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

Hi Kyra,
I am one of those Florida dwellers. My husband and I live in our motor home and are currently staying at Rally Park next to Lazy Days in Seffner.

We went to the Super Wal-Mart on Rt. 60 in Brandon today and found a Cream of Lemon Pie filling. I never saw that before, but the picture on the can looked just like a lemon meringue pie.

They also had a Cream of Key Lime that looked good. Someday I will try them.
Hope this helps. If you try them, let us know how they are.
Happy Holidays, Barb from Fl.

Crockpot Pepper Steak

1½-2 lbs. round steak
2 tbsp. oil
1/4 cup soy sauce
1 cup chopped onion
1 minced garlic clove
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
4 tomatoes or 1 (16 oz.) can chopped tomatoes
2 large green peppers
1/2 cup cold water
1 tbsp. corn starch

Cut the steak into 3½" x 1" strips. Brown in oil. Place meat in crockpot and add the next 7 ingredients. Cover and cook on "LOW" for 5-6 hours. Cut the tomatoes into eighths. (If using canned, do not drain). Cut the green peppers into strips. Add to crockpot and cook 1 hour more. Combine water and corn starch to make a paste. Stir into crockpot and cook on "HIGH" until thickened.
JL in South Jersey

Ditto loves his new bird feeders and watches the birds for hours. He sits on a bookshelf and watches them for long stretches of time. At one point he fell asleep and fell behind the shelf. After I pulled him up from behind the shelf he was a bit embarrassed and had another small bump on his head. It didn't stop him from watching birds though. He got back up on the shelf and began watching them again. Guess I didn't think birdwatching could be dangerous. Ditto proved me wrong.
Nancy Rogers

Nancy and Ditto I want to take this time, to wish you and Ditto a very Merry Christmas and a Healthy New Year. Also, I want to thank you for all your hard work to get this News Letter out.

From My House to Yours.
JL and fur babies in South Jersey

Kyra in Fla, if you try Dollar General sometimes they have lemon pie filling. Merry Christmas to all.
Mary Ann upstate N Y

To: Anita in Camarillo, Re December 21st News Letter. I live in Jackson, NJ, at one time it was horse country but, now everywhere you look it has track housing in the range of Six hundred thousand dollar homes. I am a transplant from North Jersey (West Orange) and I have been in Jackson for thirty years.
Happy Holidays from my house to yours.
JL in South Jersey

Recently Updated Pages
Our Recipe Message Board
Corn Casserole Recipes
Green Bean Recipes
Eggnog Recipes
Carrot Recipes
Turkey Recipes
Baked Ham Recipes
Ham Glaze
Leftover Ham Recipes
Sweet Potato Recipes
Deviled Egg Recipes
Fudge
Divinity
Candy

For Chris, 12/21, re: Edam Cheese
Eden's Edam (this is a recipe of Barbara Eden, TV's Jeannie- have
made it numerous times)

Use whole cheese (1 3/4 lbs). Slice 1 in. from top. Scoop out both
cheese & slice. Put red shell in refrigerator. Let cheese soften 1 hr. room temp. Mash with fork or mixer. Beat with 1 c. beer, 1/4 c. soft butter, 1 t. caraway seed, 1 t. mustard, 1/2 t. celery salt until well blended.

Refrigerate 1 hr, fill shell with mixture, mounding it high. Can be kept few days to improve flavor. Serve with party-rye & pumpernickel rounds.
Athena in DE

To Fran, Upstate New York. Re: December 21st news letter. I use heavy cream in my Blueberry Pie. Happy Holidays from my house to yours.
JL in South Jersey

Good morning Nancy, Are you ready for Christmas yet? All I have to do is wrap Bob’s gifts.

“For Peggy of East Texas. In the Dec. 13/14 Newsletter, you had a recipe for "3" Ingredient Peanut Butter Fudge. Could you please tell me what kind of milk you use in this? Thank You, Sara in FL” – That would be “regular” milk that we drink, ie. Whole milk, 2%, etc.
Chris in NM

Marlene, I make our waffles very similar to yours, except I use melted butter instead of oil. I agree, I think the beaten egg whites do help with the crispiness!

