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** Hints:
To take deviled eggs to a potluck, put each half in a mini paper cupcake liner The mini cup is just the right size, and there is less mess for the person eating the egg.

Use foil cup cake liners for cupcakes, and you don't need a muffin pan!
For items you take to a potluck, make a small handwritten tag (sugarfree - cherry pie - pumpkin spice )
and attach the tag to a toothpick.

Have you seen "jar mixes" in a cone shaped bag? Next week I will tell you where to get these bags. I will also add some jar mixes to my website.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
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Hi Nancy hope all is going well for you. I have a question for the Nancylanders. I went with a group of nine women to the Amana Colonies and ate at The Brick House. My lord so much food you wouldn't believe it. They served some sauerkraut that was sweet and sour with red peppers in it. I hope someone has the recipe for I'd love to make it. That was just the first kraut!!! Everything is served family style and they must have put ten dishes on the table that you pass around, then when your finished another ten dishes come out when almost done your main main comes. Believe it or not after all that you get desert. I was really amazed but couldn't eat it all for sure. Anyway everyone should try it. I do hope I can get the recipe.
Thanks,
Fran R. in LaVista, Ne.

A repeat from yesterday
The past 8 days I have been in Arizona on business.  I owned the sites Annie's Recipes and Alicias Kitchen and have sold them.  I went to Arizona to complete the sale.  Due to muscular dystrophy my energy level has decreased over the past year. The two sites were purchased by some really nice people that have time to devote to the sites and improve them.  If you are a member of Nancy's Kitchen nothing will change. 

Since I no longer own Alicias_Kitchen I can not use it in the email address of the newsletter.

If you have alicias_kitchen in your email address you will need to change to Nancy's Kitchen Newsletter YahooGroup.  Click here to make the change.

Hello Nancy & All.
This is for Tona, I copied your Oh So Simple Roll recipe and thought this should taste awesome, but I do have a question-can you cut the butter down in these and maybe increase the sour cream without sacrificing the taste? The reason I ask is I made a very similar recipe of Paula Deen's called Sour Cream Rolls, and I tell you---I am a true southern girl who was raised loving butter, but that was tooo much for me. I made them and they were very good, but there was so much butter there that it almost made the family sick. I would love to be able to fix these again, but I can't handle all that butter. I get good advise right here from our family, so have at it gang.

It getting the time of the year for soup, so I thought I would share this with you.

Southern Comfort
1 lb smoked sausage-cut bite sized
2 T olive oil
1 c chopped green peppers
3/4 c chopped onion
2 garlic cloves-minced
2/3 c white wine
2 cans chicken broth
1/2 t Italian seasoning blend
1/4 t fresh ground black pepper
1/2 t salt
2-19 oz cannellini beans-rinsed and drained

6 c cole slaw mix (do not use the dressing packet if enclosed)
In a Dutch oven, cook sausage in oil for 2 minutes. Add pepper, onion, and garlic and continue cooking, stirring occasionally 2-3 minutes longer or until tender. Stir in wine and cook about 3 more minutes. Stir in broth, Italian seasoning and pepper. Bring to a boil. Reduce heat. cover and simmer for 15 minutes. Add beans and slaw mix. Return to a boil. Reduce heat, cover and simmer until heated thru and cabbage is tender.

We serve this one with cornbread and an apple crisp or baked ginger pears on the side.
Mimi in AL ^..^

Onions Parmesan
8 medium onions, sliced
1/4 cup butter
1/2 cup grated Parmesan Cheese

Saute onions in butter 10 to 12 minutes. Remove to baking dish. Sprinkle cheese over top. Broil 5 inches from heat until cheese melts. These unusual onions taste almost like noodles. Serves 6.
Tona in Bama

Hi Nancy,
I am wondering if the ladies and guys can give me a hand here. There is a cookie that has a caramel in the middle of 2 pieces of cookie. The two layers are glued together and baked. Then the top has icing on it with a kind of caramel drizzle.
Thanks, Carole with an “E” in Calgary

