CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

On my website I have 25 Watkins gift ideas. Please scroll to the middle of the page. Make some things easy on yourself.

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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
Leftover Turkey Recipes

For Lois In WA
I am 60 and from SW GA. We have always used white corn for making meal, never yellow. But the field corn was yellow. Don't know why, it just the way it was.
Dawn in SW GA

There will be no newsletter sent out on Thursday, Friday, and Saturday. I am taking a few days off to visit with my sister-in-law and her family.
Nancy Rogers

Looking for a fruit cake/holiday cake that requires an aging process. A co-worker brought in this wonderful cake during the holidays last year but would not share her family recipe. She said it take about 3 weeks to make.
Elle in Dallas

For Shirley, Tyler, TX:
Go to an office supply store and buy labels. You can use your computer to make
return address labels.

Make Christmas ornaments by putting festive ribbon on a cookie cutter; add a sprig of artificial holly, mistletoe or evergreen.
Buy papier-mâché boxes and very carefully wrap them with wrapping paper, Christmas or otherwise.

If you take pictures, take them to a printing shop, have them blown up and frame them.

In short, Shirley, go to Hobby Lobby and walk up and down the aisles. You'll be amazed at the ideas!
grannym IL

To Rosemary regarding her frozen cream cheese. I found a block of cream cheese that was mistakenly put in my freezer. I thawed it in the fridge but found the consistency and taste to be off when I used it. I would go purchase another especially if you are using it in a recipe.
Debi in beautiful NC.

The Cherry Bread recipe from the November 19th newsletter does not list any eggs in the ingredients but tells you in the directions to beat the eggs and sugar together.

How many eggs? I assume two.
Thank you.

Thank you to all the ladies who submitted ideas/recipes for a thanksgiving punch. I've decided to use Gina's recipe, Apple Orchard Punch. Sounds delicious!
Thank you, Kate in NC

A while back there was a recipe for Creamed Cabbage. Would it be possible for for someone to let me know the date of the newsletter?
Thanks Jan!

This is for Carin in Florida. I brined my first turkey last year. The drippings were a little salty, but I'm not used to using a lot of salt. I would just suggest not adding any extra salt to your gravy. Or, while your gravy is cooking put in a peeled potato (cut in half) to absorb some of the salt. Then, fish the potato out before you serve the gravy.

By the way, I love your name. My sister's name is spelled the EXACT same way.
Lisa in La Habra, CA.

For Carolyn, Rochester, New York, (11/18/07 Newsletter) who asked for substitutes for wine, I kept a note that Dorothy in WA sent the following in a September newsletter:

For CHICKEN: 3 parts grape juice, blended with 1 part white wine vinegar

For BEEF and GAME: 3 parts red grape juice, blended with 1 part balsamic vinegar

Also - Paula Deen tip says "Equal amounts of apple juice, broth or water can be
substituted for wine.
Worth a try! Good Luck, Barbara in AL

For Lisa who has recipes from her Grandmother. I would appreciate having copies to but in the second addition of our Church cookbook. We plan to start a Holiday section the first of the year, which will include, Christmas, Thanksgiving, and Easter recipes. We will give you recognition for the recipes, or if you prefer, we could put your Grandmothers name given by you. You can send these to nturner50@aol.com. If anyone else who would like to put in recipes please send to me. We only want tried and tasted recipes, and especially love the old timey recipes.
Betty T. Ga.

For Lois in Kingston, WA, you asked about whether we use yellow or white corn meal in our corn bread. Well, I for one have never had a cornbread made with white cornmeal. I have a friend who uses half and half and it is good. But for the life of me I cannot imagine using all white. I think it is a preference of what you
are raised with. To me and mine, cornbread needs to be yellow like corn! Besides, it sure does taste good. That is our Georgia Corn Bread! Oh, and we don't put sugar either. Daddy always said that was a Yankee thing!

Lisa, if you have the time, seeing what your Grandmothers favorite Christmas recipes were would be really nice. I think a lot of folks would love to see them. So if you have the time after the holiday, please share with us. Nancy, hugs to you and your furry babies from me and mine!
Billie in Fl

Dear Nancy and staff,
This is not regarding any recipes. I just want you know how thankful we are all to have you sending out your newsletter and all the work involved in it.

We also are very thankful for all the 'Landers who are so freely giving their TNT recipes to the rest of us.
God bless all of you! Jean in NC

Hi Nancy and Happy Thanksgiving to you and your family (including Ditto and
Siggy)

For Rosemarie in Rural Kansas City, don't worry about your frozen cream cheese. I have frozen mine very often and never had a problem with it.

