Cherry Fruit Christmas Bars
1/4 cup butter or margarine, softened
1 cup sugar
2 eggs
1¼ cups Bisquick baking mix
1 cup chopped nuts
1 cup cut up dates
1/3 cup (14 ounce jar) maraschino cherries, drained and chopped

Preheat oven to 350°. Mix butter, sugar and eggs. Stir in baking mix. Gently fold in nuts, dates, and cherries. Spread dough in greased 13 x 9 x 2 inch pan. Bake 30 minutes. Cool slightly. Cut into 1½ inch squares. (Good for mailing, will keep.)
JL in South Jersey

Nancy's-Kitchen is being Updated (Press F5)
I have been updating pages on nancys-kitchen.com. If you have pages bookmarked they may or may not work. For any updated links please refresh the page (F5 Key) before clicking on links on the page. The newsletter index has been updated as well. It will be updated the next several weeks as well. Please use the F5 key to get the latest updates on the pages. When doing a search on the search box on the site please be aware it may take several weeks before the search engines and search directories are updated. The updates are needed to add more recipes to the site.  It will take several weeks to complete this project.
Nancy Rogers

This is for Cindy in Ohio. I had seen this recipe on the Paula Deen tv show and I also have several of her cook books where I found it.

Cranberry Salad
One 4-ounce can crushed pineapple
One 3-ounce package black cherry Jell-O
6 ounces raw cranberries, rinsed
1 cup broken pecans
1/2 cup sugar

Drain pineapple and reserve juice. Add just to 1/2 cup hot water and heat to boiling. Soften Jell-O in 1/4 cup cold water. Dissolve softened Jell-O in hot water-juice mixture. Let cool until it starts to set, don't let the Jell-O harden. Put cranberries through a grinder. Add ground berries, pineapple, nuts and sugar to cooled Jell-O mixture, Mix well. Pour into a bowl or mould. Refrigerate until completely set.

I think you could use a food processor if you do not have a grinder for the cranberries.

Hope all of you wonderful cooks are keeping warm. Today it has been snowing and very cold.
Here's wishing you Merry Christmas from J in the Kansas City, Missouri area.

Tree Salad
small head of raw cauliflower broken into flowerets
3 bunches raw broccoli broken into flowerets
8 oz Colby cheese, cut into small cubes
10 slices bacon, fried and crumbled

Dressing;
1 cup Mayo
3/4 cup sugar
3 Tbsp. Vinegar

Combine the cauliflower and broccoli flowerets with the cheese and bacon.
Mix the salad dressing, sugar and vinegar; toss all ingredients together and serve. Flavor is best the longer it sets.
Julie in Ohio

Hi everyone: maybe someone out there can help me find a recipe. It was served in a Seattle restaurant that no longer exists. It was a salad with sliced rare steak on top of the greens with a side of white rice. The dressing / gravy was a savory pumpkin sauce. It was so delicious and unusual. Thanks for any help.
Barb from Cle Elum, Washington.

Good Morning Nancy and 'Landers,
This is for Cindy and her question about a gas vs electric range. I've had both since I have started cooking at age 10 (I'm now 57 1/2). I much prefer the
gas range. The heat achieves the cooking temperature faster and the burners cool off faster then the electric range top. I do like the fact that when the electric goes out, I can still light my gas stove with a match and I can still cook and bake. I have also been keeping track of the energy costs and have found that the gas stove for me is a much better deal. Hope this helps,
Lisa in Central PA

Hi Nancy and cooking buddies I would like to share this tip. It has been a life saver more than once. I always have it handy in my fridge.

Bacon Bits
I take 1 # of turkey bacon (healthier than regular). Take out of package and cut into 3 sections. Easier to handle. Place it all on a plate and cover with paper towel. OK if sections overlap. I nuke 4-6 minutes until done. (depending on microwave) Cool a little.