October Newsletter Index
Alphabetical Index of Recipes for Oct 2007

September Newsletter Recipe Archive (Alphabetical)
August Newsletter Alphabetical Recipe Archive
Complete Newsletter Index for past several years
Favorite Recipes of Our Members

Easy Potato Dumplings
1 cup instant Potato Buds
1 cup hot water
1/2 teaspoon salt
1 egg
1 cup all-purpose flour

Combine Potato Buds and hot water. Add remaining ingredients in order given. Mix well. Form into 2-inch fingers or balls with hands. Flour hands occasionally so dough doesn't stick. Cook in boiling salted water until they rise to top. Remove dumplings from water with slotted spoon and place in buttered casserole dish. Sprinkle with bread crumbs and keep layering melted butter, dumplings and crumbs. Cover with foil and bake at 325 for 5-10 minutes.
Tona in Bama

Hi all, has anyone ever used Reese's peanut butter chips to make fudge? I am looking for a really good peanut butter tasting fudge.
Thanks Boots in Va.

Hello Everyone
I 'm sorry but I don't remember the date of the newsletter. I made the Flourless Oatmeal Cookies yesterday and they are delicious. I added a 1/2 cup of Butterscotch Chips to the recipe. My husband and I love them. I can't wait for my Son to come for a visit so he can try them. Thank you so much to whoever sent in the recipe. This one is a keeper.
Sherrie in Delaware

For Joie in TN who gave a lot of tips.
Find an old canning jar with the wire top closure. The glass lid (with a slightly rounded top) is what is important. When you have to boil water, put that glass lid (flat side down) in the water. When the water starts to boil, the pressure causes the glass lid to rock. Ta-Da. You will hear the rocking of the lid. No more boiled dry pans (unless you leave the house).
Jan in PA

Dear Nancy & Friends,
In the Oct. 16th. newsletter Doris from DE states that Nancy's brother Buddy is in her prayers. That goes for me, too, & I'm sure a majority of Nancy's subscribers!

Just wanted to inform our family of another really nice (Wisconsin) baking web site: www.butterisbest.com
Can get a free Christmas recipe booklet mailed to you and/or download the recipes immediately to print out. Also has many, many recipes to check out online. Will give the readers a few more holiday ideas (also has sauce recipes, etc.). Susan from Superior, WI.
Susan

Not all the replies and recipes have been posted to the newsletter. I have been very busy since my return. Some messages came in on my laptop and have not been posted. Other messages are hidden in the messages from members that have done as I requested - sent me a message saying they have transferred to Nancy's Kitchen. I asked this so I can tell which members were changed from the other two groups. I am unsubscribing them from the old groups so I can see what members have not yet made the transfer. So far 1109 have made the transfer and 3197 have started the transfer but have not been successful or haven't gotten their verification from Yahoogroups they wanted to change.

I worked all night for the past several days trying to help members successfully make the change. I have averaged 2 hours of sleep a night.

I need your help. If you have not seen your message or recipe in the past several days please send it to me again so I can get it posted.

Nancy Rogers

For Kim in Canada:

Grand Slam Cake
18.25 oz spice cake mix
1 tbsp instant coffee
1/4 cup unsweetened cocoa powder
2 eggs, unbeaten
Miniature Hershey bars

Preheat oven to 350 degrees. Grease well, then flour, two 8 or 9" cake pans. Prepare cake as package directs. Stir in unwrapped miniature Hershey bars (1 cup or so). turn batter evenly into prepared pans. Bake 35 minutes or until surface springs back when gently pressed with fingertips. Let layers cool in pans 10 minutes. turn out on wire racks. Let cool completely.