I would love to have the recipes you mentioned for the spreads.
Also someone was wondering (i forget who) about freezing make ahead potatoes with sour cream in them, this is fine you will not have a problem, I have done this on a regular basis.
Marg in Ontario Canada

Hello Nancy & Gang,
This great recipe arrived in my mailbox yesterday, and I think it is a great way to use those leftovers from Thanksgiving. It looks very tasty.

Turkey & Wild Rice Casserole
2-1/2 c water
1 c raw wild rice*(see note)
4 c cooked turkey-chopped
1 lb frozen Green Giant mixed veggies-thawed
1-1/2 c raw instant brown rice
1/2 c onion-fine chopped
1/2 t salt
1/2 t dried thyme
1 c chicken broth-heated*(see tip)

3-10 oz containers refridgerated Alfredo pasta sauce
1/2 c Progresso bread crumbs
1/4 c finely chopped walnuts
3 T butter-melted

Heat water to a rolling boil in 2 qt saucepot and add wild rice. Reduce heat, cover and simmer 40-50 minutes or until tender. Heat oven to 350*. Spray 3 qt casserole dish well with Pam. In a large bowl mix turkey, veggies, onion, wild rice, raw brown rice, salt, pepper, and thyme. Stir in heated broth and Alfredo
sauce. Pour into casserole. In a small bowl mix bread crumbs, walnuts and butter-sprinkle on top and bake 45 minutes or until hot and bubbly.

*Pour broth into a 2 cup microwave safe measuring cup and nuke on HIGH 2 min and 30 seconds or until almost boiling for easy heating.

* You may also purchase cooked wild rice in 15 oz cans and 10 oz frozen packages-each contain 2 cups of rice. Just follow frozen rice package directions and follow recipe above.
Source: Green Giant

Let me know how you guys like this-I will definitely be trying it!!
Mimi & Tootie ^..^

Hi Nancy and furry helpers...Happy Thanksgiving to everyone ... NancyM asked for a fermented fruit recipe in Monday the 18th newsletter...I have used this recipe for years and it is tnt....rule 1...always drained the canned fruits.

Easy Rumtopf
1 20oz can pineapple chunks, drained
1 16oz can sliced peaches, drained
1 16oz can pear halves, drained
1 11oz can mandarin orange segments, drained
1/2 cup maraschino cherries, drained
1 1/2 cups dark rum*
1 cup sugar
2 to 3 sticks cinnamon, broken
1 teaspoon whole cloves
1 teaspoon grated orange rind, optional

Sterilize a large jar and put in all ingredients, stirring gently to mix. Cover and let set in a cool place, stirring once a day for the first week. As you use some of the Rumtopf, add more drained fruits of your choice ... do not use bananas. This is delicious on pound cake, ice cream and puddings. I do not add more rum to this ... as the mixture ferments, it flavors beautifully but more rum can be added ... your choice. If you do not want it to ferment any longer, refrigerate it.

I have made this many times as gifts, using apothercary jars with glass lids or decorative canning jars.
*I have made this without rum and it comes out fine also. It does make a fermented alchohlic flavor without rum!

Happy Holidays
We have a foot of snow and it looks Christmasy here!
Murphysdam in North NH

Hi Nancy,
i've been of for about 5 weeks and want to catch up, but I'm not finding the index to the regular October recipes. Just the alphabetical listing. I enjoy all the goings on in the newsletters and wondered if there is a way to be able to get them?
Thanks, Marge in OH

Comment
I have been in Arizona most of October and November. The individual recipes have not been done yet. I plan to install a new database into the recipe site soon so we can search a recipe by recipe name, ingredient, date, month, year or name of person submitting the recipe. It will take some time to get it up and running.
Nancy

Good morning Nancy,
For Carolyn, Rochester. New York in the Nov. 19th newsletter:

Under “Other” in
http://www.nancys-kitchen.com/

there are 2 different posts for substituting wine/alcohol in cooking. I posted one and will say again, that I only use a small amount in cooking, just enough for a great flavor to cook into the food/sauce. Chicken Marsala is not chicken marsala without the marsala and sherry in the sauce!

You are very welcome Judi! I enjoy cooking and looking up recipes that are hard to find. I get so frustrated when I can’t find something that I know I have seen, but can’t remember where! LOL Must be those senior moments!