Sybil from Sherbrook, we love the Italian salad with sliced onions, tomatoes and fresh mozzarella. On top of this we pour a red wine vinaigrette. Yum!

Renée, Ceres, CA, here is a very good cookie recipe we like. It is very crispy, too!

Sugar Cookies T & T
Makes: 5 dozen 2-inch cookies

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar – I omitted

1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375ºF. Lightly grease cookie sheet.
3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack. http://www.bettycrocker.com posted at Nancy's Kitchen They are very good and crisp! Actually I haven’t even frosted them like I normally do. With the powdered sugar in them they are good plain! Chris in NM

Kyra in FL, all of our grocery stores here in Alamogordo carries canned lemon pie filling! The brand name is Comstock. It comes in 2 different size cans, 15 oz. and 21 oz. Also, our IGA carries lemon curd with the jellies and jams. That could be substituted for the pie filling, even though it is thicker.

Oh my, poor Ditto! Is he better now? I wonder if he tried to go through the glass and that is where he got the bump on his head? What a character!
Take care and Merry Christmas everyone!
Chris in NM  

Top 100 Recipe Sites 

Top 100 Recipe Sites

This is one of our favorite side dishes.

Green Rice
1 pkg (10 oz) frozen chopped broccoli
1 onion chopped
1 TBSP butter
2 cups cooked rice
1 can cream of mushroom soup
1 cup grated cheddar cheese

Cook broccoli according to directions. Drain. Saute onions in butter til soft but not brown. Stir in rice, soup and broccoli. Turn into a buttered shallow 1 1/2 qt. casserole. Top with cheese. Bake at 350º for 30 mins..

This is for Irene in Florida. There are many warnings out there on the 'net about the fact that this method may not be safe; however, no one ever got sick in our family. The turkey was perfect, and nerves less frazzled.

jeanlock in McLean VA

How To Cook A Turkey
I got this recipe from a Woman’s Day magazine, back in the 50's. I used it every year thereafter and no one ever got sick from eating it. Of course there was the year Mother decided to try it when we were up there for Thanksgiving. She, of course, cooked it in her electric roaster and somehow she missed the part about the low temperature. When she lifted the lid the next morning to see her handiwork, all the meat had fallen right off the bones into the drippings. Another example of how we react to misfortune--- by rolling on the floor laughing. After all, ANYone can do it right.

A take-it-easy method that works while you sleep, and contrary to what modern-day nutritionists may say, hasn't poisoned anyone in nearly 50 years.

Cooking a turkey seems to plunge many women, particularly new brides, into a mood of quiet desperation. I think this is a holdover from a childhood spent watching their mothers rip around the kitchen doing quite unnecessary things to the turkey and occasionally burning themselves, while they try to make cranberry sauce, stuff celery, and bake mince pies. It's too bad to have Thanksgiving and Christmas ruined by wishing you had never met him and given up a good job for this.

The trouble, I believe, is twofold. First, cook books give so many directions to follow and cautions to observe that they make a woman unnecessarily apprehensive about the whole business. Secondly, too many women make the mistake of cooking the bird the day they're going to serve it, when there are so many other things to be prepared. If you'll forgive me for saying so, this is just plain stupid. Personally, I cook the turkey the night before the dinner, and I don't stay awake to do it, either. Here's how to do it the easy way.

The day before your turkey dinner, stew the neck and giblets for several hours in a covered pot with water and a little salt. Put the resulting broth in the refrigerator for use the next day in making the gravy. I'm assuming that your turkey is thawed out, that you have washed it inside and out with running water, pulled out any stray pin feathers, and dried it off. I'm also assuming that you have some kind of dressing that you like and that you know how to make.

Salt the bird generously inside. Fill it with dressing at both ends and sew it up with a darning needle and some heavy button thread. (Note: This is now 1992. How many of you out there even have a darning needle, let alone button thread?) You don't have to do embroidery, just close up the holes with a few stitches. Smear a couple of tablespoons of margarine or shortening all over the outside of the bird, as though you were giving it a facial. Salt it thoroughly all over. Tie a string rather loosely around the middle to hold the wings up against the body, and tie the knob ends of the drumsticks together. Your bird is now ready to roast.