FROSTING:
2 pkg (2-1/2 oz each) fluffy white frosting mix
4 tsp instant coffee
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1 cup boiling water

Make frosting just before using. In the small bowl of an electric mixer, combine frosting mix with instant coffee and spices. Add boiling water. beat at low speed until mixture is smooth. Then beat at high speed until frosting stands in very stiff peaks when the beater is lifted.
grannym IL

Pork Casserole

Preheat oven to 350º

2 pounds pork tenderloin, cubed
flour to coat the tenderloin
4 cans cream of mushroom soup
2 cans mushroom pieces
1 cup milk
1 can Chinese Noodles

Flour meat and brown slowly in an oil coated pan. Mix the milk and soup together along with the mushrooms and pour over the meat in an appropriately sized pam sprayed casserole dish. Bake at 350º for 1 hour. Top with Chinese noodles and bake for 1/2 hour more.
Bette~Indiana

Nancy I hope that you have more time now and can get some rest .I think about you and your brother often and keep you both in my prayers. It is amazing all that you accomplish. I would like a clone for the international delight coffee creamer esp the French vanilla. Take care of yourself and thank you to you and your assistants.
Jean Cecil Fl/ VA

Impossible Bacon Pie

Preheat over to 400º

12 strips bacon, fried and crumbled
1 cup shredded Swiss or Colby cheese
2 cups milk
1 cup bisquick
4 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

Grease a 10 inch pie pan. Sprinkle the cooked bacon pieces and cheese in the bottom of pan. Beat milk, bisquick, eggs, salt and pepper until smooth. Pour over bacon and cheese. Bake until a knife inserted in the center comes out clean for 35 to 40 minutes.
Bette~Indiana

Hello I have copy the recipe on your (Twinkie Dessert) but I'm confuse when it calls for a can of Eagle Brand Milk is it a can of evaporated milk or sweet condensed milk please let me know I know my family would love the dessert but i want to make sure i have the right milk thank you
Maria Richmond ,Virginia

This is for Doris in De who was looking for a tiramisu recipe. Yesterday I received a newsletter from a local Senior retirement community development with a recipe for tiramisu using Pepperidge Farm Milano cookies instead of lady fingers. I have not made it but I thought it would be worth trying. The newsletter Is The Erickson Tribune and the executive chef who contributed the recipe is Paul McGovern.
Margo/Boston

Milano Tiramisu
2 packages Pepperidge Farm Milano cookies
8 Ounces mascarpone cheese
3 eggs separated
2 cups extra strong coffee, cooled black coffee
2 tablespoons Courvoisier cognac
4 oz sugar
mint leaf and cocoa powder for garnish

Combine mascapone cheese, three egg yolks, all the sugar, 2 tbl of coffee and the cognac in a mixer and mix at medium speed for two minutes. Set aside

In another mixing bowl combine the three egg whites and one tablespoon of sugar. Whip this until it peaks. Gently fold the egg whites and sugar mixture into the mascarpone mixture and refrigerate for 15 minutes.

Dip the Milano cookies into remaining extra strong coffee, shake off excess coffee, and arrange cookies on the bottom of a nine by nine inch pan. Cover with half the mascarpone mixture.
Repeat With another layer of cookies. Add the rest of the mascarpone mixture to the top and smooth gently.
Refrigerate for about 2 hours and then cut into 8 pieces. Arrange on serving plates ,sprinkle with cocoa powder and garnish with Milano cookies and a mint leaf.
Serves 8

Dear Nancy, Thank you so much for posting my message that I just sent in yesterday. When I got on the site this evening I had my recipe sent in by; Andee in Los Angeles, Denise in Central, TX, Betty in MI, Chris in N.M, Lynette in N.Y. & Jeri in Glen Cove. I was so happy, & I wish to thank everyone for taking the time to send it in to you. You guys are the best! And, if I left someone out, I apologize. Now I can fix my Twinkie Pumpkin Delight. And, believe me when I say that the recipe is delicious. Try it, you'll like it!
Thanks again..
Shirley in Indiana

Sue (Cooky) in Indiana
Sue, any brand of Curry Powder will do. You will love that sandwich.
Penny

Three Minute White Fudge
3 cups white sugar
3/4 cup canned milk
1/4 cup margarine
1/4 tsp vanilla
1-1/4 cup crunchy peanut butter
2 cups marshmallow creme
1/4 tsp salt

Bring sugar, milk, and butter to a boil and boil 3 minutes. Reduce heat and stir in peanut butter, marshmallow creme, vanilla and salt. Mix well and mix quickly. Pour into a buttered 13 x 9 inch pan. Allow to cool and enjoy.
Lisa-Union Bridge, MD

Orange Sherbet Dessert
2 (3 oz) boxes orange jello
1 cup boiling water
8 oz cool whip
1 pt orange sherbet
1 can mandarin oranges

Mix together in order by hand.
Refrigerate to gel.
Get ready to be re-freshed.