Now for a great side dish for Thanksgiving or Christmas, especially if you are as tired of the green bean casserole as I am! A good friend took this to our annual Moose Lodge Thanksgiving dinner a year or so ago and it is so good!!

http://whatscookin.proboards4.com/

Asparagus Casserole
4 cans asparagus spears, reserve juice
2 cans cream of mushroom soup
8 hard boiled eggs
grated cheddar cheese - enough for 2 layers
saltine crackers
pepper to taste

Mix mushroom soup with enough asparagus juice to make it creamy. Set aside. Layer 2 cans of the asparagus spears on the bottom of the large casserole dish. Slice and layer four of the hard boiled eggs on top of the spears. Gently spread 1/2 of the soup mixture on the top. Crumble saltine crackers on the next layer
to the desired thickness. Cover with a layer of cheddar cheese. Repeat all the layers except the cheese. Bake at 350º F for 30 - 40 minutes. Remove from oven and add the last layer of cheese. Return to the oven and bake until the cheese is a golden brown.

I also plan to take:

Mexican Caviar
http://whatscookin.proboards4.com/

2 (4-1/2 oz.) cans chopped black olives (I use sliced)
2 (4 oz.) cans chopped green chili peppers
1 (15 oz.) can diced tomatoes (I use fresh when I have them)
3 green onions, chopped
2 cloves garlic, crushed
1 tbl. olive oil
2 tbl. red wine vinegar
1 tsp. ground black pepper
1 dash seasoned salt.

In a medium bowl, mix together all ingredients. Cover and chill overnight. Serve cold or at room temperature with your choice of chips. I use nacho chips.

Now for some more of my T & T SW recipes! They are all posted on http://whatscookin.proboards4.com

And: Tamale Pie from a very dear friend of mine, Bev Neal, who passed away a couple of years ago. (This is also posted on
http://whatscookin.proboards4.com)
2 + cups leftover chili
1 small can chopped green chilies
1/2 onion, chopped
1 Tbl. minced or crushed garlic
1 small can, sliced black olives
cornbread biscuit mix

Stir all ingredients together and pour into 8 x 12" baking pan. Bake @ 350º for about 30 minutes. When 30 minutes are almost up make cornbread biscuit mix. Take pan from oven and plop biscuit doug on top of meat mixture, making about 6 biscuits. Place in oven and bake at 400º for 20 - 25 minutes, or according to biscuit package directions. Serve.

Hatch Green Chile Sauce
Source: The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

3 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim,
fresh or frozen
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander

In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well softened, about 5 minutes. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Serve warm with enchiladas or other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.

Note from AZLinda: I buy loads of the fresh Hatch chiles from Hatch, New Mexico when they are shipped to Arizona each year. They are wonderful in this sauce and for everything else!

Sonic Drive Inn Frito's Chili Cheese Wrap
from www.allrecipes.com

1 (19 oz.) can mild plain chili, heated
3 c. Fritos or other corn chips - original style
1 c. shredded mild cheddar cheese
1/4 to 1/2 c. diced onions, to taste
4 large burrito flour shells

Mix Fritos with chili, place 1/4 of chili mixture in the middle of the flour burrito shell. Sprinkle chili with 1/4 c. shredded cheese and diced onions to taste. Fold one side of shell halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell.
Pop into the micro wave 15 - 20 seconds. Serve immediately and enjoy.

Frito Pies are very popular down here in the SW. Most places serve it and it is usually in a styrofoam bowl with no taco shells. Just layer the ingredients and pop in microwave and eat!!!! So yummy! We always have to have one at our county fair and also at the horse race track (Ruidoso Downs, NM). In any case
enjoy your Frito pie!!!!!!!

Layered Tex-Mex Salad
from Campbell's Kitchen

1/2 cup Pace(R) Picante Sauce
1/2 cup mayonnaise
1/4 cup sour cream OR plain yogurt
3 cups coarsely shredded lettuce
2 medium tomatoes, chopped
1 small cucumber, cut in half lengthwise and sliced
1 medium red onion, sliced
1 large avocado, peeled, pitted and thinly sliced
1/4 cup sliced pitted ripe olives

MIX picante sauce, mayonnaise and sour cream. LAYER lettuce, tomatoes, cucumber, onion and avocado in large clear glass bowl. Spoon picante sauce mixture on top. Sprinkle with olives. Serve immediately. Serves 8.

Hope you enjoy these as much as we do! We might be getting some snow later this week. Yikes! Take care everyone and have a great Thanksgiving.
Chris in NM

I have enjoyed seeing the different Southern Cornbread recipes. As I child we had neighbors that moved to the Chicago area from Mississippi and the mom made the best cornbread. I could never figure out why my cornbread tasted so different from hers (my recipe used sugar). Growing up in Chicago I was thrilled when they moved in because they had a daughter also named Bobbie. My legal name is Bobbie Jean and growing up in Chicago I never knew any other Bobbies. Her mom was the best cook. When I cook I tend gravitate to southern recipes, you would think I was really a southern gal.

