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** Want to keep mice and squirrels away from the fall bulbs you just planted? Here is the formula:

1/4 cup Tabasco Sauce
4 squirts dish soap
1 cup water
1 Tbsp. chili Powder
Mix together and spray around bulbs in the fall, and again in the spring.
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September 2007 Alphabetical Recipe Index
July 2007 Alphabetical Recipe Index
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May 2007 Alphabetical Recipe Index

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Nancy, Newsletter Editor	Two assistants sleeping on the Job	Siggy and Ditto	Ditto is a very long cat with a very long tail

Nancy, what you do with this newsletter is amazing. I also check out other recipe newsletters and tell you true that yours is THE most welcoming and friendly of all. Your subscribers are wonderful with the information and recipes they pass along but none of that would be possible without your thought and organization. Your caring comes through (even when you're sick). I've never trusted a newsletter enough to participate before and am so glad I "took the plunge" here.

I'd be interested in knowing how you decided to start .
Judy in Milwaukee

Comment
The beginning of the began on November 21, 1996.  After 25 years of teaching and increasing problems with muscular dystrophy made it necessary for me to take disability retirement on the Texas Teacher Retirement System. My identity was tied to being a teacher and taking disability retirement was extremely difficult for me.  My passions in life were teaching and cooking.  I needed motivation to get up each day and have a purpose.  My recipes were something collected over the years and were totally unorganized.  Several of my friends wanted my recipes as I input them into the computer so I began putting them in an email.  Back in 1996 I thought that having 10 members who enjoyed my recipes and shared their recipes would be wonderful. It would give me a purpose to get up each day. It began with 3 members and now has grown to almost 30,000 members +.  The is still the motivation that keeps me going each day.  Compiling the recipes from our recipe family and sharing them with you all is the highlight of each day. In the process the group has truly become a family to each other. I am so blessed to have so many in our family of recipe friends that really care about each other.
Nancy Rogers

Combine all ingredients and store in tightly covered jar.  Makes approximately 24 servings.  One serving:  1 to 2 rounded teaspoons of mix with hot water. 
One quart:  1/2 cup of mix. 

For Nancy H. in MO, I believe if she would follow this link, she would find a more authentic Southwestern taste than what she's currently buying to spice up her enchiladas.
https://www.shop.hatchmexicanfood.com/splashPage.hg

Here's a recipe for Cheese enchiladas
12 corn tortillas,2 small onions chopped
Shortening,4 cups Red or Green Chile sauce,
lettuce and fresh diced tomatoes (optional)
3 cups grated sharp cheddar cheese

Heat 1/2 inch of shortening in a heavy pan at medium-high heat. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels. Assemble the enchiladas by placing 1/4 cup sauce on each dinner plate, followed by a tortilla (tortilla can be rolled after filling is placed on it), 1/4 cup sauce, 1/4 cup cheese, and onion. Repeat twice. Top with remaining sauce.

Place in 350°F oven for 15 minutes, or until the cheese melts. Garnish with lettuce and tomato.

NOTE: Traditionally, enchiladas are topped with a fried or poached egg before serving.
PC in NM

This is for Carol Nebraska, I was married to Butcher Shop owner for years, he would buy the turkeys at the end of summer when they were the cheapest and start roasting them about now, he would carve them up before he froze them, he would defrost them, platter them up and the customers would come and pick them up right before Christmas, he had a very popular shop and that was a large part of the income just those turkeys, no one knew or could tell, I guess this was a trade secret.. don't tell, Ha Ha
Mimi in La La land

Again, thanks for all the hints on great scrambled eggs. I am going to try some of them. You and your readers are the best. Does anyone have any ideas on how to keep critters out of trash bags once I set them out? I have a bad hip and my husband isn't able to help me right now setting out the trash. I tried putting moth balls in the bags before setting them out and spraying insect spray on the bags as well. I hate having to pick up the trash once the varmints get into them. Any ideas will be appreciated.
Marie in VA

Hi to all you helpful people in Nancyland. I'm in a bit of a dilemma and know some of you can help me. I'm again (3rd time) co-chairing Thanksgiving dinner at our church. Our cooking facilities are somewhat limited, so we would like to simplify. We are considering using instant mashed potatoes. I'm looking for recommendations for brand of potatoes to buy and what we can do extra to make the finished potato taste home made. Thanks in advance.
Dee in AR

Danish Apple Cake
1 stick butter
1/2 cup sugar
2 eggs
1 tsp grated lemon peel
1 tsp lemon juice
1 cup flour
5 medium apples, peeled, cored, sliced thin
2 tbsp melted butter
2 tbsp sugar