Lisa-Union Bridge, MD

CardFountain Greetings ( new talking cards! ) The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.

Ecards- for more information.

Nancy,
Just wanted to let Frances, Wesley Chapel, FL, that I finally tried the Grape Salad. As it was just for the 2 of us, I had to guess on the amounts of sour cream and cream cheese. But I have to agree with her and all the others that it was wonderful. I'm just sorry it took me so long to try it.
Karen, SW Arkansas

Twinkies Dessert
1 box Twinkies
8 ozs. cream cheese
1 can Eagle Brand milk
12 ozs. Cool Whip
1 qt. fresh or frozen strawberries
1 container strawberry glaze

Cut Twinkies in half and place in a 9x13-inch pan, cream-side up. Mix cream cheese and Eagle Brand milk and fold in Cool Whip. Spread on top of Twinkies. Mix fruit and glaze and spread over top. Refrigerate 2 hours before serving.
Susan

Muriel in Naples, FL in Oct. 16 n/l, the Acini de Pepe is tiny pasta, usually sold as one pound. Of course, it is sold in the area where the other pasta is sold. You may have to look carefully to find it.

In fact I have had to go to Albertson's to get it, as Wal-Mart didn't have it. It is the reason for the salad you may say. If you take out this tiny pasta, you would only have fruit. It makes up a whole lot, but I have made it and like it very
much. Let us know if you liked it when you make it.
Barb in OKC

This is something quick on the week nights. My husband likes it, but I'll be honest. My daughter doesn't. She isn't into onions and green peppers yet. Enjoy.
Lisa-Union Bridge, MD

Microwave Saucy Franks
1 cup finely chopped onion
1/3 cup finely chopped green pepper
2 Tbsp margarine
1 can tomato soup
1-1/4 lb hot dogs cut in 1 inch pieces
1 Tbsp vinegar
1 Tbsp Worcestershire sauce
1 Tbsp prepared mustard
Dash of hot pepper sauce (optional)

In a 1-1/2 quart casserole dish combine onion, green pepper and butter. Microwave on high 3-4 minutes or just until tender stirring occasionally.

Stir in remaining ingredients. Cover with glass lid and microwave on high for 12-15 minutes or until hot stirring once.
Let stand covered 5 minutes

For Sandra in Oregon who wanted to know about using meringue powder. I have some bulk food cookbooks and found the following:

Meringue Powder
use
3/4 cup mix
1/2 pint hot water (didn't give directions but would think you just beat together.)

Meringue Powder Basic Recipe
Soak 1/4 cup water and 2 teaspoons meringue powder for 3 minutes. Beat, adding vanilla and sugar to taste.

Yield: 2 egg whites
Hope this helps you.
Jeane in PA

Oct. 16 n/l Cindy in FL wanted the recipe for the Pineapple Pecan Cake. Here it is, Cindy, from my trusty file.
Barb in OKC

Pineapple Pecan Cake
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 eggs
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans

FROSTING:
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

In a mixing bowl, combine the first five ingredients; mix well. Stir in pecans. Pour into an ungreased 13" x 9" x 2" baking pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, combine all frosting ingredients; beat until smooth. Frost cake.
Yield: 16-20 servings (ha!!! Not in my house!!! LOL)
Tona in Bama

This is in response to Bette~Indiana's request for Monkey Bread on 10/16/07

I have been on a monkey bread marathon for the last 3 months. Every where I go I am asked to now bring one.