I want to express my sympathy to Sue in Iowa who just lost her 96yr old mom. My dad is 94 and still lives on his own and I know everyday he is with us is a gift from God. My family will remember you at Thanksgiving.
Bobbie/Frankfort/IL

Hello and Happy Thanksgiving to everyone. I am wondering if someone could tell me what vinegar does for recipes like pie crust and homemade noodles. etc. I've read several recipes recently that say add a tablespoon of vinegar, so I'm sure it must have some purpose.

My sister, a wonderful cook, gave me this recipe for a chocolate cream pie years ago. It has a real homemade taste and is so good.
Doris, S. Indiana

Chocolate Cream Pie
1 cup sugar
5 level T cocoa
5 heaping T flour
1/8 t salt
2 cups milk
3 egg yolks
3 T margarine
1 t vanilla

Place first four ingredients in a saucepan and mix well. Slowly add milk, stirring until well mixed. Place on medium heat and stir constantly until thick. Beat together egg yolks and add a teaspoon of hot mixture before slowly adding egg yolks, stirring constantly. Add margarine and vanilla. Cook a minute or two
longer until thick and bubbling. Pour into a baked pie shell. When cooled, top with meringue or cool whip if desired.

Happy Thanksgiving.
I am looking for a recipe for Steamed English Plum Pudding and also need recipe for the Hard Sauce served over it. Thank You.
Trish in Fl

Does anyone have the recipe for Jason's Deli Gingerbread Mini Muffins. They are the best muffins, sooo delicious!!!
thanks, Mary

For Dee in Canada
When I have left over pie crust, I cut into squares and freeze, then when I need dumplings I use these.
Trish in Fl

This is for Lisa..Please, send your Grandmothers Christmas recipes.
thanks, Mary

For Rosemarie in rural Kansas City, I've frozen cream cheese. The consistency is changed when freezing but you can still use it to cook with. Not sure about making a cheese spread with it tho. I'd suggest thawing one out and trying it.

Chris in NM, when my Mom lived in Riudoso(sp?) we went to the Indian casino there. For the buffet dinner (I think, might have been lunch) they had the best
Rellenos (again, not sure of spelling). Do you have that recipe???
Thanks in advance.

Happy Thanksgiving to all NancyLanders!!
Sue in Fl

Several have written about Christmas gifts that children can make for their moms or grandmothers. Here are a couple of ideas that mine have done for me. On a painted light blue painting canvas, my four grandchildren painted their hands white and made four handprints with fingers slightly spread and pointing down. Then across the top a red Santa hat was painted on with a white ball on the end of the hat.

Across the palm of each child's hand was painted Santa's black eyes and black nose. Their name and date was painted beneath each handprint. The fingers kind of resemble a beard.

I keep it hanging in my kitchen all year. They have also painted their hands and made a print on a solid color pot holder. They added their name and date on these too. Yes, I have them hanging in my kitchen.

Also, you can have the children lie down with the bottom of their feet showing and only take a picture the the bottoms of their clean feet in a line. Get level with the feet so that all you see is the bottoms. Mat the picture and write each child's name below the feet. I think it is precious. You can do this with hands
also and put granny's hand in the middle sort of opened and her children's and grandchildren's hand surrounding hers. Only show the hands. Frame this also.
These may bring a tear to your eye.
Jane Ann in Alabama

Has anyone used corn flour in place of cornmeal? If so, what is the difference in taste and texture?
Joseph J.

This is in response to Doris-DE: I found the Old Fashion Creme Drops at my local Wal-Mart & I've also purchased them from my local Walgreen's Drug Store. Sure hope you can find them.
Betty-Phoenix, AZ.

Tona - do you ever make your Lemonade Chicken (11/18/07 newsletter) in the oven? It sounds delicious, but winter is coming to Minnesota & we don't do as much grilling now. Thanks!
SusieB in Minneapolis, MN

Hi! I am new to the newsletter but I may have the recipe that Janette H is referring to in her letter. The cake is called Southern Praline Cake.

Southern Praline Cake
4 eggs
1 cup water
18.25 oz. pkg. cake mix
16 oz. container coconut pecan frosting
3/4 cup vegetable oil
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Combine cake mix, frosting, eggs, oil, water, and 1/2 cup of the pecans. Beat for 2 minutes with electric mixer. Sprinkle remaining 1/2 cup pecans into bottom of prepared bundt pan and pour cake batter over pecans. Bake for 55 minutes or until a wooden pick comes out clean.

