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Sittin Turkey Steamer
Beer-can chicken is a favorite with everyone that loves crispy, moist, and savory chicken, but did you know that you can the same principle can be used for a perfect turkey?

You place a whole turkey over a large filled beer can, and place it on the grill, or in an oven. Steam is created as the beer inside the can heats up.

The steam rises, carrying with it the flavor of your beer, and saturating every ounce of the turkey from the inside out.

The steam keeps the inside of the turkey moist, while the surrounding heat creates a nice texture on the outside of the turkey.

In my Watkins contest, Pollie Bland or Port Neches TS won the Martha Stewart Entertaining Book, and Jane Porter of Crescent OR won the Christmas Treasury Book.

Tender Cooked Cabbage
Cut a head of cabbage in half, then each half in 4 to 6 wedge pieces. In a kettle combine 2 cans chicken
broth with 2 cans water. I use Watkins Chicken Soup Base and water. Make sure broth is simmering when cabbage is added. Simmer gently until cabbage is tender, not mushy. Sprinkle cooked cabbage with a little sale and Watkins Pepper.

Did you know sea salt has 25% less sodium than table salt?
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Watkins Petro-Carbo Salve #02372 has been relied upon for generations, and is on sale for the month of December. Do you remember your grandmother using it on your skinned knees?

Zelda was asking about the low-sugar frosting to make the two ingredient fudge. It is Pillsbury brand and I found it at Wal-Mart. I made fudge using the chocolate (fudge) frosting with something new-Kraft Caramel Chips. It is very good, but didn't set up very well. I cut long strips with a knife and then cut that into small pieces with scissors. As it sits out it begins to melt and spread making it hard to eat. Maybe it is the caramel chips. I've read where others have used the low-sugar frosting and said it set up just fine-so be careful of the chips you are using.
Connie in TX

Comment
I tried the lower sugar frosting as well. I tried it with 10 ounces of chocolate chips off the grocery self and with 12 ounces of chips. It set up much better with the 12 ounces. I don't think the reduced sugar is the only ingredient that makes the difference. There are imitation chips and the better quality chips. I had the best results with Pure Dark Chocolate Chips (Semisweet Chocolate) from Prepared Pantry. I then tried a little more of the chips (maybe an ounce more) and found it set up very well.

The Chocolate Mint Chips worked well also but was very sweet. 
Nancy Rogers

New Recipes have been added
Holiday Ham Recipes
Holiday Salad Recipes
Holiday Recipes

100s of recipes have been added to the following Alphabetical Recipe Indexes in the past 24 hours.
1996
November 2007
December 2007
Banana Recipes
Crock Pot Recipes
Cookie Recipes
Christmas Recipes
Candy Recipes

This is for Phyllis Knipp Baker, MT, the recipe for the Crock Pot Peanut Clusters, they sound really good, where do you get the almond bark. Also does the Bakers German sweet chocolate cones in chips or a bar.
Thanks, Sally in Pa

I want to wish everyone a Merry Christmas and a very Happy New Year. Especially to the two funny kitties.
Jan in Fl

Because I love it so, every Christmas a young friend from Italy gives me a panettone. Here are a couple excellent recipes for French toast.

Panettone French Toast
6 large eggs
2 cups half-and-half
1/2 tsp sugar
1 tsp vanilla extract
Finely grated zest of 1 orange
17-1/2 oz loaf panettone
3 tbsp unsalted butter
Confectioners' sugar

Preheat oven to 350 degrees. In a large mixing bowl, whisk together the eggs, half-and-half, vanilla and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1" rounds. Heat 1 tbsp butter in a large skillet over medium heat. Dip 2 slices of bread in egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2-3 minutes per side. Transfer to a baking sheet and repeat procedure with remaining bread. Bake the toasts until warmed through and slightly puffed, about 8-10 minutes.