Put some kind of trivet or rack in the bottom of a roaster or reasonably deep pan. Personally, I like a comfortably large, enameled dishpan. Put the bird on the rack, breast up, and cover the fowl entirely with a sheet of heavy duty aluminum foil. Tuck it down around the sides of the bird, not over the edges of the pan.

Do all this after supper the day before you plan to serve the turkey. By the time the bird is ready for the oven, it will be time for bed. Set the oven at 275 degrees, or 300 degrees F, no higher, and be sure your oven control is reliable. You want to cook this fowl, not cremate it. (I like to use the lower temperature with birds over fifteen pounds, particularly tom turkeys which are sometimes a little tough.)

Now, figure to cook the bird about 30 minutes for each pound of weight, up to six hours, which is about right for birds up to 12 or 13 pounds. If the bird weighs more than this, figure on 7 or 8 hours. (Which is a full night's sleep, sister!)

Put the turkey in the oven, set your alarm clock, and go on to bed. When the clock goes off, turn off the oven, leave the door shut, and go back to sleep. Leave the bird where he is, he's doing fine.

An hour or so before dinner, take the foil off the turkey and keep him out of the oven while you heat it to about 325 degrees. You will find that the bird is cooked, but looks sort of anemic. This is as it should be. There will be some interesting brown juice in the bottom of the pan, and quite a lot of melted fat.

Use a pastry brush to smear these drippings all over the bird. Now, put it back in the oven and peek at it about every 10 or 15 minutes. When it shows signs of starting to get brown, take it out and repeat the basting operation, giving the breast several coats of juice. Run it back in the oven and keep a wary eye on it,

as it will now brown rather suddenly. The whole browning operation will take about an hour, maybe a little longer, which will be plenty of time to heat the bird through. I usually take advantage of this opportunity to bake the yams, which do better for slow cooking.

When you make the gravy, and do skim off most of the fat first, use the broth from the neck and giblets instead of water.

I believe you will be pleasantly surprised with turkey prepared this way. You may discover for the first time that white meat can be as juicy as dark meat, and that drumsticks can be tender. Moreover, you'll be in a mood to eat it with enjoyment, which is mighty important, I think.

—From the Woman's Day magazine, some time in the very distant past

Hello Nancy, boy that little Ditto sure is a little mischief maker of late isn't he? God love him, I sure would love to be a fly on the wall when he is alone to see just what he gets into! I always know where mine has been while I'm gone, she manages to knock stuff over in her travels!

The Gal in Fl, (sorry I forgot to write down your name!) looking for Lemon pie filling, I have been looking for it for a very long time, no luck. I'm in West Palm Beach, and it just does not seem to exist here either.

Diana in RI, I am so glad you got to make the trees with your little girl, what a wonderful memory you have created!

To all I wish to say Merry Christmas, be safe, you will be in my heart and my prayers. I know that some of you have had a really tough year, and my prayers are for all of us to hopefully have a much better year ahead. Nancy, a special thanks to you for bringing us all together. Where else can so many become "friends" from such different places: US, Scotland, Nova Scotia, Greese, Germany, Buenos Aires: Only to name a few! God Bless everyone of you, your family's and your furry babies!!
Billie in FL

Ditto's presents are not under the tree. He has a lot of presents from our newsletter family. They are hidden in a undisclosed location where hopefully he can't find them.  I have several presents to open as well. Bows, tape and some wrapping paper doesn't stop my kitty from seeing what is inside a package.
Nancy Rogers

Thank you Marg for the 12/12 chicken recipe reprint. I will try it after the holidays.

Here is another Pumpkin Crescent Roll recipe for Linda Kansas, 12/19/08 newsletter, to try. This is a roll that you would serve with dinner; not a dessert roll.
Robbie IN

Pumpkin Crescent Rolls

1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 c. canned pumpkin
1/2 c. shortening
1/3 c. sugar
1 egg
1 1/2 tsp. salt
5 to 6 c. all purpose flour
butter, softened

Dissolve yeast in warm water in large bowl. Stir in pumpkin, shortening, sugar, egg, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched).

