I have never given this before, but just finished coating the plastic spoons in chocolate. Ideas how to give them as Xmas gifts now?? It was very easy and fun to do. What is a good presentation for a gift?
Thanks, Sue

Nancy, your newsletters just keep getting better and better! What a joy to be able to do all that you do! I am proud to be a “Lander!

Doris, S. Indiana in the 12/1 newsletter wanting to know about cacti. Doris, I live in southern NM and we also have cacti. They start blooming in late March, early April. Now, we also have an ocotillo, not a cactus but might look like one, and it blooms and gets leaves whenever we get a lot of rain and a little warmth. You are
probably thinking about saguaro cacti, though, and yes they are beautiful when blooming, and it is indeed April for them. Hope this helps!
Chris in NM

Pat-IL, who wants an alfredo sauce lasagna recipe for her dil. Pat, Barb from Fl. Posted one in the 11/16/08 newsletter for seafood lasagna using an alfredo sauce.
That must be the one you are looking for!
Chris in NM

Pauline in Oregon asking if the strawberry Twinkie dessert is too sweet. No it isn’t! I made it using the banana Twinkies and it was so good! I took it to a potluck and it was gone in minutes! Good luck! Also Nancy has another great recipe to use strawberries in that is so yummy! I have made it also a time or two and it was well
received!

Angel Food Cake With Jell-O
1 lg. angel food cake
3 lg. strawberry Jell-O
1 qt. fresh strawberries
1 lg. container Cool Whip

Take a serrated knife and around the top of cake make 2 circles, space far enough apart. The make Jell-O as directed. Pour over top of cake, make sure Jell-O goes into where you made the cuts all around. Add strawberries to center of bowl and around the edge. Then put in refrigerator until it is jelled. This dessert should be
made in a large deep bowl. Add Cool Whip. Serves 10 to 12 people. Chris in NM

I love the 2 boxes with Christmas recipes in the 11/29 newsletter! Perfect for looking for a recipe! Thanks so much for all you do!

To do a search for any recipe in Nancyland, I always go to
http://www.nancys-kitchen.com/newsletter-index.htm where there is a search area. It also contains the newsletter index!
Chris in NM

Sue in the 11/29 newsletter wanted to know when the make ahead turkey gravy was in the newsletter. It was in the 11/3/08 newsletter.

Debbie in NC, the cake in a mug recipe was first in the 9/15/08 newsletter. There have been variations though in other newsletters.

Ella in Ca. in the 11/29 newsletter had a leaky crust. Ella, I used to also till I realized I pricked holes in the bottom of the crust with a fork before I filled and baked it to keep it from shrinking. That is fine for a crust only baking, but not with a filling. The filling leaks all over and sticks to the pie pan. Good luck with yours!
Chris in NM

I, too, have a rice cooker/veggie steamer. Mine is a Black & Decker one and it came with a little booklet with ideas and steaming times. It is all hard plastic. We have steamed crab legs in it and shrimp once. We usually fix our veggies this way and the rice is always outstanding in this steamer. It is also very easy to use!
Chris in NM

Carla/Oregon looking for good chicken/turkey recipes, just look a little above your question in the 12/1 newsletter and Nancy has listed quite a few ideas for you. I like to make turkey enchiladas with leftover turkey.

Kathy Akron, OH, in the 12/1 newsletter asking about peanuts in peanut brittle. Kathy, in the 10/18/08 newsletter, I posted a peanut brittle recipe that hubby loves. It is close to the top of the newsletter and it says when to add the peanuts. Hope this helps! I know the one I posted isn’t the one you are asking about, but looking at the recipe you want to make, going by other brittle recipes, put the nuts in before adding the baking soda.
Chris in NM

Does anyone have some jar mix recipes that can be used for gifts for Christmas gifts.  I need to be more frugal this year.
Sharon

Nancy, Ditto and Nancylanders: I just have to add a personal comment regarding all of the recent postings of adding chopped boiled eggs to stuffing/dressing and/or turkey gravy. My late mother used to make a cream gravy with chopped boiled eggs added that we ate over toast or buttermilk biscuits for breakfast. I still make this a couple times a year just to bring back the fond memories of a wonderful childhood and good food. Wishing each and every Nancylander the best Holiday Season (Christmas and New Years) ever.
Mr. Myron Drinkwater - Lake Forest, CA