This recipe can be cut in half to make a smaller one if desired. I use a silicone bunt bakeware pan, but you can use a metal one also.

4 cans of the refrigerated buttermilk biscuits
1 3/4 cups sugar (divided)
2 Tbls. Cinnamon
1 ½ sticks margarine
1/4 cup brown sugar
Soaked raisins and/or nuts if desired, or maraschino cherries

Pre-heat oven to 350º
Mix 1 cup sugar and 2 Tbls of cinnamon
Cut uncooked biscuits in 1/4 pieces
Shake 1/4 pieces into sugar cinnamon mix till well blended
Lay some of the raisins and or nuts and cherries on bottom of pan (they will be on top when turned)
Place the sugar cinnamon biscuits into the greased bunt pan

Melt 1½ sticks margarine, add 3/4 cup sugar and 1/4 cup brown sugar Bring to a light boil. Pour over biscuit pieces in pan

Bake 25-30 minutes. Let cool for 10 minutes, turn upside down on to plate and remove pan.

Tip: The cake is best when warm, so you may need to microwave for a couple of minutes to get that out of the oven taste if serving much later.

No need to cut, just set in front of everyone and just pick pieces off.

Lately, I have been drizzling a white icing over it. Just mix some confectioners sugar with a drop of milk. Looks and taste's great.
Camille, Commack,L.I., N.Y.

My daughter made this recipe last Friday for her boyfriend's birthday. I've always liked meatloaf, but I have never enjoyed one as much as this. Also, she used 5 small loaf pans instead of one large one. It really worked out well!! She also added 1/2 of a large green pepper diced. This girl doesn't like olives or peppers and she went back for more. Don't be afraid to try it - despite the name and the ingredients, it does not taste "foreign" and it isn't spicy. It's just wonderful.

Fiesta Meatloaf
2 pounds lean ground beef
2 cups picante sauce, divided (she didn't buy hot picante sauce)
1 1/2 cup oats
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese
1 (3.8 ounce) can sliced black olives, drained
1 (4 ounce) can chopped green chiles

Preheat oven to 375 degrees F. Grease a 9 x 5 x 3-inch loaf pan or a 13 x 9 x 2-inch baking pan.
Combine ground beef, 1/2 cup picante sauce, oats, taco seasoning and garlic powder; mix well. Press into prepared baking pan.

Combine remaining 1 1/2 cups picante sauce, cheese, olives and chiles. Mix well. Pour sauce mixture over top. Bake for 30 to 35 minutes or until center is no longer pink. (You can leave out the cheese without any loss in flavor.)

Makes 10 servings.
Wendy in S NJ

Thank you Mca for the Mexican sweet bread recipe that was in Oct.16 newsletter. The ones I ate only had sugar on them made in swirls. Is it the same dough just a different way of making them?
Thank you Roberts wife in Ohio.

This is for Paula in Prairie Grove, IL, regarding her smoked Pork shoulder butt. I live in Georgia, where bbq is very common. There are many ideas regarding bbq, which cuts of the pig to use, etc. Due to the fact that I have married a man who is originally from Winston-Salem NC, the ONLY thing considered for bbq is the pork shoulder, also known as the Boston Butt.

My husband has a smoker and he just smoked a couple of butts this weekend. We either pull it off, or slice it off and eat it w/ bbq sauce. I am not a "gourmet" bbq person (I like all of it), so I just put any type of bbq sauce that we happen to have on the pulled pork and we serve it on hamburger buns. Slaw, backed beans are typically served as side dishes.

I did a search on this product, Rose, and was so interested to see that it is from IL. I hope your smoked butt is as good as the bbq we eat around here in the south! I may want to check into obtaining some!
Tina

Easy Chocolate Snack Cake
1 package Duncan Hines Butter Fudge Cake Mix
6 egg whites
1 cup water
1/4 cup canola oil
12 large marshmallows, cut in half

Heat oven to 375º. Oil and flour 13 x 9 inch pan lightly.
Combine cake mix, egg whites, water and 1/4 cup of oil in a large bowl.
Beat at low speed until moistened. Beat at medium speed for 4 minutes. Pour batter in pan.
Bake for approx 30 minutes or until toothpick inserted in center comes out clean.
Place marshmallows, cut side down on hot cake to melt.