**The recipe in the book called for butter pecan cake mix but I have never seen this kind before. I am sure that you could use whatever kind you wanted--like the German chocolate.
Enjoy! Kim C in NC

Tona in Alabama, I baked your Rave Cake this afternoon to take to a church function tomorrow. Baking the cake smelled simply delicious and when I made the frosting I added coconut and nuts to it. I have not eaten any yet because I know if it is cut into everyone around here will start eating just a little piece and it will be gone by tomorrow. The frosting is scrumptious, I do know that. Can't wait to eat a piece tomorrow.
Jane Ann in Alabama

You can find chocolate drops at the small country stores in VA, but I was fortunate enough to find some at Big Lots. They are my Mom's favorite and I was so pleased to be able to give her some. Nancy you are a wonderful lady and I always enjoy your columns. You and your readers are the best Happy
Thanksgiving, Marie in VA

This is for Marilyn OH, who in the 11/18 newsletter nancy

was looking for a snack recipe that she recently had at a gathering. This may be the recipe. It does not call for potato chips, but they could easily be added. This is also a recipe that I have safely shipped to Iraq and Afghanistan for the soldiers that we support.
Robbie Bowling Green,

IN Bag-A-Trash
3 cups Cheerios
3 cups Trix
3 cups Captain Crunch
3 cups pretzels
3 cups mini marshmallows
1 16 oz bag M&M's
1 bag Heath crunch candy

1 (20oz) Almond Bark
1 Tablespoon cooking oil

Lay out waxed paper on counters for the trash to dry. Put first 7 ingredients into a BIG bowl. (I use the big green 32 cup one from Tupperware). In a microwave safe bowl break up almond bark. Add the Tablespoon of oil.

Microwave for 1 minute, stir. Then microwave for 30 seconds at a time until all is melted. Pour this over everything in the bowl. Stir well and lay out on waxed paper to dry.

A big thanks to all who responded to my request for a recipe for Turducken. It looks so delicious. I hope one day I will get the courage to try it.

All of you Nancylanders are so great.
Donna in Merrill

To all you great minds out there: I'd love to have ideas on setting up a hot buffet where I could have a sort of open house event with people coming in and out over a series of a few hours.

I would also love to be able to get as much ready, maybe freeze, before the event.

Any ideas on recipes, setting this up, and keeping things hot, would be greatly appreciated. Thanks in advance to all of you!
Anna

For Lisa wanting winter table decorations, if you are from east Texas, you’re probably tripping over sweet gum balls, acorns, and pine cones. You might try spray painting these natural decorations along with some waxy leaves (ligustrum?) in silver, glittery white, and pale aqua. We just got an invitation today in those colors and it was striking. I love the suggestion of the tiny lights in glass bowls. These should look good that way. They could also probably just be scattered on the table with curls of silver metallic ribbon, maybe a few votive
cups mixed in?

Good luck. I’ll be anxious to hear what you do. Table decorations often take more time than the food prep! Regards and happy Thanksgiving to all,
Susan in San Antonio
www.peasataparty.com

Hi Nancy and all you great Nancerlander's. Here is wishing all of you wonderful cooks and friends out there a great and Happy Thanksgiving. I am replying to a request for the fermented fruit that Nancy M. asked for in the Nov. 19th I hope that this is what you are looking for.


Friendship Fruit Starter
One 20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

Combine all ingredients in a clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for three weeks, stirring at least twice a week.

Serve over ice cream or pound cake, use in recipes or feed as directed.

To keep the starter going, retain at least three cups at all times.

To feed and maintain: Stir mixture daily. Add one cup sugar and one cup of pineapple, peaches or cherries every two weeks, alternating fruits each time and stirring gently.

Brandy should not be required. Do not add fruit more often than once every two weeks. Do not delay adding fruit for more than one or two days past schedule.

Cover and let stand at room temperature at least three days before using. Fruit is fermented when it is translucent. To store, keep in warm place. Makes about nine cups.

Variation: Substitute canned fruit cocktail, mandarin oranges or pears.

To share: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion. Do this just before you would do a normal feeding. Feed each portion. Give one portion to a friend and keep one for yourself. I had made this many years ago but didn't keep it up because for me it was to much waste as I didn't use it all and had to keep it up.

I want to thank you all for the great recipes you all send in. It is fantastic how you all take care of each others culinary needs. Again I wish you all a fantastic Thanksgiving.
Donna in Pa.

This is for Shirley in Tyler, Tx from Jeanne in Whitehouse, TX, another East TX neighbor. A few years ago my daughter and I made bath scrubs for gifts. We used coarse sea salt (Albertson's) and mixed it with some Almond Oil which I purchased at our Drug Emporium. They probably have it at other health food stores. I cannot tell you exact amounts but you do not want it to runny or to thick. We then used some oils which we also got at Drug Emporium or any health food store. There are all sorts of citrus oils, lavender, just use your imagination and use just a drop or two at a time until you get a scent you like. This scrub is good in cold weather to keep skin moisturized. I have also made a scrub with brown sugar and sometimes a mixture of salt and brown sugar. Only your imagination will hold you back. We got some inexpensive containers at Michaels and gave as gifts.

