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Here is an easy centerpiece for your Thanksgiving table. Polish 4 apples that are about the same size. Break off the stem, and carefully cut out a hole just large enough to put a taper candle in. Use a clear glass plate to put the apples on, and decorate with fall leaves. I have used a pedestal cake plate and artificial leaves. Use any color tapers you have on hand. Did you know that if you put candles in the freezer for 4 hours before burning that they won't drip?
Here is an idea for the lady needing blue and silver decorations. I would go to Dollar General or a dollar store and buy glass bowls. Fill them with blue and silver Christmas balls purchased from one of these stores. You could tuck a short string of battery operated lights among the balls.

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

If you would like to receive the Watkins December flyer, please email your name and street address to me.

I thought I'd send this recipe in time for Thanksgiving dinner in case anyone out there is looking for a corn casserole that can be made ahead of time.
Pat in SC

CHEDDAR CHEESE CORN CASSEROLE
1/4 cup green pepper (chopped)
1 clove garlic (crushed)
1/4 cup flour
2/3 cup milk
3/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. each: pepper, basil
1 cup + grated Cheddar cheese (be generous!)
1 cup drained solid pack tomatoes
1 (20 oz.) pkg. frozen corn (thawed)
1 jar Aunt Nellies drained whole onions
1/4 cup butter

Sauté green pepper and garlic in butter until tender. Stir in flour until moistened. Add milk and seasonings. Heat until sauce thickens. Stirring constantly. Remove from heat and stir in 1/2 cup cheese. Add drained tomatoes. Add corn and onions. Place in buttered casserole (rather deep) and sprinkle with the remaining cheese on top. Bake 50 minutes at 350 degrees

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

Nancy in the Sunday Nov. 18 2007 newsletter someone was wanting a noodle recipe here is mine. Enjoy

Egg Noodles
2/3 cups eggs yolks
3 Tablespoon water
1 Tablespoon vinegar (white)
1 teaspoon salt
2 cups flour

Put 1-1/2 cups flour into bowl make a well pour in yolks, water, vinegar, salt and mix. Take some of the 1/2 cup flour and put on bread board and take dough and kneed it a few time. Will need to add more flour to keep dough from sticking to broad. I pinch off a ball and roll out thin and place on wax paper with a little flour to let dry. It will take me three tries before all the dough is rolled out. Let dry and than cut each section into four piece and put two together and cut very thin. I use these for Beef and noodles or chicken and noodles. These i either freeze or cook.

Right now i have a gallon of raw noodles cut in the freeze, dressing turkey, pecan and apple pie, chocolate, white cake ready for thanksgiving. I will have sweet potatoes, mashed potatoes, corn, green beans, devils eggs, slaw, apple salad, hot rolls, cherry delight, chocolate pie only because youngest daughter likes it. I am from a family of nine and with in-laws and out-laws, kids will have a house full. Oh but what a Blessing it is to be together but sad as my Dear Mother and Father and youngest Brother are not with us any longer, we still enjoy each other.
Take care each one, Sharon in warm Southern Indiana

This is for Sharon, Indiana
Am going to fix the White Christmas Pie but the instructions seem to be incomplete. Do you pour the mixture into a baked pie crust or use a graham cracker crust? It sounds really good.
Thanks Karen, SW Arkansas


In the newsletter dated Sunday Nov.18 2007 Karen ask about the shell for the white Christmas pie, I have used both kind as the pie sets up and you don't bake it. Please let me know how you like it. People are so amazed at the pie being white, I have sprinkle red sugar on it also for a little color but it is not needed.
Happy Thanksgiving to all, Sharon in warm Southern Indiana

Well I finally found the creme drops in "Save-A-Lot" Went to a lot of dollar stores and they didn't have. Now I need to know how many (weight) to one recipe. The ones I bought came in a plastic box but they said creme drops. There were 25 ozs in each box. Is that about a bag full. I'd like to take to Thanksgiving Dinner so if you could let me know the amount I'd really appreciate it. Thank you so much. Doris - De.

For Lisa (East Texas)
RE: illuminated white, silver and blue decorations.

You could use Christmas balls in these colors in clear containers and nestle those little battery operated lights in them. To make it wintry you could stencil (or use stickers) of snowflakes on the balls and use glitter on them as well. Different sizes of the balls would add interest and different containers rather than all alike- depends on how you want it to be.
Cheryl

For those that have lost their recipe for the German Chocolate

Cake with Coconut Pecan Frosting mix
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

If you can't find the Coconut Pecan frosting:
Pillsbury has provided this helpful recipe for cooks who still want to use those tasty recipes calling for the mix.

Coconut Pecan Frosting Mix Substitute
1 cup sweetened, flaked coconut
3/4 cup brown sugar, firmly packed
1/2 cup all-purpose flour
1/2 cup chopped pecans
3 tablespoons butter or margarine

In medium bowl, combine coconut, brown sugar, flour, and pecans; mix well. Using a fork or pastry blender cut in butter or margarine.
gramaj

For Gloria in Indiana

Time-saving Caramels
1 cup butter
2-1/4 cups brown sugar firmly packed
1/8 t. salt
1 cup light Karo syrup
1 -15oz can of sweetened condensed milk(Eagle Brand)
1 t. vanilla

In a saucepan, melt butter. Stir in sugar and salt, then add corn syrup and mix well. Add milk, stirring constantly. Continue stirring and cook to 245 Degrees. Remove from heat and stir in vanilla. Pour into a 13 by 10 buttered pan.
When cold, cut into squares and wrap. Makes about 49 pieces.
Genie

I use a pressure cooker bottom and a good candy thermometer. These are never fail and are delicious. I make them every year.