Place into food processor and whirl into bits. I store the bits in a plastic container in my refrigerator. They are ready to use with eggs, salads, vegetables, soups and always a ready ingredient for BLT's. Use your imagination because they can be used in limitless ways. Use sparingly because the flavor is concentrated.
Judy/Buffalo

Hi 'Landers,
Happy early Thanksgiving to Nancy, Ditto and all the other family members. Lori from Topeka requested a cranberry relish recipe with apple and orange flavor. My friend got this recipe from the Splenda website and shared it with me. Because she enjoyed it so much I plan to use it for Thanksgiving this year. I'm sure you could substitute sugar for the Splenda if you don't use sugar substitutes. Hope it's what you're looking for.
Gail in LA

Cranberry Apple Relish
1 (12 oz.) bag fresh cranberries
1 cup Splenda granulated
1 cup water
3 tablespoons orange juice concentrate
1 medium apple, peeled, cored, diced
1/3 cup golden raisins

Place cranberries, Splenda, water and orange juice concentrate in a medium saucepan. Bring to a boil and boil for 3-4 minutes or until cranberries start to thicken and water has reduced by one-half.

Remove from pan and place in a medium bowl. Cover and refrigerate 2-3 hours or overnite.

Add diced apple and half of the raisins to cranberries. Stir well and refrigerate till ready to serve. Just before serving sprinkle remaining raisins over cranberries as a garnish. Serve chilled
Gail in LA

I have a question for your savvy readers. What is Ezekial bread? Someone in the know mentioned it as being good for a low carb diet, but can't remember just what it is.
Ruth the Valley Gal

Hello everyone in Nancyland!! and Merry Christmas. I am looking for a solution to my "sour" cabbage rolls. I tried making them this time using bought soured cabbage. I now have four large containers in the deepfreeze which are, in my opinion, too sour tasting to eat! You know how much work making cabbage rolls is, so this is very disheartening. Does anyone have an idea of how I could "unsour" them? I have already put the tomato sauce on them.
Help! from Catherine, Canada

This is for Robert London in Kentucky--I wish I could pass on an old family recipe to you, but unfortunately we're all Swedish--not German! However I found one put out by Fleischmann's Yeast so I'm pretty sure they wouldn't put out a bad recipe! It sounds pretty good--I might be tempted to try it out! Hope it's what you want--Scarlett in FL

Holiday Stollen - Christmas Stollen
Yield: 1 Stollen, 10 servings

2 1/4 to 2 3/4 cups bread or all-purpose flour
1/4 cup sugar
1 package FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup water
2 tablespoons milk
2 eggs, divided use
1 teaspoon pure almond extract
1/2 cup slivered almonds, toasted
1/4 cup dried blueberries
1/4 cup dried cranberries or cherries
1/4 cup golden raisins or chopped dried candied pineapple
Powdered sugar

In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom, lemon peel, salt and nutmeg. Heat butter, water and milk until very warm (120 to 130oF); stir into dry ingredients. Stir in 1 egg, 1 egg yolk (reserve 1 egg white), almond extract and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in almonds and fruits (dough may be slightly sticky).

Roll to 12 x 8-inch oval.

Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Lightly beat reserved egg white; brush on dough. Bake at 350 F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top.

Nutrition Information Nutrition information per serving (1/10 of recipe):

calories 283; total fat 9g; saturated fat 4g; cholesterol 55mg; sodium 181mg; total carbohydrate 43g; dietary fiber 3g; protein 7g
Source: Fleischmann's Yeast
Scarlett in FL

I've noticed all the waffle questions and thought I may as well ask mine! I have a Belgian waffle iron, I'm just wondering how do you get a waffle that is crisp on the outside without burning it! My waffles always taste good, but I like the ones that are crispier on the outside.