Punch down dough; divide into 3 equal parts. Roll each part into 12 inch circle on floured surface. Spread with butter; cut into 12 wedges. Roll up tightly,

beginning at rounded edges. Place rolls with points underneath on greased cookie sheet; curve slightly. Let rise until double, 30 to 45 minutes. Heat oven

to 400 degrees. Bake until golden brown, 15 to 20 minutes. 3 dozen rolls.

Sweet Potato Crescents: substitute 1 cup lukewarm mashed sweet potatoes for the canned pumpkin.
Robbie IN

Merry Christmas and Happy Holidays to all and you furry friends. I hope all of you have a great one. Maybe not as cold as it has been. I took my little one for her walk this morning, it was so cold, So I became very abbreviated. She was in as much a hurry to get back in the warmth as I was. Zoe is a 6 year old 10 lb. Shih Tzu. For those of you looking for Expresso powder. I found it at HEB Central Market. They told me they carry it year around. I shop at the one here in San Antonio, and I know there is one in Austin. I think there are others around the state. I have not had the time to Check out the HEB plus stores yet. They are so big, that I never can find anything. Competing with Wal-Mart and not for the better. I am mad about the fabric situations. Do go on line and sign the petition. Not sure that will do any good. Any way enough soap box.
Happy holidays Jam

A very belated Thank You to Atlanta Pat, Leasa in Iowa, AK from CA and Etta in LA (Dec. 5):

Thank you so much for your suggestions for my diabetic gift basket (Dec. 3.) I used some of the suggestions (they were all wonderful) and the recipients were thrilled with the baskets. The ideas that I didn't use will be kept in a special folder for future reference. Both my husband and I are also diabetic, so we will reap the benefits of some of the yummy suggestions. I can't wait for another occasion to use your handy gift tips. I'm sorry this thank-you is so late in coming, but your help was very much appreciated.
M in La.

Here is a recipe for sugar-free spiced tea that I found on another website

Sugar Free Spiced Tea .
2 (1 7/8 oz) packages Crystal Light Classic Sunrise orange drink mix .
1 (3 1/3 oz) jar sugar-free iced tea mix with lemon
2 tsps ground cloves
4 tsps ground cinnamon .

Combine all ingredients & store this in an air-tight container.
To make a c, add 1 1/2 tsps of the mix to 1 c of hot water. (or 2 rounded tsps. per mug)

Nancy,
Thanks so much for all you do for us. You are truly our angel!! Although I don’t post much, I certainly do enjoy all of the recipes and my files are bulging with saved recipes from all of the terrific cooks here. Thanks to all of you as well!

I must have missed the post from Billie in Fl about the edible Christmas trees. Could someone please share the date of the newsletter?

Also, for Debbie, SC, wanting the recipe for white sauce, it can also be made in the microwave to save time. I sometimes add Velveeta cheese to it to make a richer cheese sauce to top steamed vegetables to get my son to eat some of his less-liked vegetables!

For medium white sauce:
2 T. butter
2 T. flour
1/2 t. salt
1 cup milk
dash of white pepper

IN a 2 c. glass measuring cup melt butter (high) 30 seconds. Add flour and salt and pepper, blending to make a paste. Add milk gradually, stirring constantly. Microwave (high) 1 minute. Stir. Microwave on high again 1 and 1/2 to 2 and 1/2 minutes longer, stirring every 30 seconds until mixture boils. Stir well. Makes 1 cup.
Merry Christmas to everyone and happy cooking!
Linda in Shawnee, KS

For Kyra in FL. I live in NW FL and find the lemon pie filling in a can at Big Lots. In fact, they have Lemon, Lime, Chocolate, etc. I know that you have numerous Big Lot stores in S.FL so give them a try and see if you can find it in your stores there.

For Renée, Ceres, CA. Your request for Sugar Cookies brought back lots of memories for me. I was living in Newfoundland when my son (now 45) was in kindergarten and I would always make sugar cookies for all the parties at his school. I would cut them out in whatever shapes fit the occasion and then would frost them in appropriate colors. I do remember that the cookies were easy and very tasty. I just happen to still have that recipe, so here it is.

