Warm Crab Dip
2 8 oz pkg cream cheese
8 oz container of sour cream
1/2 cup mayonnaise
1 lb flaked imitation crab
3 scallions chopped fine

Mix all together, place in casserole and Bake 400 degrees 20 minutes. After it cools off and you want to re-warm just place in microwave for 1 minute. I serve it with crackers or corn chips.
Heather

Crab Rangoon
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 to 1/4 teaspoon freshly ground white pepper, to taste
1 to 1-1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped

1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying

Combine the crab and the cream cheese. Mix in the remaining filling
Ingredients one at a time.

On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton. Add a heaping Teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Fold over the edges of the wrapper so that it forms a triangle shape. Seal The edges, adding more water if needed.

Cover the completed Crab Rangoon with a damp towel to prevent them from Drying out while preparing the rest.

Heat wok and add oil for deep-frying. When oil is ready (the temperature Should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are Golden brown, about 3 minutes, turning once. Remove with a slotted spoon And drain on paper towels. Cool and serve.

(To make ahead of time, prepare the filling and stuff the wontons and Freeze without deep-frying. When ready to cook, thaw before deep-frying.)
Yield: 44 - 48 Rangoons
Heather

Crab Quesadillas
4 large flour tortillas
1 6 oz. Can canned lump crab meat
1 4 oz. Can green chilies
2 green onions, chopped
2 T finely chopped cilantro
6 oz. Shredded Monterey Jack Cheese
Sour cream for garnish

Heat a large non-stick skillet over medium high heat. Lightly oil Skillet with corn oil. Place tortilla in skillet. Sprinkle 1/2 the
cheese evenly over tortilla, followed by 1/2 the chilies, 1/2 the green onions and 1/2 the crab meat. Top with another tortilla. Allow
To cook for 2-3 minutes, or until tortilla is starting to brown and Cheese is starting to melt. Carefully turn over the quesadilla and
Cook second side until lightly browned and cheese is thoroughly Melted. Garnish with sour cream.
Heather

For Nancy in Fl in the 12/13 NL. Cook your favorite corn bread in your waffle Iron. It makes a real crusty treat. I really like it cooked this way when I boil a pot of beans. It is also good to eat with butter, or plate it and eat it as you do a waffle i.e. with butter and syrup or your favorite jelly.
jsham/AR

You all are a great bunch of ladies!!!!!! Thanks to all of you for the recipes for Patience Candy...they all sound so good!!!! I have sent the link to the newsletter to my friend so she can have all these good recipes...after reading all these recipes she will probably want to join..Thanks again to all of you for sharing your love of cooking..you all are awesome!!! Merry Christmas!!!
Sue in Eastland, Tx.

Cauliflower, Spinach and Chicken Gratin
Judy/Buffalo, the recipe calls for juices, but I don't see any in the recipe? Mix chicken and reserved juices, (Dec.13-14 newsletter.)Sounds so good. I want to make it.
Pat-il

Dee, I use the imitation crab meat in a spread. Cream an 8oz. package of cream cheese and add 1 lb of the crab meat. You can add a couple dashes of Worcestershire sauce. Mound it on a plate and cover the top with cocktail sauce ( made with ketchup and horseradish). Serve this with crackers. You can add some green parsley sprigs to make it look Christmasy for the holidays.
Carol in MA

ToTennesseyanky.
You're very welcome. I'm so glad that I was able to help you with your problem. Also, I'm glad to know that the problem was a simple one and not something more serious. Have a wonderful week.
Cheryl in North Olmsted, Ohio

Hi Nancy, This is for Carolyn, Rochester, New York per her request for a recipe for a Coconut Cream Pie in the December 13-14 newsletter. My sister makes a wonderful Coconut Cream pie and thought Carolyn might like to try it.

Coconut Cream Pie

Mix together:
2 rounded Tbs cornstarch
1/3 cup sugar
1/8 tsp. salt

Combine:
2 cups milk
2 egg yolks, slightly beaten

Gradually stir into the sugar mixture. Cook over med high heat, stirring constantly. Bring to a boil and boil 1 minute.