In the Dec. 1 n/l Betty in Iowa gave a recipe for Coconut Cream Pie. Betty, are you sure the amount of milk for this pie is 4 1/2 cups? This sounds like too much for one pie. Please let us know.
Thank you. Barb in OKC

Good morning Nancylanders! I was born in Pa but raised in Md. I since moved back to Pa. I met an elderly women who made what she called cracker gravy. She told me that it was her Mothers recipe from the depression era and a means of stretching her gravy. It was nothing more than gravy with crushed up saltine crackers. My first thought was ewww! I must admit that it was really good and different. I made it a few times for my kids and they liked it too. Since my idea of t-day dinner is homemade stuffing (Nanas recipe) and gravy, I don't do this for my t-day gravy.
Tracy from Pa.

In response to Dee in S. IL's question about what sort of frosting to use on the postcard cake, I used a basic canned white frosting, but homemade would probably be even better. To "paint" or write on the cake you simply mix together food coloring into small amounts of the white frosting. To draw on the cake use a small sandwich bag filled with the colored frosting, in which the end has been snipped off. To "draw" or write on the cake top, simply squeeze the frosting out of the bag, as you would with a cake decorating tool. It's not at all as complicated as it no doubt sounds here. :) Good luck with your search!
Pam in Ohio

Re: request for fund raisers for my church youth group. Many great ideas that we will have to try. I now have another question. Our church is serving an evening meal to a homeless shelter that is mostly children and moms.

Sandy, how about chicken drumsticks? Either crispy coated ( bread crumbs or shake and bake style ) or BBQ? Could be cooked prior and re-heated bit, or served cold. Some other ideas: BBQ shredded pork on rolls, lasagna, baked ziti , homemade mac and cheese( maybe too many pasta options but quick, easy, relatively inexpensive, and children usually love it! ); for lunches for the kids, maybe a sandwich option, something that they could do themselves? Deli meats and cheeses, condiments, breads, raw veggies on the side? How about casseroles - -chicken enchilada casserole comes to mind as a favorite. Shepherds Pie - homemade chicken pot pies.
Diana in RI

To Sandy in MN Dec. 1, 2008 wanting ideas for the children.
How about a pizza casserole? Or the Cheeseburger/French Fry casserole. They are about as kid friendly as they get. And my grandkids like them. I would have to look my copy up but I know they are listed on the internet.
Carolyn from Edon  

Hi Nancy, so glad you got to spend some time with your family for thanksgiving! And I hope that everyone had a great time, I know I did!

I'm sorry I forgot to write down the name of the gal looking for stainless steel cookware. I was just checking out the Wolfgang Puck rice cooker on HSN and it is stainless steel.. I was glad to see it was not at all expensive, I'm going to get the kids one for Christmas. And I suppose one for me.!
Have a great day all!
Billie in Fl

 
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Hi, Just a comment on the traditions of the Holidays and hard boiled eggs, and dressings mentioned the last several days and today.

I grew up in the central part of Iowa. My family was originally from Yankee land. I never had hard boiled eggs in the gravy until I was transplanted at the age of 18 to Texas. I had NEVER tasted cornbread stuffing.

My Yankee tastebuds did not appreciate the change. Yes, in Iowa and the North our stuffing is made mainly of day old bread.

When I married at the age of 21, my husband was a Southerner so I made his preferences. I did learn to like the giblet gravy with the eggs. However, I never managed to convert to total cornbread stuffing. I over the years gradually made my stuffing half cornbread and half sourdough or French bread that I dried in the oven and cubed. He never complained and I didn't tell him. this is the way we still eat it and many people including my transplanted siblings prefer it over either of the originals.

Happy Holidays one and all. I am sorting my recipes and fixing to get in full gear for my presents usually come from my kitchen. Breads, cakes, candies and my grandmother's traditional soft sugar cookies.
Mc

For the lady, I think her name was Sandy, who wanted supper dishes:
This is a newsletter recipe, maybe from Tona, that would work very well for supper.