Yummy!!
Lisa-Union Bridge, MD

Spicy Orange Oriental Chicken Breast
6 Servings

1/4 Cup canola oil
1 tsp grated orange peel
1/3 cup of squeezed orange
1 Tbsp orange marmalade
1 tsp soy sauce
1/2 tsp ground ginger
6 chicken breast, boneless

Combine oil, orange peel, orange juice, marmalade, soy sauce, ginger, dash of salt and pepper in
a baking dish and stir well.
Add chicken turning to coast and refrigerate for 30 minutes, turning after 15 minutes.
Remove chicken from mixture and broil about 5 minutes per side or until chicken is no longer pink.
I pound my chicken pieces so they are not so thick.

Lisa-Union Bridge, MD

I would like to find a recipe for Roasted Red Pepper spread with eggplant and garlic.

Have been buying a spread in a jar but would like very much to make my own. Hope some of the great cooks that read your newsletter can help.
Thanks, Bill in Eastern NC

For Priscilla requesting a crab soup recipe. Lisa-Union Bridge, MD

Maryland Crab Soup
1 (28 oz) Can of whole tomatoes, cut into small pieces
3 Cups water
2 Cups Beef Broth
1 Cup of each of the following - Lima Beans, Green Beans, Carrots and Corn
2 Tbsp of Instant chopped onions
1 Tbsp of Old Bay Seasoning or more to your tasting. I always add more.
1 lb crab meat

Place all ingredients except crab meat in large sauce pan.
Heat to a boil, cover and boil for 5 minutes.
Reduce heat to low and add crab meat.
Cover and simmer 10 minutes.

I add more Old Bay Seasoning to taste.
I like to simmer my soup longer than 10 minutes.
To use fresh onions, use 1 whole small onion chopped very, very fine
I also (if it needs) put in a couple of beef bouillons to add more flavor.

RE:Rose's Smoked Boneless Pork Shoulder Butt, and is packaged as a big fat cylinder shaped thing.

Nancy, this for Paula in Prairie Grove, IL Paula, this ham makes delicious ham and Northern white beans or ham, carrots, potatoes and cabbage.

I used to have a pressure cooker and this ham and beans was cooked together. The ham is different than other hams I have tasted.
Florence, IL

I have 2 recipes for pumpkin fudge. I cant remember which one was from this site, so I will post both.
Linda

Pumpkin Fudge
3 cups granulated sugar
3/4 cup butter
1 (5 1/3 oz.) can evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
12 ounces butterscotch morsels
7 ounces marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract

Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234F, about 15 - 20 minutes. (The mixture MUST
reach 234F. It is the Soft Ball stage of candy, and needs to reach that heat for
the candy to set up.)

Remove from heat; quickly stir in butterscotch morsels, marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and spread evenly. Cool and cut into little squares.

Seal the candy in an airtight container and keep it at room temperature for up to two weeks. A candy thermometer is a must with this recipe! It is a cheap baking tool that you can find in most grocery stores (trust me, you'll end up using the thermometer for more than candy recipes).


Pumpkin Fudge
5 dozen squares
2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1-1/2 teaspoons vanilla extract

In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently. Continue heating until mixture begins to boil, stirring constantly. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).

Remove pan from heat; stir in chocolate chips until melted. Add in remaining ingredients; stir to mix well. Pour into a buttered 13x9 inch baking pan; cool
to room temperature. Cut into squares; store in the refrigerator in an air-tight container
Linda

I am looking for a recipe for a spinach/sausage quiche -- I had one several years ago and I have lost it. I was wondering if you can help. Thank you.
Daradams

Re:recipe for Pumpkin Fudge from Gerri Wv.
I don't remember when I sent mine in, but here it is again.

