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There were so many wonderful recipes, requests and replies sent in the last couple of days. Not all of them fit into today's newsletter. The rest will be in the next newsletter.
Nancy Rogers

For jackie This is one of many variations but it has the basics and you can go from there.

Russian Tea Mix
1 3/4 c. Tang
1 1/4 c. sugar
3/4 c. instant tea
1 env. unsweetened Wylers lemonade
2 tsp. cinnamon (or less)
1 tsp. cloves (or less)

Mix dry ingredients carefully. Use with boiling water - amount will vary as to your taste (3 teaspoons or so per cup of water)

AnneE from pa.

I would like to make 20 to 30 homemade bread/cakes for Christmas to give as gifts. Therefore, I need recipes that will not cost me a fortune. Can you please help me?
Thank you, Terry from Lansing

This one is not a recipe request but a cat question.

I have been watching my daughter's 5 cats and she finally took 4 of them home. I have decided to keep the one that doesn't get along with the others. He is about 2 or 3 years old. She has had him for about a year. My question is----- His name is Spencer but I don't think he knows that. How do I teach him his name?

I am not or haven't been a cat lover-I always had dogs all my life but they grow on you. After reading about your cats for so long, Nancy, I had no choice but to keep Spencer. Any suggestions would be greatly appreciated.
Thank you, Gwen from southern New Jersey

Hi Nancy and everyone!

Yea! Nancy is way out on top Top 100 Recipe Sites and has been for over 3 weeks in a row! Don’t forget to vote!

Well, I took the last of the coconut macaroons (Yea Prepared Pantry! http://www.preparedpantry.com/) out of the oven and let cool on the racks. I made some ganache and dipped ¾ of the cookies in it. The plates of cookies are hardening in the fridge as I type. Yum! The cookies were so easy! I just followed the directions on the package and went to town! So easy and fast!

Ganache
1 1/2 lbs. bittersweet/unsweetened baking chocolate pieces
2 c. heavy/whipping cream
2 – 3 tbl. light Karo syrup

Bring cream to roiling boil and turn stove to low. Add the chocolate pieces and Karo and beat till all is blended. You can add 1 tsp. vanilla to this if you wish. Ganache can be used as a glaze on cakes or brownies or cookies, as a filling between cake layers or to make truffles. Yum is the word here!
Chris in NM

Evening Nancy,
I've been checking to see if Elsie in TX has had a reply about the Fenugreek seeds. I don't think anyone has replied yet. Elsie I use ground fenugreek very sparingly in curries and certain kinds of soups. The smell from the ground fenugreek is not appealing, but the taste is good.
There is an excellent A - Z of spices on the message boards supplied by Chief_Cook 2: http://whatscookin.proboards4.com/
this is well worth printing out and keeping in your files.

FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor which, when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes.

I have never seen the raw seed for sale in the UK. I hope this helps.
Sylvia <Scotland>

To Dawn in Mich. This oatmeal recipe is truly TNT. I found it on Zaar a few years ago and will not use another recipe. To save space I will just give you the recipe no. It is called orange spiced oatmeal raisin cookies from recipezaar.com I love, love, love this cookie. Always make a double batch and give half away. It calls for soaking raisins in triple sec overnight but you can soak them in orange juice if you like. It intensifies the orange flavor. Recipe#78727
There is even a picture of them and great reviews. You can't go wrong. Mary in Poland, Ohio I used to live in Canfield. Now live in sunny Arizona. Love your site Nancy.
Marilyn

I want to thank all the wonderful ladies & gents for letting me know where in the store to find wheat germ and wheat bran. You all have been a great help. In an attempt to get more fiber in my diet I have been making various mixes using whole wheat with AP flour and that is the reason I am looking for the wheat bran and germ.
Nancyb

When I make liver, I like to use calves liver instead of beef liver. I also freeze it a little and then slice off very small bite size pieces. I flour them and fry in bacon fat along with onion, salt and pepper. The small pieces get brown and crusty and taste so much better. Not a strong liver flavor. I also break the bacon up in it which I fried to get the fat.
Dee in Ohio

Hi Nancy and everyone. It has been awhile since I have been on here and I missed everyone terribly! Its like being away from home for a long time. I had to take time out for some kidney surgery, and spend time with my daughter who was recently discharged from the ARMY. Today she married her fiancé who is on 18 days leave from Iraq.