Breakfast Wellington
1 lb ground sausage (could use lean ground beef seasoned with salt and pepper)
10 oz frozen broccoli (use an alternative vegetable such as green beans)
1/2 cup sour cream
1 cup (4 oz) shredded Cheddar cheese
2 cans (8 each) crescent roll dough
1 egg white

Preheat oven to 325 degrees. Cook sausage over medium-high heat until browned. Drain, crumble and set aside. Place thawed broccoli in a small saucepan. Cover and cook over medium-low heat until tender, about 5 minutes. In a large bowl, mix sausage, broccoli, sour cream and cheese. Spread 1 pkg of crescent roll dough over the bottom of a 9 x 13" pan, sealing perforations with your fingers. Cover with broccoli mixture. Cover with remaining can of dough, sealing perforations with your fingers. Brush top with egg white. Bake about 20 minutes.
grannym IL

For the lady who wanted French toast with jelly for her daughter: Neither of these recipes is probably what she ate but she may enjoy them.

Peanut Butter and Jelly Bread Pudding
Cooking spray
8 slices whole wheat bread
1/2 cup creamy peanut butter
1/4 cup fruit jam or jelly
1/2 cup chocolate chips, raisins or dried cherries
5 eggs
2 cups milk
1/2 tsp ground cinnamon
2 tbsp sugar
Maple syrup to serve

Preheat oven to 400 degrees. Lightly coat a 9" square baking pan with cooking spray. Using the bread, peanut butter and jam, make 4 sandwiches. Cut each sandwich into quarters. Cut each quarter into 4 pieces. Arrange pieces in baking pan (should be slightly jumbled). If using, scatter chocolate chips or dried fruit among the sandwich pieces. In a small bowl, whisk together eggs, milk and cinnamon. Pour egg mixture over sandwich pieces. Press bread gently with a fork to help absorb the liquid. Bake 20-25 minutes or until egg is nearly set. Remove pan from oven and sprinkle with sugar. Increase oven to broil and cook until the sugar is caramelized, about 1 minute. Watch closely to prevent burning. Serve drizzled with syrup.
Serves 4-6.
grannym IL

Marmalade French Toast
2 eggs, beaten
1/2 cup half and half
3 cups cornflakes, crushed
8 slices sandwich bread
1/4 cup orange marmalade
4 slices (1 oz each) American cheese
4 slices deli ham
1/4 cup butter, melted
Maple syrup, if desired

Heat oven to 425 degrees. Coat a jelly-roll pan with cooking spray; set aside. Mix eggs and milk in a shallow dish until well combined. Place cornflakes in another shallow dish. Spread 4 slices of bread with 1 tbsp orange marmalade each. Top each with a slice of cheese and a slice of ham, then remaining bread slices. Dip each sandwich in milk-egg mixture, then into cornflakes. Place on jelly-roll pan. Drizzle with butter. Bake 10-15 minutes or until lightly browned.
grannym IL

Hi Nancy and all. I have a request for an idea of what to make with a batch of leftover cranberry relish. It has nuts, orange, pineapple, red gelatin and orange gelatin, sugar and of course fresh cranberries in it. I was wanting to try and make a cake or quick bread using it up, but not sure what ingredients I would need. Maybe someone out there can give me a few ideas. It seems real sweet so I don't think I would need to add more sugar.
Thanks. Mary , in Newton Falls, Ohio

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Sure hope someone in Nancy Land can help me. I am cooking for 14 people both on Christmas Eve and Christmas Day. Some of the people on Christmas Day will be the same ones on Christmas Eve but not all. Because of this I would like to make something out of the ordinary for Christmas Eve dinner and dessert. Any ideas? I do not want to spend all day in the kitchen as my oldest granddaughter and husband will be here and I do not see her often.

Also main dishes that are vegetarian would help as they both eat dairy but no meat or eggs.
Thanks in advance,
Sandra from Oregon

As I was reading Tuesday morning's newsletter, IMM of Iowa asked about a French Toast Casserole with jam. This isn't one like that, but it is delicious. In fact, I am sending one. My Sunday School class has a brunch occasionally and it has been served and are always a hit.

Make Ahead French Toast
1 16 oz. challah bread cubed (French loaf)
1 8 oz. package cream cheese cut into pieces
6 Large eggs
4 Cups half and half
1/2 Cup butter, melted
1/4 Cup maple syrup

Arrange half of bread in a lightly greased 13x9 pan. Sprinkle with cream cheese. Top with remaining bread. Wisk eggs and next 3 ingredients together. Pour over the bread. Press to absorb egg mixture. Cover and chill 8 hours.