In a mixing bowl, cream together 1 stick butter and 1/2 cup sugar until light and fluffy. Beat in eggs, one at a time. Add lemon peel and juice. Sift flour, measure and gradually add to creamed mixture. Beat until smooth. Turn batter into a greased 9 or 10" spring form pan. Arrange apple slices evenly over batter. Lightly brush apples with melted butter, sprinkle with 2 tbsp sugar. Bake in a preheated 350 degree oven one hour. Allow cake to cool a few minutes. Mean while, whip 1 cup heavy cream with 3 tbsp sugar and 1/2 tsp vanilla. Remove sides of pan. Cut cake into wedges and serve warm. Top each wedge with a generous spoonful of whipped cream.
Serves eight.
grannym IL

Does anyone know where you can buy Pumpkin coffee. I want to make it at home not buy a cup at Dunkin Donuts Pumpkin Coffee. Somebody said they do sell it but where she got it was far from where I live.
Doris - De.

Here are a couple recipes that I hope answer requests in the last few days. The Enchilada Sauce is from Family Circle Nov 1977 and I have been using it in place of purchased canned enchilada sauce for that many years. It is very easy. (no tomato sauce)

Enchilada Sauce
3 T oil
1 1/2 T chili powder (1T if you are not used to hot)
1 1/2 T flour
1 1/2 Cups water
1 t vinegar
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1/4 t leaf oregano, crumbled

Heat oil chili powder and flour in a small pan to make a paste. Add water gradually to make a smooth sauce. Add remaining ingredients. Bring to boil; lower heat and simmer uncovered 3 minutes.

To use:
The tortillas can be dipped in this sauce, then filled, rolled and put in 9 x 11 pan. Pour the rest of sauce over the enchiladas and sprinkle with cheese. Bake 350 degrees for 20 minutes.

Someone else asked for Pumpkin Butter several days ago and I didn't see any replies so here is the one that I have used for many years. I cook my own pumpkin, but canned can be used. Everyone requests the recipe after they have tried it.

Pumpkin Butter
3 1/2 cups cooked, mashed pumpkin or 1 (29 oz) can mashed pumpkin (unseasoned)
1 T pumpkin pie spice (I like to use more cinnamon so use 2 t pie spice and 1 t cinnamon)
1 box (1 3/4 oz) powdered fruit pectin
4 1/2 cups sugar

Place pumpkin, spice(s) and pectin in 3 qt. saucepan, stir well. Place over high heat and stir until mixture comes to a hard boil. Add all of the sugar immediately and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot mixture into sterilized canning jars (6 or 8 oz). Wipe edges of jars if necessary. Cover immediately with sterilized canning lids.

Makes 5 1/2 cups or 7 (6 oz. size) jars.

I have a recipe that makes Taco Seasoning Mix if that is the one that better fits Sandy H's request.

Have a good day and hope you are over your cold Nancy.
Carolyn in Los Banos, CA

Dear Nancy and Friends, I just had to write to let you know I tried making apple turnovers from a recipe I found at Abby's kitchen. They were to die for and soooo easy. They were so good I made them the next day using raspberry filling. This recipe

Hi Everyone, From the 10/27/07 letter about the smell in the old quilt. When I take quilts or blankets out of storage for the winter, we get storage smell out I put a capful of Lysol Concentrate into the Wash. I have had trouble finding this little brown bottle, but discovered it at Dollar General. This cleans and deodorizes. If the smell if strong, use 2 capfuls from the bottle.
Also, in the same newsletter was the applesauce cake from Mimi Al that Mom made at Christmas. I have a question on the frosting. In the directions you mention adding butter, but there is now butter in the ingredients. Did you mean for one of the sugars (maybe the brown) to be the butter?
Thanks to all for the wonderful hints and recipes and for the grand lady, Nancy who deals with all of this.
Mert in Wisconsin

I was told to use rubbing alcohol, it will remove the ink from a “sharpie” type felt marker, and it really works. Good luck.
Ele

This is for Linda, Collegeville, PA

Ham Salad
1 can Underwood Deviled Ham
1 cup cottage cheese
1 tbs Worcestershire sauce
1 tbs onion minced

Toss everything in food processor and mix until well blended.
Glenda in NJ

Grandma O, Illinois wanted to know how to make a rump roast in her new crockpot. This is the easiest way I know. Place roast in bottom of crockpot. Season w/ pepper & any other seasonings EXCEPT salt. Add carrots, onions, & potatoes or any other veggies you like.

