Note: The three clicks will be the area between the divider lines

Hi Nancy, just wanted to say that it's nice to know that Susie in Indy is back home and seems to be doing OK. Remember Suzie the Physical Therapist knows best. Good luck on your recovery.
Sylvia <Scotland>

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This recipe is a request for Mr. Myron Drinkwater - Lake Forest, CA in the Nov. 15th newsletter.

I make this all the time, hope you enjoy it as much as we do.
Barb from Fl.

Seafood Lasagna
2 tbs olive oil
8 oz cream cheese, soft
1 tbs Italian seasoning
1 egg
1 can cream of shrimp bisque
1 lb shrimp, cooked
1/2 C parmesan cheese
1 C shredded mozzarella cheese
1 red onion, chopped
1 lb ricotta cheese
1 can cream of mushroom soup
1/4 C white wine
1/2 lb crab meat
lasagna noodles
salt & pepper to taste

Add oil to pan. cook onions, reduce to low, add cream cheese, ricotta and seasonings. cook till creamy. add egg and set aside. in bowl add soups, wine, shrimp, crab and parmesan cheese. in dish, lay down 3 noodles, 1/2 soup mixture, add 3 more noodles, cheese mixture, 3 more noodles and mozzarella cheese. cover and bake 35-40 min. uncover for another 15 min.
Barb from Fl.

Myron Drinkwater requested a recipe for Seafood Lasagna in the November 15 newsletter. This is one I have used for about 30 years. It is very rich and delicious. The recipe is long, but simple to put together. I hope this is what he is looking for.

Seafood Lasagna
9 Lasagna noodles
2 Tbsp. butter
1 onion, chopped
8 oz. cream cheese
16 oz. Ricotta cheese
1 egg
1 1/2 tsp. dried basil
1/8 tsp. pepper
2 cans Cream of Mushroom soup, undiluted
2/3 cup white wine
2/3 lb. Bay Scallops or chopped Sea Scallops
1/2 lb. cooked shrimp-reserve a few for the top
1/2 lb. Crab Meat or Sea Stix
1/2 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese

Boil noodles as directed and drain. Sauté onion in butter until limp. Add cream cheese, egg, ricotta. basil and pepper. Set aside. Mix together soup. wine, all the seafood and the parmesan.

Layer 3 noodles in the bottom of a 13"x9"x2" pan. Layer all the seafood mixture on top. Then layer 3 more noodles and layer all the cheese mixture on top of this. Then layer the last 3 noodles and top with the mozzarella and decorate with the reserved shrimp. Cover with foil and bake in a 325º oven for 1 1/4 hours.
Let stand for 15 minutes before cutting.
Serves 8
Nancy in PA

To Robert's wife in Ohio...I use Bisquick, following the recipe right on the box for the fluffy type dumplings. I have been eating these for over 40 yrs. and will for some time to come!
Donna in Illinois

Free Pasta Cookbook! 8 Easy Recipes for Everyone.

Hi Nancylanders, I used to buy small jars of spiced apple rings at Thanksgiving. I can't find them anymore. Does anyone have a recipe for these?
Eve in WI

Hello Nancy:
First, I want to say what a wonderful job that you do with the newsletter. I enjoy reading it every day.

Ladies, I need a recipe for the filling for homemade chocolate covered cherries. Hope someone's has one I seem to have misplaced mine. Thanks a bunch and everyone have a Blessed day.
Jane in Lex. NC

Hi Everybody, Happy Thanksgiving to all. In the Nov. 15 newsletter, Ophelia in Atlanta asked for the Impossible Coconut Custard Pie recipe. Here it is:

Impossible Coconut Custard Pie
4 eggs
1/4 cup margarine
1/2 cup flour
1 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
2 cups whole milk
1/2 cup shredded coconut

Preheat oven to 350 degrees.
Put all ingredients into blender at once. Blend until mixed thoroughly.

Pour into 9" pie pan and bake 50 minutes.
Note: If using hand mixer, mix at medium-high speed until thoroughly mixed.

Note: For a creamier custard, substitute light cream for 1 cup of the milk. Butter may also be substituted for the margarine.
Source: Vermont Living
Cheryl in North Olmsted, Ohio

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To Bobbie in IL
How do you get the Sweet Breads in a Jar out after they are baked??

From 11/14 newsletter
Thanks, Marge
I made these for the first time last year.
Wal.mart has straight sided pint jars by the case early in the year. They sell quickly.

When baking in them only fill them half full. Ingredients rise in the baking process. Do Not Put lids on until you take them from the oven.

When cool for safety sake store in fridge.
Jam

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Nancy, Here's some Holiday recipes we make each year. They have been handed down from my Gramma & Mom
Mary in Va

Lemon Bread
topping
1 Lemon
1/2 c sugar(to add to lemon juice)
ingredients for bread
1 1/2 cups flour
1 cups sugar
1 tsp baking powder
1/4 teaspoon salt
6 T shortening
1 tsp lemon flavoring
2 eggs
1/2 c milk
1/2 c nuts

Squeeze lemon, add 1/2 c sugar, set aside. Mix bread ingredients together, add lemon rind and nuts, put in loaf pan, bake 350º 1 hr.

TOPPING
after bread is done, poke holes in top of loaf while still hot. Pour lemon and sugar mix over top
Mary in Va

Joe-Jesus Cakes
This recipe was handed down from my Grandmother. They got there name from an Uncle . He was given one of the cakes and said "Oh Jesus, what is this"?

Make your favorite pie crust recipe. Roll it out and cut pieces to fit in your muffin tins...you will have 4 pieces of corners up and over each muffin.

Put about a tablespoon of red currant or your favorite kind of jelly in it. Mix up a yellow cake mix and put that on top of each muffin and bake. I'm sure back in those years, they made up a real yellow cake recipe but when she told me how, she was using just the mix.
Bake 350 about 20 min.

VARIATION:
for Christmas you could use a while cake mix and put red or green food coloring in the cake mix.
Mary in Va

Date & Nut Cookies
A family favorite for Christmas
1 lb. cream cheese, [16 oz]
2 c Crisco or butter
3 c flour
mix together like pie crust. chill in refrigerator for 2 hrs. or overnight

FILLING:
cut 1 lb dates in small pieces, cook with 1/2 c water until soft, remove from heat, add 1/2 c sugar. add 1 c chopped nuts. let cool.

DOUGH
Roll dough out like pie crust on lightly floured board, cut with round cookie cutter. add at least 1/2 tsp filling on top, pinch dough together with fingers. place on ungreased cookie sheet. bake 375º for 20-25 min. frost while hot

FROSTING
1 1/2 c conf. sugar
1/4 c maraschino cherry juice
mix together till thin. glaze cookies while hot. place 1/4 cherry on top.
Mary in Va

Best Ever Fruitcake
this is a very moist cake.
for the cake:
1 can coconut
3 c golden raisins
1 1/2 c chopped Dates
2 c chopped nuts
1 1/2 c candied cherries
1 1/2 c candied pineapple
3 T Brandy flavoring (optional
1/2 lb. orange peel (optional
1/2 lb lemon peel (optional
1/4 c flour mix all together, set aside
2 c brown sugar packed
1 c margarine softened
1 c eggs (4 lg
1/2 c orange marmalade
1/2 c orange juice
2 3/4 c flour
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp cloves
1 tsp salt
Preheat oven to 250º.

In large mixing bowl, cream sugar and butter Add eggs beat well. add dry ingredients, marmalade, and juice. Stir in fruit mixture. Pour batter into 5 small greased pans. Bake 250º oven about 2 hrs. keep checking. Place a pan of water on bottom oven rack while baking.
Mary in Va

Hi sweet Nancy! and all the sweet Nancylander's!! I am wondering if any one has purchased the Nu Wave Oven? We will be building a new house next year , and will live in the barn, while house is being built, and it has no stove or oven. Thank you all for this wonderful newsletter!
Avagail in Mo

Nancy, Ditto and Nancylanders: I have read with much interest the recent postings for Spiced Tea Mix. All sound very good but the one I make (think it is the recipe that my late grandmother used to make for me when I was in college in the late 60s) only has four ingredients. I gave up drinking coffee several years and keep a jar of this on the kitchen counter for my morning hot drink. I think if you try this you'll find it to be easy to make and a wonderful and different hot drink for your morning, mid day or evening enjoyment.
Mr. Myron Drinkwater - Lake Forest, CA (formerly from Centralia, KS)

 
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Ophelia in Atlanta in the 11/15 newsletter was wanting to know where the Impossible Coconut pie was. Here are 2 different ways to make it. I always make the 2nd one. This is so good!

Impossible Coconut Pie
4 eggs
1/2 stick butter, melted
1 c. shredded coconut
1/2 c. Bisquick
2 c. milk
1/2 tsp. vanilla
1/2 c. sugar

Put all ingredients into blender. Blend on low for 30 seconds. Pour into ungreased 10 inch pie tin. Bake at 350 degrees for 50 minutes. The pie will make its own crust as it bakes.
Chris in NM


This is the one I make. The recipe was given to me by a friend several years ago.

Charleston Coconut Cream Pie from Lisa
http://whatscookin.proboards4.com/index.cgi?board=Pie

4 eggs
1/2 C. self rising flour (not regular flour)
1 1/3 C. sugar or splenda
1/2 stick Butter
2 C. milk
1 tsp. Vanilla
1 8oz. bag of Flake Coconut

350º oven, beat all ingredients together, put in a greased 10" pie pan and bake for 45 min. Only cook it 45 min...it will settle....cool on counter for about 1 hr then in fridge for 1 1/2 hrs. Just follow the recipe exactly. It will turn out!
Chris in NM

I have another idea to use avocadoes for you. I like to slice and then chop them up in an omelet or in scrambled eggs for brunch. They stay nice and light green and taste very good heated. Our favorite is one I made up after I had a similar one in El Cajon, CA for brunch one day.
Chris in NM

California Omelet
3 – 4 eggs
1 avocado, sliced
1/4 c. milk
1/2 c. Monterrey jack cheese
2 – 3 green onions, diced
salt and pepper to taste

Beat the eggs with the milk and seasonings well. Pour into skillet and cook till lightly browned on one side and partially set on top. Sprinkle the avocado, onions and cheese on top and fold the omelet in ½ so the toppings are covered. Let cook about 10 minutes till everything is melded together. Serve.
Chris in NM

Marge, in the 11/15 newsletter, wanting to know how to get the sweet breads out of the jar after baking, you lightly oil the baking jar before putting the mix in to bake. It should slide right out!
Chris in NM

To Robbie IN, Diane P., Mattydale NY and grannym IL, thank you so much for sending in the pumpkin cheesecake recipes. I certainly will pick from one and make it for Thanksgiving.

Also to the person who wrote in about my copy and paste problem. I too copy and paste the recipes in an email to myself. However, that day, I could not get my computer to cooperate and was just wondering if it was my computer or a glich with the Newsletter. I have since gotten the computer to cooperate. Thanks for your suggestion.

Nancy, as always, without you, none of the above could have happened. Here at Thanksgiving time, I again want to thank you for all you do for the enjoyment of all of us. We are all so blessed to be a "part" of your recipe family! Have a bountiful and blessed Thanksgiving!
Sara in FL

I haven't been on for awhile, because I have been very busy baking for my food baskets.

Chocolate Butter Cookies
1/2 cup sugar
3/4 cup butter, softened
1 egg yolk
1 tsp. almond extract
1½ cups flour
1/4 cup unsweetened cocoa

Heat oven to 375°. In a large bowl, comb, all ingredients except flour and cocoa. Beat at medium speed until light and fluffy, 2-3 minutes. Gradually add flour and cocoa until well mixed, 2-3 minutes. Shape rounded teaspoonful as desired or use a cookie press. Place 1" apart on cookie sheets. Bake 7-9 minutes or until set. Cool. Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, etc. Makes 3 dozen.
JL in South Jersey

In the 11/15/08 newsletter Sandra Oregon wanted unusual pie recipes to add to her Thanksgiving dinner menu. This delicious recipe is another one from Dennis at Prepared Pantry. I have included his comments about the recipe. If you have not already signed up for the prepared pantry newsletter and read their e-cookbooks, I urge you to do so.
Robbie IN

Cranberry Pie
This tart nut pie is wonderful. It has a tone like a rhubarb pie and nuts like a pecan pie. This is a great discovery for a holiday pie, one of our favorites.

This is a deep dish pie. Consider a dark, metal deep dish pan for a crisper crust.

1 1/2 cups fresh cranberries, cut in half
1/2 cup brown sugar
1/2 cup chopped walnuts
3 large eggs
2/3 cup sugar
1/2 cup all-purpose flour
1/2 cup butter, melted
1 pie crust for 9” deep dish pie pan
Preheat the oven to 400 degrees.

1. Prepare an unbaked pie shell in a deep dish pan.

2. In a medium bowl, mix the cranberries, brown sugar and walnuts together. Spread the mixture into the bottom of the prepared pie shell.

3. Beat the eggs well and drizzle in the sugar while continuing to beat. Stir in the flour and melted butter.

4. Pour the egg mixture over the cranberry mixture in the pie shell. Cover the edges of pie crust with foil or a pie shield and bake for 15 minutes. Reduce

the heat to 350 degrees, remove the foil, and bake for another 35 minutes. Let cool on a wire rack.
Dennis Prepared Pantry

For Myron, 11/15:

Seafood Lasagna
1 green onion, finely chopped
2 T. vegetable oil
2 T. plus 1/2 c. butter, divided
1/2 c. chicken broth
1 8 oz. bottle clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp, peeled & deveined
1 pkg., 8 oz. imitation crabmeat, chopped
1/4 t. white pepper, divided
1/2 c. all purpose flour
1 1/2 c. milk
1/2 t. salt
1 c. whipping cream
1/2 c. shredded Parmesan cheese, divided
9 lasagna noodles, cooked & drained

In large skillet, sauté onion in oil & 2 T. butter until tender. Stir in broth & clam juice; bring to boil. Add scallops, shrimp, crab & 1/8 t. pepper; return to boil. Reduce heat; simmer, uncovered, for 4-5 min. or until pink & scallops are firm & opaque, stirring gently. Drain, reserve cooking liquid; set seafood mixture aside.

In saucepan, melt remaining butter; stir in flour until smooth. Combine milk & eserved cooking liquid; gradually add to saucepan. Add salt & remaining pepper. Bring to boil; cook & stir for 2 min. or until thickened. Remove from heat; stir in cream & 1/4 c. Parmesan cheese. Stir 3/4 c. white sauce into seafood mixture. Spread 1/2 c. white sauce in greased 13 x 9 x 2 baking dish.

Top w/three noodles; spread w/ half seafood mixture & 1 1/4 c. sauce.

Repeat layers. Top w/remaining noodles, sauce & Parmesan. Bake, uncovered, 350 for 35-40 min. or until golden brown. Let stand 15 min. before cutting.
12 servings.

(Source: Grand Prize winner, Taste of Home Feb/Mar 2002, Elena Hansen) Athena in DE

For those interested in avocados: Hass has a website with many recipes and I receive a newsletter from them with new recipes. Did you know that avocados from Florida have only 2/3 the calories & half the fat of those grown in California but all the same nutrition?

It is also best to buy avocados between Nov. & March. They have 2/3 less fat than those picked in Sept. or Oct.

Hass Avocado Touchdown Pizza
1 unbaked pizza dough shell, 12 in.
1/2 T olive oil
1/2 T garlic, finely chopped
1/2 c. red onion, finely chopped
2 Hass avocados, cut into slices
1/2 C. roasted red bell pepper, coarsely chopped
4 oz. peeled rock shrimp
3/4 c. Gouda cheese, shredded
Fresh basil, shredded

Brush pizza dough shell w/ olive oil; sprinkle w/ garlic. Scatter, one at a time, onion, avocado, roasted pepper & shrimp. Sprinkle w/ cheese. Bake 500 until lightly browned, about 10 min. Lightly sprinkle w/basil. Cut into 8 slices. 12-16 servings.
Athena in DE

Celebrity Chef Connection
Your foodie world is right here, with Barbara Nosek & Debbie Hall
New information and new videos every Wednesday by 5pm.
Demos, interviews with chefs and more.

No Name Stuffed Bread
1 loaf frozen bread dough, allowed to rise per package directions

Push down flat and roll out on a floured, oval bread board. Brown 3/4 pound hamburger and 3/4 pound sausage. Drain and season to taste. Spread the meat mixture onto the bread dough. Then, add 1/2 pound of grated cheddar cheese and 1 small can mushroom pieces, drained. Roll up the dough like a large jellyroll (into a crescent shape) and twist the ends. Place on a greased cookie sheet, seam side down. Bake at 450° for 15-20 minutes or until golden brown. Slice and serve. Serves 4-6.

I would like to thank Nancy for all the hard work, time and effort she puts in to this news letter. She is always there to help her readers.
JL in South Jersey

Yellow Cake with Whipped Topping
1 box yellow cake mix, dry
4 eggs
3/4 cup salad oil
1 cup mandarin oranges, juice and all
Bake in 9" x 13" pan at 350° for 40 minutes.

TOPPING:
1 can crushed pineapple
1 large size box instant vanilla pudding mix
1 9 oz. carton Cool Whip

Mix together and top cooled cake.
JL in South Jersey

Butter Christmas Cookies
1 cup butter (no substitutes)
1/2 cup powdered sugar
2 cups flour
1 tsp. vanilla

Cream butter, sugar and vanilla. Stir in flour and mix well. Heat oven to 325°. Make small balls and place on an ungreased cookie sheet. Bake 15-20 minutes or until cookie begins to brown on bottom. DO NOT over bake!
JL in South Jersey

Yellow Cake with Whipped Topping
1 box yellow cake mix, dry
4 eggs
3/4 cup salad oil
1 cup mandarin oranges, juice and all

Bake in 9" x 13" pan at 350° for 40 minutes.

TOPPING:
1 can crushed pineapple
1 large size box instant vanilla pudding mix
1 9 oz. carton Cool Whip

Mix together and top cooled cake.
JL in South Jersey

To Ophelia in Atlanta

Impossible Coconut Pie
2 cups milk
1 cup flaked coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
6 tablespoons margarine
3/4 cup white sugar
1/4 teaspoon ground nutmeg

Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
Judy/Buffalo

Dee in So, Il
Are you asking to turn your Pecan Pie recipe into Pecan Bars because it is runny when you cut into?

If so, try adding 2 tbsp of corn starch to the batter with the other ingredients before pouring it into the shell and baking it. This should thicken up the batter while baking and it should be firm after cooling.
Judy/Buffalo

To Susie in Ontario, CA
I have found that the Donna/Buffalo recipe for
Pistachio Cookies is very versatile and so creamy tasting. I made them with the Coconut Cream Instant Pudding also and they were also very good. I put a light frosting on them and dipped top of cookie into toasted coconut. I would like to try them with Strawberry or Banana Instant Pudding. Have to remember where I saw the strawberry flavor first. I will submit another coconut cookie recipe that I have that is super simple as soon as I dig it out of my 'shopping bag' archives.
Judy/Buffalo

This is for Chrissy in Middle Ga who is looking for recipes that use fresh spinach. If your kids enjoy salads it is a good place to toss in some baby spinach. Here are two favorite recipes I have used and enjoyed. I try to be more careful in noting where I get my recipes now, but at the time I found these I did so much cut and paste the source of these recipes is gone. There is a good chance it came from a friend here in Nancyland, so many of my favorite recipes do.
Margo/Boston

Spinach and Bacon
3 slices bacon cut into 1/2 inch pieces
2 packages baby spinach, well washed and dried
kosher or sea salt and pepper
2 tsp white wine vinegar

Cook bacon in a large skillet over medium heat for about 5 to 6 minutes. Remove bacon with a slotted spoon and drain it on paper towels, set aside. Increase the heat and add the spinach in large bunches, season with salt and pepper, cook and toss, adding more spinach as it wilts down. Drain the water from the skillet by holding the spinach back with the spoon and tilting the pan. Mix in the vinegar and more salt and pepper to your taste, toss in the cooked bacon last.

Italian Sausage Spinach and Pasta
2 pounds Italian sausage (I used mild) cut in half length wise and sliced into 1 inch pieces
1 large onion, chopped
6 cups chicken broth (I used College Inn)
1 pound thin spaghetti broken into thirds
2 bags (10 ounce each) spinach, stems removed , washed dried
1 cup half and half
1/2 cup parmesan cheese (use the freshly grated or shredded not the one in a canister, I throw in some shredded low fat Italian cheese blend from Kraft too)

Heat a large pot or Dutch oven over medium heat, sprayed with Olive oil spray and add sausage. Once the sausage has released it's oil add onion and cook stirring until sausage is cooked through (about 5 minutes). Spoon or drain off fat and add the chicken broth. Bring to a boil. Add the spaghetti and cook till al dente, stirring occasionally for about 6 minutes. Add spinach and cover pan to wilt spinach( about 3 minutes).Do this in batches if the pot is small. Stir in half and half and parmesan cheese, then continue to stir till sauce thickens (about 5 minutes). Serve immediately.

Hi Nancy
I've been trying to catch up on all my mail after having been sick for almost two weeks, but wanted to thank Amy B for her great recipe contributions....can't wait to try these! And also, someone in the last two weeks requested tried and true Green Goddess salad dressing, and I never saw replies, but it is one of my most favorite recipes from my brother-in-law, Stu, who is a chef and has a tv show in the Vegas area. He cooked my wedding dinner many many years ago, and of course, it included green goddess salad. I've loved this recipe for more years than I'd care to admit! (okay, about 38 years now). Here is Stu's Green Goddess Dressing:

Green Goddess Dressing
1 bunch green onions, chopped
1 4 oz can anchovy fillets, chopped (Undrained)
1 Tbsp minced garlic
1 cup mayonnaise
1 cup sour cream
2 Tbsp extra virgin olive oil
2 Tbsp tarragon wine vinegar
6 oz jar marinated artichoke hearts, chopped
1 fresh lemon, squeezed
2 T white wine
Salt and pepper to taste
green food coloring to "look" , depending on how dark green you like. I just add a few drops.

Mix in blender, then enjoy! Refrigerate leftovers.
Lauré in North Hollywood

Nancy and Nancylanders,
Just wanted to drop a note and let you know I found my mother's Lime Jell-O and Velveeta Recipe. A family friend's daughter had the recipe, that my mother had given to her grandmother.

Lime and Velveeta Salad
Dissolve 1 small box of Lime Jell-O in 2 C. boiling water in mixing bowl. Stir in and melt 1/2 of a large bag, or 10 oz., marshmallows (I think I will use 1 jar of marsh. creme from now on) I'm lazy! Use electric mixer to incorporate well. Let this cool.
Fold in 1/4 C. mayo, 1 C. whipped whip cream (I used cool whip), 1/2 to 1 C. chopped pecans, 1 C. shredded Velveeta (I will buy already shredded for this from now on). Pour into serving dish to set. This can be doubled but just for the two of us, I didn't want to make a complete recipe.

For Bobbie in Illinois -- The recipe you sent in the Newsletter November 14, 2008 for Applesauce/Pineapple Bread sounds so good I want to make it for the holidays. But how do you get the bread out of the jar once it is sealed. I know the lid comes off, but if it is baked in the jar would it be sealed so tight that it would not slide out easily? I can't imagine having to dig it out and mess up the beautiful loaf of bread. Can you help me better understand how the bread comes out of the jar.
Carolyn in MD

Good evening Nancy, Ditto and all Nancylanders.

Atlanta Pat: Thank you!!!!!! that will probably the most enjoyed 'gift' in my family this year *grin*

Also thank you Brenda in IN for also sending the chocolate covered spoons recipe .

And
"To Bobbie in IL
How do you get the Sweet Breads in a Jar out after they are baked??

From 11/14 newsletter
Thanks, Marge" - I suppose the whole point is to give the jar. But now I also want to know: HOW do you get it out ? lolol

Susie Indy, so glad your surgery went well. will still keep you in my prayers.

Lori in NE: thank you for the lovely recipe of cherries in the snow.

Sybil from Sherbrooke
(\__/)
(='.'=)
(")_(")

Hi Nancy:
Every one using orange slices, etc. in baked goods, remember to dust the cut candy with flour before adding to recipe.

If bacon slices are coated with flour before frying they will not curl up as they cook.

For the lady with all the avocados (Lucky Lady). The seeds make pretty plants. Cut a small x in top and bottom of seed, then start in a bowl with enough water to cover bottom of seed, or I have also planted them in soil. I keep mine in house in winter and set outside during warm months. I now have one that is about 5 feet tall, and shaped like a candelabra. The seed will start without the "x" but I have found they root and sprout faster with the "x".

To the Chicken & Dumpling cooks. Try the Light Chicken & Dumpling recipe at:
http://southernfood.about.com/od/chickendumpling

The dumplings are made with flour tortillas, and are delicious.
My sis gave me the recipe, and as she said "I'll never make chicken & dumplings any other way."
Margaret, Tulsa

Nancy
Thank you so much for all the work you do getting the recipes out. I can hardly wait to see them each day. I was wondering if anyone has a Jell-O salad that you use a can of cranberry sauce in it. Can't remember the rest of the ingredients. I was also wondering if anyone has any good mustard recipes. I have had some mustard with garlic and Walla Walla onions. I think maybe made with mayo.
Sandy in Idaho

Hello Nancy,
Do you think anyone has recipes for using "Stevia" sweetener? All the other products give me irregular heartbeats and this is the first one I've used that doesn't. I have ordered two books and would love to know if any of the gang has found what recipes work best for them. Also I need gluten free recipes for some family members so I can bake Xmas gifts for them.
Thanks in advance, Annie.

For Judy in Alaska:
We made your Apple Caramel Dessert today. It's one of the best desserts I have ever eaten and I've eaten more than my fair share of desserts.
Thanks for the recipe.
grannym IL