Bake covered at 350º for 25 minutes. Uncover and bake 20 minutes longer.

Topping
2 Cups fresh strawberries
1 10 oz. jar strawberry preserves
Heat and serve with toast or pour over casserole.

Hope that you would like to try this recipe
Jane Ann in Alabama

Kathryn in Ohio asked in the 12/1/08 newsletter when the peanuts should be added for the microwave peanut brittle. In my recipe, and in most I have seen, the peanuts are started in with the sugar and white corn syrup. Hope this helps. Connie in TX

Doris, we spend winters in Green Valley, AZ, south of Tucson. Cacti bloom in the spring. You were correct about April. The end of April is better than the beginning, and on into May. Depends on where you are, I think. Green Valley is almost 3,000 feet in elevation.
Dorothy from WA/AZ

I need some ideas for a progressive dinner! We'll have appetizers at one house, soup and salad at another and I agreed to make the main dish for approx. 40 people from our Sunday School Class. (what was I thinking!) Anyway, I was thinking large casseroles that I could make ahead, freeze and just put in the oven 30 minutes or so before everyone arrives. I'm thinking turkey tettazini and maybe a lasagne. I would love some suggestions!

Also thanks to all who sent me some yummy ideas for a Thanksgiving trifle. I made one w/strawberries, blueberries and red velvet cake. It was a nice addition to our meal.
Irene in FL

In December 1 newsletter Sandy in MN requested transportable meals that were kid-friendly. Lasagna, mild chili, pizza-ghetti (cooked spaghetti topped with pizza sauce, cheese, sautéed veggies, pepperoni and cheese then baked just until hot), rice served topped with ground beef gravy, pork gravy, or a sloppy joe/manwich topping, macaroni and cheese are possibilities.
Jane in WNY

In the 11/30/08 newsletter Tricia, MI wanted a recipe for pumpkin butter. Here are two recipes, one uses white sugar and the other uses brown sugar and honey. Both are great.
Robbie IN

Pumpkin Butter
6 c. mashed pumpkin (canned or fresh)
4 tbsp. butter
1 lb. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients in a large saucepan. Cook and stir over low heat until thick. Pour into clean jars and store in refrigerator. Use the same as jam or apple butter. Spices may be adjusted to taste. Makes about 8 cups.
Robbie IN

Pumpkin Butter
16 oz. can pumpkin
4 tbsp. butter
3/4 c. firmly packed brown sugar
1/4 c. honey
1 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

In medium sauce pan, combine ingredients. mix well. Bring to boil over medium heat, stirring frequently. Reduce heat, simmer 20 minutes or until thickened, stirring occasionally. Pour hot mixture into sterilized jars. Seal immediately. Yields 2 cups. Unsealed pumpkin butter may be stored in refrigerator several weeks or can be frozen.
Robbie IN

This is for Carla in Oregon asking for recipes to use ground turkey. This was on Rachael Ray’s show a couple of weeks ago and I fixed it. It makes a lot, but my son loved it! It was gone in a couple of days.

Turkey and Stuffing Meatloaf
Serves 4

2 McIntosh or Gala apples, peeled and cut into small diced pieces
1 tablespoon lemon juice
2 pounds ground all-white-meat turkey or a mix of dark and white meat
3-4 ribs of celery, finely chopped
1 medium onion finely chopped
1 tablespoon poultry seasoning
1 large egg
Salt and freshly ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 tablespoon EVOO
nuts

Pre-heat the oven to 400ºF.

In a large bowl, add the apples and lemon juice and toss together. Add the turkey, celery, onion, poultry seasoning, egg, salt and freshly ground black pepper.

In a medium size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment paper-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour.
From Rachael Ray’s website.
Submitted by Patricia in KY

Hi Nancy and all,
This is a response to Sandee in West TN from the Dec. 1 newsletter. The "stuffing" that you had up north is actually called potato filling. It is an Amish (Pennsylvania Dutch) dish. It is made with potatoes, white bread, onions, celery, sage, parsley ((I use Mrs. Dash)salt, pepper, butter and eggs. It is great for stuffed pork chops. There are so many bakeries up here that people do not make their own bread. I love home made biscuits and have the flour that I use shipped from North Carolina. As well as the cornmeal that I use. I am used to having cornbread with my fish which you can not get up here.
Judy in PA

Re: Does anyone make Ham Gravy?