Mix in small bowl, 1 can cream of something soup, (any cream soup will work well), 1 pkg dry onions soup mix. pour this mess overtop meat & veggies. Cook on low for about 8 to 10 hours. You can cook on high for about 1/2 as much time, but I've liked the results better when cooked on low.

hope Judy enjoys her new toy (crockpot).
danzer2.

Rinse two cups of the beans, and soak them overnight. If you change the soaking water a few times, it will get rid of a lot of the gas.

The next morning, boil the beans gently until tender, in two quarts of water, with 1 chopped onion, 1 clove garlic, and 1 bay leaf. After the beans are tender, add 1 pound of chopped ham, 1 No. 2 can tomatoes, and the juice of 1 lemon. Simmer for 2 to 4 hours. Then add salt and pepper if you want.

Put leftovers in the refrigerator. This soup is even better the second day.

If you don't want to use ham, try 1 and 1/2 pounds of ground chuck, browned and drained. Don't use lemon with beef, substitute 6 T. white wine after soup is cooked.

DD, sometimes I do this in my crockpot. Soak and boil the beans first, and drain them. In the crockpot then, you only need about a quart of water--see what works for you. Add the rest of the ingredients, and cook on low until done, 6 yo 8 hours depending on your crockpot. Just never add the tomatoes and salt and lemon until the beans are tender.
Dorothy in WA

Here is another deviled ham dip.

Mix together one can (4 and 1/2 oz.) deviled ham, or spicy deviled ham, one 8 oz. package softened cream cheese, 1/3 cup ketchup, and 1 teaspoon grated onion.
Dorothy in WA

Hi, I need help. My great niece is four years old and wanting to learn to cook. We have made some of the easy stuff, but I want to get her a kids' cookbook for Christmas. Does anyone have any ideas of a book and where to purchase it? It would need to be very easy and almost stove free as I am afraid to let her close to the stove unless I strictly supervise.
Karen in KY

For Carol J in Nebraska, I usually cook my turkey a day or so ahead of time. In the quiet of my kitchen, I take the turkey apart, de bone it, and put it in 9x13” dish(s) and then refrigerate or freeze it, depending on the time until serving. I pour some of the leftover juice on top of it before freezing or refrigerating. On Thanksgiving Day, all I have to do is warm it thoroughly and serve. It is great and convenient for me, cuts down on the “fixing” time. However, the people who love the tradition of carving miss out.
Janice in Kansas

Tips on Purchasing a Turkey

Hi everyone .. this is for CarolJ in Nebraska .. she asked in the Oct. 30 newsletter if anyone cooked their turkey a day or two before Thanksgiving. Carol, I do that every year, usually the day before. After it done, I just debone it, put it in a large dutch oven, pour a bit of broth over it and put it in the frig until the next day. I also chill the rest of the broth to reheat for gravy and freeze the turkey carcass to make soup afterwards. It's every bit as good as the day I make it, and it frees up my oven for stuffings, casseroles, etc. I hope everyone has a blessed Thanksgiving. Hugs, Donna in Elyria, Ohio
 

Good morning everyone,
Just wanted to thank Leasa in Iowa
for the 50 plus site. I enjoyed looking at it and copied some recipes.

Nancy I hope you are doing well and thank you always for all the hard work you do. You are an inspiration
to us all. Roberts wife in Ohio

Saltine Toffee
1/4 pound Saltine Crackers
2 cups chocolate chips
1 cup butter
1 cup brown sugar
3/4 cup chopped pecans

Preheat oven to 400 degrees F. Line pan with release foil. Place crackers in single layer in pan.

In saucepan, combine sugar and butter. Bring to a boil and boil for 3 minutes. Immediately pour over crackers and spread the mixture to cover the crackers. Bake for 5 to 6 minutes. Remove from oven and sprinkle with chips. Let sit for 5 minutes. Spread melted chips over the top and sprinkle with chopped nuts. Cool completely and break into pieces.
JAB

Hello Nancy, et al.
I am looking for a clone recipe for Buddy Bars/Little Debbie Nutty Bars (peanut butter, chocolate, wafers). My husband loves them (as much as I love this
newsletter).
Thanks, Korena in Canton

Thanks, Robbie of Bowling Green, but the person requesting the homemade cake mixes was Theresa Stewart, MI. I'm sure she'll be happy to see your recipes. Thanks for such a quick response, too, even if I wasn't the one who made the request!!
Wendy, S NJ

Hi Nancy
This is for VolGram whose niece is getting married and VolGram's MIL wants her to make tea cakes - Tea cakes are no more than a buttery cookie. I have included two tea cake recipes.