The following is a Whole Foods recipe

Baked Panettone French Toast
3/4 cup butter
3/4 cup packed brown sugar
1 tbsp water
3/4 cup dried cranberries or raisins
1 cup milk
1 cup heavy cream
6 large eggs
1 tsp vanilla
1/4 tsp ground cinnamon
2 lbs Granny Smith apples
6 1" slices panettone bread

Melt 1/2 cup butter in a saucepan over low heat. Add brown sugar and water until combined. Spread this mixture in the bottom of a 9 X 13" baking dish. Whisk together eggs, milk, cream, vanilla and cinnamon; set aside. Peel, core and slice apples into 1/4" thick slices. Heat the remaining butter over medium heat. Sauté apples for 10 minutes, until apples are cooked but not mushy. Spread apples over bottom of baking dish. Sprinkle cranberries over apples. Cover apples with panettone slices. Pour egg-cream mixture over panettone, coating all of the slices. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake French toast, uncovered, for 30-40 minutes until lightly golden. Spoon apples over toast when serving.
Serves 6-8.

Merry Christmas to Nancy and all newsletter readers!
grannym IL

I want to thank everyone who sent me ideas for "lucky" New Years foods. I will definitely be making some pork and sauerkraut, and some of the others as well. Especially the Greek cake. Thanks for all your help. Merry Christmas and a Happy '08 to everyone.
Pat Russell in cold SW Oklahoma

Top 100 Recipe Sites

Baked Scallops
2 pounds sea scallops, defrosted if frozen, drained well, ( I pat mine dry with paper towel )
salt to taste
1/2 cup buttermilk or whole milk, maybe evaporated and water ( I used evaporated )
1 cup Ritz crackers, crushed
1/4 cup butter, melted
2 Tbsps lemon juice ( I didn't use this )

Heat oven to 400 degrees. In a bowl, season scallops with salt (to taste). Add milk, and toss to coat scallops. Evenly place scallops in an oven-proof casserole dish. Sprinkle with Ritz crackers. Top with melted butter. Bake for 20 minutes, uncovered. Pour juice of lemon over scallops and serve hot. Easy and good.

Nancy, 4 legged associates and everyone in Nancyland. I wish everyone a very Merry Christmas and a happy, healthy and prosperous 2008.
Betty in Ky.

Hi Jack,
The pancake puffs that you’re making—I believe they are pannekoeken or Dutch baby pancakes, sometimes called baked German pancakes. We sell the pannekoeken pans on our site. Here is a link to some directions that may help: http://www.preparedpantry.com/EasyPannekoeken.htm

And some additional recipes. http://www.preparedpantry.com/

If you still have trouble, send me an email at dweaver@preparedpantry.com.

Dennis Weaver, The Prepared Pantry
www.preparedpantry.com

Comment
Dennis at Prepared Pantry is one of my favorite friends.  I have never met him or his family but feel that I have known them for years. Not only does the Prepared Pantry make the best mixes it has the products in the world. Dennis is one of the most intelligent people I know. I feel blessed in knowing everyone in the Weaver family. I wish Dennis and his family the best for 2008. 
Nancy

Jack wanted to know about the Puff Pan. I bought one, wiped it good with cooking oil, then put it in the oven as the book stated. I have used it several times and fine I have to cook it on medium heat. I have an electric stove and cook it on 5-6. I have made the basic recipe that was in the book, and also made cornbread. Everything worked fine, but you have to really watch it. When I made the cornbread, I put a little grease (oil) in each one before putting the cornbread mixture in. I did that each time I put another batch in. I did not have any trouble. You may have your heat too high.
Good Luck! Betty T, Ga.

No recipes, just want to pop in and wish Nancy and all the wonderful Nancylanders a very Merry Christmas and Happy, Healthy New Year.
Harriet/AZ

Merry Christmas to all,
Nancy thanks for all your hard work and our enjoyment on the "everyday recipes" that you pass onto us.

Regarding the newsletter on December 22, 2007 about the traditions that different families have. My mother was from Pennsylvania and she always cooked pork and sauerkraut on New Years Day and wrapped a silver dollar up and placed it in her pork and sauerkraut dish to bake. This was for good luck and money all year. Now she has me doing the same thing.