Sugar Cookies
1 cup butter
2 cups sugar
2 eggs
1 tsp. vanilla extract
3 3/4 cups all purpose flour
2 tsp. baking powder
1/4 cup evaporate milk
*1 egg white slightly beaten

Cream butter and gradually add 1 cup sugar. Add eggs and continue to beat until fluffy. Beat in 1 cup sugar. Add vanilla. Add flour, baking powder, and cream. Mix well and chill. Roll out quite thin on lightly floured board and cut with 3" cutters. If desired, brush with *egg whites and sprinkle with decorations. Bake at 350º for 8 minutes or till lightly brown. Makes 88

Note: Decorate with confectionery sugar melted with hot water and tint with food color.
Sara from FL

Nancy I hope that Ditto is doing better today. It sound as if he doesn't want to be left alone.

I need some help and I know that they have been listed in this newsletter with a recipe for Dessert Cheese Balls served with crackers or cake or what? We are going to a party New Year's eve and I don't want to take everything like I did last year. I am taking my Banana Nut Chocolate Chip Bread and Pumpkin Bread.

Thank you in advance. Everyone take care and stay warm. Nancy take care, stay warm.
Susie Indy

Just wanted to say Happy Holiday's to everyone.
Thank you for all the great tips and recipes over the last few years.
All the silly stories about family and pets have made the days seem brighter.

I feel like I have family all over the world. Recipes and stories of life around the world, bring us closer together. If we could all learn more about each other we would have more peace on this earth. What a great gift that would be. Nancy you could take credit for the part you have played in it.

Wishing everyone Joy, Happiness, and Peace with our families as well as with the world. Merriest of Christmases.

Big hug to Nancy, you make this possible. Thank you.
My love to all
Barbara in Wentzville Mo

Broccoli Corn Casserole
2 (10 oz.) pkgs. frozen chopped broccoli
1 (17 oz.) can cream style corn
1/2medium onion, chopped
6 tbsps. saltine cracker crumbs
1 well beaten egg or 2 egg whites or egg substitute
Dash pepper
2 tbsps. melted margarine

Preheat oven to 350°. Prepare broccoli per package directions. Drain. In a large bowl, combine broccoli, corn, onion, 4 tablespoons of the cracker crumbs, egg and pepper. Mix well. Spoon into a 1½ quart casserole. In a small bowl, combine margarine and remaining 2 tablespoons cracker crumbs. Toss to mix. Sprinkle over the casserole. Bake for 1 hour.
JL in South Jersey

To Vergie in Texas - The envelope with the Christmas Card fronts is going to the post office today. Will send a second one out next week. Thanks for the information. Merry Christmas to all.
Kathy PA

We received a large smoked salmon as a gift. We love fish, but I know nothing about smoked salmon. I don't know what to do with it or how to serve it?
Ann

Not certain how to get this to the group, but I was wondering about the small foil baking pans that you can purchase. They would be perfect for making fruit cakes as a gift, but I have a question. If a recipe calls for lining your pans with a triple thickness of foil or brown paper, what do you do with these?

Enjoy reading your newsletter.
kathy in Ohio

Merry Christmas to all Nancylanders and especially Nancy and editor in chief Ditto :) Years and years ago (1976) I got my first microwave. One of the first things I ever learned to cook in it After my disaster trying to cook a turkey in it for Thanksgiving LOL was making white sauce. It is really easy in a microwave: Basic recipe for white sauce is:

2 TBLS butter
2 TBLS flour
1 cup milk
salt and pepper to taste

Melt the butter in microwave (mine takes about 30 secs)
Add flour to melted butter, stir to make paste and cook uncovered in microwave for 1 minute. Add milk to butter flour paste and cook for approx 3 minutes stirring every 30 sec till thickened. Season as desired and add whatever you want to the sauce after thickened such as eggs for creamed eggs or dried beef or whatever you desire.

this is basic recipe for standard white sauce. If you want a thin white sauce then decrease to 1 TBLS butter and flour each and if you want a thick white sauce then increase to 3 TBLS each of flour and butter. I have never had a problem making white sauce this way and if anyone tries it I hope you enjoy the ease of it as much as I do.
Donna in KS

Merry Christmas Nancy and all Landers! Nancy, thank you for all you do for us recipe collecting nuts! We love your site. Here is a very good lemon pound cake recipe that turns out great every time. My sister in law gave the recipe to me several years ago. It makes about a 4" tall pound cake and it is very moist. You will need a large tube cake pan for this recipe.