Like IHOP! We have a new one going in here, I can just feel the pounds going on! Can't wait!
Kathy Clark in SW Kansas

Nancy,
I searched for CoCo Wheat Fudge and I ended up finding a website for CoCo Wheats. I emailed them and they said that they do not have a recipe for the fudge. I am pasting the email that I received back from them.
Emma from Montana

Hi Emma,
Thank you for contacting us. It’s nice to hear from you!
Regarding your inquiry, I’m very sorry, we do not have a recipe for chocolate fudge. The recipes we do have available can be found on our website at http://www.littlecrowfoods.com/recipes/.

Please feel free to sign up monthly for our coupon flyer. You may do this by visiting our website at http://www.littlecrowfoods.com/coupons/index.cfm or by calling our toll-free number. And, for
special offers and helpful ideas, I would also like to suggest that you sign-up for our newsletters at http://www.littlecrowfoods.com/enewsletter/”

Thanks again for contacting us. We wish you luck in adapting a fudge recipe to include CoCo Wheats!
Tamara

Top 100 Recipe Sites

Thank you all very much for the Coconut cream pie recipes. They all sound wonderful.

For Dee, one more crab recipe. I see you got quite a few. That is great and I will be trying some of them myself. This one is yummy too.

Jumbo shells stuffed with Crab meat(imitation)
1 Box Jumbo Shells
Cook your shells and set aside to cool off.

Meanwhile
Mix together
1 pkg imitation crab
celery, diced small
red pepper diced small
Swiss cheese cubed small
onion diced small or can use onion powder
mayonnaise, add as needed to make a moist mix but not runny

When shells are cooled off, stuff them with the mixture. They are served cold. Sorry I do not have any amounts listed. Need to make judgments on your own how much of each you want. Go light on the red pepper and onion.
Carolyn, Rochester, New York

I used the 2 ingredient fudge from last year's suggestions (my favorite is butterscotch chips w/coconut & pecan frosting), but I also wanted to share something really cute for everyone.

Peppermint wreaths ornaments:
On a baking sheet preferably lined with a silicone sheet or parchment paper, place 5 peppermint candies - the kind that are round edged but flat like you get at a restaurant hostess table - in the shape of a wreath. Each candy in the circle needs to be spaced about 1/4 to 1/2 inch apart (the closer, the thicker/stronger "wreath" you'll get) with a center about the size of a silver dollar. Space each "wreath" so there are no more than six wreaths on the pan and away from the sides.

Bake the sheet at 250 F for approx. 5 to 7 mins. until the peppermint candy starts to melt. Each wreath will begin to take shape and each candy touches the next one in the circle. (If you let them melt too much, they will fill in all the spaces and get too thin and will crack.) Remove the sheet from the oven and lift the silicone sheet off the hot surface onto a cooling rack or granite countertop. Before the candy starts to harden, use a skewer or toothpick to poke a hole in the top of one of the scallops of the wreath.

Cut a piece of thin ribbon and string it through the hole in the wreath for a really pretty Christmas ornament.

I bought some candy/goodie bags at the Dollar Store and slid each ornament into the bag for gift giving and package topping with the bow.

You can also use metal cookie cutters and drop the peppermints in (i.e., the bell shape cutter holds 4 candies) and follow the same instructions for melting. Before you try to remove the "bell" from the cutter, you need to make the ribbon hole. The cookie cutter ornaments are really pretty as well, sort of porcelain like with "hand-painted" designs. Trust me, the cookie cutter ornaments will release the ornament easily once the candy has completely cooled in a minute.
Enjoy! Judy F., Dallas, Georgia 

Thank you thank you to all who sent in the delicious crab recipes. There are a lot of good ones to try We have such a thoughtful group.
Dee in Canada

Hello C. in Saskatchewan, it is not that cold! I am a native of So.Cal. so cold to me is at the freezing point. I don't think I could take much more then that.
I have a Veggie Dip I would like to pass on to all of you. I have been making this for years.

Veggie Dip
1 cup mayonnaise
1 cup sour cream
2 tablespoons shredded onion (fine)
1 teaspoon dill weed (dry)
2 teaspoons Bon Appetit Seasoning Salt (Shillings)

Mix all ingredients well.
This will keep in the refrigerator for 1 to 1 1/2 weeks.
P

Thank you Cheryl and Scarlett for the information on the chocolate chips.
Happy Holidays to all, Barb from Fl.

