan 5 minutes; turn onto cake rack to finish cooling.

Frosting:
8 oz. cream cheese, at room temperature
6 tablespoons butter, at room temperature
3 cups confectioner's sugar
1 teaspoon vanilla extract

Cream together cream cheese and butter in a mixing bowl.
Slowly sift in confectioner's sugar and continue beating until fluffy incorporated. Mixture should be free of lumps. Stir in vanilla.

Pie Crust Recipe Responds:
This is to thank Jeane, Genie and Annie for sending their pie crust recipes. I am going to have to try them out. Who knows, maybe I will be a so great at it that I will be asked to take of Betty Crocker's.
Thanks Ladies, Happy Thanksgiving!
Fran, Utica, New York.

Fran here is a wonderful pie crust recipe.
3/4 cup shortening
1/4 cup boiling water
Whip this till it looks like whip cream(does not take long)
2 cups flour
1 tsp baking powder
1 tsp salt
Mix in and you have the greatest pie crust. You can double this all you want I have used it to make 7 pies at a time. That was before diabetes and lived on a farm!!!!
Mary Ann upstate N Y

Hi Nancy, I would like to thank everyone who answered my question about Alton Brown turkey brine I will try it and I want to wish all Nancy Landers a wonderful Thanksgiving.
Linda in Az

There goes my 'original' idea!! Seems I'm years behind many on my coupons-in-envelope Tip. And, if you all reuse empty plastic meds bottles for teeny stuff too, I'll be totally inventless.
Carol/SoCal

This is a great way to use up turkey after Thanksgiving.

Turkey Stuffing
12 oz. can Pet evaporated milk
3 tbsp. butter or margarine
7 oz. pkg. herb-seasoned cube stuffing
1 can cream of mushroom soup
2 c. diced cooked turkey
2 c. shredded Swiss cheese
2 stalks celery, chopped
1 c. cooked broccoli flowerets
1/2 tsp. dried thyme

In 1 quart sauce pan over high heat, heat 3/4 cup of milk and margarine to scalding. In large bowl, pour hot milk mix over the stuffing. Toss to mix well. Pat 1/2 of the stuffing mixture into a buttered 12 x 8 baking dish. In medium bowl, stir soup, remaining milk, chicken, 1 cup of cheese, celery, broccoli and thyme until well mixed. Spoon evenly over stuffing mixture in baking dish; top with remaining stuffing mix. Bake at 350 degrees for 30 minutes or until hot. Sprinkle with remaining cheese. Bake until cheese melts. Serves 6.
Sue

A casserole I am asked to bring each Thanksgiving.

Mexican Corn Casserole
1 (4 oz.) can whole mile green chilies
3 c. fresh corn or frozen
1/3 c. yellow cornmeal
2 tbsp. melted butter
2 tsp. sugar
1/2-1 tsp. salt
1 c. cheese, grated

Preheat oven to 350 degrees. Butter baking dish. Cut chilies in wide strips. Combine corn, cornmeal, butter, sugar and salt in blender. Layer 1/2 cornmeal mixture, chili strips and cheese. Top with rest of cornmeal mixture and put cheese on top. Cover with foil and bake 1 hour at 350 degrees.

A veggie that is asked for every Thanksgiving

Harvard Beets
2 c. cooked, diced beets
1/3 c. sugar
2 tbsp. flour
1/4 c. water
1/2 c. mild vinegar
1/2 tsp. salt
2 tbsp. butter

Mix flour and sugar together in saucepan. Add water and vinegar. Cook on medium heat until thick, stirring occasionally. Add salt, butter and diced beets. Cook until beets are thoroughly heated. Serves 4-5.  Recipe can be doubled easily.
Sue

I have been a member for over 10 years but have been one that uses the recipes but haven't sent in any until today.  I am 78 years old and am looking for the old fashioned recipes that have been made easier.  Here is one of my favorites.
Ginger in Missouri

Easy Pineapple Upside Down Cake
1 c. brown sugar
1 yellow cake mix
1 can of crushed pineapple
1 tbsp. butter

Take old iron skillet (deep one), butter the bottom and sides with butter. Pour brown sugar on bottom of skillet. Cover the bottom well. Pour can of crushed pineapple on top of brown sugar. Mix cake mix as box directs. Pour on top of brown sugar and bake at 350 degrees for 50 minutes.

Since there will probably be a lot of left over turkey and stuffing I thought the readers would like this great idea that I got from Good Housekeeping Home Cooking sent in by Liz Brown of Lincoln Mass.