I apologize for not being able to keep up with things, like Nancy's move and the loss of her beloved Siggy.

Others on here have some loved ones who have passed away since I've been absent, and my heart goes out to all of you. Although Im not able to be on here every single day as of yet, I still am so glad to be back and so thankful for all of you and especially Nancy for the devotion to this website. I feel the love Nancy!

Ok, on another note, I'm still looking for a way to turn my sugar free pecan pie into a bar type cookie that can be eaten with fingers. Would really appreciate everyone's input on this. Thanks.

And one more thing. Testimony to Nancy land. I took 4 dishes from this site to a funeral dinner last Saturday and they were all a hit. (Loaded Baked Potato Soup, BLT Salad, Hominy Casserole, and Macaroni & Cheese Casserole). I don't know what I would do without this site! Thanks everyone!
Dee in S. IL.

Nancy: Here are two recipes for Cranberry Relish. I made the first a couple years ago and received raves; I used the apples in that one. Haven't tried the second one - I got the recipes from CD Kitchen. Corinne, Murrieta, CA

Cranberry Relish
Serves 10

1 large unpeeled orange, quartered
1 pound fresh or frozen cranberries
1 1/2 cup sugar
1/2 cup apricot preserves (or 1 C. unpeeled, diced Apple)
8 ounces crushed pineapple, drained
2 tablespoons lemon juice

Finely chop the orange in a food processor. Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes. Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
Corinne, Murrieta, CA

Cranberry Relish
Serves 12
1 orange, peeled and quartered
2 cups fresh cranberries
1 cup apple, unpeeled and diced
8 ounces crushed unsweetened pineapple, drained
3 tablespoons sugar

Place the orange in a food processor and process until coarsely ground. Spoon into a medium bowl and set aside. Repeat with the cranberries. Combine all ingredients in a medium bowl and mix well. Cover and chill 8 hours.
Corinne, Murrieta, CA

Thank you for the recipes for sugar cookie frosting. Just what I was looking for. I am including a recipe for Cranberry Salad from a friend of mine. I usually make it before Thanksgiving and freeze half for Christmas. Enjoy.

Cranberry Salad
1 pkg. fresh cranberries
3 cups boiling water
2 cups sugar
2 cups chopped walnuts or pecans (I use pecans)
3 small boxes strawberry Jell-O
1 20 oz. can crushed pineapple, drained

Wash and drain cranberries. Chop fine in food processor. Cover with sugar and let set overnight in fridge. Next day, put boiling water over Jell-O, stir until dissolved and cool. Drain pineapple. Stir nuts, pineapple, cranberry mixture, & Jell-O together. Pour into bowl you want to serve in & chill until jelled.
Deb, AR

Dawn in Michigan
A great website for Cookies is Cookie-Exchange.com . Karen Olsen's site has a lot of cookie recipes plus pictures of Cookie Exchange parties where you can see how others have packaged theirs. In addition she has games to play and sample of an invitation. Lots of goodies for those interested in Cookie Exchanges.
Kitten in Buffalo

Carolyn in IL in the 10/30 newsletter wanted a T & J recipe. Don't remember where I got it but have been using it for a long time. The fact that it is good without the liquor and the fact that it can be frozen is what sold me on it.

Tom & Jerry Batter
12 eggs, separated
1/2 tsp. salt
1 pound butter softened
3 pound ( 10 1/2 c. sifted ) powdered sugar
1 tsp rum flavoring
1 tsp cloves
1 tsp nutmeg
1 tsp allspice
1 tsp mace OR substitute nutmeg

In a small bowl whip egg whites with salt until stiff. Set aside.
In another bowl beat softened butter until fluffy. Beat in 1/2 of the sugar, then mix in yolks, spices and rest of sugar. Beat well. Fold in egg whites, stirring gently. Refrigerate.