To Janette H. who requested the recipe for the German Chocolate Pound Cake. I just made it this morning and had the recipe handy.

German Chocolate Pound Cake
1 German Chocolate cake mix
1 tub (16oz.) coconut pecan frosting
1 cup water
1/3 cup oil
3 eggs

Mix all ingredients together, including the frosting. Grease tube pan and bake at 350 for 45 to 50 minutes. I found I had to bake it longer for it to be done.
Anne

To Betty T in Ga, I received my cookbook today and it is just great! So well put together. Love the binding. Your group did a fantastic job! Happy Thanksgiving to everyone, especially to you Nancy and thank-you for a great newsletter!
Linda in Al

While I was in Arizona I went to a Red Hat meeting with my sister-in-law.  Sue, made the best chicken dish for the meeting.  I requested her recipe.  Here is Sue K's recipe for it.  This recipe is worth making. I am considering making a special section with all the recipes I have eaten when attending Paulden's Red Hat group.
Nancy Rogers

Sue's Poppy Seed Chicken
Cut six or 8 chicken breasts in bite size pieces and cook in chicken broth. Drain and add 2 cans of cream of chicken and 16 oz of lite sour cream. Mix well.

Crush 1 tube of Ritz crackers

Melt 2 sticks of butter in a bowl and add crackers and 3 tbs. of poppy seed. Mix well and put a layer in a greased casserole dish. add a layer of chicken mixture, then more cracker mix, then another layer of chicken and ending with last of cracker
mix. Bake in a preheated 350 oven for 1 hour.

I save broth I cooked the chicken in and cook some noodles in it. Yum!

Hi everyone.
Just wanted to take a quick minute to thank you all. First to Nancy for the wonderful newsletter. And then two all you help us find our desired recipes. Thanks for the starter cake recipes. Everyone have a happy thanksgiving.
God bless, Joan

PIE REQUESTS:

Chocolate Silk Pie

Crust:
1-1/2 cups finely crushed sandwich cookies (about 18)
1/4 cup butter, melted

Filling:
1 cup sugar
3/4 cup butter, slightly softened
3 squares semisweet chocolate
3/4 cup egg substitute
garnish: Whipped cream, chocolate curls

Stir together crust ingredients in medium bowl. Press on bottom and up sides of a 9" pie pan. Refrigerate 10 minutes.

To prepare filling, combine sugar and butter in a small bowl. Add melted chocolate; continue beating. Add egg substitute. Continue beating until fluffy. Spoon into prepared crust. Refrigerate 3 hours or until set. Garnish, if desired. Store in refrigerator.

Praline Pumpkin Pie
3/4 cup cocktail peanuts
1 unbaked 9" pastry shell
2 cups cooked mashed pumpkin
1-1/2 cups undiluted condensed milk
3/4 cup water
1 egg
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground ginger
1/2 cup firmly packed light brown sugar

Sprinkle 1/2 cup chopped peanuts into the pastry shell. combine pumpkin, condensed milk, water, egg and spices. beat slowly until almost well blended. Spoon into pastry shell. Bake at 400 degrees about 50 minutes or until knife inserted in center comes out clean. Remove from oven. Sprinkle with 1/4 cup chopped peanuts then with brown sugar. Cover edge of pie with aluminum foil, broil 3" from heat about 1 minute or until sugar bubbles. Cool. Gently crack top with tip of knife before cutting to serve.

NOTE: 2 cups of pumpkin would be a 15 oz can pure pumpkin.
grannym IL

Hi MaryAnn from Upstate New York
Thanks for the pie crust recipe. I am only to have to try them all. This will be fun!!  Happy Thanksgiving to you and stay warm, Fran, Utica, New York

Thank you to everyone on the Sugar Pie crisis. I agree with everyone about how awful this situation is, but my daughter doesn't want to spoil Thanksgiving tradition. To Robbie from Bowling Green, I'm sure she can manage to make those in-laws as happy as they could ever be. Nancylanders have come to the rescue once again.
Nan

Carol/SoCal- You are not inventless! We copy you! Those little used medicine bottles are great for little beads and such for crafting. Thank you!

This is a great holiday bread to make

Cherry Bread
3/4 cup sugar
1-1/2 cups all purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1-6oz jar Maraschino cherries, reserve 1/3 cup juice, chop the cherries
3/4 cup chopped pecans

Preheat oven to 350. Beat eggs and sugar till light and fluffy. In another bowl combine flour, salt, baking powder. Gradually add to the egg mixture along with the reserved juice. Then mix in the cherries and the nuts. Put in a well greased 8" or 9" loaf pan and bake 45 to 50 min.

We love this hot in the morning with our coffee smothered in honey butter.
Enjoy, Billie in Fl

For Bev in Bay City, Mi

Tri-Layer Chocolate Pie
Serves 8

2 cups cold milk
2 pkgs (4 serving size each) chocolate instant pudding
1 Oreo pie crust, can make your own using 2 cups crushed oreo cookies or choc wafers and add 4 0r 5 Tbsp melted butter. Press into 9 inch pie plate and chill
8 oz tub frozen cool whip, thawed

Pour milk into a large bowl, add dry pudding mixes and whisk for 2 mins. Spoon onto the bottom of the crust. Gently stir half of whipped topping into remaining pudding--it will be lighter than the layer in the crust.