TURKEY AND STUFFING BURGERS
1-1/2 cups (1 inch pieces) leftover roast turkey meat
4 cups leftover cooked stuffing
2 large eggs, lightly beaten
Sliced red onion, green salad, and cranberry sauce (optional)

1. Preheat oven to 450º Grease jelly roll pan.
2. In food processor with knife blade attached, pulse turkey until chopped. In large bowl, stir turkey, stuffing, and eggs until well mixed.
3. Scoop stuffing mixture by lightly packed 1/2 cups into 8 mounds, placing them 2 inches apart, in prepared jelly-roll pan. With hand, flatten each mound into 3 inch round . (If burgers fall apart, return to bowl and add water by tablespoons to stuffing mixture, stirring until moist enough to hold together.)
4. Roast burgers 20 minutes, without turning over, or until lightly browned on both sides and hot throughout (internal temperature should reach (165º) Serve burgers on onion slices with a green salad and top with cranberry sauce if you like.

(I would probably add some cranberry sauce to the mixture before cooking to moisten and sweeten the burgers.)
CAMILLE, Commack, L.I., NY

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.

Easy Meatloaf Recipes

Meatloaf
2-1/2 pounds ground beef
2 eggs
salt
pepper
1/4 pound crackers, crumbled
1/2 cup catsup
1 tablespoon A-1 steak sauce
1/4 cup onions

Combine ingredients well. Bake at 325 degrees for 2 to 2-1/2 hours.
Liz in Ohio

Meatloaf
3 pounds ground beef
2 eggs
4 cups bread crumbs
2 cup milk
3 teaspoons salt
1/2 onion, finely chopped

Soak bread crumbs in milk and mix all ingredients above together. Bake in a 350 degree oven for one hour.

Mix the following ingredients together and spread on top of meatloaf.
1/2 cup catsup
3 tablespoons brown sugar
1/4 T prepared mustard

Bake another 20 minutes longer.
Liz in Ohio

Pickled Beets
1 jar (1 lb.) sliced beets
1 c. vinegar
1/4 c. sugar
1 tsp. salt
Dash of cloves
1 bay leaf
1 med. onion, thinly sliced

Drain beets, reserving 1/2 cup liquid; turn beets into serving dish. In small saucepan, combine beet liquid and remaining ingredients; being to boiling point. Reduce heat; simmer 5 minutes. Pour over beets. Refrigerate until well chilled - 1 hour. Makes about 2 cups.
Liz in Ohio

Old Fashioned Peanut Butter Cookies
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
2 eggs
1/2 cup peanut butter
1-3/4 teaspoon soda
1 teaspoon vanilla
3-1/2 cups flour (regular)

Mix sugar and oil together. Add peanut butter and eggs. Add flour and soda (sifted together.) Form into balls with dough. Press with fork.
Bake at 375 degrees for 10-12 minutes.
Linda NM

Some recipes I found in my great grandmother's recipe box under Thanksgiving. She had them marked with a one to five stars. All of these had 5 stars on them. I don't know anything more about them except my Mother said she was a great cook and remembered having these recipes at Thanksgiving.

If anyone is interested she has a Christmas recipe section too. All recipes were hand written.
Lisa

Pecan Pie
3 eggs, beaten
1-1/4 cup Karo syrup
3 tablespoons butter
1 teaspoon vanilla
1/3 teaspoon salt
1 cup pecans

Beat eggs. Add remaining ingredients. Bake in 350 degree oven for 45 minutes or until done.
Lisa

Oatmeal Pie
4 eggs
1 cup sugar
1 cup white corn syrup
2 tablespoons flour
1 tablespoon butter
1 teaspoon cinnamon
1 cup oatmeal (not instant)
Beat eggs, and add sugar, corn syrup, flour, butter and cinnamon together.
Stir in oatmeal and pour in an unbaked pie shell. Bake for 1 hour at 350 degrees (or until done.)
Lisa

Harvard Beets
2 (14-15 ounce) cans cooked cubed beets

Drain and heat.
Add 1/4 cup sugar
2-1/2 Tablespoons vinegar

Add (to thicken) one tablespoon cornstarch that has been mixed with a small amount of cold water. Add beets and heat together.
Lisa

Potato Cakes
5 cups mashed potatoes
2 eggs
about 15-20 saltine crackers (or enough to hold mixture together)
Beat well and fry in skillet until golden brown with small amount of butter or margarine.
Lisa

Orange Jello Salad
1 large box orange jello
1 (9 ounce) can crushed pineapple, drained
1 can mandarin oranges, drained

1 small box instant lemon pudding
1-3/4 cup milk
1 (8 ounce) Cool Whip

Dissolve Jello in 2 cups boiling water. Add 2 cups cold water. Combine Jello with drained crushed pineapple and drained mandarin oranges. Chill in a 9/13 dish. (I use the liquid of the oranges as part of the 2 cups of cold water).

When firm make instant lemon pudding with 1-3/4 cup milk. Let thicken a little. Whisk in gently the Cool Whip. Spread on top of Jello.
Lisa

There was not room for all the recipes and messages in today's newsletter. More will be posted tomorrow.  Hopefully I will be caught up with all recipes that have been sent in to the newsletter.
Nancy Rogers

*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