Remove from heat and add :
2 Tbs. butter, softened
2 tsp. vanilla

Pour into a bowl, place plastic wrap on surface of pudding and refrigerate overnight. Stir with a spoon to fluff up. Add 1 1/2 to 2 cups coconut. Put into baked pie shell. Serve with whipped cream.
Jane from NC

Barb from Fl. (Dec 12-14) asked: I wonder if someone can help me. I would like to know how to measure chocolate chips per cup when they come in a 10 or 12 oz package. I don't think a 10 oz package measures 10 oz in a measuring cup.
Am I wrong?
Thank you,

Barb, 10 oz by weight isn't the same as 10 oz measuring by volume. For instance:

Weight is measured in ounces and pounds (16 oz = 1 lb)
Volume is measured in ounces and pints (16 fl.oz = 1 pt)
Your 12 ounce package of Chocolate Chips would be 3/4 of a pound.
Hope this helps.
Cheryl in North Olmsted, Ohio

Hello Nancy and family members. I'm hoping someone will have a recipe I have been looking for . It is Jell-O with cranberries and it is a sweet-tangy Jell-O that is topped with a dollop of whipped cream and mayonnaise mixture.

I don't know what flavor Jell-O, what to do with the cranberries before putting them in the Jell-O, or if there is anything else, like crushed pineapple, etc. added.

It was made at a local nursing home for their patient / family Thanksgiving Dinner. I would like to make it for our family Christmas Dinner. Anything that sounds familiar to this that someone would like to share with me would be greatly appreciated.

I would also like to take this time to wish Nancy and family a joyous and Merry Christmas, and a Healthy and Happy New Year.
Thank you all in advance.
CindyO

Thanks to all of you who so quickly responded to my request for the chicken and cranberry dish. It was what I really wanted and what I remembered (well, kind of) It was nice that you helped refresh my memory -- now I need to know where I put THAT recipe -- LOL!

Thank you so much -- and Merry, Merry Christmas to all.

Rosemarie in rural Kansas City -- where it is 10 degrees tonight with high winds and snow on the ground!!!! 

Hi Nancy and All from a bitterly cold part of Scotland,
I have missed my morning fix newsletter. I am trying to catch up on 16 days of emails, but have gathered from recent ones that Nancy has been having a good time. Good for you, if anyone deserves a good time it's you Nancy. Many thanks for all the hours of hard work you put into our newsletter.

I am enclosing my "Christmas Brownie" recipe; I only make these in November/December for the grand children. I usually make about 3 separate batches and freeze them, but this year the garage freezer is full to bursting so I'll make them next week.

White Chocolate, Cranberry And Walnut Brownies
Makes about 20 (depending on cut squares sizes)

Preheat oven to 180oC/350 degrees F

7 oz/200g unsalted butter
7 oz/200g dark chocolate (70% cocoa solids), chopped
3 large eggs
11 oz/300g granulated sugar
2 tsp vanilla extract
4 1/2oz/125g plain flour
a pinch of salt
4 oz/100g white chocolate, cut into chunks
4 oz/100g walnut pieces
4 oz/100g dried cranberries

Grease a 20cm x 30cm baking tin, 3-4cm deep, then line with greaseproof paper. Melt the butter and dark chocolate in a bowl over a saucepan of simmering water.

With an electric hand whisk, beat together the eggs, sugar and vanilla extract until they are thick and creamy. Mix in the melted chocolate and butter. Stir in the flour, salt, white chocolate, walnuts and cranberries. Pour into the prepared baking tin and cook for about 25 minutes until the top is cracking and the centre is just set.

Leave to cool for about 20 minutes, then cut into squares.
Sylvia (Scotland>

Hello Nancy, I was wondering if any of your great cooks knows how to make fried potatoes that you partially boil and then fry in the oven. It is from another part of the country I think maybe New England.
Leslie from TX

Recently someone sent in a recipe for a sweet potato casserole which had marshmallows in it. Cannot find this recipe. Would the person who sent it in please tell me what newsletter it is in.?
Thanks, Mary

Merry Christmas everyone! Welcome back Sylvia!
Elaine in Ohio, here is your recipe for mini quiches.

Mini Quiches
1 (8 oz.) tube butterflake rolls
1 sm. pkg. breakfast sausage, cooked
4 oz. Swiss cheese grated or Cheddar or both
1 egg, beaten
1/4 c. light cream
2 tbsp. green onion, minced

Grease 24 miniature muffin cups. Divide each roll into halves and press into a muffin cup to make a shell. Distribute sausage, cheese and onion evenly in shells. Mix egg and cream with salt and pepper and put 1 teaspoon into each shell. Bake in 350 degree oven for 20 minutes. Serve warm. www.cooks.com
Chris in NM

Carolyn, Rochester, New York here is probably the best coconut cream pie recipe I have had!