John's Mama's Lemon Pound Cake TNT
½ cup Crisco
2 sticks margarine
3 cups plain flour
3 cups sugar
1 cup milk
1 tablespoon vanilla flavoring
2 tablespoons lemon flavoring
5 eggs

Cream margarine and Crisco. Add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add flavorings, then add flour alternately with milk. After you have added all the ingredients, beat 2 to 3 minutes more on medium speed. Grease and flour a large tube pan.(I used bakers joy). Put in a COLD oven and bake at 300° for 1 hour and 15 minutes. Cut oven off and let stand in the oven for 15 minutes then remove.

Earlene in NC
waiting for Santa

This is for Renee, Ceres, Ca. The recipe I use for all cut out cookies is from Aunt Chicks. I have used it for my Santa Cookies every Christmas for the last 30 years. Hope this helps you.

Aunt Chick's No-Fail Cookies

Sift and Measure
4 1/2 Cups flour
1/4 teaspoon salt

Cream Together
1 cup shortening
1 1/2 cups sugar
3 eggs
1 teaspoon almond
2 teaspoons vanilla

Combine Mixtures

Divide into 2 or 3 pieces and roll in waxed paper. Put in frig for awhile. Cut dough in 1/2 inch slices. Roll dough a bit thicker then 1/8 inch. Dip cutter in flour. Cut out Santa. Press inside of cookie. Trim edges. Tap gently and cookie will come out. Bake in 325 degree oven until done (about 12 minutes but depends on your oven). Don't let them get brown. Decorate.

Frosting That Can Be Kept In Refrigerator

1 & 1/4 cups shortening
1/4 lb. butter
combine shortening and butter. Beat at least 5 minutes.
Add
1/2 cup warm milk
2 lbs. powdered sugar
vanilla (or almond) flavoring
Mix

Hi Nancy and all NancyLanders. I want to wish all of you Merry Christmas a Happy New Year. Especially to Ditto and all of his little antics. He sounds like quite a little character. I love cats and we used to own three of them but as they all got older and left us after 21 years and I think the youngest one was 18 years we have never got another. My husband just doesn't want to go thru that anymore. He said that I could have a whole zoo of animals after he was gone but no more for now so I have to be content with all the other animals around me. I am content with my sisters three dogs and other peoples animals and I love them all and I get love from then back. I just want to wish everyone in our favorite website "Nancy's Kitchen" also known as Nancylanders a very Merry Christmas and Happy New Year. Linda from Grass Valley

In the Dec 22 newsletter Kyra asked for locations of lemon pie filling. I'm in Boca Raton and I've seen it in Publix, Winn Dixie, Albertson's and at Walmart. Made by Comstock. If you have a super Target, I think they carry it also.
Nancy Z-R in S FL

To Fran in Ottawa regarding scrap book talent. I have never scrap booked a day in my life until 3 months ago. My parents are gone and my brother has one little girl. My sister and I never had kids. We started taking her to different functions so we could spend time with her. We would save the tickets and stuff plus take a few photos of each outing. I went to Wal-Mart and they have scrap books there. They also have a scrap book kit with all kinds of pages and little gadgets and baubles that match the pages. (There are different themes and costs about $7.00 for each kit) You arrange the items on each page, glue them on and attach the baubles around the page( I use a glue stick). You then pull out the white blank page and insert the page you created. Wal-Mart has a whole aisle of stickers and cute little things to attach to pages. To me, this is idiot proof..lol..I was impressed with the finished products. I hope this helps, I thought about doing a recipe book of family recipes using photos and stuff for each member of the family and their favorite recipe to hand out as a bridal gift. Maybe when I have some free time...haha
CJ in Ohio

Kyra in Fl
I also live in Lakeland and have found Canned Lemon Pie Filling at Wal-Mart, Publix and Save a Lot. Hope that helps. Merry Christmas
Trish in Fl

For those looking for this recipe, here's a repost. It was in the Dec 13/14 newsletter.
gramaj

Zack's Ginger Crinkle Cookies
2/3 cup butter
1 cup sugar
1 egg
4 T molasses
2 cups flour
2 t soda
1/2 t salt
1 t cinnamon
1 t ginger
1/4 cup sugar for dipping