TO SERVE: Put 1/4 c batter into mug. Add shot of rum or brandy (if using) Fill with boiling water. Stir well. sprinkle with nutmeg. Will keep 4 weeks in refrigerator. CAN BE FROZEN. I use individual containers. Delicious without the alcohol. Enjoy
Emulady MN

Someone, I'm sorry I can't remember who, wanted a recipe for a nut cake.

Old-Fashioned Nut Cake
4 cups (8 oz size) walnuts or 4 cups (6 oz size) pecans, coarsely chopped (8 cups)
3-1/2 cups sifted all-purpose flour
2 tsp baking powder
1-1/2 tsp salt
3/4 cup milk'
1/4 cup rum or brandy
1-1/2 cups butter or margarine, softened (3/4 lb)
2 cups sugar
6 eggs
Sherry
Confectioners' sugar

Lightly grease bottom and sides of a 10" tube pan, line with brown paper. Turn nuts into large bowl. On sheet of wax paper, sift flour with baking powder and salt; set aside. Combine milk with rum. Preheat oven to 275 degrees. In large bowl of electric mixer, at medium speed, beat butter with sugar until very light and fluffy. Add eggs, one at a time, beating at high speed after each addition, scraping down sides of bowl with a rubber spatula as needed. Beat until very light and fluffy. At low speed, beat in flour mixture in fourths alternating with milk mixture in thirds, beginning and ending with flour mixture. Pour batter over nuts. Mix well with a large spoon. Turn batter into prepared pan, spreading evenly. Bake 2-1/2 hours or until cake tester inserted near center comes out clean. Let cake cool in pan on wire rack 30 minutes. Turn out on rack. Gently remove paper. Let cool completely.

To store, wrap cake in wax paper, plastic wrap or cheese cloth soaked in sherry, then wrap in foil. Store in a cool place 3-4 days to mellow before serving. If storing several weeks, keep in refrigerator or freeze. When serving, sprinkle each slice with confectioners' sugar.
grannym IL

I saw Debbie in Lubbock today.  We ate together for lunch.  I would sneeze and cough and she would cough. Debbie is such a sharing person that she gave me her cold.  I haven't spent much time on the computer today.  I found it really hard to sneeze, cough, type and breathe at the same time.
Nancy Rogers

Nancy,
Here are a bunch of gifts in a jar recipes that I have collected.
Thank you for all you do.
Amy B in Tenn

Pumpkin Cake in a Jar
Yield: Makes 8 cakes.

2/3 cup vegetable shortening
2-2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1-1/2 teaspoons salt
1 teaspoon each ground cloves, allspice, and cinnamon
2 teaspoons baking soda
1 cup chopped walnuts
Preheat the oven to 325 degrees F. Grease 8 wide-mouth pint jars. Cream the shortening and sugar together; beat in eggs, pumpkin, and water. Set aside. Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well. Stir in nuts. Pour into jars, filling 1/2 full. Bake jars set upright on a baking sheet for about 45 minutes or until done. Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.
Amy B in Tenn

Cream of Whatever
2 cups Powdered nonfat milk
3/4 cup Cornstarch
1/4 cup instant chicken Bouillon (the powder kind)
2 tablespoons Dried onion flakes
1 teaspoon Basil leaves
1 teaspoon Thyme leaves
1/2 teaspoon Pepper

To use in place of canned cream soups in casseroles or as a base for
your own soups. Much lower in fat and salt than the canned versions.
The trick is to have it made up ready to use! Combine all
ingredients, mixing well. Store in an airtight container until ready
to use. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product.

Variations:
Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Chicken Soup: Add 1/2 cup diced chicken, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus
Amy B in Tenn

Brownie Mix
Layer the following ingredients (in order given) inside a clean wide-mouth quart-size Mason jar:
1 1/4 cups flour
1 tsp. baking powder
1 tsp. salt
2/3 cup cocoa powder
1/2 cup chopped walnuts or pecans
2 1/4 cups white sugar

Seal and attach the following directions to jar: Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan. Empty jar into large bowl and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Spread into prepared pan. Bake for 25 - 30 minutes. Cool completely. Makes 2 dozen 2" squares.
Amy B in Tenn

Chocolate Chip Cookie Mix
Layer the following ingredients (in order given) inside a clean wide-mouth quart-size Mason jar:
2 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup packed brown sugar
1 cup chocolate chips
1/2 cup white sugar

Seal and attach the following directions to jar: Empty cookie mix in large bowl; stir to combine. Add 3/4 cup softened butter, 1 egg
slightly beaten and 1 tsp. vanilla; mix. Roll heaping tablespoonfuls into balls. Place 2 inches apart on greased cookie sheet. Bake at
350 degrees for 13 - 15 mins. Makes 3 dozen.
Amy B in Tenn

Oatmeal Raisin Spice Cookie Mix
Layer the following ingredients (in order given) inside a clean wide-mouth quart-size Mason jar:
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup raisins
2 cups oats

Seal and attach the following directions to jar:
Empty jar of mixture into large bowl, mix thoroughly with hands.
Add: 1 1/2 sticks of softened margarine, 1 beaten egg and 1 tsp. vanilla. Shape into walnut size balls and place onto cookie sheet.
Bake at 350 degrees for 11 - 13 mins..
Amy B in Tenn

Christmas Sugar Cookie Mix
Layer the following ingredients (in order given) inside a clean wide-mouth quart-size Mason jar:
3 1/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup colored sugar
1 1/4 cups sugar

Seal and attach the following directions to jar:
Whip 2/3 cup butter until light and fluffy. Add 2 eggs, 2 tablespoons milk and 1 teaspoon vanilla; beat until mixed. Stir in the ingredients from this jar until well combined. Roll into small balls and place on greased cookie sheet; flatten slightly. Bake at 350 degrees for 8 mins.
Amy B in Tenn

Chocolate Covered Strawberry Hot Chocolate
1 c non fat dried milk
1 c powdered coffee creamer
1 c sugar
1/2 c cocoa
1 pkg unsweetened strawberry koolaid
1/2 mini chocolate chips

Stir 2 heaping TBS into coofee mug of hot water.
Amy B in Tenn

Pumpkin Pie Coffee Creamer Mix in a Jar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon allspice (optional)
1 cup non-dairy creamer

Combine all and use 1-2 tsp per mug of hot coffee or tea.

Gingerbread Coffee Creamer
2 cups Powdered Creamer
1/2 c. packed DARK Brown sugar
1 tsp ginger
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 tsp cloves

Blend well, add 1 Well Rounded tsp to Hot Coffee or Tea.
Amy B in Tenn

Alfredo Mix
1 C instant non fat milk powder
2 TBS Grated Romano or parmesan
1/3 c dried minced onion
1 t garlic powder
1/2 tsp salt and pepper

Combine 1/4 c mix with 2 TBS butter and 1/4 c milk. Toss over noodles.

Beignet Mix
1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt

Mix all and pour into a jar or vacuum seal bag, seal.

Attach Tag:
Recipe: Beignets (Beignet Mix)
1/4 cup butter or margarine
3/4 cup water
3 teaspoons sugar
1 package Beignet Mix -- (see recipe)
4 large eggs
Vegetable oil -- for frying
Combine all until well mixed, heat veggie oil and drop by spoonfuls into hot oil, fry until golden brown.
Amy B in Tenn

Chocolate Truffle Pound Cake
3 c Sugar
3 c Flour
1 ts Baking soda
1/2 c Cocoa

Mix all ingredients, store in ziploc bag.

To use:
3/4 c Butter; softened
5 Eggs
1 c Milk
1 ts Vanilla
1 pk Mix
Preheat oven to 325.
Butter an 8-9 cup Bundt pan. Cream butter until it is smooth. Add eggs one at a time, beating well after each addition. Add milk and vanilla, beat until thoroughly blended. Add mix and beat 3 minutes until smooth. Pour into prepared pan and
bake 1 hour and 5 minutes, or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack.
Amy B in Tenn

Barbecue Popcorn
2 1/2 quarts popped corn
2 cups corn chips, slightly broken
1 cup dry-roasted peanuts
1/4 cup butter
2 tablespoons Louisiana-Style Hot Sauce
1 teaspoon celery seed
1/4 teaspoon salt (optional)

In small bowl, place 2 cups popped corn; set aside.

Combine remaining popcorn with corn chips and peanuts.
In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat.

Spread on 15 x 10-inch baking sheet. Bake at 350 degrees F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.
Amy B in Tenn

Popcorn Granola
3/4 c Honey
1/3 c Butter or margarine
1 t Vanilla
3 c Unseasoned popped corn
6 c Quick-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c crunched shredded wheat
1 c Raisins
1/2 c Sesame seed

In a 12x15" roasting pan, combine honey, butter, and vanilla. Place in oven and turn heat on to 350'F. Meanwhile, whirl corn in a blender or food processor until finely ground.. When butter is melted, in about 5 minutes, add to pan the ground corn, oats, coconut, bran cereal, wheat cereal, raisins, and sesame seed; mix well.

Bake in a 350 F. oven, stirring often, until richly browned, 40-45 minutes. Cool; serve. If made ahead, store airtight at room temperature up to 3 weeks.
Makes 11 cups.
Amy B in Tenn

Jambalaya Mix
(makes 4 packages)
1/2 C sweet pepper flakes
1/2 C dried minced onions
1/4 C dried parsley
1/2 C beef bouillon granules
1 T garlic powder
1 T black pepper
2 T paprika
1 T dried oregano
2 tsp. salt
1 tsp. crushed red pepper
dash of ground red pepper (cayenne)
1/2 tsp. ground cumin
4 C uncooked rice, divided
4 bay leaves, divided

In a medium bowl, combine pepper flakes, onions, parsley, bouillon, garlic, pepper, paprika, oregano, salt, red pepper flakes, red pepper, and cumin. Place 1/3 cup spice mixture, 1 cup rice, and 1 bay leaf into a sandwich size ziplock bag.

Attach recipe
Jambalaya!
1 package Jambalaya mix
3 C water
16 oz. smoked sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, drained

In a Dutch oven, bring water, sausage, tomatoes, and jambalaya mix to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 23-28 minutes (stirring occasionally) or until most of the liquid is absorbed and the rice is tender. Remove bay leaf to serve.
Amy B in Tenn

Beef Barley Soup Mix
1 pint container
3/4 C medium pearl barley, divided
1/2 C dried lentils
2 tsp. dried parsley flakes
1/4 C dried minced onions
1/4 C instant beef bouillon powder
2 tsp. dried celery flakes
1/2 tsp. dried thyme leaves
2 bay leaves
1/4 tsp. black pepper
1/4 tsp. dried minced garlic
Layer soup kit ingredients in the pint container in order listed, using half of the barley first and then the remaining barley at the top. Close container securely.

Attach cooking instructions:
Beef Barley Soup
1 jar Beef Barley Soup Mix
2 lb. boneless beef chuck, cut into ½ to 3/4-inch pieces OR 2 lb. lean ground beef
1 T vegetable oil
10 cups water
Heat oil in large Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of the soup mix and water to the Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer for 1-1/2 to 1-3/4 hours or until beef is fork tender. Discard bay leaves.
YIELD: 8 servings.
Amy B in Tenn

Greek Salad Dressing Mix
1/2 cup marjoram
1/4 cup oregano
1 Tbsp garlic powder
1/4 cup mint leaves

Combine all ingredients. Package in small sealed containers.

Label:
Combine 1-1/2 tsp of dressing mix with 1/4 cup wine vinegar and 3/4 cup oil OR 1 cup of commercial oil and vinegar dressing. Shake well. Season with salt and pepper to taste.
Yield: 3/4 cup
Amy B in Tenn

Bacon Dip Mix
2 tablespoons instant bacon bits
1 teaspoon instant beef bouillon
1 tablespoon instant minced onion
1/8 teaspoon minced garlic

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix.

Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip.

VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.
Amy B in Tenn

Middle Eastern Spice Mix
1 tablespoon cumin
1 teaspoon cardamom
1/2 teaspoon allspice
1/2 teaspoon coriander
1/2 teaspoon cloves
1 teaspoon freshly ground pepper
1 teaspoon red pepper flakes, crushed
1/2 teaspoon ginger
1 teaspoon turmeric
1 tablespoon paprika
1 teaspoon cinnamon

Combine well and store in jar.
Use to season rice, lentils, meats, etc.
Amy B in Tenn

Singapore Curry Powder
1 c Coriander seeds
1 c Cumin seeds
2/3 c Whole star anise
1/3 c Dried red chilies -seeds and stems removed
1/4 c Turmeric
1 1" piece cinnamon
4 Cloves
2 tb Black peppercorns
2 tb Cardamon (opt)
2 tb Nutmeg (opt)

Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn.

Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in a small airtight container.

Note: adjust the heat level by using piquin or Thai chilies for extra heat or New Mexico chilies for less heat.
Amy B in Tenn

Homemade Taco Seasoning
6 teaspoons chili powder (salt free)
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne (or more to taste)

In storage container with thight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in a cool, dry place for up to 6 months. Makes 21 tsp. Seven tsp. of mix equals one package of purchased taco seasoning mix.
Amy B in Tenn

KFC Chicken Seasoning Mix
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder
1 package Lipton tomato cup-a-soup mix

Place all ingredients in blender with on\off speed for 3-4 minutes to pulverize, or rub through a fine strainer.

Store in an airtight container.
Add 1 oz. mix to cup of flour for coating chicken.
Amy B in Tenn

For Dawn in Michigan:

I've had this recipe 50 years so I guess it would classify as traditional.

Oatmeal Cookies
1 cup shortening (I use butter)
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 cups quick-cooking oats

Cream shortening and sugars well. Add eggs and vanilla; beat well. Add sifted dry ingredients and blend well. Add oats.
At this point, divide the dough into several portions and add any of the following.

1/2 cup chopped nuts, 1 cup raisins,
1 cup chopped dates, 2 tbsp orange peel, 1 cup chopped gumdrops,

Form dough into small balls and place on ungreased cookie sheets. Bake at 350 degrees 10 minutes.
grannym IL

Homemade Dressing for c from Oklahoma in 11/11 news letter.
This was derived from watching my Dad make it and it is for those who do not care for a strong sage taste. He used his cornbread recipe, which was sweet, and I use Jiffy.

Homemade Dressing
Serves 10

3 Pans Cornbread
8 biscuits
4 slices bread
2 cups chopped celery
8 slightly beaten eggs
2 cups chopped onion
2 sticks melted butter
4 cups chicken or turkey broth
1 teaspoon black pepper
3 teaspoons Poultry Seasoning

Crumble the cornbread and tear the biscuits and bread into pieces in a large mixing or salad bowl. This is best done the day before and let sit over night, uncovered. Add the seasoning, celery, eggs and broth and stir to mix. Meanwhile sauté the onion in the butter until limp, not browned, and add to cornbread mixture and stir well.

Pour into a well greased large baking pan and bake in a 300 F preheated oven for 3/4 to one hour or until it is slightly dry on top and still moist underneath, but not slurppy.

This is better the next day and freezes well. I make two batches and freeze in individual servings
Jim in Texas

In the Nov 10 issue, Gloria, IN wanted Italian ideas.

Dessert:
Tiramisu

Appetizer:
Antipasto platter, slices of salami, green and black olives
Caesar Salad
sliced tomatoes and mozzarella slices, drizzled with Italian
dressing

Main course:
Fettuccine Alfredo
Baked Ziti
Penne with vodka sauce

You might check the Food Network site and look for Giada DeLaurentis' recipes. She has some great recipes and pretty easy too!

Oh yeah, don't forget the garlic bread!!
Leasa in Iowa

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