Tea Cakes
1 cup butter
2 cups sugar
2 large eggs
2/3 cup milk
2 teaspoons vanilla
4 cups flour

Cream butter and sugar until light and fluffy. Add eggs, milk, and vanilla; mix well. Stir in flour; refrigerate until chilled and easier to handle. Roll out on a floured board to 1/2-inch thick, adding more flour if necessary. Cut into shapes; place on a greased baking sheet. Bake at 350 degrees for about 10 minutes.
Makes 2 to 3 dozen.

Buttermilk Tea Cakes
5 to 6 cups flour
4 eggs
2 cups sugar
1 cup butter
1 cup thick buttermilk
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla

Put 5 cups of flour in a large mixing bowl. Make a well in the center. Add remaining ingredients to the well of the flour. Using a spoon (or your hand) gradually stir in flour as you mix the ingredients in the well of the flour.

Continue until you make a stiff dough, adding more flour if needed. On a floured surface, roll out to about 1/8-inch thickness; cut out and bake on lightly greased baking sheets at 350° until brown around the edges.
Makes 6 to 7 dozen tea cakes.

Nancy - I really enjoy the newsletter and although I don't post often - I do enjoy reading the newsletters. Thank you for your hard work! I have also included a Chicken and Dumpling Casserole that I like to make the day after I roast a whole chicken or after Thanksgiving with leftover Turkey - Jen in WV

P.S. it was also nice to see Brenda from Calabash NC mentioned in today's newsletter - I grew up in Shallotte NC and my mom still lives between Shallotte and Ocean Isle Beach!

Chicken and Dumpling Casserole
The dumplings on this casserole recipe will turn this easy chicken dish into a crowd pleaser. The easiest way to turn leftovers into a great main dish. I also used leftover turkey!

CASSEROLE:
1 cup diced carrots
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chicken broth ( I use KITCHEN BASICS Stock)
1 can condensed cream of chicken soup
1 cup sour cream
3 cups cooked, chopped chicken
1/2 cup mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon salt ( I prefer to use kosher salt)
1/8 teaspoon pepper

TOPPING:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt ( I have even left the salt out)
2 eggs
1/2 cup milk
1-1/4 cups shredded Cheddar cheese

Casserole:
In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes. In 3-quart casserole dish, mix soup, sour cream, chicken, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well. Topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk and 1 cup of the cheese. Mix just until well blended. Drop tablespoonfuls of the topping onto the casserole and bake in 3500 oven for 40-45 minutes or until golden brown. Sprinkle with remaining cheddar cheese and return to the oven until cheese is melted.
Number of Servings: 6-8

For Irene in FL, about cleaning your flag. Most dry cleaners will dry clean flags for nothing. I bought some old flags some time back and took them to the local dry cleaners and when I went to pick them up they said no charge for flags. Rose in Wi

For Amy from Canada-a baking mix is a product like Bisquick. Some people make their own baking mix to keep on hand, but I rely on Bisquick.

CarolJ in Nebraska asked if you can make a turkey ahead of time and warm it on the day you want it. This is the only way I make my turkey now. I make it the day before Thanksgiving. I removed the meat from the bones and put it into a crock pot with a little of the turkey juices. There is enough to do at the last minute when getting the meal on the table, so this is a great way to have the turkey picking behind me. Also, you will find that the meat is much moister this way. We have a large family, so needed to make two birds. My sister always liked the smell of the turkey roasting on that day, so she got up early to get the turkey going. After a while, she noticed that my turkey was moister and now she makes hers a day ahead, too.

Since several were talking about bark candy, I thought I would pass along a suggestion. I always made bark candy at Christmas time. It wasn’t until today that I received a recipe through www.Allrecipe.com for Candy Corn Bark, did I ever give this idea a thought. It is too late for Halloween, but it would go over great at the Thanksgiving celebration. Sandy in Iowa

Candy Corn Bark
16 Halloween-colored chocolate sandwich cookies, chopped
1-1/2 cups broken small pretzels
1/3 cup raisins
1 ½ pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles

Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Good morning Nancy and furry kiddies,
I hope you're feeling much better, hunky dory. A cold at this time of the year is especially nasty (although it's not welcome at any time of the year, is it?). Hope you're up and about and feeling yourself in no time, Nancy. Wish I could be there to make you a pot of hot chicken soup and a cup of piping hot lemon tea...

Cindy M asked about the difference between Marzipan, Almond Paste and Fondant in the October 26 newsletter. Cindy, marzipan and almond paste are exactly the same thing... marzipan is what the British and Australians traditionally call almond paste. Fondant (as we're talking about toppings and glazings) is a rather thick, rich icing.