Heat oven to 350º. Mix butter and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift together dry ingredients and add to butter and sugar mixture. Form into balls and roll in sugar until well coated. Place on ungreased cookie sheet three inches apart. Bake for fifteen minutes. Cookies will flatten and crinkle. Makes five dozen cookies.
Doris, S. Indiana

Debbie, I'm a cheat when it comes to making a white sauce. I do it in the microwave. Take a 2 cup measuring cup and add 1/3 cup dry skim milk powder. Wisk in 1 tablespoon flour and salt or any seasonings you need for a thin white sauce. Add up to 3 tablespoons flour for a much thicker sauce. While whisking, add water to the one cup level. Put in the microwave for 3 minutes. Watch very closely!!!!! After one minute, stir, then put back in the oven. When the mixture starts rising to the top of the cup quickly turn off the microwave. ( This is usually around 2 1/2 minutes) Take out and give a good stir. This is when I add grated cheddar cheese to make a delicious cheese sauce. Might have to put back in the microwave for a few seconds to help the cheese to melt. Just did this tonight to make a quick macaroni and cheese casserole for supper. Especially good with cooked broccoli or cauliflower, covered with bread crumbs and popped in the oven to brown.
Carol H

Merry Christmas everyone!

Linda from Kansas I have heard of the pumpkin rolls, even though I put raspberry filling in mine. Here is your recipe.

Pumpkin Crescent Rolls
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) canEagle Brand® Sweetened Condensed Milk
2 tablespoons Pillsbury BEST® All Purpose Flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8-ounce) packages refrigerated crescent rolls
1/2 cup sugar

Preheat oven to 375°F. In large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.

Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.

Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature. Makes 32 rolls www.pillsburybaking.com
Chris in NM

IG, Susie's Super Easy Sweet and Sour Chicken was in the 11/1/2006 newsletter about 1/3 of the way down the page.

“Do any of you wonderful cooks out there have a recipe for white sauce that you are willing to share? Thanks to all of you, and Merry Christmas.
Debbie, SC”

White Sauce T & T
2 tbl. butter
2 tbl. flour
salt & pepper to taste
1 1/4 to 1 1/3 c. milk

Melt butter in medium pan, then add flour, salt & pepper to make a paste. Slowly, a small portion at a time, add milk and incorporate it into the paste. After this has simmered a bit and thickened to the desired consistency, add whatever you want to be in the white sauce. Simmer on low till all ingredients are heated through. Now, if you need more white sauce, add the same amount of flour and butter. Add a little bit of milk at a time to get the correct consistency. *I make this all the time for breakfast and add dried chipped beef and pour it all over toast or biscuits.
Chris in NM

Barb from Fl., this is our favorite way to have shrimp for dinner. It is very good and T & T

Shrimp Scampi
1 lb. lg. shrimp, peeled and deveined
3 Tbl. unsalted butter, softened
1/8 c. olive oil
3 Tbl. minced garlic
2 Tbl. minced shallots or green chives
1 Tbl. Worcestershire sauce
1/2 tsp. paprika
1/4 c. white wine (chardonnay)
salt & pepper to taste

Melt butter and oil together in sauté pan. Add garlic, and chives and sauté for 1 min. Add wine, salt pepper, Worcestershire sauce, salt and pepper and cook till shrimp turn opaque or pink. Sprinkle with paprika before serving. Do not overcook! You could serve with either pasta or rice. Posted on Nancy’s message board under “Fish”
Chris in NM

Fran in Ottawa, thanks for sharing the idea of scrapbooking using sentimental Christmas cards. My sister, MJ-Indy, and I were recently talking about the special cards we're so glad we didn't discard. Our mother loved sending cards and picked especially beautiful ones. I can't remember who suggested using them for thank you notes, but I'm doing that this year. I really appreciate all the good ideas. Wow, this newsletter family is really fantastic!
Doris, S. Indiana

RE: For Peggy of East Texas. In the Dec. 13/14 Newsletter, you had a recipe for "3" Ingredient Peanut Butter Fudge. Could you please tell me what kind of milk you use in this?
Thank You, Sara in FL

Sara I just use whole milk.