If I don't write again this year, I want to wish everyone a Happy, Healthy, New Year.
Lois, Grafton, OH

Mimi (December 22) wanted corrected version of the Cherry Bread. The original was printed on Nov 19th and the correction on Nov 21st. Here it is, corrected:

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

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

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

Hi Nancy, I have been making loads of new cookies and recipes. I have been put on permanent disability and these are gifts. I have one question, for the person that donated the "pink ladies lemonade cookies", I made these with plain white coconut instead of tinting it pink, (snowballs :-)), it made a LOT more than was mentioned, it needed more graham crackers, powdered sugar, and coconut, and it was Pretty sweet. Did I have the recipe:

Lemonade Cookies
1 c melted butter
4 c graham cracker crumbs
12 oz pink lemonade
8 c. powdered sugar
2 c chopped pecans
1 cup coconut

They taste great, but are bigger also than I should have made them (My mistake). Let me know if you can. Wonderful idea, but something's wrong? The cook? NAW, Have a beautiful wonderful Christmas everyone.
Betty from Chico, Ca.

Merry Christmas and Blessed New year to You when it comes Nancy. I have always had the pleasure of receiving your email (here in Jamaica) but I have never written to you. I have been enjoying it. Well I am now writing because, years ago my Mom had given me a recipe for Chicken Julienne which had carrots and chicken julienned and done in a milk base but I cannot find it and my Mom died a few years ago. I wondered if anyone knows that recipe. Thanks.
Andrea Johnson

CLICK HERE to access to Celebrity Chef Connection archives

CLICK HERE to go directly to the current show, a replay of our Christmas broadcast

Hope you have a Merry Christmas and the best to you in the New Years. My thought and prayers are with you this season.
Carol in Ne.

Hi everyone in Nancyland....
I just wanted to give you all a hint when making the Frosting/Icing in the cake recipe. I've been making this cake for several years, using all kinds of different combinations. Instead of putting all of the frosting in the cake batter, save about a 1/4 cup out and when the cake is baked and cooled, heat the frosting in the microwave until slightly runny and drizzle it on the cake to glaze it. Dresses up the cake and is yummy.
Barb in San Diego

Big thanks to Mimi and to Pat W from So Cal for the CopyCat recipe sites.
Just what I wanted for sure.

Going to forward to my friend in Florida tomorrow and save them for me - we are leaving for Texas for 3 weeks or so on Saturday so I'm busy trying to tie up loose ends besides having a "Martha Stewart" type luncheon for 10 ladies tomorrow. Will be busy for now.

Everyone - have a Merry, Merry Christmas -- I'll be checking almost every day -- don't want to miss anything.

And Happy New Year to all - you are all the nicest bunch of people - so helpful and kind. And thanks to Nancy for getting us all together.
God Bless You, Nancy
Rosemarie in rural Kansas City

For Anne from Pa., here is a holiday brie recipe I have used many times....gooey and good. Just recently, I saw this prepared by Paula Deen, checked my own recipe and saw it was the almost the same, but I'll give her credit here. Hope you enjoy it.

Brie En Croute
1 sheet frozen puff pastry, pre-packaged
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving

Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Sauté the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20-25 (depending on your oven) minutes until pastry is golden brown.
Serve with crackers.
JennyD in Va.

Hi Nancy:
I enjoy your quotes for the day and the one about disciplining grandparents was so appropriate for me as a grandparent - I have 5 sons and my youngest is a daughter. I also have 6 grandsons. I was guilty of a grandparent who needed to be disciplined and knew it so sent your quote to my daughter and she just loved it. Thank you for your newsletter and advice. Wish you a Merry Christmas and Happy New Year.
PC

Hi, there everyone in Nancyland! I have been watching the comments about Sauerkraut and pork and I was wondering if some of you could share your favorite recipes. I do make a dish taking a pork roast, cut it into chunks and almost stew it, then break into smaller chunks, add canned or jar of sauerkraut that has been rinsed, a round of garlic sausage of kielbasa, some pepper, a little bit of water and cover and simmer. This is good, but I'm sure there's better recipes out there somewhere... please share with Catherine S., from B.C., Canada