Kindest regards, and best wishes to you Nancy
Maria
www.authentic-greek-recipes.com
www.goumetscouzina.com (almost completely done)

Comment
I was beginning to worry about you. We hadn't heard from you since right after all the fires in Greece. Glad to hear from you again.
Nancy Rogers

To Dorothy, Ohio.(10/29)
You wanted a coleslaw made with Ramen noodles. Can you tell us what all was in this salad? Did it have any veggies besides cabbage? Was the dressing made with the Ramen spice packet?
Anything you can tell us might get you an answer.
gramaj

Here's one I found:

Crunchy Coleslaw
Chop finely 1/2 head of cabbage,
toast 1/4 cup slivered almonds
crumble 1 pkg. ramen noodles.

Mix the package with 1/4 cup vinegar and 1/4 cup sugar in a small saucepan,
bring to a boil, add 1/4 cup oil and boil 1 minute, then pour over everything else and eat warm.

For Harriet/AZ (10/29)
Cricket's Pumpkin Bread and Brandied Cream Cheese
are in the October 26th newsletter.
gramaj

Hello Everyone,
I am in search of a Recipe for German Potato Balls, if anyone has one to share with me I would really appreciate it.
TIA Ursula

For Brenda in Calabash NC (10/28 newsletter)
Mr. Mad has 200 Spam recipes in Mastercook format.
http://www.madsrecipes.com/
gramaj

This comes from http://www.spam.com

Baked SPAM® Classic
Cook Time: 30 minutes
Servings: 6

1 can (12-ounce) SPAM® Classic
1 tablespoon whole cloves
1/3 cup firmly-packed brown sugar
1 teaspoon water
1 teaspoon prepared mustard
1/2 teaspoon vinegar

Directions
Heat oven to 375°F.
Place SPAM® on rack in shallow baking pan.
Score surface; stud with cloves.
In small bowl, combine sugar, water, mustard, and vinegar, stirring until smooth. Brush over SPAM®. Bake 20 minutes or until hot and lightly browned, basting often. Slice to serve.
© Hormel Foods Sales, LLC 2007

Judy in Milwaukee: About the new slow cookers. It used to be that the heat was just in the bottom, but the new ones have heat on the sides, too. And, they DO cook hotter. I was very confused when I got my new one, so called their customer service and they provided the following:

In the first place, the techie began to give the temps in Celsius. Guess he's not in the good old US of A. Well, I straightened that out, and the following is what he told me. (These are Fahrenheit temps).

At the LOW setting:
1 or 2 hours, the temp is 150
3 175
4 190
5 200
6 205
7 - 10 hours 212

At the HIGH setting:
1 hour     120
2            165
3            190
4            205
5 and 6 hours 212

At the WARM setting, the temperature is 65

From previous Nancy's newsletters
Also, in previous newsletters: the crock pot my friend has, has a built in timer with the warm cycle. She found that the warm cycle is really a cook cycle! I put a timer on my crock pot and I start it later rather than stopping it sooner so the food does not continue to cook even after its shut off. The very hot ones do this. I have found if a recipe calls for 7-8 hours on low that 6 is just perfect. Cutting the times will depend a lot on what you are cooking, since some things just naturally take longer or require longer cooking times. Experiment while you are home, so you can keep an eye on it. Billie in FL

Also (didn't get the name of the person who submitted it): To add to the discussion on the newer crockpots for Jeanlock in McLean Va, I really like the newer crockpot. It may heat hotter, but I find the recipe is done in less time and the carrots and potatoes are done to perfection. With my old ones, I would leave it on for the longest time stated and my vegetables would still be firm. I would remove them and cook them to tender on top of the stove. I made a roast last week with carrots, potatoes, celery and Lipton Onion Soup Mix in water. The recipe called for it to heat for 6 to 8 hours on low. I had it on low for 6 hours and it was finished. The roast could be easily pulled apart with a fork and the vegetables were firm, but tender.
jeanlock in McLean VA

Judy in Las Vegas, I was going to post your recipes for the bread maker but have a couple of questions for you first.  Could you send me your email address again so I can get a couple of points clarified before posting your yummy sounding recipes?
Nancy Rogers

To those that can't seem to get Tona's group on Yahoo!
Go here: http://groups.yahoo.com/
In the "Find a Yahoo! Group" box, type in haggermaker
Click on the Search button.
That brings up cookin_with_haggermaker
Click on that link and you reach Tona's group.
Click on Messages.
The archives are Public so anyone can see them.
You do not have to be a member of the group but it's a fantastic group.
If you want to join the group, click on the blue "Join this Group" button.
(It's on the home page)
I recommend it highly!
gramaj

*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.

***Please use safe canning procedures.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers