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Another menu idea for Trish, FL:

Honey Glazed Turkey Tenderloins
2 turkey tenderloins, about 1 lb
2 tbsp honey

8 oz can pineapple tidbits in juice, drained
1/4 cup golden raisins
2 tbsp sugar
1 tsp chopped onion
1/2 tsp ground ginger

Heat oven to 375 degrees. Brush honey over both sides of tenderloins. Place tenderloins in an 8" square pan. Bake 35-45 minutes or until turkey is fork tender and juices run clear. Meanwhile, in small saucepan, combine remaining ingredients to make a chutney. Bring to a boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Cut tenderloins in half. Serve chutney over tenderloins.
Serves four.
grannym IL  

Wild Rice With Cranberries
6 oz box wild rice
2-1/2 cups chicken broth
2 tbsp butter or margarine
1 large onion, sliced
2 tsp brown sugar
1/2 tsp allspice
1 cup dried cranberries
1 tsp orange zest
1/2 cup toasted pecans or pine nuts

Prepare wild rice according to package directions, using chicken broth instead of water; exclude seasoning packet. Melt butter in skillet and add sugar and onion. Cook over medium heat until liquid is absorbed. Turn heat to low and continue cooking until onions caramelize, about 10 minutes. Add cranberries, allspice and orange zest. Cover and cook about 5 minutes until cranberries plump. Put rice in a serving bowl and add onions and nuts. Serve hot.
Serves six.
grannym IL  

Chocolate Velvet Pie
1 pastry shell, baked, cooled completely
4 Three Musketeers bars
2 envelopes unflavored gelatin
3/4 cup cold water
1 qt vanilla ice cream
1 tbsp grated orange rind (optional)

Cut candy into small pieces. Combine gelatin with cold water in a large saucepan. Let soften 5 minutes. Add candy. Heat slowly over very low heat; stirring constantly until candy melts and gelatin dissolves. Remove from heat. Stir in ice cream and orange rind if using. Place mixture over a bowl partially filled with ice and water. Stir occasionally until mixture thickens. Pour mixture into prepared pastry shell. Chill 3 hours or until firm. Garnish with puffs of whipped cream and candied orange peel if you wish.
grannym IL  

Serve either of these dinners with a green salad.

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Amish Oven Fried Chicken
1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken

Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.
Source: http://www.anniesrecipes.com

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Hello to Judy/Buffalo:
I'm Suzi in Ontario, CA (California). I'm the one who commented on your "Easy Coconut Pie". I wish I lived in Canada. Always wanted to visit your country. Maybe some day. Your pie recipe was great.
Suzi in Ontario, CA

Hello Nancy, and Everyone.
Last year at Christmas time, I made a Sugar Free Pecan Pie with Splenda and Sugar Free Maple Syrup. It was the best tasting for sugar free that I have found so far. Anyway, I was wondering if some of you out there might know of a way to make it into cookie bars, or possibly have a recipe using Splenda and S.F. Maple Syrup. Our Annual Senior Citizens Christmas Dinner is coming
up, and we are always in charge of Sugar Free Cookies. They seem to go for the moist chewy kind the best. I have a wonderful Diabetic Cookie recipe that I use every year, but was looking for something different to make as well. Thanks in advance!
Dee in S. IL.

This Coffee Cake is very good and moist.
It's a TNT.

Apple Nut Coffee Cake
1/2 C shortening
1 C sugar
2 eggs
1 t. vanilla
2 C Flour
1 t soda
1 t baking powder
1/4 t salt
1 C sour cream
2 c finely chopped apples

Topping:
1/2 C chopped nuts
1/2 C brown sugar
1 t. cinnamon
2 T melted margarine

Cream well the shortening and sugar. Add eggs and vanilla, beating well. Mix together flour, soda, salt and baking powder. Add to the egg mixture and mix well. Fold in sour cream and apples. Pour mixture into a 9x13 baking pan. Mix together topping ingredients and spread over cake mixture. Bake at 350º for 35 degrees.
Enjoy! Doris, S. Indiana

Nancy,
The way we fix out turkeys for thanksgiving or what ever is to deep fry them. they turn out so tender. It takes a lot of oil in a large cooker and we cook them for other people too. we us a 10 gallon pot and it takes about 5 gallons of oil. You cook it 3 minutes per lb. Some of them have a button that pops out when they are done usually takes 45 minutes to an hour. Cook at 350 degrees, You will be surprised at how tender the meat is and it doesn't take long. We have lots of calls at thanksgiving and Christmas for turkeys. you can also cook chicken this way. Hope this helps . We save the oil and use it for cooking fish etc later nothing is ever wasted. Sue/middle Ga.

Hi Nancy, Since holidays and cooler weather are approaching I am looking thru recipes, I have printed from this newsletter (approx. 3 yrs.) Here are a few I have found some of the other "browsers" might like to look up.

Cranberry Up-Side Down Cake...
www.nancys-kitchen.com/march -02-2007

French Christmas Cake...
nancys-kitchen.com/2007-october-recipes/nov-04-2007

Homemade Sugar Free Yellow Cake...nancys-kitchen.com/2007-june-newsletter/Jun-07-2007

Diet Cake Egg and Oil Free...nancys-kitchen.com/2007-May-Newsletters/may-14-2007

4 pages of up-side down cakes in nancys-kitchen.com/march-02/2007
Dreamscicle Cake-Diabetic...nancys-kitchen.com/jul-20-2006

for Orlena in Illinois:

Fresh Apple Cake
4 C. chopped apples
2 C. sugar
2 tsp. Cinnamon
3 C. allpurpose flour
1 C. chopped pecans
2 eggs, beaten
1 C. cooking oil
2 tsp. Soda
1/4 tsp. salt
1 C. raisins

Mix together in large bowl; bake at 350F for 35-40 mins. Makes Large cake

Topping
1 C. brown sugar
2 Tbs. milk
1/2 stick margarine

Mix together; Heat 1or 2 mins. and pour over cake.

This recipe is about 40 years old, so probably could be "tweaked" . (I'm thinking maybe replacing some of the oil with applesauce.)
Margaret, Tulsa

These are great for parents & grandparents with kids!

Baked Corn Dogs
3 cups yellow self-rising corn meal mix
3 eggs
1/4 cup oil
1 1/2 cups milk
1/2 cup sour cream
1/2 cup sugar
1 cup of shredded Colby jack
A couple pinches of cayenne pepper (add as much or as little or none)
7 hot dogs

Preheat oven to 425°.
In a stand mixer, mix all of the ingredients but the hot dogs together.
Once the mix is smooth, pour into a very greased 9x13 inch baking dish.

Place the hot dogs in the batter so that the dogs are placed 3 inches apart. So that’s about 7 vertically placed hot dogs across the top and then the rest placed horizontally on the bottom. See picture. Bake for 22-25 minutes or until corn bread is cooked through.

Let cool slightly, then with a sharp knife cut around each hot dog insuring each dog is surrounded by corn bread.
Serve with favorite condiments.

What I did differently: The original recipe called for using 10 hot dogs, I don’t know how they got them in there, but you can experiment. Be really careful how you place the hot dogs in the batter as you want a 2-inch border around each dog. I added the heat and cheese to this and it was awesome. Next time I make these I’m adding some chopped jalapenos to it. Yeah!
And if you want to make mini appetizers try using those little smokies for this. I’m sure it would be awesome.
My baked beans are nothing more than a large can of Bush's Baked Beans (Boston or molasses flavor) with 1/2 cup of brown sugar, couple dashes of heat, 1 tb of molasses, 1 tb of ketchup, salt & pepper, and 1/2 cup of thick cut cooked bacon, chopped into big chunks. Mix all together in a casserole dish, reheat in oven at 400 degrees until bubbly.

Dawn - cape cod, ma For pictures visit my blog: http://vanillakitchen.blogspot.com

Hi Nancy: Re: 11-5 N/L Orlena in IL.

Apple Caramel Cake
1 & 1/2 C Original Bisquick
2/3 C. granulated sugar
1/2 C milk
2 C. cooking apples, peeled & sliced (2cups)
1 T. lemon juice
3/4 C packed brown sugar
1/2 t. ground cinnamon
1 C boiling water

Heat oven to 350F. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended. Pour into ungreased 9x9 inch baking pan. Arrange apple slices on top. Sprinkle on the lemon juice. Mix brown sugar and cinnamon, and sprinkle over apples. Pour boiling water on top. Bake 50 to 60 minutes, until toothpick comes out clean. Serve warm (with whipped cream, if desired).