PEGGY’S PUMPKIN FUDGE
2 Tablespoons butter
2 1/2 cups white sugar
2/3cup evaporated milk
6 ounces white chocolate chips
7 ounces marshmallow crème
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Line a 9x9 inch pan with aluminum foil, and set aside.

2. In a 3quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Makes 1 9x9 inch pan
Peggy

To Dorothy-WA from the 10/14 newsletter, requesting a recipe for a MEXICAN LASAGNA.
I make Mexican Lasagna where I work. Although I don't have a set recipe the one thing I always use is CORN TORTILLAS. I noticed that the recipes that the others sent in use flour tortillas.

I think the Corn tortilla gives it a better flavor. I have made both beef or chicken versions. When making beef, I brown ground beef and add taco seasoning and water as directed on the seasoning package (you can substitute fajita seasoning if desired).

I spray a baking dish and pour jarred taco sauce in the bottom to cover, then I place a layer of corn tortillas - cutting to fit as necessary. Next some of the beef mixture, some canned black beans and top with shredded cheese (cheddar, jack or any blend) 2nd layer of tortillas, a container of sour cream spread over tortillas, some jarred salsa and topped with shredded cheese. 3rd layer of tortillas and repeat the beef, beans and cheese. 4th & final layer of tortillas topped with the remaining taco sauce and shredded cheese.

I cover the entire casserole with saran and then foil. (the saran keeps in the steam and does not burn when covered with the foil) Bake for about 45-50 minutes at 350º. Remove the cover(s) and bake another 5-7 minutes just to brown the cheese. I have also made this using leftover chicken fajitas with peppers and onions in place of the ground beef mixture - the rest stays the same. I'm sorry I don't have quantities for you I just "wing it" when I cook. But if desired I could make some approximations. let me know.
Karyl In MA

Very good website for learning how to care for your cast iron cookware.
http://panman.com/cleaning.html
Rae in Michigan

Hi all,
In my Dec issue of Home Cooking they have a section on "Cakes in a Jar". Have you all heard of this and/or tried it?? I'd like to make these for gifts but not if they don't really turn out good!

Our prayers are with your brother Nancy and with the others in our "family" going thru some difficult times.
Sue in Fl

RE: I'm looking for a crockpot recipe for pulled chicken.

I have cooked this recipe many times, it is very good. This recipe can be scaled down for use with a chicken (roasting hen)
Bill in Eastern NC

Pulled Turkey BBQ
Makes 16 servings
2 large onions, finely chopped
2 cups cider vinegar
1/2 cup tomato ketchup
3 tablespoon Worcestershire sauce
2 tablespoon butter
2 tablespoon Tabasco sauce (or more, if you can stand the
heat)
2 tablespoon light brown sugar
1 tablespoon fresh-ground black pepper
1-1/2-ounce packet Butter Buds
1 large garlic clove, minced
2 teaspoons salt
1 (4 1/2-to-5-poun) skinless, bone-in turkey breast, rinsed under cold water
1 teaspoon Liquid Smoke
16 hearty sandwich rolls
About 1 cup low-fat cabbage slaw

In a heavy 8-quart pot, combine the onions, vinegar, ketchup, Worcestershire sauce, butter, Tabasco sauce, brown sugar, pepper, Butter Buds, garlic and salt.
Bring to a simmer over medium-high heat. Reduce the heat to low
and simmer for 15 minutes. Add the turkey breast to the pot, skinned side up, and simmer, covered for -1/2 hours, or until a meat thermometer inserted into
the center registers 155 degrees. (Do not let the thermometer touch the bone.)

Transfer the breast to a cutting board and set aside until it is cool enough to handle. Following the grain, pull off long, thin shreds of meat from the breast. Discard the bone.

Stir the shredded turkey and Liquid Smoke in the sauce. Simmer over low heat, stirring occasionally, for 1-1/2 hours, or until the meat almost falls apart.