For Pauline from PA 12/2/08
My Mom taught us to always use MILK & flour in place of water & flour when making Ham gravy. Mix milk & flour together and add to Ham juice.
Mary in Va 

Good morning to everyone in Nancyland.. Well I finally bought a crockpot and tried one of their recipes. Well only to say, I followed the directions to a T and the meal was over-cooked and that is putting it mildly, more like burnt! So I am depending on all of you for some TNT recipes, PLEASE.... Thank you, Candy

Pauline in Oregon...this is a recipe that will "knock their socks off"!!!! I love it and fix it every Thanksgiving and Christmas--here ya go:

Strawberry Pretzel
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 8oz package cream cheese
1 8 oz. container whipped topping
2 3-oz packages strawberry gelatin dessert mix
2 cups boiling water
2 10 oz packages frozen strawberries
1 8 oz can crushed pineapple

Whipped topping or whipped cream to garnish

Preheat oven to 400 degrees
For the crust, mix the pretzels, butter and 3 tablespoons of sugar. Press this mixture into a 9 by 13 inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate this until well chilled.

In a small bowl, dissolve the gelatin in the boiling water and allow to cool slightly. Add the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

YUM, you will get raves over this, I guarantee it!!!! Hope you have a wonderful Christmas!
Scarlett in FL

Hello Nancy and everyone, To help Doris in Indiana understand about the gravy with chopped boiled eggs I will describe my gravy.

Remove package containing the turkey neck, gizzard, liver and heart. Rinse off and put in pot and cover with water (about 2 1/2 cups). Bring to boil and reduce to simmer and allow to simmer covered about 1 1/2 hours until very tender. When turkey giblets are tender, add about 1/4 tsp salt and 1/8 tsp black pepper and cook 5 minutes longer. Remove giblets from broth and let cool.

Meanwhile, boil 3-4 eggs 10 minutes, drain, put cold water on eggs immediately (I change cold water a couple of times, never have problem with peelings not coming off easy), peel and set aside.

Remove meat from neck and chop, chop gizzard (discard gristle...also, I do not add chopped liver or heart as children asked me not to years ago, though my mother always used them)...return chopped meat to broth. To finish, add 1/2 cup milk, 1/2 to 3/4 cup of drippings from baked turkey (the more you add the richer the gravy, and remember to scrape the bottom of the pan to get all the good flavor incorporated in the drippings. One note here: I only use garlic powder, salt and pepper inside and out of the turkeys I bake to season them. This helps season my gravy. I use no other seasonings in the gravy.

Chop the boiled eggs fine and add to simmering gravy. Put about 1/4 cup all-purpose flour (self-rising if that is what you have) in a small tea strainer and shake into gravy, few shakes at a time stirring constantly, until gravy begins to thicken...takes about 5 minutes for flour to convert and thicken broth. Keep shaking in flour until you have it the consistency you want. Taste and add more salt or pepper if necessary...Better than Okay...Delicious! on Homemade Cornbread Dressing. Oh! One more note: Some put a tablespoon or two of the cornbread dressing in their gravy. I don't as I don't like the sage it has in it in my gravy.
Betty in MS

Hi Nancy and everyone,
I hope you all had a good Thanksgiving and didn't over do it at the table.

In another recipe newsletter I get, someone wanted a recipe for a chocolate cake with French green beans in it. A school had a surplus of French green beans and put them in chocolate cakes to use them up. I've never heard of this. I wonder if any of my Nancy friends has? If so, will you share?
Jean in TN.

Sandee in West Tennessee--I feel your pain. We had to sent our beloved schnauzer of 18 years to the Rainbow Bridge last New Year's Eve Day. It is one of the worst things any dog lover has to do but unfortunately it's just something we have to face up to. They tell you with their eyes when it's time. I got to hold him up to the end and my husband fixed a place in our yard where I can visit with him every day and tell him what's going on! I walked around our home for about a week afterwards with no patter of little feet until I just couldn't stand it anymore so headed to the computer to look up rescue dogs. It was the best thing we ever did. We rescued a little bundle of joy and there hasn't been a dull moment since. We will be celebrating our first Christmas together soon and we just love him to death... you will be in our thoughts and prayers..
Scarlett in FL