Mounds Coconut Cream Pie
**(Make a day ahead-needs to chill 6-8 hours)**

2/3 c sugar
1/3 c cornstarch
2 T flour
1/4 t salt
3 eggs
3 c milk
1 T butter
2 T vanilla
1-1/4 c Mounds coconut
1 baked pie crust-cooled
8 oz Cool Whip-thawed
1/2 c toasted Mounds coconut

Stir sugar, cornstarch, flour and salt into a 3 qt saucepot. Add eggs and whisk until well blended. Gradually add milk gently mixing as you pour. Bring to a boil on medium heat whisking until mixture boils. Boil-stirring for 1 minute. Remove from heat and add butter and vanilla. Add coconut until blended. Pour in crust. Press plastic wrap directly onto filling surface to avoid a skim and chill 6-8 hours. Just before serving, remove plastic and top with Cool Whip and toasted coconut. Original recipe courtesy of Mounds candy. Mimi in AL ^..^ in the Oct. 2007 alphabetical listing of newsletter recipes.
Chris in NM

Dee in Canada, here are 2 crab dips that I make quite a bit. Both are very good! They are both posted on Nancy’s Kitchen message board.

Chris's Seafood Dip
1/2 c. shredded Kraft Italian cheese mixture
4 oz. cream cheese
1/2 oz. creamy brie
1/2 c. sour cream
1 (4 oz.) can tiny shrimp or crab, drained
1/4 to 1/2 tsp. crushed garlic
6 oz. chopped marinated artichokes
few shakes chives
2 tbl. dry sherry
sprinkle of paprika
1/2 tsp. white wine Worcestershire sauce, optional

Soften the cheeses together in the microwave. Add remaining ingredients. Pup mixture in oven-proof pan or hollowed out bread bowl. Sprinkle paprika on top. Bake at 375 for 20 to 30 minutes or until browned and bubbly.
Chris in NM

Maui Artichoke & Crab Dip
2 (16 oz.) loaves King’s Hawaiian Sweet Bread
3 (8 oz.) pkg cream cheese
1 c. mayonnaise – I use Miracle Whip
1/3 c. Dijon mustard
¾ tsp. cayenne pepper
1 tsp. garlic powder
1 can artichoke hearts, drained and chopped
12 oz. cooked crab meat
8 oz. shredded cheddar cheese

Carefully hollow one loaf of bread after slicing thin slice off of top, leaving 1” on sides and bottom. Cube removed bread and additional loaf. Mix remainder of ingredients, except cheddar cheese. Warm the mixture in microwave or on top of stove. Mix ½ of the cheddar cheese with warmed mixture and then pour into hollowed out loaf. Garnish with remaining cheese. Arrange bread cubes around loaf of dip when ready to serve. Serve warm or cold. This is best served warm.
Chris in NM

Nancy, loved seeing your picture in the Cook’s Choice newsletter! You are famous!!

Robert London, Kentucky I found your stollen recipe!

Frankenmuth Bavarian Inn Stollen
Servings : 24 Yield: "2 loaves"

1/4 cup warm water (105-115 degrees)
2 envelopes dry yeast
1 cup milk, scalded and cooled to 90 deg
1/4 cup plus 2 T. sugar
1/2 large unpeeled orange, finely chopped in processor
1/2 large unpeeled lemon, finely chopped in processor
2 medium egg, beaten
1 1/2 teaspoons margarine, melted
1teaspoon salt
5 1/4 cups bread flour, approximately
1/3 cup raisins
1/3 cup candied cherries -- chopped
1/3 cup mixed candied fruit peels, chopped
1/3 cup cashews, chopped
1/3 cup pecans, chopped
powdered sugar

Oil large bowl and set aside. Grease and flour two 9x5 loaf pans. Pour warm water into cup. Sprinkle with yeast and let stand until dissolved, about 5 minutes.

Combine milk, sugar, orange, lemon, eggs, margarine, salt and yeast mixture in another large bowl and beat well. Gradually blend in enough flour to form workable dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 15 minutes. Knead in raisins, candied fruit, peels and nuts. Place dough in oiled bowl, turning to coat all surfaces. Cover with damp towel. Let stand in warm draft-free area until doubled, about 45 minutes.

Punch down dough. Turn out onto lightly floured surface and knead 2 minutes. Divide in half. Shape each into loaf. Place in prepared pans. cover with damp towel and let stand in warm draft-free area until dough reaches top of pans, about 30 minutes.

Preheat oven to 350. Bake stollen until golden, about 45 minutes. Turn out onto racks to cool. Sift powdered sugar lightly over tops of loaves before serving. Ratings : The best!!!!! 10

Per Serving (excluding unknown items): 163 Calories; 3g Fat (18.8% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 106mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : This is my favorite fruit bread! I use mixed dried fruits instead of the candied, and butter instead of margarine. It is delicious toasted and spread with butter in the morning with coffee!! I have used regular flour instead of bread also, and it turns out fine. Sheryl from AZ in the 10/20/2008 newsletter Chris in NM

To the people wanting to know what kind of corn syrup to use in caramel corn, I would use the light. It has a lighter flavor and not as strong as the dark syrup.