Anything homemade will be appreciated no doubt. In the Mon. newsletter there were several good suggestions made.
Good luck JbbT

I would like to thank the ones that responded with my macaroni and cheese in a crockpot. I liked Susie Indy of sneaking the peas in it. I will give them all a try. My family is big on Mac and cheese. I will sometimes had a drained can of diced tomatoes to it when I bake it in the oven.
Mary Jo in MD

Does anyone have a recipe for Peppermint Candy, usually made at Christmas. You use melted white chocolate chips and crushed peppermint candy. I don't know just how to made it. Sure could use your help. Thanks.
Trish in fl

Hi Nancy, Four legged associates, and Nancylanders,

In your Nov. 18 Recipe Exchange newsletter, Kyra in Florida asked for a praline pumpkin pie recipe. I found this one in my pie recipe files, I hope it is what she was looking for.
Rose Marie, in Freeborn, MN

Pumpkin Praline Pie
Crust:
1(9-inch)deepdish pie shell from the store
OR
Homemade:
1 cup all purpose flour
1/2 tsp. salt
1/3 cup + 1 TBSP. shortening or lard
2-2&1/2 TBSP. ice water
Preheat oven to 375 Degrees F.
Use a 9 inch deep dish glass pie plate.

With a pastry blender, cut shortening into dry ingredients until crumbly. Add water-one tablespoon at a time, tossing lightly after each addition. Dough should be just moist enough to hold a ball. Make sure it is not too sticky. Roll into a ball, wrap in wax paper and refrigerate until ready to use. When ready for use, place dough on lightly floured surface and flatten slightly. Roll into 11 inch circle, rolling from center out. Lay crust gently into 9 inch pie plate.  Press into pan and crimp edges decoratively.

Praline Layer:
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 TBSP. softened unsweetened butter
In food processor, add all ingredients for praline layer and process until ingredients hold together like a paste, making sure that the pecans are a fine "meal".
Press firmly into BOTTOM ONLY of pie crust so it will not float up during baking.

Pumpkin Filling:
2 large eggs
3/4 cup frimly packed light brown sugar
1 cup canned pumpkin
1 TBSP. all purpose flour
1/4 tsp. ground cloves
1/4 tsp. ground mace
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup evaporated milk

In mixing bowl, beat eggs until frothy. Then with mixer on low or stirring by hand, add, in order, the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.

Cover edges of pie with foil to prevent over-browning.

Bake in preheated oven (375 degrees F) for 45-55 minutes. At the 45 minute point-check for doneness (pie is done when filling is set but still slightly jiggly in center).

When bake time is complete, remove the pie from the oven and allow to cool on the counter until room temperature. Chill in refrigerator. Garnish with whipped cream and caramelized pecans.
Cut pie into 8 servings.

Caramelized Pecans:
16 nice pecan halves
3 TBSP. white granulated sugar

In a non-stick skillet, add pecan halves and sugar. Cook over low heat, stirring constantly. Continue stirring until sugar melts and begins to caramelize. When the pecans are nicely coated, remove from heat and cool.

****WARNING:
This will burn easily if you don't watch it very closely!!****
Lord knows where in the world I found this recipe, but I have been making it for 2 years now and can't seem to give the recipe out enough!!
I hope you like it!!!

For Anita in Brandon, FL, yes, you can easily double the Green Bean recipe. That's what I do when I make it on Thanksgiving.

For Pat in SC, you're welcome. I hope you and your family enjoy the Great Green Beans Southern Style on Thanksgiving Day. I wish everyone a very Happy and Peaceful Thanksgiving Day, and especially you, Nancy, and your staff. As I have said before, you are a very special lady.
Frances in Wesley Chapel, FL

Sorry, I don't remember the name, but the recipe she is looking for is Rumtoft; easier to make when fresh fruits are in season.
grannym IL

Hello Nancy & Gang,
Happy & Blessed Thanksgiving to all of my Lander family and thanks to you all, we will have plenty of good eats!!

Nancy, I am thankful for you and all you do and for everyone in this letter who bring joy to each other. Please, please make the section of the Paulden Red Hat meeting recipes-and keep your own recipes coming when you have time. I have tasted the Poppy Chicken dish, but the person who made it would not give out the recipe, but looking at yours, I think I found it-LOL.

To Billie in FL-thanks bunches for the Cherry Bread recipe. I saw a loaf of this at a bakery for $8.99 !! It was beautiful and smelled great-so I am anxious to try this one.