Sorry I don't have the date of newsletter or contributor's name.
Margaret, Tulsa

Coffee Cake Apple Kuchen with Streusel Topping

Makes two 8"-9" round cake pans
Apple Topping - prepare and set aside to cool:
3-4 med-large apples (about 1 1/2 lbs) peeled and sliced
1/2 cup water
2 Tbsp sugar

Simmer apple slices in water until fork tender. Drain and set aside to cool.

Coffee cake dough:
1 1/2 cups (200 gm) stirred flour (stir flour before measuring - for accurate amount)
2 tsp baking powder
1/2 cup (125 gm) butter or butter-flavor shortening
2/3 cup (125 gm) sugar
1/2 tsp salt
1/2 tsp almond or anise flavoring
2 large eggs
1/4 cup milk

Stir together flour and baking powder. Set aside.

Mix together butter and sugar until smooth. Stir in salt and almond flavoring. Beat in eggs, one at a time, until batter is very smooth. Alternately add flour mixture and milk, stirring until all flour is moistened and batter is smooth. (Will be a thick cake batter.)

Divide into two 8"-9" cake pans with removable bottoms which have been greased on the bottom but not on the sides. Smooth batter evenly. Arrange cooked apple slices in a single layer over the cake batter.

Streusel Topping:
1/3 cup flour
1/3 cup brown sugar
1 1/2 Tbsp butter or shortening
1/4 tsp cinnamon
1/8 tsp salt

Stir Streusel ingredients together until well-mixed and in fine crumbs. Sprinkle evenly over the two pans of Kuchen. Bake in 350° oven for 30-40 minutes or until edges of cake begin to brown.
JL in South Jersey

From Dee in Ohio
Hi Nancy, I'm new to the site and I love it. I have a recipe I'd like to share, but I'm not sure if this is the right way to do it. Here goes.

This is great for Thanksgiving if you're cooking for a very small family. I also make it once or twice during the summer because it's easy and doesn't heat up the kitchen.

Crock-Pot Turkey Breast with Cranberry Dressing
1 (8-ounce) package stuffing cubes
1/2 cup hot water
2 tablespoons butter, softened
1 small onion, chopped
1/2 cup celery, chopped
1/4 cup sweetened dried cranberries
1 (3-pound) boneless turkey breast
1/4 teaspoon dried basil
1/2 teaspoon salt
l/2 teaspoon black pepper

Coat a 3-1/2 quart (or larger) slow cooker with nonstick vegetable spray.

Put stuffing cubes in the cooker and add water, butter, onion, celery, and cranberries; mix well.

Sprinkle the turkey breast with the basil, salt, and pepper. Place the turkey over stuffing mixture. Cover and cook on the low setting for 6 to 7 hours.

Remove turkey to a cutting board and slice. Stir the stuffing until thoroughly mixed and allow to sit for 5 minutes. Spoon onto platter and top with the sliced turkey.
Serves 4 to 6.

Irene is looking for a good trifle recipe. My sister makes an easy and very popular one for every occasion. It consists of layers of chopped chocolate cake, cool whip, chocolate pudding and Heath bar bits. She tops it with real whipped cream and shaved chocolate. I make on with angel cake torn into pieces and layered with strawberries in sauce and whipped cream. Top with more whipped cream and sliced strawberries. My Mother makes one with layers of different flavored Jell-O whipped with a few tablespoons of cool whip and mixed with chopped fruit or nuts. In between each layer she has a layer of cool whip. It is lovely to see the opaque colors like a rainbow through the trifle dish.
Margo/Boston

Nancy: The recipe for fruitcake sent in by Karen - Christmas Quick Bread Fruitcake- in the Weds. newsletter, looks like one I have been searching for. My question - I have a loaf pan - 8 loaf size - could someone give me an idea of how many minutes to bake the loaves?? Sadly, my patience doesn't exist when trying to figure such things.
Corinne, Murrieta, CA

Hello Nancy,
This is a delicious
Apple-Cream Coffeecake

1/2 cup chopped walnuts
2 teaspoons cinnamon
1-1/2 cups granulated sugar
1/2 cup butter or margarine
2 eggs, unbeaten
1 teaspoon vanilla extract
2 cups sifted regular all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup commercial sour cream
1 medium apple (I use 1-1/2 to 2 apples) to cover the batter)
In a bowl, mix walnuts, cinnamon and 1/2 cup sugar.

Start heating oven to 375 degrees. In a large bowl with mixer at high speed, beat butter until creamy. Gradually add 1 cup sugar, beating until light and fluffy and scrapping bowl and beaters now and then. Add eggs, one at a time, then vanilla.

Sift flour with baking powder, baking soda and salt. Now at low speed beat flour beat mixture into batter alternately with sour cream. Spread half of the batter in well greased 9-inch tube pan with removable bottom. Top with pared, cored, thinly sliced apple. Sprinkle with half of walnut mixture. Top with remaining batter then rest of walnut mixture.

Bake 40 minutes or until cake tester comes out clean. Remove coffeecake from oven and let stand in pan on wire rack 30 minutes. With metal spatula loosen cake all around side. Then lift cake, still on base from pan. Let finish cooling. Loosen from tube and base and lift to serving plate. Oh it is so good.
CorW from Boston area

Hi Nancy, would any good cooks out there have a tnt sugar-free coconut cake they would like to share, my mother is a diabetic and planning an 86th birthday dinner for her.
Thanks in advance. Peggy

In the Nov 4 newsletter, Barb in Il needs so salt/potassium. You should check out the Mrs. Dash website. They have lots of recipes and LOTS of flavors to spice up burgers, vegs, etc. My hubby doesn't know there's no salt..ha ha ha

For Nancy B's Thanksgiving. How about scalloped pots with the ham. Campbell's has a great recipe for them we make every year. Also Betty Crocker had a cookbook, Outdoor Cookbook I've had for years. There's a recipe for grilled German potato salad that is fabulous with ham or turkey. I just bake mine in the oven. And I never have leftovers..pout!!

When I get some time this afternoon, I'll post them. I'm keeping busy with 5 new baby puppies, chihuahuas, changing their bed and doing laundry!!
Leasa in Iowa

Sandy D - NM re Oct. 26-27 newsletter
Yes, you can keep your pancakes warm in a roaster. Keep it on low heat and start roaster as soon as you start making pancakes. We do this at our pancake breakfast for our campground friends. Also, you can keep scrambled eggs warm in a crock pot.
Carolyn from Edon

WOW! As of 4:45 PM MST Nancy’s Kitchen had well over 900 votes! It starts over tomorrow again, so I will check back again this evening before I go to bed.
Top 100 Recipe Sites

I used 1 can of the cream of onion soup tonight for our dinner. It smells so good!

Paprika Chicken w/ Onion Gravy my way
8 boneless skinless chicken tenders
1 c. instant potato flakes
salt & pepper to taste
2 tsp. paprika
1 tsp. garlic powder
1 tsp. cayenne pepper (red pepper)
1/4 c. butter and vegetable oil for pan frying
1 med. onion, chopped
1 can cream of onion soup
3/4 c. sour cream

Combine potato flakes and seasoning and coat chicken. Heat butter and oil in large skillet. Add chicken and cook till browned. Add chopped onion and brown. Remove chicken pieces. Add soup and sour cream mixture and stir well. Place chicken back in skillet; cover with soup mixture and stir. You may pour some chicken broth in if the “gravy” seems thick. Put lid back on and simmer well, about 45 min. over low heat. Serve with potatoes or rice. I served it with boiled new red potatoes and steamed broccoli. Smells so good!
Chris in NM

Nancy, I would like to know if any of the sugar free pecan pie recipes are TNT in the Nov. 6th newsletter
Thanks Vickie in MO

To Karen C in Texas, Re:Fruit Cake recipe. Your recipe sounds a lot like mine, but mine used 2 boxes of Pillsbury date mix, yours sounds very good. For some reason the store around here stop carrying the date bread mix. I was thinking of witting to Pillsbury and see if I can buy the mix on line. That would make a good thing to put in the baskets I make up for a couple of the charity's I give to. If I can get the date mix, I am going to make yours, it sounds like a keeper.
JL in South Jersey

Hi...for Deb in AR. Here are some cookie icing recipes I have used.

Decorative Icings For Sugar Cookies

* ICING FOR COOKIES
3 c. sifted confectioner's sugar
1/4 c. milk
1/2 tsp. vanilla
Dash of salt

Combine sugar, milk, vanilla and salt; mix well. Add food coloring. Frost cookies. Add candy sprinkles if desired. Will frost approximately 5 dozen cookies.

* Easy and Quick Icing: Put a few spoonfuls on store bought vanilla frosting in a custard cup. Microwave on HIGH for 15 to 20 seconds or until runny. Spread on baked cookies. Let youngsters shake candy sprinkles on top or add a few drops of food colorings to microwaved frosting to make various pastel icings.

* Egg Yolk Paint: Blend well 1 egg yolk and 1 teaspoon water. Divide among several small custard cups. Add different food colorings to each to make bright colors. Paint designs with small paint bushes or use Q-tips on unbaked cookies. Bake as recipe directs. If paint thickens on standing, add a few drops of water.
Janice in Pennsylvania

Good morning everyone!
Well, we had our chicken dish in which I used the cream of onion soup last night. It was good, but, in my opinion it was way too “oniony”! The onion smell was so strong! I do revise my suggestions in which dishes to use it! I think the only dish I would use it would be with a pot roast and mix it with water or beef broth to cut the onion back some. My husband really liked it though, and I like onions more than he does! Go figure! LOL Anyone else notice this? Chris in NM

Let's KEEP Nancy's Kitchen Recipe Group at the top.
Top 100 Recipe Sites

Here’s a favorite recipe I make during the holidays and especially for Thanksgiving. It is from Nancy’s Kitchen.

Pumpkin Dump Cake
1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
1 1/2 cubes (3/4 c.) butter, melted
1 c. pecans, chopped

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15.
Chris in NM

I found the Cream of Onion soup in my Super Walmart yesterday in Fulton N Y I thought it a bit pricey, hope we can figure out how to make a dried version.
Mary Ann upstate N Y

Nancy:
Great newsletter!!!!!!!!! You do such a fabulous job and in case we haven't told you lately we appreciate all the helpful tips and delicious recipes-especially with the holidays approaching!!!! You're the best!
Scarlett in FL

Some holiday suggestions for entertaining.

Canoli Pie
Place a prepared refrigerated pie crust or make the following cookie crust and place into a 10-11' tart pan.

Cookie Crust

Mix together:
2 sticks soft butter
2 cups flour
2 tbsp sugar

Work together into a ball and press (You may need to flour finger tips) into the tart pan and up the sides of a 10-11" tart pan with removable bottom.

(This Cookie Crust is very versatile and the recipe can be cut in half for a smaller 8" pie plate. Crust can be pre-baked and it will not shrink like a standard pie crust can, after cooling it and be used for filling with prepared puddings or fruit. You can also keep it unbaked and fill as needed as in this recipe.)

For the filling mix together in a bowl:

2 cups whole milk ricotta cheese
1/2 cup sour cream
4 eggs beaten
1/2 cup sugar
1 Tsp almond extract
2 tbsp cornstarch
1 cup drained maraschino cherries. Cut them into pieces and pat dry a little to remove some of the moisture. (I like to use half red and half green during the holiday.
(You can use 1 cup of candied cherries cut into pieces if u like but I prefer the maraschino)
3/4 cup mini chocolate chips or grated chocolate
3/4 cup toasted sliced almonds

Pour into the unbaked shell and then bake 350 for approx 45-50 minutes until golden on top.
Cool and refrigerate.
Dust with powdered sugar before serving.
Judy/Buffalo

This is a savory cookie to serve anytime. Especially at holiday time because they are a slightly different addition to a buffet table or for a cocktail party. They are always a hit and requests for the recipe are made every year.

I like to give them as 'take home' gifts placed in cellophane bags and tied with holiday ribbon with the recipe attached. Guests take them as they leave.

They are good anytime of year with a cup of coffee, espresso or cappuccino. They are especially tasty as a snack when u are in a hurry for something quick.

Romano Cheese Biscotti
In a processor mix together:

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 Tsp salt
1 Tbsp black pepper
1 1/2 Sticks soft butter
2 Tbsp sugar
3 large eggs
1 cup grated Romano cheese

Remove dough from processor and work in
1 Cup toasted chopped walnuts

Divide dough into two equal pieces and with floured hands roll into logs to a length of about 12 inches and width of 1 1/2 inches.

Place logs side by side on the baking sheet leaving room between them to expand. Sprinkle each log with an additional 2 tbsp grated Romano cheese.

Bake 350 for about 25-30 minutes or until the logs are light brown and firm to touch. Remove logs from the oven and immediately turn the oven to 325 degrees. In the meantime, allow logs to cool 10 minutes and then cut each log into 1/2" strips (I like to cut mine on an angle)and place cut side down on the cookie sheet and return to oven to brown slightly in the 325 oven for approx 15 minutes.
Judy/Buffalo

Hi Nancy, I have a strawberry fudge recipe that I want to make but, I am unable to find strawberry marshmallow cream, that it calls for. Does any one know where I might be able to locate the marshmallow cream?
Thanks, Joyce in Ky.

Nancy in reply to Sue, Illinois; I had the same question about 100% whole wheat flour a few years ago. I contacted Robin Hood Flour and spoke to a lady there. She told me I could substitute the whole wheat flour for all-purpose flour in anything.
I have used it in all my baking and the only thing that just didn't not taste right was cakes. No one could tell the difference in cookies.
I hope this helps.
Betty in Canada

Nancy,
I just love your newsletter. I am amazed at how much work you put into it -and get it out 6 days a week, unless you have computer problems, or something unforseeable. Thank you so very much for all that you do! Wouldn't it be wonderful if we (Nancy Landers) were all able to meet face-to-face. I do enjoy reading all of the recipes and everyone's comments. I feel as if I am reading recipes from family. Sweetie says Meow (Hello) to Ditto.

In the November 5th newsletter, Deb from AR asked for an icing recipe for sugar cookies. Deb, this is the one I use. Sometimes I leave it white and add sprinkles after I ice the cookies. And other times, I color the icing -either one color, or divide it and make several colors. It is a very good tasting icing and will dry hard. AtlantaPat

Hard Cookie Frosting
2 egg whites
2-1/2 cups powdered sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla (or almond, or coconut, or rum, or whatever)
food coloring ( I use liquid, but the paste has better colors, just haven't bought any yet)

Beat whites until they hold up real well, add everything else.
Frost cookies and let harden.

Hi All! Chris In NM, thanks for the note on how to eat the potato dumplings. I also want to thank you for the "Glorified Rice" recipe in yesterday's newsletter.

I'd also like to thank Judy/Buffalo for the "Pistachio Ambrosia" recipe. Judy, I haven't had this dish in over 20 years. I can't wait to make your recipe! Thank you so much for sharing it with all of us in the newsletter.
Andee In Los Angeles

This is for Orlena in Illinois that was looking for an apple cake. I hope this is the one she's referring to. I sent this in back in September(I think). This sounds like the one she's looking for; the way she described it.

Apple Nut Pound Cake
3 eggs, beaten
1 & 1/2 cups crisco oil
2 cups sugar
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 cups chopped apples
1 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon vanilla

Mix oil & sugar; beat well. Add beaten eggs & mix well.In separate bowl mix flour, salt, baking soda,& cinnamon. Mix well.Add apples to the sugar & egg mixture; add vanilla & mix with spoon. Add dry ingredients & mix well; add nuts & mix well. This is a very thick batter. Pour into a greased tube pan & bake for 1 hour-15 minutes @350 degrees. Cool 15 minutes in pan then invert onto cooling rack till completely cool.

Icing
1 stick butter, 1 cup brown sugar, packed, 1/2 cup evaporated milk. Boil together for 3 minutes; stir while boiling; then cool for 2 hours or till thick. Pour or spoon over cake.
Linda W.Caro, Michigan

Homemade Substitute for Campbell's Cream of Onion Soup:
1 package of Lipton's dry onion soup and 1 tall can of evaporated milk
OR
Susie Indy's Cream of Onion Soup: Cream of Onion Soup: Put 2-1/2 c milk, 1/2 c flour, 2 T butter or margarine, dash of salt and a dash of pepper into blender "briefly" til smooth and pour into saucepan. Stir constantly over medium high heat til it begins to thicken, watch it because it can scorch easily. Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items: To warm basic soup, add 1 envelope dry onion soup mix and heat thoroughly. I use real onion sliced and cook in mixture of olive oil and margarine for about 20 to 40 minutes. DO NOT LET IT BURN! I also add 1 bay leaf and salt and pepper to taste. Remove the bay leaf before serving. for 4 to 6 servings.