Top 100 Recipe Sites

Hello all!
Just a quick mention of something to do with old Christmas cards - -I was browsing through a magazine the other day and there was a blurb about using them as...recipe cards!!!! I thought that might work for some of us here, don't you think? :) Seeing that we all have some recipes?! Might be a nice way to separate your holiday recipes from the rest, if you keep a recipe card box! I am thinking that the Christmas cookie recipes can go on those!!
Diana in RI

Nancy, hope everyone had a great Thanksgiving including you Nancy. In newsletter 11/21 Lolo in KY was wanting stuffing/dressing recipes. I have one that I use for Christmas because we have Ham. It is easy and very good. It has ingredients that you wouldn't put together believe me that it does work.

Susie Stuffing
1 9" Square pan of cornbread broken up
1 large Gala apple, chopped up or 2 medium apples
1/3 cup onion, chopped
1/4 cup raisins
1 1/2 cup chicken broth
1 bay leaf
4 tablespoons butter
2 tablespoons olive oil

In a large skillet melt butter and olive oil then add onions letting them cook for 5 to 7 minutes. Then add apples, raisins, chicken broth and bay leaf. Simmer for about 15 to 20 minutes. If you need more broth add. Add now add the cornbread and you may need to add more broth. Put this in a casserole dish that has been sprayed with Pam. Bake at 325 for half an hour.

Another way that I have cooked stuffing is in muffin tins. I have not cooked the above recipe that way.
Susie Indy

This is for Dee who requested it in Dec 13-14 newsletter. Hope you like it, it is from my daughter
Marg in Ontario Canada

Crab Cheese Ball
This recipe comes from Elizabeth and is really good!

1 8oz pkg cream cheese
1 pkg imitation crab meat (approx 12oz) – chopped or cut up small
2 cups shredded cheddar cheese
3 cloves minced garlic (or as desired)
cayenne pepper / or hot pepper sauce to taste (1/4 to 1/2 tsp)

Seafood Sauce
Mix all the above except the seafood sauce together and form into 2 balls.
Refrigerate until firm.

Just before serving, place on a pretty plate or in a dish and pour the seafood sauce over top. Serve with crackers.
Marg in Ontario Canada

Nancy fl was wondering what else she could make in her waffle iron. I have not tried this recipe, but thought I would send the recipe since there were limited responses to her request.
Robbie In

Chocolate Waffle Whoopie Pies

Chocolate Cake mix
3/4 c. water
1/3 c. vegetable oil
3 eggs

Mix together cake mix, water, vegetable oil and 3 eggs. Heat waffle iron and spray Pam on waffle iron. Add mix and bake. Cool and cut in half; add icing.
It is very important you spray waffle iron each time you add the mix so they don't stick. It doesn't take long to bake in the waffle iron.

FILLING:
2 egg whites (don't beat)
2 tsp. vanilla
4 tbsp. flour
2 tbsp. milk
1 1/2 c. Crisco
1 box powdered Sugar
Robbie IN

This is for Chrissy in Middle Georgia who in the 12/12/08 newsletter needed help with the directions to her family’s Ricotta Cake recipe. I believe this is how her directions should read, based on my recipes for this cake.

Prepare cake mix as directed on box. Pour into 13 x 9 x 3 inch pan. Mix ricotta, eggs, sugar, and vanilla. Pour on top of cake mix, trying to keep 1/2 inch from sides of pan. Bake at 325 for 35 minutes. Sprinkle top of cake with cinnamon sugar and bake 30 minutes more at 350 until firm. (Cake will :flip" when baking with the ricotta mixture ending up on bottom and cake mix on the top. Refrigerate...."
Robbie In

In the 12/12/08 newsletter BG wanted a fruitcake recipe that used a cake mix. I am not sure if this will help her, as my recipe uses a quick bread mix. She can also go to the newsletter archives and get a similar recipe for Christmas Quick Bread Fruitcake that Karen TX submitted in the 11/5/08 newsletter.
Robbie IN

Dark Sweet Fruitcake
1 egg
1 c. water
1 pkg. Pillsbury date, cranberry or nut bread mix
1 c. chopped pecans
1 c. raisins
1 c. candied cherries, chopped or whole
1/2 c. candied pineapple, cut in wedges

Grease and flour bottom and sides of loaf pan. In large bowl combine egg and water. Add remaining ingredients; by hand, stir until combined. Pour into prepared pan. Bake as directed for bread mix. Cool 15 minutes, loosen edges and remove from pan. Cool completely. To store, wrap tightly in foil or plastic wrap.