Merry Christmas and Happy New Year to All! Someone ask what everyone serves for New Year's Day. I don't cook much anymore but when all my family was still home I usually had baked ham, blackeyed peas, some sort of greens (spinach, collards, or turnips) and, of course, cornbread. Then to top it all off, we had the great Southern all time drink of Sweet Tea, in a large, tall glass with ice. Love that sweet tea, it's the best part of any meal to me. (I am 69 years old and have my Grandmother's tea pitcher that she kept full of sweet tea for every meal.) And the cornbread is made the Southern way, without sugar or eggs. My Mother called the bread with sugar and eggs 'Egg Bread'.
Oma in LA (Lower Alabama)

Great Cornbread
2 c. Bisquick
3/4 c. sugar
1 1/2 tsp. baking powder
1 c. milk
2 eggs
4 tbsp. cornmeal
1/2 c. melted butter

Mix ingredients together. Bake in greased 8 x 8 inch pan at 350 degrees for 30-35 minutes.

Sweet Corn Bread
1 c. flour
1 c. cornmeal
1/4 c. sugar
1 egg
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/3 c. melted shortening

Melt shortening in heavy cast iron skillet. Sift together dry ingredients. Beat egg. Add milk. Then add both to dry ingredients. Add melted shortening to batter, leaving some in bottom of pan. (Sprinkle pan with small amount of cornmeal to prevent sticking.) Mix with spoon and pour into skillet. Bake at 425 degrees for 20 to 30 minutes.
Lisa

There is some extra space in the newsletter tonight.  Thought I would share some of my favorite Sauerkraut and Pork recipes.
Nancy Rogers

Sauerkraut Casserole
2 (14-1/2 ounce cans) of sauerkraut
1 can cream of mushroom soup
8 oz. wide egg noodles
4 lg. center cut pork chops

Brown pork chops and cut into bite size pieces. Cook and drain egg noodles. Mix noodles, sauerkraut, soup, and pork pieces into a casserole dish. Cook, covered, at 350 degrees for 1 hour. Remove cover and cook for 1/2 hour.

Ribs and Kraut
6 lbs. pork loin or country style spareribs
Salt and pepper
3 (1 lb.) cans Bavarian sauerkraut,
drained
1 1/2 c. chopped apples
3/4 c. chopped onion
2 tbsp. brown sugar
1/2 tsp. black pepper
1 1/2 c. chicken broth

Salt and pepper pork loin. Broil, browning on all sides. Combine drained sauerkraut and the remaining ingredients. Put ribs on top, push down into sauerkraut. Cover and bake at 325 degrees for 2 hours. If liquid gets low, add more broth. Makes 6-8 servings

Ribs and Kraut #2
3 lbs. spareribs or country style ribs
4 c. (1 lb. 12 oz. or 1 qt.) undrained sauerkraut
2 apples, peeled & chopped
1 sm. onion, chopped
1/4 c. water
4 tbsp. brown sugar

Preheat oven to 350 degrees. Cut ribs into serving pieces. In large fry pan, brown ribs; drain all excess fat. Salt and pepper to taste. In 13"x9" (3 quart) pan, combine sauerkraut, apples, onion, water and brown sugar. Arrange ribs on top. Bake, uncovered for 1 1/2 to 2 hours or until ribs are tender, stirring occasionally.
Makes 4-6 servings.

To Betty in MI in the Dec. 18th newsletter. You can also make sure Nancy's address is in your address book on your computer to see if that helps get the newsletter.
BB in IN.

This is a response to the Hillvilla Pumpkin Pie, and I have to agree with gramaj, in the Dec 18, newsletter. I do a lot of baking, and have won several ribbons & prizes. I will not make this recipe again. I just didn't care for it. It seemed too mushy for my taste. This is not to say others won't like it, everyone has their own tastes as to what they like, and that is great. That is why we have this site, and all these wonderful recipes to share and try!
Happy Holidays to all.
Gloria, Indiana

Ham Raisin Sauce
1/2 c. packed brown sugar
1/2 tsp. dry mustard
1/4 tsp. ground ginger
1 (22 oz.) can raisin pie filling
2 tbsp. lemon juice
2 tbsp. water
Sliced cooked ham

In saucepan blend sugar, mustard and ginger. Stir in pie filling, lemon juice and water. Bring to boiling. Simmer, covered, 5 minutes. Serve over ham. Garnish with carrot curls, if desired.
Makes 2-1/2 cups sauce.