Mini Chocolate Raspberry Tartlets

1/4 cup semisweet chocolate chips
2 tablespoons butter
1 8 oz cream cheese, softened
1/2 cup marshmallow cream
1/4 cup heavy whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla
30 frozen mini filo shells, thawed 10 minutes
30 raspberries

In small microwave-safe bowl, melt chocolate chips and butter; let cool 15 minutes. In medium bowl, beat cream cheese until smooth; gradually beat in melted chocolate mixture.
Beat in marshmallow cream. In another small bowl, combine cream with powdered sugar and vanilla; beat until stiff peaks form. Fold into chocolate mixture.
Pipe into filo shells; top each with a raspberry. Serve immediately or cover and chill up to 4 hours.
Judy/Buffalo

Question for jsham/AR
How long do you cook the cornbread in the waffle iron? Mine is so old that I don't have a light that tells you when it's done. I can't wait to try this!
Thanks! Lori R. Topeka

Pat in il
Cauliflower, Spinach, Chicken Gratin

If preparing this dish with a chicken roasted at home you can use the accumulated juices in the bottom of the pan in order not to waste them.
Judy/Buffalo

To Chris in NM. I have made this pie for years and it is the best coconut cream pie you will ever eat. I sent the recipe in a few years ago. Everyone that like coconut should try this. It is a TNT recipe. Nancy and all you fine friends in Nancy Land please have a Merry Christmas and a very prosperous New Year.
Madelyn of Ar.

Thank you Sue/Ga for your liver recipe and the tip!! I would never have thought of poking them. I'll definitely be trying this soon. Thanks again!
Leasa in Iowa

Homemade Candy Recipes
Holiday Recipes 

For Sylvia in the Dec. 15 Newsletter: What size is a 20cm x 30cm baking tin?

Dee, I have also used an 8 oz. block of cream cheese on a serving plate. Top with little salad shrimp then pour a small bottle of seafood sauce (found in grocery stores near the catsup) over the top. Serve with your crackers of choice and a nice spreader knife. It is so easy and so good!
Chris in NM

CindyO, is this the salad you are

Holiday Molded Cranberry Nut Salad
1 envelope unflavored gelatin
1 1/2 c. cold water, divided
4 c. (16 oz.) fresh or frozen cranberries
1 1/2 c. sugar
1 1/2 c. diced celery
1 1/2 c. dry red wine or cranberry juice
1 (6 oz.) pkg. lemon flavored gelatin
3/4 c. chopped walnuts
3/4 c. mayonnaise
1 c. (8 oz.) sour cream

Soften unflavored gelatin in 1/2 cup water; set aside. In 3 quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set, fold in celery and walnuts. Pour into greased 8 cup mold. Cover and chill. Combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves. Serves 10-12. Source: http://www.abbyskitchen.co.uk *By the way, you can also add 1 small can, drained crushed pineapple!
Chris in NM

Susie Indy is looking for a chocolate chip cheesecake recipe in the 12/15 newsletter. Susie, I have made one similar to this one, and substituted the chocolate crust for the graham cracker crust. You are right, it is very good! I am so glad you are doing so much better!

Chocolate Chip Cheesecake

CHOCOLATE CRUMB CRUST:
1 c. finely ground chocolate wafer crumbs
2 tbsp. unsalted butter, softened

CHEESECAKE:
1 1/2 lb. cream cheese, softened
1 c. granulated sugar
2 lg. eggs, room temperature
1 c. sour cream, room temperature
1 tbsp. vanilla extract
9 oz. (about 1 1/2 c.) Mrs. Fields' semi-sweet chocolate chips

CHOCOLATE GLAZE:
3 oz. (about 1/2 c.) Mrs. Fields' semi-sweet chocolate chips
1/4 c. heavy (whipping) cream

1. Position a rack in the center of the oven and preheat to 350 degrees. Remove the side from a 9 x 3 inch round springform cake pan. Trim a 9 inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard-lined springform bottom with a piece of heavy-duty aluminum foil, leaving a 2 inch overhang all the way around the edge. Carefully attach the side of the pan so you do not tear the foil. Wrap the foil overhang halfway up the side of the pan. Lightly butter the bottom and side of the prepared pan. (Lining the bottom of the pan in this way will give the cheesecake an even, flat base, making it easy to remove from the pan.