Store in refrigerator. If desired, substitute 1 pound (2 cups) fruitcake mix for candied cherries and candied pineapple.
Robbie IN

Nancy,
Merry Christmas and a Happy New Year! Thank You for all the hard work you have done this past year. Your newsletters are so enjoyable.

Would you or someone send me where to find the Crockpot Mexican Fiesta recipe. It sounded really good at the time I read it, but did not copy it.
Thanks!
Gail Minn.

Nancy:
I need to make a small change on the recipe I sent in.

On the recipe I sent in responding to Dee in Canada requesting Imitation Crab Recipes, please change the Mayonnaise from 1 cup to read: 1/2 to 1 cup until all are blended to hold together
Thank You, CAMILLE

Homemade Candy Recipes
Holiday Recipes 

Thank you to everyone who responded to the Coconut Cake request. I will try several of them and bring them in to work for my co-workers to taste test before the wedding in February.
I hope everyone has a happy, healthy and safe holiday and a fun-filled and prosperous New Year.
Ann in East Berlin, PA.

Just wanted to say that I made 2 new cookies yesterday. My daughter and I tried the recipe that uses the brownie mix, cream cheese, peanut butter.... it was really good.

We also tried the cookie that uses any type of cake mix, with cool whip and add ins that you want to use. I picked out a lemon cake mix and we used powder sugar to coat the cookie and they were absolutely delicious. Thanks to this group, we now have 2 new cookies to make each year.
Linda in Pa.

Peanut Butter Shortbread
2 cups flour
2/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup white chocolate pb (or try the: Dark Chocolate dreams, Mighty Maple)
1 cup sugar
1 teaspoon vanilla
(I added 1/2 cup of Nestle pb & milk chocolate swirls morsels)

Preheat the oven to 275 (I cooked mine at 300 degrees). Grease a 9-inch cake pan for wedges or I guess you could use a square pan or even roll into balls for cookies.

In a large bowl, sift together the flour and salt and set aside.
In a separate large bowl, use an electric mixer to combine the butter, peanut butter, sugar, and vanilla till fluffy.
Continue mixing, adding the dry ingredients 1/2 cup at a time, until fully incorporated.

If you want classic wedges, at this point press the dough into the prepared cake pan, using a knife to score the surface of the dough into 12 wedge-shaped pieces. (I put mine in the fridge to chill for an hour before baking, then scored the dough before baking)
Repeatedly press the tips of a fork around the outer edge of the shortbread, creating four concentric circles of dots.

Bake for 60 - 75 minutes (I baked mine at 300 degrees for 60 minutes) or until shortbread is a pale golden color (if using the chocolate pb look for a slight crispness around the edges).
If in wedges, allow to cool for 1 hour before cutting.
(the next time I make these I am dipping one end of the shortbread into melted milk chocolate). Store in airtight container for up to 2 weeks. I put caramel drizzle on almost everything.
Dawn
http://vanillakitchen.blogspot.com 

This is for Dee in Canada regarding recipes with Imitation crab.

Warm Crab Dip
is awesome if I say so myself

2 pkgs (8 oz) cream cheese (let soften)
8 oz container of sour cream
1/2 cup mayonnaise
Mix these together

1 lb package flaked imitation crab - cut this up even more
2 - 3 scallions chopped up (all of it) according to taste

Mix all together and bake 400 degree oven for 20 minutes
Can reheat in microwave. If I am taking it to a party I bake it at home, then put in the microwave once I get to the party. Really awesome warmed up. We use all kinds of crackers or the chips you can scoop with.
Carolyn, Rochester, New York

Dec. 14 newsletter

For Dee in Canada:
Here is a TNT recipe using imitation crab meat that our family has been using for several years:

Seafood pea-ista Salad
1/2 cup mayonnaise
1/4 cup zesty Italian dressing
2 tablespoons grated parmesan cheese
1 cup frozen green peas
8 ounces curly pasta, cooked, rinsed, and drained
1 1/2 cups (8oz) chopped imitation crab meat
1 cup broccoli flowerets
1/4 cup sliced green onions
1/2 cup chopped tomatoes

Combine mayo, dressing, and cheese, and blend well. Add remaining ingredients and toss to mix. Cover and refrigerate for 2 hours.

Note:  I use good seasons zesty Italian dressing mix in
an envelope.  I mix it up and then use 1/4 cup of it.

Donna in Colorado