Orange Honey Glaze
Combine 1/2 cup honey, 1/2 cup orange juice and 1 cup light brown sugar,

Currant Jelly Glaze
Blend together 1 cup currant jelly, 1/2 teaspoon dry mustard and 2 tablespoons prepared horseradish.

Cranberry Glaze
Fork whip 1 cup cranberry jelly with 1/2 cup light corn syrup.

Mustard Glaze
Combine 1 cup light brown sugar, 1/4 cup prepared yellow mustard and 1/2 teaspoon powdered cloves.

Pineapple Glaze
Combine 2 tablespoons prepared mustard with 1/2 cup brown sugar and 1/2 cup drained, crushed pineapple.

Maple Glaze
Combine 1/4 cup prepared mustard with 1/2 cup maple syrup.

Maple Sauce
Serve hot or cold.
1 tbsp. cornstarch
1/4 tsp. salt
1 tsp. mustard
3 whole cloves
1 c. maple syrup

Mix dry ingredients in saucepan. Add maple syrup, stir and cook, slowly until thickened and clear. Variation: Add 1/2 cup crushed pineapple or 1/2 cup cooked raisins to sauce.
Lisa

Merry Christmas everyone and thanks for the fudge recipes.
Millie in MO

To All Nancylanders( including Siggy and Ditto)
A great Christmas and the best of New Year!!

For Dianne in WI:
I recently lost my ragdoll cat. It was no accident that I found that she liked to be rocked. She would jump in my lap, crawl up on my shoulder like a baby and let me rock her for as long as I could sit still.
I really miss that.
Jean in NC

New Year's Blackeyed Peas recipes.  A Southern tradition is to eat Blackeyed Peas on New Year's Day for luck.

New Year's Frito Salad
2 cans Jalapeno blackeyed peas
1 med. red onion, chopped
1 bottle Catalina salad dressing
1 bag. reg. Fritos

Mix peas, onion and dressing and let set. When ready to serve, stir in Fritos. Something different to serve with hamburgers.

Blackeyed Pea Salad
1/2 c. oil
1/4 c. vinegar
1 tsp. garlic salt
1 pinch ground red pepper
3 c. cooked blackeyed peas
1/4 c. chopped onion
1/3 c. chopped green pepper

Combine oil, vinegar, garlic, salt and red pepper. Mix well and rest of ingredients. Toss until well coated. Refrigerate at least 3 hours.

Blackeyed Pea Casserole
1 (15 oz.) can blackeyed peas, drained
1 to 1-1/2 lbs. ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, diced
1 sm. pkg. cornbread mix

Crumble ground beef into skillet and brown. Drain and season to taste. Stir in peas, soups, and Rotel. Mix cornbread according to package directions and pour into greased casserole dish; spread evenly. Spoon pea mixture evenly over cornbread. Bake at 350 degrees for 35-40 minutes. Serves 12.
Linda NM

Our traditional Pennsylvania Dutch New Year's meal is "Hog Maw" which is Stuffed Pig's Stomach. Soak stomach in salt water for a couple of hours.

Mix together 6-8 russet potatoes cubed into about 1/2 in. cubes, 1 whole onion, chopped, 3 T parsley, chopped, ground cardomann added to 3 lbs. good lean pork sausage. Stuff in pig stomach, truss stomach opening together, place into roasting pan, add about 1 in. water, cover & cook about 2-3 hours at 325. Uncover for last hour to brown.
Athena in DE

Recipes from Past Newsletters (December 2000)
TNT from Nancy Rogers

Saltine Cracker Salad (December 2000)
1 stack saltine crackers
1 c. pickles, chopped
1 c. onions, chopped
1 c. green bell pepper, chopped
1 jar pimento, chopped
5 hard boiled eggs, chopped
1 pt. salad dressing or mayonnaise

Crumble crackers and add other ingredients in order adding mayonnaise last. Serve same as potato salad. Very good.