2. In a medium bowl, combine the wafer crumbs with the butter and using a wire whisk, stir until the mixture resembles a coarse meal. Press the crumb mixture into the bottom of the prepared pan.

3. In a large bowl, using a hand-held electric mixer set at medium speed, beat the cream cheese for 30 seconds, or until creamy. Add the sugar and beat until blended. One at a time, beat in the eggs, beating well after each addition. At low speed, beat in the sour cream and vanilla until smooth. Using a rubber spatula, fold in the chocolate chips. Scrape the batter into the prepared pan.

4. Bake the cheesecake for 40-50 minutes or until the cheesecake has puffed up and feels set when gently touched in the center. Turn off the oven and open the door slightly. Leave the cheesecake in the oven for an additional hour. Place the cheesecake in the pan on a wire rack and cool completely.

5. Make the glaze: Place the chocolate chips in a small bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Scrape the glaze over the cool cheesecake and, using a small offset metal cake spatula, spread it evenly over the top of the cheesecake. Refrigerate the cheesecake for 4 hours, or until serving.

6. To serve the cheesecake, run a thin-bladed knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Remove the side of the springform pan. Slide 2 metal spatulas underneath the cheesecake and transfer it to a serving platter. Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade into hot water and wiping it dry between each slice. Yield 10-12 servings. www.Cooks.com
Chris in NM

To :Camille,,thanks to you , too

I did the exact same thing as Camile below did and got a coupon and bought another as a gift ,also downloaded recipes for me and printed them out for the one I gave as a gift. I used mine and cooked omelets and was very good.
Lois in Va

Camile letter to Nancy's website.
I can't remember who it was that suggested going to Walgreen's for the omelet maker to be used as the gtexpress, thanks for the info.

To my surprise when I checked out after paying $10 for that and another item, I was given a $7 coupon to use on my next purchase, so I went and bought another one for a friend. (So that one only cost me $3.)

I went on line and clicked on gtexpress recipes and printed the 101 recipes which look so easy. There are many easy 8 minute recipes that work for a single person that I highly recommend this item.
CAMILLE

Sande in Spring Texas: I've made the angel food cake you were talking about with the lemon. That is the way it turns out. Its also called lemon squares.
Very tasty. One of our Holiday favorites is the Peppermint Angelfood Cake. It should be in the archives.
Dee in S. IL.

Hi Nancy and all good cooks. I am wanting a TNT recipe for Spinach/Artichoke dip. Will appreciate all responses. Merry Christmas to everyone.
Sue in GA

Hi Nancy,
This is in response to Leslie from Tx. about the boiled and fried potatoes. At home in Pa. we had them a lot and I love them but dont fix them now because my husband does not like them. We cut the potatoes into chunks about an inch in diameter and boiled them til they were cooked, but certainly not overcooked. Then we drained them good and we fried them in bacon grease that was very hot in the iron skillet. Fry them and turn often til they are brown all over.
I hope everyone has a great Christmas holiday.
Tennesseyanky.

Nancy, Gail Minn. Is looking for Crock Pot Mexican Fiesta in the 12/15 newsletter.