Spread lighter pudding mixture over darker layer in crust, top with remaining whipped topping. Refrigerate 3 hours or until set. Sprinkle with your favorite chocolate garnish (optional)
Hope you enjoy, Trish in Fl

I am way behind in my newsletter reading because my 96 y/o mother was in the hospital for a week and then died on November 9th. I noticed a note about a White Christmas pie and wondered if someone would be so kind as to tell me which newsletter that was in.
Susan in Iowa

Hi Nancy and friends!
To Doris in DE, this year I have purchased old-fashioned creme drops at Dollar General and also at Walmart (in a whole aisle of Christmas cookies and candies. One WalMart in our area puts this aisle in the food section and another puts it with the Christmas things or close by.

Hope you have good luck finding them in your area. Happy Thanksgiving to all!
Eureka, IL

Good morning, Nancy an 'Landers! I hope everyone has a wonderful Thanksgiving; I know there are a lot of our family out there with special reasons to be thankful!

For CAROLYN ROCHESTER NY. I find if a recipe calls for wine, while there are substitutes (soda, juice, etc.) the recipe just won't be what you think it will be taste-wise if you don't use the wine. There are so many, many great recipes out there that don't call for any sort of spirits, that if you don't want to use spirits in your dish, you can find something else which will be great. And by the way, don't EVER substitute what they call "cooking wine"; it's just plain awful and has no relationship whatsoever to wine of any kind!

For DIROS - DE, I've found that Vermont Country Store carries not only plain white creme drops, but also the flavored ones, too. Hurrah for Vermont Country Store !
Kathi in Virginia

This is for Donna in Merrill. The Turducken recipe is on the Food
Network website. I believe Paula Dean did it a couple of days ago. You could also stick on the Turkey recipes - More turkey recipes - and it will be there. Looks like a lot of work however.
Lesleigh in PA

In the Nov. 18 n/l Donna in Merrill asked about Turducken. Donna, I just saw that recipe on Food Network. Go to www.FoodNetwork.com and then type in Turducken and you will get the recipe.

Good luck. The Best Thanksgiving to all of our newsletter friends and to you, Nancy and Siggy and Ditto. May it be the best one ever.
Barb in OKC

Shirley in Tyler Texas - for your homemade Christmas gifts how about a special basket for each. For instance if one of the guys is a real BBQ lover you could do a basket with some homemade BBQ sauce, a special rub mix etc. If some likes gardening you could take some small clay pots and paint some flowers or butterflies or anything on them throw in some seeds or inexpensive small house plants. I love to do these, just think what each person really likes to do, then fill a small or large basket with things bought and made it it. Or for the gal who likes pretty smelly bath things, make some homemade candles or soaps. Very easy and fun to do. Can get all the stuff to make these at Michael's crafts or at wal mart. Hope I have given you some good ideas!
Billie in FL

for Doris - De. I found the candy at The Dollar General Store. You have to look, I asked if they had them, the lady said no, I looked around and found them there. They were $1
lindah Fort Worth, Texas

For Doris in Del. I found the Old Fashion Cream Drops in Wal Mart. They were in a Christmas decorated bag in the aisle with all the other Christmas candy. I picked them up, but haven't tried the fudge yet. Hope everyone has a wonderful Thanksgiving. Are there others like my family who wouldn't dream of eating turkey without having sauerkraut as a side dish. I simmer it for most of the day with the turkey neck and some bacon grease in the pot. I think this is a PA Dutch tradition.
Carol in MA

Carin in Fl - When you Brine a Turkey you will wash it and dry it off before cooking. That removes the excess salt. I have not had a problem with salty pan drippings at all.
Billie in Fl

In response to Carin in Fl ... yes , if you brine your turkey the liquids would be much too salty to use for gravy.
Barb/De

Can't wait to make Frances' (from Wesley Chapel ) Green Beans. Would like to know if it can be doubled exactly.
Anita , from Brandon, Fl.

Sound different and delicious !

For anyone looking for Totally Awesome Degreaser check out your local Dollar Stores. They carry other Awesome products which are made in Buena Park, CA. The Dollar Tree store is my favorite.
Anecia-AZ

Hi All and Happy Thanksgiving to all. I have started having a little trouble with letters that come in . Some are going to my SPAM file and I always delete all mail sent there. Has anyone else had any problems with newsletter going to Spam file?
Bobbie in NC

Comment
Yes, there is a problem.  An unhappy member reported the newsletter as spam.  She was angry at me because I haven't deleted her name from the list. She felt it was harassment because I didn't delete her name. The truth is I can't take anyone off the list if they don't give the correct address they signed up to the newsletter. Anyone can take their own name off the list by following the directions at the bottom of each email newsletter but they must first log into the address they subscribed with to the newsletter.