Taste and adjust the seasonings with additional salt, pepper or Tabasco sauce.
5. Place 3/4 cup of the turkey mixture on each of the sandwich rolls.
Top with a tablespoon of slaw and serve.

In the October 16th newsletter, Andee in Los Angeles had a recipe for a Layered Pumpkin Dessert using Hostess Twinkies, one of the ingredients was 1 container ( 8 ounce)frozen nondairy whipped topping, is that cool whip or what and where in the grocery store would you find this.
thanks, Sally in PA

Nancy
Can I please have Tona's website. Several readers have asked for it but you haven't posted it.
Thanks, Carolyn Syracuse

Comment
I didn't post it because the URL was posted by Tona in a newsletter in the past day or so.
Nancy Rogers

I want to thank Charlie Nash Tn for the great beef casserole & more casserole, as well as Susanna in Louisianna for the swiss steak recipes. These sound great, & I am sure that the family I am cooking for will really appreciate them. The husband really likes all of the dishes that I prepare. He said that most of the others just give them meals that are from take-out!
Connie in Cincinnati

What is the date of the newsletter for Toma's Sausage and Ham Balls. I have checked everywhere for this recipe and can't find it and would like to make them. Thank you in advance. And to Nancy, thank you for this wonderful site that has brought so many of us so much fun and information. Don't know what I would do without you and these wonderful friends.
Gladys, Avon Lake, OH

Help! Saturday our Church is putting on a spaghetti dinner, I have just been recruited to do salad plates for 100 people. I don't know anything about how to figure out how much salad to purchase for this event. I wanted to make several large salad bowls, but the one in charge wants the salad plates fixed. How do I figure how much salad fixings to purchase and how do I keep these salads cold while preparing 100 bowls? Help!
Boots in Va.

Hershey Bar Pie
6 almond Hershey bars
16 large marshmallows
1/2 cup milk
1 baked pie shell
1 small container Cool Whip

Melt Hershey bars, marshmallows and milk together. Cool and fold in Cool Whip. Pour in baked pie shell. Chill.
Chelsea #42

Chicken Salad Pie
1 unbaked pie shell (9in.)
2/3 cup cheddar cheese (divided)
1 cup sour cream
2/3 cup mayonnaise
1 1/2 cup cooked chicken
1 cup pineapple tidbits, drained
1/2 cup toasted slivered almonds
1/2 cup chopped celery
1/2 cup seedless green grapes sliced in half (opt)

Prick the bottom and sides of pie shell several times with a fork. Press 1/2 the cheese into the bottom of shell. Bake at 350 about 10 mins or till lightly browned. Cool on a wire rack.

Meanwhile combine sour cream and mayonnaise in a bowl. Stir in chicken, pineapple, almonds, celery, and sliced grapes. Pour into cooled crust. Sprinkle rest of cheese over this. Refrigerate at least 1 hour before serving.
Chelsea #42

Chicken Salad Ice Cream Cones
1 boiled or deli roasted chicken (I use my daddy's "Happy Jack" smoked chicken)
1 cup green grapes, halved
1 small can drained pineapple tidbits, drained
1/2 cup chopped celery
mayonnaise
ice cream cones

Pull chicken from bones and cut into bite sized pieces. Mix chicken, celery, grape halves, and pineapple together. Add enough mayonnaise to make mixture hold together. Put one scoop into each ice cream cone. Top with one halved grape (for the cherry!)
Chelsea #42

Biscuit Sausage Quiche
1 pound breakfast sausage
1/4 cup Onion, chopped
1/4 cup Green bell pepper, chopped
10 Eggs
1 cup Cheddar cheese, shredded
1 (17.3 ounce) can Pillsbury Grand's Refrigerated Buttermilk biscuits

Heat oven to 375 degrees. In large skillet, brown sausage, onion and bell pepper; drain well. In large bowl, beat eggs; stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits in bottom of greased 9x13" baking dish. Pour sausage mixture into biscuit lined pan. Bake for 30 to 35 minutes or until quiche is set and crust is deep golden brown. Cool 5 minutes before serving.
Chelsea #42

*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