Crock Pot Mexican Fiesta
1 bag White corn tortilla chips (reg. sized bag)
1lb Lean Ground beef
1 reg. can Ranch Style Beans
3 cups grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes and chilies
2 tsp. chili powder
1/2 cup onion, chopped

Use a 4-5 quart crock pot and spray with non-stick cooking spray. Completely cover the bottom of the pot with slightly crushed tortilla chips. Combine soups, Rotel tomatoes, chili powder and onion in a separate bowl and blend well with a whisk. Brown the ground beef. Then add the ranch style beans to it (Do not drain the beans) and mix together thoroughly.

Layer half of the beef mixture over the chips, then add half the soup mixture over the beef and end with half of the grated cheese. Repeat these layers once more beginning with the chips and ending with the cheese. Cook on high in a crock pot for 2 1/2 hours and enjoy. Now...I do this in a casserole most of the time and bake it in the oven as my family usually does not give me much warning when they are hungry for it and I have found that it does really well in a casserole (9x12) in the oven.

Hope this helps you ...Happy Cookin' Barbara in Corsicana,Texas in the 2/19 newsletter.
Chris in NM

Hi Nancy, Happy Holiday's!! I am looking for a recipe for a cheese ring with peas. Hoping that some of our Nancyland readers can be of help.
Thanks, Joyce

Robbie thank you for the Fruit Cake recipe. Tonight is my baking night so I will let you know how it turns out. Happy Holidays to everyone.
BG in Indy

Pressure Cooker Fruitcake
This cake has been hand over four generations. It takes time, but is very moist and freezes well. My husband made eighteen one pound fruitcakes to give away, and then made a five lb. for our family. People who normally do not eat fruitcake loves this because we do not put much candied fruit, and use home made preserves for the fruit.

1 lb. all purpose flour
1 lb. real butter
1 lb. brown sugar (light if you want light fruitcake or dark for dark fruitcake)
3/4 tsp. cloves (ground)
3/4 tsp. nutmeg
1&1/2 c. milk
1 tsp. baking soda
1 lb. raisins (dark for dark cake, light for light cake)
1 lb chopped nuts ( Nate usually put 2lb. and put less on candied fruit)
5 lb. mixed candied fruit. (If you do not like candied fruit, replace with nuts)
1 pt. fig preserves (juice and figs)
1 pt. pear preserves (juice and pears)
1 pt. blackberry jelly or preserves. (if you use jelly, be sure NO seeds)
9 large eggs.

1. In a large dish pan or large container, mix 2 cups of flour, butter, eggs, spices, milk, sugar and soda together.
2. In another bowl, put the candied fruit, nuts, and add flour left over to be sure it is covered with flour. Be sure the fruit and nuts are covered with flour. Add the preserves mixture with the rest of the flour as you mix preserves in with the fruits and nuts. Be sure it is mixed well.
3. Add the fruit mixture with the first mixture. My husband usually used his hands to mix it well. Be sure the mixture is mixed well.
4. Butter your cake pans with real butter. Line the bottom of you cake pans with wax paper, then butter the insides of the wax paper. Leave 2 to 3 inches of wax paper hanging over the sides of the pans. Now double wax paper to cover the cake pans. Tie string around the lip of the cake pans. Be sure and tie it tight. You do not want moisture to get inside the cake.
5. Fill your Pressure cooker (my husband used a 30 lb canning pressure cooker) with 1 to 2 inches of water. Be sure and separate cakes with a rack. My husband usually put a clean kitchen towel on the bottom, put his cakes in and separated with a rack or any aluminum pans that has holes so steam can come through.
Cover with pressure top, and cook 45 min. at 10 lb. pressure. Let pressure go completely down before removing the top.
6. Take the cakes out, remove the wax paper from the tops of the cake. Bake 10 minutes at 250 degrees.
Remove the cakes, turn upside down to remove the wax paper from bottom of the cakes. WE usually cover in cheese cloth and then foil. The cakes are very moist and will last 3 to 4 months. Cakes can be frozen for months. This recipe makes several cakes.
Last week I helped a friend make the cake, and we got 14 one pound cakes. It according to what size pans you use. My friend used the 1 lb. aluminum pans.
Good luck! Betty T. Ga.