To Lisa-please send any and all of your Grandmother's recipes. I love those best and would like to see them.

Susie B-I have not personally made the, but they were brought to a baby shower at work and the recipe went around like a hot potato-they were gone in about 5 minutes-lol. The broccoli is a TNT for our ballgames. Enjoy and let me know how they turn out.

Smoked Salmon Pinwheels-Dana doubled this recipe (total 32 pcs).

1 can of Crescent rolls
1 T Dijon mustard
2 t honey
dash of salt & pepper
1/2 c finely chopped smoked salmon
2 T pimentos-drain and fine chopped
2 T red onion-very finely chopped
2 t fresh dill
Additional fresh dill springs

Preheat oven to 350*. Unroll dough into 2 rectangles. Press both pieces of dough into a 12"x4" rectangle, firmly pressing perforations to seal. Mix mustard and honey in a small bowl and spread on dough. Top with remaining ingredients except additional dill. Starting with the short side, roll up dough-pressing to seal at the end. Repeat with second dough. Cut each roll into 8 even slices with a serrated knife. Place on un greased cookie sheet and bake 14-18 minutes until brown around the edges. Garnish with dill sprigs and serve warm. (Some guests popped these in the microwave 4-6 seconds and said they were great).

Hot Broccoli Dip
20 servings

8 oz cream cheese, softened
1 c sour cream
1 pkg Italian Dressing mix
10 oz frozen broccoli, thaw and drain-chop up
8 oz cheese
Town House crackers

Preheat 350*. Mix cream cheese, sour cream and dressing mix until well blended. Add broccoli and 1-1/2 cups of the Cheddar cheese; mix well. Spoon into 9 “ pie plate. Bake 20 min. Sprinkle on cheese. Bake 5 minutes.
Enjoy Mimi & Tooti ^..^

In Nov.19th newsletter, worried grandma was concerned about cooking goodies for her 3 yr. old granddaughter who seems to be allergic to a lot of things. My suggestion would be to talk to her mother and find out what she can have and go from there-or have mom bring things she can eat. I sure wouldn't want to take a chance of causing an allergic reaction.
Connie in TX

Your quite welcome about the Fruit Cake - I just made 6 of them and froze them to put in Christmas gifts - Unfortunately Bernie and I tried all over town today trying to find self rising Corn Meal ( well NO luck at all ) so for now until I can get over the border again I will have to wait to try out your recipe - We have some friends that are going over on Friday but they are already bringing me back some Sugar replacement and also some sugar and fat free Butterscotch pudding that you have to cook for my Apple Crisps - so I haven't the heart to call them and ask them to bring me anything else back - I can promise you this all the calories have NOT been taken out of that Fruit Cake recipe

Enjoy every mouthful
Take care, Joanne B

I need a really good stuffing recipe that can be baked outside of the turkey. Thank you so much...I really enjoy the newsletter. The recipes are the BEST!!!!!
FB

Dear Nancy and Nancylanders, just wanted to wish all of you a wonderful and blessed thanksgiving. does anyone have a recipe for molasses jumbles? Does anyone have any good recipes for croquettes? Any recipes you can send will be greatly appreciated. Thanks so much in advance.
Mary G. in CA.

For Rosemarie in rural Kansas City, I have frozen extra packages of cream cheese when it is on sale for years. It looks a little crumbly when you thaw it but mixes up just as well as the unfrozen.
Jodi in Kansas City

This is a delicious corn bread recipe from a family and friends cookbook.

Corn Bread
2 large onions chopped
6 tbsp. butter
2 eggs
2 tbsp. milk
2 17 oz. cans creamed corn
2 boxes corn muffin mix (I use Jiffy)
1/2 pint sour cream
2 cups shredded sharp cheddar cheese

Preheat oven to 425º. Butter a 13" x 9" baking pan

In a medium skillet, sauté onions in butter. Then in medium bowl, mix eggs and milk until well blended. Add creamed corn and muffin mix. Mix well. Spread batter into prepared pan. Spoon sautéed onions on top. Spread cheddar cheese on top and dollop sour cream.

Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting.
CAMILLE, Commack, L.I., NY

Lois Kingston, WA asked whether folks preferred white or yellow cornmeal in their cornbread. Personally, I like yellow cornmeal. I've used both, but prefer the taste and texture of yellow cornbread. It's also an aesthetic thing, like corn is yellow, I like yellow corn better than white, it's just a personal preference.