Crunchy Green Pea Salad (December 2000)
1 pkg. frozen peas
2 hard boiled eggs, chopped
1 (8 oz.) can water chestnuts, drained & sliced
2 tbsp. chopped pimiento
1/3 c. thinly sliced green onions
1/2 c. sliced celery
1/3 c. mayonnaise
1 tbsp. mustard
1/2 tsp. garlic salt
1/4 tsp. Pepper

Cook peas in water as per package directions until just barely tender; drain. Rinse briefly with cold water to cool quickly; drain again. In a bowl combine cooled peas, eggs, water chestnuts, onion and celery. Mix mayonnaise, mustard, garlic salt and pepper. Stir into vegetables gently and chill 24 hours

Red Beet Eggs (December 2000)
2 doz. eggs, boiled and peeled
2 cans red beets
1-1/2 c. sugar
3/4 c. vinegar
2 cinnamon sticks

Pour over eggs and let stand for 24 hours or more.

Pennsylvania Dutch Pickled Eggs (December 2000)
12 eggs, hard boiled and peeled
1 qt. sliced beets
1 1/2 c. cider vinegar
1 tsp. Salt
1 onion, sliced
1 1/2 c. sugar
1 tsp. Cloves

Place eggs in glass jar or bowl. Combine all together ingredients in saucepan and bring to a boil. Cook gently until sugar dissolves. Pour hot ingredients over eggs. When cool, store in refrigerator. Eggs are pickled in 24 hours.

Pink Artic Freeze (December 2000)
2 pkg. cream cheese
2 tbsp. sugar
2 tbsp. mayo
1 can jellied cranberry sauce
1 c. drained pineapple
1/2 c. chopped nuts
1/2 c. heavy cream whipped

Cream together cheese and sugar, stir in mayo. Fold in cranberry sauce, pineapple, nuts, and whipped cream. Turn into a 9 x 5 x 3 long pan. Freeze. Slice and serve.

Cranberry Pineapple Bread (December 2000)
1 box Pillsbury cranberry bread mix
1 c. water
1/2 c. egg beaters
1/2 c. drained crushed pineapple

Mix all ingredients in large bowl until moistened. Spray loaf pan with Pam. Dust with flour. Pour batter into pan and bake at 350 degrees for 45-55 minutes or until toothpick comes out clean. Cool in loaf pan about 15 minutes before removing from pan. This freezes well. Refrigerate loaf.

Peanut Blossoms (December 2000)
2 tbsp. milk
1/2 c. peanut butter
1 egg
1 tsp. vanilla
48 candy kisses
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. shortening

Combine all ingredients except candy - roll into balls. Roll in sugar. Place a kiss (candy) in the center of each ball. Bake 10 to 12 minutes at 375 degrees.

Peanut Butter Fruit Dip (December 2000)
8 oz. pkg. cream cheese, softened
3/4 c. brown sugar
1/4 c. white sugar
2 tbsp. peanut butter

Beat all ingredients together until smooth. Serve with fresh fruit.

Easy Peach Coffee Cake (December 2000)
1/4 c. oil
1 yellow cake mix
1 can peach pie filling
3 eggs
1/2 c. sugar
1/2 c. flour
1/2 stick oleo
1/2 c. nuts

Coat 13x9 inch pan with oil. Mix cake mix, eggs and pie filling. Place into pan. Mix sugar, flour and oleo. Crumble and add nuts. Sprinkle on cake. Bake at 350 degrees for 30 minutes, then for 10 minutes at 375 degrees.

Lemonade Pound Cake (December 2000)
1 box yellow cake mix
1 sm. box lemon Jell-O
1 sm. can frozen lemonade
4 eggs
1/2 c. oil
3/4 c. sugar

Dissolve Jell-O in 3/4 cup of hot water (stir until it is well dissolved). Let cool. Beat together 4 eggs and the 1/2 cup of oil. Mix all these ingredients into the yellow cake mix. Mix well and pour into a tube baking pan. Line pan with greased wax paper sprinkled lightly with flour. Bake at 325 degrees until done (browned on top). Mix small can of lemonade (thawed) with 3/4 cup sugar. When cake is done and still warm pour lemonade mixture over cake. Let cool and remove from pan.