Cindy,
Could this be the Jell-O Salad you are seeking?

Cranberry Jell-O Salad Ingredients
3 c Boiling water
1 cn Jellied cranberry sauce
9 oz Raspberry Jell-O
2 c Sour cream

Make Jell-O and let set until partially thickened. Beat in remaining ingredients. Pour into a 13 x 9 x 2 pan. Chill.
April

Hi Nancy,
I want to thank Chris in N.M. for sending in the amounts of Karo Syrup and baking soda I would need to make the microwave caramel corn. I am making some for Christmas as my son and grandson love caramel corn. We are getting snow here today and it is cold so I intend to do some baking and candy making just to keep warm. Looks like we will be having a white Christmas this year. Merry Christmas to everyone and may everyone have a great 2009.
Nad in Mo

To clarify the chocolate chip measurement mystery: A 6-oz. pkg (by weight) of chocolate chips measures out to 1 cup (by volume). The large 12 oz. pkgs measure out, by doing the math, to two cups by volume.
Norm in Victoria, BC

This is for Cindy in Ohio. I had seen this recipe on the Paula Deen tv show and I also have several of her cook books where I found it.

Cranberry Salad
One 4-ounce can crushed pineapple
One 3-ounce package black cherry Jell-O
6 ounces raw cranberries, rinsed
1 cup broken pecans
1/2 cup sugar

Drain pineapple and reserve juice. Add just to 1/2 cup hot water and heat to boiling. Soften Jell-O in 1/4 cup cold water. Dissolve softened Jell-O in hot water-juice mixture. Let cool until it starts to set, don't let the Jell-O harden. Put cranberries through a grinder. Add ground berries, pineapple, nuts and sugar to cooled Jell-O mixture, Mix well. Pour into a bowl or mould. Refrigerate until completely set.

I think you could use a food processor if you do not have a grinder for the cranberries.

Hope all of you wonderful cooks are keeping warm. Today it has been snowing and very cold. Here's wishing you Merry Christmas from J in Kansas City, Missouri area.

For Robbie IN in 12/15 NL: The chocolate Whoopie Pies sounds really good. Were there any prep directions for the filling?
jsham/AR

To Shirley in MO re: Crumb Pie
I have searched all my PA cookbooks and family recipes of Amish & Penn Dutch and the only pie that comes close would be Shoo Fly Pie, but it has molasses and you said that yours didn't. There is also a Raisin Crumb pie, but you didn't mention raisins! Let me know if you want a shoo fly pie recipe!
Athena in DE

Am somewhat confused by the recipe for Crab Cheese Ball sent in by Marg in Ontario. Should there be a recipe for Seafood Sauce?
Athena in DE

I have a great recipe for what I call cranberry salad I have had it for years. My kids do not like cranberries so do not make it real often but it is tnt

Cranberry salad
1 bag cranberries freeze they will grind a lot better
3/4 cup sugar
2 cups mini marshmellows
1/2 cup nuts, chopped
1 large can drained crushed pineapple--regular size can
2 cups Cool Whip

Grind berries and add sugar let sit Mix the other ingred (not the Kool Whip) then add berries and sugar and mix then mix in Cool Whip.
This is great served with the meal even though it almost sounds like dessert!
Mary Ann Upstate N.Y.

Diana in RI I have made recipe cards for years out of my Christmas cards I am glad to hear of someone else having the idea. They are too pretty to throw away sometimes, so I make recipe cards. I recently heard of making bookmarks but I had not thought of that I do not know if I heard it here or not they put two together and crochet around them and a tassel but that is all I know about it but sounded like a good idea. If it was one of our Landers it sounds like a good idea.! Everyone have a Merry Christmas and Happy New Year and Nancy I do not know what we would do w/o you. Mary Ann Upstate N.Y. where it is not bad right now but with my furnace gone flooey it is cold in the house.!! It will be fixed by tonight. Not to worry!
Mary Ann Upstate N.Y.

Hello Nancylanders,
I want to wish you all a Merry Christmas and a Happy New Year.
I have looked for an anise cookie that an Italian lady used to make years ago that I worked with. I finally found it..Linda from another group I subscribe to helped me find it, Bless her heart. It is too long to put here. so I am sending the link where it is.
RecipeZaar.com number 214498
I made them yesterday and they are great
Roberts wife in Ohio

Hi Nancy and all,
I hope everyone has a Merry Christmas and Happy New Year.
I made candy all day Saturday and found this Lemon Sandwich Cookie in Quick&Tasty Christmas gifts book. Nancy,I don't know if you can post it or not but will send it any way. They taste like a gourmet cookie,so good and light.
Brenda/Alabama

Lemon Sandwich Cookie
12 ounces butter flavored crackers(Ritz)
16 oz can lemon flavored frosting
1 pound vanilla flavored candy coating

Put half of crackers on cookie sheet and pipe frosting in center of each.
Melt candy coating in microwave starting with 1 minute and stir then do 15 seconds at a time and stir after each until all is melted. Do not over heat it will seize up.
Dip crackers in coating and set on wax paper to set.

Dear Nancy and all Landers
I was surprised when my DH mentioned that he checks down his spam list before deleting. I just open up, select all and delete. I don't see much point in having a spam filter on your computer if you still have to check whether it's spam or not. A bit like having a dog and barking yourself! After a close-down for a couple of weeks I have hundreds and hundreds of spam emails don't know how, I always click the relevant box for no contact.

For Barb from Fl, I think all the different measurements are really confusing. I initially tried to offer imperial, metric and cup quantities for my recipes. My kitchen sometimes resembled a laboratory. I eventually decided that trying to give cup measurements for every ingredient in a recipe was impossible. My kitchen scales give imperial and metric. There are lots and lots of conversion charts available and I am enclosing the link for the one I am currently using. I am continually keeping my eyes peeled for a chart which will make my life easier.

http://www.deliaonline.com/cookery-school/conversions/

Someone else was looking for conversions recently, check this one out, it's a good one.

Sylvia <Scotland>

Hi Nancy, Merry Christmas to you and your furry companion. Also to all the Nancylanders out there.

Fran from Upstate New York (Utica) was looking for a Anisette Cookie recipe in the Dec. 13 - 14th newsletter. I'm not sure if this one is it or not.
Betty in Canada

Genetti's
This recipe for this Italian cookie was one my daughter Linda learned to make when she was in High School in the 1970s.

6 eggs
1 teaspoon vanilla
1/2 cup white sugar
1/2 cup oil
3-1/2 cups flour
6 teaspoons baking powder
1/2 teaspoon Anisette

Preheat oven to 400ºF. In a bowl, beat eggs well. Add vanilla, blend in sugar and oil. Beat well, add anisette. Sift flour with baking powder, add to egg mixture.

Mix with a spoon, then turn out of the bowl and knead lightly to form a ball. Cut slices from ball; roll them to form long round strips. These should be approximately 2-inches long. Twist, place on lightly floured pans.
Bake in preheated oven for 8 to 10 minutes.

***Check bottom of cookies to make sure they are not getting brown. When cool ice with butter icing, you may flavor with anistette and color icing if desired.
Makes a large amount.
Betty

I just happened to see the little blurb on what to do with old Christmas cards and I thought I'd throw in my two cents worth. This year the preschool class at church made recipe cards for the church auction in October. We used the old cards and printed off Christmas recipes to put on the back and then had the kids give us a recipe for their favorite food. Some were quite interesting! Then I printed their recipes with a picture of them and glued it onto the back of another card. We made them in bundles of five, punched holes in one corner and then tied them with curly ribbon. They were really cute and of course the parents loved them. I did a theme for each one. One of the kids had Christmas trees on all of their cards, another had snowmen, etc. I was going to have them laminated, but time ran out. They were a hit just the way they were!
Kathy Clark in cold SW Kansas