It's also a matter of what you grew up with, my mother never used white cornmeal, it was always yellow. Hope everyone in Nancyland has safe and happy Thanksgiving.
GrandMAH

Hi Nancy
I have an old Pillsbury cookie recipe that calls for 1 box of lemon cake mix. This is the old cake mixes that are not moist. I can no longer find a plain lemon cake mix. I have tried to make it with the moist cake mixes but it does not work. I found a yellow cake mix (not moist). My question, can I add lemon flavoring or lemon juice to this cake mix?

recipe ingredients

1 box lemon cake mix
2 cups frozen whipped topping thawed
1 egg
1/2 cup sifted powdered sugar for icing

Jan in very warm Springfield, Il
72 today 38 turkey day.

I want to thank Robbie in Ca.
Mary in J.C. Mo.
Gloria in Indiana and
Kathy in Oregon

for sending in the Molasses Cookie Recipes. Can't wait to try them :):)
"Wishing Everyone a Happy Turkey Day"
Anita in Olean, New York

Happy Thanksgiving to all of you. These are two questions that have nothing to do with cooking but know how great you all are at sharing your "secret hints" with other Nancy friends. My daughter has a shower drain that has a horrible odor, she has tried many different ways to take care of it but has had no luck.

Does anyone have any idea what will work? The other question is how do you get the yellow stains out of the underarms of blouses and tee-shirts?
Andrea FL

First of all I want to thank Nancy for all the work she puts into these news letters. I know I speak for all of us when I say how much it means to have all these wonderful recipes at our finger tips. I don't have a recipe to submit (even though my recipe box is bulging), but wanted to let everyone know something.

Since my mom just passed away the 5th of September, holidays are going to take on a different feeling for awhile. Mom loved get togethers and always spent time around the table after the meal just chatting and picking at different relishes. Since mom has left us my sisters and I feel so empty. This year we're eating out at a big Amish restaurant only because none of us can bare seeing
her empty chair at the table. Then everyone is coming back to our house for desserts, relishes and I guess I'de have to say just about anything anyone wants to bring to munch on the rest of the day.

Here's my dilemma. I can't begin to tell you just how many recipes I've copied off of Nancy's site only to realize "I don't know which one to make for my desserts." Everything I've copied I'm sure
is wonderful which makes trying to decide on something "different" virtually impossible! So I'm gonna set down again and try to windle down my list of favorites. I'm sure whatever I decide to make will be a success. Thank you everyone for such wonderful recipes and also memories of foods I had growing up here in Ohio.
God bless you all. Carolyn in Ohio

Hi! This is to Becky in Arkansas regarding Casper. He was undoubtedly taken from his mother prematurely, and is suffering from a sort of separation anxiety, if you will. I had a feral kitten, weighed 7 grams, (7 Equal packets) and that little fellow did the same thing. He eventually did outgrow the behavior. Thank you for giving a loving home to a nice boy who can use a friend, and especially for having him neutered. You are an angel!
Margaret in Michigan

We had our Thanksgiving dinner on Sunday. Brined the turkey the way Alton Brown said and it was delicious. I did leave the turkey in for about 30 minutes more at 350 degrees then he said. My granddaughter said that was the best gravy she had ever eaten. I had cooked the giblets and then when the turkey was done poured off the grease and added water to the roast pan and scraped off the cooked bit and added that to my giblet broth. The turkey was wonderful.
Mary Jo in MD

Nancy, I was saddened to hear that anyone would report your newsletter as SPAM, and accuse you of harassing them, when you could not delete them from the newsletter because they failed to follow the necessary steps. I have not had any problems with the newsletter going to my SPAM folder, but all the messages from the Angel Soldiers organization have been going to the SPAM FOLDER. If anyone has signed up to adopt a soldier and has not received the name of their soldier or any information about the project, I would encourage them to check their SPAM folder. I hope you have a blessed holiday and that you know that we love and admire you.
Robbie Bowling Green, In

Happy Thanksgiving Nancy and Kitties!!! I've not sent in anything in some time, since I've had computer problems.

I'm steal dealing with my cat with his biting problem, I think we are communicating better with each other. When he starts getting the look of urge to bite in his eyes. I put him in a room all by himself for a few hours so he can settle down, seems to be working.

This is for Shirley in Texas who was looking for gift ideas. I came across this site the other night while looking for something else.
http://www.theideadoor.com/Ideasforsmallgifts.html.

There's tons of neat ideas on the page, hope you can find something helpful!

Wishing everyone in Nancy Land a Happy and Safe Thanksgiving!!!!
Gaye H.

Nancy Have the best Thanksgiving ever and the same to all our sister and brother cooks. Some people are saying their newsletters are going to the spam file. I had the same problem but after going to the bottom of the spam page and hitting this is not spam two or three days in a row. they started coming back to my mailbox and I have had no more trouble. Hope this helps others.
Jean Cecil VA/FL

*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