Hash Brown Skillet Breakfast (December 2000)
6 slices bacon
1 (12 oz.) pkg. frozen hash browns
6 beaten eggs
1/4 c. milk
1/2 tsp. salt
Dash pepper
1 c. cheddar cheese
Picante sauce (opt.)

Cook bacon crisp; drain well. Save drippings. Crumble bacon and set aside. Cook hash browns in drippings until underside is crisp and browned. Combine eggs, milk, salt and pepper. Stir well and pour over potatoes. Top with cheese and sprinkle with bacon. Cover and cook over low heat for about 20 minutes. Cut into wedges and serve. May top with picante sauce.

Chili Relleno Casserole (December 2000)
1 (4 oz.) can Ortega green chilies, chopped
1/2 lb. Cheddar cheese, grated
1/2 lb. Jack cheese, grated
1 can evaporated milk
2 eggs, beaten

Layer an oblong baking dish with 2/3 Jack cheese and 2/3 Cheddar cheese. Mix chilies, eggs, and milk. Pour over cheese. Top with remaining cheese. Bake for 1 hour at 350 degrees or until brown on top.

Apple Cobbler (December 2000)
1 can apple pie filling
1 pkg. quick cinnamon pecan or orange rolls
Melted butter or margarine

Pour apple pie filling into a 9" pie plate. Dip rolls in butter or margarine; arrange over pie filling. Bake in 375 degree oven for 20 to 25 minutes. Spread the frosting from package over hot rolls. Serve warm with cream.

Peach Cobbler (December 2000)
6 fresh peaches, peeled and sliced (4 c.)
1 c. sugar
2 tbsp. lemon juice
1 (14 oz.) pkg. oatmeal muffin mix
1/4 tsp. ground nutmeg
1/2 c. butter

Combine peaches, sugar, and lemon juice. Press into 8 x 8 x 2 inch baking dish. In mixing bowl, combine muffin mix and nutmeg; cut in butter until mix is in coarse crumbs. Spoon over peaches. Bake at 375 degrees for 40-45 minutes. Cut in squares. Serve warm or cool, topped with ice cream. Serves 6-8.

Apricot Cobbler (December 2000)
1 c. Bisquick baking mix
1/3 c. milk
1 tbsp. brown sugar
1 tbsp. soft butter or margarine
1/4 tsp. nutmeg
1 (17 oz.) can apricot halves
Ice cream

Heat oven to 400 degrees. Mix all ingredients except apricot halves and ice cream with fork to a soft dough. Spread in ungreased 8x8x2 inch baking pan. Pour apricots (with syrup) over batter. Bake 25 to 30 minutes. Serve warm with ice cream. 4-6 servings.

Fruit Salad (December 2000)
1 can fruit cocktail
1 can crushed pineapple
3 1/2 oz. box vanilla instant pudding
1 can mandarin oranges
1 (8 oz.) Cool Whip
1 c. colored marshmallows
2 bananas

Mix fruit, cocktail and pineapple with the juices. Then mix in the pudding and let thicken for 10 minutes. Drain oranges and add, then add Cool Whip and marshmallows. Chill 2 hours and add bananas before serving.

Strawberry Divinity Candy (December 2000)
3 c. white sugar
3/4 c. light corn syrup
3/4 c. water
1 (3 oz.) pkg. strawberry gelatin or Jello
2 egg whites, stiffly beaten
1/2 c. flaked coconut
1 c. chopped pecans

Combine sugar, corn syrup and water. Bring to a boil stirring constantly. Reduce heat and cook until hard ball stage stirring occasionally. Combine beaten egg whites and gelatin. Beat until mixture forms peaks. Pour hot syrup in a thin stream into the egg white mixture. Beat until the candy loses it's gloss and holds shape. Fold in coconut and nuts. Pour into 9 inch square pan. Makes 5 dozen.

Popcorn Balls (December 2000)
1 c. sugar
1 c. molasses or Karo syrup
4-6 qts. popped corn (no salt)
1/2 c. water
Dash of salt

Preparation :
Boil all ingredients except corn for about 14 minutes or until it
threads. DON'T STIR. Pour mixture over popcorn. Butter hands well and form into balls. Cool on foil or greased cookie sheet.