The best way to get the newsletter going if it has stopped coming to you is to notify by calling your mail isp to let them know you signed up for the newsletter and verified by email you really wanted it. (called double opted into the newsletter.) With the larger server it will take more than one member to notify them. Just let them know you signed up for the newsletter and expect to get it. If you call AOL they will try to get you to reinstall your program (and that is not the problem.) The problem is the email newsletter has been tagged as spam. Many servers will not send it on (even to the spam folder.)
Nancy Rogers

To: Frances in Wesley Chapel, Fl
Thank you so much for the green bean recipe. It sounds just exactly what I am looking for and I intend to serve it Thanksgiving Day. Have a Happy One!
Pat in SC

This is for Janette H. in the 11/18 newsletter:

German Chocolate Bundt Cake
1 box German Chocolate cake mix
1 tub Coconut Pecan frosting
3 eggs
1 cup water
1/3 cup oil
3/4 cup chop pecans
1/2 cup coconut

Mix all ingredients in a large mixer bowl for 2 minutes on high. Pour into a well sprayed (I use Bakers Joy). 10" bundt pan. Bake in a 350 degree pre-heated oven for 50-60 minutes Remove and cool in the pan for 20 minutes then remove to a wire cooling rack. (YES the frosting goes into the cake batter.) Serve with whip cream or ice cream. Serves 12
Cindy in Kansas City, MO

Lisa,
Please send your grandmothers Christmas Section of her recipes. Thanksgiving ones sounded like my grandmother but she never wrote any thing down.
Thanks, Janette from Macon

For Shirley, Tyler, TX:
You might consider cooking your Christmas gifts -- spaghetti sauce, salad dressing, dry rubs, etc.

You could also make hand cream, bubble bath or shower gels. There are a myriad of web sites to show you how easy it is to do.

Of course, there are candles and pomanders, handmade wreaths and ornaments. Using your computer, you could create stationery or note cards.
I hope these ideas are helpful.
grannym IL

This is for Kate in NC from the November 18, 2007 newsletter regarding a pretty holiday punch. The easiest thing to do is to take a frozen can of fruit punch concentrate and add it to a liter of ginger ale, stir until melted and serve. (no water) It is pretty, clear and red in color. You can make an ice ring with mint and raspberries if serving it in a punch bowl. I have served it at a Christmas reception and use it on my holiday table. Good luck!
Paula in Orlando

Dear Nancy,
I'm not writing in about any recipe, just wanted to wish you and your family a Happy Thanksgiving and let you know how very much I enjoy this newsletter.'thanks,
Sally in PA

This is for Lisa in East Texas regarding tabletop decorations. I was in charge of the 8th grade graduation at my sons' school this past spring. It is held outside in the back driveway of a large church. There are no electrical outlets and we have to dream up ways to illuminate a reception for 500 people. For the food tables, I purchased glass containers about 18 inches tall (these could be of any height, depending on your table size and needs), put clear, flattened marbles in the bottom and inserted little lights that are battery operated. I used Flora Lyte by Acolyte. These are becoming more available through floral supply stores, etc. They are also submersible. At this point, you could put anything you wanted into the vase, long-stemmed flowers, sticks, etc, to go with your theme. I did long-stemmed red roses (silk), for this particular reception and have done long-stemmed lilies for another occassion and just had other people bring white flowers (any kind) to add to the decor. I have also seen snowflake floating candles in Linens 'n Things this past week. These would look good in a flattened bowl of water on a table. Good luck!
Paula in Orlando

I am sorry I am not sure who it was that requested a molasses cookie recipe. This cookie is wonderful. My DH said he didn't like molasses cookies, he tasted this one and he quickly changed his mind. I am sorry I don't remember where I got the recipe to give proper credit.
Hope you enjoy! Gloria, Indiana

Starbucks Ginger Molasses Cookies Copycat/Clone Recipe
Next time you wander into Starbucks for one of those $2.50 mega ginger cookies with crackled tops, remind yourself you can make the same cookie right in your own kitchen.

2-1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for this cookie)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)

Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tbsp. butter or solid vegetable shortening). Set aside.

Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.

Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.

Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.

Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.

Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.

Makes 1 dozen large cookies.
Per cookie: 290 calories, 3g protein, 42g carbohydrates, 1g fiber, 12g fat (7g saturated), 275mg sodium

This is for Rose in NC (Nov. 18 newsletter)
Here is a gift idea for your grandson to make for his mom. It may be kind of messy and you may need lots of patience for this one. My kids (3) finger painted one day and made a beautiful picture by accident. It has every one of my kids hand prints on it. My youngest I do believe was around the 2 age and she is 13 now. I still have that picture. Something you could do is frame it for her. Make sure you use the finger paint paper.
Good luck, Angie in Ohio

Rose of SC, We took our grandsons hand and put a paint that wouldn't hurt him on it and put it on and nice piece of paper like water color paper and put a hand print on it , we got a very nice frame, the parents love it.

You can print his name under the hand print or have someone do it for you. They still have the picture up in there house.
Marlene of Fl.

Hello Nancy & Gang,
I agree with the member who said they loved to see your recipes Nancy-please post more as you have time. I am so glad you didn't listen to that teacher who said you would never be a good cook. I seldom make a recipe exactly as it is listed the second time around and that is what I enjoy about cooking-tweaking a good recipe and putting my own spin on it-lol.

This is for Donna in Merrill who wanted the Turducken recipe. I saw it on Paula's Thanksgiving show yesterday. Hope this is what you were looking for, and it looked delicious.
http://www.foodnetwork.com/food/show_sp/
Mimi & Tootie ^..^

This is my first time sending in a recipe to this wonderful site

Fruit Cake
2-1/2 cups of All Purpose Flour
1 tsp. Baking Soda
2 eggs ( slightly beaten )
1 jar Mincemeat ( 750 ml )
1 can Eagle Brand Sweetened Condensed Milk ( cheaper brand is o.k.)
2 cups mixed glazed chopped fruit
1 cup finely chopped walnuts ( optional )
1 cup each of Red and Green Cherries ( chopped ) ( glazed )

Stir flour and soda and set aside. Combine other ingredients in medium size bowl. Add the dry ingredients.

Preheat oven to 300 degrees. Divide the batter into 2 greased regular sized loaf tins. Bake approx 2 hrs ( check with tooth pick). ( I always put a large empty fruit can of water in with the cakes while baking). These freeze very well or just refrigerate.

Please have a Safe Thanksgiving
Joanne, Ontario Canada

Comment
You recipe is very similar to one I have been searching for this holiday season. Thank you so much for sending it.
Nancy Rogers

I hope you and your "furry staff" workers have a very happy and blessed Thanksgiving Day, Nancy!

In the November 18th newsletter, Bev from Bay City, Mi. was looking for a quick chocolate pie to make. When I'm in a hurry, and we have a
craving for chocolate I have two quick chocolate pies I make, with
variations.

Festive Chocolate Pie
1 baked 9 inch pie shell
1 large banana, sliced
2 1/4 cups cold milk
1 large pkg. chocolate instant pudding (6 serving size)

whipped cream
additional banana slices, for garnish

Arrange slices from one banana in bottom of cooled pie shell (can use a ready-made graham cracker crust ) and in a bowl combine milk and pudding mix. Use lowest speed of electric mixer for 1 minute, or use a wire whip, or rotary beater. Pour over banana slices in pie shell. Can omit the bananas, if want a regular chocolate pie. Chill at least 3 hours and top with whipped cream and additional banana slices for garnish on top.
Store in the refrigerator.

For Chocolate-Peanut Butter version, try this delicious quick recipe.
1-9 inch baked pie shell
2 1/3 cup cold milk
2/3 cup chunky, or creamy peanut butter
1 large pkg. (6 serving size) chocolate instant pudding

whipped cream
chopped peanuts, if desired.

Combine milk and peanut butter in a bowl, blending well. Add pudding mix and beat on low speed with electric mixer for 1 minute, or by hand, use a wire whip, or rotary beater. Spoon into baked pie shell and chill for at least 3 hours. Top with whipped cream and chopped peanuts. Store in refrigerator.

Both pies are delicious, and are sure to make a hit. You can use 2 pkgs. (3.4 oz. each) instant pudding and 2 1/2 cups milk.
Judy (in Alaska)

Happy Thanksgiving to all of Nancy's family - and to Nancy and her adorable helpers.

I am hoping that someone has an answer for me. Just this evening I discovered that my dear husband - he really is - put several blocks of good cream cheese in the freezer several days ago. They are of course frozen solid. I moved them to the refrigerator to thaw but I am wondering if these are totally ruined or are they usable in some recipe.

Does anyone know?
I was going to use them to make a Brandy Cream Spread for Pumpkin Cranberry Bread for T-giving. The other ingredients are butter, sugar and brandy - and it turns into a soft butter-like spread. Don't want to waste all the other ingredients if it won't work out - but would like to salvage if possible.

Thanks so much, Rosemarie in rural Kansas City

I have a faint memory of a delicious cookie made at the holiday time. It was called something like "nutmeg finger cookie" ?? shaped like a log, frosting only on each end and sprinkled with nutmeg. Also a lemon bread that had maraschino cherries baked in it.
Nancy from Fl. thank you to all my cooking sisters.

I am looking for a recipe for Steamed carrot pudding, it has grated carrots and grated potatoes in it I found it in a magazine (like women's day or family circle) not sure what it was, it was in the 1980's when I made it, Very good . I remember it had eggs, flour , spices, carrots, potatoes , raisins walnuts, and maybe baking soda, might have been others ingredient too Can someone help me, thank you Marge

Hi Nancy, Siggy & Ditto. I hope that you three have a great Thanksgiving. You also get the day off for a change it will be Thursday and you don't send out the newsletter that day (unless you forget its Thursday which is good for all of us). Hope your weather is great, no thunderstorms or anything like that. Take care of those kitties as they are quite the little charmers with all of their antics and pranks.
Linda in Grass Valley

For Carolyn, Rochester. New York
If you are making something sweet that calls for wine, you can use apple cider, or apple juice, sometimes cranberry juice or orange juice. If you are making something savory, you can use beef, chicken or vegetable broth. You can also use water but you would lose some of the 'punch' that makes the recipe taste good.
AnneE from Pa.

This is the first time I have written to you but I would like to know if anyone out there has a recipe for brandied fruit. You keep it on your counter and add ingredients to it weekly till it is ready, it will ferment and then you can use it on ice cream or in fruitcake. If anyone has this recipe i would appreciate the help.
Thank You, Nancy M

Nancy for the lady that wanted a punch for Thanksgiving. I like to make a drink during the holidays that's just 1/2 cranberry juice and 1/2 gingerale. It's great to go with appetizers or snacks and not too sweet. It's nice too because you can make a large amount or a small pitcher. Just serve in tall clear glasses over ice.
Kim W. San Antonio, Texas

Looking for a cheese cake recipe i had years ago. It was made in a 9X13 pan. cake crust and the cake itself. It contained cream cheese, 1 qt of milk, eggs vanilla touch of flour and a couple other ingredients I can't remember.

Can't remember the cake crust recipe. Have been looking for it for years. originally got it out of the news American news paper in the late seventies or very early eighties. Would love to make it again. Can you help ???
Helen G

Re: Old Fashioned Creme Drops

Hi Doris, I found the creme drops at Dollar General.
Hope this helps. Shirley in Tyler, Tx.

For Carolyn, Rochester, Ny. Hi Carolyn (Nov. 18)

Re. Wine substitutes:
The following was submitted a while ago, by Dorothy in Wa, a Nancylander. Hope it answers your question.
Cheryl, North Olmsted, Ohio

Instead of using dry white wine in poultry dishes, use 3 parts white grape juice and 1 part white wine vinegar.

For beef and game dishes, use 3 parts red grape juice blended with 1 part balsamic vinegar to mimic a full-bodied red wine.
Cheryl, North Olmsted, Ohio

For Bev in Bay City, in the Nov 18th newsletter. TNT recipe

Chocolate Cream Pie
1 (3 oz ) pkg cream cheese, softened
1/2 C sugar
1 tsp vanilla
1/3 C Cocoa
1/3 C milk
8 ounces of Cool Whip
9 inch graham cracker crust

Cream cream cheese, sugar, and vanilla in a small mixer bowl. Add cocoa alternating with milk beating until smooth. Gradually add and fold in Cool Whip until well blended, spoon into pie shell. Chill until firm or freeze if desired.
Kath in Kansas

This is for Carolyn in Rochester, NY
I always use chicken, beef or vegetable broth as a substitute for wine called for in any recipes. Have never had a problem with that method. Good luck
Susana in Louisiana

For Chris in NM
Thanks for the recipes. The chile rellenos casserole was great and I am going to try the rest. Sorry it took so long for me to thank you but I have been sick and not on the computer. I just love your recipes.
Thank you again. Judi

Happy Thanksgiving! I'm looking for some appetizer recipes to bring to upcoming holiday open houses.
Thanks, SusieB from Minneapolis, MN

Crockpot Raspberry Fudgey Brownies in a Jar
1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder

vanilla ice cream -- optional
chocolate ice cream topping -- optional
fresh raspberries -- optional

Generously grease two 1-pint straight-sided, wide mouth
canning jars. Flour the greased jars; set aside.

In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat, Stir in eggs, sugar, jam , and vanilla. Using a spoon, beat lightly just until combines. Stir in flour and baking powder. Pour batter into prepared
jars. Cover jars tightly with greased foil, greased side down. Place jars in crockpot. Pour 1 cup water around jars.

Cover; cook on high for 3 to 3 1/2 hours or until a toothpick inserted near centers of brownie rolls comes out clean. Remove jars from crockpot; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice
cream topping, and fresh raspberries.
Tona in Bama

Additional question for Sandy in ND for Chili Cornbread Casserole 4/13/07: The instruction refer to Chili powder and cumin, but there is not listing in the ingredients fro chili powder and cumin. Please clarify. Thanks.
Bonny in NC

Cranberry Punch
2 qt. chilled cranberry juice
1 can frozen pink lemonade concentrate
1 qt. ginger ale

Pour cranberry juice into punch bowl. Add frozen lemonade, stirring until dissolved. Just before serving, add ginger ale. Makes 12 cups.
Ginger

Easy Cranberry Nut Bread
1/2 c. brown sugar
1 egg
1 c. milk
3 c. of Biscuit mix
1 c. fresh cranberries, coarsely chopped
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix thoroughly and put in a greased 9 x 5 x 3 loaf pan and bake at 350 degrees for 50 to 60 minutes.

Cranberry Pie
8-9 inch Graham Cracker Crust
2 tbsp. cornstarch
2 c. cranberry juice
1 envelope (1 tbsp.) unflavored gelatin
1/2 tsp. salt
3 packets (3 grams) Equal
3 egg whites
1 c. frozen whipped topping, thawed

Bake the Graham Cracker Crust and set it aside. Put cornstarch in a small saucepan and dissolve it in a small amount of cranberry juice. Add remaining juice, gelatin and salt. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in the Equal. Pour cranberry mixture into a bowl. Chill, stirring frequently, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff peaks form. Fold in cranberry mixture then whipped topping. Pour into prepared crust. Refrigerate until firm. Garnish the pie with whipped topping and candied green cherries. Servings: 8.
Ginger

Green Bean and Corn Casserole
1 can French beans, seasoned
1 can shoe peg corn

Drain well. Mix. Put in casserole mix. Pour on top. 1 can cream of celery soup
1/2 c. sour cream
1/2 c. grated cheese
1/2 c. finely chopped onion
Salt

Mix. Put on top: 1 stick oleo
1 stack Ritz crackers
1 c. almonds

Bake 45 minutes at 350 degrees uncovered.
Linda in NM

Broccoli and Rice Casserole
2 c. cooked rice
1 pkg. frozen broccoli, chopped, defrosted & all water pressed out
1 (8 oz.) jar Cheez Whiz
1 can cream of chicken soup
1 can water chestnuts, cut fine
3 tbsp. oleo
1/4 c. chopped onion
1/2 c. chopped celery
1/3 c. milk

Saute onion and celery in oleo. Add cream of chicken soup and 1/3 cup of milk, 1/3 cup Cheez Whiz and water chestnuts. Pour into casserole. Cover with remaining 2/3 jar of Cheez Whiz which has been warmed by setting jar in hot water to make soft enough to spread. Can be made day before. Take out of refrigerator to get to room temperature to bake at 350 degrees for 30-40 minutes. Can be frozen also. Serves 8.
Linda in NM

Easy Broccoli Casserole
2 pkgs. broccoli, chopped
1 pkg. Velveeta cheese, very small
1 pkg. Ritz crackers
1 stick butter

Cook broccoli per directions. Then add cheese until melted. Melt butter and add crushed crackers to butter. Put broccoli and cheese in casserole dish. Sprinkle crackers over. Bake at 350 degrees for 30 minutes.
Linda in NM

Thought this would be a nice make ahead Thanksgiving dish :)
XOXO, GINA

Mashed Potato Casserole
10 medium potatoes peeled
Salt and pepper to taste
1 cup sour cream
1 8 ounce package cream cheese
Chopped onion to taste
Melted butter
Paprika

Boil and drain potatoes. Season with salt and pepper. Mash well. Add the Sour cream cream cheese and onion and mix thoroughly. Place in a 2 quart Casserole dish and allow to cool. Cover and chill 24 hours. Top with melted Butter and sprinkle with paprika. Bake at 350 for 30 minutes. Serves 6 to 8

This is for Kate in NC.
Hope this is Helps :)

Apple Orchard Punch
1 cup orange juice
1 (32-ounce) bottle apple juice, chilled
1 (12-ounce) can frozen cranberry cocktail concentrate
1 1/2 quarts (6-cups) ginger ale, chilled Or Sprite
1 red apple, uncored, thinly sliced

Combine orange juice, apple juice and cranberry juice concentrate in large punch bowl; stir to dissolve. At serving time, add ginger ale or Sprite; float apple slices on top. Makes 24 (4-ounce) servings.
XOOX, GINA

Happy Thanksgiving to all. Hope you have a wonderful time wherever you celebrate and we pray for safety coming and going! Don't get too stuffed!!
Connie

Many thanks to Dianamae in Mattydale, NY for the carrot cake recipe. I intend to try it on my family for Thanksgiving dinner.
Thanks again .. Sherry in WV.

Good Morning Landers,
Almost Turkey Day and I'm so excited. I think at least half of my menu is courtesy of Lander's generosity. Thank you all for contributing and thank you most of all Nancy for putting us together. You'll be included in our Thanksgiving prayers.

Carolyn, Rochester, New York asked about substitutions for wine in recipes. As this was a question I asked this same group not that long ago I will forward the info I received. Paying it forward so to speak. I was directed to a web page that I soon added to my favorites to have available as needed. It is http://www.cdkitchen.com/features/tip/

I hope this gives Carolyn the info she needs. A Blessed Thanksgiving to all of you. And I hope the four legged staff gets the turkey leg of their dreams.
Linda Boyles, Fairborn Ohio

Hi to all the 'Landers. I have been following with interest the chicken and cornbread stories. I have a question for all the good Southern cooks out there. My grandmother was born and raised in rural Arkansas.. Boone County, I think. And as I am now 62, you can tell it was some time ago.

Many years ago, she passed down her cornbread recipe, and advised me to always use white cornmeal. There is no sugar or other sweetening in the recipe, and it uses sweet milk instead of buttermilk. We always bake our cornbread in a cast iron frying pan that has been preheated. Shortening is melted in the pan as it heats, and some is added to the batter and some is left in the pan. It makes a nice light cornbread with a golden crispy crust.
So, the question is: white cornmeal or yellow? If you have a preference, why?
Thanks! Lois Kingston, WA

This is in answer to Dee in Canada in the Nov 13 newsletter. She asked what she could do with leftover pie crust. When i was growing up my mother would take the extra which included the trimmings from the pie crust after it was put in the pie pan, sprinkle it with a mixture of sugar and cinnamon and bake it. My sisters and I could not wait to eat this treat. The more sugar and cinnamon she used the better we liked it. NUM NUM!! The crust could also be rolled and cut in squares or cut with a cookie cutter to make them more special. Makes me hungry just thinking about the taste.
Marian in ND

Hi Nancy:
Yesterday, Saturday, Lisa printed several of her great-grandmother's recipes. She also stated:

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

If it's not too much trouble to type up the recipes, I, for one, would LOVE to receive her Christmas recipes!!!!!

Thanks so much in advance, Karen T. or majorw1010

For Donna in Merrill. Just this weekend I watched Paula Dean do a turducken. She had all three boned by the butcher and then put a thin layer of stuffing between each bird. Then rolled and tied it. I am sure if you went to www.FoodNetwork.com, you could find the recipe there.
AnneE from Pa.

This is for Marilyn in Minnesota. In order to have "Sweet Tea" fill your pitcher about 3/4 full with water. Pour the water into a boiler and let it come to a rapid boil. Turn it off and then steep at least 2 large tea bags or 4 regular size bags for about 3 minutes. Put one or two cups of sugar in the pitcher, depending on your taste. Then pour the hot brewed tea in the pitcher, add some more water and stir. Be sure to taste it to see if it is sweet enough. Put it in the refrigerator or freezer and let it chill. I chill mine first because the warm tea melts the ice and dilutes it too much.
Nicol in MS

A Huge Holiday Thank You to all and especially to all the wonderful gals that sent the recipes for the "sweet tea". Up North here my version of iced tea changed for good as I fell in love with the tea of the South. It will definitely be on my dinner table for the upcoming Holidays.
Thanks Again. Marilyn in Mn.

In response to Anita S. in Olean, New York, looking for molasses cookie recipes: My neighbor gave me this one years ago. It's easy and good.
Kathy in Damascus, OR

Sugar & Spice Cookies
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp ginger

Cream together margarine and sugar. Mix in egg and molasses. Mix dry ingredients together, then add to sugar mixture. Roll into small balls, then roll balls in sugar. Bake on lightly greased cookie sheets at 350 degrees for 10 minutes. Makes 3 dozen.

Re: When I was in high school in Mason, Ohio.
Nancy Rogers

Hi Nancy …
This is Lynn from KY and I actually live about 30 minutes from Mason! Small world … I usually wonder where people are from when I read some of the recipes, as they either seem so familiar or are nothing I have ever heard of!

Thanks for all you do – I smile when I read your newsletters (I read all of them, just usually don’t have time to respond).

Hi Nancy, staff and Nancylanders,
I apologize for not remembering who, but somebody a few days ago ask for a good caramel recipe. I have one that a friend gave to me that I receive many compliments on, and it isn't hard to make. I think the hardest part is wrapping all of the pieces! LOL Hope you enjoy it.
Happy Thanksgiving to all. Karen, Il

CARAMELS
1 cup sugar
2-1/2 cups powdered sugar
2 sticks margarine
1 can sweetened condensed milk
1 tsp vanilla

Directions: In a heavy saucepan mix and cook, stirring constantly until candy thermometer reads 250 degrees. Pour into a greased 9 x 13 pan; cool, cut and wrap in wax paper.

NOTE: Cook on medium heat so mixture does not scorch. Cooking to a hard ball stage will yield a firmer caramel.

To Joan from MA looking for Lady Locks recipe. Go to www.Cooks.com, and put Lady Locks in the search line, I just did it and there was 15 entries. One should be what you want. Happy Thanksgiving to all.
Knitter in Illinois

To Carolyn, Rochester. New York,
When it calls for white wine I use chicken broth. When it calls for red wine, I use grape juice.

To me it is so much better than wine. I do not like the after taste that wine seems to give.
Lisa-Union Bridge, MD

Someone was asking for the Icing in the Cake recipe. Sorry I have forgotten who. But here it is, and it's great. I have added my own little touch to it also.
Happy Thanksgiving Nancy, and your fur balls, and all of your Nancyland readers.
Louisiana Lady

Icing In The Cake
4 eggs
3/4 cup oil (I used Wesson Canola)
1 cup milk
1 box of cake mix (your choice)
1 container of frosting (your choice)

Break eggs into bowl and beat well by hand. Add oil and milk and mix well. Pour in the cake mix and stir in by hand....DO NOT BEAT. Finally FOLD in the frosting. You can just use only 3/4 of the frosting, if you want, and then use the rest as a glaze by putting it in the microwave for a few seconds. I do this sometimes. Pour into a greased or sprayed ( I use the spray with flour in it) bundt pan. Bake at 350 for 55 min. Sometimes I turn mine down to 325 the last 20 min. to prevent over browning but that is my oven. Bake until toothpick comes clean. Let set for 10 minutes and invert onto a plate.

I added some chopped up pecans to cake batter. I kept the 1/4 icing and when the cake had cooled about 15 minutes. I put icing in the can into the microwave for 10 seconds, then drizzled it over the cake and then put some chopped up
pecans onto the icing. I also used a tube pan instead of the bundt.

Our son & his family will be coming for the holidays. Our 3 year old granddaughter is allergic to nuts, eggs, dairy, soy and a few others. All the sweets of the holidays will be a huge problem as she will not be able to eat any of the goodies. As I don't want to deprive all the grandchildren, any recipes and suggestions will be most appreciated. Thanks.
Worried Grandma

For Marilyn in Minnesota,
I lived in Kentucky years ago and my mother-in-law made this sweet tea.
Joe, in Ks.

3 family sized tea bags
a pinch baking soda (about 1/4 teaspoon)
1 to 1-1/3 cups of sugar

Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.

Hello Nancy and Nancy-landers:
I have an unusual cat question that I hope some of you cat lovers can answer. . . . . a couple of days ago I acquired a beautiful white 9-month old un-neutered male cat named Casper - like the friendly ghost :). He's extremely sweet and lovable, enjoys being held and played with. The only problem is this: when I'm holding him on my lap, he INSISTS on sucking and kneading on my clothes. The kneading is painful because of his claws and the sucking gets my clothes quite wet. I've done some internet searching and found a "Catcifier" pillow with little nipples on it for cats that do this. (I also discovered that cats that do this are quite common!) Has anyone out there ever bought one of these pillows and did it work? I've made an appointment to get him neutered; the vet said that likely would not stop the sucking. I love everything about this cat except this one annoying trait. Anyone out there have any suggestions as to how I might deal with this?
Becky in MagTown Arkansas

*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