OR
Cream Soup Substitute-Linda NM/Nancy's Recipes-9/28/07: Combine 2 c instant nonfat milk (powdered), 2 T dried onion flakes (or powdered), 1 t basil, 1 t thyme, 1/4 c instant chicken bouillon powder (use low sodium if desired), 3/4 c cornstarch and 1/2 t pepper and store in tightly sealed container until needed. To make soup to equal 1 can cream soup use 1/3 c mix 1 1/4 water. Stir over low heat until thick (I do it in the microwave, stirring often). As is this tastes a lot like cream of chicken when used in casseroles and other things. You can add celery mushrooms, potatoes or whatever you want to make that flavor cream soup for recipes.

I use my own version but these are excellent and are totally minus the hidden ingredients we usually get. Enjoy.
Hudson Valley Kathleen

CJ in Ohio, (newsletter 11/5).
Thanks for the idea, I'll try it. I did mention it to one of the clerks who said she would leave a note. But I will follow up myself. This has become an obsession of mine now, to find some. (Cream of Onion Soup). If I ever find it I will have some good recipes that everyone sent in. The one with peas sounded interesting.
Thanks for helping.
Anita in Camarillo

I got this recipe from a friend in West Virginia.

Butter Balls
1/2 cup butter
1/4 cup sugar
1 egg, separated
1/2 teaspoon vanilla
rind of half lemon and orange
1 tablespoon lemon juice
1 cup flour
1/2 cup filberts , ground fine, or corn flakes, rolled fine
12 candied cherries, cut up

Cream butter and sugar well. Add yolk and flavoring. Beat. Add flour, beat until very light. Cover bowl. Chill over night. Roll into tiny balls, about fifty. Dip balls into slightly beaten egg white and roll in nuts. Placed on greased cookie sheets 1 inch apart. Press bit of cherry on top of each. Bake 20 to 30 minutes at 350°
JL in South Jersey

Newsletter for November 5, 2008

Liver and Onions
by Sue Krei

No servings suggested
I was surprised to find Sue's recipe for liver and onions that is exactly as I have fixed for all of 50 years of marriage. The only change I would make is that if you use calves liver, some of the slices can be too large for a serving. Cutting the liver into 2" squares or even 1'' slices, it is easier to eat and less waste. I noticed veal liver in the freezer section of our local grocery store. Having not tried that, my guess is it would have a milder flavor and perhaps more palatable to the hesitant served. Having liver and onions is a real treat for us because as we age, we find we can't have it as often.

Since this is one of Sue's few submissions, I would like to see more of her recipes!
Jacquie in FL

Judy in Buffalo
I use this same recipe you submitted a lot. At Christmas time I add bright red maraschino cherry's and then I have a pretty Christmas color salad!!!
The recipe I have is called Pistachio for the Gods! It is delicious. Everyone should serve it.

Ella in Ca

Pistachio Ambrosia
1 small package Pistachio Pudding
1 (16-ounce) can Chunky Pineapple
1 (8-ounce) can Crushed Pineapple
1 cup Shredded Coconut
1 cup Chopped Walnuts or Pecans
12 to 16 ounce Whipped Topping (thawed)
1 cup mini marshmallows (optional)

Mix both cans of pineapple with the juice and sprinkle pudding on the top of it. Let mixture sit for about 3 minutes, then carefully mix in nuts and coconut. Blend. Slowly fold in whipped topping and (if using) add the marshmallows. Refrigerate at least 2 hours before serving.
Judy/Buffalo

This is for Karen C in the November 4th newsletter wanting a sugar free pecan pie.

Sugar Free Pecan Pie
3 eggs
4 teaspoons brown sugar substitute
1 cup sugar free maple syrup
2 Tablespoons fat-free margarine, melted
1 teaspoon vanilla
½ cup toasted chopped pecans
nonstick cooking spray

Preheat oven to 350°F. In large bowl, slightly beat eggs. Add brown sugar substitute, maple syrup, margarine, and vanilla. Stir until blended. Add pecans. Bake 30 minutes or until filling is set. Cool on rack.

Tip: to toast pecans in microwave, place on microwave-safe plate. Microwave on HIGH for 2 minutes or until pecans brown, stirring once.
Source: Jessica C at http://www.recipezaar.com
Makes 8 servings